Minestrone Soup- Shay

 1 1/2 lb ground beef/Italian sausage

4 cups water

2 stocks diced celery

2 carrots, sliced

2 onions, diced

1 can beef broth

1 tsp oregano

2 small cans tomato sauce

1 lare can tomatoes, diced or crushed

1-2 cloves minced garlic

1/2 tsp basil

1 Tbs parley flakes

Simmer 6 hours

In the last hour add:

1 c pasta

1 can green beans

1 can garbanzo bean

Cook until pasta is tender

Add:

1 tsp sugar

salt and pepper to taste

Sprinkle with fresh parmesan cheese

Sprouts

 Let 2 Tbs sprouts soak overnight in a quart jar, half full of water, with sprout lid.

Day 1-3 - Rinse twice a day, let drain out the bottom.  Cover with a towel so no light gets in.

Day 4-5- uncover and let sun shine on them.  Let them green up and grow

Rinse and store in ziplock in fridge.

From Barb

Honey Wheat Bread - Amy Street

 2 1/2 c warm water

1 1/2 Tbs yeast

Let sit and add:

1/4 c oil

1/2 c honey

1 Tbs salt

6-10 c flour

Mix for 5 min

Bake at 350 for 30 min

Carmelized Pecans/Walnuts

 1 Tbs butter

1 Tbs brown sugar

1/2 c chopped pecans or walnuts

Melt butter over low heat.  Add sugar and nuts.  

Cook, stirring constantly 2-3 min.  or until carmelized

Cool on wax paper

From Mom

Raspberry Vinagrette

 1 c brown sugar

1 c raspberry vinegar

10 oz raspberry jam

1/4 c minced onion

Mix all in a small saucepan.  Cook on low heat.  Cool

From Mom

Coconut Cookies

 COCONUT COOKIES

 Combine in large mixing bowl:

2 eggs

2 c brown sugar

1 c butter

1 tsp vanilla

1 capful coconut flavoring

Mix together and add to other ingredients:

½ c coconut

2 c oats

2 c flour

½ tsp cinnamon

½ tsp baking soda

1 tsp baking powder

½ to 1 pkg chocolate chips

Bake at 375 for 9 min.

*From Valerie Fuller

Moon Cake

Ingredients:

1 c water
1/2 c butter (half oil)
1 c flour
4 eggs
3 small (3.4 oz) instant pudding - 2 chocolate, 1 vanilla
3 1/4 c milk
1 (8 oz) cream cheese
1 (8 oz) cool whip, thawed
1/4 c chocolate syrup (opt- also caramel syrup too)
opt:  slivered almonds

Directions:

• Preheat oven to 400 and lightly grease jelly roll pan
• In a med-large saucepan, bring water and margarine to a boil.  Remove from heat, and mix in flour with electric mixer.  Add eggs, one at a time, beating well after each.  Spread evenly in prepared pan.  
• Bake at 400 for 20-25 min, until lightly golden.  Cool completely. 
• In a large bowl, combine pudding, milk, and cream cheese.  Mix with electric mixer until smooth.  Spread evenly over cooled crust.  Top with cool whip and drizzle with chocolate syrup.  
• Chill in the fridge and serve cold.

*From Charlotte Russell

Peanut Butter Moo'd

 1 1/2 c chocolate soy milk

1 Tbs cocoa

1 heaping Tbs peanut butter

2-3 giant scoops vanilla frozen yogurt

1 c ice

1/2-1 banana (fresh or frozen)

4-5 strawberries (opt)

Jodie Gonzalez - Jamba Juice

Tropical Cake or Trifle

 white cake mix with ingredients

12 oz cool whip

1 large vanilla pudding mixed with 2 c milk

1 20 oz can crushed pineapple, drained

1 large can mandarin oranges, drained

Bake cake according to directions in a jellyroll plan (or half in a 9x13).  Cool.

Mix pudding with milk. Fold in cool whip.  Fold in pineapples and oranges.

Frost cake with pudding mixture.  Let sit a day or so.

For trifle:  Cut cake into cubes.  Layer pudding, cake, fruit, cool whip. 

*Can add peaches etc

Oreo Truffles

1 pkg regular oreos
1 8 oz pkg cream cheese
1/4 pkg white chocolate chips
1 pkg milk (or semi) chocolate chips
2 Tbs Crisco

1. Break Oreos into 4ths, in a large bowl 
2. Microwave cream cheese for about 30 seconds until soft.  Add to Oreos
3. Crush oreos more with a wooden spoon (not tiny)
4. Use a handheld mixer and beat Oreos and cream cheese together until it resembles sand
5. Roll into 1" balls.  Chill several hours
6. Melt chocolate chips with 1 Tbs crisco in microwave, stirring every 15 seconds, until mostly melted.  Stir until completely melted
7. Roll balls in chocolate with 2 spoons.  Place on wax paper and chill in fridge
8. Melt 1/4 pkg white chips with 1 Tbs crisco.  Stir every 10 seconds
9. Use a fork (or bag) to drizzle white chocolate over balls

Potato Rolls

 Ingredients:

• 2 1/4 tsp yeast
• 1 1/2 c warm water
• 2/3 c sugar
• 1 1/2 tsp salt
• 2/3 c shortening
• 2 eggs
• 1 c lukewarm mashed potatoes
• 7 to 7 1/2 c flour

Directions:

• Dissolve yeast in warm water.  Stir in sugar, salt, shortening, eggs, potatoes, and 4 c of the flour.  Beat until smooth.  Mix in enough remainig flour to make dough easy to handle.  
• Turn dough onto lightly floured board; knead until smooth, and elastic (about 5 min).  
• Place in greased bowl; turn greased side up.  Cover bowl tightly; refrigerate at least 8 hours or unitl ready to use.  (Dough can be kept up to 5 days in the refrigerator).
• Punch down dough; divide into 4 parts.  Shape into rolls.  
• Let rise 1 1/2 hours before baking.  
• Heave oven to 400.  Bake 15-25 min.

*Vickie Hope

Wassail

 1 gal apple cider

1 can frozen lemonade

1 can frozen orange juice

2 sticks cinnamon

6-8 cloves

orange slices (opt)

Directions:

Combine all ingredients in a large, heavy pan.  Bring to a boil and simmer for 20 min.  Serve warm.  Store in fridge.

*From Vickie Allen

Caramel Sauce

1/2 c butter
1/2 c Karo syrup

1 c brown sugar

1 can sweetened condensed milk

1 tsp vanilla (opt)

pinch of salt (opt)

Directions:  In a heavy saucepan add butter, sugar, and Karo Syrup.  Bring to a full boil, stirring constantly.  Add sweetened condensed milk, and stir constantly until it returns to a boil.  Remove from heat.  Add salt and vanilla, if desired.

-Pour in crockpot to keep warm while serving

-This thickens a lot as it cools

*From Mindy McDonald

Spudnuts

Dissolve in a little bowl.  Set aside: 

2 Tbs yeast
1/2 c warm water

1/2 Tbs sugar

Cream in a large bowl:

1/2 c sugar

1/4 c shortening

Add to bowl:

1 Tbs salt

1 c mashed potatoes

Add, then add the yeast:

2 c scalded milk, cooled

2 eggs

Add:

8 c flour

Double 1-2 hours.  Roll and cut.  Double again.  Fry and glaze while hot.  Makes 40.

Glaze

4 c powdered sugar

1/2 c water

1/2 tsp vanilla

Chocolate Glaze:

2 tsp butter

2 squares chocolate

1 c powdered sugar

1/4 c milk

1 tsp vanilla

Melt butter, add the rest

From Haylee

Barb's Chocolate Chip Cookies

 1 c butter flavored shortening

1/4 c white sugar

3/4 c brown sugar

2 eggs

1 (3.4 oz) package vanilla instant pudding

1 tsp baking soda

1 tsp vanilla

2 1/4 c flour

1-2 c chocolate chips

Cream shortening and sugars.  Add eggs.  Add rest, then chocolate chips.  Mix well.

Roll into balls on parchment lined baking sheet.

Bake at 350 for 10 -12 min until edges are just barely brown)

Makes 2 1/2 doz cookies 

Marshmallow Yam Casserole

 4 c sweet potatoes, mashed

1/4 c brown sugar

1/2 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1 Tbs butter, melted

1/4 c cream/milk

3/4 to 1 1/2 c mini marshmallows

Blend yams with sugar, salt, cinnamon, nutmeg, butter, cream and half the marshmallows with the yams.  Turn into a greased baking dish 9x13.

Top with remaining marshmallows.  Bake at 350 for 20 min until mixture is puffy and marshmallows are delicately browned.  Serves 6-8.

*From Robyn

Cowboy Caviar

 1 can black beans (rinsed and drained)

1 can white corn (drained)

1 bunch cilantro (1/2 c)

1 bunch green onions

3-4 large tomatoes

1 pkg Good Seasons Italian Dressing (make to directions.  Use balsamic vinegar & only 1-2 Tbs oil.  (1/3 c vinegar 1/3 c water)

Combine all.  Pour dressing over top.  Eat with chips or in a cheesy tortilla

From Emily

Tin Foil Dinners (in a 9x13)

 4 potatoes, sliced thin

6 carrots, sliced thin

1-2 onions, sliced

1 lb ground beef

1 slice of bread

ketchup, mustard, BBQ sauce

1/2 can cream of chicken soup

Preheat oven to 425.  Spray pan.

Layer potatoes, carrots, and onions in pan.  Squirt on ketchup, BBQ sauce, and drop cream of chicken soup around.

In a large bowl soak bread in some milk until soggy.  Add ground beef.  Squirt in ketchup, mustard, BBQ sauce, other seasonings.  Mix well and form into 6 hamburger patties.  Place on top of veggies.  Top patties with ketchup.  Cover with foil and bake for about 1 hour.  Sere with ketchup

*Or use 1 lb cooked ground beef.  Bake at 400 for 45 min.  Can add cheese to the top.

Baked Creamy Chicken Taquitos

 Baked Creamy Chicken Taquitos

INGREDIENTS:

• ⅓ c (3 oz) cream cheese

• ¼ c green salsa

• 1 Tbs fresh lime juice

• ½ tsp cumin

• 1 tsp chili powder

• ½ tsp onion powder

• ¼ tsp garlic powder

• 3 Tbs chopped cilantro

• 2 Tbs sliced green onion (or ½ c regular)

• 2 c shredded, cooked chicken

• 1 c grated pepper jack or colby cheese

• Small corn tortillas (about 12)

DIRECTIONS:

1. Soften cream cheese in microwave 20 sec. Add salsa and ingredients down to the garlic powder; stir to combine.

2. Add cilantro and onions.  Add chicken and cheese.

3. Heat oven to 425.  Spray cookie sheet.  Work with a few tortillas at a time, and heat in between damp paper towels for 20-30 seconds (so they don’t crack when rolled)

4. Place 2-3 Tbs chicken mixture on lower ⅓ of tortilla.  Roll tightly.  

5. Place on a sprayed cookie sheet.  Spray tops of Taquitos and sprinkle with kosher salt.

6. Bake 10-15 min until crisp and ends are golden brown.  Dip in sour cream, salsa, guacamole.

Cena Chicken

 3/4 box (1 lb) cellentani or Rotini pasta (3 1/2 c)

1 can Italian style diced tomatoes

1 c cream

1 1/2- 2 c shredded chicken

cheese- mozarella/parmesan

Cook pasta according to directions.  

Heat tomatoes and cream.  

Add chicken and cheese.  Mix with pasta.

Sweet and Sour Hawaiian Chicken

 3 c cooked, cubed chicken

1 1/2 c cold water

3 Tbs corn starch

1/3 c sugar

3/4 c soy sauce 

1/4 c + 2 Tbs apple cider vinegar

1-2 clove garlic (or powder)

3/4 tsp ginger

1/8 tsp pepper

20 oz pineapple tidbits & juice

1 1/2 green pepper, diced

Mix water and cornstarch.  Combine all ingredients (except for pineapple) in crockpot or pot on stove.  

Cook on high 1 1/2 hours then low 3 hours.  Add pineapple and juice last 15 min.  

For stove, bring to a boil, then reduce to simmer for 30 min- 1 1/2 hrs.

1 1/2 c rice

Slow Cooked Peppers with Beans

 5 large red/green peppers

15 oz black beans, drained

1 c jack or pepper jack cheese

3/4 c salsa

1 sm onion, chopped

1 c corn

1/3 c rice, uncooked (can be brown)

1/2 tsp chili powder

1/2 tsp cumin

Cook rice.  Cut tops off peppers and remove seeds. Combine everything else and put in peppers.

Cook in crockpot 3-4 hours on low.

Serve with sour cream and cheddar cheese

Or cut in half, fill, cover with foil and bake at 375 for about 1 hour.

Full Flavored Stew

 

Full Flavored Stew

INGREDIENTS

• 1 lb stew meat, cut up

• 2 c sliced carrots

• 2-3 c diced potatoes

• 1 med onion, sliced Mom does:

• 2  tsp quick-cooking tapioca  (2 ½ tsp tapioca)

• 1 Tbs salt (1 ½ Tbs salt)

• ½ tsp pepper (¾ tsp pepper)

• 8 oz tomato sauce (12 oz tomato sauce)

• 1 c water (1 ½ c water)

• 1 Tbs brown sugar (1 ½ Tbs brown sugar)

• 1 ½ c peas

INSTRUCTIONS 

1. Combine beef and vegetables (except peas) in slow cooker.  Sprinkle with tapioca, salt, and pepper.

2. Combine tomato sauce and water.  Pour over ingredients in slow cooker.  Sprinkle with brown sugar.

3. Cover.  Cook on low 8 hours

4. Add peas one hour before serving.

Kristin Trevino's Tortilla Soup

 6 corn tortillas, cut into quarters

3 c chicken stock

3 chicken breasts

1 Tbs oil

3 c fresh salsa (1 onion, 2 bell peppers, 3 can tomatoes (8 fresh, medium), 2 cloves garlic, bunch cilantro)

4 ears corn, cut off cob

1 Tbs cumin

salt and pepper

2 c pepper jack cheese, shredded

In stock pot add oil, let heat, then add cut tortilla shells.  Let them cook until crunchy.  Add chicken stock, salsa, cumin, and chicken.  Let simmer for about an hour.  pull out chicken, place on cutting board to cool.  Take broth and blend.  Cut chicken into pieces and place back in pot.  Add corn, season with salt and pepper, add cheese, and serve with chips and sour cream.

Crock pot:  fry shells, then stick everything in crockpot.

Christmas Salad

 Christmas Salad

Romaine lettuce or mixture

Avocado

Pomegranate seeds

Mandarine oranges

Grapefruit

Dressing:

½ c. + 2 Tbs sugar

1 tsp salt

1 tsp dry mustard

1 tsp paprika

⅓ c apple cider vinegar (not quite full)

1 Tbs celery seed

1 c. oil

Directions:

Assemble salad ingredients.  For dressing, combine all but oil in blender.  Pour oil in slowly through the top hole while blender is going.  Blend about 1 min.

To store dressing:  place a quarter onion in with the dressing, but take out when serving.

From MOM

Barb's Taco Soup

 1/2 - 1 lb ground beef, browned with onion

1 (15 oz) can kidney beans, drained

1 (15 oz) can corn

1 (32 oz) can stewed tomatoes

1 (10 oz) can tomato soup

1 (15 oz) can Great Northern bean or black, drained

1 pkg taco seasoning

Combine all in crock pot.  Cook 3-4 hours on low.  Serve with cheese, sour cream, chips.

Chicken/Turkey Velvet Soup

 6 Tbs butter/oil
1 red or green pepper or mix
1/3 c flour
1/2 c milk

1/2 c cream (or more milk)

3 c chicken broth

1 c finely chopped chicken or turkey

Melt butter/oil, add pepper and cook.  Add flour, milk, and broth. 

Stir and cook until thickened and boiling.

Add chicken, pepper, and parsley

From Mom

Resurrection Rolls/ Empty Tomb Rolls

 

INGREDIENTS

• 12 Rhodes Rolls, thawed*
• 12 large marshmallows
• 4 Tbsp butter, melted
• 1/4 cup granulated sugar
• 1 Tbsp ground cinnamon

INSTRUCTIONS

1. *THAW Rhodes rolls on a lightly greased baking sheet covered with sprayed plastic wrap for 1-2 hours at room temperature, or overnight in the refrigerator. Just long enough for the rolls to thaw and be pliable, but not completely risen.
2. Preheat oven to 350 degrees F. Grease a 9x13 or jelly roll pan with cooking spray. Set aside.
3. Melt butter in a bowl in the microwave. Mix the cinnamon and sugar in a separate bowl.
4. Use a rolling pin to flatten a thawed roll into a circle (or just use your hands).
5. Roll a large marshmallow in melted butter, then cinnamon sugar, and place it in the center of the flattened dough.
6. Lift the edges of the dough around the marshmallow and pinch the seams together well. Dip the top of the roll in the melted butter and then the cinnamon sugar. Place the roll seam-side down into the prepared muffin/cupcake pan.
7. Repeat with each dinner roll. Let rolls rest for 15 minutes.
8. Bake rolls at 350˚F for 15 (14) minutes or until golden. Immediately invert rolls onto a platter. Eat while warm. (TIP: Soak pan ASAP for easy cleaning, especially if marshmallow oozed out.)