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- 36 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 (3 Tbs cocoa plus 1 Tbs oil...technically 6 Tbs cocoal and 2 Tbs oil, but I did 3 Tbs)

2 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

 4-5 large red/green/yellow peppers

15 oz black beans, drained

1/3 -1/2 lbs ground beef

3/4 - 1 c salsa

1 sm onion, chopped

1 c corn

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

1/2 tsp chili powder

1/2 tsp cumin

1 -2 c jack or pepper jack cheese - half in the mix, half for the tops

 Salt (1/4-1/2 tsp?)

Cook rice.  

Cut peppers in half.  Spray 9x13 pan and fill with peppers.  

Combine filling ingredients, stuff peppers, top with cheese.

cover with sprayed foil and bake at 400 for 45 min, then uncover for 5-10 until cheese melts. 

Top with sour cream and salsa.

OR 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

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.)

Roasted Carrots

 6 big carrots, cut fry-size

1 1/2 Tbs olive oil

1/2 tsp + 1/8 tsp  course salt

1/4 tsp black pepper

1/2 tsp parsley.                                 

Toss.  Bake at 400 on convection for 20 min

No Bake Peanut Butter Buckeye Bars

1/2 c plus 1 Tbs butter, softened and divided

2 c creamy PB

3 1/2 c powdered sugar

1 1/2 tsp vanilla 

2 c chocolate chips (12 oz)

1. Place 1/2 c of butter, PB, powdered sugar, and vanilla in a large bow.  Beat using an electric mixer until smooth.  The dough will be very thick and a little crumbly.
2. Line a 9x13" pan with parchment paper.  Transfer the PB dough into the pan.  Press the dough firmly into the dish.
3. Add chocolate chips and the remaining 1 Tbs butter into microwave-safe bowl.  Microwave in 30-second intervals, until smooth (about a min and half).
4. Pour the melted chocolate over the top of the bars and spread evenly.  Refrigerate for 1 hour.  Carefully remove the bars from the pan by pulling up on the excess parchment paper, and transfer to a cutting board.  Slice with a sharp knife.
5. Return to the fridge for at least 1 more hour, or until ready to serve.

*For best results, refrigerate the bars for 30-60 min before cutting.  Don't allow the chocolate to fully set before cutting, or it will crack

Pasta e Fagioli Soup

Pasta e Fagioli Soup

Ingredients

• 1 pound meat:  ½ ground Italian sausage, ½ ground beef 

• ½ yellow or white onion diced

• 3 teaspoons minced garlic

• 4 cups beef broth (do 5 1/2 c if using crockpot)

• 1 can white great northern or navy beans, rinsed and drained

• 1 can red kidney beans, rinsed and drained 

• 1 15 oz can tomato sauce

• 1 15 oz can diced tomatoes (not drained)

• 2 celery ribs chopped

• ½ cup carrots chopped or sliced

• 1 cup ditalini pasta boiled til tender (or in crockpot just add 1 c broth at beginning then add pasta at end)

• 1 teaspoon salt or to taste

• 1 ½ teaspoons dried Italian blend seasoning 

• ¼ teaspoon crushed red pepper flakes

• fresh basil, cracked black pepper, grated parmesan cheese (for topping)

Instructions

Slow Cooker:

1. Saute the meat, onions, and garlic in a pan on the stove over medium heat. (If meat is already cooked, just put onions and garlic in crockpot, raw)

2. Combine all ingredients except pasta in slow cooker, cover, and cook on high for 4  hours or on low for 6+ hours. 

3. About 30 min with crockpot on high, add pasta, or 60 min. on low.  (Or after being on high turn it to “keep warm” and can add noodles for 1 ½ hours)

Instant Pot: 

1. Preheat your instant pot using the "saute" setting, then add Italian sausage, and onions and saute for 3-5 minutes until sausage is browned. Add garlic and cook 1-2 minutes longer until fragrant.

2. Switch instant pot to the "soup" setting. Add chicken broth, tomato sauce, diced tomatoes, celery, carrots, salt, pepper, crushed red pepper flakes, beans and Italian seasoning and stir to combine.

3. Lock the lid in place and set the pressure release to "sealing". Cook on high pressure for 10 minutes. Allow the pot to sit for 3-4 minutes and then turn the release valve for a "quick release."

4. Stir in ditalini pasta, garnish with cracked black pepper, fresh basil, and grated parmesan cheese if desired and serve.

Package sugar cookies

If you have to use the package...

Make as directed

Roll into heaping 2 Tbs scoop balls

Roll in sugar, leave as balls

Bake about 8 min, until slightly brown around edges.  Will be nice and soft.