Pasta Chicken Salad

In a pot cook:
3 c. raw bowtie pasta

Mix in a large bowl:
2 c. shredded chicken
2 c. cubed apples (about 2 small)
1/4 c. mayo
1 c. coleslaw salad dressing
1/4 c. finely chopped green onion
2 c. grapes, halved
1 can crushed pineapple, drained (don't need to squish all the juice out)
1 c. cashews*

After the pasta is done, rince in cold water until cool.  Add drained pasta to the rest and chill for several hours.  

*Can add cashews right before serving if you want them fresh and crisp, or add them with the others and they'll be slightly softened.

From Michelle Erekson

Loaded Baked Potato Soup

• 4-5 medium russet baking potatoes (about 10-11 oz each potatoes)
• 4 tablespoons butter
• 1/2 cup all-purpose flour, divided
• 6 cups milk (can use 2 c powdered)
• 2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 3/4 cup shredded sharp cheddar cheese
• 1/3 cup finely diced green onions
• 1/3 cup light sour cream
Toppings:
• Sour cream
• Shredded cheddar cheese
• Chopped green onions
• Cooked, diced bacon pieces

DIRECTIONS

1. Preheat the oven to 375 degrees F. Pierce the potatoes all over with the tines of a fork. Place the potatoes directly on the oven rack and bake for about an hour, until tender and baked through. Remove the potatoes from the oven and let them sit for about 20 minutes, until they are cool enough to handle (or use an oven mitt if you don't want to wait for them to cool slightly). Cut the potatoes in half and scoop out the insides of the potatoes. Place the potato chunks in a medium bowl and mash with a fork or a potato masher until the potatoes are broken into smaller chunks.
2. In a large 4-quart pot, melt the butter over medium heat. When melted, add 1/4 cup of the flour and whisk to combine. 
3. Cook the mixture, whisking constantly, for 2 minutes until lightly browned. 
4. In a liquid measuring cup, whisk together the milk and remaining 1/4 cup flour. Gradually whisk the mixture into the pot, and cook until thick and bubbling, about 6-8 minutes. 
5. Stir in the potato chunks and salt and pepper. 
6. Whisk in the cheddar cheese until it is completely melted. Stir in the green onions and sour cream. Serve with desired toppings.

Mel's Kitchen Cafe

Sweet and Sour Meatballs

From Mel's Kitchen Cafe

• 1 1/2 pounds lean ground meat (see note) (I doubled the meatballs to freeze half.  I used 1 lbs of each: Beef, turkey, pork)
• 3/4 cup quick oats or old-fashioned oats that have been lightly pulsed in a blender
• 2 eggs, slightly beaten
• 1/2 cup finely chopped onion
• 1/4 cup milk
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon Worcestershire sauce
Sauce:
• 1/2-3/4 cup brown sugar (depending on how sweet you want the sauce)
• 1/2 cup apple cider vinegar
• 2 teaspoon yellow mustard
• 1/2 cup barbecue sauce (my favorite homemade version here)
• 2 teaspoon Worcestershire sauce
• Hot, cooked rice for serving

DIRECTIONS

1. Preheat the oven to 350 degrees F.
2. For the meatballs, combine all of the ingredients and mix well. Form into about 12 meatballs (right around 2-inches each). Place in a lightly greased 9X13-inch pan.
3. For the sauce, whisk together the ingredients until well-combined.
4. Pour the sauce over the meatballs and bake for 30 minutes or until the meatballs are cooked through and the sauce is slightly thickened.
5. Serve over hot, cooked rice, if desired.

NOTES

Freezable Meal: After covering the meatballs with sauce, cover the pan with two layers of aluminum foil and freeze. To bake, preheat the oven to 350 degrees and bake covered without thawing for 1 hour. Uncover and bake 20-30 minutes more, until meatballs are cooked through.

Fried Zucchini

1 med zucchini
1 egg
about 3/4 roll of Ritz
Olive oil

Cut zucchini into about 1/4-1/3" slices.
Beat the egg in a small bowl.
Crush the Ritz in a blender and place in another bowl.

Heat griddle to 350.
Dip zucchini slices into egg, then Ritz and set on a plate until you have a whole bunch ready and the griddle is ready.

Pour a good amount of olive oil onto griddle and place zucchini on top. Fry about 3 min. on each side.

Black Bean and Mango Quesadillas

Black Bean and Mango Quesadillas

Ingredients

1  cup diced mango (about 1 medium/large mango, 2 small ones)

1/4 cup diced red onion

1/4 cup diced red pepper

1-2 tablespoons finely minced jalapeno pepper (I didn't add, just added more red pepper)

2 tablespoons chopped cilantro

1 tablespoon fresh (or bottled) lime or lemon juice

1 can black beans, rinsed and drained

1/4 teaspoon ground cumin

1/4 teaspoon coriander

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

salt and pepper

1-2 cups shredded pepper jack cheese, or any

4 med flour tortillas

Instructions

• Preheat a non-stick griddle or skillet to 325.

• In a large bowl add all ingredients, except cheese and tortillas 

• Sprinkle a couple Tbs cheese on one side of the tortilla, add mango mixture, sprinkle more cheese and fold over.  

• Brush a little oil on both sides of the folded over tortilla

• Cook until cheese is melted and tortillas are toasted and golden brown.

Adapted from OurBestBites

Tater Tot Casserole

1/2-1 lb ground beef/turkey
1 onion
1 can cream of mushroom soup
1 can corn/frozen (1 3/4 c)
1 c cheddar cheese
1/2 can milk (cream of mushroom size)

1 32 oz package frozen tater tots

Brown ground beef with onion.  Add the mushroom soup, corn, 1 c. cheese, and milk.  Mix and place in 9x13" pan.   Place tater tots on top and sprinkle with the rest of the cheese.  Bake at 375 for 40 min.

(original recipe says to put an extra 1/2 c cheese on top)

7 Layer tostadas

Ingredients:
refried pinto beans
guacamole
light sour cream
Taco Seasoning)
Cheddar or Mexican blend cheese, shredded
chopped tomatoes
thinly sliced green onions
sliced black olives (or use a 4 oz. can sliced olives)
whole wheat flour tortillas, 6 or 8 inch inch size

Broil tortillas in the oven until they're crisp and barely starting to brown, turning once. 30 sec-1 min on each side.

While tortillas are crisping, put the refried beans in a bowl, stir to break them apart, and microwave 2-3 minutes, or until they're warm. 

Turn oven to 350.  Leave tortilla on pan and spread on top: 
-- refried beans (1-2 tablespoons)
--a thin layer of guacamole (1-2 tablespoons)
--a thin layer of sour cream (1-2 tablespoons)
--Sprinkles of taco seasoning
--several generous pinches of finely grated cheese
--chopped tomatoes
--thinly sliced green onions
--sliced olives

Put back in the oven for 5 minutes or so until cheese is melted and hot.

Classic Deviled Eggs

6

hard-cooked eggs, peeled

3

tablespoons mayonnaise or salad dressing

1/2

teaspoon ground mustard

1/8

teaspoon salt

1/8

teaspoon pepper

From Betty Crocker

Stuffed French Bread

1 loaf French Bread
2 c. diced, cooked chicken
2 c. montery jack cheese, or any (save 1/2 c. cheese for top)
1 c. Mayo (1/2 plain yogurt)
1/2 c mushrooms (opt)
1/2 c. + green onion
1/2 c. + green pepper
1/2 tsp garlic powder
1/4 tsp pepper
1/2 tsp onion salt

Slice loaf in half lengthwise.  Hollow it out (save).  Combine remaining ingredients, including the bread pieces that were hollowed out of the loaf, reserving 1/2 c. cheese.  Stuff the hollowed out bread with the mixture. Sprinkle remaining cheese on top.
Bake at 350 for 25 min, covered.

Chicken Curry

I got this recipe from my friend Carrie, and slightly adapted it.

6 Tbs butter (3 Tbs butter, 3 T oil)
1 minced onion
3 carrots, minced
1 Tbs curry powder
1 1/2 tsp salt
1 1/2 tsp sugar
1/4 tsp ground ginger
1/4 c + 2 Tbs flour
1 1/2 c chicken broth
2 c coconut milk- light (can use regular milk if you have to)
2 c. cooked chicken chunks
1 Tbs lemon juice

Melt butter over low-medium heat. Saute onions and carrots.  Add curry powder and seasonings.  Stir.  Add  flour, stir, then chicken broth and coconut milk.  Bring to a boil, stirring constantly and boil for a few minutes.  Add chicken and lemon juice.

Serve over rice- about 2 cups raw

Nicky's Salad

Dressing
1 cup sugar
2 teaspoon salt
2 tablespoon poppy seeds
1 1/2 cup oil
3/4 cup Red wine vinegar
2 tablespoon prepared mustard
One medium red onion
Blend in blender-- yummy

Mixed greens, diced apple sliced pears, I use cheddar cheese
Craisins
Candy Pecans

Bulgogi

Bulgogi – Cyndee

1 pound beef boneless top loin or sirloin steak

1/4 cup soy sauce

3 Tablespoons sugar

2 Tablespoons sesame oil

3 green onions, finely chopped

2 cloves garlic, finely chopped

Me:  Add peppers (orange), carrots, broccoli

Or just slice in strips, and place in the crockpot for a 3 hours on low? hours.  Serve over rice.

Chicken and Stuffing

Place enough chicken to fit in a 9x13 (2-3 breasts)
Add cheese to cover chicken--swiss, mozzarella, cheddar, pepper jack

Mix and pour over chicken:
1 can cream of chicken or mushroom soup
1/3 c milk

Make 1 stovetop chicken package, made to directions and cover chicken (don't need to add butter)
Bake at 350, covered for 40 min. and then uncovered for 20 min.  (Check to make sure it's not burning, add foil loosely).

OR

Place enough chicken to fit in a 9x13 (3 breasts)
Add cheese to cover chicken--swiss, mozzarella or cheddar

Mix and pour over chicken:
2 can cream of chicken soup
1/2 c milk

Sprinkle 1 stovetop chicken package and cover chicken.
Melt 1/4 c butter and pour butter and 1/4 c water. over stovetop

Bake at 350

OR

2 c cooked, chopped/shredded chicken/turkey
1 stuffing mix
1 1/4 c hot water
1 can cream of chicken
1/4 c milk
1 c. cheddar cheese

Mix stuffing and water, set aside.  Place meat on bottom of 9x9 dish.  Mix cream of chicken with milk then pour on top of meat.  Add cheese.  Top with stuffing.

Bake covered at 375 for 20 min, then take foil off for last 10min.

*Can add 2c cooked broccoli.

Chicken Teriyaki

1-Place 10 chicken thighs (skinned if skin on.  Boneless or bone-in is fine) in 9x13 glass dish. (Or about six small-med chicken breasts)

2-Combine sauce ingredients  in quart saucepan and simmer until slightly thickened: (just a few minutes)

1 1/2 T cornstarch
1 1/2 T cold water
3/4 c sugar
3/4 c soy sauce
1/4 c + 2 Tbs cider vinegar
1 1/2 garlic clove, finely minced
3/4 t ginger
1/4 t + 1/8 t pepper

3-Pour sauce over chicken thighs and cover pan with foil. 

4-Bake at 425 degrees for a total of 1 hour.  After 30 min. turn chicken over and cover with foil again (can remove foil the last 10 or so minutes to thicken sauce a little)

5-Cook 2 c raw rice  in 4 c water for white, 5 c for brown while chicken is cooking.

6-Stir-Fry veggies to serve with:  1 Onion, 4 carrots, 1 pepper, 2 large bunches broccoli, 1 zucchini, 1 yellow squash, asparagus, etc.  

7-Serve as a rice bowl:  rice, veggies, chicken, and extra sauce.

Porter House Whole Wheat Waffles

This is my favorite waffle recipe!  It's all whole wheat but doesn't taste like it.  We got this from the Porter's where Sam, Em, Mom and Dad stayed at their "Bed and Breakfast."

Combine:
2 c whole wheat flour
2 Tbs baking powder
1 tsp salt
4 tsp sugar

Add gradually.  Beat with mixer on low:
3 eggs
2 c milk

Add and beat hard for 2 min.:
1/4 c oil

Their original recipe calls for 4 eggs and 1/2 c. oil, but we found that this keeps them puffy longer.

White Chocolate Raspberry Cheesecake

Yield: 8 servings
White Chocolate Raspberry Cheesecake
Ingredients
1 store-bought pre-made oreo crust (save the lid) - graham cracker crust works too
1 Tbsp granulated sugar
1 1/2 tsp cornstarch
1/3 cup cold water
1 1/2 cups fresh or frozen raspberries
12 oz. cream cheese (1 1/2 pkg.), softened
1/3 cup granulated sugar
1 egg
1 egg white
1 tsp vanilla extract
1 1/2 tsp lemon juice
6 oz. white chocolate, chopped or 1 cup white chocolate chips
1/4 cup heavy whipping cream


Directions

1. Preheat oven to 325 degrees. 
2. In a small saucepan, whisk together 1 Tbsp granulated sugar and cornstarch until well blended. Stir in cold water and add raspberries. Cook over medium heat whisking frequently, until mixture reaches a boil. Allow mixture to gently boil about 5 minutes whisking constantly and reducing temperature slightly if necessary to reduce splattering, until sauce has thickened. Remove from heat and force sauce through a fine mesh strainer into a bowl to remove seeds, set aside.
3. In a large mixing bowl, with an electric mixer, beat together cream cheese and granulated sugar until fluffy, about 1 minute. 
4. Mix in egg and egg white. 
5. Add vanilla and lemon juice. Set mixture aside.
6. Melt white chocolate with cream in a double boiler until melted and smooth, or melt in a microwave safe bowl in the microwave in 30 second intervals, stirring after each interval until melted and smooth. Add melted chocolate mixture to cream cheese mixture and blend until smooth.
7. Pour heaping 2/3 cup cheesecake mixture into the oreo crust and spread evenly over bottom. Drizzle or spoon with 2 Tbsp raspberry sauce. Slowly ladle remaining cheesecake mixture over the drizzled raspberry sauce, covering all the raspberry sauce (you just don't want it to show through). Swirl cheesecake with a toothpick or knife (your just swirling that inside layer of sauce for now, be careful not to let the sauce show through). Carefully jiggle the pan to even out the top. 
8. Now, fill a clean medicine syringe with raspberry sauce and begin to pipe small circles in a swirl pattern over cheesecake. Take a toothpick and beginning with the center circle, run the toothpick through the center of each heart (don't lift the toothpick out until you finish the last circle).
9. Bake cheesecake for 40 minutes, then turn oven off and leave cheesecake in the oven for 5 more minutes. Remove from oven and allow to cool. Cover with saved lid and refrigerate until fully set about 6 hours. Top slices with remaining raspberry sauce and optional sweetened whipped cream (for extra indulgence =).

Recipe found at Cooking Classy

Funeral Potatoes

Recipe slightly adapted by Our Best Bites 

1 small-medium onion, diced
2-3 cloves garlic, minced
1-2 Tbsp. butter
1 28-32oz. bag shredded hash brown potatoes, thawed (or about 8 cups fresh, cubed)
2 c. sour cream (can use half plain yogurt)
1 10-oz. can cream of chicken (or cream of mushroom) soup
2 1/4 c. shredded sharp cheddar cheese
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
OPTIONAL: Crushed cornflakes, seasoned bread crumbs, crushed potato chips, or crushed Ritz or saltine crackers
or- just sprinkle with parsley

Preheat oven to 350.  In a large skillet, melt the butter over medium heat.  Add the onion and garlic and saute until the onion is translucent and the garlic is fragrant.  Remove from heat.  Add the thawed hash browns, sour cream, cream of chicken soup, cheese, salt, and pepper and combine well.  Add additional salt and pepper if necessary.

Spread the mixture into a 9×13″ (or similar) dish and bake for 50-60 minutes or until the casserole is hot in the center and the cheese is bubbly throughout.  Serve as a main dish with a salad and fruit or alongside roasted ham, turkey, chicken, or beef.  Makes 6-8 main dish or 10-12 side dish servings.

Cinnaburst Bread

Great Harvest Cinnaburst Copycat Bread

1 cup warm water (almost hot)
1 cup warm milk (almost hot)

1/3 cup sugar
2 1/4 teaspoon yeast (1 pack)

1/3 cup oil
1/2 T salt
1 egg
4 1/2 to 5 1/2 cups all purpose flour (I used more like 6-7 cups)

1 cup cinnamon chips

• In mixer combine warm water, milk, sugar, yeast, oil, and 1 cup flour.  Sponge for 15 min.
• Add egg and salt. Mix.
• Add 2 cups flour, then 1 cups, then 1/2 cup at a time until dough pulls from the sides of the bowl.  It should still be slightly sticky.  *use the least amount that you can handle.
• Knead 7 min. 
• Add the cinnamon chips.
• Form into 2 loaves and rise 30 min in preheated 170 deg. oven (turn off).  Take dough out and preheat oven.
• Bake at 350 degrees for 30 min. Cover with foil last 5-10 min. if needed.

*Recipe slightly adapted from Raegun Rablings

Chicken Garden Harvest Casserole (Onion-Roasted Vegetables)

2 small potatoes
3 carrots
2 small zucchini
1 large onion
3/4 lb raw chicken, cut in pieces
1/4. olive oil
1 Lipton Onion soup mix

Preheat oven to 450.
In large, ziplock bag add all ingredients.  Close bag and shake until well coated (or just in a large bowl).
Place in 9x13 pan.
Bake uncovered for 40 min. or until tender and golden brown.

*For about 12 cups of veg/chick, do 1/3 c. olive oil and 1 1/2 packs of onion soup mix OR this mix:
(3 potatoes, 5 carrots, 2 zucchini, 1 onion, 1 lb raw chicken, 1/3 c olive oil, 1 1/2 soup mix.  Bake on rimmed cookie sheet.

Onion Soup Mix  (1 pack)
1/4 c dried onion flakes
2 Tbs beef broth granuals (try 1 1/2 Tbs instead)
1/4 tsp onion powder
1/4 tsp parsley
1/8 tsp celery
1/8 tsp paprika
1/8 tsp pepper

1 1/2 pack
1/4 c + 2 Tbs dried onion flakes
3 Tbs beef broth granuals (try 2 Tbs instead)
1/4 +1/8 tsp onion powder
1/4 + 1/8 tsp parsley
1/8 + 1/16 celery
1/8 + 1/16 paprika
1/8 + 1/16 pepper

Rhode's Dough Breadsticks

1 loaf Rhode's frozen bread dough, thawed
1 Tbs butter
Course salt
Garlic powder
Oregano

Opt: preheat oven to lowest setting (170 deg.)

Roll the dough out on a very lightly floured counter into a rectangle.  Cut with pizza cutter into strips.  Twist dough as you place on sprayed cookie sheet.

Melt butter and cover breadsticks with it (I use my fingers).  Top with course salt, garlic powder, and oregano.

Rise until doubled on counter OR place in preheated oven (turn off) for 10 min.  Take out and preheat oven to 400. Bake for about 14 min. or until very lightly golden brown.

Banana Cream Pie

Our Best Bites

Ingredients:

1 4-serving size box of instant chocolate or vanilla pudding

1 c. cold water

1 14-oz. can sweetened condensed milk

2 cookie crusts. You can use anything–graham crackers, Nilla Wafers, shortbread, even Oreo. (I normally cook one regular 10" crust and make a small- 4" bread pan one)

Lots of bananas (about 3 large)

1 pint whipping cream, divided

1/3 c. powdered sugar

Instructions:

In a medium bowl, combine pudding mix, cold water, and sweetened condensed milk. Mix well and place in the refrigerator to chill for a few minutes. 

In another bowl, whip the 1/2 pint of the cream until soft peaks form.  Add to the pudding mixture and gently fold in.

Slice the bananas (probably 4 small bananas or 2 large bananas) and layer them on the bottom of the crusts. Be sure and save the plastic domes that come with the pie crusts–you’ll need them later!

Now divide the pudding mixture between the two pies (or just the one and little bread pan).

Whip the other 1/2 pint whipping cream, and add 1/3c powdered sugar.  Top the pies with it.

Place the clear plastic shells back on the pies and allow to chill for several hours. This is actually really important–I tried eating it right away once and the pie wasn’t banana-y at all and the moisture hadn’t absorbed into the crust, so the crust just fell apart.
And there you have it–the best AND the easiest banana cream pie you’ll ever have or need!

Chunky Monkey Variation: Blend 1/2 c creamy peanut butter into the pudding/water/sweetened condensed milk mixture (before you fold in the whipped cream). Continue as directed but place in a chocolate cookie crust. Sprinkle with honey roasted peanuts just before serving.

*Both really good.

Lemon Blueberry Cupcakes

Lemon Blueberry Cupcakes

Makes about 16-18 cupcakes

Ingredients:

For the cupcakes:

¾ cup plus 2 tbsp. all-purpose flour, divided

¾ cup cake flour

1½ tsp. baking powder

¼ tsp. salt

8 tbsp. unsalted butter, at room temperature

¾ cup plus 2 tablespoons sugar

Zest of 1 lemon

2 large eggs, at room temperature

1 tsp. vanilla extract

2 tbsp. lemon juice

½ cup plus 2 tbsp. milk, at room temperature

2 cups fresh blueberries

For the frosting:

8 oz. cream cheese

5 tbsp. unsalted butter, at room temperature

3 cups confectioners' sugar, sifted

1 tbsp. freshly squeezed lemon juice

Zest of 1 large lemon

Additional fresh blueberries, for garnish

Directions:

Preheat the oven to 350˚ F.  Line cupcake pans with paper liners.  In a medium bowl, combine the ¾ cup all-purpose flour, the cake flour, baking powder and salt; whisk together and set aside.  In the bowl of an electric mixer, combine the butter, sugar and lemon zest.  Beat together on medium-high speed until light and fluffy, about 2-3 minutes.  Beat in the eggs one at a time, blending well after each addition.  Beat in the vanilla and lemon juice.  With the mixer on low speed, mix in half of the dry ingredients just until incorporated.  Blend in the milk.  Mix in the remaining dry ingredients, beating just until incorporated.

In a small bowl, toss the blueberries with the remaining 2 tablespoons of all-purpose flour.  Using a spatula gently fold the berries into the cake batter.  Divide the batter evenly between the prepared liners, filling each about ¾ full (I use an ice cream scoop to scoop my batter into the cups).  Bake 10-12 minutes.  Rotate the pan and bake an additional 10-12 minutes.  Cupcakes are done when they begin to have a golden tint on the edges or until a toothpick inserted in the center comes out clean.  Remove from oven, let cool for about a minute before removing the cupcakes from the pan and transferring them to a wire rack to cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer.  Beat on medium-high speed until well combined and smooth, about 2-3 minutes.  Mix in the lemon juice and lemon zest.  Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.  Sometimes ½ more confectioners’ sugar is needed to get the consistency you desire.  Frost cooled cupcakes and garnish with fresh blueberries.