Chicken A-La-King

1/4 C butter (can use 1/8 C canola oil + 1/8 C butter)
1/3 C fresh mushrooms
1/4 C chopped green bell pepper
1/4 C chopped pimento/red pepper
1/4 C flour
1/2 t salt
1/8 t pepper
1 C chicken broth
1 C milk
1 C diced, cooked chicken

Saute fresh mushrooms and peppers in the butter (if using canned mushrooms and bottled pimentos, you can add those when you add the chicken, just saute fresh green bell pepper).  Blend in the flour and seasonings.  Cook on low until smooth and bubbly.  Stir in broth and milk.  Boil over low for one minute stirring constantly.  Add chicken.  Cook until heated through.  Serve over potatoes, rice, toast, or noodles.

Spaghetti

1 lb ground beef
1 onion
2 cloves garlic
2 stalks celery
1 green or red pepper or any color
1 can diced tomatoes- Italian Style
1 can tomato soup
1 (8 oz) can tomato sauce
~1/2 c water
3/4 tsp Italian seasoning
1 1/2 tsp basil
1 tsp oregano
dash pepper
1/2 Tbs sugar

Cook beef with onion.  Drain, add garlic, celery, and green pepper. Cook for a couple minutes to soften veggies, then add tomatoes-sugar.
Simmer uncovered for about 20-30 min.

Serve over noodles (about 1/2 a box) with Parmesan cheese

Cowboy Quesadillas

1/2 c. rice, cooked
1/3 c. black beans
1 c. diced, cooked chicken
1/3 c. frozen corn (no need to thaw)
2/3 c. tomatoes, diced
3 Tbs green onions
1 - 1/2 c shredded cheese
1/4 c BBQ sauce
about 8 small tortillas

Dipping sauce
Equal parts ranch and BBQ sauce  (1/4 c of each seems about right)

Directions:
Combine rice through cheese.  Add BBQ sauce and stir.

Heat skillet to medium (griddle to 325).

Place about 1/2 c. mixture on half a tortilla and fold to close.  Lightly brush a little olive on each side of the tortilla.

Cook for 2-4 min. on each side.

Recipe slightly adapted from OurBestBites

**To do meatless, take out the chicken and just add beans (just use a whole can of black beans)
**Can be adapted however, more beans, less chicken, etc.

Hawaiian Haystacks

This is Chad's mom's gravy recipe that I ABSOLUTELY LOVE!!!!

Hot, cooked rice (2c. raw rice, cooked)

Gravy:
1 Pkg Southeastern Mills Country Chicken Gravy Mix- make it into gravy then add:
1 large (or two small) cans cream of chicken soup
1/2 c. pineapple juice (from can that you'll use for the topping)
1/4 c. sugar (opt. I don't add)
big pinch crushed red pepper flakes
1 tsp of basil
2 c. cooked, shredded chicken

Toppings:
tomatoes
coconut
slivered almonds
green/red/yellow peppers
green onions
pineapple, crushed or tidbits
chow mein noodles
cheddar cheese
peas

Serves about 8

Whole Wheat Bread

In Bosch, using whisk paddles, mix for 2 minutes:

• 6 c. warm-hot water
• 2 Tbs yeast
• 2/3 c. oil
• 2/3 c. honey or sugar
• 2 c. white or wheat flour 

Sponge 15-30 min.

Add:

• 2 Tbs salt
• 2 Tbs dough enhancer
• 1/3 c vital wheat gluten (optional, I used it when I had some, but don't anymore)

Mix in, and then: 

1. change to bread hook, and add:
2. 10+ cups more whole wheat flour, until dough pulls away from the sides and isn't too sticky.  (add 2 cups at a time then mix the first few times, then just 1 cup at a time.  It should still be a little sticky).
3. Knead 8 minutes
4. Preheat oven to 170
5. Form dough into 5 loaves and place in sprayed bread pans.
6. Turn OFF oven and place all 5 loaves in the oven. (No need to cover)
7. Rise 40 minutes in the oven 
8. With bread still in, set oven to 350 and bake for 30 min (start timer as soon as you set it to 350, not when it gets to the temperature), covering with foil last 5 minutes if needed.

OR follow these steps... (if your oven gets too hot while preheating and is smaller):

     6.  Turn OFF oven and place all 5 loaves in the oven. (No need to cover)

     7.  Rise 25 min in oven.

     8.  Remove from oven and preheat to 350.

     9.  When heated to 350, bake at for 30 min.  Rotate bread after 20 min.

Strawberry Milkshake

about 2-3 c vanilla ice cream
1 tsp vanilla
2 Tbs sugar
about 1/4 c milk
1/2 lb strawberries

Mix well and enjoy!

Texas Governor's Mansion Cowboy Cookies

This is George W. Bush's recipe out of my "Presidential Cookies" cookbook I got in Washington D.C.

3 c flour
1 Tbs baking powder
1 Tbs baking soda
1 Tbs cinnamon
1 tsp salt
1 1/2 c butter (3 sticks), at room temperature
1 1/2 c granulated sugar
1 1/2 c light brown sugar, packed
3 eggs
1 Tbs vanilla
3 c chocolate chips
3 c old-fashioned rolled oats
2 c coconut
2 c chopped pecans (8 oz)

1. Preheat oven to 350
2. Mix flour, baking powder, soda, cinnamon, and salt in bowl.
3. In 8-quart bowl, beat butter on medium speed for 1 minute until smooth and creamy.
4. Gradually beat in sugars to combine for 2 minutes.
5. Add eggs, one at a time, beating after each.
6. Beat in vanilla.
7. Stir in flour mixture until just combined.
8. Add chocolate chips, oats, coconut, and pecans.
9. For each cookie, drop 1/4 c. dough onto ungreased baking sheets, spacing 3 inches apart.
10. Bake 17-29 minutes, until edges are lightly browned; rate sheets halfway through baking (after 10 min.)
11. Remove cookies to a rack to cool.
Makes 3 doz. giant cookies

*For 6 dozen smaller cookies, use 2 Tbs. scoop, bake for 10 min.
*Convection- bake 8 min, trade half way through.
(They will soften after sitting for a few hours if they seem overcooked)

Grandma Edith's Pork Chops

4-6 pork chops 
1 egg, stirred in bowl 
whole wheat flour 
salt and pepper 
1-2 sliced onions 
2-3 sliced apples
1/2-1 c. water 
Potatoes -opt

Rinse pork chops and pat dry with paper towel. Dip each chop in stirred egg and then in flour. Sprinkle with salt and pepper. Place on sprayed cookie sheet and broil about 10 min. on each side.  (Original recipe: brown in olive oil in hot fry pan until golden brown on both sides.)  

Slice onions and apples. Place a layer of onions and apples on bottom of 9x13 dish. 
 Place breaded pork chops on onions and apples, sprinkle desired amount of salt and pepper. 
Cover chops with a second layer of onions and apples. Add a 1/2 cup of water-1 cup to bottom of dish. 

Bake at 350 degrees for 90 minutes, covered. 

*Place halved potatoes on top of chops/onions and apples. Make gravy with drippings but use milk instead of water to thicken it. If not enough gravy, chicken broth.

Cafe Rio Salad

Cafe Rio Salad

Okay, this is really yummy! I halved the whole thing because it makes a ton! Honestly, it's the dressing that makes it the best. You can probably do different recipes for the pork. The rice is super delicious!  But as long as you have that dressing. Oooh YUM!


Cafe Rio Pork

4-5 lbs pork roast (I used a shoulder)
2 cans (16 oz each) tomato sauce
3 tsp minced garlic
2 c. brown sugar
4-5 tsp cumin
3 Tbs molasses
4 c. Dr. Pepper, can be caffeine free

Mix all ingredients in crock pot, then add the meat and cook on low for 10-12 hours or high 4-6 hours. Shred meat and keep warm until served.

OR use Bajio Chicken Recipe!

Cafe Rio Rice
                                                                                Half Recipe
4 Tbs butter                                                  (2Tbs) butter
2 1/2 c. long grain rice                                   (1 1/4 c. rice)
4 1/2 c chicken broth                                     (2 1/4 c.) chicken broth
1/2 tsp salt                                                     (1/4 tsp salt)
4 limes:  1/2 c juice                                        (2 limes: 1/4 c juice)
4 Tbs fresh chopped cilantro                         (2 Tbs cilantro)
3/4 tsp cumin                                                (1/4 + 1/8 tsp cumin)

Mix all ingredients in rice cooker or cook on the stove.


Cafe Rio Dressing
16 oz Green Salsa Verde
1 package Ranch Buttermilk Dressing (dry)
1/2 c sour cream or buttermilk
1/2 c mayo
1 c. chopped cilantro
1 tsp minced garlic
1/4 tsp cayenne pepper (red pepper)
1/2 tsp salt
2 Tbs lime juice (about 1 lime)
1/2 tsp cumin
1/2 c. sugar

Place ingredients in blender and blend until smooth. Refrigerate until cold.

Serve all the above on a warm tortilla with: (or just on a plate with chips crunched on top)
black beans, heated (just leave the liquid in)
fresh salsa
cheese
avocado
sour cream
lettuce

Sloppy Joes

1 lb ground beef
1 med green pepper, chopped (or other colors)
1 med onion, chopped
1/2 c. celery
1/2 c. grated carrot
1/2 c. grated zucchini
1/2 c. ketchup
2 Tbs brown sugar
1 Tbs mustard
1 1/2 Tbs Worcestershire sauce
1/2 tsp chili powder
salt to taste

Brown beef, drain, then add the vegetables and cook until tender.  Add the seasonings and simmer on stove or in a crock pot until flavors are blended.

Serve over hamburger buns

Stuffed Shells/Lazy Lasagna

Lazy Lasagna/Stuffed Shells

4 c dry penne or a little less of rigatoni noodles/ Shells

1 lg. egg

2 c. small curd cottage cheese

1/2 c. shredded Mozzarella cheese

1 1/2 tbsp. dried parsley

1/2 tsp. dried oregano

1/4 tsp. pepper
Sausage (opt- I used about 1/6 pound and it was perfect!)

24 oz. spaghetti sauce (I like Hunts veggie)

1/4 c. grated Parmesan cheese

Cook pasta in boiling water until tender but firm. Drain.

Beat egg in bowl stir in cottage cheese, 1/2 cup Mozzarella cheese, parsley, oregano and pepper.

For Lazy Lasagna:  Spray 9x13 dish, spread 1/4 jar pasta sauce over bottom of pan.  Mix warm noodles with the cheese mixture.  Layer half the noodles/cheese, half the sauce, rest of the noodles, rest of the sauce.  Top with parmesan cheese and any extra mozzarela, if desired.  Also sprinkle Italian Seasoning on top.   
For shells:  Spread 2 c. spaghetti sauce over bottom of 9x13" pan. Stuff shells with about 2 Tbs cheese mixture. Place in baking dish. Top with remaining sauce and Parmesan cheese.

Cover with foil and bake at 350 for about 30-40 min. until bubbling, hot, and cheese is melted.  Uncover last 10 min.

Sweet and Sour Chicken

1 1/2 large chicken breasts
2 eggs, beaten
3/4 c. cornstarch
1 1/2 tsp garlic salt

Cut chicken into bite-sized pieces, beat eggs in bowl, mix cornstarch and garlic salt in another bowl.
Variation 1: (Shay) Dip chicken in cornstarch then eggs and brown in just a little oil.
Variation 2: (Amy) Dip chicken in eggs then cornstarch and brown in lots of oil.
Place browned meat in 9x13 and cover with sauce.

Sauce:
1/2 c. chicken broth
3/4 c. white vinegar
1/2 c. ketchup
1 c. sugar
1 tsp salt
2 Tbs soy sauce

Bake at 350 covered for 1 hour, then uncovered for 30 min.  (Or 375 covered for 45 min, and uncovered for 15-20).

Serve over rice (1 1/2 cups).  Great with steamed broccoli.

Meat Loaf

1 1/2 lbs ground beef
3/4 c. oatmeal (or 1 1/2 pieces of bread, crust removed-soak in the milk)
1/4 c. chopped onion or more
1 1/2 tsp salt
1/4 tsp pepper
1 beaten egg
3/4 c. milk

Sauce:
1/3 c. ketchup
1 Tbs. brown sugar
1 Tbs mustard

Mix all together.  Shape with hole in the center, or into a loaf.  Cover with sauce.  Bake for 1 hour at 350.

Honey-Lime Chicken Enchiladas

6 Tbs honey
5 Tbs lime juice (or 1 large lime)
1/2 Tbs chili powder
1/2 tsp garlic powder
2 c cooked, shredded chicken
1 c (approx. - 1/2 can white beans like Great Northern)
3 c. montery jack cheese/or cheddar--2 c in the mixture, and 1 c. for the top.**
16 oz. green enchilada sauce
1 c. heavy whipping cream
about 9 flour tortillas or about 15 corn tortillas

Mix the honey, lime juice, chili powder, and garlic powder in a small bowl.  Place the chicken and beans in a medium bowl and marinate with the sauce at least a half hour.

Stir in 2c. of cheese to the chicken mixture. (**Try 1 1/2c)

Pour 1/2 c. enchilada sauce on the bottom of a 9x13 pan.

Fill tortillas with about 1/2 c. chicken mixture and roll up.  Place in pan.  (1/4 c for corn tortillas)

Mix remaining enchilada sauce with whipping cream.  Pour over enchiladas.  Sprinkle with 1 cup cheese on top.

Bake at 350 for 30 min. uncovered until brown and crispy.

Slightly adapted from my good friend, Haylee Gunnerson

Raisin Bran Muffins

(Makes about 20 muffins from Martha Stewart)

3 c raisin bran cereal
1 1/2 c milk
1 c whole wheat flour
1 c. white flour
4 tsp baking bowder
1 tsp cinnamon
1/2 tsp salt
1/2 c oil
2 eggs, slightly beaten
1/2 c packed brown sugar

• 
  

1. Preheat oven to 400. Lightly oil about 20 muffin tins, or use paper liners. 
2. In a medium bowl, combine cereal and milk; let stand until softened, about 5 minutes. In a small bowl, whisk together flours, baking powder, cinnamon, and salt.
3. Stir oil, egg, and sugar into cereal mixture. Fold in flour mixture. 
4. Divide batter among cups. Bake until a toothpick inserted in the center of a muffin comes out clean, about 15 minutes. Cool in tin 5 minutes, then turn out onto a wire rack; let cool completely, or serve warm. Store up to 5 days at room temperature in a resealable plastic bag.

Sour Cream Sugar Cookies

Sugar Cookies- Jenny Poulsen

Cream:

1 cup softened margarine or butter

1 cup sugar

2 beaten eggs

2 tsp vanilla

Dry:

3 cups flour

1/2 tsp soda

1/2 tsp salt

1 tsp baking powder

Mix all, add 1/2 cup sour cream

(the dough will be really soft, so refrigerate it for at least an hour before rolling out)

Roll out about 1/4" thick an bake at 375 for 8-9 min.

Cream Cheese Frosting (from Brittany Mitchell)

Cream together:
1 stick butter
8 oz cream cheese

Add:
abt 6 c. powdered sugar
1/2 tsp vanilla
1/4 tsp almond

Beat 5 min.

Hillary's Chili

1 lb bacon, cooked, cut into bite-sized pieces
1 lb pork sausage
1 lb ground beef
2 onions (cook with ground beef)
2 peppers, any color
2 cloves garlic, finely chopped
4-14 oz can chili beans in mild sauce
4- 15 oz cans great northern beans, drained
1-15 oz can crushed tomatoes (or 2 c. fresh, pureed)
1-14 oz can tomato sauce  (2 small cans)
1/2 tsp black pepper
1 Tbs red chili powder (more mild only do 2 tsp)
1/8 tsp red pepper flakes
2/3 c ketchup
1/2 c brown sugar
1/2 c water

In large fry pan cook bacon until crispy, cut in bite-sized pieces, place in crock pot (or bake in oven.  Place bacon on rack on foil-lined cookie sheet.  Bake about 20-25 min until cripy.)  Next, cook sausage, drain, place in crock pot, then cook ground beef with onion, drain, place in crock pot (can probably do sausage and ground beef together.)  Add the rest of the ingredients to the crock pot and cook on low at least 6 hours.  About 12 servings

HALF RECIPE:(serves 6)
about 1 lb total meat: ground beef/sausage/bacon
1 onion
1 pepper, any color
1 clove garlic
2- 14 oz can chili beans in mild sauce
2- 15 oz cans great northern beans, drained
1 c crushed tomatoes (1/2 15 oz can)
1- 8 oz can tomato sauce
1/4 tsp black pepper
1 tsp chili powder
1/16 red pepper flakes
1/3 c ketchup
1/4 c brown sugar
1/4 c water

Tortellini Soup

Tortellini Soup (Rivka)

½-1 lb. regular sausage (or part ground beef/turkey)

1 med. onion, diced

3 large carrots, diced

1 Tbs minced garlic (2-3 cloves)

6 c. vegetable or chicken broth

1 can diced tomatoes

1 can corn, drained (or 1 ¾ c frozen)

1/4 tsp red pepper flakes

black pepper

1 1/2 Tbs. Italian seasoning

1- 10 oz bag refrigerated cheese tortellini (I like RANA brand)

3 c. fresh, chopped spinach

Directions:

Cook sausage with onion and carrots, then garlic.  Drain. (Or cook sausage separately and cook the onion, carrots, and garlic in a little oil).

Add broth, tomatoes, corn, red pepper flakes, black pepper, Italian seasoning and bring to a boil.

Add the tortellinis and cook until done.  Very last add the spinach and serve.

*Or use Italian sausage and probably don't add the red pepper flakes or Italian seasoning?

For Crockpot: Put cooked sausage and all but tortellini and spinach in crockpot. Cook on high for about 4 hours. During the last half hour add the tortellini. Shortly before serving add spinach.

Butternut Squash Soup

Butternut Squash Soup (Kristy Walker)

1 medium butternut squash, halved lengthwise and seeded

3 tablespoons unsalted butter

2 large leeks, cleaned thoroughly and chopped

4 teaspoons minced peeled fresh ginger

6 cups chicken or vegetable stock

1/2 to 1 1/2 teaspoons salt, depending on how salty stock is

3/4 cup whipping cream

1. Preheat oven to 400 degrees. Place squash cut side down on oiled baking sheet. Bake until the squash can easily be pierced with a fork, about 1 hour. Let cool enough to handle, then scoop the pulp from the squash skin and discard the skin.
2. Melt butter in a soup pot over medium-low heat. Add leeks and ginger and cook, stirring, until tender but not browned, 5 to 10 minutes.
3. Stir in 4 cups of stock and the squash pulp. Bring to a simmer and cook, stirring and breaking up the squash with a spoon, for 20 minutes. Puree until smooth (immersion blender is great here!). Return soup to the pot.

Stir in cream, and thin with stock, a little at a time, until you reach the desired consistency of soup. Heat soup through and ladle into warmed bowls. Garnish with herbs and/or croutons.

*Today I used 6 cups water with about 5 1/2 tsp chicken bouillon, and only 1 tsp salt. It was perfect!

Corn Chowder

Haylee's Recipe:

CORN CHOWDER

1/4 c butter

2 1/4 c. water

2/3 c. chopped celery

4 c. diced potatoes

3 sliced green onions

6 t  b\sp. butter

6 tbsp. flour

2 1/2 c. milk (or cream)

1/2 tsp pepper

1 tsp salt

1 1/2 tbsp dill

16 oz corn
2 c. grated cheese
1 c. cooked bacon

Simmer butter, water, celery, potatoes and onion 20 min. (don't drain). Melt 6 tbsp. butter, stir in flour and add milk and seasonings. Add corn, other vegetables, cheese and bacon just before serving.

Leek Soup

4 c chicken stock or broth
3 c diced small red/brown potatoes (leave skin on)
1 med onion, diced
2 leek, diced (about 2 c)
1/2 c butter (can do 1/4 c butter, 1/4 c canola oil)
6 T flour
2 c milk
1/2 tsp salt 
Bring chicken stock to a boil, add potatoes, leeks, and onion.  Reduce the heat and simmer covered until tender.  Mash up when cooked.  In a separate, heavy pan, melt butter and oil together.   When hot add flour and stir until bubbly.  Pour the milk in and stir until thick and smooth.  Pour the milk mixture into the vegetables mixture.  Sprinkle with parsley and serve.

One Pot Creamy Tuna and Noondles

• From: Mel's Kitchen Cafe

**I LOVE the fresh parsley on this!

• 
  
• 1 teaspoon oil
• 1 medium shallot (or 1/4 cup finely chopped white or yellow onion)
• 2 garlic cloves, finely minced or 1 teaspoon garlic powder
• 1 cup milk
• 2 cups water
• 2 1/4 cups low-sodium chicken broth
• 16 ounces small pasta shells
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons milk or heavy cream
• 1 tablespoon Dijon mustard (I just did a squirt of mustard and drops of white vinegar)
• 1 tablespoon fresh lemon juice
• 2 5-ounce cans white albacore tuna, drained
• Salt and pepper to taste
• Fresh parsley, chopped
• Lemon wedges, for serving

DIRECTIONS

1. In a 4- or 5-quart pot, heat the oil over medium heat and sauté the shallot (or onion) and garlic for 2-3 minutes.
2. Stir in the milk, water, broth, shells, salt and pepper. Bring to a simmer, and cook, uncovered, stirring often (at a simmer, not a rigorous boil) until the pasta is al dente, according to package directions (the pasta will continue to cook a bit over the next few minutes so don't overcook it in this step). Each brand of pasta will will differ slightly; depending on the brand, you may need to add a bit more liquid toward the end of cooking time but do so gradually so it isn't too soupy. There should be a bit of liquid left even after the shells are just tender. They'll continue to soften up and the liquid will be absorbed as other ingredients are stirred in and as it rests.
3. Stir in the milk or heavy cream, mustard, and lemon juice. Add the tuna and mix gently until combined. Stir in additional salt and pepper to taste, if needed. Let the pasta rest for 5-10 minutes - it will thicken up and get nice and creamy.
4. Sprinkle with parsley and serve with extra lemon wedges - it is delicious with lemon juice drizzled over the top of individual servings.

1/2 version

• 1 teaspoon oil
• 1 medium shallot (or 1/4 cup finely chopped white or yellow onion)
• 1-2 garlic cloves, finely minced or 1/2-1 teaspoon garlic powder
• 1/2 cup milk
• 1 cup water
• 1 1/8 cups low-sodium chicken broth
• 8 ounces small pasta shells
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 Tablespoons milk or heavy cream
• 1/2 Tablespoon Dijon mustard (I just did a squirt of mustard and drops of white vinegar)
• 1/2 Tablespoon fresh lemon juice
• 1 5-ounce cans white albacore tuna, drained (or regular tuna)
• Salt and pepper to taste
• Fresh parsley, chopped
• Lemon wedges, for serving

Best BBQ coleslaw

This recipe is from the all-new ultimate Southern Living Cookbook, 2006.  (from Mom)


1/2 c sugar
1/2 c mayonnaise 
1/4 c milk
1/4 c buttermilk (It's fine to just use regular milk, too)
2 1/2 T lemon juice
1 1/2 T white vinegar (I use cider)
1/2 t salt
1/8 t pepper
20 oz coleslaw mix- finely shredded cabbage and carrots

Mix all but coleslaw in a large bowl, then add the coleslaw and mix well. 

**Really good used on fish tacos.  Heat corn tortilla over med-high heat for 10-15 sec. on each side.  Top with avocado/guacamole, a fish stick, cheese, and coleslaw dressing.

Broccoli-Cheese Soup

Mama’s/Shay’s Broccoli-Cheese Soup

2 big stems broccoli or 20 oz frozen 3 1/2 c milk

3 c chicken broth (2 cans) ½ tsp salt

1 chopped onion ½ tsp pepper

6 Tbs butter ¼ tsp garlic powder

6 Tbs (1/4 c + 2 Tbs) olive oil 1 tsp basil

¾ c flour 2 c shredded cheese

Bring broth to a boil.  Add broccoli (chopped small) and onions and return to a boil.  Reduce heat and simmer for 45 minutes.  

Melt (on low-medium heat and in heavy sauce pan) butter and oil. Add flour and make smooth paste (use whisk) then add the milk all at once and bring to a boil until thick and smooth.  Add seasonings and cheese.  Once melted and smooth, add broccoli broth.  

Top with paprika, opt.

(If using frozen broccoli maybe do a little less liquid? It was quite runny so I took some soup out and added cornstarch then put back in.)