cookbook

APPETIZERS, DIPS, & SNACKS

Chicken Dip
I have had this with bagel chips and Triskets, yummy!

1 pkg (8-oz) cream cheese 1 carton (8-oz) sour cream
8-oz Colby jack cheese, shredded 2 lg cans cooked chicken
4 green onions, chopped ¼ t garlic powder
2 chicken bouillons, crushed 3 t almond slivers

Mix together and bake at 350 for 20-minutes or so (until hot and bubbly).

Jackie Kolstad


Fresh Salsa
1 lg can Hunt’s diced tomatoes, drained (or can use fresh tomatoes)
1 can lime and cilantro flavored Rotel
½ t minced garlic 1 t fresh cilantro
¼ t Tabasco 1 t lemon juice
Pinch of sugar

Put in blender and pulse a couple of times. We eat this at least once per week with organic Tostitos corn chips.
Joan Hearnsberger



Caramel Apple Fruit Dip
1 pkg (8-oz) cream cheese (room temperature) ¼ C sugar
1 C brown sugar 1 t vanilla
½ pkg of toffee chips or ½ C almond brickle (Heath brand) no chocolate coating
Apple slices

Mix cream cheese with both sugars and vanilla. About 30 minutes before serving, stir in toffee chips or almond brickle. Serve with apple slices.
Hannah: Trick with apples – cut up and store in pineapple juice – no taste difference.
Tara: Christy Greeson passed this recipe to me. The brickle isn’t always easy to find, but Wal-Mart had it last time I looked.
Tara Ross and Hannah Fulks



2

Ranch Snack Mix
Good to have around Thanksgiving and Super Bowl!

1 (16-oz) bottle Orville Redenbacher Butter flavored oil (below the microwave popcorn at store)
1 pkg Hidden Valley Ranch, dry
1 t dill
1 t garlic powder
5 boxes of your choice of snacks like: cheez-its, club sticks, pretzels, chexs/crispex, goldfish,
oyster crackers, cheerios, bagel chips.

Pour about half to ¾ of the bottle of oil in a bowl and stir in ranch mix and seasonings. Put all snacks in a garbage bag, mix up a little and drizzle in the oil/seasoning mixture, mixing thoroughly. Add more oil if needed. It’s better if it sits for a day--give the bag a few turns to keep it mixed well. Store in sealed container or zipper bags. Instead of ranch flavors, you can use taco seasoning with hot sauce. Jackie Kolstad


Baked Caramel Corn
2 C brown sugar 1 t baking soda
1 C butter 7 quarts popped corn
1/8 t cream of tartar
½ C light corn syrup

Combine the sugar, butter, cream of tartar and corn syrup in a pan and bring to a boil. Boil for 4—5 minutes; remove from heat. Stir in baking soda until well blended (mixture will foam). Pour over corn and toss to coat. Arrange on cookie sheets and bake at 200 for one hour, stirring every 15-minutes.
Connie Smith

Cream Cheese Roll-Ups
Great appetizer! They are also wonderful for a luncheon or a snack.

2 (8-oz) pkg cream cheese, softened 1 pkg Hidden Valley dressing mix
1 can small olives, chopped/drained 1 small jar pimentos
1 small can green chilies, chopped/drained 3 green onions, chopped
Flour Tortillas

Mix all ingredients together except for the tortillas. Spread the mixture onto a flour tortilla, generously covering it. Roll it up and hold it with a toothpick. (I cut off the ends to make them straight, because the filling doesn’t go to the end). Place in a pan and put in the refrigerator for several hours. 30 minutes before serving, take them out and slice them into ¾--inch slices.

Jeri Steinfeld
3


Zesty Salsa
This has a surprising flavor that is so fresh and cool in the summer.

1 small can chopped olives 1 small can chopped green chilies
4 green onions, chopped (just the white) 7—8 Roma tomatoes, chopped small
4—5 sprigs cilantro Zesty Italian dressing to taste
Frito scoops or other corn chips

Stir everything together except for the chips. Refrigerate for at least 2 hours for full flavor; serve with the chips. Enjoy!

Jackie Kolstad

Enchilada Dip
This is a real crowd pleaser and yummy to munch on before dinner with guests! Prep time=15 minutes. Makes 16 small servings or 8 larger servings.

Olive oil for stir frying
8-oz of boneless, skinless chicken breasts
1 t onion salt
1 t garlic powder
1 (8-oz) pkg cream cheese, softened
1 ½ C Kraft Mexicana-Style shredded cheese, divided
1 can (7-oz) green chilies, chopped and not drained
¼ t chili powder
Wheat thins, Triscuits, pita chips, or any other chip you like

Add a little olive oil to a pan and stir fry the chicken, adding onion salt and garlic powder. Chop it into small pieces. Beat cream cheese, 1 cup of shredded cheese, chilies, and chili powder. Mix until well-blended and stir in the chicken. Spread into a 9-inch pie plate. Bake at 350 for 20-30 minutes or until dip is lightly browned and heated through. Sprinkle with remaining ½ cup shredded cheese; let stand 10-minutes. Serve as a dip with crackers or chips.

Jeri Steinfeld









4

BREADS

Jiffy Broccoli Cornbread
2 boxes Jiffy Cornbread 1 medium onion, chopped
4 eggs, beaten 1 ½ sticks butter, melted
1 pkg (10-oz) broccoli, thawed, and drained 1 C cottage cheese

Combine all ingredients and put into a greased 9”x 13” pan. Bake 375 for 35-40 min.

Mary Kathryn Nelson


Mom’s Best Bread
2 pkgs yeast dissolved in ¼ C water 2 eggs
1 C evaporated milk 4 ½ C flour (more or less)
1 C lukewarm water
¾ C sugar
1 t salt
¾ C margarine or shortening

Dissolve the yeast in the ¼ cup lukewarm water. Mix the evaporated milk, water, sugar, salt, and margarine or shortening in a large bowl; add yeast mixture and the eggs. Beat with a rotary beater. Add flour gradually. Knead dough on a floured board. Cover. Put in refrigerator if you don’t want to use immediately. Let rise when needed and shape as desired. Bake 400 for 20- minutes, or until lightly browned.

Marion Rice

Herbed Rolls
1 stick butter 1 ½ t parsley flakes
½ t dill weed 1 t onion flakes
2 t parmesan cheese 1 pkg buttermilk canned biscuits

Melt butter in a 9-inch square pan. Mix herbs and cheese together and stir in butter. Let stand for 20—30 minutes. Cut biscuits into fourths. Swish each piece around in the mixture, coating all sides with the herb butter. Bake at 425 for 12-15 minutes or until golden brown on top.

Carolyn Stowers
5

Apple Butter Bread
3 eggs 2 t salt
1 ½ C sugar (can be part brown sugar) 2 t baking soda
3 C flour 1 t vanilla
1 ¼ C apple butter or applesauce ¾ C butter, melted
1 t allspice 3 apples, peeled and chopped
¼ C raisins and/or nuts

Blend all ingredients together and bake in two greased and floured loaf pans at 350 for
50- minutes.

Marion Rice




Olive Cheese Bread
This recipe comes from the website, The Pioneer Woman. This yummy dish definitely satisfies a pregnancy craving, but could be classified as chick food (with a green salad or soup), as an appetizer (cut into smaller bites), or as a side bread item with any dish. It is rich with flavor, but not too overwhelming. If you don’t like olives, you may think it is too strong. If you don’t like mayonnaise or butter in things, be encouraged because when baked, the cheese and olives “out-flavor” them.

6 oz green olives, cut coarsely 6 oz black olives, cut coarsely
¾ lb shredded Monterey Jack cheese 2 green onions, chopped
1 stick of butter, room temperature ½ C mayonnaise
1 large loaf of French bread

In a bowl, mix together the butter, mayonnaise, and cheese; add chopped olives and onions. Mix well. Cut French bread in half long ways. Spread the mixture evenly onto each loaf half. Bake at 325 for 25-minutes. Make sure cheese is melted nicely.

To freeze one loaf half, flash freeze it first. To flash freeze, put the uncovered olive cheese bread on a cookie sheet and put directly in the freezer for 20-minutes. This hardens the mixture just a bit so that it will not stick when you put the bread in a freezer bag. After
20-minutes, place it into a freezer bag and return it to the freezer for later use. I had to cut my bread in half to fit into a gallon size freezer Ziploc.

Also – can use the olive mixture as a dip with Ritz crackers, and serve as an appetizer.

Rebecca Lee


6

Zucchini Bread
1 C oil 2 C sugar
3 eggs, well beaten 3 t cinnamon
½ t baking powder 2 t soda
3 t vanilla 1 t salt
3 C flour
2 C zucchini, peeled, grated, and pressed into the measuring cup

Optional: add 1 T orange rind, ¾ C pineapple, crushed and drained.

Mix ingredients together well and bake in 2 greased and floured loaf pans at 350 for
one-hour.

Marion Rice

SOUPS

Crockpot White Chili
2—4 C cooked chicken, chopped 2 onions, chopped
2 ½ C chicken broth (canned or homemade) 1 (7-oz) can green chilies, chopped
1 (12-15 oz) can tomatillos or 1½ C green salsa 2 t cumin powder
2 t garlic powder 1 t oregano
3 C white beans, cooked or canned ¼ bunch cilantro, chopped (optional)
1 lb low-fat Monterey Jack cheese, grated

Throw everything in your Crockpot except the cilantro and cheese. Cook on high for about 3 hours or so; if you want it to cook all day put it on low, just make sure your Crockpot is filled up—if you have a big one, you may need to double the recipe.

Serve in nice big bowls, sprinkle with cilantro (if desired), and lots of grated cheese.

Jackie Kolstad

7-Can Soup
1 lb ground beef or turkey 2 cans tomato soup
1 can corn 1 can navy beans
1 can lima beans 1 can kidney beans
1 can purple hull peas Cornbread or tortillas

Brown meat in a skillet. Add canned soup, vegetables, and meat to a large pot and heat.
Serve with warm corn bread or tortillas.
Amy Peeples

7


Bean and Hominy Soup (from Southern Living’s Low-Fat Low-Calorie Recipes)
3 (15.8-oz) cans Great Northern beans 1 (15.5-oz) can hominy
1 (14.5-oz) can stewed tomatoes 1 (11.5-oz) can Campbell’s bean with bacon
1 (11-oz) can whole kernel corn 1 (10-oz) can diced tomatoes & green chilies
1 2/3 C water 3 T cilantro, chopped
1 t ground cumin 2 bay leaves
½ C shredded cheese

Do not drain any of the canned ingredients. Combine all ingredients in a Dutch oven (big pot with lid,) except for the cheese. Bring to a boil. Cover, reduce heat, and simmer at least 30-minutes. Remove bay leaves. Ladle soup evenly into bowls; sprinkle with cheese.

Note: We don’t care for hominy, so I just substitute an additional can of corn. I don’t have cumin, so I omit and it still tastes good. I use mild Rotel for the diced tomatoes & green chilies. To store the fresh cilantro, refrigerate with stems in a small cup of water, with leaves trimmed off below the water line, and cover the portion not in the water with a plastic bag – will keep over a week this way in case you want to use it in another recipe.

Lari Moix





Most Yummy Chicken and Rice Soup
4 C chicken broth 2 C water
2 C cooked and diced chicken breasts
1 pkg quick-cooking long grain & wild rice (like Uncle Ben’s)
½ t salt ½ t pepper
¾ C flour ½ C butter
2 C heavy cream

In a large pot over medium heat, combine broth, water, and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat. In a small bowl combine salt, pepper, and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of the seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, about 5 minutes. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10—15 minutes, stirring frequently.

Allison Herndon


8

Potato Soup
This is an easy, hearty meal for Fall. The thick consistency of the soup makes it easy for little ones to eat.

8 strips bacon ½ C minced onion
½ C celery, minced 2/3 C flour
6 C chicken broth 4 large potatoes, peeled and cubed
1 C heavy cream 1 C milk
2 C sour cream 1 t chopped fresh basil
1 t white pepper fresh chives, chopped
Cheddar cheese for garnish, grated

Cook bacon slowly over medium-low heat until crisp, taking care not to brown the fat. Set bacon aside, pour rendered fat in stockpot. Add onions and celery to the bacon fat and sauté until tender. Add flour and mix well. Add chicken stock and stir until all flour is dissolved. Continue to stir and bring to a boil. Reduce heat to a simmer. Add potatoes and let soup simmer until potatoes are tender (about 30-mintues). At this point you can use a potato masher to mash some of the potatoes, if you prefer a less chunky soup. Add heavy cream, milk, sour cream, basil, and white pepper. Let simmer for another 10-minutes until soup is hot again. Crumble bacon strips and garnish each portion of soup with bacon, chives, and cheese.

Mandy Osborne



Taco Soup
This was my grandmother’s recipe. It freezes well and makes enough for 6 people.

1 lb ground beef or turkey 1 pkg Ranch seasoning
1 pkg taco seasoning 2 cans whole kernel corn, drained
2 cans pinto beans 2 cans stewed tomatoes
1 can Rotel 1 (16-oz) carton sour cream
Grated cheese Tortilla chips

Brown meat and drain; mix in seasoning packets. In a large pot add corn, beans, tomatoes, Rotel, and beef mixture. Let heat for a few minutes then add all the sour cream. Stir until sour cream is melted. Serve with cheese on top and chips.
Sarah Hedlund




9


Pork and Lentil Chili
I got this recipe online in 2003 after watching Chef George Hirsch cook this on TV. We love this “chili” as it is hearty, healthy, and yummy. It is very involved, because it has several steps and lots of ingredients, but it is worth it. I usually fix it about once/year with garlic bread. It makes a lot so you can freeze some of it.

1 lb pork tenderloin, cooked and sliced 1 lb lentils, washed
2 T olive oil 1 head caramelized garlic (recipe below)
½ sweet onion, chopped 1 carrot, chopped
1 stalk celery, chopped 1 red bell pepper, chopped
1 zucchini squash, chopped 2 t cumin
2 t oregano 2 t basil
Juice of one lime ¼ C tomato sauce
8—10 C vegetable or chicken broth 2 t Tabasco Chipotle Sauce
1 T fresh cilantro, chopped

Caramelized Garlic: (there are many recipes for this, but this is the simplest method I’ve found).
Cut the bottom/root end of a garlic head off so that the cloves are exposed. Keep the cloves in the tight outer covering. Drizzle olive oil on them. Bake in oven at 350 for 20 minutes. This softens the cloves. Pop the cloves out and they are ready to be used for the recipe.

Instructions: Rinse lentils in cool water and remove any small stones or twigs. Heat a large soup pot on medium heat. Add olive oil, onions, and garlic; cook for two minutes. Toss in celery, carrot, bell pepper, and zucchini and cook 2—3 minutes, stirring once or twice. Add cumin, oregano, basil followed by lime juice, tomato sauce and 8 cups of broth, Tabasco, and cilantro; bring this mixture to a boil. Add lentils and pork tenderloin; lower heat and simmer for 45-minutes or until the lentils are tender. Add extra broth if too dry – I usually use 10 cups.

Can serve with any or all of the following (I usually don’t use any as I forget after preparing all the other ingredients): chopped green onions, grated cheddar cheese, sour cream, tortilla chips, strips of tortillas, chopped tomatoes, guacamole, and pita triangles.

For veggie version – omit the pork tenderloin

For a spicy zesty version: top with sliced hot chorizo sausage

For a seafood version: top with shrimp

Rebecca Lee


10

Emeril’s Favorite Tortilla Soup
This is one of my favorites for the Fall season! I cook this just about every other week! I never fry my own tortilla chips. I just use Tostitos chips, but toss them in that yummy Creole seasoning! Never made the chipotle crema, either!

2 T olive oil 1 C chopped onions
2 t chopped garlic 1 ½ t salt
1 poblano pepper, pasilla, or green bell pepper, seeded and chopped
1 ½ t ground cumin ½ t ground coriander
1 T tomato paste 6 C chicken stock
1 lb boneless, skinless chicken breasts, trimmed and cut into ½-inch cubes
¼ C chopped fresh cilantro leaves 2 t fresh lime juice
2 C vegetable oil, for frying 6 stale corn tortillas, cut into ¼-inch strips
1 t Essence, recipe follows 1 avocado, peeled, seeded, and chopped
Chipotle Crema, recipe follows

In a Dutch oven or large heavy pot, heat the oil on medium-high heat. Add the onions, garlic, pepper, salt, cumin, and coriander and cook for 5-minutes. Add the tomato paste and cook, stirring for one minute. Add the chicken stock and bring to a simmer. Simmer for 20-minutes. Add the chicken and simmer for 5-minutes. Add the cilantro and lime juice, and stir well. Remove from the heat and cover to keep warm.

Heat the oil in a heavy pot or electric fryer to 350. Add the tortilla strips in batches and fry until golden and crisp, 1 ½--2 minutes. Remove with a slotted spoon and drain on paper towels. Season with the Essence.

Ladle the soup into 4 or 6 serving bowls. Garnish each serving with diced avocado, the fried tortilla strips, and the Chipotle Crema.

Emeril’s Essence Creole Seasoning:
1 ½ T paprika 2 T salt
2 T garlic powder 1 T black pepper
1 T onion powder 1 T cayenne pepper
1 T dried oregano 1 T dried thyme
Combine all ingredients thoroughly – yield: 2/3 Cup

Chipotle Crema:
½ C sour cream
1 t chopped chipotle peppers in adobo sauce
1/8 t salt
In a bowl of a food processor or blender, combine all the ingredients. Process on high speed until smooth. Serve with the soup – yield: ½ Cup

Melissa Rutledge



11

MAIN DISHES


Sloppy Joe Squares
1 lb lean ground beef 1 (8-oz) can tomato sauce
1 C water 1 (1.5-oz) pkg of slopping joe mix
1 t dried onion flakes 1 C shredded cheddar cheese
1 T milk 1 T sesame seeds (optional)
2 (8-oz) cans refrigerated reduced-fat crescent rolls

Brown ground beef in large skillet over medium-high heat, stirring until it crumbles and is no longer pink. Drain and pat dry with paper towel. Wipe skillet clean. Return beef to skillet; stir in tomato sauce, water, sloppy joe mix, and dried onion flakes. Bring to a boil; reduce heat, and simmer 10-minutes, stirring occasionally.
Unroll 1 can crescent rolls into a lightly greased 13” x 9” baking dish. Press seams together to seal perforations. Spread beef mixture over dough; sprinkle with cheese. Unroll remaining can of rolls over cheese, pinching seams together to seal perforations. Brush dough with milk, and sprinkle with sesame seeds, if desired. Bake at 425 for 15-minutes or until golden brown.
Michelle Knowlton


Mexican Lasagna
Recipe courtesy of Rachel Ray

3 T extra-virgin olive oil 2 lbs ground chicken breast or turkey
2 T chili powder 2 t ground cumin
½ red onion, chopped 1 (15-oz) can black beans, drained
1 C frozen corn kernels salt
1 C medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
8—10 spinach flour tortillas 2 scallions, finely chopped
2 ½ C shredded cheddar or shredded pepper jack

Preheat a large skillet over medium high heat. Add 2 T olive oil and swirl to cover bottom of skillet. Add chicken and season with the chili powder, cumin, and red onion. Brown the meat, cooking for 5-minutes. Add taco sauce or tomatoes. Add black beans and corn. Heat the mixture through, 2—3 minutes, and then season with salt to your taste.
Coat a shallow baking dish with remaining olive oil, about 1 T. Cut tortillas in half or quarters to make them easy to layer. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake at 425 for 12—15 minutes or until cheese is brown and bubbly. Top with the scallions and serve.

Jennifer McCalmont

12

Chicken Divan
This is a meal in itself. Maybe add some fruit or applesauce, to complete it.

4 C cooked chicken breasts, chopped 16-oz pkg broccoli, thawed and drained
2 cans cream of chicken soup 1 C mayonnaise
1 t lemon juice 2 C shredded cheddar cheese
2—3 slices of bread, buttered and cubed

Layer chicken pieces in a 9”x 13” pan. Top with the broccoli. Mix together the soup, mayonnaise, and lemon juice. Spread that mixture over the broccoli and chicken. Sprinkle shredded cheese on top of soup mixture, and cubed bread on top of cheese. Bake 350 for
30-minutes.
Trish Monnahan

Cream Cheese Chicken in the Crockpot
Serve over yellow (saffron) rice with a side of green beans and rolls.

4—6 chicken breasts 1 (8-oz) pkg cream cheese, cubed
1 pkg dry Italian seasoning 1 can chopped green chilies
1 C milk

Put chicken in Crockpot. Sprinkle with the seasoning then layer cream cheese, chilies, and end with the milk. Cook on low for 8-hours or high for 4—6 hours. Stir a few times throughout cooking time. This is more flavorful the longer you leave it in the Crockpot. Start with thawed chicken breasts for more flavor, but you can use frozen if you don’t have time to thaw them.
Emily Martin

Mexican Chicken
I serve this with a green salad and Texas toast. Easy recipe, serves 8—10.

6 chicken breast halves, cooked and diced (I like to cook them in a crock pot), reserve broth
1 can cream of chicken soup 1 can cream of mushroom soup
1 can Rotel tomatoes (I use mild) 1 C milk
1 medium onion, chopped fine 1 large bag of Doritos
8-oz grated cheddar cheese

Mix together all ingredients except for the Doritos and the cheese. Crumble ½ large bag of Doritos and place on bottom of a large baking pan. Cover with 6—7 tablespoons of chicken broth that you have cooked your chicken in. Layer Doritos, chopped chicken and soup mixture. Spread cheese over top. Place in refrigerator, covered with foil, overnight, or at least several hours before baking. Bake 350 for one-hour.
Bette Calloway


13

Chicken Stackyuppy
This is a recipe from my mother-in-law. Our kids love it.

1 pkg chicken breasts 1 can cream of mushroom soup
1 can cream of chicken soup salt and pepper to taste
Curry powder to taste (1-2 t) Rice
Optional toppings: diced tomatoes, rice noodles, shredded cheese, raisins, peanuts, green onions

Boil chicken breasts in pot of water with a pinch of salt. Drain but reserve about ½ C chicken broth. Add soups, broth, salt/pepper, and curry. Warm it all up. Serve over rice and optional “stack-it-up” toppings.
Jenny McHam
Hong Kong Hamburgers
My mom made this recipe frequently when I was growing up and now my family loves them. Serve with rice and stir fried vegetables.

1 lb ground beef ½ t salt
1 egg, beaten hamburger buns or sliced Italian bread
Mix the beef, egg, and salt together and spread on the buns or bread. Broil in oven for 8-10 minutes or until centers are done.
Glaze:
¼ C pineapple juice from sliced pineapple 1/3 C brown sugar
2 t cornstarch 3 T red wine vinegar (or vinegar you have)
1 T soy sauce 1 T Worcestershire sauce
Stir ingredients in a sauce pan until the mixture boils and thickens. Brush glaze on burgers
For topping:
Can of pineapple slices, reserve juice for glaze 1 green pepper sliced

Add slice of pineapple and bell pepper on top of the glaze, and then add more glaze. Broil
2 more minutes or until toppings are tender.

Bette Calloway

Swiss Chicken Casserole
6 skinless, boneless chicken breasts (can dice or use whole)
6 slices Swiss cheese 1 can cream of chicken soup
¼ C milk ½ C butter, melted
1 pkg (8-oz) dry bread stuffing mix (I like the herb stuffing)

Arrange chicken on bottom of 9”x 13” greased baking dish. Place 1 slice of cheese on top of each one. Combine cream of chicken soup and milk in bowl and pour over the chicken. Sprinkle with stuffing mix. Pour melted butter on top and cover with foil. Bake at 375 for 50 minutes or until chicken is no longer pink.
Mary Kathryn Nelson
14
Baked Ziti
1 lb dry ziti pasta 1 onion, chopped
1 lb ground beef or turkey 2 (26-oz) jars spaghetti sauce
6 slices provolone cheese 1 ½ C sour cream
6 oz shredded mozzarella cheese 2 T grated Parmesan cheese

Cook ziti until al dente, 8 minutes, and drain. Brown onion and ground meat over medium heat, add spaghetti sauce and simmer for 15-minutes. In a greased 9”x 13” baking dish layer as follows: ½ of the ziti, provolone, sour cream, ½ of the sauce mixture, remaining ziti, mozzarella cheese, remaining sauce mixture. Top with the Parmesan cheese.
Bake at 350 for 30-minutes or until cheeses are melted.
Amy Peeples

Creamy Chicken-Rice Casserole
Weight Watchers Recipe, points per serving=8

1 ½ C fat free milk 2 T flour
¼ t salt ¼ t black pepper
1 C reduced fat shredded sharp cheddar cheese
1/3 C third-less-fat cream cheese 3 C chopped cooked chicken breast
1 C light mayonnaise ¾ C chopped onion
1 (8-oz) can diced water chestnuts, drained 1 (10-oz) pkg chopped broccoli, thawed/drained
1 ¾ C cooked rice Crushed crackers

Combine milk, flour, salt, and pepper in a large saucepan over medium high heat, stirring with a whisk; bring to a boil. Cook one minute or until thick, stirring constantly. Remove from heat, and add cheeses, stirring until smooth. Combine cheese sauce with chicken and remaining ingredients except for the crackers. Spoon mixture into a 9” x 13” baking dish coated with cooking spray. Sprinkle crushed crackers on top and spray with cooking spray so they won’t get too brown. Bake at 375 for 30-40 minutes or until crackers are golden brown and casserole is bubbly. Let stand 10 minutes before serving. Yields 10 one-cup servings.
Stacie Calhoun

Spaghetti – Who needs Ragu?
1 lb ground beef 1 lg onion, chopped
½ bell pepper, chopped 1 can diced tomatoes
1 can tomato sauce 1 t Williams chili powder
1 ½ T Italian seasoning 1 ½ T Worcestershire sauce
Salt/pepper to taste 1 t garlic salt
Spaghetti noodles (thin or angel hair) cooked and drained

Brown together the ground beef, onion, and bell pepper; drain. Add the rest of the ingredients except for the noodles, and cook slowly 1 ½--2 hours. Add cooked (angel hair or thin) spaghetti noodles.
Ann Denny
15

Mini Ham Sandwiches
½ C butter 2 T onion flakes
1 ½ t poppy seeds 1 ½ t dried mustard
1 t Worcestershire sauce 1 pkg dinner rolls (12)
1 ½ lbs thinly sliced ham or turkey 18-oz Swiss cheese slices

Heat the butter, onion flakes, poppy seeds, dried mustard, and Worcestershire sauce until butter is melted. Mix well. Slice rolls in halves. Put slice of ham or turkey and cheese inside. Arrange on a cookie sheet or two 9” x 13” pans in single layers. Pour butter mixture over all and bake at 350 for 15-20 minutes.

Courtney Vincent

Mom’s Roast
This was a staple for “after church lunch” as I was growing up. It’s super easy to do and is so nice to come home to; everything is cooked and ready. All you have to do is bake some rolls, and your meal is done. Enjoy!

Any cut of beef roast 1 pkg of Lipton onion soup mix
1 can cream of mushroom soup 1 C water
Mini carrots potatoes cut in chunks

In a Crockpot, place the roast with all the ingredients on high for 5-6 hours or low for 9-10 hours. The meat will just fall apart, it’s delicious!
For gravy: Take roast out of drippings, and put drippings in a pan. Add a heaping tablespoon of cornstarch into a cup of cold water, mix well, and add to the drippings. Bring to a boil, stirring until thickened.

Courtney Head


Parmesan Chicken Tenders
This recipe is worth the messy preparation. It is a “go-to” dinner option and a guaranteed hit! Enjoy!

Chicken tenders 1 sleeve Ritz crackers, finely crushed
½ C parmesan cheese 1 C mayonnaise
½ Dijon mustard 1 t freshly ground pepper

In a shallow dish combine the crushed Ritz crackers and the parmesan cheese. In a separate shallow dish combine the mayonnaise, mustard, and pepper. Dredge the chicken in the mayonnaise mix, and roll in the cracker mix. Bake at 350 for 30-minutes.

Rebekah Boone

16
Chicken Enchiladas
These are great with sour cream and a side of black beans. Kids and picky adults love them because they have no onions or tomatoes. J

4 boneless, skinless chicken breasts, cooked 6—8 flour tortillas
1 can cream of chicken soup 1 can red enchilada sauce, divided use
1 enchilada seasoning packet 1 bag of shredded cheese, divided use

Quarter each cooked chicken breast and throw the pieces in a bowl. Use an electric mixer to shred the chicken. My uncle, a chef in South Carolina, taught me this trick to create the shredded chicken texture you get at Mexican restaurants.
In a large bowl, mix the chicken soup, ¾ of the enchilada sauce, ¾ of the cheese, and the packet of enchilada seasoning. Next, add the chicken to the sauce mixture. Fill each tortilla with a few spoonfuls of the chicken mixture and roll up burrito style. Place in a lightly greased casserole dish. Use the remaining enchilada sauce to pour over the top of the tortilla rolls. Then, sprinkle the remaining cheese on top. Bake at 350 for 30-minutes.

Morgan Smith

Easy Chicken and Rice Dinner
4 skinless, boneless chicken breasts oil for browning chicken
1 can cream of chicken soup 1 1/3 C water
¼ t paprika ¼ pepper
1 C instant rice, uncooked 2 C fresh or thawed broccoli

In a skillet, brown chicken in hot oil for 10 minutes. Set aside. Add soup, water, paprika, and pepper. Heat to a boil. Stir in rice and broccoli. Place browned chicken on rice mixture. Cover and cook over low heat (5-minutes) or until chicken is done.

Variations: You can cut the chicken up into chunks. You can also omit the broccoli and serve it as a side.
Alee Fairris
Gigi’s Poppy Seed Chicken Casserole
Makes 8-10 servings. Serve over rice

3 tubes of Ritz crackers, crushed 2 sticks of butter, melted
2 T poppy seeds 1 can cream of chicken soup
1 can milk 1 (8-oz) carton sour cream
1 whole chicken, boiled, deboned, and chopped

Combine cracker crumbs, butter, and poppy seeds. Reserve one-cup for the top. Press remainder into a 9” x 13” baking dish. In a bowl, mix soup, milk, sour cream, and chicken. Pour over the cracker mixture in the baking dish, and sprinkle the reserved cracker mixture over top. Bake at 350 for 30-35 minutes.
Courtney Vincent
17
Vegetable Pizza
2 (8-oz) pkg refrigerated crescent rolls 2 (8-oz) pkg cream cheese, softened
1 C sour cream 1 (1-oz) packet dry Ranch dressing mix
1 C broccoli 1 C shredded carrots
1 C chopped bell pepper 1 C chopped tomatoes
(or any other vegetable you like)

Roll out crescent roll dough onto a 9” x 13” baking sheet and pinch edges together to form a crust. Bake the crust at 375 for 12-minutes. Remove crust and cool for 15-minutes without removing it from the baking sheet. In a small mixing bowl, combine cream cheese, sour cream, and Ranch mix. Spread mixture over the cooked crust. Sprinkle vegetables over crust. Chill for one hour. Slice and serve.
Adrienne Rhodes


Cream Taco
1 lb hamburger meat 1 lb brick chili
2 cans chili hot beans 1 can Rotel (only use ½ can)
1 lb Velveeta ½ pint whipping cream
Tortilla chips Lettuce/salad mixture
Italian dressing

Brown hamburger meat. Add brick chili and mix. Add beans and Rotel. In microwave heat Velveeta and whipping cream, mix until smooth. Add cheese sauce to meat mixture. On a plate, crumble tortilla chips; pour some cream taco over the chips; put already mixed salad and dressing on top.
Starr Boschetti


Chicken and Artichokes
Serve over dumpling noodles.

4 chicken breasts ½ C butter, divided use
salt/pepper/paprika 8-oz sliced mushrooms
2 T flour 2/3 C chicken broth
1 can artichokes dumpling noodles

In a skillet, brown the chicken in ¼ C butter. Sprinkle with salt, pepper, and paprika. Put in a 9” x 13” baking dish. In the same skillet, sauté the mushrooms in the remaining ¼ C butter, sprinkle with flour and add the chicken broth, stirring. Gently stir in the artichokes, and pour entire mixture over the chicken. Bake at 375 for 45-minutes.

Jenny Malone

18

“Souper” Meat n Potato Pie
1 can cream of mushroom soup 1 lb ground beef
¼ C finely chopped onion 1 egg, slightly beaten
¼ C fine dry bread crumbs Dash pepper
¼ t salt 2 C mashed potatoes
¼ C shredded mild cheddar cheese 4 bacon slices (optional), cooked

Mix thoroughly ½ can of the soup, beef, onion, egg, bread crumbs, and seasoning. Press firmly into a 9-inch pie plate. Bake 350 for 25-minutes. Spoon off fat. Frost with potatoes, top with remaining soup and the cheese. Bake 10-minutes more until hot, garnish with bacon.
Judy McClendon


Poppy Seed Chicken
This is my family’s absolute favorite meal – especially my picky eaters! It’s great to take to other families as well. You can include cooked rice after the bottom layer of crackers if you prefer not to take the rice on the side. It’s easy to put together the night before, keep in the refrigerator & cook at dinner time. FYI – this doesn’t freeze well – the crackers get soggy.

4—6 chicken breasts (cooked & cut into small pieces
2 tubes of Ritz crackers, crushed 2 sticks of butter, melted
2 T poppy seeds 1 can cream of mushroom soup
1 can cream of chicken soup 8-oz sour cream
Rice (served separately)

Combine the crackers, butter, and poppy seeds. Reserve one-cup for topping. Press into a 9” x 13” casserole dish. Mix soups, sour cream, and chicken. Pour over crumb crust. Sprinkle remaining crumbs on top. Bake at 350 for 30-35 minutes. Serve over rice.

Tara Ross


Pork Tenderloin with Marinade
1 pork tenderloin
½ C oil 1 clove garlic, minced
½ t rosemary ¼ t ginger
¼ C soy sauce ½ t dry mustard
¼ t black pepper 1 small onion, chopped

Mix all ingredients. Place pork tenderloin with marinade in a gallon size Ziploc bag. Marinate overnight or longer. Cook tenderloin on grill or bake at 350 for 45-minutes.

Jenny Malone

19

Teriyaki Chicken
This is delicious and SIMPLE, and can be made in 15-minutes! It’s great with corn soufflé and a veggie. It’s great warmed up the day after, also. Even white meat eaters love this, and it is inexpensive to serve to dinner guests.

1 large pkg chicken legs (10-12 legs) ½ C soy sauce
2 t vinegar 2 T water
¼ C sugar or 3—4 packets of sweetener 1 T cornstarch

Place the chicken legs in a large dish or baking pan – like 9” x 13”. Mix all the ingredients together, stirring well. Pour over the chicken evenly. Bake at 350 for one-hour. Midway through, I turn the chicken over, and baste with the sauce.

Jeri Steinfeld

Baked Chicken and Rice
Serves 2, but it’s easy to double

½ C butter 1 can cream of mushroom soup
1 soup can of water 1 t onion flakes
1 t salt 1 C uncooked regular rice
pepper 2 boneless, skinless chicken breasts

Melt butter. Add soup, water, onion, rice, salt and pepper, and put in a baking dish. Place chicken on top. Bake at 350, uncovered 1 hour and 15 minutes.

Kristen McConnell

Creamy Taco
This is my husband’s favorite meal, and is a tasty comfort food for sure!

2 lbs ground beef 2 lbs Velveeta
1 onion, chopped ½ pint whipping cream
1 can Rotel, drained 1 can of chili (with or without beans)
1 t cumin Tortilla chips
Shredded lettuce Tomatoes, chopped
Olives, sliced Sour cream
Salsa

In a Dutch oven, brown meat with the onion and drain. Add Velveeta in chunks along with the whipping cream, Rotel, and chili. Let it all melt together, and when heated through, ladle over chips and top with whichever items you like (lettuce/tomatoes/olives/sour cream/salsa, etc.).
Courtney Head
20

Chicken Spaghetti
Everyone loves this! I have a family full of picky eaters, so I don’t add celery, onions, or peppers. Leftovers are an easy thing to pack the next day for school lunches, because it is great hot or cold!

4—6 chicken breasts (cooked & finely chopped) 12-oz vermicelli or angel hair pasta (cooked)
1 T Accent flavor enhancer 2 T Lawry’s seasoned salt
3 T lemon juice 4 T oil
1 C chopped celery (optional) ½ C chopped green onions (optional)
1 small can chopped black olives, drained 1 small jar pimentos, drained
½ C chopped bell pepper (optional) 1 C mayonnaise
Dash garlic powder Dash salt
Dash pepper

In a large bowl, mix celery, onions, olives, bell pepper, pimentos and mayonnaise. Add garlic powder, salt, and pepper to taste. Stir in pasta and chicken. In a separate small bowl, mix Accent, Lawry’s, lemon juice, and oil. Mix well, and add to large bowl. Ready to serve!

Tara Ross

Beef Tenderloin
While sitting in Les Madeline’s in Dallas nine-years ago with the Parkinson family, we were discussing how to cook a whole beef tenderloin (from Sam’s). A sweet grandmotherly type at the next table overheard us and shared her recipe with us (love this kind of lady) – this recipe works every time, no matter how big or small the beef tenderloin is. Don’t ask me how this recipe works, it just does!

One whole beef tenderloin whole peeled garlic cloves
Olive oil salt and pepper

Cut slits on both sides of the tenderloin and stuff with the garlic cloves. Rub all over with olive oil and then salt and pepper on both sides. Put in a cold oven and turn to 425 – yes, it will spit and make noise—ignore. When preheat light goes off, turn down to 350 and cook for 20-minutes. Take out and rest for 10-minutes. Ready to serve with pink center and well done on ends. Works every time, no matter how big or small the beef tenderloin is.


Ann Parkinson




21


Zucchini-Sausage Rice Casserole
1 ½ C uncooked rice 3 C water
1 ½ C sausage 3 zucchini (cubed)
1 small onion, chopped (green onion works, too) 2-3 cloves of garlic or 4 T garlic powder
1 ½ C shredded cheddar cheese 1 ½ C chopped tomato, or 1 can
1 t basil 1 t oregano
1 t paprika 1 t garlic salt

Cook rice in the water. In a large skillet, brown sausage and drain, then add zucchini, onion, and garlic. Sauté until tender. Add the tomatoes, rice, and half of the cheese. Stir until everything is mixed and tender. Place in casserole; add remaining cheese on top. Bake 350 for 20-minutes.
April Russum




Broiled Ginger Salmon
Wild fish is always better than farm raised for a variety of reasons. But for salmon, it’s critical. You don’t get the omega-3 fatty acids in farm raised that you do in wild salmon; you just get a fatty fish. That’s not why we eat salmon; we eat it for its omega-3 fatty acids! It’s a Super Food, but not when it’s farmed. Even canned is better than farmed (it’s always wild when it’s canned). And check this out: farmed salmon is dyed pink! It is gray otherwise. So, make sure you’ve got wild and not farmed salmon.

Serve with another super food, spinach! I like it lightly sautéed in a little olive oil with garlic, salt, and pepper, yum! Add a sweet potato and you’re good to go!

1 C pineapple juice 1 T low-sodium soy sauce
2 t ginger root, peeled, and grated 1/8 t pepper
4 salmon filets, wild

In a large resealable plastic bag, combine all ingredients except for the salmon. Carefully add the salmon. Seal the bag and marinate in the refrigerator for about 20 minutes while you prepare the rest of the meal. Preheat the broiler. Drain the salmon, reserving the marinade. Place salmon on a lightly greased broiler pan, and broil about 5-inches or more from heat source for about 8-13 minutes, or until salmon flakes easily when tested with a fork. Remove from pan and keep warm.

Meanwhile, bring the reserved marinade to a boil in a saucepan, and cook for about
3-minutes, until reduced. Pour over salmon and serve.

Jackie Kolstad

22
Taco Pasta Bowl
Makes 6 servings. This recipe easily doubles, but doesn’t fit in my skillet, so make in a large Dutch oven. Freezes really well.

½ lb ground beef such as ground round 1 (15-oz) can chili beans (not drained)
1 (10-oz) can diced tomatoes 1 (2-oz) can chopped green chilies
1 (10-oz) can enchilada sauce 2 t chili powder
¾ t cumin ½ t garlic powder
3 C cooked pasta shells 1 C shredded Colby jack cheese
½ C shredded sharp cheddar cheese

Cook ground beef in a large skillet over medium high heat, stirring to crumble; drain. Stir in rest of ingredients except for the pasta shells and cheeses. Simmer 3-5 minutes. Add pasta to mixture and heat 3 minutes. Stir in cheeses until melted and well-blended. Serve in bowls.
Notes:
1) Substitute kidney beans for chili beans
2) Substitute can of Rotel for tomatoes and chilies (Kroger brand works well, too)
3) Use mild enchilada sauce
4) Use 1 t chili powder
5) Use 3 cups of quesadilla- style shredded cheese (or just whatever cheese I have on hand,
but not mozzarella).
Lari Moix
GUEST CONTRIBUTOR:
This is from the author of the book that we have been using this semester, Parenting is your Highest Calling. . . by Leslie Leyland Fields. This is her own recipe, developed for the Fields Wild Salmon label (canned red salmon). Leslie has had lots of good feedback from people who have tried this recipe. Her family commercial salmon fishes every summer. Makes 4—6 servings.
Leslie’s Healthy Salmon Fettuccine
1 can (14.75-oz) red salmon or 1 ½ C cooked salmon
¼ C margarine ½ C flour
5 C hot low-fat milk ¼ C sherry (optional)
¼ C sliced green onion 1 ½ t Dijon mustard
16-oz fettuccini pasta 2 T chopped parsley
1 ½ t dill weed black pepper to taste

Drain and flake the salmon. Set aside. Melt margarine in a medium saucepan over medium heat. Remove from heat and whisk in flour. Cook, stirring constantly for 2—3 minutes. Whisk in milk and sherry. Cook, stirring frequently until thickened. Stir in flaked salmon and remaining ingredients except for the fettuccini and parsley. Cook 2—3 minutes, until heated through.
Meanwhile, cook pasta according to package direction (fresh pasta is best!). Drain pasta and place on serving platter. Spoon sauce over pasta and sprinkle with parsley.

Leslie Fields
23
SIDE DISHES & SALADS
Green Bean Bundles
This is an expected dish by my kids for Thanksgiving and Christmas.

3—4 cans whole green beans, drained 8—10 slices pepper bacon, cut in half
¾ stick butter, melted ½ C brown sugar
1/8 t garlic powder

Wrap ½ slice bacon around 6—8 beans, laying “bundles” side by side in a baking pan. Mix together over heat the melted butter, brown sugar, and garlic powder forming a syrup. Drizzle the syrup over the bean bundles. Bake 375 for 45-minutes, uncovered.

Trish Monnahan

Spicy Couscous and Vegetables
I got this recipe from the food network website. This side dish is healthy, quick, easy to make, and the delicious combined flavors gravitate you to a second serving or more. The dish gets cold quickly so I would put it together at the last minute to complete your meal. The original recipe called for 1 small eggplant, quartered and sliced which I did not include. Even though the title says, “spicy,” it is not spicy hot; it just has various spices in it. Hope you enjoy it as much as we did! Serves 4—6.

1 zucchini, quartered and the cut into slices 1 red bell pepper, diced
Olive oil to drizzle over veggies salt and freshly ground pepper to taste
1 ½ C couscous (I used one 10-oz box of Hodgson Mill Whole Wheat Couscous)
½ t ground cumin seeds ½ t salt
2 C chicken stock (I used 2 chicken bouillon cubes) ½ t ginger
½ t paprika ¼ C orange juice
2 T olive oil 1 T roughly chopped parsley (I used dry)
2 T roughly chopped cilantro Juice of ½ lemon

Place cut vegetables on a baking sheet and drizzle with some olive oil and season with salt and pepper to taste. Place in oven at 375, and roast for about 10-minutes. Place uncooked couscous in a heat proof bowl and stir in the salt, cumin, ginger, paprika, and orange juice. Bring the chicken stock to a boil and pour over the couscous making sure it covers the couscous mixture completely. Cover with a plate or plastic wrap and leave for 5—10 minutes or until all the stock is absorbed. Stir in the parsley, cilantro, olive oil, and lemon juice (plus lemon zest if “zested”). Fluff the couscous with a fork and toss with roasted
vegetables. Serve immediately.
The original recipe called for grated lemon zest. Since my lemon was a bit old and hard, I did not use any zest, just more of the juice. The original recipe also called for 2 cups of vegetable stock instead of the chicken stock. I found that the chicken stock or chicken bouillon cubes worked out well because I serve this with Italian baked chicken.


Rebecca Lee
24
Corn Slaw
Serve as a side dish or as a dip with Fritos. Yield: 3-Cups.

½ C chopped green pepper 1 carrot, grated or chopped
¼-½ medium red onion, diced 2 (16-oz) cans whole kernel corn, drained
½ C mayonnaise 2 T white vinegar
1 t sugar ¼ t salt
¼-½ t black pepper 1 T prepared mustard
½ C sour cream

Combine green pepper, carrot, onion, and corn; set aside. Mix dressing ingredients of mayonnaise, vinegar, sugar, salt, pepper, mustard, and sour cream. Add dressing to vegetables, stirring until well coated. Place in one-quart covered dish and refrigerate.

Notes: I used half a green pepper, light Hellman’s mayonnaise, Heinz stone ground mustard, and light Daisy sour cream. I’m not a black pepper fan, so I only used ¼ teaspoon. The first time I made this recipe, I chopped an entire red onion and froze the remainder. I then pulled it out of the freezer to use the next time, and the frozen onion held up well. I also used my hand-held chopper from Pampered Chef, which makes this recipe super easy and even kid-helper-friendly! They love using the chopper!

Lari Moix
Sweet Potato Fries
My 10-month-old daughter, Annette, loves these! They are easy to cut or mash for little ones. J

3 large sweet potatoes, peeled and cut into “French fry” slices
2 T olive oil
Creole or Cajun seasoning to taste

Put the sweet potatoes slices, oil, and seasoning into a bowl with a lid and shake. Pour out onto a cookie sheet and bake at 400 for 30-40 minutes.

Morgan Smith

Corn Soufflé
1 can creamed corn 1 can whole kernel corn (drained)
1 stick butter, melted 1 pkg cornbread mix

Mix all ingredients together. Pour into a 9” x 9” pan and bake at 350 for one-hour.

Jeri Steinfeld



25
Frozen Fruit Salad
Makes a nice, light dessert alternative or a sweet side dish, and if you choose to use strawberries, it makes it a pretty pink color. J

1 (8-oz) pkg cream cheese, softened 4 T milk
6 T sugar 1 can crushed pineapple, drained
2 bananas, sliced 1 pint strawberries, sliced
2 peaches, sliced 1 pint cool whip
Dash of salt

Beat the cream cheese and add the milk and sugar, blending well. Add drained fruit and salt; fold in cool whip. Freeze.
Note: Can use any fruit you prefer, I personally like the combination above. You can also use low fat cream cheese or low fat cool whip and it’s just as good. I put it out on the counter to let it soften a little before serving. Otherwise it is too hard to slice.

Amber Smith
Spicy Black-Eyed Peas
½ lb bacon 3 (15-oz) cans black-eyed peas
2 C chopped onion 1 can Rotel
2 C chopped green pepper salt and pepper to taste
2 C chopped celery 1 lg can petite diced tomatoes
White vinegar to taste (optional)

Cook bacon until it has rendered the fat. Transfer bacon to a 6—8 quart pot. Sauté
the onion, green peppers, and celery in the bacon fat. Pour peas into the pot. Add the sautéed vegetables and tomatoes, Rotel, salt and pepper. Cook over medium low heat for 45-minutes, add a splash of vinegar (optional). Serve hot.

Ellen Hardin

Strawberry Surprise Salad
½ C margarine 3 T brown sugar
2 ½ C crushed pretzels 1 large pkg strawberry jello
2 C boiling water 3 (10-oz) pkg frozen strawberries, thawed
1 (8-oz) pkg cream cheese, softened ½ C sugar
1 C cool whip

Cream the margarine and brown sugar until smooth. Stir in pretzels. Pat into a 9” x 13” baking dish. Bake at 350 for 10-minutes. Set aside to cool.
Dissolve jello in boiling water. Stir in strawberries. Chill until slightly thickened.
Beat cream cheese and sugar until smooth; fold in cool whip. Spread over crust. Top with gelatin mixture. Chill until firm.

Susan Kella
26 Twice Baked Potatoes
So yummy with steak or ham.

1 (22-oz) pkg frozen mashed potatoes 4 oz cream cheese, softened
1 t garlic salt ½ C sour cream
Pepper to taste 1/8 C chopped chives
Grated cheddar cheese for topping Bacon pieces for topping

Prepare potatoes according to package. Stir in cream cheese, garlic salt, sour cream, chives, garlic salt, and pepper. Put mixture in a casserole pan or six lightly greased ramekins. Sprinkle with cheddar cheese and top with bacon pieces. Bake at 350 for
20-minutes.

Trish Monnahan

Yellow Squash Casserole
4 C sliced yellow squash ½ C chopped onion
35 Ritz crackers, crushed 1 C shredded cheddar cheese
2 eggs, beaten ¾ C milk
¼ C butter, melted 1 t salt
pepper to taste 2 T butter

Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover and cook until squash is tender, about 5-minutes. Drain well and place in a large bowl. In a medium bowl, mix together the cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to the squash mixture. Stir in ¼ C melted butter, and season with salt and pepper. Spread into a 9” x 13” baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons of butter. Bake at 400 for 25-minutes.

Connie Smith

Crunchy Romaine Toss
1 pkg ramen noodles, broken up (discard flavor packet)
1 C chopped pecans 4 T unsalted butter
1 bunch broccoli, chopped 4 green onions, chopped
2 bunches romaine lettuce
Sweet and Sour Dressing:
1 C oil ½ C wine vinegar
3 t soy sauce salt/pepper to taste

Brown noodles and pecans in butter (noodles take longer so start them first). Cool on paper towels. Combine lettuce, noodles, pecans, broccoli, and onions. Toss with dressing.

Susan Kella

27
Corn Casserole
Serves 8
½ C butter ½ C sugar
1 T flour ½ C evaporated milk
2 eggs, well beaten 1 ½ t baking powder
2 (12-oz) cans whole kernel corn, drained

Topping:
1 T butter, melted ¼ C sugar ½ t cinnamon

Heat ½ cup butter and ½ cup sugar in a medium sized saucepan until butter melts. Stir in the flour and blend well; remove pan from heat. Gradually stir in milk; add egg and baking powder and mix well. Fold in corn and put into a buttered 2-quart casserole.
Bake at 350 for 40-minutes or until a knife comes out clean when inserted near the center. Brush with melted butter, and sprinkle with sugar and cinnamon.

Ellen Hardin





BREAKFAST & BRUNCH


Fall Spice Waffles
Great for all ages, and super healthy! Note: no sugar in them

1 ½ C flour 1 t baking powder
½ t salt ½ t cinnamon
1/8 t nutmeg 1/8 t cloves
2 eggs, separated 1 C milk
¼ C butter, melted 1/3 C grated carrots, apple, or zucchini

In a medium bowl, combine flour, baking powder, salt and spices. In separate bowl, combine egg yolks, milk, and butter. Stir into dry ingredients just until moistened. Add carrots, apple, or zucchini (I used carrots because that’s what I had and they were delicious)! In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gently fold into batter. Bake in a preheated waffle iron until golden brown. Top as you wish, but I think they’re best with just a little dusting of powdered sugar.

Micaiah Slaton
28

MeeMee’s Breakfast Casserole
My grandmother made this for breakfast every time I visited her!

1 can crescent rolls 4 eggs
½ C milk 1 t salt
Pepper to taste 1 lb cooked sausage, bacon, or ham
1 C shredded cheddar cheese

Spray a 9” x 13” casserole dish with Pam. Spread rolls to cover the bottom of the dish, pinching edges together. Mix eggs, milk, salt, and pepper, and pour over the dough. Crumble meat on top, and then add cheese. Bake at 375 for 20-minutes.

Tara Ross



Easy Breakfast Casserole
1 can Pillsbury Grands biscuits 6 eggs
2 bags Jimmy Dean breakfast skillets Shredded sharp cheese

Spray a casserole dish. Line bottom of dish with biscuits and press out to make crust along sides and bottom. In a large skillet, scramble the eggs; add breakfast skillets; mix and stir until warm. Spread the egg mixture on top of biscuits and top with cheese. Bake 350 for 30-minutes.
Krysta Rupp



Baked Oatmeal
This makes a big pan so it can be refrigerated and used for several days. Just reheat in microwave or oven. My grandchildren LOVE it! Yield: 12-servings

1 C butter (can substitute applesauce) 1 ½ C sugar (or less)
4 eggs 6 C oats
4 t baking powder 1 t salt
1 t cinnamon 2 C milk
For topping: butter/brown sugar/milk

Combine all ingredients in the order listed. Pour into greased 9” x 13” pan. Bake 375 for
30-40 minutes until lightly browned. Can refrigerate overnight before baking. Serve topped with butter, brown sugar, and milk.
Joan Hearnsberger


29
Granola
I found this recipe online, and have made it several times with many variations. I usually do not have all of the ingredients, but I just mix together what I do have. One good variation has been to omit the cinnamon and add chocolate chips after the mixture has cooled. I don’t eat this in a bowl with milk, but as a yogurt topping or a snack.

8 C rolled oats 1 ½ C wheat germ
1 ½ C oat bran 1 C sunflower seeds
1 C finely chopped almonds 1 C finely chopped pecans
1 C finely chopped walnuts 1 ½ t salt
½ C brown sugar ¼ C maple syrup
¾ C honey ½ C vegetable oil (original recipe calls for 1 C)
1 T cinnamon 1 T vanilla
2 C raisins or sweetened dried cranberries (optional)

Line two large baking sheets with foil. Combine the oats, wheat germ, oat bran, sunflower seeds, almonds, pecans, and walnuts in a large bowl. Stir together the salt, brown sugar, maple syrup, honey, oil, cinnamon, and vanilla in a saucepan. Bring to a boil over medium heat, then pour over the dry ingredients, and stir to coat. Spread the mixture out evenly on the baking sheets. Bake at 325 until crispy and toasted, about 20-minutes. Stir once halfway through. Cool; stir in the raisins or cranberries before storing in an airtight container.
Connie Smith
Almond Crust Quiche
This is a wonderful quiche.

Crust:
1 ½ C blanched almond flour ½ t sea salt
½ t baking soda ¼ C grapeseed oil (I’ve used olive oil)
1 T minced scallions, white and green parts (I find these optional)
1 T water
In a large bowl, combine the almond flour, salt, baking soda, and scallions. In a medium bowl, whisk together the oil and water. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Press the dough in a 9 ½-inch pie pan. Bake at 350 for 12—15 minutes. Cool before filling.
Filling:
3 eggs 2 T grapeseed oil
1 medium onion, chopped 2 C broccoli, small spears
1 C mushrooms ½ t sea salt
¼ C finely chopped sun-dried tomatoes ½ C shredded cheese
Whisk the eggs. Heat oil and sauté the onion, broccoli, mushrooms, salt, and tomatoes for 15-minutes. Add eggs and cheese and pour into the crust. Bake at 350 for 30-35 minutes.

Note: I have also done a combination of four pieces of cooked bacon, cut up in pieces, black olive slices, and broccoli pieces with the 3 eggs and loved it.

Judy Taylor
30 DESSERTS, COOKIES, CANDY

Easy Blackberry Cobbler
Serve warm with whipped cream or vanilla ice cream.

4 C fresh blackberries 1 T lemon juice
1 egg 1 C flour
1 C sugar 6 T butter, melted

Place blackberries in lightly greased 8-inch square baking dish; sprinkle with the lemon juice. Stir together the egg, flour, and sugar in a medium bowl until mixture resembles coarse meal. Sprinkle over fruit and lemon juice mixture. Drizzle butter over top. Bake at 375 for 35-minutes or until lightly browned and bubbly. Let stand 10-minutes before serving.

Alee Fairris
Flourless Peanut Butter Cookies
These are gluten free, but please don’t let that scare you away from making them! I make these as my staple peanut butter cookie even though no one in the family is gluten intolerant. The Fleur De Sel salt makes a huge difference, but is totally optional. You can get it at Whole Foods in bulk (it is in the containers that you scoop from and weigh). You only have to buy a little, and of course you don’t have to use organic peanut butter, but it is better to use peanut butter without sugar added so as not to make them too sweet!

1 C organic unsalted peanut butter ¾ C sugar
1 egg, slightly beaten ½ t baking soda
1 t Kosher salt ¾ C dark chocolate, chopped
1 C peanuts, chopped Fine grain Fleur de Sel salt to finish

Line cookie sheets with parchment. In a large bowl, stir peanut butter, sugar, egg, baking soda, and Kosher salt. Stir in chocolate and peanuts. Drop in teaspoon size balls onto prepared cookie sheets, two-inches apart. Bake on middle shelves at 350 for 12-minutes or so. Remove from oven and quickly sprinkle on the Fleur de Sel salt (sparingly).

Mary Ann Page

Haystacks
Butterscotch chips Chow Mein noodles Nuts of choice

Melt the butterscotch chips until smooth (either in the microwave or stovetop). Add in the chow mein noodles and nuts until you reach desired coating of butterscotch. Separate by spoonfuls onto wax paper. Allow to cool. If not using until next day, store in refrigerator to help keep haystacks from falling apart or family member helping themselves to a snack.J

Lari Moix
31

Peanut Butter Fudge
My kids LOVE helping make this and it disappears quickly!

2 lbs powdered sugar 2 cans (13-oz) evaporated milk
½ C butter or margarine, melted 7-oz marshmallow cream
1 (18-oz) jar of peanut butter

Into a large, heavy saucepan place the sugar, evaporated milk, and butter or margarine; cook over medium heat, stirring constantly until ingredients melt. Continue cooking to soft ball stage, 235 degrees on a candy thermometer. Remove, and quickly stir in marshmallow cream, and peanut butter. Pour into 2 (8” x 8”) greased pans. Cut into squares when cool.
Tara Ross


Pumpkin Cupcakes
These are the perfect treat this time of year, and the pumpkin makes them a little more nutritious than other sweets, so you don’t have to feel too guilty giving them to your kids!

4 eggs (or Egg Beaters, or combo of both) ½ C oil
½ C unsweetened applesauce 1 (15-oz) can pure pumpkin
2 C sugar (can use Splenda) 2 C flour
½ t salt 1 t baking powder
1 t baking soda 1 t cinnamon

Place 24 paper cupcake wrappers into muffin tins. Beat together eggs, oil, applesauce, pumpkin, and sugar. Stir in other ingredients until well mixed. Fill each cupcake about ¾ full. Bake at 350 for 25-minutes, or until done. Frost lightly with cream cheese icing once cooled.
Mandy Osborne


Easy Crunchy-Nut Pie Crust
The New York Times called this, “Heaven in a pie pan.” It’s simple and a much easier than a dough crust.

1 ½ C grated pecans 3 T sugar 2 T butter, softened

Mix all ingredients together and press into a 9” pie plate. Bake at 400 for 6—8 minutes.

Jeri Steinfeld


32
Easy Coconut Cake
This is rich and delicious—if you like coconut cake. Store in refrigerator.

1 box white cake mix, baked in a 9” x 13” pan, according to directions on box
1 can Crème de coconut (sometimes found near Eagle Brand milk section of store or in specialty section)
1 small container cool whip 1 can shredded coconut

Prick cake with fork when it comes out of the oven. Pour crème de coconut over cake while hot. When completely cool, spread with cool whip and then sprinkle coconut over it.

Bette Calloway

Strawberry Pretzel Dessert

Bottom layer:
2 C crushed pretzels 1 T sugar ¾ C butter, melted

Pour melted butter over the pretzel and sugar and press into a 9” x 13” dish. Bake at 400 for 8-minutes.

Middle layer:
1 (8-oz) cream cheese, softened 1 C sugar 8-oz cool whip

Mix together and spread over pretzel layer

Top layer:
6-oz strawberry gelatin 2 C boiling water 2 C frozen sliced strawberries

Mix the gelatin with the boiling water until dissolved. Let cool and then stir in the frozen strawberries. Pour mixture over the cheese layer and chill dessert until ready to eat.

Tara Ross

Best and Easiest Apple Dumplings
Even “hot-fruit haters” will love this one! Perfect for the holidays!

1 can crescent rolls 1 apple, peeled and thinly sliced
1 can Mountain Dew 1 stick butter, melted
1 ½ C sugar cinnamon

Roll one or two thin slices of apple into each crescent roll, place in baking dish. Mix together the Mountain Dew, butter, and sugar and pour over the rolls. Sprinkle with lots of cinnamon. Bake at 375 for 13-15 minutes.
Danielle Davis
33

Chocolate Cake
This is easy, but requires three containers!

2 C flour 2 C sugar
1 stick butter or margarine ½ C shortening
1 C water 4 T cocoa
2 eggs
½ C buttermilk (if you don’t have buttermilk, you can add 1 t vinegar to regular milk)
1 t baking soda 1 t vanilla

Put the flour and sugar in a large mixing bowl. Place the butter, shortening, water, and cocoa in a saucepan and bring to a boil. Pour this mixture over the flour and sugar. Add eggs, buttermilk, baking soda, and vanilla. Mix all together and bake in a 11” x 13” greased baking pan, at 400 for 25-30 minutes.

Frosting:
½ stick butter or margarine 4 T cocoa
1 box powdered sugar 6 T milk (maybe more)

Melt the butter in a saucepan (can use the original saucepan from cake). Add the rest of the ingredients, beating until smooth, and adding more milk if needed for desired consistency. Frost cake while it is still warm, leaving it in the baking pan. I wait about 15-minutes before frosting.

Bette Calloway



Four Layer Delight
It’s usually best to make this the night before you’re going to serve it, so it can be nice and cool.

1 stick margarine 1 C flour
½ C chopped pecans 1 (16-oz) carton cool whip
1 (8-oz) pkg cream cheese, softened 1 C powdered sugar
2 small boxes instant chocolate pudding 3 C 2% milk

Melt margarine, and add to the flour and pecans. Press into a 9” x 13” pan. Cook at 350 for 10-minutes; cool. Mix 8-oz cool whip, cream cheese, and powdered sugar until smooth. Spread mixture over the crust. Mix chocolate pudding with the milk. Stir about 10-minutes. Spread on top of the second layer. The rest of the cool whip is the top layer (8-oz). Refrigerate until ready to serve.
Kristen McConnell


34
Apricot Bars
A definite husband pleaser!

Filling:
¼ C pecans ½ C chopped dried apricots
½ C water ½ C sugar
Cookie Dough:
1 C sifted flour ½ t baking soda
¼ t salt 1 C quick-cooking oats
½ C butter or margarine, melted 2/3 C brown sugar

Chop the pecans in a blender and empty into a mixing bowl. Put apricots and water into the blender – liquefy until smooth. Add sugar and liquefy until smooth. Pour the apricot mixture over the pecans and mix. In another bowl, sift together the flour, soda, and salt. Add the oats. Put butter and brown sugar in the blender, mixing until smooth. Add the butter/sugar mixture to the flour mixture and mix well. Spread 2/3 dough evenly in a pan (8” x 10”). Top with the filling. Sprinkle remainder of dough over filling. Pack lightly. Bake at 350 for 30-35 minutes.
Jamie Keathley

Rachel Ray’s 5-Minute Fudge
A wreath of fudge for Christmas

1 (12-oz) bag semisweet chocolate morsels 9-oz butterscotch morsels (¾ of a 12-oz bag)
1 (14-oz) can sweetened condensed milk 1 t vanilla
1 (8-oz) can walnut halves ½ C currants
Candied cherries, red and green, for garnish (optional)

Place a heavy pot on the stove and preheat it over low heat. Add chips and milk, and stir until chips are melted and milk combined. Save the empty condensed milk can. Stir in vanilla and remove fudge from heat. Add nuts and currants, and stir in immediately. Cover empty condensed milk can with plastic food wrap and center it in a greased 8-inch cake pan. Spoon fudge into pan around the can, making sure to re-center can if it drifts. The fudge will set up almost immediately. The garnish can only be added in the first minute to the fudge in the pan, so work quickly. Decorate your wreath with “holly” made from cut candied red and green cherries. A wreath left plain can be garnished with a pretty fabric bow when serving. Chill covered in the refrigerator and slice fudge very thin when ready to serve—a little goes a long way.

Note: Usually, I omit the nuts & currants and add marshmallows instead (they seem to cut down on the intensity of the chocolate). I pour the fudge into the greased 8-inch cake pan, but skip making a wreath formation. I’ve experimented with add-ins--pecans & marshmallows for Rocky Road is a family favorite. Dried cranberries are a hit with some adults. Semisweet chocolate is very rich and chocoholics love it. Can also mix half chocolate and half peanut butter chips. The butterscotch is a key ingredient for how the fudge sets. Sweetened condensed milk can be regular or fat free.

Lari Moix
35


Mrs. Patty’s Chocolate Chip Cookies
These are my mom’s famous cookies. I’m pretty sure I made most of my elementary and junior high school friends because of these cookies! J

1 ½ C white sugar 1 ½ C brown sugar
2 C Crisco 4 eggs
4 ½ C flour 1 t salt
2 t baking soda 2 t vanilla
One bag (12-oz) of chocolate chips or 2 ½ Cups

Cream together the sugars and Crisco. Add the eggs and cream the mixture together. Mix the flour, salt, and baking soda together, and add to the creamed mixture; add vanilla. Stir in the chocolate chips. Drop by teaspoonfuls onto a cookie sheet. Bake at 350 for about
10-minutes.

Kara Gilmore




Mrs. Patty’s Ice Cream Cake
I still request this cake for my birthdays!

84 Oreo cookies, crushed ½ C butter, melted
½ gallon ice cream

Mix the cookies and butter together. Pat into bottom of a 9” x 13” pan. Soften the ice cream. Pat on top of the cookie crust. Freeze.

Sauce:
1 bar of German chocolate ½ C butter
1/8 t salt 2/3 C sugar
2/3 C evaporated milk (5.33-oz can) 1 t vanilla
1 (8-oz) carton of cool whip chopped nuts, optional

Melt the chocolate and butter together in a saucepan; add the salt, sugar, and evaporated milk. Cook until thick, approximately four-minutes. Add vanilla. Let cool. Spread this on the ice cream and top with cool whip and nuts. Freeze.

Kara Gilmore



36

No-Bake Cookies
These are the classic no-bake cookies, the first thing I ever learned to cook. I taught my kids to make them when they were in elementary school. They are quick, easy, and yummy! This recipe is from my grandmother, Sis Baldwin, and she called them “Peanut Butter Delight.” Yields about 5-dozen (depending upon your spoon size).

2 C sugar 3 T cocoa
½ C milk ½ C butter
1 t vanilla 1 C peanut butter
3 C quick-cooking oats, uncooked

Combine sugar, cocoa, milk, butter, and vanilla in a heavy sauce pan; mix well. Bring to a boil, and let boil one-minute, stirring occasionally. Remove from heat; stir in peanut butter. Add oats and mix well. Quickly drop by heaping spoonfuls onto waxed paper. Cool.

Alternate use: Bake your favorite chocolate cake. When you take it out to cool, make the above recipe LEAVING OUT THE OATS. With the end of a wooden spoon, poke holes all over your cake and pour this recipe (except for the oats) all over the cake. This is my family’s most requested cake!

Stacey Hammons



Quick and Delicious Brownies
I always bake these when unexpected company is coming. They are quick and delicious AND homemade!!

¾ C flour ½ t baking powder
½ t salt 1 C sugar
½ C shortening 2 eggs, unbeaten
1 t vanilla 2 squares unsweetened chocolate, melted
1 C chopped pecans, optional

Sift together in a bowl the flour, baking powder, salt, and sugar. Add the shortening, eggs, and vanilla and beat on #4 speed for one-minute. Add the chocolate and beat ½ minute longer until well blended. Stir in the pecans. Pour batter into an 8” x 8” square, greased pan. Bake at 350 for 18 minutes, and check to see if they are done. If not, continue baking until toothpick inserted into the middle of the pan comes out clean. You may cut brownies into squares while they are still warm.
Cindy Eoff


37


Chocolate Torte
3—4 oz squares of German chocolate 1 ½ C sugar
¾ C brewed coffee 1 stick butter
6 eggs whipped cream

Line a springform pan with foil. Cook the chocolate, sugar, coffee, and butter in a saucepan over low heat until all are melted. Cool slightly. Add a small amount of chocolate mixture to the eggs. Beat in remainder of the chocolate mixture. Pour into a springform pan. Bake 350 for 45 minutes. Ice with whipped cream.

Carolyn Stowers
Paula Deen’s Blueberry Casserole
The measurements for the oats and sugar aren’t exact – just do what looks right!

1 can home-style biscuits 1 stick butter, melted
½ C – ¾ C brown sugar 1 container frozen or 2 C fresh blueberries
1—2 t sugar
½ C – ¾ C quick cooking oatmeal

Quarter biscuits, dip in butter, and then dredge in brown sugar. Place in casserole dish. Sprinkle biscuits with half of the oatmeal. Sprinkle the blueberries with the granulated sugar, and then pour half of the blueberries over the biscuits. Sprinkle with rest of the oatmeal, and top with the rest of the blueberries. Bake at 350 for 30-35 minutes.

Jennifer Glasgow













38

A GOOD GIFT IDEA

Make Your Own Café Mocha Mix
This is a gift idea to give with a travel mug!

Five good reasons for a cup of something warm and wonderful:
1. Saves money
2. Saves time
3. Saves the environment when you use your own travel mug
4. Warms you up on a cold day
5. Best of all—you feel loved

When I make my own Café Mocha, I have a drink that is much cheaper than a cup of Café Mocha from a coffee shop, plus I treat myself to something special every morning. Sometimes, I take a little with me so that I can make some more for the drive home in the afternoon. Nothing says “I love you” like a cup of something warm and wonderful.

Café Mocha
1 C instant coffee, (I like Tasters Choice best)
2 C Nestles Nesquik
3 C Carnation Instant milk (I have tried other brands, but they don’t taste as good)

Mix together and store in airtight container.

To make your cup of Café Mocha; boil water, pour into cup and add 3 tablespoons of the Café Mocha mix. If you have a big mug you will have to adjust the number of tablespoons you add to it.

Jackie Kolstad













A GREAT RECIPE
From Jackie Kolstad

1. Take a 10-30 minute walk every day. And while you walk, smile. It is the ultimate
anti-depressant.
2. Sit in silence for at least 10 minutes/day. Talk to God about what is going on in your life.
3. When you wake up in the morning complete the following statements:
“My purpose is to ________________today. I am thankful for ________________.”
4. Eat more foods that grow on trees and plants and eat less food that is manufactured in
plants.
5. Drink green tea, and plenty of water. Eat blueberries, wild Alaskan salmon, broccoli, almonds, and walnuts.
6. Try to make at least three people smile each day.
7. Don’t waste your precious energy on gossip, issues of the past, negative thoughts, or things you cannot control. Instead, invest your energy in the positive present moment.
8. Eat breakfast like a king, lunch like a prince, and dinner like a college kid with a maxed out charge card.
9. Life isn’t fair, but it’s still good.
10. Life is too short to waste time hating anyone.
11. Don’t take yourself so seriously. No one else does.
12. You are not so important that you have to win every argument. Agree to disagree.
13. Make peace with your past so it won’t spoil the present.
14. Don’t compare your life to others. You have no idea what their journey is all about.
15. No one is in charge of your happiness except you.
16. Frame every so-called disaster with these words: “In five years, will this matter?”
17. Forgive everyone for everything
18. What other people think of you is none of your business.
19. God heals everything – but you have to ask Him.
20. However good or bad a situation is, it will change.
21. Your job won’t take care of you when you are sick, but friends will. Stay in touch!!!
22. Envy is a waste of time. You already have all you need.
23. Each night before you go to bed, complete the following statements:
“I am thankful for ____________________. Today I accomplished____________.”
24. Remember that you are too blessed to be stressed.
25. When you are feeling down, start listing your many blessings, and you’ll be smiling before you know it!





Addendum
I mistakenly left the following recipes out of the original cookbook. Also, there are two mistakes which have been found so far. They are:
1) Under Chocolate Torte on page 37, the chocolate squares should read 3-4 oz squares of German chocolate.
2) The Hong Kong Hamburger recipe on page 13 was not submitted by Bette Calloway but by Kristina Keller
I am very sorry for these mistakes!
~Connie


Cranberry-Apple Salad
A great recipe from my friend, Mary Jane Riggan

1 pkg of dried cranberries (1 ½ C—2 C) 2 T fresh lime juice
½ C sugar 2 t Dijon mustard
2 apples chopped (I use red delicious) ½ C olive oil
1 C toasted walnuts or pecans 3 T sugar
¼ C chopped green onion

Toss the cranberries with the ½ cup of sugar, and then add the apples, nuts, and onion. Whisk together the lime juice, mustard, olive oil, and 3 T sugar, and add to the cranberry/apple mixture. Toss to coat; cover and chill for at least 2-hours. It is great tossed with Romaine lettuce, but any crisp lettuce would work great.
Note: You can put the cranberry-apple mixture in the refrigerator overnight before tossing with lettuce.

Robbie Schuchard

Breakfast Casserole
This breakfast casserole is called breakfast pizza by our family, because that was how we got Scott to eat it when he was two-years-old.

1 ½ pork sausage 1 t salt
9 eggs, slightly beaten 3 slices of bread (cut into ¼-inch cubes)
3 C milk 1 ½ C sharp cheddar cheese, shredded
1 ½ t dry mustard

Cook sausage over medium heat; stir to crumble and drain well. Combine remaining ingredients in a bowl except for the bread; stir in cooled sausage. Spray a 9” x 13” baking dish with cooking spray. Layer bread on bottom of dish. Pour egg mixture over the bread. Refrigerate overnight. Bake at 350 for one-hour.

Robbie Schuchard


Addendum , page 2
Cheese Grits
2 t salt 2 eggs, well beaten
5 C boiling water ½ stick butter (¼ C)
1 C grits 1 t prepared mustard
¾ lb grated sharp cheddar cheese

Put the grits into the salted boiling water and let cook 10-minutes until thick. Stir in the cheese, eggs, butter, and mustard. Spray a tw0-quart casserole with cooking spray and pour in the grits. Bake at 350 for 25-minutes or until set.

Robbie Schuchard


Chili Egg Puff
10 eggs ½ lb grated Monterey Jack Cheese
½ C flour 1 stick butter, melted
1 t baking powder 1 (4-oz) can chopped green chilies
1 t salt 1 pint small curd cottage cheese
½ lb grated pepper or Jalapeno Monterey Jack Cheese

In a large bowl, mix eggs until light colored. Add the flour, baking powder, salt, cottage cheese, grated Monterey Jack cheeses, and melted butter. Blend well, and then add the green chili peppers, un-drained. Pour into a greased 9” x 13” baking dish. Bake at 300 for
40-minutes or until lightly browned and set in the center. (Sometimes takes longer)

Note: to make ahead, mix everything except for the baking powder the night before and add the baking powder just before cooking.

Robbie Schuchard



Praline Grahams
½ C butter ½ C brown sugar
6 whole graham crackers (unbroken rectangles) ½ C chopped walnuts

Line a 15” x 10” x 1” baking sheet with aluminum foil. Break the crackers into small rectangles by indentions and place on pan with all crackers touching. In a small saucepan, combine butter and brown sugar. Bring to rolling boil over medium heat for two-minutes. Remove from heat, add nuts. Pour over crackers. Bake at 350 for 8—10 minutes.

April Russum



Addendum, page 3


Pear or Apple Cake
This pear cake was what my husband’s mother (Gladys) was always known for.

¾ C cooking oil (canola) 1 t cinnamon
2 eggs ¼ t salt
2 C sugar 2 T vanilla
2 C flour 4 C finely chopped pears or apples
1 t baking soda 1 C chopped pecans or walnuts

Prepare a tube pan by lining the bottom of it with brown paper, greased and floured well, including the tube. Sift the flour, sugar, baking soda, cinnamon, and salt together. Peel and chop the fruit. Beat eggs until foamy and add oil and vanilla. Add this egg mixture to the dry ingredient/flour mixture – spoon mixing is sufficient. Stir in the nuts and fruit. Bake at 350 for one-hour and 20-minutes. (Check at one-hour because mine took one-hour and
10-minutes). Glaze with one of the following:

Robbie’s glaze:
1 C brown sugar ¼ C milk 1 stick of butter
Boil these ingredients together and pour over hot cake. When cool, remove from pan.

Gladys’ glaze:
Powdered sugar and water (no amounts given)
Mix these together and pour over hot cake.

Robbie Schuchard


Banana Pudding
1 large pkg Jello instant vanilla pudding mix
3 C milk
1 can Eagle Brand milk
1 carton (8-oz) cool whip
5 bananas

Mix the pudding mix and the milk together. Line a large bowl with vanilla wafers, cover with a layer of sliced bananas, then a lot of pudding, keep layering until all are used. Top with cool whip. Refrigerate until firm.
Note: This is best if you refrigerate for at least 12-hours.

Robbie Schuchard





Addendum, page 4

Margarita Pie
Makes 8 servings. One serving = 4 points on Weight Watchers

1 C graham cracker crumbs (12 squares) 3 T powdered sugar
¼ C frozen margarita mix 1/3 C margarita mix
1 pint (2-cups) softened lime sherbet 3 T tequila (optional)
1 pint (2-cups) vanilla yogurt or vanilla ice milk, softened

Mix cracker crumbs and powdered sugar, stir in ¼ C margarita mix until crumbled. Press into bottom and sides of a 9” pie plate. Mix sherbet, 1/3 C margarita mix, and tequila (if using) in a large bowl. Gently swirl in vanilla ice cream and spoon mixture onto crust. Cover and freeze 4—6 hours.

Robbie Schuchard



Tiramisu
6 egg yolks 1 ¼ C sugar
2 (8-oz) mascarpone cheese or cream cheese 1 pint whipping cream, whipped
1 C espresso or very strong coffee 6 oz Kahlua (optional)
4 packages Lady Fingers (frozen) cocoa powder for dusting

In top of double boiler, beat together the egg yolks and sugar until smooth and lemon colored. Bring water to boil, reduce to low and cook 10-minutes. Stir constantly. Remove from heat. Stir in cheese beating well. Let cool to room temperature. Fold cheese mixture into whipped cream. Combine Kahlua (if using) and espresso and brush this mixture onto the ladyfingers until they are saturated but not falling apart. Line sides and bottom of a
3-quart soufflé dish or trifle dish with the ladyfingers. Pour in half of the filling. Layer remaining ladyfingers and cover with remaining filling. Smooth top and dust with cocoa powder. Chill overnight.

Note: may use sponge cake instead of ladyfingers, but if so, use a rectangular pan and cut into squares.

Robbie Schuchard