Oodles of Entrees!

Bar-B-Qued Pork
Sheree Baird
Very good!
1 onion sliced
1t salt
2 tbs brown sugar
1t. dry mustard
¼ t pepper
2tbs salad oil
½ c catsup
½ c vinegar
Mix the above in a pan and cook until onion is tender and spoon over pork. 1 3-4 lb pork roast baked very slowly. Cool and cut into bite sized pieces and layer meat sauce and heat.

Brian's Pork Roast
Brian Tullis “Brian made the best pork roast I have ever eaten” said Marci, his wife.
Pork Roast
1/2 cup apple juice
4 slices of pineapple
1/2 t salt
1 orange, peeled and sectioned
one onion sliced
1/4 t cinnamon
1/2 t nutmeg
Put your Pork Roast in a slow cooker in the morning, add ingredients, Cook 5 hours or more, Meat should fall apart when you use a fork

Ham with Orange- ginger Glaze
Liz Fielding
Soak ham in a pot of water in refrigerator overnight (this helps pull some of the salt out). Place ham on broiling pan. Score the ham in a criss-cross pattern with knife. Cover completely with foil and bake according to the following directions: 1 ½ hours at 200 degrees
3 hours at 250 degrees
½ hour at 350 degrees (uncover the last 10-15 minutes)
You can flavor the ham according to your preference and use the above cooking directions. My favorite glaze is this orange-ginger glaze:
4 T. honey
5 T. fresh orange juice
2 T. olive oil
1 inch piece of ginger root, grated
Salt & pepper to taste
Heat in saucepan, stirring constantly, until well blended. Brush ham with glaze prior to baking and occasionally throughout baking.

Meat Loaf
Sheree Baird
1 ¼ lb hamburger
1 t salt
½ c rolled oats
¼ t pepper
½ c tomato juice or sauce
Sauce: 1/3 c catsup
2 t brown sugar
1 t mustard
Mix all together and put in loaf pan and put sauce on top bake1 hour at 350.

Sloppy Joes
Melissa Monsen
1 lb. hamburger
1 tsp. celery salt
1 pt. tomato juice
2 tsp. sugar
3 Tbsp. flour
2 tsp. chili powder
1/3 c. onion
4 tsp. vinegar
Cook hamburger and onions add rest of ingredients. Cook until thick. Serve on hamburger buns.
Catsup Pork Chops
Sheree Baird
Brown pork chops on both sides.
Mix together:
½ c catsup
½ tsp Worcestershire sauce
salt& pepper to taste
2 or 3 tbs brown sugar
Cover chops with sauce and bake at 350 for about 1 hour.

Teriyaki Chicken or Beef
Kirsten Ellsworth
2-3 chicken breasts or 1lb of meat
1 pkg. stir-fry vegetables
1/4 C sugar
1/4 C water
1/4 C soy sauce
2-3 TB cornstarch in 1/2 water
Stir-fry meat in a little oil. Add veggies. Combine sugar, soy sauce and water in a bowl and pour over all. Slimmer until veggies are crisp tender. Thicken with cornstarch mixture. Serve with rice.

Pul-ko-gi (Korean)
Liz Fielding
1 ½ lb. sirloin tip steak, sliced into thin strips
4 T soy sauce
2 T sesame or olive oil
1 T sesame seeds (optional)
4 T green onions
¼ tsp black pepper
1 garlic clove, minced
2 T sugar
Mix together and marinate for several hours. Spread in single layer on a cookie sheet and broil for 4-5 minutes. Turn pieces over and broil for 3-5 minutes. Serve like a taco on long green leaf lettuce, with cooked rice and then meat. You may pour extra juice on top for more flavor.

Stir-Fry Beef and Broccoli
Heather Astle
2 Tbs. cornstarch
2 Tbs. oil
2 Tbs. soy sauce
3 Tbs. water
1 tsp. ginger
1 Tbs. oil
2 c. beef broth
1 1lb. round steak
2 Tbs. cornstarch
4 c. broccoli
2 Tbs. Soy sauce
2 Tbs. oil
Blend 2 Tbs. cornstarch, 2 Tbs. soy sauce, ginger, and 2 Tbs. oil in bowl. Slice steak diagonally 1/4 in. thick. Place in soy sauce mixture, coating well. Marinate 15 minutes. Stir-fry broccoli in 2 Tbs. hot oil in wok for 3 min. or until bright green. Add water: cover. Steam for 1 minute, drain wok. Add 1 Tbs. oil to wok. Stir fry steak for 4 minutes. Remove steak. Add broth to wok and bring to boil. Blend in 2 Tbs. cornstarch and 2 Tbs. Soy sauce. Add broccoli and steak. Cook covered about 4 minutes. Serve over hot rice.

Broccoli with Pork
Melissa Monsen
3/4 lb. cooked or frozen broccoli
1 clove garlic, crushed
2 Tbsp. peanut oil
2 Tbsp. soy sauce
1 tsp. sugar
1 tsp. cornstarchpinch of salt
1 c thinly sliced pork
1/2 tsp. fresh ginger, very finely chopped
Cut broccoli into 1 1/2 in. lengths. Heat oil in a saucepan, add the broccoli and fry for 2-3 min. Add the sugar, salt, ginger and garlic, cover the pan and cook slowly for 4-5 min.
Mix the soy sauce and cornstarch with 3 Tbsp. water. Stir this into the saucepan, cover again and cook for another 3-4 min. Add the pork and reheat.

Breaded Fried Pork (or Chicken)

Melissa Monsen

3 lbs. cubed pork chops or chicken

1/2 tsp. salt

1/2 c flour

1/2 tsp. baking powder

1/2 c cornstarch

1/2 to 3/4 c water

1 egg

Mix all ingredients except pork, use enough water (or dripping from frying pork) to make batter thinner. Add pork stir until coated. Deep fry in small batches for 7 min. Serve with Sweet and Sour (see sauces) over rice.

Balsamic Citrus Steak and Rice
Mindy Butler
Steak cut into bite size strips
1 c orange juice
1-2 tbs brown sugar
1 c Balsamic Vinegar
½ c soy sauce
3-4 cup cooked rice
3-4 tsp minced cilantro
salted peanuts,
juice from 1 or 2 limes
Mix ingredients in sauce pan and warm and stir until mixed then add steak strips. Cook until meat is cooked all the way through and sauce is slightly thickened.
Rice- prep rice normally and add 3-4 tsp minced cilantro, chopped salted peanuts, and the juice from 1 or 2 limes. Mix. Place rice on plate and top with steak and sauce- enjoy!

Chicken

Chicken Rollups
Sheree Baird
2 pkgs croissant rolls
2 cups cooked chicken
1 8 oz cream cheese
1 can mushrooms
1 onion
Roll chicken into rolls seal edges, roll in butter and cracker crumbs raise and bake.

Chicken Pockets
Melissa Monson
1 (8oz.) pkg. lite cream cheese, softened
1/4 c chopped green onions3 c chicken pieces
1 can cream of chickenbread crumbs
1 pkg. frozen dinner rolls or crescent rolls
Combine chicken, cream cheese and onions. Pinch together two crescent rolls and add a spoonful of chicken mixture or wrap one frozen roll around. Seal edges tightly. Brush w/ melted butter and roll in bread crumbs. (can freeze now) Bake uncovered @ 350 for 30 min. Heat cream of whatever w/enough milk to make gravy consistency and pour over each roll.

Chicken Cordon Bleu
Mandy Simmons
Enough boneless skinless chicken breasts for those being fed
Mozzarella or Swiss cheese
Italian Bread crumbs
Ham (I use thin sandwich meet)
Tenderize chicken. Wrap cheese in ham then wrap chicken around ham, secure with toothpick. Cover chicken with bread crumbs. Lay on cookie sheet. Cook 350 for 1 hr.
Dipping Sauce:
1 c. Sour Cream
1 c. Mayonnaise
1 TBS mustard
Mix together

Chicken Cordon Bleu

Melissa Monson

6 md. whole chicken breasts, skinned and boned

1 (8 oz.) Swiss cheese or Mozzarella

1 (8 oz.) pkg. sliced cooked ham

3 Tbsp. flour 1 tsp. paprika

6 Tbsp. butter

1/2 c apple juice

1 cube chicken bouillon

1 Tbsp. cornstarch

1 c heavy or whipping cream

Spread chicken breasts flat (I like to tenderize them) fold cheese and ham slices to fit on top; fold breasts over filling and fasten edges with toothpick. On waxed paper, mix flour and paprika; use mixture to coat chicken pieces. In 12-inch skillet over medium heat, in hot butter or margarine, cook chicken until browned on all sides. Add juice and bouillon. Reduce heat to low; cover and simmer 30 minutes or until fork-tender; remove toothpicks. In cup, blend cornstarch and cream until smooth; gradually stir into skillet. Cook, stirring constantly, until thickened; serve over chicken.

Thai Chicken Curry
Mindy Butler
1 14-ounce can unsweetened coconut milk
1 tablespoon fresh lime juice
1 1/4 teaspoons Thai curry paste
1 large red bell pepper, cut into strips
1 medium onion, thinly sliced
1 pound chicken tenders, cut into strips
1 tablespoon (packed) brown sugar
1 tablespoon fish sauce (nam pla)*
1 cup chopped seeded tomatoes
1/3 cup thinly sliced fresh basil
Bring 1/4 cup coconut milk and curry paste to boil in large skillet over medium-high heat, whisking constantly. Add bell pepper and onion; sauté 5 minutes. Stir in chicken, remaining coconut milk, sugar and fish sauce. Cook until chicken is cooked through, stirring often, about 5 minutes. Stir in remaining 3 ingredients and simmer 1 minute. Season with salt. Makes 4 servings.
*The combination of anchovy paste and soy sauce is a good substitution for Asian fish sauce, which is used to flavor many Thai dishes.

Sweet & Sour Chicken
Kirsten Ellsworth
1/2 C sugar
1 chicken bouillon
1/4 tsp salt
2 TB soy sauce
1/2 C catsup
1/4 C vinegar
1/2 C cornstarch
1 C water
and plenty of veggies
2-3 chicken breast or cups of chicken
Fry chicken in a little olive oil. Add veggies. Mix everything except cornstarch and water in a small bowl. Pour over chicken and veggies. Simmer until veggies are crisp tender. Combine water and cornstarch in small bowl and pour over chicken mixture. Cook until desired thickness of sauce. Serve over hot rice.

Chicken Alfredo Pizza
Melissa Monson
Pizza dough: see breads section1 packet Alfredo sauce mix
1-2 lbs. Mozzarella cheese
3 or 4 chicken breasts cooked and shredded then seasoned w/ taco seasoningopt.
Mushrooms, bell pepper, almonds & tomatoes
Prepare dough. Spread prepared sauce, cheese, chicken and other toppings. Bake at 350 for 30 min

Italian Chicken Rolls
Melissa Monson
6 skinned, boned chicken breast halves
1/4 tsp. salt1/4 tsp. pepper
1/2 c chopped red pepper1/3 c light cream cheese, softened
1/4 c pesto3/4 c crushed cornflakes (3 c. cereal)
Vegetable cooking spray1/2 tsp. paprika
Flatten chicken to 1/4- inch thickness; sprinkle w/ salt & pepper. Set aside.
Combine red pepper, cream cheese, and pesto into a sm. bowl stirring until smooth. Spread cheese mixture evenly over chicken and roll up, jelly-roll fashion; secure w/wooden picks. Combine crushed cereal and paprika. Dredge chicken in cereal mixture. Place in a baking dish coat w/cooking spray. Bake, uncovered @ 350 for 25 min. Let stand 10 min. Remove picks. Yield 6 servings.

Swiss Chicken
Sheree Baird
Place chicken breast strips in 9x13 pan. Cover with sliced swiss cheese. Spread 1 can of cream of chicken coup. Cover with 1 box of stove top mixed with melted butter. Bake at 350 for 1 hour.

Chicken Spaghetti
Liz Fielding
3-4 c. cooked chicken
1 large onion
1 c. celery, chopped
1 can stewed tomatoes
1 c. grated cheese
Salt and pepper to taste
2 green peppers, chopped
1 lb. spaghetti
1 can cream of mushroom soup
1 c. grated cheddar cheese
Cut chicken into bite size pieces. Sauté vegetables in small amount of oil until tender. Add soup and stewed tomatoes and heat thoroughly. Add chicken and cook five minutes. Cook spaghetti. Combine all ingredients in a large cooking dish. Add chicken broth if necessary to moisten. Top with cheese and bake at 350 degrees for 30 minutes.

Chicken with Honey Citrus Glaze
Mindy Butler
Glaze:
2 c fresh tangerine juice
5 tbs honey
1/4 c soy sauce2 tbs finely grated tangerine or orange peel
Boil juice, honey, & soy sauce in heavy medium saucepan until reduced to 2/3 cup, for 20 minutes.
Chicken
1 c fresh tangerine juice or orange juice
1/3 c chopped fresh parsley
1/3 c chopped fresh cilantro
3 tbs chopped fresh thyme
3 tbs minced peeled fresh ginger
3 tbs rice vinegar2 tbs olive oil
1 tsp coarse kosher salt
2 tbs finely grated tangerine or orange peel
1 2 -3 pound chicken, quartered,
Nonstick vegetable oil spray Whisk first 9 ingredients for marinade in large baking pan. Add chicken; turn to coat with marinade. Cover; chill at least 2 hours and up to 1 day, turning occasionally. Spray grill rack with nonstick spray and prepare barbecue (medium-low heat). Remove chicken from marinade; discard marinade. Sprinkle chicken lightly with salt. Grill chicken until cooked through, turning and repositioning occasionally for even cooking, about 20 minutes. Brush chicken all over with glaze; grill 2 minutes longer on each side. Transfer chicken to platter. Serve, passing remaining glaze separately.

Cheddar-Stuffed Chicken
Mindy Butler
1/2 c coarsely grated cheddar cheese
¼ c + 1 tbs pure maple syrup1 tbs cream cheese, room temperature
2 tbs (1/4 stick) unsalted butter4 boneless chicken breast halves
2 tbs (packed) brown sugar
Mix cheddar cheese, 1 tablespoon maple syrup, and cream cheese. Place 1 chicken breast, skin side down, on work surface. Using small sharp knife, cut 1 horizontal pocket in chicken. Pack with stuffing. Repeat with remaining chicken and stuffing. Place chicken on small baking sheet. Combine 1/4 cup maple syrup, brown sugar, and butter in small saucepan. Whisk over medium heat until sauce comes to simmer and is blended. Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Re-warm basting sauce; transfer half to bowl and reserve. Set pan with remaining sauce at edge of grill to keep warm. Grill chicken, turning occasionally and basting.

Chicken Tetrazzini
Heather Astle
Melt 1/4 c. margarine.
Add one can each of cream of mushroom soup, cream of chicken soup.
Mix with:1 can of sliced mushrooms, drained.
2 c. cubed chicken (cooked)
Spaghetti (cooked and drained)
1 c. sour cream
Mix all together and bake uncovered at 350* for 30-35 minutes.

Tiny Spicy Chicken
Melissa Monson
Marinade:
3 lb chicken pieces
2 tsp. garlic salt
1/4 tsp. white pepper
1 tsp. sugar
2 tsp. soy sauce
2 Tbsp. cornstarch.
Mix dry ingredients:
1 c flour 2 tsp. baking powder 3 Tbsp. cornstarch 1 tsp. salt. Lightly whisk 1 1/3 c icy cold water; Mix in 2 tsp. oil, Fold in 2 egg whites (that have been beaten until stiff)Mix in chicken. Deep Fry over med-heat until lightly brown, drain and set aside. Before serving deep fry again over high heat until golden brown.
Sauce-Mix together and microwave until sugar is dissolved: 1 1/2 c sugar, 1 1/2 c Thai Rice vinegar or white vinegar, 1 (10 oz.) bottle of Banana ketchup or regular ketchup, 1 Tbsp. soy sauce, 2 tsp. chicken bullion powder, 1 1/2 – 4 tsp. Sambal chili paste, 1/3 c brown sugar. Stir Fry 3 minced garlic cloves in a little oil until fragrant. Add liquid ingredients and cook until thickened. Pour sauce over browned chicken pieces and serve hot.

Poppy Seed Chicken
Sheree Baird
1 chicken
2 cans cream of chicken soup
½ pt sour cream
1 package of Ritz crackers
2 tbs poppy seeds
2 tbs melted butter
De-bone chicken and put in 9x13 pan. Mix soup and cream and put on chicken. Stir in seeds and butter in crackers and layer on top of chicken. Bake 30 min at 350. Can be put over rice or noodles or eaten plain.

Easy Chicken & Pasta
Melissa Monson
1 Tbsp. vegetable oil
1/2 tsp. dried basil leaves
1 lb. chicken breast, cut up
2 c frozen veggies combo
1 can cream of mushroom
2 c uncooked corkscrew pasta
2 1/4 c water
Grated parmesan cheese
Heat oil in skillet. Add chicken and cook, stirring often. Remove chicken. Add soup, water, basil and veggies. Heat to a boil. Add uncooked pasta. Cook 10 min. over med. Heat stirring often. Add chicken, cook 5 min. or until pasta is done. Stir, sprinkle w/cheese. Serves 4

Chicken Pot Pie (1) Pie Pastry (2)
Melissa Monson
Filling1 pkg. (10 oz.) frozen 2/3 c + 2 Tbsp. shortening peas & carrots
1/3 c chopped onions
2/3 c milk
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 c chicken broth
2 1/2 – 3 c chicken or turkey cooked and cubed
Pie Pastry
2 c flour
1/3 c butter
1 tsp. salt
1/3 c flour
4-5 Tbsp. cold water
Heat butter in 2 qt. saucepan over medium heat until melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly. Boil and stir 1 min. Stir in chicken and veggies. 9x9x2 pan. Roll pastry, fill and cover w/pastry. Bake 35 min. Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water. 1 Tbsp. at a time, tossing w/fork until all flour is moistened and pastry almost cleans side of bowl. Gather into 2 balls. Roll out.

Chicken Crepes
Melissa Monson
Crepes:4 eggs beaten
1 c flour
2 Tbsp. oil
1 1/2 c milk and pinch of salt
Filling:2 c cooked chicken pieces
frozen peas
1 can cream of mushroom soup
minced onions
Mix ingredients, Melt 1/4c butter in skillet, spread to coat pan. Pour 1/2 cup (or less) crepe batter into skillet spread thin to coat bottom of pan. Fry about 1 min. on first side, flip, fry 30 sec. on second side. Repeat until batter is gone.
Mix together. Add filling to each crepe and roll up. Place in pan.
Sauce: Mix together: 1 c sour cream, 1 can of cream of mushroom soup and grated cheese. Pour over crepes. Top with more grated cheese. Bake @ 350 for 50-60 min

Janeen’s Chicken Pie
Liz Fielding
Crust:
½ cup soft butter
1 cup sour cream
1 egg
1 cup flour, ½ tsp salt
1 tsp baking powder
½ tsp poultry seasoning
Filling:
½ cup celery
½ cup carrots, thinly sliced
1 cup cream of chicken soup
1 small can mushrooms
¼ cup onions, finely chopped
2 cups cooked chicken, diced
¼ cup butter
On top:
1 cup mozzarella cheese, grated
Mix ingredients for crust and spread into bottom and sides of baking dish (round or 8x8 square). Sauté the celery, carrots, and onions in the butter. Mix remaining ingredients for filling and place on top of crust. Top with cheese. Bake uncovered at 375 for 30 minutes.

Barbecue Chicken Pizza
Annika Davey
1 pkg. (10 oz.) refrigerated pizza crust
1 1/2 c shredded colby jack cheese
2 c chopped cooked chicken
1/2 c barbecue sauce
1/2 c diced green bell pepper
1/4 c thinly sliced red onion
Preheat oven 425. roll pizza crust into a 12-inch circle and sprinkle crust with 1 c cheese. Combine chicken and barbecue sauce; toss to coat. Top crust with chicken, bell pepper and onion. Sprinkle with remaining cheese. Bake 15-20 min. or until crust is golden brown.

Chicken Roll-ups
Robyn Astle
1 cooked chicken, cut up
1 pkg. cream cheese
½ c. butter or margarine.
Mix together1 cube butter melted
2 c. cornflakes crushed
4 pkg. Pillsbury biscuits
2 cans cram of chicken soup
Flatten biscuits and put chicken mixture inside of flattened roll. Rollin melted butter and then in cornflakes. Bake at 325* for 20 minutes. Put cream of chicken soup in a pan with chicken broth or milk to thin. Us it as a gravy

Hawaiian Chicken
Robyn Astle
Chicken breast cooked and cubed
Sauce:2-13 oz. pineapple chunks (drain juice and save)
1 c. vinegar
4 tsp. lemon juice
½ c. soy sauce
1 ½ c. brown sugar
2 ½ c. waterMix above ingredients in sauce pan on medium heat except for pineapple chunks and chicken. Add 4 Tbs. cornstarch. Cook until thick. Place chicken in casserole dish. Top with green peppers chopped, 1 onion chopped, 1 zucchini sliced. Pour sauce over chicken. Bake at 350* for 30 minutes.

Entrees

Navajo Tacos
Melissa Monsen
Tacos:2 c flour
3/4 tsp. salt
1 Tbsp. baking powder
1 c warm water
1 ½ c shortening for deep frying
Combine dry ingredients and add warm water. Roll dough about 1 inch thick and cut into 6 pieces. Fry on each side until cooked in the middle.
Filling:1 1/2 lbs. ground beef
1 onion, chopped
1 can refried beans
1 can tomato sauce
1 can green chili salsa
salt, pepper, garlic powder, and oregano to tasteBoil ground beef in 1 1/2 cups water and onion for 10-15 minutes, or until cooked thoroughly. Drain, season with spices. Add beans, tomatoes sauce, and salsa. Place each taco on a plate. Layer with meat mix, sour cream, cheese, lettuce, and tomatoes. Makes six servings.

Baked Spaghetti
Liz Fielding
Mix:
Boiled Noodles (how much and the kind is your choice, I use multi-colored spirals)
1 container cottage cheese (I only use about ½ cup because I have some cheese haters)
¼ c. parmesan
½ c. grated mozzarella
Pinch of parsley
1 egg
Put ½ in the bottom of the casserole dish
Mix:
½-1 lb hamburger, browned with onion
24 oz. spaghetti sauce
Pour ½ on noodle mixture
Layer rest of noodles and then add rest of meat mixture. Top with mozzarella. Bake at 350 until bubbly.

Creamy Potatoes
Melissa Monsen
1 c grated cheese
1 1/2 c sour cream or lite sour cream
2 cans cream of chicken soup
1/3 c chopped onion (green or yellow)
10 med. boiled potatoes grated OR 1 pkg. shredded hash browns
3/4 c butter
1-2 c crushed corn flakes
Melt butter and mix with sour cream, soup, and onion. Add cheese and potatoes. Put in 8x10 pan and top with cornflakes.
Bake @ 300 for 45-60 min.

Stuffed Burger Bundles
Liz Fielding
1 cup packaged stuffing mix
1/3 cup evaporated skim milk
1 lb ground beef
1 can cream of mushroom soup
2 tsp Worcestershire sauce
1 tbsp ketchup
Mix just enough evaporated milk to moisten bread crumbs. Combine 1/3 cup evaporated milk and meat. Divide into five patties and pat each into a six inch circle. Put ¼ cup stuffing in each and seal. Place all five bundles in casserole dish. Combine remaining ingredients (do not thin the soup) and pour over the meat. Bake uncovered at 350 for 1 hour.

Twice -Baked Potatoes
Melissa Monsen
6 lrg. Potatoes
1/2 c butter, softened
1 c milk or whipping cream
1/2 lb. sliced bacon, cooked and crumbled
1 1/2 c (6 oz.) shredded cheddar cheese, divided
1 Tbsp. minced chives
1/2 tsp. salt
dash pepper, paprika
Bake potatoes @ 375 for 1 hr. Cool.
Cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell. In a bowl, mash the pulp with butter. Stir in milk, bacon, 1 c cheese, chives, salt and pepper. Spoon into potato shells. Place on an un-greased baking sheet.
Bake @ 375 for 25-30 min. Sprinkle with remaining cheese. Bake 2 min. longer. Garnish with paprika.

Manicotti
Melissa Monsen
Manicotti Sauce:1/4 lb. hamburger
16 oz. Tomato sauce
1/8 c onion, chopped
1/4 tsp. salt
1/4 c bread cubes
1/8 tsp. pepper
1/8 lb. mozzarella cheese
grated 1/8 tsp. basil
1/4 tsp. salt
1/2 tsp. garlic salt
pinch of pepper
1/8 tsp. oregano
1 egg
1/8 tsp. Italian seasoning
1 Tbsp. milk
Put sauce ingredients in a small sauce pan and simmer 15 min. in a large pan of boiling water, boil manicotti for 10 min. Drain, rinse with hot water. Brown hamburger and add onion. Mix meat, bread, cheese, salt, pepper, egg and milk. Carefully stuff manicotti shells. Lay in greased casserole dish. Pour sauce over top. Bake @ 375 for 20 min.


Stuffed French Bread Pizza
Melissa Monsen
1 loaf French Bread, slice off top, remove bread inside, leaving crust.
Brown: 1 lb. hamburger
1/2 onion, chopped
1/2 green pepper, chopped
Add:1 small can mushrooms
1 can chopped olives
1 can cream of mushroom soup
Pour into hollow bread, sprinkle on shredded cheese. Place top back on. Wrap in tin foil. Bake @ 350 for 15 min.

Casseroles & One pan bakes

Hamburger rice and Cheese
Sheree Baird
Brown 2 lb hamburger with onions. Make meat soupy with a can of tomato soup or sauce, put in casserole dish. Cover with cooked Rice (about 1 cup) and grated cheese and bake in oven until warmed through.

Enchilada Casserole
Melissa Monsen
1/2 pkg. flour tortillas (5)
1 can enchilada sauce
1 lb. hamburger 1/2 lb. grated cheese
1 can corn
1/2 pkg. taco seasoning1 can chili
Brown hamburger and add taco seasoning. Rip the tortillas in 1/2, place 1/2 in the bottom of a 9x13 pan. Spread 1/2 the meat, corn, chili, sauce and cheese on tortillas. Place the rest of the tortillas on top and top w/ the rest of the ingredients. Bake @ 350 for 20 min. and then top w/ sour cream and lettuce.

St. Paul’s Sausage Rice casserole
Sheree Baird
4 ½ c water- boiling
Add 1 pkg Lipton noodle soup and 1 cup rice.
Boil 7 minutes.
Brown 1 lb sausage, onion, peppers celery and add to rice.
Bake at 350 for 30-40 minutes in a covered dish.

Lumberjack Casserole
Liz Fielding
1/2 lb. ground beef
1 med. onion
2 (15 oz) cans pork & beans
1/3 c. barbecue sauce
1/2 c. brown sugar
2 T. ketchup
1 T. mustard
1 1/2 tsp. Worcestershire sauce
2 cans refrigerated biscuits
1 c. grated cheddar cheese
Brown the ground beef and onion. Add remaining ingredients except biscuits and cheese. This is a recipe you can adjust according to your preferred taste. If you like it sweet, add more brown sugar, if you like it spicy, add more BBQ sauce. Just vary the ingredients until you reach your desired taste. Pour into 9x13 casserole dish. Top with biscuits, then grated cheese. Bake at 350 degrees for 25-30 minutes or until the biscuits are golden brown.

Homemade Rice-A-Roni
Melissa Monsen
6 Tbsp. oil or butter
2 c. rice
6 seasoning packets (Ramen)
4 c. chicken broth
Melt butter, add rice and packets, brown. Add broth, cover pan, simmer for 15 min. without lifting the lid. Turn off and let sit until liquid is absorbed. Makes 6 servings

Terry’s Seven Bean Bake
Melissa Monsen
2-3 lbs. ground beef, browned
cooked sausage links, cut up1 lb. bacon broken up
1 large onion, minced
garlic salt(brown all of the above together)
2 large cans pork and beans
1 can kidney beans
1 can great northern white beans
1 can pinto beans 1 can butter beans (opt. drain)
Add in:Hunts BBQ (hickory or mesquite)
1 Tbsp. mustard
1 Tbsp. brown sugar
Heat and serve.

Tater Tot Casserole
Melissa Monsen
1 lb. hamburger
1 can green beans (opt.)
1 med. onion Tater Tots
1 can cream soup cheese, shredded (opt.)
Brown hamburger w/onions. Drain well. Mix in soup and milk, couple handfuls of tater tots and green beans. Season to taste. Pour into casserole pan. Cover with Tater tots.
Bake @ 350 for 30-45 min. Top with cheese.

One-Dish Chicken & Rice Bake
Melissa Monsen
1 c cream of Mushroom
1 c water
3/4 c uncooked rice
1/4 tsp. each paprika & pepper
4 boneless chicken breast halves
Mix in a 2 qt. baking dish, top w/chicken, season more, cover. Bake @ 375 for 45 min.

Red Beans and Rice
Melissa Monsen
1 med. onion, chopped
3 cans (16 oz. ea.) red beans
1/2 c green pepper, chopped
1/2 tsp. salt2 garlic cloves, minced
1/2 tsp. ground cumin2 Tbsp. oil
1/8 tsp. pepper1/3 c fresh cilantro, minced
3 c hot cooked rice
Sauté the onion, green pepper and garlic in oil until tender. Add cilantro; cook and stir until wilted, about 1 min. Stir in the beans, salt, cumin and pepper. Cover and simmer for 10-15 min. Serve over rice.

Pasta Shells with Black Bean Sauce
Liz Fielding
(from St. Luke’s)
1 green pepper, chopped
1 medium onion, chopped
1 clove garlic, minced
½ tsp oregano
½ tsp cumin
1 tsp olive oil
2 8-oz cans tomato sauce
1 15-oz can black beans, rinsed and drained
Hot pepper sauce (to taste)
2 cups small pasta shells
½ cup cheddar or mozzarella cheese, grated
Saute pepper, onion, garlic, oregano, and cumin in oil over medium heat until tender (1-3 minutes). Add tomato sauce, beans, and hot pepper sauce. Bring to a boil, reduce heat and cook an additional 10 minutes. Top pasta with sauce and sprinkle with cheese.


Turkey Broccoli Casserole
Sheryl Koon
Put Broccoli in the bottom of the pan. Layer Cooked (left over) turkey on top, then left over Stuffing (or can make new), then cream of chicken Soup with one can milk (or left over gravy). Top with Cheese. Bake until warmed through and cheese is melted.

Mexican Casserole
Sheryl Koon
1 lb hamburger
8 oz. Tomato sauce
1 ½ c grated cheese
½ pkg Doritos chips
1 c tomato juice
1 tbs chili powder
1 tsp salt
1 tsp pepper
1 sm. can sliced olives
1 can chili
1 lg onion.
Brown the hamburger with the onion. Add tomato juice, chili, salt, Pepper, chili powder. Break up chips. Layer: chips, meat, cheese. Repeat Pour tomato juice over the top. Bake 350 for 30 minutes.

Mexican Casserole
Robyn Astle
Brown 1 ½ lb. hamburger
Add 2 8oz. can a tomato sauce
2 cans cream of mushroom soup
1 small can of green chilis (diced)
Simmer. Break one dozen uncooked corn tortilla shells into fourths and great about 2 c. cheese. Make layers of meat mixture, tortillas, and cheese, blending with cheese in a 9x13 pan. Bake at 350 * for 45 minutes.

Home-made Mac & Cheese
Melissa Monsen
White Sauce:
3Tbsp. butter
2 tsp. onion salt
3 Tbsp. cornstarch
Salt and Pepper to taste
5 c milk
Grated CheeseMacaroni
Melt butter, stir in cornstarch to be a paste. Add milk and stir. Pour in onion salt, salt, and pepper. Slowly boil on med-low heat. Takes about 15 min. to thicken. Stir constantly. Meanwhile: boil noodles and grate cheese. Layer noodles, then white sauce, then cheese. Repeat 2 – 3 times. Bake at 200 until cheese melts. Can serve with Meatloaf.

Seasoned Rice
Liz Fielding
Great with chicken!
Saute:
1 stalk celery (chopped)
1 small onion (chopped)
1/3 c. butter
Add:
1 1/2 c. uncooked rice
1 T. parsley
2 chicken boullion cubes
2 c. hot water
1/2 tsp. thyme
dash pepper
Stir together. Bake covered in a 9x13 pan for 45 min. to 1 hr at 350 degrees.

Pinto Beans and Rice
Melissa Monsen
1 lrg. onion, chopped
2 Tbsp. oil
3/4 c ketchup
2 to 4 Tbsp. brown sugar
1 tsp. prepared mustard
1 tsp. liquid smoke (opt.)1 tsp. salt
1/4 tsp. pepper
3 c cooked long grain rice2 cans (15 oz. ea.) pinto beans, rinsed and drained
In a lrg. skillet, sauté onion in oil until tender. Remove from heat; stir in ketchup, brown sugar, mustard, liquid smoke, salt and pepper. Stir in rice and beans. Transfer to a greased 1 1/2 qt. baking dish. Bake, uncovered, @ 350 for 30-35 min. Yield: 6 servings.

Sausage Rice Casserole
Melissa Monsen
1 c rice
1 can cream of mushroom
1 can cream of chicken
1 lb. sausage
4 c water
2 c celery
Cook rice, brown sausage, add soup and celery, mix. Eat or bake @ 350 for 15-20 min.

Zucchini Deep Dish Pie
Annika Davey
Crust:
1 pkg (8 oz.) refrigerated crescent rolls
2 tsp Dijon mustard
Filling:
4 c thinly sliced zucchini
1 c coarsely chopped onion
2 TBS butter or margarine
1 garlic clove, pressed
1/2 tsp Italian seasoning
1/4 tsp salt
1/4 tsp pepper
2 TBS parsley
2 eggs
2 c shredded mozzarella cheese
Preheat oven 375. For crust, unroll crescent dough; separate into triangles. Arrange evenly in a deep baker with points toward the center. roll dough over to seal seams. Press dough halfway up sides to farm a crust. Spread mustard over bottom of crust. For filling, Melt butter, cook and stir zucchini, onion, garlic, Italian seasoning, salt, and pepper 4-5 min or until vegetables are crisp-tender. Remove from heat; stir in parsley. Whisk eggs in bowl and stir in cheese. Add veggies and mix well. Pour over crust. Bake 25-30 min or until center is set and crust is golden brown.

Zucchini Casserole
Katrina Hansen
Stuffing:
4 c dried bread crumbs
1 tsp. poultry seasoning
1/4 c water
1/8 tsp. pepper
3 Tbsp. butter
1/2 c onion1 tsp. chicken bouillon
1/2 c chopped celery
Mix and boil until celery is soft. Pour over crumbs and mix.
Veggies:
1 c grated carrots
6 c zucchini chunks
1/4 c onionSaute in 1/2 c butter.
Soup mixture:
1 can cream of chicken soup
1 c sour cream
1 c grated cheeseCombine and set aside (can also add cooked chicken)
Assembly:Line 13x9 pan with stuffing Combine veggie w/ soup mixture. Pour over stuffing.Bake @ 350 for 30 min. or until hot and bubbly- Sprinkle 3/4 c grated cheese on top.

Zucchini Casserole
Sheree Baird
3 zucchinis
1lb carrots
¼ chopped onions
6tsp butter
1 can cream of chicken soup
1 box stuffing mix
½ cup sour scream
Boil carrots until tender and drain, sauté onions in butter, add soup & sour cream , add stuffing, mix, add zucchini and carrots put in casserole dish, bake at 350 for 30 minutes.

Busy Day Casserole
Annika Davey
1 lb. ground beef
1/2 cup chopped green pepper
3 T. oil
2 TBS. instant minced onion
2 cups tomatoes
1/2 cup rice
1 tsp. chili powder
1 tsp. season all
2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. ground thyme
Cook hamburger and green pepper in oil until browned. Add remaining ingredients, mixing well. Pour into greased 2 quart casserole. Cover and bake in 350 oven for 45 min.

Appetizers Snacks and Sandwiches

Appetizers Snacks and Sandwiches

Party Pesto Wheels
Melissa Monson
1 tube (8 oz.) refrigerated crescent rolls
1/3 c prepared pesto sauce
1/4 c roasted sweet red peppers, chopped
1/4 c grated Parmesan cheese
1 c pizza sauce, warmed
Unroll crescent dough into two long rectangles; seal seams and perforations. Spread each with pesto; sprinkle with red peppers and Parmesan cheese. Roll each jelly-roll style, starting with a short side. With a sharp knife or piece of thread, cut each roll into 10 slices. Place cut side down 2 in. apart on two ungreased baking sheets.
Bake @ 400 for 8-10 min. or until golden brown. Serve warm with pizza sauce.

Bacon-Stuffed Mushrooms
Melissa Monson
1 (8 oz.) pkg. cream cheese, softened
1/2 c real bacon bits
1 Tbsp. chopped green onion
1/4 tsp. garlic powder1 lb. whole fresh mushrooms, stems removed
In a small bowl, beat cream cheese until smooth. Stir in the bacon, onions and garlic powder. Spoon into mushroom caps. Place on an ungreased broiler pan. Broil 4-6 in. from the heat for 4-6 min. or until heated through. Serve warm. Yields: abt. 2 dozen.

Pita Chips With Hummus
Mindy Butler
2 whole wheat pita bread rounds
2 teaspoons ground cumin
1 15-ounce can garbanzo beans (chickpeas), drained, liquid reserved2 tablespoons
fresh lemon juice
1 tablespoon extra-virgin olive oil1 small garlic clove, peeled
Preheat oven to 350°F. Cut each whole wheat pita bread round horizontally along folded edges, forming 4 rounds total. Stack pita rounds on work surface; cut stack into 8 wedges, forming 32 wedges total. Place pita wedges in single layer on baking sheet. Bake until wedges are crisp and golden, about 10 minutes. Cool completely.
Stir cumin in small dry skillet over medium-low heat until fragrant, about 30 seconds. Remove from heat. Combine garbanzo beans, 3 tablespoons reserved garbanzo bean liquid, lemon juice, oil, garlic, and cumin in processor. Puree until smooth, adding more garbanzo bean liquid by tablespoonfuls for desired consistency. Season to taste with salt and pepper. Transfer dip to bowl. (Pita chips and dip can be prepared 4 days ahead. Store chips in re-sealable plastic bag at room temperature. Cover and refrigerate dip.) Serve dip with pita chips.

Light and Creamy Guacamole
Mindy Butler
Plain nonfat yogurt adds texture while adding a nice tang. To thicken the yogurt properly, it needs to be drained, so begin preparing the guacamole at least two hours ahead.
1 1/2 cups plain nonfat yogurt
1 large ripe avocado, peeled, pitted, diced
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro1 teaspoon fresh lemon juice
1/4 teaspoon ground cumin
Fresh cilantro sprigs
Line strainer with double later of cheesecloth. Set strainer over bowl. Add yogurt to strainer. Let drain in refrigerator until yogurt is very thick, at least 2 hours or overnight. Discard liquid. Place yogurt in processor. Add avocado and next 4 ingredients to processor. Puree until smooth. Season with salt and pepper. Transfer to bowl. It can be prepared 6 hours ahead. Cover and refrigerate. Place guacamole in center of platter. Garnish with cilantro sprigs. Makes 1 3/4 Cups.

Fruit Pizza
Melissa Monson
Crust:2 c flour
2 cubes butter
4 Tbsp. powdered sugar
Cut margarine in flour and sugar. Spread on cookie sheet.
Bake @ 350 until golden. After cooling, spread filling.
Filling:8 oz cream cheese
1 c powdered sugar
1 small container Cool Whip
Top with fruit of your choice: bananas, mandarin oranges, apples, strawberries, raspberries, etc.

Cheddar Cheese Ball
Melissa Monson
1 c. finely shredded cheddar cheese
1 3-oz. pkg. cream cheese
1 Tbsp. diced pimento or 1/4 c. crumbled blue cheese
2 Tbsp. butter
1 Tbsp. milk
1 tsp. worcestershire sauce
1 Tbsp. finely chopped green onion
1/3 to 1/2 c. snipped parsley or finely chopped walnuts or pecans
Mix together and roll into a ball roll in chopped nuts or crushed crackers and wrap in plastic wrap and refrigerate until use.
Serve with crackers.

Tumeric Couscous with pine nuts and grapes
Mindy Butler
This side dish is inspired by Middle-Eastern and Asian cuisines
2 green-tea bags
½ tb salt
1 tsp turmeric powder
1 ½ c couscous
3 garlic cloves minced
1/3 c olive oil
1 c halved grapes
1 sm cucumber peeled diced
¾ c pine nuts toasted
¼ c shredded fresh basil
In a medium saucepan, bring two cups of water to a boil. Add tea bags. Remove from heat and steep tea for 2 minutes. Remove and discard tea bags. Add salt, turmeric, and couscous to pan. Stir and cover. Simmer over very low heat for 5 minutes or until the liquid is absorbed. Remove from heat and let stand for 2 to 3 minutes. Add lemon juice, garlic, and oil; fluff with a fork. Let it cool a bit. Stir in grapes and cucumber. Garnish with pine nuts and basil.

Seasoned Rice
Liz Fielding
Great with chicken!
Saute:
1 stalk celery (chopped)
1 small onion (chopped)
1/3 c. butter
Add:
1 1/2 c. uncooked rice
1 T. parsley
2 chicken boullion cubes
2 c. hot water
1/2 tsp. thyme
dash pepper
Stir together. Bake covered in a 9x13 pan for 45 min. to 1 hr at 350 degrees.

Moroccan Garbanzo Bean and Feta Pitas
Mindy Butler
If you can't find the Moroccan spice blend at the supermarket, combine 1 tablespoon ground cumin with 1/4 teaspoon each of ground coriander or chopped cilantro, cinnamon, and cayenne pepper.
1/2 cup olive oil
4 teaspoons Moroccan spice blend
1 15-oz can garbanzo beans(chickpeas) drained
1/2 cup chopped red onion
1 1/2 cups coarsely chopped seeded tomatoes
1 cup coarsely crumbled feta cheese
1 1/2 cups coarsely chopped & peeled cucumbers
1/3 cup white wine vinegar1/3 cup chopped fresh Italian parsley
Plain yogurt
4 whole pita bread rounds, halved crosswiseWhisk together olive oil, white wine vinegar, and Moroccan spice blend in medium bowl. Place drained garbanzo beans in large bowl and mix in enough vinaigrette to coat. Let stand 10 minutes to allow flavors to blend.
Add tomatoes, cucumbers, feta cheese, red onion, and parsley to garbanzo beans. Mix in enough vinaigrette to coat. Then season bean salad to taste with salt and pepper. Fill pita halves with bean salad and top with dollop of yogurt. Place 2 pita halves on each of 4 plates; pass remaining vinaigrette separately. Makes 4 servings.
Serve with: Romaine salad and bowls of mixed green and black olives.

Baked Apple or Pear Grilled Cheese Sandwich
Mindy Butler
“The first time I had this was at a strange little diner in Harlem. I didn’t know what I was getting myself into, but now it’s a favorite!”
1 fruit (apple or pear)
Cheese to preference (apples taste great with sharp cheddar, pears with mozzerella or a mild cheddar, but try munster too)
Whole grain Bread (croissants if you want to spoil yourself)
Slice the apple not into wedges, but in half and then into slices like the half were a loaf of bread, core last by simply slicing out the core when the slice is laid on its side.
Place a layer of fruit on the bread and then layer on some cheese. Bake at 400 for 5-10 minutes until the cheese is melted and the fruit is warm and soft. Enjoy!

Drinks

Drinks

Raspberry Slushie
Kirsten Ellsworth
2 cups frozen raspberries
2 Tbs orange juice
1 Tbs lemon juice
Blend in a blender and serve. May add ice if desired.

Blueberry Smoothie
Liz Fielding
1 c. fresh or frozen blueberries 1 c. vanilla soy milk
1 banana 1 tsp. flaxseed
Blend until smooth in blender. Delicious and very healthy!

Fruit Smoothies
Mindy Butler
I used to work at a juice bar and got addicted to smoothies…get creative and come up with your own favorite just like our cousins did above!

you'll need a few basic ingredients:
1 cup frozen fruit (any- kiwi, strawberries, pineapple, blueberries, mangos, lychees, black berries, whatever! try something you've never tried before!)
A thickener: bananas, yogurt, ice cream, or peanut butter
A liquid: fruit juice, water, milk, soy milk
Blend adding liquids to thin and thickeners to thicken, ice or frozen fruit to keep it smoothie instead of a shake. Add sugar ( if desired- taste it first- it may already be sweet enough) to taste, orvanilla, spices, protein powders, rosewater, bee pollen, spirillina, etc… what ever you like...
A few of my favorites:
Sunrise:
2 bananas, OJ, and pineapple/ frozen strawberries and ice dash of vanilla
Orchard:
Cup of plain yogurt, frozen strawberries/peaches, apple juice- dash of vanilla
PBCB:
Bananas, peanut butter, chocolate milk, cocoa powder, dash of sugar, vanilla
Ambrosia:
Frozen peaches/ strawberries, vanilla ice cream or yogurt, 1 tbs rosewater, vanilla and white grape juice

Specialty Dark Hot Chocolate
Mindy Butler
For those of us who love dark chocolate, this will satisfy what regular hot chocolate can’t. This is a deeper hot chocolate with a bit of a zing from the nutmeg- delicious! Perfect for a cold snowy or rainy day…
For an individual serving…Start with a half a mug of hot water or milk and add in a tbs of your regular hot chocolate powder mix. Stir. Then add a tsp to a tbs of unsweetened cocoa, a tsp-a tbs vanilla extract and a tsp to a tbs of nutmeg. Stir in and add more hot water- alter ingredients to taste-

Another variation that my friend swears to~

Spiced Hot Chocolate
2 cups whole milk
1/2 cup golden brown sugar, packed
1/2 cup whipping cream
1/4 cup unsweetened cocoa powder
4 oz chopped bittersweet or semisweet chocolate
1/2 teaspoon ground cinnamon
Whisk milk, brown sugar, and whipping cream in heavy large saucepan over medium heat until mixture begins to simmer. Reduce heat to medium-low; add cocoa powder, chocolate, and cinnamon; whisk until chocolate is melted and smooth. Serves 6. Garnish each with whipped cream and a cinnamon stick.

Our Favorite Desserts

Desserts

Plain Cake: A recipe from my Grandma Hanny

Margaret Fielding

My family loves this cake as a base for all sorts of things including trifle, strawberry shortcake, Boston cream pie (see recipe below), etc.

1/2 cup butter

2 eggs – beaten

2 cups flour

1 cup sugar

1/2 tsp. salt

1 cup milk

Flavoring

3 tsps. baking powder

Cream butter and sugar very well. Add the beaten eggs. Sift flour, baking powder, and salt together. Add dry mixture alternately with milk. Add flavoring last of all. (I usually use 1 tsp. vanilla and 1/2 tsp. rum flavoring.) Bake in 2 round pans or 1 oblong cake pan at 400 degrees F for 20 minutes.

Boston Cream Pie

Margaret Fielding

One of our family’s favorites

2 baked & cooled round layers of Plain Cake (see recipe above)

Jell-O French Vanilla Pudding or Cheesecake Pudding that has been made, refrigerated, and set-up

Chocolate Glaze

Place one layer of the Plain Cake on a cake plate (pedestal plate is preferred). Spread the French vanilla pudding over this layer but not down on the sides. Place the other cake layer on top of the pudding. Spread Chocolate Glaze on the top layer and let some of the glaze drizzle down on the sides of the cake. Refrigerate until ready to serve.

Grandmas Peach Cobbler
Marilyn Fielding
1 can or 1 qt sliced peaches
1 yellow cake mix
1/2 c melted butter
A greased 9x13 pan. Put peaches and juice into pan , Dry cake mix on top. Drizzle butter over top. Bake 350 for about 30 min.

Caramel corn
Sheree Baird
Very Good! Serves 12-14
2 2/3 c brown sugar
1 c white karo syrup
1 c butter
Mix the above together over medium heat. Boil to soft ball stage (about 7-10 min) Remove from heat and add 1 can eagle brand milkMix and stir over 1 large bowl of popped corn.

Fudge
Sheree Baird
Very Good!
In a big saucepan:
2 ½ c marshmallows
4 c sugar
1 can evaporated milk
Bring to boil for 7 min, always stirringTake off heat and add:
2 big Hershey’s bars
3c milk chocolate chips
2cubes butter
Beat with a hand mixer until smooth then add frozen marshmallows. Fills a sheet cakepan

Special Chocolate Truffles
Mindy Butler
I got this recipe out of a magazine and it’s amazing! yummy and low cal and low fat!
1 cup graham-cracker crumbs
2 tbsp frozen concentrated apple juice1 tsp vanilla extract
1 tbsp cocoa powder1 tsp cinnamon (or nutmeg)
2 tsp honey
Place crumbs in a blender or a food processor. Slowly add juice and 1/2 tsp vanilla until mixture forms a thick paste. Combine carob with cinnamon and spread in a shallow dish or pie plate. Divide and shape graham-cracker paste into 1-tbsp balls, then roll balls in powder and set aside to dry. Combine remaining powder mixture with additional carob powder to make 1 tbsp. Add honey and remaining 1/2 tsp vanilla and mix well. Drizzle over truffles and serve. Makes about 20 truffles. Nutritional analysis per truffle: 28 calories, 1 g fat (0 g saturated), 5 g carbs, 0 g fiber, 1 g protein

Hershey kiss peanut blossoms
Courtney Delgado
½ c shortening
¾ c peanut butter
1/3 c sugar
1/3 c brown sugar
1 egg
2 tbs milk
1tsp vanilla
1 ½ c flour
1 ¾ c Hershey kisses
1 tsp baking soda
½ salt
Additional sugar
Heat oven to 375. Beat shortening and peanut butter in large bowl until well blended. Add both sugars and beat until light and fluffy. Add egg, milk and vanilla, beat well. Combine flour, baking soda, and salt, gradually add to peanut butter mixture beating well until blended. Shape into 1 inch balls. Roll in additional granulated sugar and place on greased cookie sheets. Bake 8-10 minutes until lightly browned, and immediately place a kiss on top of each cookie pressing down lightly (Will cause cracking). Remove from cookie sheet to wire rack and cool completely.

Peanut Butter Chewies
Kristin Fielding
Here is one of my favorite treats.
6 cups corn flakes
1 cup corn syrup
1 cup sugar
1 cup peanut butter
optional: peanuts, coconut, chocolate chips
Bring sugar and corn syrup to a boil. Remove from heat and add peanut butter. Pour over corn flakes, peanuts, and coconut. Spread into a 9 x 13 pan and sprinkle on chocolate chips. Enjoy!

Macaroon Dessert
Mandy Best
1pkg macaroon cookies, smashed, mix with 16 oz cool whip. Put ½ in casserole pan then spread with ½ gallon raspberry sherbet. Top with remaining cookie cool whip mix.

Doughnuts
Melissa Monson
1 pkg. active yeast
1/4 tsp. cinnamon
1 c warm milk
1/4 tsp. nutmeg
1/2 c sugar
2 eggs
1 1/2 tsp.
salt
4 c flour
Roll out and cut with 3 1/2” cutter. Boil in oil

Carmel Pull-Aparts
Melissa Monson
1 pkg. refrigerator biscuits
1/4 c butter
1/3 c brown sugar
1/4 c nuts (opt.)
Pre-heat oven to 425. Cut biscuits in quarters. Melt the butter and brown sugar in the bottom of an 8” pan in the oven. Place biscuits on top of melted mixture. Bake for 12 min. Flip upside down and serve hot w/ice cream.

Danish Dessert
Melissa Monson
1 c sugar mixed with 4 Tbsp. cornstarch
Add:1 pkg. Koolaid (strawberry, raspberry, or fruit punch) and 2 c water.
Cook until thick, add fruit when warm or when cooled off. Serve over: Angel Food Cake, white cake, or Cheesecake.

Frrrozen Hot Chocolate: Serendipity’s Best Kept Secret
Mindy Butler
"The most famous dessert in New York is served at Serendipity 3, nestled in the heart of the Upper East Side. Frrrozen Hot Chocolate is a, icy-chocolate confection served in an enormous fishbowl-shaped goblet, garnished with a mound of fresh whipped cream and shaved chocolate, and accompanied by a mixing spoon and two straws. Here’s what the owners had to say about it… “It's famous, it's infamous, and it’s notorious. It has destroyed diets and led to love affairs. Marriages have been proposed over it, couples have been wed in it. People have traveled from all corners of the world for just one sip of our creamy, dreamy, icy blend of chocolaty goodness. For years, fans begged, pleaded, and offered firstborn sons for the recipe, but we guarded the formula with our lives. It was such a closely kept secret that not even the White House could gain access to it. Jackie Kennedy once requested the recipe so that it could be served at a gala evening at the While House. I offered to travel to Washington to make it myself, but when my security clearance didn't come through in time, I refused to hand over the secret formula — not even to the First Lady herself! But now, to thank our customers for fifty great years, we've finally decided to share the secret recipe with the world. The recipe yields one gigantic Serendipity-sized serving, which is perfect for sharing. Enjoy!”
Frrrozen Hot Chocolate: Serendipity’s Best Kept Secret
6 half-ounce pieces of a variety of your favorite chocolates
2 teaspoons store bought hot chocolate mix
1 1/2 tablespoons sugar
1 1/2 cups milk
3 cups iceWhipped cream
Chocolate shavings
Chop the chocolate into small pieces and place it in the top of a double boiler over simmering water, stirring occasionally until melted. Add the cocoa and sugar, stirring constantly until thoroughly blended. Remove from heat and slowly add 1/2 cup of the milk and stir until smooth. Cool to room temperature. In a blender place the remaining cup of milk, the room temperature chocolate mixture, and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a giant goblet and top with whipped cream and chocolate shavings. Enjoy with a spoon or a straw. . . .or both!


Fresh Strawberry Cream Pie
Sheree Baird
2 ¼ to 3 cups sliced strawberries
2/3 cup sugar 1 tsp lemon juice
Dash of salt
1 pkg gelatin
½ cup water
1 cup whipped cream
Dissolve gelatin into water, fold strawberries into whipped creampur into pie shell and let sit overnight.

Cinnamon Jumbles
Margaret Fielding
One of my family’s favorite cookies. I always double or triple this recipe.
1/2 cup shortening
1 cup sugar
1 egg
3/4 cup buttermilk
1 tsp. vanilla (I double this.)
2 cups flour
1/2 tsp. salt
1/2 tsp. soda
Cream shortening, sugar, & egg until fluffy. Add buttermilk. Stir in flour, salt, and soda. Drop spoonfuls 2 inches apart on lightly greased cookie sheet. Sprinkle tops with a mixture of 2 Tbsp. sugar and 1/2 tsp. cinnamon. Bake at 375 degrees for 8 – 10 minutes until lightly browned.

Fresh Peach Pie
Margaret Fielding
2 cups boiling water
1 1/2 cups cold water
2 1/3 cups sugar
3/4 cup corn starch
1/8 tsp salt
3 ounce package orange Jello
1/4 cup lemon juice enough peach slices for 3 pies
3 pre-baked shells whipped cream
Mix cold water, sugar, corn starch, and salt together into a paste & add to boiling water:
Bring to boil & boil for 3 minutes. Add package of orange Jello & boil 1 minute. Remove from heat & add lemon juice. Cool in fridge. Beat cooled mixture well, then add enough peach slices for 3 pies. Pour into 3 pre-baked shells. Refrigerate until pies set up. To serve: top with whipped cream.

FROZEN YOGURT PIE
Sheryl Koon
2 C heavy cream ¼ c sugar
2 (8oz) yogurt 1 baked crumb crust
Whip cream and sugar. Fold in yogurt. Spoon into Crust. Freeze until firm, abt 4 hrs. Remove 30 min before eating.

Chocolate Walnut Squares
Annika Davey
1 c butter, softened
2 c sugar
4 eggs, lightly beaten
1 TBS vanilla
2 c flour
1/2 tsp salt
2 c chopped walnuts
2 squares (1 oz. each) unsweetened chocolate, melted
Frosting:
5 TBS flour
1 c milk
1 c butter, softened
1c powdered sugar
2 tsp vanilla
Cream butter and sugar together. Beat in eggs and vanilla. Add flour and salt; mix well. Fold in walnuts. Spread half of the batter into a greased 13x9x2 pan. Add chocolate to the remaining batter; mix well. Carefully spread over batter in pan. Bake at 350 for 30-35 min. or until cake tests done. Cool completely. For frosting, mix flour and milk in a saucepan. Cook and stir over med. heat until a thick paste forms, about 10 min. Cool completely. Cream cutter and powdered sugar in a bowl. Add vanilla and mix well. Gradually add the milk mixture; beat for 5 min. Frost the cake and refrigerate.

Janeen’s Chocolate Fondue
Liz Fielding
2 cups semi-sweet chocolate chips
1 cube butter
1 tsp vanilla
2 cups powdered sugar
1 ½ cups sweetened condensed milk
Melt chips and butter over low heat. Add sugar and milk. Boil for five minutes stirring constantly. Add vanilla. Serve with all of your favorites – strawberries, bananas, angel food cake, marshmallows, etc.

Cool Dessert
Sheree Baird
Very Good!
½ gal pineapple sherbet 2 packages frozen sweetened berries
2 bananas cut up ½ bag mini marshmallows nuts (opt)
Mix and refreeze

Frozen Ice Cream Dessert
Sheree Baird
Make a graham cracker crust in a 9x13.
Soften ½ gal vanilla ice cream, put on crust and freeze.
Boil ½ c pineapple juice, ¼ c cornstarch, 1 c sugar until thick
Mash 2 c strawberries or raspberries and add to juice mixture. Pour on e ice cream and freeze again.

Peach Cobbler
Liz Fielding
1 cup flour (white or wheat) 1 cup brown sugar ½ cup shortening
1 cup quick oats ½ tsp salt
Mix together until crumbly. Put ½ on bottom, ½ on top of peach mixture. Drain juice from quart or can of peaches (I use two 15-oz cans) into small saucepan. Boil and thicken with 3 tablespoons cornstarch dissolved in a little juice. Remove from heat. Add 1 tablespoon lemon juice and cut up peaches. Bake at 325 for 45 minutes in 8x8 baking dish.

Chocolate/Coconut Cream Cheese Delicious
Heather Astle
1 1/4 c. graham crackers
2 Tbs. sugar
6 Tbs. Butter
Mix together for the crust
1 8oz. cream cheese
1 c. powdered sugar
Beat together and then add 12 oz. cool whip and mix in with cream cheese mixture.
Poor into the graham cracker crust.1 pkg. chocolate pudding 1 pkg. coconut pudding Mix with 3 c. milkPour on top of cream cheese and refrigerate until set up. Enjoy!

Lorraine's No-Bake Cheesecake
Mandy Simmons
2 Envelopes Knox Unflavored Gelatin
1tsp vanilla
1 c sugar
½ Cup Graham Cracker Crumbs
2 eggs separated
¼ tsp salt
1 c cool whip
1 tbs sugar
1 c milk
¼ tsp cinnamon
¼ tsp nutmeg
1 tsp grated Lemon Rind
3 Cups (24 oz) Creamy Cottage Cheese
2tbs melted margarine
1tbs lemon juice
Mix together gelatin, sugar, and salt in top of double boiler. Beat together egg yolks and milk. Add to gelatin mixture. Cook over boiling water stirring constantly, until gelatin is dissolved and mixture is thickened (about 10 minutes). Remove from heat and add lemon rind. Let mixture cool. When cool, stir in sieved cottage cheese, lemon juice and vanilla. Chill. Stir occasionally until mixture mounds. Fold in cool-whip and two stiffly beaten egg whites. Turn into crust. Refrigerate until set.
Crust:
Mix graham cracker crumbs, sugar, cinnamon, nutmeg and melted butter. Mix well with a fork. Press crumb mixture into a 9"X13" pan.

No-Bake Blueberry Cheesecake
Liz Fielding
“This is rich in flavor!”
Filling:
1 can sweetened condensed milk 1 8-oz package cream cheese ¼ cup lemon juice
Graham cracker crust:
1/4 cup butter
¼ cup sugar
1 pkg. crushed graham crackers
Topping: blueberry pie filling
Cream ingredients together – a blender works well. Pour into pie dish prepared with a graham cracker crust Top with blueberry pie filling and refrigerate for 2 hours.

Classic NY Cheesecake
Mindy Butler
1 cup graham cracker crumbs
3 tbs flour
3 tbs sugar
3 tbs butter (melted)
1 cup sugar
1 tsp vanilla
1 cup sour cream
4 eggs
5 8 oz packages of cream cheese
Mix crumbs 3 tbs butter and sugar together and mix into bottom of 9 in pan. Bake at 325 for 10 minutes. Mix cream cheese, 1 cup sugar, 3 tbs flour, vanilla and sour cream. Fold in eggs 1 at a time on low speed. Pour onto crust and bake at 325 until center is set. Refrigerate 4 hours. Enjoy!

Individual Cheesecakes
Liz Fielding
2 (8 oz.) pkg. cream cheese
3/4 c. sugar
2 eggs
2 tsp. lemon juice
1 tsp. vanilla vanilla wafer cookies
Beat together all ingredients except wafers until smooth. Place baking cups in muffin tins. Put one vanilla wafer round side up in each cup. Fill with cream cheese mixture 2/3 full. Bake at 350 degrees for 20 minutes. The won't look done, but they are. They will cave in as they cool. Refrigerate at least 3 hours. Top with any flavor filling (cherry, blueberry, etc.). Chill until served.

Crème Fraîche Cheesecake with Honey Roasted Pineapple
Mindy Butler
Tangy crème fraîche and a pineapple topping take cheesecake to an entirely new level.
Crust: 1 c graham cracker crumbs 1/4 c butter, melted 1 tbs sugar
Filling:
3 8-oz pkgs cream cheese, room temp 1 c sugar 1 tbs vanilla
2 large eggs 3/4 cup crème fraîche or sour cream
Topping:
1 pineapple, peeled, cut into 1/2-inch-thick rounds, cored
1 c water 1/4 c honey 2 tbs sugar
For crust: Preheat oven to 350°F. Blend all ingredients in bowl. Press mixture over bottom of 9-inch-diameter pan Bake until golden(12 minutes) cool.
For filling: Beat cream cheese in large bowl until fluffy. Gradually beat in sugar and vanilla. Beat in eggs 1 at a time. Mix in crème fraîche. Transfer filling into crust. Place cheesecake in roasting pan. Add enough hot water to roasting pan to come 1 inch up sides of cheesecake pan. Bake cake until top is dry-looking and slightly puffed, about 1 hour. Turn off oven. Let cake cool in closed oven 1 hour. Remove from water bath. Refrigerate uncovered until cold, at least 6 hours. For topping: Preheat oven to 400°F. Place pineapple rings on large rimmed baking sheet. Boil remaining ingredients in small saucepan 3 minutes, stirring occasionally. Pour syrup over pineapple. Roast pineapple 12 minutes. Turn rings over; roast until tender and syrup thickens, turning rings every 5 minutes, about 20 minutes longer. Cool pineapple on sheet. Cut into 1/3-inch cubes; transfer pineapple and syrup to bowl. (Can be made 1 day ahead. Chill.) Drain pineapple, reserving syrup. Cover top of cheesecake with some pineapple; stir remainder back into syrup. Serve cake, passing remaining pineapple in syrup separately.

Snack Cake
Marilyn Fielding
1 dry cake mix, any flavor (I like chocolate)
1/3 cup melted butter
2 eggs
Mix together and pat into a 9 x 13 pan. Pour 1 can of sweetened condensed milk over the cake. Sprinkle chocolate chips, crushed nuts and coconut over the milk. Bake about 30 min at 350. Cook and cut into squares

Toffee Bars
Robyn Astle
1 c. butter
1 c. flour
1 c. brown sugar
1 c. oatmeal
½ c. white sugar
2 tsp. vanilla
2 eggs
1 c. choc. chips
1 c. nuts
Mix all together and spread into a 9x13 pan. Bake at 350* for 25 to 30 min. Pie Crust Heather Astle2 c. flour 1 tsp. salt 2/3 c. oil 1/3 c. milkMix together milk and oil. Mix together with flour and salt mixture. Roll ½ out on wax paper and make pie crust. Bake at 425* --10 min. for single crust

Cream Pie
Heather Astle
2/3 c. sugar
3 c. milk
1/4 c. cornstarch
4 egg yolks, beaten
½ tsp. salt
2 Tbs. butter softened
2 tsp. vanilla
3/4 c. coconut or bananas
1-2 tsp. extract--coconut or bannana
Mix sugar, cornstartch, and salt in ½ quart saucepan. Stir in milk gradually. Cook over medium heat stirring constatly until mixture thickens and boils. Boil and stir 1 min. Stir at least ½ of hte hot mixture into egg yolks. Blend into hot mixture in saucepan. Boil and stir 1 min. Remove from heat. Stir in butter, vanilla, and extract. Add coconut or cool a little then add bananas. Pour onto pie shell and refrigerate.

Hot Fudge Topping
Robyn Astle
1 cube butter
3 c. powdered sugar
3 squares unsweetened baking chocolate
1 can canned milk
Mix together and bring to a boil. Boil for 2 min and then let cool. Itwill thicken as it cools down.

Black Bottom Cupcakes
Robyn Astle
1 ½ c. flour
½ tsp. salt
1 tsp. soda
1/3 c. oil
1 tsp. vinegar
1 c. sugar
1/4 c. cocoa
1 c. water
Cream together sugar and oil. Sift together all dry ingredients. Addalternately with water and vinegar.
1 8oz. pkg cream cheese
1 egg
½ c. sugar
1/8 tsp.
salt
1 ½ c. choc. chips.
Cream all ingredients together adding choc. chips last. Fill cupcake papers 1/3 full with cake mixture. Top with a teaspoon or 2 of cream cheese mixture. Bake at 350* for 25 to 30 min.

Banana Splits
Sheryl Koon
3 lg bananas
1 c chopped walnuts
½ c margarine
1 ½ pkg graham crackers
½ gallon ice cream
8 oz cool whip
1 bottle hot fudge topping
Layer: Crackers and margarine, sliced bananas, Ice cream to cover bananas. Sprinkle nuts on top, then hot Fudge sauce. Top with cool whip. Freeze.

Oatmeal Chocolate Chip Cake
Kristin Fielding
This is one of my favorite recipes submitted in the Smoot, WY recipe book by Robyn Astle.
1 3/4 c. boiling water
1 c. uncooked oatmeal
1 c. white sugar
1 c. brown sugar
1/4 c. cocoa or more
2 eggs
1 3/4 c. flour
1 tsp. soda
1/2 c. margarine
1/2 pkg. chocolate chips
Pour water over oatmeal. Let stand 10 minutes. Add sugars and margarine. Stir. Add eggs and dry ingredients. Pour in 9 x 13 inch pan. Sprinkle with chocolate chips and nuts (if desired). Bake 40 minutes at 350 degrees. No need to frost.

Carrot~Orange Cake with Cream Cheese Frosting
Mindy Butler
1 1/2 cups vegetable oil
1 cup (packed) golden brown sugar
1 cup sugar
4 large eggs
1/3 cup orange juice
1 tablespoon grated orange peel
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3 cups finely grated peeled carrots
1 cup raisins
Frosting:2 8-ounce package cream cheese, room temp
1 cup (2 sticks) unsalted butter
6 tablespoons orange juice
2 teaspoons grated orange peel
5 cups powdered sugar, sifted
For cake: Preheat oven to 325°F. Lightly butter and flout your baking pan. Beat oil and both sugars in large bowl. Add eggs 1 at a time, beating well after each addition. Beat in orange juice and peel. Sift flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt into large bowl; add to sugar mixture and beat to blend. Stir in carrots and raisins. Pour batter into prepared pan. Bake until tester inserted into center of cake comes out clean, about 55 minutes. Transfer pan to rack. Cool cake 15 minutes.
For Frosting: Beat cream cheese and butter in large bowl until light. Beat in orange juice and 2 teaspoons orange peel. Add sugar; beat until smooth. Refrigerate until thick enough to spread, about 30 minutes.
Finishing: Cut cake horizontally into 2 equal layers. Place 1 cake layer on platter. Spread with 1 1/2 cups frosting. Top with remaining cake layer. Using a spatula, spread remaining frosting over top and sides of cake. (Carrot cake can be prepared 2 days ahead. Cover with cake dome and refrigerate.) Serve cake cold or at room temperature. Serves 12.

Luscious Jello
Sheryl Koon
1 lg pkg cook and serve Banana Cream pudding 2 cup milk.
cook and let set 10 min.
1 sm pkg strawberry jello mixed with 2 c boiling water
Whip all of the above together
Pour into a container and let set overnight in a 8x12 dish, Then spread on top:
1 sm pkg instant banana pudding 1 cup milk 1 8 oz carton of cool whip.

Cool Dessert
Sheree Baird
Very Good!
½ gal pineapple sherbet 2 packages frozen sweetened berries
2 bananas cut up ½ bag mini marshmallows nuts (opt)
Mix and refreeze

Frozen Ice Cream Dessert
Sheree Baird
Make a graham cracker crust in a 9x13.
Soften ½ gal vanilla ice cream, put on crust and freeze.
Boil ½ c pineapple juice, ¼ c cornstarch, 1 c sugar until thick
Mash 2 c strawberries or raspberries and add to juice mixture. Pour on e ice cream and freeze again.

7 Layer Dessert
Sheryl Koon
CRUST:
1 c flour, 1 c nuts, 1 cube butter, 2 TBS sugar. Bake 10 min.
MIX: 1 8 oz cream cheese, 1 c powdered sugar, 1 cup whipped cream
Put on top of the crust. Add 1 (6 oz.) pkg instant chocolate pudding, next layer 1 (6 oz)
Pgk vanilla instant pudding, top layer whipped cream. Then sprinkle with coconut.

Raspberry Pudding Cake with Vanilla Sauce
Mandy Simmons
This is excellent served with vanilla sauce. I'll admit this is not one of my favorites but my mother in law LOVES it
1/2 cup sugar
1 ¼ tablespoon all purpose flour
3 teaspoons baking powder
1 egg, beaten
1 cup milk
2 tablespoons oil
1 ½ teaspoons vanilla
2 cups raspberries, fresh or frozen, thawed
Beat together egg, milk, vanilla, and oil. Sift dry ingredients together and mix into egg and milk mixture, beating 2 minutes. Pour batter into greased and floured 8" or 9" square pan. Sprinkle raspberries over top of batter. Bake at 375 degrees for 25-35 minutes. Serve with Vanilla Sauce if desired.
Vanilla Sauce: 1 cup Sugar, 2 tablespoons corn starch, 1 cup water - mix & boil. If too thick, add more water. Add 1 teaspoon Vanilla & 1 tablespoon butter. Makes 6 servings

Apple Pie Filling
Mandy Simmons
Makes: 6 - 7 Quarts
Bring to a Boil :
4 ½ Cups Sugar
1 Cup Corn Starch
2 tsp Cinnamon
¼ tsp Nutmeg
Sprinkle Clove Powder
10 Cups Water
3 TBS Lemon Juice
2-3 Drops Yellow Food Coloring (optional)
Pack bottles tight with apples. Pour juice overtop. Cold pack can 10 - 15 min.

Peach Pie
Liz Fielding
Crust:
2 c. flour 1/2 tsp. salt 2/3 c. shortening
Combine and then cut this together with a pastry cutter until it looks similar to cornmeal. Then add one at a time: 6-7 T. cold water
You may not need all of the water, just add until the dough is moistened and sticks together. The dough should be moistened only enough to form a ball. Working the dough too much will make a tough crust. Divide into two balls, wrap in plastic wrap and refrigerate while you make the filling.
Filling:
4-5 large peaches (peeled and sliced) 1/2 c. sugar 3 T. flour
Mix flour and sugar together then pour onto peaches and stir until evenly coated. Then add: 1/8 tsp. almond extract
Sprinkle over peaches and stir until evenly coated. Roll out the crust (top & bottom) between two pieces of wax paper or plastic wrap. Place the bottom crust in the pie pan, pour in the filling, put on the top crust and seal the edges. Cut a few holes in the top crust for ventilation. Bake at 375 degrees for 55 minutes. Good hot or cold!


Easy Cream Pies
Liz Fielding
2 small boxes of instant pudding (3.4 oz) Banana Cream, Coconut Cream, Chocolate Cream, etc.
1 ½ c. milk
Whip together until well blended. Add one 8 oz. container of light cool whip. Pour into one prepared pie crust. For “chocolate” use chocolate fudge pudding, sprinkle oreo cookie crumbs on top or chocolate curls. For “banana cream” slice bananas in bottom of crust, use more cool whip on top of pie. For “coconut cream” use that flavor of pudding mix and add more coconut inside and sprinkle on top.


Easy no-bake Cheesecake
Liz Fielding
8 oz. cream cheese ½ c. sugar 8 oz. cool whip
Pour into graham cracker crust (1 pkg. graham crackers, ¼ c. sugar, ¼ c. butter) and refrigerate. Use desired topping (cherry, blueberry, etc.).

Cookies

Cookies
Snickerdoodles
Liz Fielding
3 3/4 c. flour
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1 c. butter
2 c. sugar
1/2 tsp. salt
2 eggs
1/4 c. milk
1 tsp. vanilla
3 T. sugar
1 tsp. cinnamon
Stir together flour, soda, cream of tartar, and salt. Beat butter for 30 seconds, add the 2 c. sugar and beat until fluffy. Add eggs, milk and vanilla. Beat well. Add dry ingredients and mix well. Form dough into one inch balls and roll in mixture of 3 T. sugar and 1 tsp. cinnamon. Bake at 375 degrees for about 8 minutes.

Sugar Cookies
Sheree Baird
Soft- very good- stays moist
1 c butter
1 ½ c sugar
2 eggs
1 c canned soured milk or sour cream
1 t vanilla
½ t soda
4 t baking powder
4 ½ c flour
½ t salt
Bake at 400 for 6-8 min.

Cora's Yummy Health Cookies
Liz Fielding
2 c. raisins
1 c. water
1/2 c. shortening
2/3 c. sugar
3 eggs
2 tsp. cinnamon
1 tsp. nutmeg
1/3 tsp. salt
1 1/2 c. whole wheat flour
2/3 c. white flour
1 tsp. baking soda
1 tsp. baking powder
2 c. oatmeal
1/2 c. chocolate chips
Bring raisins and water to boil. Boil for 2 minutes. Set aside to cool. Mix together shortening, sugar, eggs. Sift together cinnamon, nutmeg, salt, whole wheat flour, white flour, soda, baking powder. Mix all ingredients together, including water left on raisins. Add oatmeal and chocolate chips. Drop on greased cookie sheet. Bake at 375 for 10 minutes.
(note from editor- try applesauce or pumpkin instead of shortening for even healthier cookies)

Low Fat Oatmeal Chocolate- chip (and bean!!!) Cookies
Mindy Butler
These cookies have a low-fat secret. They're full of beans! Idaho State University researchers replaced 75 percent of the butter with beans to create cookies with 105 calories and 3 fat grams (compared with 150 calories and 7 fat grams).
Vegetable-oil cooking spray
1 1/2 cups old-fashioned oats
2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup drained great Northern, cannellini or any white beans, liquid reserved
3 tbsp butter, softened
1 cup firmly packed light brown sugar
2 large eggs
1 tsp pure vanilla extract
1 cup milk-chocolate chips
Heat oven to 350°F. Lightly coat 2 baking sheets with cooking spray. In blender, process oats until finely ground but not powdery. Combine with flour, baking powder, baking soda, and salt in a bowl. In a clean blender, puree beans and 2 tbsp reserved bean liquid until smooth. Combine bean puree, butter, sugar, eggs, and vanilla in a separate bowl and beat well. With the mixer on low speed, beat in oat and flour mixture. Stir in chocolate chips by hand. Drop batter (by the tablespoon) onto baking sheets. Bake 15 to 17 minutes until centers are firm and edges are lightly browned. Transfer to wire rack to cool.Nutritional analysis per serving: 105 calories, 3 g fat. Makes 3 dozen.

No-Bake Cookies
Liz Fielding
¼ cup butter or margarine
¾ cup white sugar
¼ cup brown sugar
¼ cup milk
¼ cup cocoa
¼ cup peanut butter
½ tsp vanilla
1 ½ cups oats
¼ cup flour
dash of salt
Mix butter, sugars, milk, cocoa, and salt in a saucepan. Boil for 1 minute on low heat. Remove from heat. Add peanut butter and mix well. Stir in vanilla, oats, and flour. Drop onto waxed paper on a cookie sheet or tray and let cool.

Soft Sugar Cookies
Liz Fielding
1 cup butter
2 cups sugar
2 eggs
2 tsp vanilla
2 cup sour cream
1 tsp salt
2 tsp baking soda
5 cups flour
Cream butter and sugar. Add eggs and vanilla. Mix in sour cream. Combine salt, baking soda, and flour. Mix in with other ingredients. Roll out to ¼ inch thick and bake for 7-9 minutes at 350. Take them out before they brown on top.
Best Applesauce Cookies Marilyn Fielding
“These cookies are the ones Sheree makes. I use chocolate chips and I use raisins.If I make it for us I use raisins and the chips for grandkids.”
1 cup shortening
1/2 tsp. nutmeg
2 c sugar
1/2 tsp allspice
2 eggs
1/2 tsp salt
2 c applesauce
2 tsp cinnamon
2 tsp. soda
3 to 4 c flour (no more)
Cream sugars, shortening, and eggs. Add soda to applesauce and mix with sugar mixture. Add dry ingredients, then chocolate chips or raisins. Bake at 375 for 10 minutes. These cookies will stay soft if you do not use to much flour.

Ginger Snaps
Heather Astle
1 ½ margarine
1 ½ c. sugar
1 ½ c. molasses
2 eggs
4 tsp. soda
½ tsp. salt
4 tsp. ginger
3/4 tsp. cloves
1 tsp. vanilla
5 c. flour
Add 1 Tbs. water in if not extra large eggs.Mix all together and roll into sugar after letting it set up in fridge.Bake at 350* fro 8-10 min.

Chocolate Chip Cookies
Tammy Olsen
2 ¼ c flour
1tsp baking soda
1 c soft butter
¼ c sugar
¾ brown sugar
1 tsp vanilla
2 eggs 1pkg chocolate chips
1pkg vanilla instant pudding
Bake at 375 for 8-10 minutes

Pumpkin Cookies
Robin Astle
Favorite family recipe
2 c sugar
2c pumpkin
2t. baking powder
1 t. soda
2 t. cinnamon
2 eggs
2 t. vanilla
4 cups flour
½ t. allspice
1t. nutmeg
1c raisins
1 cup chocolate chips
Mix all together. Bake at 350 for 10-12 minutes.

Brownie Cookies
Mindy Butler
1 (22 1/2-ounce box) brownie mix
2 1/2 cups quick-cooking oats
1/3 cup OJ
1/3 cup Milk
2 large eggs
1 cup raisins or chocolate chips
Preheat oven to 350 degrees F. Lightly coat baking sheets with cooking spray. In a large mixing bowl, combine all ingredients. Drop by heaping tablespoons. Bake until set, about 17 to 20 minutes. Remove from oven, cool and enjoy!

Lemon Cookies
Liz Fielding
I had these at Enrichment and they were out of sight! I think they were a multi-generational family favorite of one of the sisters.
Beat to smooth:
1 c. margarine
1 c. sugar
1 c. powdered sugar
1 c. canola oil
Add and beat well:
2 eggs
1 tsp salt
1 tsp baking soda
1 tsp cream of tartar
Add and beat: Zest and juice of one lemon
Add and mix: 5 c. flour
Chill dough for ½ hour. Roll into balls, flatten slightly with floured glass bottom. Bake at 350 for 15 minutes until cooked, but not brown. Makes 4 dozen.
Frosting:
Mix until spreadable: 1 8 oz. cream cheese
Add and mix: Zest and juice of one lemon
Add until spreadable: Powdered sugar (about 1 lb) and Yellow food coloring (5 drops)

Breakfasts

Breakfasts

Star Dust Chocolate Pancakes
Annika Davey
1 1/4 cups milk 1 egg 2 TBS butter, melted 1 cup flour
1/3 cup unsweetened coco powder 1/4 cup sugar 1/2 tsp baking soda
1/2 tsp salt powdered sugar and strawberry preserves
Combine milk, egg and butter; whisk until blended. Combine flour, coco, sugar, baking soda and salt; mix well. Add milk mixture; whisk just until dry ingredients are moistened. Heat griddle and make pancake. Sprinkle with pwd. sugar and serve with strawberry preserves. Yield: 12 pancakes

Deluxe Scrambled Eggs
Annika Davey
2 oz. cream cheese 1 TBS milk 3 eggs 1 tsp. butter
1/2 cup diced cooked deli ham 1 green onion with top, thinly sliced
Microwave cream cheese and milk on High 25-30 seconds or until softened. Add eggs; whisk until blended. Heat butter over medium heat until melted; add ham, green onion, adn egg mixture. Cook and stir just until eggs are set. Serve immediately.

Favorite Waffles
Sheryl Koon
3 separated eggs 1 ½ TBS B. powder 2 ¼ c milk
1 ½ TBS sugar ¾ c oil 1 ½ tsp salt
2 ¾ c flour
Beat egg whites until stiff. Set aside. Combine rest of ingr, add egg whites. Cook.

Oatmeal Apple Bake
Mindy Butler
Personal servings for on the go- make the night before and bake while you’re in the shower~
1 green apple diced
¾ c oatmeal
1 T butter
sugar and cinnamon & vanilla to taste
In a small single serving pan place the diced apple. In a bowl mix the rest of ingredients and microwave. Mix again and top the diced apple with it. Bake on 350 until oatmeal and apples are brown- about 15-20 min. remove from oven, pour in some milk and eat while warm right out of the personal pan- Delicious!

Muffins

Muffins




Brown Sugar Muffins
Sheree Baird
½ c margarine 1 t soda 1 cup brown sugar ¼ t salt 1 egg
1 t vanilla 1 c flour 1 c milk
Cream butter and sugar, beat in egg, and add dry ingredients and milk and vanilla. Bake at 375 for 20 minutes- makes about 1 ½ dozen.



Popular Muffins
Melissa Monsen
1 egg 1 c milk 1/4 c oil 1 c whole wheat flour
1 c white flour 1/4 c sugar 3 tsp. baking powder 1 tsp. salt
Apple Muffin Variation:Stir in 1 c. grated apple w/ the oil and add 1/2 tsp. of cinnamon w/flour. (or use applesauce) Bake @400 for 15-25 min.

Sweet Best-Ever Muffins
Melissa Monsen
1 3/4 c flour 1/2 c sugar 2 1/2 tsp. baking powder 3/4 tsp. salt
mix and add:1 beaten egg 3/4 c milk 1/3 c oil
Bake @375 for 18-20 min.
Chocolate Chip variation: For milk: squeeze an orange and then add enough milk to make 3/4 c. Add two tsp. grated orange peel Add 1/2 c semi-sweet chocolate chips




Poppy Seed Muffins (or Bread)
Melissa Monsen
1 white cake mix (without pudding) 1 pkg. instant coconut cream pudding mix
4 eggs (lightly beaten) 1 c hot water1/2 c oil 1 Tbsp. poppy seed1 tsp. lemon juice
Bake @ 350 for 10 min in muffin tins.
Cinnamon-Apple-Raisin-Muffins variation: Add 1/2 tsp. cinnamon, 1 c chopped or grated, peeled apples, and 1/3 c raisins

Banana Nut Muffins
Melissa Monsen
1/2 c butter (softened) 1 tsp. baking soda 1 c sugar 1 tsp. baking powder
2 lg. eggs 1 tsp. vanilla extract2 ripe bananas (mashed)
1 c buttermilk 2 c flour 1/2 c chopped pecans 1 tsp. salt
Cream butter, sugar, eggs, and bananas. Mix dry ingredients. Mix wet and dry. Add remaining ingredients. Don’t over mix (shouldn’t be completely smooth.)
Bake @ 400 for 15-18 min. Yields: 12

30 Day Bran Muffins
Margaret Fielding
2 cups 100% bran 2 cups boiling water 2 cups sugar 1 cup oil or shortening
4 eggs 5 cups sifted flour 5 tsps. Soda 2 tsps. salt
1 quart buttermilk 4 cups bran flakes
Pour hot water over 100% bran and cool. Beat together sugar, oil, and eggs. Add sifted dry ingredients alternating with buttermilk. Last of all, stir in bran flakes. Keep in a covered contained in the refrigerator for as long as 30 days. (I use a plastic ice-cream bucket with a lid.) When ready to use, spoon batter into greased or papered muffin tins and bake at 400 degrees F for 20 minutes. Makes a total of 4 to 6 dozen muffins.


Blueberry Muffins w/ Topping
Liz Fielding
For the muffins:
1 ½ cups all-purpose flour ¾ cup white sugar ½ tsp salt
2 tsp baking powder 1/3 cup canola oil 1 egg
1/3 cup milk 1 cup fresh blueberries
Topping:
½ cup white sugar 1/3 cup all-purpose flour
¼ cup butter, cubed 1 ½ tsp cinnamon
Combine flour, sugar, salt, and baking powder. Place oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with the flour mixture. Fold in blueberries. Fill muffin cups right to the top with crumb topping mixture. To make crumb topping: mix together sugar, flour, butter and cinnamon with fork. Bake for 20-25 minutes at 400.

Chocolate Chip Banana Muffins
Liz Fielding
“Kids love this one!”
½ cup mashed, cooked, white beans (original recipe called for ½ c. butter)
1 cup brown sugar 2 eggs 2 cups mashed bananas (approx. 3 bananas)
2 cups flour ½ tsp salt ½ tsp baking powder
¾ cup nuts (optional) ¾ cup mini chocolate chips
Cream butter, sugar, and eggs. Add bananas and mix. Add dry ingredients and mix well. Stir in nuts and chocolate chips. Bake at 350 for 20 minutes or until toothpick comes out clean. Makes 18 large muffins or 36 small muffins (I prefer small because the kids love it).

Brown Sugar Muffins
Robyn Astle
½ c. butter 1 egg 1 c. brown sugar 2 c. flour1 tsp. soda
1/4 tsp. salt 1 c. nuts (opional) 1 c. milk
Mix and bake in muffin tins at 375* for 15 minutes. Makes 1 ½ dozen.

Bran Muffins
Robyn Astle
1 box Craklin Oat Bran or 6 c. Bran flakes 2 c. boiling water
Pour boiling water directly over cereal and let set a few minutes.
Add:
2 c. sugar 1 c. oil 1 tsp. salt 1 quart buttermilk
5 c. flour 4 eggsMix well.
Bake 20 minutes at 350*. Store up to 2 weeks in fridge in covered container

Bread Basics

Corn Bread
Megan Coles
1/2 C butter
2/3 C sugar
1/4 C honey
2 eggs
1/2 tsp salt
1 1/2 C flour
3/4 C corn meal
1/2 tsp Baking powder
1/2 C milk
400 degree oven, 20 min greased muffin tins; 25-30 min for large pan, check center for done-ness

Egg Noodles
Melissa Monsen
2 c flour 2 eggs 1 tsp. salt milk as needed
Mix all together, knead, roll out into long thin pieces and slice into thin strips (noodles). Or use a pasta maker. Boil until done and use as desired.

Egg Noodles
Sheree Baird
2 eggs 1 tsp. salt water as needed 1 tsp. baking powder
Mix all together, knead, roll out into long thin pieces and slice into thin strips (noodles). Or use a pasta maker. Boil until done and use as desired.

Cornbread
Melissa Monsen
1 1/2 c flour 1 1/4 c milk 2/3 c sugar 2 large eggs1/2 c cornmeal 1/3 c oil 1 Tbs. baking powder 3 Tbsp. butter1/2 tsp. salt
Mix ingredients together and put in 9x13 pan. Bake @ 350 for 30-35 min.

Pie Dough
Vilate Thacker
2 c flour 1 tsp. salt 2/3 c shortening 5-7 Tbsp. cold water
Mix with fork, then roll out on linen cloth into pies.Bake @ 400 for time pie requires.

Pie Crust in the BOSHE
Melissa Monsen
2 c flour 1 c butter flavored Crisco3/4 tsp. salt 1/2 c COLD water
With beater hooks mix flour, salt, and Crisco in BOSHE 1 min. (take off beater hook, replace with dough hook) Mix slowly and add water. Makes 3 Crusts.

Corn Dog Batter
Julia Monsen
1 c corn meal 1 egg 1 3/4 c flour 1 Tbsp. oil1/4 c sugar 1 1/2 c milk 1/2 tsp. salt 1 Tbsp. baking powder10 Hot dogs and skewer or popsicle sticks
Mix up batter. Dip hot dogs into flour and dip into batter. Fry in hot oil until golden brown.

Tortillas (little Mexican lady)
Melissa Monsen
6 c flour 1 Tbsp. baking powder 1 tsp. salt 2 1/8 c warm water 1/2 c shortening
Cut in shortening w/dry ingredients, then add water. Knead to a soft dough. Pinch off baseball size ball and roll out. Fry in a dry frying pan on med-high heat. For best results use warm.

Popovers
Melissa Monsen
1 c sifted flour 1/2 tsp. salt 1 c milk 2 eggs
Beat together until smooth, pour in well greased muffin tins. Bake @ 425 for 10-12 min.

Baking Powder Biscuits
Vaughn Thacker
2 c. flour 3 tsp. baking powder 1 tsp. salt 1/4 c shortening 3/4 c milk
Add dry ingredients, cut in shortening, add milk. Roll and cut into biscuits. Bake @ 400 for 10-15 min.

Rolls (scones)

Melissa Monsen

5 c hot water

2 Tbsp. yeast

5 c flour

pinch of salt

1 1/2 c powder milk (dry)

4 eggs

1 c sugar

2 sq melted butter

flour

Mix all ingredients and add flour one cup at a time. Knead by hand until real soft. Raise then punch down raise again. Pull off handfuls and stretch out thin, fry in oil until golden brown.

Crescent Roll Recipe
Vicki Best
2 c scalded milk, cooled 1 cube butter 2 tsp. salt 2 eggs2 Tbsp. yeast dissolved in: 1/2 c warm water and 1/2 c sugar3 c flour (mix then add:) 4 1/2 c flour
Follow ingredients, add first 4 ingredients to the dissolved yeast, water and sugar mixture. Add first amount of flour and mix well. Add second amount. Mix well. (dough will be sticky) Let raise, punch down, form into ball or roll out for Crescent rolls. Raise again. Bake @ 375 for 20-25 min.

One hour rolls
Courtney Delgado
1/3 c. warm water 2tbs dry yeast 1/3- ½ c sugar 1 tsp salt
1/3- ½ c melted butter 1c. hot water 1 egg slightly beaten 3-4 cups flour
Dissolve yeast in warm water. Place sugar, salt, and butter in a bowl and pour hot water over it. Stir to dissolve. Stir in 1 cup flour, stir in yeast and water. Beat well then beat in egg. Gradually add remaining flour until dough is soft, but not real sticky. Mold into dinner rolls. Let rise until double in bulk. Bake at 375 for 12 minutes.

Hamburger Rolls
Vilate Thacker
3 1/2 c warm water
3/4 c sugar or 1/2 c honey min.
1 c oil
6 Tbsp. yeast
rest 15 min. then add:
1 Tbsp. salt 10 1/2 c flour (might need more) 3 eggs
Roll out and cut w/ big cup. Raise 10 min. Bake @425 for 15Disclaimer: this recipe makes a ton!

Grandma Fielding’s No Fail White Bread
Marilyn Fielding
1 can evaporated milk water + milk to equal 5 c total
1 cube butter
3/4 c sugar
3 Tbsp. yeast + 1 c warm water
2 1/2 Tbsp. salt
11-13 c flour
Warm water, milk, sugar, and butter on stove until margarine melts. (Caution, do not allow it to get too hot) Dissolve yeast with water in mixing bowl. Add warm milk mixture. Add salt. Add flour slowly as bread mixer runs. (will be a little sticky) Pour into 2 large greased bowls – raise, punch down and knead into balls for the loaf pans. Grease pans, place dough in pans and allow them to raise. Bake @ 350 for 20 min. Cool on baking racks and store in air tight containers. Makes 5 loaves, depending on the size of your loaf pans.

Bread (1/2 wheat 1/2 white)
Vilate Thacker
*If white bread: use white flour in place of wheat, 3 Tbsp of salt instead of 2, and 2 eggs.*If whole wheat: use wheat flour in place of white flour.
5 c hot water 7 c wheat flour 1/2 c oil 2/3 c sugar or honey 2 Tbsp. saltyeast: 1 c almost hot water 2 Tbsp. yeast (non-instant) 1 Tbsp. sugar 8 c white flourMix all together and knead by hand. Let raise in bowl till big, punch down, let raise again. Shape into loaves, let raise in pans. Bake @ 325 for 30 to 50 min. depending on your oven and elevation.

Foccaccia
Mindy Butler
1 (1/4-oz) package active dry yeast
5 cups flour plus additional for kneading
1/4 cup plus 3 tablespoons extra-virgin olive oil
1 teaspoon salt
1 tablespoon chopped rosemary or other favorite herb
1 2/3 cups lukewarm water
Stir together 1 2/3 cups lukewarm water and yeast in bowl of mixer and let stand until creamy, about 5 minutes. (Don’t add sugar to help it along- you don’t want it to raise that much…) Add 5 cups flour, 1/4 cup oil, and 2 1/2 teaspoons table salt. Beat at medium speed until a dough forms. Knead dough swiftly until soft, smooth. Turn dough out onto a lightly floured surface and knead in 1 to 2 tablespoons more flour. Knead dough 1 minute (it will still be slightly sticky), then transfer to a lightly oiled bowl and turn dough to coat with olive oil. Cover with plastic wrap, let rise at warm room temperature, until double in size, 1 to 1 1/2 hours. Then press dough evenly into a generously oiled baking pan/cookie sheet. Let dough rise a second time, covered completely with a kitchen towel, until doubled in bulk, about 1 hour. Preheat oven to 425°F. Stir together rosemary (or other herb) and remaining 3 tablespoons oil. Poke shallow indentations all over dough with your fingertips, then brush with the rosemary oil, letting it pool in indentations. Sprinkle sea salt evenly over focaccia and bake until golden, 20 to 25 minutes. Immediately invert a rack over pan and flip focaccia onto rack, then turn right side up. Serve warm or at room temperature. Makes 1 (15- by 10- by 1-inch) focaccia loaf.

Bread
Sheree Baird
1 can canned milk + hot water to make it 5 cups ½ cup butter
¾ sugar 3tbs salt 3tbs yeast
2 tbs sugar 1 cup warm water 8 cups flour, + 6 more cups flour
Mix wet ingredients then add 8 cups flour, add yeast mixture then add in the 6 cups flour. Knead, raise, and bake at 350 for 30 minutes

Sheryl’s Famous Rolls
Sheryl Koon
2 cups scaled milk 2 cubes butter 1 cup sugar 1 ½ - 2 TBS salt
4 TBS yeast in 1 ½ cups water 4 Beaten eggs.
Mix together with enough flour to still be soft dough but not sticky. Let raise. Bake 350 for about 15 min. Corn Bread Marilyn Fielding1/2 c butter 1 1/2 c flour 1 c sugar 2 t baking powder1 c corn meal 2 eggs 1 1/2 c milk saltMix all ingredients together and pour into a greased 8" pan. Bake 30 min at 375

Pizza Crust
Sheree Baird
5 1/2 c. flour 2 c. water 1 T. yeast 1 T. sugar
1 tsp. salt
Dissolve yeast in water and sugar. Mix in flour, salt. Knead. Let rise while preparing pizza toppings (20-30 minutes). Bake pizza at 400 degrees for 20 minutes.

Pizza Crust
Liz Fielding
3 c. flour 1 1/4 c. water 1 T. yeast 1 T. sugar
2 T. olive oil 1 tsp. salt
Dissolve yeast in water and sugar. Mix in flour, salt and oil. Knead for 10 minutes. Dough will be tough at first, then will soften. Let rise while preparing pizza toppings (20-30 minutes). Bake pizza at 400 degrees.

Bread Sticks
Robyn Astle
1 tsp. yeast
1 1/2 c. water
2 tsp. sugar
Dissolve togetherAdd ½ tsp. salt 3 c. flour
Knead for 3 minutes then rest 10 minutes.
Melt butter in cookie sheet. Rolld dough in flour and roll out. Cut into strips and rol lin butter. Sprinke wiht garlic salt and parmasen cheese. Let raise raise 10 minutes then bake at 375* for 20 minutes or until done.