Alisa's 7 Layer Bars

Submitted by: Alisa Chytraus

1 stick butter
1 1/2 cups Graham cracker crumbs
Preheat oven to 350 (325 for glass)
Melt butter in pan in oven while heating. Add Graham crackers and press down. Add remaining in order listed
14 oz. Can sweetened condensed milk
2 cups choc. Chips (I use milk)
1 1/3 cups coconut
1 cup chopped walnuts

Bake for 25 min.

Alisa's Cheesecake

Submitted by: Alisa Chytraus

1 3/4 cups finely crushed Graham crackers (24 squares)
1/4 cup finely chopped walnuts
1/2 t. Cinnamon
1/2 cup butter, melted
3 8oz. pkgs. cream cheese
1 cup sugar
2 T. Flour
1 t. Vanilla
1/2 t. Finely shredded lemon peel (optional)
2 eggs
1 egg yolk
1/4 cup milk

Crust- mix crackers, walnuts, and cinnamon. Add butter. Press into an ungreased 8 or 9 inch springform pan.
Filling- beat cream cheese, sugar, flour, vanilla, and lemon peel. Add eggs and yolk, beat on low speed until combined. Stir in milk.
Pour filling into crust lined pan. Place on a baking sheet. Bake 375 for 35-40 min for 9 inch pan and 45-50 min for 8 inch pan. Center will appear nearly set when shaken.
Cool in pan on wire rack 15 min. Loosen crust from sides of pan. Cool 30 min. more. Remove sides of pan. Cool 1 hour. Cover and chill at least 4 hours in fridge.

7 Layer Bars

Submitted by: Jacquelynn Sokol

1 cube margarine
1 Cup graham cracker crums
6 oz. chocolate chips
1 cup chopped walnuts
1 teaspoon vanilla
1 Cup coconut
1 can sweetened condensed milk

In 9x13 pan melt butter and add vanilla. Stir to blend. Sprinkle graham cracker crumbs evenly over. Next sprinkle cocnut, then chocolate chips. Dribble milk over the top then sprinkle nuts. Bake at 325 for 30 minutes.

Misty's Cheesecake

Submitted by: Misty Anderson

1 tall can evaporated milk
1 pkg (3 oz) lemon Jell-O
1 C boiling water
2 1/2 C graham cracker crumbs
2 Tbsp sugar
1/2 tsp cinnamon
1/2 C (1 stick) melted butter
1 pkg (8 oz) cream cheese
1/2 C sugar
2 tsp vanilla

1. Pour evaporated milk into deep small bowl; put in freezer along with beaters. Freeze until ice crystals from around edge.
2. Dissolve Jell-O in boiling water, cool to room temp.
3. Combine crumbs, 2 Tbsp sugar and cinnamon, and melted butter in medium bowl. Press half of mixture firmly over bottom of 9x13 pan. Reserve remaining crumbs.
4. Beat icy evaporated milk at high speed with chilled beaters until fluffy.
5. Beat cream cheese and 1/2 C sugar in large bowl until light and fluffy. Blend in cooled Jell-O and vanilla. Add whipped evaporated milk to cream cheese; beat at high for 2 min.
6. Pour cream cheese mixture into prepared pan and spread evenly. Sprinkle reserved crumbs evenly over top.
7. Chill until firm, about 3 hours. Cut into squares to serve.

Manicotti

Submitted by: Misty Anderson

Sauce:
2 lb. hamburger 1/4 C chopped parsley
2 C chopped onion 2 tsp pepper
6 cans tomato sauce (8 oz) 1/2 C sugar
1 tsp. onion powder 1 tsp thyme
1/2 tsp garlic powder 1 tsp salt
1 tsp oregano

Brown hamburger, saute onion, add to beef and add remaining ingredients, simmer to thick. (I usually add the spices to taste.)

Meanwhile, boil 14 manicotti noodles for 6-8 min. Drain well and cool on wax paper.

Filling:
1 tall container part-skim ricotta cheese 4 Tbsp chopped fresh parsley
4 C shredded mozzarella cheese 1 tsp salt
1/2 C grated Parmesan cheese 1/2 tsp pepper

Stir filling ingredients together and spoon into noodles. Spread layer of sauce on bottom of 9x13 pan. Arrange filled pasta in single layer over bottom of pan. Pour remaining sauce over top. Cover with foil and bake 40 min. at 350 degrees. Remove foil and sprinkle mozzarella cheese on top, return to oven and cook another 15 min. Let set about 5-10 min.

**This makes a large pan.

Mandarin Cake

Submitted by: Martha Sorensen

Preheat oven to 350 degrees.

Cake: 1 (18 1/2 oz.) white cake mix
1 (11 oz) can mandarin oranges + juice
3 eggs
1/2 cup vegetable oil

Combine above ingredients; mix well on medium speed. Pour into a greased and floured 13 x 9x 2 inch pan. Bake at 350 degrees for 25-30 minutes. Cool completely before frosting.

Frosting: 1 (9 oz) container of cool whip, thawed
1 (3 1/2 oz) package instant vanilla pudding
1 (15 1/4 oz) can crushed pineapple plus juice

Mix all ingredient until well blended and spread on cooled cake. You may also add 1 cup of coconut to the frosting or sprinkle the cake with toasted coconut or top with fresh fruit such as sliced strawberries or kiwi.

This cake needs to be refrigerated.

Orange Cake

Submitted by: Carmen Smith
from allrecipes.com

Makes 1 10-inch bundt cake

1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package instant lemon pudding mix
3/4 cup orange juice
1/2 cup vegetable oil
4 eggs
1 teaspoon lemon extract
1/3 cup orange juice
2/3 cup sugar
1/4 cup butter

Grease a 10 inch Bundt pan. Preheat oven to 325 degrees F (165 degrees C).

In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in 3/4 cup orange juice, oil, eggs and lemon extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.

Bake in preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

In a saucepan over medium heat, cook 1/3 cup orange juice, sugar and butter for two minutes. Drizzle over cake.

Strawberry Dream Salad

Submitted by: Lynette Long

1 small pkg strawberry jello
1 small container cool whip
8 oz. cottage cheese (I use 16 oz.)
1 small bag frozen strawberries (whole or sliced)
2-3 bananas (sliced)
½ c. chopped nuts

Mix jello (dry) into cool whip. Add cottage cheese, thawed strawberries, bananas and nuts. Refrigerator to set. Serve.

Fruit Jello Salad

Submitted by: Sage Hoopiiaina

1 pkg Cottage Cheese
1 pkg Cool Whip
1 pkg Raspberry Jello mix
3 boxes of smashed raspberries
3 Bananas

Bowtie Chicken Pasta

Submitted by: Sage Hoopiiaina

Sauce:
6 Tbls Sugar
2/3 cup Soy Sauce
2/3 cup Rice Vinegar
1/2 cup Vegetable Oil
1/4 cup Parsley Flakes
1/2 tsp Salt
1/2 tsp Pepper

Pasta:
12 oz box of Bowtie Pasta
3-4 Chicken Breasts (boiled and shredded)
1/4 cup Sunflower Seeds
1 bag Baby Spinach
4-5 Green Onions (just white part)

Tip:
Mix sauce first, then put shredded chicken in while pasta is cooking (or longer) giving chicken time to soak up the sauce. I like this pasta served warm, but it is good cold too.

Applesauce Chocolate Chip Cookies

Submitted by: Sage Hoopiiaina

In small bowl mix:
1 cup Applesauce
1/2 tsp Baking Soda
Let both sit until frothy

In mixer:
1/2 cup Shortening
1 cup Sugar
1 Egg

Mix two bowls together then add:
2 cups Flour
1/2 tsp Cinnamon
1/4 tsp Powdered Cloves
1/2 tsp Salt
1 tsp Baking Powder
Add 1 bag of Guittard Milk Chocolate Chips
Bake @ 400 for 10 minutes
(These cookies are best served out of fridge or freezer, or the next day)

Nutritious Oatmeal Cookies

Submitted by: Adrienne Jacobs

Cream together:
1 c. shortening (I use canola oil instead)
2 c. brown sugar
2 eggs
1 tsp. vanilla

Add and mix well:
1 1/4 c. whole wheat flour (or white)
1 tsp. baking soda
1/2 tsp. salt
3 c. quick oats
2 Tbsp. finely ground flax seed (this is optional. It adds omega-3's and fiber)
optional ingredients: nuts, cinnamon, nutmeg, 1 c. chocolate chips

Bake in 350 oven for 8-10 minutes until light brown. Makes 5 dozen.

Oven Roasted Potatoes

Submitted by: Adrienne Jacobs

Quarter red potatoes and put in Ziploc bag. Add enough olive oil and seasonings to coat well. Pour onto cookie sheet. Bake at 400 for 45-60 minutes. Stir about every 15 minutes.

Grilled Chicken

Submitted by: Adrienne Jacobs

Marinate 1 lb. chicken breast in 1/4 c. olive oil, 2 Tbsp. white wine vinegar, 1 Tbsp. McCormick Montreal Chicken Grill Mates seasoning (in spice aisle at grocery store)

Ratatouille

Submitted by: Adrienne Jacobs

Saute in 1/2 cup olive oil:
2 diced medium zucchini
2 diced yellow crookneck squash
4 cut up green peppers
2 large thinly sliced red onions
2 minced cloves of garlic

When veggies are tender add:
1 tsp. basil
1 tsp. salt
1/2 tsp. pepper
4 medium tomatoes cut up

Cover with 1 cup grated cheddar cheese just before serving.

Garlic Cheddar Bread

Submitted by: Adrienne Jacobs
Yields 2 large loaves or 3 medium size loaves

2 1/2 c. warm tap water
1/3 c. oil
1/3 c. sugar
4 tsp. salt
6-7 c. flour
2 Tbsp. yeast

Mix dough and let rise until double. Roast head of garlic in oven on 350 for 30 minutes. Divide dough into 2 or 3 equal pieces. Cut cheddar cheese into about 1 inch cubes and knead into dough. Form dough into round loaves. You can fit 2 loaves per greased cookie sheet. Peel and smash garlic cloves and smear on top of kneaded dough loaves. Let rise again until double. Sprinkle sesame seeds on top if desired before baking. Bake at 350 for 30-35 minutes.

Fudge Striped Cookie Fruit Salad

Submitted by: Adrienne Jacobs

INGREDIENTS
2 (3.4 ounce) packages instant vanilla pudding mix
1 pint buttermilk (2 Tbsp. lemon juice + enough milk to equal 2 cup. Let stand for 5 minutes before using)
16 ounces frozen whipped topping, thawed
2 (11 ounce) cans mandarin orange segments, drained
1 (20 ounce) package fudge stripe cookies, crushed

DIRECTIONS
In a large bowl, mix together the pudding mix, buttermilk and whipped topping. Cover and refrigerate until serving. Just before serving, fold in the oranges and cookie crumbs. You can also add other fruit such as pineapple, grapes, strawberries, bananas, etc.

Nanaimo Bars

Submitted by: Adrienne Jacobs

BOTTOM LAYER:
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup granulated white sugar
1/3 cup unsweetened cocoa
1 large egg, beaten
1 teaspoon pure vanilla extract
2 cups graham cracker crumbs
1 cup coconut (either sweetened or unsweetened)
1/2 cup walnuts or pecans, coarsely chopped

FILLING:
1/4 cup unsalted butter, room temperature
2 - 3 tablespoons milk or cream
2 tablespoons vanilla custard powder (Bird's) or vanilla pudding powder
1/2 teaspoon pure vanilla extract
2 cups powdered sugar (confectioners or icing) sugar

TOPPING:
4 ounces semisweet chocolate, chopped
1 tablespoon unsalted butter

BOTTOM LAYER: In a saucepan over low heat, melt the butter. Stir in the sugar and cocoa powder and then gradually whisk in the beaten egg. Cook, stirring constantly, until the mixture thickens (1 - 2 minutes). Remove from heat and stir in the vanilla extract, graham cracker crumbs, coconut, and chopped nuts. Press the mixture evenly into the prepared pan. Cover and refrigerate until firm (about an hour).

FILLING: In your electric mixer cream the butter. Beat in the remaining ingredients. If the mixture is too thick to spread, add a little more milk. Spread the filling over the bottom layer, cover, and refrigerate until firm (about 30 minutes).

TOP LAYER: In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter. Spread over the filling and refrigerate.

TO SERVE: To prevent the chocolate from cracking, using a sharp knife, bring the squares to room temperature before cutting.

Yield: Makes about 25 squares

Chocolate Chocolate Chip Cookies

Submitted by: Katie Lowder

devils food cake mix
½ c. oil
2 eggs
1 c. chocolate chips

Form into round balls. Bake at 350 degrees for 10 minutes.

Olive Garden Salad Dressing

Submitted by: Jennie Schow

1/2 cup mayonnaise
1/3 cup white vinegar
1 teaspoon vegetable oil
2 tablespoons corn syrup
2 tablespoons parmesan cheese
2 tablespoons romano cheese
1/4 teaspoon garlic salt
1/2 teaspoon italian seasoning
1/2 teaspoon parsley flakes
1 tablespoon lemon juice

Mix all ingredients in a blender until well mixed. If this is a little to tart for your own personal tastes please add a little extra sugar.

Blackened Chicken Seasoning

Submitted by: Jennie Schow

Chipotle Seasonong
Italian Seasoning
Ground Pepper
Dash of sugar
Dried onion

Rub on chicken before cooking.

Alfredo Sauce

Submitted by: Jennie Schow

1/2 pint heavy whipping cream
1/2 cup whole milk
1 1/2 grated parmesan
1/2 stick cream cheese
3 oz. minced garlic
salt/pepper to taste
dried basil

Rolls

Submitted by: Jennie Schow

6 1/2 to 7 cups of flour
2 1/2 cups hot tap water (run the water until you see steam, then fill your measuring cup)
2 Tablespoons quick-rise yeast (or 2 packages)
1/3 cup sugar
2 teaspoons salt
1 cube (1/2 cup) butter
1 egg

The first thing to do is measure flour into a bowl--a big one. Use a butter knife to level off your flour so you know you have the exact amount you intended to put in there.
Put remaining ingredients into your blender and mix until well blended. You might be thinking the hot water will kill the yeast, but it doesn't. Honestly. You want the water to melt the butter and dissolve the yeast and the sugar. Pour all that stuff from the blender into your flour bowl and stir with a wooden spoon until all of the flour is mixed in. The dough will be really sticky.

Next step is to cover the bowl with a towel and let it rise for 1 hour. Once your dough has risen for an hour (or doubled in size), it's time to form your rolls. Because the dough will be so sticky, use non-stick spray on your hands. You'll have to spritz your hands frequently through this process. You could use oil or butter as an alternative, but the spray is handier. Spray your cookie sheets too.
Take a wad of dough and kind of flatten it out like you are going to make a miniature pizza crust. Take the edges and scrunch them together, as if you were making a mushroom top. You'll want to turn it over when you place it on the greased cookie sheet.

Cover the rolls and put them back in the sun to rise until double, about 20-30 minutes. Bake at 375 for 18-20 minutes on the middle rack.

Apricot Bars

Submitted by: Jennie Schow

1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups oats
1 cup packed brown sugar
1 3/4 sticks (regular, salted) butter, cut into pieces
1 10-12 ounce jar Apricot Preserves

Mix all ingredients except Apricot Preserves. Press one half of the mixture into a buttered 8″ square (or small rectangular) pan. Spread with a 10-12 ounce jar of apricot preserves. Sprinkle second half of mixture over the top and pat lightly. Bake at 350 for 30 - 40 minutes or until light brown. Let cool completely, then cut into squares. Eat as many as you want because they don’t have any chocolate in them and therefore, they’re totally healthy and non-caloric.

Macaroni and Cheese

Submitted by: Jennie Schow

4 cups dried macaroni
1/4 cup (1/2 stick, 4 tablespoons) butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 heaping teaspoons dry mustard (more if desired)
1 egg, beaten
1 pound cheese, grated
1/2 teaspoon salt (more to taste)
1/2 teaspoon seasoned salt (more to taste)
1 teaspoon ground black pepper
*Optional spices: cayenne pepper, paprika, thyme
*can also top with crushed croutons.....I like this just ran out of time tonight.

Preheat oven to 350 degrees. Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
In a small bowl, beat egg.
In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
Pour egg mixture into sauce, whisking constantly. Stir until smooth.
Add in cheese and stir to melt.
Add salts and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.

Cheesecake Factory Avocado Egg Rolls

Submitted by: Marci Numbers

1 large avocado
2 T chopped sun-dried tomatoes (bottled in oil)
1 T minced red onion
½ tsp chopped fresh cilantro (I usually add more)
Pinch of salt
3 egg roll wrappers
Vegetable oil for frying

Dice avocados. In a small bowl, gently combine the avocado with tomatoes, onion, cilantro, and salt. Don’t smash avocado.
Put mixture in to egg roll and fry in oil

DIPPING SAUCE

¼ C chopped cashew
2/3 C chopped fresh cilantro
2 cloves garlic, quartered
2 green onions, chopped
1 T sugar
1 tsp black pepper (I don’t use this much)
1 tsp cumin
4 tsp balsamic vinegar
½ tsp tamarind pulp (I got this from my neighbor who is Hispanic – I’ve never seen it at the store – if you can’t find it, you can leave it out and it still tastes OK)
½ C honey (I only use ¼ C)
Pinch ground saffron (I usually leave this out because I don’t have it )
¼ C olive oil

Combine first 7 ingredients in food processor-until garlic have been chopped into pieces about half the size of a grain of rice. Combine the vinegar, honey, tamarind, and saffron in a small bowl. Heat mixture for about 1 minute in microwave then stir until tamarind pulp dissolves completely. Pour mixture into food processor and mix with cashew mixture about 20 seconds. Pour sauce into bowl. Ad the iol and stir by hand. Cover and refrigerate at least 30 minutes.

* I double the egg roll recipe and can get 8-10 egg rolls. There is no need to double the sauce recipe

Tres Leches Cake

Submitted by: Katie Lowder

Cake:
6 large eggs, separated
2 Cups sugar
2 Cups flour
2 tsp baking powder
½ Cup Whole milk
1 tsp vanilla

Cream topping:
1 (14oz) can evaporated milk
1 (14 oz) can Condensed milk
1 Cup heavy cream

To make cake: Preheat the oven to 350 degrees. Lightly grease and flour a 9 X 13 inch baking dish and set aside.

In a bowl with a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks (this takes a long time). Add egg yolks 1 at a time, beating well after each.

Stir together flour and baking powder and add to the egg mixture, alternating with the milk. (do this quickly so the batter does not lose volume.) Add the vanilla. Bake until golden, 25 minutes.

To make cream topping: In a blender combine the evaporated milk, condensed milk, and heavy cream. Blend on high speed.

Remove the cake form the oven and while still warm, poke holes with a fork all over cake. Pour the cream mixture over it. Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight. Serve with strawberries and whipped cream on top.

Tortillas

Submitted by: Katie Lowder

Tortillas
 2 cups flour(you can get creative with your flour choices like whole wheat, spelt, soy, or a mixture of flours)
 1/2 teaspoon salt
 1/4 cup vegetable shortening or vegetable oil
 1 teaspoon baking powder
 1/2 cup warm water or milk(may possibly need to add more, up to 3/4 cup)
Directions
1.Sift the flour, salt & baking powder into a large mixing bowl.
2.Into the dry ingredients cut in the shortening, or add oil if you are using this option, & mix with your fingertips to combine.
3.Add the milk or water, working the liquid into the dough until a sticky ball forms.
4.Wrap in plastic and let rest for at least 30 minutes.
5.Divide the dough into 8-10 balls (for small tortillas) or 6-8 balls for larger ones, cover them again with the damp cloth.
6.Lightly dust a counter or pastry board w/flour & roll out each ball of dough into a circle or oval approximately 1/4" thick. If you want nicely rounded tortillas, trim off any ragged edges & discard. Don't roll the dough out more than once or the tortillas will be tough.
7.Heat a dry griddle or heavy skillet over high heat for 5 minutes. Cook the tortillas 30 seconds on each side or until the dough looks dry & slightly wrinkled & a few brown spots form on both surfaces. Do not over cook or they will be hard. Butter and roll up and wrap in damp tea towel to keep warm as you cook the other tortillas.
8.(I place cooked ones wrapped in the damp towel in a low 200 oven to keep warm, while I am cooking the rest.) Serve warm

Refried Beans

Submitted by: Katie Lowder

Soak beans in a crock pot overnight on low heat. Be sure to have enough water in the crockpot because the beans will soak it up. Mash them in the morning once soft.
Saute onion and garlic. Add oil or bacon grease (I know, a little gross I think, but Steve insists upon it). Fry the beans in the oil with onions a garlic for a while. If beans get too dry, add more water.

Tomatillo Dressing

Submitted by: Katie Lowder
Even better than Cafe Rio!

1 packet buttermilk ranch made as directed
2 tomatillos
1/2 bunch cilantro
1 garlic minced
1 limed juiced
1 jalapeno

Mix buttermilk ranch dressing as directed. Combine all other ingredients and mix in a blender until smooth. Refrigerate.

Cafe Rio Rice

Submitted by: Katie Lowder

3 cups water (possibly more)
4 tsp chicken
2 tsp garlic minced
1/2 bunch of cilantro (Steve though it was a little too much)
1 can chopped green chiles
1 tsp salt
2 TBLS butter
1/2 onion
3 cups rice

Blend cilantro, green chile, onion, and garlic in blender. Bring water to boil in a big pan. Add all ingredients. Simmer covered 30 minutes or until tender.

Pico de Gallo

Submitted by: Katie Lowder

1 cup tomato chopped
1/2 cup onion chopped
1 jalapeno chopped
1 TBL minced garlic
2 limes juiced
1 TBL cilantro
salt/pepper
dash of jalapeno salt

Refrigerate until ready to use

Heavenly Stuffed Chicken

Submitted by: Katie Lowder
Can I just say YUM!

chicken breasts (filet chicken lengthwise and flattened between 2 sheets of wax paper with a mallet).
1 slice of fully cooked bacon per chicken breast
about 1/8 to 1/4 cup pico de gallo per breast
about 1/8 to 1/4 cup Monterrey/Jack cheese per breast.
a little flour for rolling
eggs
bread crumbs

Once you flatten chicken, place pico, cheese, and bacon on the chicken. Roll up tightly and secure with toothpicks. Roll chicken in flour and brush off excess. Roll chicken in eggs and shake off excess. Roll chicken in bread crumbs. Heat oil in a large pan (about 1 to 2 inches high. Cook chicken until golden brown. Place chicken on a cookie sheet with a cookie rack on top. Heat oven 350 degrees and and cook chicken another 10 minutes to make sure it's cooked all the way through.
(Note: you can stuff and roll the chicken and put it in the refrigerator over night. That's what I did. It was a real time saver! Just don't roll it in the flour, eggs, or bread crumbs until you're ready to cook it.)

Cilantro Sauce for Chicken (This is how I make my Alfredo Sauce minus the cilantro)
1 stick butter
2/3 cup heavy cream
1 1/4 cup grated Parmesan cheese
1/4 tsp salt
dash pepper
chopped cilantro to taste

Heat butter and cream in medium saucepan on low simmer until butter is melted. Add Parmesan cheese, salt and pepper, and cilantro. Stir until sauce is blended and smooth. Be sure to cook this on low. Never boil. It will take a while but well worth it. If it doesn't thicken, make a rue with equal butter and flour. Add a little at a time until you reach the desired consistency.

Party Punch

Submitted by: Adrienne Jacobs

1 (6 oz.) can frozen orange juice
1 (6 oz.) can frozen lemonade
2 (6 oz.) can frozen limeade
1 (46 oz.) can pineapple juice
2 c. cranberry juice
4 c. water
2 to 2 1/2 liters Sprite (to taste)

Mix all ingredients in punch bowl and add ice. Or mix juices together and chill for later use. Add water and soda just before serving. Makes about 5 quarts.

Crepes

Submitted by: Adrienne Jacobs
From Cooking Light Magazine

In medium bowl, whisk together 2/3 flour, 2 large eggs, 1/2 tsp. sugar, 1/8 tsp. salt, and 1/4 c. milk; batter will be thick and lumpy, keep whisking until smooth.
Whisk in 1/2 c. milk and 1 T. oil; if batter is thicker than heavy cream, thin with up to 1 T. more water.
Lightly grease 8" nonstick skillet and set it over medium-high heat until hot. Pour in 3 T. batter and quickly tilt skillet in circular motion to spread batter. 45 seconds on first side, 20 seconds on second side.
Top with all things delicious! (strawberry jam, whipped cream, nutella, etc.)

Cheese Soup

Submitted by: Carly Mozingo

Sauté in butter:
2 c carrots
2 c celery
2 c onion

In large pot mix:
1 cube butter (melt)
mix in 1 cup flour
stir in 3 cans chicken broth
mix 3 cans of water in, and whip in one large bottle of Cheeze Wiz.
cook till a little thicker and add in sautéed veggies.

10 min before serving add peas.

Chicken Soup with Rice

Submitted by: Martha Sorensen

4 cups water (or broth from cooked chicken and adjust)
6 chicken bullion cubes
3 cups sliced carrots
2 cups chopped celery
3/4 cup chopped onion
2 cans cream of chicken soup
3/4 cup uncooked rice
2 cups diced chicken (cooked)


Heat water and add bullion cubes, veggies, soup, and rice. Let simmer until veggies are tender. Add chicken plus any left over liquid from cooking the chicken. Salt and pepper to taste.

Note: I cooked my chicken in the crock pot and used the broth.

Tortilla Soup

Submitted by: Katie Lowder

3 TBL Oil
2 Quarts chicken stock. Salt to taste.
Cayenne pepper to taste
4 Corn tortillas- coarsely chopped
2 cooked chicken breast cut into strips
6 cloves of garlic finely chopped
1 avocado cubed
1 TBL chopped fresh cilantro
1 Cup shredded cheddar cheese
1 Cup Fresh onion
3 corn tortillas thin strips and fried
2 Cups fresh tomato puree
1 TBL cumin
2 TBL chile powder
2 bay leaves
4 TBL canned tomato puree
1 can black beans- drained
1 can corn- drained


Heat oil- sauté coarsely chopped tortillas, garlic and cilantro. Add onion and tomato puree and bring to boil. Add Cumin, chile powder, bay leaves, canned tomato puree, and chicken stock. Bring to boil again. Reduce heat and simmer. Add salt, cayenne pepper. Cook 30 minutes. Pour into bowls. Top with cheese, avocado, and fried tortilla shells.

White Chili

Submitted by: Carrie Meservy

1 lb. dry Great Northern beans 3/4 tsp. oregano
1 lb. or more cooked chicken 1 T. cumin
or turkey 1 - 2 tsp. coriander
2 tsp. chicken bouillon 1 tsp. cinnamon
1 4 oz. can green chilies 1 T. chili powder
1 T. olive oil 1 - 2 tsp Tajin (chili powder & lime)
1 large onion diced 1 jalapeno seeded & diced
1 /4 bunch cilantro chopped 1 can evaporated milk
2 limes juiced


*Rinse and soften the beans (I use quick-soak). Discard liquid, rinse beans, and
cook them in enough clean water to cover by 1 inch and the bouillon until done.
*Saute the onion in oil. Add onion, seasonings, cliantro, jalapeno, chilies,
chicken and lime juice to the bean pot. Simmer 15 minutes.
*Stir in the canned milk.
* Serve with cheese, sour cream, corn chips.

Basic Whole Wheat Bread

Submitted by: Shari Humphrey

6 c. hot tap water
2/3 c. oil
2/3 c. honey
Approx. 14 c. whole wheat flour
2 Tbsp. Vital Wheat Gluten
2 Tbsp. Dough Enhancer
2-3 Tbsp. SAF instant yeast
2 Tbsp. salt

Pour all ingredients into mixer bowl. Turn mixer to speed 2 and allow to knead for 8-10 minutes, adding additional flour or water if needed. Shape into 5-6 loaves and let rise until doubled. Place into cold (not preheated) oven and bake at 350 for 30-35 minutes.

Brazilian Limeade

Submitted by: Katie Lowder

2 limes
1/2 cup sugar
3 TBLS sweetened condensed milk
3 cups water
ice

1. Wash limes. Cut off ends and slice into 8 wedges. Place limes in a blender with sugar, condensed milk, water and ice.
2. Blend in an electric blender. Strain through a fine mesh strainer to remove rinds. Serve over ice. Enjoy!

Brown Sugar Carrots

Submitted by: Alisa Chytraus

Carrots (cooked in water with sea salt)
drain.
Add butter, brown sugar, fresh cracked black pepper, salt (if needed), and nutmeg to taste. Cook over high heat, stirring, until the sugar carmalizes onto the carrots. Sometimes, don't tell Neil, I add a touch of cayenne pepper.

Great Grandma Kearl's Rolls

Submitted by: Alisa Chytraus

Combine-
2 T. yeast
1/2 cup warm water
Let rest for 5 minutes.
Add-
2 cups warm milk
3 eggs
3/4 cup sugar
3/4 cup oil (I use canola)
2 tsp. salt
Mix until weel combined. Add 8 cups of flour, a little at a time. Kneed in mixer. Dough will be sticky. Let rise 1 hour. Shape and top with melted butter. Bake at 400 for 15 minutes.

Rice Pilaf

Submitted by: Alisa Chytraus

(per person recipe)
1 or 2 T. butter
1/3 cup uncooked rice
1/8-1/4 cup onion
1 chx. bullion cube (I use less)
2/3 cup water
2 T. raisins
1/4 tsp. salt
(recipe varies upon your own taste. I like to add some celery, curry & cumin)

Saute rice and onion in melted butter until golden. Add bouillon and water, bring to boil until cube is dissolved. Stir in raisins and salt. Put into casserole dish and bake at 375 for about 50 minutes.

Honey Mustard Chicken

Submitted by: Alisa Chytraus

4 chicken breasts
1 tsp. paprika
8 thin slices of lemon
1/4 cup honey
1 tsp. dried onion
1/2 cup brown sugar
1/2 tsp. lemon juice
1 T. worcestershire sauce
1/2 tsp. curry powder
1 T. mustard (I use French "Maille" wholegrain mustard)

Bake chicken @ 375 for 30 minutes (longer if frozen), sprinkled with paprika and 2 lemon slices on each breast. Meanwhile, in a small saucepan, combine remaining ingredients. Bring to a boil for 2 minutes, stiring. Spoon sauce over chicken and bake at 375 for 15 minutes.

Alisa's Sante Fe Chicken Salad

Submitted by: Alisa Chytraus

1 head romaine lettuce - chopped
2-4 grilled chicken breasts - sliced
chopped tomatoes or grape tomatoes
1/2 purple onion - sliced
1 c. frozen corn
1 can black beans - washed and drained
1 c. chopped jicama - optional
2 c. shredded monterey jack or cheddar cheese

1 sliced avocado
wonton wraps - cut into strips & fried

Dressing:
1 bottle ranch dressing
1 cup cilantro
4 T. lime juice
3/4 c. bbq sauce

put in blender & pulse

Mix 1/2 the dressing w/ the lettuce, use as 1st layer. Layer all other ingredients, ending with the avacado & wonton wraps. Drizzle w/ remaining dressing. Could use less dressing, try a little at a time.

Oriental Chicken Bowtie Pasta Salad

Submitted by: Cerola Calderwood/Martha Sorensen

16 oz package bow tie pasta, cooked and drained
Marinate pasta and 6-8 cooked and chopped chicken breasts overnight in:

1 c. oil
2/3. White wine vinegar
½ tsp. salt
2/3 c. teriyaki sauce
6 Tbsp. sugar
½ tsp . pepper
Put in blender and blend until creamy.

Before you serve add:
10 oz. bag spinach
½ c. fresh chopped parsley
1 bunch of green onions chopped
¾ c. of honey roasted peanuts
1 can of water chestnuts sliced and drained
6 oz. bag of Craisins
2 cans of mandarin oranges drained
¼ c. toasted sesame seeds

Buttery Breadsticks

From the Rhodes cook book.
Submitted by: Adrienne Jacobs

24 Rhodes rolls, thawed but still cold
1/2 c. butter
1/2 c. Parmesan cheese
garlic salt or seasoning

Pour melted butter on an 11 x 17 inch baking sheet. Roll each roll to about 6-inches and then roll in butter until completely coated. Place cheese in separate bowl and roll buttered breadstick in cheese. Place breadsticks on baking sheet in 2 vertical rows of 12 each. Sprinkle with garlic salt or Salad Supreme, if desired. Cover with plastic wrap.

Let rise until double in size. Remove wrap and bake at 350 for 20 minutes or until golden brown.