Eastridge 4th Ward Recipes

Peanut Butter Fingers

2011-07-06T15:25:00.000-07:00

Submitted by: Adrienne Jacobs

I always double this recipe and it makes a whole cookie sheet. Perfect for Church parties or for Dereck!

Preheat oven to 350°. Cream: ½ c. butter, ½ c. sugar, ½ c. brown sugar

Blend in: 1 egg, 1/3 c. peanut butter, ½ tsp. vanilla

Add: 1 c. flour, 1 c. quick rolled oats, ¼ tsp. salt, ½ tsp. soda

Spread into a greased 13x9 pan. Bake at 350° for 20 minutes.

Sprinkle with: 1 c. chocolate chips. Return to oven to melt and spread to cover.

Combine: ½ c. powdered sugar, 2-3 T. milk, ¼ c. peanut butter (Drizzle over chocolate.)

Frog Eye Salad

2011-07-06T09:28:00.000-07:00

Submitted by: Jennie Schow

Sauce:

1 cup sugar

1 Tbs lemon juice

1 3/4 cup pineapple juice

2 Tbsp flour

1/2 tsp salt

2 whipped eggs

Boil until thick

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Boil 1 box or package acini de pepi noodles with 1 Tbsp salt and 3 Tbsp oil

Strain noodles and rinse with cold water. let sit in strainer for ten or so minutes so it is VERY well-drained

stir noodles and sauce together and set in fridge overnight

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next day add:

16 oz cool whip

4 cans mandarine oranges (soup can size)

20 oz crushed pineapple

20 oz pineapple tidbits

1/2 bag mini marshmallows

Swedish Meatballs

2011-05-17T20:32:00.000-07:00

Submitted by: Adrienne Jacobs

1 12 oz jar of grape jelly

1 12 oz jar of homemade chili sauce (that's the brand) by the ketchup at the grocery store

1 tbsp lemon juice

1 tbsp brown sugar

30-40 cooked meatballs

Combine all ingredients.

Let simmer at least 30 min, I usually simmer longer on warm or put in a crockpot.

Chicken Tortilla Soup

2011-05-17T20:25:00.000-07:00

Submitted by: Alisa Chytraus

3-4 chicken breasts

2 cans Mexican style diced tomatos

2 cans chicken broth

1 can coconut milk

1 T. cumin

1 clove garlic

Cilantro chopped

1 cup salsa

1 can diced chilis

Add all ingredients to crock pot or simmering on the stove top. Once chicken is done shred it & add back to soup.

For a green version substitute 2 cans enchilada sauce for tomatos & salsa verde instead of tomato salsa.

Top with tortilla strips or crushed chips, lime, cheese, cilantro, sour cream, etc.

Asian Peanut Dressing

2011-05-17T19:25:00.000-07:00

Submitted by: Adrienne Jacobs

1 c. veg oil

1/4 c. apple cider vinegar

1/3 c. soy sauce

3 Tbsp. dark sesame oil

1/3 c. honey

2 cloves garlic

2 tsp. fresh ginger

1/2 c. creamy peanut butter (half it if you want)

1 tsp. pepper

Whisk til mixed. (I put it in the food processor.)

Sugar Cookies

2011-05-17T19:23:00.000-07:00

Submitted by: Alisa Chytraus

1 c. butter

3/4 c. sugar

2 eggs

1 tsp. vanilla

1/2 tsp. almond extract

2 c. flour

1 tsp. cream of tartar

1/2 tsp. baking soda

1/4 tsp. salt

1/4 tsp. nutmeg

cook at 350 8-10 minutes

frosting

3 c. powdered sugar

1/4 c. soft butter

1 tsp. almond extract

2-4 Tbsp. hot water

don't grease the pan

Cheese Polenta

2010-05-16T11:00:00.000-07:00

Submitted by: Adrienne Jacobs

From the cookbook Quick Vegetarian Pleasures

2 c. milk

2 c. water

1/4 tsp. nutmeg

1/2 tsp. salt

1 1/4 c. cornmeal

2 Tbsp. cold butter, cut into bits

4 Tbsp. grated Parmesan cheese

1/2 c. grated sharp cheddar cheese

1/2 c. grated Monterey Jack cheese, or Muenster cheese

1. Generously butter a 9 inch pie plate or shallow 1 quart baking dish and set aside. [I used 2 pie plates so they were thinner.]

2. Combine the milk, water, nutmeg, and salt in a heavy medium saucepan and bring to a boil. Reduce the heat to a simmer and very slowly sprinkle in the cornmeal, whisking continuously. Cook 5 minutes, or until the cornmeal mixture pulls away from the sides of pan.

3. Remove the pan from the heat. Whisk in 1 1/2 Tbsp. of the butter and 2 Tbsp. of the Parmesan cheese.

4. With a rubber spatula, spread half the polenta mixture in the prepared pie plate or baking dish, then top with the grated cheddar and Monterey Jack cheeses. Spread on the remaining polenta, then sprinkle on the remaining 2 Tbsp. Parmsan cheese and dot with the remaining 1/2 Tbsp. of butter.

5. Let the polenta sit at least 15 minutes, or cover and chill for up to 24 hours. When ready to cook, preheat the oven to 400 degrees. Bake uncovered 30 minutes, or until golden brown and bubbly.

[This is delicious with pesto and pine nuts or red sauce.]

Chocolate Marshmallow Cake

2010-04-21T07:36:00.000-07:00

Submitted by: Alisa Chytraus

Click here for the recipe and remember that anything Alisa swears by is REALLY good.

Black Bean Soup

2010-03-29T10:06:00.000-07:00

Submitted by: Amanda Slatter

• 3 Cans Black Beans, drained and rinsed

• 1 Can Chicken Broth

• 1 ½ C chunky salsa (I use the fresh salsa from Harmon’s produce area)

• 1 T ground Cumin

• 2 t lime juice

• 1/3 bunch cilantro

• Sour Cream

• Shredded Cheese

• Green onion, cut into ½ inch sections

Blend all but 1 can of black beans. Add blended and whole ingredients and heat. Top with shredded cheese, sour cream and green onions.

Short Ribs

2010-03-11T17:01:00.000-08:00

Submitted by: Alisa Chytraus

From http://www.thecookbookcritic.com/archives/2006/01/saras_secrets_b.html

Prep Time: 30 minutes
Cook Time: about 3 hours
Yield: 4 to 6 servings

5 pounds beef short ribs, OR a 3 to 3 1/2 pound chuck roast, tied with string
Salt and pepper
1 Tbsp vegetable oil
1 large onion, coarsely chopped
2 medium carrots, coarsely chopped
3 garlic cloves, minced (about 1 Tbsp)
2 Tbsp tomato paste
1 sprig fresh thyme
1 bay leaf
1 bottle (750 ml) red wine
3 1/2 cups chicken broth (two 14.5 oz. cans)
2 Tbsp flour
2 Tbsp softened butter

Pat the roast dry and season on all sides with salt and pepper. Heat the oil in a large, ovenproof roasting pan. Place the roast in the pan and brown on all sides, 8 to 10 minutes. Transfer the roast to a platter or bowl with tongs.

Preheat the oven to 375 degrees. Reduce the heat under the roasting pan to medium; add the onion and carrots and cook, stirring occasionally, until golden, about 8 minutes. Add the garlic and cook for 1 minute. Add the tomato paste, thyme, and bay leaf and cook for 2 minutes. Transfer the vegetables to the platter with the roast. Add the wine to the roasting pan and bring to a boil. Reduce heat to medium and simmer until reduced to 1 cup, about 12 minutes. Add the broth and bring to a boil. Add the roast and vegetables, cover the pan tightly, and place in the oven. Cook until the meat is tender and falls apart when poked with a fork, about 3 hours.

Transfer the roast to a plate with tongs and let stand until cool enough to handle. Strain the broth into a bowl. Discard the solids and return the liquid to the roasting pan. Skim off any fat, bring the liquid to a boil, and reduce to about 1 1/2 cups.

If using ribs: Remove beef from the bones. Pull off and discard excess fat from the ribs. Discard the bones. Reserve the meat on a plate.

If using a roast: Remove the string. Place the roast on a plate until ready to serve.

Knead together the flour and butter in a small bowl. Add a few tablespoons of the reduced broth, stirring to combine. Whisk the butter mixture into the broth in the roasting pan. Bring to a boil and simmer for 5 minutes. Add salt and pepper to taste. Return the beef to the pan and heat through. Serve the meat topped with the sauce.

Lowfat Baked Ziti

2010-03-11T16:41:00.000-08:00

Submitted by: Tori Brewer

1 (16 oz. pkg.) ziti or rigatoni pasta

2 (16 oz.) nonfat or lowfat ricotta cheese

1 (16 oz.) nonfat or lowfat cottage cheese

1 (8 oz.) nonfat mozzarella cheese

1 (21 oz.) favorite spaghetti sauce

1 tsp. salt

1/2 tsp. pepper

1 large egg

2 Tbsp. parmesan cheese

2 Tbsp. chopped parsley

Preheat oven to 350. Cook pasta. Mix ricotta cheese, 4 oz. shredded mozzarella cheese, salt, pepper, egg, parmesan cheese, and parsley in bowl. Add 1/2 of spaghetti sauce and mix. In 2 9 x 9 inch baking dishes put some of the remaining sauce in bottom of each dish to coat. Put 1/2 of pasta in each baking dish and then top with 1/2 each of cheese mixture. Pour remaining sauce on top of each dish. Bake at 350 for 30 minutes. Place mozzarella on top of dish and bake another 10 minutes or until cheese is melted. Makes 18 servings. Prep time 1 hour.

If frozen: Cook for 30 minutes at 350 with the lid on and then cook for 15 minutes with the lid off.

Brunch Casserole

2010-03-11T16:21:00.000-08:00

Submitted by: Adrienne Jacobs

Makes 12 servings. Assemble and refrigerate this casserole the night before baking.

4 cups cubed, day-old, firm white or French bread, or 1 pkg of hash browns

2 cups (8 oz) shredded cheddar cheese

10 eggs, lightly beaten (Egg Beaters may be used)

2 cups milk

1 tsp. dry mustard

1 tsp. salt

¼ tsp. onion powder

Dash of freshly ground pepper

8 to 10 slices cooked bacon, crumbled

Throw on whatever veggies you like (mushrooms, tomatoes, fresh salsa, peppers, onions, etc.)

Generously butter 9x13 inch baking dish. Arrange bread cubes in dish and sprinkle with cheese. Beat together next 5 ingredients with pepper to taste and pour evenly over cheese and bread. Sprinkle with bacon, mushrooms and tomato (or the veggies of your choosing). Cover and chill overnight.

Preheat oven to 325. Bake casserole, uncovered, until set, about 1 hour (Tent with foil if top begins to overbrown.)

This casserole is great for family get-togethers or for Sunday morning as it can cook while you are getting ready for church.

Peking Chicken

2010-03-11T10:45:00.000-08:00

Submitted by: Adrienne Jacobs

Sauce for 2 lbs. chicken:

1 c. hoisin sauce (found in Oriental section of the grocery store in glass jar)

¼ c. honey

¼ c. soy sauce

1 Tbsp. grated ginger root

¼ c. rice vinegar

4 garlic cloves

Combine all ingredients in a med. bowl; stir well. Reserve 1 c. of sauce mixture and set aside. Cut chicken diagonally across the grain into thin slices. Add chicken to remaining hoisin sauce. Cover and marinate in fridge for 8 hours.

Coat a large non-stick skillet with cooking spray. Add ½ t. oil. Place over med-high heat until hot. Add chicken and cook for about 5 minutes or until done. Serve in flour tortillas with jasmine rice and sliced green onions. Pour a small amount of reserved hoisin sauce over meat in each tortilla wrap.

Naan Bread

2010-03-11T10:24:00.000-08:00

Submitted by: Alisa Chytraus

I combined it until the dough cleaned the sides of the mixer bowl; let it kneed the dough for a few minutes; & then let it rise for 2 hours. I also added some chopped garlic on top & brushed it with butter when it came out. I would add more garlic & an olive oil & butter mixture, it needed a little more flavor!

SERVES 6

Ingredients

2/3 cup warm skim milk
2 teaspoons melted butter
2 teaspoons active dry yeast
1 lb all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 tablespoons olive oil
2/3 cup plain low-fat yogurt
1 large egg
2 teaspoons sugar

Directions

In the mixing bowl of your bread machine, combine warm milk (about 80F) with yeast, butter and half of the sugar- set aside for 5 minutes.

On a piece of waxed paper sift together flour, salt and baking powder.

Add to bread machine bowl.

Add olive oil, second half of sugar, yogurt and egg.

Set the bread machine to the dough setting and let it run through the cycle.

When the bread machine has almost finished the dough cycle, pre-heat your oven to 500 degrees F.

If you have a baking stone, place it in the top rack of the oven to preheat as well.

Take dough out and separate it into six equal sections.

Using a rolling pin or your hands, flatten dough out to ovals about 1/3 inch thick.

When oven has pre-heated, place rounds on pre-heated stone or heavy baking sheet.

Bake on top shelf of the oven for 90 seconds; the naan should start to puff.

Switch the oven from bake to broil for an additional minute or until the top starts to brown.

When brown on top, remove from oven and cover with a towel while you finish baking the remaining loaves.

You can brush the naan with butter before serving if desired.

Tikka Masala

2010-03-11T10:21:00.000-08:00

Submitted by: Alisa Chytraus

Marinate:

3-4 chicken breast

3-6 T. Tikka Masala Paste

1/2 cup plain yogurt or 1/2 can coconut milk (I did a mix of both)

Marinate overnight or 4 hours.

Heat 1-2 T. Oil in pan. Add 1/2-1 onion thinly sliced (I add peppers also), sauté. Add marinated chicken, with marinade, to pan & cook to seal. Once sealed, add 1/2 can stewed tomatoes or 1/2 cup fresh tomatoes & 1/2 cup water. I also added some fresh grated Ginger. Simmer for 30 minutes or until cooked through. Add 1/2 can coconut milk or cream.

Top with fresh cilantro, cashews, golden raisins, & or fresh coconut or just eat plain! Serve with Jasmine rice (I like it cooked with cilantro & a squeeze of lime). It usually is served with Basmati, but I love Jasmine & it is more assesible.

BYU Pendulum Court Chicken Calzones

2010-03-11T10:17:00.000-08:00

Submitted by: Jacquelynn Sokol

1 loaf 6 -inch Rhodes Frozen bread dough (for the kids I used two rolls- one for the top and one for the bottom)
1 chicken breast
3 oz. frozen spinach (use as much as you like)
1 cup mozzarella cheese
6 green onions (If you have them)
1/3 cup Italian dressing
1/2 Cup ricotta cheese
1/4 cup yellow onion, diced

Thaw bread dough, split in half and roll into 2 7-inch diameter circles. Rise for 2 hours. Marianate chicken in Italian dressing for 2 hours and cut into bite sizes and grill.

For filling: Combine spinach, cheeses, onions. Spread 1/2 of mixture onto 1/2 of circle. Fold over and seal edge. Cut 2 1-inch slits. Bake at 350 degrees for 18-22 min.
Serve with marinara or alfredo.

*When making for lots of people I would just boil and shred the chicken. Also, you can use any amount of the ingredients for the filling (just put in what you like) I put in more Italian dressing into the filling as well.

Chicken Enchilada Soup

2010-03-11T10:03:00.000-08:00

Submitted by: Leah Jacobson

1 pound chicken, cut up and cook

1 diced onion sautéed with 1 garlic clove

Add 4 c. chicken broth

Whisk together 2 c. of water with 1 c. Masa flour (found in the Mexican aisle of the grocery store). Whisk til smooth. Add to previous ingredients.

Add:

1 c. water

whole can of enchilada sauce (green or red)

16 oz. Velveeta cut up

1 tsp. salt

1/2 tsp. cumin

1 tsp. chili powder

Add red pepper

Stir until cheese melts. Garnish with cilantro, sour cream, chips.

Curry Chicken

2010-03-11T10:02:00.000-08:00

Submitted by: Taryn Richardson

So delicious you'll want to lick your plate!

2 tsp. canola oil

1 tbsp. grated fresh ginger

1 clove garlic, minced

1 1/2 tsp. Thai red curry paste

1/2 tsp. ground coriander

1/4 tsp. ground cumin

1 1/2 cups coconut milk

1 1/2 tbsp. packed brown sugar

1 tbsp. fish sauce (nam-pla)

1/4 tsp. salt

In a small saucepan, heat the oil over medium-high heat. Add the ginger and garlic; cook until fragrant, 30 seconds. Add the curry paste, coriander, and cumin; cook 30 seconds longer. Stir in the coconut milk, brown sugar, fish sauce, and salt. Reduce the heat to medium and cook, stirring often, until the sauce just begins to simmer, 6-8 minutes. Remove from heat.

Makes 6 servings at 1/4 cup each serving.

Notes:

I never simmer it for 6-8 minutes. I just mix in the last few ingredients really well, and then I feel like it's ready to eat. Also, we love the red curry flavor, so when I make it for my family, I usually double or triple the amount of curry we put in the sauce.

I have Trav grill a couple pieces of chicken on the BBQ, then I slice it up into small pieces and put it into the sauce when the sauce is done. Then I serve it over brown rice. But I'm sure any rice will be good with it.

Chicken Enchiladas

2010-03-11T09:57:00.000-08:00

Submitted by: Katie Lowder

3 medium to large chicken breasts

Cumin

Jalapeno salt

Chile powder

pepper

1 onion finely chopped

Garlic about 1 TBLS

3 to 4 cans cream of chicken

Milk- about 1 to 1 1/2 Cups. Add a little at a time. It should be thicker rather than runny

Green chile finely chopped to taste

18 Corn tortillas

Cheddar Cheese (sometimes I blend in pepper/jack as well)

Note: This amount makes a casserole dish about 9X13.

Directions:

Pat Chicken Dry with paper towel and season with Mexican spices. Cumin, jalapeno salt, pepper, chile powder.
Heat small amount of oil or Pam in a pan and grill chicken on both sides until fully cooked.
Let rest until cool. Shred chicken or cut into small cubes. Set aside.
In same pan add small amount of oil or butter and grill onion until caramelized.
Add green chile to taste. Cook for about 1 minute.
Add garlic and cook for 30 seconds
Add cans of cream of chicken and milk. Stir well and season with Mexican spices to taste.
Add Chicken and simmer until heated through.
While sauce is cooking, heat oil in pan. Fry corn tortillas for about 10 to 20 seconds on each side or until slightly firm. Cool between paper towels to soak up oil.
Spread small amount of sauce on bottom of casserole dish. Layer 6 corn tortillas flat side by side over the sauce. Pour a couple scoops of sauce and spread over tortillas. Sprinkle with cheese. Repeat 2 more times so there are 3 layers total. You will finish with a good amount of cheese on the top layer. Cook covered in a 375 degree oven for 1 hour. Remove foil and bake another 15 minutes or until golden brown. It may need more time. Do no under cook. Keep baking until golden on top and crisp on the edges. If you freeze this, be sure to unthaw completely before baking. I hope this works frozen. I didn’t have time to test it. Sorry! Enjoy!

Note: If the layers come to the top of the baking dish, don’t use foil. The cheese will stick to it. Just bake uncovered until crisp on edges. About 1 to 1 ½ hours.

Healthy Note: To cut fat and calories use low fat Cream of Chicken, steam the tortillas or grill using Pam, use Pam for onions instead of oil, use skim milk and low fat cheese.

Poppy Seed Chicken and Rice Casserole

2010-03-11T09:52:00.000-08:00

Submitted by: Amy Taylor

3-4 cooked chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup sour cream
1 Tbsp poppy seeds
3/4 cup chopped onion
1 1/3 cup uncooked minute rice
1 cup water
1 roll Ritz crackers
1 cup grated cheese
1/4 cup water or melted butter

Line 9x13 dish with uncooked rice and pour 1 cup water over it. Stir rice and water.
Combine chicken, soups, sour cream, poppy seeds, and onion in a bowl.
Pour soup mixture over rice and top with cheese.
Crush crackers and moisten with water or butter and put on top of casserole.
Bake at 325 for 35 minutes

If freezing, do not bake. Cover with saran wrap and tin foil. When ready to bake,
thaw in refrigerator for 24 hours then bake at 325 for 35 minutes.

Taco Soup

2010-03-11T09:46:00.000-08:00

Submitted by: Amy Taylor

Serves 12-18 (I made this before I had Mya, and we ate it for dinner that night and I split the rest into two freezer bags for later. It makes a lot!!!!)

2 lbs fresh lean ground beef
1 onion, coarsely chopped
1 (4 ounce) can green chilies
1 taco seasoning packet
1 ranch dip packet
2 (11 ounce) cans corn, undrained
4 (14 ounce) cans stewed tomatoes, undrained
1 (15 ounce) can pinto beans, undrained
1 (15 ounce) can kidney beans, undrained
1/2 cup fresh cilantro, chopped (optional)
grated monterey jack cheese and/or cheddar cheese

1. Brown meat with onions in 8 quart stockpot then drain any grease
2. When cooked all the way through, add remaining ingredients and cook over medium heat for 30 minutes.
3. Eat now if you are not freezing. Serve with grated cheese, sour cream, tortilla chips, etc.
4. If freezing, let cool completely and pour into freezer bags. Mark bags with date and directions to Reheat to Serve.
5. Let bag partially thaw, enough to get it out of the bag and then heat over low until warmed through.

Creamy chicken and pasta

2010-03-11T09:45:00.000-08:00

Submitted by: Misty Anderson

3 cups pasta, any shape
1 can cream of chicken soup
1 12-oz can evaporated milk
1/3 cup Parmesan cheese
1 cup shredded Mozzarella cheese
2/3 cups French fried onions
3 cups cooked chopped chicken

Cook pasta in salted water for half the time recommened on pkg. Combine soup, milk and cheeses. Stir in onions, chicken and pasta. Place in gallon freezer. Label and freeze.

To serve: Thaw. Place in greased baking dish. Bake covered for 45 min at 350 degrees. Uncover and top with more French fried onions. Return to oven for additional 5 min.

Chicken Tortilla Casserole

2010-03-11T09:12:00.000-08:00

Submitted by: Misty Anderson

1 can cream of chicken soup
1 can cream of mushroom soup
1 cup chopped onion
1 4-oz can chopped green chilies
2 cups sour cream
12 corn toritillas
4 cups cooked chopped chicken
1 cup shredded monterrey jack cheese
1 cups shredded cheddar cheese

Combine soups, onion, green chilies and sour cream. Cut tortillas in fourths. Ingreased foil baking pan make the following layers, using half for both layers: tortillas, chicken, cheese, suace. Repeat layers. Cover with foil. Label and freeze.

To serve: Thaw. Bake covered for 60 min at 350 degrees. Uncover. Top with more shredded cheese. Return to oven long enough to melt cheese. Serve with shredded lettuce, sour cream, diced tomatoes, sliced olives, and salsa.

Makes 1 9x13 or 2 9x9 pans.

Wild Rice Soup

2010-03-11T09:02:00.000-08:00

Submitted by: Misty Anderson

Make 2 pkgs. Uncle Ben's Wild Rice (original) according to box directions.

In pan:
Saute 1 diced onion in 5 Tbsp butter until translucent.
Add 6 Tbsp. flour, 8 Cups chicken broth (about 4 cans), and 1 pint heavy whipping cream.
Add rice and simmer.

Tres Leches Cake

2010-03-11T08:57:00.001-08:00

Submitted by: Taryn Richardson

This is the cake we had the March Relief Society dinner. Taryn discovered the recipe on Pioneer Woman's Blog. Click here for the recipe. She has a great tutorial.

Boeuf Bourguignon a la Julia Child

2010-02-15T09:23:00.000-08:00

Submitted by : Jacquelynn Sokol

Serves 6- It’s not as scary as the movie makes it look.

· One 6-ounce piece of chunk bacon (just buy prepackaged salt pork- yes it is gross)

· 3 1/2 tablespoons olive oil

· 3 pounds lean stewing beef, cut into 2-inch cubes (the butcher will do this for you if you ask)

· 1 carrot, sliced (I used 2-3 carrots, but I love carrots)

· 1 onion, sliced

· Salt and pepper

· 2 tablespoons flour

· 3 cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy) (I used Burgundy and it was great)

· 2 1/2 to 3 1/2 cups brown beef stock

· 1 tablespoon tomato paste

· 2 cloves mashed garlic

· 1/2 teaspoon thyme

· A crumbled bay leaf

· 18 to 24 white onions, small ( you can use frozen onion pearls)

· 3 1/2 tablespoons butter

· Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth) – I didn’t use the herb bouquet- I just pulled out the parsley when I was done cooking it.

· 1 pound mushrooms, fresh and quartered

· Cooking Directions

Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry.

Preheat oven to 450 degrees.

Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon.

Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardons.

In the same fat, brown the carrots (could do potatoes here). Pour out the excess fat.

Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes.

Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust).

Remove casserole and turn oven down to 325 degrees.

Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered.

Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove.

Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.

While the beef is cooking, prepare the onions and mushrooms.

Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet.

Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly.

Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet (or just the herbs).

Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside.

Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms.

Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat.

When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.

Wash out the casserole and return the beef and lardons to it. Distribute the cooked onions and mushrooms on top.

Skim fat off sauce in saucepan. Simmer sauce for a minute or 2, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly.

If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.

Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times.

Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley. (I served it over Egg Noodles and Potatoes- Next time I will throw in the potatoes with the stew to soak up the flavoring.)

Fresh Green Bean Parmesan

2010-01-17T14:41:00.000-08:00

Submitted by: Adrienne Jacobs

Put 2-3 pounds trimmed, cut fresh green beans in water in large pan and bring to boil. Cover, reduce heat and simmer about 8-10 minutes until they are tender but still a bit crisp. Drain. Plunge in ice water to stop cooking process. Drain beans and set aside.

Saute: 1/3 c. onion in 1/3 c. olive oil until tender

Combine all ingredients in 9 x 13 pan:

Green beans

Onions

1 c. sliced fresh mushrooms

8 oz. can sliced water chestnuts (drained)

1/2 tsp. salt

1/8-1/4 tsp. pepper

1/2 tsp. basil

1 tsp. dried Italian seasoning

Sprinkle with Parmesan cheese. Bake at 350 until heat through (about 20 minutes)

Oriental Green Beans

2010-01-17T14:38:00.000-08:00

Submitted by: Alisa Chytraus

3/4 lb. (I just guess) fresh green beans - trimmed & washed

1 T. Butter

1 T. Soy sauce

1 T. Toasted sesame seeds

Cook beans in small amount of water. I add sea salt, but I love salt too much! Cook until desired tenderness. Drain. Toss with remaining ingredients. Yummy!:)

Nuts About Berries Salad

2010-01-17T14:23:00.000-08:00

Submitted by: Misty Anderson

Romaine lettuce

Strawberries

Blueberries

Blackberries

Raspberries

Cinnamon almonds or pecans

Brianna's poppyseed dressing or use a homemade poppyseed dressing like this

To make nuts:

Mix 1 egg white and 1 Tbsp. water until frothy

Add 3-4 cups nuts (almond or pecans)

Mix and pour over nuts:

1 c. sugar

3/4 tsp. salt

1/2 tsp. cinnamon

Spray cookie sheet. Spread nuts on cookie sheet and bake at 250 for 1 hour, stirring every 15 minutes.

Lemon Poppyseed Bread

2010-01-17T14:19:00.000-08:00

Submitted by: Misty Anderson

Beat together:

3 eggs

2 ½ c. sugar

1 c. + 2 Tbsp. oil

Add & Beat:

1 ½ c. milk

1 Tbsp. lemon extract

Add & Beat:

3 c. flour

1 ½ tsp. baking powder

1 ½ tsp. salt

2 Tbsp. poppy seed

Pour into medium sized greased bread pans, 2/3 full.

Bake at 350 degrees for 30 minutes or until tops are golden brown.

Glaze:

Mix: 4 Tbsp. melted butter, ½ tsp. lemon extract, 2 ½ c. powder sugar.

Add: ¼ c. hot water.

Pour over top when bread comes out of oven. Let cool.

Spinach Dip

2010-01-17T14:11:00.000-08:00

Submitted by: Adrienne Jacobs

Blend:

1 lipton onion soup mix

8 oz. mayonnaise

8 oz. cream cheese

1/4 c. milk

Add:

1/2 c. Parmsan cheese

10 oz. frozen spinach, thawed and drained

Bake at 350 for 10 minutes. Serve with sliced baguette or crackers.

Alisa's 7 Layer Bars

2009-07-21T06:44:00.000-07:00

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

2009-07-17T06:50:00.000-07:00

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

2009-07-17T06:47:00.000-07:00

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

2009-07-16T11:21:00.000-07:00

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

2009-07-16T11:18:00.000-07:00

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

2009-07-16T11:14:00.000-07:00

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

2009-07-16T11:12:00.000-07:00

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

2009-07-16T11:07:00.000-07:00

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

2009-07-02T09:29:00.000-07:00

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

2009-07-02T09:26:00.000-07:00

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

2009-07-02T09:22:00.000-07:00

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

2009-06-30T16:46:00.000-07:00

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

2009-06-24T11:47:00.000-07:00

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

2009-06-24T11:41:00.000-07:00

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

2009-06-24T11:36:00.000-07:00

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

2009-06-24T11:23:00.000-07:00

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

2009-06-22T16:26:00.000-07:00

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

2009-06-18T12:48:00.000-07:00

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

2009-06-18T12:43:00.000-07:00

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

2009-06-17T09:35:00.000-07:00

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

2009-06-17T09:32:00.000-07:00

Submitted by: Jennie Schow

Chipotle Seasonong
Italian Seasoning
Ground Pepper
Dash of sugar
Dried onion

Rub on chicken before cooking.

Alfredo Sauce

2009-06-17T09:30:00.000-07:00

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

2009-06-17T09:25:00.000-07:00

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

2009-06-17T09:24:00.000-07:00

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

2009-06-17T09:20:00.000-07:00

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

2009-06-10T22:08:00.000-07:00

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

2009-06-10T21:52:00.000-07:00

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

2009-06-10T21:50:00.000-07:00

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

2009-06-10T21:46:00.000-07:00

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

2009-06-10T21:44:00.000-07:00

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

2009-06-10T21:42:00.000-07:00

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

2009-06-10T21:40:00.000-07:00

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

2009-06-10T21:36:00.000-07:00

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

2009-06-08T16:13:00.000-07:00

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

2009-06-08T16:07:00.000-07:00

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

2009-06-02T18:48:00.000-07:00

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

2009-06-02T18:46:00.002-07:00

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

2009-06-02T18:46:00.001-07:00

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

2009-06-02T18:43:00.000-07:00

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

2009-06-02T18:39:00.000-07:00

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

2009-06-02T18:23:00.001-07:00

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

2009-06-02T18:20:00.001-07:00

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

2009-06-02T18:19:00.000-07:00

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

2009-06-02T18:18:00.000-07:00

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

2009-06-02T18:16:00.000-07:00

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

2009-05-29T21:04:00.000-07:00

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

2009-05-29T20:56:00.000-07:00

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

2009-05-21T20:15:00.000-07:00

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.

Cornucopia Salad

2008-12-10T16:28:00.000-08:00

Submitted by: Adrienne Jacobs

The salad served at the Relief Society Christmas dinner can be found by clicking here. I posted the original recipe, but instead of avocados and celery, I used pears and red onions.

Relief Society Christmas Dinner 2008

2008-12-10T16:22:00.000-08:00

We had a wonderful time at the Relief Society Christmas dinner. Thank you to so many people who pitched in and helped, and to so many who came and enjoyed dinner! I am posting the recipes below. The salad recipe can be found here.

Cranberry Raspberry Butter

2008-12-10T16:18:00.000-08:00

Submitted by: Adrienne Jacobs

1 c. canned whole-berry cranberry sauce

½ c. raspberry preserves

2 c. butter, softened

1 T. powdered sugar

Combine all ingredients in a mixing bowl; beat on high for 5 minutes. Mixture should be creamy. Spoon into a dish; cover and refrigerate for 24 hours. Makes 3 ½ cups.

Karrie Orth's Mashed Potatoes

2008-12-10T16:12:00.000-08:00

Karrie Orth did a fabulous job making ALL of the mashed potatoes for the Relief Society Enrichment dinner. Thank you, Karrie! Here is the recipe:

10 lbs. Red and white potatoes. Peel white and scrub red and boil together. (I usually do my largest pan of red and whip with ½ the following ingredients. Then I do the white and whip with the other ½ of the following ingredients. Then mix the two together.

Whip potatoes adding:

2 c. canned milk (if you are freezing make it very liquid, use whole can)

1 c. butter

2-8 oz. pkgs. Cream cheese

2 pkgs. Ranch dressing mix (dry)

salad supreme as desired

shredded cheese

Sprinkle cheese on top, cover with foil. Can freeze at this point when doing ahead. Heat until cheese melts.

Fudgy Coconut Bars

2008-12-10T16:02:00.000-08:00

Submitted by: Katie Lowder

Katie made these delicious ones for the ward Christmas party.

4 squares (1 oz each) unsweetened chocolate

1 cup butter

2 cups sugar

1 cup all purpose flour

1/4 tsp salt

1 tsp vanilla

3 eggs, lightly beaten

Filling:

3 Cups flaked coconut

1 can (14 oz) sweetened condensed milk

1 tsp vanilla

½ tsp almond extract

Topping:

1 cup (6oz) semi sweet chocolate chips

½ cup chopped walnuts

1. In a microwave, melt chocolate and butter; stir until smooth. Remove for the heat; cool slightly. Stir in the sugar, flour, salt, vanilla and eggs. Spread half of the batter into a WELL greased 13X9X2 baking pan. I use cooking spry with flour in it.

2. In a large bowl, combine filling ingredients. Spoon over chocolate layer. Carefully spread remaining chocolate mixture over the filling.

3. Bake at 350 degrees for 35 to 40 minutes or until the sides pull away from the pan. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over bars. Sprinkle with walnuts. Cool completely before cutting.

Yummy Pumpkin Dessert

2008-11-29T13:44:00.000-08:00

Submitted by: Adrienne Jacobs

In a small bowl mix:
1 stick melted butter
1 yellow cake mix
1/2 cup pecans (optional)

In a medium bowl mix:
1 big can pumpkin (approx. 3 1/2 cups) or 2 small cans pumpkin
1 (12 oz.) can evaporated milk
4 eggs
1 1/2 cups sugar
1/4 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon salt
Optional: can use nutmeg, ginger or pumpkin pie spice at your discretion

Spread 1/2 of the cake mixture in a 9 by 13 pan. Pour pumpkin mixture over the top. Sprinkle the remaining 1/2 of cake mixture over top of pumpkin. Cut through with a knife to distribute topping. Bake at 350 degrees for 1 hour or until a knife comes out clean. Serve with whipped topping sprinkled with cinnamon.

Not So Low Fat But Very Delicious and Great for a Football Party Dip

2008-11-21T21:35:00.000-08:00

Submitted by: Leah Jacobson

Brown 1 lb. Jimmy Dean HOT sausage with 1/4-1/2 onion. Drain fat.

Dump the meat and onion into a large saucepan.

Add 32 oz. Velveeta

16 oz. cream cheese

1 can diced tomatoes (drained)

1 small can green chiles

1 can olives (chopped)

Cook on medium-low heat, stirring frequently until cheeses are melted.

Scrape the bottom of the pan while you are stirring so the cheese doesn't burn on the bottom of the pan.

Enjoy with tortilla chips.

Indoor S'mores

2008-11-21T21:21:00.000-08:00

Submitted by: Rachel Canham

2/3 c. light corn syrup

2 Tbsp. margarine or butter

1 pkg. milk chocolate chips

3 c. miniature marshmallows

1 tsp. vanilla

8 c. Golden Grahams

Butter a 9 x 13 pan. Heat corn syrup, margarine, and chocolate chips to boiling in 3 quart saucepan, stirring constantly; remove from heat. Stir in vanilla. Pour over cereal in large mixing bowl; toss quickly until completely coated with chocolate. Fold in marshmallows, 1 c. at a time.

Press mixture evenly in pan with buttered back of spoon. Let stand until firm, at least 1 hour. Cut into 1 1/2 inch squares. Store loosely covered at room temperature. 48 squares.

Chocolate Scotch-o-Roo's

2008-11-21T21:10:00.000-08:00

Submitted by: Rachel Canham

Bring to a boil:

1 c. sugar

1 c. light Karo syrup

Then add:

1 c. peanut butter

Stir until smooth. Pour over 6-9 cups of Rice Krispies and then mix. Pat into greased jelly roll pan. Melt 12 oz. semi-sweet chocolate chips and 12 oz. butterscotch chips. Spread over the top of Rice Krispies. Refrigerate. Cut into squares.

*I usually cut them first and then refrigerate. I also butter my hands so I can press into pan without sticking to the mix.

Danish Puff

2008-11-21T20:52:00.000-08:00

Submitted by: Penny Price

Bottom Pastry:

1 c. flour

2 Tbsp. water

1/2 c. butter

Place flour in a bowl, cut in butter. Sprinkle with water; mix with fork. Round into ball; divide in half. Pat into 2 strips, 12 x 3". Place 3" apart on ungreased baking sheet.

Custard Top:

1 c. water

1/2 c. butter

1 c. flour

3 eggs

1 tsp. almond flavoring

In pan heat water and butter. Bring to rolling boil. Lower heat, add flavoring. Beat in flour, stirring quickly to prevent lumping. When smooth take off heat, add one egg at a time, beating well after each additional until smooth. Divide in half and spread one half evenly over each piece of pastry. 8-12 servings.

Bake at 375 degrees for 40-45 minutes. Frost with a thin powder sugar icing and sprinkle with chopped nuts (optional).

Triple Coconut Macaroons

2008-11-21T20:39:00.000-08:00

Submitted by: Katie Lowder

Note: If you cannot find unsweetened coconut, use all sweetened coconut but reduce the amount of cream of coconut to ½ cup, omit corn syrup, and toss 2 TBL cake flour with the coconut before adding liquid ingredients.

1 c. cream of coconut

2 Tbsp. light corn syrup

4 large egg whites

2 tsp. vanilla

1/2 tsp. salt

3 c. unsweetened, shredded coconut, about 8 ounces

3 c. sweetened, shredded coconut (or flaked), about 8 ounces

1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Lightly coat 2 cookie sheets with cooking spray.

2. Whisk together cream of coconut, corn syrup, egg whites, vanilla, and salt in a small bowl, set aside. Combine unsweetened and sweetened coconut in large bowl; toss together, breaking up clumps with fingertips. Pour liquid ingredients into coconut and mix with rubber spatula until evenly moistened. Chill dough for 15 minutes.

3. Drop heaping tablespoons of batter onto cookie sheet about 1 inch apart. Form cookies into loose haystacks with fingers. Moisten fingers with water if needed to prevent sticking. Bake until golden brown, about 15 minutes, turning sheets form front to back and switching from top to bottom racks halfway through baking.

4. Cool cookies on cookie sheet until slightly set, about 2 minutes. Remove with spatula and let cool.

5. If desired, dip the bottom half-inch of the cookie into melted chocolate, tapping off any excess chocolate. Then drizzle chocolate over the top. Cool completely. Keep in airtight container. Enjoy!

Zupa Toscana (just like Olive Garden's)

2008-11-21T20:23:00.000-08:00

Submitted by: Adrienne Jacobs

1 pound ground Italian sausage

1 large onion, chopped

2 large russet baking potatoes, sliced in half, and then in ¼-inch slices

2 cans chicken broth (or 2 chicken bouillon cubes + 2 cups water)

1 quart water

2 cloves garlic, minced

½ can or jar of bacon bits (I just chopped up cooked bacon)

2 c. kale or Swiss chard, chopped

1 c. heavy whipping cream

Cook sausage thoroughly. Drain on paper towels. Place onions, potatoes, chicken broth, water and garlic in a pot and cook on medium heat until potatoes are done. Add sausage and bacon. Salt and pepper to taste. Simmer for another 10 minutes. Turn to low heat. Add kale and cream. Heat through and serve.

p.s. I added crushed red pepper to spice it up. The first time I added too much, the second time probably not enough. You'll have to experiment with how spicy you like it!

Holiday Recipe Exchange

2008-11-21T15:55:00.000-08:00

Thanks to everyone who brought their delicious holiday recipes and helped with the Festival of Trees ornaments. The tree will be amazing!

Macaroni Salad

2008-10-28T09:04:00.000-07:00

Submitted by: Katie Lowder

Green pepper (to taste)

Celery (to taste)

Carrot (to taste)
Olives (to taste)

1 Tbl onion

1 or 2 cans tuna
2 cups mayo
2 Tbl mustard
1/4 cup Parmesan cheese
1 pound package of twisty noodles

Season with salt, pepper and Natures own

Buttermilk Salad

2008-10-28T09:01:00.000-07:00

Submitted by: Leslie Flitton

1 cup buttermilk
1 8 oz cool whip
1 large pkg. instant vanilla pudding
1 15 oz mandarin oranges drained
1 20 oz can pineapple tidbits drained

Mix buttermilk with cool whip. Add pudding. It sets up real fast. Add Fruit. Refrigerate.

Southwest Pasta Salad

2008-10-28T08:51:00.000-07:00

Submitted by: Leslie Flitton

3 cups cooked tri-colored pasta spiral
1 (15.25 ounce) can whole kernel corn drained
1 (15 ounce) can black beans rinsed and drained
1 large tomato, seeded and chopped
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup Olive oil
1/4 cup cider vinegar
2 tsp sugar
1 tsp chili powder
3/4 tsp salt
1/2 tsp ground cumin

In a large bowl combine first 6 ingredients. Ina a jar with tight lid combine the oil, vinegar, sugar, chili powder, salt & cumin. Shake well. Pour over pasta mixture & toss. cover and refrigerate at least 1 hour until chilled.

optional ingredients: diced Cheddar, cucumber, green chilies, olives, ham, avocado or lime juice

Mediterranean Salad

2008-10-28T08:45:00.000-07:00

Submitted by: Shana Galbraith

1 head or bag of lettuce
12-30 turkey pepperoni, chopped
2 handfuls grated Parmesan cheese
1 sm can sliced olives
1/4 head of cauliflower, diced
1 container store bought pesto
2 tbsp Extra Virgin Olive Oil
Salt to taste

Top Lettuce with pepperoni, Parmesan cheese, olives and cauliflower.
In bow, whisk pesto and extra virgin olive oil together. Salt to taste. Pour over salad. Serve cold.

Spinach Salad

2008-10-22T15:47:00.000-07:00

Submitted by: Adrienne Jacobs

Dressing:
(Marinate overnight and pour over salad just before serving. It only takes half for each salad.)
1 ½ Tbsp. poppy seeds
¾ c. red or white vinegar
1 ½ Tbsp. grated or dry onions
1 ½ c. oil
½ c. sugar
1 ½ tsp. salt
¾ tsp. dry mustard

Salad:
1-2 pkgs. fresh spinach leaves
1 head iceberg lettuce
1/2 lb. grated Swiss cheese
1/2-1 lb. bacon fried and crumbled
1 small red onion sliced in rings
¾ lb. fresh mushrooms sliced

Cornucopia Salad

2008-10-22T15:17:00.000-07:00

Submitted by: Adrienne Jacobs

Dressing:
1/2 cup sugar
1 tsp. grated onion
1/2 tsp. salt
1 cup vegetable or canola oil
1/3 cup apple cider vinegar
1 tsp. dry mustard
3/4 tsp. poppy seeds
Combine dressing ingredients and refrigerate until ready to serve. Shake well before using.

Salad:
1 head green leaf lettuce, torn into pieces
1 head red leaf lettuce, torn into pieces
(or use the prepackaged spring mix)
1 cup celery
2 avocados, cut into chunks
1/2 cup dried cranberries
1/2 cup crumbled bleu cheese
1/2 cup caramelized nuts (I like pecans or almonds)*

*To caramelize nuts, mix 1/2 cup slivered or chopped nuts with 3 Tbsp. sugar in small skillet, stirring constantly until lightly browned. Cool on foil.