One Bowl Brownies

One Bowl Brownies by Cora (allrecipes.com)

Ingredients

4 (1 ounce) squares unsweetened chocolate
3/4 cup butter
2 cups white sugar
3 eggs (add an extra egg for cake-like brownies)
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup chopped walnuts
Directions

Preheat oven to 350 degrees F (180 degrees C).
Microwave chocolate and butter or margarine in large bowl at HIGH for 2 minutes or until butter or margarine is melted.
Stir until chocolate is melted. Stir in sugar. Mix in eggs and vanilla. Stir in flour and nuts.
Spread in greased 13 x 9 inch pan. Bake for 35 minutes (do not overbake).

Rainbow Cookie Pops

Rainbow Cookie Pops by Tammy

1 roll (16.5 oz) Pillsbury refrigerated sugar cookies
24Dum Dum Pops, unwrapped

DIRECTIONS

1: Heat oven to 350°F. Line cookie sheets with cooking
parchment paper.
Cut cookie dough into 24 slices. On parchment-lined cookie
sheet, place cookie slices about 2 1/2 inches apart.
2: Press a pop in center of each cookie slice.
3: Bake 9 to 12 minutes or until edges are light golden brown.
Cool 5 minutes; remove from cookie sheets..For easier slicing
of dough, freeze for 30 minutes before slicing, and use a thin-
bladed sharp knife.

No-bake Chocolate Cookies

No-bake Chocolate Cookies by Amy Tankersley

6 cups oats
1 cup peanut butter
2 tsp vanilla
1 cup margarine
4 cups sugar
1 cup milk
1 cup cocoa powder
2 pinches of salt

1.Combine, margarine, sugar, milk, cocoa and salt in a pan and bring to a boil stiring constantly for 1 min.
2. Place oats and peanut butter in a large bowl
3. add vanilla to hot mix then pour over oats and peanut butter and mix well.
4. Let cool 15 mins, then drop by the spoonful onto foil, for me the easiest way to do this is to clear the kitchen table and lay long sheets of foil out (keep a good eye on the kids this is a prime cookies stealing time!)
5. Let sit for an hour (or two or three til you feel like dealing with them) then place in the fridge til ready to eat!

Grandma's Gingersnaps

Grandma's Gingersnaps by Amy Tankersley

3/4 cup butter, softened
1 cup dark brown sugar, packed
1 egg
1/4 cup molasses
2 cups plus 1 tbsp flour
2 tsp baking soda
1 tsp each of Ginger, Cinnamon and Cloves

1. Combine the butter, brown sugar and egg and beat until light and fluffy
2. Add molasses and beat well
3. sift dry ingredients together and add, mix well
4. VERY IMPORTANT! Chill dough thoroughly!
5. Roll into 1 inch balls and roll in granulated sugar, place two inches apart on cookie sheet
6. bake at 350 for 12-15 mins

Peanut Butter Blossoms

Peanut Butter Blossoms by Amy Shadd

Ingredients:
Your favorite peanut butter cookie recipe (or you can use store-bought dough)
Colored decorating sugar (optional)
Hershey's Kisses

Prepare cookie dough according to your recipe. Shape into 1" balls. Roll in colored sugar, if desired, before baking. Place cookie dough 2" apart on ungreased cookie sheet, flatten slightly, and bake according to your recipe. Place an unwrapped Hershey's Kiss in the center of each cookie, immediately after removing from the oven.

Chewy Chocolate Cookies

Chewy Chocolate Cookies by Rachel M

1/3 cup + ½ cup granulated sugar
1 ½ cups all purpose flour
¾ cup cocoa powder
½ tsp baking soda
¼ tsp salt (opt)
½ cup dark corn syrup
1 large egg white
12 Tbsp (1 ½ sticks) butter (Crisco is OK but cookies will be puffier)
1/3 cup packed dark brown sugar
4 oz bittersweet chocolate chunks or large chips (I added some holiday mint chips)

Heat oven to 375. Line baking sheets with parchment paper. Place ½ cup granulated sugar in shallow bowl for rolling cookie balls.
Whisk flour, cocoa powder, baking soda and salt together in med bowl. Whisk corn syrup, egg white and vanilla together in a small bowl.
Beat butter, brown sugar, and remaining 1/3 cup granulated sugar at med speed until fluffy. Mix in corn syrup mixture. Scrape down with rubber spatula. Add flour mixture gradually while mixing until fully incorporated. Mix in chocolate chunks.
(optional) Chill 15-30 min to firm up dough (not more than 30 min)
Scoop dough with small cookie scoop or tablespoon into balls. Roll in sugar and space about 2” apart on cookie sheet. Bake 10-12 min, until cracks appear and edges are firm but centers are still soft (do not overbake). Cool on cookie sheet 5 min, then transfer to cooling rack.

Gingerbread cookies

Gingerbread Cookies by ShirleyAnn


Ingredients

1 (3.5 ounce) package cook and serve butterscotch pudding mix
1/2 cup butter
1/2 cup packed brown sugar
1 egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
Directions

In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover, and chill dough until firm, about 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets. On a floured board, roll dough out to about 1/8 inch thickness, and cut into man shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets.
Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges. Cool on wire racks.

Holiday Shortbread Cookies

Holiday Shortbread Cookies by Cora
allrecipes.com
Ingredients

5 cups all-purpose flour
1 cup sugar
1/2 teaspoon salt
2 cups cold butter (no substitutes)
Directions

In a large mixing bowl, combine flour, sugar and salt. Cut in butter until mixture resembles fine crumbs. Pat into an ungreased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with sugar. Bake at 325 degrees F for 35 minutes or until center is set. Cool for 10-15 minutes. Cut into small squares. Continue to cool to room temperature.

Creamy Chocolate Fudge

Creamy Chocolate Fudge by Cora

Allrecipes.com


Ingredients

1 (7 ounce) jar marshmallow creme
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
1/2 cup chopped nuts
1 teaspoon vanilla extract
Directions

Line an 8x8 inch pan with aluminum foil. Set aside.
In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

Iced Peppermint White Chocolate Cream Cheese Sugar Cookie

Iced Peppermint White Chocolate Cream Cheese Sugar Cookies by Kate

Makes: 36 cookies

Sugar Cookies

1 pkg. 8 oz cream cheese
3/4 cup unsalted butter (1 1/2 stick)
1 cup granulated sugar
2 tsp vanilla
2 1/4 cup flour
1/2 tsp baking soda
36 hersey's white chocolate peppermint kisses
2 candy canes

1. Preheat oven to 350 degrees.
2. Beat cream cheese, butter, sugar, peppermint extract & vanilla on med. till well blended
3. add flour and baking soda. Mix well.
4. Cover and refrigerate for at least 30 min.
5. Roll into 36 balls. Make an indent in the cookie and place 1 peppermint white chocolate kiss in the middle. Shape cookie dough around and reform ball.
6. Bake for 10 to 12 min. or until edges are lite brown.
7. When cookies have cooled completely, spread with icing and top with crushed candy cane.

Peppermint Icing
Ingredients
1 (8-ounce) package cream cheese, softened
1 cup butter or margarine, softened
1 (2-pound) package powdered sugar (I used 3/4 of a bag)
1 teaspoon vanilla
1 teaspoon peppermint extract
1/2 teaspoon lemon juice
2 blocks white baking chocolate, melted
Preparation
1. Melt two cubes of chocolate in microwave.

2. Beat cream cheese, white chocolate and butter at medium speed with an electric mixer until creamy.

3. Gradually add sugar, beating at low speed until smooth.

4. Add peppermint extract, vanilla and lemon juice beating until blended.

Chocolate Peanut Butter Cookies

Chocolate Peanut Butter Cookies by Kate

Recipe adapted from Better Homes & Gardens

Makes: 32 cookies

Ingredients:
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup peanut butter
1 egg
1 tablespoon milk
1 teaspoon vanilla
3/4 cup sifted powdered sugar
1/2 cup nutty peanut butter
2 tablespoons course sugar
1 cup bittersweet chocolate chips

Directions:
1. Preheat oven to 350 degree F. In a medium mixing bowl stir together flour, cocoa powder, cinnamon, salt and baking soda; set aside.

2. In a large mixing bowl beat together butter, the 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter with an electric mixer until combined. Add egg, milk, and vanilla; beat well. Beat in as much of the dry ingredients as you can with mixer. Stir in remaining dry ingredients by hand with a wooden spoon. Form chocolate dough into 32 balls about 1-1/4 inches in diameter. Set aside.

3. For peanut butter filling, in a medium mixing bowl combine powdered sugar and the remaining 1/2 cup peanut butter until smooth. Shape mixture into 32 (3/4-inch) balls.

4. On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball and four chocolate chips. Shape the chocolate dough over the peanut butter filling and chocolate chips, completely covering the filling. Roll dough into a ball. Repeat with the remaining chocolate dough and peanut butter filling balls.

5. Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with the bottom of a glass dipped in the 2 tablespoons granulated sugar and top with three chocolate chips.

6. Bake cookies in preheated oven for 8 minutes or until they're just set and surface is slightly cracked. Let cookies stand for 1 minute. Transfer cookies to wire racks; cool.

To Store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Chocolate Crinkle Cookies

CHOCOLATE CRINKLE COOKIES by Tara

1/2 c. + 2 tsp. oil
2 c. sugar
4 eggs
1/2 tsp. salt
2 tsp. baking powder
3/4 c. cocoa
2 tsp. vanilla
2 c. flour
1 c. powdered sugar
Mix oil, cocoa and sugar; blend in one egg at a time until well blended. Add vanilla, salt, flour, and baking powder. Chill several hours or overnight. Drop by teaspoonful into powdered sugar. Roll and shape into balls. Place 2" apart on greased baking sheet. Bake 10 to 12 minutes in 350 degree oven.

Key Lime Pie

Key Lime Pie by Cora

Ingredients

3 egg yolks, beaten
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice
1 (9 inch) prepared graham cracker crust
Directions

Preheat oven to 375 degrees F (190 degrees C).
Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.

Slow cooker applesauce

Slow cooker applesauce

Ingredients

6 cups apples - peeled, cored and chopped
3/4 cup water
1/8 teaspoon ground cinnamon

Directions

In a crock pot, combine apples and water (add sugar if you are not using a sweet apple). Cook on low for 7 hours. Smash until desired texture.

All Day Apple Butter

All Day Apple Butter by Cora

Ingredients

5 1/2 pounds apples - peeled, cored and finely chopped
4 cups sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
Directions

Place apples in a slow cooker. Combine sugar, cinnamon, cloves and salt; pour over apples and mix well. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking). Uncover and cook on low 1 hour longer. If desired, stir with a wire whisk until smooth. Spoon into freezer containers, leaving 1/2-in. headspace. Cover and refrigerate or freeze.

Slow Cooker Pumpkin Pie Puddin

Slow Cooker Pumpkin Pie Pudding by Amy

Ingredients:
1 15oz can pumpkin
1 12oz can evaporated milk
3/4 cup sugar
1/2 cup biscuit/baking mix
2 eggs beaten
2 tbsp. butter, melted
2 1/2 tsp. pumpkin pie spice
2 tsp vanilla extract

Combine all ingredients in crockpot sprayed with non-stick cooking spray. Cook on low 4 hrs or until internal temp is 160 degrees. Serve warm or cold, topped with whipped cream.

Chili

Chili by Kate

1-1.5 lbs ground beef
1 medium yellow onion chopped
2-3 Tablespoons chili powder
Salt to taste
Pepper to taste
2 cans kidney bean (light or dark)
2 cans hominy
1 lg can crushed tomatoes
2 tbs olive oil

1. Heat olive oil in large soup pot over medium heat and brown
ground beef with onion.
2. Add chili powder, salt and pepper (I sometimes add Tabasco
sauce and/or crushed red pepper to spice it up as well).
3. Pour out liquid from kidney beans and hominy then add to pot.
4. Add can of crushed tomatoes to pot then fill tomatoes can
half to three-quarters full with water and add to pot.
5. Allow chili to simmer for 1-2 hours until thickened.
6. Serve with sour cream, shredded cheddar cheese and
buttermilk cornbread."

Simple Potato Soup

Simple potato soup by Ashlei
Serves 6-8

Ingredients:

1 medium sweet yellow onion, chopped
A tab of butter
4 or 5 yukon or large red potatoes, chopped (I like them unpeeled, your choice)
2 or 3 celery stalks, chopped
2 or 3 large carrots, chopped
Chicken broth (about 64 oz. if store bought)
1/3 to a 1/2 of a pint of half-and-half
Seasonings of your choice — I like fresh thyme, parsley, garlic salt and green onions or chives

Preparation:

Melt butter in a soup pot on medium heat, making sure not to burn it (if it becomes brown, wash it out and start again — it really throws the taste off). After the butter is melted, throw in your chopped onions and celery with your seasonings, and sauté them until cooked, for about five minutes. When the celery and onions are soft, add your chopped carrots and potatoes and the chicken broth, and bring to a boil. Once the soup is boiling, bring it down to medium-low heat and let it simmer for about a half hour or until your potatoes are done to your liking. Add seasoning to taste if needed. Put the soup on low temperature, and give it 3-5 minutes to cool before adding the cream. (If the cream is added while the soup is too hot, it can curdle.) While stirring the soup, slowly add in the cream; mix well and serve.

Slow Cooked Eye of The round Roast

Slow Cooked Eye of The round Roast by Traci

Ingredients: Large Eye of the Round Roast
Olive Oil
Pepper, Garlic Salt
Sliced Onion and Pieced Garlic

In a large heavy cooking pot, add enough olive oil to
completely coat the bottom of pot. Let it get hot and then add
the salted and peppered roast. Brown all sides of roast in the
hot oil. Once browned, add the sliced onions into the pot.
Stir the onions so as not to completely burn. Then add the
garlic and let them cook for just a minute or two. Don't burn
them. Lastly, add enough cold water or luke warm water into
the pot as to cover about half of the roast. Put the lid on
the pot and lower the temperature to low/med, just enough to
have a slow bubbling of the water in the pot. Cook roast for 1
1/2 hours on one side, and then turn the roast over and cook
other side for same amount of time. Make sure the water does
not evaporate. you may need to add water to keep the roast
about half way under water while cooking. After about 3 1/2
to 4 hours of slow cooking, I check the meat by inserting fork
or sharp knive, if it easily goes into the roast it is done.
However, you can't really overcook, so you can cook longer if
like. I then let the meat cool on rack or plate out of pot.
Once cool or cold I slice it with sharp knive and then place
the slices back into the pot with the water/juices mixture and
slowly rewarm it up before ready to serve.
(You probably can do this recipe in slow cooker, you just need
to open in order to turn meat)"

Zucchine/Egg Quiche

Zucchine/Egg Quiche by Traci

Ingredients: Several eggs
Shreded Zucchine
Garlic salt, and pepper
Grated Parmesean Cheese

Separate the egg yolks from the whites. Beat the egg whites
with electric beater so as to become foamy.
and frothy. Beat the egg yolks in separate bowl with a fork.
Add the garlic salt, pepper, and cheese into the bowl with the
egg yolks. In a small pan on stove top add some butter and
let melt on low/med heat.
Then add the sliced zucchine into the pan. Take the egg whites
and fold them into the egg yolk mixture and then add all of
that into the pan. Let it all cook for several minutes letting
the mixture in pan to get firm. Once done slide it out of pan
and enjoy."

Split Pea Soup

Split Pea Soup by Aimee

"http://southernfood.about.com/od/crockpotsoup/r/bl17c5.htm

Cook Time: 8 hours
Total Time: 8 hoursIngredients:
•1 (16 oz.) pkg. dried green split peas, rinsed
•1 meaty hambone, 2 ham hocks, or 2 cups diced ham (I like to
use boneless pork chops for a lower fat content)
•3 carrots, peeled and sliced
•1/2 cup chopped onion
•2 ribs of celery plus leaves, chopped
•1 or 2 cloves of garlic, minced
•1 bay leaf
•1/4 cup fresh parsley, chopped, or 2 teaspoons dried parsley
flakes
•1 tbsp. seasoned salt (or to taste)
•1/2 tsp. fresh pepper
•1 1/2 qts. hot water
Preparation:
Layer ingredients in slow cooker in the order given; pour in
water. Do not stir ingredients. Cover and cook on HIGH 4 to 5
hours or on low 8 to 10 hours until peas are very soft and ham
falls off bone. Remove bones and bay leaf. Mash peas to thicken
more, if desired. Serve garnished with croutons. Freezes well.
Serves 8."

Beefy vegetable barley soup

Beefy vegetable barley soup by Karina

(Betty Crocker Slow Cooker Meals)
1 1/2 lb beef stew meat
1 onion
1/2 cup uncooked pearl barley
2 cans (14 oz each) beef broth
1 cup water
1 teaspoon dried thyme leaves
1 teaspoon dried marjoram leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups Green Giant frozen mixed vegetables, thawed

1. Cut beef into bite-size pieces if desired. In 3 1/2- to 4-
quart slow cooker, mix all ingredients except vegetables.
2. Cover; cook on Low heat setting 8 to 10 hours.
3. Add vegetables. Increase heat setting to High. Cover; cook
20 to 30 minutes or until vegetables are cooked.

My version for pressure cooker:
I put all the ingredients into the cooker (including
vegetables), made sure there's enough water for the barley (1:4
barley/water ratio), wait for the pressure to go up and then
time it for 20 minutes. Let the pressure release naturally,
which takes about 20 more minutes. Done."

Overnight Cinnamon Rolls

Overnight Cinnamon Rolls by Kris (Good Eats on the Food Network)

Ingredients

Dough:

4 large egg yolks, room temperature
1 large whole egg, room temperature
2 ounces sugar, approximately 1/4 cup
3 ounces unsalted butter, melted, approximately 6 tablespoons
6 ounces buttermilk, room temperature
20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
1 package instant dry yeast, approximately 2 1/4 teaspoons
1 1/4 teaspoons kosher salt
Vegetable oil or cooking spray

Filling:

8 ounces light brown sugar, approximately 1 cup packed
1 tablespoon ground cinnamon
Pinch salt
3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons

Icing:

2 1/2 ounces cream cheese, softened, approximately 1/4 cup
3 tablespoons milk
5 1/2 ounces powdered sugar, approximately 1 1/2 cups
Directions

For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.
Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.
Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.
Preheat the oven to 350 degrees F.
When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.
While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.

Breakfast Casserole

Breakfast Casserole by Becca

12 slices of bread with crust cut off, buttered on 1 side
margarine
1 cup ham (or sausage... or both)
2 cups cheese
1 3/4 cup milk
3 eggs
Options: mushrooms, red peppers, tomatoes, cooked onions, etc.

Directions:
1. Butter one side of bread and place 6 slices buttered side down in a 9 x 13 pan
2. Spread out ham, optional add ins, and cheese
3. Arrange the other 6 slices with the buttered side up
4. Scramble eggs with milk and pour on top (I only use 1 1/2 cups milk if using watery add ins like tomatoes and mushrooms)
5. Bake at 375 for 30 minutes until top of bread is toasted. (My mom claims it is best if made the night ahead but I have cooked it right away and it tastes just fine.)

Zucchini Applesauce Pancakes

Zucchini Applesauce Pancakes by Beth

Add to the DRY mix: 1/2 C Unsweetened Applesauce and 1/2 C Shredded Zucchini.
Add WET ingredients (milk or buttermilk for a recipe/ water for a mix) until you get the right consistancy. It usually takes a little less than what the directions call for b/c of the moisture of the applesauce and shredded zucchini, so don't add all the wet at once.

Cook and serve w/ your favorite syrup and breakfast side dishes!

Coffee Cake

Coffee Cake by Heather

Cake:
1 box white cake mix
1 box instant vanilla pudding
6 or 8 oz. sour cream
1/2 C. oil
3 or 4 eggs

Topping:
1 C. sugar
1/2 to 2 tsp. cinnamon (as per taste)
1/2 tsp. cocoa

Beat together first 5 ingredients for 5 minutes and set aside.
Mix together the 4 topping ingredients. In a 9x13 inch or
bundt pan greased and floured, pour 1/2 of the batter. Put 1/2
of the topping on the batter, then the remainder of the batter
followed by remanider of topping. With a knife, cut through
teh mixture. Bake at 350 for 30 to 35 minutes.

zucchini Pancakes

Zucchini Pancakes by Cora

1 c. shredded zuke
3 T biscuit mix
1 egg
2 T shredded cheddar cheese
1/4 t. dried basil (optional)
1/8 t. salt
1/8 t. pepper

Place zuke in colander to drain, squeeze to remove excess liquid. Pat dry. In a small bowl, combine zuke, biscuit mix, egg, cheese, basil, salt and pepper. Spoon by 1/3 cupfuls onto large skillet or griddle coated with cooking spray. Cook over medium for 3-4 mins. on each side or until golden brown (2 servings).

Blackberry Syrup

Blackberry Syrup by Cora

4 cups blackberry juice
4 cups white sugar

Mix the blackberry juice and sugar, bring to a boil. Boil rapidly for 2 minutes. Skim off foam. Pour into HOT sterile jars or bottles.

This makes a thin syrup (like true maple syrup). If you want it slightly thicker, you can add a small amount of powdered pectin (less than half a 2 ounce box) to the cold syrup and sugar mixture.

Homemade Maple Syrup

Homemade Maple Syrup by Cora (allrecipes.com)

1 cup water
2 cup brown sugar
1 tablespoon maple flavored extract

Bring the water, white sugar, and brown sugar to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and stir in the maple extract; simmer 3 minutes longer.

***This recipe is very forgiving. I used vanilla extract instead of maple. If you want a milder taste try using half white sugar and half brown sugar.

Quick 'n Easy Carmel Rolls

Quick 'n Easy Carmel Rolls by Emilie Braatz

1/4 -1/2 Chopped Pecans
20-25 Frozen Dinner Rolls
1 Box Regular (cook and serve) Butterscotch Pudding mix
1/2 cup Brown sugar
1 tsp cinnamon
3/4 stick butter, melted

Grease tube pan. Sprinkle bottom with pecans. Place rolls tightly in one layer on bottom. In small bowl, combine pudding mix, brown sugar and cinnamon; distribute evenly over rolls. Sprinkle with melted butter. Cover* and let rise overnight. Bake at 350 for 30 minutes. Turn out immediately onto plate.

* If you use RHODES brand frozen rolls, they require you to cover the rolls tightly with plastic wrap instead of covering loosely with a towel, like most breads and rolls require. If you cover RHODES with a towel they will not rise.

Baked Three Cheese Egg Casserole

Baked Three Cheese Egg Casserole by Cora (cooksrecipes.com)

7 large eggs
1 cup milk
2 teaspoons granulated sugar
4 cups shredded Monterey Jack (1 pound)
4 ounces cream cheese, cubed
1 (16-ounce) container small curd cottage cheese
2/3 cup butter or margarine, melted
1/2 cup all-purpose flour
1 teaspoon baking powder

Preheat oven to 350°F (175°C). Grease a 3-quart casserole dish; set aside.
Beat together eggs, milk and sugar. Add cheeses and melted butter and mix well. Stir in flour and baking powder and pour into a prepared dish.
Bake for 45 to 50 minutes or until knife inserted in center comes out clean. Cut into squares and serve.
Makes 12 servings.

Note: May be prepared in advance and refrigerated, covered. If placed in oven directly from refrigerator, uncover and bake up to 60 minutes

Mountain Berry Cobbler

Mountain Berry Cobbler by Tara

melt one stick of butter in an 8x10 dish

mix together:
1c flour
1c sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/2 c milk
pour this on top of melted butter

heat 2 1/2 cups of fruit in the microwave (blackberries, apples, or peaches- any fruit you want for your cobbler)
pour fruit on top of batter

Bake 350 for 45-55 min

Spinach and Mushroom Manicotti

Spinach & Mushroom Manicotti by Emilie Braatz

1 box Manicotti
2Tbsp Extra virgin olive Oil
6 ox mushrooms, chopped
1 garlic clove, minced
1-6oz bag fresh spinach, chopped (or 1-10oz box frozen chopped spinach, thawed and well-drained)
2 eggs
1-15oz container ricotta cheese
1/3 cup chopped fresh basil leaves (about 5 tsp dried)
1 tsp salt
1- 26oz jar Barilla Italian Baking sauce (I use spaghetti sauce)
1/2 cup freshly grated Parmesan Cheese


Preheat Oven to 350*

cook Manicotti 7 accordinng to package directions; drain and rinse in cool water. Set aside.

Meanwhile heat oil in large skillet over medium heat. Add mushrooms and garlic; saute 5 minutes, stirring occasionally. Stir in spinach; continue cooking 5 minutes. Set aside to cool.

Beat eggs lightly in medium bowl. Stir in ricotta, basil and salt. Stir in mushroom mixture.

Spread 3/4 cup Italian Baking Sauce over bottom of 9x13- inch baking dish. Fill manicotti with mushroom mixture; place in dish. pour remaining sauce evenly over filled shells; sprinkle with cheese. Cover with Foil. Bake for 30 minutes. Uncover; continue baking 5-10 minutes or until cheese is melted. Makes 6 servings.

Spinach-Rice Casserole

Spinach-Rice Casserole by Edina
From: Better Homes and Gardens

Try a new comfort food--this easy meatless casserole is made with spinach, tofu, and rice.
Servings: Makes 4 servings.
Prep: 20 mins
Total: 50 mins

Ingredients

1 small onion, chopped (1/3 cup)
1 clove garlic, minced
1 tablespoon cooking oil
1 14-1/2-ounce can peeled Italian-style tomatoes, cut up
1 teaspoon dried oregano or basil, crushed
8-ounces tofu (fresh bean curd), drained
2 cups cooked brown rice
1 10-ounce package frozen chopped spinach, thawed and well drained
1/2 cup shredded Swiss cheese (2 ounces)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon sesame seed, toasted

Directions
1. In a large saucepan cook the onion and garlic in hot oil until onion is tender but not brown. Add undrained tomatoes, and oregano or basil. Bring to a boil; reduce heat. Simmer, uncovered, about 3 minutes.
2. Meanwhile, place tofu in a food processor bowl or blender container. Cover and process or blend until smooth. Add to tomato mixture. Stir in cooked rice, spinach, half of the Swiss cheese, the salt, and pepper.
3. Grease 4 individual casseroles or one 2-quart rectangular baking dish. Spoon mixture into casseroles. Bake, uncovered, in a 350 degree F oven for 30 to 40 minutes or until heated through. Sprinkle with remaining cheese and sesame seed. Makes 4 servings.

Nutrition Facts
Calories 301, Total Fat 12 g, Saturated Fat 4 g, Cholesterol 13 mg, Sodium 701 mg, Carbohydrate 36 g, Protein 15 g.
Percent Daily Values are based on a 2,000 calorie diet

Chicken With Toasted Couscous Salad

Chicken With Toasted Couscous Salad by Nancy (Saving Dinner by Leanne Ely)

3/4 pound couscous (whole wheat if available)
1/4 c. fresh lemon juice
1/4 c. fresh lime juice
1/4 c. olive oil, divided
2 TB fresh parsley, chopped
4 TB fresh cilantro, chopped
1/2 c. red onion, chopped
1 c. cherry tomatoes (I used grape), cut in half
Salt and pepper to taste
6 skinless, boneless chicken breast halves (skip if going veggie)
1/2 c. green onions, chopped (I skipped)

Cook couscous according to package directions. In a large bowl, mix the lemon juice, lime juice and 1/4 cup less 2 tablespoons of the olive oil together. Add couscous, parsley, cilantro, red onion, and tomatoes. Season with salt and pepper to taste. Chill while you prepare the chicken.
In skillet, heat the reserved 2 TB oil over medium-high heat. Cook chicken; add salt and pepper to taste. Cook chicken until browned, it needs to be cooked thoroughly. Slice the cooked chicken breast halves into strips. Place strips over the couscous salad and sprinkle with chopped green onio

Pumped Up Pumpkin Muffins

Pumped Up Pumpkin Muffins by Jen

3 1/2 c flour
3 c sugar (this can probably be reduced some)
2 t baking soda
1 t cinnamon
1 t nutmeg
1 1/2 t salt
4 eggs (beaten)
1 c (canola) oil
2/3 c water*
2 c mashed pumpkin
2 c peeled, grated zucchini
1-2 peeled, grated apples

Optional:
Chocolate chips

Sift together dry ingredients. In a separate bowl, combine eggs, oil, water,
pumpkin and mix well. Add to dry ingredients. Bake at 350 degrees for 18-20
minutes in a greased muffin pan. Bake mini muffins for approximately 10-13
minutes. Optional: Top each muffin with a few chocolate chips prior to
baking.

*because the zucchini and apple added water, I waited until the batter was
mixed then added water to thin the batter some. It was probably closer to
1/3 cup--batter should be somewhat thick, like between brownie and cake
batter

Tofu Pesto Pasta

Tofu Pesto Pasta by Cora (AllRecipes)
Ingredients

1 pound tri-colored spiral pasta
1/4 cup olive oil
1.5 cups milk
1 (1.2 ounce) package creamy pesto sauce mix
2 tablespoons olive oil
1 (16 ounce) package firm tofu, drained and cubed salt and pepper to taste
8oz fresh mushrooms, coarsely chopped
1 cup sliced black olives
1/2 cup chopped onions
1 tablespoon capers
1/4 cup grated Parmesan cheese

Directions

Bring a large pot of lightly salted water to a boil. Stir in spiral pasta, and cook for 8 to 10 minutes or until al dente; drain.

In a medium bowl, blend 1/4 cup olive oil, milk, and pesto sauce mix.
Heat 2 tablespoons olive oil in a medium skillet over medium heat. Place tofu in the skillet, and season with salt and pepper. Cook and stir until evenly browned. Remove from heat, and drain on paper towels.

Place mushrooms and onions into the skillet, and cook about 5 minutes. Stir in the olives, capers, and 2 tablespoons Parmesan cheese. Mix in the tofu and pesto sauce. Continue cooking about 5 minutes before serving over the rotini. Top with remaining Parmesan cheese and basil.

Raspberry Chicken Salad

Raspberry-Chicken Salad by Heather

6 Cups bite-size mixed salad greens
2 Cups cut-up cooked chicken breast
1 Cup fresh raspberries
1/3 Cup thinly slice celery
Freshly ground pepper, if desired

Raspberry Dressing
1 Cup plain fat-free yogurt
1/2 Cup fresh raspberries*
1 Tbsp. raspberry or red wine vinegar
2 tsp. sugar

* Frozen unsweetened raspberries can be substitues for the fresh raspberries in the dressing.

Feta and Spinach Dip

Feta and Spinach Dip by Jen

4 c spinach, fresh, chopped (I used frozen)
1/2 c light cream cheese
1/2 c fat free sour cream
1/2 crumbled feta cheese
1/4 c green onions, fresh, minced
2 tsp fresh lemon juice
1/4 tsp black pepper
1/4 tsp salt, or to taste

Place spinach in a small saucepan with 2 c water. Bring to boil over high
heat and cook for one minute. Drain well. Note: No need to cook frozen
spinach. Just defrost and drain.

Mix all ingredients except salt. Taste dip and add salt if desired.

Easy Spinach Cheese Bake

Easy Spinach Cheese Bake by Emilie

1 16 oz container Cottage Cheese
1 10 oz pkg Frozen chopped spinach, thawed & drained
1 cp shredded low moisture mozzerella cheese
1/2 cup real bacon bits
1/2 cup sliced green onions
4 eggs, beaten

Mix all ingredients together. Pour into a greased 9 in pie
plate. Bake at 350 degrees for 40 minutes. (30 mins for 9X13
pan).

**For the playdate, I used mushrooms instead of bacon bits and
walla walla sweet onion instead of green onions because I
didn't have those items. I have also in the past added more
cheese and substituted different things such as ham or chicken
depending on what I have at that time. Enjoy!"

Fresh Strawberries

Recipe for fresh strawberries by Beth (I always wondered how you made these:-)

Rinse and serve.
*optional* Cut off green leaves before serving.

Great with champagne or chocolate!!

Coleslaw

Coleslaw by Cora

2 packages of coleslaw mix (in the produce section)
1/2 carrots grated
1 small onion chopped
1/4 cup Sour Cream
1/4 cup Buttermilk
1/2 cup Mayo
1 Tb Sugar
1 Tb Rice Wine Vinegar
1/2 teaspoon white wine vinegar
salt and pepper to taste

In a large mixing bowl combine coleslaw mix, carrots and onion. In a separate bowl combine sour cream, buttermilk, mayo, sugar, rice wine vinegar, white wine vinegar, salt and pepper. Mix until smooth and then stir into the coleslaw mix. Cover and put into the refridgerator for a couple hours.

Potato Salad

Potato Salad by Tammy

"Yield: 12 servings (serving size: 3/4 cup)


Ingredients
Dressing:
1/4 cup seasoned rice vinegar
2 tablespoons canola oil (I used Olive Oil)
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Salad:
5 cups cubed red potato (about 2 pounds)
1/2 teaspoon salt
1 cup chopped peeled cucumber (I used celery in mine)
3/4 cup sliced grape or cherry tomatoes
3/4 cup chopped green bell pepper
1/2 cup chopped orange bell pepper
1/4 cup chopped green onions
1 (2 1/4-ounce) can sliced ripe olives, drained

Preparation
1. To prepare dressing, combine first 4 ingredients in a large
bowl; stir with a whisk.

2. To prepare salad, place potato and 1/2 teaspoon salt in a
medium saucepan. Cover with water to 2 inches above potato;
bring to a boil. Reduce heat, and simmer 8 minutes or until
tender; drain.

3. Add potato to dressing in bowl, tossing gently to coat; let
stand 15 minutes. Stir in cucumber and remaining ingredients;
toss well. Cover and chill.

Nutritional Information
Calories:90 (28% from fat)
Fat:2.8g (sat 0.2g,mono 1.6g,poly 0.8g)
Protein:1.8g
Carbohydrate:14.9g
Fiber:2g
Cholesterol:0.0mg
Iron:0.9mg
Sodium:295mg
Calcium:19mg"

Hamburger pie

Hamburger Pie by Cora

1 lb ground beef
2 or 3 cans minestrone soup (condensed)
1 can kidney beans
frozen or canned peas, corn, Green beans (whatever extra vegetables you like)
Drop biscuits (follow the recipe on the back of your Bisquick box)

This recipe is one that my Mom taught me to make. It is very flexible so alter it depending on how you like it. For instance I like it moist so I add three cans of soup but my Mom only adds 2 cans. I always add extra vegetables. It all depends on what I have on hand.

Directions
1. Brown the ground beef in a large frying pan.
2. Add the minestrone soup, kidney beans and vegetables. Cook until well heated.
3. Meanwhile make the drop biscuit recipe following the back of the box.
4. Transfer meat mixture to a baking dish.
5. Spoon drop biscuits on top and bake according to the drop biscuit recipe (all you need to do is cook the biscuits the mixture is done).

Spinach Rice Casserole

Spinach RIce Casserole by Cora

1 cup chopped onion
1 teaspoon olive or canola oil
1 1/2 cups uncooked long grain rice
4 cups chicken broth
1 (10 ounce) package fresh spinach, torn
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded Parmesan cheese or cheddar cheese

Directions
In a large saucepan, saute onion in oil until tender. Add rice; cook and stir for 2 minutes. Add broth and water; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the spinach, salt and pepper; cook until spinach is wilted.
Transfer to a 2-qt. baking dish coated with nonstick cooking spray. Sprinkle with Parmesan cheese. Cover and bake at 375 degrees F for 20-25 minutes or until rice is tender. (Last night I added chicken and mushrooms before adding the rice and it turned into a great main course)

Taco Bake

Taco Bake by Heather

1 lb. ground beef
1/2 C. chopped onion
1 envelope taco seasoning
1-15 oz. can tomato sauce
1-15 oz. can corn, drained
2 C. shredded cheddar cheese
1 Jiffy corn muffin mix

Cook beef and onion until brown & drain. Spoon into an
ungreased 9x13 dish. Stir in taco mix, tomato sauce, and
corn. Sprinkle with cheese. Make Jiffy mix according to
directions and pour over beef mixture. Bake at 350 degrees
until golden brown - appox. 35 min. Serve with sour cream,
chopped tomato, adn shredded lettuce if desired.
*Substitute for Jiffy Mix: 2 C. Bisquick, 1 C. milk, & 2 eggs

Tuna Fish Casserole by Beth

3 Cups dry egg noodles
1 Cup frozen peas
1 Can tuna fish
1 Can Cream of Mushroom Soup
3/4 Cup Milk

Grated Cheese
Potato Chips (crushed)

Boil noodles until almost cooked through
Add peas to boiling noodles 2-3 minutes before finished cooking
Drain noodles and peas
Add tuna, soup and milk, stir and pour into casserole dish or 8x8 baking pan

Cover with cheese
Put crushed Potato Chips on top of cheese

Bake 350 for 30 minutes

Chicken Tortilla Casserole

Chicken Tortilla Casserole by Jen

2-3 baked chicken breasts
1 can chopped green chiles
1 large onion, finely chopped (I use about ½ onion because
otherwise it’s a little oniony)
1 can cream of chicken (or celery) soup
½ can evaporated milk
1 lb. cheddar cheese
1 lb. Monterey Jack cheese
Pace Picante Sauce
Black olives (optional)

Directions
Shred baked chicken. Cut tortillas in half. Mix soup,
evaporated milk and Pace Picante Sauce in bowl to taste. Spread
some salsa on bottom of a small casserole pan. Layer tortillas,
chicken, onions, chiles, olives (if used), soup mixture, and
cheese. Repeat layering, finishing with chees eon top.

Bake at 350 degrees uncovered for approximately one hour or
until cheese is bubbly. Let stand 15 minutes before serving.

Note: I actually mix the chicken, onions, chiles and soup
mixture together rather than layering everything. I also
sautéed the onions to soften them up because in the past they
have still been crunchy even after baking for an hour. Oh, and
I used pepper jack cheese in the casserole yesterday which gave
it a little kick.,"

Cheesy Hash Brown Casserole

Cheesy Hash Brown Casserole by Amy Shadd

2 lb frozen hash browns (shredded style)
1 stick butter (1/2 cup), melted
1 can cream of chicken soup
1 pint sour cream
1/2 cup diced onion
2 cups cheddar cheese, grated
1 tsp salt
1/2 tsp pepper

Preheat oven to 350 & spray an 11 X 14 baking dish with cooking spray
Mix all of the ingredients together in a large bowl, then pour into pan and bake for 45 - 55 min, until golden brown on top (I put mine under the broiler for a few minutes at the end, just to crisp up the top a little more).

Beef, Cheese, and Noodle Bake

Beef, Cheese, and Noodle Bake by Cora (found on MyRecipes.com)

Ingredients

1 (8-ounce) package small elbow macaroni
Cooking spray
1 cup prechopped onion
1 cup preshredded carrot
2 teaspoons bottled minced garlic
1 pound lean ground sirloin
1 cup tomato sauce
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 cup fat-free milk
2 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
1 1/2 cups (6 ounces) 2% reduced-fat shredded sharp cheddar cheese (such as Cracker Barrel), divided

Directions
Preheat oven to 350°.

Cook pasta according to the package directions, omitting salt and fat; drain. Lightly coat pasta with cooking spray.

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and carrot, and sauté 4 minutes. Add garlic; sauté 1 minute. Add ground beef; cook 5 minutes or until browned, stirring to crumble. Add tomato sauce, 1/2 teaspoon salt and pepper. Cook for 2 minutes or until most of liquid evaporates.

Add pasta to beef mixture in pan, stirring to combine. Spoon pasta mixture into an 11 x 7-inch baking dish coated with cooking spray.

Place milk, flour, nutmeg, and remaining 1/2 teaspoon salt in a medium saucepan; stir with a whisk until blended. Cook over medium heat 2 minutes or until thickened, stirring constantly with a whisk. Add 1 cup cheese, stirring until smooth. Pour cheese mixture over pasta mixture; stir. Top evenly with remaining 1/2 cup cheese. Bake at 350° for 20 minutes or until lightly browned. Let stand 5 minutes before serving.

White Chicken Chili

White Chicken Chili by Amy S.

1 large onion
4 cloves garlic
5 chicken breasts - cut into bite-sized pieces

2 cans white beans
1 can kidney bean
1 can black bean
1 can chopped green chili
2 cups or 1 can corn
32 oz chicken broth

1 tsp cumin, oregano, chili powder, red pepper flakes
1 lime juiced
1/2 bunch cilantro

Sauté the onion and the chicken in a pan.

Then place everything into the crock pot. I added cilantro 10 minutes before serving.

Chicken Enchilada

Recipe will be posted soon.

Pork Carnitas

Pork Carnitas by Heather
3 tsp. salt
3 tsp. garlic powder
3 tsp. ground cumin
1 ½ tsp. crumbled dried oregano
1 ½ tsp. ground coriander
½ tsp. cinnamon
1 (2-3 lb.) boneless pork should roast
2 bay leaves
2 C. chicken broth

1. Mix together salt, garlic powder, cumin, oregano, coriander,
and cinnamon in a bowl. Coat pork with the spice mixture. Place
the bay leaves in the bottom of a slow cooker and place the
pork on top. Pour the chicken broth around the sides of the
pork, being careful not to rinse off the spice mixture.

2. Cover and cook on Low until the pork shreds easily with a
fork, about 10 hours. Turn the meat after it has cooked for 5
hours. When the pork is tender, remove from slow cooker, and
shred with two forks. Use cooking liquid as needed to moisten
the meat."

Healthy Banana Blueberry Muffins

Healthy Banana Blueberry Muffins by Cora (from Allrecipes.com)

Ingredients
2 cups whole wheat flour
1/3 cup brown sugar
1/2 teaspoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 cups mashed bananas
2 egg
3 Tablespoons Butter (optional)
1 teaspoon vanilla extract
1 cup fresh blueberries

Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup muffin pan.

In a large bowl, mix the whole wheat flour, brown sugar, cinnamon, baking powder, and baking soda. In a separate bowl, mix the bananas, egg whites, butter (the original recipe does not include butter. I haven't made them without butter but I think I will try next time), and vanilla extract.

Mix the banana mixture into the flour mixture until smooth. Fold in the blueberries. Spoon the batter into the prepared muffin pan.

Bake 16 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.

Kale Soup

Kale Soup
By Amy Thomas (modified from Rachael Ray)

1 Tbl olive oil
12 to 16 oz of precooked chicken sausage, any flavor (or any
sausage you like) cut crosswise
Two15 oz cans of white beans (northern white or cannellini)
drained and rinsed
2 garlic cloves chopped
2 quarts of chicken broth
1 bay leaf
1 bunch of kale, leaves stripped of stems and coarsely chopped
Parmesan cheese for garnish

Heat olive oil in large pot over medium-high heat. Add sausage
and cook, stirring occasionally, until browned, about 6
minutes. Add the beans and garlic and cook for about a
minute. Add the chicken broth, bay leaf, and kale and bring to
a boil, then reduce the heat to medium-low and cook, covered,
for 10 minutes. Discard the bay leaf. Serve with a sprinkle
of parmesan.

Baked Penne & Smoked Sausage

Baked Penne & Smoked Sausage by Heather

1 (16 oz) pkg. smoked sausage
1 (10.75 oz) can cream of celery soup
1 ½ C. milk
4 C. cooked penne pasta (2 ½ C. uncooked)
1 C. shredded mozzarella cheese
1 ½ C. French fried onions
1 C. frozen peas

1.Preheat oven to 375. Cut sausage into 1/4 inch slices and
brown in skillet. Drain.
2.Combine soup & milk in 3 qt. casserole. Stir in pasta,
sausage, ½ C. cheese, ½ C. onions, & peas.
3.Bake 30 min. Top with remaining cheese and onions. Bake 3
min.

Anytime Egg Casserole

Anytime egg casserole by Edina

You can make this any time using whatever you have in the fridge. I always have eggs and hash brown potatoes, so that’s the base. I just add the veggies. It’s never the same and it’s never boring. I make it in advance these days and we eat it after a few days. Still good.

Ingredients
3 slices of bacon (could be more, you can also add diced ham)
¼ medium onion chopped (~1/2 cup )
2 chopped red peppers (could be anything else: zuccini, green bell peppers, mushroom, whatever you have at home)
½ package frozen spinach, thawed ( I squeeze the water out of the spinach)
1 can wax beans ( can be anything else. I use yellow beans because my husband thinks he doesn’t like green beans, and the yellow beans are milder in taste)
5 eggs
1/2 cup milk
4 cups package frozen hash brown potatoes, thawed (~1/2 package)
1 cup shredded Cheddar cheese ( I used extra sharp)
2 gloves of garlic
1/2 teaspoon salt
1/2 teaspoon pepper


Directions
1.In a large skillet, cook bacon over medium heat until crisp. In same skillet, saute the onion and green pepper in drippings until tender; remove with a slotted spoon.
2.In a large bowl, whisk the eggs and milk. Stir in hash browns, cheese, salt, and pepper.
3.Mix the veggie mixture together and the eggs mixture together.
4.Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 35-45 minutes or until a knife inserted near the center comes out clean.

Chicken Divan

Chicken Divan by Cora

"This recipe can be altered in many ways. Sometimes I make more of the sauce and we have it over pasta instead of rice. Sometimes I reduce the amount of sauce if it is a stand alone meal. I have subbed out the broccoli and used a mixed vegetable or even just mushrooms."

3 Tablespoons of butter or margerine
4.5 Tablespoons flour
3 teaspoons of chicken instant bouillon
3 cups skim or lowfat milk
1/3 cup mayonaise
1.5 Tablespoons of parmesan cheese (does not have to be fresh)
1 (16 oz) pkg of broccoli florets
3 cups cubed cooked chiken breast
1/3 cup dried bread crumbs

Heat oven to 350F. Melt butter in medium saucepan. Stir in flour and bouillon. Gradually stir in milk; cook until mixture thickens and boils, stirring constantly. Whisk in mayonaise and parmesan cheese. Stir until well blended. set aside.

Arrange broccoli in ungreased 2 quart baking dish. Arrange chicken on top. Pour sauce mixture over the chicken and broccoli. Sprinkle bread crumbs on top. Bake uncovered at 350F for 25-35 minutes until thoroughly heated. Can be served over rice or pasta. Makes 6 servings.

Italian Lettuce Cups

Italian Lettuce Cups by Ashlei

Ingredients
3-4 chicken breasts, chopped or 1-2 rotisserie chickens, shredded
2 cups red and yellow bell peppers, coarsely chopped
1 1/4 cups paper-thin slices red onion
3/4 cup chopped fresh Italian Parsley leaves
3/4 cup slivered almonds, toasted
1 1/2 cups (about) Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
Butter lettuce leaves
1 (4-ounce) piece Parmesan, shaved with vegetable peeler, or already shredded

Directions
Toss the chicken, bell peppers, onion, parsley, and almonds in a large bowl with enough vinaigrette to moisten. Season the chicken salad with salt and pepper, to taste. Arrange lettuce on platter and spoon the chicken salad into the lettuce cups. Drizzle more vinaigrette over the salads. Sprinkle with the Parmesan and serve.

Red Wine Vinaigrette:
1 cup olive oil
1/4 cup red wine vinegar
Black pepper to taste"

Hearty Beef and Veggie Soup

Hearty Beef and Veggie Soup by Janelle

My Mom used to serve this soup with homemade, buttered biscuits on cold, Winter nights. We also used to top our bowls with sour cream, but that's optional. This is a very forgiving recipe as you can add or skip as many ingredients as you like. Just don’t skip the “Better Than Bouillon” brand consume or you’ll be sorry!
1 large, diced onion
4 large, chopped carrots
4 medium, chopped potatoes
4 stalks, chopped celery
1 Lb. ground beef
4 Tbsp. (heaping) “Better Than Bouillon” brand beef consume
1 can diced tomatoes or equivalent fresh tomatoes
1 can green beans
1 can pinto or kidney beans (optional)
sour cream (optional)
water

Brown beef in large pot. Add remaining ingredients and cover with water. Boil for about 1 hour or until ingredients are cooked. Season to taste. Place in bowls with a dollop of sour cream on top (optional)."