Soyhu Chicken

Soyhu Chicken
From Lisa L.

1 and 1/2 cups soy sauce, 

1/2 cup water, 

1 cup white sugar, 

1 cup brown sugar, 

diced onions, 

couple of shakes of ginger powder (optional), 

and sesame seeds (optional). 

Whisk all ingredients together in a big pot. Add 1 family pack of chicken thighs, I like to take the skins off. Add to pot. Bring to a boil, then let simmer on medium low for 45-60 minutes. Server over sticky (calrose) rice. Enjoy!

World's Best Clam Chowder

World's Best Clam Chowder
From Lisa L.

1 onion chopped

1 cup celery sliced, 

1 grated carrot, 

2 cups potatoes, peeled and diced. 

2 cans clams (6 oz.), 

1 1/2 tsp. salt, 

3/4 cup butter, 

3/4 cup flour, 

1 quart half & halr, 

1/4 tsp. pepper, 

1/4 tsp. dillweed (optional) 

1/2 tsp. sugar, 

2 tbs. red wine vinegar.

Mix onions, potatoes, celery, grated carrots, and salt in 2 qt. saucepan. Open clams and drain the liquid over the veggies. Pour in enough water to generously cover the veggies and clam juice. Bring to a boil and cover, reduce heat and simmer for 15 minutes. In a large pot, melt butter over low heat. Add the flour and mix with a whisk to produce a smooth paste. Slowly add the half & half and cook over medium heat until thick and smooth, whisking frequently. Turn off heat when it starts to bubble. When the veggies are done, add entire contents to the large pot. Add remaining ingredients and heat throught, but do not boil. Enjoy!

Easy Cheese Cake

Easy Cheese Cake

From Lisa L.

1 1/2 box cream cheese
3/4 cup sugar
3 eggs - beat in one at a time
1 tbs. vanilla

Mix ingredients above and pour into a graham cracker crust. Bake 45 minutes - 1 hour at 350 degrees. Let cool and serve with your favorite topping.

Cabbage Salad

Cabbage salad
From Allie M.

1 head cabbage, chopped thinly
1 bunch green onions
1 can (9.5oz) cashews, halves and pieces
1/2 C. - 3/4 C. toasted sesame seeds
1 pkg. ramen noodles chicken flavor
dressing:
3/4 C. vegetable oil
3 Tbl. sugar
4 1/2 tsp. vinegar
3/4 tsp. salt
3/4 tsp. pepper
3/4 of ramen chicken flavor seasoning packet

Combine cabbage and green onions then chill. Combine all ingredients of dressing then chill. Right before serving add rest of ingredients, break up dry ramen noodles till little pieces and toss then add dressing and toss.

Chicken Enchiladas

Chicken Enchiladas
From Megan B. and Marci S.
(This is from Better Homes and Garden Cookbook, 1989 Edition.)

8 flour tortillas
1/2 cup chopped onion
4 cloves garlic, minced
1 tsp ground coriander
1/4 tsp pepper
2 Tbsp butter
3 Tbsp all-purpose flour
1 8-ounce carton sour cream
2 cups chicken broth
1 4-ounce can diced green chili peppers, drained
1 cup shredded cheese
3 cups chopped chicken (or turkey)

Directions
For sauce, in a saucepan cook onion, garlic, coriander, and pepper in butter til onion is tender. Stir flour into sour cream; add to onion mixture. Stir in broth and diced chili peppers all at once. Cook and stir until thickened and bubbly. Remove from heat, stir in 1/2 cup cheese.

For filling, stir 1 cup of sauce into chicken. Place about 1/2 cup filling on each tortilla, spread around and roll up. Arrange rolls seam side down in a lightly greased 13x 9 baking dish. Top with remaining sauce. Bake, covered, in a 350 degree oven about 35 minutes or until heated through.

Sprinkle with remaining cheese. Bake, uncovered, about five minutes more until cheese melts. Can sprinkle with olives, tomatoes and green onions. Let stand 10 minutes

Chicken Puffs

Chicken Puffs
From Katie M.

30 Pillsbury Buttermilk Biscuits
5 chicken breasts boiled and shredded
½ cup butter
1- 8 ounce package of cream cheese
1- 7 oz can of mushroom slices (drained)
1 tsp. black pepper
½ melted butter
1 cup of herbed bread crumbs

On your counter, flatten out biscuits.

Mix filling:
The shredded chicken, butter, cream cheese, mushrooms, and pepper.

Put spoonful size amounts of filling onto each flattened biscuit. Close biscuit up around the filling and then take it and dip it into melted butter first and then the herbed bread crumbs. Put them in large baking pan and cook for 20-25 minutes at 350.

I top my chicken puffs with chicken gravy and usually serve them with broccoli and jello.

White Sauce Enchiladas

White Sauce Enchiladas
From Katie M.

Boil 5 or 6 chicken breasts and shred.

Sautee: 1 bunch of green onions, ½ yellow pepper diced, ½ red pepper diced (For me, these are optional. If I am feeling lazy, then I don’t use them.)

Shredded cheddar (or whatever type of cheese you like)

White sauce: (I usually double it for a 9x13 pan)
¼ c butter
¼ flour

-melt butter and stir in flour until smooth

-add 2 cups of chicken broth and boil to thicken

-take off of heat and stir in 1 cup of sour cream and 4 oz green chiles

How to assemble enchiladas:

-Pour some of the white sauce on the bottom of a 9x13 pan (just enough to cover the bottom of pan)

-On your counter or cutting board, start with a tortilla

-Spread refried beans in a line down the middle of your tortilla

-Put some chicken on top of beans

-Put some of your sautéed veggies on top of chicken

-Sprinkle cheese on top

-Roll tortilla together (burrito style) and put into 9x13

-I usually put 8 in a 9x13 pan

-Then after you have assembled your enchiladas and have them in the pan, pour the rest of the white sauce on top to cover them. Sprinkle remaining cheese on top. Cook for 30 minutes at 350.

These are very filling. I usually serve them with some Spanish rice and cut up fruit.

Fajitas

Fajitas (Adapted from Heart Healthy and Delicious Magazine)
From Katie M.

Marinade:
1/4 c cooking oil
1/4 c vinegar
4 cloves of garlic minced
1 fresh jalepeno pepper, seeded and finely chopped
2 tsp. dried oregeno
2 tsp. seasoned salt
1tsp. ground cumin
2 lb of chicken breasts, skinned, boned, and cut into thin 3-inch strips

Veggies:
1 red pepper cut into strips
1 green pepper cut into strips
1 yellow pepper cut into strips
1 red onion cut into thin wedges

Guacamole:
2 large ripe avocados
2 Tbsp. of finely chopped red onion
1 or 2 fresh seeded jalapeno peppers, finely chopped
1 or 2 cloves of garlic minced
1 or 2 Tbsp of lime juice
½ tsp. salt

Mix all together.
Mix marinade. Have chicken in one bowl and veggies in another. Pour ½ the marinade on the chicken and ½ on the veggies. I like to marinade over night.

Sautee your veggies to desired amount. In a large skillet cook your chicken about 3 minutes on high, or until no longer pink.

What we usually put on our fajitas:

The chicken, veggies, cheese, guacamole, sour cream, and salsa. I also like to have refried beans, Mexican rice, and cornbread.

Cheeseburger Soup

Cheeseburger Soup

From Wendy W.

½ lb. ground beef
¾ cup chopped onion
¾ cup shredded carrot
¾ cup sliced celery
1 tsp. dried basil
1 tsp. dried parsley flakes
4 Tbs. butter
3-4 cups chicken broth
4 cups diced potatoes
¾ tsp. salt
¼ tsp. pepper
¼ cup flour
1 ½ cups milk
8 oz. American cheese (Velveeta), cubed
¼ cup sour cream

Cook the ground beef, onion, carrot and celery together in large saucepan until beef is thoroughly cooked. Drain fat and then add basil, parsley, butter, chicken broth, potatoes, salt, and pepper. Cook until potatoes are tender. Mix the flour and milk in a separate bowl and then add to soup. Bring soup to a boil to thicken. Turn heat down to low and add cheese and sour cream. Stir until cheese is melted, being careful not to let the soup boil again.

Mexican Bubble Pizza

Mexican Bubble Pizza

From Wendy W.

1-1 ½ lbs. lean ground beef
¾ cups water
1 pkg. taco seasoning mix
1 (10 oz.) can tomato soup
1 can Pillsbury Grands biscuits
2 cups shredded cheese
2 cups lettuce
1 cup salsa
Sour cream
2 tomatoes, diced
1 can sliced olives, drained
3 green onions, sliced

Heat oven to 375⁰. Brown ground beef in large skillet over medium-high heat for 8-10 minutes, or until thoroughly cooked, stirring frequently. Drain. Add taco seasoning mix, water, and soup; mix well. Bring to a boil. Reduce heat to low; simmer 3 minutes. Remove from heat. Separate dough into 8 biscuits. Cut each biscuit into 8 pieces. Add pieces to ground beef mixture; stir gently. Spoon mixture into ungreased 9x13 pan. Bake at 375⁰ for 18-23 minutes or until sauce is bubbly and biscuits are golden brown. Remove from oven. Sprinkle with cheese. Return to oven; bake an additional 8-10 minutes or until cheese is bubbly. To serve, cut pizza into 8 squares. Top each serving with lettuce, tomatoes, salsa, olives, sour cream, and onions.

Sweet and Sour Chicken

Sweet and Sour Chicken
From Wendy W.

3-4 chicken breasts, cut into chunks
Cornstarch
Beaten egg
Oil

Roll chicken in cornstarch, then dip in beaten egg. Heat oil over medium heat and fry chicken in oil until golden brown on both sides. Drain on paper towels, then place in a 9x13 pan.


Sauce:
2-3 Tbs. cornstarch
2 cups sugar
1 cup ketchup
2 cups water
2 Tbs. soy sauce
1 cup white vinegar


Mix all sauce ingredients in large saucepan. Bring to a boil and cook until thickened. Pour sauce over chicken and bake at 350⁰ for 1 hour.

Bow Tie and Sausage

Bow Tie and Sausage
From Laney N.

12 oz bowtie pasta
2 tb oil
1 lb sausage
1/2 tsp salt
1/2 C onions
3 garlic cloves ( i use the freeze dried ones)
2 -14oz cans diced tomatoes (with Italian spices) but all kinds work
1 1/2 C whipping cream
parmesan cheese

Heat oil and fry sausage, add onions and garlic until tender, add drained tomatoes, salt and cream. Simmer until it thickens(about 20-30 minutes) cook bowtie pasta and then add to sausage. Sprinkle with parmesan cheese and serve.

French Bread

French Bread
From Laney N.

3 C warm water
2 tb yeast
2 tb sugar
2 tb oil
1 tb salt
7 1/2 - 8 C flour

Let rise - punch down by hand - divide into two parts - roll out and then roll up like a jelly roll - rise again to double size - cut slits in top
Bake at 375 for 30 minutes

German Pancakes

German Pancakes
From Laney N.

3/4 Cuber butter
6 eggs
1 C flour
1 C milk
1/2 tsp salt

Put butter in 9*13 pan and melt in oven at 425. Mix all other ingredients. Pour into melted butter. Bake 20-25 minutes
Serve with syrup, powdered sugar, fresh fruit or whatever you like on your pancakes

Chocolate Cake

Chocolate Cake
From Laney N.

2 C sugar
3/4 C shortening
3 eggs
1C buttermilk
2 tsp vanilla
2 1/2 C flour
1/2 C cocoa
2 tsp soda
1 tsp salt
1 C warm water

Mix together - Bake at 350 35-40 minutes

Ganache

Ganache
From Amy K.

1/2 cup cream
1 cup chocolate chips

Heat cream in a sauce pan until it starts to bubble. Pour hot cream over the chocolate chips in a bowl. Whisk together until smooth and shiny. Pour over the cake.

Darn Good Chocolate Cake

Darn Good Chocolate Cake
From Amy K.

1 package devils food cake mix
1 package instant chocolate pudding
2 cups sour cream
1 cup melted butter
5 eggs
1 tsp vanilla extract
2 cups semisweet chocolate chips

Preheat oven to 350 degrees. Grease a bundt pan. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and vanilla. Beat on low speed until blended. Scrape bowl and beat two minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan. Bake for 60-65 minuted. Take it out even if it looks moist and fudgey (it is supposed to look that way). Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Once cool, cover with chocolate ganache.

Yummy Mexican Chicken

Yummy Mexican Chicken
From Amy K.

4 chicken breasts, thawed
1 small bottle (12 oz) of Kraft Zesty Italian dressing
1 T chili powder
1 T cumin
1 clove of garlic, minced

Put all ingredients in a crock pot. Cook on high for three hours. Shred chicken and cook for another hour. This makes a yummy chicken for tacos, quesadillas, burritos, enchiladas, etc.

Pizza Sauce

Pizza Sauce
From Amy K.

1 cup tomato puree (not sauce!)
1/4 tsp basil
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp salt
2 tsp Parmesan cheese

Mix all ingredients very well. This makes enough sauce for 1 large pizza or one loaf of French bread. Add pizza toppings and mozzarella cheese. Bake at 350 for 10 minutes or until cheese is melted.

Chicken Curry

Chicken Curry
From Amy K. and Amy H.

1/4 cup melted margarine
1/2 cup honey
1/4 cup mustard (whatever kind you like)
1 tsp salt
1 tsp curry powder
2 lbs chicken

Mix all ingredients except chicken. Add chicken (I use boneless, skinless breasts and cut them into pieces) and coat thoroughly in sauce. Put in baking dish (I usually mix it all up in the dish I am going to bake it in). Bake at 375 degrees uncovered for 30 minutes or until chicken is cooked through. Serve with rice.

Creamy Fettuccine Toss

Creamy Fettuccine Toss--our version of Alfredo
From Janae J.

1/4c margarine
1T flour
2t chicken bouillon
3/4t dried basil leaves
1/4t garlic powder
1/8t pepper
1c. evaporated milk (nonfat or 2%)
1c milk
1/4c grated parmesan cheese
16oz noodles (we like fettuccine, penne, or rotini)

Melt margarine in saucepan. Add flour, bouillon, basil, garlic powder, pepper and combine over medium heat. Add milks and whisk. Cook until sauce thickens. Remove from heat and stir in cheese. Add to noodles.

Add ins: my favorite is chicken, wilted spinach, diced fresh tomatoes, and toasted pine nuts. You can also do bacon, crumbled cooked salmon, or shrimp. You can cook the sauce while the noodle water is put on to boil and the chicken is defrosting--and have it all made in 20 minutes.

FHE Bars

FHE bars--easy, for the peanut butter/chocolate lover
From Janae J.

1/2c butter
1/2c brown sugar
1/2c sugar
1 egg
1/3c peanut butter
1/2t baking soda
1/2t salt
1c flour
1c rolled oats
1c choc chips (or butterscotch)

Icing:
1/2c powdered sugar
2T peanut butter
2T milk
Preheat oven to 350. Cream butter and sugars. Add egg and PB. Mix. Add dry ingredients. Press into 9x13 pan. Sprinkle top with chips. Bake 25 minutes until sides start to brown. Remove and drizzle with icing. Cool completely to set. Cut into bars.

Macadokshas Cake

Macadokshas Cake--this is kind of like texas sheet cake but super moist and with a hint of cinnamon
From Janae J.

1c. margarine
3T cocoa
1c. water
1/2c. buttermilk
2 eggs, well beaten
1t. soda
1t. vanilla
1t. cinnamon

Bring margarine, cocoa, and water to a boil in a small saucepan and cool. Combine with all other ingredients and mix. Then add 2c. flour and 2c. sugar. Mix. Pour in cookie sheet. Bake at 350 for 20-24 minutes. Cool.
Frosting:
1/2c. margarine
3T cocoa
6T milk
Heat in a saucepan. Do not boil. Add 3c powdered sugar, 1t. vanilla, and 1/2c nuts (opt). Pour over semi-cooled cake.

The Most Amazing Chili

Chili
From Jamie S. and Megan B.

**I'll just say that regardless of how the ingredients below may sound, this is definitely chili. This is not taco soup!

Ingredients
1 can chicken broth
1 lb ground beef
1 lb pork sausage (or more beef)
1 lb shredded chicken (Jamie uses rotisserie, I shred three cooked chicken breasts)
3 cans "ranch style" beans
1 C sweet corn (frozen)
2 26 oz jars of salsa (Jamie recommends Sam's Choice (Walmart) black bean and corn, and garlic and lime. I now make it with one each of those two.)
1/4 - 1 cup sugar (I use brown)

Directions
Brown beef and sausage and cook chicken. Mix all ingredients well, simmer in crock pot on low for appromixtely 8 hours.

*If you use the crock pot to mix in, add wet ingredients first, meat last, otherwise the meat may get stuck to the sides of the pot and burn.

**Do not attempt to double the recipe. This makes a surprisingly gigantic amount, barely enough to fit in my big crock pot.

Outback Steakhouse Alice Springs Chicken

Outback Steakhouse Alice Springs Chicken
From Megan B.

Honey Mustard Marinade:
1 cup Grey Poupon Dijon mustard
1 cup honey
1 1/2 teaspoons vegetable oil
2 tablespoons lemon juice

Chicken:
6 skinless, boneless chicken breasts
1 tablespoon vegetable oil
4 cups sliced mushrooms
2 tablespoons butter
salt, pepper, paprika to taste
8 slices bacon, COOKED
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
1/8 cup fresh parsley (optional)

Directions:
Combine 1/2 cup mustard, 1/2 cup honey, oil and 1 tbs lemon juice in small bowl. Whip mixture for about 30 seconds. Pour as marinade over the chicken breasts and marinate them in the refrigerator, for about 2 hours.

After the chicken has marinated, preheat oven to 375 F and heat up frying pan with 1 teaspoon of oil over medium heat. Sear chicken in pan for 4-5 minutes per side, depending on the size of the breast, or until golden brown. **This is the majority of the cooking time, so don't skimp on time. You don't want raw chicken! Remove the pan from heat, and transfer chicken into a baking dish.

As the chicken is cooking, sauté the sliced mushrooms in butter in a separate pan. Season chicken with salt, pepper, and a dash of paprika. Mix 1/2 cup honey, 1/2 cup mustard, 1 tablespoon lemon juice and pour the entire mixture over the chicken.

Stack two pieces of cooked bacon, crosswise, on each chicken breast. Spoon the sautéed mushrooms on the bacon, being sure to coat each breast evenly. Spread 1/4 cup Monterey Jack cheese onto each breast, followed by 1/4 cup of Cheddar. Bake the pan of chicken for 15-30 minutes, or until the cheese is thoroughly melted and starting to bubble. Sprinkle each chicken breast with 1/2 teaspoon parsley before serving.

Chicken Scampi

Chicken Scampi
From Lindey F.

1/4 cup butter
1/4 cup olive oil
1/2 cup sliced green onions
1 tbsp minced garlic
juice of 1 lemon
2lbs chicken breast, cut into bite size pieces
1 tsp salt
1/2 tsp freshly ground peppper
1/4 cup fresh minced parsley
3-4 tomatoes chopped
Pasta to serve this on

In skillet heat together butter, olive oil, green onions and garlic. Add lemon juce, chicken, salt, pepper, and parsley. Continue cooking and stirring constantly untul chicken is done. Add tomatoes, cook and heat through. Serve over pasta- we usually use bowtie pasta.

Marshmallow Popcorn

Marshmallow Popcorn
From Lindsey F.

6 quarts poppped popcorn
3 cups mini marshmellows
1/2 cup karo syrup
1/2 lb butter
1 1/3 cup sugar
M&M's

Bring karo syrup, butter and sugar to a boil. Boil for 3 minutes. Mix popcorn and marshmellows, and then pour mixture over them and stir until marshmellows melt. Let cool for a minute and add M&M's.

Fruit Dip

Fruit Dip
From Lindsey F.

1 8oz package of cream cheese
1/2 cup brown sugar
1/4 skor bar chips

Mix ingredients together and serve with fruit.

Red Potatoes

Red Potatoes
From Connie C.

I used red potatoes more than the brown because they are smaller and I can leave the skin on (the healthiest part of the potato) without my kids whining too much.
I chop them up, toss them with ranch seasoning mix, salt, pepper and a little seasoning salt, and fry them in the pan with some olive oil.

I also cut them up boil them and mash them. I add garlic power, sour cream, milk and sometimes grated cheese for YUMMY mashed potatoes.

Make mashed potatoes like normal: Boil potatoes, mash, add salt, pepper, milk...then add sour cream, cheese, garlic (or any spices you like), bacon, and green onion. Place in an oven safe dish, top with more cheese, and bake at 350 ish for about 15 min (or until cheese is melted). For twice baked mashed potatoes.

Chili

Chili
From Connie C.

2 cans Chili with beans
1 can Mexican Stewed Tomatoes (I blend it so there's no chunks)
1/2 8oz can of Tomato sauce
1/2 lb browned Ground Beef (can use sausage or any meat, for a different taste )
Chopped Onion (I used dried flakes)
Chopped Peppers (optional...I use dried flakes for this also)
Chili powder

Add ingredients to pan. Chopped Onion, Peppers and Chili powder are added to taste. Warm on low until heated through. I will put this in a crock pot on warm if I need to leave and it's hot and ready when I get home.

Serve with Sour Cream and Cheese.

Chicken Enchiladas

Chicken Enchiladas with white sauce
From Connie C.

1 Can Cream of Chicken soup
1 8oz, container of Sour Cream
1 cup Salsa
2 tsp chili powder (optional)
2 cups cooked chopped chicken
shredded cheese
flour tortillas
Chopped Tomatoes and Green onion (optional)

Combine soup, sour cream, and salsa in a bowl. I spread a little soup mixture on the bottom of a 9x13 pan so the tortillas don't stick. Spread a little chicken, soup mixture and cheese down the center of a tortilla shell. Roll the tortilla shell and place in pan. Continue until pan is full. (Usually about 12 tortillas) top with remaining soup, cheese, tomato and onion
Bake at 350 for about 20-40 min. Until cheese is melted and the Enchilada's are warm.

Variation for Kid friendly- Leave out Salsa and chili powder. I make half of "good mixture" and half "kid friendly" and bake them both in the same pan, Then everyone's happy. Or if kids don't like chicken...leave out chicken in some and have cheese enchiladas

Mexican Lasagne

Mexican Lasagna
From Andrea O.

1-1/2 lbs. ground beef
1 can corn, drained
1 C. salsa
1 large can tomato sauce
1 envelope taco seasoning
1 (16 oz) cottage cheese
2 eggs
1 t. oregano
10-12 corn tortillas
2 C. shredded cheese

Brown meat. Drain grease. Add corn, salsa, tomato sauce, & taco seasoning. Simmer for 5 mins. In a bowl, combine cottage cheese, eggs, and oregano. Place 5-6 tortillas in bottom of lightly greased 9x13 pan, overlapping to fit. Layer in order listed: 1/2 of meat mixture, cheese mixture, 5-6 tortillas, & remaining meat mixture. Sprinkle with cheese. Bake uncovered at 375 for 30 minutes. Let stand a few minutes before serving.

Delicious, Amazing, You’re going to want to make it every day Creamed Corn

Delicious, Amazing, You’re going to want to make it every day Creamed Corn
From Alyssa W.

1 lb. frozen petite white corn
1 ½ cps. whipping cream
1 ½ T. butter
1 ½ T. flour
1 ½ t. salt
3 T. sugar
Dash pepper

Mix corn, cream, salt, sugar, pepper to boil. Simmer 5 minutes. Mix flour and batter. Add this to corn to thicken. Mix well. Remove from heat. Enjoy.

Savory Sandwich Ring

Savory Sandwich Ring
From Alyssa W.

2 pkgs. Pillsbury French bread dough
3 garlic cloves, pressed
½ tsp each: oregano and basil
2 c. lettuce, chopped
1 med. each: onion, green bell pepper, tomato, sliced
½ c. sliced black olives
8 oz. thinly sliced deli meat (I use salami and ham)
4 oz. thinly sliced cheese (I use American and Swiss)
6 Tbl. Good Seasons Italian dressing, divided

Preheat oven to 350. Place dough, seams side down, on cookie sheet. Join ends of dough together to form 1 large ring (I kind of pinch the dough of the ends together). Cut 8 diagonal slashes on top of dough. Lightly spray with Pam. Press garlic over dough; spread evenly. Sprinkle with oregano and basil. Bake 26-30 min. or until deep golden brown. Let cool.

Meanwhile, slice vegetables in food processor. Cut bread in half horizontally, arrange meat and cheese evenly over bottom half of bread. Top with lettuce. Drizzle 2 Tbl. dressing over lettuce. Top with onion, pepper, tomato and olive slices. Brush cut side of bread top with remaining dressing using a pastry brush; place over bottom half. Cut into wedges and serve.

Bruschetta with Tomato and Basil Recipe

Bruschetta with Tomato and Basil Recipe
From Alyssa W.

Ingredients
• 6 or 7 ripe plum tomatoes (about 1 1/2 lbs)
• 2 cloves garlic, minced
• 1 Tbsp extra virgin olive oil
• 1 teaspoon balsamic vinegar
• 6-8 fresh basil leaves, chopped.
• Salt and freshly ground black pepper to taste
• 1 baguette French bread or similar Italian bread
• 1/4 cup olive oil

Method
1 Prepare the tomatoes first. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small knife, remove the skins of the tomatoes. (If the tomatoes are too hot, you can protect your finger tips by rubbing them with an ice cube between tomatoes.) Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area. Why use plum tomatoes instead of regular tomatoes? The skins are much thicker and there are fewer seeds and less juice.

2 Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat.

3 While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.

4 Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.
Alternatively, you can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta.

5 Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.

6 Makes 24 small slices. Serves 6-10 as an appetizer. Or 3-4 for lunch (delicious served with cottage cheese on the side.)

Tortellini Soup

Tortellini Soup
From Johanna S.

Ingredients
1 pkg. frozen tortellini
1 onion
3 sliced zucchini
4 sliced carrots
3 cans tomato soup
2 cans water
1 lb. ground turkey
1 lb. Italian sausage or bratwurst
¼ tsp basil
¼ tsp oregano

Directions
Dice and brown ground turkey. In a large soup pot combine tomato soup and water. Add sliced vegetables and ground turkey. Let simmer for a half hour. Cook sausage in microwave or boiling water. Slice and add to soup. Add tortellini, basil and oregano. Cook another 20 minuets or so until tortellini are done. Sprinkle individual servings with parmesan cheese.

Creamy Meatballs

Creamy Meatballs
From Johanna S.

2 lbs ground beef
2 tsp salt
1 tsp pepper
½ onion, grated
3 eggs
2/3 potatoes, grated
4/5 carrots, grated

Sauce:
2 cans cream of mushroom soup
2 cans cream of chicken soup
1 can evaporated milk

Combine meatball ingredients and form into balls. Place on cookie sheet and bake at 400° for 20 minutes. Mix sauce; add cooked meatballs. (If freezing, place meatballs and sauce in freezer bag. Defrost bag when ready to cook.) Place in a 9x13 casserole dish and bake at 350° for 30-45 minuets or until bubbly. Serve over rice and noodles. This usually makes enough to freeze one batch for later.

Baked Oatmeal

Baked Oatmeal

Ingredients
2 eggs
1 cup sugar
½ cup oil
3 cups oats
1 cup milk
2 tsp. baking soda
Pinch of salt
½ cup dried cranberries (optional)
½ cup nuts (optional)

Directions
Mix to wet eggs, sugar and oil. Then add oats, milk, soda, and salt. Once mixed, add cranberries and nuts. Pour in greased 8x8 pan. Bake at 350 ̊ for 45 minutes.

Sundried Tomato Pasta

Sundried Tomato Pasta
From Johanna S.

INGREDIENTS
1 (12 ounce) package farfalle (bow tie) pasta
2 Tbs - 1/2 cup butter (I've done both and everything in between. They are all good.)
3 cloves garlic, minced
1 (10.75 ounce) can condensed cream of chicken soup
3/4 cup milk
1 tablespoon dried parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 cooked skinless, boneless chicken breasts, cut or shredded into bite-size pieces
Approx 1/3 cup sun-dried tomatoes**
4 tablespoons grated Romano cheese

DIRECTIONS
In a large pot with boiling salted water cook farfalle pasta until al dente. Drain. Meanwhile, melt butter in a large saucepan. Add garlic cloves and cook until garlic browns. Add the cream of chicken soup and milk, stirring until smooth. Stir in the dried parsley, salt, and ground fresh pepper. Let simmer for 2 to 3 minutes. Add chicken pieces and hydrated sun dried tomatoes. Simmer for 6 to 8 minutes. Mix in grated Romano cheese. Toss cooked and drained pasta with chicken sauce. Serve warm.

**Cheapest (and largest) jars of sundried tomatoes can be found at Costco (2 pounds for $7.50). Otherwise, smaller jars (enough to make this recipe 3 times) can be found in the canned and jarred tomato section in your regular grocery store, $3.49 at Smell-mart.

Apricot Chicken

Apricot Chicken
From Megan B.

Ingredients:
Enough frozen chicken breasts to fill the bottom of a 9x13 pan. Some small spaces on the bottom ok.
1 bottle french dressing
1 jar apricot preserves/jam
1 envelope lipton onion soup
1 and 1/2 cup water

Directions:
Combine water, dressing, preserves, and soup mix together in a bowl. Pour over the chicken in a 9 x 13 pan. Bake on 350 for 90 minutes. Take chicken out and shred. Mix chicken back into sauce. Serve over rice.

Spinach Pasta Salad

Spinach Pasta Salad
From Megan B.

Salad:
1 lb. Pasta, cooked al dente, drain, rinse in cold water
3 C cooked chopped chicken
5 C fresh spinach, shredded
1 C black olives, chopped in 1/4’s
4 oz. Feta cheese, crumbled
3 cups diced tomatoes (grape tomatoes, YUM!)
3/4 C monterrey jack cheese, shredded

Dressing:
2 tsp Dijon mustard
1/2 C olive oil
1/2 C vinegar
1/2 tsp black pepper
2 tsp honey
1 clove garlic, minced

Blend dressing ingredients. Pour over mixed salad. Refrigerate 30-60 minutes before serving.

Crockpot Southwestern Chicken

Crockpot Southwestern Chicken
From Allie M.

1 small bag frozen corn or 1 can
1 can black beans
2 large frozen boneless skinless chicken breasts
1 16-oz jar medium salsa, such as Pace medium picante sauce
shredded cheddar cheese
tortilla chips
sour cream
chopped cilantro
diced avocado

Pour bag of frozen corn in bottom of crockpot. Place frozen chicken breasts on top of corn and cover with rinsed and drained black beans and jar of medium salsa. Cook on high for 1 hour, and then on low for 4 hours. Shred chicken with forks. Serve with tortilla chips and add toppings to individual servings or put in a tortilla. This is so super easy and so yummy!!

**It is very important that you use MEDIUM salsa in this. Mild simply isn't flavorful enough.

Yummy Spinach Salad

Yummy Spinach Salad
From Allie M.

1 bag Baby Spinach
1 bag Romaine lettuce
1 1/2 bags Cherry Craisins
2 Apples (I usually do 3)
1 cup Sliced Almonds
2 Tablespoons Brown Sugar

Put almonds and brown sugar in a pan and continually stir on Medium heat. Turn it off and let them cool once the brown sugar has melted
Mix lettuce, craisins, apples and almonds together

Dressing:
3/4 cup white sugar
1 tsp salt
1 tsp dried mustard
1/3 cup red wine vinegar
1 cup oil
1 Tablespoon Poppy seeds

Mix together

Thai Chicken Pasta

Thai Chicken Pasta
From Allie M. and Wendy W.

12 ounces linguine
Cooked, Cubed Chicken (I usually use 2-3 chicken breasts)

Sauce:
1 tablespoon sesame oil
1/2 cup green onions, chopped
1 cup finely shredded carrots
3 tablespoons minced fresh garlic
1/2 tablespoon ground ginger or 1 tablespoon fresh ginger, minced
1/2 cup honey
1/2 cup creamy peanut butter
1/2 cup soy sauce
3 tablespoons rice vinegar
1/2 tablespoon chili-garlic sauce (usually in the Asian section of the market) I actually couldnt find it one time but used something that sounded similar and it worked just fine too.

Cilantro and Green Onions to Garnish

Cook pasta in a large pot of salted water according to package directions.
Drain and return to pot. Set aside.

Heat 1 TBSP sesame oil in heavy pot over medium-high heat.
Add green onions, carrots, garlic and ginger.
Saute until vegetables soften, about 4 minutes.
Mix honey, peanut butter, soy sauce, vinegar and chili-garlic sauce and add to vegetables. Mix well. Add Chicken. Simmer sauce 2 minutes. Pour sauce over pasta and toss well. Garnish with chopped cilantro and green onions.

Creamy Bow Tie Pasta with Chicken and Broccoli

Creamy Bow Tie Pasta with Chicken and Broccoli
From Allie M.

3 cups (8 oz.) farfalle (bow-tie pasta), uncooked
4 cups broccoli florets
3 Tbsp. Kraft Roasted Red Pepper Italian with Parmesan Dressing (or any italian dressing, really)
6 small boneless skinless chicken breast halves (1-1/2 lb.) cut into bite-size pieces.
2 cloves garlic, minced
2 cups tomato-basil spaghetti sauce
4 oz. (1/2 of 8-oz. pkg.) reduced fat Cream Cheese, cubed
1/4 cup Grated Parmesan Cheese

COOK pasta as directed on package, adding broccoli to the cooking water for the last 3 min. of the pasta cooking time. Meanwhile, heat dressing in large nonstick skillet on medium heat. Add chicken and garlic; cook 5-8 min, until chicken is cooked through (170ºF).

DRAIN pasta mixture in colander; return to pan and set aside. Add spaghetti sauce and cream cheese to chicken in skillet; cook on medium-low heat 2 to 3 min. or until cream cheese is completely melted, mixture is well blended and chicken is coated with sauce, stirring occasionally. Add sauce mixture to pasta mixture; mix well.
Sprinkle evenly with Parmesan cheese.

Cafe Rio Chicken

Cafe Rio Chicken
From Bethany C.

1 small bottle Kraft Zesty Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic—minced
5 lbs chicken breast
Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.

Cafe Rio Cilantra Lime Rice

Cilantro Lime Rice
From Bethany C.

6 cups water
3 cups rice
3 chicken bouillon cubes
1 tsp. salt
¼ cup lime juice
½ small onion
2 cloves garlic
½ bunch cilantro
1 small can green chilies

Place water, rice, bouillon, and salt in pot. Bring to a boil. Place lime juice, onion, garlic, cilantro, and green chilies in a blender and puree. Stir into rice. Simmer covered, for about 25 minutes.

Cafe Rio Pico-De-Gallo

Pico-de-Gallo
From Bethany C.

4 tomatoes, chopped
½ cup white onion, chopped
1 jalapeno, minced (remove ribs and seeds if you don’t like it hot)
¼ bunch cilantro
½ tsp. lime juice
1 tsp. salt
½ tsp. pepper
1-2 garlic cloves, minced
Combine everything and refrigerate

Cafe Rio Tomatillo Dressing

Cafe Rio Tomatillo Dressing
From Bethany C.

1 pkg. Ranch dressing mix
2-3 tomatillos (remove papery skin), rough chop
1 cup mayo
1 cup buttermilk
½ bunch cilantro, rough chop
2 cloves garlic
½ jalapeno pepper minced
juice from 1 lime
Dump everything in a blender and blend until smooth. Refrigerate in air-tight container.

Cafe Rio Pork Barbacoa

Cafe Rio Pork Barbacoa
From Bethany C.

5-6 lb. pork roast
21 oz. Dr. Pepper (or Coke, do NOT use diet soda)
1 cup brown sugar
3/4 cup white sugar
1 clove garlic, minced
7 oz. can chipotle chilies in adobo sauce (Mexican section of grocery store)
6-ish oz. red taco sauce (I used Taco Bell Restaurant Style)
1 tsp dry mustard
1 tsp cumin
1 Tbsp. molasses

Place roast in crock-pot, cover half-way with water and cook on low for 12 hours. After 12 hours, drain pork

Mix remaining ingredients until sugar dissolves. I didn’t keep the actual chilies, I dumped the can into a bowl and added enough Dr. Pepper to get all the sauce off of the chilies, Save the chilies for something later or throw them out. Rinse out the can with Dr. Pepper. (The adobo sauce tends to stain plastic, using a glass or metal mixing bowl will make your clean-up of adobo sauce considerably less frustrating).

Add Dr. Pepper mixture to the roast and cook on low an additional 4 hours.
Take out roast and shred, add back into sauce and cook for 2 more hours.

Garlic Lime Chicken

Garlic Lime Chicken
From Bethany C.

1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
4 boneless skinless chicken breast halves
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
3 tablespoons lime juice
1/3 cup low sodium chicken broth

In a small bowl, combine first 7 ingredients; sprinkle mixture on both sides of chicken breast halves.

In a skillet, heat butter and olive oil together over medium-high heat; saute chicken until golden brown, about 5 minutes on each side; remove from skillet and keep warm.

Add lime juice and chicken broth to the skillet, whisking up all of the browned bits from the bottom of the pan. Cook until sauce has reduced slightly. Return chicken to the skillet to thoroughly coat with the sauce; serve.

**Variations of Garlic Lime Chicken:
Tex Mex: Top with cilantro, avocado, tomato and red onion.
Serve with black beans, whole wheat tortillas and a large salad.
Capers Verison: Use 4 tablespoons lemon juice instead of lime juice.
Top with capers and parsley

Clone of a Cinnabon

Clone of a Cinnabon
From Bethany C.

(This recipe has been rated 3,376 times with an average star rating of
4.8 out of 5 from http://www.allrecipes.com/)

DOUGH
* 1 cup warm milk (110 degrees F/45 degrees C)
* 2 eggs, room temperature
* 1/3 cup margarine, melted
* 4 1/2 cups bread flour
* 1 teaspoon salt
* 1/2 cup white sugar
* 2 1/2 teaspoons bread machine yeast

FILLING
* 1 cup brown sugar, packed
* 2 1/2 tablespoons ground cinnamon
* 1/3 cup butter, softened

ICING
* 1 (3 ounce) package cream cheese, softened
* 1/4 cup butter, softened
* 1 1/2 cups confectioners' sugar
* 1/2 teaspoon vanilla extract
* 1/8 teaspoon salt


DIRECTIONS

1. Place ingredients in the pan of the bread machine in the order
recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly
floured surface, cover and let rest for 10 minutes. In a small bowl,
combine brown sugar and cinnamon.
3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3
cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up
dough and cut into 12 rolls. Place rolls in a lightly greased 9x13
inch baking pan. Cover and let rise until nearly doubled, about 30
minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake rolls in preheated oven until golden brown, about 15
minutes. While rolls are baking, beat together cream cheese, 1/4 cup
butter, confectioners' sugar, vanilla extract and salt. Spread
frosting on warm rolls before serving.

Caramel Baked French Toast

Caramel Baked French Toast
Christmas morning tradition from Bethany C.

1/2 cup butter
1 cup brown sugar packed
5 eggs
1 1/2 cups milk
1 teaspoon vanilla
1/4 teaspoon salt
2 tablespoons sugar
1 loaf French bread sliced 3/4 inches thick
In a small sauce pan combine butter and brown sugar. Simmer until
syrupy. Pour over bottom of a 9"x13" glass dish. (May need a second
smaller dish to fit all the bread). Next remove crust from sliced
French bread and place slices over syrup mixture in dish. Beat eggs,
milk, vanilla, sugar and salt. Pour over bread, cover and refrigerate
overnight. Preheat oven to 350 degrees and bake uncovered for 35
minutes.

Mushroom Swiss Chicken

Mushroom and Swiss Chicken
From Bethany C.

4 skinless, boneless chicken breasts
2 cloves crushed garlic
3Tbs olive oil
3 Tbs red wine vinegar
1 Tbs Cajun-style seasoning
1 cup chopped green onion
1 (8 oz) packaged sliced fresh mushrooms
4 slices Swiss cheese

Preheat oven to 350 degrees F (175 degrees C).
Combine oil and garlic in a 9x13 inch baking dish. Add chicken breasts
and coat well with the oil and garlic. Sprinkle with the vinegar and
Cajun seasoning.

Bake at 350 degrees F (175 degrees C) for 30 minutes.

Remove chicken from oven and cover with green onion and mushrooms;
then add a few more sprinkles of oil and vinegar and return dish to
oven for 15 to 20 minutes more. Remove from oven and immediately place
1 slice of cheese on top of each chicken breast; cheese will melt.
Serve immediately over angel hair pasta or rice. (tip- remove chicken
pieces to a serving plate. Toss pasta with sauce still in the dish
for a light flavor to the pasta).