Soups and Breads

Pumpkin Chocolate Chip Muffins (okay... more like cupcakes)
Dorothy Winters

Mix spice cake mix as usual according to package instructions. Blend in a 15 oz can o pumpkin. Stir in 12 oz semi-sweet chocolate chips. Bake in muffin cups according to cake mix instructions.

Minestrone

Jen Haws

1 1/2 pkgs. Jimmy Dean sausage (reg.)
1 quart water
3 stems celery, sliced
3 large carrots
2 onions diced
1 (10 oz) can beef broth
2 (8 oz) cans tomato sauce
1 quart stewed tomatoes
2 cloves garlic
1/2 t. basil
1 t. oregano
1 t. salt
1 T. sugar

Brown sausage and combine all ingredients in crock pot. Cook on low 5-6 hours.

Add accini de pepe noodles and 1 can green beans for last 30-45 minutes.

White Chili
Jennifer Christensen

2-3 cans Great Northern beans, rinsed and drained
1 med onion, chopped (I used onion powder)
3 cloves garlic, minced (I used garlic powder)
1-2 cans (4 oz each) green chilis
2 tsp cumin
1 tsp oregano
1 1/2 tsp cayenne pepper (I used less)
1/2 tsp salt, optional
2 lbs chicken breasts, cut in 1 inch pieces
1 can (14 1/2 oz) chicken broth (low sodium)
1 cup water

Combine all ingredients in crock pot and stir. Cook on low 10 hours or high 6 hours.

Hawaiian Braided Bread
Morgan Somers

5 1/2 cups bread flour
2 T. yeast
1/2 cup sugar
1/3 cup instant potato flakes
1 T. salt
1/2 cup butter, melted
1 3/4 cups mild, scalded; 125° F
3/4 t. lemon extract
1 1/2 t. vanilla
2 eggs beaten

3/4 cups macadamia nuts, chopped (optional)
2 T butter, melted
poppy seeds (optional)

In a mixing bowl combine 2 cups flour, yeast, sugar, potato flakes, and salt; blend well. Stir in milk, melted butter, extracts, and eggs. Mix thoroughly. Stir in remaining flour 1 cup at a time until dough pulls away from sides of bowl. Turn dough out onto a floured board and knead it for 5 minutes until dough becomes elastic and sticky. Roll dough generously in flour, then cover and place in a warm area free from drafts to raise until double in size.
Place raised dough on a floured board and divide into thirds. Roll each piece of dough into equal length ropes about 3/4" in diameter. Roll each rope in chopped macadamia nuts pressing nuts lightly into the surface of the dough. Make a braid out of the 3 ropes leaving enough length on each end so you can braid them together. In a warm greased 12" Dutch Oven make a ring out of the braid and finish braiding the ends together. Cover the oven and let bread raise until double in size (about 30-45 minutes).
Brush top of bread with melted butter and sprinkle with poppy seeds. Bake using 10 coals bottom and 16 coals top for 30-40 minutes. When top of bread starts to brown, remove the Dutch Oven from all heat and let rest with the lid on for about 5 minutes. The residual heat from the oven will finish baking the bread.
Serve bread warm with fresh honey butter.

Laura's Yummy Soup
Laura Hawkins

Cream of Broccoli Cheese Soup

2 c. carrots

3 c. celery

1 onion

4 c. broccoli

3 quarts chicken broth (12 cups)

Combine ingredients and simmer until tender.

3 sticks butter, melted

1 1/2 c. flour

Combine and then add to soup. Stir until thick.

1 lb. Velveeta cheese

Cut cheese into cubes, add to soup and stir to melt.

From the Garden

This was also a night of great food and it was a great party! Thanks to all those that came for the birthday bash! I am missing some recipes and I don't know who brought what for a lot of the things, so let me know what I'm missing and what I need to fix.

Fresh Veggie Salad
Dorothy Winters

Veggies, chopped:
1/2 onion
2 cucumbers
1 can drained corn (or fresh)
1 red bell pepper
1 can garbanzo beans drained (or other beans)
Optional: Green beans, zucchini, broccoli, etc.

Dressing:
1/3 cup oil
1/3 cup vinegar
1/3 cup sugar

Toss veggies and dressing. Ta-Da!

Chilaquiles Casserole
Jennifer Christensen

1 T. canola oil
1 med onion, diced
1 med zucchini, grated
1 (19 oz) can black beans, rinsed
1 (24 oz) can diced tomatoes, drained
1 1/2 cups frozen corn, thawed
1 (19 oz) can mild red or green enchilada sauce
1 t. cumin
1/2 t. salt (optional)
12 corn tortillas, quartered
1 1/4 cups cheddar cheese

Heat oven to 400 F. Spray 13X9 pan. Heat oil over medium high heat to begin to brown onion (5 min). Stir in zucchini, beans, corn, tomatoes, cumin, salt, and cook about 3 minutes. Scatter 1/2 tortilla pieces in pan. Top with about 1/2 vegetable mixture, 1/2 enchilada sauce and 1/2 cheese. Repeat. Cover with foil. Bake 15 minutes. Remove foil and bake 10 minutes more (untill bubbling and cheese is melted). Makes 10 servings.

Stuffed Tomatoes
Joanna

Need recipe!!!!!!! Yummy!

Green Beans
Laura Hawkins

Need recipe!

Texas Sheet Cake
Laura Hawkins

Need recipe!

Zucchini Tomato Pie
Morgan Somers

2 c chopped zucchini and/or squash
2 c chopped tomatoes
1/2 cup onion (saute first)
1/3 c parmesan
1 1/2 c cheddar

Put in pie plate

Mix:
3/4 c Bisquick
3/4 c milk
3 eggs
1/2 t salt
1/4 t pepper
1/2-1 t italian seasoning

Pour over veggies and cheese (pie plate will be REALLY full but it won't spill over during cooking! I promise!). Bake 30 mins at 400 degrees. Sprinkle with basil to serve.

Zucchini Bread
Morgan Somers

3 eggs
2 c brown sugar
3 c flour
1 c oil
2 c grated zucchini
1/4 t baking powder
1 t baking soda
1 T cinnamon
1 T vanilla

Beat eggs first and then add other ingredients. Beat until light and fluffy. Pour into two loaf pans and bake at 350 for 1 hour.

Enjoy!

Zucchini Bread
??????

Need recipe

Peanut Butter Fingers
Gina Stark

Italiano

Pesto Bruchetta
Gina Stark

This one's really complicated; are you ready?

Loaf of baguette bread
Container of Pesto sauce

Slice baguettes. Spread pesto on baguettes. Eat. Whoa, that was difficult. But so worth it!

Fococcia
Morgan Somers

4-4 ½ cups all-purpose flour

½ c warm water (105 degrees to 115 degrees)

1 teaspoon active dry yeast

1 cup warm water (105 degrees to 115 degrees)

2 teaspoons salt

1 teaspoon rosemary

1 teaspoon Italian seasoning

1 tablespoon olive oil

Coarse salt

The night before (or the morning of), make a sponge by combining ½ cup of the flour, the ½ cup warm water and the yeast in a bowl. Beat with a wooden spoon until smooth. Cover loosely with plastic wrap. Let sponge ferment overnight at room temperature.

Gradually stir in the 1 cup warm water, the 2 teaspoons salt, the seasonings, and just enough of the remaining flour (3 ½ -3 ¾ cups) to make a dough that pulls away from the sides of the bowl. Turn dough out onto floured surface. Knead in enough of the remaining flour to make a stiff dough that is smooth and elastic (8-10 minutes total). Place dough in a lightly greased bowl, turning once. Cover, let rise until double in size (I hour).

Turn dough out onto large cookie sheet (at least 12 in x 12 in) or bread stone. Cover with the bowl and let rest for 30 minutes. Preheat oven to 475 degrees.

Shape dough into a circle about 11 inches in diameter by pulling with fingertips (don’t stretch dough too roughly or it will deflate; you want to keep air bubbles intact).

Make ½ inch indentations every 2 inches in dough. Brush with olive oil and sprinkle lightly with coarse salt.

Bake for 15-20 minutes, until lightly golden (will brown more after you remove from oven). Cool slightly, but serve warm. Some serve it with olive oil and balsamic vinaigrette.

Macaroni and Cheese
Dorothy Winters

TOPPING

6 slices white bread, lightly buttered and torn

1 ½ C grated Sharp cheddar cheese

¼ C grated Romano cheese (or ½ cup gruyere cheese)

Toss all 3 ingredients together and set aside.

SAUCE

1 stick butter (1/2 cup)

½ C flour

5 ½ C milk (heated in microwave)

2 t salt

¼ t nutmeg

¼ t black pepper

¼ t cayenne pepper

3 C sharp cheddar cheese, grated

1 C grated Romano (you can use the kind in the can), OR 1 ½ C gruyere cheese

In a large sauce pan on the stove melt butter. Stir in flour. Add heated milk and stir till smooth. Add salt, nutmeg, black pepper and cayenne pepper. Add cheese and stir till melted and smooth.

PASTA

1 lb elbow macaroni

Boil 3-5 minutes. Should be UNDERcooked. Drain and rinse with cold water.

Combine macaroni and sauce in a HUGE casserole dish (or a 9x13 and an 8x8 baking dish). Put bread topping on and bake at 375 for 30 min, or until heated through and browned on top. I usually divide mine in to 3 smaller dishes (three 8x8 pans, or pie plates. I cook one and freeze two of them for a busy night.

Italian Soda
Jen Haws

Need recipe

Italian Chicken
Jennifer Christensen

2-4 chicken breasts
1 can (10 oz) tomato soup
1 can (6 oz) tomato paste
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp oregano
1 can (4 oz) mushrooms, drained
grated mozzarella cheese
grated parmesan cheese
Cut up chicken into bite sized pieces (or leave whole, if desired) and arrange in lightly greased baking dish.
In bowl, stir together soup, paste, seasonings and mushrooms. Generously spoon sauce over chicken. Bake at 350 F for 45-60 min. Sprinkle cheese over chicken and bake until cheese is melted. Serve with hot steamed rice. Makes 4-6 servings.

Sorry guys, I dropped the ball on this one too, but this was a FABULOUS night of great tasting cuisine, so let's be sure to get these recipes up!

Hot Summer's Day

Okay, I need your guys' help with this one. I don't have any recipes and I don't even remember who was there. All I know is that it was at my house and it was a crazy week with my in-laws in town for Ryker's birthday and to work on house projects. So if someone has the recipes from this day and remembers who came please let me know and I'll post it.

Chocolate Mint (or Peanut Butter) Pie

Dorothy Winters

1 can sweetened condensed milk

¼ Cup cocoa powder (or 2 oz unsweetened baking chocolate melted)

8 oz Cool Whip (thawed)

¼ tsp (more or less to taste. I start with a little less) peppermint extract (OR ¼ Cup creamy peanut butter)

Oreo cookie crust

Mix chocolate into sweetened condensed milk. Add Cool Whip and mix. Add mint extract (or peanut butter). Pour into crust and freeze for 6 hours before serving.

Crock Pot

Taco Soup
Jen Haws

1 lb ground beef, browned and drained
28 oz can crushed tomatoes
15 1/4 oz can corn, undrained
15 oz. can black beans, undrained
15 oz. can red kidney beans, undrained
1 envelope dry Ranch dressing mix
1 envelope dry taco seasoning
1 small onion chopped
chips (we had Fritos)
shredded cheese
sour cream

Combine all ingredients except chips, cheese, and sour cream in crock pot. Cover and cook on low for 4-6 hours. Top each serving with cheese, chips, and sour cream.

Beef Stroganoff

Heather Winters

2 cans cream of mushroom soup
2 cans golden mushroom soup
1-2 lbs stewing beef
1/2 carton sour cream

In crock pot, mix together soups and beef. Cook on low for 8 hours. 1 hour before serving, add sour cream. Serve over pasta.

Crock Pot Bread Pudding
Dorothy Winters

8 slices bread cut into 1/2 in cubes
4 eggs beaten
1/4 cup sugar
1/4 c melted margarine
2 cups milk
1/4 t. ground nutmeg
1 t. cinnamon
1 c raisins

to make sauce:
1 c water
1/2 c sugar
2 T. flour
2T. melted margarine
1 t. vanilla

Spray slow cooker with cooking spray. Add bread cubes. Mix eggs, sugar, 1/4 c. margarine, milk, nutmeg, and cinnamon in a bowl until smooth. Add raisins and our over bread. Cook on high for 1 hour. Meanwhile, make sauce: combine water sugar, flour, 2 T margarine, and vanilla in sauce pan. Cook and stir until sauce thickens. Serves 5.

Pot-Chiladas
Morgan Somers

1 lb. Lean ground beef

1 can crushed tomatoes

1 small can green chilis

1 can pinto beans

1 can kidney beans

1 onion, diced

grated cheddar

1 small can enchilada sauce

corn tortillas

Brown meat and onions in butter. Add tomatoes, beans and chilis. In a crock-pot, layer meat mixture, the tortillas, then cheese and dribble enchilada sauce over cheese layer. Repeat layers. Cook on low for at lease 2 hours. Serve with sour cream.

Note: I use any two cans of beans I have on hand and I omit meat or onions if I don't have them. I usually do three layers and I use 5 tortillas per layer. I also sometimes cut up the tortillas and mix EVERYTHING together and cook it that way--no layering when I'm in a hurry.

South of the Border

Caribbean Black Beans with Mango Salsa
Gina Stark

1 t veg.oil
1 c chopped onion
1/4 c water
1 1/2 t minced fresh garlic
1 1/2 t minced peeled gingerroot (I just used powdered ginger probably about 1/2 t)
2 cans black beans (drain ONE can)
1/4 cup orange juice
1/4 t salt
1/4 t crushed hot red pepper flakes (I don't use this because I don't usually have it)
2 T chopped fresh cilantro

Mango Salsa:
1 large mango, peeled and chopped coarse
2 T chopped fresh cilantro
2 t OJ
1 t cider vinegar

(Don't forget to start the rice before you make the rest!)

1. In large skillet, heat the oil over medium high heat. Add onion. Cook for 3-5 minutes, stirring occasionally, until almost tender and very lightly browned.
2. Stir in water, garlic, and ginger. Cover (I never do) and cook 5 minutes more, stirring occasionally or until onion is tender
3. Add beans, OJ, salt, pepper flakes. Bring to boil over medium high heat. Reduce heat to medium low and simmer for 5 minutes. Stir in cilantro.
4. Meanwhile, make salsa. In bowl combine all 4 ingredients.
5. Serve beans over rice and top with salsa.

Salsa
Dorothy Winters

1 28 oz. can diced tomatoes
1/2 bunch cilantro, chopped coarse
4 green onions, chopped coarse
1/2 serrano chili, chopped coarse
1 T. sugar
1 t. garlic salt
2 T lemon juice

Put all ingredients in blender for a few (10-15?) seconds--don't overblend.

Guacamole
Heather Winters

five mashed ripe avacados
1/3 sweet onion
juice from 1 lime
1 T. finely chopped cilantro
garlic salt and pepper to taste

Combine ingredients and enjoy!

Shrimp Ceviche

Morgan Somers

This is a dish that you kinda just make to your liking. Adjust amounts or ingredients however you like it best. This makes a big batch, but it always gets eaten around our house!

2 lbs (+/-) tomatoes

2 cucumbers

¼ cup lime juice

1 sweet onion

1 lb shrimp

1-2 cups water

1/3 - 1/2 cup cilantro

Tostadas

Salt to taste

Avocado (optional)

Chop vegetables and shrimp up into small chunks and mix together. If you use raw shrimp, boil it and use the water from that instead of fresh water. Serve on with tostadas, and avocados if desired. Also, to chop the cilantro, try putting it in a narrow glass and cutting it up with kitchen scissors. It’s AMAZING!

Spanish Rice and Beans
Laura Hawkins

Need recipe

Salads

Aunt Kyle’s Caesar Salad

Morgan Somers

1 ½ cloves garlic, minced

1 egg yolk

1 T. Dijon mustard

1 t. capers, crushed on side of bowl

Dash of salt and pepper

Juice of ½ of a lemon

Whisk in ¼ to ½ c. olive oil

Spinach Salad

Laura Hawkins

1 or 2 bags of spinach

1 lb bacon, cooked and crumbled

Slivered almonds, sugared

1 head lettuce

2 cups swiss cheese

For almonds: spray pan with pam. Add 3T. of sugar to almonds. Stir constantly until carmelized. Cool on wax paper.
Add all ingredients in a bowl and toss.

Dressing:

1/3 cup white wine vinegar (I used red)

1/4 cup olive oil

1/4 t. dry mustard

1 T. poppy seeds

1/4 cup onion

1/3 cup sugar

Mix in blender. Pour over salad right before serving.

Chinese Chicken Salad

Angel Somers

Dressing:

1/2 t. dry mustard

3 T. sugar

1 T. soy sauce

1/4 cup salad oil

3 T. rice vinegar

1/4 t. black pepper

1/4 t. salt

Salad:

1 chicken breast

1/2 pkg slivered almonds

1/4 pkg rice sticks (or rice noodles)

1/4 head lettuce, shredded

1 small can mandarin oranges

Oil for frying

Wrap chicken in foil and bake at 400 degrees for one hour. Cool and shred. Spread almonds on baking sheet and bake in oven until brown. Heat oil over medium heat. Fry rice sticks quickly and remove from oil with tongs before they begin to brown--rice sticks cook and puff up within seconds of being added to hot oil (ignore if using rice noodles). Drain on paper towels.

Combine lettuce, chicken, and almonds with dressing. Top with rice sticks and toss gently. Add mandarin oranges.

Poppy Seed Dressing

Gina Stark

2 t. poppy seeds

2/3 cup vinegar

1 cup vegetable oil

1 1/4 t. sugar

2 t. salt

2 t. yellow mustard

Combine ingredients. Make a green salad and add mandarin oranges.

Pretzel Salad

Dorothy Winters

2 cups crushed pretzels

3/4 cups melted butter

3 T. sugar

8 oz. cream cheese

1 cup sugar

8 oz Cool Whip

1 (6 oz.) pkg OR 2 (3 oz.) pkgs strawberry or raspberry Jello

2 cups boiling water

1 (16 oz.) pkg frozen strawberries, partially thawed and sliced (or use frozen raspberries)

Mix first three ingredients and press in bottom of 13X9 pan. bake at 350 degrees (metal pan) or 325 degrees (glass pan) 8 minutes. Cool completely. Beat 1 cup sugar and cream cheese. Fold in Cool Whip. Spread over pretzels. Mix Jello and water until dissolved. Add strawberries. Stir. Set aside for 10 minutes. Pour over cheese mixture. Chill.

Appetizers

Lemon Ginger Polenta Cake

Angel Somers

Cake:
2 ¾ cups water
1 large chicken bullion cube
T butter
Zest from one lime or lemon
Juice from lime or lemon
¾ in piece of ginger peeled and graded
½ t salt
Dash pepper
1 cup corn meal

Topping:
4 oz. goat ricotta-room temp
4 oz. cream cheese-room temp
Chopped fresh herbs such as parsley, rose marry thyme, chives
Pine nuts
Grape tomatoes

Combine water, bullion, butter, lemon zest and juice, and ginger in medium pot. Boil. Meanwhile mix corn meal, 1 cup cold water and salt in bowl. Add corn meal mix to boiling water. Return to boiling stirring constantly. Reduce heat to low cook for 10-15 min or until very very thick stirring frequently. Pour hot mixture into greased 9 in pie plate or onto small cookie sheet. Let cool for 20 -30 min. let chill covered in fridge 30. Bake at 350 degrees 20 min. Remove and cut into wedges, or cookie cutter circles. Which ever you prefer. Use a piping bag to apply the topping.

Topping:
Beat cheese together until no lumps add fresh spices. Pipe onto cakes top with pine nuts and one quarter of a grape tomato. Sprig of parsley

Veggie Quiche
Noelle Perez (and Morgan Somers)

Crust

2 c flour
2/3 c butter
1 t. salt
1 egg
2 t. vinegar
2-3 T water

Preheat oven to 450. Combine salt and flour. Cut in butter. Reserve ½ c. of flour mixture for later. In another bowl, beat egg and add water, then vinegar. Mix well and add to flour mixture. Mix until liquid is distributed evenly. Form a ball and roll out some on a floured board. Put reserved flour mixture on top and roll up like a cinnamon roll. Roll pretty thin. Use a cup or cookie cutter to cut out rounds that fit your muffin tin. Bake crusts for about 8 minutes. Reduce heat to 325.

Filling

½ c chopped onion
8 beaten eggs
½ c sour cream
½ c milk
¼ t. salt
1/8 t. salt
Dash of nutmeg
1 package of frozen spinach (thawed and drained)
1 summer squash
1 zucchini
1 carrot
1/3 c. mozzarella cheese
1/3 c. ricotta
½ c. Colby jack cheese

Sauté onion till tender. In food processor, chop zucchini, squash, and carrot. Mix together with spinach. In another bowl stir together eggs, sour cream, milk, salt, pepper, and nutmeg. Stir in onion, vegetables, and cheeses. Add vegetable mixture. Pour egg mixture into hot, baked pastry shells. Bake at 325 for about 40-45 minutes or until toothpick comes out clean.

Cocktail Smokies in Grape Jelly

By: Gina Stark

Ingredients:

Grape Jelly

Cocktail Smokies

¾ teaspoon corn starch (more or less according to your preference of sauce thickness)

Simmer a package of cocktail smokies in a generous amount of grape jelly for 15-20 min or until warm through. Put some juice from the sauce pan in a bowl and add the corn starch. Mix well; make sure there are no lumps. Then add to the smokies.

Fruit Dip

Morgan Somers

1 large box vanilla pudding

1 cup milk

1 cup sour cream

Mix in bowl. Dip fruit and eat! You can use any size pudding mix; just replace half the milk with same quantity of sour cream.

Artichoke Bruchetta

Dorothy Winters

1 jar (6 1/2 oz.) marinated artichoke hearts, drained and chopped

1/2 cup grated Romano cheese

1 plumb tomato, seeded and chopped

1/3 cup finely chopped red onion

1/3 cup baby spinach

5 T mayonnaise

1 garlic clove, minced

1 loaf (10 1/2 ) oz French bread baguette

In large bowl, combine first 7 ingredients. Cut baguette into 30 slices. Top with artichoke mixture. Place on ungreased baking sheets. Broil 3-4 in. from the heat for 3-4 minutes or until edges are lightly browned.

Artichoke Pizza

Irene

2 pkgs (8 oz each) refrigerated crescent rolls

3/4 cups mayonnaise

1/4 cup grated Parmesan cheese

1 pkg (0.6 oz) dry Italian salad dressing mix

1 can (14 oz) artichoke hearts in water, drained and chopped

1 1/2 cups shredded cheddar cheese, divided

Paprika

Preheat oven to 375 F. Separate dough into 4 rectangles. Place crosswise on lightly greased 15X10 jelly roll pan. press onto bottom and up sides of pan to form a crust, pressing perforations and seams together with fingers to seal. Bake 10 minutes or until golden brown. Cool completely. In medium bowl combine mayo, Parmesan, and salad dressing mix. stir in artichokes and 1 cup of cheddar. Spread mixture onto crust. sprinkle with remaining cheese and paprika. Bake 10 minutes. Cut into 1 inch squares. Serve warm

Onion Rings

Laura Hawkins

Need your recipe!

We have a blog!

Look! Now we can have a comprehensive list of all our recipes and we can share them easily and find them easily. And I won't have to worry about the fact that my printer is broken. So here we go! Let's get cookin'!

I'm currently at school, but when I get home I'll copy all the recipes I have to our blog so we can have them all in one spot. If you know you made something for us, but don't see your recipe (once they're up, obviously) please let me know. Or if I credit the wrong person, let me know so I can fix that too. I haven't kept perfect records, so help me out if I miss things!