Oreo Pie (or Banana Cream Pie)

Ingredients:

2 1/2 cups cold milk
2 pkg (4-serving size each) Jell-O Oreo Flavor Instant pudding and pie filling
1 tub (8 oz) Cool Whip
1 Oreo Pie Crust
5 Oreos, halved

Directions:

1. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in half of the Cool Whip.
2. Pour into pie crust.
3. Refrigerate 4 hours or until set. (Though sometimes we don't really wait the four hours and just dig into it right away). Garnish with remaining Cool Whip and cookie halves just before serving. Store leftover pie in refrigerator.

(When I make Banana Cream. I just use a graham cracker crust and banana pudding instead of oreo pudding.)

Submitted by Wanda Husted from the back of the Oreo Pie Crust Label

Apple Crumb Pie

Ingredients:

5-7 tart apples (Granny Smith are the best)
1/2 c. sugar
1 t. cinnamon
1/2 c. sugar
3/4 c. flour
1/3 c. butter

Directions:

Peel and core apples and cut into eighths. Arrange in unbaked pie shell. Mix 1/2 c. sugar and cinnamon and sprinkle over apples. Mix other 1/2 c. sugar with flour and butter. Blend with a pastry blender until crumbly. Sprinkle over apples. Bake at 400 degrees for 40 minutes. Do not overcook.

Submitted by Karan Johnson (our guest from 3rd ward)

1-2-3-4 Pie Crust

Ingredients:

1 t. salt
2 c. flour
2/3 c. plus 2 T. shortening
4 T. cold water

Directions:
Mix flour and salt in a bowl. Cut in shortening with pastry blender. Add water and mix until all flour is moistened. Mold dough into two equal-sized balls. Flatten each ball and roll between waxed paper to 2 inches larger than the pie plate. Makes 2 9-inch pie crusts.

You can half this recipe to make one bottom crust. Also, you need to poke holes in bottom of crust if cooking just the empty shell.

Submitted by Karan Johnson (our guest from 3rd Ward)

Apple Pie Filling

Ingredients:

6 pounds apples
2 c. sugar
1/4 c. flour
1 1/2 t. cinnamon
1/4 t. nutmeg
2 T. lemon juice

Directions:

Wash, peel, core, and slice apples. Treat to prevent darkening. Combine sugar, flour, and spices. Rinse and drain apples; stir into sugar mixture. Let stand until juices begin to flow, about 30 minutes. Stir in lemon juice. Cook over medium heat until mixture begins to thicken. Ladle pie filling into can-or-freeze jars or plastic freezer boxes, leaving 1/2-inch headspace. (I use zip-top freezer bags so they can lie flat in the freezer.) Cool at room temperature, not to exceed 2 hours. Seal, label, and freeze.

This makes about 2 deep dish fillings or 3 regular/thin pies worth of filling.

Submitted by Jen Lee from the Ball Blue Book of Preserving

Pecan Tarts

Ingredients:

Shells:
4 cubes margarine
4 T. oil
2 T. water
2 8-oz. cream cheese
6 cups flour

Filling:
4 T. melted butter
4 eggs, beaten
3 c. brown sugar
1 t. salt
4 t. vanilla
3 c. pecans, chopped

Directions:
Mix shell ingredients together and roll into small balls. Press balls into mini-muffin pans and hollow out shells with fingers. Be careful not to leave the bottom too thin and to make sure the dough rises all the way to the top of the pan. This will avoid filling getting out. This dough makes about 9 dozen little tarts. Mix the filling ingredients well. Spoon into shells to make 3/4 full. Clean up the filling that drips on the pan to make for easier clean up. Bake at 325 degrees for 25 minutes. (The trick is to make the filling and shells come out even.) You can also half this recipe to make about 50. If anyone wants to borrow mini muffin pans to make these, I have some and would be happy to lend them out.

Submitted by Janis Hansen

Broccoli Chowder with Corn and Bacon

Ingredients:

6 slices bacon, cooked, cut into 1-inch pieces
2 tablespoons butter
1 medium onion, chopped
1/4 cup flour
2 cans (14.5 ounces each) chicken broth
2 large baking potatoes, peeled and diced
1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced
1 package (10 ounces) frozen corn kernels
1/2 teaspoon dried thyme
1 cup milk
Coarse salt and ground pepper

Directions:

Melt 2 tablespoons butter in a large stock pot.
Cook onion, stirring, until it begins to soften, 6 to 8 minutes.
Add flour; cook, stirring constantly, 30 seconds.
Add broth and potato; bring to a boil. Reduce to a simmer; cook until potato is tender, about 10 minutes.
Add broccoli, corn, thyme, and milk. Cook until broccoli is crisp-tender, 8 to 10 minutes.
Season with salt and pepper. Serve topped with bacon.

(submitted by Leslie Soelberg, original recipe from Martha Stewart)

Creamy Chicken Noodle Soup

Ingredients:

3-4 boneless skinless chicken breasts
1 quart water
2 cubes chicken bouillon
1 package egg noodles, small
2 cans cream of chicken soup
1 can evaporated milk
1 pint sour cream
1/2 lb. peas, frozen
1/2 lb. mushrooms, optional

Directions:

Bring water to boil in large stock-pot, add bouillon cubes and boneless skinless chicken breasts; boil until chicken breasts are fully cooked.
Remove chicken.
Save water (now broth) and boil egg noodles in it-- add additional water if necessary.
Cut chicken into bite-size pieces. Set aside.
When egg noodles are done, set water/broth aside.
Add soup, evaporated milk, sour cream, chicken pieces, peas and mushrooms to the noodles in the stockpot.
Add broth (that was set aside) to bring soup to desired thickness.
Mix well and bring soup to simmer.

(submitted by Leslie Soelberg)

White Chili

Ingredients:

2 (15 1/2 ounce) cans Great Northern white beans, rinsed and drained
2 (4 ounce) cans diced green chilies
3 boneless skinless chicken breasts (you can put frozen ones right in, if you're slow cooking it)
1 medium onion chopped
1 1/2 teaspoons garlic powder
1 (14 1/2 ounce) can chicken broth
1 cup corn
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper

Directions:

Place all ingredients in a crock pot.
Cook for 8 hours on low.
Once it has cooked for 3/4 the time, shred the chicken breasts.

Serve over tortilla chips with shredded cheddar cheese on top, if you'd like.

(submitted by Leslie Soelberg)

Tomato Basil Soup with Ravioli

Ingredients:

- 1 tablespoon olive oil
- 1 medium sweet onion, chopped
- 2 cloves garlic, crushed
- 2 14.5 ounce cans whole tomatoes
- 10 cups vegetable stock or broth (or chicken)
- salt & freshly ground black pepper
- 1 cup loosely packed fresh basil, thinly sliced; OR 2 tablespoons dried basil (or to taste)
- 5 servings ravioli, cooked (I use the Buitoni brand in the refrigerated section of the grocery store.)

Directions:

Heat olive oil in large soup pot over medium high heat.
Add onion and garlic and cook, stirring often until softened. Don't burn garlic.
Using blender or food processor, blend tomatoes.
Add tomato mixture and vegetable stock to soup pot.
Bring to a boil, then reduce to a simmer.
Cook until soup is thickened slightly.
Season with salt and pepper.
Stir in basil immediately before serving. (It seems like a lot of basil, but trust me, it adds a great rich flavor.)
While soup is simmering, boil cheese ravioli. Or I like to use cheese tortellini too.
After the soup is done, add drained tortellini to the soup pot and serve.
Serves: 6

(submitted by Leslie Soelberg, inspired by the MOA Cafe)

Chicken Noodle Soup

Ingredients:

2-3 cans chicken broth (depending on how "brothy" you like it)
2 cans cream of chicken soup
2 c. chopped carrots
2 c. chopped celery
2 c. chopped onion
2 c. cooked and cubed chicken
2 c. noodles (cooked)

Directions:

Combine everything but chicken and noodles. Simmer until veggies are soft. Add chicken and noodles. Salt and pepper to taste.

(submitted by Marianne Woodbury)

Chicken Tortellini Soup

Ingredients:
6 c. water
3 cans chicken broth
1 can cream of chicken soup
2 c. cooked and cubed chicken
1 c. chopped onion
1 c. sliced carrots
2 T. apple juice concentrate
2 cloves minced garlic
1/2 t. basil leaves
1/2 t. oregano
7 oz. pkg. fresh cheese tortellini
9 oz. pkg. frozen chopped broccoli (thawed)
grated Parmesan cheese

Directions:

In large pot combine all ingredients except broccoli and tortellini. Bring to a boil and simmer uncovered for 30 minutes.

Add tortellini and broccoli. Simmer 10-15 minutes or until cooked.

Serve with grated Parmesan cheese.

(submitted by Marianne Woodbury)

Vegetable Soup

Ingredients:
1 lb. ground beef
1 chopped onion
2 cans chicken broth
1 can kidney beans
1 can corn
1 can Vegg All (or mixed veggies)
1 qt. can tomatoes
1 c. pasta noodles (cooked)
Shake of Basil (or to taste)
Shake of Oregano (or to taste)

Directions:
Saute ground beef and onion. Blend (as in put in blender) can of tomatoes. Combine all ingredients and enjoy!

(submitted by Marianne Woodbury)

Cornbread Muffins

Ingredients:

• 1/2 cup butter, softened
• 2/3 cup white sugar
• 1/4 cup honey
• 2 eggs
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour
• 3/4 cup cornmeal
• 1/2 teaspoon baking powder
• 1/2 cup milk
• 3/4 cup frozen corn kernels, thawed or canned (this is what I use)
  

Directions:

1. Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups.
2. In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend thoroughly. Stir in milk and corn. Pour or spoon batter into prepared muffin cups.
3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.

Notes:
This is good frozen. You can also use an 8x10. And you can use less sugar.

(submitted by Abrey Enszer)

Cream of Cauliflower Soup

Ingredients:

14 oz. chicken broth (2 cans)
1 c. shredded carrots
1/2 c. chopped celery
1 onion, chopped
2-4 c. cauliflower, chopped
salt & pepper to taste
4 oz. softened cream cheese
2 c. milk
2 T. melted butter
2 T. flour

Directions:

Cook broth, veggies, salt & pepper until tender. Stir in cream cheese & milk. Stir until smooth. Blend butter & flout, then add to soup. Cook until soup thickens.

May substitute broccoli or potatoes also.

(submitted by Maggie Richards, from Erika Wright)

Black Bean Soup

Ingredients:
2 t. olive oil
1 onion, chopped,
1 carrot, chopped
peppers (optional)
4 garlic cloves, chopped
2 t. cumin
1-2 t. green chiles
2 cans black beans
1 can chopped tomatoes
3 c. chicken broth

Directions:

Saute first onion, carrot, garlic for 6 minutes. Add remaining ingredients & bring soup to boil. Reduce heat and simmer 15 minutes. Puree half of the soup in blender and return to pot. Simmer until slightly thickened, about 15 more minutes. Season with salt, pepper, and 1 more tsp. chiles. Eat.

(submitted by Jen Riday)

Chicken Enchilada Soup

Ingredients:

• 1 pound skinless, boneless chicken breast halves
• 1 tablespoon vegetable oil
• 1/2 cup diced onion
• 1 clove garlic, minced
• 1 quart chicken broth
• 1 cup masa harina or 8-10 corn tortillas
  
• 3 cups water, divided
• 1 cup enchilada sauce
• 2 cups shredded Cheddar cheese
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin

Directions:

1. In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside.
2. Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.
3. If using masa harina: In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil.
4. If using corn tortillas: Add tortillas, water, enchilada sauce, cheddar, salt, chili powder, and cumin. Bring to a boil. The corn tortillas will dissolve and give texture to the soup. Can add more broth to thin it out if needed.
   
5. Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.

(submitted by Janis Hansen, adapted from allrecipes.com)

Potato Soup

Ingredients:

• 3 bacon strips, diced or 2 T. olive oil
  
• 1 small onion, chopped
• 1 clove garlic, minced
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1/4 teaspoon pepper
• 3 cups chicken broth
• 4-5 potatoes, peeled and cubed
  
• 1 cup half-and-half cream or milk
  
• 1/2 teaspoon hot pepper sauce, optional
  
• Shredded Cheddar cheese
• Minced fresh parsley, optional
• Green onions, chopped, optional

Directions:
In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. If not using bacon, just warm olive oil. Saute onion and garlic in the drippings or olive oil until tender. Stir in flour, salt, basil and pepper; mix well.

In another pot, bring broth to a boil and cook potatoes (and any other vegetables you want) until tender.

Gradually add broth and potatoes to onion mixture. Bring to boil; boil and stir for 2 minutes. Add cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese, parsley, and green onions.

Smokey Corn and Black Bean Pizza

Ingredients:
1 Plum tomato, diced
1 cup Canned black beans, rinsed
1 cup Fresh corn kernels (about 2 ears)
2 tablespoons Cornmeal
1 pound Prepared whole-wheat pizza dough
1/3 cup Barbecue sauce
1 cup Shredded mozzarella, preferably smoked mozzarella


Directions:
1. Preheat grill to medium.

2. Combine tomato, beans and corn in a medium bowl.
Sprinkle cornmeal onto a large baking sheet. Stretch the
dough into about a 12-inch circle and lay it on top of the
cornmeal, coating the entire underside of the dough.

3. Transfer the crust from the baking sheet to the grill. Close
the lid and cook until the crust is puffed and lightly browned on
the bottom, 4 to 5 minutes.

4. Using a large spatula, flip the crust. Spread barbecue
sauce on it and quickly sprinkle with the tomato mixture and
cheese. Close the lid; grill until the cheese is melted and the
bottom of the crust is browned, 4 to 5 minutes.

Chicken and Broccoli Pasta

Ingredients:
3 tablespoons olive oil
1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
1 tablespoon chopped onion
2 cloves garlic, chopped
2 (14.5 ounce) cans diced tomatoes
2 cups fresh broccoli florets
salt and pepper to taste
1 pinch dried oregano
18 ounces dry penne pasta
1/4 cup fresh basil leaves, cut into thin strips
2 tablespoons grated Parmesan cheese


Directions:
1. In a large skillet over medium heat, warm oil and add chicken;
cook until slightly brown. Add onion and garlic to cook for about 5
minutes or until garlic is golden and onions are translucent.
2. Add tomatoes, broccoli, salt, pepper and oregano; stir well and
bring to a boil. Cover and turn down heat to simmer for about 10
minutes.
3. Meanwhile, bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until tender; drain and add
back into pot. Pour chicken sauce into pot and mix well.
4. Add basil and toss well; top with Parmesan cheese. Serve.


Number Of Servings:8

Preparation Time:20 minutes

(submitted by Heidi Rose)

Artichoke Spinach Lasagna

Ingredients:
cooking spray
9 uncooked lasagna noodles (may also use no boil noodles)
1/2 onion, chopped
1 1/2 tsp chopped garlic
2 c. chicken broth
1 can artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach
1 (28 ounce) jar tomato pasta sauce
1 1/2 cups shredded mozzarella cheese, divided
1/3 c. herb and garlic feta, crumbled

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a
9x13 inch baking dish with cooking spray.

Bring a large pot of lightly salted water to a boil. Add noodles
and cook for 8 to 10 minutes or until al dente; drain.
Spray a large skillet with cooking spray and heat on medium-
high. Saute onion and garlic for 3 minutes, or until onion is
tender-crisp. Stir in broth; bring to a boil. Stir in artichoke
hearts and spinach; reduce heat, cover and simmer 5
minutes. Stir in pasta sauce.

Spread 1/4 of the artichoke mixture in the bottom of the
prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4
cup mozzarella cheese over noodles. Repeat layers 2 more
times, ending with artichoke mixture and mozzarella cheese.
Sprinkle crumbled feta on top.

Bake, covered, for 40 minutes. Uncover, and bake 10
minutes more, or until hot and bubbly. Let stand 10 minutes
before cutting.

Number Of Servings:6

Preparation Time:15 min

Tuna Salad

(8 servings)

Ingredients:

2 (7 ounce ) cans white tuna (I prefer Kirkland brand Albacore), drained and flaked
¾ cup mayonnaise or salad dressing
2 tablespoons Parmesan Cheese
½ teaspoon dried onion flakes
½ teaspoon curry powder
2 tablespoons dried parsley
1 teaspoon dried dill weed
1/8 teaspoon garlic powder

Directions:

Mix well and serve with crackers or on a sandwich.

(submitted by Wanda Husted)

Ranch Dip

Ingredients:

1 pkg. ranch dressing powder mix
1 16 oz. carton cottage cheese

Directions:

Mix ingredients together. Serve with vegetables, chips, or crackers.

(submitted by Marianne Woodbury)

Homemade Popcorn

Ingredients:

1/4-1/3 c. popcorn kernels

Directions:

Place kernels in brown lunch sack. Roll lunch sack securely closed and place in microwave until popping decreases.

(submitted by Abrey Enszer)

Oatmeal Cookie Granola

Ingredients:

8 c. oats
1/2 c. ground flaxseed
1 c. sucanat OR brown sugar
1/2 t. nutmeg
1/2 t. salt
1 t. cinnamon
8 T. coconut oil
2/3 c. honey
1 t. vanilla
1/8 t. butter flavor, optional
raisins, optional

Directions:

Preheat oven to 300. Combine dry ingredients. Melt coconut oil, honey, and vanilla together. Pour over dry ingredients. Mix up thoroughly to coat well. Place on 2 greased cookie sheets and bake for 20 minutes or so stirring once. When finished let it cool then add raisins if desired and put into container of choice.

(submitted by Janis Hansen from simplehealthytasty.blogspot.com)

Thai Pasta

Ingredients:

1 c. green onions, chopped
1 c. grated carrots (I usually add lots more and whatever other veggies I want)
1/2 c. peanut butter
2/3 c. soy sauce
2/3 c. olive oil
4 T. chili oil or powder OR 1/2-1 T. chili paste (red rooster chinese bottle)
1 T. sesame oil
6 T. honey
2 lbs. noodles
mandarin oranges, optional
shrimp, chicken, pork, beef, optional

Directions:

Cook noodles. Toss with onions and carrots. Whisk all other ingredients together. Mix sauce with pasta. Chill. Even better the next day.

(submitted by Janis Hansen)

Best Yet Whole Wheat Bread

(yields 2 loaves)

Ingredients:
1/3 Cup honey
1/3 Cup extra virgin olive oil
2 1/2 Cup Warm Water
1 1/2 Tablespoons Yeast
1 Tablespoon Real Salt
6-7 Cups Fresh Ground Whole Wheat Flour (I used hard white wheat)
1 1/2 Tablespoons Vital Wheat Gluten

Directions:
Combine the warm water, yeast, and 2 Cups of fresh whole wheat flour in a large mixing bowl. Allow to sponge for 15 minutes. Add the honey, oil, Vital Wheat Gluten, salt and 4-5 Cups additional flour until the dough begins to clean the sides of the mixing bowl. Do not allow the dough to get too stiff (too dry). Dough should be smooth and elastic. It is a common mistake for the beginning bakers to add too much flour.
Knead the bread by hand 7-10 minutes or until it is very smooth, elastic, and small bubbles or blisters appear beneath the surface of the dough. If you are kneading by hand, be sure to add the minimum amount of flour to keep the dough soft and pliable by using a tsp of oil on your hands and kneading surface.
Form the dough into 2 loaves and put in greased loaf pans or 5-6 loaves balls if making bread bowls and place on cookie sheet. Allow to rise in a slightly warmed oven or other warm place until doubled in size (about 30-60 minutes).
Bake loaves for 25-30 minutes in a 350 degree oven. Bread is cooked through when it sounds hollow when tapped on the bottom, and when the top and sides are a golden brown color.
This Bread Recipe is VERSATILE! Use it to make cinnamon rolls, pizza, bread sticks, and more.
(submitted by Janis Hansen from simplehealthytasty.blogspot.com)

Peach Jam

Ingredients:

1 quart finely chopped, pitted/cored, peeled peaches
7 1/2 cups sugar
1/4 cup lemon juice
1 pouch liquid pectin

Directions:

Combine fruit, sugar and lemon juice in a large saucepot.
Bring slowly to a boil, stirring until sugar dissolves.
Stir in liquid pectin.
Return to a rolling boil.
Boil hard 1 minute, stirring constantly.
Remove from heat.
Skim foam if necessary.
Ladle hot jam into hot jars, leaving 1/4-inch headspace.
Adjust 2 piece caps.
Process 10 minutes in a boiling-water canner.

Berry Freezer Jam

Ingredients:

1 qt. berries
4 c. sugar
1 box pectin

Directions:

When you buy the pectin, there will be instructions inside for the "quick & easy" version or the no-cook version. Follow those instructions. Depending on the different pectin brands, the amount of ingredients may vary, so follow the pectin instructions you are using. This recipe yields 5 containers (8 oz. each).

(Submitted by Maggie Richards)

Strawberry Freezer Jam (sweetened with agave nectar)

Ingredients:

4 c. crushed strawberries
1 1/2 c. agave nectar (can be found at Walmart or Whole Foods, probably other places, too)
1 pkg. pectin, low or no sugar kind
3/4 c. water

Directions:

Combine strawberries and agave in a bowl. Combine pectin and water in a small saucepan. Bring to a boil. Boil 1 minute, stirring constantly. Add pectin to fruit mixture; stir 3 minutes. Ladle jam into can or freezer jars, leaving 1/4-inch head space. Put lids on. Let stand at room temperature until set (24 hours). Label and freeze. Yield: about 7 half-pints

(submitted by Janis Hansen, from simplehealthytasty.blogspot.com)

Blackberry Jam (sweetened with honey)

Ingredients:

8 c. blackberries, cooked and smashed
4 c. honey
1/4 c. pectin

Directions:

Bring to a full-rolling boil (it won't stir down) and boil for 4 minutes. Pour into hot sterilized jars and seal.

(submitted by Janis Hansen, from Ann Cue's recipe book Cooking for Consciousness)

Cafe Rio Pork Salad

Ingredients:
pork tenderloin, 1-2 lbs. (I bought mine at walmart)
1 c. brown sugar
2 c. fresh salsa

1 pkg. Hidden Valley Ranch Dressing (dry mix)
1 c. buttermilk
1/3-1/2 bunch of cilantro, chopped
1/2-1 small jalapeno (remove seed) or equivalent of jarred jalapenos
1 c. mayo (I only had 1/2 c. and it worked out fine)
1 t. lime juice
1-2 tomatillos (remove outer papery skin)
1 garlic clove

Directions: Mix sugar and salsa, pour over pork. Cook in crock pot for 8 hrs. on low. When done shred with two forks and return to juice in crock pot and allow liquid to absorb. Add water as needed and if needed to keep it juicy. For the dressing, put all ingredients in blender. Serve pork on a bed of romaine lettuce and add dressing.

(Submitted by Janis Hansen, from your homebasedmom.com)

Strawberry Spinach Salad

Ingredients:
Strawberries
Red onion
Spinach
Slivered almonds, toasted

Dressing:
½ c. sugar
2 T. white vinegar
½ c. mayonnaise
¼ c. milk
poppy seeds

Directions: Mix all dressing ingredients. Toss with salad!

(Submitted by Tara Romney)

Black Bean Salad

Ingredients:
1 can black beans
1 large tomato
1/3 c. red onion
1 can corn (or 1 c. frozen corn)
½ c. chopped cilantro
1-2 avocados, chopped
Monterey Jack cheese, cubes

Dressing:
1 clove garlic
1 T. lime juice
2 T. olive oil
Salt & pepper to taste

Directions: Put all ingredients in large mixing bowl. Mix dressing ingredients and toss with salad.

(Submitted by Tara Romney)

24-Hour Vegetable Salad

Ingredients:
4 c. torn lettuce of your choice (I like green leaf)\
1 c. sliced fresh mushrooms
½ c. frozen peas
1 c. broccoli flowerets
1 c. shredded carrot
2 hard-cooked eggs, sliced
6 slices bacon, crisp-cooked, drained & crumbled (1/4 lb.)
¾ c. shredded Swiss or cheddar cheese
2 green onioins, sliced
¾ c. mayonnaise
1 ½ tsp. lemon juice
½ tsp. dill weed

Directions:
Place lettuce in the bottom or a bowl about 8 inches in diameter (ideally, for presentation’s sake, a clear glass bowl, but I’ve also used a glass 9x13 pan as well). If desired, sprinkle with salt and pepper. Layer mushrooms, broccoli and peas on top of lettuce. Then layer carrots. Arrange egg slices and bacon over vegetables. Top with ½ c. of the cheese and green onions. For dressing, combine mayonnaise, lemon juice, and dill weed. Spread dressing over top of salad, sealing to edge of bowl. Sprinkle with remaining cheese. Cover and chill for 2 to 24 hours. Before serving, toss to coat vegetables. Makes 6-8 side-dish servings. I’ve also put in fresh diced tomato and sometimes cauliflower. Really, anything goes! Enjoy!

Feta Apple Salad

Ingredients:
Green leaf, red leaf, or Romaine lettuce
red onion, sliced
1-2 apples, cut into bite-sized chunks
craisins
feta cheese, diced or crumbled

Dressing:
1 c. sugar
2 t. dry mustard
2 t. salt
2/3 c. red wine vinegar
1 T. dried onion
2 c. salad oil
1 T. poppy seeds

Combine all ingredients for dressing and mix well. Toss with salad right before serving or add to individual servings.

(Submitted by Tara Romney)

Potato Salad

Ingredients:
3 large potatoes, boiled and cubed
4 hard boiled eggs, chopped
1 can beets, diced into slivers
Peas - a handful or more, steamed if you are serving immediately, but if you are serving it the next day you can add frozen and they will thaw in the salad
Mayo - enough to cover it
Salt
Pepper

Toss all ingredients together. It tastes much better the next day. It is also prettier because the potatoes are dyed purple.

(Submitted by Shannon Nielsen)

Hawaiian Salad Dressing

Ingredients:
1 C oil (not olive oil, or just a small part olive oil)
1/2 C cider vinegar (increase the vinegar to oil ratio for snappier taste)
1/2 C sugar
1/2 Tbs. salt
1/2 Tbs. prepared mustard
1/2 tsp. black pepper
1 1/2 cloves garlic
1/4 small onion (or more to taste) (red onion makes it pink)

Directions:
Blend it all together in blender for a minute or so. Keep refrigerated.

(Submitted by Marianne Sonntag)

Greek Pasta Salad

Ingredients:
2 c. penne pasta
1/4 c. red wine vinegar
1 T. lemon juice
2 cloves garlic, crushed
2 t. dried oregano
salt and pepper to taste
2/3 c. olive oil
10 cherry tomatoes, halved
1 small red onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 cucumber, sliced
1/2 c. sliced black olives
1/2 c. crumbled feta cheese

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta as cooked through, but is still firm to the bite, about 11 minutes. Rinse with cold water and drain well in a colander set in the sink.
Whisk together the vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil. Set aside. Combine pasta, tomatoes, onion, green and red peppers, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over the pasta and mix together. Cover and chill for 3 hours before serving.

(Submitted by Nicole Geske)

Strawberry Spinach Salad

Ingredients:
Dressing:
2 T. sesame seeds
1 T. poppy seeds
1/2 c. white sugar
1/2 c. olive oil
1/4 c. distilled white vinegar (can substitute balsamic vinegar)
1/4 t. paprika
1/4 t. Worcestershire sauce
1 T. red onion

Salad:
1 pkg. spinach (9 oz.)
1 pkg. spring mix (5 oz.)
1 lb. strawberries, quartered
1/4 c. chopped pecans
1 1/2 lbs. grilled chicken breast, chilled
1/4 c. thinly sliced red onion

Directions: I mix together dressing ingredients with a blender and chill for at least one hour. Toss salad ingredients with dressing.

More Substitutions and Additions:
strawberries = mandarin oranges
pecans = walnuts or slivered almonds
feta and/or bleu cheese
grated swiss cheese and crumbled bacon

(Submitted by Wanda Husted)

Grape Broccoli Salad

Ingredients:
8 c. fresh broccoli florets
1 1/2 c. chopped celery
6 green onions, diced (or about 1/2 red onion)
2 c. red grapes
2 c. green grapes
2 c. mayonnaise
2/3 c. sugar
2 T. white or cider vinegar
3/4 lb bacon, cooked and crumbled
1 c. slivered almonds, toasted

Directions: In a large salad bowl, combine the broccoli, onions, celery, and grapes. In another bowl, whisk the mayonnaise, sugar, and vinegar. Pour mayonnaise mixture over broccoli mixture and toss to coat. Cover and refrigerate until serving. Stir in bacon and almonds just before serving.

(Submitted by Linda Perkins)

Grapefruit-Avocado Salad

Ingredients:
2 grapefruit
2 T. olive oil
3/4 t. salt
1 avocado, peeled, cored, and diced
1/4 c. red onion, very thinly sliced
6 c. greens

Directions: Clean(segment) grapefruit, save 1/3 of juice. Place juice in mixing bowl. Add oil and salt. Set mixture aside. Add avocado and onion to dressing. Stir gently. To serve, place greens in a very large bowl. With a slotted spoon, remove the avocado and onion from the dressing and gently toss them with the greens. There should be just enough dressing to coat the leaves lightly. Place the salad on a platter and garnish it with the grapefruit segments. Drizzle the salad with a little more dressing, if needed.

Submitted by Maggie Richards

Hula Pizza

Ingredients:
one whole wheat tortilla
BBQ sauce
mozzarella cheese
canned pineapple
cilantro

Directions:
Put a tortilla (I used whole wheat) on a baking sheet. Bake at 400 degrees for 2-4 minutes per side so that the tortilla is crisp (I did 2 minutes each). Pop the air bubbles in the tortilla if any form while baking.

After baking take it out of the oven. Top with: 2 T. bbq sauce, about 3 T. cheese (I just sprinkled some on), 3 T. drained canned pineapple (you can chop it up or I used the crushed), 1 1/2 t. finely chopped cilantro.

Bake 2-4 minutes longer or until cheese is melted.

You could also add chicken to this and make it a complete meal or whatever other toppings you have on hand. 212 Calories per pizza.

(Submitted by Janis Hansen, via The Biggest Loser cookbook)

Brazilian-style Chocolate Pizza

Ingredients:

Crust:
¾ c warm water
1 package active dry yeast
2 cups (or more) all purpose flour
1 T. sugar
¾ t. salt
3 T. olive oil

Topping:
2 T. butter (melted)
¼ c. chocolate-hazelnut spread (such as Nutella)
½ c. bittersweet or semisweet chocolate chips (or chopped bars)
2 T. chopped high-quality white chocolate (such as Lindt) (optional: use ¼ c. marshmallows instead)
2 T. chopped toasted hazelnuts (optional)

Directions:
1. PREHEAT oven to 450 degrees (note, many ovens take 20 minutes to get up to this temperature, even if your oven says it’s ready, keep heating a little longer or use an oven thermometer).
2. GREASE pizza pan or baking sheet with olive oil (optional: line pan with parchment paper instead of oil).
3. POUR ¾ c. water into small bowl; stir in yeast and let stand 5 minutes.
4. BRUSH large bowl lightly with olive oil.
5. In food processor, MIX 2 cups flour, sugar, and salt. ADD yeast mixture and 3 T. oil; process until dough forms a sticky ball (we use our bread kneader instead of our food processor).
6. TRANSFER dough to lightly floured surface and knead until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute.
7. TRANSFER to prepared bowl; turn dough in bowl to coat with oil and cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour.
8. PUNCH down dough. ROLL out dough on lightly floured surface to 11-inch round (start in center of dough, working outward toward edges but not rolling over them).
9. TRANSFER dough to prepared pizza pan or baking sheet. MAKE indentations all over dough with fingertips. BRUSH 2 T. melted butter over dough.
10. BAKE until pale golden, about 10-15 minutes.
11.SMOOTH chocolate-hazelnut spread over hot crust.
12. SPRINKLE both chocolates (& marshmallows if desired) on top. BAKE only 2 minutes until chocolate begins to melt (don’t go longer or the chocolate-hazelnut spread dries out!)
13. SPRINKLE chopped hazelnuts (if desired) over top, cut into wedges and serve.

Note: I made this for the recipe club and probably left it in the oven too long the second time because the marshmallows were a little tough. The dough is not sweet, but it's dessert-y kind of like a pastry.

(Submitted by Jen Riday)

Basic Pizza Crust and Sauce

Jay's Signature Pizza Crust

Exquisite Pizza Sauce

(Submitted by Wanda Husted via allrecipes.com)

Wanda's Various Cookies with or without modifications

Mrs. Sigg's Snickerdoodles (2 star)
no modifications

Mom's Island Treasure (2 star)
no modifications

Big Soft Ginger Cookies (2 1/2 star)
changed 3/4 cup margarine to 3/8 cup butter and 3/8 cup shortening.

Soft Chocolate Cookies (1 star)
changed 1 cup butter or margarine to 1/2 cup butter and 1/2 cup shortening

Beth's Spicy Oatmeal Raisin Cookies (1 star)
instead of using butter flavored shortening, I used regular shortening.

How to freeze cookie dough

(Submitted by Wanda Husted via way of allrecipes.com)

Timothy's White Chili

Ingredients:
1 pound large white beans
6 cups chicken broth
2 cloves garlic, minced
2 medium onions, chopped
1 tablespoon oil
2 4-ounce cans mild green chilies, chopped
2 teaspoons ground cumin
1 ½ teaspoons oregano
¼ teaspoon ground cloves
¼ teaspoon cayenne pepper
4 cups diced cooked chicken breast
3 cups grated Monterey Jack
Salsa
Sour cream
Salt to taste

Directions:
Combine beans, broth, garlic and half the onions ina large soup pot. Bring to a boil. Reduce heat, simmer until beans are soft (3 hours or more), adding more broth if necessary. In a skillet, sauté remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to bean mixture. Add chicken and simmer one hour. Serve topped with grated cheese, salsa and sour cream. Serves 8 to 10. Salsa: You can use store bought chunky Mexican tomato or make your own with peeled tomatoes, green chilies, onion, garlic and fresh cilantro.

(Submitted by Susan Smith)

Black Bean Soup

Ingredients:
10 sundried tomatoes (not packed in oil)
1 cup boiling water
1 ½ cup finely chopped onions
3 garlic cloves minced or pressed
1 jalapeno chili, minced, or ¼ tsp cayenne pepper
2 tablespoons vegetable oil
1 teaspoon ground cumin
1/3 cup water 3 cups undrained canned tomatoes (28oz can)
4 cups undrained cooked black beans (2 16oz cans)
¼ cup chopped fresh cilantro
addt’l water or tomato juice
yogurt or sour cream

Directions:
Cover sun dried tomatoes with boiling water and set aside In soup pot, sauté onions, garlic, chili or cayenne in oil for about 5 minutes, until onions are translucent. Add cumin, 1/3 cup water and the juice from the tomatoes. Break up the tomatoes and add them to the pot. Cover and bring to a boil. Lower the heat and simmer, covered, for 5 minutes. Add the black beans and their liquid, and continue to simmer, stirring occaisionally to prevent sticking. Drain and chop sundried tomatoes. Add them to the soup and cook for 5 to 10 minutes longer, until onions are tender. Stir in cilantro and remove soup from heat. Puree half of the soup in a blender or food processor and return it to the pot. If the soup is too thick, add some water or tomato juice. Reheat gently. Serve each bowl of soup with a dollop of yogurt or sour cream. Serves 4 to 6. This recipe from The Moosewood Restaurant Cookbook.

(Submitted by Susan Smith)

Lemon Mushroom Chicken

Ingredients:
6 Chicken breasts, pounded to 1/4 inch thickness
9 Tbs flour
3 tsp olive oil
3 tsp margarine
2 cups fresh mushrooms, sliced
3 garlic cloves, minced
11/2 cups reduced-fat chicken broth
6 Tbs lemon juice
6 Tbs dry white table wine (can sub. white grape juice)
3 tsp parsley
1/2 tsp white pepper

Directions:
advanced prep:Pound 6 chicken breasts to 1/4 inch thickness. Slice mushrooms. Mince garlic

Preparation:On sheet of wax paper or paper plate dredge pounded chicken breasts in flour, lightly coating both sides and reserving remaining flour. In 10 inch non-stick skillet combine margarine and oil and heat until margarine is melted; add chicken and cook over medium-high heat, turning once, until lightly browned, 1-3 minutes on each side. Transfer chicken to plate and set aside. In same skillet combine mushrooms and garlic and saute over medium-high heat, until mushrooms are softened, 1-2 minutes. Sprinkle with reserved flour and stir quickly to combine; stir in remaining ingredients and bring to a boil. Reduce heat to low and let simmer, stirring frequently, until mixture thickens and flavors blend, 3 -4 minutes. Return chicken to skillet and cook until heated through, 1-2 minutes. Remove from heat. Cool. Place in labeled freezer bag; pour mushroom sauce over chicken. Seal and freeze. To Serve: Thaw. Place chicken and mushroom sauce into non-stick skillet. heat over medium heat until heated through.

(Submitted by Susan Smith)

Grapefruit Slush (no star rating provided)

Ingredients:
5 grapefruits--sectioned
1/2 cup lemon juice
1 can crushed pineapple
1 cup orange juice
2 cans mandarin oranges
1/3 cup lime juiceSimple syrup: 3 cups sugar dissolved in 3 cups waterMarachino cherries (if you want)

Directions:
Dump in all ingredients and freeze. Makes two 9X13 size slushes. Take out of freezer about 1 hour before serving so it gets slushy. Get Fresca to pour on it.
Variation: You can freeze any fruit juice in a pan and then pour fresca or sprite over it. One good one is a can of orange juice and a can of fruit juice.

(Submitted by Janis Hansen)

Cheesy Chicken and Rice Casserole (no star rating provided)

Ingredients:
1 1/2 c. white rice
16 oz bag frozen corn
2 cups shredded cheese
2 c. cooked chicken breast (diced)
3/4 c. yellow onions (diced)
1 T sugar
2 tsps salt
2 tsps chili powder
2 c. nonfat milk

Directions:
Combine rice, corn, cheese chicken and onions in large bowl. Inseparate bowl mix sugar, salt, and chili powder. Pour rice mixtureinto baking dish and sprinkle with chili powder mixture. Preheat ovento 350 and add milk. Bake covered with foil for 1 1/2 hours or untilcheese bubbles. To freeze, double aluminum foil and omit the milk (addmilk just before cooking once it's been thawed). Serves 6.

(Submitted by Heidi Rose)

Chicken Stir-Fry (no star rating provided)

Ingredients:
1/4 c. sesame oil
1/2 c. honey
1/2 c. soy sauce
3 tsps. minced garlic
1/8 tsps. red pepper flakes
1 green pepper sliced into 1/4 in. pieces
1 red pepper sliced into 1/4 in. pieces
1 large carrot sliced into 1/4 inch pieces
4 chicken breasts sliced into 1 inch pieces

Directions:
Mix together sesame oil, honey, soy sauce, garlic, and red pepperflakes and pour into large ziploc bag. Add chicken breasts andmarinate for 4-5 hours. Pour chicken and marinade inot heated skilletand cook until chicken is no longer pink. Remove chicken with slottedspoon and set aside. Add bell peppers and carrots to pan and cook for1 minute. Add chicken back to pan and cook for 5 more minutes. Serveover rice. To freeze place in freezer bag and make sure it is sealedtightly. Good for up to 3 months. Serves 6.

(Submitted by Heidi Rose)

Baked Pesto Ravioli (no star rating provided)

Ingredients:
2 pounds cheese filled ravioli (fresh or frozen)
1 pound cooked chicken breast (1/2 inch slices)
2/3 c. chicken broth
2 c. zucchini cut in 1/2 inch rounds
1/2 c. red bell pepper (chopped in 1/2 in pieces)
1/2 c. basil pesto sauce
1/2 tsp. salt
2/3 c. grated parmesan cheese


Directions:
Preheat oven to 350. Spray on 9x13 in. baking dish with cooking spray.Mix all ingredients in a large bowl. Pour into baking dish. Cover dishwith foil and bake for 1 hour (or until bubbly). If freezing, doublefoil and freeze for up to 3 months. Serves 6.

(Submitted by Heidi Rose)

Spicy Queso Dip (1 1/2 star)

Ingredients:
1 large box Velveeta cheese
1 large onion diced finely and sautéed in 2-3 TBS butter
2 small cans chopped or crushed tomatoes
1-2 cans chopped green chilies (not Jalapenos)

Directions:
Saute onion in butter. Put in large glass bowl or microwave safe bowl. Add 2 cans tomatoes and 1 can finely chopped chilies to bowl and mix. Add cubed Velveeta cheese and heat in microwave. Stop to stir every 2 minutes. Should take about 10 minutes to melt cheese. Enjoy.

(Submitted by Janis Hansen)

GFD – Grandpa’s Famous Dip (1 star)

You will need:
1 package cream cheese
2/3 carton cottage cheese (not too moist)
1 carton sour cream
¼ cup finely diced onion
2 Tbsp Miracle Whip

Potato Chips

Directions:
Cut up cream cheese into ½ to 1 inch cubes. Combine with cottage cheese in a blender. Blend on high level grind or whip setting until fairly smooth. DO NOT LIQUIFY. Add other ingredients. Blend until fairly smooth. Chill. Serve cold. Leave in blender vessel for chilling. May hand stir in green onion or chives for added flavor/appearance.

(submitted by Janis Hansen)

Texas Caviar (2 star)

Bring to a boil:
1/2 c. oil
1/2 c. apple cider vinegar
1/2 c. sugar

Rinse and drain:
15 oz. can pinto beans
15 oz. can black-eyed peas or black beans
1 can corn

Mix:
2-3 T. red pepper
1 c. chopped celery
1 c. chopped green pepper
1/2 c. chopped red onion

Mix everything together in a big bowl.
Add fresh cilantro. Enjoy!

(Submitted by Abrey Enszer)