Canned Soup Base

1 C string beans
1 C carrots
1 C potatoes
Handful of chopped onions and celery
1 Tsp salt
1 Tbsp pearl barley
1 Boullion cube
1 C tomato juice

Fill the remainder of the jar with water (you may trade out any undesired vegtables)

Pressure cook the jars at 12 lbs of pressure for 30 min.

When ready to serve you can add cooked ground beef, canned chicken, or just serve over rice.

-Lynn and Leann A

Cream Cheese Ranch Dressing (veggie dip)

Our families favorite way to eat cucumbers and other veggies!

1 1/2 c buttermilk

2 c mayo

8 oz cream chees

1 tsp Lawry's season pepper

1/2 tsp onion salt

1/2 tsp garlic salt

dash of Lawry's season salt

opt. dried parsley

(add buttermilk to thin to desired consistency.)

-Jolana G

    

 

Glazed Lemon Zucchini Bread

2 c cake flour
1/2 tsp salt
2 tsp baking powder
2 eggs
1/2 c canola oil
3 Tbsp lemon juice
1/2 c buttermilk
zest of 2 lemons (can use lemon oil as well)
1 c grated zucchini

Glaze
1 c powdered sugar
2 Tbsp lemon juice
1 Tbsp milk

1.  Mix flour, salt and baking powder in a medium bowl and set aside.
2.  In a large bowl, beat eggs.  Then add oil and sugar until well blended.
3.  Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
4.  Fold in zucchini until it is mixed well.
5.  Add dry mixture to the wet mixture and blend all together until well combined.
6.  Pour batter into greased 9x5 loaf pan.
Bake at 350 degrees for 40-45 minutes

While still warm, make glaze and spoon over the bread.  Let the glaze set up before cutting and serving.

-Jolana G

•    

Breakfast Casserole

My sisters always make this casserole for family gatherings.  It's fast and super yummy!  It's also great because you do all the preparation the night before so all you do is stick it in the oven the next morning.



1 lb ground sausage - cooked
9 beaten eggs
3 cups tater tots
1 3/4 c milk
1 1/2 c grated cheese

Stir together and put in a 9x13 pan.  Refrigerate overnight.  Bake at 350 for 45 min.

-Dana Rae B

Banana Snack Cake

A cake version on banana bread.   So moist that is doesn't require any frosting.
1 c margarine (softened)
1 c sugar
2 eggs
1/2 c buttermilk
1 c (2 med) ripe mashed bananas
1 tsp vanilla
2 c flour
1 c quick rolled oats
1 1/2 tsp soda
1/2 salt
6 oz. pkg milk chocolate chips
1/2 c chopped nuts

Heat oven to 350 degrees.  Grease 13x9 inch cake pan.  Cream margarine, sugar, and eggs.  Stir in buttermilk, bananas and vanilla.  Stir in flour, oats, soda and salt.  Stir in chocolate chips and nuts.  Bake at 350 degrees for 30 - 35 minutes.
-Dana Rae B

Vegetable Pizza

This recipe is quick and easy and makes a great after school snack or refreshment to serve at parties and showers.  You can top the pizza with any vegetables that your family likes.  I usually double the recipe and make in a large cookie sheet.

1 pkg refrigerated crescent rolls.
Roll out crescent roll on a baking sheet.  Press seams together to form a solid rectangle, and bake according to the directions on the can.  Cool completely.
 
1 block cream cheese
1/2 c miracle whip
1 pkg dry ranch seasoning mix
Mix and spread on baked rolls.

Layer with various vegetables of your choice.  We use shredded carrots, broccoli, tomatoes, green peppers, cauliflower, and olives.

Top with shredded cheese.  Refrigerate until ready to serve.
-Dana Rae B
 

Buttermilk Syrup

You will never want to have maple again after trying this syrup on your waffles!
1/2 c butter
1 c sugar
1/2 c buttermilk
1 Tbsp. karo syrup
Boil all ingredients for 1 min.
Stir in 1/2 tsp soda
1 tsp vanilla
(It will foam up so make sure you have a large enough pan)
-Dana Rae B

Sausage Quiche

1 lb. bulk mild sausage
1/4 lb bulk hot pork sausage (or mild if you don't like it hot!)
12 eggs
2 cups small curd cottage cheese
3 cups shredded Monterey Jack Cheese
1 cup shredded mozzarella cheese
1/2 cup flour
1/2 cup melted butter
1 tsp. baking powder
2 cups sliced fresh mushrooms
3/4 c finely chopped onion
1 can (4 oz) chopped green chilies, drained

In a large skillet over medium heat, cook sausage until no longer pink; drain.  In a large mixing bowl, beat eggs, cheeses, flour, butter, and baking powder.  Stir in mushrooms, onion, chilies and sausage.
Transfer to two greased 9 in round baking dishes.  Bake at 375 degrees for 33-38 minutes or until a knife inserted near the center comes out clean.  (2 quiches 6-8 servings each)
-Dana Rae B

Sausage-Mushroom Breakfast Bake

1 lb bulk pork sausage
2 cups sliced fresh mushrooms
6 cups cubed bread
2 cups shredded sharp cheddar cheese
1 cup chopped fresh tomatoes
10 eggs, lightly beaten
3 cups milk
2 tsp. ground mustard
1/2 tsp. salt
1/4 tsp pepper

In a large skillet, cook sausage and mushrooms over medium heat until mean is no longer pink; drain.  Place half of the bread cubes in a greased 9"x13" baking dish; top with 2 cups sausage mixture and half of the cheese and tomatoes.  Repeat layers.  In a large bowl, combine the eggs, milk, mustard, salt and pepper; pour over bread mixture.
Bake uncovered, at 350 degrees for 50-55 minutes or until a knife inserted near the center comes out clean.  Let stand for 10 minutes before serving.  (serves 12)
-Dana Rae B

French Toast Casserole

So easy and yummy!
1 c brown Sugar, packed
1/2 c butter
1/2 c chopped pecans
2 Tbsp corn syrup
1 loaf french bread, sliced
5 eggs
1 1/2 c milk
1 tsp vanilla
1 tsp cinnamon

In a med. pan over low heat, mix and melt brown sugar, butter, and corn syrup.  Spray 9"x13" baking dish with non-stick spray.  Pour mixture into pan.  In a blender mix egg, milk, vanilla, and cinnamon.  Lay bread slices evenly in baking dish and pour egg mixture over bread not missing any of the bread.  cover and refrigerate over night.  The next morning, preheat oven to 350 degrees.  Uncover baking dish and cook for 30 minutes.  We like it with fruit but you could also put powdered sugar or syrup on top.  (8 Servings)
-Dana Rae B

Corn Salad

This recipe is always a favorite, and is a great side dish to summer meals! It's delicious and refreshing, but also quick to prepare with your food processor!

3 Cans whole kernel corn - or corn from your garden!
1/2 C. celery chopped fine
1/2 C. onion chopped fine
1 green pepper chopped fine (sometimes I substitute this for a red pepper just to add more color)
1/2 C. Mayonnaise
1 TBSP sweet pickle relish

Combine and refrigerate until you are ready to eat!
-Amy G

Homemade Vanilla Ice cream:

This is one of our favorite things to enjoy together as a family all year long- but particularly in the summer time! It's a family recipe and we absolutely LOVE it!

Custard base:

Scald 1 1/2 cups of milk in a pan

Add: 2 beaten eggs

1 1/2 Tbsp. Flour

1 1/2 Tbsp. Sugar

dash of salt

Cook in saucepan until thick, stirring constantly. Pour into a large bowl.

Add:

3 small ctn. whipping cream (3 C.)

1 pt. half and half

2 Cups sugar (you can substitute with splenda if there are diabetic needs and it's still delicious)

1 tbsp. lemon extract

2 scant Tbsp. vanilla

Strain.  Pour into ice cream freezer.  Add 3 1/4 cups milk.  Freeze according to machine's directions.

-Amy G

Shish Kabob Marinades

It's that time of year when it's simultaneously not very fun to heat the kitchen up with cooking, and it's really fun to grill!  So, I am adding some great marinades!

1st marinade:

1/4 c. red wine vinegar

1 tsp. lemon juice

2 tsp. garlic salt

1 tsp. salt

1/2 tsp. oregano

1/8 tsp. pepper

1/4 c. olive oil

This marinade is really good just for grilling meat without all the Shish Kabob hoopla, but I think any marinade works for making these things.

Mix ingredients, cut up meat (chicken or steak) and introduce the two to marinate for a while.  Then string them on sticks and grill.

Some recipes call for marinating the veggies along with the meat.  I haven’t done that yet but I will have to try it. 

Second marinade:

2/3 c. soy sauce

2 Tbs. oil

1 tsp. garlic powder

1/2 c. water

1/4 c. brown sugar

That one is really good too.
-Amy G

Chicken Tamale Bake

Then mix these ingredients in a large bowl:

1/4 c. shredded 4-cheese Mexican blend (Cheddar works just fine if that's what you have on hand)
1/3 c. nonfat milk
1/4 c. egg substitute (I just use an egg)
1 tsp. cumin
1/8 tsp. ground red pepper
1 (14 3/4 ounce) can cream style corn
1 (8 1/2 ounce) box corn muffin mix (or quickly mix up your own favorite corn bread recipe)
1 (4-oz.) can chopped green chilies, drained

Stir just until moist.  Pour into 9x13 baking dish sprayed with cooking spray.
Bake at 400 degrees for 15 minutes (or until firm). 
Take out of the oven and poke it liberally with a fork.

Preheat the oven to 400 degrees.

Pour 1 (10-0z.) can red enchilada sauce over the top (we use mild because one time I used spicy and the kids did not like that).

Top the enchilada sauce with
2 c. shredded cooked chicken breasts and 
3/4 c. more Mexican cheese.

Bake for another 15 minutes or until cheese melts.

Serve with sour cream and a little chopped cilantro.
-Amy G

Taco-Pasta Salad

(This is SOOO fast and easy and also SOOO delicious!!

12-16 oz uncooked rotini pasta
1-1 1/2 lbs. ground beef
3/4 C. water
3 TBSP taco seasoning mix
2 or 3 green bell peppers, diced
salsa
sour cream
shredded cheddar cheese

Prepare pasta, according to package directions. Brown the beef and add water, taco seasoning and bell pepper to the cooked beef; simmer until the sauce thickens, stirring occasionally.  Serve with beef mixture on top of pasta.  Top with desired amounts of salsa, sour cream and cheddar cheese.
-Amy G

Breadsticks

Do you ever need a really quick bread to go with a meal?  These bread sticks are super fast and super tasty!! They also make a fantastic pizza crust!

2 1/4 tsp yeast
1 c. HOT water
1/2 tsp salt
1 tsp sugar
2 TBSP oil
2 c. flour (knead in more if it is too sticky...up to 3 cups)

Let dough sit for 15-30 min. (When I am really in a hurry I omit this step and they are still good) Spray a cookie sheet and roll the dough out on it.  Score and then bake at 500 degrees for 5-7 min. Brush with butter, sprinkle with garlic salt and voila!  An artisan-tasting breadstick.
-Amy G

Corn Bread Casserole

Filling:
1-1 1/2 lbs. ground beef or turkey
1 (15-oz.) can black beans
1 1/2 c. salsa
1 c. shredded jack or cheddar cheese
1 tsp. cumin powder
1 tsp. chili powder
1/4 tsp. garlic powder

Brown meat in a large skillet, drain fat.  Add beans, salsa, cumin, chili powder, and garlic.  Simmer over low heat for 10 minutes.  Add cheese and transfer to a 9x13 pan.
 
Topping:
2 (6-oz) Pkgs. corn bread mix or use corn bread recipe below
1 (15-0z.) can corn or fiesta corn
1 c. shredded jack or cheddar cheese

Prepare corn bread as directed or make your own batter using corn bread recipe below.  Stir corn and cheese into cornbread batter.  Spread over the top of filling.  Bake at 350 degrees for 30-40 minutes until the topping is golden brown and cooked through.

Easy corn bread:
2 1/2 c. flour
1 1/2 c. corn meal
1/2 c. sugar
4 tsp. baking powder
1 tsp. salt (optional)
2 c. skim milk
1/2 c. oil
2 eggs, beaten

Combine dry ingredients.  Stir in milk, oil and egg, mixing just until dry ingredients are moistened.
Notes: This is a super easy casserole.  You can jazz the filling up any way you want, by adding green chilis, onions, more beans, tomatoes, etc.
-Amy G

Beef Barbeque

One Three pound boneless chuck roast
1 c. barbeque sauce (Bulls Eye Spicy Honey is good)
1/2 c. apricot preserves
1/3 c. chopped green pepper
1 small onion, chopped
1 T. Dijon mustard (or regular)
2 tsp. brown sugar
12 sandwich rolls, split

Cook roast in slow cooker until done.  Add sauce ingredients and simmer until flavors blend.  Serve on rolls.
-Amy G

Chili

Recipe from our October RS Activity:

* 2 cans red beans (drained)
* 2 cans kidney beans (drained)
* 2 cans black beans (drained) 
* 1 large onion (chopped)
* 2 cups mushrooms (chopped)
* 2 green peppers (chopped)
* 1/2 c. cilantro (chopped)
* 2 cans stewed tomatoes
* 5-10 oz cans tomato sauce
* 2 lbs ground beef (browned)
* 3-5 TBSP chili powder
* 1 bay leaf
* 1 TBSP Worcestershire sauce
* 1 tsp salt

Mix all together, cook over medium heat for 1 hour.  Then either eat it, or bag, label and freeze it for later!

Poppy Seed Chicken

 (From October RS Activity)

* 2 cans cream of chicken soup
*1 1/2 cup sour cream
*6 - 8 chicken breasts, cut into chunks and pre-cooked
*1-2 tubes of Ritz crackers
*1 cube of butter
* 1 1/2 Tbsp poppy seeds

Mix soup, sour cream, chicken together.  Bag, label and freeze

Thaw, place in casserole dish.  Crumble crackers and mix with butter and poppy seeds then spread on top of chicken.  Bake at 350 degrees for 30-40 minutes.  Serve over rice or noodles

Spaghetti Pie

6 oz. Spaghetti, cooked and drained 
2 Tbsp. butter
2 eggs, beaten
1/3 C. Parmesan Cheese
1 C. Cottage Cheese
1 lb. ground beef
1/4 small onion, diced
Salt and pepper to taste
1 can tomatoes
1 can tomato paste
1 tsp. sugar
 Salt to taste
 Oregano to taste
 1/2 C. Mozzarella cheese, shredded

Combine the spaghetti, butter, eggs, and cheese.  Press into the bottom of a pie plate, casserole dish, or baking dish.  Layer the cottage cheese on top.  Mix all remaining ingredients except the Mozzarella and layer the beef mixture on top of the cottage cheese. Bake at 350 degrees for 20 minutes.  Sprinkle the Mozzarella cheese on top and bake for another 5 minutes.

Chicken Cheese Soup

With the weather cooling off, it just seems like soup weather!  This is a really great recipe to try out!
1 pt. water
2 chicken bouillon cubes
1 C. diced celery
1/2 C. diced onion
2 1/2 C. Diced, peeled potatoes
1 C. diced carrots
1 (15-oz.) can whole kernel corn
1 C. peas
1 pt. milk
2 (10 3/4-oz.) cans Cream of Chicken soup
1-lb. Cheddar Cheese
1-lb. cooked chicken breast
Boil water and add boillon cubes, celery, onion, potatoes and carrots.  Simmer until veggies are almost tender, about 20 min.  Add corn and peas and milk.  Warm everything up again and then add the soup (undiluted) and grated cheese.  Add chicken and heat until the cheese is melted. (This is also a great recipe for bread soup bowls or as a filling for pot pies.)

Honey Lime Enchiladas

Oh boy!! These are REALLY good!
6 T. Honey
5 T. Lime Juice (1 large or 2 small limes)
1 T. chili powder
1/2 tsp garlic powder
1 pound Monterey Jack Cheese, shredded
1 pound chicken, cooked and shredded
8-10 flour tortillas
16 ounces green enchilada sauce
1 C. heavy cream
Mix the first four ingredients and toss with shredded chicken.  Let it marinate for at least 1/2 hour.  Pour about 1/2 cup enchilada sauce on the bottom of a 9x13 baking pan.  Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.  Mix the remaining enchilada sauce with the cream and left-over marinade.  Pour sauce on top of the enchiladas and sprinkle with cheese.  Bake at 350 for 20-30 minutes until brown and crispy on top.
-Amy G

Frozen Burritos

These are great for the kids on Parents' night out, or for those evenings that you're rushing kids around and don't have much time to cook!  You can substitute Rosarita's spicy refried beans for regular, then omit the chilies if wanted. 
2 large cans refried beans
2 lb. ground beef, browned in a skillet
1 (12 0z.) bottle taco sauce (mild)
1 small can chopped mild green chilies
2 C. shredded cheese
30 flour tortillas
Mix the first five ingredients together.  Spoon evenly between tortillas. Roll to make a burrito.  Wrap separately in Saran Wrap. Freeze.  Take out of freezer and heat in microwave when wanted.
-Amy G

Ugly Soup

This recipe looks "ugly" but is one of our family favorites!

1 pound chicken, cubed

2 Cups chicken broth

1 can corn, undrained

1 can black beans, undrained

2 large cans green enchilada sauce

1/2 chopped onion

1 clove garlic, pressed

Brown the chicken, then add it to all of the other ingredients and simmer for about 20 minutes.  Serve with tortilla chips, sour cream and cheese. Double or triple the recipe as needed, or just add more beans and corn!

-Amy G