Thursday, November 11, 2010

Honey Butter

1/2 c. butter
1/2 c. honey
7 oz. jar marshmallow creme

Whip butter. Mix in honey and marshmallow creme. Whip.
Serve with hot scones.

by: Catherine S.

Easy Lasagna Bake

16 oz. small noodles of choice - cooked
1 egg, beaten
1 container ricotta cheese
2 c. Italian three cheese blend
4 green onions, chopped
1 T. Italian seasoning
26 oz. jar spaghetti sauce
1/4 c. grated parmesan cheese

Mix all ingredients together, except grated parmesan. Pour into 9x13 baking dish. Sprinkle parmesan cheese on top. Cover. Bake for 40-50 minutes @ 375 degrees. Uncover for last 10 minutes.

*Can be refrigerated up to 24 hours. Bake for 1 hour or until heated through.
*Can be frozen up to 1 month. Thaw overnight in fridge, bake for 1 - 1 1/2 hours.

by: Jana C.

Sunday, October 31, 2010


6 cups old fashioned oats
1 cup brown sugar
1 t. salt
1 cup slivered almonds
1 cup dried fruit

1/2 cup honey
1 cube butter (1/2 cup)

Mix together. Bake at 350 degrees F. for 10 minutes. Stir. Bake additional 12-13 minutes.

by: Cassy M.

Pumpkin Chocolate Chip Cookies

½ c. butter (or ½ margarine, ½ shortening)
1 ½ c. sugar
2 eggs
1 c. pumpkin
1 t. vanilla
2 ½ c. flour
1 t. soda
1 t. salt
1 t. nutmeg
2 t. cinnamon
1 ½ c. semi-sweet chocolate chips

Cream butter and sugar. Add eggs, pumpkin, and vanilla. Combine flour, soda, salt, nutmeg, and cinnamon. Add to pumpkin mixture and mix well. Stir in chocolate chips. Drop by spoonful onto an ungreased cookie sheet; or use scoop. Bake @ 350˚ for 15 minutes.

by Catherine S.

Chocolate White Chip Cookies

1 c. butter or margarine, softened
2 c. sugar
2 eggs
2 t. vanilla extract
2 c. flour
3/4 c. cocoa
1 t. baking soda
1/2 t. salt
2 c. White Chips

Cream butter and sugar. Add eggs and vanilla, mix well. Mix in dry ingredients. Stir in White Chips. Drop by spoonful onto ungreased cookie sheet. Bake at 350 degrees F. for 8-9 minutes.

*Replace White chips for peanut butter or butterscotch chips for Halloween colors.

by: JoAnna T.

Pizza Dough II

1 T. yeast dissolved in 1 1/2 cups warm water
2 T. Sugar
1/2 t. salt
3 1/2 c. flour

*Greased pan
*Mozzarella cheese and whatever topping you want.
Bake at 450 degrees for 15 minutes.

by: Sariah R.

Pasta Bake

1-2 broccoli crowns - steamed
1 bag penne pasta - cooked, rinsed (8 oz. )
1 can chicken - slightly seasoned
1 jar Alfredo sauce
1-2 cups shredded parmesan cheese

Mix together. Sprinkle some reserved cheese on top. Cover and bake at 350 degrees F. for 30 minutes.

*Tip: Prepare at lunch, refrigerate until ready to cook.

by Jana C.

Friday, September 24, 2010

Fall Chow

12 cups cereal
2 or so cups mini pretzels
1 or so cups peanuts
1 bag holiday M&Ms

*Mix all together in big bowl

Melt 1 pkg Vanilla Almond Bark in micro (follow directions on back of pkg)

Pour over cereal mixture and stir until evenly coated.
Pour onto cookie sheet - let harden. Break up into pieces and enjoy!

by Jessica H.

*Use Christmas M&Ms for "Reindeer Chow,"
Valentine M&Ms for "Cupids Chow"

Chewy Chocolate Cookies

1 1/4 c. butter or margarine, softened
2 c. sugar
2 eggs
2 t. vanilla
2 c. unsifted flour
3/4 c. Hershey's cocoa
1 t. baking soda
1/2 t. salt
1 c. finely chopped nuts, optional
2 c. Reese's Peanut Butter Chips

Cream butter & sugar in large mixer bowl. Add eggs & vanilla. Blend well. Combine flour, cocoa, baking soda & salt. Gradually blend into creamed mixture. Stir in nuts & Peanut Butter chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake @ 350 degrees F for 8-9 minutes. Cool on cookie sheet until set, about 1 minute. Makes about 4 1/2 dozen.

by Sariah R.

Best-Ever Chocolate Chip Cookies

1 c. butter (or margarine) softened
3/4 c. white sugar
1 c. brown sugar
2 eggs
1 t. vanilla

Mix together above ingredients.

3 c. flour
3/4 t. salt
3/4 t. baking soda

Mix dry ingredients together, add to sugar mixture. Add 12 oz. bag chocolate chips and mix. Bake @ 350 degrees F for 10 minutes. Makes 3 dozen.

by Jana C.

Tuesday, August 31, 2010

Orange Jello

1 small package orange jello
6 oz. can orange juice concentrate
12 oz. hot water (dissolve jello)

In a separate bowl, mix:
6 T. cornstarch
1 c. cold water
1 c. sugar

Dissolve cornstarch and mix with the jello mixture.
In a saucepan, cook over medium heat until thick, stirring constantly. Simmer for a few minutes. Let jello mixture set up in refrigerator. When set up, beat until pudding like.

Whip 1/2 pint whipping cream

Add to jello mixture. Then add fruit - bananas, mandarin oranges, pineapple tidbits.

by Cassy M.

Mexican Salad

1 lb. ground beef
1 pkg. taco seasoning
1 can kidney beans, drained & rinsed
1/4 c. french dressing
1/2 bag shredded lettuce
1 c. salsa (opt.)
1/2 to 1 c. shredded cheese
1/2 c. black olives (opt.)
1/4 to 1/2 bag Doritos chips, crushed

Brown ground beef, add taco seasoning and kidney beans; put in fridge for 3-4 hours or until cool. Add cheese and salsa, stir. When ready to serve, add: lettuce, olives, chips and dressing to taste.
Serves about 15-20 people

by Sariah R.

Monday, May 17, 2010

Summer Pasta Salad

Tri-color Rotini pasta; cooked
diced cucumber
1 can smoked ham, chopped

Add all together and mix. Top with parmesan cheese or italian dressing.

by Megan S.

Chicken Bow Tie Pasta Salad

6 c. cooked chicken
16 oz. cooked bow tie pasta
1 bunch chopped green onions

In a separate bowl mix:
2 c. mayonnaise
16 oz. Kraft Coleslaw dressing

Pour dressing mixture over pasta mixture. Chill at least one hour or overnight. Then add remaining ingredients.

20 oz. pineapple tidbits (drained)
1 c. diced celery
1/2 lb. grapes, halved
2 small Fuji apples, diced
1 c. slivered almonds

by Cassy M.

Summer Spinach Salad

1 pkg. baby spinach
15 oz. can mandarin oranges
1/2 lb. strawberries, sliced
1 c. slivered almonds, caramelized
Poppyseed dressing

Toss spinach, mandarin oranges, and strawberries in salad bowl. Put almonds in small bowl to sprinkle on individual servings.

To caramelize almonds: Put 3-6 T. sugar (depending on your preference), and almonds in a nonstick pan over medium-low heat. Stir frequently until sugar dissolves and caramelizes and coats the almonds. Place almonds on a plate or pan to cool. Stir while cooling to keep almonds separated.

by Catherine S.

Cabbage Crunch Salad

1/2 c. vegetable oil
1/4 c. sugar
3 T. vinegar
1/2 t. salt
1 flavor packet from Ramen noodles
1/2 head of cabbage, shredded
4 green onions, chopped
2 T. sesame seeds, toasted
1 package ramen noodles, broken and uncooked
1/2 c. sliced almonds, toasted

In a blender or food processor combine vegetable oil, sugar, vinegar, salt, and flavoring from ramen noodles. Pour over shredded cabbage. Add green onions and sesame seeds. Toss together. Just before serving, add ramen noodles and almonds. Makes 6 servings.

by Jana C.

Strawberry Spinach Salad

1 pkg. baby spinach
15 oz. can mandarin oranges, drained
2 cups sliced strawberries
1/2 medium red onion, sliced
1/2 cup sliced almonds, caramelized
1/2 cup Kraft Creamy Poppyseed Dressing

To caramelize the almonds; Heat almonds and 3 T. sugar in nonstick skillet until sugar is golden brown, stirring frequently. Cool, then break into pieces.

Toss spinach with oranges, strawberries and onion. Add dressing, sprinkle with almonds.

by Jo Ann G.

Friday, April 30, 2010

Black Bean Salsa

15 oz. can black beans, drained
2 roma tomatoes, seeded and chopped
1/4 red onion, finely chopped
1 clove garlic, finely chopped
1 lime, juiced
a few dashes hot sauce (optional)
chopped cilantro

Mix together and serve with tortilla chips.

*Also yummy in burritos.

by Catherine S.

Corn Salsa

1 can black beans (drained, rinsed)
1 can corn (drained, rinsed) (it calls for white shoepeg corn...but regular works)
2-3 avocados (diced)
4-5 roma tomatoes (diced)
bunch of green onions (chopped)
cilantro to taste (chopped)
juice of 1-2 limes
dash of Garlic salt
Package of Italian Dry dressing (I used generic.)

Mix together and chill.

by Jana C.

Thursday, March 25, 2010

Bread Sticks

1 1/2 c. warm water
1 T. yeast
2 T. sugar
1/2 t. salt
3-4 c. flour

Dissolve yeast in water with sugar. Mix in flour and salt. Knead for about 3 minutes. Let rise for 20 minutes. Melt 1/2 cube (1/4 c.) margarine or butter in a large cookie sheet. Roll out to 1/2" thick, cut into strips and dip in margarine. Sprinkle with salad supreme (or parmesan cheese). Let rise for another 20 minutes. Bake at 375 degrees F. for 20 minutes.

by Cassy M.

French Bread

3 c. warm water
2 T. sugar
2 T. yeast
Mix together. Let bubble.

In mixer:
1 T. salt
2 t. oil (I use olive oil)
3 c. flour (I use 1 or 2 c. wheat flour)

Add liquid to dry ingredients and then about 4-6 cups flour; until it pulls clean. Mix for a couple minutes, let rise in bowl (about an hour). Divide dough in two. Roll out on lightly floured counter. Roll up (like cinnamon rolls) and put in french bread pan, sprayed with oil. Or you can put it on cookie sheet. Let rise 15-20 minutes. Make little slits with knife and brush with egg wash. (lightly beaten whole egg).
Bake at 350 degrees F. for 20-25 minutes.

by Jessica H.

Lasagna Casserole

8 oz. pasta (penne) cooked and drained
1 jar (26 oz.) Ragu roasted onion & garlic sauce
2 c. cottage cheese
2 c. mozza cheese

Mix together. Put in a 9 x 13 pan. Sprinkle with parmesan cheese. Cover with foil. Bake at 350 degrees F. for 30 minutes.

by Jessica H.

No-Boil Lasagna

10-12 oven ready lasagna noodles (dry)
14.5 oz. can stewed tomatoes (can puree in blender if desired)
26 oz. can Hunt's Chunky Vegetable sauce
24 oz. cottage cheese
2 c. cheese
1 lb. ground beef (or 1/2 lb. Italian sausage, 1/2 lb. ground beef)
1/2 c. water
1 T. Italian Seasoning

Brown beef, then add tomatoes, spaghetti sauce, and Italian seasonings until it's all heated. Spoon a small amount of the sauce on the bottom of a 9 x 13 pan. Layer 1/2 of the noodles on top of sauce. Then, put 1/2 of the meat sauce on top of noodles. Next layer cottage cheese, 1/2 of the cheese, the remaining noodles. Then pour 1/2 c. water over the top of all the noodles until they are all wet. Add the rest of the meat sauce.
Bake at 375 degrees F. for 1 hour, covered. When done, uncover and add the remaining cheese. Let stand 10 minutes before eating.

by Sariah R.

Peanut Butter Squares

5 c. puffed rice
1 c. sugar
1 c. honey
1 t. vanilla
2 c. peanut butter

Put puffed rice in big bowl, set aside. Put sugar, honey and vanilla in saucepan. Bring to a boil. Remove from heat, add peanut butter. Stir until smooth. Pour over puffed rice. Press into ungreased 11 x 16 cookie sheet.
Cool and cut into squares.

by Jo Ann G.

Double Peanut Butter Cookies

1 1/4 c. all purpose flour
3/4 t. baking soda
1/2 t. baking powder
1/4 t. salt
1/4 c. margarine, softened
1/4 c. shortening
1/2 c. peanut butter
1/2 c. sugar
1/2 c. brown sugar, packed
1 egg
10 oz. pkg peanut butter & chocolate chips

Preheat oven to 375 degrees F. Combine flour, soda, baking powder, and salt; set aside. Beat margarine, shortening, peanut butter, sugars, and egg until well-blended. Gradually add flour mixture, mix well. Stir in peanut butter & chocolate chips. Using cookie scoop, place 2 inches apart on ungreased cookie sheet.
OR, roll into 1 in balls and flatten by pressing in a crisscross pattern with a fork.
Bake 10 minutes or until set. Cool slightly; remove from sheet to cooling rack.

Makes about 2 1/2 dozen cookies.

by Catherine S.

Monday, February 22, 2010

Magleby's Syrup

1 cube butter
1 c. sugar
1/2 t. baking soda
1/2 c. buttermilk (alt. 1/2 cup milk mixed with 1/2 t. vinegar)
1 t. vanilla

Boil for 1 minute. Add vanilla just before eating.
*Baking soda causes it t0 bubble quickly and quite a bit, so it's best to use a bigger saucepan.

by Jana C.

Bran Muffins

1 1/2 c. boiling water
2 c. bran buds cereal
2 c. All-Bran cereal
2 c. sugar
1 c. plus 2 T. shortening
4 eggs
4 c. buttermilk

Flour mixture:
5 c. flour
2 t. salt
3 t. soda

Combine cereals and pour water over. Mix until water is absorbed. Cream sugar and shortening. Add eggs and buttermilk. Add flour mixture to bran mixture. Spoon into greased muffin pan. Bake at 400 degrees F. for 20 minutes.

Optional: Add 1 c. raisins or chocolate chips

*This recipe can be easily halved.
*You can use all the same type of bran cereal ( I use all All-Bran).

by Cassy M.

Baked Oatmeal

3 2/3 c. oats
2/3 c. brown sugar
3 t. baking powder
1 t. salt
3 eggs
2/3 c. oil
1 1/4 c. milk

Mix together. Pour into greased 8x8 pan. Bake at 375 degrees F. for 30-35 minutes.

*cinnamon is also good in this.

by Jessica H.

Crepes I

4 eggs
¼ t. salt
2 c. flour
2 ¼ c. milk
¼ c. butter or margarine, melted
1 t. vanilla
2-3 t. sugar (use for a dessert crepe)

Put all ingredients in blender and blend 1 minute. Scrape sides and blend 15 seconds. Pour about ¼ cup batter in medium hot pan and rotate to coat bottom. Remove from pan when cooked, but not brown. Do not flip.

For chocolate filled crepes:
Use a thin layer of Nutella Chocolate Spread on crepe. Fold.

by Catherine S.

Gingerbread Pancakes

Favorite Pancake mix or recipe
2 t. cinnamon
1 t. ginger
½ c. molasses

Follow directions on pancake mix for 12-14 pancakes. Add cinnamon, ginger & molasses to batter. Cook on hot skillet.

by Catherine S.

Pumpkin Pancakes

Favorite Pancake mix or recipe
¼ c. pumpkin
¼ t. cinnamon
¼ t. nutmeg

Follow directions on pancake mix for 12-14 pancakes. Add pumpkin, cinnamon & nutmeg to batter. Cook on hot skillet.

by Catherine S.

German Pancakes

6 eggs
1 c. flour
1 c. milk
½ t. salt
4 T. margarine or butter

Turn on oven to 400˚F. In preheating oven, melt butter in 9x13 baking dish. Beat eggs until foamy. Add flour, milk & salt; beat until smooth. Pour batter into melted butter. Bake 20 minutes.

by Catherine S.

Caramel-Pecan Monkey Bread

20 unbaked frozen white dinner rolls

2/3 c. packed brown sugar
1/4 c. butter
1/4 c. heavy whipping cream

3/4 c. chopped pecans
1 c. sugar
1 t. ground cinnamon
1/2 c. butter, melted

For caramel, in a small saucepan, bring the brown sugar, butter and cream to a boil. Cook and stir for 1 minute. Pour half into a greased 10 in. fluted pan; sprinkle with half of the pecans.
Dip balls in butter, then roll in sugar mixture. Place 20 balls in tube pan; top with remaining caramel and pecans. Cover with a damp towel or tightly wrap with plastic wrap. Let rise 8 - 10 hours or overnight.
Bake at 350 degrees F for 30-35 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving plate. Serve warm.

by JoAnn G.

Butttermilk Syrup

Make in a Big pan

1 cup buttermilk
2 cubes butter
2 cups sugar
2 T. Karo syrup

Once it starts to boil add...

1 t. baking soda

Will foam up to three times its size. Boil for 1 minute. Remove from stove and add:

2 t. vanilla

by Sariah R.

Crepes II

3 eggs
1-2 cups milk (use more for thin crepes and less for thicker crepes)
1 1/3 c. flour
3 T. melted butter
2 T. sugar

Mix all together with only 1 cup milk. Then slowly add in more until you have it as thick or thin as you want. Pour about a 1/4 cup on pan and spread with a spoon to make a circle. cook on low heat. When very light brown flip over and cook for 3 seconds. Take off and put a light amount of butter if you want then roll up.

8 oz. cool whip
8 oz. cottage cheese
4 oz. cream cheese

Mix all together until everything is smooth but the cottage cheese. (It makes a lot.)

by Sariah R.

Friday, January 15, 2010

Easy Sunday French Dip Subs

3-4 lbs. pot roast
4 c. water
1 1/2 t. garlic powder
1 t. basil
1 t. oregano
1 bay leaf
1/2 c. soy sauce
coarsely ground pepper, to taste

Place all ingredients in a crock pot. Simmer for 4-5 hours on high until tender. Strain the broth and shred the meat. Serve the meat on rolls and use broth for dipping.

by Tiffany C.

Slow Cooked Lasagna

1 lb. lean ground beef
26 oz. can Hunt’s Four Cheese sauce
8 oz. can tomato sauce
Lasagna noodles (about 6-8)
16 oz. container cottage cheese
3 c. grated mozzarella cheese
Parmesan cheese

Brown ground beef in large skillet, drain. Spray 4-5 qt. slow cooker with non-stick spray. Spread about ¾ c. of the Hunt’s Four Cheese sauce in bottom of slow cooker. Stir remaining sauce and tomato sauce into ground beef.
Layer lasagna noodles over sauce in slow cooker, breaking as needed to fit. Top with 1/3 cottage cheese. Sprinkle 1 cup mozzarella cheese over cottage cheese. Top with 1/3 of the beef mixture. Spread evenly.
Repeat layering twice. Sprinkle Parmesan cheese over top.
Cover; cook on Low for 3 hours.

(adapted from Pillsbury Slow Cooker, Jan 2004, p.33)

by Catherine S.

Cheesy Italian Tortellini

1/2 lb. ground beef
1/2 lb. italian sausage
26.5 oz. can spaghetti sauce
1 c. sliced, fresh mushrooms (*can used canned mushrooms)
1 chopped garlic clove
14.5 oz. diced tomatoes with Italian seasonings, undrained
19 oz. pkg. refrigerated cheese tortellini
1 c. shredded mozzarella or pizza-style cheese

Break beef and sausage into large pieces in 10 in. skillet. Cook over medium heat about 10 minutes, stirring occasionally, or until brown. Mix beef mixture, sauce, mushrooms, garlic and tomatoes in slow cooker. Cover and cook on low heat setting 7-8 hours. Stir in tortellini; sprinkle with cheese. Cover and cook on low heat setting about 15 minutes longer or until tortellini is tender.

by Sariah R.

Herbed Dinner Rolls

click HERE for the recipe

by Shelly F.