Mozzarella Grilled Cheese Sandwiches

From Caytee Wankier

Serves: 2 sandwiches

Ingredients
8 slices rye bread
4 quarter-inch slices of fresh mozzarella
3 plum tomatoes, cut into thick slices
1 cup fresh basil pesto, recipe follows (or use the store-bought stuff)
Freshly ground black pepper
Extra-virgin olive oil

Basil pesto:
1/2 cup pine nuts
2 cups fresh basil leaves
1 cup fresh Italian parsley leaves
1/2 cup Parmesan or Romano
2 garlic cloves
1/4 teaspoon salt
1/2 cup extra-virgin olive oil

Method:

1. Toast pine nuts in a skillet over medium heat until fragrant, about 5 minutes. Combine pesto ingredients in a food processor and pulse until well combined but still rough-textured.

2. If you have a panini press, turn it on to warm up; otherwise, set a skillet over medium heat.

3. Assemble sandwich by smearing insides of bread slices with pesto. Arrange a layer of sliced tomato and season with a few turns of fresh pepper. Layer the mozzarella slices over the top and then place another piece of bread on top to make the sandwich.

4. Drizzle olive oil over skillet's surface and place sandwiches on the hot skillet or panini press. If using a skillet, place another heavy skillet over the top to form a "press". Turn after 2 to 3 minutes and replace weight. The sandwich is ready when golden brown and mozzarella has melted around the edges.

Cheese Zucchini Crisps

From Caytee Wankier
1/3 cup cornflake crumbs
2 T. Parmesan cheese or another hard cheese, grated
1/2 t. seasoned salt or dried herb/s or both
1/8 t. garlic powder
4 very young (4" long) zucchini or other summer squash cut in 1/2" strips
1/4 cup olive oil

Preheat oven to 375 degrees.
Combine dry ingredients in a small bowl. Either dip squash strips in olive oil or spray both sides with oil spray. Press each strip with crumb mixture on both sides. Arrange coated strips on cookie sheet and bake approximately 10" until golden brown and crisp. Serve immediately.

Serves 4 as a starter, side dish or snack. --

Banana Bread

From: Caytee Wankier
This is from my sister-in-law and is definitely my favorite banana bread recipe! Occasionally, I will even put some extra sugar on top (as if it doesn't have enough already).

1/2 cup butter
2 eggs
1 1/2 cup sugar
1 tsp. salt

1 tsp. baking soda

3 bananas
1 tsp. vanilla
1 1/2 cups flour
4 Tbsp. milk

Mix all ingredients together and bake for 1 hour at 350 degrees. Turn oven off and let bread rest in oven for approximately 30 more minutes. Mmmm....

Lemon drop cookies

From: Destiny Avery
Serving size 48

2 cups of sugar
1 cup butter-flavored Crisco
½ cup of butter
3 eggs- add one at a time
4 cups of flour
1 ½ tsp. baking powder
1 ½ tsp. baking soda
1 tsp. salt
3 tsp. lemon juice
Zest of one lemon
6 ounces crushed lemon heads- put lemon heads in plastic bag and hit with a hammer
Glaze
1 cup of powdered sugar
Juice of one lemon

Directions:

Preheat oven to 375 degrees.

Cream sugar, shortening, butter, and eggs. Add lemon juice.

Mix dry ingredients lemon zest, and crushed lemon heads.

Fold dry ingredients into creamed mixture.

Roll into balls, and bake on parchment lined cookie sheet for 10-12 minutes. They will collapse after you take them out of the oven. Do not over bake.

Let them sit on pan 10-12 minutes, then brush lightly with glaze and cool completely.

This is a soft cookie, it keeps well. Serving size 48

Lemon Coconut Cheesecake Bars

*recipe from the desk in the NICU

3/4 cups butter softened

1 1/2 cup flour

1/2 cup powdered sugar

1 cup of toasted coconut

Place in a food processor. Mix well and press into the bottom of a 9X13 ungreased pan. Bake at 350 for 15-20 minutes, until light brown

1 8oz pkt cream cheese

2/3 cup sugar

2 eggs

1/3 cup lemon juice

1 Tbs lemon zest

Beat sugar and cream cheese until fluffy. Beat in eggs and lemon juice until mixed. Pour over crust and bake at 350 for 18-20 min.

1 1/2 cup sour cream

1/3 cup sugar

1/2 tsp vanilla

Mix well. Pour over the above layers. Sprinkle with 1 1/2 cups toasted coconut. Bake at 350 for 10 minutes.

Cool on wire rack. Refrigerate for at least 4 hours before cutting.

Worlds Best Waffles

3/4 cup flour

1/4 cup corn starch

1/2 tsp salt

1/2 tsp baking powder

1/4 tsp baking soda

3/4 cup buttermilk

1/4 c milk

6 Tbs veg oil

1 egg (separated)

1 Tbs sugar

1/2 tsp vanilla

Whip egg whites until soft peaks, add sugar and continue whipping until incorporated, set aside. Combine remaining ingredients. Fold in egg whites.

Cook waffles. Place cooked waffles in a 200 degree oven directly on the rack, in a single layer, for up to 1 hour.

Lemonade Ice Cream Pie

FILLING:

1/2 gal vanilla ice cream

1 cup pink lemonade concentrate (softened)

Combine and set aside.

CRUST:

2 cups crushed corn flakes

2/3 c melted butter

1/2 cup sugar

Combine.

Spray 9X13 pan with cooking spray. Spread crust mixture on the bottom of pan. Layer with ice cream mixture on top. Freeze until hard.

Pan Breadsticks

1 1/2 cup warm water

2 Tbs sugar

1 Tbs yeast

3 cups flour

1 tsp salt

Combine first 3 ingredients. Let stand 5-10 minutes. Add flour and salt. Pour in a well greased 9X13 pan. Dough will be VERY sticky, do not add extra flour. Let rise 10 min-2 hours (depending on the density desired).

1/4 cup butter

Garlic seasoning to desired taste

1/8 cup fresh grated parmesan

Cover dough with butter mixture. Bake at 350 for 15-20 minutes. Cut into desired size and shape.

Buttermilk Syrup

1 cup buttermilk

1/2 cup butter

1 tsp baking soda

2 cups sugar

3 Tbs corn syrup

2 tsp vanilla

dash of salt

Combine first 5 ingredients in a large pan. Stir continually. Boil for 3 minutes. Remove from heat and add vanilla.

Keep leftovers in the fridge. Microwave to reheat.

Saltine Cracker Toffee

adapted from the-girl-who-ate-everything.com

40 saltine crackers

1 cup brown sugar ( I have also used granulated...delicious!)

1 cup butter

1-2 cups chocolate chips (milk or semisweet)

optional:

crushed pecans

slivered almonds

Line cookie sheet with aluminum foil. Place saltine crackers side to side covering the entire cookie sheet.

Combine sugar and butter in a sauce pan, bring to a boil and continue boiling for 3 minutes. Pour mixture over saltine crackers. Spread evenly over crackers with a metal spoon that has been sprayed with cooking spray.

Place in a 400 degree oven for 5-6 min. The mixture will start to bubble and darken in color.

Remove from oven and sprinkle with chocolate chips Let chips sit for a couple of minutes until melted, spread over crackers. Use desired amount of chocolate chips depending on how thick you want the chocolate chip layer. Now sprinkle with nuts, peppermint...be creative!!

Ranch Au Gratin Potatoes

3-4 lbs thinly sliced potatoes

1/2 c butter

1/2 c flour

3-4 cups milk

1 pkt (3 Tbs) ranch dip mix

1/3 cup parmesan cheese

1/2 cup sour cream

salt to taste

Melt butter in sauce pan. Add flour, making a roux. Add milk and heat until thickened, want sauce a little bit thicker than gravy. Add ranch mix, parmesan, and sour cream. Add salt to taste.

Place thinly sliced potatoes in a 9X13 pan layer with sauce (similar to making lasagna: a layer of potatoes, a layer of sauce, repeat...)

Sprinkle top of casserole with parmesan cheese. cover with aluminum foil. Bake at 400 for 45 minutes or until potatoes are cooked through. Remove foil for last 15 minutes of baking.

Lion House Rolls

*Makes about 2 dozen rolls

2 tablespoons active dry yeast
2 cups warm water
1/3 cup sugar
1/3 cup butter, softened
1 egg
2 1/2 teaspoons salt
2/3 cup nonfat dry milk
5-5 1/2 cups flour

In a large bowl, combine the yeast and water. Let stand 5 minutes (no need to do this if using instant yeast – just add the yeast and water together with the other ingredients). Add sugar, butter, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Knead the dough for at least five minutes if using an electric mixer (I simply left it all in my mixer for a good 8 minutes.) and for at least 10 minutes if mixing the dough by hand. When the dough is smooth, supple and elastic, place it in a lightly greased large bowl covered with greased plastic wrap and let it rise until doubled.

Separate the dough into two portions. Roll each section out to an 11X14-inch rectangle. Brush the top with melted butter. Using a pizza cutter or sharp knife, cut the dough into two pieces, the long way. Then slice the dough into five or six strips across so you end up with 10 to 12 small rectangles. Roll each small rectangle up like a snail and place on a lightly greased baking sheet with the roll resting on it’s open edge. Repeat with the second portion of dough. There is a great youtube video of how to shape these rolls like the professionals!

Cover the rolls with a towel or lightly greased plastic wrap and let them rise until doubled. Bake at 375 degrees for 12-14 minutes until they are nicely browned. Lightly brush with melted butter.

Pumpkin Whoopie Pies!!

Pumpkin Whoopie Pies with Cream Cheese Filling

Makes 12-14

3 cups AP Flour

1 Tablespoon cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground ginger

½ teaspoon salt

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

1 cup brown sugar

1 cup Splenda (use could white sugar if you like)

1 cup vegetable oil

1 - 15 oz. can of pumpkin

2 large eggs

1 teaspoon vanilla extract

Preheat oven to 350 degrees.

Beat together brown sugar, Splenda, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. In a separate bowl, shift together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined.

Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. Bake for 11 minutes and cool on a rack.

Cream Cheese Filling

1 - 8 oz. package of cream cheese, softened

1 stick of unsalted butter, room temperature

1 - 16 oz. package of powdered sugar

about a capful of vanilla extract

a pinch of cinnamon (to taste)

Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece.

Enjoy right away or chill overnight.

Stuffed French Toast!!

Yesterday we went rode our bikes

to the local farmers market.

Our very favorite bakery

has a truck that comes to the farmers market

and they sell super yummy bread.

Our favorite is the

Orange Cranberry Bread.

We love to make stuffed french toast with it!

I thought I would give you the instructions

in case you can ever find

Orange Cranberry Bread!!

Super Stuffed French Toast

Ingredients:

orange cranberry bread (or something like it)

cream cheese

brown sugar

eggs

milk

vanilla

syrup (if you desire)

Slice the bread pretty thin.

Spread two slices of bread with cream cheese.

Sprinkle brown sugar on one slice of bread.

Place the two slices together.

Mix eggs, milk and vanilla thoroughly in a shallow bowl.

I used 4 eggs for one loaf of bread

and approximately 1/2 c of milk.

I don't like my mixture very eggy :)!

Sorry this pic is fuzzy!

I learned something new from my hubby today.

I normally use my hands to dip the bread

and make a royal mess.

He put the bread on a fork

dipped it in the egg

and then placed it on the griddle.

Super smart...no messy hands!

Cook them up until golden brown.

Enjoy!! We like maple syrup on them.

My kids eat them with nothing on it

eating it with their hands

like a sandwich.

Hope you enjoy!

Crispy Southwest Chicken Wraps

*Makes 6 wraps*

1 cup cooked rice, warm or at room temperature 1 cup cooked, shredded chicken 1 can black beans, rinsed and drained 1 green onion, finely sliced (white and green parts) 1/2 red or green pepper, diced 1/4 cup fresh cilantro, chopped juice of 1 lime 1/2 tablespoon chili powder 1 teaspoon ground cumin 1/2 teaspoon garlic salt 2 cups shredded cheese (I used a combination of monterey jack and sharp cheddar) Sour cream (optional)

6 burrito-sized flour tortillas

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center – it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

Super yummy!!!

Raspberry Chocolate Chip Pancakes

¼ cup butter
1 cup milk
1 eggs
1 Tbs sugar
1 cup flour
2 tsp baking powder
¼ tsp salt
1 cup raspberries
¾ cup semisweet chocolate chips

Mix flour, baking powder, salt, and sugar well in a large bowl.
Melt the butter in the microwave, remove and whisk in egg and milk.
Add egg mixture to dry ingredients and mix well.
Gently stir in raspberries and chocolate chips.
On medium hot griddle or pan, cook pancakes until you get bubbles around the edges and underside is golden brown. Flip over and cook until they are done.

Buffalo Shrimp

¼ cup oil
¼ cup lemon juice
2 tsp. garlic, minced
2 tsp. paprika
1 tsp. oregano
½ tsp. celery seed
½ tsp. cayenne pepper
2 Tbs. hot sauce
1 pound shrimp, frozen, fully cooked

Combine ingredients from oil through hot sauce (if using to make marinade). Place shrimp in ziplock bag and pour marinade over shrimp, seal and refrigerate for 12 hours.
To cook, you have several options to choose by: skewer shrimp, broil, or grill, or simply panfry for a few minutes. You only need to heat these up, since they are already cooked. Discard extra marinade. Serve over rice or by themselves.

Mandarin Orange Chicken

1 Tbs. olive oil
2 cups fresh mushrooms, sliced
1 Tbs. flour
½ cup green onions, sliced
1 cup chicken broth
4 oz. frozen orange juice concentrate, thawed
1 cup long grain rice
1 pound boneless chicken breasts, cooked and chopped
12 oz. canned mandarin oranges, drained

In a large sauce pan, sauté the mushrooms for a few minutes. Sprinkle the flour over them and stir.
Stir in the green onions, broth, orange juice concentrate, and rice and bring to a boil.
Reduce heat and cook covered for about 30 minutes. The rice will be slightly uncooked.
Stir in the oranges and chicken and portion the mixture into gallon freezer bag. Freeze.
To prepare: thaw overnight in the fridge or heat on low until thawed. Return to a sauce pan and heat on the stove top until the rice is finished.

Chicken Rollups

We went to a friend’s house for dinner, and afterwards, my husband begged me to get the recipe. The recipe was simple and from ingredients that I usually had at home. Even my little Carl, will eat two or three every meal…even breakfast!
2 cups chicken, cooked and shredded
3 oz. cream cheese, softened
1 Tbsp chives (I used Italian Seasoning)
2 Tbsp milk
¼ cup melted margarine
1 cup crushed seasoned croutons/bread crumbs
2 tubes crescent rolls
salt to taste
Mix chicken, cream cheese, chives, milk, and salt in a medium bowl. Place approximately ¼ cup chicken mixture on each crescent triangle and roll up. Pinch edges to seal tightly. Dip rolls in butter and coat with bread crumbs. Place on cookie sheet and bake at 350 degrees for 20 minutes.

Peanut Butter Scotchies

From Noreen Beus

1 c Caro Syurp

1 c Sugar

Boil until sugar has dissolved and is starting to thicken. Remove from heat

1 c Peanut Butter

Rice Crispies

1 pkg Butterscotch Chips

Stir in peanut butter until combined pour over rice crispes. Add enough rice crispies until desired texture. Add butterscotch chips, pour into cookie sheet and spread out. Let cool. EAT!!!

Veggie Cheese Soup

From Jamee Gibert

I just made this soup tonight, it was delicious. The recipe comes from my amazing sister and her family's food blog addictiveallens.blogspot.com; I did make a few changes :)

3-4 c cubed potatoes

2 c diced carrots

1 c chopped celery

1 c onion, finely chopped

2 heads chopped broccoli

1/2 head chopped cauliflower

Simmer first four veggies in 2 1/2 cups water (do NOT add more water) for 7-8 min covered. Add broccoli and cauliflower and continue to cook until veggies are tender. Do NOT drain veggies.

In a separate pan:

1/2 c butter

1/4 c flour

2 c milk

5 cubes/tsp chicken bouillon

1 Tbs yellow mustard

1 tsp pepper

1 lb grated cheddar cheese

Melt butter, add flour. Wisk together and cook for 1-2 minutes. Add milk, bouillon, mustard and pepper. When thickened, add cheese and stir until melted. Do NOT let mixture boil at this point, it will become clumpy.

Add sauce to UNDRAINED veggies. Stir until blended. Enjoy!!!!

Spinach Dip

From Jamee Gibert

1 cup Mayo

1 cup Sour Cream

1 pkt Knorr Leek Soup Mix

2 pkg frozed chopped spinach (thawed and excess water squeezed out)

Mix first 3 ingredients together until smooth. Add spinach. Let sit in fridge for 4+ hours for best results. Enjoy with bread, chips, or crackers!!!

Zupas Strawberry Vinaigrette

From Caytee Wankier

Since we are on a Zupas kick, my aunt gave me this recipe and I love it! Perfect for any salad in my opinion.

1 cup red wine vinegar
1 cup canola oil
4 strawberries
1/2 teaspoon salt
1/2 cup sugar
1. In the blender mix the strawberries, salt, sugar, and vinegar. Blend well.

2. While blending slowly add in all of the oil, blending until smooth.

Zupa's Wisconsin Cauliflower Soup

My daughter, who HATES almost all vegetables, LOVES this soup. We make it often at our house.



ZUPAS WISCONSIN CAULIFLOWER SOUP2 tablespoons margarine or butter (1/4 stick)
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
1 teaspoon Dijon mustard
1 cup Sharp Cheddar cheese
1 cup Pepper Jack cheese

In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2minutes, stirring frequently. ***I add about 1 Tbsp of seasoned salt*** Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. ***I use an immersion blender and I blend, blend, blend until the soup is super smooth*** Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.

***We love to add chopped bacon and fried onions***

Garlic Chicken Lasagna/Pizza

From Jamee Gibert

This can be made into lasagna or pizza. Same ingredients, pizza crust or noodles

Sauce:

1 jar alfredo sauce

1 pkt ranch dressing mix

3 cloves minced garlic

1/2 cup fresh grated parmesan cheese

Lasagna noodles/wonton wrappers OR Pizza crust

shredded mozzerela cheese/sliced provolone

diced tomatoes

spinach

sliced mushrooms

sliced red onions/ green onions

Bacon bits

chicken diced or shredded

Precook lasagna noodles (or use wonton wrappers, no prep needed). Mix together all sauce ingredients. Mix together chicken and sauce. Layer noodles, chicken mixture and other ingredients. Bake at 350 for 30 minutes or until heated through. Enjoy!!!

Spread chicken mixture over pizza crust. Sprinkle additional toppings on pizza cover with cheese. Bake at 400 until cheese is melted and crust is cooked. YUM YUM!!!

Peanut Butter Fudge Bars

From Danielle Smith

1 box yellow cake mix

1 c. Peanut butter

2 eggs

½ c. melted butter

Mix together. Set aside 1/3 of the mixture. Press remaining 2/3 into the bottom of a 9”x13” pan.

1 c. chocolate chips

1 can sweetened condensed milk

1 can coconut pecan frosting

2 Tbls. butter

Melt in saucepan on medium-low heat. Pour over bottom layer in pan. Crumble remaining mixture over top and bake at 350 for 30 min.

White Corn Salsa

From Danielle Smith

(I’m not completely sure how to write a recipe for this… my mom makes this for her missionaries but we never have actually followed a recipe. J Here’s a rough estimation:)

3 ears of corn cooked and cut (or one can of white corn)

1 can of black beans

2 large tomatoes

3-4 avocados

½ bushel cilantro

4 limes (add to taste)

Salt (add to taste)

Easy Cheese Dip

From Kristi Peck

(for crackers/veggies, etc.)

2 8-oz pkg cream cheese, softened

3 bottles Kraft Old English sharp cheese spread

2-4 t. onion powder

2-4 t. Worcestershire sauce

Cream together cheeses, add spices, adjusting to taste.

Keep in covered container in refrigerator. Serve with crackers &/or veggies.

Hot Artichoke and Spinach Spread

From Caytee Wankier

This is the recipe where I learned my real love for artichoke hearts. It is a perfect combination of ingredients to top a crust of crescent rolls and hit that "healthy" craving of yours.

2 packages of crescent rolls

1 jar of artichoke hearts

1 pkg frozen spinach, thawed and drained

2 garlic cloves

1/2 cup mayonnaise

3/4 cup Parmesan

4 oz Mozerella cheese

1/4 cup bell peppers

2 Tbs. onions

Take crescent rolls out of packages and spread across a cookie sheet to make a crust. Pinch together each of the perforated edges and flatten with a rolling pin. Cook at 375 degrees until crust is golden. About eleven minutes. Cool.

Combine the rest of the ingredients and spread across crust. Put back in the oven for an additional ten minutes. Best if served immediately, but I like it as a leftover too. But I'm kind of weird like that.

Jalapeno Jelly

FINALLY, I am getting this on the blog!!

3 medium red or green peppers, chopped and seeded
2 two-inch jalapeno peppers
1 1/2 cups white vinegar
6 1/2 cups sugar
1 tsp. cayene pepper
1 6 oz packet of liquid certo

Place red or green peppers and jalapeno peppers in the blender and puree. Use 3-3 1/4 cups of pepper mixture only. Add 1 cup vinegar, blend thoroughly. Pour into large deep pot, add remaining vinegar, sugar and cayenne pepper. Stir well. Bring to a full rolling boil, stirring frequently. Stir in liquid certo and continue to stir constantly for 1 full minute. Turn off heat, skim off foam. Fill jars.

Makes eight 7 oz/ 1/2 pint jars.

Then use water bath or steamer to seal. I have made it and placed in an airtight container and kept it in the fridge. I don't know how long it stays fresh in the fridge...we usually eat it before then.

Serve over cream cheese with crackers of your choice.

Things I have learned:

****for green, add green food coloring to desired color...otherwise it looks a gross brown.
****green jelly sets up slower than the red jelly.

Dinner in a Pumpkin

From Reggie Peterson

DINNER IN A PUMPKIN
1 small to medium pumpkin
1 onion, chopped
2 Tbsp. vegetable oil
2 lbs. ground beef
2 Tbsp. soy sauce
1 (4 oz.) can sliced mushrooms, drained
2 cans cream of chicken soup
1 1/2 cups cooked rice
1 (8 oz.) can water chestnuts, drained

Cut off the top of the pumpkin and thoroughly clean out seeds and pulp. Paint a face on the front of the pumpkin with a permanent marker or acrylic paint. Rub outside of pumpkin with Pam spray or a light coat of vegetable oil.
Preheat oven to 350 degrees.
In a large skillet, saute onions in oil until tender. Add meat and brown. Drain drippings from skillet.Add soy sauce, mushrooms, and soup. Simmer 10 minutes, stirring occasionally. Add cooked rice and water chestnuts.
Spoon mixture into the cleaned pumpkin. Replace pumpkin top. Place entire pumpkin with filling on a baking sheet.
Bake 1 1/2 to 2 hours or until inside meat of the pumpkin is tender.
CAUTION: Do NOT over-eat like we always do, but ENJOY!

Zupas Strawberry Vinaigrette

From Caytee Wankier

I got this recipe from my aunt who got the recipe from the owner of Zupas. Mmm... And for those of you who aren't the biggest salad fan, this salad dressing is sure to make any salad divine!

1 cup red wine vinegar
1 cup canola oil
4 strawberries
1/2 teaspoon salt
1/2 cup sugar

1. In the blender mix the strawberries, salt, sugar, and vinegar. Blend well.

2. While blending slowly add in all of the oil, blending until smooth.

Chocolate Crepes

From Caytee Wankier

2 eggs, beaten

1 1/2 cups milk

3/4 cup + 1 Tbsp flour

1/4 cup unsweetened cocoa

1/4 cup granulated sugar

1 Tbsp Butter, melted

1/2 tsp almond extract

Stir together flour and cocoa, mixing well. Set aside. Whisk together eggs, milk, sugar butter, and almond extract. Add flour mixture to egg mixture, whisking until smooth.

Pre-heat pan over medium heat, when hot, pour in about 3 tbsp batter. Swirl to evenly coat pan. Cook until crepe has a dull finish. Carefully loosen edges then remove to a plate lined with paper towels. Repeat. And cool.

Makes 18-20 crepes

Swiss Apple Chicken

SWISS APPLE CHICKEN

1 TBSP butter

3 medium apples, sliced

2 onions, peeled and thinly sliced

6 chicken breasts

1/4 tsp salt

1/8 tsp pepper

3/4 C Swiss Cheese, shredded

1/4 C parmesan cheese, shredded

1/4 c seasoned bread crumbs

1/4 tsp dried thyme

2 TBSP apple juice

In a large skillet saute onion (I used a quarter of a large onion, diced- I'm not too big on onion, just enough for flavor) and apple (I used fuji quartered and thinly sliced) in butter until tender. Tranfered to a greased 9x13 pan. Top w chicken (I used chicken tenders instead of breasts and I put them in a smaller dish 8x8 and only used 5 chicken tenders. If you use breasts I would only use two and butterfly them open so you had thinner pieces). Sprinkle with salt and pepper.

Combine the cheeses, bread crumbs, and thyme (I used plain bread crumbs so I added some Italian seasons, which I think added some good flavor). Sprinkle over chicken. Drizzle with apple juice then bake uncovered at 350 for 30-35 min until chicken juices run clear.

Pretzel and Nut Brittle

From Jamee Gibert

18 oz white chocolate (chips or melting chocolate)

4 c broken pretzels

2 c salted peanuts or cashews

Melt chocolate in double boiler. When melted add pretzels and nuts. Mix. Spread on cookie sheet to cool.

Crock Pot Turkey Chili

From Jamee Gibert

2 lbs ground turkey

1 tsp pepper

1 tsp garlic powder

1 Tbs salt

1/3 c chili powder

2 (15 oz) cans kidney beans

2 (15 oz) cans black beans

3 (14 1/2 oz) cans diced tomatoes

1 medium onion, chopped

2 garlic cloves, minced

Garnish:

sour cream, cheese, corn chips

Cook turkey until no longer pink. Add onion, garlic and seasonings. Combine turkey mixture with beans and tomatoes in crock pot. Cover and cook on high 4 hours or low 6-8 hours. Garnish and serve. Yum Yum!!!

Honey Lime Chicken Enchiladas

From Shelly Dean

Mix:

1/3 c honey

1/4 c lime juice

2 1/2 tsp chili powder

2 cloves garlic or 1/2 tsp garlic powder

Add 3/4 of honey lime sauce to:

1 lb chicken (approx 2 breasts) cooked and shredded

2c shredded monterey jack cheese

Roll:

tortillas, some chicken, and cheese and place in baking dish

Mix:

Remaining honey lime sauce

14 oz can green enchilada sauce

3/4 c half and half

Pour over enchiladas and sprinkle with cheese. Bake at 350 for 30 minutes, or until heated through. Enjoy!!!

Tortilla Soup

From Jamee Gibert (inspired by Rocco Dispirito: Now Eat This)

1 cup chicken broth

1 can fire-roasted tomatoes (or regular diced tomatoes)

1-2 chipotle chiles in adobo sauce, chopped fine (adjust depending on how spicy)

1 cup salsa (fresh, store bought, or canned)

1 can corn (or 1 cup frozen)

1 small can green enchilada sauce

1 can black beans

1 small can diced green chiles

1-2 cups shredded chicken

garnish with:

cilantro

avocado slices or guacamole

chips or tortilla strips

Just throw everything together except the chicken, heat to a boil. Let simmer 8-10 min. Add chicken and simmer until heated through. Garnish and serve. This soup is really easy and delicious!!

Easy Fruit Salad

From Rachel Morrell

Mix 1 cup milk with
1 small package vanilla instant pudding
Then add 1 cup sour cream
Mix together well

Then add whatever canned fruit or fresh fruit you want. Just make sure to drain the canned fruit. I usually add 2 small cans of mandarin oranges, 1 can pineapple, 1 can peaches (cut up) and fresh bananas. Small marshmallows also work well in this. It is VERY easy and yummy. All the kiddos love it.

Eggnog Bundt Cake

From Jerold Wilcox

1 yellow cake mix (preferably with pudding in the mix)
3 T. flour
2 c. eggnog
¼ c. butter, softened
2 eggs, slightly beaten
¼ tsp. rum extract
1/8 tsp. nutmeg

Beat until smooth and creamy. Pour into greased bundt pan. Bake at 350 for 35-45 minutes. Dust lightly with powdered sugar for presentation.

Caramel sauce:
½ lb brown sugar (~1 1/8 c.)
½ lb butter
½ lb powdered sugar (~2 cups)
½ T. cinnamon
½ qt. rich vanilla ice cream

Melt together over medium heat. Pour warm over individual servings immediately before serving.

Crescent Rolls

From Caytee Wankier

Perfect recipe for great tasting, quick rolls.

1 cup milk

1/2 cup butter

1 Tbsp dry yeast

1 Tbsp sugar

1/4 cup lukewarm water

3 eggs

1/2 cup sugar

3/4 tsp salt

4 1/2 to 5 cups flour

Warm milk with butter in a saucepan until warm enough to melt butter. Remove from heat and set aside - it should not be too hot. In a separate bowl, mix yeast, 1 Tbsp sugar and water. Beat with a fork to make foamy. Set aside. In a mixer, beat 3 eggs until light and fluffy. Add 1/2 cup sugar, then milk and yeast mixtures. Then add salt and flour. The dough will be sticky. Cover the mixing bowl and let the dough rise for 15-20 minutes. Separate into 2 balls of dough. Roll out each ball on a floured surface into a round circle. Brush with melted butter. Cut each circle as you would cut a pizza (quarters, then each quarter halved). Roll biggest end toward the smallest end and place on a greased cookie sheet. Let rise until double. Bake at 375 degrees for 15-20 minutes - until browned. Makes 16 large rolls.

Soft Chocolate Chip Cookies

From Caytee Wankier

These are super tasty and stay really moist for a long time.

Cream REALLY WELL:

4 cubes butter, softened

4 eggs

2 tsp vanilla

1 1/2 cups brown sugar

1/2 cup white sugar

Add and mix ONLY until blended:

4 1/2 cups flour

2 tsp baking soda

2 small packages instant french vanilla pudding

Add 1 package milk chocolate chips. Bake at 350 degrees for about 7-9 minutes. ENJOY!

*Can substitue chocolate pudding/white chips. Mmmm...

Southern Sour Cream Cookies

From Jamee Gibert

1 cup shortening

2 cups sugar

3 eggs

1 tsp vanilla

1 cup sour cream

5 cups flour

3 tsp baking powder

1 tsp salt

1/2 tsp baking soda

Cream shortening, sugar and eggs. Add vanilla and sour cream. Add remaining dry ingredients. Scoop into balls and roll in 2 Tablespoons sugar and 1 teaspoon cinnamon (dough will be sticky). Place on greased cookie sheet at 350 degrees for 10-15 minutes.

Cream Cheese Dip

By: Linda Strauss

1 16 oz. container cottage cheese (I use low fat, small curd)

2 8 oz. pkg. cream cheese

2 1 oz. envelopes Hidden Valley Ranch Dressing mix

1/4 cup milk

Soften cream cheese in microwave, about 1 minute. Using electric miser, mix everything together. May add more or less milk for desired consistency.

Japanese Lemon Water

From Caytee Wankier

(for a punch bowl)

5 quarts water

3 cups sugar

1 Tbsp Lemon Extract

1 Tbsp Citric Acid*

Ice

(for a cooler)

3 gallons plus one quart water

8 cups sugar

3 Tbsp lemon extract

3 Tbsp Citric Acid

1 bag of ice

Combine ingredients and stir until sugar is dissolved. Add lemon slices for taste and decoration.

Perfect for a nice little touch to a party, wedding, or just little get-together.

*I added the link to the place that my sister bought the citric acid for me.

Caesar Salad Tacos

From Shea Nielsen

1 package of romaine lettuce, torn
2 C cheddar cheese, divided
1 avacado, pitted, peeled, and diced
1 (4 oz) can diced green chiles
½ C canned black beans, drained and rinsed
¼ C corn
1/3 C Caesar salad dressing
¼ C taco sauce (it’s in the same place as salsa and enchilada sauce)
Warmed hard taco shells (warm in oven)
Diced tomatoes
Shredded chicken

Mix lettuce, 1 C cheese, avocado, chiles, beans, corn and chicken in a bowl. Combine dressing and taco sauce then mix with the other mixture. Scoop into taco shells. Top with cheese and tomatoes.
- I only mix together what I think we will eat. My mom made these a few weeks ago and grilled the chicken on the George Foreman then diced it then she seasoned it with chili powder, cumin, oregano, garlic, salt and pepper. She then used corn tortillas heated on a pan with a little bit of oil instead of the hard taco shells. These turned out soooo good 

Naturesweet Cherry Tomato Pasta Toss

From Shea Nielsen

8 oz. dry pasta
2 tablespoons olive oil
4 cloves garlic, thinly sliced
1 pkg Naturesweet Cherry Tomatoes, halved
3 tablespoons chopped fresh basil, packed
Shredded parmesan cheese

Cook pasta in boiling water as package directs. Drain.

While pasta cooks, heat olive oil in a wide skillet over medium low heat.

Add garlic and stir until golden, about 2 minutes.

Add tomatoes, increase heat to medium high and simmer until tomatoes are softened and juicy, about 6 minutes.

Stir in pasta and basil. Season with salt and pepper to taste.

Serve with parmesan cheese.

Serves 4.

Changes to the recipe-

You can cook any pasta, we used fettuccini. In the hot oil add some dried basil, oregano, garlic powder (could use garlic salt) and parsley and cook that together for a minute. We used Roma tomatoes cut in chunks and only cooked them for a minute. Stir in the pasta, salt, pepper and the parmesan cheese. Serve with a green salad and french or garlic bread or some good bread dipped in balsamic vinegar J

Cranberry Salsa Dip

From Mallory Miles

3 cups fresh cranberries

2 packages cream cheese

1/4 cup minced green onions

1/2 cup sugar

2 tablespoons fresh lemon juice

2 tablespoons chopped green chilies (mild)

2 tablespoons fresh ginger, finely grated

1/4 cup minced, fresh cilantro

1 box of assorted crackers

Cranberries and cilantro sprigs for garnish

Place the rinsed and drained cranberries in a food processor and pulse until finely chopped.

Put cranberries into a bowl and mix in onions, green chilies, cilantro leaves, ginger, and sugar and lemon juice.

Cover and refridgerate at least 4 hours

Place the cream cheese on a serving plate and cover the cheese with the dip

Garnish with the remaining cranberries and cilantro sprigs.

Serve with crackers

Chicken and Black Bean Enchiladas

From Shea Nielsen

2 tsp olive oil
½ cup chopped onion
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts, cut into 1 inch pieces
1 (15 ounce) can black beans, rinsed and drained
1 (4 ounce) can diced green chiles
1/3 cup prepared salsa (mild, medium or hot)
2 tablespoons chopped fresh cilantro leaves
4-6 flour tortillas

Shredded Monterey jack and/or cheddar cheese

Preheat oven to 400 degrees F.

Heat oil in a large skillet over medium heat. Add onion and garlic and sauté 2 minutes. Add chicken and sauté 5 minutes, until golden brown and cooked through.

Stir in black beans, green chiles, and salsa and simmer 5 minutes, until sauce thickens and reduces. Remove from heat and stir in cilantro.

Arrange tortillas on a flat surface. Top each tortilla with an equal amount of chicken mixture. Roll up tortillas and place side by side in a shallow baking dish. Top tortillas with shredded cheese (1/3 cup per tortilla).

Bake enchiladas 15 minutes (I think this is to long, watch closely J) until cheese is golden and gooey.

Lime and Chili Rubbed Chicken Breasts

From Caytee Wankier

Prep Time: 20 Minutes

Total Time: 20 Minutes

Makes: 4 servings

2 tsp. chili powder

2 tsp. packed brown sugar

2 teaspoons grated lime peel

1/2 tsp salt

1/4 tsp garlic powder

1/8 tsp ground red pepper (cayenne)

4 boneless skinless chicken breasts (about 1 1/4 lb)

2 tsp olive or canola oil

1) In small bowl, mix chili powder, brown sugar, lime peel, salt, garlic powder and ground red pepper. Rub both side of chicken with oil, then with spice mixture.

2) Place chicken on grill or pan over medium heat. Cover and cook for 10 to 15 minutes, turning once or twice, until juice of chicken is clear when center of thickest part of chicken is cut.