Chocolate Silk Pie

Recipe courtesy of Erin Seymour

Ingredients:
½ c + 1 T butter
¾ sugar
1 t vanilla
2 eggs
6 T cocoa

Directions:
Cream butter and sugar til fluffy. Add cocoa & vanilla. Blend well. Add one egg and beat for 5 minutes. Repeat with second egg. Put in graham cracker crust and chill for 2 hours or more.

Apple Pie with Walnut Streusel

Recipe courtesy of Holly Merritt (adapted from Raley's Something Extra magazine)

Pie Ingredients:
Prepared pastry for a single crust pie
1/2 c apple juice
1/4 c honey
2 Tbs butter
1 tsp cinnamon
1/2 tsp ground cardamom
1/4 tsp nutmeg
3 lbs apples, peeled and thinly sliced
2 Tbs flour

Topping Ingredients:
2/3 c flour
1/2 c brown sugar
2 Tbs sugar
1 tsp cinnamon
1/4 cup butter
1/2 c chopped walnuts

Directions:
Preheat oven to 425 degrees. Bring apple juice, honey, butter and spices to boil in a small saucepan. Reduce heat and simmer for 15 minutes, stirring frequently. Place apples in a large bowl. Stir in apple juice mixture and flour. Pour into unbaked pastry shell. For the topping combine ingredients in a small bowl. Cut in the butter until small balls form. Stir in the walnuts. Sprinkle over apple mixture. Bake for 10 minutes at 425 degrees. Reduce oven temperature to 350 degrees, tent pie with foil and bake for 50 more minutes. Serve with ice cream.

Stove Top Pumpkin Pie

Recipe courtesy of Holly Merritt

Ingredients:
3/4 c sugar
3 Tbs corn starch
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp nutmeg
1/2 tsp ginger
1/4 tsp ground cloves
1 c canned pumpkin
2 c milk
3 slightly beaten egg yolks
1 baked pastry shell

Directions:
In a sauce pan, mix sugar, cornstarch and spices. Gradually stir in pumpkin and milk. Cook, stirring constantly over medium heat until mixture thickens and boils. Cook and stir 2 minutes. Remove from heat. Stir a small amount of mixture into beaten egg yolks; return to pan. This step ensures that the eggs won't scramble. Return to heat and cook and stir 2 more minutes. Pour into baked pastry shell and chill overnight.

Cranberry-Apple Pie

Recipe courtesy of Andrea Simmons

Ingredients:

Directions:

Halloween Cookies

Recipe courtesy of Alisa Galloway

Ingredients:
1 Box of any brownie mix
1 Bag of mini orange kisses

Directions:
Prepare brownie mix - as directed for cookies and then add orange kisses!

Halloween Cupcakes

Recipe courtesy of Andresa Simmons

Ingredients:


Directions:

Boo Cups

Recipe courtesy of Erin Seymour.

Ingredients:

2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding

3-1/4 cups  cold milk

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

20   OREO Cookies, crushed (about 2 cups), divided

30 miniature semi-sweet chocolate chips

make it

Directions:

BEAT pudding mixes and milk in large bowl with whisk 2 min. Stir in half each of the COOL WHIP and cookie crumbs.

SPOON 1 Tbsp. of the remaining crumbs into each of 15 (6-oz.) plastic cups. Cover with layers of pudding mixture and remaining crumbs.

DROP remaining COOL WHIP by spoonfuls onto desserts to resemble ghosts. Add chocolate chips for the eyes.

Super Easy Caramel Popcorn Balls

Recipe courtesy of Holly Merritt.

Ingredients:1/3 c butter
1/2 c corn syrup
1 c brown sugar
1 tsp vanilla
12 c popcorn, unpopped kernels removed

Directions:Melt butter in a sauce pan. Add in corn syrup, brown sugar and vanilla. Bring to a boil while stirring constantly over medium heat. Pour over popcorn, stir to coat evenly. Shape into balls and place on parchment paper to cool. Wrap tightly in saran wrap. Yummy!

Pumpkin Spice Quick Bread

Recipe courtesy of Holly Merritt.

Ingredients:1/2 c butter
3/4 c firmly packed brown sugar
2 large eggs
1 c pumpkin puree
2 tsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1 3/4 c flour
3/4 c mini chocolate chips

Directions:Combine ingredients. Grease muffin tins or loaf pan. Bake at 350 until done. 10-15 minutes for mini muffins; 20 minutes for regular muffins or 45 minutes for a loaf pan.

Yucatan Barbeque Shrimp Dip

Recipe courtesy of Erin Seymour

The amounts of the ingredients are very flexible.

2 lbs Monterey Jack Cheese
1 lb. frozen or fresh small shrimp
(tails off)
1 cup fresh salsa
1 tsp cinnamon
Tortilla chips


Slice the cheese in 1/4 inch thick slices. Overlap on the bottom of a heavy frying pan. Layer with shrimp, salsa, and sprinkle the cinnamon on the top. Heat on the barbeque until the cheese is totally melted.(I did it in a fondue pot today) Serve with chips.

This makes a great appetizer for a Mexican Fajitas Barbeque.

Presto Black Bean Salsa

Recipe courtesy of Holly Merritt

Presto Black Bean Salsa
from Taste of Home Magazine

1 can black beans, rinsed and drained
2 cups fresh or frozen corn
2 cups chopped tomatoes
1 red pepper,chopped
1 small green pepper, chopped
1 can (4oz) chopped green chiles
1/2 red onion, chopped
1/2 cup cilantro, chopped
1 lime, juiced
2 garlic cloves, minced
2 tsp sugar
1/2 tsp ground cumin
1 tsp salt
1 16 oz jar prepared salsa (the family canning salsa works great)

Combine ingredients and serve with chips.

Enchildas Verde

Recipe courtesy of Dave (and Tera) Nelson

Serves 4-6. Published July 1, 2008. From Cook's Illustrated.

You can substitute three 11-ounce cans of tomatillos, drained and rinsed, for the fresh ones in this recipe. Halve large tomatillos (more than 2 inches in diameter) and place them skin-side up for broiling in step 2 to ensure even cooking and charring. If you can’t find poblanos, substitute 4 large jalapeño chiles (with seeds and ribs removed). To increase the spiciness of the sauce, reserve some of the chiles’ ribs and seeds and add them to the food processor in step 3.

Ingredients:

4 teaspoons vegetable oil
1 medium onion , chopped medium (about 1 cup)
3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
1/2 teaspoon ground cumin
1 1/2 cups low-sodium chicken broth
1 pound boneless, skinless chicken breasts (2 to 3 breasts), trimmed of excess fat
1 1/2 pounds tomatillos (16 to 20 medium), husks and stems removed, rinsed well and dried (see note)
3 medium poblano chiles , halved lengthwise, stemmed, and seeded (see note)
1 - 2 1/2 teaspoons sugar
Table salt
Ground black pepper
1/2 cup coarsely chopped fresh cilantro leaves
8 ounces Pepper Jack cheese or Monterey Jack cheese, grated (2 cups)
12 (6-inch) corn tortillas

Garnish:
2 medium scallions , sliced thin
Sour cream

Homemade salsa

Instructions:
1. Adjust oven racks to middle and highest positions and heat broiler. Heat 2 teaspoons oil in medium saucepan over medium heat until shimmering; add onion and cook, stirring frequently, until golden, 6 to 8 minutes. Add 2 teaspoons garlic and cumin; cook, stirring frequently, until fragrant, about 30 seconds. Decrease heat to low and stir in broth. Add chicken, cover, and simmer until instant-read thermometer inserted into thickest part of chicken registers 160 degrees, 15 to 20 minutes, flipping chicken halfway through cooking. Transfer chicken to large bowl; place in refrigerator to cool, about 20 minutes. Remove 1/4 cup liquid from saucepan and set aside; discard remaining liquid.
2. Meanwhile, toss tomatillos and poblanos with remaining 2 teaspoons oil; arrange on rimmed baking sheet lined with foil, with poblanos skin-side up. Broil until vegetables blacken and start to soften, 5 to 10 minutes, rotating pan halfway through cooking. Cool 10 minutes, then remove skin from poblanos (leave tomatillo skins intact). Transfer tomatillos and chiles to food processor. Decrease oven temperature to 350 degrees. Discard foil from baking sheet and set baking sheet aside for warming tortillas.
3. Add 1 teaspoon sugar, 1 teaspoon salt, remaining teaspoon garlic, and reserved cooking liquid to food processor; process until sauce is somewhat chunky, about eight 1-second pulses. Taste sauce; season with salt and pepper and adjust tartness by stirring in remaining sugar, 1/2 teaspoon at a time. Set sauce aside (you should have about 3 cups).
4. When chicken is cool, pull into shreds using hands or 2 forks, then chop into small bite-sized pieces. Combine chicken with cilantro and 11/2 cups cheese; season with salt.
5. Smear bottom of 13- by 9-inch baking dish with 3/4 cup tomatillo sauce. Place tortillas on 2 baking sheets. Spray both sides of tortillas lightly with cooking spray. Bake until tortillas are soft and pliable, 2 to 4 minutes. Increase oven temperature to 450 degrees. Place warm tortillas on countertop and spread 1/3 cup filling down center of each tortilla. Roll each tortilla tightly and place in baking dish, seam-side down. Pour remaining tomatillo sauce over top of enchiladas. Use back of spoon to spread sauce so that it coats top of each tortilla. Sprinkle with remaining 1/2 cup cheese and cover baking dish with foil.
6. Bake enchiladas on middle rack until heated through and cheese is melted, 15 to 20 minutes. Uncover, sprinkle with scallions, and serve immediately, serve salsa and sour cream separately.

Carrot Cookies

Recipe courtesy of Erin Seymour

Cookie Dough Ingredients:
3/4 c. butter
2 tsp. baking powder
3/4 c. sugar
1/2 tsp. salt
1 egg
1 c. chopped walnuts
2 c. flour
1 c. grated carrots

Instructions:
Mix & drop on cookie sheet. Bake at 350° F. for 8 - 12 mins.


Orange Frosting Ingredients:
1/4 c orange juice
1/3 c butter
1 t vanilla
Powdered sugar


Instructions:
Cream, room temperature, butter until light and fluffy. Add remaining ingredients. Beat until desired consistency.

Rotkohl (Red Cabbage and Apples)

Recipe courtesy of Andrea Simmons
*This is one of my favorite German side dishes and is usually served with meat (it is especially good with pork).

1 1/2 oz butter (about 2 tbs)
1- 1 1/2 lb red cabbage (one small head)
juice 1 Lemon
2 apples, peeled and diced (tart work best)
2 Tbs red currant jelly
2 cloves
2 Tbs beef stock

1. In a heavy-bottomed casserole melt butter. Add the cabbage and pour over the lemon juice (this will help preserve the color). Add the apples, red currant jelly, cloves and beef stock.
2. Mix all the ingredients together and simmer 15 to 20 minutes. The cabbage should not be over-cooked.

Light Carrot Cake

Recipe courtesy of Tera Nelson

Cooks Illustrated Recipe:
You can either use the large holes of a box grater or the large holed shredding disk in a food processor for grating the carrots. Use a metal cake pan, not a glass or Pyrex pan, for best results. This cake is terrific with a dusting of confectioners’ sugar, or for a special treat, some Light Cream Cheese Frosting.

Ingredients
Vegetable cooking spray
2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon table salt
3 large eggs
1 cup packed light brown sugar (7 ounces)
1 cup granulated sugar (7 ounces)
1/2 cup vegetable oil
1 pound carrots (about 6 medium), peeled and grated (about 3 cups)

Instructions

1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Lightly coat a 13 by 9-inch metal baking pan with vegetable oil spray, then line the bottom with parchment paper.

2. Whisk the flour, baking powder, baking soda, spices, and salt together in a medium bowl; set aside. Using an electric mixer, beat the eggs and sugars together in a medium bowl until they turn thick and creamy, 1 to 3 minutes. Turn the mixer to low and slowly whip in the oil until thoroughly combined and emulsified, 30 to 60 seconds. Sift half the flour mixture over the batter and gently mix in. Repeat once more with the remaining flour mixture and continue to whisk the batter gently until most of the lumps are gone (do not overmix). Using a rubber spatula, gently stir in the carrots.

3. Pour the batter into the prepared pan, and smooth the top. Bake until a toothpick inserted into the center of the cake comes out with a few moist crumbs attached, 35 to 40 minutes, rotating the pan halfway through baking (do not overbake). Cool the cake in the pan for 10 minutes, then invert the cake onto a wire rack and remove the parchment paper. Flip the cake right-side up, and cool completely on a wire rack, about 2 hours, before frosting (if desired) and serving.

Zucchini Bread

Recipe courtesy of Andrea Simmons

Ingredients
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1/2 cup vegetable oil
1/2 cup apple sauce
2 1/4 cups white sugar
3 teaspoons vanilla extract
3 cups grated zucchini (about 3 medium zucchinis)
1 cup mini semi-sweet chocolate chips (optional)

Directions
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, apple sauce, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and chocolate chips until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Whipped Honey Butter

Recipe courtesy of Tera Nelson

Recipe taken from Cooks Illustrated

Ingredients
8 tablespoons unsalted butter , room temperature (one stick)
1 tablespoon honey
1 pinch table salt

Instructions

1. In a standing mixer fitted with a whisk attachment, beat 8 tablespoons (one stick) of room-temperature unsalted butter at medium speed until smooth, about 30 seconds; stop the mixer and add 1 tablespoon of honey and a pinch of salt. Beat the mixture at medium speed until combined, about 15 seconds, then increase the speed to high and whip until very light and fluffy, about 2 minutes, scraping down the bowl with a rubber spatula as needed.

Corn Muffins

Recipe courtesy of Tera Nelson

Recipe taken from Cooks Illustrated

Ingredients
2 cups unbleached all-purpose flour (10 ounces)
1 cup fine-ground, whole-grain yellow cornmeal (4 1/2 ounces)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon table salt
2 large eggs
3/4 cup granulated sugar (5 1/4 ounces)
8 tablespoons unsalted butter (1 stick), melted
3/4 cup sour cream
1/2 cup milk

My Addition: Add 1/2 cup chopped up, slightly cooked, white corn

Instructions

1. Adjust oven rack to middle position and heat oven to 400 degrees. Spray standard muffin tin with nonstick cooking spray.

2. Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl to combine; set aside. Whisk eggs in second medium bowl until well combined and light-colored, about 20 seconds. Add sugar to eggs; whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 3 additions, whisking to combine after each addition. Add half the sour cream and half the milk and whisk to combine; whisk in remaining sour cream and milk until combined. Add wet ingredients to dry ingredients; mix gently with rubber spatula until batter is just combined and evenly moistened. Do not over-mix. [My addition: Add chopped up, slightly cooked, white corn] Using an ice cream scoop or large spoon, divide batter evenly among muffin cups, dropping it to form mound. Do not level or flatten surface of mounds.

3. Bake until muffins are light golden brown and skewer inserted into center of muffins comes out clean, about 18 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in tin 5 minutes; invert muffins onto wire rack, stand muffins upright, cool 5 minutes longer, and serve warm.

My suggestion: Serve with whipped honey butter.

Cheese and Salsa Dip

Courtesy of Debbie Hartman

Ingredients:

1 pkg of Cream Cheese

1 jar of Tostitos Salsa

1 bag of tortilla chips

Directions:

Place cream cheese in bowl and pour salsa on top. Dip with Chips!

Baked Ziti

Baked Ziti
recipe courtesy of Tera Nelson

Serves 8 to 10. Published March 1, 2009. From Cook's Illustrated.

The test kitchen prefers baked ziti made with heavy cream, but whole milk can be substituted by increasing the amount of cornstarch to 2 teaspoons and increasing the cooking time in step 3 by 1 to 2 minutes. Our preferred brand of mozzarella is Dragone Whole Milk Mozzarella. Part-skim mozzarella can also be used, but avoid preshredded cheese, as it does not melt well. For tips on cooking with cottage cheese, see related How To Cook.




Ingredients
1 pound whole milk cottage cheese or 1 percent cottage cheese (see note)
2 large eggs , lightly beaten
3 ounces grated Parmesan cheese (about 1 1/2 cups)
Table salt
1 pound ziti or other short, tubular pasta
2 tablespoons extra virgin olive oil
5 medium garlic cloves , minced or pressed through garlic press (about 5 teaspoons)
1 (28-ounce) can tomato sauce
1 (14.5-ounce) can diced tomatoes
1 teaspoon dried oregano
1/2 cup plus 2 tablespoons chopped fresh basil leaves
1 teaspoon sugar
Ground black pepper
3/4 teaspoon cornstarch
1 cup heavy cream (see note)
8 ounces low-moisture whole-milk mozzarella cheese , cut into 1/4-inch pieces (about 1 1/2 cups) (see note)

Instructions
1. Adjust oven rack to middle position and heat oven to 350 degrees. Whisk cottage cheese, eggs, and 1 cup Parmesan together in medium bowl; set aside. Bring 4 quarts of water to boil in large Dutch oven over high heat. Stir in 1 tablespoon salt and pasta; cook, stirring occasionally, until pasta begins to soften but is not yet cooked through, 5 to 7 minutes. Drain pasta and leave in colander (do not wash Dutch oven).

2. Meanwhile, heat oil and garlic in 12-inch skillet over medium heat until garlic is fragrant but not brown, about 2 minutes. Stir in tomato sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes. Off heat, stir in ½ cup basil and sugar, then season with salt and pepper.

3. Stir cornstarch into heavy cream in small bowl; transfer mixture to now-empty Dutch oven set over medium heat. Bring to simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup tomato sauce, and ¾ cup mozzarella, then stir to combine. Add pasta and stir to coat thoroughly with sauce.

4. Transfer pasta mixture to 13- by 9-inch baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle remaining ¾ cup mozzarella and remaining 1/2 cup Parmesan over top. Cover baking dish tightly with foil and bake for 30 minutes.

5. Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with remaining 2 tablespoons basil and serve.

Chicken Manicotti

Chicken Manicotti
recipe courtesy of Erin Seymour

1 T garlic powder
1 1/2 lbs boneless skinless chicken breast
16 uncooked manicotti shells
5 – 6 cups bulk spaghetti sauce
1 lb Italian sausage, cooked and drained
4 cups (16 oz) shredded mozzarella cheese
2/3 cup water


Rub garlic powder over chicken; cut into 1 inch strips. Stuff chicken into manicotti shells. Spread 1 cup spaghetti sauce in each of two greased 13 x 9 x 2 baking dishes. Place eight stuffed manicotti shells in each dish. Sprinkle with sausage.

Pour remaining spaghetti sauce over the top. Sprinkle with cheese. Drizzle water around the edge of each dish. Cover and bake one casserole at 375 degrees for 65 – 70 minutes or until chicken juices run clear and pasta is tender.

Cover and freeze remaining casserole for up to 3 months. Label 375 for 70 minutes.
To serve: Thaw in the refrigerator 24 hours and bake at 375 for 65 – 70 minutes. You can also bake frozen at 350 degrees for 2 1/2 hours.

Heidi's Taco Salad

Heidi's Taco Salad

recipe courtesy of Carrie Law

1 bag of mixed baby greens (or 1 head of green leaf lettuce, washed and torn into small pieces)

3 roma tomatoes, cored and diced

1 mango, peeled and diced

½ of a red or yellow bell pepper, diced

1 small can of corn (I use Trader Joes frozen corn--heated, of course), drained

1 can of black beans, rinsed and drained

1 avocado, diced and tossed with juice from half a lime

¼ cup real bacon bits (REAL people!)

1 cup shredded pepper jack cheese (or whatever you have on hand)

½ cup crisp tortilla strips or crushed tortilla chips

2 boneless skinless chicken breasts, sliced into thin strips

2 T. taco seasoning

2 T. water

1 cup Lighthouse brand jalapeno ranch dressing

¼ cup minced fresh cilantro

juice from 1 ½ limes

¼ t. chipotle chili powder

In a large nonstick skillet, cook the chicken breasts until juices run clear, adding the seasoning and water for the last few minutes of cooking. Remove to a plate and spread out in a thin layer so that it will cool quickly. Place all of the ingredients down to the tortilla strips into a large salad bowl. Once the chicken is cool, add it to the rest of the salad. Mix the last four ingredients together until blended and pour over the salad. Toss until evenly coated, and serve immediately

Winter Fruit Salad

Winter Fruit Salad

recipe courtesy of Erin Seymour

1 lg Romaine lettuce torn in pieces

4 oz. Swiss cheese, grated

1 c. cashews (pieces)

¼ c. craisins

1 apple, cubed

1 fresh pear, cubed

Dressing
1 c. sugar

1/3 c. lemon juice

2 tsp onion, finely chopped

1 t Dijon mustard

1 t salt

2/3 c. vegetable oil

1 T poppy seeds

Mix in blender all ingredients except oil and poppy seeds. Start blending, then add oil while processing. Add poppy seeds at the end and blend.

Spinach Salad

Spinach Salad
recipe courtesy of Janay Hunt

Spinach Salad Dressing:
1/4c. vege oil
1/2 to 3/4 cup sugar (whatever your taste is)
1/4c. Apple cider vinegar
1 tablespoon lemon juice
1 1/2 teas. dry mustard
1 1/2 teas Paprika
1/2 teas. Salt
1/2 teas. ground ginger

Salad:
2 lbs. Fresh Spinach
1/2 lb bacon (cooked)
Monterey Jack cheese (eyeball for your taste)
1/2 purple onion (sliced thinned)
Mushrooms (sliced thinned)
Gorgonzola cheese
Cubed ApplesDried Cranberries
***And anything else you like****

Broccoli Salad

Broccoli Salad
recipe courtesy of Laura Bouck

Green Salad

Green Salad
recipe courtesy of Ginnie Kimball

Salad:
1 head iceberg lettuce
1 head red leaf lettuce
1 head green leaf lettuce
4 oz. freshly grated parmesan
6-8 oz. freshly grated mozzarella
4 oz roasted slivered almonds
1/2 lb bacon, cooked and crumbled

Dressing:
1/4 c chopped purple onion
1/2 c red wine vinegar
1 t salt
2 t dry mustard
1 c sugar
1 c vegetable oil

Toss salad ingredients in a large bowl. Blend the onion, vinegar, salt, mustard and sugar in a blender. Add vegetable oil gradually while still blending. Add dressing to salad right before serving and toss. Note: the dressing makes more than you need so either half it or just put it in your refrigerator and save for the next time.

To save time, buy the bagged lettuce.

Pasta Salad

Pasta Salad

recipe courtesy of Kim Cutting

Thai Chicken and Noodles

Thai Chicken and Noodles
recipe courtesy of Erin Seymour

2 lbs. Chicken, cut into ¾ inch pieces
1 ½ red bell pepper, cut into short thin strips
2 cups chicken broth, divided
3/8 cup soy sauce
4 ½ cloves garlic, minced
1 1/4 tsp. red pepper flakes
½ t salt
3 T Cornstarch
4 green onions, cut into ½ inch pieces
2/3 cup creamy peanut butter
12 oz. cooked vermicelli pasta
¾ cup peanuts or cashews, chopped (optional)
¾ cup cilantro, chopped (optional)

Place chicken, bell pepper, 1 ½ cup broth, soy sauce, garlic, red pepper flakes and salt in slow cooker. Cover and cook on Low 3 hours.

Mix cornstarch with remaining ½ cup broth in small bowl. Turn slow cooker to High. Stir in green onions, peanut butter and cornstarch mixture. Cover and cook 30 minutes or until sauce is thickened and chicken is no longer pink. Stir well. Serve over vermicelli. Sprinkle with peanuts and cilantro.

Creamy Black Bean Salsa Chicken

Creamy Black Bean Salsa Chicken
recipe courtesy of Laura Constantine

Ingredients:
2 to 4 boneless skinless chicken breasts
1 can cream of chicken soup
1 cup salsa
1 (15 oz.) can corn, drained
1 (15 oz.) can black beans, drained
1 package taco seasoning
Directions:
Add all ingredients to crock pot and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Shred chicken and serve...
1. Thin to a soup consistency and serve with tortilla chips, sour cream and cheese.
2. Use for chicken tacos. Serve in tortillas, add toppings such as cheese, tomatoes, guacamole, and sour cream.
3. Make taco salads - crush tortilla chips on a plate, add shredded lettuce, chicken mixture, and toppings.

Chicken and Corn Chili

Chicken and Corn Chili
recipe courtesy of Kim Cutting

3 boneless chicken breast halves
16 oz jar of salsa
2 15 oz cans of pinto beans
2 tsp garlic powder
1 tsp ground cumin
1 tsp chili powder
salt & pepper to taste
1 11 oz can of Mexican style corn

Note: If the chili looks too thick, add a can of tomato sauce &/or can of diced tomatoes. Adjust the spices accordingly. Also, you can substitute frozen corn for canned corn.

Crock pot directions: Throw everything in except for corn. Cook on low for 3 or so hours (till chicken is done- longer if it was frozen). Remove chicken, shred it and return it to crock pot. Add corn and simmer till hot.

Stove top directions: Cook chicken in 1 T. oil in large pot with some of the seasonings over medium-low heat. Add about ¼ cup of water (so not to dry out chicken) and place lid on pot. Turn chicken after 5-10 minutes. Once chicken is cooked, remove it and shred it. Dump water and oil from pot, or simply start adding all other ingredients except for corn. Cook over medium heat 30 min. to an hour. Add corn and simmer till hot.

Garnish with chopped cilantro, sour cream, shredded cheddar cheese, tortilla chips, avocado slices, and lime wedges.

Creamy Crock Pot Chicken

Creamy Crock Pot Chicken
recipe courtesy of Rochelle Petersen

1.5 lbs boneless chicken breast tenders
1 can cr of chicken soup
8 oz cream cheese
1 pkt dry Italian seasoning
(1 c dry white wine or cooking wine) I used white grape juice.
Soften cream cheese in microwave. Mix

cream cheese, cr of chicken soup, Italian

seasoning and wine until smooth in crock pot.

Add and combine chicken. Cook on low 6 hrs.

Serve chicken and creamy gravy over rice.

Good salad idea to go with...

bag baby spinach
8 oz can mandarin oranges, drained
2 stalks chopped celery
(Raspberry vinaigrette drsng, sunflower seeds)
Toss spinach, oranges, celery, and sunflower seeds. Drizzle w/ dressing.

Bakery rolls served warm

Kalua Pig

Kalua Pig

recipe courtesy of Janay Hunt

1 -2 lbs pork roast (butt or shoulder boneless)
about 5-6 tbs Sea Salt (enough to cover pork to your taste)
about 1-2 tbs liquid smoke (hickory)

Sprinkle sea salt over roast
drizzle liquid smoke over roast
add water about 3/4 up to roast sides
cook on hight in crock pot
shed
Serve with rice

Sundried Tomato and Olive Sauce Over Pasta

Sundried Tomato and Olive Sauce Over Pasta
recipe courtesy of Laura Constantine

Ingredients
2 tablespoon olive oil
4 garlic cloves mashed
1/3 cup chopped sun-dried tomatoes
1 3/4 cups unsalted chicken broth
1/2 cup sliced ripe olives - (abt 15 med) see * Note 1
1/2 cup chopped fresh parsley
4 teaspoons grated Parmesan cheese see * Note 2
4 cups cooked pasta

Instructions
In a large skillet, sauté the mashed garlic cloves in the olive oil. Stir in the chopped sun-dried tomatoes and unsalted chicken broth. Cover and simmer for about 10 minutes.

Just before serving, add the sliced olives and parsley. Divide over cooked pasta. Top with Parmesan cheese. Serve immediately.

This recipe yields 4 servings.

* Note 1: For a different flavor, try sliced green or Greek olives.

* Note 2: When using Greek olives, you may prefer to also substitute feta cheese for the Parmesan.

Pesto Alla Trapanese

Pesto Alla Trapanse--Pasta with Tomato and Almond Pesto
recipe courtesy of Tera Nelson

Ingredients
1/4 cup slivered almonds
12 ounces cherry tomatoes (about 2 1/2 cups)
1/2 cup packed fresh basil leaves
1 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon) 1/2 teaspoon red wine vinegar
Kosher salt
1/4 teaspoon of red pepper flakes
1/3 cup extra-virgin olive oil
1 pound pasta , preferably linguine or spaghetti
1 ounce Parmesan cheese , grated (about 1/2 cup), plus extra for serving

Instructions
Toast almonds in small skillet over medium heat, stirring frequently, until pale golden and fragrant, 2 to 4 minutes. Cool almonds to room temperature.
Process cooled almonds, tomatoes, basil, garlic, red wine vinegar, red pepper flakes in food processor until smooth, about 1 minute. Scrape down sides of bowl with rubber spatula. With machine running, slowly drizzle in oil, about 30 seconds. Add Kosher salt to taste.

Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook until al dente. Drain pasta and transfer back to cooking pot.
Serve immediately, pouring a spoonful of the pesto and mixing in with noodles. Sprinkle with freshly grated Parmesan .

Curried Vegetables

Curried Vegetables

recipe courtesy of Andrea Simmons

2 Tbs Olive Oil
1 Onion Chopped
3 Cloves Garlic, Minced
4 Medium Tomatoes Diced
1/4 Head of Cabbage (red or white) Sliced
1 Carrot Sliced
4 oz Sliced Mushrooms
1/2 Red Pepper Chopped
1/2 C Chicken Broth*
2 tsp Curry Powder*
Salt and Pepper to taste

In a skillet heat olive oil over medium heat. Add garlic and onion and saute for a few minutes. Then add tomatoes and cabbage. Add the rest of the vegetables putting in first the vegetables that take longer to cook (i.e. carrots). Let simmer for 2 or 3 minutes. Add chicken broth. Stir in curry power and salt and pepper tasting often to get the desired flavor. Cover and simmer for a few minutes until vegetables are done. Serve over rice or couscous.

Makes 6 Servings

I got this recipe from Brian's co-worker and there was never a real set recipe, so I tried to approximate what I usually do. I always use onion, garlic and tomatoes in this recipe but for the other veggies I usually just add what I have on hand. All of the amounts can be changed depending on what you have and what your family likes. This is a great recipe for experimenting. We often eat this with chicken (I just dice the amount of chicken I want and brown it first in the skillet and then add it after all the veggies).

*The amount of chicken broth varies depending on what vegetables you use. Often times I don't need any chicken broth. Just add it to make the consistency you want.

*I really am not sure how much curry powder I use. I just add a little and then let it simmer and then taste it until I get the flavor I want.

Baked Ziti

Baked Ziti
recipe courtesy of Rochelle Petersen

Ingredients
6 cups (16oz) Ziti uncooked
3 cups (about 28oz jar) spaghetti sauce, divided (I use Prego with meat flavor)
1 3/4 cups (15oz) ricotta cheese (I only do about 14oz so ricotta doesn't overpower other flavors)
2 cups (8oz) shredded mozzarella cheese
1/4 cup chopped parsley flakes or tablespoon dried parsley flakes
1 egg
1 teaspoon dried oregano leaves
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons grated Parmesan cheese

Instructions
Heat oven to 375F. Cook pasta according to package directions; drain. In large, bowl, stir together hot pasta, 1-1/2 cups spaghetti sauce, ricotta cheese, mozzarella cheese, parsley, egg, oregano, garlic powder, salt and pepper. In 13x9x2inch baking dish, spoon pasta mixture; top with remaining 1 1/2 cups sauce. Sprinkle with Parmesan cheese; cover with foil. Bake 30 minutes or until hot and bubbly. 10 servings (1 cup each)
Make ahead directions: Prepare recipe as directed, but do not bake. cover with plastic wrap, then foil. Refrigerate up to 24 hours or freeze up to 2 months. Thaw frozen version in refrigerator overnight. Remove plastic wrap; replace foil Bake as directed, adding about 10 minutes to baking time.

Butternut Squash Lasagna

Butternut Squash Lasagna
recipe courtesy of Erin Seymour

1 tablespoon olive oil
1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
Salt and freshly ground black pepper
1/2 cup water
1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups whole milk
Pinch nutmeg
3/4 + cup (lightly packed) fresh basil leaves
12 no-boil lasagna noodles
2 ½ + cups shredded whole-milk mozzarella cheese
1/3 cup grated Parmesan



Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.

Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.
Position the rack in the center of the oven and preheat to 375 °F F.
Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.

Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Pasta with Onions

Pasta with Onions
recipe courtesy of Brooke Stephens

Kugel

Kugel
recipe courtesy of Kim Cutting

12 oz egg noodles
9 eggs*
1 cup butter, melted*
3/4 cup sugar*
12 oz crushed pineapple with juice*
2 tsp vanilla extract
1 1/2 tsp ground cinnamon
1 (20 oz) can sliced pineapple, drained

*Note-- I only use roughly 1/2 plus a smidge cup sugar, 1 1/2 cube butter, an entire 20 oz can of crushed pineapple and increase the eggs to 12.

Boil egg noodles just until softened (~ 3min.). Rinse and drain. In a large bowl, beat eggs and add melted butter. Mix in sugar, crushed pineapple with juice, vanilla, and cinnamon. Stir in the noodles. Spread into a greased 9 x 13 baking pan. Place pineapple rings on top.

Bake at 350 degrees F for 50-60 min. or until toothpick comes out clean. There may still be pineapple juice bubbling on top- that's ok as long as toothpick is clean.

Hawaiian Haystacks

Hawaiian Haystacks
recipe courtesy of Janay Hunt

1 can chicken broth or 1 cube chicken broth with 1 cup water
1/4 cup flour (can add more if you want it thicker)

Whisk together over heat until slight boil. Make sure there are no flour lumps.
Serve gravy over steamed rice.

Top with whatever you like:
Chicken
Cheese
Green Onion
Pineapple
Mandarin Oranges
Raisins
Coconut
Tomatoes
Crunchy Chow Mein Noddles

Mexican Lasagna

Mexican Lasagna
recipe courtesy of Carrie Law

1 cup fresh cilantro leaves
4 scallions, coarsely chopped
Coarse salt and ground pepper
10 ounces fresh baby spinach
Nonstick cooking spray
8 (6-inch) corn tortillas
1 (15.5 ounces) pinto beans, drained and rinsed
1 cup prepared salsa (mild or medium)
8 ounces pepper Jack cheese, grated (about 2 cups) {I use Monterrey Jack}

Preheat oven to 425 degrees. In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.
Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.
Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.

Cream of Broccoli Soup

Cream of Broccoli Soup
recipe courtesy of Shirae Telford

2 stalks of broccoli
4 peeled potatoes
1/2 yellow onion
1/2 cup butter
8 cups chicken stock (I use 8 cups water with 8 chicken bullion cubes)

Chop up vegetables and butter, boil in large pot for 30 min. or until soft.
Cool a little. Blend in blender until smoothe. (My blender is small so I do it in shifts, usually 3, pouring the blended soup into a large bowl)
Then add 3/4 can of evaporated milk & stir.

Creamy and delicious!