Fresh California Orange Cake

1/3 C butter
1/3 C shortening
2 tsp grated orange rind
1 1/2 C sugar
3 eggs
2 1/2 C sifted cake flour
2 1/2 tsp baking powder
1 tsp salt
1 C fresh orange juice less 2 Tbsp
2 Tbsp orange juice concentrate

Cream together butter, shortening and rind. Very gradually add sugar, creaming until light. Add eggs, one at a time, beating well after each. Continue beating 5 minutes.

Sift together dry ingredients and add alternately with orange juice to creamed mixture. Beat only until smooth after each addition.

Bake in 2 greased and floured 9 inch round pans at 350 for 25-30 minutes. Cool 10 minutes on rack and then remove from pans and cool. (The middle falls slightly regardless of how long you cook it.)

Fill and frost with Creamy Orange Frosting.


Creamy Orange Frosting:

1/2 C butter
1- 3 oz. pkg cream cheese
1 pound powdered sugar, sifted
1/4 fresh orange juice
2 tsp grated orange rind
dash salt

Cream butter and cream cheese. Gradually beat in sugar alternately with orange juice beating until smooth.
Stir in orange rind and salt. Beat until creamy.

3 Ingredient Alfredo

2 sticks butter
1/2 pound grated Parmesan cheese, plus more for serving
Salt
1 pound fettuccine


Using an electric mixer, beat butter and Parmesan until creamy.
In a large pot of boiling salted water, cook fettuccine according to package instructions until al dente, about 12 minutes. Reserve about 1/2 cup of cooking water; drain pasta.
Return fettuccine to warm pot. Toss pasta with 1/2 teaspoon salt, cheese mixture, and 1/4 cup of the pasta water. Add more pasta water, as needed. Serve with additional cheese.

Coconut Banana Bread with Lime Glaze

2 C flour
3/4 tsp baking soda
1/2 tsp salt
1 C sugar
1/4 C (4 Tbs) real butter, softened
2 large eggs
1 1/2 C mashed ripe bananas (about 4 large bananas)
1/4 C sour cream or plain yogurt
3 Tbs apple juice or milk*
1 tsp vanilla extract
1/2 C coconut

Topping: 2 Tbs additional coconut

Glaze: 1/2 C powdered sugar whisked with 1 1/2 Tbs fresh lime juice

*as in: don't go buy apple juice just for this recipe. If you don't already have some, just use milk!

Preheat oven to 350 degrees.

Whisk flour, baking soda, and salt together and set aside.

In a large mixing bowl, beat butter and sugar until blended. Add eggs and beat to combine. Add banana, sour cream or yogurt, apple juice (or milk), and vanilla. Beat until blended.
Add flour mixture and beat at a low speed until just combined. Stir in 1/2 C coconut.

Pour batter into a 9x5" loaf pan that has been sprayed with non-stick spray. Sprinkle additional 2 Tbs coconut on top.

Bake in the oven for about 1 hour or until a knife or skewer inserted in center comes out clean. Note: Check bread after about 40 minutes. If the top has browned and the coconut pieces are looking toasty, cover top of bread lightly with a piece of foil. Continue baking until done.

When done, remove pan from oven. Let cool on a cooling rack for about 10 minutes and then carefully remove from pan. Whisk powdered sugar and lime juice together for the glaze and then drizzle over top. Cool for another 15 minutes before slicing.

Slow Cooker Stuffing

1 cup butter or margarine
2 cups chopped onion
2 cups chopped celery
1/4 cup chopped fresh parsley (I used dried)
12 ounces sliced mushrooms
12 cups dry bread cubes
1 teaspoon poultry seasoning
1 1/2 teaspoons dried sage
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
4 1/2 cups chicken broth, or as needed
2 eggs, beaten


Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.

*I think you can adjust the seasonings according to what you like.

Couscous Al Fresco

1 pkg. Near East toasted pine nut couscous
1/2 c. chopped sundried tomatoes (the ones in oil)
3 c. julienned spinach
1/3 c. crumbled feta

Bring 1 1/4 c. water and contents of spice packet to boil. Stir in couscous and tomatoes. Remove from heat; cover and let stand 5 minutes. Fluff slightly with a fork. Add spinach, one handful at a time, stirring well after each addition. Cover, let stand 2 more minutes. Toss with a fork and sprinkle with cheese before serving.

*This recipe is fun to play with. We have tried adding black olives and artichoke hearts.

Mustard Chicken

2-2 1/2 lbs. chicken
1/3 c. mustard
1/3 c. dijon mustard
3 T. wine vinegar
2 T. olive oil
1/8 t. cayenne pepper

Mix all in a gallon plastic baggie. Marinate in fridge for 24 hours. Turn over once or twice while marinating. Grill and serve.

Chicken Supreme

1/2 c. melted margarine
1 c. honey
1/2 c. prepared mustard
2 t. curry powder
2 t. salt
4-5 boneless chicken breasts

Mix all except chicken. Pour half into a greased 9x13 pan. Cut breasts in half and add to pan. Pour the rest of the mixture on top of chicken. Bake uncovered at 375 for 30-40 minutes or until chicken is done and the sauce starts to stick. Baste frequently. Serve with rice.

Janalee's Cold Rice Salad

1 bottle artichoke hearts (drained, but reserve oil)
1 box chicken rice a roni, cooked and cooled
1 jar green olives, chopped
1/2 green pepper, chopped
2 green onions, chopped

Mix all together. Mix in dressing and chill.

Dressing:
Fill artichoke jar with reserved oil and enough mayo to fill jar. Shake to combine.

Chili's Margarita Chicken

6 - 8 full chicken breast butterflied (both sides of the chicken). If your grocer doesn’t provide - 12-16 individual breasts of chicken.
1/2 gallon liquid margarita mix - your favorite variety.
1/4 cup kosher salt
2-3 gallon food grade bucket

Directions Brine/Marinade:

Mix the Margarita and salt in your food grade bucket until the salt is dissolved.
In the food grade bucket place the chicken breasts.
Place lid on the bucket and place in the refrigerator overnight. (I actually did mine for 2 days)

Cooking Directions:

The next day dispose of the brining/marinade liquid reserving chicken breasts.
With paper towels pat the chicken dry to ensure proper connection to the grill.
Grill your chicken on the grill to your desired doneness. Generally 8-9 minutes on each side rotating half way to ensure the proper grill marks.

Best Zucchini Bread

Mix Together;
3 eggs
2 c. sugar
2 c. grated zucchini
1 c. vegetable oil
1 TBS vanilla
1 c. chopped nuts, optional

ADD;
1 tsp. salt
1 tsp. baking powder
1 TBS cinnamon
1/4 tsp baking poweder
1/2 tsp cloves
1/2 tsp nutmeg
3 c. flour

Mix the dry ingredients into the first mixture and mix well. Place wax paper on the bottom of 2 large loaf pans and grease. Pour batter into pans. Bake at 350 degrees for 60 minutes. Check for doneness by inserting a toothpick. Cool on a wire rack for 10 minutes before inverting pans. A 1/2 c. small chocolate chips can be added to the batter.

Key Lime Cake

10″ bundt pan, greased and floured

1 package lemon cake mix

1 4 oz. pkg. lemon instant pudding

4 eggs

1 cup vegetable oil

3/4 cup water

1/4 cup key lime juice or just regular lime juice

Combine the cake mix and pudding mix, add the eggs, vegetable oil, water and key lime juice and beat at medium speed for 2 minutes.

Spoon the batter into the prepared bundt pan. Bake at 350 degrees for 50-60 minutes or until pick comes out clean.

Cool in pan for 25 minutes. Then invert onto a wire rack. Return the cake to the pan and pierce with a wooden pick.

Glaze:

2 cups powdered sugar

1/3 cup key lime juice

2 Tbsp. water

2 Tbsp. melted butter

Powdered sugar to dust cake

Combine powdered sugar, key lime juice, water and melted butter and beat until smooth. Drizzle over the warm pierced cake and let stand until completely cool. Invert onto a serving plate and dust with additional powdered sugar. garnish with raspberries or strawberries.

Lemonade Pie

Can of frozen lemonade (can use pink)

A graham cracker crust

1/2 gallon of vanilla ice cream (I use Breyer’s)

Just put the somewhat, softened ice cream along with the can of frozen lemonade (no water added) into the Kitchen Aid and blend it up. Pour into graham cracker crust and refreeze. I like to add the whole can of lemonade but if you want it a bit “less lemony” just don’t add as much lemonade.

Chicken with Black Beans and Cream Cheese

4-5 boneless chicken breasts
1 (15 1/2ounce) can black beans
1 (15 ounce) can corn
1 (15 ounce) jar salsa, any kind
1 (8 ounce) package cream cheese

Take 4-5 frozen, yes, frozen, boneless chicken breasts and put into crock pot.
Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
Keep in crock pot on high for about 4-5 hours or until chicken is cooked.
Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.
All done and enjoy!

Brown Sugar Chicken

1 large chicken, cut into serving pieces or 1 lb. breasts
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup Sprite or 7-Up soda
2-3 tablespoons minced garlic
2 tablespoons soy sauce
1 teaspoon pepper (regular black or cayenne)

Place chicken in crock pot.
Mix all remaining ingredients and pour over chicken.
Cook on low for 6-8 hours.
Serve over rice or noodles.
You can thicken the juices after cooking with a little cornstarch.

Broccoli Salad

8 slices bacon
2 heads fresh broccoli, chopped
1 1/2 cups sharp Cheddar cheese, shredded
1/2 large red onion, chopped
1/4 cup red wine vinegar
1/8 cup white sugar
2 teaspoons ground black pepper
1 teaspoon salt
2/3 cup mayonnaise
1 teaspoon fresh lemon juice

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble.

In a large bowl, combine broccoli, cheese, bacon and onion.

Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad. Cover, and refrigerate until ready to serve.

Jello Salad

2 large boxes of jello
2 c. boiling water
3 bananas
1 bag or box frozen strawberries
1 large can crushed and drained pineapple
sour cream
whipping cream

Blend 1st 5 together in blender. Pour half into 13x9 pan. Chill 1 hour. Layer with sour cream. Pour on the remainder of mixture. Chill. Top with whipped cream.

*can use only 2 bananas and raspberries and strawberries mixed

Tamale Pie

2 lbs. ground beef
1 onion, minced
2 minced jalepenos
1 T. ground cumin
salt and pepper
1-28 oz. can crushed tomatoes
4 c. thawed frozen corn
monterey jack cheese

Crust: Whisk 1 1/2 c. yellow cornmeal with 1 1/2 c. cold water. In a medium saucepan, bring 2 1/2 c. water, 2 t. salt and 1/4 t. pepper to a boil. Gradually stir in cornmeal mixture. Reduce heat; simmer; stir often until very thick, 4-5 minutes. Remove from heat; stir in 4 T. butter until melted.

Preheat oven to 375. Brown beef and transfer to a bowl. Over med. heat, add 1 T. oil to skillet. Cook onion, jalepeno and cumin. Stir occasionally for about 5 minutes. Season with 2 t. salt and 1/4 t. pepper. Return beef to pan; stir in tomatoes and corn. Make crust. Pour into 10 inch round cake pans. Cool 5 minutes. Top with filling. Sprinkle with cheese. Bake on a cookie sheet about 40 minutes.

Black Bean Salsa

1 can black beans or black eyed peas
1 1/2 c. frozen super sweet white corn
1 avocado
4 roma tomatoes
cilantro
Good Seasons All Natural Italian Dressing Mix

Prepare dressing according to package directions. Soak corn in bowl of luke warm water to that while you prepare the rest of salsa. Rinse beans, chop tomatoes, avocado and cilantro. Stir all together with corn. Stir in dressing to taste. This recipe doesn't need the whole thing.

*These measurements are approximate. You can adjust the veggies like you want.

Italian Pot Roast

3 c. beef broth, divided
1 oz. dried mushrooms
1-3 lb. chuck roast
1 T. chopped pancetta or ham
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
3 cloves minced garlic
1/2 t. salt
coarsely ground black pepper
1 bay leaf
1 T. shopped fresh sage or 1 t. dried
1/4 c. chopped parsley
3 T. tomato paste
3 c. red cooking wine
1-15 oz. can crushed tomatoes, drained

Heat 1 c. beef broth. Add mushrooms and soak until soft. Add all, including mushrooms to a crock pot. Cook on low for 8 hours, stirring every so often. Shred beef in juices.

Chili Cran-Apple Relish

1 crisp apple, such as McIntosh or Granny Smith, finely chopped
1/4 red onion, finely chopped
2 T. lemon juice
1/2 c. dried sweet cranberries, chopped
1 t. chili powder
2 t. honey
1/2 t. cinnamon

Stir all together gently. Serve with butternut squash bisque.

Sweet Potato Pie 2

1 unbaked pie crust
1 1/2 c. mashed sweet potatoes
1 heaping t. flour
1 c. milk (canned, 1/2&1/2, cream, or whole milk)
1 c. sugar
3 egg yolks
1 t. vanilla
1 t. nutmeg
2 T. melted margarine

Preheat oven to 350. Mix all and pour into pie crust. Bake for 40-45 minutes or until knife comes out clean from center.

Sweet Potato Pie 1

1 1/2 c. mashed sweet potato ( I bake mine then scrape them out of the skins)
1/2 c. honey
1 t. cinnamon
1/2 t. salt
3 large eggs
1/2 c. sugar
1 t. vanilla
1-9 inch unbaked pie shell

Preheat oven to 350. Mix the potatoes, honey, cinnamon and salt together. In a separate bowl, beat the eggs, then gradually beat in the sugar and vanilla. Pour the into the potato mixture and mix well. Pour into pie shell. Bake for 1 hour or until a knife comes out clean from the center.

Easy Fruit Tarts

12 wonton wrappers
veg. cooking spray
2 T. apricot fruit spread
1 1/2 c. cut up fruit
1 c. nonfat vanilla yogurt

Spray muffin tin with cooking spray. Press 1 wonton wrapper into each of 12 muffin cups, allowing corners of wonton to extend over the edge of muffin cup.

Bake at 375 for 6-8 minutes or until lightly browned. Carefully remove to wire rack and let cool.

Cook and stir jelly in small saucepan over low heat until it melts. Brush bottom inside of wontons with melted jelly. Fill wonton with fruit. Add 1 rounded T. of yogurt over fruit. Serve immediately.

Stuffed Chicken

6 chicken breasts with a deep slit cut into the side
1/2 c. butter
2 heaping T. chopped garlic
2 c. chopped mushrooms
2 c. chopped onions
1/2 c. pinenuts
1/2 bag baby spinach, chopped
1 1/2 c. italian breadcrumbs
1/2-1 c. chicken broth
salt and pepper (a lot)
1 c. grated mozzarella cheese

Make sauce 1st (below) so it can be melting while you prepare chicken. Saute mushrooms and onions in butter allowing a little browning, add nuts and saute until they are brown. Add spinach and breadcrumbs. Moisten with broth until it holds together. Generously stuff breasts and lay in shallow pan. Pour sauce over chicken. Sprinkle with cheese and bake at 350 for 1 hour.

Sauce:
1/2 c. butter
2 c. cream
1/2 c. best foods mayo
1 c. sour cream
1/4 c. white cooking wine

Combine all in saucepan, stir as it warms. Simmer to thicken.

Honey Grilled Chicken

1 c. lemon juice
2/3 c. chopped fresh basil
2/3 c. honey
2 T. olive oil
1 t. pepper
4 cloves minced garlic
4 boneless chicken breasts
2 yellow peppers, cut into 2 inch pieces
2 red peppers, cut into 2 inch pieces

Combine 1st 6 in a large plastic bag; Add chicken and peppers. Shake to coat. Marinate in fridge anywhere from 3-24 hours turning every so often. Grill chicken and peppers, basting with marinade while cooking.

*you can also oven broil instead of grill)

Emily's Whole Wheat Bread

makes 3 loaves or you can double this recipe to make 6 if you have a Bosch mixer

4 1/2 whole wheat flour
1/2 c. honey
1/4 c. gluten
1/2 c. potato flakes
1 T. salt
2 T. dry yeast
2 3/4 c. HOT water
1/4 c. melted butter
2 1/2 c. turkey flour (kitchen kneads- I have also just used regular and it turned out great)

Mix 1st 6 ingredients in your kitchen aid (or bosch if you are doubling).

Melt butter and add to hot water. Add to mixer. Mix on low for 30 seconds then high for 3 minutes. Slowly add white flour until it pulls from the sides. Knead on high for 8 minutes from the time you started adding the white flour.

Empty onto counter and cover while you clean up. (10 minutes) Shape and put into greased loaf pans. Place in COLD oven to rise. After rising for 45 minutes, turn oven onto 350 and set timer for 30 minutes. Turn on side to cool.

Grandma Stahle's Cream of Broccoli Soup

2 large stems of broccoli
1 lg. onion
4 T. salt
1 square butter
3/4 c. flour
2 qts. milk
1 qt. 1/2 & 1/2
salt and pepper to taste

Chop broccoli and onion into small pieces. Place in pan with boiling salt water. Cook until tender. Drain about 1/2 of water and save the water. Leave rest in pan and add 1/2 & 1/2. In large frying pan, make a roux with the flour and butter. Stir until smooth. Add drained salt water and milk. Stir until thick. Add to broccoli and simmer for a while.

Pomegranate Salad 2

1 big box white chocolate pudding
1 bag mini marshmallows, softened in microwave*
1 large container cool whip
3 large pomegranates

Mix pudding and cool whip. Fold in marshmallows and pomegranates.

*marshmallow creme can be used instead

Cheesy Baked Tortellini

Olive oil
2 c. marinara sauce
1/3 mascarpone cheese
1/4 c. chopped fresh italian parsley
2 t. chopped fresh thyme
1 lb. purchased cheese tortellini
2 oz. thinly sliced smoked mozzarella
1/4 c. fresh grated parmesan

Preheat the oven to 350. Lightly oil an 8x8 baking dish. Whisk the sauce, mascarpone, parsley, and thyme in a large bowl. Cook the tortellini only for 2 minutes, drain. Add the tortellini to the sauce and toss to coat. Transfer to the baking dish. Top the mixture with the mozzarella and parmesan. Cover and bake about 30 minutes.

Apple Brickle Dip

1-8 oz. cream cheese, softened
1/2 c. brown sugar
1/4 c. sugar
1 t. vanilla
1-7 oz. pkg. english toffee bits
apples, sliced

Beat 1st 4. Stir in toffee bits. Serve with apples.

Filipino Lumpia

1 lb. hamburger
2 cloves minced garlic
1/2 c. chopped onion
1/2 c. shredded carrots
1/2 c. chopped green onions
1/2 c. shredded cabbage
1 t. pepper
1 t. salt
1 t. garlic powder
1 t. soy sauce
30 lumpia wrappers
oil for frying

Cook hamburger well. Add garlic, onion, carrots, green onion and cabbage. Saute until veggies are soft. Add spices. Spoon 1-2 T. meat mixture into lumpia wrappers. Roll tight. Deep fry until golden brown.

Kelly's Beef Stroganoff

1 1/2 lbs. stew meat
1 T. olive oil
2 c. sliced mushrooms
1/2 c. sliced green onions
2 cloves minced garlic
1/2 t. oregano
1/4 t. salt
1/4 t. thyme
1/4 t. pepper
1 bay leaf
1 1/2 c. beef broth
1/3 c. cooking sherry
1- 8 oz. sour cream
1/2 c. flour
1/4 c. water
4 c. cooked egg noodles

Combine to dry sherry in a crock pot. Cook on low for 8-10 hours. Discard bay leaf. Turn to high. Mix sour cream, flour and water with one cup of the hot liquid from the crock pot. Return all to crock pot. Cook for 30 more minutes. Serve over noodles.

Glen's Beef Stroganoff

1 round steak, cut into 2 inch pieces
2 containers sliced mushrooms
4 cans beef consume
2 cans water
1 stick butter for mushrooms
1 stick butter for meat
8 oz. sour cream
egg noodles

Bread round steak with flour, salt and pepper. Saute mushrooms in 1/2 stick butter with the lid on. Pour juice into a jar and reserve. Saute in the remaining 1/2 stick butter with the lid off. Remove mushrooms to a bowl. Saute meat until brown in butter and reserved mushroom juice. Open consume and add to meat with the water. Add mushrooms and let simmer until the meat is tender. Let it start to thicken. If needed, add just a little flour with water. After thickening, take off burner and let cool for 10 minutes. While cooling, cook a lot of noodles. Stir in sour cream. Serve over noodles.

Veggie Pie

2 1/2 pkgs. refrigerated croissant rolls
1-8 oz. cream cheese
1 c. sour cream
1 pkg. dry ranch dressing
assorted mixed veggies

Line a cookie sheet with croissant rolls and bake as directed. Let cool. Mix cream cheese, sour cream and dressing. Spread over cooled croissants. Chop veggies and layer on top. Slice and serve.

Rogers Family Macaroni Salad

1 lb. salad shrimp
1 bunch radishes
5 or 6 celery stalks
1/2 cucumber
2 or 3 green onions
1-12 oz. shell macaroni
Lawry's season salt
miracle whip or mayo

Chop veggies really small and really thin. Cook noodles and drain. Sprinkle salt all over noodles. Combine all. Serve for 1 hour before serving.

Funeral Potatoes

2 lbs. hash browns
1 cube butter, melted
1 can cream of chicken soup
1-2 c. cheddar cheese
3-4 green onions, sliced
1 c. sour cream

Mix all. Bake at 300 degrees for 40 minutes.

Steff's Meatballs

1 1/2 lbs. hamburger
3/4 c. rolled oats
2 eggs, beaten
1/2 c. minced onion
1/2 c. milk
1 t. salt
pepper
1 t. worchestershire sauce

Mix all and form into balls on baking sheet.

Sauce:
1/2 c. brown sugar
1/4 c. vinegar
1 t. yellow mustard
1/4 c. bbq sauce
1 t. worchestershire sauce

Mix and pour over meatballs. Bake at 350 degrees for 30-40 minutes, turning halfway through.

Em's Stuffed Mushrooms

Dice and saute in butter:
1/2 onion
2 stalks celery
stems from 3 pkgs. mushrooms

Cook 1 lb. of bacon and crumble. Mix all with 8 oz. softened cream cheese and 1 c. bread crumbs. Stuff the mushroom caps with mixture. Bake at 350 degrees for 13 minutes. Top with thin slice of monterey jack or mozzarella cheese and melt in oven.

Hot Chicken Salad

5 chicken breasts, cooked and cubed
2 T. yellow onion, minced
1 1/2 c. real mayo
1/2 can water
2/3 c. celery, minced
2 T. lemon juice
1 can evaporated milk
3 cans cream of chicken soup
5 c. cooked rice

Topping: 1 1/2 c. crushed corn flakes, 1 c. slivered almonds, 6 T. melted butter

Mix all. Place in a large casserole dish coated with cooking spray. Chill overnight. Mix topping and sprinkle over top. Bake at 350 degrees for 1 hour.

Wonton Salad

2 heads lettuce
1 c. green onions, sliced
3-4 boneless chicken breasts, salt and peppered and baked in oven or 4 cups deli chicken
1 pkg. wontons, fried like scones
1 pkg. slivered almonds

Mix all except wontons.

Dressing:
1 c. veg. oil
1/2 c. sugar
1/2 c. vinegar
3 t. salt
3 t. pepper

Mix in blender on high. Toss salad and dressing right before serving. Break wontons and add to salad very last.

Raspberry Butter

1 lb. butter
1 lb. margarine
1 c. powdered sugar
1/2 pkg. frozen raspberries (may use more)
1 pint or less of raspberry jam

Let all sit at room temp. Whip for a long time in a heavy duty mixer.

Hawaiian Fruit Dip

1 small pkg. vanilla pudding
1/2 c. sour cream
1 c. milk
6 oz. can crushed pineapple, drained
1/3 c. coconut
assorted fruit

Mix all and chill. Serve with fruit.

Sweet Pork Salad

6 lb. pork loin
1- 16 oz. jar of salsa
1 can coke
2 1/4 c. brown sugar

Place pork in crock pot with 3 c. of water. Cook on low for 5 hours. Drain water. Mix next 3 ingredients and add to pork. Place back in crock pot. Cook for up to 3 more hours. Serve on warm tortillas with lettuce, rice, beans, guac, dressing, etc.

Dressing:
1 buttermilk salad dressing packet
2 c mayo
2 c buttermilk
2 tomatillos
1/2 bunch cilantro
1 clove garlic
juice from 1 lime
1/2-1 jalepeno

Blend all in blender.

Kelly's BBQ Sauce

1/2 c. A-1 steak sauce
1/2 c. tomato sauce
1 T. onion salt
2 T. cider vinegar
2 T. maple syrup
1 T. vegetable oil
2 t. chili powder
1/2 t. crushed red pepper flakes

Mix all til smooth.

Crock Pot Stew

1 pkg. Lipton onion soup mix
1 can golden mushroom soup
1 can cream of celery soup
1-1/2 lb. stew meat
4-6 potatoes, diced
1 lb. bag baby carrots
1 pkg. sliced mushrooms
2 cans water

Place meat on bottom of crock pot, then potatoes, carrots and mushrooms. Mix soups with water. Pour over the top of meat and veggies. Cook on high for 5 hours or low for 6-8 hours.

*I like to add 1/2 c. of Kelly's BBQ sauce to this. Delicious!

Grilled Chicken with Alabama White Sauce

1/2 t. garlic powder
1 t. paprika
1/2 t. chili powder
1/4 t. salt
4 boneless breasts, cut into strips length wise

Combine spices and rub over strips. Grill until cooked through, turning once.

Sauce:
1/2 c. reduced fat mayo
1/3 c. cider vinegar
1/2 T. black pepper
dash of tabasco sauce or 1/4 t. cayenne
1/4 t. salt
1 t. lemon juice

Combine all and whisk until smooth. Serve spooned over grilled chicken.

Chex Mix Treat

1 box rice chex
1/2 box corn chex
salted mixed nuts

Mix in a large bowl.

In a saucepan melt 2 cubes plus 1 T. butter. Add 1 1/2 c. sugar and 1 1/2 c. karo syrup. Boil for 2 minutes. Remove from heat and add 1 1/2 t. vanilla. Pour over chex and mix gently. Add peanut butter m&m's last.

Cake Mix Cookies

1 cake mix (not Duncan Hines)
1/2 c. oil
2 eggs
1 t. vanilla
chocolate chips, chopped candy bar, etc.

Mix 1st 4. Experiment with different mix ins. Bake at 350 for 10-12 minutes.

7 Layer Salad

1 head lettuce
1 c. celery
1 c. green onions
1 c. thawed peas
2 c. grated cheddar cheese
1 pkg. bacon, cooked and crumbled
1 c. miracle whip
2 T. sugar

Cut up veggies and layer in bowl according to the order on this recipe. Do not mix. Put cheese on next. Mix sugar and miracle whip. Spread over cheese layer. Sprinkle bacon over top of dressing. Cover tight. Refrigerate 6 hours. Mix just before serving.

This salad is really so good. I hate miracle whip but love this salad. Mayo cannot be substituted.

Garlic Mashed Potatoes

1 1/4 lbs. potatoes, peeled and cut into cubes
4 cloves garlic, peeled and quartered
1/2 c. chicken broth
1 T. olive oil
1/2 t. salt
1/4 t. pepper

In a steamer, steam your potatoes and garlic together for 20 minutes or until fork tender. Transfer to a bowl and add the rest of the ingredients. Whip with beaters until desired consistency.

*can add a little more broth if needed
**don't skimp on the garlic. the flavor mellows as it steams
***the steaming allows the potatoes to retain the natural vitamins and minerals

Ravioli with Balsamic Brown Butter

18-20 ounces store bought ravioli
6 T. unsalted butter
2 T. balsamic vinegar
1/2 t. salt
1/4 t. pepper
1/3 c. toasted pinenuts or chopped toasted almonds
1/4 c. grated parmesan (I used mizithra and it was to die for)

Prepare ravioli according to directions. Drain and put ravioli on a large serving platter.

Meanwhile, back at the ranch, I mean, over medium heat, cook butter, stirring occasionally. When the foam subsides and the butter begins to turn a golden brown, about 3 minutes, turn off the heat. Let cool for 1 minute. Stir in the vinegar, salt and pepper. Pour over ravioli and stir gently to combine. Sprinkle with nuts and cheese. Serve immediately.

Spinach and Chicken Pasta Salad

16 oz. bow tie pasta, cooked al dente

Dressing:
1 cup vegetable oil
2/3 cup Yoshida’s gourmet sauce (or any thick teriyaki sauce will do)
2/3 cup white wine vinegar
6 Tbsp. sugar
1/2 tsp. salt
1/2 tsp. pepper

Salad consists of:
20 oz. bag of spinach

1- 6 oz. bag craisins
3 cans mandarin oranges, drained
2 cans sliced water chestnuts, drained
1/2 cup parsley chopped
1 bunch green onions, chopped
1/4 cup sesame seeds, toasted
6 oz. peanuts
2 cups chicken, cut into pieces.

Blend dressing in blender. Mix dressing and pasta and marinade for 2 hours (in a ziploc bag). Combine rest and add pasta and dressing and toss. I mix mine in a 5 gallon bucket because this makes so much!

Fruit Bruschetta with Orange Honey Cream

1 baguette or similar-sized French bread loaf
4 Tbsp. butter, melted
2 Tbsp. granulated sugar
1/2 tsp ground cinnamon

1-1/2 C diced strawberries (about 10 medium strawberries)
1 C finely diced mango (about 1 medium mango)
1 C finely diced kiwi (about 3 kiwi)
Sugar in the raw

1/2 C Sour Cream
3 Tbsp. honey
1 tsp orange zest

Preheat oven to 400 degrees. Slice bread into 1/2 inch slices. Place in a single layer on a foil-lined baking sheet. Use a pastry brush to brush each piece with melted butter. Combine cinnamon and sugar and sprinkle evenly over bread slices. Bake for 10-12 minutes or until edges are toasted. Set aside to cool.

While bread is toasting, combine sour cream, honey, and orange zest. Stir to combine and place in the fridge.

Combine strawberries, mango, and kiwi and stir gently to combine. Sprinkle generously with sugar in the raw and stir. When bread is cooled, place about 1 Tbsp. of fruit mixture on top of each toasted bread slice and drizzle with sweet sour cream mixture. If needed, thin sour cream sauce with 1/2-1 tsp orange juice. Garnish with mint leaves if desired. Serve immediately.

*You can use any combo of fruit. I actually ended up using strawberries, mango and blackberries. So yummy!

Sausage Pastry Bake

1 pkg. Jimmy Dean sausage, crumbled
4 c. frozen, shredded hash browns
1 medium onion, diced
2 T. butter
1 c. shredded cheddar cheese
1 c. shredded swiss cheese
1/4 c. minced fresh parsley
10 eggs
1 c. milk
1/4 t. salt
1/4 t. pepper
1 sheet frozen puff pastry, thawed
1 egg, lightly beaten
1 T. water

Cook sausage and drain. Set aside. In skillet, saute hash browns and onion in butter for 6-8 minutes. Transfer to a 13x9 baking dish. Top with sausage, cheese and parsley.

In a large bowl, combine eggs, milk, salt and pepper. Pour over cheese.

On a lightly floured surface, unroll pastry sheet and roll into a 13x9 inch rectangle. Place over egg mixture.

In a small bowl, combine egg and water. Brush over pastry. Cut slits in top. Bake at 400 degrees for 30 minutes or until set and golden brown. Serves 12.

Easy Enchiladas

1-2 cans La Victoria Enchilada Sauce
1 lb. boneless chicken, cooked and shredded or 1 lb. hamburger, browned
1 envelope taco seasoning
1 pkg. flour tortillas
shredded cheese, guacamole, sour cream, lettuce, tomatoes, olives, etc.

After cooking meat, toss with taco seasoning. Spray bottom of 13x9 dish with pan coat. Cover bottom with a layer of enchilada sauce. Tear tortillas into 2 inch pieces. Layer twice in this order: tortillas, meat, sauce and cheese. The last layer is tortillas, sauce and cheese. Bake for 40 minutes at 350 degrees. Cut into pieces and garnish as desired.

Fruit Salad

1-12 oz. cottage cheese
1-8 oz. crushed pineapple, drained
1- 8 oz. mandarin oranges, drained
1- 3 oz. package any flavor jello
1- 8 oz. cool whip, thawed

Stir 1st 4 ingredients together gently. Fold in cool whip. Chill.

Brined Turkey

1 turkey or turkey breast
2 c. pickling salt
1 c. sugar
5 gallon bucket

Place turkey in bucket and fill so water covers turkey. Remove turkey to a platter while you mix brine. To water in bucket, add salt and sugar. Mix well and put turkey back in bucket. Seal lid completely. Leave in brine for 2-3 days. Remove turkey, rinse the brine off and prepare for baking.

**If it's winter, I just usually leave the bucket in my garage. If not, then I just add ice to the brine to keep it cold.

Banana Muffins

3/4 c. sugar

1/2 c. margarine, soft

2 eggs

3 T. buttermilk

1/2 t. baking soda

2 c. flour

1 t. baking powder

1 c. mashed bananas

Mix all and add in 1-1/2 c. mini chocolate chips. Pour into muffin papers and bake at 350 degrees for 15-20 minutes.

Pumpkin Dip

2 c. powdered sugar

8 oz. cream cheese, softened

8 oz. can pumpkin

1 t. cinnamon

1 t. ginger

Blend all together until smooth; chill. Serve with apple slices, ginger snaps or Nilla wafers.

Sam's Salsa

1 small red onion, diced

1 small yellow onion, diced

1-2 big tomatoes, diced

1/4 c. white vinegar

1/4 c. olive oil

1 full T. of either summac or zaatar seasoning

Mix all. Serve with lime tortilla chips.

Easy Lasagna

1 lb. hamburger

1/2 c. chopped onion

2 cloves minced garlic

1-32 oz. jar Ragu chunky sauce

3/4 c. water

1-8 oz. pkg. oven ready lasagna noodles

1 c. cottage cheese

1 c. ricotta cheese

1/2 c. grated parmesan

1 T. chopped parsley

3 c. grated mozzarella

Heat oven to 375 degrees. In skillet, brown hamburger, onion and garlic. Drain. Add sauce and water. In a separate bowl, mix cottage cheese, ricotta, parmesan and parsley. In a 13x9 pan, layer 1/3 sauce, 1/2 noodles, 1/2 cheese mixture and 1/3 mozzarella. Repeat layers ending with sauce and cheese. Cover with foil. Bake for 1 hour, uncovering for the last 5 minutes of baking.

Grandma Stahle's Pomegranate Salad

1 pint whipping cream

1/2 bag mini marshmallows, soaked in cream

2-3 large pomegranates, seeded

2-3 sliced bananas

nuts

Beat cream and marshmallows together until stiff. Add seeds and bananas and nuts if desired.

Peanut Butter Cup Pie

8 oz. cream cheese, softened

1/2 c. plus 1 T. creamy peanut butter, divided

1 c. cold milk

1 (3.4 oz.) jello vanilla instant pudding

2-1/2 c. thawed Cool Whip, divided

1 oreo pie crust

3 squares baker's semi-sweet chocolate

Beat cream cheese and 1/2 c. peanut butter until well blended. Add milk and dry pudding mix; beat 2 minutes. Whisk in 1 c. cool whip; spoon into crust. Refrigerate until ready to use.

Meanwhile, microwave remaining cool whip and chocolate on high 1-2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each 30 second interval. Cool completely.

Spread chocolate over pudding layer in crust. Microwave remaining peanut butter for 30 seconds. Stir. Drizzle over pie. Refrigerate 4 hours or until firm.

Peanut Butter Cookies

1 yellow cake mix

2 eggs

1/3 c. oil

Mix until smooth.

Add:

3/4 c. peanut butter

Mix. Roll into balls. Roll balls in sugar. Make cross marks with a fork. Bake at 350 degrees for 10-12 minutes.

Lemon Curd Tart

Crust:

1-1/4 c. flour

1/2 c. cold, unsalted butter, cut into pieces

1/3 c. sugar

1/4 t. salt

1 T. water

Pulse in a food processor until crumbs form. Press dough into a 9 inch round tart pan. Shape edge with a floured dry measuring cup. Freeze until firm, 10-15 minutes. Prick all over with a fork. Bake at 350 degrees 25-30 minutes. Cool completely.

Tart:

4 large eggs plus 4 large egg yolks

1-1/3 c. sugar

2/3 c. fresh or bottled lemon juice

pinch of salt

10 T. unsalted butter, cut into pieces

In a small saucepan (off heat) whisk together eggs, yolks, sugar, lemon juice, and salt until smooth; add butter.

Place pan over medium heat. Cook, stirring constantly with a wooden spoon, until it is the consistency of a loose pudding, 8-10 minutes.

Pour curd through a fine mesh sieve into cooled crust. Cool to room temp. Refrigerate 2-3 hours. Unmold before serving.

Kelly's Chili

1 lb. ground beef

1 c. chopped onion

3 small cans beans, rinsed and drained (white, pinto, kidney, black, whatever you prefer

2-14 oz. cans diced tomatoes with juice

1 c. KC Masterpiece spicy original BBQ sauce

1 T. chili powder

2 t. lemon juice

1 c. salsa

crumbled bacon

Brown beef and onion. Add beans, tomatoes, BBQ sauce, chili powder, lemon juice, salsa and bacon. Simmer over low heat 15-20 minutes.

*These measurements are approximate. I always play around with the amounts until I get it how I want it.

Chocolate Chip Cheeseball

8 oz. cream cheese, softened

1/2 c. butter, softened (no substitutions)

1/4 t. vanilla

3/4 c. powdered sugar

2 T. brown sugar

3/4 c. mini choc. chips

Beat together cheese, butter and vanilla until fluffy. Gradually add sugars and chocolate. Refrigerate 2 hours. Serve with Nilla Wafers.