Kayla's Fresh Salsa

12 roma tomatoes
1 T. chopped purple onion
1-2 jalapeños
2 garlic cloves
1/2 bunch of cilantro
lots of garlic powder and salt to taste

Chop cilantro, garlic, and onion in a food processor. Cut the tomatoes in fourth's. Add half of them and pulse. Add the rest of the tomatoes, garlic powder, and salt. Serve with chips!

Chicken Pesto Sandwich

For Sandwich:

2 c. shredded chicken
1/4 c. greek yogurt
kosher salt to taste
freshly ground pepper to taste
1 baguette, cut into 3-4 equal pieces, toasted lightly
2 c. arugula or spinach leaves
2 roma tomatoes, thinly sliced
8 oz. mozzarella, sliced

For Pesto:

1 c. fresh basil leaves
3 cloves garlic, peeled
3 T. pine nuts
1/3 c. grated parmesan
kosher salt to taste
freshly ground pepper to taste
1/3 c. olive oil

To make the pesto, combine basil, garlic, pine nuts, and cheese in the bowl of a food processor or blender. Season with salt and pepper. With the motor running, add oil in a slow stream until emulsified. Set aside.

In a large bowl, combine chicken, 1/2 c. pesto, yogurt, salt, and pepper. Spoon onto baguette pieces. Top with arugula, tomatoes, and mozzarella.

Chicken Marinade

1/4 c. cider vinegar
3 T. coarse grind mustard
3 cloves garlic, minced
1 lime, juiced
1/2 lemon, juiced
1/2 c. brown sugar
1-1/2 t. salt
6 T. olive oil
pepper to taste
6 boneless, skinless chicken breasts

Mix all and add chicken. Marinate up to 2 days. Discard marinade and grill.

Water Punch

5 quarts cold water
3 c. sugar
1 T. citric acid
1 T. lemon extract
Lemon and lime slices
Lots of ice

Combine all in a drink dispenser.

Kelly's Rolls

2 ½ cups warm water
½ cup sugar
1 ½ Tbsp. quick rise yeast
½ cup oil
2 eggs
2 ½ tsp. salt
6-8 cups flour

Add first 3 ingredients to mixing bowl, then add oil eggs salt and 3 cups flour.  Mix with dough hook until all the flour is mixed in scraping the sides of the bowl with a spatula.  Add 3 more cups of flour while mixer is going, adding more flour until the dough starts to pull away from the sides.  Divide flour in half and mix out with rolling pin, cut into round circles (I use the top of a cup for my circle).  Melt ¼ cup butter on a jelly roll pan, place cut dough on the pan dipping in butter and folding in half.  Cover with a dish towel, let raise 1-3 hours.  Bake 425 degrees 10-12 minutes.

Hummus and Avocado Toasts with Roasted Tomatoes

6-8 slices of bread [gluten-free, whole wheat, etc.]

1/2 cup hummus [store bought or homemade]

1 avocado – halved, pitted and peeled

4 plum tomatoes, halved lengthwise, cores and seeds removed

2 tablespoons extra virgin olive oil

2 teaspoons balsamic vinegar

salt & pepper to taste

Preheat the oven to 450 degrees F.

Arrange the tomatoes on your baking sheet, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper.

Roast for 25-30 minutes, until the tomatoes are beginning to caramelize.

While the tomatoes roast, toast your bread. Using a cookie cutter or circular object, cut out 1-2 circles per toast, depending on how big the piece of bread is.

Spread ½-1 tablespoon of hummus on each circular toast.

In a bowl or plate, mash avocado with a fork, leaving large chunks.

Layer the mashed avocado over hummus, season with salt + pepper, and then top with a roasted [or fresh] tomato.

Serve immediately.

Optional: top with goat cheese or feta or serve on the side.

Beef with Barley Soup

2 Tablespoons Olive Oil

1 pound Beef Cubes (for Stew)

1 whole Large Onion, Medium Diced

2 cloves Minced Garlic

2 whole Carrots, Smaller Ends Cut Into Rounds, Larger Ends Diced

2 whole Potatoes, Large Dice

1-½ teaspoon Seasoning Salt
1 teaspoon Salt (or To Taste)
1 teaspoon Ground Black Pepper
5 cups Beef Stock
1 cup Water Or As Needed

½ cup Pearl Barley

½ teaspoon Thyme

1 whole Bay Leaf
1 can (14.5 Oz. Size) Diced Tomatoes (I blend them so they are smooth)

Heat a large stock pot over medium high heat. Add the olive oil.

Brown the beef cubes for three minutes in the oil, then add the onions and garlic. Lower the heat to medium low and cook until the onions are cooked and just start to caramelize. Stir as needed to keep onions and garlic from burning. Lower heat if necessary; drizzle a little more olive oil if needed to keep food from sticking.

Add everything except the tomatoes to the pot and stir well. Increase the heat and bring the soup to a boil, then turn heat to low, cover pot, and simmer for two hours, stirring occasionally. Adjust heat as necessary to keep soup at a slow simmer. If the soup thickens too much, add a little more water or broth.

Taste to correct seasonings, then add tomatoes and simmer for another hour. Remove bay leaf before serving.

Roasted Beef Tenderloin with Basil-Curry Mayo

vegetable oil cooking spray
2 t. cumin seeds
2 t. coriander seeds
3 cloves garlic
1/4 t. kosher salt, plus 2 teaspoons
1 t. freshly ground black pepper
2 T. extra virgin olive oil
1 (3.5-4 pound) beef tenderloin, trimmed

Mayo:

1 c. mayonnaise
1/4 c. mascarpone cheese, at room temp
1/3 c. finely chopped basil leaves
1 T. curry powder
1 t. smoked paprika
kosher salt and freshly ground pepper

For the beef:

Arrange an oven rack in the center of the oven and preheat to 400 degrees. Spray a heavy baking sheet with the cooking spray. Set aside.

In a mortar and pestle, or spice grinder, finely grind the cumin and coriander seeds. Heat a small skillet over medium heat. Add the spices and cook for a few seconds until aromatic and toasted. Put the spices in a small bowl. Chop the garlic on a cutting board and sprinkle with 1/4 t. salt. Holding a chef's knife at 45 degrees angle, scrape the garlic and salt together to form a paste. Add the garlic paste to the bowl with spices. Add the remaining 2 t. salt, black pepper, and oil and stir until smooth. Put the meat on the prepared baking sheet and rub with the spice mixture. Roast for 35-40 minutes or until a meat thermometer in the thickest part reads 125 degrees for medium-rare. Remove from the oven and transfer the meat to a cutting board. Cover the meat loosely with foil and let rest for 20 minutes.

For the mayo:

In a small bowl, whisk together the mayo, mascarpone, basil, curry, and paprika until smooth. Season with salt and pepper to taste.

To serve:

Slice the meat into 1/4 inch thick slices and arrange on a platter. Spoon the mayo mixture into a bowl and serve alongside the meat.

Individual Scalloped Potatoes

8 whole medium potatoes
1 stick butter
1 c. shredded cheddar cheese
1/2 c. scallions, sliced
12 t. half and half
salt and pepper

Pierce potatoes with fork, sprinkle with salt, wrap in damp paper towel and microwave for 15 minutes. Potatoes should be firm. Set aside and let cool until they can be handled, then slice.

Place 1/2 T. pats of butter in each mold of a muffin pan. Add a slice of potato, a pinch of salt and pepper, then cheese and scallions. Repeat layers once or twice. Top each mold with another pat of butter and drizzle each with 1 t. half and half.

Bake in the oven at 400 degrees for 20-25 minutes until cheese is melted and potatoes are brown.

Green Bean Casserole

Topping:

4 slices white sandwich bread, torn into quarters

2 T. unsalted butter, softened

1/4 t. salt

1/8 t. pepper

3 c. canned fried onions (6 oz. can)

Beans and Sauce:

salt

2 pounds green beans, ends trimmed and halved

3 T. unsalted butter

1 pound white mushrooms, wiped clean and broken into pieces

3 medium garlic cloves, minced

pepper

3 T. flour

1-1/2 c. chicken broth

1-1/2 c. heavy cream

For the topping: Pulse all ingredients in a food processor or blender until coarse crumbs. Set aside.

For the beans and sauce: Adjust oven rack to middle position and heat to 425. Fill large bowl with ice water. Bring 4 quarts water to boil. Add 2 T. salt and beans. Cook beans about 6 minutes. Drain in colander and plunge into ice water. Spread on paper towel lined baking sheet.

Add butter to the bean pan and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, 3/4 t. salt, and 1/8 t. pepper. Cook about 6 minutes, stirring occasionally. Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to a simmer, stirring constantly. Add cream, reduce heat to medium, and simmer until sauce is thickened and reduced, about 12 minutes. Season with salt and pepper to taste.

Add beans to sauce and stir until evenly coated. Arrange in a 9x13 baking pan. Sprinkle with breadcrumb topping. Bake until top is golden and sauce is bubbly, about 15 minutes. 

Jolene Collier's Chocolate Zucchini Bread

1/2 c. butter, softened
1/2 c. oil
1-3/4 c. sugar
2 eggs
1 t. vanilla
1/2 c. sour milk
4 T. cocoa powder
1 t. baking soda
1/2 t. baking powder
1/2 t. cloves
1/2 t. cinnamon

2 cups flour
2 c. shredded zucchini
1/2 c. chocolate chips
1 t. salt
1/2 c. nuts (optional)

Add together butter, oil, sugar, eggs, vanilla, and sour milk. Mix for 2 minutes at medium speed. Add zucchini. Sift all dry ingredients together. Mix dry ingredients with wet ingredients. Stir in chocolate chips and nuts. Bake at 375 degrees for 45-50 minutes in a greased and floured 9x13 pan.

Stuffed Jalapeno Tortilla Bites

1 large package of flour tortillas
1/4 c. butter
1/2 c. finely diced onion
1 -8 oz. cream cheese
8 slices bacon, cooked and crumbled
1 small tomato, finely chopped
1/3 c. jalapeños, finely chopped

Saute onions in butter until soft. Add cream cheese and and blend with a mixer until creamy. Fold in bacon, tomato, and peppers. Stuff into tortillas and fold over. Cut into wedges and serve.

Pot Pie

3 c. chopped meat of choice (chicken, beef, turkey)
veggies of choice (potatoes, carrots, broccoli, peas, onions, etc.)
1 T. worchestershire sauce
salt and pepper to taste

Combine all in a saucepan. Cover with water and cook until veggies are soft and meat is tender. Drain water. Pour all into a 9x13 pan. Combine with gravy flavor of choice (chicken, turkey, brown, mushroom).

Crust:
1 c. flour
1/4 t. salt
1 t. baking powder

Mix and cut in 1/2 c. shortening.

1 egg, beaten
3 T. milk

Mix with a fork and add to flour mixture. Stir gently until combined. Roll out like a pie crust. Top the chicken and veggie mixture. Bake at 375 degrees for 35-40 minutes.

Lime Slush

12 oz. can minute maid limeade
2 c. sugar
7 c. water
4 drops green food coloring

Mix all and pour into freezer bag. Freeze. When ready to use, remove from freezer and let sit for 5-10 minutes. Break it up in bag and put in a punch bowl. Add 1/3 of a 2 liter bottle of sprite.

Janalee's Macaroni Salad

1 lb. small macaroni, cooked and drained
2 c. (or less) chopped celery
1- 4 oz. jar chopped pimentos
1/2 c. green onions
3 hard boiled eggs, chopped
1 c. mayo
1/2 c. sour cream
1 T. lemon juice
1/4 c. sweet pickle relish
salt and pepper to taste

Combine all. Serve warm or chilled.

Nicole's Broccoli Salad

chopped broccoli
shredded cabbage
chopped celery
craisins
toasted slivered almonds

Eyeball the ingredients according to how much you want to make.

Dressing:
Start with 1/3 c. greek yogurt and add mayo to make a full cup. Add 2 T. vinegar and 1/8 c. sugar. Mix well. Gently toss with the salad. Add the almonds right before serving.

Courtney's Rice

You have to follow this recipe exactly as written.

4 c. rice (cooked in a rice cooker)

1/2 c. butter
1/4 c. olive oil
2 chopped onions (saute in the butter and oil)

Add:
2 t. season salt
8 chicken boullion cubes
1/2 c. lemon juice

Mix gently with rice and serve.

Spiced Wedding Punch

2 lbs. sugar
16 cups water
1 bengal spice tea bag*
1 apple spice tea bag*
2 cups lemon juice
2 cups orange juice (not concentrate)
8 cups ginger ale
sliced oranges and lemons

Heat sugar with 1/2 of the water. Add tea bags and steep for 10-15 minutes. Add everything else except oranges and lemons and stir well. Serve warm with lemon and orange slices floating on top.

*these are herbal teas. You can use a sweet & spicy one or an orange spice one as well.

Grandma Stahle's Caramels

4 cups sugar
1/2 lb. butter
2 cups white corn syrup
2 tall cans evaporated milk
2 t. vanilla

Stir sugar, butter, and syrup in a heavy pan. Cook over medium heat until mixture boils well. Add evaporated milk a little at a time so mixture doesn't stop boiling. Stir constantly with a wooden spoon. Cook to 230 degrees. Remove from heat and add vanilla. Do not scrape sides or bottom of pan into finished caramel. Pour into buttered pan and cool. Cut into small squares and wrap each piece in waxed paper.

Zucchini Cookies

1/2 c. shortening
1-1/2 c. sugar
1 egg
2 c. grated zucchini
3-1/2 c. flour
1 t. baking powder
1 t. baking soda
1/2 t. salt
1 t. nutmeg
1 t. cinnamon
1 t. vanilla

Cream shortening, sugar, egg, and zucchini. Add the rest of the ingredients. Drop on greased cookie sheet. Bake at 375 degrees for 10 minutes. When cool, frost with your favorite vanilla frosting.

Lime Punch

1 can limeade
1 (2 liter) bottle of Sprite
2 c. frozen strawberries or raspberries
pulp of 2 limes

Blend limeade, berries, and lime pulp. Pour into a punch bowl. Stir in Sprite.

Sherene Keith's Acini Salad

1 c. sugar
2 T. flour
1/2 t. salt
1-3/4 c. pineapple juice
2 beaten eggs
1 T. lemon juice
1 (16 oz.) pkg. Acini de Pepe
3 (11 oz.) cans mandarin oranges
2 (20 oz.) cans pineapple tidbits
1 (8 oz.) Cool Whip
1-1/2 c. grapes, sliced in half

Combine flour, salt, and sugar. Stir in pineapple juice and eggs. Cook, stirring constantly, until it boils and thickens. Remove from heat. Add lemon juice. Cool to room temperature. Prepare acini according to package directions. Drain and rinse. Combine egg mixture and pasta. Mix well and refrigerate overnight in an airtight container. Add remaining ingredients and mix thoroughly. Refrigerate in an airtight container until chilled.

*drain pineapple first-it will be exactly 1-3/4 c.

Bacon Cheddar Grits

4 slices of bacon, chopped
1 jalapeno, finely chopped
4-1/2 c. water
1 c. quick cooking grits
1 c. plus 1/2 c. grated sharp cheddar cheese
coarse salt
ground pepper

In a medium pan, cook bacon and jalapeno,  over medium heat, stirring occasionally until bacon is browned, about 8 minutes. Transfer bacon and pepper to a small bowl. Remove pan from heat and add water. (careful, it will sputter)

Bring to a boil over high and whisk in grits. Whisk until it starts to thicken, then reduce heat to low and gently simmer for 25 minutes or until creamy. Stir occasionally to prevent sticking. Season with salt and pepper to taste. Whisk in grated cheese and bacon mixture. Spoon into baking dish and top with remaining cheese.

Dill Cream

1-1/2 c. sour cream
3 T. minced shallots
2 T. chopped fresh dill
1-1/2 T. lemon juice
1/4 t. white pepper

Combine all until creamy. Use for salmon or halibut.

Cheeseball

2 packages cream cheese, softened
1 c. shredded cheese of choice
1/2 c. butter, softened
1/4 t. garlic salt
1/4 t. onion salt

Combine all and form into a ball. May roll in chopped nuts if desired. Refrigerate to firm up. Serve with crackers or veggies.

Stuffed Mushrooms

1 package cream cheese, softened
1 pound spicy sausage, cooked and drained
whole mushrooms

Add sausage to cream cheese and combine well. Wash mushrooms and pull out stems. Fill with cheese mixture. Bake at 300 degrees until warm and tender, 15-25 minutes.

Bubble Bread

This recipe takes some time but it is so worth it!

1 pkg. yeast
1 t. sugar
1 c. warm water
3 c. flour
1 t. salt
3/4 t. dried thyme
2 T. veg. oil
1 c. shredded Monterey Jack cheese
4 T. melted butter
1/4 c. chopped parsley

Sprinkle yeast and sugar over warm water in a small bowl; stir. Let stand 5 minutes. Combine flour and salt in electric mixer. While running, add yeast mixture and oil. Process until a soft dough forms. Place in a large greased bowl; turn to coat. Cover with a towel. Let rise until doubled. Punch down. Knead in cheese on a floured surface. Cover with towel and let rest for 10 minutes. Grease a 1-1/2 quart dish and set aside. Combine butter, parsley, and thyme. Roll out dough to 8x6 rectangle. Cut into 48 squares. Roll into balls. Dip into butter mixture and place into pan, snuggling them together. Cover with towel again and let rise until double. Bake 35-40 minutes at 375 degrees. Immediately remove from pan. Serve hot.

Absolutely delicious with soup.

Em's Caramel

1 c. brown sugar
1/2 c. butter
1 t. vanilla
2/3 c. Karo syrup
2/3 c. sweetened condensed milk

Melt butter, Karo, and sugar together. Bring to a rolling boil. Stir a lot. Take off heat. Cool 1 minute. Add milk and vanilla. Stir rapidly until it's all combined. Serve warm.

Em's Hot Fudge

6 T. cocoa
1 cube butter
1 can evaporated milk
1/3 t. salt
3 c. sugar
1 t. vanilla

Melt butter over medium heat. Add salt. Gradually add cocoa. Stir constantly. Add sugar, 1/2 c. at a time (still stirring). It will be really thick and crumbly. Turn heat to low. Keep stirring until well combined. Slowly add milk until desired consistency (about 3/4 of can). Add vanilla. Serve warm. Store in fridge.

Tortellini Soup

1 bag frozen tortellini
1 small bag spinach
2 cans italian diced tomatoes
4 c. chicken broth
1 block light cream cheese
1 lb. spicy italian sausage

Cook sausage and drain grease. Combine all in crockpot and cook on low for 3-3-1/2 hours or until tortellini is done.

Christmas Potpourri

Orange Peels
Whole allspice
Cloves
Cinnamon Sticks
Vanilla
Water

Combine in a pot on the stove. Simmer.