FEBRUARY: ITALIAN/PASTA

Baked Ziti
submitted by Kristin Krotosky

Ingredients
1lb ground beef
16 oz. block of mozzarella cheese
1/2 cup Parmesan cheese
1/2 cup Romano cheese

1 bag of cavatappi pasta (Smith's has it under their private selection name)
1 jar of marinara sauce

Directions:

Brown the ground beef and drain the fat
Cook the pasta as labeled on the package
Cut the block of mozzarella in half. Take 8 ozs and cut in slices. Take 8 ozs. and cut into small cubes.
Measure 1/2 cup of Parmesan cheese and 1/2 cup of romano cheese.

Mix all listed ingredients in a bowl (don't forget to add the marinara sauce), except for the slice mozzarella cheese.

Spread mixture in a baking dish and then lay the slices of mozzarella cheese over it. Cook for 30 minutes at 350 degrees. If cheese is not melted after 30 minutes you can put the oven on broil until it melts.


Strawberry Gelato
submitted by Wendy Loveland

12 oz fresh strawberries, hull removed
3/4 sugar
2 cups whole mile
1/2 cup heavy cream
1 tsp lemon juice

blend strawberries, sugar and whole milk until smooth

add in heavy cream and mix just enough to combine, add in lemon juice, refrigerate for at least 4 hours, transfer to ice cream machine and freeze according to manufacturer's instructions


Macaroni Grill Bread
submitted by Erin Ruy

1 Tbsp. Dry Yeast
1 Tbsp. Sugar 1 cup warm water (105 - 115 degrees)
2 ½ cups white flour, divided
1 tsp. salt
2 Tbsp. rosemary, chopped, (I used about a tablespoon of dried rosemary and it worked great.)
1 Tbsp. olive oil
2 Tbsp. butter or margarine
Coarsely ground salt

Proof the water and the yeast/sugar mixture for about 10 minutes or until yeast is frothy. Add the rest of the ingredients and knead until it's soft and stretchy and not sticky. Put the dough in an oiled bowl and cover until it's doubled in size. Punch the dough down and let it rest for 5-10 minutes, then shape the dough into two circle loaves. Spread the melted butter over the loaves and sprinkle the remaining rosemary on top. Let the loaves rise another 45 minutes or until doubled and then sprinkle with coarse salt (sea salt). Bake at a preheated 450 degree oven for 20-25 minutes. Serve with spicy oil and vinegar bread dip.

Spicy oil and vinegar bread dip

1 cup extra virgin olive oil
2/3 cup aged balsamic vinegar
3 cloves garlic, minced
1 1/2 tablespoons dried basil
1 tablespoon dried oregano
1 teaspoon dried thyme
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper

In a bottle with a lid, mix the olive oil, balsamic vinegar, garlic, basil, oregano, thyme, kosher salt, and pepper. Seal bottle, and refrigerate mixture 8 hours, or overnight. Shake well before serving. Store in the refrigerator.


Chicken Fettucine Alfredo
submitted by Linda Atwood

2 cups milk
16 oz cream cheese, softened
1/2 cup parmesan cheese
1/2 tsp. salt
1/2 tsp. garlic powder

Heat milk, add rest of ingredients and warm thoroughly. Do not allow sauce to come to a boil. Serve over fettuccine and chicken. (I cook my chicken on my george foreman grill and season it with a little salt, pepper, and garlic powder. Then I slice it into small pieces and mix it into the sauce.)

JANUARY: PARTY FOODS & DRINKS

Cherry-O Cream Cheese Pie
submitted by Laura Duvalois

Crust:
1 pkg. graham crackers (approximately 9-10 crackers) crushed (I roll with a rolling pin)
1/4 cup softened butter
1/4 cup sugar

Pie Filling:
8 oz. softened cream cheese
1 can Eagle Brand milk
1/3 cup lemon juice
1 tsp. vanilla

Top with: 1 can cherry pie filling

Combine crust items together and mix in a pie dish. Soften cream cheese, whip until fluffy. Gradually add Eagle Brand milk while continuing to beat. Add lemon juice and vanilla. Blend well. Pour into pie crust. Chill 2-3 hours before putting on cherry pie filling. Chill the cherry pie filling.


Pina Colada Slush Drink
submitted by Jill Castle

2 10 cans Barcardi pina colada mix (I found it at Smiths)
1 2 liter sprite or 7 up
1 46 oz can pineapple juice

mix and serve but if your barcardis aren't still frozen I would put
the drink in the freezer for a while then serve.


Grape Salad
submitted by April Felix

16 oz. Cream cheese
1 large or 2 small bottles of Marshmallow cream
16 oz. Cool Whip
Small can of cashews
2 bags of grapes

Whip the cream cheese and marshmallow cream together, fold in the Cool Whip. Add cashews and grapes and stir!


Jalapeno Popper Spread
submitted by Erin Ruy


2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
2 (4 ounce) can chopped green chilies, drained or 2-3 fresh anaheim peppers, chopped
2-4 fresh diced jalapeno peppers, add some seeds for extra heat
1 cup grated Parmesan cheese

combine all ingredients, bake at 375 for 30 minutes or until bubbly and lightly browned on the top. Serve with pita chips, tortilla chips or toasted french bread.

for pita chips: cut baked pitas into triangles and spray with cooking spray or brush with olive oil. Sprinkle coarse salt and garlic powder, bake at 400 for 5-7 minutes or until lightly brown.


Layered Black Bean Dip
submitted by Kris Thorne

1-8 oz package cream cheese, softened
1 cup black beans
1 cup Ro-tel diced tomatoes with green chili's
1/2 cup shredded cheese
sprinkle of chopped green onions and sour cream

Spread cream cheese evenly on small plate
place black beans evenly over cream cheese
spread tomatoes on black beans and spread evenly
sprinkle cheese
garnish with green onions and sour cream


Corn Quickies
submitted by Trisha Atkinson

Ingredients:
• 1 ½ cups sugar
• 1 ½ cups light Karo syrup
• 1 stick of butter
• 1 ½ teaspoons vanilla
• 1 (14 oz.) box Corn Chex
• Add-ins: shredded coconut, Golden Grahams and slivered almonds
• Craisins – if adding M&M’s just sprinkle on top so they don’t melt
• Salted peanuts, cashews, etc.

Bring to a boil for only 2 minutes sugar, Karo syrup and butter; remove from
heat; stir in vanilla.. Pour over Corn Chex pre-mixed with add-ins in large
bowl. Gently stir until evenly distributed and spread onto lightly sprayed
cookie sheet until cool but still soft. Store in a tightly sealed container
or re-sealable baggies.


Hot Chip Dip
submitted by Risa Bakker

1 lb ground beef, browned and drained
2 15-oz cans refried beans
2 10-oz cans diced tomatoes and chilies
1 pkg taco seasoning
1 lb Velveeta cheese, cubed
Tortilla chips

Combine ground beef, beans, tomatoes, and taco seasoning in slow cooker. Cover. Cook on low 3-4 hours (or 1 ½ hours on high). Add cheese. Stir occasionally. Heat until cheese is melted. Serve with tortilla chips. (Also works as a filling for burritos).


Italian Sodas
submitted by Linda Atwood

Club Soda
Flavored Syrup
Half and half
Whip Cream
Ice

Fill cup 3/4 full of ice. Pour in 8 oz club soda and 1/3 cup flavoring. Mix well. Pour in 1 TBSP half and half; mix in. Top with whip cream. Enjoy!!

DECEMBER: COOKIE EXCHANGE

Coconut Macaroons
submitted by Erin Ruy

2/3 cup all-purpose flour
5 1/2 cups flaked coconut
1/4 teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract

Directions
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil or spray with non-stick spray.
In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.
dip 1/2 in melted dark, milk or semi-sweet chocolate.



Lemon Icebox Cookies
submitted by Laura Duvalois

1-2/3 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
3 lemons
1/2 cup butter (1 cube)
3/4 cup sugar
1 large egg yolk

Combine dry ingredients. In a large bowl mix butter and sugar on medium speed. Beat in 1 egg yolk, 1 TBSP. lemon peel and 2 TBSP. fresh lemon juice. Reduce speed to low and beat in dry ingredients. Divide dough in half. Form two 12 inch dough logs. Refidgerate overnight or freeze until very firm (about 2 hours). Cut 1/4" thick slices and place on greased cookie sheet. Bake at 375 degrees for 10 minutes. Makes about 4-6 dozen.


Cream Cheese Finger Cookies
submitted by Stephanie Partridge

1/2 cup butter, softened
4 ounces cream cheese, softened
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 tablespoon sugar
Dash salt
1 cup finely chopped pecans
confectioners' sugar

In a large mixing bowl, cream the butter and cream cheese until light and fluffy. Beat in vanilla. Combine the flour, sugar and salt; gradually add to creamed mixture. Stir in pecans (dough will be crumbly).

Shape tablespoonfuls into 2-in. logs. Place 2 in. apart on ungreased baking sheets. Bake at 375 degrees F for 12-14 minutes or until lightly browned. Carefully roll warm cookies in confectioners' sugar; cool on wire racks.


Walnut Squares
submitted by Trisha Atkinson

Bottom Layer –
½ lb (2 cubes) butter
½ cup sugar
½ cup cornstarch
2 cups flour
Cream butter and sugar, add cornstarch and flour. (May have to mix with
hands). Spread into a cookie sheet. Bake at 300 degrees for 20 min.
Then mix the following for middle layer:
4 eggs
4 Tbsp flour (or ¼ cup)
2 tsp vanilla
½ tsp baking powder
1 lb brown sugar or 2 ¼ cups
1 lb walnuts chopped up (I blend them in my blender to make them fine)
Small package of coconut
Mix together, spread on top of hot cookie crust, continue baking for another
15-20 min. Let cool.
Then frost with the following mixed together:
1 cube butter
3 oz cream cheese
1 pkg or 4 cups of powder sugar1
tsp vanilla


Sugar Gems
submitted by Linda Atwood

Cream together:
1 cup powdered sugar
1 cup sugar
1 cup oil
1 cup real butter
2 eggs
1 tsp vanilla

Add:
5 cups flour
1 tsp cream of tarter
1 tsp salt
1 tsp soda
Mix all ingredients well. Roll into golf size balls and place on cookie sheets. Flatten with bottom of glass dipped in sugar. Bake at 350 for 12-14 minutes. Cool and frost with sugar gem frosting.

Sugar Gem Frosting
2-2 ½ cups powdered sugar
½ cup oil
2 tsp flavoring (almond, vanilla etc.)-I prefer 1 tsp of almond
3-4 Tbsp milk
Coloring if wanted
Mix well and add a little more milk or powdered sugar to get the right consistency.


Frosted Butter Cookies
submitted by Risa Bakker

Ingredients:
1-1/2 cups (3 sticks) butter, softened
3/4 cup granulated sugar
3 egg yolks
3 cups all-purpose flour
1 teaspoon baking powder
2 tablespoons orange juice
1 teaspoon vanilla
4 cups powdered sugar
1/2 cup butter, softened
3 to 4 tablespoons milk
2 teaspoons vanilla
Food coloring (optional)
Colored sugars, flaked coconut and cinnamon candies for decorating

Preparation:
1. For cookies, beat 1-1/2 cups butter and granulated sugar in large bowl until creamy. Add egg yolks; beat until light and fluffy. Add flour, baking powder, orange juice and 1 teaspoon vanilla; beat until well mixed. Wrap dough in plastic wrap; refrigerate 2 to 3 hours or until firm.
2. Preheat oven to 350°F. Roll out dough, half at a time, to 1/4-inch thickness on well-floured surface. Cut dough with holiday cookie cutters. Place 1 inch apart on ungreased cookie sheets. Bake 6 to 10 minutes or until edges are golden brown. Remove to wire racks; cool completely.
3. For frosting, beat powdered sugar, butter, milk and vanilla in bowl until fluffy. If desired, divide frosting into small bowls and tint with food coloring. Frost cookies; decorate as desired.


Butter Nut Thumbprint Cookies
submitted by Vickie Myslinski

6 lbs granulated sugar
12 lbs shortening
3 oz salt
2 oz vanilla
3 oz butter flavor
Mix for 4 minutes on 3rd speed

2 lbs eggs
Mix for 3 minutes on 3rd speed

16 pounds flour
6 pounds walnuts
Crush walnuts very fine; mix together well.

Crank out with cookie crank. Put powdered sugar on butter nut. Put ready ice in thumbprint.

NOVEMBER: HOLIDAY FAVORITES

Cheese Ball
submitted by Trisha Atkinson

5 or 6 – 8 oz cream cheeses
½ bottle green olives (small)
1 small can chopped olives
1 chopped bell pepper
½ tsp blue cheese (optional)
1/3 tsp garlic salt
Shake of onion salt

Mix with hands and form into balls. Roll in nuts and parsley.


Yummy Chex Mix
submitted by Tara Turner

1 box Corn Chex
1 box Golden Grahams
1 pkg slivered almonds
Mix in large bowl

2 cups White Karo Syrup
2 cups Sugar
1 1/2 cups Margarine
Boil for 3 minutes. Pour over cereal and stir until coated. (add M&Ms if desired)


Yummy Sweet Potatoes
submitted by Laura Duvalois

4-1/2 cups sweet potatoes and yams
(approximately 4 sweet potatoes and 2 yams)
1-1/2 cups sugar
3 eggs
3/4 cup milk
3/4 tsp. salt
1-1/2 tsp. vanilla
1 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg

Peel, slice and boil sweet potatoes/yams. It usually takes about 20 mintues of boiling. Mash and mix with above ingredients. I did this in my kitchenaid mixer.

Topping:
1 cup brown sugar
1/2 cup flour
1 cup pecan (chopped or bits)
1/2 cube (1/4 cup) butter (very soft)

Mix with fork until butter is incorporated. Distribute evenly over the top of sweet potato mixture in a 9x13.

Bake at 400 degrees for 30-35 minutes covered in foil. Remove foil last 10 minutes (watch your time closely because the top can burn easily).


Cranberry Salsa
submitted by Jill Castle

12 oz Fresh Cranberries
2 green onions chopped
1 jalapeno pepper (seeded)
3 heaping Tbsp cilantro
3/4 cups sugar
1/4 tsp cumin

Process in blender or food processor and serve over cream cheese with tortilla chips or wheat thins.


Cinnamon Rolls
submitted by Stephanie Partridge

In small cup proof this yeast and set aside:
1/2 cup hot water
2 Tbsp. yeast
1 tsp. sugar

In medium sauce pan, bring the following to a boil:
1 cup water
1 cup butter
3/4 cup sugar
2 tsp. salt
Once the mixture has boiled, remove from heat and add:
1 cup cold water
Cool until luke warm.
Place both mixtures (yeast and butter) in mixer
Mix and add gradually:
4 eggs - beaten
7 1/2 - 9 cups flour

Mix everything until dough has elastic texture. Kneed dough for 3-5 minutes. Cover and let rise for an hour, or until double in size. Remove from bowl, spread out on lightly floured surface. Knead slightly and roll out into large rectangle . Spread/ Sprinkle the following across the open dough:
1-2 cubes butter melted
lots of cinnamon and brown sugar
opt.: pecans, raisins, allspice

Roll dough into log and cut into equally sized rolls (I use dental floss). Place rolls into greased baking sheets or pans leaving room for rollas to nearly double in size. Cover rolls and let rise about 1 hour. Bake at 375 degrees for 12-15 minutes. Rolls will be medium to dark brown on top.
Remove rolls from oven and immediately cover with frosting.
Frosting:
Whip with electric beaters:
8 oz. cream cheese
4 Tbsp. butter
1/2 tsp. vanilla
1-4 cups powdered sugar
Milk (add to desired thickness)


Blue Bacon Stuffed Mushrooms
submitted by Erin Ruy

Ingredients
3 strips bacon
6 large mushrooms
1 tablespoon butter
1/2 onion, diced
1 clove garlic, sliced
3 ounces cream cheese
3 ounces blue cheese
1/3 cup bread crumbs

Directions
Cook bacon strips in a large skillet over medium heat until crispy; drain on paper towels. While the bacon is cooking, remove stems from mushrooms. Set caps aside, and chop stems.

Add butter to skillet with bacon grease. When melted, stir in mushroom stems, onion, and garlic. Cook, stirring frequently until the onions caramelize, 15 to 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Spray a small baking dish with cooking spray.

Once the onion mixture has reached a deep, rich brown color, place into a blender along with bacon, cream cheese, blue cheese, and bread crumbs. Blend on low until ingredients are roughly chopped and evenly combined. Stuff cheese mixture into mushroom caps and place into prepared baking dish.

Bake in preheated oven until bubbly and lightly browned, 10 to 15 minutes.


Yams
submitted by Tersha Nay

Boil yams with skins on in water. Cook until firm, not mushy. Let yams cool; peel skins off. Slice the yams and fry them in a mixture of butter and brown sugar. When done frying place them in a casserole dish and cover with marshmallows. Bake until marshmallows are melted.


Strawberry Salad
submitted by Linda Atwood

2 cups boiling water
6 oz strawberry jello
2 mashed bananas
20 oz frozen strawberries, thawed
1/4 cup crushed pineapple, drained
8 oz cream cheese, softened
1 cup powdered sugar
1/2 pint whipped cream
1 tsp. vanilla

Dissolve jello in hot water. Save 1/4 cup of the jello to use later. Into the rest of the jello add bananas, strawberries, and pineapple. Put in fridge until set. Mix cream cheese, powdered sugar, and vanilla. Add reserved jello(you may have to microwave the jello for a couple second to liquefy it again) to cream cheese mixture and blend well. Whip the cream in a seperate bowl. Once whipped add to cream cheese mixture and stir in gently. Pour topping onto set jello.


Caramels
submitted by Linda Atwood

1 cup light corn syrup
2 cups sugar
1 pint heavy whipping cream
dash of salt
1/2 tsp. vanilla
1/4 cup butter

Mix together corn syrup, sugar, salt, and 1/3 of the pint of whip cream. Microwave on high for 10 minutes. Take out and stir and add another 1/3 of the pint of whip cream. Microwave 10 more minutes. Take out and add rest of cream, butter, and vanilla. Stir until melted. Microwave 8 more minutes. Take out and test caramel in water. If not done microwave in 1 minute increments, testing each time. Pour into a 8x8 dish coated in butter. Cool completely.

*To test caramels in water drop a small amount of caramel into a cup of cold water. The caramel should form into a ball and when you take it out of the water it should be smooth--NOT STICKY.

*My microwave tends to cook faster so I do my caramels for 9 minutes, 9 minutes, and 5 minutes. After the five minutes I usually still have to do a couple intervals of 1 minute.

OCTOBER: INTERNATIONAL

Stuffed Cabbage
submitted by Vickie Myslinski

Steam head of cabbage, then run under cold water.

Mix together beef and sausage spiced with rosemary, basil, and thyme. Peel off 1 cabbage leaf adn roll meat into each leaf. Put in pot.

Use 1/2 cup water and 1/2 cup tomato sauce to cover stuffed cabbages. Add 1 bay leaf, salt, and pepper.

Bring to a boil then reduce to simmer until done--about 1 hour.

Authentic Hungarian Chicken Paprikas with Eggnoodles (Csirkepaprikas in Hungarian)
submitted by Kristin Krotosky

2 onions chopped
4 T
Tbsp. shortening, corn oil or lard
3 Tbsp. Hungarian paprika
1/8 Tsp. black pepper or whole pepper corns
2 Tsp. salt
4 to 5lbs. chicken disjointed, use legs, thighs, breast and back for best flavor .
1 1/2 cups water
1 1/2 pt. sour cream

Brown onions in shortening. Add seasonings and chicken, brown 10 minutes. Add water, cover and letsimmer slowly until it is tender. It will smell wonderful! Remove chicken, add sour cream to drippings inpan and mix well. To thicken gravy, mix into a paste 1 Tbl. soft butter with 1 Tbl. of flour and stir intodrippings. Add dumplings and arrange chicken on top. Heat through, but do not boil, and serve.Boil a pot of water and cook the egg noodles. You can buy a package from the store.


Tres Leche - Three Milk Cake
submitted by April Felix

1. Prepare Yellow Cake Mix - Bake as directed
2. In a medium bowl mix 1 can sweet & condensed milk, 1 can evaporated milk, 1 can regular milk.
3. Mix one 8oz. tub of Cool Whip, 1 box of Vanilla pudding (just the powder:), and 1 cup of milk.

Once the cake is done, poke holes all through the cake using a straw. Pour the "tres leches" three milks all over the cake, use all of it and make sure to get it in all of those cute little holes you just poked!!Frost with the Cool Whip mixture and serve! I served it warm but some people like it served chilled.


Horchata
submitted by April Felix

1. Let 1 cup of uncooked rice soak in water for 30 minutes.
2. Blend soft rice with 1 cinnamon stick, 1 can evaporated milk and 1 cup of water.
3. Strain into a pitcher.
4. You may have to add water, I did, I had to just fill it to the top with water and stir!
5. Add 1 can sweet & condensed milk, 1/2 t. vanilla, and sugar to taste.
(this was my first time making this and I just had my little old mexican friend from my mission telling me what to do, so play around with it till it tastes ok;)


Pumpkin Chocolate Chip Cookies
submitted by Trisha Atkinson

1 spice cake mix
1 15 oz. pumpkin pie filling (the 15 oz. is hard to find. Just use half of the larger 29 oz. can or use 2 cake mixes and make a double batch)
1 1/2 cups chocolate chips.

Mix the cake mix and pumpkin together. Add chocolate chips. Bake at 350 degrees for 15 minutes. (If you do this as bread, bake for 50 to 60 minutes.)


Adobo Chicken
submitted by Stephanie Partridge

about 2 lbs. of chicken breasts, cut into 1/3's or smaller
1 tsp. salt
1 medium onion, sliced
1/2 cup shortening
1/16 tsp. turmeric
1/2 tsp. cayenne
2 Tbsp. curry powder
1/2 garlic pod (this means a lot of cloves) pressed
2 Tbsp. coriander
2 tomatoes, chopped
opt. 1/2 to full can of coconut milk.

Brown onion in shortening. Add tomatoes, garlic and spices. Cook 2 minutes. Add chicken and stir about 15 minutes on medium heat. Cover and let simmer 1-1 1/2 hours.(If you choose to add coconut milk add it half way through simmering) If it looks like it's getting too dry add a little bit of water. This is VERY hot without coconut milk. The more coconut milk you add the milder it becomes. I added a full can. Serve with rice.


Brazilian Lemonade
submitted by Kris Thorne

1/2 can frozen lemonade
1/2 can frozen limeade
1/3 can sweetened condensed milk
2 TBSP sugar (or other sweetener; I used 1.5 TBSP agave)
1/4 tsp. vanilla
fresh squeezed lime
crushed ice

Mix lemonade and limeade with amount of water called for to make 1 can of juice. Add other ingredients.


Spicy Peanut Chicken
submitted by Jill Castle

1 lb chicken
1 green onion (cut into pieces)
1 piece ginger
1 T cooking sherry
1/2 tsp salt
1/2 tsp sugarl
ittle water

Cook above ingredients in a shallow pan until chicken is cook all theway through. Cut chicken into pieces and mix with sauce and serveover rice.

Peanut Sauce
1 T peanut butter
1 1/2 canola oil
3 1/2 T soy sauce
2 T sugar
2 tsp vinegar1
/2 tsp cayenne pepper
1/2 sesame oil
1 T green onion minced
2 T cilantro chopped

Whisk ingredients together in a bowl and toss with chicken.


Brazilian Coxhina
submitted by Erin Ruy

To cook the chicken and make the broth for the coating, bring the following ingredients to a boil, add the chicken breast and reduce heat to low, cover and simmer for 20-30 minutes or until chicken is cooked through and tender. Strain vegetables and reserve the broth.

2 c. water
1/4 onion (reserve other 3/4 for filling)
1 clove garlic
1 carrot, chopped
1 stalk celery, chopped
salt and pepper to taste

1-2 chicken breasts

Allow the chicken to cool, then shred it into tiny pieces. For the filling, combine oil and onion in a saute pan until onions are translucent. Add chopped tomato and cook for a few minutes. Mix in shredded chicken and cool. Stir in cream cheese.

1 Tbs. olive oil
3/4 onion, chopped
1 tomato, chopped
4-6 oz. cream cheese

For the dough, heat the oil in a sauce pan and beat broth and flour, salt and pepper over medium heat until combined and mixture pulls away from the bottom and sides of the pan. Allow the flour/broth mixture to cool. Then take 1-2 Tbs. sized balls and flatten out in your hands. Add 1-2 tsp. of the chicken mixture into the center of the dough and wrap around into a ball or teardrop shape (like a chicken leg).

2 c. chicken broth
2 Tbs. oil
dash of salt and pepper
2 c. flour
2 eggs + 1/4 c. milk
1/2-3/4 c. bread crumbs

For the breading, dip the chicken-filled dough balls into the egg mixture, then in bread crumbs that are seasoned with salt and pepper. Fry until golden brown.


Sesame Chicken
submitted by Linda Atwood

4 chicken breasts
1/2 cup cornstarch
oil
1 1/3 cups water
1/4 cup sugar
2 TBSP soy sauce
1/2 tsp. garlic powder
2 TBSP cornstarch
1 1/2 cups broccoli, cooked and cut in small pieces
Sesame seeds

Cut chicken into 1-inch cubes. Put 1/2 cup cornstarch in a plastic bag and toss chicken cubes in bag until well coated. Add enough oil into skillet to generously coat bottom. Fry chicken until medium brown. While chicken is frying, prepare sauce by mixing in saucepan water, sugar, soy sauce, garlic powder, and cornstarch. Stir mixture over medium heat until thickened and pour over chicken. Simmer three minutes. Add prepared broccoli; mix well. Stir in sesame seeds. Serve over rice.

SEPTEMBER: CROCKPOT

Cheesy Corn
submitted by April Felix

3 - 16oz. bags of frozen corn (I just used canned)
11 oz. Cream Cheese
1/4 c. Margarine or butter
3 T. Water
3 T. Milk
2 T. Sugar
6 slices American cheese

Mix all together in crock pot and cook on low for four hours. Check after two, it can cook pretty fast depending on your crock pot.


Crockpot Meatballs
submitted by Trisha Atkinson

In a saucepan mix the following ingredients:

2 beef bouillon cubes
½ cup brown sugar
3 TBSP vinegar
2 tsp soy sauce
½ tsp salt
1 ¼ cups of water

Separately: mix ¼ cup of water and 2 TBSP cornstarch. Once dissolved add it to your saucepan mixture. Bring to a boil, stirring constantly until thick. Pour over meatballs in Crockpot. If the meatballs are frozen, heat on warm for 2-3 hours before serving.


Creamy Chicken Italiano
submitted by Tara Turner

4 boneless, skinless chicken-breast halves
1 envelope dry Italian salad dressing mix
1/4 cup water
8oz pkg. cream cheese, softened
10 3/4 oz can cream of chicken soup
4 oz can mushroom stems and pieces, drained

1. Place chicken in slow cooker.
2. Combine salad dressing mix and water. Pour over chicken.
3. Cover. Cook on Low 3 hours.
4. Combine cheese and soup until blended. Stir in mushrooms. Pour over chicken.
5. Cover. Cook on Low 1 hour, or until chicken juices run clear.
6. Serve over noodles or rice.


Hot Caramel Dip
submitted by Erin Ruy

1/2 c. butter
1/2 c. light corn syrup
1 c. brown sugar
1 c. sweetened condensed milk
1/2-3/4 c. peanut butter
apple & pear slices

Mix together ingredients in slow cooker until mixture boils, then keep warm on low heat.To save time, boil on the stove and then transfer to the slow cooker.


Pumpkin Pie Pudding
submitted by Stephanie Partridge

15 oz. can solid pack pumpkin
12 oz. can evaporated milk
3/4 cup sugar
1/2 cup Bisquick baking mix
2 eggs; beaten
2 Tbsp. melted butter2
1/2 tsp. pumpkin pie spice (or I just use nutmeg and cinnamon)

In a large bowl mix together all ingredients. Transfer to crock pot coated with non-stick cooking spray. Cover and cook on low for 6-7 hours. Serve with whipped cream or ice cream.


Hawaiian Pork or Chicken
submitted by Stephanie Partridge

1-2 lbs chicken or pork (cut into bite size strips or you can leave whole )
1 bottle barbeque sauce
1 large can pineapple chunks

Throw it all in a crock pot on low for 3-4 hours (if thawed), or 5-6 hours frozen. I like to serve it over rice and throw almonds on top. The best part of this recipe is the lack of effort it takes. When I come home from the grocery store sometimes I just throw these ingredients in a freezer bag and leave it there until I don't feel like making dinner. Then I just defrost it a little bit and throw it in the crock pot.


Salsa Chicken
submitted by Jill Castle

4 chicken breasts
4 cups salsa

Place chicken and salsa in crockpot. Cook four hours. Serve with rice


Tangy Chicken
submitted by Wendy Loveland

1 pound baby carrots
1 medium green pepper, cut into 1/2 inch strips
1 medium onion, cut into wedges
6 boneless skinless chicken breast halves
20 oz pineapple chunks
1/3 cup packed brown sugar
1 TBSP soy sauce
2 tsp. chicken bouillon granules
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. garlic powder
3 TBSP cornstarch
1/4 cup cold water
cooked rice

In a slow cooker, layer carrots and onion. Top with the chicken. Drain pineapple, reserving juice. Place pineapple over chicken. Add brown sugar, soy sauce, bouillon, salt, ginger and garlic powder to pineapple juice; pour over pineapple. Cover and cook on low for 8-9 hours. Combie cornstarch, green pepper and water until smooth; gradually stir into cooking juices. Cook 30 minutes longer or until sauce is thickened, stirring once. Serve over rice.


Chicken Ole
submitted by Linda Atwood

1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream
2 TBSP onion, diced
2 cups cheddar cheese, grated and divided
12 flour tortillas, torn into pieces
3-4 cups chicken, cooked and cubed
salsa

In a bowl, combine soups, sour cream, onion, and 11/2 cups of cheese. Place 1/3 of each of the following in layers in a slow cooker: torn tortillas, soup mixture, chicken, and salsa. Repeat layers 2 more times. Cover. Cook on low 4-5 hours. Gently stir. Sprinkle with remaining 1/2 cup cheese. Cover. Cook on low another 15-30 minutes. Enjoy!

AUGUST: BREADS

Banana Bread
submitted by Kris Thorne

1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup (2 medium) mashed ripe banana
1/4 cup milk
1 tsp vanilla
2 cups unsifted flour
1 tsp soda
1/2 tsp salt
1/2 cup chopped nuts (optional)

Preheat oven to 350. Cream butter and sugar, beat in eggs one at a time. Stir in banana, milk and vanilla. Add remaining ingredients and stir by hand until well combined. Pour into greased loaf pan; bake for 50-60 minutes. When toothpick test comes out clean, it is done.
To make muffins or in a cake pan, baking time will need to be adjusted.
Very tasty with strawberry cream cheese.


Poppy Seed Bread
submitted by Risa Bakker

3 cup flour
1 ½ tsp salt
½ tsp baking powder
2 ½ cup sugar
1 ½ cup milk
1 ⅛ cup oil
1 ½ Tbsp poppy seed
3 eggs
1 ½ tsp vanilla
1 ½ tsp almond extract

Mix all of the above ingredients together. Beat well.
Bake at 350 for 50-60 minutes. Makes 2 large loafs.

While hot, glaze with the following ingredients
mixed together:

¾ cup sugar
½ tsp vanilla
¼ cup orange juice concentrate
½ tsp almond extract
2 Tbsp melted butter


Pumpkin Chocolate Chip Muffins/Bread
submitted by Laura Duvalois

2 cups (1 lb.) butter
3 cups sugar (Mix)
1 T. vanilla
6 eggs (Mix)
1 T. cinnamon
1 tsp. cloves
1 tsp. allspice
1/4 tsp. ginger
1 tsp. nutmeg
1 T. baking soda
1 T. baking powder
1 tsp. salt
4 - 1/2 cups flour
1 large can of pumpkin
3 cups chocolate chips (I used semi-sweet but both are great)

Mix well. Place in greased pan or paper lined tins. Bake bread for 1 hour, muffins 15-20 minutes or until toothpick comes out clean. Bake at 350 degrees. Note: This recipe will make 2-3 large loafs of bread. I halved it to make 2 medium size loafs and 1 mini loaf.


Zucchini-Apple Bread
submitted by Laura Duvalois
(I didn't make this but it is delicious)

Mix in Bowl #1
3 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 T. cinnamon
1-1/2 tsp. nutmeg

Mix in Bowl #2
3 eggs
1 cup oil
1 T. vanilla
3 cups sugar

Combine bowls 1 and 2 with: 2 cups grated (with peels) zucchini 1 cup peeled and grated granny smith apples Grease pans. Bake at 350 degrees 40-60 minutes. This makes 2 regular size loafs.


Panipopo (Polynesian Coconut Rolls)
submitted by Stephanie Partridge

I made my own rolls on Thursday, but you can use store bought frozen dough rolls just as well.

Make the sauce and pour half - all of it in a 9x13 pan (I only used half the sauce and then kept the rest to use on ice cream and in drinks). Let sauce cool down. Put rolls into pan (they kind of float). If they're homemade put them in the pan for the final rising. Once the dough has risen bake as you would the normal rolls. Usually 375 degrees for 12-15 minutes is about right. Once cooked spoon or baste some of the coconut sauce onto the top of each of the rolls.

1 can coconut milk
3 1/2 cup water
1 cup sugar (2-3 cups sugar if you like it really sweet, but not authentic)
5 Tbsp. cornstarch


Julius Drink
submitted by Stephanie Partridge

This is the base recipe - I use this as a general guide and then just add whatever I want to it.
1 6oz. can concentrate, frozen juice (orange is usually the safest)
apx. 1 cup water
1/3 cup sugar
1 (+-) tsp. vanilla
1 1/2 cans evaporated milk (or have as much regular milk- that's what I used)
1 (+-) cup fruit

Blend in a blender. Add a bunch of ice. Probably about a dozen cubes. Crush and blend. To make the Pinya Colada I used Pineapple Juice, 1 banana, and about half a cup of the coconut milk.


Baked Scones
submitted by Stephanie Partridge

In small bowl blend and set aside:
1 1/4 cup Sour Cream
1 tsp. Baking Soda

In large bowl mix:
4 cups flour
1 cup sugar
2 tsp. baking powder
1/4 tsp. cream of tarter
1 tsp. salt

Cut in:1 cup butter (softened/ slightly melted)

Add and mix until moistened:
Sour cream mixture
1 egg(dough will be a little gooey)

Stir in:1 cup Raisins (or any dried fruit - I like to use Welch's Spiced Cranberry-Apple)

Turn dough out onto lightly floured surface; kneed briefly. Roll dough about 3/4 inch thick. Cut into wedges or squares and place on greased cookie sheet. Bake 350 for 12-15 minutes or until golden brown on bottom. I like them plain, but they can be served with jam, honey, or a light powdered sugar and milk glaze.


Chocolate Croissants (Pain au chocolat)
submitted by Erin Ruy

1 1/4 teaspoons active dry yeast
3 tablespoons warm water (110 degrees F/45 degrees C)
1 teaspoon white sugar
1 3/4 cups all-purpose flour
2 teaspoons white sugar
1 1/2 teaspoons salt
2/3 cup warm milk
2 tablespoons vegetable oil
2/3 cup unsalted butter, chilled
1 giant-sized dark chocolate candy bar
1 egg
1 tablespoon water

Combine yeast, warm water, and 1 teaspoon sugar. Allow to stand until creamy and frothy.

Measure flour into a mixing bowl. Dissolve 2 teaspoons sugar and salt in warm milk. Blend into flour along with yeast and oil. Mix well; knead until smooth. Cover, and let rise until over triple in volume. Deflate gently, and let rise again until doubled. Deflate and chill 20 minutes.

Massage butter until pliable, but not soft and oily. Pat dough into a 14 x 8 inch rectangle. Smear butter over top two thirds, leaving 1/4 inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that. Turn 90 degrees, so that folds are to left and right. Roll out to a 14 x 6 inch rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a plastic bag. Refrigerate 2 hours. Unwrap, sprinkle with flour, and deflate gently. Roll to a 14 x 6 inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap, and chill 2 hours.

To shape, roll dough out to a 20 x 5 inch rectangle. Cut in rectangles-- Brush the outside edges of the rectangle with the egg wash (1 egg plus 1 Tbs. water) and refrigerate the excess. Roll each rectangle with a square of semi-sweet or dark chocolate in the middle and seal the edges. Cut vents into the top of the rectangle. Let shaped croissants rise until puffy and light. Glaze croissants with egg wash.

Bake in a preheated 475 degrees F (245 degrees C) oven for 10 to 15 minutes.

*note: any of the refrigeration periods can be extended--even to overnight.


Flatbread & Hummus
submitted by Kristin Krotosky

1 1/4 cups warm water (105°F to 115°F)
1 teaspoon active dry yeast
3 cups (or more) all purpose flour
2 teaspoons coarse kosher salt
2 tablespoons olive oil (plus more for coating a bowl)

Place 1 1/4 cups warm water in small bowl. Sprinkle yeast over. Let stand until yeast dissolves, about 10 minutes. Mix 3 cups flour and salt in large bowl. Add yeast mixture and 2 tablespoons oil. Using wooden spoon, mix until sticky dough forms. Knead in an electric mixer with a dough hook until smooth and elastic, sprinkling with more flour if very sticky, about 6 minutes.

Oil another large bowl. Add dough; turn to coat. Cover with plastic wrap. Let dough rise until doubled in volume, about 1 1/2 hours. Punch down dough; divide into 6 pieces. Shape each piece into ball. Roll out each on lightly floured surface to 7x4-inch oval.

Prepare barbecue (medium heat, 350 degrees). Grill each flatbread until cooked through and golden, about 3 minutes per side.

Hummus:
2 cups canned chickpeas, liquid reserved
1/2 cup tahini (sesame paste)
1/4 cup extra-virgin olive oil
2 cloves garlic, peeled
Salt and freshly ground black pepper to taste
1 tablespoon ground cumin
1 teaspoon smoked paprika
Juice of 1 lemon

Put everything in a food processor and begin to process; add the chickpea liquid as needed to allow the machine to produce a smooth puree.2. Taste and adjust the seasoning to preference.


Pumpkin Bread
submitted by Trisha Atkinson

3 cups sugar
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
3 1/2 cups flour
4 eggs
1 cup vegetable oil
1/2 cup nuts (optional)
2/3 cup water
1 1/2 cups of canned pumpkin

Preheat oven to 350 degrees. Mix together all the dry ingredients except for flour in a bowl. In another bowl, mix together eggs, oil, pumpkin, and water. Combine the 2 bowls and gradually add your flour, then nuts. Bake for1 hour. Will make 2 small loaves, or a big loaf of bread. Recommended pan use: bundt cake pan.


Pantry Secrets Homemade Bread
submitted by Linda Atwood

10 1/2 cups white bread flour
1/2 cup sugar
1 TBSP salt
3 rounded TBSP saf-instant yeast
3 TBSP liquid lecithin
4 cups hot tap water

Mix dry ingredients. Add lecithin and water. Mix for 1 minute and check consistency. If dough is too dry, add more water. If dough is too moist, add more flour. Mix for 5 minutes. (Do not add water or flour to the dough after it has finished mixing.) Spray counter and pans with Pam. Shape loaves and cover with a dish towel. Let raise 25 minutes. Bake at 350 degrees for 25 minutes. This recipe makes 4 loaves of bread

**I have extra copies of the recipe which also lists multiple ideas of other uses for the bread plus recipes for the cream cheese filling, cinnamon roll frosting, and italian loaf seasonings.**


Cinnamon Chip Bread
submitted by Vickie Myslinski

**Copies of recipe available from Linda Atwood**