March (Soups and Salads)

Courtney Zaugg:

Cheesy Broccoli Chowder

2 Tablespoons butter

1/2 cup chopped onion

1 cup finely chopped carrot

1 stalk celery, finely chopped (feel free to add more celery if you like celery; I don't, so I don't add much)

1 Tablespoon minced garlic

4 cups chicken broth (I usually use a mixture of low-sodium chicken broth and broth made with chicken soup base because it gives it such nice flavor)

2 large baking potatoes, peeled and chopped

1 Tablespoon flour

1/2 cup water

2/3 cup milk

2 cups chopped broccoli

2 heaping cups shredded cheddar cheese

Melt the butter in a large soup pot. Add onions, carrots, and celery and saute over medium heat until tender. Add garlic and cook 1 or 2 additional minutes. Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender. Mix flour with water, add, and simmer until soup is slightly thickened. Add milk and broccoli and cook until broccoli is just tender and soup is heated through. Stir in cheese, allow to melt, and serve.

(Courtney said to pass along that this isn't her favorite soup, but Sander loves it!)

Jasmine Sagum:

Mushroom, Potato Leek Soup

4 TBS olive oil

3 leeks, white parts only, CLEANED WELL, thinly sliced

2 large carrots, peeled & sliced

6 cups of broth (vegetable or chicken)

1 lb mushrooms, sliced (cremini and/or button)

2 lbs potatoes, peeled and cubed

1/2 cup milk (I use unsweetened rice milk, but you can use whatever milk

you have on hand (cow, soy, etc))

1/4 cup flour

1/2 cup heavy cream (to keep this dairy free, and to save on uneeded

calories and fat, I use CASHEW CREAM instead (recipe follows))

2 tsp salt

2 tsp dried dill

3 bay leaves

pepper

Clean your leeks well. If you don't know how, here's a quick video: http://www.youtube.com/watch?v=DpGgm-dqYnI Make sure to clean them well, or you will be left with sand in your soup.

1. In a large pot on medium-high heat, saute the leeks and carrots in half the oil for about 5 minutes.
2. Pour in the broth and seasonings.
3. Add potatoes and cook for about 20-30 minutes on medium heat, or until the potatoes are soft (the time will depend on how large you cut the potatoes).
4. Meanwhile, in a separate saute pan, heat the remaining olive oil over medium-high heat. Add the mushrooms, and saute them until they are cooked (about 10 minutes). Add these to the soup.
5. Once the potatoes are done:
6. In a small bowl add the flour to the milk and cream. Mix thoroughly and add the the soup. Stir well.
7. Let it simmer for about 5 minutes or until the soup thickens. Remove the bay leaves and serve immediately.

Cashew Cream
(I use this recipe in place of heavy cream in all of my soup and pasta recipes!)

Place 1/2 cup cashews in your blender. Add enough cold water to cover them by 1 inch. Blend on high for 2-3 minutes until very smooth. If you don't have a high-powered blender, like a blendtec vitamix, this can take up to 5 minutes.

Katie Naylor:

Spinach Salad

Spinach

3 Gala Apples

¼ c. thinly sliced purple onion

2 avocados, diced

1-2 cups candied pecans (broken into small pieces)

1 c. dried cranberries

Combine all ingredients in a large bowl, toss with Poppy Seed Dressing just before serving.

Poppy Seed Dressing

½ c. mayonnaise

½ c. sugar

2 T. apple cider vinegar

2 T. poppy seeds

¼ c. milk

Place all ingredients in a bowl and whisk until smooth. Refrigerate until needed. (You will not need

all of the dressing for the salad…use only enough to lightly coat spinach.)

Candied Pecans

Preheat oven to 300°.

Butter a large cookie/baking sheet.

1 egg white

1 tsp. water

1 c. sugar

1 tsp. salt

1 tsp. cinnamon

4 c. Pecans

In a large bowl, beat until frothy, egg white and 1 tsp. water. In a separate bowl, mix sugar, salt and

cinnamon until well combined.

Add 4 cups Pecans to egg white mixture and toss until all pecans are coated.

Add cinnamon/sugar mixture to the pecans and toss to coat.

Spread the sugar coated pecans evenly over the buttered baking sheet.

Bake at 300° for 40-50 minutes (depending on your oven) turning the pecans every 15 min.

*Once the pecans are dry when you turn them, they should be done. (Mine usually take 40-45 min)

Remove from baking sheet and let cool on a sheet of foil.

Trish Atkinson

Creamy Chicken Noodle Soup

2-3 large cooked, cut-up or shredded chicken breasts (I boil my chicken) Noodles (I use 1/2 a bag of "Country Pasta" - homemade style egg pasta (don't use egg noodles, they fall apart))

1-2 cups of carrots

1-2 cups of celery

1/2 of a large onion

4 bouillon cubes

3 cans of chicken broth

1 can evaporated milk

1 can cream of chicken soup

In a large pot combine chicken broth and bouillon cubes on med heat until cubes are dissolved. Then add chicken, noodles, carrots, celery, and onion. Bring to a simmer and simmer until vegetables are tender. Then add evaporated milk and cream of chicken soup and mix well. Eat and enjoy!! Total prep cook time is about 1 hour.

Abbey Morris:

Potato & Ham Soup

3 1/2 cups peeled and diced potatoes

1/3 cup diced celery

1/3 cup finely chopped onion

3/4 cup diced cooked ham

3 1/4 cups water

2 tablespoons chicken bouillon granules

1/2 teaspoon salt, or to taste

1 teaspoon ground white or black pepper, or to taste

5 tablespoons butter

5 tablespoons all-purpose flour

2 cups milk

1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes (check potatoes with a knife that it goes through easily- they are soft). I usually get a potato masher and mash a little bit, but it is up to you if you want full pieces of potatoes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

I have also added cheddar cheese and some cream which made it pretty rich. But it was AWESOME!

I serve this with banana bread and it is always amazing.

Costa Vida Sweet Pork Salad

Ingredients:

Pork Roast (4-5 lbs), thawed if frozen
3 cups Coke
1 can tomato sauce
1/2 cup sugar
2 Tbsp. (heaping) brown sugar
1 Tbsp. cayenne pepper
1/2 tsp. powdered garlic
2 cloves garlic, minced
3 large carrots, peeled and grated
1 (smallish) jalapeno pepper, seeded and diced
1 medium yellow onion, chopped

Place all ingredients in crock pot and cook on high for 6-7 hours. Once done, remove roast and put on cutting board.

Add another 1/2 cup sugar, 1/2 cup brown sugar and a cup of coke to crock pot and stir. Shred roast (it should easily come apart). Add shredded pork back in crock pot.

Cook on low another 3 hours (I did it for two and it was fine.)

SALAD:

Add cilantro, avocado, rice, black beans, tomatoes and any type of salsa on a bed of lettuce (I use romaine or mixed greens to get an added value) with the pork.

Deanna Williams

Zucchini Soup

3 large zucchinis finely grated
1/4 onion finely grated
Butter
4 oz cream cheese
6 cups water
Chicken bouillon: amount equal to 6 cups of water
About 10 drops of worcestershire sauce (adjust to preference)

Sautee zucchini and onion in butter. Add cream cheese and melt. Add water. Boil, then add bouillon and worcestershire sauce. Simmer for about an hr. Enjoy!

April Felix

Easy Thai Coconut Soup
Recipe by Ourbestbites.com
Ingredients
1 teaspoon olive oil
1 1/2 tablespoon minced jalapeno pepper
1 1/2 tablespoon fresh minced ginger, or 1 ½ teaspoons ground dry ginger
2 14.5-ounce cans chicken broth
1 13.5 ounce can coconut milk or light coconut milk (about 1 3/4 cups)
1/2 teaspoon kosher salt
2 packages ramen noodes (discard seasoning packet)
optional: ¾ cup sliced mushrooms
1 ½ tablespoon fresh lime juice
2 tablespoon chopped cilantro
1 cup diced or shredded cooked chicken
toppings: additional chopped cilantro, sliced green onions, and lime wedges
Instructions
Heat medium sized pot to medium-high heat on stove top. Add olive oil, jalapeno, and ginger (if using fresh.) Cook for 1-2 minutes, stirring frequently, until jalapeno and ginger are softened and fragrant. If using ground ginger, add now and stir. Add chicken broth, coconut milk, and salt and increase heat to bring mixture to a boil. Reduce to simmer and add noodles (note you will discard seasoning packet that comes with noodles.) Simmer 3-5 minutes, until noodles are softened. If using mushrooms, add them in the final 2-3 minutes of cooking the noodles. Add chicken and simmer for about 30 seconds to heat through. Remove pot from heat and stir in lime juice, chicken, and cilantro. Ladle into serving bowls and garnish with additional chopped cilantro, green onions, and lime wedges if desired. Serve immediately. Serves 4-6.
Note: This type of noodle absorbs liquid exceptionally fast, so you should serve the soup immediately. If you know you need to keep the soup warm for a while before serving, wait to add the noodles until a few minutes before you’re ready to serve.

Linda Atwood:

Spinach Mandarin Poppy Seed Salad

8 oz. (1/2 bag) of baby spinach

1/2-1 head Romaine lettuce, chopped

1/2 thinly sliced medium red onion

1 large avocado, cubed

8 oz. mozzarella or Swiss cheese, shredded

1 12-oz. package bacon, cooked and crumbled

1 large can Mandarin oranges, drained

Poppy seed dressing, to taste

Combine all ingredients except dressing in a large bowl. When ready to serve, toss with desired amount of salad dressing and serve immediately. If you anticipate leftovers, just let your eaters dress their own salads because the dressing will make the greens wilt.

Poppyseed Dressing

1/3 c. white vinegar
1 tsp. Kosher salt
A few turns of freshly ground black pepper
3/4 c. sugar
1 tsp. mustard
1 green onion, ends removed
1/2 c. vegetable oil
1 tsp. poppy seeds

In a blender, combine vinegar, salt, pepper, sugar, and mustard. While the blender is running, add the green onion. Continue running the blender and add the oil in a steady stream and is fully incorporated into the dressing.

Pour the dressing into a serving or storage container and whisk in poppy seeds.

Laura Duvalois:

Apple Spinach Salad with Red Onion Dressing

1 bunch of spinach, torn
5 slices cooked bacon, crumbled
1 granny smith apple, diced and added right before serving
1/2 cup toasted, sugared slivered almonds
(I melt 1/4 c. + 1 T. sugar over med. high heat then mix almonds in and let dry on foil. Then break apart.)

Dressing:
1/8 red onion
1/3 c. oil
3 Tbsp. apple cider vinegar
1/4 c. sugar
1/4 tsp. salt

Mix dressing in blender and pour over salad just before serving.

Caitlin Peterson:

Sweet Vinegar Dressing

1/2 c. vegetable oil

1/2 c. sugar

1/2 c. apple cider

1/4 tsp. dry mustard

1/8 tsp. coarse black pepper

1/8 tsp. garlic powder

1/2 tsp. dry parsley plakes

1/4 tsp. kosher salt

Combine all ingredients together and blend well. Chill before serving.

Sweet Salad:

Slivered Almonds

Fresh parmesan cheese shaved

Strawberries, Grapes, Apples (or any kind of fruit you want)

Lettuce (or any kind you want)

February - Appetizers

Rice Cracker Snack

(Kris Thorne)

Rice crackers

Spread layer of cream cheese

Top with small dollop of red pepper jelly

Cheesy Roasted Red Pepper Dip

(Linda Atwood)

7oz jar roasted red peppers (about 1C diced)

4 C grated pepper jack cheese (or can use monterey jack which is what I did)
8oz cream cheese
3/4 C mayonnaise
2 T minced onion
3 cloves garlic, minced
1 T Dijon mustard

Preheat oven to 350. Remove peppers from jar and blot excess water with paper towels. You want to make sure they are dry so they don’t add moisture to the dip. Then dice ‘em up.In a bowl, soften cream cheese in microwave so it will be easier to stir. Add in mayo, onion, garlic, and dijon. Stir to combine and then add in grated cheese and the diced peppers. Place in an 8×8-ish dish (pie plate works). Place in the oven and cook for 30-45 minutes. Baking time depends on the dish. It will start to bubble and brown on the outside edge, and you want it to be bubbly all the way through to the center. It will be nice and golden brown on top, especially around the edges. Serve immediately. You can serve it with anything that sounds good- tortilla chips, pita chips, crackers, veggies, or warm baguette slices.

Cinnamon Bread Rolls

(Risa Bakker)

24 - 36 slices sandwich bread, crusts removed

2 (8 ounce) packages cream cheese, softened

1 1/2 cups sugar, divided

2 egg yolks

2 teaspoons ground cinnamon

1 cup butter or margarine, melted

Flatten bread with a rolling pin. In a mixing bowl, beat cream cheese, 1/2 cup sugar and yolks. Spread on bread; roll up, jelly-roll style. Combine cinnamon and remaining sugar. Lightly dip rolls in butter, then in cinnamon-sugar. Place on ungreased baking sheets. Bake at 350 degrees F for 20 minutes.

Note: This is a kid-friendly recipe that can be made in an assembly line.

Chestnut and Bacon Wraps

(Courtney Zaugg)

Ingredients:

1 can water chestnuts

1 package turkey bacon

Toothpicks

1 c. ketchup

½ c. sugar

Preheat oven to 375 degrees. Soak 32 toothpicks in a bowl of water to prevent burning. Open bacon package and cut the strips down the middle so that they are half as long. Place a water chestnut in the middle of the bacon and wrap the bacon around, tucking the ends under. Spear with a toothpick and place in a 13x9. Repeat until you have used all the water chestnuts. Bake for 10 minutes. Meanwhile, combine ketchup and sugar. Spoon over the chestnut-and-bacon wraps and bake for another 15 minutes. Serve hot! Makes 32 wraps.

Soft Bread Sticks

(Lion House Lite Recipe)

(Laura Duvalois)

1 package active dry yeast

1 cup warm water (110-115 degrees F.)

3 T. sugar

1 tsp. salt

2 T. vegetable or canola oil

3 cups flour

Cornmeal

1 egg white

1 T. Water

Dissolve yeast in warm water in a large mixing bowl. Stir in sugar, salt and oil. Add 2 cups of the flour and beat until smooth. Add enough remaining flour to make a soft dough. Knead on a floured surface for 6 to 8 minutes, until smooth and elastic. Spray bowl with nonstick cooking spray; place dough in bowl, turning to coat all surfaces with spray. Cover and let rise in a warm place until double in size, about 1 hour. Punch dough down and divide into 12 pieces. Roll each piece into a rope about 10 inches long. Spray a baking sheet with nonstick cooking spray and sprinkle with cornmeal. Place bread sticks one inch apart on prepared sheet. Let rise, uncovered, until double in size, about 45 minutes. Beat egg white with 1 tablespoon of water; brush over bread sticks. Preheat oven to 400 degrees F. Place a large shallow pan filled with boiling water on lowest rack of oven, and put baking sheet with bread sticks on the middle rack. Bake bread sticks for 10 minutes, brush again with egg white and bake 5 minutes more or until golden brown. Makes 12 bread sticks. (Note: I buttered and added cinnamon and sugar.)

Baked Southwest Egg Rolls

(Jasmine Sagum)

from: http://annies-eats.com/2010/03/05/baked-southwestern-egg-rolls/

• 2 cups frozen corn, thawed
• 1 (15 oz.) can black beans, rinsed and drained
• 1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
• 2 cups shredded Mexican cheese blend
• 1 (4 oz.) can diced green chiles, drained
• 4 green onions, chopped
• 1 tsp. ground cumin
• ½ tsp. chili powder
• 1 tsp. salt
• ½ tsp. pepper
• ¼ tsp. cayenne pepper
• 1 package egg roll wrappers (about 24 total)

1. Preheat the oven to 420˚ F.
2. In a large bowl, combine everything but the egg roll wrappers. Mix well to blend.
3. Lightly oil a baking sheet with cooking spray.
4. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you. Keep the other wrappers covered with a wet paper towel so they don't dry out.
5. Place ¼ cup of the filling in the center of the egg roll wrapper. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free.
6. Dip a finger in water and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.
8. Place the sealed egg rolls on the baking sheet seam side down.
9. Spray the tops of the egg rolls with cooking spray.
10. Bake for about 15 minutes, or until lightly brown, turning halfway through baking. Serve warm with salsa (I like to serve them with avocado ranch, recipe follows).

Avocado Ranch Dipping Sauce

from: me :)

• 1 ripe avocado
• 1 c. milk
• 1/2 c. mayonnaise
• 1/2 c. sour cream
• 1 package Hidden Valley Ranch dressing (the dry stuff)
• several splashes of hot sauce (optional)

1. Put all ingredients in a blender, and blend until smooth.
2. Let sit in refrigerator for 30 minutes to an hour to set up.

Mini Buffalo Chicken Balls

(Kristin Krotosky)
2 tablespoons vegetable oil
4 tablespoons (1/2 stick) unsalted butter
1/3 cup Frank’s RedHot Sauce or any other favorite hot sauce
1 pound ground chicken, preferably thigh meat
1 large egg
1/2 celery stalk, minced
3/4 cup bread crumbs
1 teaspoon salt

Preheat the oven to 450°F. Drizzle the vegetable oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
Combine the butter and hot sauce in a small saucepan, and cook over low heat, whisking until the butter is melted and fully incorporated. Remove from the heat and allow the mixture to cool for 10 minutes.
Combine the hot sauce mixture, ground chicken, egg, celery, bread crumbs, and salt in a large mixing bowl and mix by hand until thoroughly incorporated.
Roll the mixture into round, 3/4 -inch balls, making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
Roast for 15 to 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
Allow the meatballs to cool for 5 minutes in the baking dish before serving.

Fried Ravioli's

Jill Lucas

lngredients

. Olive oil, for frying

. 1 cup buttermilk

. 2 cups ltalian-style bread crumbs

, 1 box store-bought cheese ravioli (about 24 ravioli)

. 1/4 cup freshly grated Pannesan

. 1 jar store bought marinara sauoe, heated, for dipping

Directions:

Pour enough olive oil into a large ftying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F. While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the exess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli. When the oil is hot, fry the ravioli in batches, turning occasionally, until golden bronrn, about 3 minutes. Using a slofted spoon, transfer the fried ravioli to paper towels to drain. Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.

Artichoke with two types of dips

Ashley Smith

Ingredients:
1 large artichoke

For Creamy Salsa Dipping Sauce
1 1/2 tbsp. fat-free plain Greek yogurt (Fage Total 0% is the best)
1 1/2 tbsp. salsa

For Lemon Butter Dipping Sauce
1 1/2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
1/4 tsp. lemon juice
1/4 tsp. chopped garlic

Directions:
Cut stem off artichoke and remove small, tough leaves at the base. Slice an inch off the top of the artichoke and, if you like, trim the tips of the leaves with kitchen shears.

Place artichoke in a large microwave-safe bowl, base down, and add about 1/2 inch of water to the bowl. Cover and microwave for 6 - 8 minutes. Let stand for 1 - 2 minutes before uncovering. Leaves should detach easily from artichoke. Drain water and allow to cool slightly.

To make the creamy salsa, combine yogurt with salsa in a small bowl and mix well.

To make the lemon butter sauce, combine all ingredients in a small microwave-safe bowl. Microwave for 10 seconds, or until melted, and mix well.

Serve your steamed 'choke with dipping sauce(s). Here's the 1-2-3 on how to eat it:

1. Pull off a leaf and dip the base in sauce.

2. Place the base in your mouth, dip side up, and gently close your teeth around it.

3. Scrape it along your top teeth to consume the soft, delicious part (YUM!), and then discard the leaf.

Now repeat! And when all the leaves are gone, scoop out and discard the thistle-like choke, and enjoy the artichoke bottom (the BEST part)

DECEMBER: CAKES/CHOCOLATE

Pretzel Turtles
submitted by Laura Duvalois

Ingredients

• 56 small mini pretzels
• 56 chocolate covered caramel candies (Rolo's)
• 56 pecan halves (optional, I didn't use)

Directions

1. Preheat oven to 300 degrees F.
2. Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on each pretzel.
3. Bake for 4 minutes. While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container.

Cake Balls
submitted by Stephanie Partridge

1 cooked Pillsbury cherry chip cake
1 Pillsbury chocolate frosting
1/2 package andes mints
melting chocolate

In a big bowl stir the cake, frosting, and mint chips together. Let sit in fridge for about an hour. Form into little balls and place on wax or parchment paper on trays. Put in freezer for about 2 hours so that they harden and are easier to work with. Melt chocolate and dip the balls (or roll the balls) into the chocolate using two forks. Place back on trays and then stick in fridge or freezer until ready to serve.



Fantasy Fudge
submitted by Tara Turner

4 Cups Sugar
1 Can Evaporated Milk
1 Stick Butter

Combine in pan and boil to soft ball, stirring constantly.

1 12 oz Hershey Milk Chocolate Bar, broken into small pieces
1 7 oz Jar Marshmallow Topping
1 teaspoon Vanilla

Pour hot mixture over chocolate pieces, mix until melted. Add marshmallow, vanilla and nuts (if desired). Beat until smooth.

Pour into buttered 13x9 pan. Cool and cut into pieces. May be frozen.


Chocolate Bavarian Torte
submitted by Linda Atwood

1 devils food cake mix(any chocolate cake works fine)
8oz cream cheese, softened
1/3 cup brown sugar, packed
1 tsp. vanilla
2 cups whipping cream, whipped

Mix and bake cake according to package directions, using 2 9-inch cake pans. Remove from pans and cool completely.
In a mixing bowl beat cream cheese, brown sugar, and vanilla till fluffy. Fold in whipped cream. Split each cake into 2 horizontal layers. Spread one on a serving platter. Spread with 1/4 of cream mixture. Repeat layers. End with cream on top. Sprinkle with chocolate shavings. Refrigerate for a couple hours before serving.

**I like to add fruit to my cake either just on top or in each layer. Strawberries or raspberries work great.**

NOVEMBER: HOLIDAY FAVORITES

Pumpkin Molasses Cookies
submitted by Elise Freeman

1/2 cup butter
1 cup sugar, plus more for rolling
1/2 cup pumpkin
1/4 cup molasses
1 egg
2 1/3 cups of flour
2 tsp. baking soda
2 tsp. cinnamon
2 tsp. ginger
1 tsp. cloves
1/2 tsp. salt

Beat butter in a large bowl until fluffy. Add sugar, pumpkin, molasses, and egg and mix until well combined. Add remaining ingredients and beat until a well-blended batter forms. Refrigerate dough for at least 1 hour. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Fill a bowl with your rolling sugar. Roll tablespoon sized balls of batter in sugar until well coated and place on sheet. The cookies will spread so give them a couple inches of room. Bake 10-12 minutes, or until cookies look cracked.


Pumpkin Squares
submitted by Risa Bakker

1 small can pumpkin
1 2/3 cup sugar
4 eggs
1 cup oil
2 cups flour
1 tsp. salt
2 tsp. baking powder
2 tsp. cinnamon

Frosting:
8 oz cream cheese
1/2 cup butter
4 cups powdered sugar
1 tsp. vanilla

Mix ingredients together. Pour into ungreased sheet cake pan. Bake at 350 for 25-30 minutes. Frost when cooled.


Pumpkin Cake
submitted by Tara Turner

1 pkg yellow cake mix
1 15oz can pumpkin divided; 1 cup for cake, remainder for filling
1/2 cup milk
1/3 cup oil
4 large eggs
1 1/2 tsp. pumpkin spice divided; 1 tsp. for cake, 1/2 tsp. for filling

Combine ingredients and beat as directed on back of cake mix box(30 seconds on low then 2 minutes on medium). Bake cake in 2, 9-inch rounds(grease well or use parchment paper) at 350 for 22-25 minutes. Cool(I even freeze mine for a little while) then carefully cut both rounds in half.

Filling:
8 oz cream cheese, softened
1 cup powdered sugar
8 oz cool whip
1/2 tsp. pumpkin spice and remainder of pumpkin

Mix all ingredients except cool whip until well blended. Fold in cool whip.

Layers(Bottom to top0
cake
filling
cake
filling
cake
filling
cake
drizzle with caramel and sprinkle pecans on top

Cream Cheese Wontons
submitted by Linda Atwood

8 oz cream cheese
1/4-1/2 cup mayo
Green onion, chopped
Garlic, minced
Ginger root, chopped(I usually just sprinkle in some ginger seasoing)
Wonton wrappers
Sweet and sour sauce

Mix together cream cheese, mayo, green onion, garlic and ginger. Drop a small portion onto the middle of a wonton wrapper. Place in a mini muffin tin. Bake at 350 for 10 minutes. Serve with sweet and sour sauce.

AUGUST: HEALTHY SNACKS

Caprese
submitted by Tara Turner

Tomatoes - Sliced
Fresh Mozzarella Cheese - Sliced
Cucumbers - Sliced

Arrange on a platter in a single layer and sprinkle with olive oil and balsamic vinaigrette, salt and pepper


Pumpkin Muffins
submitted by Risa Bakker

¾ cup raisins (or chocolate chips)
1 cup all purpose flour*
1 cup whole wheat flour*
½ cup ground flax seed*
1 cup Splenda brown sugar blend**
¾ tsp. baking powder
¾ tsp. baking soda
¾ tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
3 eggs
1 (15 oz) can pumpkin
½ cup unsweetened applesauce
½ cup chopped walnuts

*can use 2 ½ cups all purpose flour
**can use 2 cups white sugar

Preheat oven to 350 degrees. Grease muffin pans (makes 18 muffins). Soak raisins in hot water for ten minutes to plump, then drain.

In a large bowl, combine flour, sugar, baking powder, baking soda, salt, nutmeg, and cinnamon. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the raisins (or chocolate chips) and walnuts into the batter. Spoon batter into the prepared muffin cups.

Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.


Deviled Eggs
submitted by Laura Duvalois

Hard boiled eggs
Miracle whip (I used light)
Dab of mustard
Pepper and Salt to taste
Paprika (sprinkled on top)

After you scoop out the yolk mix with Miracle Whip Light, mustard, salt and pepper. Scoop back into the egg.


Easy Pleasing Salad
submitted by Stephanie Partridge

Baby Spinach
Chopped apple
cranberries
caramelized walnuts
feta cheese
light raspberry vinaigrette dressing


Mango Salsa & Cream cheese
submitted by Trisha Atkinson

8oz cream cheese(1/3 less fat or fat free)
Mango Salsa from Costco

Pour mango salsa over cream cheese block. Serve with flatbread crackers.


Chocolate-Zucchini Cakes with Walnuts
submitted by Wendy Loveland

1 stick unsalted butter, melted and cooled
1 cup sugar
1/2 tsp coarse salt
1 large egg
1/2 tsp. vanilla extract
1 cup finely grated zucchini
3 TBSP. sour cream
1 cup flour
1/4 cup unsweetened cocoa powder
1/2 cup(3oz) bittersweet chocolate, chopped, or chocolate chips
nonstick cooking spray
24 walnut halves

Preheat oven to 350. In a large bowl, stir together butter, sugar, salt, and egg until combined. Add vanilla, zucchini, and sour cream and stir until incorporated. Sift flour and cocoa powder into bowl and stir until combined. Stir in chocolate. Spray two mini muffin pans with cooking spray. Fill each cup with 2 TBSP. batter and top with a walnut. Bake until a toothpick comes out clean, 15-17 minutes. Cool.


Cinnamon Roasted Almonds
submitted by Linda Atwood

1 cup white sugar
½ tsp. salt
2 tsp. cinnamon
1 egg white
1 tsp. vanilla
4 cups almonds

Preheat oven to 250. Cover a 13x17” baking sheet with parchment paper, or grease well. In small bowl combine sugar, salt and cinnamon. Set aside. In a large bowl slightly beat the egg white. Add vanilla and beat until very frothy, but not stiff. Add the almonds and stir until well coated. Add the cinnamon sugar mixture and toss until evenly coated. Spread evenly on the prepared pan. Bake for one hour, stirring half way through. Allow to cool, then store in an airtight container.

APRIL: BREAKFAST/BRUNCH

Instant Pancake Mix
submitted by Kristin Krotosky

Ingredients:
6 cups all-purpose flour
1 1/2 teaspoons baking soda (check expiration date first)
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar

Directions:
Combine all of the ingredients in a lidded container. Shake to mix.
Use the mix within 3 months.

"INSTANT" PANCAKES:
2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter
2 cups "Instant" Pancake Mix, recipe above
1 stick butter, for greasing the pan
2 cups fresh fruit such as blueberries, if desired

Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.
Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.

Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.
Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.

Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.) Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.
Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes.

Yield: 12 pancakes


Grandma's Blueberry Lemon Muffins
submitted by Laura Duvalois
Special note: I got this recipe from Brittany Richardson's blog: http://sisterscafe.blogspot.com

2 cups flour
1/2 cup sugar
3 tsp baking powder
1/2 tsp salt
zest of one lemon
1 egg
1 cup milk
1/2 cup shortening (or butter*)
1 cup frozen blueberries

Topping (this makes extra - you can try cutting it down if you want): Note: I cut it in half and still had plenty!
1/2 cup butter, melted
1 Tb lemon juice
1/2 cup sugar

Mix dry ingredients and set aside. Beat eggs, milk and shortening. Stir in blueberries. Add dry ingredients and stir gently to combine. Bake at 375 degrees for 20-25 minutes. Combine butter and lemon juice. While the muffins are still warm, dip the tops in the butter and lemon juice, then dip in sugar. Makes 12-14 muffins.

*I substitute butter because I love the taste! It works great either way.


Sizzler Breakfast Bites
submitted by Risa Bakker

1 tablespoon butter or margarine
6 eggs
1 package (12-ounce) HORMEL® LITTLE SIZZLERS® Pork Sausage Links, cut into small pieces
1/2 cup finely chopped onion
1/2 cup finely chopped green pepper
1/8 teaspoon garlic powder
1 1/2 cups dry biscuit baking mix
2 cups shredded sharp Cheddar cheese

Directions:
Heat oven to 375º F. Lightly grease baking sheet. In large skillet, over medium-high heat, melt butter. Add eggs. Cook 4 to 5 minutes or until lightly scrambled and very softly set, stirring frequently. Set aside to cool slightly. In large bowl, combine LITTLE SIZZLERS®, onion, green pepper and garlic powder. Add dry baking mix and shredded cheese. Using clean hands, knead mixture until well blended (mixture will resemble meat loaf). Stir cooked eggs into sausage mixture and combine until blended. Shape mixture into 1-inch balls.
*Place on baking sheet. Bake 20 minutes or until sausage is cooked through and bites are lightly browned.** If desired, serve with salsa on the side.
*At this point, uncooked breakfast bites can be frozen in a single layer. Before baking, thaw bites and bake as directed.
** After breakfast bites are cooked, you may also freeze in a single layer. To bake, place breakfast bites in a single layer. Bake at 375ºF for 15 minutes or until heated through. To microwave, place bites in a single layer on a microwave-safe plate. Heat on HIGH for 30 seconds or until hot.
BAKING OPTION: Place sausage mixture into a lightly greased 9x13-inch baking dish. Bake at 350ºF for 25-30 minutes or until cooked through and golden brown. To serve, cut into bite-size pieces.


Upside-Down Apple French Toast
submitted by Stephanie Partridge

(make the night before)
1 stick butter
1 1/4 c. packed brown sugar
1 Tbsp. water
3 apples (granny smiths or gala)
cinnamon, to taste
1/2 c. raisins or pecans (optional)
1 loaf French bread - sliced 1 1/2 inches thick
1 1/2 c. milk
7 eggs
1 tsp. vanilla
nutmeg, to taste
Cool whip

Heat butter, brown sugar, and water in saucepan on medium until bubbling. Place in 9x13 pan and cool for 20-30 minutes. Peel, core, and slice apples. Place in rows overlapping on top of sauce pan. Sprinkle with cinnamon (and raisins or pecans). Top with bread. Mix milk, eggs, and vanilla. Pour over bread. Sprinkle with nutmeg. Cover and refrigerate overnight or several hours. Bake at 350 degrees for about an hour when it is golden brown and crispy. Serve upside-down using sauce as syrup and cool whip.


Ham and Asparagus Brunch Sammies
submitted by Liz Reid

Salt
1 bundle thin asparagus, trimmed into 4 inch tips
3 tablespoons butter
3 tablespoons flour
2 cups milk
Pepper
Freshly ground nutmeg
2 tablespoons Dijon mustard
8 slices of bread (I like Sourdough)
3/4 pound deli ham
3/4 pound swiss or gruyere cheese, grated (about 2 cups)

In a saucepot, bring a few inches of water to a boil. Add salt and asparagus, and cook a couple minutes until tender-crisp. Cold shock the asparagus in a bowl of ice water and remove them to a kitchen towel to dry.

Melt butter in a small pot over medium heat. Add flour, cook a minute then whisk in milk. Season with salt and pepper and thicken sauce over low bubble until very thick, 7-8 minutes. Season with a little nutmeg, turn off heat and stir in mustard.

Line a sheet pan with parchment paper and arrange 4 slices of bread on it. Top them with half of the béchamel sauce, all of the asparagus tips, the ham and half of the cheese. Set another slice of bread on each sandwich and cover them with the remaining béchamel sauce and cheese. Transfer to the oven and bake 15 minutes, until bread is toasted on the bottom and cheese is a deep golden on top.


Buttermilk Syrup
submitted by Jill Castle

1 cube butter
1 C sugar
1/2 C buttermilk
1 T Karo syrup
1 t baking soda
1 t vanilla

Bring the first four ingredients to a boil then remove from heat. Add remaining ingredients, syrup will foam up and then settle after a few second. Serve warm and refrigerate leftovers.


Bacon-Cheese Pull-Aparts
submitted by Kris Thorne

1 egg
2 tablespoons milk
1 16.3 oz can Pillsbury Grands Flaky Refrigerated biscuits
1 pkg bacon (cooked and crumbled)
3/4 cup shredded cheddar cheese
1/4 cup finely chopped green onion

1-Heat oven to 350. Spray 11 x 7 glass baking dish with cooking spray. In large bowl, beat egg and milk with wire whisk until smooth.
2-Separate dough into the 8 biscuits; cut each into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Stir in bacon, cheese and onions. Spoon mixture into sprayed dish; arrange biscuit pieces into single layer.
3-Bake at 350 for 23 to 28 minutes, until golden brown.


Amish Breakfast Casserole
submitted by Linda Atwood

Ingredients
1 pound sliced bacon, diced
1 medium onion, chopped
6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups shredded Cheddar cheese
1 1/2 cups small curd cottage cheese
1 1/4 cups shredded Swiss cheese

Directions
In a large skillet, cook bacon until crisp; drain. Saute onion in 2 TBSP butter. In a bowl, combine the remaining ingredients; stir in bacon and sauteed onions. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
Bake, uncovered, at 350 degrees F for 35-40 minutes or until set and bubbly. Let stand for 10 minutes before cutting.

**Can use all cheddar cheese if you don't like Swiss cheese**

MARCH: 5 INGREDIENTS

Fresh Homemade Strawberry Ice Cream
submitted by Kristin Krotosky

Ingredients:
3 cups fresh ripe strawberries, stemmed and sliced
4 tablespoons freshly squeezed lemon juice
1-1/2 cup sugar, divided
1-1/4 cups whole milk
2-3/4 cups heavy cream

Instructions
In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the sugar. Stir gently and allow the strawberries to macerate in the juices for 2 hours. Strain the berries, reserving juices. Mash or purée half the berries.
In a medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream, reserved strawberry juice, mashed strawberries. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Five minutes before mixing is completed, add the reserved sliced strawberries and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.


Oh Henry's
submitted by Tara Turner

1 C Sugar
1 C Corn Syrup
Bring just to a boil and take off heat

Add: 1 C Peanut Butter
Stir

Add:
4 C Rice Crispies
Mix well and place in greased 9x13 pan

1 6oz pkg chocolate chips
1 6oz pkg butterscotch chips
melt in microwave and spread on top Let finished bars set up for about 1 hour - then cut (if you wait too long you can't cut them easily)


Ramen Noodle Stew
submitted by Risa Bakker

1/2 to 1 lb ground beef
1 pkg beef flavored ramen noodles
1 can stewed tomatoes
1 can cut green beans

Brown ground beef. Prepare ramen noodles according to package directions. Add ground beef, stewed tomatoes, and green beans. Cook until heated through.


Oreo Cookie Dessert
submitted by Laura Duvalois

1 package oreos (18 oz.)
1/4 cup melted butter (1/2 cube)
1/2 gallon vanilla ice cream
1/2+ jar of Mrs. Richardson's hot fudge

Soften ice cream (remember the new containers are not quite a half gallon). Crush oreos (in a bag or blender). Combine half of the crumbs with the melted butter to make a crust in a 9x13 dish. Spread 1/2 of ice cream over crust (I slice the ice cream with a knife). Place warmed up hot fudge over the ice cream. Then put remaining ice cream on top of that. Sprinkle remaining oreo crumbs on top and freeze overnight or at least 5 hours.


Rosemary Artisan Bread
submitted by Jill Castle

3 cups warm water
1/2 T yeast
1 T salt
mix slowly for a few seconds.

Add 6 cups of flour and chopped Rosemary

Let rise for 1 hour and 40 min, sprinkle cornmeal on to baking sheet. Roll the dough into two balls and place on baking sheet, let rise 30 mins. Make 3 slices across the top of the dough with a knife so bread will expand and not crack around the sides (this is just for looks). Bake 400 for 20-30 minutes. Dip in Olive Oil or use for fondue dipping.


Corn salad
submitted by Erin Ruy

Ingredients:
2-2 1/2 cups of frozen corn (the recipe calls for 2 cans whole kernel corn)
1 cup low-fat mayonnaise
2 cups of shredded cheese
1-2 green bell peppers, chopped (use red or a combination of red/green peppers)
1/2 c. red onion, chopped
9 oz bag of chili cheese Fritos, crushed.

Directions:
Mix all ingredients and chill. If using frozen corn, let the mixture sit out until the corn starts to thaw. Mix in Fritos when you are ready to serve.


German "Monster" Pancakes
submitted by April Felix

6 Eggs
1 C. Flour
1 C. Milk
4 T. Butter/Marg.
1 t. Vanilla
(pinch of salt)

Preheat oven to 400. Put 2 T. of butter/marg. in small casserole dish and melt in oven.
Mix eggs, flour, milk, 2 T. butter/marg, vanilla and pinch of salt. (I use a blender:)
Remove dish from oven, pour mixture in and bake for 20 min.
Turn the oven light on and let the kiddos watch it grow into a monster!!!

Toppings: Strawberries, peaches, syrup, lemon juice & powdered sugar, cool whip, be creative!


Peach Cobbler
submitted by Stephanie Partridge

1-2 cans or jars of peaches
1 powder cake mix
1 cube butter

Pour the peaches in a pan. Pour the cake mix powder on top. Melt the butter and pour that over it all. Bake 350 degrees for 35 minutes. Voila! helps: If there is a lot of juice in with your peaches you might want to only use half of it. When my Mom makes this she said she prefers to lightly stir it all together before baking. Another thing to make is pears with a spice cake mix. . . that's really yummy too.


Berry Cookie Cobbler
submitted by Linda Atwood

24oz. frozen mixed berries, thawed
21oz. apple pie filling
1/3 cup sugar
1 1/2 tsp. cinnamon
1 tube sugar cookie dough

Preheat oven to 350 degrees. In a bowl mix together berries, apple pie filling, sugar and cinnamon. Transfer to a 8x8 dish. Crumble cookie dough over fruit covering thickly and completely. Bake uncovered until cookie crust is golden and juices bubble thickly, about 45 minutes. Serve warm with vanilla ice cream!