Ravioli with Corn

Photo Credit busycooks.about.com

2 (9 oz.) pkgs. refrigerated cheese ravioli
3 Tbsp. olive oil
3 cloves garlic, minced
2 cups frozen corn, thawed
2 1/2 cups chopped tomato
Salt and pepper to taste
1/2 tsp. dried basil leaves
1/3 cup grated Parmesan cheese

In large pot of boiling water, cook ravioli according to package directions and drain well. Meanwhile, while pasta is cooking, heat oil in large skillet and saute garlic for 2-3 minutes, stirring constantly. Drain corn well and add to garlic with tomato; cook and stir until hot. Add ravioli, basil, salt, and pepper and toss to coat well. Sprinkle with cheese and serve.

Gingerbread Men (Rolled Molasses Cookies)

3/4 cup sugar

1/2 cup shortening

3/4 cup molasses

1/2 cup buttermilk

4 cups flour

1 teaspoon soda

2 teaspoons ginger

3/4 teaspoon salt

1/2 teaspoon baking powder

Combine sugar, shortening, molasses and buttermilk; blend well. Stir in remaining ingredients; blend well. Chill several hours or overnight (I usually chill it maybe an hour). Lightly grease cookie sheets (I use parchment paper). Heat oven to 375 degrees. Roll dough on floured surface to 1/8-inch thickness - 1/4-inch thick for soft cookies - cut with floured cookie cutter. Place 1 inch apart on prepared cookie sheet. Bake for 7-10 minutes. Immediately remove from cookie sheet.

Creamy Lemon Bars

Crust:

1/2 cup butter, softened

1/3 cup powdered sugar

2 teaspoons vanilla

1-1/2 cups flour

1/3 cup chopped pecans

Lemon layer:

1 package (8oz.) Cream cheese, softened

2 cups granulated sugar

1/4 cup flour

3 eggs

1/2 cup lemon juice

1 Tablespoon grated lemon peel

1 Tablespoon powdered sugar

Preheat oven to 350 degrees. Line a 13x9-inch pan with foil. Spray with cooking spray. Mix butter, 1/3 cup powdered sugar and vanilla in large bowl. Add the 1-1/2 cups flour and pecans. Press dough firly onto bottom of prepared pan. Bake 15 minutes.

Beat cream cheese and granulated sugar on high speed in medium bowl (until well blended). Add 1/4 cup flour and eggs. Beat until blended. Stir in lemon juice and peel. Pour over baked crust in pan. Bake 30 minutes or until set. Cool completely. Sprinkle with 1 Tablespoon powdered sugar.

Billy Bob's Creamy Chicken Tortilla Soup

Saute veggies and spices in butter:

1/4 cup butter

1 cup (6 oz.) onion, diced - 1 small

3/4 cup (4 oz.) red pepper, diced - 1 regular

2 cup (1/2 pound) zucchini, cubed - 2 small

1 Tablespoon garlic, chopped

2 Tablespoons chili powder

3/4 teaspoon pepper

1 Tablespoon cumin

Add and bring to boil:

4 cups water

4 Tablespoons chicken base

1 can (14.5 oz.) diced tomatoes

Add and simmer for 10 minutes:

3-3/4 cup (1-1/4 pound) chicken, chopped (1 large rotisserie chicken)

7 oz. can chopped green chilies

1/2 bunch cilantro, chopped (or to taste - I use 1 - 2 Tablespoons)

In a separate pan, make a roux of:

3 Tablespoons flour

3 Tablespoons butter

Add to roux and stir until thick:

2 cups heavy cream

Add the white sauce to soup. Let heat for 10 minutes to incorporate white sauce. Serve with cheese and tortilla chips.

Oatmeal Soup

1/2 cup minced celery
2-1/4 cups milk
1/2 teaspoon salt
3/4 cup rolled oats

In a medium saucepan, bring milk to a boil. Add celery and salt; boil for 1 minute. Stir in oats, simmer for at least 5 minutes, or until thick. Serve hot. 2 servings.

Note: I know this is a weird recipe, but if you are sick, it's a nice hot breakfast to eat that doesn't bother a sore throat.

Roasted Squash and Fennel Soup

• 3 to 4 cups chicken stock or broth
• 4 or 5 medium summer squash
• 1 big red onion
• 1 medium fennel bulb
• Olive oil
• Red pepper flakes
• Kosher salt and freshly ground black pepper

Directions:

Preheat the oven to 425 degrees F. Cut the squash, fennel and onions in quarters, all vegetables will shrink while baking; so don’t cut them too small.

Place all the cut vegetables in a single layer on a sheet pan. Drizzle them with olive oil, salt, and pepper, red pepper flakes if you like a bit spicy. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.

In a large pan, heat 3 cups of chicken or vegetable stock. Coarsely puree the roasted vegetables and the stock using a handheld blender, season to taste. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it’s the consistency you like. Serve with a dollop of cream or yogurt, if you'd like.

*Found here.

Sweet Potato and Bacon Biscuits

• 2 cups flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 stick cold unsalted butter, cut into pieces (or use 1 stick salted butter and leave out the above mentioned salt)
• 1 cup mashed cooked sweet potatoes, cooled
• 2 tablespoons packed light brown sugar
• 5 slices cooked bacon, drained and crumbled (or real bacon bits)
• 3/4 to 1 cup buttermilk

Directions

Preheat the oven to 425 degrees F. Lightly grease a large baking sheet and set aside (or use parchment paper).

In a bowl, stir together the flour, baking powder, baking soda, and salt. Add the butter and work in with a pastry blender or your fingers until the mixture resembles coarse crumbs.

In a bowl, whip the sweet potatoes with the brown sugar until very smooth. Add to the flour mixture and mix in lightly but thoroughly with your fingers. Add 3/4 cup of the buttermilk and the bacon and gently work to make a smooth dough, slightly sticky, being careful not to overwork and adding more liquid as needed 1 teaspoon at a time.

Turn out onto a lightly floured surface and pat out into a large rectangle about 1/2-inch thick. Cut into 10 large biscuits and place on the prepared baking sheet. Bake until golden brown and risen, 15 to 18 minutes.

Remove from the oven and serve hot with butter.

*Found here.

Gramma Gailey's Roast Seasoning

1 teaspoon salt

1 teaspoon marjoram

1 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon garlic powder

1/2 teaspoon pepper

Combine and sprinkle over meat

Gramma Gailey's Apple Impromptu - serves 6

4 cups apples, sliced and peeled

1/4 cup sugar

1/4 teaspoon cinnamon

Put apples in a well greased 9-inch pie plate. Combine 1/4 cup sugar with 1/4 teaspoon cinnamon and sprinkle over apples. Cover with aluminum foil. Bake at 400 degrees for 20 minutes.

In separate bowl:

Cream:

1 Tablespoon soft butter

1/2 cup sugar

Blend in:

1 slightly beaten egg

1 teaspoon vanilla

Blend in:

1/2 cup flour

1/2 teaspoon baking powder

Spread this dough over cooked apples. Bake for 20-25 minutes, uncovered.

Serve warm or cold, plain or with whipped cream or ice cream.

Banana Pancakes

1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil (or applesauce)
2 ripe bananas, mashed

Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil (or applesauce) and bananas.

Stir flour mixture into banana mixture; batter will be slightly lumpy.

Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

Our take: delicious!! We ate way more pancakes than normal. I had them plain and the husband had half the amount of syrup (buttermilk), plus topped that with a plain one. These so, so, so hit the spot!

Note: Reviews suggested adding 1/2 teaspoon vanilla but we did not add it. They also suggest having the pancakes with syrup, peanut butter or jam.

Hearty Split Pea Soup

16 ounces dried split peas
2 cups diced fully cooked lean ham
1 cup diced carrots
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/4 teaspoon salt
1/2 teaspoon pepper
6 cups chicken broth, heated
1 cup boiling water
1 cup hot milk

Directions

    In a slow cooker, layer the first nine ingredients in order listed (do not stir). Cover and cook on high for 4-5 hours or until vegetables are tender. Stir in milk. Discard bay leaves before serving.

(modified from Deanna Waggy via allrecipes.com)

Cheesy Chicken Broccoli Rice Casserole

3 c. chicken breasts, cooked and cubed
1 1/3 cup of water
1 can cream of chicken
3/4 c. uncooked rice
1/2 tsp onion powder
1/4 tsp ground black pepper
1/2 tsp salt
2 cups broccoli florets (fresh or frozen)
1 cup cheddar cheese

Mix water & soup.  Add salt, pepper & onion powder.

Mix in rice, broccoli, and chicken.

Pour mixture into 9x13 baking dish. Bake at 375 for 45 minutes (you can cover it if you want to.  I didn't)

Top with cheese.  Return to oven until cheese is melted.

Gramma Gailey's Apple Crisp

4 cups peeled, sliced apples

3/4 cup brown sugar

1/2 cup flour

1/2 cup oats

1 teaspoon cinnamon

1/4 to 1/2 teaspoon allspice

1/3 cup cold butter

Directions:

Put apples in a greased 8x8 inch pan. Mix the brown sugar, flour, oats, cinnamon, and allspice. Cut in the cold butter. Sprinkle the brown sugar/flour mixture over the apples. Bake at 375 degrees for 30 - 35 minutes until apples are tender.

Darcey's Fresh Apple Pie (Tannis' Mom)

6 or 7 Tart Apples

½ cup Sugar

¾ tsp cinnamon

6 tbsp butter

Topping:

½ cup sugar

¾ cup flour

6 tbsp butter

Arrange sliced apples in an unbaked pie shell. Slice butter and arrange on sliced apples. Sprinkle sugar & cinnamon over apples.

Mix toping ingredients until crumbly sprinkle over pie.

Bake at 400 degrees for 45 minutes.

Darcey's Salsa (Tannis' Mom)

3 cans diced tomatoes with jalapeno peppers

½ bunch of cilantro chopped

1 bunch green onions or 1 small onion chopped

Juice from l lime

1 tsp garlic salt

Combine everything in a small bowl. Put in the refrigerator and let sit over night for best results.

Keep refrigerated.

Note: you can add 1 small can of chopped jalapeno peppers to make it hotter.

Creamy Grape Salad

1 pkg. (8 ounces) Cream Cheese, softened

1 cup Sour Cream

1/3 cup sugar

2 teaspoons vanilla

4 pounds seedless grapes, (mixed colors would be nice)

3 tablespoons brown sugar

3 tablespoons chopped pecans

In a large bowl, mix the cream cheese, sour cream, sugar and vanilla. Stir in the grapes. Put the salad into a serving bowl and refrigerate until serving (at least an hour). When ready to serve, sprinkle the brown sugar and pecans over the top.

(This sounds kind of weird, but it was YUMM-O, if you like grapes.)

When I quartered the recipe, it made 3-4 cups.

Cinnamon {Pecan} Cucumber Bread

3 eggs
1 cup vegetable oil
2 cups white sugar
1 teaspoon vanilla
2 cups cucumber, peeled and grated
3 cups white flour
1 teaspoon Kosher salt
1 teaspoon baking soda
¼ teaspoon baking powder
3 teaspoons cinnamon
Pecans, as desired (walnuts might be good, too), optional

Mix all ingredients in a large bowl. Grease and flour loaf pans.  Fill loaf pans evenly. Bake at 325 degrees for 60 – 70 minutes. Makes 2 loaves.


*recipe found at here.  I changed it just a little.

Tomato-Zucchini Casserole

8 small zucchini, sliced
2 (16oz) cans stewed tomatoes
1 T. dried oregano
8 oz monterey jack cheese, cubed
2 onions, chopped
1 (8oz) can tomato sauce
8 oz cheddar cheese, cubed
1 T. Oil

Fry onion with 1 T. oil.  Add zucchini, and cook 2-3 minutes.  Add everything except cheese.  Bring to a boil.  Reduce heat and simmer 5-6 minutes.  Add cubed cheese and mix into vegetables.  Cover and let cheese melt.  Serve.

This is the dish that we made for the Dutch Oven Potluck while at Flaming Gorge.  I'm sure that you could make it on the stove, as well.

Baked Zucchini and Cheese Casserole

Combine:
3/4 lb zucchini, grated (not peeled)
1 large onion, minced
3 slices bacon, minced
4 oz cheddar cheese, grated
1 c flour
1/2 c vegetable oil
5 large eggs
3/4 tsp salt
1/2 tsp pepper

Spray a 10x6x2 in pan (I used an 8x8 and it worked great!).  Bake at 350 for 40-50 minutes.

Strawberry Banana Smoothie

2 cups strawberries, hulled

1 cup orange juice

1 (8 ounce) container strawberry yogurt

2 cups ice

1 banana

In a blender combine orange juice, yogurt, strawberries, banana and ice. Blend until smooth. 2 servings.

(I halved the recipe for just myself and gave the other half of the banana to the little guy!)

Edamame Salad

5 tablespoons red wine vinegar

3 tablespoons olive oil

1/3 cup chopped fresh cilantro

2 limes, juiced

1 teaspoon white sugar

3/4 teaspoon salt

2 cloves garlic, minced

1 (1 pound) package frozen shelled edamame (green soybeans)

3 cups frozen corn kernels

1 pint cherry tomatoes, quartered (or diced romas)

4 green onions, thinly sliced

1 (15 ounce) can black beans, rinsed and drained

In a large serving bowl, whisk together the red wine vinegar, olive oil, cilantro, lime juice, sugar, salt and garlic. Set aside.

Bring a large pot of lightly salted water to a boil. Add the soybeans and boil for 3 minutes. Add corn to the boiling water and continue cooking for 1 more minute. Drain very well, and pour into the bowl with the dressing. Gently mix in the tomatoes, green onions and black beans. Cover and refrigerate for at least 2 hours before serving to chill and blend the flavors. 8 servings. Great as leftovers, too!

Photo courtesy allrecipes.com

Swedish Cinnamon Twists

Ingredients

• 2 packages (1/4 ounce each) active dry yeast
• 1/2 cup warm water (110° to 115°)
• 2 cups warm buttermilk (110° to 115°)
• 1/2 cup butter, softened
• 6 tablespoons sugar
• 2 eggs
• 2 teaspoons salt
• 1/2 teaspoon baking soda
• 7-1/2 cups all-purpose flour
• 
  FILLING:
• 1/4 cup butter, melted
• 1 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 
  GLAZE:
• 1 cup confectioners' sugar
• 1 tablespoon butter, melted
• 1 tablespoon hot water

Directions

• In a large bowl, dissolve yeast in warm water. Add the buttermilk, butter, sugar, eggs, salt, baking soda and 5 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
• Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 16-in. x 9-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough.
• Fold in half lengthwise, forming a 16-in. x 4-1/2-in. rectangle; pinch edges to seal. Cut into 4-1/2-in. x 1-in. strips; twist each strip two or three times. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
• Bake at 375° for 12-14 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over warm twists. Yield: 2-1/2 to 3 dozen

*recipe from Taste of Home

Garlicky Butternut Squash

2 tablespoons minced fresh parsley
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes

In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.
Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender.

*Recipe found here.

Crunchy Cheese Sandwiches

1/2 small onion, finely chopped

1 medium tomato, diced

1 stalk celery, chopped

1 green bell pepper, finely chopped

1-2 cups shredded Cheddar cheese

1/4 teaspoon chili powder

1/4 teaspoon salt, optional

6-7 slices bread

1. In a medium bowl, stir together the onion, tomato, celery, bell pepper, cheese, chili powder and salt. Arrange slices of bread on a baking sheet or broiling pan. Top each one with mixture, spreading out to the edges.

2. Broil for 4 to 5 minutes, or until cheese melts. Watch closely to prevent burning. Serve immediately.

For more toasty bread: Toast the bread before topping it & broiling it

For cheesier sandwiches: Top the mixture with small slices of cheese

For cooked onion taste instead of raw onion taste: Broil for 4-5 minutes, top with extra cheese, then broil until that cheese melts

For different flavor: substitute curry instead of chili powder, or omit chili powder and just sprinkle on the curry

Or mix and match!

(Can you tell we make these a lot?)

Quick Skillet Chicken and Macaroni Parmesan

1 (26 ounce) jar spaghetti sauce

1/4 cup grated Parmesan cheese

3 cups cubed cooked chicken

1 1/2 cups uncooked elbow macaroni, cooked and drained

1 1/2 cups shredded mozzarella cheese

1. Heat the sauce, 3 tablespoons Parmesan cheese (reserving the rest), chicken and macaroni in a 12-inch skillet over medium-high heat to a boil. Reduce the heat to medium. Cover and cook for 10 minutes or until the mixture is hot and bubbling, stirring occasionally.

2. Sprinkle with the mozzarella cheese and remaining Parmesan cheese. Let stand for 5 minutes or until the cheese is melted.

Note: for a little more pizazz try added a little cayenne pepper

Oven-Fried Fish Nuggets

1/2 c bread crumbs
1/2 c crushed cornflakes
1/2 c grated parmesan cheese
1/2 tsp salt
1/4 tsp pepper
1 1/2 pounds cod fillets, cut into 1-in cubes (I think you could use any mild fish.)
butter, melted

In a shallow bowl, combine bread crumbs, cornflakes, cheese, salt and pepper.  Dip fish in melted butter, then in crumb mixture.  Place on greased baking sheet.  Bake at 375 for 15-20 minutes.

Pepperoncini Beef

1 (3 pound) beef chuck roast
4 cloves garlic, sliced
1 (16 ounce) jar pepperoncini (we like to remove the stems)
1 bell pepper, sliced
1/2 onion, sliced

1. Make small cuts in roast, and insert garlic slices in cuts. Place roast in the slow cooker, followed by pepper and onion. Pour the entire contents of the jar of pepperoncini, including liquid, over meat.
2. Cover, and cook on Low for 6 to 8 hours.

Serving Ideas: Filling for gyros or on hoagies with mozzarella cheese.

Maid-Rites (Authentic Iowa Food!)

1 lb ground beef

2 cups hot water

1/2 cup chopped onion, dehydrated or fresh

2 Tbsp granulated chicken bouillon

4-6 large hamburger buns

Ketchup, mustard, sliced dill pickles, or raw onion to taste

Brown and crumble ground beef in skillet. Grind beef in food processor for finer texture and return to skillet. Dissolve the bouillon granules in 2 cups hot water. Add dehydrated or fresh chopped onion and bouillon mixture to the browned beef. Simmer beef mixture until just enough juice is left to moisten the inside of the buns (which is a significant amount).

Fill each hamburger bun with spoonfuls of beef mixture. Serve with ketchup, mustard, sliced dill pickles or raw onion to taste.

Note: This recipe may be tweaked as we continue making these.

Dutch Oven Peach Cobbler

1 yellow or white cake mix

1 can (12 ounce) 7-Up

1 (29 ounce) can peaches, sliced

Cinnamon/sugar or brown sugar

Mix 7-up into cake mix in 3 parts, stirring after each addition. Pour into greased dutch oven (or 9x13 pan). Spoon peaches, including juice, over cake batter. Sprinkle with cinnamon and sugar/(or brown sugar). Bake over and under medium coals for 40 - 50 minutes. (350 degree oven for about 45 minutes)

Note: Medium coals is the rule of 3.

Size of dutch oven plus 3 briquets on top

Size of dutch oven minus 3 briquets on bottom

Note 2: Using a deep dutch oven, you may need more briquets on top.

Pie Crust - Never Gets Tough

1 egg, slightly beaten

1/2 cup water

1 Tablespoon vinegar

4 cups flour

1 teaspoon salt

1 Tablespoon sugar

1-3/4 cups shortening

With a fork, stir together egg, water, and vinegar. Set aside.

In a large bowl, stir together flour, salt, and sugar. Cut in shortening. Pour egg/water/vinegar into dry ingredients. Mix with hands until combined. Re-use scraps. Makes 3 - 4 crusts. Bake a 2 crust pie at 375 degrees for 40-50 minutes.

Oatmeal Pancakes

1/3 c flour
2 c rolled oats
2 tsp sugar
2 1/2 tsp baking powder
1 tsp salt
2 eggs, separated
2 c milk
1 Tbsp butter, melted
1/2 c raisins

In large bowl, blend together flour, oats, sugar, baking powder and salt.

In small bowl, beat the egg whites until stiff.

In medium bowl, beat eg yolks, milk and butter.  Combine oat and milk mixtures, beating until smooth.  Fold in egg whites; add raisins.

Cook on a hot griddle.

*I served these with strawberry syrup and they were fantastic!  

Mama's Own Burritos

2 lbs ground beef
1 onion, diced
1 can Rotel Diced Tomatoes with green chilies
1 can (15 oz) tomato sauce
garlic salt, pepper, chili powder, salt to taste
1 can refried beans
3 c (ish) cheddar cheese
flour tortillas
1 can sliced olives
fresh tomatoes
lettuce
sour cream

Preheat oven to 350.

Brown beef and onion.  Add seasonings.  Add diced tomatoes and 1/4 can tomato sauce.

Microwave refried beans.  Add 1 c. cheddar cheese.  Stir until cheese melts.

Grease 9x13 pan.  Spread very small amount of tomato sauce on the bottom.

Spread some beans onto tortilla.  Top with a scoop of meat mixture.  Roll up burrito style (tucked ends).  Place in pan.  Continue until you run out of something (I ran out of beans).  Top with remaining tomato sauce and cheese.  Spread olives down the middle of the top.  Bake until cheese melts, about 30 minutes.

Serve with fresh tomatoes, lettuce, sour cream, extra cheese and remaining olives.

Quick Dinner Rolls (Batter Rolls)

• 2 1/4 cups all-purpose flour
• 2 tbs sugar
• 1 tsp salt
• 1 package active dry yeast
• 1 cup warm water (120-130 degrees)
• 1 tbs shortening
• 1 egg

Mix all ingredients, using only 1 1/4 c. flour.  Add remaining flour.  Let rise 30 minutes.  Divide into 12 greased muffin cups.  Let rise 20-30 minutes.  Bake at 400 for 15-20 minutes.

*Found here.

Healthy Garden Salad

5 tablespoons red wine vinegar
3 tablespoons grapeseed oil (I used olive oil)
1/3 cup fresh cilantro (I used leaves only)
2 limes, juiced
1 teaspoon white sugar
3/4 teaspoon salt
2 cloves garlic, minced
1 package (1 pound) frozen shelled edamame (green soybeans)
3 cups frozen corn kernels
1 pint cherry tomatoes, quartered (I used regular tomatoes cut small)
4 green onions, thinly sliced
1-15 oz can black beans, rinsed and drained

In a large serving bowl, whisk together red wine vinegar, oil, cilantro, lime juice, sugar, salt and garlic. Set aside.

Bring a large pot of lightly salted water to a boil. Add the soybeans and boil for 3 minutes. Add corn to the boiling water and continue cooking for 1 more minute. Drain very well, and pour into the bowl with the dressing. Gently mix in the cherry tomatoes, green onions and black beans. Cover and refrigerate for at least 2 hours before serving to chill and blend the flavors.

German Apple Pancakes

1 c flour
pinch of soda
1/2 tsp salt
1/4 sugar
2 eggs
1 c milk
2 Tbls butter, melted
3/4 c grated raw apple (I never measure it.  I just use 1 apple.)
1 tsp lemon juice (optional, in my opinion.  I've tried it with and without and can't tell a difference).
Applesauce

Sift together dry ingredients.  Combine eggs with milk and beat thoroughly and then add to flour mixture.  Add butter and beat until well blended.  Pour lemon juice over the grated apples and add to the batter.  Cook on a hot skillet a few minutes on each side until done.  Spread with butter, and warmed applesauce.  Sprinkle with cinnamon sugar.  Delish!

Creamy White Chili (Quick and Easy)

1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes

1 medium onion, chopped

1-1/2 teaspoons garlic powder

1 tablespoon canola oil

2 cans (15-1/2 ounces each) great northern beans, rinsed and drained

1 can (14-1/2 ounces) chicken broth

2 cans (4 ounces each) chopped green chilies

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon pepper

1/4 teaspoon cayenne pepper

1 cup (8 ounces) sour cream

1/2 cup heavy whipping cream

Directions

• In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
• Remove from the heat; stir in sour cream and cream. Yield: 7 servings.
• NOTE: This was kind of spicy, so you might want to adjust the chilies and/or the cayenne. Also, I used cooked rotisserie chicken instead of the chicken breast meat

Hummus

1 (~15 oz) can chickpeas/garbanzo beans, drained

1 1/2 tablespoons lemon juice

1 tablespoon olive oil

2 cloves garlic, peeled

1 teaspoon cumin

1/4 teaspoon paprika

1/8 teaspoon red pepper

Put all ingredients in a food processor or blender and blend until uniform texture is obtained. Eat with crackers, bagel chips, veggies, etc.

Creamy Ham and Asparagus Soup

In a large saucepan with enough water to cover, cook until crisp-tender:

     

1-1/2 cup cut fresh asparagus (1 inch pieces)

Set aside.

1 medium carrot, julienned

2 Tblsp. butter

3 small onions, quartered

2 Tblsp. flour

1 cup milk

1 cup chicken broth

1 cup cubed fully cooked ham

1/2 cup fresh mushrooms, sliced

1 cup half-and-half cream

Salt and Pepper to taste

Grated parmesan cheese, optional

Chopped fresh parsley, optional

In a large saucepan, saute carrot in butter for 3 - 5 minutes; add onions and saute 2 minutes longer or until tender.  Stir in flour; gradually add milk.  Bring to a  boil. Boil and stir for 2 minutes. Add broth, ham, mushrooms and reserved asparagus.  Reduce heat; add cream. Heat through but do not boil.  Add salt and pepper.  Garnish with parmesan cheese and parsley, if desired.

*I'm not sure it you're supposed to add the water with the asparagus so I never have.  If you do, let me know how it turns out.

**I'm not sure what happens if you let it boil.  I accidentally did the last time I made it and it tasted the same, so... 

***Does anyone really use parsley?  Really?

Fry Bread (Linda Butler's Recipe)

Start with:

3 cups flour

1 heaping Tablespoon baking powder

1 teaspoon salt

In separate bowl :

1/2 to 1 cup instant milk powder to 2 cups warm water

1/4 cup oil

Make a well in the flour mixture, and pour about 1/2 the milk mixture in. Mix. Add more milk and Mix until gooey, but doughy, with hands. Add more flour to make a Soft dough. Let sit for a few minutes. Take a ball, flatten it, (roll if needed), leave a few holes. Fry in very hot oil. (Dough should immediately come to the top.) Turn when it starts to brown.

Creamy Spinach Bake

Ingredients

• 2 packages (8 ounces each) cream cheese, softened
• 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
• 4 packages (10 ounces each) frozen chopped spinach, thawed and well drained
• 2 cans (2.8 ounces each) french-fried onions
• 2/3 cup crushed saltines (about 16 crackers)
• 1/4 cup butter, melted

Directions

• In a large bowl, beat the cream cheese until smooth. Beat in soup. Stir in spinach and onions.
• Transfer to a greased 2-1/2-qt. baking dish. Combine cracker crumbs and butter; sprinkle over spinach mixture. Bake, uncovered, at 325° for 30-35 minutes or until heated through. Yield: 10 servings.

*Recipe found here. (Actually, I found it in the magazine, but copied and pasted from there for my own ease.)

** I halved the recipe and it still made plenty for our family.