Home Cooking with Hancock Health A collection of our Associates' favorite recipes Table of Contents Thank you to everyone who took the time to share your recipes with all of Hancock Health! A ♥ indicates a health recipe.

20 Minute Honey Garlic Shrimp ♥ ...... 3 Maple Breakfast Buns ...... 26 ...... 3 Meat Loaf ♥ ...... 27 Aunt Norma’s Carrot Cake ...... 4 Mexican Chicken Casserole ...... 27 Ba’Nana Bread ...... 6 Mini Bell Pepper Loaded Turkey Nachos ♥ . . . . 27 Bailey’s Chip Dip ...... 6 Baked Chicken ♥ ...... 6 Moms Beef Tenderloin ...... 28 Beef or Chicken and Noodles ...... 6 New Year’s Day Scalloped Cabbage ...... 28 Best Banana Bread ...... 7 Nut Butter Horns ...... 29 Best Potato Soup EVER ...... 7 Nut Clusters ...... 30 Best Stuffed Peppers ♥ ...... 7 Oatmeal Breakfast Cookies ...... 30 ♥ Breakfast Casserole ...... 8 Oatmeal Breakfast Muffins ♥ ...... 31 Broccoli Cheddar Soup ...... 8 Oklahoma Caviar ...... 31 Buckeye Brownie Cookies ...... 9 Cauliflower Pizza Crust ♥ ...... 9 Olive Dip ...... 32 Cheese Stuffed Shells...... 10 Parmesan Encrusted Chicken ...... 32 Cheeseburger Soup ...... 10 Pay Day Bars ...... 32 Chess Cake ...... 10 Pea Salad ♥ ...... 32 Chicken and Noodles ...... 10 Peanut Butter M&M Bark ...... 33 ♥ Chicken and White Bean Stuffed Peppers . . . .11 Peanut Butter Pie ...... 33 Chicken Buffalo Dip...... 11 Peanut Buttercup ...... 33 Chicken Velvet Soup ...... 12 ♥ Chicken Yum Yum ...... 12 Pesto ...... 33 Chili Rellano Casserole ♥ ...... 13 Pink Stuff ...... 33 Chocolate Chip Cookie Dough Bars ...... 13 Pork Chop Casserole ...... 34 Chocolate Layered ...... 13 Pumpkin Roll ...... 34 Chocolate Sheet Cake ...... 14 Ranch Chicken Tacos ...... 35 Cinnamon Rolls ...... 15 Roasted Chickpeas ♥ ...... 35 Clam Chowder ...... 15 Salsa ♥ ...... 35 Coffee Cake...... 16 ♥ Cookies ...... 16 Salsa Recipe ...... 36 Copycat Chick-Fil-A Chicken Nuggets & Sauce . .16 Simple Salad ♥ ...... 36 Corn Casserole ...... 17 Sloppy Joes ...... 36 Cranberry Chicken ...... 17 Slow Cooker Creamy Tortellini Soup ...... 37 Cranberry Relish ♥ ...... 17 Slow Cooker Spinach Artichoke ...... 37 ♥ Cranberry Salad ...... 18 Slushy Punch ...... 38 of Zucchini Soup ...... 18 Southwestern White Chili ♥ ...... 38 Creamy Tomato Tortellini Soup ...... 18 Creamy White Chicken Chili ...... 19 Spicy Saltine Crackers ...... 38 Crock Pot Cheesy Chicken, Bacon, and Tater Tots 20 Split Pea Soup ...... 38 Dill Dip ♥ ...... 20 Squash Casserole ...... 39 Downeast Maine Pumpkin Bread ...... 20 Delight ...... 39 Easy Buckeyes ...... 21 Strawberry Delight ...... 39 ♥ Easy Chicken Enchiladas ...... 21 Stuffed Shells ...... 39 Fireball Grilled Chicken ...... 21 Sue Wortman’s Sugar ...... 40 French Toast ...... 22 Fresh Peach Crisp ...... 22 Sugar Cream Pie ...... 40 Fried Rice ♥ ...... 23 Taco Salad Dip ...... 41 Good Noodles ...... 23 Taco Soup ...... 41 Grandma’s Monster Cookies ...... 23 Tasso ...... 42 ♥ Healthy Veggie Egg Muffins ...... 24 Toffee-Apple Dip ...... 42 Heaven in a Crockpot ...... 24 Tortilla Soup ...... 42 Holiday Breakfast Sausage Casserole ...... 25 ♥ Homemade Mac N’ Cheese ...... 25 Veggie Pizza ...... 43 ♥ Homemade Toffee ...... 25 Veggie Soup ...... 43 Hot Onion Dip ...... 26 Wet Burritos ♥ ...... 43 Ice Cream Chocolate Topping...... 26 Zucchini Lasagna Boat ...... 44 2 20 Minute Honey Garlic Shrimp ♥ Michelle Graves • ⅓ cup honey • 1 pound medium uncooked shrimp, • ¼ cup soy sauce peeled and de-veined • 1 tbsp minced garlic • 2 tsp olive oil Whisk the honey, soy sauce, garlic and ginger (if using) together in a medium bowl. Place shrimp in a large zipped-top bag or Tupperware. Pour ½ of the marinade mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours. Cover and refrigerate the rest of the marinade for later step. (Time- saving tip: While the shrimp is marinating, steam broccoli and microwave some quick brown rice) Heat olive oil in a skillet over medium-high heat. Place shrimp in the skillet. (Discard used marinade.) Cook shrimp on one side until pink – about 45 seconds – then flip shrimp over. Pour in remaining marinade and cook it all until shrimp is cooked through. Serve shrimp with cooked marinade sauce and a garnish of green onion. The sauce is excellent on brown rice and steamed veggies on the side.

Apple Crisp Dina Davis • 5-6 cups apples (peeled and sliced) • 1 cup flour • 1 egg, unbeaten • ½ cup-1 cup sugar to taste • Cinnamon to taste • ¾ cup melted butter Place apples in greased baking dish. Mix dry ingredients in a separate bowl, add egg and mix with fork until crumbly. Sprinkle over apples, pour melted butter over top, and sprinkle cinnamon. Bake at 350° for 30-35 minutes.

3 Aunt Norma’s Carrot Cake Brenda Burk • 1 ½ cup oil • 1 tsp salt • 2 cup sugar • 1 tsp baking soda • 4 tbsp crushed pineapple • 1 tsp cinnamon • 4 eggs • 3 cups shredded carrots • 2 cups flour • 1 cup crushed walnuts (optional) • 1 tsp baking powder Frosting • 1 pound. powdered sugar • 1 stick butter • 8 oz. Philadelphia • 1 cup crushed walnuts (optional) Mix oil, sugar, pineapple, and eggs together sift together all dry ingredients. Mix everything together. Add shredded carrots and walnuts. Bake at 350° for 30-60 minutes or until top is brown and toothpick comes out clean. When cake is done cover top with foil and wrap with large towel and put in fridge over night (this helps cake be very moist) add frosting.

4 Avgolemono Soup (aka Egg Lemon) ♥ Amanda Hinkle • 2 large cans of chicken broth (not • 1 ¾ cup orzo low sodium) • 1 ladle of lemon juice • 4 large eggs Cook orzo in large pot of chicken broth until soft. While cooking, blend eggs in blender. Remove pot from heat. Turn blender on the lowest speed and SLOWLY add hot broth from pot to the blender using a measuring cup (this is to prevent the egg from curdling). Once the blender is full, SLOWLY pour contents of blender back in the pot while stirring constantly(again, this is to prevent eggs from curdling). Add a ladle full of lemon juice and serve! You can add small pieces of chicken or more lemon to taste if desired. Note: If you pour too fast, don’t stir and/or keep the pot on a hot burner, the eggs might still curdle. The soup should be smooth and creamy. If it curdles, it still tastes good, the appearance just won’t be as pleasing. Don’t be discouraged if it doesn’t turn out perfect the first time. Once you have it mastered, you will love it!

5 Ba’Nana Bread Allison Bower Adams • 1 ⅔ cups all-purpose flour • 3 or 4 bananas, very ripe, mashed • 1 tsp baking soda • 2 tbsp crème fraîche • 1/8 tsp ground cinnamon • 1 tsp vanilla • ½ tsp salt • ⅔ cup walnuts (toasted and • 1 cup + 2 tbsp granulated white sugar chopped) or semi-sweet chocolate • 2 eggs chips • ½ cup vegetable oil • 2 tsp vanilla instant pudding mix Set oven to 350°. Butter the bottom and sides of a 9”x 5” loaf pan. In a small mixing bowl, sift together the flour, baking soda, cinnamon and salt; set aside. In a large mixing bowl, beat the sugar and eggs with a whisk until light and fluffy; about 10 minutes. Drizzle in vegetable oil. Add mashed bananas, creme fraiche, vanilla pudding mix and vanilla extract. Whisk together until completely combined and smooth. Fold in dry ingredients and nuts (or chocolate) until just barely combined no more flour is visible. Pour into loaf pan and bake for about 45-60 minutes or until toothpick comes out clean.

Bailey’s Chocolate Chip Dip Ruth Morgan • 1 8-oz package cream cheese, • ¼ cup Baileys Irish Cream softened to room temperature • ½ cup powdered sugar • ½ cup mini chocolate chips In a bowl, combine your cream cheese, powdered sugar, and Baileys and mix until smooth.

Baked Chicken ♥ Gina Pipkin • Bone in, skin on chicken breasts • Pepper • Paprika • Salt • Bisquick baking mix Mix baking mix and spices. Dip chicken, both sides. Place chicken in greased 9x13 pan. Bake for 25 minutes at 425°. Flip and bake another 20-30 minutes until golden brown.

Beef or Chicken and Noodles Robin Ward • Roast beef • Brand chicken soup stock • Orrington Farm Brand beef soup stock OR Chicken Orrington Farm • Reams frozen egg noodles Cook roast with beef soup stock in crock pot overnight. Refrigerate broth until grease can be removed. Heat broth to boiling, while adding water and soup stock according to package directions on the stock. Cook noodles according to package. 6 Best Banana Bread Gretchen Pike • 1 cup sugar • ¼ tsp salt • 1 cup mashed bananas • 1 ½ cup flour • 2 eggs • Nuts and/or raisins • 1 tsp vanilla • ½ cup shortening or • ½ cup sour cream • 1 ½ tsp baking soda Cream butter and sugar. Add beaten eggs and soda dissolved in sour cream. Beat. Add bananas, flour, salt and vanilla. Mix. Bake at 350° for one hour in greased pan or until toothpick comes out clean. This makes three mini loaves. Bake 45 minutes.

Best Potato Soup EVER Melissa French • 10-15 potatoes diced (I like bigger • Celery sliced (as much as you like) chunks, so they can cook down, • 14 oz can condensed and less cutting) • ½ cup flour • Medium onion diced • Shredded Cheese (4-8oz depending • 2-3+ Carrots sliced on how cheesy you like it) Peel and cut potatoes. Dice onion. Bring to a boil in large pan. While these items are boiling, I slice up the other vegetables. Allow the potatoes to cook to the texture you prefer. I use larger chunks of potatoes so I can boil them longer if I need to. When the potatoes are just about to where I like them, I add in the other vegetables. I allow all vegetables to return to a boil and cook to texture. In a side bowl combine the condensed milk and whisk in the flour (whisking the flour on the side allows you to by-pass chunks of flour, I know this from experience). Once the veggies are cooked to your liking, turn the heat down, remove and discard about 2 cups of the cooking water. Slowly stir in condensed milk/flour mixture. Stir and allow to warm. Add cheese to your liking, stir, and ready to serve! (Of course it is better the second day, but be careful when reheating, the flour and cheese can burn easily.)

Best Stuffed Peppers ♥ Kate Journey • ½ pound sausage • 1 can Rotel • ½ pound ground beef or turkey • 2 cups shredded cheddar cheese • 6 large peppers (any color) • ½ tsp sea salt • 1 clove garlic • 1 onion chopped • ½ tsp pepper • 1 cup cooked rice • Olive oil Brown sausage and beef/turkey, garlic and onion in oil in large skillet. Drain. Add cooked rice. Stir in Rotel and ½ of the shredded cheese. Season with salt and pepper. Cut off tops of pepper and hollow out. Chop extra pepper parts and add to the filling. Place peppers in a baking dish and stuff until full. Drizzle peppers with olive oil. Cover with foil and back for 40 minutes at 375°. Remove foil, add remainder of cheese to top peppers and back in the oven uncovered for an additional 15 minutes. 7 Breakfast Casserole ♥ Gretchen Pike • 8 eggs • 8oz. grated cheddar cheese • 2 cup milk • 8oz. grated Monterey Jack cheese • 6 cups of bread, crusts cut off, • 1 onion cubed (Try to use a ‘substantial’ • 1 pkg fresh mushrooms bread like challah.) • 1 tsp dried mustard • 1 pound. breakfast sausage • Salt and pepper to taste Brown the sausage in a skillet. Add diced onions and mushrooms. Cook until both are soft. Grease a 9x12 baking pan. Place half of the bread cubes in the pan, layer on half of the sausage mixture and half of the cheeses. Repeat. Mix the eggs, milk and dried mustard together. Pour over the top of the casserole. “Smoosh” the mixture down a little to be sure that all of the bread is soaking. Cover and refrigerate overnight. Cover with foil. Bake, at 350°, for approx 50 minutes. Remove foil after the first 20 minutes. A healthy version can be made using low cheeses and milk.

Broccoli Cheddar Soup Robin Ward • 1 pint of half and half • 1 can cream of celery • 8 oz Cheese Wiz • 1 can cream of chicken • (2) 10 oz. chopped broccoli Cook in crock pot stirring occasionally on low for 3 hours or to desired temperature. 8 Buckeye Brownie Cookies Jenny Weidner • 1 box fudge brownie mix • 1 cup powdered sugar • ¼ cup butter, melted • 1 cup creamy peanut butter • 4 oz cream cheese, softened • 1 egg • 6 oz dark chocolate chips, melted Heat oven to 350°. Line two cookie sheets with parchment paper and set aside. In a large bowl, beat the brownie mix, butter, cream cheese, and egg. The dough will be a little sticky. Scoop the dough onto prepared cookie sheets, making about 30 cookies. (I used my small cookie scoop, which worked great). Smooth the edges of each to form a round cookie. In a small bowl, beat together the powdered sugar and the peanut butter until smooth. Form the mixture into about 1 inch balls, one for each cookie. Set aside. Bake the cookie dough 11-13 minutes, or until edges are firm. It’s OK if the cookies are a little gooey, but you also need to make sure the bottoms are firm enough to hold all the toppings. Immediately press a peanut butter ball lightly into the center of each cookie. Let the cookies cool for 5 minutes, then transfer them to a wire rack to cool completely. Melt the dark chocolate chips in a microwavable bowl at 50% power, stirring every 30 seconds, until melted. Spoon melted chocolate on top of each cookie. Let chocolate set before storing in an airtight container.

Cauliflower Pizza Crust ♥ Tara Williams • 1 large head of cauliflower (7” - 8” cheese, grated/shredded wide and 3-3.5 pounds) or 1 bag of • 1 tsp Italian seasoning (dried store bought cauliflower oregano or basil) • Rice • 1/8 tsp salt • 1 egg, large • ¼ tsp ground black pepper • ½ cup Parmesan or Mozzarella • Cooking spray Preheat oven to 375° F and line round pizza baking sheet with unbleached parchment paper. Rinse cauliflower, remove the outer leaves and separate into florets with a paring knife. Place cauliflower florets in a food processor and process until “rice” texture. Some coarse chunks are fine. Place cauliflower rice on a prepared baking sheet and bake for 15 mins. Remove cooked cauliflower rice from the oven and transfer to a bowl lined with a double/ triple layered cheesecloth or linen towel. Then squeeze the liquid out of the ball (cauliflower inside the cheesecloth) as hard as you can. Be patient and do this a few times until barely any liquid comes out. Muscle work. Increase oven temperature to 450°. Transfer cauliflower to a mixing bowl along with egg, cheese, herb seasoning, salt, black pepper and mix to combine. Transfer cauliflower mixture onto the same baking sheet you roasted cauliflower rice on (I used the same parchment paper but you can swap it for a new one if it gets too soggy), and flatten with your hands until thin pizza crust forms. Bake for 15 - 20 minutes and remove from the oven. If you would like a crispy cauliflower pizza crust, flip it and bake for a few more minutes until crispy. Top with your favorite toppings and bake again until cheese on top turns golden brown. Slice and enjoy. Storage Instructions: Refrigerate covered for up to 2 days. You can also freeze the crust tightly wrapped in plastic for 1 month. 9 Cheese Stuffed Shells Angeline Blocher • 1 jar traditional pasta sauce • 1 tsp dried Italian seasoning • 1 container (16 oz.) cottage cheese • 1 cup shredded mozzarella cheese, • 1 pkg (10 oz.) frozen chopped divided spinach, thawed, well drained • 20 jumbo pasta shells, cooked • ¼ cup grated parmesan cheese Heat oven to 400°. Spread some pasta sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray. Combine cottage cheese, spinach, parmesan, seasoning and ½ mozzarella; spoon into pasta shells. Bake 20 min. Top with remaining mozzarella; bake uncovered, 10-15 min until golden.

Cheeseburger Soup Cynthia Neal • 3 carrots shredded • 1 pound of cooked ground beef • 1 onion chopped • 1 pound of • 3 ribs of celery chopped • 1 can of cheddar cheese soup • 3 cups chicken broth 2 soup cans of milk • 2 cups cooked rice • 16 oz of sour cream Simmer carrots, onions, and celery in broth for 10 minutes, add all the rest of the ingredients except sour cream. Cook until cheese is melted, but do not boil. Remove from heat and add sour cream, stir until well incorporated and its ready to serve.

Chess Cake April Blair • 1 box yellow cake mix • 1 8-oz pkg. cream cheese, room • 1 stick butter, softened temperature • 4 eggs • 4 Cups powdered sugar Preheat oven to 350°. Mix cake mix, butter, and 2 eggs with a spoon and put in a greased 9x13 pan. Next, mix cream cheese, powdered sugar and 2 eggs with a mixer. Pour second mixture down the center of the pan on top of the first mixture. Bake for EXACTLY 35 minutes. DO NOT OVERBAKE!

Chicken and Noodles Gina Pipkin • 1 pound chicken breast • Large can of Campbell’s Cream of • Amish noodles Chicken soup • Chicken bouillon Boil 1 pound of chicken breasts for 45 min to 1 hour. Drain and cut into small pieces. Boil Amish noodles in chicken bouillon for 10 minutes. Drain. Mix chicken and large can of Campbell’s Cream of Chicken soup with noodles in large bowl. Microwave for 3-4 minutes and serve! 10 Chicken and White Bean Stuffed Peppers ♥ Michelle Graves • 2 tsp olive oil breast • 1 onion, chopped • ½ tsp cumin Adobo (or salt) to • 4 cloves garlic, chopped taste • ½ red bell pepper • 15.5 oz can white beans • ¼ cup parsley (or cilantro) • ½ cup reduced fat shredded • 5 bell peppers (red or green) cheddar • 14 oz shredded cooked chicken In a medium pan, heat oil on medium heat. Add chopped onions, garlic, parsley and red pepper. Sauté until soft, about a minute. Add chicken and season with cumin and adobo. Add beans and 1 to 1 ½ cups of water and simmer for about 5-10 minutes, until it thickens and the liquid reduces. Adjust spices to taste. 2.) Preheat oven to 350° F. Cut peppers in half removing seeds and stem. Place peppers in an oven-proof dish. Fill each pepper with ⅓ cup of chicken and bean mixture. Pour about ⅓ cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake 30 minutes at 350° F. Remove foil, top with cheese and bake uncovered another 5 minutes.

Chicken Buffalo Dip Peggy Welage • 2 cans chicken • ½ cup ranch dressing • 8 oz cream cheese • ½ cup Frank’s buffalo sauce • 8-12 oz shredded cheddar cheese Mix all ingredients in a crock pot. Enjoy! 11 Chicken Velvet Soup Robin Ward • 1 ½ sticks of butter • 2 oz powdered chicken base • 3 ribs celery, pureed • ½ pint (1 cup) half and half • 1 large onion, pureed • 1 large chicken breast, poached, • ¾ cup flour boned and diced • 6 cups water • salt and white pepper to taste Cut up onion and celery and puree in food processor. Heat butter to bubbling hot in a large, heavy saucepan. Add celery and onion mixture, reduce heat to medium and cook until thoroughly softened, but not browned. Add flour and stir together to form a smooth paste. Reduce heat to low and cook for 15 minutes, stirring frequently. Slowly add chicken base and water, whipping constantly to ensure smoothness. Bring to a boil over medium heat, stirring frequently, lower heat and cook for 1 hour. Add half and half and blend well. Add chicken meat, salt and pepper to taste, and simmer for 5 more minutes.

Chicken Yum Yum Tina Adams • 1-1 ½ pounds chicken - cooked and • 1 box Stove Top (chicken cut up ) uncooked • 8 oz sour cream • 1 cup chicken broth • 1 can Cream of Chicken soup • ½ stick butter (melted) • 1 can Cream of Celery soup Lay chicken in 9x13 baking dish. In separate bowl, mix cans of soup and sour cream. Spread over chicken. Sprinkle uncooked over soup mixture. Mix broth and butter together and pour evenly over everything. Bake for 20 minutes at 350°. 12 Chili Rellano Casserole ♥ Gretchen Pike • 1 cup evaporated skim milk • ½ pounds nonfat grated mozzarella • ½ cup Egg Beaters • 1 can (14 ½oz) Del Monte Chunky • ⅓ cup flour • 3 cans (4oz) whole green chiles Mexican Style Stewed Tomatoes Preheat oven to 350°. Spray a 1½-qt. size casserole dish with nonfat cooking spray. Beat evaporated skim milk, Egg Beaters, and flour until smooth. split open chiles and rinse to remove seeds. Drain chiles on a paper towel. Mix cheeses together and reserve one half cup for topping. Alternate layers of chiles, cheese and Egg Beaters mixture in a casserole dish. Pour chunky tomato sauce over top layer and sprinkle reserved cheese on top. bake one hour or until done in the center.

Chocolate Chip Cookie Dough Bars Ruth Morgan • ½ cup unsalted butter, softened • 14 oz. sweetened condensed milk • ¾ cup packed light brown sugar • 2 cup mini chocolate chips • 1 tsp vanilla extract • ½ cup creamy peanut butter • 2 cup all purpose flour • ½ cup milk chocolate chips Line an 8x8 inch pan with parchment paper or aluminum foil and set aside. In a large mixing bowl, mix together butter and brown sugar until it is fluffy. This takes about 3 minutes. Add vanilla and beat until combined. Turn the mixer to low and alternate the flour and the sweetened condensed milk until combined. Gently fold in chocolate chips. Press the cookie dough into the bottom of the 8x8 pan. It will be sticky so lightly flour your hands if needed. Cover your bars with plastic wrap and refrigerate for 3 hours or overnight until firm. To make the topping, combine the peanut butter and ½ cup chocolate chips in a microwave safe bowl. Stir every 30 seconds until smooth. Pour and spread over the top of the chilled dough and chill at least for 1 hour until firm.

Chocolate Layered Dessert Dorothy Long • 1 cup ground graham crackers • 1 large container Cool Whip • 1 cup flour • 2 large boxes of chocolate instant • 1 stick of melted butter • 1 cup powdered sugar pudding mix • 1 8-oz softened cream cheese • 5 cups cold milk Preheat oven to 350°. Mix together graham crackers, flour, and melted butter. Press mixture evenly into bottom of a 9x13 pan. Bake at 350° for 25 minutes. Let the crust cool completely before adding the following layers. Mix together powdered sugar, cream cheese and one cup of the Cool Whip. Set aside. Combine the chocolate pudding mix with five cups of cold milk. Set aside. Now spread the cream cheese mixture evenly over the cooled crust. Spread the chocolate pudding mixture evenly over the cream cheese mixture. Top with remaining Cool Whip. Refrigerate one hour. Enjoy! 13 Chocolate Sheet Cake April Blair • 2 cups granulated sugar • 2 eggs, beaten • 2 cups flour • 1 tsp vanilla icing • 1 tsp baking soda • 1 stick butter • 1 tsp salt • 4 tbsp cocoa • 1 stick butter • 6 tbsp milk • 4 tbsp cocoa • 1 box powdered sugar • 1 cup water • 1 tsp vanilla • ½ cup buttermilk (of ½ cup milk • ½ cup chopped walnuts (optional) and 1 tbsp apple cider vinegar) Cake: Mix sugar, flour, soda, and salt in bowl, set aside. Bring butter, cocoa, and water to rapid boil and pour over dry ingredients. Mix. Add to mixture ½ Cup buttermilk, eggs, vanilla. Mix together and pour into greased and floured 11X17 inch pan. Bake at 400° for 20 minutes. Icing: Bring butter, cocoa, and mild to a rapid boil. Take off stove and add powdered sugar, vanilla, and nuts. Mix and spread over hot cake.

14 Cinnamon Rolls Suzee Neal • 1 ½ cups of granulated sugar • 2 eggs lightly beaten • 3 tbsp cinnamon • 8 cups of all-purpose flour • 2 packets of active dry yeast • ½ cup melted butter • 1 tsp granulated sugar • ⅓ cup sugar • 1 cup of warm water • ½ cup melted butter • 1 cup of warm milk • 4 cups powdered sugar • ⅔ cup of granulated sugar • 2 tsp vanilla • ⅔ cup melted butter • up to 6 tbsp milk • 2 tsp salt Mix 1 ½ cups of sugar and cinnamon, set aside. Combine warm water with sugar and yeast stir gently and let sit for 5 minutes. After 5 minutes add 1 cup of warm milk, ⅔ cup sugar, ⅔ cup melted butter, salt and 8 cups of flour. Mix well, kneading for about 5 minutes. Place dough in an a covered oiled bowl. Pre heat oven to 160°, then turn off oven and place covered dough in oven to rise. Just before dough is complete pour melted ½ c butter into 10 x 16 x 2” baking dish, evenly cover with ⅓ cup of sugar, set aside. Punch down dough and place on a well floured surface. Roll out to 10 x 20”. Brush on ½ cup melted butter. Evenly sprinkle cinnamon sugar mixture over butter. Roll up and cut in ¾” slices. Place in baking dish and bake 35 minutes at 350°. Mix ½ melted butter with powdered sugar, vanilla and add milk as need to make icing. Cover warm rolls and serve.

Clam Chowder Craig Davis • (2) 6 oz clams minced (canned) • (2) med. potatoes peeled & chopped • 3 slices bacon cubed • ½ cup carrots • 1 cup chopped celery • 1 tsp salt • 1 cup chopped onions • ½ tsp thyme • 10 oz canned tomatoes • 1/8 tsp black pepper Drain clams and save juice. Add water to 3 cups. In a large boiling pot add bacon and heat to pot and add clams, onion, and celery. Cook until veggies turn clear. Add 3 cups of clam juice and water with all other ingredients. Bring to a boil and simmer until veggies are at desired texture for 30 minutes. 15 Coffee Cake Becky Graham • 2 sticks of soft butter • 1 tsp baking powder • 2 cup sugar • ¼ tsp salt • 2 eggs • In separate bowl: 2 tbsp brown • 1 cup sour cream • ½ tsp vanilla sugar, ½ cup chopped nuts, and ½ • 2 cups flour tsp cinnamon Mix first 8 ingredients in a large bowl. Spoon one-half the batter into a greased and floured angel food cake pan. Then sprinkle ½ the nut mixture from the smaller bowl onto it. Spoon the rest of the remaining batter over it and sprinkle the top with the second half of the nut mixture. Bake in a pre-heated 350-degree oven for 55-60 minutes. After removing from oven, allow the cake to fully cool. Then remove from pan. Sprinkle with powdered sugar before serving.

Cool Whip Cookies Ruth Morgan • 1 box cake mix (any flavor) • 1 egg • 1 tub Cool Whip (8 oz) Mix ingredients. Drop spoonfuls into powdered sugar to coat. Bake at 350° for 12 mins cool before removing.

Copycat Chick-Fil-A Chicken Nuggets & Sauce Ruth Morgan Sauce • ½ cup Ken’s Steakhouse Honey • 1 tsp Sweet Baby Ray’s BBQ Sauce Mustard Dressing • ½ tsp Apple Cider Vinegar Nuggets • 1 cup dill pickle juice • 3 Tbsp powdered sugar • 1 pound boneless, skinless chicken • 2 tsp salt breasts • 1 ½ tsp pepper • 1 egg • 1 cup milk • ½ tsp paprika • 1 ½ cup flour • Peanut oil Combine sauce ingredients and set aside. Cut chicken into roughly 1” pieces and place in zippered bag with pickle juice to marinate in refrigerator for at least 4 hours. Mix together milk and egg in a large bowl. Drain pickle juice from chicken and add to egg mixture. Toss to ensure all pieces are coated. Drain excess egg mixture. Heat oil on medium high to about 375°. In a zippered bag, add flour, powdered sugar, paprika, salt and pepper. Shake well to mix. Add chicken to zippered bag and shake to coat. Cook chicken pieces in oil until crispy and browned, about 3-4 minutes. Drain on paper towels. 16 Corn Casserole Kelli Silcox • 2 cans whole corn drained • 1 box Jiffy Corn Muffin mix • 1 can creamed corn • 1 stick butter • 1 cup sour cream Preheat oven to 350°. In a large bowl, stir together the 3 cans of corn, corn muffin mix, sour cream and melted butter. Pour into a greased 9x13 pan. Bake for 45 min or until golden brown. Remove from oven.

Cranberry Chicken Dorothy Long • 2-3 pounds boneless, skinless • 24 oz bottle of Western Dressing chicken breasts • One envelope of Lipton Onion • One 14 oz can cranberry sauce recipe soup & dip mix Preheat oven to 350°. Combine cranberry sauce, Western Dressing, and Lipton Onion soup & dip mix in 9 inches by 13 inches pan. Add chicken breasts, covering entire chicken with the combined sauce. Bake for one hour at 350°. Serve with any favorite rice or pasta.

Cranberry Relish ♥ Lisa Wortman Bridges • 2 bags whole fresh cranberries • 3 unpeeled apples ( I prefer fuji or (about 6 cups) gala), cored and cut into quarters • 3 unpeeled navel oranges, cut into • 1 - 20 oz can crushed pineapple quarters • 1 cup sugar Chop cranberries, oranges, and apples in a food processor. Put in a medium bowl. Stir in pineapple and sugar. Mix well and refrigerate. May be frozen to use later. 17 Cranberry Salad ♥ Cheryl Singer • 1 bag cranberries • 2 stalks celery • 6 apples unpeeled • ¼-½ cup pecans • 2 oranges • Stevia to taste I process the cranberries, apples, oranges and celery separately in food processer to desired consistency. Mix in large bowl. Add pecans & Stevia. Stir well. Can mix 2-3 days ahead. I freeze leftovers to eat later.

Cream of Zucchini Soup Robin Ward • 1 pound fresh zucchini • ¼ tsp pepper • 1 small onion, quartered • ½ tsp sweet basil • 1 cup chicken broth • 1 ½ cup milk • 1 tsp salt • ½ cup cream (Milnot) Slice zucchini thickly. Combine in saucepan: Zucchini, onion, broth, salt, pepper and basil. Pour into blender and blend on high. With motor running, remove lid and gradually add ½ cup milk. Blend until smooth. Return to saucepan. Add remaining milk and cream. Heat to serving temperature, stirring occasionally.

Creamy Tomato Tortellini Soup Angeline Blocher • 32 oz chicken broth • Italian spices • 16 oz half and half cream • 20 oz package of tortellini • 3 cans tomato soup Mix broth, cream, milk, soup and spices and cook until boiling. Add tortellini and cook 7-8 minutes. Serve with Parmesan and fresh bread.

18 Creamy White Chicken Chili Amanda Study • 1 tbsp Olive Oil • 2 - 4 oz cans chopped green chilies • 1 pound boneless/skinless chicken • 1 tsp salt breast • 1 tsp ground cumin • 1 onion chopped • 1 tsp dried oregano • 2 cloves garlic, chopped • ½ tsp black pepper • 2 - 15.5 oz cans great northern • ¼ tsp cayenne pepper beans, rinsed and drained • 1 cup sour cream • 1 - 14.5 oz can chicken broth • ½ cup heavy whipping cream Heat olive oil in a large saucepan over medium heat; cook and stir chicken, onion, and garlic into the hot oil until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes. Mix Great Northern beans, chicken broth, green chiles, salt, cumin, oregano, black pepper, and cayenne pepper into chicken mixture; bring to a boil. Reduce heat and simmer until have blended, about 30 minutes. Remove chili from heat; stir in sour cream and whipping cream until incorporated. 19 Crock Pot Cheesy Chicken, Bacon, and Tater Tots Steph F. • 32 oz bag frozen tater tots • 1 tsp garlic powder • 6 slices thick-cut bacon • 1 tsp onion powder • 3 boneless, skinless chicken breasts • 2 cups (8 oz) shredded cheddar cut into 1” cubes • ¾ tsp salt cheese • ½ tsp pepper • ⅔ cup milk Cook bacon in large skillet. Once bacon cools, crumble it into small pieces and set aside. Spray crock-pot and non-stick cooking spray. Dump half frozen tater tots into crock-pot and spread into layer. Top tots and ⅓ of cheese and ½ crumbled bacon. Place uncooked chicken on top of tater tot layer. Sprinkle chicken with salt, pepper, garlic powder, and onion powder. Top chicken with ⅓ of the cheese. Spread remaining tater tots over chicken layer. Top remaining bacon and cheese. Pour milk over top. Cover crock-pot and cook on high 3 hours or until chicken is no longer pink in the center.

Dill Dip ♥ Billie Giddings • 1 cup sour cream • 1 tsp dry dill weed • 1 cup Hellmans mayo • 1 tsp Lawry’s seasoned salt Combine and chill.

Downeast Maine Pumpkin Bread Julie Bruner • 1-15 oz can Pumpkin Puree • 1 tsp ground cinnamon • 4- large eggs • 1 tsp ground nutmeg • 1 cup vegetable oil • ½ tsp ground cloves • ⅔ cup water • ¼ tsp ground ginger • 3-cups white sugar • NOTE: Can substitute 2 tsp • 3.5 cups all purpose flour- spice for the preferably King Arthur nutmeg,cloves and ginger, if you • 2 tsp baking soda do add an additional 1 tsp ground • 1.5 tsp salt cinnamon. Preheat oven to 350°. Grease and flour 3- 7x3 loaf pans ( I make 2 loafs and muffins ( 10-12) In a large bowl mix together the pumpkin, eggs, oil, water and sugar until well blended. In a separate bowl mix together the flour, baking soda, salt, cinnamon and other spices. Stir the dry ingredients into the pumpkin mixture just until blended. Pour into pans/ muffin cups. Loaf baking time 50-55 minutes, done when toothpick inserted into center comes out clean. Muffin baking time 18-22 minutes ( depends on size ) 9) Let loaves cool 5-10 minutes in pan, take out and cool on rack. For moister bread wrap in foil to cool. 20 Easy Buckeyes Jessica Moore • 2 cups creamy peanut butter (not • 1 ¼ teaspoon vanilla extract “natural” peanut butter) • 3 ¼ cups powdered sugar ½ cup salted butter softened • 12 oz dark chocolate melting • 2 tbsp brown sugar packed wafers Combine peanut butter and butter in the bowl of a stand mixer and beat until well- combined. Add brown sugar and vanilla extract. Stir well. Gradually add powdered sugar until completely combined. Scoop into tablespoon-sized balls and roll with the palms of your hand until smooth and round. Place on wax-paper lined cookie sheet and freeze for 15-20 minutes. While peanut butter balls are chilling, prepare your chocolate according to package instructions. Pour into a deep dish (I use a wide cup). Remove peanut butter balls from freezer, spear the top of each peanut butter ball with a toothpick and, holding the toothpick, dip each buckeye ball into the melted chocolate. Return to cookie sheet and remove toothpick. Use the pads of your fingers to smooth over the toothpick mark. Allow chocolate to harden before eating and enjoying. Buckeye balls are best kept refrigerated.

Easy Chicken Enchiladas ♥ Kelli Silcox • 8 oz cream cheese • 12 flour tortillas • 3 cups shredded chicken • 8 oz jar of salsa • ¾ cup shredded Mexican cheese Mix cream cheese, salsa and ½ cup shredded cheese. Once mixed add chicken. Spoon ⅓ cup of chicken mixture into each tortilla. Roll up. Place seam side down in a 9x13 baking dish sprayed with cooking oil. Top with remaining cheese. Cover with foil and back for 15-20 minutes at 350°. If you have leftover chicken mixture, place in a separate baking dish. Heat up and serve with tortilla chips.

Fireball Grilled Chicken Ruth Morgan • ½ cup ketchup • ¼ tsp cayenne pepper • ¼ cup red pepper jelly • ½ cup Fireball Cinnamon Whiskey • 2 tbsp sugar • 4 to 6 boneless, skinless chicken • 2 tbsp cider vinegar • ½ tsp onion powder breasts • ¼ tsp garlic powder • 1 tbsp BBQ seasoning In a medium saucepan, whisk together ketchup, red pepper, jelly, sugar, cider vinegar, onion powder, garlic powder and cayenne pepper. Bring to a boil, reduce heat to medium and simmer for 3 minutes. Add Fireball Cinnamon Whiskey and simmer 3 to 5 minutes. Remove from heat and set aside. Prepare grill. Season both sides of the chicken with BBQ seasoning. Cook chicken until almost done, approximately 8 to 10 minutes. Baste chicken with Fireball Glaze, cook for 2 minutes. Flip chicken, baste again and cook for an additional 2 minutes. Remove chicken from grill. Serve chicken with remaining Fireball Glaze. 21 French Toast Alton Brown • 1 cup half and half • ¼ t salt • 3 large eggs • 8 slices of day-old bread (leave out • 2 tbsp honey (warmed in overnight to dry) microwave for 20 seconds) • 4 tbsp butter In medium bowl, whisk together half and half, eggs, honey, and salt. Do this the night before. Preheat oven to 375°. Dip bread into mixture, allow to soak for 30 seconds on each side and then remove to a cooling rack. Allow to sit for 1-2 minutes. Over medium heat, melt 1 tbsp of butter in a skillet. Place 2 slices of bread at a time into the pan and cook until golden brown. Approximately 2-3 minutes on each side. Remove and place on rack in over for 5 minutes.

Fresh Peach Crisp Kate J. Filling • 8 fresh peaches, peeled and sliced • 2 tsp cinnamon • 2 tbsp brown sugar • ¼ tsp sea salt • 1 tbsp white sugar • 1 tbsp butter Topping: • 1 cup flour • 1 tsp vanilla • 1 cup sugar • 1 cup oats • ½ tsp cinnamon • ½ cup butter For topping: Combine flour, sugar and cinnamon and butter until crumbly. (Can also add vanilla and oats) For filling: Preheat oven to 350°. Prepare peaches. Arrange peaches in baking dish. Sprinkle brown sugar, white sugar, cinnamon and salt over peaches and mix until well coated. Dot butter all over filling and add topping. Bake at 350 for 30-50 min until crust is slightly brown and mixture is bubbly. 22 Fried Rice ♥ Ruth Morgan • 3 cups cooked white rice (day old • 1 small onion, chopped or leftover works best!) • 2 tsp minced garlic • 3 tbsp sesame oil • 2 eggs, slightly beaten • 1 cup frozen peas and carrots • ¼ cup soy sauce thawed On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour our eggs on the other side of skillet and stir fry until scrambled. Add rice and soy sauce and blend all together well. Stir fry until thoroughly heated.

Good Noodles Ann Simon • 1 large bag Reames Noodles • 1 can Cream of Mushroom Soup In saucepan, boil water. Add noodles and stir until soft. Drain noodles. Add one can of Cream of Mushroom Soup. Stir and keep on low heat. Stir every once in awhile until dinner is ready.

Grandma’s Monster Cookies Kayleigh Ellis • ½ pound of stick butter • ½ package of M&Ms • 1 pound brown sugar • ½ package of chocolate chips • 2 cups sugar • 4 tsp of baking soda • 1 ½ pounds of crunchy peanut • 1 ½ tsp of butter • 1 ½ tsp of vanilla syrup • 4 cups of oats • 6 eggs • ½ package of Reeses Pieces (This is the perfect recipe if you have a lot of family members to bake for—the recipe is actually cut in half already!) Cream together butter and sugars. Beat eggs separately and add. Then mix in vanilla, baking soda, and syrup. Add peanut butter, then eggs, mix. Start adding oats, chocolate chips, M&Ms and Reeses Pieces in slowly. Bake at 325° for 14 minutes. 23 Healthy Veggie Egg Muffins ♥ Michelle Graves • 1 tbsp olive oil • 8 large eggs 2 cups arugula, • ½ yellow onion, chopped roughly chopped • 2 cloves garlic, minced • ¼ cup shredded Parmesan cheese • ½ zucchini, shredded • Salt and pepper, to taste • 1 red bell pepper, chopped Preheat oven to 375. Coat a muffin tin with spray and set aside. In a large skillet on medium heat, drizzle olive oil and sauté onion and garlic for about 4 minutes until tender and fragrant. Add in zucchini and red bell pepper, cooking an additional 2 minutes. Fill each muffin tin about ⅔ full with the veggie mixture. In a large bowl, whisk together eggs, arugula, cheese and salt/pepper and fill each muffin tin evenly, being careful not to over-fill. Bake muffin for about 20 minutes, until they’ve risen and are slightly browned. Enjoy! Note: Can use different vegetables per taste preference.

Heaven in a Crockpot Ruth Morgan • 1 box Betty Crocker fudge brownie • 4 eggs mix • 1 pouch Betty Crocker chocolate • ½ cup butter, melted chip cookie mix Mix it all together. Cook on low for 3 hours. Top with vanilla ice cream. 24 Holiday Breakfast Sausage Casserole Ann Simon • Butter, for greasing or spray Pam • 10 oz sharp cheddar, grated • 1 loaf of white bread (the kind • 2 cups half & half or 2 cups of milk usually found in front of the deli • 1 teaspoon dry mustard works good) • 1 teaspoon salt • 1 pound fresh pork sausage with • 5 large eggs, lightly beaten sage • Parsley Cut the bread into 1-inch cubes and spread in bottom of a greased 9 X 13 inch casserole dish. In medium skillet, brown the sausage over medium heat until fully cooked and no longer pink. Remove sausage with a slotted spoon to drain the fat. Spread the cooked sausage over the bread and top with cheese. Stir together half & half, dry mustard, salt and eggs. Pour this mixture over the cheese. Sprinkle parsley on top. Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight. The next day preheat oven to 350° .F Bake covered casserole until set and slightly golden, about 50 minutes. Remove from oven and allow casserole to set for 15 minutes before serving.

Homemade Mac N’ Cheese Melissa Watson • 1 tbsp butter • 1 cup milk • 2 tbsp flour • Pepper • Bread crumbs Cook two cups of pasta (any kind), strain, and pour into 13x9 pan. Combine butter, flour, pepper and milk. Boil and stir frequently. Add to mixture 1 pkg of shredded cheese, pour over pasta. Stir in ham and/or bacon to liking. Top with bread crumbs. Bake at 350° for 30 minutes.

Homemade Toffee Connie Tompkins • 1 cup unsalted butter; room • Pinch salt temperature will provide the best • 1 cup semisweet chocolate chips results • 1 cup sugar • ½ cup chopped nuts Cover the bottom of a 9x9 pan with aluminum foil that has been sprayed with cooking spray. (To use a cookie sheet double the recipe.) Combine the butter, sugar, and salt in a heavy saucepan. Bring to a boil over medium heat, stirring constantly. Cook until it darkens in color about 10-20 minutes. A trick to know if it’s done: If you drop some of the mixture into ice water, wait a bit for it to cool, and it stays hard when you take it out of the water, it’s done! When your butter and sugar mix gets to the right color pour into the pan. Sprinkle the top with the chocolate chips. Leave it for a minute or two so that it will soften. Spread all pretty-like. Put the nuts on top. Push those nuts in a bit so they stick. Pop that into the fridge until set. 25 Hot Onion Dip Julia Degler • 2 cups of shredded Swiss cheese • 2 cups of chopped onions • 2 cups of mayonnaise Mix all together and bake at 350 F for 1 hr. Serve with crackers.

Ice Cream Chocolate Topping Becky Graham • ½ cup white sugar • Dash of salt • 3 tbsp cocoa (not dark) Mix ingredients well. Add 1 can (15oz) Pet or Milnot evaporated milk, 2 tbsp butter, 1 t vanilla. Boil in 2 ½-3 qt pan. Boil (stirring) until it thickens. About 30 minutes. Mixture rises in the pan.

Maple Breakfast Buns Ann Simon • ¼ cup packed brown sugar • 1 (8 ounce) can refrigerated • ¼ cup (½ stick) butter crescent rolls (Pillsbury Grands) • 2 tbsp pure maple syrup • 2 tbsp granulated sugar • ¼ cup chopped pecans • ½ tsp ground cinnamon Preheat oven to 375°. Combine brown sugar, butter, and syrup in an 8-inch round cake pan. Heat in oven 5 minutes, or until butter melts; stir gently to blend ingredients. Sprinkle pecans over butter mixture. Remove dough from package and pull biscuits apart. Combine granulated sugar and cinnamon then dip both sides of each biscuit into sugar mixture. Arrange biscuits in pan; sprinkle with remaining sugar mixture. Bake 18 minutes, or until golden. Immediately invert pan onto a serving platter and serve warm.

26 Meat Loaf ♥ Morgan Turner • 1.5 pounds ground beef • 1 cup Italian cheese, shredded • 2 eggs • ⅓ cup water • 2 oz onion soup mix • ½ cup BBQ sauce • 1 ½ cup ground saltine crackers Heat oven to 400°. In large bowl, combine beef, soup mix, cheese, eggs and saltines. Add water and combine. Transfer mixture to baking dish and form into a loaf. Bake until cooked for about 40 minutes. Pour BBQ sauce on top and bake for a final 15 minutes.

Mexican Chicken Casserole Dina Davis • 4 chicken breasts • ½ tsp chili powder • 2 cans cream of chicken soup • A little garlic • 2 chicken bouillon cubes • 6 oz monterey jack cheese • 1 small can green chilies (chopped) • ½ tsp oregano • 12 oz cheddar cheese • ½ tsp cumin • 2 medium onions • ½ tsp sage • 1 dozen corn tortillas Boil chicken breast. Cool and shred chicken. Soften tortillas in oil. Here are the layers: Softened tortillas, chicken with spices, cream of chicken soup with bouillon cubes + chicken stock, cheese. Alternate each layer ingredient. Bake 45 min at 350°.

Mini Bell Pepper Loaded Turkey Nachos ♥ Michelle Graves • Olive oil spray • ¼ cup chicken broth • 1 pound 93% lean ground turkey • 21 mini rainbow peppers, halved • 1 clove garlic, minced and seeded • ¼ onion, minced • 1 cup shredded cheddar cheese • 1 tbsp chopped cilantro or parsley • 2 tbsp light sour cream, thinned • 1 tsp garlic powder with 1 tbsp water • 1 tsp cumin powder • 2 tbsp sliced black olives • 1 tsp kosher salt • 1 jalapeño, sliced thin (optional) • ¼ cup tomato sauce • Chopped cilantro, for garnish Preheat oven to 400° F and line a large baking tray with parchment or aluminum foil. Lightly spray with oil. Spray oil in a medium nonstick skillet over medium heat. Add onion, garlic and cilantro and sauté about 2 minutes, add ground turkey, salt, garlic powder, cumin and cook meat for 4 to 5 minutes until meat is completely cooked through. Add ¼ cup of tomato sauce and chicken broth, mix well and simmer on medium for about 5 minutes, remove from heat. Meanwhile, arrange mini peppers in a single layer, cut-side up close together. Fill each with cooked ground turkey mixture, then top with shredded cheese and jalapeño slices, if using. Bake 8 to 10 minutes, until cheese is melted. Remove from oven and top with black olives, sour cream and cilantro. Serve immediately. 27 Moms Beef Tenderloin Gretchen Pike • 3 oz butter • Salt and pepper • 4 drops Tabasco • 2 tsp chili sauce • 1 clove garlic • Flour • 2 dashes Worchester sauce • ¼ tbsp margarine • ½ lb fresh mushroom • Whole tenderloin (5-7 pounds, • 5 oz dry wine remove fat) • 2 med. onions sliced • ¼-tbsp thyme • 2 beef bullion cubes • 4 strips bacon • ¼ lb ground beef • ¼ tbsp Hickory smoked salt Melt butter, add garlic, mush, and onion - sauté 5 min., add beef, chili, seasoning, wine & bullion, sprinkle flour, Simmer 20 min. Place meat in broiler cover with 2 strips of bacon, broil 7 min. turn & repeat. Transfer to shallow pan, pour sauce over, set aside until ready to bake. Do not cover. Preheat oven to 450°. Cook & baste 20 min. Serve at once, prepare in morning for evening meal The longer it marinates, the better. This is a wonderful holiday recipe. Not cheap, and definitely not ‘healthy’.

New Year’s Day Scalloped Cabbage Lisa Wortman Bridges • 1 head cabbage • 1 cup milk • 1 tsp salt • 1 cup crushed Ritz crackers • 1 tbsp flour • 1 cup shredded cheddar cheese • 1 tbsp butter Cut cabbage into small pieces and cook until tender in 1 quart boiling water with salt. Melt butter in a saucepan. Stir in flour, then add milk to make a white sauce. Drain cabbage and place in a 9 x 13 baking dish. Pour sauce over cabbage. Top with cracker crumbs and cheese. Bake at 350° until bubbly. 28 Nut Butter Horns Marcia Douglas • 1 Pkg. active dry yeast softened in 2 • 1 tsp vanilla tsp warm water • ½ cup softened butter • 4 cup all purpose flour • 3 egg yolks (save whites for filling) • 1 cup sour cream • ¾ cup Crisco • 1 tbsp salt Day before: Soften yeast in 2 tsp Warm water & let stand 10 minutes at room temperature. In medium bowl, stir together flour & salt. With pastry blender, cut yeast, butter & crisco into them until like coarse cornmeal (or a bit larger). In large bowl, with electric mixer at medium speed, beat together egg yolks, sour cream and 1tsp Vanilla. Add flour mixture: beat until a blended dough. Divide & shape into 3 balls. Wrap each in waxed paper & refrigerate over night. Filling: Remove dough from fridge before making filling. Beat 4 egg whites until stiff while gradually adding 1 cup of granulated sugar. When stiff, add 2 tbsp Vanilla & blend. Fold in 1 ½ cups very finely chopped walnuts. Preheat oven to 375 deg. Sprinkle surface with powdered sugar—no flour! Use rolling pin to roll 1 ball of dough into a circle 15-16 inches in diameter. Spread 1/3 of filling on circle, leaving ½ inch of edge free of filling. Cut each half into 8 wedges like crescent rolls. Note: for smaller cookies, divide each ball of dough in half before rolling out. Makes two times number of smaller cookies. Smaller cookies bake up in 11-12 minutes. Beginning at wide outer edge, roll up wedge as you would crescent roll. Place point side down on cookie sheet. Repeat with remaining dough. Bake larger cookies 15-20 minutes or until just golden brown. Cool on wire racks. Store tightly covered. Best if used within 2 or 3 days. 29 Nut Clusters Robin McIntire • 2 pounds white almond bark • 1 pkg of chocolate chips • 1 German chocolate baking bark • 6 cups of dry roasted peanuts Place all ingredients in a large crock pot. Allow to cook/melt on low heat for 1 hour. Over the course of the 2nd hour, allow to continue to cook/melt, stirring every 15 minutes. Drop on to wax lined cookie sheets. Allow to harden at room temp.

Oatmeal Breakfast Cookies Rosemary Melvin • 1-½ cup canola oil (can use olive • 1 tbsp cinnamon oil or margarine, but canola oil • 2 cups bran (I use Fiber One enhances the flavor and makes original cereal) them a golden brown) • 1-½ tsp baking soda • 2 cups brown sugar, packed • 1 tsp salt • 4 eggs, beaten • 2 cups flour • 6 tbsp molasses (I use pancake • 4 cups quick-cooking oats syrup) • 2 cups raisins • 1 cup low fat milk (I use 1%) • 3 cups walnuts Preheat oven to 375°. Have ready a greased cookie sheet. Blend oil, sugar, eggs, molasses and milk. Add flour, bran, baking soda, salt, cinnamon and mix well. Blend in oats, raisins and nuts. Drop by tablespoons onto cookie sheet. Bake at 375° for 10-12 minutes. I mix up the ingredients the day before and put in the refrigerator overnight - really enhances the flavor even more and they are wonderful frozen too! Enjoy!

30 Oatmeal Breakfast Muffins ♥ Kathryn Goncalves • 2 eggs • 1 tbsp cinnamon • 1 tsp vanilla • 3 tsp baking powder • 1 mashed banana • 1 tsp salt • 2 cups applesauce • 2 ¾ cup milk • ½ cup sugar • Optional - dried fruit and/or nuts • 5 cups raw oats Mix all ingredients Place batter in greased muffin pans or use liners Bake 25-30 minutes at 350° These freeze really well!!

Oklahoma Caviar Angie Bodell • 2 cans blackeyed peas or black • 6 green onions beans, rinsed and drained • Chopped Bunch of cilantro • 2 cans blackeyed peas with • 1 small can black olives, sliced and jalapeños, rinsed and drained drained • 1 or 2 cans Rotel tomatoes, drained • 8 oz. Italian dressing Mix all ingredients; refrigerate overnight or at least 8 hours. To serve: scoop with tortilla chips. Also, good on top of salad. Add cooked ground beef and a can of beef broth to any leftovers for a good soup. 31 Olive Dip Rhoinda Turpin • 1 package cream cheese 8 oz (1 cup) • ½ cup chopped pecans • sliced olives 4 oz (½ cup) chopped • mild banana peppers • 1 ½ cup mayo Mix together served chilled.

Parmesan Encrusted Chicken Robin Ward • 1 pkg boneless skinless chicken crumbs breasts • ⅓ cup shredded Parmesan cheese • ⅔ cup Italian seasoned bread • 1 stick butter Mix breading and Parmesan cheese together. Melt butter. Dip chicken in melted butter. Then coat with breading mixture. Place on a cookie sheet. Bake at 425 for 35-40 minutes.

Pay Day Bars Linda Wright • 1 cup sugar • 6 cups Rice Chex • 1 cup white corn syrup • 1 tsp Vanilla • 1 cup dry roasted peanuts • 1 cup peanut butter Microwave corn syrup and sugar for 30 secup Stir and microwave for an additional 4 minutes. Stir in vanilla and peanut butter and pour over peanut and rice chex mixture. Pour onto greased pan, spread out. Cool and break into pieces

Pea Salad ♥ Ann Simon • 4 cups shredded lettuce (Leafy • ⅔ cup chopped green onion (about Romaine - 10 oz bag) 4) Mix together before layering: • 1 ¼ cup mayonnaise • 8 oz finely shredded cheddar • ⅓ cup Parmesan cheese cheese • ¼ cup sugar • 12-16 ounce package crisp fried, • 1 pound frozen peas crumbled bacon Wash and thaw peas; drain. Prepare other ingredients and layer in a shallow dish in the order above (starting with lettuce, green onion, mayo mixture, peas, cheese, bacon, then repeat). Continue to layer about 3 or 4 times. Cover and refrigerate overnight (or at least 4 hours). Do not mix to serve. 32 Peanut Butter M&M Bark Kayleigh Rains • 1 pound vanilla almond bark • 12 oz semi-sweet chocolate chips • 12 oz creamy peanut butter • 1 ½ cups M&Ms Line a baking sheet with foil. Melt almond bark in a microwave safe bowl, according to package instructions. Immediately stir in peanut butter until smooth. Melt chocolate chips in a separate bowl 30 seconds. Continue microwaving until melted. Spread the melted white chocolate/peanut butter onto prepared pan. Drizzle melted semi-sweet chocolate on top and swirl into white chocolate peanut butter using a knife. Immediately sprinkle your M&Ms on top. Put in fridge to set. When set, break into pieces. Store in fridge.

Peanut Butter Pie Angeline Blocher • 5 oz cream cheese, softened • 8 oz whip cream • ½ cup powdered sugar • Store bought, pre-made graham • ⅓ cup peanut butter cracker pie crust Beat cream cheese and sugar, add peanut butter then . Add to pie crust. Cover, chill, eat!

Peanut Buttercup Melissa Watson • 1 pkg chocolate chips melted • 1 pkg graham crackers crushed • 1 cup butter (2 sticks) • 2 ⅓ cup powdered sugar • 1 cup peanut butter Melt butter, add peanut butter, crackers and powdered sugar. Smooth out in 9x13 pan. Pour melted chocolate chips over mixture and chill.

Pesto ♥ Kathryn G. • 2 cups basil leaves • ¼ cup pine nuts or walnuts • ½ cup olive oil • 2-3 cloves of garlic • ½ cup Parmesan cheese Pulse all ingredients in food processor. Serve over pasta, with chicken, or on sandwiches.

Pink Stuff E.J. Baldridge • 1 large can of pineapple drained • 1 can of sweetened condensed milk • 1 can of filling • 1 large tub of Cool Whip Mix together pineapple, cherry pie filling, and sweetened condensed milk thoroughly. Next mix in the Cool Whip, refrigerate until ready to eat, keeping covered.

33 Pork Chop Casserole Vicki Swinney • 6 pork chops • 1 can cream of celery soup • Lawry’s Seasoning Salt • 1 ½ can 1% or 2% milk • Black pepper • ½ head cabbage chopped • 1 can cream of mushroom soup • 3-4 potatoes, peeled and sliced Sear or brown pork chops in a little bit of canola oil. Mix 1 ½ can of milk with both soups. Layer potatoes, soup mixture, cabbage, soup mixture in a sprayed oblong baking dish. Top with seared pork chops. Cover with foil. Bake at 350° for approximately 1 hour (last 15 minutes remove foil). Let stand for 10 minutes and serve.

Pumpkin Roll Brenda Burk • 8 oz. cream cheese • 1 cup sugar • 1 cup powdered sugar • ⅔ cup solid packed pumpkin • 2 tbsp butter • 1 tsp baking soda • 1 tsp vanilla • ½ tsp cinnamon • 3 eggs • ¾ cup flour Cream together eggs and sugar. Add pumpkin and mix well. Add soda, cinnamon, and flour pour into well-greased jelly roll pan. Bake 10-15 minutes or until top is done. Loosen from pan and flip out on a powder sugar-covered kitchen towel. Lightly sprinkle cake with powder sugar. Let cool 15 minutes. Spread cream cheese icing on cake. Roll up tightly and wrap in foil. Put in fridge to get completely cool. Slice when ready to eat. 34 Ranch Chicken Tacos Steph F. • 3-4 chicken breasts • 1 packet ranch mix • 1 can chicken broth • Taco toppings of your choice Put everything in the crock-pot and let it do it’s magic! Cook on high for 2-3 hours or low 4-5 hours. Shred with a fork when done and serve in tacos with your favorite toppings.

Roasted Chickpeas ♥ Michelle Graves • 30 oz chickpeas (2 cans) • Rosemary Garlic Spice Blend • 2 tbsp olive oil • ¼ tsp garlic powder • ½ tsp kosher salt • 1 ½ tsp spices or finely chopped • ¼ tsp smoked paprika fresh herbs • ½ tsp rosemary, chopped fresh Position baking rack in the center of the oven. Preheat oven to 400°. Drain and rinse chickpeas. Line a baking sheet with a dish towel or a thick layer of paper towels. Transfer chickpeas to the sheet pan and distribute evenly. Pat the chickpeas with a clean dish towel or paper towels, until dry to the touch. Air dry for a few minutes if possible, the more moisture removed, the crispier the peas will be. Remove any excess skin that comes off. You can use your fingers to remove all of the skins, or leave them on. Spread the dried chickpeas onto a sheet pan and drizzle with 2 tbsp olive oil and sprinkle ½ tsp salt. Stir with your hands or spoon to evenly coat the chickpeas. Roast for 30-35 minutes, shaking the pan every 10 minutes to distribute. The chickpeas are done when golden brown in color and crunchy on the outside. Taste the chickpeas every 10 minutes so you can gauge for crispiness. The centers may be slightly soft in the middle. You can further dry the chickpeas, so they are completely crisp by turning off the oven after 30 minutes, 35 minutes max. Allow chickpeas to sit in the warmed oven for another 30-40 minutes. The slow drying will make those chickpeas really crunchy! Taste every 10 minutes during this process to see when the crunch is just right. Sprinkle the desired spices over the warm roasted chickpeas and stir to coat. Eat right away or enjoy as a snack or on top of a salad. Recipe Notes: Customize your own flavor! Add spices and herbs after roasting when the roasted chickpeas are still warm. If roasted until completely crisp, chickpeas will last 1 month stored in an airtight container.

Salsa ♥ Craig Davis • 16 oz can tomatoes • 5-6 cloves garlic • 1 tsp seasoned salt • 4-5 green onions • ¼ tsp cayenne pepper • ½ jalapeño (de-seed for less heat) • Handful of cilantro Place in food processor for 30 seconds. Note: Blending in blender will turn it brown. 35 Salsa Chicken Sara Brown • 1.5-2 pound chicken breast • Jar of salsa • Taco seasoning • Pkg of soft or hard tacos Place chicken in crock pot. Sprinkle with taco seasoning. Top with jar of salsa. Cook on low for 8 hrs. Remove, shred and return to pot. Can be served in many ways, foe example as both soft and hard tacos or nachos.

Salsa Recipe ♥ Laura Rife • 2 can black beans, rinsed and • Salt and pepper to taste drained • 3 tsp of minced garlic • 2 cans corn, sweet, drained • 1 bunch green onions, thinly sliced • 1 can diced tomatoes with chiles, • 1 bunch cilantro, chopped with juice • ½ cup olive oil • 2 tbsp cumin • ½ cup freshly squeezed lime juice Mix all ingredients except the olive oil and lime juice. Mix these separately and pour over the salsa mixture. Serve with tortilla chips.

Simple Salad ♥ E.J. Baldridge • Napa Cabbage • Ramen noodles • 16 oz slivered almonds • Your choice of vinaigrette such as • Green onions, sliced thin raspberry, etc. Place almonds and ramen noodles on lightly greased pan (making sure the ramen noodles have been all broken up, discard the flavor packet.) Put in oven and bake until crispy. In the meantime, cut up Napa Cabbage and green onions into bite size pieces. (Other items may be added to salad, feel free to make it your own). Once the ramen and almonds are done, toss them on the salad, toss with dressing and wa-la! Dinner is served!!!

Sloppy Joes Angelina Blocher • 1 pound ground beef • 1 tbsp chili powder • 1 onion, chopped • 2 tsp spicy mustard • ½ cup ketchup • 2 tsp Worcestershire • 2 tbsp brown sugar • Salt and pepper Fry beef and onion. Add the rest of ingredients. Simmer 10 min. Serve on buns. 36 Slow Cooker Creamy Tortellini Soup Ruth Morgan • 1 pound ground Italian sausage, • 4 cups beef broth browned • ¼cup cornstarch mixed and • 1 brown onion, chopped dissolved in ¼ cup water • 2 carrots, chopped • 3 12-ounce cans full fat evaporated • 2 stalks celery, chopped milk or half and half • 4 cloves garlic, minced • 1 12-ounce packet three-cheese • 1 tbsp Italian seasoning tortellini • 2 tsp beef bouillon powder • 5 cup fresh baby spinach • ½ tsp salt • 1 cup milk Place browned sausage, onion, carrots, celery, garlic Italian seasoning, beef bouillon powder, salt and broth in a slow cooker bowl. Cover and cook on high for 4 hours or low for 7 hours. Uncover and skim any fat off top and discard. Stir in the cornstarch mixture with the evaporated milk. Add tortellini and mix well. Cover and cook on high for 45 minutes until soup has thickened and tortellini is soft and cooked through. Add spinach, pressing the leaves down to completely submerse in liquid. Cover and cook 5-10 minutes until the leaves have wilted. Pour in milk in ⅓ cup increments to reach desired thickness and consistency.

Slow Cooker Spinach Artichoke Kylie Cushman • 1 cup shredded mozzarella cheese • 1 can artichoke hearts, drained and • 8 oz cream cheese of choice, cubed chopped • ¼ cup parmesean cheese • 8 oz fresh spinach leaves • 1+ cloves of garlic (minced) • ¼ tsp black pepper Combine all ingredients in crock pot. Cover and cook on high for 2 hours, until hot and bubbly. Serve with pita or tortilla chips.

37 Slushy Punch Julia Degler • 1 carton of orange juice • 6 cups of water • 1 large can of pineapple juice • ⅔ cup lemon juice • 2 small pkgs of strawberry Jello • 2 ½ cups of water Mix all water, sugar, and Jello, bring to boil for 3 minutes. Then stir in rest of ingredients. Divide into 2 containers to freeze. Mix each container with a 2 L of Sprite to make the punch.

Southwestern White Chili ♥ Robin Ward • 1 cup chopped onion • (2) 4 oz. cans diced green chili • 4 cloves garlic, minced peppers • 2 tsp ground cumin • 4 cups chicken broth or reduced- • ¼ tsp ground red pepper sodium chicken broth • (3) 15 ½ oz. cans Great Northern • 3 cups chopped cooked chicken beans, drained and rinsed In a 3 ½ to 6 quart slow cooker, place the onion, garlic, cumin, red pepper, beans, 2 cams chili peppers, broth and cooked chicken. Stir to combine. Cover and cook on low heat setting for 7-8 hours or on high heat setting for 3 ½-4 hours. Makes 8 bowls

Spicy Saltine Crackers Ann Simon • 3 sleeves of Saltines • 2 tbsp red pepper flakes • 1 cup of oil • 2 large Ziploc bags • 1 envelope of ranch dressing mix • ½ tsp black pepper • 1 tbsp garlic powder Put sleeves of crackers in Ziploc bags. Mix oil, pepper, garlic powder, and ranch mix in a container that can pour (e.g. measuring cup). Pour mix over crackers and swish around a bit. Lay flat for 20 minutes. Flip bag for another 20 minutes. Flip again twice, in 15 minute intervals. May use cayenne pepper instead of red pepper flakes to distribute the heat better.

Split Pea Soup Robin Ward • 4-8 carrots, peeled and sliced • 1 clove garlic, chopped • 1 large onion, sliced • 1 ham bone (shank or butt) • 2 tbsp butter • 2 tbsp chicken bullion granules • Pepper to taste • 1 pound bag of dried split peas Melt butter in a large pot, saute onion, carrot, garlic until clear and almost tender, but not quite. Stir in bullion granules and pepper to taste. Add ham bone and then water and dried, rinsed peas. Bring to a boil, then lower heat, simmer on medium to low heat, covered for 3-6 hours. When peas are soft, remove half of the mixture, puree in blender and put back in pot. May want to remove the tenderized meat off the ham bone too. Eat and enjoy. 38 Squash Casserole Angie Bodell • 1-½ or 2 pounds yellow squash • 1 cup sour cream • 1 can cream of chicken soup • 1 onion, chopped • 1 stick margarine, melted • Salt and pepper to taste • 2 cups stuffing mix Cook squash and drain. Combine squash, sour cream and onions. Pour melted butter over dressing mix. In a casserole dish, alternate layers of squash, chicken soup, and dressing mix. Bake at 325° for 45 minutes.

Strawberry Delight April Blair • 1 box graham cracker crumbs • 1 8 oz pkg. cream cheese, at room • ¼ cup sugar temperature • 1 stick butter, melted • 1 tbsp milk • 1 pkg. • 1 tsp vanilla • 1 ½ cup powdered sugar • 1 can filling Mix graham crackers, sugar, and butter. Pat into a 9x13 inch pan. Bake at 350° for 10 minutes. Prepare Dream Whip following package directions until it forms peaks. In a separate bowl, mix sugar, cream cheese, milk, and vanilla. Combine both mixtures and spread over crust. Add pie filling to dessert just before serving.

Strawberry Delight Abigail Lincoln • Angel food cake • 18 oz pack of strawberry cream • 1 quart of -sliced cheese-low fat • 1 packet of strawberry gel • 1 container of low-fat cool whip Tear the angel food cake into small pieces and place in a large bowl. Add the cream cheese and cool whip and stir together until moist. Spread into a 9x13 pan. Spread the strawberry gel over the angel food cake. Top with strawberries. Refrigerate for 30 minutes and serve.

Stuffed Shells Robin Ward • 2 lbs ground beef • 8 or 16 oz ricotta cheese • 2 large jars Prego spaghetti sauce • 1 box jumbo pasta shells • 12 or 16 oz mozzarella cheese • 2 eggs • 16 oz cottage cheese (small curd) Cook pasta shells per directions on box. Brown ground beef with onions, garlic, salt and pepper to taste. Mix drained ground beef with spaghetti sauce. Make the cheese mixture by combining cottage cheese, ricotta cheese, mozzarella cheese and eggs. Place ½ of meat sauce on bottom of pans. Put a layer of shells stuffed with cheese mix. Pour remaining meat sauce on top. Bake at 350° for 40-60 minutes uncovered. 39 Sue Wortman’s Sugar Cream Pie Lisa Wortman Bridges • 1 cup sugar • Pinch salt • 3 tbsp corn starch • 1 tsp real vanilla • 2 cup half & half • Nutmeg • ¼ cup real butter (½ stick) In a medium saucepan, cut cornstarch into sugar until well mixed. Slowly pour half & half into sugar mixture, stirring constantly to avoid lumps. Add butter, salt, and vanilla. Cook over medium heat until thick, stirring constantly. Pour into baked pie shell. Sprinkle with nutmeg. Bake at 350° for 25 minutes.

Sugar Cream Pie Brenda Burk • 1 cup milk • 1 stick butter • 1 cup half and half • ¼ cup cornstarch • 1 cup sugar • 1 tsp vanilla nutmeg for top • Pinch of salt • Baked pie crust Mix milk, sugar, salt, butter, and cornstarch together cook until thick add vanilla pour into baked pie crust and sprinkle with nutmeg

40 Taco Salad Dip Andrea Hittle • 1 can Brooks chili mix taco sauce • 1 medium size can Brooks hot chili • 1 lb ground beef beans • Salad mix (salad ingredients of • 1 lb Copoundy cheese your choice) • 1 large bottle of medium Ortega • Tortilla chips In large pot mix chili mix and chili beans to warm. Cut up Copoundy cheese in thin slices or chunks and stir into chili mix and beans until melted smooth over medium heat. Once cheese is melted turn down heat to low. At the same time cook the ground sirloin in the a large skillet. Once beef is cooked through (drain if needed) and stir into pot. Once completely mixed through empty entire bottle of Orgeta taco sauce into the mix and stir until completed blended. Make a salad by adding crumbled tortilla chips. Pour over salad mix and chips and enjoy or you can use it as a dip with chips.

Taco Soup Dorothy Long • 2 cans of dark red kidney beans, pieces drained • 2 jars of spaghetti sauce • 2 cans of corn, drained • 1 lb of browned hamburger or meat • 2 cans of whole peeled tomatoes, substitute drained and cut up into bite-sized • 1 package of taco seasoning Combine everything into one large pot and bring to a boil. Serve with corn chips, grated cheddar cheese, and/or sour cream.

41 Tasso Gretchen Pike Tasso seasoning • 1 cup coarse-ground black pepper • 1 cup brown sugar • 1 cup kosher salt • 1½ cups granulated garlic • 1 cup cayenne powder • 1 tablespoon allspice Combine all tasso seasoning ingredients and set aside. Tasso • 1 5-pound pork tenderloin, sliced • 5 cups Worcestershire sauce into ¼-inch-thick rounds • 5 cups tasso seasoning Marinate the sliced pork tenderloin in Worcestershire sauce overnight. Remove the meat and drain. Place the tasso seasoning onto a large, flat platter and dredge the pork in the seasoning,coating both sides. Layer the pork in a large colander, covering each layer with extra seasoning. Place the colander in a large pan to catch any liquids, cover with aluminum foil and refrigerate for at least 3 days. Preheat a smoker. Remove the meat and place in the preheated smoker. Cook until the tasso reaches an internal temperature of 155°. This is great diced and served with ranch dip as a party appetizer. You can also use it as a topping for Fettucini Alfredo.

Toffee-Apple Dip Connie Tompkins • 1 (8-oz.) package cream cheese • ½ cup granulated sugar • 1 (8-oz.) package toffee bits • ¾ cup packed light brown sugar • 1 teaspoon vanilla extract Stir together all ingredients until well blended. Serve immediately, or store in an airtight container in the refrigerator up to 5 days.

Tortilla Soup Angie Bodell • 1 pack of Hidden Valley Ranch Dip undrained • 1 pack of taco seasoning • 1 can Rotel, undrained • 1 can cream of chicken soup • 1 can corn, undrained • 1 can chicken broth 2-3 chicken • 2 cans stewed tomatoes, chopped, breasts, boiled and diced small Combine ingredients; simmer until hot. Pour over crushed Tostido Chips and top with grated cheese. 42 Veggie Pizza ♥ Billie Giddings • 2 pkgs crescent rolls • Shredded cheese • 1 cup mayo • Carrots • 1 pkg dry ranch dressing (2) • 8 oz cream cheese • Broccoli Flatten crescent rolls in large cookie sheet that has edges for crust. Bake according to directions. Cool. Combine 1 cup mayo, 1 pkg dry ranch dressing, and cream cheese. Spread on cooled crust. Top with shredded cheese and carrots, and broccoli.

Veggie Soup ♥ Robin Ward • Roast • 1 big can or 2 small cans stewed • Soup stock tomatoes • Garlic pepper and salt to taste • Baby carrots • 1 package gumbo frozen veggies • 1 package frozen corn • 1 can (64 oz) tomato or vegetable soup • Aunt Jane’s crazy mixed up pepper 1 small head cabbage cut up to taste Cook roast with soup stock, garlic pepper and salt. Save broth and refrigerate to remove fat. Mix roast and broth with fat removed with remaining ingredients. Cook in crock-pot on high for 3-4 hours.

Wet Burritos ♥ Kathryn Goncalves • 2-3 lbs of beef, pork or chicken • 2 tbsp butter • 2 tsp seasoned salt • 2 tbsp flour • 2 tsp garlic powder • 1 can beef consomme • 2 tsp chili powder • 1 can red enchilada sauce (10 oz) • 2 tsp paprika • 2 cups cheddar cheese • 2 tsp onion powder • ¼ tsp cayenne • 8 tortillas • 1 cup broth or water • Optional toppings: sour cream, • 1 cup beer avocado, onions, tomato, olives Cook meat in crockpot on low for 6-8 hours with all seasonings, broth or water and beer. Shred meat when done. Make sauce - Melt butter over medium low heat and stir in flour and whisk several minutes, constantly. Whisk in consomme and enchilada sauce, heat to boiling and cook 3-4 minutes, stirring often until thickened. Put meat and cheese in each tortilla and roll up. Place in 9x13 baking dish. Top with sauce, sprinkle with additional cheese, if desired. Bake 15 minutes @ 350°. Serve with optional toppings. 43 Zucchini Lasagna Boat The Mohlers • 4 med. zucchini, cut in ½ • ½ cup Parmesan cheese • 1 cup ricotta cheese • 8 oz. ground beef or turkey • 1 egg • Salt and pepper • 1 ½ tbsp parsley • 1 ¾ cup marinara sauce • 1 ¼ cup shredded mozzarella Preheat oven to 400. Using a spoon, scoop centers from zucchini while leaving rim to create boat. Set aside. In a mixing bowl stir together ricotta cheese, egg and tbsp parsley. Season with salt and pepper. Stir in ½ cup mozzarella cheese and Parmesan cheese. Set aside. Brown meat and season with salt and pepper. Stir in marinara sauce and 1 tbsp parsley. Remove from heat. Spoon cheese mixtures into boat and even out. Divide meat between boats. Cover with foil. Bake for 30 minutes. Remove from over and top with remaining mozzarella cheese and bake 5 more minutes.

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