YumPRIER COOKBOOK 2021 Anne Hot Crab Dip

2 CONTENTS

SIDES & SALADS Hot Crab Dip...... 5 Baked Italian Sausage Pasta...... 43 Roasted Asparagus Salad...... 6 Breakfast Bake...... 44 Ileen Rush’s Wilted Lettuce...... 7 Corned Beef and Cabbage...... 45 Green Chili Enchiladas Pear, Walnut, and Blue Cheese Salad...... 8 Best Darn Ham Sandwiches You’ll Ever Have...... 46 Corned Beef and Cabbage Chinese Chicken Salad...... Black Bean and9 Cabbage l Crock Pot Runza ...... 47 Cilantro Dressing ...... Chicken 10 Cabbage and Noodles...... Shrimp Scampi48 Dry Rub Seasoning Mix ...... 11 Crock Pot BBQ Pulled Pork...... 49 Slow Cooker Chicken Chili Corn Sesame Saute...... 12 Garlic ApricotBeef Pork Meatballs Chops...... 50 Italian Bake Lemon and Thyme Potato Gratin...... 13 Turkey Chili Taco Soup...... Shrimp Creole51 SwissWild Chicken Rice Soup Casserole...... 14 ShrimpChicken Creole Sausage...... Gravy and 52 Sesame Chicken Gnocchi Scratch Biscuits...... 15 Gringo Fish Tacos...... 53 Breakfast Bake GringoIlene FishRush’s Tacos Sourdough Biscuits...... 16 SweetFish Stew Chicken...... Bacon Wrap 54 Marie Rush’s Light BreadGarlic ...... Apricot Pork Chops17 Shrimp Scampi...... 55 Crock PotBruschetta BBQ Pulled...... Pork 18 Fish Stew Vidalia Onion Dip...... 19 SWEETS & DRINKS Creamy Swiss Spinach Dip...... 20 Easy Healthy Pancakes...... 57 Anne’s HotChicken Crab DipPuffs...... 21 Protein Pancakes...... 58 turkey chili taco soup Baked Italian Sausage Pasta Eddie’s Salsa Recipe...... 22 Apple Pancakes...... 59 Hot & Spicy Chex Party Mix...... 23 Healthy Carrot Cake...... 60 Angel Food Trifle...... 61 MAIN DISHES Strawberry Meringue Cake...... 62 Sweet Chicken Bacon Wrap...... 25 Rahm Schnetka...... 63 Slow Cooker Chicken ChiliSweets...... 26 &Chocolate Drinks Lasagna...... 64 Chicken Sausage Gravy and Gnocchi...... 27 Chocolate Chip CookiesKeto ...... the Abdominal Snowman65 Surprise Cupcakes RahmChicken Schnetka Puffs...... Monster Bites 28 Chocolate Brownies...... 66 Swiss Chicken Casserole...... 29 Surprise Cupcakes...... Strawberry Meringue67 Cake ChocolateBroccoli-Cheddar Brownies Hash-Brown Casserole...... 30 Low-Cal Ice-Cream Sandwiches...... 68 Low-Cal Ice-Cream Sandwiches Danish Chicken andChocolate Rice Bake Mousse...... 31 Monster Bites...... 69 Sesame Chicken...... 32 Keto the Abdominal Snowman...... 70 Carrot KoreanCake and Chicken Cream...... Cheese 33 CherryAngel Mash Food Candy Trifle...... 71 Crock Pot Chicken Teriyaki...... 34 Marie Rush’s Custard Pie...... 72 Easy Healthy Pancakes Marie Rush’s Custard Pie Chicken Curry...... 35 Chocolate Mousse...... 73 Honey Garlic Pecan Chicken...... 36 Honey Sage Bourbon Cocktail...... 74 Black Bean and Rotel Crock Pot Chicken...... 37 Eve’s Southern Living Punch...... 75 Eve’s Southern Living Punch Green Chili Enchiladas...... 38 Summer ClubHoney Special Sage...... Cocktail (Jeff, 76 Chicken Parmesan Meatballs...... 39 name) Protein Pancakes Apple Pancakes Beef Meatballs...... 40 Spaghetti Bolognese...... Summer Club Special41 Italian Bake...... 42 3 Sides and Salads

SIDES & SALADS Hot Crab Dip By Angie Wharton ingredients 8 oz. Cream Cheese 1 tsp Chives 1 tbsp Milk 2 tbsp Finely Chopped Onion 16 oz. Can Flaked Crab Meat Drained Salt & Pepper to Taste 1/2 tsp White Horseradish

directions 1. Soften cream cheese. 2. In a small bowl, combine all ingredients until well blended. 3. Turn into 1 1/2 quart baking dish. 4. Bake uncovered for 15 minutes at 375°F. 5. Stir often. 6. Serve warm with crackers.

Makes 6-8 Servings Roasted Asparagus Salad By Angie Wharton ingredients 1 1/2 lbs Fresh Asparagus 1/2 cup Olive Oil 1 1/2 tbsp Fresh Basil, Chopped 1/2 tsp Lemon Pepper 1/2 tsp Salt 1/4 cup Balsamic Vinegar 1 Clove Garlic, Minced 1 cup Halved Cherry Tomatoes 1/2 cup Red Bell Pepper, Chopped 1/4 cup Red Onion, Finely Chopped 1 Head Bib Lettuce, Torn into Pieces 1 Avocado, Sliced directions 1. Preheat oven to 425°F 2. Snap off and discard ends of asparagus and remove scaled with a vegetable peeler. 3. Stir together 1 tbsp olive oil, 1 tbsp basil, lemon pepper, and 1/4 tsp salt in large bowl. 4. Add asparagus to olive oil mixture and toss gently to coat. 5. Place asparagus on lightly greased baking sheet. 6. Bake asparagus for 13-15 minutes. 7. Cool 10 minutes. 8. Whisk together balsamic vinegar, garlic, and remaining olive oil, salt, and basil. 9. Toss together with tomatoes, bell pepper, onion, and 1 tbsp balsamic vinegar mixture. 10. Arrange lettuce on individual serving plates. 11. Top with tomato mixture and asparagus. 12. Add avocado just before serving. Drizzle with remaining balsamic vinegar mixture.

Makes 8 Servings

6 Ileen Rush’s Wilted Lettuce By David Rush and Ileen Rush ingredients directions 4 Strips of Bacon 1. Fry bacon until crisp. 1/2 lb Fresh Lettuce, Rinsed 2. Drain bacon, but keep 1 tbsp of bacon grease. 1/4 cup Vinegar 3. Crumble bacon when cooled. 1 tbsp Bacon Fat 4. Shred lettuce into large bowl. 1/2 tsp Salt 5. Add remaining ingredients into skillet and cook 2 minutes. 1/4 tsp Pepper 6. Remove from heat and pour hot vinegar mixture over 2 tsp Sugar lettuce and crumbled bacon. 2 tbsp Water 7. Toss until lettuce wilts.

Makes 8 Servings

7 Pear, Walnut, and Blue Cheese Salad By Angie Wharton ingredients 1 cup Walnuts, Chopped 1/2 cup Vegetable Oil 8 cups Mixed Salad Greens 1/4 cup Raspberry Vinegar 2 Ripe Red Bartlett Pears, Thinly Sliced 3 tbsp Honey 4 oz. Blue Cheese, Crumbled 1/4 tsp Pepper 1/8 tsp Salt directions 1. Combine salad greens, sliced pears, walnuts, and blue cheese in a large bowl. 2. Toss gently. 3. Add vegetable oil, raspberry vinegar, honey, pepper, and salt to a jar. Seal and shake vigorously to make raspberry vinaigrette. 4. Chill the vinaigrette in the fridge. 5. Serve vinaigrette over salad just before serving and toss gently.

Makes 8 Servings 8 Makes 8 Servings Chinese Chicken Salad By Greg and Jenny Mertes

ingredients 5-6 cups Cooked Chicken, Cubed 1 cup Celery, Chopped 1/2 cup Green Onion, Chopped 1 cup Water Chestnuts, Sliced in Half 2 cups Pineapple Tidbits, Drained Chinese noodles

dressing ingredients 1 cup Mayo 1 cup Sour Cream 1 tsp Curry powder 1 tbsp Chutney

directions 1. Mix all ingredients. 2. Combine dressing with the chicken salad.

Makes 8 Servings 9 Cilantro Dressing By Carlos De Zamacona and Irene Caballero ingredients directions 1 Bunch Cilantro 1. Add cilantro, eggs, garlic, onion, and chicken 2 Eggs bouillon to a blender until everything is mixed. 1/2 tbsp Onion 2. While blending, slowly add oil until you get the 1/2 tsp Garlic desired consistency. 1 Cube Chicken Bouillon 3. Once the dressing as to your desired thickness, (Knorr Recommended) add lime juice. 1 Lime, Juice Canola Oil/Olive Oil to Taste *Less oil makes a more liquid dressing and more oil makes a dip-like consistency. *Dressing lasts up to a week in the fridge. Dry Rub Seasoning Mix By Zach Wells and Megan Young

ingredients 1/4 cup Brown Sugar 2 tbsp Paprika 1 tsp Chili Powder 1 tbsp Garlic Powder 1 tbsp Onion Powder 1 tbsp Thyme 1 tsp Salt 1/2 tsp Pepper directions 1. Mix all seasonings. 2. Rub on meat before grilling or baking. *Tastes best with chicken.

11 Corn Sesame Saute By Robin Casey

Makes 4 Servings

ingredients directions 3 Ears Fresh Corn 1. Cut kernels from uncooked corn to 3 tbsp Butter or Margarine measure about 1 1/3 cups. 1 Clove Garlic, Minced 2. Cook and stir corn over medium heat. 2 tbsp Sesame Seeds 3. Add remaining ingredients until butter or 2 tbsp Green or Red Pepper, Chopped margarine is melted. 1/2 tsp Salt 4. Reduce heat. 1/4 tsp Dried Basil Leaves 5. Cover and cook 15 minutes, or until tender. 1/8 tsp Pepper *Add water if corn starts to burn.

12 Lemon and Thyme Potato Gratin By Angie Wharton

ingredients 2 tbsp Unsalted Butter 1/8 tsp Freshly Grated Nutmeg 2 lbs Yukon Gold Potatoes, Peeled and Zest of 1 Lemon, Finely Chopped Sliced Thinly 1 Cup Milk 2 tsp Chopped Fresh Thyme Salt & Pepper to Taste

directions 1. Preheat oven to 400°F. 2. Brush a 10x5 1/2 inch gratin dish with melted butter. 3. Cover bottom of dish with 1/3 of the potato slices in an even layer. 4. Sprinkle some thyme, nutmeg, lemon zest, salt, and pepper on top of potato layer. 5. Dot with butter. 6. Repeat potato layer, seasonings, and butter for two more layers. 7. Pour milk over three layers of potatoes and seasonings. 8. Cover with foil. 9. Bake for 40 minutes. 10. Remove foil. 11. Bake 10-20 minutes more, until top of gratin is golden brown and potatoes are tender.

13 Makes 4 Servings Wild Rice Soup By Robin Casey ingredients directions 6 tbsp Butter 1. Cook butter, minced onion, and flour together in a 1 tbsp Onion, Minced pot until bubbly. 1/2 cup Flour 2. Add the chicken broth slowly, making sure to 30 oz. Chicken Broth blend well until smooth. 2 cups Wild Rice, Cooked 3. Add cooked wild rice and remaining ingredients. 1/3 cup Chopped Ham 4. Heat and stir until thickened. 1/2 cup Carrots, Grated Finely 3 tbsp Sliced Almonds 1/2 tsp Salt 1 cup Milk 2 tbsp Dry Sherry

Makes 6 Servings Scratch Biscuits By Pam Williams ingredients 2 cups White Flour 4 tsp Baking Powder 1/2 tsp Salt 1/2 tsp Cream of Tartar 2 tsp Sugar 1/2 cup Crisco Shortening 2/3 cup Milk Melted Butter directions 1. Preheat oven to 450°F. 2. Mix together dry ingredients in a bowl. 3. Cut in crisco shortening into flour mixture. 4. Stir in milk - only combine enough to mix everything together. 5. Knead dough on a floured surface. 6. Roll out into a sheet of biscuit dough with about 3/4 inch thickness. 7. Use a round cookie cutter to cut out biscuits. 8. Place on greased baking sheets. 9. Bake for 10-12 minutes, or until lightly brown on top. 10. Top with melted butter.

15 Ilene Rush’s Sourdough Biscuits By David Rush and Ilene Rush ingredients 1 Package Yeast 1 cup Water, Barely Warm 2 cups Sour Milk 3/4 cup Corn Oil 1/4 cup Sugar 4 tsp Baking Soda 6-8 cups Flour directions 1. Dissolve yeast in warm water. 2. Combine all ingredients. 3. Place dough in a greased, covered bowl in the refrigerator. 4. Cut dough into round biscuits and place on baking sheet. 5. Bake at 450°F for 10 to 12 minutes. Marie Rush’s Light Bread By David Rush and Marie Rush ingredients 6 1/3 cup Water 1/2 cup Shortening 12 1/2 cups White Flour Oil or Lard 1 2/3 cups Sugar 3 tsp Salt 2 Packages Yeast 6 cups Whole Wheat Flour directions 1. Mix 1/3 cup warm water, 3 tbsp white flour, 3 tsp sugar, and yeast in a bowl. 2. In another bowl, mix 6 cups of water, 1/2 cup shortening, a little lard or oil, 1 1/2 cups sugar, 3 tsp salt, and 6 cups of whole wheat flour using an electric mixer. 3. Stir the yeast mixture into the whole wheat flour mixture. 4. Stir in 1 cup of white flour at a time, adding 10 cups total. 5. Knead 2 more cups of white flour into the dough. 6. Knead 5 -10 minutes until dough is smooth, pulling from edges in and pushing downward. 7. Add ball of dough to a dish and cover. Let raise for about 2 hours in a warm space. 8. To test if dough is risen, poke it with two fingers. If the dents remain, the dough is risen. If it fills up, rest the dough a bit longer. 9. Knead on a greased surface for 5 minutes, using your knuckles and pulling the edges to the center again. 10. Cut dough into 6 roughly hand-sized loaves. Pat into greased loaf tins. 11. Cover tins with towel and let rise again for 1 1/2 to 2 hours. 12. Put pans into cold oven and then turn oven on to 350°F. 13. Bake 30 minutes to an hour until bread is golden brown. 14. Turn bread from pan and butter tops. Then cool. 17 Bruschetta By Jeff Madden ingredients 18 Inch Loaf of French Bread 1/3 cup Kraft House Italian Dressing 1 lb Plum Tomatoes, Chopped 8 oz. Cream Cheese 1/4 cup Fresh Basil Parmesan Grated Cheese 2 Green Onions, Sliced

directions 1. Slice french bread into 36 slices. 2. Place bread on lightly greased baking sheet in a single layer. 3. Broil 1-2 minutes on each side until golden brown. 4. Mix tomatoes, basil, and green onions in a medium bowl. 5. Add italian dressing and mix lightly. 6. Spread cream cheese on bread. 7. Spoon tomato mixture evenly on bread. 8. Sprinkle parmesan cheese on top.

Makes 36 Slices Vidalia Onion Dip By Greg and Jenny Mertes ingredients 3/4 cup Vidalia Onion, Chopped 1 cup Shredded Parmesan Cheese 1/4 cup Red Pepper, Finely Chopped 1/4 cup Mayo 12 oz. Cream Cheese, Softened directions 1. Mix all ingredients and pour into a greased casserole dish. 2. Bake at 425°F for 15 min. 3. Serve warm with corn chips. Creamy Swiss Spinach

Dip By Jeff Madden

ingredients 8 oz. Cream Cheese, Softened 1 tsp Garlic Powder 9 oz. Creamed Spinach, Thawed 2 cups Swiss Cheese, Diced 2 1lb Unsliced Round Loaves, Italian or French directions 1. In a small microwave-safe bowl, beat cream cheese and garlic powder until smooth. 2. Stir in spinach and swiss cheese. 3. Cover and microwave on high for 5-8 minutes, stirring occasionally. 4. Cut a 4 inch circle in the center of one loaf of bread. 5. Remove bread, leaving 1 inch at the bottom of loaf. 6. Cut second loaf and bread removed from first loaf into 1 inch cubes. 7. Spoon hot spinach dip into bread shell in first loaf. 8. Serve with bread cubes.

Makes 3 1/2 Cups of Dip

20 Anne’s Hot Crab Dip By Cindy Coats ingredients 1/4 cup Butter 1/2 cup Cheddar, Grated 1/2 cup Onion, Chopped 2 tsp Lemon Juice 1 lb Cream Cheese, Softened 1 tsp Garlic Powder 1/2 lb Crab Meat 1 tsp Dijon Mustard 1/4 cup Parsley Flakes 1 tsp Black Pepper 1/2 cup Celery, Chopped 1 tsp Tony’s 1/2 cup Red Bell Pepper, Chopped directions 1. In microwave-safe dish, heat butter, green onions, crab meat, and cream cheese until you can easily mix it together. 2. Use a fork or potato to mix and add all other ingredients. 3. Heat again before serving. 4. Serve with warm bread or tortilla chips.

21 Eddie’s Salsa Recipe By Jeff Madden ingredients 28oz. Can Hunts Whole Peeled Tomatoes 1/2 White Onion 1 cup Fresh Cilantro 1/2 Lime 1 tbsp Garlic Powder 1 tbsp Salt 1 Clove of Garlic 3-4 Jalapenos directions 1. Rinse jalapenos and remove stems. 2. Boil jalapenos for 10 minutes. Jalapenos should appear as a pale green color when done. 3. Chop cilantro, onion, and garlic. 4. Mix cilantro, onion, and garlic in blender. 5. Add cooked jalapenos to blender. 6. Add salt and garlic. 7. Mix in tomatoes until smooth. 8. Squeeze in lime. Hot & Spicy Chex Party Mix By Robin Casey ingredients 1/4 cup Butter, Melted 8 cups Chex or Crispix (Corn, Rice or Wheat) 2 1/2 tsp Worcestershire Sauce 1 cup Mixed Nuts or Peanuts 2 tsp Tabasco Pepper Sauce 1 cup Pretzels 1 1/4 tsp Lawry’s Seasoning Salt 1 cup Bite-sized Cheese Crackers directions 1. Combine margarine, worcestershire sauce, tabasco, and seasoned salt. Mix well. 2. Pour cereals, nuts, pretzels, and cheese crackers into large bag and seal bag securely. 3. Shake bag until all pieces are evenly coated. 4. Pour contents of bag into large microwave-safe bowl. 5. Microwave on high for 5-6 minutes, stirring thoroughly every 2 minutes. Make sure to scrape sides and bottom of bowl. 6. Spread on absorbent towel to cool. 7. Store in airtight container. *Adjust timing based on microwave oven. Sides and Salads

MAIN DISHES

24 Sweet Chicken Bacon Wrap By Angie Wharton ingredients 1 1/4 lbs Boneless Skinless Chicken Breast 1 lb Bacon 2/3 cups Brown Sugar, Firmly Packed 2 tbsp Chili Powder Wooden Toothpicks directions 1. Preheat oven to 350°F. 2. Cut chicken breast into 1 inch cubes. 3. Cut each bacon slice into thirds. 4. Wrap each chicken cube in bacon and secure with toothpick. 5. Stir together brown sugar and chili powder. 6. Cover wrapped chicken in sugar mixture. 7. Coat a rack and boiler pan with non-stick spray. Line with non-stick tin foil and cut holes to allow the bacon grease to drain. 8. Place chicken wraps on boiler. 9. Bake 350°F for 30-35 minutes or until bacon is crispy.

25 Slow Cooker Chicken Chili By Melinda Hestand ingredients 2 Boneless Skinless Chicken Breasts 1 cup Shredded Cheddar Cheese 1 Can Corn, Drained 2 cups Chicken Broth 2 Cans Black Beans, Drained and Rinsed 1 tsp Cumin 1 Can Rotel 1 tbsp Chili Powder 1 Package Ranch Dry Mix 1 tsp Onion Powder 8 oz. Cream Cheese

directions 1. Place boneless chicken breast at bottom of slow cooker. 2. Add all other ingredients except shredded cheddar cheese. 3. Cover and cook on low for 6-8 hours. 4. Remove chicken and shred. 5. Return chicken to slow cooker. 6. When ready to serve, stir cheddar into chili.

Makes 6 Servings 26 Makes 7 Servings

Chicken Sausage Gravy and Gnocchi By Brittany Lee

ingredients 2 lbs Lean Ground Chicken 1 tsp Salt 1/2 cup Flour 1 tsp Sage 6 cups Unsweetened Almond Milk 1/2 tsp All Spice 24 oz. Frozen Cauliflower Gnocchi 4 tbsp Splenda 2 tbsp Pepper Crushed Red Pepper to Taste 2 tsp Paprika directions 1. Heat a large skillet over medium heat and spray with non-stick. 2. Mix all of the seasonings together. 3. Cook chicken and seasonings in skillet and crumble. 4. Add flour and stir until the flour is mixed in. 5. Add almond milk and bring to boil. 6. Reduce to medium-low heat and simmer. 7. Stir often until gravy thickens and consistency is right. 8. Prepare gnocchi according to package. 9. Pour gravy on top of gnocchi when ready to serve.

27 Chicken Puffs By Angelo Balistreri

ingredients 2 lbs Chicken, Cooked and Diced 12 oz. Cream Cheese, Softened 3 Cans Pillsbury Crescent Rolls 3 tbsp Milk 2 tbsp Melted Butter 1/2 tsp Salt 1/2 tsp Pepper Italian Breadcrumbs Sesame Seeds directions 1. Preheat oven to 375°F. 2. Mix cream cheese and milk in a blender. 3. Stir chicken, salt, and pepper into cream cheese mixture. 4. Divide each unrolled crescent roll dough into 2 parts. 5. Unroll and pinch seams into a solid sheet of dough. 6. Cut each sheet of dough into 3 equal parts. 7. Place 1/4 cup chicken mixture into the center of each dough square. 8. Pull the dough up at the corners and pinch together in the middle. 9. Place puff on unbuttered baking sheet. 10. Brush all puffs with butter and sprinkle on breadcrumbs and sesame seeds. 11. Bake for 20 minutes, or until golden brown.

Makes 18 Chicken Puffs Swiss Chicken Casserole By Melinda Hestand ingredients 4-6 Boneless Skinless Chicken Breasts 8 oz. Deli Swiss Cheese, Sliced 1 Can Cream of Chicken Soup 1 Package Stuffing Mix 1 Can Cream of Mushroom Soup 1/2 cup Water directions 1. Preheat to 350°F. 2. Line casserole dish with chicken breasts. 3. Top with slices of swiss cheese. 4. Mix soups and water together. Pour over cheese and chicken. 5. Bake covered for 30-40 minutes. 6. Top with stuffing mix and continue baking for additional 20-30 minutes. 7. Serve with mashed potatoes or rice.

Makes 4-6 Servings Broccoli-Cheddar Hash-Brown Casserole By Brock Ward ingredients directions 4 Medium Russet Potatoes 1. In a medium pot, bring potatoes to a boil in 2 1/2 cups Shredded Sharp Cheddar salted water; cook 10 minutes. 4 tsp Dijon Mustard 2. Drain; let cool completely. 1/2 cup Greek Yogurt 3. Combine cheese, Dijon, yogurt, and 1/2 cup Scallions, Sliced scallions in a large bowl. 4 cups Broccoli Florets, Chopped 4. Peel potatoes; grate into large shreds 5 Eggs, Lightly Beaten (about 6 cups). 8 oz. Bacon 5. Fold potatoes, broccoli, eggs, 2 tsp salt, 2 tbsp Unsalted Butter and 1/2 tsp pepper into cheese mixture. 6. Cover with plastic; refrigerate at least 2 hours and up to 1 day. 7. Preheat oven to 400°F with a rack in the top third. 8. In a large oven-proof skillet, cook bacon over medium-high until crisp, about 8 minutes; transfer to paper towels to drain. 9. Add butter to skillet; when it foams, add potato mixture. 10. Press to form an even layer and cook, scraping sides with a spatula to prevent burning for about 8 minutes - until it starts to set. 11. Transfer to oven; bake until golden, for about 22-25 minutes. 12. Let cool slightly. 13. Crumble bacon on top and serve, with sliced scallions and yogurt.

30 Danish Chicken and Rice Bake By Robin Casey ingredients 1 Onion, Chopped 5 tbsp Butter or Margarine 1/2 lb Mushrooms, Sliced 2 1/4 cups Water 1/4 cup Madeira or Sherry 1 3/4 tsp Salt 1 cup Uncooked Rice 6 Chicken Breasts, Split & Skinned 1/4 cup Flour 1 1/2 cups Chicken Broth 1/2 cup Milk 2 tsp Lemon Juice 1/8 tsp Cayenne Pepper 1/2 cup Carrots, Chopped 1 tsp Dried Dillweed directions 1. Sauté onion in 2 tbsp butter in medium saucepan for 2 minutes. 2. Add mushrooms, cook, stirring frequently, until moisture evaporates, about 5 minutes. 3. Add water, wine, and 1 tsp of the salt; bring to a boil. 4. Add rice. Cover tightly and simmer 15 minutes. 5. While rice is cooking, brown chicken in 3 tbsp butter in 10-inch skillet 5 minutes on each side; remove and reserve. 6. Drain all but 2 tbsp of pan drippings. Add flour; cook and stir 2 minutes. 7. Add chicken broth; heat to boiling. 8. Stir in milk, lemon juice, cayenne pepper, and 1/4 tsp salt. 9. Remove from heat. Remove rice from heat; stir in carrot, dill weed and 1/2 tsp salt. 10. Spoon into oven-proof 2-1/2 quart casserole dish, suitable for serving. 11. Arrange chicken on rice. 12. Pour 1 cup of the sauce over top; cover and refrigerate remaining sauce. 13. Sprinkle top of casserole with cheese. Cover and refrigerate until ready to bake. 14. Bake covered in 350°F oven for 35 minutes; uncover and continue baking until chicken is tender and top is brown, about 15 minutes. 15. Heat reserved sauce and pass around with chicken.

Makes 6 Servings 31 Sesame Chicken By Zach Wells and Megan Young ingredients sauce 3 Chicken Breasts 1 tbsp sesame oil 5 tbsp Olive Oil 2 Cloves Garlic 2 Eggs, Beaten 1 tbsp Rice Vinegar 3 tbsp Cornstarch 2 tbsp Honey 10 tbsp Flour 2 tbsp Sweet Chili Sauce 1/2 tsp Salt 3 tbsp Ketchup 1/2 tsp Pepper 2 tbsp Brown Sugar 1/2 tsp Garlic Salt 4 tbsp soy sauce 2 tsp Paprika Sesame Seeds for Garnish directions 1. Cut chicken into 1 inch cubes. 2. Coat chicken cubes in cornstarch. 3. Dip chicken in egg. 4. Combine flour and seasonings. 5. Coat chicken in seasoning mixture. 6. Fry chicken in olive oil. 7. Cook minced garlic with sesame oil in a skillet until fragrant. 8. Add all other sauce ingredients and bring to a boil. 9. Toss chicken into sauce. 10. Serve over rice and garnish with sesame seeds.

Makes 4-5 Servings Korean Chicken By Robin Casey ingredients 8 Chicken Thighs, Skinned 1/4 cup White Vinegar 3 tbsp Soy Sauce 2 tbsp Honey 1/4 tsp Ground Ginger 6 Cloves Garlic, Chopped 1 tsp Crushed Red Pepper directions 1. Wash chicken and pat dry. 2. Arrange chicken in a layer in a baking dish. 3. In a small bowl, mix all other ingredients. 4. Pour mixture over chicken and cover with waxed paper. 5. Microwave chicken on high for 12-14 minutes, turning each piece over and basting halfway through. 6. Pour liquid into dish in four-cup measure. 7. Cover chicken with waxed paper and then set aside. 8. Microwave liquid on high until volume of sauce has reduced to 1/2 cup. 9. Spoon sauce over chicken thighs and serve with rice.

33 Crock Pot Chicken Teriyaki By Angelo Balistreri ingredients sauce 1 lb Chicken, Diced 1/2 cup Soy Sauce 1 cup Chicken Broth 2 Cloves Garlic, Minced 1/2 cup Teriyaki Sauce 1 1/2 tsp Orange Zest 1/2 cup Brown Sugar 1 tsp Ground Ginger 3 Cloves Garlic, Minced 1 tsp Sesame Oil Sesame Seeds directions 1. Combine chicken broth, teriyaki sauce, brown sugar, and garlic cloves in a large bowl. 2. Add chicken to mixed sauce ingredients and toss to combine. 3. Pour chicken mixture into the crock pot. 4. Cook on low for 4-6 hours, or until chicken is cooked through. 5. Combine soy sauce, minced garlic, orange zest, ground ginger, and sesame oil to make a sauce. 6. Serve chicken over hot cooked rice and add extra sauce if desired.

Makes 4-6 Servings Chicken Curry By Robin Casey ingredients 1/3 cup Butter 1/4 tsp Ground Ginger 1/2 cup Onion, Mined 2 cups Milk 1 tbsp Curry Powder 2 cups Chicken Broth 1/3 cup Flour 4 cups Chicken, Cooked and Cubed 1 1/2 tsp Salt 1 tsp Lemon Juice 1 1/2 tsp Sugar directions 1. Cook 3 or 4 chicken breasts in water with a slice of onion. Microwave for 20 minutes or cook on stove top. 2. Remove and cut up chicken. Save broth. Melt butter over low heat in heavy saucepan. 3. Saute onion and curry powder in melted butter. Add in flour and seasonings. 4. Cook over low heat until mixture is smooth and starts to bubble a little. 5. Stir in chicken broth and milk. Heat to boiling, stirring constantly. 6. Add chicken and lemon juice. Heat through. 7. Serve over rice.

35 Honey Garlic Pecan Chicken By Zach Wells and Megan Young ingredients 4 Chicken Breasts 3 Cloves Garlic, Minced 1 tsp Lawry’s Seasoned Salt 1/3 cup Chicken Broth 1 tbsp Olive Oil 1/4 cup Honey 1/4 cup Flour 1/2 tsp Salt 1 tbsp Butter 1/4 tsp Pepper 1/2 cup Chopped Pecans directions 1. Pound chicken until 1/2 inch thick and dredge in flour. 2. Cook chicken in a pan with olive oil. 3. Remove chicken from pan and add butter. 4. Cook pecans until fragrant - about 3 minutes. 5. Add garlic and cook until fragrant. Add chicken broth. 6. Reduce heat and add remaining ingredients. Simmer for 5 minutes. 7. Pour sauce over chicken to serve.

Makes 4 Servings Black Bean and Rotel Crock Pot Chicken By Cindy Coats ingredients 16 oz. Chicken Tenders 1 Can Rotel 1 Can Black Beans, Drained 1/2 cup Low-Fat Mexican Blend Shredded Cheese directions 1. Place chicken tenders in a crock pot. 2. Top with rotel, black beans, and cheese. 3. Cook on low for 4 hours. 4. Serve over rice and garnish with cheese, sour cream, and/or onions.

37 Green Chili Enchiladas By Cindy Coats ingredients 4 lbs Ground Beef 1 Onion, Minced 10 oz. Rotel 10 3/4 oz. Can of Cream of Chicken Soup 1 oz. Beef Base 6 cups Shredded Cheddar and Jack Cheese 28 oz. Diced Green Chilis 32 Corn Tortillas 2-3 Cloves of Garlic, Mined

directions 1. In a skillet, combine the meat, rotel, beef base, 2 cups of chilis, garlic, and onion. 2. Cook until the mixture boils. 3. Reduce the heat and simmer on low heat for 15 minutes. 4. In a saucepan, combine remaining chilis, soup, and 2 cups of cheese on low heat. 5. Heat the tortillas by microwaving them between two wet towels. 6. Use 1/3 cup of meat mixture for each tortilla and roll into an enchilada. 7. Layer the enchiladas in a baking pan. 8. Once the pan is full of enchiladas, pour the soup mixture over top. 9. Top with shredded cheese. 10. Bake at 350°F for 30 minutes or until Makes 4-6 Servings cheese browns. Makes 6 Servings Chicken Parmesan Meatballs By Julia Berardi ingredients 1 1/4 lbs Ground Chicken 1 Egg, Whisked 1/2 cup Breadcrumbs 1/2 Lemon, Zest 2 tbsp Onion, Chopped 3 tbsp Olive Oil 1 tbsp Parsley, Chopped 14 oz. Pizza Sauce 1/2 cup Pecorino or Parmesan Cheese 12 Thin Slices Mozzarella Cheese 1 Clove Garlic, Minced Salt & Pepper to Taste 1 tsp Fennel Seed directions 1. Preheat oven to 400°F, setting rack to upper third part of oven. 2. In a large bowl, use your hands to mix the ground chicken, breadcrumbs, onion, parsley, parmesan/pecorino cheese, garlic, fennel seed, egg, lemon zest, salt, and pepper. 3. Shape into lacrosse-ball sized balls. 4. Place a few inches from each other on a foil-lined baking sheet. 5. In a small bowl, mix one spoonful of pizza sauce with olive oil. 6. Brush pizza sauce mixture over each meatball. 7. Bake meatballs for 20-25 minutes and then remove from oven. 8. Cover with some sauce and the slices of cheese. 9. Broil for another 3-5 minutes until cheese is bubbly and golden. 10. Heat remaining sauce and serve with meatballs. 39 Beef Meatballs By Pam Williams ingredients sauce 3 lbs Ground Beef 2 cups Ketchup 12 oz. Can Evaporated Milk 1 cup Brown Sugar 2 Eggs 1/2 cup Onion, Chopped Fine 1 cup Onions, Chopped 1/2 tsp Garlic Powder 1 1/2 cup Quick Oats 1 tbsp Liquid Smoke 1/2 tsp Garlic Powder 2 tsp Chili Powder 1 tsp Salt directions 1. Preheat oven to 350°F. 2. Mix together all ingredients in large mixing bowl. 3. Use 1/4 measuring cup and spoon out meatballs into a 9x13 baking pan. 4. Mix sauce ingredients together and pour over meatballs. 5. Bake for 1 hour.

Makes 30 Meatballs Spaghetti Bolognese By Brittany Lee ingredients 1 1/4 lbs Lean Ground Turkey 3 Bay Leaves 1 Onion, Chopped 12 oz. Barilla Veggie Spaghetti 3 tbsp Garlic, Minced 1/2 cup Pasta Water 2 tbsp Red Wine Vinegar Ground White Pepper, Crushed Red Pepper, 28 oz. Crushed Tomatoes Oregano to Taste 2 tbsp Fish Sauce

directions 1. Cook ground turkey in a skillet over medium-high heat. 2. Remove meat from skillet and add vinegar. 3. Add onions and garlic. Cook for 5 minutes. 4. Cook pasta as directed on package. 5. Drain pasta and save 1/2 cup of water. 6. Add tomatoes, fish sauce, onions, garlic, pasta water, and seasonings to pot. 7. Bring to low boil. 8. Add bay leaves and meat. 9. Simmer 10-15 minutes. 10. Remove bay leaves and mix in pasta. Makes 7 Servings Italian Bake By Karen D’Alesio ingredients 1 lb Bulk Italian Sausage 1/2 cup Grated Parmesan Cheese 12 oz. Rigatoni, Cooked and Drained 1/4 cup Sour Cream 4 cups Tomato Sauce 2 tsp Dried Basil 1 Small Can Diced Tomatoes 2 tsp Dried Oregano 1/2 lb Provolone Cheese, Sliced 2 tsp Garlic Powder 1/2 lb Mozzarella Cheese, Sliced directions 1. Preheat oven to 350°F. 2. Butter 13x9 baking pan. 3. Brown sausage in a skillet. Drain and discard the drippings. 4. Place rigatoni in baking pan. Top with 2 cups tomato sauce, provolone, and sour cream. 5. Sprinkle with dried herbs. 6. Top with mozzarella, remaining tomato sauce, and diced tomatoes. 7. Sprinkle with parmesan cheese. 8. Bake for 30 minutes.

42 Baked Italian Sausage Pasta By Angelo Balistreri

ingredients 16 oz. Dried Penne Pasta 2 tbsp Salt 1 lb Italian Sausage 24 oz. Jar Tomato Pasta Sauce 8 oz. Fresh Mozzarella Balls 6 oz. Baby Spinach, Chopped Makes 6 Servings 1/2 cup Ricotta Cheese 2 tsp Italian Seasoning 1 tsp Granulated Garlic 4 oz. Shredded Mozzarella Fresh Parsley directions 1. Boil water with salt and cook pasta as directed by package. 2. Brown the italian sausage in a skillet. Drain the grease and pat the sausage with a towel to remove extra grease. 3. Drain the pasta, but keep 1 cup of pasta water. 4. Add pasta to sausage in skillet. 5. Add tomato sauce and spinach. Mix until combined. Add pasta water if mixture is dry. 6. Drain mozzarella balls and place them over the mixture. 7. Using a spoon or ice-cream scooper, dot balls of ricotta on top. Smooth out to form an even cover. 8. Sprinkle italian seasoning and garlic over top. 9. Cover and bake at 350°F for 15 minutes. 10. Turn pan around and cook for another 15 minutes. 11. Once cheese is bubbling, remove pan and cover with shredded mozzarella. 12. Return to oven until mozzarella is bubbling and golden brown. 13. Remove from oven, set for 10 minutes, and sprinkle parsley before serving.

43 Breakfast Bake By Brittany Lee ingredients 10 oz. Banza Chickpea Pasta 1 1/2 cup Classico Alfredo Sauce 1 Bag Morningstar Farms Italian Sausage 1/2 cup Fat-Free Plain Greek Yogurt Crumbles 1/2 cup Fat-Free Cheddar Cheese 4 Eggs 1 tbsp Light Butter 1 1/2 cup Egg Whites 1 1/2 cup Corn Flakes directions 1. Preheat oven to 400°F. 2. Cook pasta as directed on package. 3. Cook sausage as directed on package. 4. Whisk eggs and egg whites together. 5. Cook eggs in large skillet over medium heat. 6. Add alfredo, yogurt, cheddar and sausage to cooked eggs. 7. Add pasta to 9x13 baking dish. 8. Pour egg mixture into pasta and stir well. 9. Melt butter and add to crushed corn flakes. 10. Mix and add corn flakes over top of sausage, egg, and pasta mixture. 11. Bake for 12-15 minutes or until corn flake topping is golden brown.

44 Makes 7 Servings Corned Beef and Cabbage By Cindy Coats ingredients 8 lb Corned Beef, Trim Excess Fat 5 lbs Baby Carrots 4 cups Water 5 lbs Red Potatoes 2 Yellow Onions 2 Cabbages 2 tbsp Minced Garlic Pepper to Taste directions 1. In a roasting pan, generously pepper the beef and cover with water. 2. Chop the onions into large pieces and arrange them on top of beef along with the garlic. 3. Cover and bake at 350°F for 3 hours or until tender. 4. Drain the liquid into a separate container and chill overnight. Cooling the meat allows it to be sliced easier. 5. Cut across the grain to keep the meat from being stringy. 6. Cook the carrots, potatoes, and chopped cabbage separately in the reserved juice, adding enough water to cover the vegetables. 7. Arrange the sliced meat and vegetables back in the roasting pan or a crock pot and cover with the juice to serve.

45 Best Darn Ham Sandwiches You’ll

Ever Have By Julia Berardi ingredients 24 Sweet Hawaiian Dinner Rolls 2 tsp Worcestershire Sauce 1 1/2 lbs Virginia Ham 1 tsp Garlic Powder 12 Slices Swiss Cheese 1 tsp Onion Powder 1 Stick Real Butter 1 tsp Poppy Seeds directions 1. Preheat oven to 375°F. 2. Place bottom half of rolls in a 9x13 baking dish. (Will need 2 dishes) 3. Place 2 shaved slices of ham on each roll. 4. Cut each cheese slice into 4 parts and place 2 pieces on each roll. Add dinner roll tops. 5. In a saucepan, mix butter, worcestershire sauce, onion powder. garlic powder, and poppy seeds. 6. When butter is melted, brush mixture over rolls. 7. Cover with foil and set in fridge for 1 hour or overnight. 8. Bake sandwiches for 15 minutes or until cheese is melted.

46 Cabbage Runza By Robin Casey dough ingredients filling ingredients 1 Package Cake Yeast 1 Large Head of Cabbage 2 cups Warm Milk or Water 2lbs Ground Beef 1/2 cup Sugar 2 Onions 1 Egg Salt & Pepper to Taste 1/2 cup Shortening 1 tsp Salt 4-5 cups Flour directions 1. For Filling, shred cabbage and chop onion while meat is browning in skillet. 2. When meat is brown and crumbly, but not fried crisp, add the cabbage and onions. 3. Blend together and let steam (with lid over skillet). 4. Cook until all is tender and well blended, about 15 minutes. 5. Put in colander to let drain and set aside to cool. 6. For Dough, soften yeast in liquid and add rest of ingredients. 7. Rise till double size, punch down, and rise again. Turn out on flour board, divide dough. 8. Roll half dough at a time to about 3/8 inch thickness. Cut into squares about 5-6 inches. 9. Place portion of cooled filling in center of squares and bring corners together and pinch openings securely. 10. Turn pinched side down on greased sheet. Butter tops and let rise a short time. 11. Bake in hot oven until golden brown, about 20 minutes.

Makes 24 Servings Cabbage and Noodles By Julia Berardi ingredients 12 oz. Kielbasa or Sausage, Sliced 1 Clove Garlic, Minced 2 tbsp Olive Oil 2/3 cup Frozen Peas 1/4 cup Salted Butter 8 oz. Uncooked Egg Noodles 1 Onion, Diced Salt & Pepper to Taste 1/2 Head of Cabbage, Chopped directions 1. Cook noodles according to package directions, drain and set aside. 2. In a large saucepan, heat 1 tbsp olive oil. Cook kielbasa/sausage until lightly browned. 3. Add remaining olive oil, butter, and onion. Cook until softened, about 5 minutes. 4. Add cabbage and garlic. Cook until tender, about 10-15 minutes. 5. Stir in peas, noodles, salt, and pepper. 6. Cook 2-3 minutes or until heated through.

Makes 4 Servings Crock Pot BBQ Pulled Pork By Zach Wells and Megan Young

ingredients 1 tsp Oil 4-6 lbs Pork Shoulder 1 cup BBQ Sauce 1/2 cup Apple Cider Vinegar 1/2 cup Chicken Broth 1/4 cup Brown Sugar 1 tbsp Mustard 1 tbsp Worcestershire Sauce 1 tbsp Chili Powder 1 Onion, Chopped 2 Cloves Garlic, Minced 1 1/2 tsp Thyme

directions 1. Drizzle oil on the bottom of crock pot. 2. Add pork shoulder. 3. Add all other ingredients. 4. Cook on high for 4-5 hours. 5. Shred. *Great to use in potato skins topped with cheese, sour cream, and scallions.

49 Makes 6-10 Servings Garlic Apricot Pork Chops By Zach Wells and Megan Young ingredients 4 Pork Chops 1 1/2 tbsp Minced Garlic 1/2 cup Apricot Jam 1/4 tsp Ground Ginger 2 tbsp Soy Sauce Chili Powder to Taste 3 tbsp Water Crushed Red Pepper to Taste 2 tbsp Butter Squeeze of Lime Juice directions 1. Pat pork chops dry and sprinkle with salt and pepper. 2. Cook on medium-high heat in skillet with a drizzle of oil for 4-5 minutes on each side. Then set aside. 3. Add garlic and ginger to pan and cook until fragrant. 4. Stir in soy sauce, jam, and water. Cook until thick. 5. Remove from heat and add butter, lime juice, crushed red pepper, and chili powder. 6. Serve pork chops cut into slices over rice and pour sauce over top.

Makes 4 Servings Turkey Chili Taco Soup By Angelo Balistreri ingredients 1 1/3 lbs 99% Lean Ground Turkey 1 Onion, Chopped 1 Bell Pepper, Chopped 10 oz. Can Rotel with Green Chilis 15 oz. Can Corn, Drained 15 oz. Kidney Beans, Drained 8 oz. Tomato Sauce 16 oz. Fat-Free Refried Beans 1 Packet Taco Seasoning 2 1/2 cups Fat-Free Low-Sodium Chicken Broth directions 1. Brown turkey on medium heat in a pot and break up with a wooden spoon. 2. When turkey is cooked, add onions and pepper. Cook for 2-3 minutes. 3. Add tomatoes, corn, beans, tomato sauce, refried beans, taco seasoning, and broth. 4. Bring to a boil and then simmer for 10-15 minutes. 5. Serve with baked tortilla chips or other toppings.

Makes 9 Servings 51 Shrimp Creole By Angie Wharton

ingredients 2 lbs Shrimp 1 Clove Garlic, Crushed or Cut Finely 16 oz. Can of Diced Tomatoes 1 1/2 tbsp Oregano 8 oz. Can of Tomato Sauce 3 Bay Leaves 3-4 Ribs of Celery, Chopped 2 tbsp Parsley Flakes 2 Onions, Chopped Crushed Red Pepper to Taste 1/3 cup Bell Pepper, Chopped directions 1. Combine all ingredients except shrimp. 2. Cook over medium heat until celery is done. 3. Remove bay leaves. 4. Add salt and pepper to taste. 5. Add shrimp and cook until done. 6. Serve over rice and with hot sauce.

52 Gringo Fish Tacos By Nick Manning ingredients sauce 2 lbs Mahi Mahi Filets 1 cup Ranch 8 Flour Tortillas 1/4 cup Taco Sauce 1 tbsp Paprika 1 tbsp Salt 1 tsp Pepper 1 tsp Cumin 1 tsp Cayenne Pepper 2 cups Cabbage Slaw directions 1. Mix paprika, salt, pepper, cumin, and cayenne pepper in a bowl. 2. Cut fish into 3/4 inch pieces. 3. Cover fish filets in spice mix and let sit for 30 minutes. 4. Mix ranch and taco sauce in another bowl. 5. Cook fish on grill until done. 6. Spread ranch sauce on tortillas. Add fish and cabbage slaw.

Makes 4 Servings 53 Fish Stew By Angie Wharton ingredients 2lbs Fish Fillets 1 Onion, Diced 4-5 Strips of Bacon, Fry and Remove Grease 1 qt Tomatoes 4-5 Potatoes, Diced 15 oz. Tomato Sauce 1-2 Celery, Diced Salt & Pepper to Taste

directions 1. Add all ingredients to a pot on medium- high heat. 2. Stir all ingredients often with a slotted spoon to break up the fish. 3. Cook until done. Shrimp Scampi By Angie Wharton ingredients 1/4 lbs Shrimp, Peeled 1/2 tbsp Grated Parmesan Cheese 1 tbsp Olive Oil 1 tsp Parsley Flakes 1/2 tsp Pepper 3/4 tsp Chopped Garlic sauce 2 tbsp Unsalted Butter 16 oz. Water 1 tbsp Green Onion, Diced 3 oz. Chablis 1/4 cup Tomatoes, Diced 1/2 oz. Chicken Base 10 oz. Cappellini, Cooked directions 1. Combine water, chablis, and chicken base in a pot over medium heat. Stir often until done to make wine stock. 2. In a large saute pan on high heat, add olive oil, salt, pepper, garlic, and butter. 3. When butter is melted, add shrimp, onions, and tomatoes. Saute until shrimp is firm. 4. Add 1/8 cup wine stock and cooked cappellini. 5. Plate and top with parmesan and parsley to serve. SWEETS & DRINKS

56 Easy Healthy Pancakes By Carlos De Zamacona and Irene Caballero ingredients 1 cup Old Fashioned Oats 1 tbsp Baking Powder 1 Apple, Peeled 1 tsp Butter 2 Eggs 4 Packets Sugar, or Sugar Alternative 1/2 cup Milk directions 1. Add all ingredients to blender and blend. 2. Cook on a griddle using coconut oil or a little butter.

57 Protein Pancakes By Scott Brady ingredients 1 cup Oatmeal 1 cup Cottage Cheese 6 Eggs 1 tbsp Vanilla Extract 1 tbsp Honey

directions 1. Add all ingredients to a blender and mix. 2. Pour batter onto a buttered skillet or griddle. 3. Cook until golden brown on both sides. *Add more oatmeal for a thicker batter.

Makes 2-3 Servings Apple Pancakes By Angelo Balistreri ingredients 6 Eggs 1/4 tsp Cinnamon 1 1/2 cup Milk 1 Stick Butter 1 cup Flour 4 Apples 3 tbsp Sugar 1/2 cup Brown Sugar 1 tsp Vanilla Extract 1/2 tsp Salt

directions 1. Preheat oven to 425°F. 2. Spray a baking dish with non-stick. 3. Add butter to dish. 4. Add eggs, milk, flour, sugar, vanilla, and salt to a bowl and mix. 5. Slice apples and layer in baking dish. 6. Pour mixture over apples. 7. Sprinkle brown sugar and cinnamon on top of apples. 8. Bake 25 minutes.

59 Healthy Carrot Cake By Brittany Lee cake ingredients icing ingredients 1 Carrot, Grated 8 oz. Fat-Free Cream Cheese 1/2 cup Egg Whites 1/2 cup Fat-Free Greek Yogurt 1/2 cup Fat-Free Plain Greek Yogurt 1 tsp Vanilla 1/2 cup Oats, Blended Into Flour 1/3 Scoop Vanilla Protein Powder 1 Scoop Vanilla Protein Powder 2 tbsp Almond Milk 1/2 tsp Vanilla Extract 2 tsp Splenda 1/2 tsp Cinnamon 1/2 tsp Cornstarch 1/2 tsp Baking Soda 1/4 cup Splenda directions 1. Preheat oven to 350°F. 2. Mix carrot, egg whites, and 1/2 cup yogurt. Add in remaining ingredients and mix. 3. Pour mixture into a greased round baking pan. Bake for 15-20 minutes. 4. While cake is cooking, add cream cheese, 1/2 cup yogurt, 1/3 scoop protein powder, 1 tsp vanilla, almond milk, and tsp splenda into a bowl. 5. Beat together on medium-high speed for 2 minutes. Chill icing and then add to cake once cake is cool.

60 Angel Food Trifle By Angie Wharton ingredients directions 1 Package (16 oz.) of Angel Food Cake Mix 1. Prepare angel food cake according to the 1/3 cup Sugar directions on package. 1/4 cup Cornstarch 2. Cool and cut cake into 1 inch cubes. Set 1/4 tsp Salt cubes aside. 2 cups Skim Milk 3. Combine sugar, cornstarch, and salt in a 1/4 cup Egg Beaters sauce pan. 1 tsp Lemon Rind, Grated 4. Gradually stir in milk over medium heat. 1/4 cup Lemon Juice 5. Stir constantly until mixture thickens. 16 oz. Low-Fat Vanilla Yogurt 6. Remove from heat. 2 cups Strawberries, Sliced 7. Gradually stir in egg beaters, whisking 3 Kiwis, Sliced constantly and cook over medium-low 3 Strawberry Fans heat for 2 minutes. 8. Remove from heat and cool slightly. 9. Stir in lemon rind and lemon juice. Chill. 10. Fold in vanilla yogurt to cream mixture and set aside. 11. Place 1/3 cake cubes into the bottom of a 16-cup trifle bowl. 12. Spoon 1/3 custard over cake. 13. Arrange half of the strawberries and kiwis over the custard. 14. Repeat layer of cake, custard, and fruit. 15. Cover and chill for 3-4 hours in fridge before serving.

Makes 15 Servings 61 Strawberry Meringue Cake By Carlos De Zamacona and Irene Caballero cake ingredients icing ingredients 4 Egg Whites 8 oz. Cream Cheese 1 cup Granulated Sugar 1/2 cup Powdered Sugar 3/4 cup Ritz Crackers, Broken into Pieces 1/2 cup Whipping Cream 3/4 cup Chopped Pecans, Lightly Baked 1 lb Strawberries, sliced 1 tsp Baking Powder Blueberries & Raspberries Optional 1 tsp Cream of Tartar 1 tsp Vanilla directions 1. Preheat oven to 350°F. Spray a 9 inch spring-form pan with non-stick. 2. Beat egg whites with a mixer on high speed until stiff peaks form. 3. Add in sugar slowly. Then add vanilla, baking powder, and salt while beating for 2 more minutes. 4. Turn off mixer and fold pecans and crackers into the egg whites gently. 5. Add mixture to pan and bake 30 minutes. 6. Turn off the oven and let the cake continue to cook for 10 minutes. 7. Partially open oven door and wait until cake is cooled. 8. While cake is cooling, add cream cheese, sugar, whipping cream, and a splash of vanilla to a bowl. Mix with electric mixer until smooth and then chill. 9. Spread chilled icing over cooled cake and Makes 5 Servings garnish with strawberries. 10. Chill for 1-2 hours before serving. 62 Rahm ingredients Schnetka 12 Frozen Rhodes Dinner Rolls By Scott Brady 16 oz. Whipping Cream 16 oz. Milk 1/4 cup Cocoa 2 cups Sugar Butter

directions 1. Butter sides and bottom of a 10 inch round baking pan. 2. Butter the dinner rolls and then place in the pan with space between each roll. 3. Let dough rise for 3-4 hours. 4. Mix whipping cream, milk, cocoa, and sugar in a sauce pan. 5. Cook on low heat until the chocolate sauce thickens. 6. Pour chocolate sauce over risen rolls. 7. Bake at 350°F for 30 minutes or until the top of the rolls becomes golden brown. 8. Let cool. 9. Pull out rolls to serve and drizzle over sauce from bottom of pan.

Makes 12 Servings

63 Chocolate Lasagna By Greg and Jenny Mertes ingredients 1 Package Oreo Cookies 2 Boxes Chocolate Pudding 6 Tbsp Melted Butter 3 1/4 cups Milk 8 oz. Cream Cheese Cherry Pie Filling 1/4 cup Sugar 1 1/2 cups Chocolate Chips 12 oz. Cool Whip

directions 1. Crush the Oreo cookies. 2. Stir in melted butter. 3. Press the crumbs into the bottom of a 9x13 inch baking dish to form the crust. Place the pan in the refrigerator. 4. Mix the cream cheese with an electric mixer until fluffy. 5. Add sugar. 6. Stir in 1 1/4 cups Cool Whip and spread this mixture over the crust. 7. Spread cherry pie filling over the cream cheese layer. 8. In a bowl, combine the pudding and milk. 9. Whisk until pudding starts to thicken. Spread pudding over pie filling layer. 10. Let rest for 5 minutes. 11. Spread the remaining Cool Whip and the chocolate chips over the top. 12. Refrigerate for an hour before serving. Chocolate Chip Cookies By Zach Wells and Megan Young ingredients 2 Eggs 3/4 cup Brown Sugar 1/4 cup Sugar 2 Sticks Unsalted Butter, Softened 1 Package Instant Vanilla Pudding 1 tsp Baking Soda 2 1/2 cups Flour 1 Package Chocolate Chips directions 1. Cream sugar and butter. 2. Beat in the eggs. 3. Add pudding mix, baking soda, and flour. 4. Mix all together. 5. Stir in chocolate chips. 6. Bake at 350°F for 10-12 minutes.

65 Chocolate Brownies By Pam Williams ingredients 1/2 cup Cocoa 1 cup Crisco Shortening 2 cups Sugar 4 Eggs 1 tsp Vanilla 1 cup Flour 1 tsp Salt 1 cup Pecans, Chopped (optional) directions 1. Preheat oven to 350°F. 2. Add everything to a bowl. 3. Mix all ingredients. 4. Grease and flour a 13x9 inch baking pan. 5. Pour brownie batter into pan. 6. Bake for 30 minutes.

66 Surprise Cupcakes By Melinda Hestand ingredients 1 Box Chocolate Cake Mix 6-8 oz. Chocolate Chips Eggs (Per Cake Mix Instructions) 1/3 cup Sugar Oil (Per Cake Mix Instructions) 1 Egg 8 oz. Cream Cheese directions 1. Make cake mix batter per box instructions. 2. Set aside. 3. Mix cream cheese and sugar until smooth. 4. Add 1 egg and chocolate chips to cream cheese and mix. 5. Line a cupcake pan with paper liners. 6. Fill liners 1/2 full with cake batter. 7. Drop 1 tbsp of cream cheese mix into middle of cake batter. 8. Add another spoonful of cake batter on top. 9. Repeat for all liners. 10. Bake at 350°F for 30 minutes.

Makes 24 Servings 67 Low-Cal Ice-Cream Sandwiches By Scott Brady ingredients directions 1 Box Chocolate Graham Crackers 1. Keep cool whip in fridge to be chilled, but 1 Tub Lite Cool Whip not frozen. 2. Break graham crackers in half. 3. Spread a 1 inch layer of cool whip between two crackers, making a sandwich. 4. Repeat to make as many sandwiches as you want. 5. Add sandwiches to an container and chill in the freezer for 1 hour before serving. Monster Bites By Melinda Hestand ingredients 1 1/2 cup Quick Oats 1/2 cup Creamy Peanut Butter 1/3 cup Honey 1/4 cup Mini M&Ms 1/4 cup Mini Chocolate Chips 1/2 tsp Vanilla

directions 1. Mix all ingredients together. 2. Shape into 1 1/2 inch balls. 3. Set on a sheet and put in fridge to cool.

Makes 12-15 Servings Keto the Abdominal Snowman By Cindy Coats ingredients 1/4 cup Natural Peanut Butter 1/4 tsp Vanilla Extract 2 1/2 tbsp Swerve Confectioner’s Sugar 1/4 cup Lily’s Baking Chocolate Chips 2 tbsp Blanched Almond Flour 1 1/2 tsp Coconut Oil

directions 1. Mix peanut butter, sugar, almond four, and vanilla in a small bowl until smooth. 2. Form mixture into 10 small balls. 3. Place balls on a parchment or foil lined plate and freeze for 30 minutes. 4. In a microwave-safe bowl, melt chocolate chips. 5. Add coconut oil to melted chocolate. 6. Place one chilled peanut butter ball at a time into the melted chocolate and use a spoon to cover it completely. 7. Place the chocolate coated peanut butter ball back on the lined plate. 8. Repeat for all peanut butter balls. 9. Chill for 10-15 minutes, or until the chocolate is solid.

Makes 5 Servings Cherry Mash Candy By Robin Casey ingredients topping ingredients 2 cups Sugar 12 oz. Chocolate Chips 2/3 cup Evaporated Milk 3/4 cup Peanut Butter 1/2 cup Margarine 1 cup Peanuts, Crushed 12 Large Marshmallows 6 oz. Cherry Bites 1 tsp Vanilla Dash of Salt directions 1. For cherry mix, in heavy pan, mix 2 cups sugar, evaporated milk, salt, margarine and large marshmallows. 2. Cook slowly until all are melted. 3. Then boil slowly for 5 minutes. Remove from heat. 4. Add in cherry bites and vanilla and stir until blended. 5. Pour into well-greased 9x13 inch pan and let cool. 6. For topping, melt chocolate chips, peanut butter, and crushed peanuts in double broiler. 7. Once melted spread over cherry mix. Set aside to cool.

71 Marie Rush’s Custard Pie By David Rush and Marie Rush ingredients 3 Eggs 2 cups Milk, Scalding Hot 1/2 cup Sugar ¾ tsp Vanilla 1/4 tsp Salt Pie Crust ¼ tsp Nutmeg directions 1. Mix all ingredients. 2. Pour custard into pie crust. 3. Bake at 450°F for 15 minutes. 4. Reduce oven heat to 350°F and bake for an additional 25 minutes. 5. Check if pie is done by inserting a table knife 1 inch from the side and it comes out clean. 6. Serve slightly warm or cold.

72 Chocolate Mousse By Pam Williams ingredients 1 tsp Unflavored Gelatin 1 tbsp Cold Water 2 tbsp Boiling Water ¼ cup Cocoa 1 tsp Vanilla 1 cup Heavy Cream, Chilled ½ cup Sugar directions 1. Sprinkled gelatin over cold water in a small bowl. 2. Stir and let stand for one minute. 3. Add boiling water and stir until completely dissolved and clear. 4. Stir together cocoa and sugar in another small bowl. 5. Add chilled heavy cream and vanilla to cocoa mixture. 6. Beat add medium speed with a mixer until stiff peaks form. 7. Pour in gelatin mixture. 8. Beat until well blended. 9. Spoon into dishes and chill for half an hour before serving.

73 Honey Sage Bourbon Cocktail By Jeff Madden

ingredients 3 oz. Bourbon 1 Orange Peel 1-2 Fresh Sage Leaves

sage syrup ingredients 1 cup Water ½ cup Honey 10 Fresh Sage Leaves directions 1. Bring water, honey, and 10 sage leaves to a boil in a pot on medium-high heat. 2. Reduce to low heat and simmer for 3 minutes. 3. Turn off heat and let honey sage syrup cool. 4. Stir bourbon and 3 tbsp of honey sage syrup with ice in a mixing glass. 5. Fill lowball glass with ice and pour mix over. 6. Twist orange peel directly over glass for a spritz. 7. Garnish with fresh sage and the orange peel. *For a sweeter drink, add more honey sage syrup

74 Eve’s Southern Living Punch By Angie Wharton ingredients 750ml Bottle of Southern Comfort 6 oz. Frozen Lemonade Concentrate 3 qts 7-Up 6 oz. Lemon Juice 6 oz. Frozen Orange Juice Concentrate Cherries (Optional for Ice Ring) directions 1. Freeze water in a bundt pan, with optional cherries, to make an ice ring. 2. Combine all other ingredients, except 7-Up. 3. Add 7-Up last. 4. Put slices of lemon on top of the ice ring.

directions

75 Summer Club Special By Nick Manning ingredients 2 oz. Vodka 2 oz. Sweet & Sour Mix 4 oz. 7-Up Limes Kosher Salt directions 1. Rim each glass with lime juice and dip in salt. 2. Fill glasses with ice. 3. In a bar shaker, add vodka, sweet & sour mix, and 7-up. Shake well. 4. Pour over ice in glasses and garnish with lime.

76 thank you.

Thank you to every person who contributed a recipe, or recipes, to our company cookbook, and thank you to every person who shows up day after day, working hard to help this company be all that it can be.

We say it so often because we want to make sure you know it - PRIER would not be what it is without each and every one of you.

Now go make yourself some tasty food, enjoy it, and pat yourself on the back for a job well done.

- Brittany Lee

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