Saturday, December 29, 2007

Chicken Veggie Subs

2 chicken breasts, cooked and cut into strips
1 bell pepper (any color)
6 white mushrooms
1 small onion
1 Tbs vegetable oil
1 tomato
4 sub rolls
4 slices provolone cheese

- Chop pepper, mushroom and onion and sauté in vegetable oil. When veggies are soft but not mushy add cooked chicken and heat until warmed through.
- Open all four sub rolls and top each one with a slice of provolone cheese. Toast until cheese melts and sub roll is hot.
- Slice tomato.
- Load chicken, vegetables and tomato onto hot sub rolls.

Serves 4

Submitted by Amy

Saturday, December 15, 2007

Beer Batter Cheese Bread

8 ounces Gruyere cheese (4 oz shredded and 4 oz cut into 1/4-inch cubes)
3 cups all-purpose flour
3 tablespoons sugar
4 teaspoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 (12-oz) light-bodied beer, such as Budwiser
4 tablespoons unsalted butter, melted

- Adjust oven rack to middle position and heat oven to 375 degrees. Grease 9x5 inch loaf pan.
- Combine shredded and cubed cheese, flour, sugar, baking powder, salt, and pepper in large bowl.
- Stir in beer and mix until well combined (will be very thick).
- Pour into loaf pan, spreading batter to corners. Drizzle melted butter evenly over top of batter.
- Bake until deep golden brown and tooth pick inserted into center comes out clean, about 45 to 50 minutes.
- Cool bread in pan for 5 minutes, then turn out onto rack.
- Cool completely and slice as desired (good warm, too).

- With smoked gouda and bacon: Follow recipe for bread substituting 8 oz gouda for gruyere. Stir 8 slices of bacon (cooked until crisp and crumbled) into bowl with cheese.
- With cheddar and Jalapeno: Follow recipe for bread substituting 8 oz extra sharp cheddar cheese for Gruyere. Stir 2 seeded and minced jalapeno chiles into bowl with cheese.

- Makes 1 9-inch loaf.
- Insert a toothpick in a few spots when testing for doneness; it may hit a pocket of cheese which resembles uncooked batter on the toothpick.
- Mild American lagers like Budwiser and Miller Genuine draft work best.

Submitted by Kelly

Friday, December 14, 2007

Marshmallow Brownies

Brownies (made from mix)
1 Small jar marshmallow fluff
1 Can chocolate frosting

- Make your favorite box brownie mix in a 9x13 pan.
- Dollop a small jar of marshmallow fluff all over the top as soon as it comes out of the oven.
- Wait a few minutes for it to melt, then gently spread.
- Heat a can of chocolate frosting in the microwave for about 15 sec, stir, then dollop on top of marshmallow.
- Using a knife, swirl the frosting and marshmallow together.
- Let cool, then loosely cover until frosting hardens.

Submitted by Kelly

Creamy Potato Soup With Roasted Garlic

1 garlic bulb, cloves seperated (unpeeled)
2 cups reduced sodium chicken broth
4 teaspoons olive oil
1 onion chopped
1 1/4 pounds potatoes, peeled and cubed
1 bay leaf
2 cups low fat or fat free buttermilk
10 oz frozen chopped green beans, thawed
1/2 cup lean ham
Freshly ground pepper to taste


To roast the garlic:
- Preheat the over to 350
- Line a small shallow baking pan with foil.
- In the pan, combine the garlic, 1/4 cup of the broth, and 2 teaspoons of the oil.
- Cover with foil and bake until the cloves are soft and have absorbed all the liquid, about 1 hour. - Once cool enough, squeeze the pulp of the cloves out of the papery skin

To prepare the soup:
- In a large nonstick saucepan over medium heat the remaining 2 teaspoons of oil
- Sautee the onion until softened, about 5 minutes
- Add remaining 1 3/4 cups broth, potatoes, garlic and bay leaf, bring to a boil
- Reduce heat, let simmer for 15-20 minutes
- Discard bay leaf, remove 1 cup potatoes and set aside

- Transfer remaining potato-onion mixture to a blender or food processor; puree
- Return to sauce pan
- Stir in the potato chunks, buttermilk, green beans, and ham
- Heat to serving temp
- Sprinkle with pepper

Submitted by Erin

Butternut Squash Soup

2 butternut squash, peeled
2 tablespoons unsalted butter
Salt and pepper
1 onion, chopped
6 cups chicken stock

- Peel squash and chop onion.
- Cut squash into 1-inch chunks.
- In large pot melt butter.
- Add onion and cook until translucent, about 8 minutes.
- Add squash and stock. Bring to a simmer and cook until squash is tender.
- Remove squash and onion chunks with slotted spoon and place in a blender and puree.
- Return blended squash to pot. Stir and season with nutmeg, salt, and pepper.

Submitted by Amy

Friday, September 21, 2007

Bavarian Fondue

1 cup Pilsner beer
1/2 cup dark beer
21 ounces Cheshire or Cheddar cheese
1 Tbsp. cornstarch
2 Tbsp. water
1 Tbsp. lemon juice
black pepper
2 Tbsp. brandy

- Bring beer to a boil in fondue pot, stirring constantly.
- Add cheese to beer, a handful at a time, stirring until melted.
- Dissolve cornstarch in cold water.
- Add dissolved cornstarch and lemon juice to cheese mixture
- Cook until bubbly.
- Stir in pepper and brandy.

- It may be easier to make this on the stove top and then pour it into your fondue pot.
- You can use 1 1/2 cups of Guinness instead of two different beers.
- It still tastes great if you omit the brandy.

Submitted by Holly

Monday, June 18, 2007

Creamy Penne Pasta

1 (16 ounce) package penne pasta
2 tablespoons olive oil
1 teaspoon minced garlic
1/4 cup chopped fresh basil
1/4 cup chopped fresh oregano
2 tablespoons chopped fresh parsley
1 tomato, diced
salt and pepper to taste
1 (8 ounce) package cream cheese

- Bring a large pot of lightly salted water to a boil.
- Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large saucepan over medium heat, heat olive oil.
- Stir in garlic, basil, oregano, parsley, tomato, salt and pepper, and cook 5 minutes.
- Stir in cream cheese until melted. (Add meat, if desired, at this time.)
-Heat through, toss with cooked pasta and serve.

Submitted by Kelly

Friday, June 8, 2007

Crab Melts

1/2 lb. crab meat
8 oz. cheez whiz
1 tsp. garlic powder
1 stick butter or margarine
6 pk. english muffins

- Cream cheez whiz, butter and garlic powder.
- Add crab meat and mix well.
- Cut each muffin in half and each half in quarters.
- Spread 1 heaping tsp. of mixture on each quarter.
- Put on cookie sheet(s) in a single layer and cover lightly with wax paper or paper towel and chill until set.
- Put in baggies and keep frozen until ready to use.
- To serve... broil frozen melts until lightly brown and bubbly.
- Serves 8-10.

- You can use canned crab meat but make sure you drain it well and check for shells.

Submitted by Arlene

Wednesday, June 6, 2007

Chocolate Lush

2 C oreo cookie crumbs
1/2 C margarine, melted
8 oz. cream cheese, *room temperature
1 C cool whip
1 C powdered sugar
3 C whole milk
2 sm. pkgs. instant chocolate pudding
extra cool whip for on top (largest container should be enough for entire recipe)

- Preheat oven to 300 degrees.
- Scrape out filling from cookies and crush into crumbs.
- Mix cookie crumbs with melted margarine then evenly spread and press into a 9x13 pan.
- Bake for 10 minutes then cool completely.
- Mix cream cheese, cool whip and powdered sugar together; spread over the cooled crust.
- Mix pudding and milk and whisk for 2 minutes; spread over the cream cheese mixture.
- Let chill in refrigerator for 5 to 10 minutes.
- Top pudding mixture with a layer of cool whip.

Submitted by Arlene

Sunday, May 20, 2007

Summer Pasta Salad

1 lb pasta(uncooked)
1 bottle Italian salad dressing (not creamy)
1 clove minced garlic

Optional Ingredients
Artichoke hearts
Cherry tomatoes, halved
Colored sweet peppers
Zucchini or summer squash
Fresh Parmesan
Black or green olives

- Cook pasta according to package directions and rinse in cold water.
- Combine pasta, salad dressing and garlic with optional ingredients in large salad bowl.
- Eat right away or chill before serving.

- You can use various types of pastas, whatever is left in the cabinet. Cheese Tortellini works well too.
- Chilling the pasta before serving allows time for the flavors to blend. If you chill it too long some of the ingredients can become mushy. A couple of hours is usually enough.

Submitted by Amy

Wednesday, April 25, 2007

Baked Chicken Breasts with Parmesan-Garlic Crust

1 cup bread crumbs, preferably fresh (see hint)
1/2 cup grated Parmesan Cheese
3 garlic cloves, minced
2 Tbs. extra-virgin olive oil
1/2 tsp. salt
4 boneless, skinless chicken breasts (6-7 oz each), trimmed
1/4 cup minced fresh basil
1/4 cup mayo
Lemon wedges for serving (optional)

- Adjust oven rack to upper-middle position and heat oven to 425 degrees.
- Combine bread crumbs, Parmesan, garlic, oil, salt, and pepper to taste in a bowl.
- Pat chicken dry with paper towels and transfer to 9x13-inch baking dish.
- Combine basil and mayonnaise in small bowl and spread mixture evenly over chicken.
- Sprinkle bread crumb mixture over mayonnaise, pressing lightly to adhere.
- Bake until crumbs are golden brown and instant-read thermometer inserted into the thickest part of chicken registers 160 degrees, 18-22 minutes.
- Serve with lemon wedges.

- To make fresh bread crumbs, process 2 slices of hearty white sandwich bread in a food processor until coarsely ground.

Submitted by Kelly

Tuesday, April 3, 2007

Strawberry Salad

Salad Ingredients
- bag of fresh spinach
- pint of fresh strawberries

Poppy Seed Vinegarette Ingredients
- 1/4 cup sugar
- 1 tsp sesame seeds
- 1/2 Tbs poppy seeds
- 1/4 tsp paprika
- 1/2 cup veg oil
- 1/4 cup red wine vinegar
- 1/4 tsp Worcestershire
- 1/2 tsp minced onion

Caramelized Almonds Ingredients
- 3 Tbs sugar
- 1 cup sliced almonds

- Rinse spinach, remove stems and tear into pieces
- Slice Strawberries
- Combine vinegarette ingredients in blender and blend until emulsified
- heat 3 Tbs sugar in frying pan over med heat until liquid *WATCH sugar carefully so it doesn't burn-it'll taste horrible*
- Toss sliced almonds in melted sugar until coated & golden brown
- Remove from pan & spread out to cool
- Combine spinach, strawberries, sugared almonds and dressing in serving bowl
- Serve immediately

- Baby spinach doesn't need to be stemmed and torn into pieces but regular spinach does
- Almonds will cool quickly on aluminum foil in the freezer
- Don't burn the sugar

Submitted by Corinne

Friday, March 23, 2007

BBQ Chicken For A Crowd

8-9 pounds boneless skinless chicken (recommended 1 pkg. each breast and thigh)
3 medium onions
1 green sweet bell pepper
1 yellow sweet bell pepper
1 can or 16 oz. fresh pineapple chunks, drained
4-5 cloves garlic, crushed
½ teaspoon seasoned salt (optional).
1 jar (20 oz. or so) pasta sauce (any flavor, meatless)
1 bottle (20 oz. or so) BBQ sauce
4 Chicken bouillon cubes

- Cook chicken
- Cut breasts in half to speed cooking
- Add enough water to just cover the chicken in a large pot
- Cover. Bring to boil. Stir.
- Reduce heat, continue cooking (Not long, just enough to heat through. They can be a little pink inside)
- While chicken is cooking chop onions and peppers
- Sauté vegetables with garlic and salt
- Remove chicken from water and allow to partially cool on cutting board
- Cut into bite-size chunks
- Take out all but about 3 or 4 cups of the water from the pot
- Return the chicken chunks to the pot along with the sautéed vegetables
- Stir in pasta sauce, BBQ sauce and bouillon cubes
- Bring to a boil, uncovered. The sauce will be thin.
- Continue to cook for at least ½ hour to reduce and thicken the sauce

Crock Pot Directions
- Cut raw chicken into chunks
- Use only 3 cups of water
- Chop but don’t sauté the veggies
- Put all ingredients in the crock pot together
- Give it a stir, and cook for 7-9 hours

Submitted by Nancy

Thursday, March 22, 2007

Sweet Chili Chicken

1 roasting chicken
2 Tbs Chili Powder
2 Tbs Honey
2 Tbs Lemon or Lime Juice

- Place the chicken in a crock pot
- Top with the chili powder, Honey, and Juice
- Cook until done (see hint below)

- A thermometer inserted into the thickest part of the thigh should produce a temperature of 175°F to 180°F or inserted into the breast it should produce a temperature of 170°F to 175°F.
- You can use the broth leftover to make a gravy.
- It will taste much better with strong, fresh chili powder

Submitted by Kate

Wednesday, March 21, 2007

Chocolate Marshmallow Cake

1 box cake mix
1 bag mini marshmallows
4 squares baking chocolate
1 stick of butter
2 c sugar
1/2 c milk
2 t vanilla

- Make the cake in a 9x13 according to package instructions.
- As soon as the cake comes out of the oven, dump the entire bag of marshmallows on top and spread evenly with your fingers.
- Let cake cool completely.
- When cool, melt butter and chocolate. Add sugar and milk.
- Bring to a rolling boil and boil for one minute.
- Remove from heat and add vanilla.
- Beat with mixer until thickened (you should see ribbons behind the beaters, but it should not be stiff), about 10 minutes.
- Spread evenly over cake.
- Let cool completely and enjoy!

- If you don't spread the icing too much, it will be shiny and beautiful!

Submitted by Kate

Pizza Dough

5 cups all-purpose flour, plus more for dusting (You can also use whole wheat flour)
1/2 cup cornmeal
2 envelopes (1/4 ounce each) rapid-rise yeast
4 teaspoons coarse salt
1/4 cup olive oil, plus more for brushing

- Make the dough: In a food processor (or a kitchen aid mixer with the dough hook), pulse together flour, cornmeal, yeast, and salt. With processor running, add oil and then 2 cups cold water in a steady steam; process until dough just forms a ball.
- Turn out dough onto a floured work surface. Knead until smooth and elastic, 3 to 4 minutes. Place in a resealable plastic bag; let rise until doubled in bulk, 2 hours at room temperature or overnight in the refrigerator (let come to room temperature before proceeding, about 40 minutes).
- Divide dough into four equal portions; roll into balls, and cover with a clean kitchen towel or plastic wrap until puffed, about 20 minutes.
- Preheat oven to 500°. Place each dough ball on a baking sheet; using your hands, gently flatten, and pull into 8-by-10-inch ovals. Top as desired.
- Bake until crust is golden brown and toppings are hot, rotating sheets halfway through, 10 to 12 minutes.

- You can freeze individual balls and defrost them the day you plan to eat them (take them out in the morning for best results), or defrost them in hot water.
- We are enthusiastic users of pizza stones. If you use one, it's very helpful to allow it to stay in the oven while it preheats. Stretch your dough out as much as you can and then put it on the stone. It makes a better crust.
- Some toppings we've used are: spinach, ricotta cheese, mozzarella, ground beef, fresh garlic, tomato sauce, Parmesan, etc. Be creative!

Submitted by Jen

Tuesday, March 20, 2007

Greek Pita Pizzas

4 Tbs extra-virgin olive oil
4 (8-inch) pita breads
2 Tbs red wine vinegar
Salt and Pepper
1 small red onion, sliced thin
1/2 cup pitted kalamata olives, chopped
1/2 cup hummus (see note)
1 cup shredded Italian cheese blend
1 cup crumbled feta cheese
2 cups arugula

- Adjust oven rack to middle position and heat oven to 475 degrees.
- Brush 2 tablespoons of oil over top and bottom of pita breads.
- Transfer to baking sheet and bake until golden, about 5 minutes.
- Meanwhile, combine remaining oil, vinegar, and salt and pepper to taste in bowl.
- Toss onion, olives and 2 tablespoons vinaigrette together in separate bowl.
- Spread 2 tablespoons of hummus on each toasted pita round.
- Sprinkle cheese evenly over hummus, then top with onion mixture.
- Bake until onions soften and cheese is melted, 6-8 minutes.
- Just before serving, toss arugula with remaining vinaigrette.
- Arrange arugula on top of pita pizza.

Submitted by Kelly

Balsamic Glazed Chicken

2 Tbs unsalted butter, softened
3 garlic cloves, minced
1/2 tsp minced fresh rosemary
Salt and pepper
4 bone-in, skin-on split chicken breasts (about 3 lbs)
1/4 cup balsamic vinegar
2 Tbs dark brown sugar

- Adjust bottom oven rack to lowest position (should be about 13 inches from broiler element) and top rack to highest position (should be about 5 inches from broiler element) and heat broiler.
- Line bottom of broiler pan with foil and fit with slotted broiler pan top.
- Combine butter, garlic, rosemary, 1/4 teaspoon salt, and 1/4 teaspoon pepper in bowl.
- Pat chicken dry with paper towels and, using fingers, carefully loosen skin from meat.
- Spoon butter mixture under skin of each breast, then work butter evenly under skin. - Season with salt and pepper and arrange chicken skin side down on broiler-pan top.
- Broil on lower rack until just beginning to brown, 10-15 minutes.
- Turn chicken skin side up and continue to broil until skin is slightly crisp and chicken registers 160 degrees, 10-15 minutes.
- Move pan to upper rack and broil until skin is spotty brown and crisp, about 1
- While chicken is cooking, simmer vinegar and sugar in small saucepan set over medium heat until slightly thickened, about 3 minutes.
- Brush vinegar glaze over cooked chicken.

Submitted by Kelly

Bacon-Mandarin Salad

1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup sugar
1 Tbs chopped fresh basil
1/8 tsp hot sauce
2 (15-oz) cans mandarin oranges, drained and chilled*
1 bunch Red Leaf lettuce, torn
1 head Romaine lettuce, torn
1 (16-oz) package of bacon, cooked and crumbled
1 (4-oz) package sliced almonds, toasted

- Whisk together first 5 ingredients in a large bowl, blending well.
- Add oranges and lettuces, tossing gently to coat.
- Sprinkle with crumbled bacon and sliced almonds.
- Serve immediately

- Assemble and dress right before serving.
- Fresh orange segments may be substituted for canned mandarin oranges, if desired.

Submitted by Kelly

Tuesday, March 13, 2007

Chicken Potato Bake

3 lbs boneless skinless chicken breast
1 pound red potatoes, cut into chunks
1/2 to 3/4 cup prepared Italian salad dressing
1 tablespoon Italian seasoning
1/2 to 3/4 cup grated Parmesan cheese

- Place chicken in a greased 13-in. x 9-in. x 2-in. baking dish.
- Arrange potatoes around chicken.
- Drizzle with dressing.
- Sprinkle with Italian seasoning and Parmesan cheese.
- Cover and bake at 400° for 20 minutes.
- Uncover; bake 20-30 minutes longer or until potatoes are tender and chicken juices run clear.

Yield: 4 servings.

Submitted by Kristy

Wednesday, March 7, 2007

Pumpkin Muffins

1/3 cup shortening
1 1/3 cup sugar
1 cup pumpkin
2 eggs
1 2/3 flour
1 teaspoon salt
1/2 teaspoon cloves
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/3 cup water

- Cream shortening and sugar
- Add pumpkin and eggs
- Add dry ingredients alternating with water
- Pour into greased muffin tins
- Bake at 350 for 20-25 minutes.

- Don't over mix!
- You can also make this as a loaf of bread or in a 9x9 baking pan

Submitted by Erin

Thursday, February 15, 2007

Baked Macaroni & Cheese

4 cups uncooked elbow noodles
1 - 1 1/4 8 oz blocks of Cracker Barrel Sharp White Cheddar Cheese
approximately 3 tbsp butter

- Cook elbow noodles until al dente.
- Shred cheese
- After noodles are cooked and drained, layer the bottom of the pan (13x9) with enough noodles to just cover the bottom.
- Cut the butter into pieces over the noodles.
- Pour milk until about 1/4 inch deep, not quite completely covering the noodles.
- Spread a layer of cheese over the top of the noodles and milk.
- Continue layering the noodles and cheese until dish is full.
- Top layer should be cheese.
- Bake at 350 degrees for approximately 45 minutes or until top noodles and cheese are slightly brown, but noodles are not crispy.

Submitted by Erin

Savory Parmesan Bites

1 8oz pkg cream cheese, softened
1 cup 100% grated Parmesan cheese, divided
2 8oz cans refrigerated crescent dinner rolls
1 cup chopped red pepper
1/4 cup chopped fresh parsley

- Preheat oven to 350 degrees.
- Mix cream cheese and 3/4 cup of Parmesan cheese with and electric mixer on medium speed until will blended
- Separate crescent rolls into 8 rectangles; press perforations together to seal.
- Spread 3 tbsp of cream cheese mixture onto each rectangle; top with red pepper and parsley.
- Fold long end of dough up over filling to center; fold up opposite side to enclose filling.
- Press lightly to seal.
- Cut each into 6 bite-sized squares
- Place seam sides down on baking sheet.
- Sprinkle with remaining 1/4 cup of Parmesan cheese.
- Bake 13-15 minutes or until golden brown.

Submitted by Erin

Spicy Chicken Enchiladas

4 cups shredded, cooked chicken (can use chicken from 1 -2 rotisserie chickens)
1 32 ounce jar salsa (can use salsa verde if you can find it)
3 cups Monterey Jack Cheese shredded and divided
1/2 cup chopped fresh cilantro
salt and black pepper
16 6-inch flour tortillas
1/2 medium white onion, halved and sliced thin
Optional: sour cream and guacamole to serve

- Adjust oven rack to center position and heat oven to 400 degrees.
- Mix chicken with 3/4 cup of the salsa 1 1/2 cups of the cheese, 1/4 cup of cilantro, and salt and pepper, to taste.
- Spread 1 cup of the salsa over the bottom of a 9 X 13 baking dish.
- Microwave tortillas on high power in a microwave safe plastic bag until warm, approximately 45 seconds.
- Then, working one at a time, spoon about 1/4 cup of the chicken filling into a tortilla.
- Roll into a cylinder and place, seam side down, in the baking dish. You may have to turn some sideways to fit.
- Drizzle enchiladas evenly with 1 1/2 cups of the salsa, and sprinkle with remaining cheese.
- Lightly spray a sheet of foil with cooking spray. cover dish and bake until heated through, about 30 minutes.
- Remove foil, sprinkle with onion and remaining cilantro, let stand for a few minutes, and serve with remaining salsa and sour cream and guacamole if desired.

Submitted by Erin

Wednesday, February 14, 2007

Instant Chai Tea

1 cup of non-fat dry milk powder
1 cup of powdered non-dairy creamer
1 1/2 cups of unsweetened instant tea
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground cardamom
Sugar, Equal or Splenda (to taste)

- Mix the spices together and set aside
- Mix the milk powder, non-dairy creamer and instant tea together in a large bowl
- Add spice mixture and mix thoroughly
- Add 2-3 Tbs. of mixture to a mug of hot water and drink
- Add sugar, Equal or Splenda to taste

Submitted by Alyssa

Pretzel Salad

First Layer
- 2 cups coarsely crushed pretzels
- 3/4 cup melted margarine
- 3 tablespoons sugar
Second Layer
- 1 (8oz) pkg cream cheese
- 1 cup sugar
- 2 cups whipped topping (small container)
Third Layer
- 1 large pkg (6 oz) strawberry or raspberry jello
- 2 cups boiling water
- 1 (10 oz) box frozen strawberries or raspberries

- Heat oven to 400
- Put 1st layer in 13x9 pan and bake 8 minutes
- Remove to cool
- Make 2nd layer by beating sugar into cream cheese and stirring in whipped topping
- Spread 2nd layer over cooled pretzels
- Make 3rd layer by mixing jello with boiling water and stirring in berries
- Set aside 3rd layer about 10 minutes
- Pour 3rd layer over cooled cream cheese layer
- Refrigerate until firm

Submitted by Kathy

Thursday, February 8, 2007

Colored Pepper Pasta Salad

Pasta Ingredients
2 boxes bow tie pasta
1 each (medium) - red, green, orange, yellow peppers, chopped
1 medium red onion, chopped

Dressing ingredients:
1 tsp Accent spice
3/4 cup olive oil
3/4 cup sugar
3/4 cup cider vinegar
1 Tbs parsley
1 Tbs garlic salt
pepper, to taste

- Prepare pasta according to box.
- Combine all dressing ingredients in a jar and mix well.
- Mix chopped peppers and onions in with cooked pasta.
- Pour dressing over pasta and gently toss.
- Cover and refrigerate overnight.

This recipe makes a lot - You can halve it for smaller crowds (8-10).

Submitted by Claire

Tuesday, February 6, 2007

EASY Chocolate Raspberry Truffle Pie

1 2/3 c. (10 oz.) raspberry chips
1/3 cup milk
2 cups mini marshmallows
8 oz. Cool Whip (3 1/2 cups), thawed
Chocolate Graham Cracker Crust (see below)

- Melt chips and milk in microwave for ~ 1 minute (or until smooth).
- Add marshmallows and microwave until smooth (~ 1 minute).
- Spread ~ half the mixture over the crust.
- Let remaining chocolate mixture cool.
- Mix the remaining chocolate mixture with the Cool Whip and spread it over the chocolate mixture in the pie.
- Refrigerate for 4-6 hours or until firm.

- You can buy an Oreo crust
- Make one by combining 1 1/2 cups finely crushed chocolate graham crackers, 1 T. sugar, and 1/3 cup melted butter. Press the mixture into a pie dish and refrigerate it for one hour before filling it.

Submitted by Claire

Mediterranean Chicken

6 pounds skinless, boneless chicken breasts, halved
1/3 cup chopped sun-dried tomatoes
2 chicken bouillon cubes
1/4 cup bottled Caesar salad dressing
1 (10 ounce) package fresh mushroom slices
1 (12 ounce) jar roasted red peppers, drained and cut into strips
1 (10 ounce) package frozen artichoke hearts
1 1/2 cups assorted Greek or Italian olives

Combine all ingredients in the crock pot. Stir well. Cover and cook on:
Low - 8 hours
High - 4 hours

Submitted by Genelle

Saturday, February 3, 2007

Honey Chicken Stir Fry

1 lb. boneless, skinless chicken breasts, cut into 1" pieces.
1 garlic clove, minced
3 tsp. olive or canola oil
3 Tbsp. honey
2 Tbsp. soy sauce
1/8 tsp. salt
1/8 tsp. pepper
1 pkg. (16 oz.) frozen stir fry veggies
2 tsp. cornstarch
1 Tbsp. cold water

- In a large skillet, stir-fry chicken and garlic in 2 tsp. oil
- After a minute or two add honey, soy sauce, salt, and pepper
- Cook and stir until chicken is lightly browned and juices run clear
- Remove and keep warm.
- In same pan, stir-fry veggies in remaining oil 4-5 mins or until heated through
- Return chicken to pan; mix well.
- Combine cornstarch and cold water until smooth; stir into chicken mixture
- Bring to a boil; cook and stir for 1 min. or until thickened
- Serve over hot rice.

Submitted by Julie

Friday, February 2, 2007

Instant Russian Tea

1/2 cup instant tea
1 cup sugar
2 cups Tang
1 packet (2 qt.) lemonade mix (I use Country Time)
1 t. cinnamon
1/2 t. cloves

- Combine all ingredients in a large bowl
- Place 2 Tbs. in a mug
- Fill the mug with hot water and stir
- Store remaining mix in an airtight container

Submitted by Claire

Shredded BBQ Chicken

3 lbs. boneless, skinless chicken breasts
1 Tbs. chili powder
2 Tbs. Worcestershire sauce
3 Tbs. white vinegar
1/2 cups water (or just slightly more)
2-3 cups of honey BBQ sauce

- Trim chicken and cut each breast into several 1 inch strips.
- Combine chili powder, W. sauce, vinegar, and water in crock pot.
- Add chicken to crock pot.
- Cook on low for 7-9 hours.
- Add BBQ sauce.
- Stir chicken (and chop a bit with a spoon) when you add the BBQ sauce- it should fall apart.
- Cook on low for an additional hour.

Wrap Option
- Chop up ~ 8 sprigs of fresh cilantro and 3 or 4 green onions to mix in with the cooked chicken.
- Add shredded cheese if desired.
- Divide the mixture up between 6-8 burrito shells.
- Wrap up the shells (tucking under ends) and place them on a cookie sheet.
- Warm them in an oven at 350 for about 4-5 minutes.
- Flip over the wraps and return them to the oven for an additional 3-4 minutes.

Submitted by Claire

Monday, January 29, 2007

Toddler Trail Mix

1 cup cheerios
1 cup baby goldfish
1 cup raisins
1 cup stars (Gerber fruit puffs)

- Combine all ingredients in a large ziploc bag
- Serving size - 1/4 to 1/2 cup

- Mini M&M's are a great addition to this snack.
- Measurements are really arbitrary. Feel free to add more or less of anything.

Submitted by Amy

EASY Lasagna Casserole

1 lb. ground beef
1 lb. cottage cheese
1 lb. mozzarella cheese
1 lb. dried pasta noodles (not lasagna noodles)
1 large jar spaghetti sauce

- Cook pasta to al dente
- Brown ground beef
- Combine all ingredients reserving about 1/3 of mozzarella
- Pour mixture into case role dish
- Top with remaining mozzarella
- Cook at 350 degrees for approximately 45 minutes or until bubbly

- For a low-fat version use ground turkey, fat free cottage cheese and low-fat mozzarella (or omit mozzarella)
- If mixture seems crumbly or too dry before you put it in the casserole dish add more spaghetti sauce
- If you want to make this more complicated you can make your spaghetti sauce from scratch
- Any pasta noodles will work except for lasagna noodles

Submitted by Amy

Saturday, January 27, 2007

Crock Pot Chicken Cacciatore

1 jar spaghetti sauce
2 cans petite diced tomatoes (do not drain)
4 cloves garlic (minced or pushed through garlic press)
6 boneless skinless chicken breast halves
1 diced green pepper (optional)
10 diced mushrooms (optional)

- Arrange chicken breasts in bottom of crock pot
- Combine spaghetti sauce, diced tomatoes, garlic, green peppers and mushrooms and pour over chicken
- Cook on low heat for approximately 8 hours
- Use knife and fork to break up chicken and stir into sauce

- Cooking this too long in the crock pot will dry out the chicken.
- You can use a large metal spoon to 'cut' chicken and stir into sauce. Chicken will appear shredded.
- The green pepper and mushrooms are truly optional. They add some nice flavor for those who like a chunky sauce but are not necessary for this dish to be flavorful.
- Serve with pasta

Tuesday, January 23, 2007

Coconut Carrot Salad

4 medium carrots, shredded
1 cup finely chopped apple
1 cup flaked coconut
1/2 cup sour cream
2 Tbs. honey
4 tsp. lemon juice

Mix and chill
Serves 4

Submitted by Genelle

Sunday, January 21, 2007

Chicken Grape Salad

5 chicken breasts halves - cooked and shredded
4 stalks of celery
2 cups of almonds (toasted)
1/2 medium onion
1/2 bag of green or red grapes (Red ones are more colorful!)
Romaine lettuce

Dressing Ingredients
- 1 1/2 cups mayonnaise
- 4 Tbs vinegar
- 1/4 cup sugar (or Splenda)

- Chop the celery and onions
- Cut up the grapes into halves (or thirds if they're large grapes)
- Chop up the almonds with a chef's knife
- Add each ingredient in with the chicken
- Mix the dressing ingredients together to taste. It should be sweet, but have a "bite" from the vinegar.
- Add the dressing slowly to the ingredients until well coated.
- Refrigerate
- Serve on romaine lettuce

- Toast almonds in the toaster, in a skillet or spread them out on a PAPER plate and microwave them for 1-2 minutes or until they are "toasted"
- Splenda dissolves better in the dressing

Submitted by Kelly

Crock Pot Pot Roast

2 stalks celery
4 large potatoes cut into 2" chunks
1 small bag baby carrots
1 large onion (or one small bag pearl onions)
10 large mushrooms cut in half
1 can cream of mushroom soup
1 envelope onion soup mix
2 Tbs ketchup
1 3-5 lb Beef Pot Roast
ground black pepper

- Place pot roast in the bottom of the crock pot
- Add all other ingredients
- Cook for 9-10 hrs on low

- Adjust amount of veggies and size of pot roast to what your family will eat but keep the other ingredients the same.
- Adjust types of veggies to what your family will eat.
- Browning the roast in a pan before putting it in the crock pot will yield a richer flavor.

Submitted by Corinne

Sunday, January 14, 2007

Poppy Seed Chicken

2-3 lbs. shredded boneless, skinless chicken
1 can cream of mushroom soup
8 oz. sour cream
40 Ritz crackers (1 pkg), crumbled
2 Tbsp. poppy seeds
1 stick of margarine/butter

- Melt the margarine in frying pan over low heat
- Add crackers and poppy seeds - mix well
- In a bowl, mix soup and sour cream
- In a 2 1/2 qt. greased casserole dish, layer 1/2 the chicken, 1/2 the
soup mixture, and 1/2 the cracker mixture. Repeat layer - top with
cracker mixture
- Bake at 350 degrees for 30-35 minutes

- You can double the soup/sour cream mixture for a creamer casserole
- You can substitute low fat soup, sour cream and crackers and use less margarine for a low fat/low calorie version of this recipe
- In a time crunch you can mix all the ingredients except for the cracker/poppy seed mixture, put it in a 9X13" baking dish and top with all the crackers. It tastes the same and is faster

Submitted by Julie


1/2 cup cubed (1/4" pieces) white sandwich bread, crust removed and discarded,
2 tablespoons milk
3/4 teaspoon salt
3/4 teaspoon ground black pepper
1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)
2 teaspoons steak sauce
1 1/2 pounds 80% lean ground chuck

- Mash bread and milk in large bowl with fork until blended (you should have about 1/4 cup)
- Stir in salt, pepper, garlic, and steak sauce.
- Break up beef into small pieces over bread mixture. Using fork or hands, lightly mix together until mixture forms cohesive mass.
- Divide meat into 4 equal portions and form hamburger patty approximately 3/4" thick patties
- Grill.

- Press center of patty down with fingertips until it is about 1/2 thick, creating a slight depression in each patty, this way, the hamburger is FLAT rather than ROUNDED when it's done!

Submitted by Kelly

Monday, January 8, 2007

Stuffed Shells

Stuffed Shells
1 pound pasta shells
1 cup parmesean cheese
tomato sauce

2 pounds ricotta cheese
1 cup grated mozerella cheese
1/4 cup parsley
2 eggs beaten

Cream Sauce
1/4 cup butter
4 tablespoons flour
2 1/2 cups half and half - sometimes I substitute 1 cup milk (to be a little healthier)
6 tablespoons parmeasean cheese

- Boil the pasta shells 2 minutes less than cooking time. Drain and run cold water over them.
- Mix filing ingredients together
- Melt butter in sauce pan, whisk flour in. Add half and half and parm. cheese. Whisk on low heat until creamy.
- Fill Shells
- Line 13x9 pan with tomato sauce and cream sauce. Place filled shells in, top with more tomato and cream sauces.
- Bake at 350 for 20 minutes

Submitted by Erin

Ramen and Broccoli Slaw Salad

1 (16 ounce) package broccoli coleslaw mix
2 (3 ounce) packages chicken flavored ramen noodles
1 bunch green onions, chopped
1 cup peanuts
1 cup sunflower seeds
1/2 cup white sugar
1/4 cup vegetable oil
1/3 cup cider vinegar

- Combine the slaw, broken noodles and green onions in a large salad bowl
- In a small bowl whisk together the sugar, oil, vinegar and ramen seasoning packets.
- Pour over salad and toss to evenly coat.
- Refrigerate until chilled (approx 1 hr.)
- Top with peanuts and sunflower seeds before serving.

- Don't make this too far in advance or the ramen noodles will soften.

Submitted by Amy

Sunday, January 7, 2007

Oreo Truffles

1 package of oreos
1 8 oz. package of cream cheese - softened
2 packages of Bakers white chocolate (melted)
1 package of regular chocolate (milk, semi-sweet or dark) (melted)

- Crumble the oreos in a food processor for this (you may use a blender if you don't have a food processor) until they're like powder
- Hand mix in the cream cheese until it is blended well
- Form into balls and put in the refrigerator until cold
- Dip into white chocolate and drizzle the regular chocolate on top
- Allow to harden before serving

Submitted by Joyce

Cappuccino Pie

1 large (makes 6 1/2 cup servings) pkg pudding
1 cup milk
1/2 of an 8oz tub Cool Whip
2 Tbs instant coffee
2 Tbs milk
1 tsp instant coffee
1 tsp milk
1/2 of an 8oz tub Cool Whip
1 Oreo cookie pie crust (find it with the graham cracker crusts)

- Make pudding with one cup of milk. The pudding will be VERY thick. Whisk it until all the lumps are gone.
- Combine 2 Tbs instant coffee with 2 Tbs milk. Stir until dissolved.
- Stir coffee mixture into pudding mixture. Whisk until smooth.
- Fold 1/2 of Cool Whip into pudding/coffee mixture until smooth.
- Pour pudding/coffee/cool whip mixture into Oreo crust. Spread evenly.
- Combine 1 tsp instant coffee with 1 tsp milk
- Whisk coffee mixture into remaining Cool Whip.
- Spread coffee/cool whip mixture on to the top of the pudding in pie crust.
- Chill for at least two hours before serving.

Helpful Hints and Suggestions
- You can use vanilla pudding if you want a pure cappuccino pie and chocolate pudding if you'd rather it be chocolatey.
- You can increase the instant coffee amounts to your taste but don't add any more milk or it will be too soupy.
- If you add too much instant coffee your pie will be bitter so be careful.

Submitted by Amy