Pumpkin Crunch Pudding Cake

30 oz can pureed pumpkin
12 oz can evaporated milk
1 c. sugar
3 eggs
1 t. your favorite pumpkin pie spice (I ended up using 2 t. each of cinnamon and nutmeg)

Mix together. Pour into greased 9x13 pan.
Lightly spread 1 box yellow cake mix on top (unmixed, just the powder)
Pat 1 cup chopped pecans into the cake mix.
Melt 1/2 lb. (two cubes) butter and pour over.

Bake at 350 for 50 minutes. Cool and refrigerate. Top with whipped cream. (When I brought this it had not been refrigerated for very long, maybe 15 min.)

Pumpkin Roll with Cream Cheese Icing

3 eggs
1 c. sugar
2/3 c. pureed pumpkin
3/4 c. flour
1 t. baking powder
2 t. cinnamon
1 t. nutmeg
1/2 t. salt

1. Preheat oven to 375. Line the cookie sheet with parchment paper. Spray the paper and the sides of the pan with cooking spray. (I just lined the pan with wax paper and didn't spray it)

2. Combine all the ingredients and mix well until smooth, about 2 minutes.

3. Spread the batter on the cookie sheet and smooth with the spatula. Bake for 12 to 15 minutes (mine was done in 10 min), until the top appears set and teh cake pulls away from the sides of the pan. Remove pan from oven and let the cake sit for 3 minutes. Turn the cake our onto a kitchen towel that has been sprinkled with powdered sugar (be generous with the sugar, this keeps the cake from sticking to the towel). Starting at the narrow end, roll up the cake in the towel and let it cool completely, seam side down, for 1 hour.

4. Meanwhile, prepare the cream cheese icing.

8 oz. cream cheese, softened
1 stick butter, softened
2 c. powdered sugar
1 t. vanilla

Cream together cream cheese and butter, and then add the rest of the ingredients. Beat until smooth.

5. Carefully unroll the cake and spread with icing (I used all the frosting). Reroll the cake (without the towel) and place seam side down on waxed paper. Wrap tightly and keep in the refrigerator.

Spiced Pumpkin Fudge

Here is the recipe from the Nestle Very Best Baking website. The only difference is I omit the nuts and grease my foil. I found that the timing to get to soft-ball stage was the full 12 minutes and maybe even a few extra depending on your pot/stove.

Spiced Pumpkin Fudge
Estimated Times:Preparation - 10 min Cooking - 20 min Cooling Time - 2 hrs cooling Yields - 48 servings (2 pieces per serving)

This classic holiday recipe delivers on the taste of the season -- a wonderful gift for your family and friends.
Source: www.verybestbaking.com

Ingredients:
2 cups granulated sugar
1 cup packed light brown sugar
3/4 cup (1 1/2 sticks) butter or margarine
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
1/2 cup LIBBY'S® 100% Pure Pumpkin
2 teaspoons pumpkin pie spice
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels
1 jar (7 oz.) marshmallow crème
1 cup chopped pecans
1 1/2 teaspoons vanilla extract
Directions:

LINE 13 x 9-inch baking pan with foil. (I spray the foil with pam)

COMBINE sugar, brown sugar, evaporated milk, pumpkin, butter and spice in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234° to 240º F (soft-ball stage).

QUICKLY STIR in morsels, marshmallow crème, nuts and vanilla extract. Stir vigorously for 1 minute or until morsels are melted. Immediately pour into prepared pan. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered. To cut, lift from pan; remove foil. Cut into 1-inch pieces. Makes about 3 pounds.

FOR BUTTERSCOTCH FUDGE:SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels for Premier White Morsels.

Pumpkin Chocolate Chip Cookies




1 cup canned pumpkin

1 cup white sugar (or ¾ cup white sugar)

½ cup vegetable oil (or ½ cup unsweetened applesauce)

1 egg

2 cups all-purpose flour

2 tsp baking powder

2 tsp ground cinnamon

½ tsp salt

1 tsp baking soda

1 tsp milk

1 Tbs vanilla extract

2 cups semisweet chocolate chips





1. Combine pumpkin, sugar, vegetable oil (or applesauce), and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda in milk and stir in. Add flour mixture to pumpkin mixture and mix well.



2. Add vanilla and chocolate chips, stir well.



3. Drop by spoonfuls on greased cookie sheet and bake at 350 degrees for 8-9 minutes or until lightly brown and firm.

Pumpkin marble cheesecake



Crust:

2 cups gingersnap cookie crumbs

½ cup finely chopped pecans (optional)

6 tbsp butter, melted



Filling:

3 packages (8 oz each) cream cheese, softened

1 cup sugar, divided

1 tsp vanilla

3 eggs

1 cup canned pumpkin

1 tsp ground cinnamon

¼ tsp ground nutmeg

Dash ground cloves



Crust:

Mix crumbs, pecans and butter; press onto bottom and 2 inches up side of 9-inch spring form pan.



Filling:

Mix cream cheese, ¾ cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, mixing on low speed just until blended. Reserve 1 ½ cups batter. Add remaining ¼ cup sugar, pumpkin and spices to remaining batter; mix well. Spoon ½ of the pumpkin batter over crust; top with spoonfuls of plain batter. Repeat in layers. Cut through batter with knife several times for marble effect.



Bake at 325 for 55 minutes or until center is almost set. Run knife around rim of pan to loose cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

gooey delicous caramel corn

1 can sweetened condensed milk
2 c br. sugar
1 c karo syrup
1 stick butter
1 tsp. vanilla

Melt the first four ingredients and bring to soft ball candy stage (when dropped in cold water, it will lose some elasticity- but when removed can be formed into an oozyish softball). I just let mine boil (while stirring) for two minutes. Remove from heat, add vanilla, and let sit for five minutes. Pour on top of six quarts (twenty-four cups popped or about 3/4 c kernals) popcorn.

I halved my recipe and still made plenty!

Very Low Fat Banana Bread

Ingredients:

1 1/2 cups flour (I used whole wheat)

1/2 cup sugar

1 1/4 t baking powder

1/2 t baking soda

1/4 t salt

1/2 t cinnamon

1 egg (or 2 egg whites)

1 t vanilla

1 cup banana, mashed

1/3 cup apple sauce

1/4 cup chopped nuts, optional

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
2. In a large bowl, stir together flour, sugar, baking powder, baking soda, salt and cinnamon. In separate bowl mix egg, vanilla, bananas and applesauce. Add to dry ingredients and stir just till combined. Pour batter into prepared pan.
3. Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean. Turn out onto wire rack and allow to cool before slicing.

Tip: Use very ripe bananas, the riper the bananas the better the bread will be. When I made it unfortunately my bananas were not ripe enough.

"Fried" Rice

2 beaten eggs or egg whites
2-3 cloves of minced garlic
4 scallions
1 TBSP minced ginger
3/4 C red, yellow, or orange diced bell peppers
1/4-1-2 C shelled edamame
1/2 C corn
4 C brown rice or white rice
6 oz (about half a package) of firm tofu cut into bite size pieces
3-5 TBSP low sodium soy sauce depends on how seasoned you like the rice

* To make it easier you could add a frozen bag of mixed veggies instead.

Saute garlic, ginger, and scallions until fragrant and soft (takes about 2 minutes). Add in the pepper, corn, edamame,tofu, and rice cook until warm and then make a hole in the middle of the rice mix. Pour the egg in the hole and cook until almost cooked then mix egg mix/scrambled egg in with the rest of rice mixture. Add the soy sauce and mix in . Serve Warm
Serves 4-6

sweet potato,sausage, and cider soup. mmmmmm.

1 Box of chicken stock (3-4 cups)
1 can of diced tomatoes
1 can kidney beans ( a few recipes I found online used black beans instead- we may try that)
2 garlic cloves crushed
1 1/2 tsp cumin
2 tsp paprika
1 1/2 tsp salt
3/4 tsp pepper
1/2 lb- 1lb Cooked chopped sausage or even chicken chunks. We did lean turkey sausage.
1 large or two small sweet potatoes chopped in small cubes
1-2 cups apple cider (or apple juice- or half the concentrate)

you could also add carrots- or any other veggies.

Let it all simmer until the sweet potatoes are soft and tender. about 15-25 minutes.

Salad (Leisy Miller)

California Pizza Kitchen's bbq chicken salad

I HIGHLY recommend SWEET BABY RAYS hickory and brown sugar bbq sauce.
serves 4-8

SALAD

• 1/2 head iceberg lettuce, cored, rinsed, dried, and chopped up into small pieces
  
• 1/2 head romaine lettuce leaf, separated, trimmed, rinsed, dried, and chopped into small strips/squares
  
• you can add some spinach for more nutrition :)
  
• 1 lb jicama, cut 1/4 by 1/4 X 3/4-inch strips
• 2 cups shredded monterey jack cheese
• 1 cup canned black bean, rinsed, drained
• 1 cup canned sweet white corn kernels, drained
• 3 tablespoons chopped fresh cilantro
• 2 lbs fresh ripe tomatoes, cut 1/2-inch dice
• 1/2 cup good-quality sweet-&-spicy barbecue sauce
• 1/4 cup thinly-sliced scallion top
• tortilla salad strips (we got them at GFS in maumee)
  

CHICKEN. marinate in first four ingredients for 15 minutes. Bake at 375 for 40-45 minutes. Chop into cubes- chill- and coat in bbq sauce.

• 1 1/3 tablespoons olive oil
• 1 1/3 tablespoons minced garlic
• 2 teaspoons soy sauce
• 2 teaspoons salt
• 4 boneless skinless chicken breasts (5 Oz Ea)
• 1/4 cup good-quality sweet-&-spicy barbecue sauce

Lemon Curd (Maria Carter)

Lemon Curd Recipe:

Ingredients:

3 large eggs

1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)

1 tablespoon (4 grams) finely shredded lemon zest

3/4 cup (150 grams) granulated white sugar

4 tablespoons (56 grams) unsalted butter, at room temperature and cut into small pieces [I felt like this was a little too much butter, I would probably go with 3 Tbsp].

[Note: Room temperature lemons provide more juice. Cold lemons are much easier to grate. I put the lemons in the fridge and when I was ready grated them while they were cold then put them in the microwave for like 20 seconds and then squeezed them.]

Instructions from the Joy of Baking web site:

In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. [I did not do this, if there are lumps it is from cooked egg white and that doesn't bother me so I didn't strain it]. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to a week.

Makes 1 1/2 cups (360 ml).

If you want a lighter lemon curd whip 1/2 cup (120 ml) of heavy whipping cream and fold into the lemon curd.

Read more: http://www.joyofbaking.com/LemonCurd.html#ixzz0R8Atli3G

Sauces and Dips

French Brie Fondue

13 oz. ripe French Brie 1/4 cup butter
1 onion, finely chopped 1 clove garlic, crushed
1/4 cup flour 1 1/4 cup chicken or vegetable stock
2/3 cup heavy cream 1 Tbsp. chopped fresh tarragon
salt freshly ground black pepper

To Serve: grapes, cubes of French bread, raw button mushrooms

Cut away find from Brie and slice cheese thinly. Set aside.

Melt butter in teh fondue pot ( I have an electric fondue pot and made the whole thing in it.) over a low heat. Add onion and garlic, and cook gently for 10 minutes until softened. Sprinkle flour over and cook for 1-2 minutes, stirring. Gradually add stock and continue to stir until mixture thickens. Simmer gently for 2-3 minutes.

Stir sliced Brie and ceam into the fondue. Cook, stirring, until cheese has melted and mixture is smooth. Stir in tarragon and season with salt and pepper. Transfer the fondue pot to the lighted spirit burner. To serve, spear grapes, bread, and mushrooms on to skewers or fondue forks and dip into the fondue. Serves 4-6.

Ham and Potato Casserole (Cyndi Ericksen)

Ingredients

4 large potatoes (peeled and cubed)

8 oz ham (cubed or diced)

8-12 oz sour cream

½ - 2/3 can of cream ck soup can

Cheddar cheese grated for the top

Steam or boil cubed potatoes until soft (if boiling in water it takes about 20 minutes). Salt and pepper potatoes and put in 8x8 casserole dish. Stir in ham, sour cream and cream ck soup (Don’t actually make it into a soup. Just take directly from the can.) Make sure all of the potatoes are covered in the sauce. Top with cheese and bake in oven for about 10 minutes at 350 degrees.

PASTA

Pasta Night Cooking Group (if you're not in the picuture, come next time!)


Macaroni and Cheese (Karinda Wieland)

Macaroni and Cheese

8 oz elbow macaroni (or other noodle)
3 Tbs butter or margarine
3 Tbs flour
2 cups milk
2 1/2 cups shredded cheddar cheese (sharp or extra
sharp is best, but mild or medium will do in a pinch)
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 cup toasted breadcrumbs (optional - we don't
like this, but if you, feel free to do it!)

Preheat oven to 350 degrees.

Cook the macaroni according to package directions
and keep an eye on it as you prepare the cheese sauce.

Melt butter in a 2 quart sauce pan over medium-high
heat. Add the flour and stir briefly. Add the milk to the
butter and flour mixture and bring just to a boil, then
reduce the heat to medium. Add 2 cups of the cheese
(reserve 1/2 cup to sprinkle on top).

When macaroni is cooked, drain, then pour into a
9 x 9 baking dish. Pour the hot cheese sauce over
the macaroni, and sprinkle the bread crumbs (if using)
and remaining cheese over the mixture.

Bake for 30-40 minutes, until the top is golden and bubbling.

This dish can easily be doubled and also freezes very well.

Vegetable Lasagne (Jeannette Monson)


Tomatoe Pesto (Leisy Miller)


BBQ Chicken Bowtie Pasta Salad (Beth Stewart)

BLT Bow Tie Pasta Salad

INGREDIENTS

• 6 cups torn romaine
• 2 1/2 cups uncooked bow tie pasta
• 2 cups cubed cooked chicken breast (about 2 breasts) (I grill mine with BBQ sauce the day before)
• 1 small box grape tomatoes, halved
• 6 bacon strips, cooked and crumbled
• 2/3 cup reduced-fat mayonnaise
• 2 tablespoon barbecue sauce
• 3 teaspoons white vinegar
• 1/2 teaspoon pepper
• water

DIRECTIONS
Cook pasta according to package directions. Drain and rinse under cold water. In a large serving bowl, combine the pasta, romaine, chicken, tomato and bacon. In a small bowl, whisk together the mayonnaise, water (as needed to thin), barbecue sauce, vinegar and pepper. Pour over pasta mixture (I usually reserve about 1/3 of the dressing); toss to coat evenly. Serve immediately.


Homemade Pitas & Basil Pesto (Karinda Wieland)

Pesto

3 cups fresh basil leaves
1 1/2 cups chopped walnuts (or other nuts)
4 cloves garlic, peeled
1/4 cup grated Parmesan cheese
1 cup olive oil
salt and pepper to taste

In food processor (or blender) blend together basil,
walnuts, garlic, and Parmesan cheese. Pour in oil slowly
while still mixing. Stir in salt and pepper to taste. Freezes
well.

Pita Bread

1 cup plus 3 Tbsp warm water
1 Tbs shortening
3/4 tsp sugar
1 1/2 tsp salt
3 cups flour (I do at least 1/2 whole wheat)
2 1/4 tsp (or 1 pkg) active dry yeast

Mix dough in bread machine on dough cycle (or you
can do this by hand  kneading until it forms a soft dough
and allow to rise until double).   Remove from machine
and place on lightly floured surface.
Cut dough in half and cut each half into 6 equal pieces,
making 12  pieces (sometimes I do more or less depending
on how big I want them  in the end).  Shape pieces into
smooth balls.  With a rolling pin,  roll each ball into a flat
4 inch disk.  It is important to roll  without stretching the
dough and without folding the dough over on  itself, otherwise
it will not "puff" up and form a "pocket".  Don't  worry about
making them perfect circles.  Cover with a clean kitchen
cloth and let rise 30 minutes.

Place baking pan in oven and preheat oven to 500 degrees.
Place 4  pitas on preheated baking pan and bake for 5
minutes or until breads  puff up and just begin to brown.
Remove from oven and place pitas in  a brown paper bag to
cool (you can also place them on a wire rack to
cool, but the brown paper bag keeps them softer).  Breads
will  collapse as they cool.  If they don't, prick them with a fork.
Often  there will be some that just won't form a "pocket", but
they are still good:)
Eat within a couple days or else freeze for future use.

Options:
Whole Wheat - substitute 1 1/2 cups whole wheat flour for
1 1/2 cups  white flour.
Onion and Garlic - Add 1/2 tsp each onion and garlic powder
to dry  ingredients when preparing the dough.  Use as bread
or Tex-Mex - Add 1/2 tsp each chili powder and paprika to dry
ingredients  when preparing the dough.  Split them in half to
make tacos or serve  them as chips with guacamole.

Chicken Spaghetti (Julie Sacks)

Chicken Spaghetti

2 c cooked chicken, cut-up
1 can cream of chicken soup
1 can cream of mushroom soup
1 c sour cream
1/2 c chopped celery
1 onion, chopped
1 can of mushrooms
1 small jar of pimentos
1 pat of margerine
1 c grated cheese
spaghetti
1 c chicken broth

Saute onion, celery and mushrooms in margerine. Add chicken, both soups, sour cream and pimentos.
Cook spaghetti. Add spaghetti and chicken broth (broth makes it juicy).
Pour it all into a 9x13 baking dish. Top with cheese.
Bake 30 minutes at 350 degrees, until bubbly.
*Serves 8-10.


Garlic and Oil Pasta (submitted by Eric Marks)

Garlic and Oil Pasta

garlic
red pepper flakes
olive oil
grated parmesan or romano cheese
spaghetti or fettuccine

Saute garlic and red pepper flakes in some olive oil. Prepare pasta, spaghetti or fettuccine. Drain pasta and return it to pot. Add garlic and oil mixture to the pot and stir. Add grated parmesan or romano cheese. He added some cut up grape tomatoes to it as well. This is best served hot, and is a traditional italian light dinner.

Sensational Salads

Strawberry Pretzel Salad

INGREDIENTS

• 2 cups crushed pretzels
• 3/4 cup butter, melted
• 3 tablespoons brown sugar
• 1 (8 ounce) package cream cheese, softened
• 1 cup white sugar
• 1 (8 ounce) container frozen whipped topping, thawed
• 2 (3 ounce) packages strawberry flavored gelatin
• 2 cups boiling water
• 2 (10 ounce) packages frozen strawberries DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C).

1. Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish.
2. Bake 8 to 10 minutes, until set. Set aside to cool.
3. In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust. MAKE SURE YOU "SEAL" the edges so the next layer doesn't seep into the crust!
   
4. Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.

Grapefruit Pork Salad

1/4 c grapefruit juice
2 T red wine vinegar
1 T canola oil
2 t honey
1 t mustard
1 t poppy seeds
1/8 t salt
MIX in jar and set aside.

1 lb. pork tenderloin, julienned
1 bunch leaf lettuce, torn
1 medium grapefruit, peeled and sectioned (no skin)
1 medium white grapefruit, peeled and sectioned (no skin)
1 1/2 c halved green grapes
1 c quartered fresh strawberries

In large skillet coated with cooking spray, stir fry pork with 1/4 t salt.

Place lettuce on a platter, top with warm pork. Arrange grapefruit, grapes and strawberries around pork. Shake dressing; drizzle over salad.

Cashew Chicken Rotini Salad

1 pkg. rotini or spiral pasta (16 oz.)
4 c cubed cooked chicken
1 can pineapple tidbits (opt)
1 1/2 c sliced celery
3/4 c green onions, thinly sliced
1 c seedless green grapes
1 c seedless red grapes (or 2 cups of one kind)
1 pkg dried cranberries
1 c ranch salad dressing
3/4 c mayo
2 c salted cashews

Cook pasta according to package directions. Meanwhile, in large bowl combine chicken, pineapple, celery, onions, grapes, and cranberries. Drain pasta and rinse in cold water. Stir in chicken mixture.

In a small bowl whisk ranch dressing and mayo. Pour over salad and toss to coat. Cover and refridgerate for at least 1 hour. Just before serving, stir in cashews. Yeilds 12 servings.

Chinese Chicken Salad

Cook 3 chicken breasts in 1/2 cup sugar and 1/3 cup soy sauce for 2 hours in 375 degree oven...cool,chop and set aside

Dressing...Make at least 2 hours before serving and shake every 20 minutes (I usually double or triple the recipe)

2 Tbsp. sugar

1 tsp. MSG

1/4 cup vegetable or olive oil

3 Tbsp Vinegar

1 Tbsp Sesame oil

1 tsp salt

1 head or lettuce or bag of salad mix (I also add cucumbers and grape tomatoes)

1 cup almonds

2 Tbsp chopped green onions

2 oz Wonton skins cut into thin strips, deep fry in 400 degree oil until golden brown

2 handfuls of rice sticks, deep fry in 400 degree oil until it pops like pop corn...will not be brown

Place salad in a bowl, toss in wontons, rice sticks and chicken right before serving...toss all with dressing or serve it on the side

Picnic Foods

Layered Jello

6 (6 oz) boxes of Jello (I get three different flavors, 2 boxes of each flavor)
2 (12 oz) cans evaporated milk

Directions
1. Dissolve 1 box gelatin in 3/4 cup hot water.  Once dissolved add 3/4 cup evaporated milk.
2. Allow to set before doing the next layer
3. Use second box of the same flavor gelatin used in first layer, and dissolve in 3/4 cup hot water.  Once dissolved add 3/4 cup cold water.
4. Allow to set
5. Repeat steps 1-4 for the other 2 flavors.

BBQ Baby Back Ribs - Robert Thomas

BBQ Baby Back Ribs

Prep Time: 10 minutes

Rub ingredients:

4 teaspoons paprika

2 teaspoons salt

2 teaspoons onion powder

2 teaspoons fresh ground black pepper

1 teaspoon cayenne

This makes enough rub for 2-3 racks of ribs depending on how spicy you like them.

Preparation:

Mix ingredients together.  Store in an airtight container.  Lightly coat ribs in olive oil.  Sprinkle rub evenly over ribs, covering both sides.  Rub into meat and refrigerate for 3-24 hours.

If you don't have a smoker and like a smoky flavor, sprinkle ribs with mesquite or hickory liquid smoke after rub has been applied but before "rubbing" it around.

Bake ribs in aluminum foil in oven for about 4 hours at 250 degrees or if in a hurry, for 3 hours at 300 degrees.  Remove from foil and coat in favorite barbecue sauce.

Our favorite is Mississippi Barbecue Sauce made right here in Fremont, Ohio.  Grill on a hot grill until sauce and ribs are charred to desired degree.  The BBQ sauce will burn quickly because of the high sugar content.  Should take no more than 10 minutes to finish the ribs this way.  Add any additional sauce desired and enjoy!

Now go run on the treadmill for at least 60 minutes!

Sausage Potato Soup by Candace Slater

Sausage Potato Soup

1/2 lb Smoked Kielbasa or Polish Sausage, diced
6 medium Potatoes, peeled and cubed (I used red potatoes)
2 c frozen Corn
1 1/2 c Chicken broth
1 Celery rib, sliced
1/4 c sliced Carrot
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Salt
1/4 tsp Pepper
1 1/2 c Milk
2/3 c shredded Cheddar Cheese
1 tsp minced fresh Parsley (I used dried)

In large saucepan, brown sausage over medium heat; drain. Set sausage aside. In same pan, combine the potatoes, corn, broth, celery, carrot and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. 
Add the milk, cheese, parsley and sausage.
Cook and stir over low heat until cheese is melted and soup is heated through.
Serves 6

Candace Slater

Grandma Verda's Spudnuts by Lindsay Dockter

Grandma Verda’s Spudnuts

 
Yeast Mixture:
3 packets yeast cakes
1 ½ T. sugar
½ cup warm water
Stir to dissolve yeast.
 
In a large bowl, place
2 cups scalded and cooled milk
1 cup mashed potatoes (could use instant potatoes made according to recipe)
½  cup sugar
1 ½ teaspoon salt
½ cup butter-- melted and cooled
2 eggs, beaten
 
Mix all of these ingredients with the yeast mixture
 
Add 7 cups of sifted flour—a little at a time… Maybe need a little more flour so the dough isn’t too sticky. Knead and cover with cloth.   Let rise until double in size, about 1 hour.  Roll out on a floured board ½  to ¾ inches thick.  Cut with a donut cutter.  Let rise again until dough is double in size, about 1-2 hours.  Cover with a cloth.  Deep fry in heated oil.
 
Heat your oil to when you put a little dough in the grease, it sizzles and browns… Don’t let the grease smoke… Turn donut when light brown and cook on both sides.  Drain on a rack, covered with paper towels.  Glaze while still hot.  
 
Glaze:  
1 package powered sugar
½ cup water
½ teaspoon vanilla
      May add a little water to keep glaze thin.  You can sprinkle with nuts, little sprinkles, coconut, etc while the glaze is wet.  Enjoy.

Potatoes

Hamburger Hot Pot (crock-pot)

1 1/2 lb. lean ground beef
1/4 tsp. garlic powder
2 tsp. salt
1/4 tsp. pepper
6 medium potatoes-peeled and sliced
3 onions-sliced
1 can golden mushroom soup
1/2 cup water

Brown meat and drain. Add garlic powder, salt and pepper and mix, set aside.
Place 1/2 the potatoes and 1/2 the onions in greased crock pot. Add browned beef mixture. Top with remaining potatoes and onions. Combine soup and water and spread over the top, be sure to moisten and cover evenly. Cover and cook on low 8-10 hours or high 3-4 hours.

yields 4-6 servings

*I add one sweet potatoe-sliced, in there for a nice flavor.

Crock Pot

Crock Pot Creamy Chicken

1 stick of butter
1 package of Good Seasonings Italian Dressing (or 2 Tbsp of spices you like)
6 chicken breasts (or 4 large ones)- you can cut up the chicken make it go further
1 can of cream of chicken soup
6 oz. cream cheese

In crock pot, melt a stick of butter and one package of Good Seasonings Italian dressing.

Add 6 chicken breasts. Cook on high for 2 hours.

Add cream of chicken soup and cream cheese. Cook on high for 1 hour.

Turn the crock pot down and cook on low for 4-6 hours.

Serve over rice (brown rice is yummy).

Roasted Garlic Cauliflower - Karinda Wieland

Roasted Garlic Cauliflower

• from Allrecipes.com
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated Parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley (optional)

Preheat the oven to 450 degrees.  Grease a large casserole dish.

Place the olive oil and garlic in a large resealable bag.  Add cauliflower, and shake to mix.  Pour into the prepared casserole dish.

Bake for 25 minutes, stirring halfway through.  Top with Parmesan cheese and parsley, and broil for 3-5 minutes, until golden brown.

Hommuos - Jessica Hanson

Hommuos
 
1 19 oz can of chickpeas or garbanzo beans(drain and save the liqiud)
1/4 C Tahini
2 cloves fresh garlic
1/2 tsp salt
1/4 lemon juice
Combine all ingredients in a food processor or blender (it's suppose to work better in a processor-I use a blender though cause I don' t have a food processor) add saved liqiud from beans to get desired texture.
 
 
You can pretty much do anything you want with the recipe I usually add a little more garlic and lemon juice cause I like thin hummus.

Sweet Potato Fries

Sweet Potato Fries

sweet potatoes (for a family of 4, I use 2)
E.V.O.O.
brown sugar
Lawry's Seasoned Salt

-Preheat oven to 350
-Peel and cut the sweet potatoes (into fries, or rounds)
-Line a cookie sheet with parchment paper
-Place the cut potatoes on the paper
-Drizzle with a little oil
-Sprinkle with brown sugar, or seasoned salt

Bake for about an hour, based on how soft you prefer them!

Chicken Enchilada Ring - Candace Slater

Chicken Enchilada Ring

2 cups chopped cooked chicken (I used 2 chicken breasts)
¼ cup chopped olives
1 cup shredded cheddar & monterey jack cheese
1 can (4oz) chopped green chilies (do not drain)
½ cup mayo
1 Tbsp taco seasoning
1 plum tomato (I used roma)
1 lime (1 tsp juice)
crushed tortilla chips
2 packages (8oz each) crescent rolls
salsa & sour cream

1-Preheat oven to 375. Chop chicken and olives and place in bowl. Add cheese, green chilies, mayo and seasoning.
2-Seed and chop tomato. Add tomato and lime juice and 2 Tbsp crushed tortilla chips and mix well.
3-Sprinkle crushed chips on cutting board (a cookie sheet or counter top works fine too). Press crescent roll into crushed chips and arrange triangles, chip side down in a circle on round pizza stone (I just used a round cookie sheet) with wide ends overlapping in the center and points toward the outside. Scoop chicken mixture onto the widest end of each triangle. Bring points of triangles up over filling and tuck under.
Bake 20-25 minutes or until golden brown. 
5-Serve with salsa and sour cream.

Ginataang Minok (Coconut Chicken) - Karinda Wieland

Ginataang Minok (Coconut Chicken)

This is a filipino dish that my husband enjoyed eating when he served his mission in the Philippines.  We have "Americanized" it somewhat since they do not eat potatoes there and they use much less meat.  This can also be made with fish and no potatoes.

1 Tbsp oil

1-2 chicken breasts, cubed

1 onion, chopped

1 jalepeno pepper, sliced (optional)

4-6 potatoes (or about 1 small potato per person), peeled and chopped

1 can coconut milk

1 tsp curry powder (optional - I often forget this)

salt to taste

cooked rice

Using a large frying pan, brown the chicken, onion, and pepper in the oil.  Put chopped potatoes on top of chicken and pour coconut milk over.  You can add up to 1/2 can water, but the liquid does not have to cover the potatoes.  You do not need to stir.  Just bring to a boil, cover with a lid, lower the heat so it doesn't boil over, and simmer until potatoes are done (about 15-20 minutes depending on how big the potatoes are).  When done, sprinkle with curry powder - still no need to stir!  Also sprinkle with salt as this dish usually need at least a little salt.  Serve over rice.

Coconut Chicken (Thai) - Cynthia Ericksen

Coconut Chicken (Thai)

 

6 servings rice

 

2 cans coconut milk

1 tbsp. red curry

5 small potatoes, peeled, cubed

1 1/2 lbs chicken thighs or breasts (boneless, cut up)

1 tbsp fresh ginger grated (I used powdered ginger and that works too)

1/2 tsp salt

1/2 tsp basil

1/6 cup fish sauce

1/4- 1/2 cup flour mixed with water

8 oz frozen peas

chopped cilantro

 

In large pot, bring milk to simmer. Mix curry paste with small amount of water to dissolve. Add curry and potatoes to pot.  Cook until nearly done (15 min). Add uncooked meat and remaining spinces and fish sauce. Cook 5-10 minutes until meat is done. Thicken by adding flour and water paste and peas. Cook for a few more minutes.  Serve over rice (sweet rice is best).  Sprinkle with cilantro.

January Cooking Group - 2009 - 30 minute meals

Honey Barbeque Pork Tenderloin

Alisha Jeppesen

 

½ Pork Tenderloin, cut into thin slices or large chunks

½ Onion thinly sliced

2 TBS butter or olive Oil

¼ Cup BBQ sauce

2 Tsp. Lemon juice

3 TBS honey

¼ cup water

 

Melt butter in pan, add onion and cook until tender (5 min)  Then add your pork, season with salt and Pepper.  Cook pork until done and has a nice brown color.  Mix BBQ sauce, Lemon Juice water and honey in a bowl.  Add to pork and onion.  Also this to gently boil and reduce down (about 10 minutes).  We like to eat over mashed potatoes but it would also be good over rice.

 

Chicken and Rice

 

4-6 chicken breasts (or chicken pieces)

2 cups rice

2 cups milk

2 cans cream soup

1 pkg dry onion soup mix

cheese (optional)

 

Mix milk and soups in a bowl. Add rice and chicken and pour into a

large pan. Cover with foil and bake at 350 degrees for 1 to 1 1/2

hours. Stirring it a couple times while it is cooking will help keep

the outside from being more done than the inside. Top with cheese the

last 15 minutes if desired. This can also be cooked in a crockpot on

low for 7-9 hours or on high for 3-4 hours.

 

Cranberry Salad

 

1 pkg fresh cranberries

4-5 apples, cored

4-5 oranges, peeled

2 cups sugar

1-2 cups miniature marshmallows

1 8 oz container thawed whipped topping

1 cup chopped walnuts

 

Grind cranberries, apples, and oranges using a meat grinder (I use the

grater part of my food processor. I think that pulsing it in the

blender would work also as long it wasn't blended too much. You want

small pieces). Strain out the juice and throw away. Stir the sugar

into the fruit mixture and put in refrigerator overnight (since this

makes a lot, I usually freeze 1/2 of it here). Just before serving,

add whipped topping, marshmallows, and chopped nuts.

 

Chipper Trout/Fish

 

2 lbs. of trout or other fresh fillets

1/2 cup Caesar salad dressing

1 cup crushed potatoe chips

1/2 cup shredded cheddar cheese

 

Dip filets in salad dressing and place in greased casserole dish.  Combine chips and cheese and sprinkle over fillets. Bake at 500 degrees for 15 minutes.  Serves 4.

 

Buttery Dill Carrots

 

bagged baby carrots - whatever your desired amount

1-2 Tbsp butter

dill

 

In microwave covered bowl, put the carrots and a little water in and cook for 5 minutes.  Drain and add the butter and sprinkle dill on the carrots.  Mix it enough to coat the carrots and serve warm.