A Note of Thanks : Made For You With Love by Hollie Welton Kannigiser

A Note of Thanks
I am so excited about how this cookbook turned out. I know after I got married I realized how much about my life had changed. And, although my mom is a great cook and showed me some things, I still felt a little helpless in the kitchen. I mean who knew popcorn wouldnt be good dinner option anymore!?! So, I wanted to give new brides a resource of tried and true recipes that you can make & experiment with in the kitchen. I really hope that you find some new favorite recipes that will be in your kitchen for years to come! Thank you so much to all of my AWESOME friends/family who were willing to share their recipes for this cookbook; Liz Marmol Jennifer Boland Linda Purnell DeAnna Brubaker Beth Priest Lily Evans Deborah Raines Claire Eckert Danielle Rozier Terri Dawson Lia Severance Becca Dearolph Shannon Towe Carmen Garhart Shannon Wagner Pat Holden Darlene Welton Megyn Jefferson Alison Wessner Heather Kirk Thank you each for sharing your great recipes and advice and choosing to invest in the lives of many women. Thanks also to the friends who have shared recipes with me in the past that are also included in this cookbook! With Gratitude, Hollie
Hollies Note: All recipes without a name under them are from my recipe box! I put a next to the titles of my absolute favorites but I obviously really like everything that I submitted from my recipe box. I hope you enjoy!
Made for you with Love by Hollie Welton Kannigiser
Table of Contents
Main Dishes
Pages 3-32
Side Dishes
Pages 34-43
Soups & Salads

Pages 45-58
Bread & Breakfast

Pages 60-65
Desserts
Pages 67-80
Other Stuff
Pages 82-89
Main Dishes
Tips
Pages 91-94
Oven-Baked Ravioli
1 jar (1 lb. 10oz.) Ragu Traditional pasta sauce 1 package (25 oz.) frozen cheese ravioli 1 cup water 1 cup shredded mozzarella cheese 1. In a 13X9 baking dish, evenly spread 1/2 of the pasta sauce. 2. Arrange frozen ravioli over the sauce. Add water to remaining sauce and shake well to mix. Pour sauce mixture over ravioli. 3. Cover with foil and bake for 45 minutes at 375. 4. Remove foil and sprinkle with cheese. Bake an additional 5 minutes or until the cheese is melted. Let stand 10 minutes before serving.
Chicken Parmesan
3 to 4 boneless skinless chicken breast halves 1 egg, beaten 3/4 cup Italian seasoned dry bread crumbs 1 jar (1lb. 10oz.) Ragu Old World Style Pasta Sauce 1 cup shredded mozzarella cheese Spaghetti noodles, cooked Preheat oven to 400. Dip chicken in egg, then bread crumbs. In 13X9 baking dish, arrange chicken. Bake uncovered 20 to 30 minutes until chicken is done. Then, remove pan from oven and pour pasta sauce over chicken and top with cheese. Bake an additional 10 minutes or until done. You can use the remaining sauce in the jar to cover heated pasta.
No Boiling Lasagna
2 containers (15 oz. each) of ricotta cheese 2 cups shredded mozzarella cheese 1/2 cup grated parmesan cheese 2 eggs, beaten 2 jars (11b. 10oz. each) Ragu Old World Style Sauce 12 uncooked lasagna noodles Preheat oven to 375. In a bowl mix ricotta, 1 cup mozzarella, 1/4 cup parmesan cheese and eggs. In 13X9 dish, spread 1 cup* of the sauce and then place 4 uncooked noodles on top, then 1 cup of Sauce and 1/2 of the ricotta cheese mixture. Repeat layers. Then top with 4 uncooked noodles and 2 cups of sauce. Set aside remaining sauce*. Cover tightly with foil and bake 1 hour. Remove foil and sprinkle with remaining cheese and then cook 10 more minutes. Let stand 10 minutes before serving.
Hollies note: I usually brown 1 lb. of ground turkey/meat and add to the sauce or you could buy the meat sauce if you wanted meat in this. In addition, for just 2 --- I cut this recipe in and use an 11X7 pan. *I usually add more sauce in each layer so that I dont have leftover sauce. The recipe says to serve the lasagna with the heated leftover sauce which would be fine too. 4
Ragu No Boiling Baked Ziti

1 jar (1 lb. 10oz.) Ragu Traditional pasta sauce 1 cups of water 1 container (15 oz.) ricotta cheese 2 cups shredded mozzarella cheese 1/4 cup grated Parmesan cheese 8 ounces uncooked ziti pasta 1. Preheat oven to 400. 2. In a large bowl, combine pasta sauce and water. 3. Stir in ricotta cheese, 1 cup mozzarella cheese and parmesan cheese, then uncooked ziti. 4. Spoon mixture into 13x9 dish and cover tightly with foil. Bake for 55 minutes. 5. Remove from oven and sprinkle with remaining cup of mozzarella. Bake uncovered 5 minutes. 6. Let stand 10 minutes before serving.
From the recipe box of Jennifer Boland

Meat Sauce** 1 Tbsp butter 1/8 tsp. pepper Garlic to taste 1/8 tsp. oregano 1/4 tsp. salt 1 lb. ground meat 3 oz. can tomato paste 1/2 pkg. large jumbo 22 oz. can tomato shells sauce Cheese Filling** 1/2 large container cottage cheese 6 oz. pkg. mozzarella cheese 1/4 cup grated parmesan cheese 1 eggs (break and pour only part of the one egg into the bowl) 1/2 Tbsp parsley flakes 1/4 tsp. salt 1/8 tsp. pepper
**Hollies Note: All of these amounts above were halved from Jens large recipe that is why it is 1 eggs. She gave me this recipe a year ago and I was only cooking for 2 (and know a lot of you will be as well) and although they are awesome, I didnt want to eat them for 2 weeks! However, you could double everything and serve when you have people over or give some away.**
Stuffed Shells
Slow Cooker Spaghetti & Meatballs

1 pound lean ground beef or turkey 1/2 cup Italian seasoned dry bread crumbs 1 egg 1 jar (1lb. 10oz.) Ragu Traditional pasta sauce 8 ounces spaghetti, cooked and drained *In a medium bowl, combine ground beef, bread crumbs and egg. Shape into 12 meatballs. *Place in slow cooker and pour sauce over meatballs. *Cook on Low 8 to 10 hrs. or on High 4 to 6 hrs. *Serve over cooked spaghetti
From the recipe box of Darlene Welton

(crock pot)
Swiss Steak
1 lb. Round steak 1 can stewed tomatoes (with green peppers, celery & onions) Salt & Pepper 2 Tablespoons cornstarch & water *Cut up round steak into bite size pieces/strips *Put meat into crock pot and season with salt & pepper. *Pour can of stewed tomatoes over the meat. *Cook on Low for 7 to 9 hours. *Mix 2 Tablespoon of cornstarch with a little bit of water to make a thick paste. (stir till lumps are gone) *Stir paste/gravy mix into crock-pot. Let stand 5 minutes.
--I usually serve over mashed potatoes but would be good with rice too, probably.
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Melt butter in a skillet and brown ground meat with garlic. Drain. Stir in tomato sauce. Add paste with 6oz. of water (just use paste can 2xs). Add seasoning and simmer. In a bowl mix all ingredients for cheese stuffing together. Mix well & refrigerate. Boil Jumbo shells ~ drain and lay on wax paper to cool. Cover the bottom of a cooking dish with sauce. Spoon cheese mixture into the shells. Lay each stuffed shell on the meat sauce. Cover with foil and bake at 350 for 30 minutes. Use the remaining sauce to cover the shells.
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From the recipe box of Alison Wessner

1 loaf of French bread 1/2 lb. ground pork sausage 1/2 lb. ground chuck 1 medium onion chopped 2 cups shredded mozzarella 1 large egg, lightly beaten 1/4 cup chopped fresh parsley 2 Tbsp. Dijon mustard 1/2 tsp fennel seeds 1/2 tsp salt 1/4 tsp pepper 2 Tbsp butter or margarine 1 large garlic clove crushed Cut the loaf in half lengthwise and hollow out. Leave a half inch shell. Make course crumbs from removed bread. (You can use a food processor, or just use your fingers to make the pieces smaller). Cook sausage, beef and onion in a large skillet until meat is brown and crumbles. Drain. Stir in the breadcrumbs, cheese and next six ingredients. Spoon into the shell, put the top on and secure it with toothpicks if you need to. Melt the butter and garlic in a saucepan and cook for one minute. Brush garlic butter over loaf. Wrap loaf in foil, leaving the top open slightly. Place on a baking sheet and bake at 400 for 25 minutes.
Alis Note: This is DELICIOUS! Sometimes I make two at a time to give one away and still have one for us. I serve this with chips and a salad.
Stuffed French Loaf
From the recipe box of Carmen Garhart

1 lb. beef 1 small onion 1 can of cream of mushroom soup 1 - 8 oz. container of sour cream Brown beef with onion. Drain. Add can of soup and sour cream to taste (the more you add, the soupier it is). Bring to a boil. Simmer for few minutes. Serve with egg noodles or on toast.
In a hurry: Hamburger Helper makes a good Beef Stroganoff box set and all you have to do is buy the ground meat/turkey.
Beef Stroganoff
From the recipe box of Heather Kirk
Easy Meat Marinade
1/3 cup olive oil 1/3 cup soy sauce 1/3 cup vinegar 2 Tbsp. Montreal Steak or Chicken Seasoning (found on the spice aisle) *Mix all ingredients and baste on our marinate meat in the sauce mixture.
From the recipe box of Shannon Wagner

3/4 lb. Pot Roast 10 oz. can cream of mushroom soup 1 envelope of dry onion soup mix 16 oz. bottle of Pepsi Place meat in slow cooker. Top with mushroom soup and onion mix. Pour in Pepsi and cover. Cook on high 6 hours.
Pepsi Pot Roast
From the recipe box of Becca Dearolph

2 quarts cider vinegar 1 quarts water 5 Tbsp Salt 5 Tbsp Garlic Salt 5 Tbsp Red Pepper 1 Tbsp Black Pepper 2 Tbsp Dry Mustard 4 Tbsp Sugar 2 Cups Ketchup Mix all together in gallon jug. Then pour into large pot and heat to a simmer. Do Not Boil. Let cool, return to gallon jug and refrigerate until needed. Keeps forever. Use on pork and chicken to marinate, baste and as a sauce after cooking. (You do make this by the gallon, but it will be good for so many purposes.) *You could cut this recipe in half Bar B Q Ask the butcher to cut a Boston Butt the size appropriate for the number of people you will be serving. Place it is a pan, pour a little of the sauce on it, sprinkle with salt and pepper, bake at 300 over night (8 hours). The next morning, the meat should be tender enough to fall apart. Pick out all of the good meat, pour out grease and fat. Put it in a crock pot and cover with sauce just to keep warm until you are ready to serve. I put it on a platter and got rid of most of the juice. I put bar b q sauce out to add if people want it. It was a great success!
Vinegar BBQ Sauce
BBQ Pork Roast for Company

From the recipe box of Terri Dawson
*Bone in Pork Roast--it will say pork roast on the label in the
grocery store. The $7 one will serve about 5 people and bone in is just fine. *Place the pork roast in your crock pot (3-4 quart crockpot)
*Mix up 1 cup of BBQ sauce with three to 4 cups of water & pour over the roast in the crock pot. *Turn crock pot on Low and cook for about 8-12 hours. *Once you are ready to serve it take it out of the juice and the crock pot and put it on a serving platter. *Drizzle with a bit more BBQ Sauce then serve.
Be careful as it will be so tender that it falls apart, which is fine, but don't let it fall back in the juice and splash you.
Notes from Terri ~ Plan Ahead: If you are expecting company on Saturday evening you can put this together on Friday night just before you go to bed. Let it cook all night and until around lunch time on Saturday. Turn the crock pot to warm and let it stand until you are ready for it.
Special Touch: If you are feeling adventurous, when you are about ready to remove it from the crock put, prepare your grill. You must line your grill top with a very thick layer of aluminum foil. Poke a couple of holes in the foil so the smoke will get to the meat a little. You must watch the meat as the drippings from it will cause a fire and it could burn. Put it on the grill for only a couple of minutes and then remove it. Your intention is not to cook it or char it out there, but just to give it a hint of smoke.

*Open two cans of green beans into a pot *Add 2 Tbsp of the drippings left in your crock pot from cooking the meat from Pork Roast (Above) *Add 1/4 teaspoon of regular black pepper *Simmer for 20-30 minutes or until ready to serve. Terris Note: These will taste like fresh green beans and no one will know the difference unless you tell them
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Southern Green Beans
Beef Stew with Sun-Dried Tomatoes

1 cup sun-dried tomatoes (not oil-packed) 1 pounds beef stew meat 12 medium new potatoes (1 pounds), cut in 1/2 1 medium onion, cut into 8 wedges 1 bag (8 ounces) baby-cut carrots (about 30) 2 cups water 1 teaspoons seasoned salt 1 bay leaf 1/4 cup cold water 2 Tbsp all-purpose flour
Slow Cooker Roast & Gravy

From the recipe box of Lia Severance
1 can cream of mushroom roasted garlic soup 1 can beef broth 1 envelope dry onion soup mix 1 - 3 to 4 lb eye of round roast 2 Tbsp all purpose flour 1 tsp salt 1/2 tsp pepper 2 Tbsp vegetable oil
1. Soak tomatoes in water as directed on the package; drain and coarsely chop. 2. Mix tomatoes and remaining ingredients except 1/4 cup water and the flour in 3 to 6 quart slow cooker. 3. Cover and cook on low setting 8 to 9 hours (or on high heat setting 3 to 5 hours) or until beef and vegetables are tender. 4. Mix 1/4 cup water and the flour; gradually stir into beef mixture. Cover and cook on high heat setting for 10 to 15 minutes or until slightly thickened. 5. Remove bay leaf and serve.
1. Stir together the first 3 ingredients in a slow cooker. 2. Sprinkle the roast evenly with flour, salt and pepper. Brown the roast on all sides in hot oil over medium heat. 3. Transfer the roast to the slow cooker. 4. Cover and cook on low for 8 hours. Lias Notes: This goes great with rice. Also, for more gravy, you can double the soup, broth and envelope mix.
From the recipe box of Deborah Raines

2 lbs of lean ground beef 1 (6oz.) pkg. Stove Top Stuffing mix for chicken 1 cup water 2 eggs, beaten 1/2 cup Kraft Original bbq sauce Preheat oven to 375. Mix all ingredients except 1/4 cup of bbq sauce. Shape the meat into an oval loaf shape and then place it in a 13x9 baking dish. Pour the remaining 1/4 cup of bbq sauce on top of the meatloaf. Bake for 1 hour.
Easy Meatloaf
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1 pound of ground turkey** 1/2 pound ground meat** 3/4 cup Quaker OatsOld Fashioned, uncooked 1 egg, beaten 1/8 cup onion flakes 1/2 teaspoon salt All of these amts. can 1/4 teaspoon pepper be adjusted according to your taste. 1/2 teaspoon green pepper flakes 1/2 teaspoon celery flakes 1/2 to 2/3 cup ketchup 1. Mix all ingredients together to form a loaf. 2. Put in a 13 x 9 dish and cover with foil. 3. Bake for 50 to 60 minutes at 350 4. Then, remove foil and bake an additional 10 to 15 minutes or until browned on top. Note: We always put baby carrots all around the meatloaf when baking. They come out really yummy. **You could use all ground meat or all ground turkey also. We like the mixture of taste and it cuts down on the fat in the in the recipe.
Meatloaf

1 lb. ground meat Ketchup Ritz crackers Buns
Yummy Burgers
Mix the meat and ketchup and about 1 roll of crushed crackers. Grill them up and enjoy.
Yummy Burgers 2
Hamburger Note 1: Adding 1/8 to 1/4 cup of water (depending on how much meat you use) to raw ground meat (before you shape into patties) and mixing together will keep meat from shrinking when grilled. Hamburger Note 2: Worteshire sauce and/or a little bit of garlic powder are also a great addition to mix in with hamburger meat before cooking. This doesnt keep them from shrinking but they taste great!
Tuna Burgers
1 large can (2 regular cans) of tuna, drained 2 Tbsp. of chopped onion 1/2 cup chopped celery 3 slices of chopped sandwich bread Juice from a whole lemon 2 eggs 1/8 cup milk Salt & pepper Bread crumbs (from canister) original or crushed saltines Flake tuna then add onion, celery, bread, and lemon juice and mix. Beat eggs with milk and add salt and pepper. Add this to tuna mixture. Form into patties (recipe makes 3 large patties). Dip patties into bowl of bread crumbs. Put in refrigerator for at least 2 hours. Melt butter in a skillet over medium to medium-high heat. Fry patties until golden brown on each side. We always melt cheese on top of each one and serve on a bun with lettuce & tomato!
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Chicken Stir-fry
2 tsp. oil 1 lb. boneless skinless chicken breasts, cut into strips 3 cups frozen stir-fry vegetables, thawed* 1/4 cup Good Seasons Asian Sesame With Ginger Dressing 2 Tbsp. soy sauce 1 Tbsp. honey** 1/4 cup chopped planters cocktail peanuts*** 4 cups hot cooked instant white rice 1. Heat oil in large skillet on medium-high heat for several minutes. Add chicken; cook and stir 7 to 10 minutes or until no longer pink. 2. Add vegetables, dressing, soy sauce and honey; mix well. Cook an additional 4 minutes or until heated through. Sprinkle with peanuts. 3. Serve over the rice.
Hopefully Helpful Notes ~ *I couldnt find a frozen vegetable bag that I liked so I just used some frozen broccoli florets and sugar snap peas and some fresh carrots slices and a few red pepper pieces. I microwaved (steamed) all of these for almost 3 minutes. Then, I also added bamboo shoots and water chestnuts (both from a can, drained) --- all to make a total of 3 cups of veggies to add to the skillet. It was a great combo! You can make your own combo of your favorite veggies or I am sure that a frozen stir-fry veggie bag would be great too.
From the recipe box of the Calvary Chapel Ladies

4 to 6 chicken breast (boneless, skinless) 1 bag of frozen broccoli florets 1 can of cream of chicken soup 1 cup of milk 2 cups of shredded cheddar cheese 1 small bag of Pepperidge Farm Herb seasoned stuffing 1 cups of butter 1. Cook chicken (boiling or microwaving work best) 2. Cut up chicken into bite size pieces 3. Steam broccoli (dont over cook) 4. Mix soup, milk and cheese in mixing bowl 5. Mix broccoli and chicken in a 13 X 9 glass baking dish 6. Pour soup mixture over chicken and broccoli 7. Place stuffing mix over mixture (until well covered-you wont need the whole bag) 8. Melt butter in the microwave 9. Pour butter over stuffing mix until very moist 10. Bake for 35 minutes at 350 *I usually serve this with mashed potatoes but it would be good over a chicken flavored rice also. Note: You can follow steps 1-9 and then freeze it for later or you do that and give to someone you are making a meal for with the cooking instructions on top. Be sure to cover tightly with foil if you are freezing the dish and increase cooking time to 45 minutes if frozen.
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Chicken Divan
**Spray Tbsp with Pam first and it will help the honey
to come off the spoon easier. dont need to chop them.
*** I just put the peanuts straight from the can you
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Chicken Tenders Dinner

1 can (10 oz.) condensed cream of chicken soup 1 can (14 oz.) cream-style corn 1 bag (1 lb.) frozen vegetable mix w/broccoli (or other combo) 1 can (2.8 oz.) French-fried onions 3/4 cup Original Bisquick 1/2 teaspoon lemon pepper (I have eliminated this before) 1 package (about 1 lb.) chicken breast tenders (not breaded) 2 Tbsp. water 2 Tbsp. butter or margarine, melted 1. Heat oven to 400. Mix soup, corn and vegetables in ungreased 13x9 pan. Bake 10 minutes. 2. Crush 1/2 cup of the onions. Mix crushed onions, Bisquick and lemon pepper. Dip uncooked chicken in water, then coat with Bisquick mixture. Place chicken on corn mixture. Drizzle melted butter over the chicken. 3. Bake uncovered for 25 to 30 minutes. Sprinkle with remaining onions and bake an additional 5 to 10 minutes or until onions are golden brown. *Notes: Because of cream corn this has a sweeter taste. Another variation is to use can of cheddar cheese soup instead of cream of chicken.

2 lbs. of raw chicken, cut in pieces 1 can of cream of celery 1 can of cream of mushroom 1 cup of mayonnaise 1 box of chicken flavored stuffing 2 cups of shredded cheddar cheese 1 stick of butter Mix the raw chicken, both cans of soup and mayonnaise. Place in a 13x9 baking dish sprayed with Pam. Place of cup of cheese on top. Place dressing on top melt the butter and spread on top. (Or you can mix the melted butter with the dressing and place on top.) Bake on 350 for 45 minutes. This dinner is kind of rich and will feed a crowd. Serve with egg noodles and any kind of veggie.
Pricillas Chicken
Southwest Chicken Skillet

1 Tablespoon vegetable oil 1 lb. boneless skinless chicken breast, cut into 1-inch pieces 1 bag (1 pound) frozen broccoli, corn and red peppers* 1 can (15 oz.) black beans, rinsed and drained 1-cup thick-and-chunky salsa 2 cups coarsely crushed tortilla chips 1 cup shredded Cheddar cheese 1. Heat oil in 10-inch skillet over medium-high heat. Cook chicken in oil, stirring occasionally, until brown. 2. Stir in frozen vegetables, beans and salsa; reduce heat to medium. Cover and cook for 6 to 8 minutes, stirring occasionally, until vegetables are crisptender. 3. Sprinkle with tortilla chips and cheese. Cover and cook about 2 minutes or until cheese is melted.
*Ive had a hard time finding this pre-made bag so I just use 3 or so cups of a similar combo from separate frozen bags you could change the combo to your liking.
1/4 cup butter, melted 1 cup buttermilk 4 chicken breasts 3/4 cup flour salt & pepper 1 can cream of mushroom soup Sprinkle chicken with salt & pepper and then dip in a bowl with 1/2 buttermilk and then a bowl with flour (coat well). Place in a 13X9 pan with melted butter in it. Bake for 15 min. at 425; turn chicken over and bake 10 min. more. Then, add remaining 1 cup of buttermilk and soup to the pan and bake 10 to 20 min. more. Shannons Note: This makes its own gravy! Good with biscuits or mashed potatoes.
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Buttermilk Baked Chicken
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Easy Chicken Pot Pie

1 cups of cooked cut-up chicken or 1 large can of chicken, drained 1 to 2 cups of partially thawed mixed vegetables 1 to 2 cans of cream of chicken soup* 2 frozen pie shells (usually come with two in a pack) salt & pepper (to taste liking) Preheat oven as directed on package of pie shells. Mix chicken, veggies, salt & pepper and soup together. Pour into one pie shell. Remove second pie shell from dish and lay on top of bottom shell. Press sides together to seal. Cook as for about 35 to 45 minutes at 375. It should be browned on the top. It is best to cook pie on a cookie sheet.
*Another option is to use cream of potato soup, which lessens the richness of this recipe but the cream of chicken is better. Hollies Note: This recipe above makes a really full pot pie. You could use 1 can of cream of chicken~ 1 cup of chicken and 1 cup of veggies if you wanted to.
Cheesy Chicken Crescent Rolls

3 to 4 small chicken breasts 1 can Pillsbury crescent rolls 1 cup grated cheddar cheese 1 can cream of chicken soup 1 can milk (use soup can to measure) Boil chicken breasts and cut into small pieces. Combine diced chicken and 1/4 cup of cheese. Roll out the crescent rolls into 8 triangles and roll the chicken mixture up in each roll. Place the rolls in a greased or buttered pan. Combine the soup, milk and 1/2-cup cheese and mix well. Pour over the rolls. Sprinkle the remaining cheese over the top. Bake at 325 for 25 to 30 minutes.
Chicken Packages
1 (8oz.) can crescent rolls 1 (3oz.) pkg. cream cheese 3 Tbsp butter, melted 2 cans white chicken 1/8 c.chopped onion* 2 Tbsp. Milk salt & pepper bread crumbs
From the recipe box of Beth Priest

Frozen pie crust thawed 2 cans cream of potato soup (must be Campbells) 2 cups of chicken cooked and cut up (I use 2 chicken breasts) 1-15 oz can of Veg-All drained 1/2 cup of milk 1/4 to 1/2 teaspoon of pepper 1/8 to 1/4 teaspoon of thyme Mix all of the ingredients together and then put it in one of the pie crusts. Then, take the pan off of the other one and put it on top. Cut a slit in the top and cook it at 350 for 45-60 min or until it looks done (crust browning and flaky crispy).
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Chicken Pot Pie
Separate crescent rolls into 4 rectangles. Seal seams by pinching together. Combine 2 Tbsp of butter with cream cheese. Add chicken, onion, milk, salt & pepper. Divide mixture into 4ths and spoon each 4th onto dough. Bring corners up and pinch to seal. Brush with 1 Tbsp butter and sprinkle bread crumbs on each. Bake at 350 for 20 minutes.
*We use onion flakes and definitely less than 1/8 cup because arent huge onion fans.
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Not So Plain Chicken

Dijon Chicken
1/4 cup Dijon mustard 1/4 cup Carnation Evaporated Fat Free Milk 1/4 cup plain, dry bread crumbs 1/4 cup (1 ounce) grated Parmesan cheese 4 boneless, skinless chicken breasts *Combine mustard and evaporated milk in a bowl. *Combine bread crumbs and cheese in a separate bowl. *Dip chicken into mustard mixture, coating both sides, then into bread mixture. Place in a 13X9 baking dish sprayed with Pam. *Bake uncovered 20 to 30 minutes at 475 or until chicken is no longer pink in the center.
Not So Plain Chicken

Cheesy Chicken Strips
Mix one cup of crushed cheese flavored crackers (i.e. cheese-its) and 1/4 cup finely shredded cheddar cheese in a Ziploc bag. Beat an egg in a bowl. Dip unbreaded chicken tenders in egg and then shake in the Ziploc bag. Bake all tenders on a pan for 10 to 12 minutes uncovered at 400. Serve with BBQ sauce, Ranch dressing or Ketchup as a dipping sauce. A great side with this is Bushs Baked Beans.
Cranberry Chicken From the recipe box of Claire Eckert

4 chicken breasts 1 can whole cranberries in sauce 1 package Lipton Onion Soup Mix 1 8oz bottle of Catalina dressing -Mix cranberries in sauce and onion soup mix in bowl, add dressing, and mix well. -Pour evenly over chicken. -Bake at 375 for 1 hour, or until chicken is cooked through. Serves Four. Great with rice, and use extra sauce as topping for rice.
Marinated Chicken Italian

Put chicken breasts in a casserole dish. Sprinkle with salt & pepper. Pour Italian dressing over top until all are completely covered. Cover with foil and bake for 45 minutes to an hour at 350. *This recipe is best if marinated for several hours in the refrigerator prior to cooking!! This chicken is great on the grill too. Reserve some dressing (in the bottle) for after grilling. Be careful it doesnt burn. *You can substitute BBQ sauce, spaghetti sauce, or teriyaki sauce for variation instead of Italian dressing. If you use teriyaki sauce it is great with mozzarella cheese melted on top.
Ranch Chicken From the recipe box of Shannon Wagner

Chicken Breasts Ranch Dressing Breadcrumbs (Italian work great) Pour some ranch dressing in a bowl. Coat chicken with the ranch dressing. Dip the chicken breasts in a bowl of breadcrumbs. Place in a baking dish and cook for 45 minutes at 350.
Covered Chicken From the recipe box of Pat Holden

Rinse boneless, skinless chicken breasts in water. Dip into a mixture of instant mashed potato flakes, onion salt, and garlic salt poured into a bowl. Place in 13X9 baking dish. Dot each chicken piece with several butter pieces. Bake for 45 minutes at 375.
Crockpot BBQ Chicken Sandwiches

3 to 4 Chicken Breasts 1 bottle of your favorite bbq sauce Pour 1/3 of the bbq sauce into the bottom of the crock-pot. Put seasoned chicken breasts (with salt & pepper and anything else you like) on top of the sauce. Pour remaining sauce mixed with 1/8 cup of water on top of the chicken. Cook on low for 8 hours. Chicken should shred when done. Scoop out chicken with a draining spoon so most of sauce drains off. Serve shredded chicken on sandwich buns with your favorite cheese. An easy meal is any of the above chicken recipes with a salad or a side of steamed veggies or a baked potato
Potato Chip Chicken

Brush each piece of boneless, skinless chicken breast with melted butter. Dip chicken into bowl of crushed BBQ flavored chips. Spray 13 x9 pan with Pam and place in pan ~ top with a few extra crumbs & bake 45 minutes at 375.
Cream of Mushroom Chicken

Place two to four boneless, skinless chicken breasts in a baking dish. Pour a can of cream of mushroom soup on top of the chicken. Cover and bake 45 minutes at 375. (I usually put slices of Swiss cheese on the chicken in the last few minutes of baking).
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3/4 cup of Mayonnaise or Miracle Whip 1/3 cup flour 2 Tbsp minced onion (we use onion flakes) 1 tsp garlic salt 2 cups milk 1 cup shredded Swiss cheese 8 oz. spaghetti noodles 2 cups of cooked and chopped chicken (2 to 3 breasts) 10 oz. package of frozen chopped broccoli; thawed & drained 1 cups sliced almonds 4 oz. can mushrooms, drained 1. Cook noodles 2. In a pan, mix mayo, flour & seasoning. Add milk & cook over low heat until thickened, stirring frequently. 3. Add cheese & stir until melted. 4. Mix spaghetti, chicken, broccoli, mushrooms & 3/4 cup almonds with the sauce mixture. 5. Put mixture in a 13X9 baking dish. Top with remaining almonds. Bake for 40 to 45 minutes at 350. *You can cut back on the almonds or only put 3/4 cup of almonds on the top instead of almonds in mixture too. In addition, you can top with parmesan cheese before serving. So good with crescent rolls and a yummy side salad!
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Chicken Almond Zini
From the recipe box of Lia Severance

3 4 chicken breasts 1 jar of Bertolli Sun-dried Tomato Alfredo Sauce 2 cans mild Rotel 1 box of box-tie pasta noodles 1. Stir Bertolli sauce and Rotel in a crock pot. 2. Place chicken in the pot and cover with the sauce. (The chicken can be frozen.) 3. Cover and cook on low for 6 to 8 hours. Cooking time may vary especially if chicken is frozen. 4. After the chicken has cooked through, pull it apart/shred it. 5. In the last few minutes of the chicken cooking, boil the noodles. Serve the chicken mixture over drained noodles.
Tomato Alfredo Chicken
Italian Chicken with Cream Sauce

4 boneless skinless chicken breast halves 1 envelope Italian salad dressing mix 1/2 cup water 1 (8 oz.) package cream cheese, softened Note: I use reduced-fat 1 can (10 1/2 oz.) condensed cream of chicken soup Note: I use the 98% fat-free kind 1 (4 oz.) can mushrooms, drained (you can use more) 16 oz. fettuccine, cooked and drained Place the chicken in the crockpot. Mix the salad dressing mix with the water and pour over the chicken. Cover and cook on low for about 3 hours. In a mixing bowl, beat the cream cheese and soup until blended. Stir in the mushrooms and pour mixture over the chicken. Cook about 1 to 2 hours longer. Serve over the cooked fettuccine and a side salad if you want.
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Spring Chicken-Tortellini Casserole ~

No Baking Required
1 (19oz.) pkg. frozen cheese filled tortellini 1 (9 oz.) pkg. Green Giant frozen asparagus cuts 1 Tbsp. margarine or butter 1/4 cup Progresso Italian style bread crumbs 10 oz. chicken tenders, cooked or Perdue shortcuts 1 (16 oz.) jar Alfredo pasta sauce 2 Tbsp. shredded fresh Parmesan cheese 1. Bring water to boil in large pan. Add tortellini; return to boil. Reduce heat to med/low. After tortellini begin to float, add asparagus. Cook for several minutes until done (3 to 5 minutes); Drain. 2. Meanwhile, melt margarine in small non-stick skillet over med-high heat. Add bread crumbs; stir to coat. Cook 2 to 3 minutes or until golden brown, stirring constantly. Remove from heat. 3. Place cooked tortellini and asparagus in large serving bowl. Gently stir in chicken and enough Alfredo sauce to cover. (I never use the whole jar) 4. Top with bread crumbs and then sprinkle with shredded Parmesan cheese. Serve immediately. This is great with crescent rolls and a salad
From the recipe box of Danielle Rozier

4 oz of Penne Pasta (I like Barilla wheat pasta about 1/3
of the box)
Pesto Shrimp Pasta
12 medium precooked and peeled shrimp 3 cups of baby spinach 1 tomato chopped 3 Tbsp of Tomato-Basil Pesto (next to the spaghetti
sauce in the grocery store)
3 Tbsp of Feta Cheese 2 Tbsp of walnuts 1. Cook the pasta as indicated on the box. 2. Drain the pasta. 3. Add the spinach, shrimp, pesto, tomato, feta cheese, and walnuts. 4. Mix well so the pesto covers all ingredients. 5. Serve hot.
Zesty Chicken Fiesta

10 oz. precooked chicken (such as Perdue shortcuts) 1 can (15 oz) low-sodium black beans, rinsed & drained 1 can (14 oz) no-salt-added diced tomatoes 1 Tbsp chili powder Combine all ingredients in a large saucepan. Bring mixture to a simmer and let cook on medium-high heat for 5 to 15 minutes stirring occasionally. *Serve with sour cream and rice or veggies.

1/2 cup butter (use the stick) 1/2 cup heavy whipping cream 3/4 cup grated Parmesan cheese Dash of pepper 8 oz. fettuccine noodles (cook as directed on pkg with salt added.) Heat butter and whipping cream in a skillet over medium heat, stirring frequently until the butter is melted and mixture starts to bubble. Reduce heat to low and simmer for 6 minutes, stirring frequently. When slightly thickened, remove from heat and stir in cheese, salt and pepper. Mix with cooked fettuccine noodles. Shannons Note: Serve with garlic bread and a salad.
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Fettuccine Alfredo
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1 pound ground chuck or turkey meat 1 small onion chopped 1 - 10 oz can of tomato soup undiluted 1 - 10 oz can of mild enchilada sauce 8 (7-8) inch flour tortillas 2 cups (8 oz) shredded cheddar cheese, divided Sour cream and sliced ripe olives are optional (but recommended) 1. Cook beef and onion in a large skillet over medium high heat until the meat is browned. Stirring until it crumbles. 2. Drain and return to skillet. Stir soup and sauce into meat mixture. 3. Spread a quarter cup of meat mixture onto each tortilla, sprinkle tortillas evenly with one cup of cheese (I just sort of put it in there) 4. Roll up tortillas and place seam side down in a baking dish. Pour remaining meat mixture over tortillas. 5. Cover and bake at 350 for twenty minutes. Uncover and sprinkle with the remaining cheese, bake 5 more minutes or until the cheese melts. 6. Serve with sour cream and olives.
Weeknight Enchiladas
Chicken Enchilada Casserole

1/3 (16 oz.) container sour cream (1/3 less fat or fat free) 1/3 (16 oz.) jar salsa 1/3 (10.75 oz.) can condensed cream of chicken soup (Healthy Request 99% fat free and low sodium) 1 tablespoon and 1 teaspoon diced onion 1/3 (8 oz.) can chili beans, drained 2 (12 in.) flour tortillas cut into strips 2 skinless, boneless chicken breast halves - cooked & shredded 1-1/3 cups shredded Cheddar cheese Preheat oven to 350. In a large bowl, mix sour cream, salsa, cream of chicken soup, onion and chili beans. Layer the bottom of a 13X9 inch baking dish with 1/3 tortilla strips. Top with 1/3 chicken, 1/3 sour cream mixture and 1/3 Cheddar cheese. Repeat layering with remaining ingredients. Bake in the preheated oven 20 to 30 minutes, or until golden and bubbly. Let stand about 10 minutes, or as long as you can stand it!!!

1 large can refried beans 1 jar Enchilada sauce 1 pkg. shredded cheese (either cheddar or 3 cheese blend) 1 pkg. soft shell tortillas Heat beans on stove and add a small amount of Enchilada sauce. Cover bottom of a Pyrex with sauce. Place warm beans and cheese in tortilla and roll. Place seam side down in the dish. Continue until all tortillas are filled. Cover with remaining sauce and put cheese on top. Bake at 350 for 20 minutes.
Enchiladas
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Chicken Tortilla Casserole

4 pieces of boneless, skinless chicken breasts 1 can (10oz.) rotell tomatoes 2 cans (10.5oz) cream of chicken soup 1 can (10.5 oz) cream of mushroom soup 1 can (10.5 oz) chicken broth 1/8 to 1/4 cup chopped onions 10 tortillas; torn into smaller pieces 1 bag (1 lb) of shredded cheddar cheese Boil chicken and then cut into small pieces (you could use bone in chicken and then cut the chicken off the bone but boneless skinless is much easier). Then, saut onion; add chicken and all ingredients except tortillas and cheese. Bring to a boil. Spray casserole dish with Pam then cover the bottom of the dish with 1/3 of the torn tortillas. Add 1/3 of the boiling mixture and sprinkle with 1/3 of the cheese. Repeat for the next two layers. Bake 1 hour at 300.
Hollies Note: Be sure to have sour cream as a topping. This is great to serve with chips and salsa as an appetizer when you have friends over because this serves 4 to 5 people.
Basic Quesadillas
Flour tortillas Cooked & shredded chicken breast (we use canned chicken) Cheese (shredded cheddar or mexican blend) Optional: heated black beans/salsa/sour cream Heat a skillet over medium-high heat. Lay the flour tortilla flat and sprinkle with cheese then chicken (drained if you use a can) seasoned with salt and pepper if you like. Fold the tortilla in half over the fillings. Put it in the warmed skillet and heat on each side until a little browned (to your liking but be careful not to burn!). Serve with sour cream on top or on the side.
Note: If you want to add black beans or salsa do so before folding the tortilla and add a little more cheese on top. However, put sour cream on after cooking. *This is so easy and fast. You can serve with Spanish rice to make a quick meal.
From the recipe box of Claire Eckert

2 cups flour 1/2 tsp. salt 1 pkg. yeast 1/2 tsp. sugar
Easy Pizza Crust
From the recipe box of Lily Evans

Marinade 1 cups pineapple juice 1/2 cup low-sodium soy sauce 1/2 teaspoon garlic powder 1/2 teaspoon ground ginger 1/2 teaspoon ground pepper 1/2 teaspoon salt In a large bowl, whisk all marinade ingredients. Place 4 boneless, skinless chicken breasts in marinade and add enough water to cover. Cover & refrigerate overnight. Heat a pan and place chicken on grill pan sprayed with canola oil or bbq grill for 5 to 7 minutes on each side or until done. Serve with pineapple rings.
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Hawaiian Chicken
Mix ingredients together. Make a well in the center. Add 3/4 cup hot water with 1 Tbsp olive oil. Knead with hands for several minutes. Let it rise for 1 hour and then top with pizza sauce, cheese and your favorite toppings.
Another Homemade Pizza Option

Chef Boyardee makes a really good homemade pizza box kit. It comes with all of the ingredients to make the dough and pizza sauce. All you need is the cheese and any additional toppings you want.
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Whole Wheat Pizza Dough 1 pkg of active dry yeast 1 cup warm water 2 cups whole wheat flour cup white flour or wheat germ 2 Tablespoons honey Italian spices (optional) Pizza Toppings Spaghetti sauce- about 3 Tablespoons 2 cloves minced garlic (optional) 1 cups grated mozzarella (optional) pkg pepperoni (optional) cup finely chopped red onion (optional) cup chopped green pepper (optional) cup sliced fresh mushrooms Small can of crushed pineapple c. parmesan cheese Preheat oven to 350. Pour yeast packet into warm water and let stand until dissolved into milky mixture (about 5-10 mins). In separate bowl, combine dry ingredients. Make a well in the center of dry mixture. Pour honey, and water/yeast mixture into well. Stir together in bowl until you can form a small ball. Once formed into a small ball. Knead 10-15 times on floured surface. Cover w/ towel and put in warm spot to rise for about 5-7 mins. Roll dough out into rectangle or circle (to the shape of your cookie sheet or pizza pan). Prick generously with fork and bake for 15 mins. You can chop your toppings while it bakes. Remove from heat and top as desired (sauce, garlic, cheese, meat, veggie). Finish with a sprinkle of parmesan. Bake topped pizza 20 mins. Let stand 5 mins before slicing and serving. *Heathers Note: This might not be as easy as some but it is sooo worth it! You might not have all of these ingredients on-hand the first time, once you buy them, your supplies will make at least 2 pizzas. Theyre so much better than the frozen ones and a great way to get your veggies in for a day! This is our favorite Friday night movie meal.
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Homemade Pizza
From the recipe box of Megyn Jefferson

Chicken Breast 1 jar of Roasted Red Peppers (you can puree them to make a
smooth sauce, or you can leave them in strips...I prefer pureed. Use blender or food processor to puree)
Red Pepper Pasta
Onion Garlic Italian Seasoning Salt Black Pepper Cream Cheese Chicken Stock Olive Oil Parmesan cheese Fresh flat leaf Italian parsley 1. Salt and pepper chicken on both sides of chicken breasts, add a couple of tablespoons of olive oil to pan enough to coat bottom cook chicken on medium heat until 3/4 done. Then, remove from pan and set aside. 2. Add the chopped onion to pan and saut for a couple of minutes scraping the chicken drippings add the garlic being careful that pan is not too hot (garlic burns easily) 3. Chop chicken up and add back to pan w/ onions & garlic saut a couple more minutes until chicken has come back up to temp and started cooking again. 4. Pour about 1 1/2 cups of broth into pan. Add Italian seasoning and R.R. peppers saut until peppers come up to temp or liquid starts to bubble add Cream Cheese let cheese melt into the mixture pour over cooked penne pasta and top w/ parmesan cheese and fresh chopped Italian flat leaf parsley.
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Garden Stuffed Baked Potatoes

4 large russet potatoes 2 Tablespoons of butter or margarine 1 small onion, chopped 1 (10 oz.) package frozen chopped broccoli, thawed, and drained 1/2 cup ranch salad dressing 1 Tablespoon vegetable oil Salt and pepper 1 cup cheddar cheese
Side Dishes
1. Preheat oven to 425. Microwave pierced potatoes on High for 12 to 15 minutes. Transfer potatoes to baking sheet. Bake for 15 minutes. Let potatoes cool slightly then slice off potato tops. Scoop out pulp, keeping skins intact. Mash potato pulps in a medium bowl. 2. Heat a small skillet over medium heat; add butter. Add onion and saut until tender, about 5 minutes. Then, add saut onion, broccoli, salad dressing, cheese, and salt and pepper (to taste) to mashed potato pulp. Mix well. 3. Brush outside of potato skin shells with oil. (helps them cook faster and have a firmer shell) 4. Spoon potato mixture into shells, dividing evenly. (Potatoes will be very full) Place on baking sheet. Bake about 15 minutes at 450
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Twice Baked Ranch Potatoes

4 potatoes 1/2 cup ranch dressing 1/4 cup sour cream 1 Tablespoon real bacon bits 1/4 lb. (4 oz.) Velveeta, cut up 1. Bake potatoes for 1 hour at 400
(when baking in the ovenrub oil and salt on skins. Pierce skins with fork around the potato. Stand on end in muffin tin)

*Preheat oven to 400. *Spray shallow baking dish with cooking spray. (Terris Note: Pam or whatever, I prefer butter flavor spray) *2-3 pound bag of small Roasted Red Potatoes---cut into quarters and place in baking dish. *Melt 1 stick butter/margarine. *Pour the melted butter over the potatoes and stir them to make sure they are all coated. *Sprinkle potatoes with Montreal Steak Seasoning about to 1 Tbsp or to your liking *Bake the potatoes for 30-40 minutes.
Terris Note: You will want to stir them from time to time to make sure they are getting crunchy and brown on the outside, but not sticking to the pan!
Roasted Red Potatoes
2. Let potatoes cool and slice off tops and scoop out centers into mixing bowl. 3. Mash potatoes. Add dressing, sour cream, & bacon; beat until fluffy. Stir in Velveeta. Spoon mixture into potato shells. 4. Bake at 350 on cookie sheet for 20 minutes
Creamy Ranch Potatoes

(crock pot)
2 lbs. red potatoes, quartered 8 oz. cream cheese softened 1 envelope buttermilk ranch salad dressing mix 1 can of cream of potato soup *Put potatoes in crock pot. Mix together cream cheese and ranch dressing mix. Stir in soup. Stir mixture into potatoes. Cook on low for 7-9 hours or on High for 3 to 4 hours.
Bacon Potatoes
1/2 cup Ranch dressing (light) 1/2 cup Shredded Cheddar Cheese (reduced fat) 1/4 cup Bacon Bits/Pieces 2 lbs. small red potatoes quartered (about 6 cups) 1 Tbsp. chopped fresh parsley (I use flakes) *Preheat oven to 350. *Mix dressing, cheese and bacon bits in a bowl. *Add potatoes; toss lightly. *Spoon into13X9 dish (sprayed with Pam) & cover with foil. *Bake 40 min. Remove foil; bake additional 15 min or until potatoes are tender. Sprinkle with parsley.
Hollies Note: If you dont use the reduced fat products it will be a little greasy when you finish but you can drain that excess off and it is just fine.

1 can corn; drained 1 can creamed corn 1 (8oz.) container sour cream 1 box jiffy corn muffin mix 2 eggs beaten 1 stick butter; melted
Corn Casserole
Grease 13X9 pan. In a bowl, mix two corns together. Add eggs, sour cream and butter. Add Jiffy mix. Bake 45 minutes at 350.
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I cut recipe in 1/2 for just 2 people.

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From the recipe box of Rebecca Welton

2 lbs of frozen tater rounds; defrosted and mashed 1/2 cup butter; cut up 1/4 to 1/2 cup of onions 16 oz. of sour cream 1 can cream of chicken soup 10 oz. shredded cheddar cheese Borden is good here Mix butter and mashed potatoes and cook in microwave for a few seconds. Then, mix in all other ingredients. Put into a 13X9 casserole dish. Bake for 45 minutes at 350. *Hollies Note: I always cut this recipe in half!!! Better to waste 1/2 can of cream of chicken soup then all of the ingredients to make this huge potato thing for just 2*
Hashbrown Casserole
Shrimp Fried Rice

2 Tbsp of oil 3/4 cup cubed Oscar Mayer cooked ham 3/4 cup sliced mushrooms 1/2 cup frozen peas 1/4 cup sliced green onions 1/4 lb. cleaned medium shrimp (tails removed)
I prefer to get the already cooked ones but you can do fresh
3/4 cup rice (cooked according to package directions) 1 Tbsp of soy sauce 1 egg lightly beaten 1. Cook rice according to package directions and set aside. 2. Prepare and measure out ham, mushrooms, peas and onions and put in a small bowl together. Heat oil in a large nonstick skillet on mediumhigh heat. Pour everything from the bowl in to the skillet. Cook 4 minutes, stirring constantly.
3. Add shrimp; cook 4 to 7 minutes - depending on if you use precooked or fresh shrimp (uncooked shrimp should turn pink when they are done).

Generous drizzle of olive oil Zucchini, thinly sliced Carrot thinly sliced Sweet or red onion, sliced and chopped 1-2 cloves garlic Salt and pepper to taste Put all of the above in a large skillet and saut on medium heat for about 7 mins or until veggies are tender. DELICIOUS! ** This is also delicious if you skewer it, drizzle with olive oil and spices, and then grill for 5 mins on each side. Yum!!
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Sauted Veggies
4. Stir in rice, soy sauce and egg. Cook until egg is set, stirring occasionally. Variation: This recipe could also be made using precooked chicken instead of shrimp.
Hollies Note: I cut this recipe in 1/2 for us ~ for those who dont want to stress your brain like I had too ~ I have put the fraction amounts cut in half below.
3/4 cup = 3/8 cup (I had to use 1/8 cup 3 times or you could eyeball in your 3/4 cup measuring cup) 1/2 = 1/4 1/4 = 1/8 1 = 3/4 *I had to just put part of the egg in there. Use the egg shells to help. 35

Asboria Rice (white, fat grains) 2 cups of White Wine Butter Garlic Salt Onions Box of Chicken Broth 1. Put the 2 cups of chicken broth in a pot to heat up. 2. Put the butter in a pan. 3. Put the onions in the pan, and cook them until they are translucent. Add garlic and salt. 4. Put 1 cups of rice in the pan with the onions and butter for a couple of minutes. 5. Pour 1 cup of white wine into the pan and cook until it soaks it all up. Then put the 2nd cup until it all soaks up. 6. Start putting the broth into the rice ladle by ladle. Allow each ladle of the broth to be soaked up by the rice before stirring the following in. 7. Cook until all the broth is gone, and the rice is plump. 8. Put another tablespoon of butter into the risotto. 9. Stir in grated Parmesan cheese. 10. Serve. *Anything can be added to it, the risotto serves as a base for the dish
Risotto
Rice Pilaf From the recipe box of Megyn Jefferson

1 cup White or brown rice 2 cups chicken broth Carrots Onions Celery 1. Cut all the veggies up finely (use food processor) 2. Saut carrots, onions and celery until onions are translucent. 3. Put rice in pan with carrots, onions and celery for just a few minutes to toast it. 4. Put rice and broth in sauce pot with veggies. Cover pot for twenty minutes on med heat for 20 minutes or until liquid is absorbed. DO NOT LIFT LID CONSTANTLY. The rice will never cook if you are not patient.
Green Bean Casserole

2 cans of green beans, drained 1 can cream of mushroom soup 1/2 cup of milk (less than recipe on can so less soupy) dash of pepper 1 to 2 cups of French fried onions *Mix green beans, soup, milk, and pepper. *Stir in 3/4 cup of fried onions *Bake uncovered for 30 minutes at 350 *Remove from oven and stir *Sprinkle remaining fried onions on top of green bean mixture. Bake an additional 5 minutes or until onions are golden brown (be careful not to
burn!)
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Broccoli Casserole
2 pkgs. frozen broccoli florets 1 can cream of mushroom soup 3/4 cup shredded sharp Cheddar cheese 1/2 cup mayonnaise or salad dressing 1/2 Tbsp. onion, chopped finely (I use onion flakes) 2 eggs 1/3 c. Ritz crackers, crushed 1/2 Tbsp. butter *Cook broccoli until partially done, about 5 min. *Mix together the undiluted soup, cheese, mayonnaise, onion and eggs. *Place broccoli in 2 quart casserole dish. Then top with mixture. *Sprinkle top with crushed crackers and dot with cheese and butter pieces. Bake at 375 degrees for 45 minutes.
Macaroni & Cheese

1 cup macaroni, uncooked 1/2 stick margarine 1 egg, beaten 1 cup of milk 1-8 oz. pkg. shredded sharp cheddar cheese Cook macaroni in salted water then drain when done. Add butter while macaroni is still hot. Add egg, milk, and cheese. Mix well. Bake in an 8x8 dish for 20 to 30 minutes at 300 or until golden brown.

8 oz. Macaroni 1 Large can of Carnation Milk 2 cups milk (whole works best) 1/4 cup butter 2 eggs 1 cup mild grated cheddar 2 cups sharp grated cheddar 1 cup medium grated cheddar Cook macaroni and drain. Add butter and stir until melted. Add canned milk, eggs and 2 cups of whole milk. Add cheese. Stir. Pour into a greased/sprayed pan or dish. Cook 1 hour or until brown and bubbling at 350
Mac & Cheese
Pineapple Casserole
2 large cans pineapple chunks, drained 6 Tablespoons of Flour 1 cup of sugar 2 cups of shredded cheddar cheese 1 cup of crumbled, butter flavored crackers (i.e. Ritz) 1 stick of margarine, melted Mix flour & sugar together. Stir in pineapple & mix well. Then, stir in cheese and pour into a buttered casserole dish. (11x7 works best) Cover with crumbs and then pour melted margarine over casserole. Bake for 25 to 30 minutes at 350.
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Yummy Mac & Cheese with a twist

1 - 14.5oz. can of low sodium chicken broth 4 oz. (1 cup) uncooked elbow macaroni 1 (10 oz.) pkg. Green Giant frozen broccoli & cheese sauce 2 oz. (1/2 cup) shredded sharp cheddar cheese 2 Tbsp grated Parmesan cheese In a pan, bring the broth to a boil. Add macaroni and return to a boil. Reduce heat; cover and cook 8 to 10 minutes or until macaroni is tender. There might still be a small amount of broth left which is okay. At the same time, prepare the broccoli according to the package directions. Then, add the cooked broccoli and cheese along with the cheddar cheese. Stir to mix well. Then, sprinkle with parmesan cheese and serve (you can mix again first if you want I usually do). Enjoy!
Other Easy Side Options

*Frozen or fresh vegetables steamed or boiled with a little bit of salt in the boiling water. Some options are green beans, broccoli, corn or corn on the cob, peas or pea pods, carrots or squash and zucchini steamed just to name a few. There are so many yummy veggie options. *Baked potato with your preferred toppings --- to cook one potato well in the microwave rub the potato under water to clean. Then, pierce potato with a fork several times and cook for 7 to 9 minutes in the microwave. Top with your favs. *Baked sweet potatoes topped with butter and cinnamon or our new favorite sweet potato French fries so good and low in fat! *Lipton or other rice or noodle flavored bags or boxes super easy you usually only add water, butter and milk. Also try box or bag mixes of scalloped potatoes or stuffing. *Cooked rice with a can of diced tomatoes on top or beans with rice. *Mashed potatoes with gravy is always a classic These are just a few ~ there are so many options! Be creative!
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Soups & Salads
From the recipe box of Claire Eckert

1 (10oz.) package of fresh spinach leaves, torn 2 Granny Smith apples, chopped 1/2 cup cashews 1/4 cup golden raisins 1/4 cup sugar 1/4 cup apple cider vinegar 1/4 cup vegetable oil 1/4 teaspoon garlic salt 1/4 teaspoon celery salt *Combine first 4 ingredients in a large salad bowl. *Combine sugar and next 4 ingredients in a jar; cover tightly, and shake vigorously. Pour over spinach mixture, tossing gently. NOTE: Chill dressing for several hours (up to 1 day) prior to serving for best results; shake well before mixing with salad.
Apple-Spinach Salad

2 cans of chunk pineapple 1 large can of mandarin oranges, drained 1 (or 2) packages of instant vanilla pudding (any kind
of vanilla)
Fruit Salad
3 Tbs. of Tang Maraschino cherries (optional) Banana (optional) Drain one can of pineapple juice into bowl. Add one package of pudding and tang. Mix with pineapple juice. Discard the second can of pineapple juice. Add pineapple and oranges. If it looks too soupy, add part or all of second box of pudding. Add cherries and bananas if you want. Chill for 3 hours or overnight. (You can serve immediately, but it is better cold.) You could add the bananas right before serving so they do not turn brown.
Yummy Strawberry Salad

Washed, dried and torn romaine lettuce Sliced Strawberries Sunkist honey roasted or original sliced almonds Briannas-Blush Wine Vinaigrette dressing it has a strawberry on the front of the bottle *Mix all ingredients together for a super easy and good salad
Shower Chicken Salad

2/3 cup raisins 1/2 cup pineapple chunks 2 cans chicken, drained 2/3 cup diced apples 2/3 cup miracle whip salad dressing (mayo) 1 cup celery, chopped Mix together all ingredients and chill. This chicken salad is great on croissants or with variety crackers.
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Curried Chicken Salad

1 (11 oz.) can mandarin orange sections, drained 3 cups cubed cooked chicken (about 1 lb.) 2 cups seedless red grapes, halved 1 (8 oz.) can sliced water chestnuts, drained 1 cup thinly sliced celery 1/3 cup light mayo or salad dressing 1/3 cup lemon-flavored low-fat yogurt 2 teaspoons soy sauce 1 teaspoon curry powder 1. In a large mixing bowl combine oranges, chicken, grapes, water chestnuts, and celery. 2. For dressing, in a small bowl, stir together light mayo, yogurt, soy sauce, and curry powder. Pour dressing over chicken mixture; toss lightly to coat. Chill and serve. Makes 6 servings

1-2 boneless, skinless chicken breasts 1/3 cup soy sauce 1/3 cup honey 1 tsp. ginger 1 large clove crushed/minced garlic Small bunch of green onions 1/2 cup toasted almonds 1 small can mandarin oranges Fried wontons or crunchy Chinese noodles
(found on the Oriental food aisle)
Chinese Chicken Salad
2 Tbsp sugar 1/3 cup white vinegar 1 tsp salt, pepper 1/2 cup oil Combine chicken, soy sauce, honey, ginger and garlic. Marinate chicken 4 hours-overnight. Grill. While chicken is grilling, mix 1 head/bag of romaine lettuce, 3-5 green onions sliced, toasted almonds, and mandarin oranges. In a small sauce pan combine 2 T. sugar, 1/3 cup white vinegar, 1 t. each of salt and pepper. Bring to boil. Boil until sugar and salt are dissolved. Cool. Once cooled to room temp, add 1/2 cup of oil (vegetable or peanut). Take chicken off grill, cut into slices and serve on top of lettuce mix. Drizzle dressing, add fried wontons and enjoy!!
My Chicken Salad
2 large cans of Sweet Sue Chicken, drained Miracle Whip Salad dressing (enough to coat) Red, seedless grapes cut in half 1/4 to 1/2 cup of cashew halves 1 to 2 stalk(s) of celery, finely chopped Mix all ingredients together and chill before serving.
Other Basic Salad Mixes

Tuna mix 1 can of drained tunafish with 1 mashed hard
boiled egg, 1 piece of celery diced and enough mayo* to coat.
Chicken mix 1 can or 1 cut up chicken breasts with enough

mayo* to coat and several Tbsp of relish and salt and pepper. Egg boil 1 or 2 eggs and then mash with a fork or potato masher. Add enough mayo* to coat and salt and pepper. *You can substitute Miracle Whip salad dressing or other brand.
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From the recipe box of Liz Marmol

12 ounces (1 package) tricolor spiral pasta 10 ounces (1 package) refrigerated tricolor tortellini 1 jar (7 ounces) marinated artichoke hearts, undrained 1/2 pound fresh broccoli florets (about 1 3/4 cups) 12 ounces provolone cheese, cubed 12 ounces hard salami, cubed 1 medium sweet red pepper, chopped 1 medium green pepper, chopped 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained 2 cans (2 1/4 ounces each) sliced ripe olives, drained 1 medium red onion, chopped 4 garlic cloves, minced 2 envelopes Italian salad dressing mix Cook spiral pasta and tortellini according to package directions. Drain and rinse in cold water. Place in a large bowl; add the artichokes, broccoli, provolone cheese, salami, peppers, beans, olives, onion and garlic. Prepare salad dressing according to package directions; pour over salad and toss to coat. Serve immediately or refrigerate. Makes 14-16 servings.
Picnic Pasta Salad
BBQ Ranch Salad or Pasta Salad

1/2 cup Hidden Valley BBQ Ranch Dressing 2 cups cubed cooked chicken 1 can (15oz.) black beans, rinsed and drained 1 cup of corn, drained 1 cup diced tomatoes or cherry tomato halves Chopped lettuce OR 3 cups of cooked rotelle pasta *Combine all ingredients in a medium bowl *If you are serving with lettuce, place mixture over bed of lettuce, serve chilled *If you are serving with pasta, include cooked pasta in the bowl and mix in, serve chilled.
Marinated Broccoli Salad

1/2 lb. bacon, cooked & crumbled* 1 large head of raw broccoli, cut florets into bite size pieces 1/2 medium onion, diced* 1/3 cup raisins Dressing: 3/4 cup mayonnaise 1 to 1 Tbsp. Vinegar 1/4 cup sugar Toss first four ingredients together in a bowl. Mix all Dressing ingredients together. Pour over broccoli mixture and stir. Refrigerate for 30 minutes, stir and serve.
*I am not a huge bacon fan so I used bacon bits from the little package or jar and I cut back on the onions by 1/2 and it was still good.
My Favorite BBQ Chicken Salad

Cook boneless, skinless chicken breast in your favorite bbq sauce we love Sticky Fingers ~Carolina Sweet. Cut up the cooked chicken. Place the cut up chicken on the following salad mixture and then top with Hidden Valley Ranch dressing! Salad mix: Romaine Lettuce ~ Sliced cucumbers ~ Cheddar Cheese crumbles ~ Sunkist Honey Roasted Almonds ~ Ocean Spray Original Craisins (dried cranberries). So yummy!
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Amazing Chicken Caesar Salad

1/4 cup white wine vinegar 2 tsp Dijon mustard 1 tsp Worcestershire sauce 1/2 pound chicken breast tenders 1/2 Tbsp lemon pepper 1 tsp garlic powder 1/4 cup olive oil One bag of romaine lettuce (saves time if you buy bag) Croutons 1/2 cup shredded parmesan Combine first three ingredients, stirring well, and set aside. Dredge chicken in lemon pepper and garlic powder. Pour oil in a large skillet and place over medium high until hot. Cook chicken in hot oil for 5 minutes or until done, turning once. Remove chicken from skillet, reserving drippings in skillet. Drain chicken on paper towels. Remove skillet from heat. Stir vinegar mixture into reserve drippings, scraping particles that cling to the bottom of the skillet. Pour warm vinegar dressing over the lettuce. Add chicken and toss. Sprinkle with croutons and cheese.
Chicken Tortilla Soup

2 chicken breast halves, uncooked 1-15 oz. can black beans, undrained 1-15 oz. can Mexican stewed tomatoes or Rotel tomatoes 1/2 cup of salsa (mild, medium or hot whichever you prefer) 2 oz. can of chopped green chilies (I had to use of a 4oz. can) 7.5 oz can of tomato sauce Tortilla chips 1 cup of grated cheese *Combine all ingredients except chips and cheese in a crock pot. *Cover and cook on low for 6 to 8 hours *Just before serving, remove chicken breasts and slice or shred into small piece and stir into soup *To serve, put a handful of chips in each soup bowl. *Ladle soup over chips and top with cheese and sour cream (optional).
From the recipe box of DeAnna Brubaker

6 cups water 2 3 oz. pkgs. chicken flavored ramen noodles 1 tsp. grated fresh ginger 2 cups chopped, cooked chicken 1 16 oz. pkg. frozen broccoli stir-fry vegetables 1/4 cup green onions (2 cut up) or less if you want Optional: crushed red pepper and/or teriyaki or soy sauce In a 4qt. slow cooker combine water, seasoning packets from the noodles and the ginger. Then, add chicken and veggies. Cover and cook for 5 to 6 hours on low or 3 hours on high. Stir in noodles (turn to high setting) then cover and cook an additional 10 to 15 minutes or until noodles are tender. Stir in green onions and ladle into bowls. You can add the optional items to each bowl before serving.
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Asian Chicken Noodle Soup

1-16 oz. package of frozen chopped broccoli 1-10 oz. can cheddar cheese soup 1-12 oz. can of evaporated milk 1/8 cup of finely chopped onions 1/4 tsp. of seasoned salt 1/8 tsp. of pepper
Broccoli Cheese Soup
*Combine all ingredients in crock pot and cook on low for 8 hours. * Serve warm. Garnish with bacon, sunflower seeds, or shredded cheese.
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3 cups peeled and diced potatoes 1/3 cup finely chopped onion 1-2 garlic cloves, minced 3/4 cup diced cooked ham
Loaded Potato Soup

2 large or 3 medium baking potatoes 1/4 cup (1/2 stick) butter or margarine 1/4 cup chopped onion 1/4 cup all-purpose flour 1 can (14.5oz.) chicken broth 1 can (12 oz.) evaporated milk Crumbled bacon or bacon pieces (optional) Shredded cheddar cheese (optional) Sliced green onions (optional) Pierce and microwave baked potatoes on high 7-9 minutes or until cooked. Then, melt butter in a large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk. Scoop potato pulp from 1 potato (reserve skin) and mash the pulp. Add pulp to the broth mixture. Cook over medium heat, stirring occasionally, until the mixture comes just to a boil. Dice remaining potatoes and left over skin and then add to the soup. Add salt and pepper to taste. Let simmer for 30 or so minutes until thoroughly heated. Ladle into bowls and then add optional but great toppings listed above. Enjoy!
Baked Potato Soup
(you can buy a round piece of center cut in the lunchmeat section cooks in the microwave in 5 mins)
3 cups chicken broth/stock 1/2 teaspoon salt, or to taste 1 teaspoon ground white or black pepper, or to taste 5 tablespoons butter 5 tablespoons all-purpose flour 2 cups milk 1/2 cup grated cheddar cheese Combine the potatoes, onion, garlic, ham and water in a stockpot. Bring to a boil, and then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken broth, salt and pepper. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. Stir the milk mixture into the stockpot, and cook soup until heated through. Add grated cheddar. Stir until melted through. Serve immediately (it gets thick if you let it sit on the stove), garnish with cheddar cheese, green onions, fresh chives and bacon bits.
** Can be done in smaller portion, just reduce all ingredients by half. Makes great leftovers that can be frozen or refrigerated in individual portions.
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From the recipe box of DeAnna Brubaker

1 - 2.4oz. envelope dry tomato with basil soup mix 2 - 14.5 oz. cans diced tomatoes with Italian herbs 1/3 cup chopped dried tomatoes 3 cups water 1 cups whipping cream (not whipped cream) 6 cups (or more) of fresh baby spinach In a crockpot (4 qt.) mix everything but the cream and spinach. Cook on low for 7 to 8 hours or on high for 3 to 4 hours. Stir in cream & spinach. Cover and let stand for about 5 min. or until the spinach is slightly wilted.
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Tomato-Spinach Bisque

4 cups of water* 2-3 boiled and chopped chicken breasts 2 cans cream of chicken soup 2 tsp chicken bouillon granules 1 tsp pepper 1 can buttermilk biscuits large Bring all ingredients but the biscuits to a boil. Cut unbaked biscuit pieces in half lengthwise (as you would a cooked biscuit) and then in half the opposite way. Once the mixture is boiling, drop the biscuits in to the pot one at a time, stirring gently. Cover and reduce heat and simmer for 20 minutes. *Shannons note: Use 2 cups of water if you like it thicker!
Quick Chicken & Dumplings
From the recipe box of Shannon Towe

1 lb. ground turkey or beef 1 package taco seasoning 1 package Ranch dressing mix (powder) 1 (16 oz.) can chili beans, undrained 1 (16 oz.) can whole kernel corn, undrained 1 (16 oz.) can black beans, undrained 2 (16 oz.) cans crushed tomatoes* *or 2 cans of rotel tomatoes w/green chilis and 1/2 to 1 cup of water. Brown meat in a skillet; drain off grease. Combine all ingredients with browned meat and put in a crock-pot. Cook on low for 6 to 8 hours. Spoon into bowls and top with sour cream, cheese, and corn chips.
Taco Soup
From the recipe box of Ladies in Charleston

1 Tbsp olive oil 1 tsp mustard powder 1 large onion, minced 1 tsp ground cumin 2 cloves of garlic,minced 1/2 tsp salt 1 cup chicken broth 1/8 tsp black pepper 2 cans great northern beans, rinsed and drained 3/4 lb. boneless skinless chicken breast, cubed 1. Heat oil in a large skillet over medium-high heat 2. Add chicken and cook until no longer pink. Then, remove and set aside. 3. Add onion and garlic to the skillet and cook until tender. 4. Place chicken, onion & garlic into a crockpot. 5. Add broth, beans, mustard powder, cumin, salt & pepper. 6. Cook on low for 5 to 6 hours 7. Place tortilla chips (any brand) in a bowl and ladle soup on top and then top with shredded cheddar cheese and sour cream to your liking!
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White Chicken Chili
From the recipe box of Teresa Caldwell

1 lb. ground beef or turkey 1 can diced tomatoes 1/2 cup chopped onion 2 Tbsp. Parm. cheese 1 small zucchini, chopped 1 can (7oz.) corn 1 Hamburger Helper lasagna mix 5 cups of water *In a large pot, brown meat with onions; drain. *Add contents of lasagna dinner sauce mix, water, tomatoes, corn and cheese. Bring mixture to a boil. *Reduce heat; cover and simmer for 10 minutes, stirring occasionally. *Add the lasagna noodles and zucchini. Cover and simmer for 10 more minutes and then serve.
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Lasagna Soup

1 lb ground beef, browned and drained 1 pkg of turkey pepperoni 1 jar pizza sauce 1 can diced tomatoes (Italian spiced are great with this) 1 can kidney beans, drained 1 can (small) tomato sauce 1/2 - 1 cup water (lesser water if in crock pot) 2 teaspoons basil 1 teaspoon oregano Hot sauce to taste Dump all ingredients into large stock pot or crock pot. Let simmer 45 min on stove or 3-6 hours on low in crock pot. Serve with grated mozzarella cheese and garlic bread. ***SUPER easy to make and easy to double or triple. A very tasty twist on traditional chili!
Pepperoni Pizza Chili

1 lb ground beef, browned and drained 1 large can of Bushs chili beans (not drained) 1 reg size can kidney beans (drained) 1 small can tomato sauce (made for chili if you can find it) 1 can mexican rotel diced tomatoes 1 can tomato paste 1-2 packets of chili seasoning (can use chili powder instead) 1 TBSP garlic Oregano to taste (usually about 2 TBSP) 1/4 - 1/2 cup brown sugar (totally to your taste...if you
like it sweeter then add more like 1/2c) 1/2 can of beer (if you want... I love it with a beer in it)
Award Winning Chili
Mix all ingredients and let simmer for at least an hour. Stir frequently to keep from burning. You can serve with sour cream and cheese.
Slow Cooker Chili Super Easy Chili

3/4 lb. ground beef or turkey 1 can (14.5 oz.) of Del Monte diced tomatoes zesty chili style, undrained 1 can (8 oz.) Del Monte tomato sauce 1 can (14.5 oz.) of yellow corn 1 can (15 oz.) of kidney beans, drained *Brown meat in a large pan with some onion flakes; then drain off grease *Add tomatoes, tomato sauce and beans *Cook over medium-high heat for at least 15 minutes and then serve.
Kitchen Note: Never pour excess fat or other grease/oil into the disposal! Always pour into an empty can or grease jar. It will rot in the disposal and really create a smelly, disgusting mess!
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1 lb. 93% lean ground beef 1 small onion, chopped (you could use onion flakes) 2 (15-oz.) cans tomato sauce 1 (15-oz.) can diced tomatoes with garlic and onion 2 (15.5-oz.) cans kidney or pinto beans; drained and rinsed 1 pkg. McCormick's Chili Seasoning 1/8 tsp. garlic 1/2 tsp. chili powder 1/8 tsp. pepper 1/8 tsp. salt Brown the ground beef with the onion. Drain if needed. Put ground beef and onion in a slow cooker, and add remaining ingredients. Cook on low for 8-10 hours. Serve with cheese on top!
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Easy Garlic-Cheese Biscuits

2 cups original Bisquick 2/3 cup milk 1/4 cup melted butter 1/4 tsp. garlic powder 1/2 cup shredded cheddar cheese *Mix Bisquick, milk & cheese until soft dough forms. Drop by spoonfuls onto ungreased pan. *Bake 8 to 10 minutes at 350. Mix butter & garlic powder; brush on warm biscuits. Serve warm. Makes 10 to 12 biscuits
Bread & Breakfast
From the recipe box of Rebecca Welton

10 sun-dried tomato halves (not packed in oil) 2 cups Original Bisquick 1 package (8 oz.) feta cheese, coarsely crumbed 3/4 cup milk 3/4 cup roasted red bell peppers (from 7 oz. jar), drained & finely chopped. 1 Tbsp. chopped fresh or 1 tsp. dried oregano leaves 1 Tbsp. chopped fresh or 1 tsp. dried basil leaves 1 clove garlic, finely chopped 2 Tbsp. olive oil or vegetable oil 1. Heat oven to 425. Grease bottom and sides of a square pan. Cover dried tomatoes with boiling water in a bowl/pan. Let stand 10 minutes; drain. Finely chop tomatoes. 2. Stir Bisquick, tomatoes, half of the cheese and the milk in medium bowl until dough forms. Mix the remaining cheese, the bell peppers, oregano, basil, garlic and oil in a small bowl. Drop half of the dough by tablespoonfuls closely together in irregular pattern in the pan. Spoon half of the cheese mixture over the dough. Then place the rest of the dough, in Tbsp balls in the pan. Finally, top with the remaining cheese mixture. 3. Bake about 20 minutes or until browned. Serve warm.
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Savory Pull-Apart Bread

4 cups flour 2 tsp salt 1 can (12oz.) beer 1/4 cup sugar 2 Tbsp baking powder 1 egg, slightly beaten
Beer Bread

2 cups sugar 1 tsp salt 1 cup shortening 3 cups flour 3 eggs 1 tsp baking soda 3 tsp vanilla 1/4 tsp baking 1/2 cup nuts powder 2 cups zucchini (stems cut off then chopped in a
blender or food processor till almost a liquid form)
Zucchini Bread
Mix flour, baking powder, & salt with sugar. Add beer and egg both at once & stir. Knead last of the flour in with your hands. Place in greased 9X5 loaf pan and bake at 375 for about 1 hour and 10 minutes or until done. Cuts better when cool but served best warm
Sweet Corn Bread

1 cups all-purpose flour 2/3 cup sugar 1/2 cup Ablers Yellow Corn Meal 1 Tbsp baking powder 1/2 teaspoon salt 1 cups milk 2 eggs, lightly beaten 1/3cup vegetable oil 3 Tbsp of butter, melted
*Preheat oven to 350. Spray an 8x8 square baking dish. *Combine flour, sugar, cornmeal, baking powder and salt in a medium bowl. *Combine milk, eggs, vegetable oil and butter in a different small bowl; mix well. Add flour mixture; stir just until blended. Pour into prepared baking pan. *Bake 35 minutes or until center comes out clean.
1. Cream sugar, shortening and eggs. Add vanilla and zucchini. 2. Mix dry ingredients (all in right column) 3. Mix zucchini mixture from #1 into #2 mixture. 4. Stir in nuts (walnuts or pecans~we use walnuts) 5. Spread into a well greased 13X9 pan. Bake 1 hour at 350.

1/4 cup cooking oil 1 cup sugar 2 eggs 2 cups Bisquick (or reduced fat Bisquick) 1 cup chopped nuts (optional) 1 cup mashed bananas (two large bananas) Mix oil and sugar. Add eggs, Bisquick, nuts and bananas. Put in ungreased loaf pan. Bake at 350 for an hour and 15 minutes.
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Mom's Banana Bread

Beat Well: 3 egg yolks (reserve whites), 1cups buttermilk, and 1 teaspoon of baking soda Add in: 1 cups flour, 2 teaspoon baking powder, 1/2 teaspoon salt, 1/2 cup vegetable oil. Beat eggs whites until stiff and peaks form. Fold into batter. If batter is too stiff, add more buttermilk. Cook the waffles in a waffle maker.
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Karen's Waffle Recipe

3/4 cup butter (*be sure to use butter not margarine) 1 cup sugar 2 eggs 4 very ripe (browned skins) bananas 1 tsp vanilla 2 cups flour 1/2 tsp salt 1 tsp baking soda 1/2 cup milk 1 tsp vinegar Topping: Cinnamon mix (1/2 tsp cinnamon and 2 Tbsp sugar) 1/2 stick margarine (not butter), melted 1. Preheat oven to 325. Pour milk and vinegar into a bowl and let set. 2. Mash bananas in a bowl and add vanilla. 3. In another bowl mix (with mixer) butter, sugar and two eggs. 4. Mix bananas into butter mixture. 5. In another bowl, stir together the flour, salt & baking soda. 6. Add banana mixture to flour mixture and stir together well. Finally, add milk and vinegar mixture. 7. Pour into 2 to 3 greased bread pans and bake for 50 minutes at 325. 8. Open oven and spread mixed topping evenly among top of each of the breads. 9. Bake an additional 10 minutes; Take bread out and let cool. Great after being frozen and actually better the 2nd day!
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Banana Bread
French Toast Casserole

1 loaf (16 oz.) Pepperidge Farm cinnamon swirl bread cut into cubes (8 cups) 6 eggs 3 cups milk 2 teaspoons vanilla extract Confectioners sugar 1. In a greased 3-quart dish arrange cubes of bread. Mix eggs, milk and vanilla in a bowl. Pour over the bread. Cover and refrigerate 1 hour or overnight. 2. Uncover. Bake at 350 for 50 minutes or until golden brown. Sprinkle with sugar and serve with syrup.
From the recipe box of Linda Purnell

1 cup nuts (walnuts or pecans) 1 pkg. frozen rolls (little balls-Richs or Krogers) 3/4 cup of brown sugar 1 pkg. vanilla pudding not instant Cinnamon 6 Tbsp butter Grease the bunt pan and then sprinkle nuts in the pan. Place the frozen rolls over the nuts one layer (20-22 balls). Sprinkle brown sugar then pudding mix and then cinnamon on top of the dough balls. Finally, place dabs of butter on top. Then, cover with wax paper and let sit on the counter overnight. In the am bake for 30 minutes at 350. Immediately invert the pan onto a serving dish best eaten warm. Lindas Note: If the dough has not risen overnight place in a cold oven with a pan of boiling water under it until it rises. This is a great morning coffee cake!
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Bubble Bread
Garden Walk Breakfast Casserole

1 lb. ground beef (browned) 1 lb. sausage (browned) Mild Ruby Farm works well 1/2 chopped brown onion 1 pkg. wild rice mix (approx. 6 oz. cooked) Uncle Bens
in the package works well (if make omit butter)
1 can sliced water chestnuts 3 Tbsp. soy sauce Mix all ingredients and refrigerate overnight. (I usually brown the beef, sausage and onion together.) Bake 30 to 40 minutes at 325 before serving. (You dont have to put in the fridge after browning the ingredients it just lets the flavors soak in longer.) The casserole can be frozen either before or after baking. My mom picked up this recipe at bed and breakfast. We usually eat for dinner not breakfast!

4 cups of water 1 tsp. of salt 1 cup of old fashioned grits 1 cup of whipping cream 8 oz. Mexican Velveeta 3 or 4 spring onions chopped (optional) Cayenne Pepper (optional) Bring water and salt to a boil. Add grits to boiling water. Cook for 3 minutes stirring constantly. Add onions (save dark part for garnish). Turn off heat and let stand for 15 minutes. Reheat and add whipping cream. Stir in Mexican Velveeta and add cayenne pepper.
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Cheese Grits
Desserts
Chocolate clairs
1- 5.1 oz. box of Instant Vanilla Pudding 2 2/3 cup milk 6 oz. cool whip 2 to 3 packages of graham crackers 1 tub milk chocolate icing *Place a layer of graham crackers in a 9 X 13 dish. *Mix vanilla pudding mix and milk until smooth. Fold in cool whip and stir until well blended. *Place 1/2 of the pudding mixture over the graham cracker layer. *Repeat with graham crackers layer, remaining pudding mixture and then top with a final layer of graham crackers. *Melt icing in the microwave for 15 to 35 seconds. You want it to be a thick liquidnot too runny *Pour icing on the top layer of graham crackers *Refrigerate at least 1 to 2 hours before serving.
**I usually set aside about 1/2 cup of the pudding mixture to stir into the chocolate (let set on top of crackers 2 to 3 minutes before stirring in) to make a marble effect.
Homemade Chocolate Chip Cookies

1 cup shortening 3/4 cup brown sugar 3/4 cup granulated sugar 2 eggs 2 cups flour 1 tsp salt 1 tsp baking soda 1 tsp vanilla 1/2 to 1 (6 oz) package of semi-sweet chocolate chips *Cream sugars and shortening. *Mix in eggs and vanilla *Mix in flour, salt, and baking soda *Stir in chocolate chips *Drop by spoonful onto baking sheet *Bake for 10 to 15 minutes at 350
Hollies Note ~ in a hurry: Break and bake cookies in the refrigerator section of the grocery store are a great alternative.
You need a mini-muffin pan for the recipe

1 package of chocolate chip cookie dough in squares 1 cup (6 oz) nestle toll house swirled morsels, any flavor caramel is yummy! Grease pan(s) for 24 mini-muffin cups. Place square dough into cups and press down to make a deep well. Bake for 9 to 11 minutes at 350. Remove from oven and immediately add morsels to each cup. They will soften but retain their shape. Cool completely and then remove from muffin pan and serve!
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Easy Swirled Cookie Cups
Yummy Peanut Butter Blossoms

1 roll of refrigerated peanut butter cookie dough Small bowl of sugar Unwrapped Hershey kisses *Slice dough and roll into round balls *Roll dough balls in sugar bowl *Place dough ball on cookie sheet. Firmly press Hershey kiss onto center of the dough ball (dough will have small cracks). *Bake cookies for 9 to 12 minutes at 375
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1/2 cup margarine, melted 1 1/3 cup crushed graham crackers 1 1/4 cup shredded coconut 1 (6 oz.) package semi-sweet chocolate chips 1 (6oz.) package butterscotch chips 1 can Eagle Brand milk 1 1/2 cups chopped walnuts Melt butter in a 13X9 pan. Sprinkle cracker crumbs evenly over butter. Sprinkle coconut over top. Press down slightly. Add chocolate & butterscotch chips. Sprinkle nuts over top and press down slightly. Trickle Eagle Brand milk over top. Bake for 30 minutes at 350. When you remove from the oven, loosen cookies from the sides of the pan with a knife. Let cool before cutting into squares. 1. 2. 3. 4. 5. 6. 7. 8. 9.
Seven Layer Cookies
Chocolate Chip Pumpkin Bread

Too GOOD to be in the Bread section 3 cups of all purpose flour 2 to 3 teaspoons ground cinnamon 1 teaspoon salt 1 teaspoon baking soda 4 eggs 2 cups sugar 2 cups canned pumpkin 1 cups vegetable oil 1 cups semisweet chocolate chips**

3/4 cup heavy whipping cream 2 tsp instant coffee 12 oz semi-sweet chocolate chips Put all of the ingredients in a microwave safe bowl and microwave for 2 minutes. Take it out and stir for about 2-5 minutes until it looks good. It will look strange and youll think you need to nuke it longer, just keep stirring. This is so good on ice cream. You can add some fresh strawberries too as well as other ice cream toppings!
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Moms Hot Fudge
*In a large bowl, combine flour, cinnamon, salt, and baking soda (ingredients 1-4). *In another bowl, beat the eggs, sugar, pumpkin & oil (ingredients 5-8) for 1 to 2 minutes. *Stir pumpkin mixture into dry ingredients (1-4) just until moistened. *Fold in chocolate chips. *Pour into 2 bread/loaf pans (8inx 4in x2in) *Bake at 350 for 60 to 70 minutes or until toothpick inserted into the center of the bread comes out clean. *Cool for 10 to 15 minutes before moving to cooling racks. **I have used cinnamon chips instead of the chocolate chips. You need to use about 2 to 2 cups of cinnamon chips.**
Hollies note: Sometimes I have a hard time getting this cooked all of the way in the middle~ hence the toothpick note. So, my new favorite way to make this is with the mini loaf pans. I have one of those flexible cooking pans with multiple mini loaf sections. I cook the pan of mini breads for about 50 minutes. They turn out perfect and make great gifts!
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2 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1 teaspoon baking soda 1/4 teaspoon salt 4 eggs 1 15-ounce can of pumpkin 1 2/3 cup granulated sugar 1 cup cooking oil 1 11-ounce package of cream cheese, softened 1/4 cup butter, softened 1 teaspoon vanilla 2 cups sifted powdered sugar In a medium bowl stir together flour, backing powder, cinnamon, baking soda, and salt. Set aside. In a large mixing bowl beat together eggs, pumpkin, sugar and oil with an electric mixer on medium speed. Add the flour mixture, beat until well combined. Spread batter into ungreased 15x10 backing pan. Bake at 350 for 25-30 minutes. Cool completely in pan on a wire rack. In a medium mixing bowl beat cream cheese, butter, and vanilla until fluffy. Gradually add powdered sugar, beating until smooth. Frost pumpkin bars. Cut into squares. Makes 24 bars. Store covered in the refrigerator for up to 3 days.
Spiced Pumpkin Bars

Crust: 1 cups of graham cracker crumbs cup of sugar 1 stick of melted butter Stir everything together and press into spring-pan Cake: Three 8oz packages of cream cheese 1 cups of sugar 1/8 tsp salt 1 Tbsp vanilla 4 eggs Blend sugar, cheese and salt until fluffy. Add the eggs and vanilla. Blend until smooth. Bake for about 50 minutes at 350. Be sure to place the pan on a sheet of aluminum foil or a cookie sheet or you will have grease all over your oven. Topping: This really sets it apart Take the cake out of the oven and allow it to cool for 15 minutes. While it is cooling, do two things: 1) Reset the oven to 450 2) Mix 2 cups of sour cream, 1/4 cup of sugar and 2 tsp of vanilla. After the cake has cooled for 15 minutes, put the topping on and put it back in the oven for 10 minutes. Enjoy. I think this is best after its been refrigerated for a day or so. But, its yummy warm. You can really change it up a lot. You could try an Oreo crust if you wanted to.
Aunt Janets Cheesecake
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Chocolate Turtle Cheesecake

1 (7 oz.) pkg. caramels 1/4 cup evaporated milk 3/4 cup chopped pecans 1 (9 inch) chocolate crumb piecrust** 2 (3 oz.) packages cream cheese, softened 1/2 cup sour cream 1 cups milk 1 (3.9oz.) pkg. chocolate instant pudding mix 1/2 cup fudge topping 1. Place caramels and evaporated milk in a heavy saucepan. Heat over med-low heat, stirring continually, until smooth, about 5 minutes. Stir in 1/2 cup chopped pecans. Pour into pie crust. 2. Combine cream cheese, sour cream and milk in a blender. Process until smooth. Add pudding mix; process for about 30 seconds longer. 3. Pour pudding mix over caramel layer, covering evenly. Chill, loosely covered, until set, about 15 minutes. 4. Drizzle fudge topping over pudding layer in a decorative pattern. Sprinkle top of cheesecake with remaining pecans. Chill, loosely covered until serving time (at least an hour)
**Homemade crustMix 1 cups chocolate sandwich cookie crumbs with 3 Tbsp of melted butter. Press into 9-in. pie plate. Bake for 6 to 8 minutes at 350. Let cool.
Tollhouse Pie (yummy)

1 unbaked 9-inch (4-cup volume) deep dish pie shell 2 large eggs 1/2 cup all-purpose flour 1/2 cup sugar 1/2 cup packed brown sugar 3/4 (1 sticks) cup butter softened 1 (6 oz.) cup Nestle Semi-Sweet Chocolate morsels 1 cup chopped nuts *Preheat oven to 325 *Beat eggs in large mixing bowl on high speed until foamy. Beat in flour, sugar, and brown sugar. Beat in butter. *Stir in morsels and nuts *Spoon into pie shell *Bake pie shell on a cookie sheet in a preheated oven for 55 to 60 minutes or until knife inserted into center comes out clean. Cool on a wire rack. *Serve warm with cool whip or ice cream (cool whip or ice cream needed because this is a very rich pie)
Easy Apple Pie

2 (12oz) pkgs. Stouffers frozen harvest apples, thawed 1 (9-inch) refrigerated double crust pie pastry 1/4 cup sugar 2 Tbsp all-purpose flour 1/4 tsp. of cinnamon/ 1/8 tsp. nutmeg/ 2 Tbsp. milk *Preheat oven to 425. Place one pie pastry in pie plate. Combine apples, sugar, flour, cinnamon & nutmeg in a bowl. Spoon into shell. Place remaining pastry on top of pie. Seal and flute edges. Cut slashes in pastry. Brush the top, lightly, with the milk and sprinkle with additional sugar. Bake for 50 minutes or until crust is golden brown. Let cool and serve with vanilla or cinnamon ice cream
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2 cups all-purpose flour 2 cups rolled oats 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 1/2 cups packed brown sugar (or cup Splenda brown) 1 cup butter (butter tastes better than margarine!) 2 quarts peeled, cored and sliced apples (4 large apples) 1 to 1 cups apple juice (or cup more butter) *Preheat oven to 350 degrees F (175 degrees C). *In a large bowl, combine the flour, oatmeal, cinnamon, nutmeg and brown sugar. Cut butter into mixture until crumbly. *Take half of the mixture and pat it into the bottom of a 13X9 inch baking dish. *Cover crumb mixture with apple slices, then sprinkle apple slices with remaining crumb mixture. Pour juice over the top, to dampen mixture. *Bake at 350 for 45 to 50 minutes or until apples are tender.
*Heathers Note: This is a FAMILY FAVORITE! It is such a good and easy dessert Easy to convert size and saves well in the fridge.
Apple Crisp

6 Tbsp butter or margarine 3/4 cup of all purpose flour 1 cup of sugar 2 tsp baking powder 1/8tsp salt 3/4 cup of milk 1 can of pie filling (any flavor) Melt butter in microwave. Mix flour, sugar, baking powder and salt. Add milk. Pout melted butter into dish. Add batter to melted butter. (Time saver melt butter in small square baking dish.) Add can of pie filling to batter. Do not spread pie filling into batter. Bake 350 for 30 minutes or until browned. Serve immediately with ice cream or alone.
Easy Cobbler
Fruit Pizza
1 pkg. (20 oz.) refrigerated sugar cookie dough 1 pkg. (8 oz.) Philadelphia cream cheese, softened 1/3 cup sugar 1 tub Cool Whip ~ Strawberry whipped topping, thawed 1 pint (2 cups) strawberries, sliced Press dough onto greased 12-inch pizza pan (pierce the dough with a fork a few times) and bake at 350 for 20 minutes or until golden brown. Then, cool completely on pan or wire rack. Beat cream cheese and sugar in a large bowl with a mixer at high speed until it is well blended. Then, with a spoon, gently stir in whipped topping. Spread the cream cheese mixture over the crust and then top with strawberries. Serve immediately or cover and refrigerate until you are ready to serve.
Another variation: Substitute regular cool whip in the recipe above and add different fruit to your liking. One good combo is regular cool whip mix with drained crushed pineapple on top then strawberries and then bananas. You can arrange this really pretty like making a real pizza with a lot of different variations!
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2 (21 oz.) cans of cherry, peach, blueberry or apple pie filling 1 (18oz.) pkg. Nestle Refrigerated chocolate chip cookie dough 1 cup quick or old fashioned oats *Grease 13X9 dish and spoon pie filling into pan. Then, crumble cookie dough into medium bowl and add oats; mix well. Sprinkle over filling. Bake cobbler for 24 to 28 minutes at 375 or until top is a deep golden brown. Serve warm or at room temp. ---Serves 10 to 12.
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Cookie Fruit Cobbler
From the recipe box of Becca Dearolph

Biscuits 1 (10.2 oz--5 biscuits) can Pillsbury Grands! Refrigerated Buttermilk Biscuits 2 Tablespoons butter or margarine, melted 1/4 cup sugar Strawberry Mixture 3 cups fresh strawberries, sliced 1/3 cup sugar Whipped Cream 1 8oz. container of whipped topping, thawed 2 Tablespoons sugar 1/4 teaspoon vanilla, if desired Heat oven to 375. Separate dough into 5 biscuits. Dip tops and sides of each biscuit into margarine and then cup of sugar. Place on ungreased cookie sheet. Bake for 13 to 17 minutes or until golden brown. Cool 5 minutes. Meanwhile, in a medium bowl combine all ingredients for strawberry mixture. In another small bowl mix whipped cream ingredients. To serve, split biscuits in half. Cover bottom half with whipped cream mixture and then strawberries. Put top on and place small bit of whipped cream on top with one or two strawberries. Repeat steps for all biscuits.
Strawberry Shortcakes
Strawberry Pretzel Salad

2 cup crushed pretzels 3/4 cup melted margarine 2 Tbsp sugar 8 oz. cream cheese 4 oz. Cool Whip 1 cup sugar 2 cups boiling water 1 large strawberry Jell-O 2 (10 oz.) pkg. frozen strawberries 1. Mix crushed pretzels, melted margarine and 2 tablespoons of sugar together, press into 13X9 pan. 2. Bake 8-10 minutes. Then, cool completely. 3. Mix cream cheese, Cool Whip and sugar together until spreadable. Spread over pretzel mixture, let set for 3 hours. 4. Dissolve Jell-O in boiling water, add strawberries, and pour over cheese mixture. 5. Chill until set, cut and serve

1 large graham cracker crust (9 or 10 inch) 6 oz. can Lemonade concentrate thawed (use can) 2-14 oz. cans of fat free sweetened condensed milk 1-12oz. container of low fat cool whip, thawed *Beat 1/2 of the can of concentrate, condensed milk, and 1/2 the container of cool whip until thick and creamy. *Pour into crust and then top with remaining cool whip. *Use a knife to smooth over mixture. *Freeze for several hours and serve.
Easy Lemonade Pie
Angel Food Cake ~ Strawberry Shortcake

Purchase an angel food cake from the grocery store. Cut into slices and top with cool whip and fresh strawberries with sugar.
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Cranberry-White Chocolate Shortbread Cookies

1 cup (1 stick) butter, softened 1/2 cup sugar 1 cup flour 1/2 pkg. Baker Premium White Baking Chocolate, chopped 3/4 cups dried cranberries
1. Beat butter and sugar in a large bowl with an
Rice Krispy Treats

3 Tbsp. margarine or butter 1 pkg. (10oz. or 40) regular marshmallows 6 cups Kelloggs Rice Krispies cereal
1. Melt margarine in a large saucepan over low
heat. Add marshmallows and stir until completely melted. (or microwave in a glass bowl
with lid both butter and marshmallows for 3 minutes. Stir after 2 minutes)
electric mixer until light and fluffy. Add the flour and mix well. 2. Stir in (with a spoon) the chocolate and cranberries. 3. Drop rounded tablespoons of dough on a nonstick cookie sheet. Flatten each dough ball, slightly. 4. Bake for 10 to 14 minutes (be careful not to burn) at 350. Cool 5 minutes on the cookie pan then transfer to wire racks to cool completely. Store in an airtight container. Hollies Note: Just as a reminder, shortbread cookies are a little drier than other types of cookies. If these are too dry for you --- add a little more butter to the recipe. This recipe makes about 2 dozen cookies.
2. Add cereal to the melted mixture and stir until well coated. 3. Using buttered spatula, press mixture into a buttered 13x9 pan. Cool, cut, and serve
**This is great with fruity pebbles instead of rice krispies too**
People Chow
1 cup semi-sweet chocolate chips 1 stick margarine 1/2 cup peanut butter 9 cups rice chex cereal 2 cups powdered sugar Melt chocolate chips, butter and peanut butter in the microwave. Pour chocolate mixture over Chex cereal (in a large bowl) and stir until well coated. Gently toss with powered sugar in Ziploc (use 2 bags 1 for of recipe) or large paper bag until well covered. *You can add peanuts to the cereal before mixing.

Put 1 large can of chopped apples in glaze in a casserole dish sprayed with Pam. Then, top it with vanilla cake mix straight from the box. Finally, pour melted butter on top and bake at 350 for about 35 minutes watch it to see if it is done early. Serve warm.
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Quick Apple Dessert
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From the recipe box of Anne Bumgardner

2 cans (14 oz. each) artichoke hearts, drained 1/2 to 1 whole 10 oz. pkg. of frozen chopped spinach 1 cups of mayonnaise 1 cup of shredded Parmesan cheese 1/4 tsp. granulated or powdered garlic (1 finely chopped
onion can be substituted if you arent a garlic fan)
Spinach Artichoke Dip
1/2 tsp. salt 1/8 tsp. pepper 1 tsp. lemon juice
Other Stuff
1. Preheat oven to 350 and butter or spray Pam in a casserole dish 2. Place artichoke hearts in a food processor and process until chopped (can make with just 1 can if you want) 3. Cook the spinach according to package directions, drain well and then squeeze between paper towels to remove excess moisture. 4. Combine all ingredients in a large bowl and mix well with a spoon. Transfer to the casserole dish. Bake until bubbly, which is about 35 minutes. *Serve warm with crackers or in a bread bowl.
Spinach Dip
1 packet of Hidden Valley Original Ranch Dips mix 1 (16 oz.) container of sour cream 1 box (10 oz.) frozen chopped spinach, thawed & well-drained 1 (8 oz.) can of water chestnuts, rinsed, drained & chopped Optional: 1 round French bread loaf, make bread bowl
*Stir together all ingredients except bread. Chill for 30 minutes and spoon into bread bowl or serve chilled in a dish with crackers.
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Spinach Artichoke Dip II

1 (8 oz.) package cream cheese, softened 1/4 cup mayonnaise* 1/4 cup grated Parmesan cheese** 1/4 cup grated Romano cheese** 1 clove garlic, peeled and minced (or jarred equivalent) 1/2 teaspoon dried basil 1/4 teaspoon garlic salt Salt and pepper to taste 1 (14 oz.) can artichoke hearts, drained and chopped (easiest to use food processor for chopping) 1/2 cup frozen chopped spinach, thawed and drained 1/4 cup shredded mozzarella cheese*** Preheat oven to 350. In a medium bowl, mix together the cream cheese, mayonnaise, parmesan cheese, romano cheese, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach. Dump mixture into a lightly greased baking dish. Top with mozzarella cheese. Bake for 25 minutes or until bubbly and lightly browned. *Sour cream can be substituted for mayonnaise **I just buy the 3 cheese blend of parmesan, romano and asagio cheese (It is easier) ***I usually mix in 1/4 cup of cheese in the bowl as well as put the 1/4 cup cheese on top.

2 packages crescent rolls 2 packages cream cheese, softened 1 package Hidden Valley Dressing Mix 2 Tablespoons of mayonnaise or salad dressing 2 cups mozzarella cheese 2 cups cheddar cheese 1 small bag of raw mixed veggies (broccoli, carrot &
cauliflower is the combo we use)
Veggie Pizza
1. Spread out crescent rolls on a cookie sheet(to cover it) and bake for 15 minutes at 375. 2. Mix cream cheese, 2 Tablespoons of mayo, onion flakes (to taste) and 1 package of dressing mix 3. Spread mixture over cooled crescent rolls cookie sheet 4. Cut up veggies into small pieces and sprinkle over mixture(you probably will not need the whole bag) 5. Top with cheese. Refrigerate, cut and serve.

Avocados (1 avo per person) White onion finely chopped Garlic (salt or clove chopped finely) Salt Pepper Fresh cilantro Fresh lemon juice Mash avos until consistency is as you like. Add all the other ingredients to taste. Serve with tortilla chips. Yummy!
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Fresh Guacamole
Appetizer Meatballs
1 jar (12 oz) grape jelly (any brand) 1 cup barbecue sauce 32 frozen Armour Original Meatballs (or other brand) *Combine jelly & bbq sauce in a large saucepan. Cook & stir over medium heat until the jelly melts. Then, add the meatballs and heat for 15 minutes or so on mediumlow heat, stirring occasionally. Serve warm with toothpicks.
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From the recipe box of Anne Bumgardner

1 can light kidney beans 1 can dark kidney beans 1 can black beans 1 can white corn 1 jar mild salsa 1/2 small onion, chopped (or amount to liking) Drain and rinse all canned items. Mix rinsed items with onions & 1/2 to the whole jar of salsa (enough to coat). Chill several hours or overnight. Serve w/tortilla chips.
Bean Dip
Lindas Sweet Deviled Eggs

From the recipe box of Linda Moyer
12 eggs 2 Tablespoons Mayo 1 Tablespoon yellow mustard 2 Tablespoons sugar Dill pickle juice Pinch of salt

1 round container of chopped dates 2 packages of cream cheese, softened Mix ingredients together and form sphere. Chill for several hours and serve with flavored or buttered crackers.
Date Cheese Ball
Boil eggs for about 15 to 20 minutes. Cool and peel (see helpful tips section for advice) then slice in half lengthways. Scoop out yolk. In a bowl, mash yolk and then stir in all above ingredients. Add enough pickle juice to moisten mixture. Taste mixture and add additional ingredients based on taste preference. Fill egg halves with mixture and chill. These are best if chilled overnight. I usually sprinkle with paprika for looks.
From the recipe box of Linda Purnell

1 cups all purpose flour 1 cups beer(can be active or flat/cold or room temp) 1 tsp. salt 3 large yellow or Vidalia onions 3-4 cups of vegetable oil *Combine flour, salt and beer using a whisk to mix ingredients. Cover and let set at room temp. no less than 3 hours. Twenty minutes before the batter is ready, preheat the oven to 200. Place brown paper bags or paper towels on a cookie sheet. Peel onions and cut into 1/4 inch slices and separate the rings. On stove top, heat the oil in a skillet (about 2 inches deep). With metal tongs, dip onions in batter several times and then place in oil ~ turning a few times till both sides are brown. Remove from oil and place on the cookie sheet in the oven to keep warm until ready all are cooked and youre ready to eat. Lindas Note: You can use an electric skillet set at 375 instead of stove top.
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Fabulous Onion Rings
Champion Chicken Puffs

4 oz. cream cheese, softened 1/4 to 1/2 tsp. garlic powder 1/2 cup shredded cooked chicken 2 tubes (8 oz. each) refrigerated crescent rolls In a small bowl, beat cream cheese and garlic powder until smooth. Stir in chicken. Unroll crescent dough; separate into16 triangles. Cut each triangle in half length-wise, forming 2 triangles. Place 1 tsp. of chicken mixture in the center of each triangle. Fold each short side over filling; press sides to seal and roll up. Place on a greased baking sheet. Bake at 350 for 12-14 minutes or until golden brown. Serve Warm.
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1/4 cup butter 3/4 cup chopped celery 1 cups water 1 package (6 oz.) Stove Top Stuffing Mix for Chicken 1/3 cup dried cranberries 1/4 cup walnut pieces 1 cup shredded cheddar cheese 1 egg, lightly beaten Melt butter in a large skillet over medium heat. Add celery; cook and stir for 5 minutes or so. Stir in water and bring to a boil. Remove from heat. Stir in stuffing mix, cranberries and walnuts. Add 1 cup of cheese and the egg and stir together. Spoon stuffing mixture into 8 greased muffin cups and sprinkle with the rest of the cheese. Bake 10 minutes at 350. Make sure all topping cheese is melted.
Cheesy Stuffing Cups
Easy Punch
4 (0.13 ounce) packages unsweetened strawberryflavored drink mix powder (like Kool-Aid) 2 (46 fluid ounce) cans pineapple juice 3 cups white sugar 4 quarts water 2 liters ginger ale In a large punch bowl combine drink mix, pineapple juice, sugar and water. Stir until dissolved. Stir in the ginger ale. *Use any flavor of drink mix. One variation is to freeze the punch overnight and then set it out an hour before the event. Servings: 50
Pink Party Punch

1 can of Raspberry Lemonade Concentrate 48 oz. Can of Pineapple Juice 1- 2 Liter bottle of Raspberry Ginger Ale Mix partially thawed, undiluted concentrate with Pineapple Juice. Break up any frozen pieces. Add Ginger ale. (dont make too soon before party because ginger ale goes flat quickly). You can add strawberries, raspberries, or lemon slices for looks to the bowl.

1 lb. ground pork 1 package (6 oz.) Stove Top Stuffing Mix for Chicken 3/4 cup cranberry sauce 1 egg 1 cup water 2 Tbsp melted butter Cook pork in a skillet and then drain. After cooling put in a large bowl and stir in dry stuffing mix. Then, add cranberry sauce, egg and water. Mix together well. Shape into 16 balls and place on foil-covered baking sheet. Brush evenly with melted butter. Bake for 20 minutes at 325.
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Stuffing Balls
Homemade Lemonade
3 cups of water 1/2 to 3/4 cup of sugar 1 cup of lemon juice (about 4 lemons) Mix water, lemon juice and sugar until sugar dissolves. Garnish with fresh lemon slices. Serve over ice.
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1 cup of butter 1 cup of dark brown sugar 12 oz semi sweet chocolate chips 1 cup chopped nuts (your choice) 40 (give or take) saltine crackers Assemble the crackers on a foil lined cookie sheet (it must have edges, youll be pouring something) Bring the butter and brown sugar to a boil over medium high heat. Watch it and stir constantly or it will burn. After it comes to a rolling boil, pour over crackers. Bake for 5 minutes at 400. Remove from the oven and sprinkle the chocolate chips over the crackers. Give it a minute to melt and then spread the melted chips over the crackers with the back of a spoon. Add nuts (if you want, I dont) and freeze until hard. Break it apart to serve. This is fabulous to give as a gift.
Yummy Toffee Candy
Hot Chocolate worth sipping

10 cups dry milk powder 4 cups sifted confectioners sugar 1 cups unsweetened cocoa powder 1 (6 oz) jar powdered nondairy creamer Whipped cream or marshmallows optional Mix everything together in a big ole container. For one serving, place 1/3 cup cocoa mixture in a mug with 3/4 cup of boiling water. Top with a dollop of whipped cream or some marshmallows. YUMMY This is another super gift for the workplace or for friends. Accompany with a good book to read on a cold afternoon, or by itself in a pretty tin. This makes A LOT so use a big container for this recipe. I actually use my plastic cake saver thing because its the perfect size. This is a great recipe to make with kids because the ingredients are dry and easily cleaned up.
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Kitchen Tips
Other Recipe Resources

www.kraftfoods.com They also have a quarterly magazine that is free that you can sign up for that has great entertaining ideas and good recipes! www.pillsbury.com www.allrecipes.com www.verybestbaking.com www.recipeladies.com www.hiddenvalley.com www.meals.com www.ragu.com www.bettycrocker.com
Helpful Tips
To quickly soften cream cheese ~ remove from its wrapper and microwave in a bowl on LOW power for 1 to 2 minutes. If a recipe calls for butter ~ use a stick. They are all labeled on the wrapper by Tbsp and cups. This is so much easier than measuring and cleaning your measuring spoon/cup afterwards! To cut down on tears when slicing onions, place them in the freezer for a few minutes prior to cutting. To keep hot oil from splattering, sprinkle a little salt or flour in the pan before frying. During summer months, add a few grains of uncooked rice to salt to keep granules separated. The freshness of eggs can be tested by placing them in a large bowl of cold water; if they float, do not use them. After boiling eggs, rinse for several minutes in cold water. This will help them peel so much easier. Also, eggs that are closer to their expiration date peel easier than fresh eggs. If a recipe calls for egg whites only or separated eggs ~ over a bowl move the egg back and forth between the cracked open shells letting the egg whites fall into the bowl. To keep strawberries fresh ~ refrigerate them (unwashed) in an airtight container between layers of paper towels. If you make a soup too salty, place a peeled potato in the soup and let it sit for several minutes. The potato will absorb the excess salt.
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www.northpole.com/kitchen/cookbook
This cookbook was recommended twice so I thought I would mention it ~ Southern Living Quick and Easy Weeknight Favorites
Other Meal Thoughts

Other Meal Ideas ~ *Tacos *Sloppy Joes (Delmonte or Manwich canned sauce is good) *Pork Chops *Broiled or grilled fresh fish filets or fresh or popcorn shrimp *Plain grilled chicken and a veggie *Serve cooked breakfast foods for dinner Sides ~ Dont feel like you have to do elaborate sides all the time. A good vegetable steamed or boiled with some butter on it is a great addition to a meal. Even try serving only sides one time Lighter side ~ Try using I cant believe its not butter spray on veggies and potatoes to lessen fat but keep taste. I wont tell if you wont - Sweet Tea ~ Use Lipton Cold Brew iced tea bags. You literally put the bags in pitcher of regular water and then add sugar! We recommend using 1 cups of sugar per gallon of tea. Tastes just like you brewed it!
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Helpful Tips, continued

When youre cooking long spaghetti noodles, pull a noodle out of the water and toss it against the stove door or a cabinet door to test if it is done. If it sticks, the noodles are ready. NOTE: since noodles are sticky when done, be sure not to leave drained noodles sit to long! Adding salt to a pan of water set to boil will speed up the boiling process. It also can bring out the flavor in noodles and vegetables when added to boiling water. To refresh stale chips or crackers, put them on a plate and microwave for 30 to 40 seconds. Let stand for 1 minute to crisp. Cereals can be crisped too. To ripen tomatoes, put them in a brown paper bag in a dark pantry. To ripen a banana put it in a brown paper bag with a red apple. A lot of recipes call for 15 oz. can of sauce. However, most cans are 14.5 oz. Dont worry about it they work fine in the recipe and vice versa.
Measuring Tips
3 teaspoons = 1 Tablespoon 4 Tablespoons = 1/4 cup 5 Tablespoons + 1 teaspoon = 1/3 cup 8 Tablespoons = 1/2 cup 12 Tablespoons = 3/4 cup 16 Tablespoons = 1 cup (8 oz.) 2 cups = 1 pint (16 oz.) 4 cups (2 pints) = 1 quart (32 oz.) 8 cups (4 pints) = 1/2 gallon (64 oz.) 4 quarts = 1 gallon (128 oz.)
Lemon Juice a kitchen essential

After handling onions, garlic or fish, rub fresh lemon juice on your hands to help remove the scent. A cut up lemon (rind and all) run through the garbage disposal really helps to freshen it up and minimize smells. A few drops of lemon juice added to simmering rice will keep the grains separated or drops added to cut-up fruit keeps it from browning. 90
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A Note of Thanks : Made For You With Love by Hollie Welton Kannigiser

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