Egg Casserole

Sandy Heiner Christmas Morning

20 eggs
¾ cup Miracle Whip
1 Tablespoon vinegar
1 Tablespoon mustard

Boil 20 eggs and peel when done. Cut the hard boiled eggs in half and remove the egg yolks and put them in a mixing bowl. Add Miracle whip, vinegar, mustard to the egg yolks and mix together. Put the mixture back into the eggs and place them in a Pyrex dish. Cut up the ham into small squares and add on top of the eggs.

Mix together:

2 cans cream of mushroom soup
½ teaspoon mustard
½ teaspoon soy sauce
dash of Worcestershire sauce
¼ cup milk
dash of pepper

Pour on top of the eggs. Add grated cheddar cheese on top. Bake at 350 F for 30 minutes or until the cheese is bubbly.

Beef Dip

Sandy Heiner

1 (8 ounce) Cream Cheese
½ cup Kraft Parmesan Cheese (powder NOT grated)
¼ cup chopped green onions
¼ cup Mayonnaise
1 Package of lunch meat – Corn beef or pastrami (the cheap 89 cent kind)

Soften the cream cheese. Combine cream cheese, sour cream & mayonnaise together in a bowl. Add in parmesan cheese and green onions. Open the lunch meat and cut the entire package of meat into small squares and add to mixture. Good with Wheat Thins.

Pioneer Woman Meatballs and sauce

Pioneer Woman

1 cup unseasoned bread crumbs
3/4 cup parmesan cheese
1/2 cup whole milk
1/2 cup low-sodium beef broth
1/2 cup fresh parsley
3 eggs beaten separate then added
2 T dried oregano
1 T minced garlic
1 T salt
1 T ground black pepper
2 t dried basil
1 t red pepper flakes
2 pounds ground beef

Mix all ingredients first, then add meat and mix well. Form golf ball-sized meatballs. Pour a little beef broth over each one. Don't be stingy with the beef broth! Bake 450 for 20 -25 minutes. With the whole recipe, I can usually get about 25-30 meatballs.

Sauce:

2 can crushed tomatoes
Sprinkle basil, oregano, red pepper, garlic (whatever you prefer)
Add cooked meatballs, let sauce warm up.

Buns: Put a slice of mozzarella on a hoagie bun and bake it at 400 for 5-6 minutes until the cheese and bun are nicely toasted.


Trade Secrets: This recipe makes a lot. I halve the recipe (don't ask about the 1/2 egg, it is messy) for our family and still have meatballs to freeze. I freeze the extras before I bake them and then pull them from the freezer and put them directly in the oven for about 25-30 minutes

Creamy Cilantro Lime Salad Dressing

The salad itself was made up of lettuce, black beans, corn, chopped cilantro and tomatoes. But the dressing was the real star. It is a creamy, cilantro, lime dressing that is fantastic. It was delicious on the black bean and corn salad, but it would be equally delicious on many other green salads, as well.

Creamy Cilantro Lime Dressing

3 fresh tomatillos, quartered
1 package dry Ranch buttermilk dressing
1/2 cup mayonnaise
1/2 cup sour cream
2/3 cup buttermilk
1 cup fresh cilantro
2 cloves garlic, crushed
juice of 1 lime

Combine all ingredients in a blender and process until smooth. Refrigerate at least one hour prior to serving.

Spinach Bowtie Pasta Salad with Teriyaki Vinaigrette

A teriyaki vinaigrette is lightly tossed with pasta, spinach, mandarin oranges, craisins, honey roasted peanuts, chicken...and that isn't even ALL of the ingredients. It is a salad full of texture, flavor and absolute deliciousness. Light, healthful, tangy and sweet, this is my kind of a salad

*Plan Ahead: the pasta needs to marinate in the dressing for at least an hour.*

Dressing:
1 cup canola oil
1/3 - 2/3 cup bottled teriyaki sauce (I used 1/3 cup but you may want to add more depending on your taste)
1/3 cup rice vinegar
1/3 cup cider vinegar
6 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper

Salad:
16 oz. bow tie pasta, cooked al dente, drained and cooled
1 bag fresh spinach (9 - 10 oz)
6 oz. craisins
2 (11 oz.) cans mandarin oranges, drained
1 (8 oz.) can water chestnuts, drained and slivered
1/2 cup chopped fresh parsley
4 green onions, thinly sliced (white and green parts)
1/4 cup sesame seeds, toasted
6 oz. honey roasted peanuts
2 cups cooked chicken, tossed with 2-3 tablespoons teriyaki sauce

In a blender, combine all the dressing ingredients and blend until well combined and smooth. Mix about 1 cup of the dressing with the cooked pasta in a large bowl and marinate for at least one hour (Judy has left this step out many times with still great results). Combine the remaining salad ingredients in a large bowl. Just before serving, add pasta and toss. Add dressing to taste and toss. Serve immediately.

Southwest Pasta Salad

1 pound pasta (rotini, penne, etc.)
1 pound cherry tomatoes, quartered (I didn’t have fresh tomatoes, so I used a can of diced tomatoes)
1 cup frozen corn, thawed
1 medium green pepper, chopped (I didn’t have pepper so I used chopped fresh zucchini)
1 small red onion, chopped (I used yellow onion)
1 (2.25 ounce) can sliced ripe olives, drained
1/2 cup lime juice (used bottled)
1/4 cup olive oil
1 tablespoon red wine vinegar
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon sugar (I used a bit more)
1 teaspoon salt
1 teaspoon garlic powder
¼- ½ cup chopped cilantro (not in original recipe, I just added it because I had it)
1 can drained, rinsed black beans (not in original recipe, but sounded good to me! You could use kidney beans too.)
I also tossed in a couple of tablespoons of jarred salsa that was sitting in the fridge.

Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, tomatoes, corn, green pepper, red onion and olives.

In a jar with a tight-fitting lid, combine the lime juice, oil, vinegar and seasonings; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate for 1 hour or until chilled.

Cranberry Glazed Pork Roast

1 can (16 oz) jellied cranberry sauce
½ cup sugar
½ cup cranberry juice cocktail
1 tsp dry mustard
1 boneless extra lean sirloin pork roast (3 lbs)
2 Tbsp cornstarch
1 Tbsp cold water
Salt to taste

Ina medium bowl, mash cranberry sauce with a fork or potato masher. Stir in sugar, cranberry juice and mustard. Place pork roast in slow cooker and pour cranberry sauce mixture over it. Cook on low setting for 6 to 8 hours or until meat is tender. Remove roast and keep warm. With a metal spoon, skim the fat from the liquid in the slow cooker. Pour 2 cups of the liquid (add water to fill our the measure, if necessary) into a small saucepan. Bring to a boil over medium-high heat. Blend the cornstarch and cold water to make a past; stir gradually into boiling liquid. Continue cooking, stirring constantly, until mixture thickens. Add salt to taster. Serve with pork. Makes 12 servings.

Olive Garden House Dressing

8 ounces Paul Newman's Vinegar and Oil Dressing
1 clove garlic, peeled and minced
1/2 teaspoon Dried basil
1/2 teaspoon Dried oregano
3 packages Sweet and Low −− or
1 tablespoon Sugar
Put ingredients into the bottle of dressing and shake well. Refrigerate 24
hours before using.
Olive

Barley and Pine Nut Casserole

Sandy Heiner

2 Tbsp butter
1/3 cup pine nuts
¼ cup butter
1 cup barley
1 onion, chopped
½ cup fresh parsley, minced
¼ cup chives or green onions, minced
¼ tsp salt
¼ tsp pepper
2 (14 oz) cans beef or chicken broth

Heat 2 Tablespoons butter. Add pine nuts and stir fry until lightly toasted. Remove nuts. Add remaining ¼ cup butter to same frying pan. Stirring constantly, saute barley and onion until tender. Remove pan from heat. Stir in nuts, parley, chives, salt and pepper. Spoon into 1 ½ quart casserole dish (this may be done ahead and refrigerated). Heat the concentrated broth to boiling. Blend into barley mixture. Bake at 375 º F for 1 hour (until barley is tender and water is absorbed). You can also bake this in a covered barbecue. Yield: 4 servings.

Monte Cristo Sandwiches

16 slices bread
8 slices turkey
8 slices ham
8 slices Swiss cheese Prepared pancake batter (one cup pancake mix, one cup milk, two eggs)
Mayonnaise (optional)
Make the sandwiches with mayonnaise on each slice of bread, meat, and cheese. Cut the crusts off bread and slice in half, diagonally. Heat griddle. Dip each sandwich in pancake batter and cook on griddle until golden brown. Get all sides, including the ends. Serve with jam and powdered sugar on top. (It sounds crazy, but it’s good!)

Italian Sausage Soup with Tortellini

1 lb. Italian sausage
½ T. packed fresh basil leaves
1 cup chopped onion
½ T. dried oregano
2 cloves garlic, minced
1- 8oz can tomato sauce
5 cups beef broth
1 ½ cups sliced zucchini
¾ cup water
8 oz Fresh tortellini pasta
3 T. red wine vinegar
3 T. chopped fresh parsley
4 cans diced tomatoes
1 cup thinly sliced carrots

In a large pot, brown sausage. Remove sausage and drain, reserving 1 T. of the drippings. Sauté onion and garlic in the drippings. Stir in beef broth, water, red wine vinegar, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes. Skim fat from soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese to top. Makes 8 servings.

Fruit Salad

Sandy Heiner

Mix together:
2 pkgs. (3 1/2 oz) Vanilla Instant Pudding
1 20 oz. can crushed pineapple with juice
1 20 oz. can pineapple tidbits with juice

Before serving add 20 oz. Cool Whip
2 cups miniature marshmallows
2 cans well drained mandarin oranges

Fresh fruit (I added sliced strawberries and chunks of kiwi
for Jake's Farewell. At Christmas I made the salad
for a party and added chunks of mango, chunks of kiwi, and pomegranate seeds.)

Brazilian Lemonade

1 large lime, with smooth skin (the smoother the skin, the juicier the lime)
1/2 c. sugar
2 to 3 tblsp. sweetened condensed milk
3 c. water
ice

Wash and scrub the lime with a little bit of soap. Rinse well. Cut off the ends of the lime and cut fruit into eight pieces. Place lime pieces in a blender. Add sugar, sweetened condensed milk and water. Cover blender and pulse (on-off) five times on high speed. Strain the lemonade to remove lime rinds. Pour lemonade over ice. Raspberries, strawberries, pineapples, or coconut also can be added to the lime mixture before blending.

Spring Risotto with Peas and Zucchini

2 cans (14.5oz) reduced sodium chicken broth
3 Tbs butter
1 to2 large zucchini cut into cubes
Salt and pepper
1/2c finely chopped onion
1 ½ cup Arborio rice
½ cup dry white wine (can be replaced with equal amount of broth)
1 cup frozen peas
½ cup grated Parmesan cheese


Heat the broth and 2 ½ cups water in a saucepan over low heat, keep warm. Meanwhile melt 2 Tbs of the butter in a 3 quart saucepan over medium heat. Add the zucchini season with salt and pepper. Cook stirring often until zucchini is golden brown. With slotted spoon transfer zucchini to a plate
Reduce the heat to medium low. Add the onion cook until soft and season with 1 tsp salt and ¼ tsp pepper. Raise heat to medium. Add the rice, cook, and stirring until translucent around the edges. Add the wine cooking until absorbed.
Cook the rice, adding 1 cup hot broth at a time (stir until almost all the liquid is absorbed before adding more) until tender about 25-30min total
Add the zucchini and peas and cook until peas are bright green. Remove from heat stir in remaining Tbs butter and parmesan cheese. ENJOY!!!

Spinach and Bacon Strata

Ingredients

1 lb bacon, chopped
1 onion, chopped
8 ounces fresh baby spinach leaves, coarsely chopped
2 garlic cloves, minced
1 teaspoon seasoning salt
½ teaspoon dry mustard
1 lb Italian bread (cubed)
1 1/2 cups freshly grated parmesan cheese
3 cups whole milk
10 large eggs


Directions
Preheat oven to 350 degrees. Saute chopped bacon in large skillet until crisp. Using slotted spoon, remove bacon from skillet to paper towel-lined plate to drain. Reserve small amount of bacon drippings in skillet. Add onion to skillet and saute until soft, about 5 minutes. Add garlic and spinach and saute 2 minutes. Stir in 1/2 teaspoons seasoning salt and reserved bacon. Place half bread cubes in a buttered 9x13" baking dish. Sprinkle half of the cheese over the bread, top with half of the spinach mixture. Repeat layering.
Whisk milk, eggs, and remaining 1/2 teaspoons of seasoning salt and dry mustard in a large bowl and pour evenly over the strata. Gently push surface of bread down into milk to coat. Chill strata, covered with plastic wrap, at least 2 hours or up to overnight. Bake strata uncovered until puffed, golden brown, and cooked through, about 45 minutes. Let stand 5 minutes before serving.

Steamed Broccoli with Lime Dressing

1 1/4 lbs broccoli (1 large bunch)
1 T lime juice
1/2 tsp sesame oil
coarse salt

In a large pot fitted with a steamer basket, bring one inch of water to a boil; add broccoli in a single layer. Cover and steam until tender, about five minutes. Meanwhile, in a large bowl, whisk together lime juice and sesame oil; season with salt. Add broccoli to dressing, toss lightly to coat. Serve immediately.

Southwest Panini Sandwich

Tostino's Southwest dip (in the chip section)
Cheese-any flavor you like
Yellow-red-orange peppers
Hearty good deli turkey
A good white bread or yummy on sourdough
Slab and pile it all on and give it a good grill!

Sticky Buns

20 frozen Rhodes Rolls
¾ c brown sugar
Cinnamon
1 small package butterscotch pudding
½ cup melted margarine
Nuts (opt)

Cut rolls into quarters. Let them sit out for 5-10 minutes. Place in a bunt pan. Sprinkle brown sugar, pudding, cinnamon, and nuts evenly over rolls. Pour melted butter over top.

Cranberry Spice Tea

Cranberry Spice Tea

1 quart water
3/4 cup sugar
1 stick cinnamon
12 whole cloves
1/4 cup red hot candies
1 quart cranberry juice
1 (12 oz) can frozen orange juice concentrate
1/2 (12 oz) can frozen lemonade concentrate
more water if needed


Boil first 5 ingredients for 7 minutes then add cranberry juice, OJ and lemonade concentrate. Heat through and serve hot. Add 1 more quart of water if too strong.

Spokan Sausage Egg Breakfast Casserole

Spokan Sausage Egg Breakfast Casserole

1 bag frozen hashbrowns
1 cube melted butter
1 log of jimmy dean sausage browned
1 cup shredded cheddar cheese
2 cups shredded swiss cheese
10-12 eggs
2 cups milk or cream
1/2 tsp salt

Place hashbrowns into greased 9x13. Pour melted butter over the top. Bake in the oven at 350 for 20 minutes. Remove from the oven. Sprinkle hashbrowns with sausage and cheeses. In a bowl beat eggs and add milk or cream and salt. Pour egg mixture over cheese, sausage, and hashbrowns. Immediately put back in the oven and continue baking at 350 for another 40-60 minutes.
Let sit for 10 minutes before serving!

*The cooking time can vary depending on your oven. It usually will take anywhere from 60 min to an hour and a half.


This can be done the night before just Cover and refridgerate overnight. Preheat oven and bake for 40-55 minutes or until knife comes clean from the center.

Mom's Sugar Cookies

1 pound butter= 4 cubes
3 cups sugar
6 eggs
2 tsp vanilla

Mix together then add:
7 cups of flour
4 tsp cream of tartar
2 tsp baking soda
1 tsp salt

Mix with wet ingredients slowly
May need to add more flour if sticky
Bake 350 for 7 mins

Favorite Frosting

1/3 cup butter softened but not melted
4 cups powdered sugar
1/4 cup milk (or more)
1/2 tsp vanilla
1/2 tsp salt

In a mixing bowl, beat butter slowly with the powdered sugar. Add milk and continue to beat. Add vanilla, and salt. If needed, more milk to make frosting spreading consistency. Color with food coloring if desired.

Grandma Humbles Chili-Lindsay Moore

Grandma Humble's Chili

2 lbs. ground beef
1 onion, chopped large
1 green pepper, chopped
1 large can tomato juice
2 beef bullion cubes
2-3 T chili powder (to taste)
2 T vinegar
1/2 c ketchup
1/2 c chili sauce
1/4 c brown sugar
2 T prepared yellow mustard
1 large can whole tomatoes (squish each tomato in your hand as you add
it to the pot)
bay leaf
1 large can (or 2-3 regular cans) kidney beans
salt & pepper to taste

Brown ground beef with onion and pepper. Drain off excess fat. Add
half of the large can of tomato juice and all ingredients except
kidney beans. Simmer with lid half-on for 1 1/2 hours. Add reserved
tomato juice as needed to restore preferred consistency. Add kidney
beans, then simmer another 30 minutes. Season to taste.

Sunday Chicken (curry)

Sunday Chicken

4 T butter
2 apples (I usually use golden delicious, but I don't think it
matters), chopped (I do kind of a large chop to give the sauce some
texture)
2 onions, chopped
1 T curry powder
2 cans cream of mushroom soup
6 chicken breasts
salt
paprika

Melt butter and saute apples, onions and curry until onion is tender.
Stir in soup and cream. Place chicken breasts in 9x13 baking dish.
Sprinkle generously with salt and paprika. Pour curry sauce over
chicken. Place in 350 degree oven for one hour. Serve over rice.

Enjoy!

Zuppa Tuscana Soup

submitted by Brittany

1 lb ground sausage (regular or spicy)
3 large red potatoes, sliced in half and then sliced into 1/4 inch thick slices
1 large onion, sliced
3 cloves garlic, minced
8 cups chicken broth
1 cup heavy whipping cream
1 bunch kale, chopped
freshly grated Parmesan cheese
salt and pepper to taste
3/4 teaspoon crushed red pepper flakes (*see note)

Brown sausage in large soup pot. Remove sausage and set aside. To the pot add chicken broth, potatoes, onion, and garlic and bring to a boil. Simmer until potatoes are tender, about 20 minutes. Add cream and sausage to the pot and warm through. (Do not boil) Add kale several minutes before serving. Top with freshly grated Parmesan cheese. Delicious!!
* If using spicy sausage, you may want to omit the red pepper flakes...unless you like eating fire! :)

Tam Wood Lasagna

Tam’s Lasagna

1 lb ground beef
Package of lasagna noodles, cooked
¼ yellow onion, chopped
1 can Tomato sauce

Fry onion and ground beef, add a can of tomato sauce

Mix together:
8oz cream cheese
16oz cottage cheese
¼ cup sour cream

Layer: Meat, noodles, cheese, meat, noodles, cheese

Lime Rickey Drink

adapted from Cook's Country

12 oz. package frozen raspberries
2 cups sugar
1/2 cup water
4 teaspoons grated zest and 1/2 cup juice from 4 limes (It took 4 limes to get the 1/2 cup juice but I only used the zest from 3 limes - it was plenty)
Club soda, chilled
Ice

Heat raspberries, sugar, and water in a saucepan over medium heat until the raspberries begin to release their juices, about five minutes. Mash the berries with a potato masher until the berries break down, then stir in the lime zest and juice. Simmer until the mixture is slightly thickened, about five minutes.

Pour the raspberry mixture through a fine-mesh strainer set over a bowl, pressing on solids to extract the liquid. This works best done in batches so the seeds don't clog up the bottom of the mesh strainer. You should end up with about 2 1/2 cups syrup. Discard the berry solids. Refrigerate the syrup until completely cool, at least 30 minutes or up to 1 week. To serve, combine 3/4 cup club soda and 3 tablespoons syrup in tall, ice-filled glasses.

Key Lime Pie

By Jamie Nikkos

Graham cracker crust—store bought or homemade

4 oz. lime juice
1 can sweetened condensed milk
8 oz. cool whip

Mix together and put in crust. Freeze, covered. Thaw to serve, but keep chilled whenever possible.

Easy and so tasty! Very sweet and tangy so small pieces are better.

Orange Julius

By Karen Hannaman

Combine all ingredients in blender until smooth

1/3 cup frozen orange juice concentrated 1/2 cup milk
1/2 cup water 1/8 cup sugar
1/4 tsp vanilla 1/4 tsp almond
6 ice cubes


Pineapple Spinach Smoothie
by Shauna Watson
Green and not bad tasting!

2 cups fresh spinach leaves, packed 2 cups pineapple juice
1 banana 15 ice cubes

Whirl all ingredients in blender until well combined (about one full minute). This drink turns out to be bright green but tastes like pineapple banana. A great way to get your greens! This is a fun drink to serve on St. Patrick's Day. You can vary the sweetness of the smoothie by the ripeness of the banana or other fruit.

Homemade Hot Chocolate

Alyssa Ringger
3 1 ounce squares of baker’s semi sweet chocolate
½ cup water
½ tsp salt
¾ cup sugar

Cook the choc. and the water over low heat, stir constantly. Add sugar and salt, and cook for 5 more minutes. Cool completely.
Whip in blender 1 cup heavy cream with 1 tsp vanilla (can use peppermint extract instead) until peak forms. Fold this into the cooled choc. mixture. It will be fluffy and light. Place in a serving bowl and refrigerate.


In crock pot on warm, fill with 2% or whole milk. When ready to serve add to a cup of milk two heaping tablespoons of choc.

Fresh Lime Salsa

Submitted by Carlie Stanfield
Ingredients:
6 Roma tomatoes - chopped
1 avocado - diced
1 small red onion - finely diced
1 can black beans - drained and rinsed
1 can white shoe peg corn - drained
1/4 C chopped, fresh cilantro
Juice of 2 limes
2 TBSP white wine vinegar

Combine all ingredients in bowl and serve.
*I suggest you make this a day ahead and store in the fridge because... when the flavors have had time to mingle... oh my. It's heaven.

Broiled Sea Bass with Pineapple Chili Basil Glaze

Submitted by Shireen Dodini (from Cooking Light)
3 T Pineapple preserves 2 T rice vinegar
1 tsp. chopped fresh basil 1/8 tsp. crushed red pepper
1 garlic clove 3/4 tsp. salt
1/4 tsp. black pepper 4 (6 oz) sea bass or other firm white fish

Preheat broiler. Combine first 5 ingredients and 1/4 tsp. salt in small bowl. Salt the fillets with 1/2 tsp. salt and black pepper. Place the fish on a broiler pan lined with aluminum foil (easy cleanup!) Broil 5 minutes. Remove from oven brush fillets evenly with glaze and broil an additional 5 minutes or until the fish flakes easily when tested with a fork. * I substituted salmon fillets. If you don't have pineapple preserves experiment with peach, mango, passion fruit or another tropical preserve. my salmon cooked in less time. This is a super easy recipe to play with. The basil and jam go well together. Recently I made a salad dressing with almost the same ingredients plus some olive oil and it was scrumptious!

Turkey Burgers

Submitted by Emily Sherinian

1 lb. ground turkey
2 T. balsamic vinegar
1 c. grated cheddar cheese (I love sharp cheddar in this)
1 t. salt
2 T. dried minced onions
1 T. garlic powder

Mix up with your hands, form patties, and grill or pan fry! Really tasty with fresh with tomato, lettuce, and onion on a roll or even “breadless.” I also added a handful of breadcrumbs to this mixture, just because I had them!

Pesto Panini Sandwhich

“I Just Made This” website www.justmade.blogspot.com

This Pesto Panini has pesto spread on the inside of both pieces of Italian bread (I use crusty, chewy bread from the bakery at the grocery store, such as a Neo-Tuscan Boule or Rosemary Boule...).
Then I layer grilled chicken (I grill mine with some lemon pepper on it), tomatoes, avocado, roasted red peppers, and fresh mozzarella cheese (the kind that comes in a ball).
I spread a little butter on the outsides of the bread (this is optional) and then grill it in a George Foreman-type of grill for five minutes.
Serve immediately.

To make roasted red peppers, half the bell pepper and remove seeds and stem. Place face down on a sheet of tinfoil and place under the broiler. Broil until the skin is black all over, about 8 or so minutes. I cover the tops of the pepper with some tin foil when it gets black and continue to broil it so the remaining sides will blacken. Once the skin is black, fold the tinfoil around it to seal in the heat (or place in a bowl and cover with Saran wrap) and let sit for 20 minutes (I've scrimped on the time before, and I think it still tastes good). Then peel off the black skin and cut into slices.

BBQ Sauce- Abby Wagstaff

Abby Wagstaff

1 pt. chili sauce
1 c. catsup
2 c. beef boullion or meat juice
2 t. cornstarch
2 tsp. Worcestershire sauce
1/4 c. vinegar
1/2 c. brown sugar
1/2 tsp chili powder
1 tsp paprika
1/2 tsp. all spice

Cook until thickened while stirring with a wire wisk. Alternate sauce with meat and warm through. Serve on buns. Yummy!!

Beef and Broccoli

By Adrienne Poulsen
This was deliciously flavored, fast and easy! Tastes just like chinese takeout...but fresh (and no msg!)
3 tablespoons cornstarch , divided
1/2 cup water , plus 2 tablespoons water , divided
1/2 teaspoon garlic powder
1 lb boneless round steak or charcoal chuck steaks , cut into thin 3-inch strips
2 tablespoons vegetable oil , divided
4 cups fresh broccoli florets
1 small onion , cut into wedges
2 stalks celery, chopped into chunks
4 carrots, sliced
1/3 cup soy sauce
2.5 tablespoons brown sugar
1 teaspoon ground ginger
hot cooked rice

In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth. Add beef and toss. In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm. Stir-fry broccoli, carrots, celery and onion in remaining oil for 4-5 minutes. Return beef to pan. Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan. Cook and stir for 2 minutes. Serve over rice.

Chicken Broccoli Casserole

From the mormon Cookbook

1 lb. of frozen or fresh, chopped broccoli
6 chicken breasts, halved, cooked, skinned, cut into pieces
2 - 10 ½ oz cans cream of chicken soup
½ cup milk
1 tsp. lemon juice
¾ cup mayonnaise
1 c grated sharp cheddar cheese

Topping:
2 cups stuffing mix
4 tbsp. melted butter

Cook broccoli by package directions and drain. Arrange broccoli in a greased 9×13 casserole dish. Arrange chicken over broccoli. Combine next 6 ingredients and pour over chicken and broccoli. Combine stuffing mix and melted butter. Bake at 350° for 40 minutes or until bubbly.

Macaroni and Cheese

submitted by Afton McFee
My family loves this side dish!!!

Prep Time:
15 min
Total Time:
45 min
Makes:
8 servings, 1 cup each
1 pkg. (16 oz.) elbow macaroni, uncooked
1/4 cup (1/2 stick) butter or margarine
1 egg
2-1/2 cups milk
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up, divided
2 cups KRAFT Shredded Cheddar Cheese, divided
paprika
PREHEAT oven to 350°F. Cook macaroni as directed on pkg. Meanwhile, cut butter into small pieces; place in bottom of 13x9-inch baking dish.
BEAT egg and milk with wire whisk until well blended; set aside. Drain macaroni. Spoon half of the macaroni over butter in baking dish; sprinkle with 1 cup each of the VELVEETA and Cheddar cheese. Add half of the egg mixture. Repeat layers of macaroni, VELVEETA, Cheddar cheese and egg mixture. Sprinkle lightly with paprika.
BAKE 15 min. Remove from oven; stir until well blended. Bake an additional 15 min. or macaroni mixture is until heated through and top is golden brown.

Master Meatloaf

Submitted by Adrienne Poulsen
1 8 oz. can tomato sauce 1.5 pound lean, ground beef
1 c. oats (quick or regular) 1/2 c. plain bread crumbs
1 egg, slightly beaten 2 TBS. dried parsley
1 tsp. salt 1/2 tsp. pepper
1/4 finely chopped onion

Preheat oven to 350F. Mix above ingredients well. I like to blend mine together with a fork.
Place meat in 2 loaf pans. Bake for 40-45 minutes. Remove from oven and baste with:
Savory Topping (mix all below ingredients until smooth)
6 TBS. brown sugar 1/2 c. catsup
1/2 tsp. nutmeg 1/2 tsp. salt
1/4 tsp. pepper 2 tsp. prepared mustard

Place pans back in oven for 15 minutes.

Egg Rolls

Submitted by, Gretchen Chesley

1 lb. cooked sausage
3 carrots
1 large cut up onion
2 Tbsp. soy sauce
1 to 2 cloves of garlic
Won Ton wrappers
1 egg

Put the following ingredients into a food processor- cooked sausage, carrots, onion, soy sauce, and garlic. Mix until everything is mixed and chopped. Moisten one edge of the won ton wrapper with a beaten egg and fill with a heaping tablespoon of sausage mixture. Fold over each edge and roll up using the egg-moistened edge to seal. Bake at 450 for 20 minutes total, flipping them over halfway through the cooking time.

Sauce:
¼ cup brown sugar
½ cup distilled white vinegar (any other vinegar will do, it will just change the flavor slightly)
1 Tbsp. soy sauce
2 to 3 tsp. cornstarch
Mix altogether cold, then heat to boil; simmer for 3 minutes.
*I usually double the sauce recipe to have enough for all the egg rolls and rice.

Mom's Holiday Butterhorns

by Rachel Lillian
Rolls Mom makes every Thanksgiving and Christmas

Ingredients
1 Tablespoon dry yeast
¼ cup warm water
pinch of sugar
½ cup butter
¾ cup milk
½ cup sugar (scant)
3 beaten eggs
¾ tsp. salt
4 - 4 ½ cup flour (scooped not measured)
¼ - ½ cup butter softened

Instructions
Combine Yeast, Warm Water, and Pinch of Sugar. Allow to stand until it foams, then stir down. Melt butter in a heavy saucepan; add milk immediately and remove from heat. Blend sugar, eggs, salt and dissolved yeast. Add milk mixture. Blend in enough flour to make a soft dough. Mix until the texture is stretchy.
Turn dough (which is very soft and should remain so) onto floured surface. Knead slightly to handle. Divide in half. Roll each half into a circle (12 - 14 inches). Spread with softened butter. Cut pie fashion into 16 pieces. Roll each piece loosely from large to small end. Place close together on baking sheet. Freeze for about 2 hours. Pack carefully into freezer bag. Return to freezer.
Five or Six hours before serving, remove rolls from freezer and place on greased (spray with Pam) baking sheet. Cover lightly with towel and allow to rise at room temperature until double. Optional: Can brush rolls with egg wash (1 beaten egg with 1 tsp. water). Bake at 375 degrees for 12-15 minutes.

Blueberry Muffins

Submitted by Karen Hannaman

Preheat oven to 350 degrees
1 ¾ cups flour
½ cup sugar
2 ½ teaspoons Baking powder
dash of salt

Mix
1 egg
¾ cup milk
1/3 cup of oil
1 cup blueberries tossed in 2 tablespoons of sugar or canned blueberries
Spoon into muffin tins

Bake 20 to 25 minutes until browned

Corn Chowder Barefoot Contessa

8oz bacon chopped
¼ c olive oil
4 large yellow onions (6 c)/ Half for less onion taste
4 T unsalted butter
½ c all purpose flour
2 t salt
1 t pepper
½ t ground turmeric
12 c chicken stalk or broth
6 c medium diced white boiling potatoes or Yukon gold small potatoes (2 lbs) unpeeled
10 c kernel corn frozen (3 lbs)
2 c half and half
½ lbs sharp white cheddar cheese

In a large pot on medium high cook the bacon and olive oil until crisp. Remove and set aside bacon, reduce heat to medium, add chopped onions and butter to the fat and cook for 10 min until onions are translucent. Stir in the flour, salt, pepper, and turmeric and cook for 3 min. Add chicken stalk and potatoes and bring to a boil. Simmer uncovered for 15 minutes until potatoes are tender. Add corn to soup, then half and half, and the cheese cook for 5 more minutes until cheese is melted. Sprinkle bacon on top of soup mixture.

Best Ever Apple Cake

Lindsay Richards


2 c sugar
½ c soft butter
2 eggs
4 lg unpeeled apples shredded
2 c sifted flour
2 tsp soda
2 tsp cinnamon
1 tsp nutmeg
½ tsp salt

Cream butter and sugar, add the eggs and beat hard. Combine dry ingredients to the flour. Add apples. Bake in 9x13 greased pan 350 for 45 minutes. Sprinkle with cinnamon sugar or add the frosting. Serve with whipped cream.

Topping:
1 c butter
1 c heavy whipping cream
Dash of nutmeg
2 c sugar
3 tsp vanilla

Heat over med heat until thickened, serve over warm cake.

Pumpkin Cookies Ali Poulsen Recipe

1c shortening
2c white sugar
2 eggs
2 tsp vanilla
1 15oz can pumpkin puree
4 c flour
1 ½ tsp baking soda
1 ½ tsp baking powder
1 tsp salt
1 tsp ground cinnamon
1 pinch ground nutmeg
1 c chocolate chips

Large bowl cream together shortening and white sugar until smooth. Beat in eggs one at a time. Stir in vanilla and pumpkin until well blended. In another bowl combine flour soda powder salt cinnamon and nutmeg and sift (vertical and horizontal through the powder with the knife until smooth, getting the lumps out). Add to the pumpkin mixture. Add chocolate chips. Cook at 375 for 12-15 minutes. Allow to cook on baking sheet before removing.

Pumpkin White Chocolate Drops

Alisa Ringger

2 cups butter, softened
2 cups granulated sugar
1 can (16oz) solid pack pumpkin
2 eggs
4 cups all purpose flour
2 tsp pumpkin pie spice
1 tsp baking powder
½ tsp baking soda
1 bag (12oz) white chocolate chips

1 container (16oz) cream cheese frosting
¼ cup packed brown sugar
French vanilla extract

1 Preheat oven 375, grease cookie sheets
2 Beat butter and sugar in large bowl until light and fluffy. Add pumpkin and eggs, beat until smooth. Add flour, pumpkin pie spice, baking powder and baking soda, beat just until well blended. Stir in white chocolate chips.
3 Drop dough by tsp-full about 2-inches apart onto prepared cookie sheets. Bake 14-16 minutes, just until bottoms are golden. Cool 1 minute on cookie sheets; remove to wire racks to cool.


FROSTING
Combine frosting and brown sugar and French vanilla in bowl, spread over warm cookies.

Makes about 6 dozen cookies

Peanut Butter Balls

1 cup peanut butter
1 cup honey
2 cups powdered milk
1 cup confectioners' sugar
1 cup melted chocolate
1 1/2 cups crushed sweetened corn cereal (recommended: Corn Flakes)

Mix peanut butter, honey, and milk together to form very thick mixture. Roll out into small balls about the size of a walnut. Roll in confectioners' sugar. Dip in melted chocolate. Roll in crushed cereal. Place on waxed paper and refrigerate until set.

Pumpkin Pie Squares

Submitted by Kari Herzog
Crust:
1 18 1/4-ounce spice cake mix, reserve 1 cup
1 egg
1/2 cup butter, melted

Filling:
1 30-ounce can seasoned pumpkin pie mix
2 eggs
1 6-ounce can evaporated milk

Topping:
1 cup reserved cake mix
3 tablespoons butter, melted
1/2 cup chopped walnut or pecans (optional)

Garnish: whipped cream

Preheat oven to 350. Mix crust and pat lightly in a 9x13 pan. Mix filling and pour over crust. Mix topping and crumble on top. Bake for 1 hour. Serve hot. Yield: 16 serving

Scones

Submitted by Adrienne Poulsen
*This is a family favorite from my mom. They are so good!

2 pack. Dry yeast (4tsp)
¼ c. Warm water
Mix these together let sit 5 min.

Add…
1qt. Buttermilk warm
2eggs
2T. Sugar
2T. veg oil
Mix this all together

Add
1T. baking powder
11/2 t. salt
1/2t. soda
8 C. flour
If dough is to sticky add more flour. I usually let this sit out for a few hours or overnight. (Like rolls)
You can ruin this if your water and buttermilk is to cold or HOT! You want the liquid warm-that’s the key!

Makes a lot! I usually half it.

Honey Butter
A bit of…
Butter
Honey
Powdered sugar-makes it nice and fluffy
Mix and enjoy
I love these scones for Navajo Tacos



Recipe cut in Half-
1 pack yeast (2tsp)
1/8 cup water or 2T

2 cups buttermilk (2 cup milk+ 2 T vinegar)
1 egg
1 T sugar
1 T oil

1/2 T baking powder
3/4 tsp salt
1/4 tsp soda
4 cups flour

Blue Cheese Dressing

¾ lb blue cheese crumbles
1 c to 1 ½ c buttermilk
1 qt to 1 ½ qt mayonnaise
2 tsp garlic powder
3-4 tablespoons lemon juice
Salt and pepper to taste

Mix all ingredients, start with cheese and seasonings, then add buttermilk and mayo last by hand.

Crab Spread

Submitted by Karen Hanneman

1 7 oz cream cheese (or 8 ox whipped cream cheese w/onions)
1 T finely chopped green onion
1 T lemon juice
1 T Worcestershire sauce
2 T mayonnaise
1 dash garlic salt
6 oz chili sauce
1 8oz can crabmeat drained
Fresh parsley chopped

In a large bowl beat cream cheese with electric beater until soft. Add
onion, lemon juice, Worcestershire sauce, mayonnaise, and garlic salt
and blend well.

Spread cream cheese mixture thinly on a large plate. Spread chili sauce over cheese mixture. Sprinkle crabmeat over chili sauce and press down gently.Top with fresh parsley. Cover tightly and refrigerate overnight. Serve with crackers.

Spinach Dip

Submitted by Afton McFee
“I am always in charge of bringing this to family parties!”
Serve warm with bread or crackers or veggies- Very Yummy!

½ Cup frozen spinach chopped (cook it and drain)
¼ t. salt
1 Cup Chopped artichoke hearts
8 oz cream cheese-softened
½ Cup grated Parmesan cheese
½ t. red pepper flakes
1/8 t. Garlic powder
Dash ground pepper

Fast Cinnamon Rolls

Stephanie Lambert

Mix, cover and let stand 15 min. (Approx. 2-3 times original size)

1/3 Cup Sugar
3 Tablespoons yeast
½ Cup oil
1 ¼ Cup warm (almost hot) water

Blend into the above mix:
2 beaten eggs

Mix together:
1 ½ teaspoon salt
5 ¼ cups flour
Put it all in the mixer and knead away.
Till dough is firm and smooth.

I use a Kitchenaid and put the yeast mixture in the bowl to rise. Then I put in the beaten eggs and salt and add 5 cups of flour and more as needed.

Mix these together:
1 1/2 Tablespoons cinnamon
½ Cup sugar

Melt:
¼ cup butter

Roll out dough to approx. ¼” or a tad thicker (rectangle or square shaped)
Brush with butter, sprinkle with cinnamon.
Roll up and cut in 1 inch sections.

Place on ungreased cookie sheet and let rest 10 min. If they are fairly close (almost touching) more of the roll is soft because the edges don’t brown. (When they rise they will touch.)

Bake at 425 degrees 10-15 min. Usually closer to 8-10 min. Lightly golden on top.
Frost—we like cream cheese frosting.

Linguine With Shrimp Scampi

Submitted by Adrienne Poulsen

This is what Ina wrote about this recipe…
I wrote this recipe for my column in Martha Stewart living Magazine called Entertaining Is Fun. Except for the shrimp, you probably have most of the ingredients around the house and when you’re late from work, it’s a quick meal to pull together for dinner. Buy peeled and divined shrimp and it’s even faster!
I must agree with her, this really is a great meal and so fast. Last night I didn’t have anything planned and I found everything at home for this great meal. Jeff was excited! I just buy the pink pre-cooked bag of shrimp at Costco. I usually half the recipe, but always put more shrimp in yum!

Ingredients
Vegetable Oil
Salt
1 ½ pounds linguine
6 tablespoons or ¾ stick unsalted butter (I didn’t have unsalted butter so I just used regular butter and put less salt in)
5 tablespoons good olive oil
3 tablespoons minced garlic 9 cloves (buy pre-minced garlic much faster for dinners!)
2 pounds med-large shrimp about 32 shrimp, peeled and divined
1/2 teaspoon fresh ground pepper
¾ cup chopped fresh parsley-you can use dried if you don’t have fresh
grated zest of 1 lemon (I don’t do all the time)
½ cup lemon juice 4 lemons
½ lemon sliced in thin half rounds
¼ teaspoon hot red pepper flakes

Directions
Drizzle some oil in a large pot of boiling salted water, add I t of salt and the linguine, and cook for 7-10 min. or according to package directions. Meanwhile in another large heavy pan, melt the butter and olive oil over medium low heat. Add the garlic. Sauté for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 Tablespoon of the salt, and the pepper and sauté until the shrimp have just turned pink, about 5 min. (I just rinse my pre-cooked shrimp off to get the ice off and put them in and get them hot about same time 5 min) Stirring often. Remove from heat; add the parsley, lemon zest, lemon juice and lemon slices and red pepper flakes. Toss to combine. When the pasta is done, drain the cooked linguine and them put it back I the pot. Immediately add the shrimp and sauce, toss well and serve.

Hero Sandwiches

Submitted by Gretchen Chesley

Ingredients
Small red onion
1 tablespoon olive oil
2 tablespoon red wine vinegar
1 frozen bread loaf (Rhodes Frozen Bread Loaf)
1/2 lb desired meat (ham and roast beef is good)
sliced mozzarella cheese or provolone (8 slices)

Garlic Oil:
3 tablespoon olive oil
1/2 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon oregano
1/8 teaspoon garlic powder

Directions
Allow dough to thaw. Mix up garlic oil; sauté onion in 1 Tbsp olive oil and red wine vinegar until onion is tender. Roll dough into big rectangle (size of cookie sheet) brush garlic oil don't brush along 1 inch of sides. Place meat, onion, cheese on dough then fold dough together and pinch edges until sealed. Brush with remaining garlic oil. Bake @ 400 degrees for 15-20 minutes.

Dry Rub Ribs

Submitted by Kaori Anderson

Ingredients
2 pounds baby back ribs
For the Rub:
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
2 teaspoon paprika
1 teaspoon dry oregano
1 teaspoon sugar
1 teaspoon salt
25 grinds fresh black pepper
3 tablespoons vegetable oil

Directions
Preheat over to 300 degrees F.
Mix the rub ingredients together well in a small bowl. Remove the membrane from the bone side of the ribs, then rub the vegetable oil onto the ribs. Pour the rub over the ribs and work the rub fully and evenly into the ribs. Spread the ribs out evenly on a foil-lined baking sheet. Bake until tender and juicy on the inside and crispy on the outside, about 2 to 2 1/2 hours.

Cafe Rio Pork

Submitted by Kaori

Ingredients
4 lbs of pork roast
1 ½ cups Dr. Pepper
3 cans tomato sauce (8 oz each)
4 tablespoons Molasses
3 teaspoon pressed garlic
½ teaspoon salt
4 cup brown sugar
5 – 6 drops Tabasco sauce
4 teaspoon cumin

Directions
Combine all ingredients in a crock pot, cover and cook 10 hours on low. When pork falls apart or shreds easily remove from juice and shred then add most of juice back in for flavor.

Sweet Pork Tacos

Submitted by Jamie West
I buy the pork tenderloin from Costco. It is easy to use and inexpensive. This recipe is super easy, but is one of our new favorite meals.

Ingredients
2-3 pounds pork loin
1 cup salsa
1 cup brown sugar
Tortillas
Topping Options:
Cooked rice
Cheese
Lettuce
Tomatoes
Salsa

Directions
Place pork in crock-pot and mix sugar and salsa together, pour on top. Cook on low for 8 hours or high for 6 hours. Shred pork in crock-pot at end of cooking time. It might seem like a lot of liquid has accumulated in the crock-pot, but once the pork is shredded it is just right. I usually have leftovers for the next day or I freeze for later.

Shish Kabobs Marinade

Submitted by Rachel Lillian

Ingredients
½ cup vegetable oil ½ teaspoon pepper
4 tablespoons. Cider vinegar 1 ½ crushed leaf oregano
2 teaspoon celery salt 1 teaspoon salt
2 teaspoon garlic salt

Directions
Bring oil, vinegar, and spices to a boil. Then cool. Place meat and veggies in zip lock with marinade for 5 hours

Banana Bread

From Lindsey Richards

Preheat oven to 350
Grease and flour 2 medium pans

½ cup margarine (1 stick butter)
1 cup Sugar
2 eggs
1 cup mashed bananas
¼ cup milk
1 teaspoon lemon juice
2 cups flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
Cinnamon sugar

Cream together margarine, sugar, and eggs
Mix in remaining ingredients
Combine wet and dry ingredients
Bake for 45 minutes or until toothpick comes out clean
Sprinkle cinnamon sugar on top of loaves after removing from oven

* For an mini 8 loaf pan bake 350 for 30 minutes.

Lawsuit Muffins

In the spirit of the berry season, here's the best blueberry or any kind of berry muffins ever. This recipe came from the Washington Post

Topping:

1 T. butter
1/3 c. brown sugar
1/2 tsp. cinnamon
1/2 c. chopped nut

Muffins:
2/3 c. vegetable oil
1 1/3 c. light brown sugar
1 T. lemon or orange zest
1 egg
1 c. buttermilk
2 tsp. vanilla
2 1/2 c. flour (I use mostly whole wheat)
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. ground cinnamon
1 3/4 fruit (blueberries, diced apples, bananas, raspberries, dried cherries, strawberries & rhubarb…)

Preheat oven to 400 line 15 muffin cups with paper liners. Combine all ingredients for streusel.
In a large bowl whisk oil through vanilla. Do not over mix. Add dry ingredients and stir until combined. Light touch is best. Gently fold in the fruit. If the batter seems too runny add a little more flour- it will vary depending on the kind of fruit. Distribute batter evenly among muffin tins. Sprinkle with topping. Bake for 15 minutes. Turn oven to 350 and bake 10 minutes more. Tops of muffins should spring back when pressed lightly. Cool completely

Favorite Waffles

1 ¾ Cups flour
3 teaspoons baking powder
½ t salt
2 eggs
1 ¾ cups milk
½ cup vegetable oil

Mixing. Well and bake in hot waffle iron. Top with whipped cream and strawberries
*I add a Tablespoon of sugar to my waffle batter

Flank Steak Marinade

Submitted by Adrienne Poulsen
“I really enjoy flank steak I can afford it too-Costco! If you have not tried it you should. This is one of my favorite Marinades for flank steak. It grills really fast! If you don’t have a grill I have broiled it before in the oven.”

Ingredients
½ Cup pineapple juice
1 Cup soy sauce (Kikkoman’s is the best)
½ cup vinegar
½ cup brown sugar
1 teaspoon garlic powder or 1 clove fresh garlic chopped
2-3 pounds flank steak

Directions
In a small sauce pan, bring pineapple juice, soy sauce, vinegar, brown sugar and garlic to a boil, then lower hear and simmer 5-10 min, stirring occasionally. Let marinade cool. Score flank steak lightly on both sides. (sometimes I don’t do this) Place in a large Ziploc bag and pour cooled marinade over steak. Refrigerate at least 2 hours or overnight, rotating every few hours. When ready to serve, grill or broil 5-8 min on medium heat on each side. DO NOT OVERCOOK. Let meat stand for 5 min before cutting. Cut into thin slices and serve with wild rice and a veggie or broccoli salad! (The longer you marinate, the better. Great leftovers for tortillas or stir-fry.

Bacon and Tomato Presto Pasta

Submitted by Kari Herzog

Ingredients
8 slices OSCAR MAYER Bacon, chopped
1/2 cup cherry tomatoes
1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
1 cup milk
1/2 cup KRAFT 100% Grated Parmesan Cheese
6 cups hot cooked penne pasta

Directions
COOK bacon in skillet 5 min. or until bacon is crisp, stirring occasionally. Drain skillet, leaving bacon in skillet. Stir in cherry tomatoes. ADD cream cheese spread, milk and Parmesan cheese; mix well. Cook until hot and bubbly, stirring frequently. STIR in pasta. I also like to add cooked chicken breast and cooked mushrooms.

Grilled Teriyaki Salmon

Submitted by Jamie West
I am not a fish lover, but with this teriyaki sauce the "fishy taste" is really well disguised. The marinade tastes great on all kinds of teriyaki dishes. 4-6 salmon steaks--I buy the bag of individually frozen salmon from Costco

Ingredients
Marinade:
1/2 cup ketchup
1/2 cup sugar
1/2 cup soy sauce
1 teaspoon garlic powder or a few fresh chopped cloves
1 teaspoon ginger
Optional: fresh or canned pineapple rings

Directions
Mix ketchup, sugar, soy sauce, garlic and ginger in a large casserole dish or plastic bag. Add thawed salmon. (If frozen give a full 24 hours to thaw and marinate) put in refrigerator and marinate, turning occasionally for at least 3 hours. Place on grill in either a disposable cake pan or make a pan out of tin foil. Grill slowly and continue to add marinade for a few minutes. Cook until fully cooked, about 20 minutes. Salmon will not flake quite the same way as when it is baked because it is so moist from the marinade. You can use a thermometer if you are worried about how long to cook it. Add Pineapple rings during the last few minutes of grilling and heat through. Tastes great served over rice. If you want to make extra marinade you can serve on the side.

Fire Roasted Tomato Soup

I always add more cream to mine! I serve it with breadsticks and salad. Hunts just came out with diced fire roasted tomatoes.
Submitted by the Ward sisters, Adrienne Poulsen, Afton Mcfee and Carlie Stanfield.
When Afton made it she puts it all in the blender and blends it first then boils it. I like to sauté the onions first. It’s great both ways.

Preparation time - 20 minutes Start to finish – 40 minutes
Makes 4 servings (1 1/3 cups each)

Ingredients
1 tablespoon butter or olive oil
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
2 cans (14.5 oz each) fire roasted diced tomatoes, undrained
1 can (14 oz) reduced-sodium chicken broth or vegetable broth
2 tablespoons chopped fresh basil, cilantro or Italian flat-leaf parsley
1 teaspoon sugar
¼ teaspoon crushed red pepper
½ cup whipping cream

Directions
In 3-quart saucepan, melt butter over medium heat. Cook onion and garlic in butter for 2
to 3 minutes, stirring constantly, until onion is crisp-tender. Stir in tomatoes, broth, and 1
tablespoon of the basil, the sugar and red pepper. Heat to boiling. Reduce heat; cover and
simmer 15 minutes. Remove from heat; uncover and cool slightly, about 5 minutes. In
blender, place half of the mixture. Cover and blend until pureed. Add remaining mixture;
cover and blend until pureed. Return to saucepan; heat over medium heat until hot.
Remove from heat; stir in cream and remaining 1 tablespoon basil.

Fast Butter Rolls

Jen Evans

1/4 cup warm water
2 tsp yeast

2 Tbsp sugar
7/8 cup (7oz) milk
1/4 cup butter

1 egg (beaten)

1 tsp salt
2 3/4 cup flour

Combine water and yeast, let yeast grow

Combine sugar, milk, and butter in microwave safe bowl; microwave until butter melts (so that the mixture is warm)

Combine yeast and milk mixtures. Add egg.

Pour flour and salt into mixer. Add liquid mixture and knead until dough pulls from the sides of the bowl (you may need to add more flour) and the dough is smooth and elastic. Let the dough rise until doubled (usually and hour). Punch down and roll out into a circle, cut into triangles and roll into crescent shape. Place on pan and let rise again. Bake until just golden on top.

Caroline McFee's Salsa

1cup stewed tomatoes
1 cup crushed tomatoes
1 cup diced green chilies

To Taste-
1 cup diced jalapeños
Celery salt
Lime juice
White onion
Avocado
Cilantro

Award Winning Chili

Submitted by Alisa Ringger

Ingredients
1 (14.5 oz) can stewed tomatoes, chopped
1 (6 oz) can tomato paste
1 carrot, sliced
1 onion, chopped
2 stalks celery, chopped
¼ cup dry white wine
1 pinch crushed red pepper flakes
¼ cup chopped green bell pepper
¼ cup chopped red bell pepper
1/3 cup steak sauce (such as Heinz 57)
5 slices bacon
1 ½ pounds ground beef
1 (1.25 ounce) package chili seasoning mix
1 teaspoon ground cumin
1 (15 ounce) can kidney beans, drained
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley

Directions
In a large pot over medium heat, combine tomatoes, tomato paste, carrot, onion, celery, wine, pepper flakes, bell peppers, and steak sauce. Bring to a boil; cover, reduce heat, and simmer. While tomato mixture is simmering, in a large skillet over medium heat, cook bacon until crisp. Remove to paper towels to cool; crumble bacon. Cook beef in bacon drippings until brown; drain. Stir chili seasoning into ground beef. Stir seasoned beef, cumin, and bacon into tomato mixture. Continue to simmer, covered, 15 minutes or until vegetables are tender. Stir in beans, cilantro, and parsley. Heat through and serve.
Yield 8 servings.

Ham Fried Rice

Submitted by Shauna Watson

Directions
Brown some chopped green onions in a little bit of oil; add chopped-up ham and brown. Whip a dozen eggs in a bowl, and pour in with ham mixture. When eggs are almost totally cooked, add rice. Flavor with soy sauce.

Lemon Garlic Salad

Submitted by Karma Ward (A’s mom)-This salad is always a hit! –Definitely a family favorite!

Dressing
1 lemon squeezed
½ teaspoon pepper
3\4 C veg. Oil
1 teaspoon salt
3 cloves garlic (pressed-or finely chopped)

Blend in a blender

Romaine Lettuce
Swiss Cheese
Bacon
Parmesan Cheese
Slivered almonds (opt)