Cobble Creek Kitchen

Creamy Chicken and Wild Rice Soup

2012-01-04T12:21:00.001-07:00

1-3 lbs. Chicken
2 qts. Water

Boil chicken in water until tender. Remove, cool, and shred chicken.

1 1/2 C Wild Rice (I use 2 boxes of Uncle Ben's Wild Rice)
1 Onion, diced
2 cans chicken broth, or bouillon with 4 cups water

Cook together, covered until rice is done and moisture is absorbed.

3 ribs celery, chopped
3 carrots,grated or chopped small
1/2 green pepper, chopped
1/4 lb. fresh mushrooms, finely chopped
1/2 c. butter
3/4 c. Flour
8 c. Chicken Broth
3-4 c. Half & Half
A few teaspoons of chicken base(like bouillon, it's creamy and comes in a jar)

Saute veggies in butter until tender. Gradually stir in flour and cook over low heat for a few minutes. Gradually add the chicken broth, Cook until thickened. Add the rice and the onion and salt & pepper to taste. Stir in half & half. Add chicken. If it is too thick you can always add milk. You can also add chicken soup base (it really makes this recipe tasty!!) to the soup and it makes it even better, I always do this. Add to taste. If you use the base, use less salt.

Submitted by:

Chili

2012-01-04T10:31:00.000-07:00

2 cans red beans, rinsed
1 lb ground beef
1 large onion chopped
2 t chili powder
1/4 t oregano
dash of cumin
1 clove garlic chopped
1 1 lb can tomatoes + 2 cans water
1 c catsup
3/4 c chili sauce
1 1/2 t sage
1/4 t pepper
Brown meat. Saute onion and garlic in drippings and drain off fat. Add remaining ingredients and simmer for 1 hour. Or put it all in the crock pot and cook on low about 4 hours or all day; whichever! Enjoy!

Submitted by: Marilee Welsh

Creamy Tortilla Soup

2011-11-07T15:43:00.000-07:00

7 boneless skinless chicken breasts, cooked and shredded

2 tsp. Chicken Bouillon

2 c. water

1 c. salsa

2 cans diced tomatoes

2 tsp. lime juice

2 Tbl. chopped fresh Cilantro

1 can of Corn, drained

2 tsp. Minced Garlic

2 cans Cream of Chicken Soup

1 C. chopped Red Pepper

2 cans Black Beans, drained and rinsed

4 tsp. Cumin

Cook chicken. While chicken is cooking place bouillon, water, salsa
tomatoes, lime juice, garlic, cream of chicken soup, red pepper, cumin
and black beans in crock pot. Cover and cook on low for 4-6 hrs. Add
shredded chicken, cilantro, and corn. Cover and cook for 30 min. You
can serve with shredded cheese and tortilla strips if you want.

Just a couple of things I did a little different. I cooked the chicken in the
crock pot with 1c. chicken broth. It made it really soft. So you could do
that the night before on low 6hrs. I took out the chicken and drained the
juices through a strainer and used the juice for the water in the recipe. I
used 1 large red pepper and 3 large cloves of garlic instead of being exact
on the measurements.

Submitted by: Sharon Stone

Killer Apple Cobbler

2011-09-14T16:36:00.000-06:00

1 C. Brown Sugar
1 tsp. Cinnamon
1 Cube melted Butter
1 pkg. Caramels
1 box Yellow Cake Mix
1 can Cream Soda
2 cans Apple Pie filling

Spray crock-pot with nonstick cooking spray. Mix together brown sugar and cinnamon in a small bowl. Sprinkle 1/3 of the mixture on the bottom of crock-pot and drizzle 1/3 of the melted butter. You will repeat this 2 more times. Open and pour 2 cans apple pie filling over the sugar mixture, spreading it evenly in the crock-pot. Sprinkle 1/3 on the sugar mixture over the pie filling and drizzle 1/3 of the butter. Place unwrapped caramels randomly as the next layer, using half the package.
Mix the yellow cake mix and the cream soda together in a bowl. Pour the cake batter over the caramels and apples. Spread evenly. Sprinkle the last amount of the sugar mixture and melted butter on top of the cake batter. Place paper towel on rim of crock-pot and cover with lid. The paper towel absorbs the excess moisture. Cook on high for 2 hours or low for 3 hours. Check doneness with toothpick. When cake is done turn off crock-pot and randomly place the remaining caramels on top of the cake. This time without the paper towel, cover with lid and let caramels soften and melt somewhat from the residual heat. Serve with a scoop of ice cream.

Submitted by: Corinne Taylor

Lemon Trifle

2011-02-02T17:03:00.002-07:00

Combine 2 small packages of instant lemon pudding with 3 1/2 C. milk. Wisk 2 min. and set aside.
In mixer bowl combine:
1 8oz. pkg. Cream Cheese, softened
1 cube butter, softened
1/2 C. Powder Sugar

Mix well. Add your pudding mixture to it and mix well again. Add 8 oz cool whip to it. Mix well.
Crush 1lb. Lemon sandwich cookies. Divide into thirds. Place 1/3 of cookies on bottom of trifle bowl. Pour half of pudding mixture over the cookies. Layer 1/3 cookies on top of pudding mixture and the other half of pudding mixture on the cookies. Spread cool whip on top of the top of pudding mixture. Sprinkle the last 1/3 cookies on top. Refrigerate over night.

Submitted by: Corinne Taylor

Mexican Salad

2011-02-02T16:53:00.000-07:00

1lb. Ground Beef
1/4 c. Chopped Onion
2 C. Kidney Beans, drained
1/2 C. Catalina French Dressing
1/2 C. Water
1 TB. Chili Powder
4 C. Shredded Lettuce
Grated Cheese

Brown meat and onions, stir in beans. Add dressing, chili powder, and water. Simmer 15 min. Toss lettuce and 11/2 C Cheese ans serve meat mixture hot on top of lettuce. Top with remaining cheese.

Submitted by: Marilee Welsh

Raspberry Salad

2011-02-02T16:45:00.000-07:00

1 8oz. pkg. Cream Cheese
1 20oz. can pineapple tidbits, drained
2-3 Bananas, sliced
1/2 c. Chopped Pecans
3/4 c. Sugar
1 13 oz. pkg. Frozen Raspberries
1 13 oz. Cool Whip

Whip cream cheese, add sugar and mix. Stir in rest of ingredients, fold in cool whip.

Submitted by: Ruth Pistorius

Caprese Salad

2011-02-02T16:36:00.002-07:00

2 large Tomatoes
1 large all of Fresh Mozzarella(about 1 cup)
1 bunch Fresh Basil
2 C. Mixed Organic Baby Salad Greens
1 Recipe Balsamic Dressing

Slice tomatoes and mozzarella. Rinse basil and remove leaf from stem. On large salad platter arrange a layer of salad greens. Top with alternate layers of tomato, mozzarella, and basil leaves. Drizzle with dressing and enjoy. Serves 4

Recipe for Balsamic Vinaigrette Dressing:
1/3 c. Balsamic vinegar
1/4 c. extra virgin Olive Oil
1 Shallot, chopped
Salt and freshly ground pepper
1 tsp. sugar or honey

Combine all ingredients except the oil in a blender. While blending, gradually pour in the oil-this will allow optimum emulsification. Adjust to your taste.

Submitted by: Stephanie Ransom

Strawberry Tossed Salad

2011-01-12T09:49:00.001-07:00

2 C. Vegetable Oil
1/4 C. Cider or Red Wine Vinsgar
1/4 tsp. each Salt and Paprika
6 C. Torn Mixed Greens
1 C. Shredded Cheddar and Jack Cheese
1/3 C. Sugar
1 clove garlic, minced
1/8 tsp. Pepper
2 1/2 C. Sliced Strawberries
1/2 C. Chopped toasted walnuts

Mix first 7 ingredients in a jar with lid. Shake well to make dressing. Toss remaining ingredients with dressing. Serves 6-8.

Submitted by: Yvonne Cooper

Taffy Apple Salad

2011-01-12T09:43:00.001-07:00

1 8oz. can crushed pineapple
1 egg, beaten
1/2 c. Sugar
1 tsp. flour
2 tbsp. Apple Cider Vinegar
8 oz. Frozen Whipped Topping
1 lb. Apples
1 C. Dry roasted Peanuts

Drain juice from pineapple and combine the juice, egg, sugar, flour, and vinegar in small saucepan. Cook and stir over medium heat until thickened. Cool completely. Fold in whipped topping and 1/2 c. peanuts. Peel, core and slice apples. Fold apples and pineapple into cooled mixture. Garnish with remaining peanuts. Yields 6-8 servings.

Submitted by: Cindy Jacobson

Cabbage Salad

2011-01-12T09:37:00.002-07:00

1 Head Cabbage
2 10oz. cans chicken
2 cans Sliced water chestnuts, cut in half
Carrots, sliced or grated
3/4-1 C. Soaked Raw Almonds, Chopped

Sea salt to taste.

Submitted by: Karen Adamson

No Name Salad

2011-01-12T09:33:00.000-07:00

Spinach (I like to add a little iceberg lettuce)
Red Grapes
Chopped Pistachios
Craisins
Diced Pears
Blue Cheese Crumbles

Toss with raspberry vinaigrette.

Submitted by: Marcy Aiken

Seven Layer Dip Salad

2011-01-11T15:46:00.000-07:00

Follow in order :
1 can regular refried beans
1 lb. ground hamburger, cooked
1 can avocado dip or chopped avocados
1 8 oz. sour cream*
2 c. grated cheese
1 can sliced black olives
2 large tomatoes, chopped
chopped green onions to taste

*Mix with your sour cream, 2-3 tbsp. of miracle whip and 1/2 pkg. of Old El Paso taco seasoning. Layer on plate. Serve immediately with tortilla chips.

Submitted by: Shannon Peery

Pasta e Fagioli

2010-12-30T15:14:00.000-07:00

2 tsp. Olive Oil
1 lb. Ground Beef
1 Chopped Onion
2 C. Diced Celery
2 C. Shredded Carrot
3 cans Beef Broth
2 tsp. Dried Oregano
1 tsp. Pepper
1 1/2 to 3 Tb. Fresh Parsley
2 24oz. jars Chunky Ragu Sauce with tomatoes, garlic, and onion.
1 can Red Kidney beans, drained and rinsed
1 can Great Northern white beans, drained and rinsed
2 C. Small pasta tubes, cooked

1. Heat oil and add beef and saute until brown. Drain.
2. Stir in onion, celery, carrots, and simmer 10 minutes.
3. Add broth, Ragu, oregano, pepper, parsley, and simmer 10 minutes.
4. Add beans and additional water if too thick. Simmer 10 minutes.
5. When ready to serve, add small amount of pasta to bowl and pour soup over it. Sprinkle Parmesan cheese on top.

Submitted by: Corinne Taylor

Easy Baked Pasta

2010-11-03T16:31:00.000-06:00

1 package penne pasta

1 large jar spaghetti sauce

Boil pasta and mix with favorite spaghetti sauce. You can add cooked hamburger, sausage or vegetables into this mix. Pour into 9x13 pan and cover with mozzarella cheese. Bake in oven at 350 degrees for 20 minutes.

Submitted by: Shannon Peery

Sugar Cookies (non refrigerate)

2010-11-03T16:30:00.000-06:00

1 cup butter

1 ½ cup sugar

2 teaspoons vanilla

2 eggs

¾ cup sour cream

4 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

¾ teaspoon salt

¾ teaspoon nutmeg

Mix together and drop on cookie sheet or roll out and use cookie cutters.

Bake at 450 degrees for 6 minutes.

Submitted by: Shannon Peery

White Chocolate Peppermint Fudge

2010-11-03T16:28:00.000-06:00

2 bags Nestle white chocolate chips

1 small can of sweet and condensed milk

Melt together in double boiler

½ teaspoon mint extract

Mix well, then pour into a 9x9 or 9x13 pan. With a butter knife dip in red food coloring and swirl top of mixture.

1 box peppermint candy canes

Break or crush candy canes and sprinkle in desired amount over mixture.

Submitted by: Shannon Peery

Chocolate Caramel Delights

2010-11-03T16:26:00.002-06:00

1 ½ cups flour

1 ½ cups old-fashioned oats

¼ teaspoon salt

½ teaspoon baking soda

1 ½ cups firmly packed brown sugar

1 1/8 cups melted butter

14-ounce bag caramels (48 pieces)

½ cup whipping cream

12-ounce package milk chocolate chips

In a large bowl, combine the first six ingredients to make mix. Melt caramels and whipping cream in a sauce pan over low heat. Sprinkle half of mix into a 9x13 inch ungreased pan. Bake at 350 degrees for 10 to 15 minutes. Sprinkle chocolate chips over the baked mixture and top with melted caramel mixture; sprinkle remaining mix on top. Bake 320 degrees for 15 minutes.

Submitted by: Shannon Peery

Butterscotch Cookies

2010-11-03T16:25:00.002-06:00

Mix together: In separate bowl mix:

1 cup butter 2 2/3 cups flour

¼ cup sugar 1 small butterscotch pudding

¾ cup brown sugar 1 teaspoon baking soda

1 teaspoon vanilla ½ teaspoon salt

Mix wet and dry ingredients together, and then add in:

½ package butterscotch chips

Roll in balls, place on cookie sheet and bake.

375 degrees for 8-10 minutes

Submitted by: Shannon Peery

Pumpkin Bread

2010-11-03T16:24:00.001-06:00

2/3 cup shortening ½ teaspoon baking powder

3 cups sugar 2 teaspoons soda

4 eggs, beaten ½ teaspoon cloves

3 1/3 cups flour 1 teaspoon cinnamon

2/3 cups water ½ cup chopped nuts (optional)

1 ¾ cups pumpkin ½ teaspoon salt

Cream shortening and sugar. Add eggs and then mix. Add flour, dry ingredients, and water, then mix together. Add pumpkin and nuts and mix. Bake in 2 large or 4 small greased and floured loaf pans at 350 degrees for 45 minutes (small pans) or 60 minutes (large pans).

Submitted by: Shannon Peery

Fresh Apple Cake

2010-11-03T16:23:00.000-06:00

4 cups diced apples, cover with 2 cups sugar. Let sit until mushy. Beat 2 eggs; add ½ cup oil, 2 teaspoons vanilla, and 1 cup chopped nuts.

Sift together: 2 cups flour, 1 teaspoon salt, 2 teaspoons soda and 2 teaspoons cinnamon. Add to other mixture. Pour into floured cake pan.

Bake at 350 degrees for 45 minutes to one hour.

Frosting:

1/2 cup butter or margarine

1- 8 oz. package of cream cheese (soft)

1- teaspoon vanilla

1 pound powdered sugar

Submitted by: Shannon Peery

Banana Brownies

2010-11-03T16:22:00.000-06:00

1 box brownie mix

1 large box vanilla pudding

1 large container cool whip

Sliced almonds

3 bananas

Bake brownies according to instructions on back of box (or you can make your own homemade brownie recipe). Cool at least one hour. Mix 2/3 cup of milk with vanilla pudding mix and ½ container of cool whip. Cut bananas and lay them on top of brownies, covering the whole pan. Then apply pudding mix mixture on top of bananas. Apply remaining amount of cool whip on top of pudding mixture. Refrigerate at least 15 minutes. Sprinkle on sliced almond before serving.

Submitted by: Shannon Peery

Spinach and Strawberry Salad

2010-11-03T16:21:00.000-06:00

Large package fresh spinach leaves

6 hard boiled eggs

1 package bacon

1 container fresh strawberries

1 cup mandarin oranges drained

Mix together and then add vinaigrette dressing.

Vinaigrette Dressing

½ cup red wine vinegar

1 cup vegetable oil

½ cup sugar

1 tablespoon onion (chopped)

1 teaspoon poppy seed

1 teaspoon salt

½ teaspoon dry mustard

Put in blender to mix and then pour over spinach and strawberry salad.

Submitted by: Shannon Peery

Chicken Salad

2010-11-03T16:19:00.005-06:00

1 minced onion or 1 tsp. onion flakes
Celery Salt (to taste)
Parsley (to taste)
13.5 oz can of pineapple tidbits
1 cup mandarin oranges (drained)
1 cup diced celery
½ cup slivered almonds
2 tablespoons olive or vegetable oil
2 tablespoons fresh orange juice
2 tablespoons vinegar
½ tsp. salt
Dash of marjoram
2 large cans of canned chicken

Mix all ingredients together and then add chicken. Refrigerate 1 hour and then drain juice. Mix with ½ cup miracle whip. Can eat as salad or put on croissants for sandwiches. Serves approx. 12-18

Submitted by: Shannon Peery

Crock Pot Chicken

2010-11-03T16:16:00.001-06:00

1-8oz. package cream cheese
1-8oz. container sour cream
1-can cream of mushroom soup
1-can cream of chicken soup
½ cup water
6-8 boneless, skinned chicken breasts

Mix together all ingredients and put in crock pot. Cook on medium heat minimum of 4 hours. Serve over rice or noodles.

Submitted by: Shannon Peery

Baked Potato Soup

2010-10-31T16:10:00.000-06:00

1 pkg sliced bacon
8-10 medium potatoes (peeled)
2 Cups shredded cheese
salt and pepper to taste
1/2 yellow onion (optional)

Thickening:
1/2 C flour
1 C Water

Fry small bacon pieces in a large 3 quart cooking pan until crisp, drain grease and set bacon aside. Cook potatoes, onion (using same pan bacon was cooked in) in enough water to cover them. When the potatoes are tender (about 25 mins) add thickening a little at a time until desired thickness. Add cheese, bacon, salt and pepper.

Serves 6-8.

Submitted by: Sarah Schaaf

Peanut Butter Cup Cookies

2010-10-31T16:08:00.002-06:00

1/2 cup margarine
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup brown sugar
1/2 t. vanilla
1/2 t. salt
3/4 t. baking soda
1 1/4 cup flour
1 egg
1 or 2 bags peanut butter cups, unwrapped

Mix all ingredients. Using a small scoop, scoop into mini muffin pan.
Bake at 350 for 8-10 minutes. Immediately after taking pan out of the oven, press peanut butter cups in the center of each cookie. Let sit for five minutes.

**Side note, Pampered Chef makes an AWESOME mini muffin pan and small scoop for this recipe but I've found you can get both the pan and scoop at any store**

Submitted by: Sarah Schaaf

Homemade Mac and Cheese

2010-10-31T16:06:00.002-06:00

3 cups raw macaroni
2 cups cheddar cheese
4 T. margarine
4 T. flour
2 cups milk
1/2 t salt
1/4 t pepper

Boil macaroni for approx 7 or 8 minutes and then drain. Set aside.

To make the white sauce
Cook the margarine, flour, salt and pepper until it gets bubbly and smooth. Then add milk stirring the whole time until it thickens on about medium high. When it comes to a boil, lower the heat but let it boil for a minute stirring the whole time.

Layer:
In a buttered (or sprayed with vegetable oil) casserole dish, add half the cooked macaroni, then the half the cheese, then half the white sauce. Repeat top layer macaroni, then cheese and top with white sauce.

Heat oven to 350 degrees, cook for 30 mins covered, 15 mins uncovered

Submitted by: Sarah Schaaf

Chicken and Wild Rice Soup

2010-10-31T16:05:00.000-06:00

Ingredients:
1 1/2 cup wild rice
½ cup butter
½ cup diced celery
½ cup chopped onion
2 cups diced cooked chicken
1 cup diced carrots
½ lb sliced fresh mushrooms
¾ cup flour
5 cans chicken broth
1 pt heavy whipping cream
1 pt half and half

Directions:
Cook: 1 ½ cups wild rice in 2 cans chicken broth (or 3 cups water and 3 chicken bullion cubes) Simmer for about 1 hour. Rice will be a little crunchy.

Saute onions and mushrooms in butter. Add flour and make a roux. Cook about 5 minutes. Then add 6 cups (3 cans) of chicken broth. After it has thickened, add the carrots and celery (which have been cooked a bit in chicken broth to soften). Add chicken and rice and simmer for about 20 minutes. Add heavy whipping cream and half and half. Do not boil after adding cream. Cook until warm through and serve!

Number Of Servings:10-12

Submitted by: Sarah Schaaf

Corn Salsa

2010-10-31T16:03:00.002-06:00

3 reg size cans of "sweet corn", thoroughly drained
3 green peppers, chopped
2 cans chopped green chilies, drained
1 bunch green onions, chopped
1 c mayonnaise
1 c sour cream
1/4 t garlic powder
1 T sugar
Juice of one lime
1/4 t seasoning salt
Pepper to taste

Mix all together & chill. **I like to use the different colored peppers in place of a couple of the green ones because it looks nice, I don't think it changes the taste a whole lot.

Submitted by: Sarah Schaaf

Beef Enchiladas

2010-10-31T15:57:00.002-06:00

1 lb. ground beef (or cooked, shredded beef)
1/4 small onion, chopped
1/2 t salt
1/4 t pepper
1 (10 3/4 ounce) cream of mushroom soup
1 (10 ounce) can mild enchilada sauce
6 (10 inch) flour tortillas
1 C grated cheese
1/2 lettuce, shredded
Sour Cream, optional
Guacamole, optional

1. Brown ground beef and onion until meat is no longer pink and onion is tender. Season with salt and pepper. Drain.
2. Mix together soup and enchilada sauce in saucepan. Heat on medium until hot and bubbly.
3. Spray 9x13 pan with cooking spray. Pour half the soup/sauce mixture into bottom of pan. Set aside.
4. Warm tortillas in microwave, approx 20 seconds.
5. Heat oven to 350
6. Put about 3 tablespoons of meat at one end of the tortilla. Sprinkle 1 T of cheese over the meat and then fold.
7. Place tortillas in pan, add remaining sauce over the top, then the remaining cheese.
8. Bake uncovered 25 minutes until hot and bubbly.

Makes 6
**Just a side note**We pour a little soup inside the enchiladas to give them a little more flavor.

Submitted by: Sarah Schaaf

Meatballs

2010-10-31T15:50:00.002-06:00

1 1/2 lbs lean ground beef
1/2 t. black pepper
1/2 t salt
1/2 t garlic salt
1/2 t onion, minced
1 C crackers (or seasoned bread crumbs)
1 egg

Preheat oven to 375. Line cookie sheet with foil. Mix all ingredients. Roll into 1 inch meatballs and bake 15 to 20 minutes. Serve with barbecue sauce or sweet and sour sauce (recipe follows).

Makes 40

Barbecue Sauce
1 C Ketchup
1/4 C brown sugar
1 t. minced garlic
1 T liquid smoke flavor

Combine all ingredients and brush on cooked meatballs. Heat through.

Sweet and Sour Sauce
3/4 C sugar
1/4 C white vinegar
2/3 C water
2 T cornstarch
2 T ketchup

Cook sugar, vinegar, water and cornstarch until thickened, stirring constantly.

Submitted by: Sarah Schaaf

Melony's Great Green Chili

2010-10-27T17:19:00.000-06:00

8 cups Fat-free chicken broth
1 onion, finely chopped
2lb chicken breast
2 pkg Knorr Roasted Chicken Gravy Mix ( you can buy the Knorr brand at Harmon's)
3 - 7 ounce cans mild diced green chili's
6 cloves garlic, minced
1/2 cup fresh cilantro, chopped
1/2 cup tsp ground cumin
2 jalapeno peppers, seeded and chopped
1 - 28oz can white hominy, drained
8 - 6 inch flour tortillas
1 tomato
1/2 cup fat-free sour cream

In a large pot combine onions, chicken broth, and chicken breasts. Heat to boiling over high heat. Then reduce heat to low and simmer until the chicken is no longer pink in the center, about 20 minutes. Remove chicken from the broth and set aside to cool.

Use a whisk to blend gravy mix into the broth. Add chili's, garlic, cilantro, cumin, jalapenos, and hominy. Bring to a boil over medium-high heat; then reduce heat to low.

Shred the cooked chicken and add it back into the broth. Cover and simmer for 40 minutes.

Serve with sour cream, diced tomatoes and a warm tortilla for dipping!

PS...I usually chop the cilantro and peppers in my food processor so they are very finely chopped! Enjoy!

Submitted by: Melony Pulley

Gingersnaps

2010-10-18T19:11:00.000-06:00

2 1/4 C. Flour
1 C. Brown Sugar
3/4 C. Butter
1/4 C. Molasses
1 Egg
1 tsp. Baking Soda
1 tsp. Ground Ginger
1 tsp. Cinnamon
1/2 tsp. Ground Cloves

In a large mixing bowl combine half the flour, brown sugar, butter, molasses, egg, baking soda, ginger, cinnamon, and cloves. Beat with an electric mixer until well combined. Beat in remaining flour. Shape dough into 1 inch balls and roll in granulated sugar. Place 2 inches apart on ungreased cookie sheet. Bake at 375 degrees for 8-10 minutes. Makes 48 cookies

Submitted by: Corinne Taylor

The Most Amazing Pot Roast Sandwiches

2010-10-16T22:13:00.001-06:00

1 4-5 lb. Beef Brisket or your favorite type of pot roast, all or most of the fat removed
1 can Cream of Mushroom Soup
1 pkg. Dry Onion Soup mix
2 tsp. of granulate Beef Bouillon or 2 Beef Bouillon cubes
Freshly ground Black Pepper

1. Trim any visible fat from pot roast and place in bottom of slow cooker. Season with pepper.
2. In a small bowl, whisk together remaining ingredients. Heat soup mixture in the microwave for about 30 seconds just until warm and the bouillon starts to melt. Mix well and spoon on top of roast.
3. Cover and cook on low for 7-8 hours.
4. Remove pot roast from slow cooker and place in large mixing bowl . Using two forks, shred the roast apart. When shredded, add quite a bit of the cooking gravy and mix together. The mixture should be nice and moist.
5. Place a nice healthy portion of pot roast on top of good bread or rolls and eat.

Submitted by: Corinne Taylor

Zucchini Brownies

2010-08-25T14:24:00.001-06:00

1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini

Frosting:

6 tablespoons unsweetened cocoa powder
1/4 cup margarine
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking pan.
In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Submitted by: Corinne Taylor

Banana Bread

2010-08-17T17:59:00.000-06:00

1 cup sugar
1/2 cup oil
2 eggs
1 cup mashed ripe bananas (about 3 ripe bananas)
1/2 cup sour cream
1 teaspoon vanilla
1 1/2 cup flour
1 tsp. baking soda
1/2 teaspoon salt
Heat oven to 350 degrees. Grease and flour bottom only of a loaf pan (or use 3 small loaf pans). In a large bowl, beat together sugar and oil. Add eggs, bananas, sour cream and vanilla; blend well. Lightly spoon flour into measuring cup; level off. Add flour, baking soda and salt; stir just until dry ingredients are moistened. Pour into prepared pan. Bake at 350 degrees for 50-60 minutes (about 40 minutes for smaller loaf pan) or until toothpick inserted in center comes clean. Cool 5 minutes; remove from pan. Cool completely. Wrap tightly and store in refrigerator. Makes 1 loaf.

Submitted by: Corinne Taylor

Fettuccine Alfredo

2010-08-17T16:54:00.000-06:00

8 oz. Cream cheese, cut into bits
3/4 C. Parmesan Cheese, grated
1/2 C. Butter
1/2 C. Milk
8 oz. Fettuccine noodles, cooked and drained

In a large saucepan combine cream cheese, Parmesan, milk and butter. Stir with a wisk until smooth. Toss with hot pasta. Serves 2

Submitted by: Corinne Taylor

Peach Salsa

2010-08-17T16:39:00.001-06:00

3 large Onions
3 Red Peppers
3 Green Peppers
2-3 Jalapenos
1 bunch Cilantro
30 Tomatoes boiled, peeled, and chopped
10 Peaches boiled, peeled, and chopped
1/4 C Salt
3 C. Cider Vinegar
1 1/2 tsp. Garlic Salt
1 tsp. Pepper
1/4 tsp. Oregano
1 tsp. Cumin
3 tsp. Cayenne Pepper

Mix and bring to a boil. Add 1 1/4 C. Sugar, and 3/4 C. Corn Starch. Turn off heat. Put in jars, In pressure cooker, bring to 15 PSI and let it stay for 25 minutes.

Submitted by: Corinne Taylor

Zucchini Bread

2010-08-10T13:25:00.000-06:00

1 C. Oil
2 C. Sugar
3 eggs
3 tsp. Vanilla
2 C. Shredded raw Zucchini
3 C. Flour
1 tsp. Baking Soda
1 tsp. Salt
3 tsp. Cinnamon
1/4 tsp. Baking Powder
1/2 C. Chopped Nuts

Combine oil, sugar, and eggs in large mixer bowl. Beat well. Blend in vanilla and zucchini. Sift dry ingredients together. Add to oil mixture and blend well. Add nuts. Pour batter into 2 loaf pans, well greased and lightly floured. Bake at 350 degrees for about 1 hour.

Submitted by: Corinne Taylor

Pumpkin Chocolate Chip Cookies

2010-08-10T13:14:00.000-06:00

1 C. Brown Sugar
1/2 C. Granulated Sugar
1 1/2 C. Butter, softened
2 Eggs
1 15 oz. Pumpkin
2 C. Flour
1 TB. Baking Powder
1 Tsp. Cinnamon
1/2 Tsp. Nutmeg
1/2 Tsp. Salt
1/4 Tsp. Ginger
1 C. Chocolate Chips

In a medium bowl, combine sugar, eggs, butter, and pumpkin. Cream together well. Add flour, baking powder, spices and salt. Mix until incorporated. Stir in chips by hand. Bake at 400 for 10-12 minutes.

Submitted by: Corinne Taylor

Strawberry Parfait Pie

2010-06-22T16:33:00.000-06:00

1-3/4 cups boiling water

1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1-1/2 cups thawed COOL WHIP Whipped Topping, divided

1 HONEY MAID Graham Pie Crust (6 oz.)

1-1/2 cups quartered fresh strawberries

ADD boiling water to gelatin mix in large bowl; stir with whisk 2 min. until completely dissolved. Stir in dry pudding mix until well blended.
STIR in 1 cup COOL WHIP; pour into crust.
REFRIGERATE 3 hours or until set. Top with strawberries and remaining COOL WHIP just before serving.

Submitted by: Corinne Taylor

Sharon's Strawberry Cake

2010-05-22T13:45:00.000-06:00

White cake mix

1 pint whipping cream

2 8 oz packages of cream cheese

1 cup powdered sugar

Danish dessert

Lots of Strawberries - I use at least one of the 1 pound containers.

Mix cake as directed on box. Bake in sheet pan for 20 minutes at 350 (I use 3 egg whites instead of 2 eggs to make the cake really white, but it tastes good either way)

Whip cream, then add softened cream cheese and enough powdered sugar to make it sweet. Spread on cooled cake.

For the glaze, buy a box of strawberry flavored Danish Dessert or other strawberry glaze and mix according to directions. When it is cooled , mix the strawberries with your glaze and spread on the cake.

Submitted by: Sharon Stone

Chocolate Bundt Cake

2010-05-19T15:20:00.004-06:00

1 box Dark chocolate cake mix
4oz box Instant chocolate pudding
½ pint Sour cream
4 Eggs
½ c Oil
¾ c Milk
6 oz Semi-sweet chocolate chips
¼ c Hershey’s chocolate syrup (optional – creamy texture)

Mix all ingredients until well blended. Pour into well greased bundt cake pan. Bake at 350 degrees for 50-60 minutes. Cool in pan for 10 minutes, then turn out on a serving plate. When thoroughly cooled, sprinkle with powdered sugar.

Submitted by: Corinne Taylor

Golden Oven Fried Chicken

2010-05-19T15:10:00.000-06:00

1 c. fine bread crumbs
¼ c. Parmesan cheese
2 Tbs. parsley flakes
1 tsp. salt
¼ tsp. crushed thyme
1/8 tsp. pepper
½ c. margarine
1/8 tsp. garlic powder
8 chicken breasts or 10-12 thighs, skinned

Combine bread crumbs, cheese, parsley, salt, thyme and pepper in a pie pan. Melt margarine with garlic powder. Dip chicken in margarine, then in the bread crumb mixture. Bake on a cookie sheet in a 370 degree oven for 45-60 minutes.

Submitted by: Corinne Taylor

Butter Rolls

2010-05-17T19:39:00.001-06:00

2 TB. Yeast
1 1/4 c. Warm Water
1/2 c. Sugar
1/2 c. Shortening
3 Eggs, well beaten
4 1/2 c. Flour
2 tsp. Salt
1/2 Cube of Butter

First Dissolve yeast in 1/4 c. warm water. Set aside. Combine sugar, shortening, and remaining water in mixing bowl. Add eggs and yeast mixture. Sift flour and salt then add to mixture. Stir well(dough will be sticky). Place in large mixing bowl sprayed lightly with Pam. Cover tightly with plastic wrap sprayed with Pam. Put in fridge over night or for approximately 7 hours. Roll out on well floured board, half at a time and about as thick as pie crust. Using a pastry brush, spread butter on dough. Roll like you would cinnamon rolls. Cut into 1 1/2 inches thick. Dip each roll into melted butter and place in muffin tin. Bake at 400 degrees for 10 minutes. Remove from muffin tin until cool. Great with cranberry butter on top!

Cranberry Butter:
1/2 c. Fresh Cranberries
1 3/4 c. Powdered Sugar
1/2 c. Butter, softened
1 TB. Orange Juice

Puree cranberries and sugar in blender or food processor. Add butter and orange juice and blend until smooth. Place in a mold or serving dish. Chill until firm.

Submitted by: Kimberly Acker

Cheesy Potatoes

2010-05-17T19:17:00.000-06:00

1 c. Mayo
4 TB. Flour
1/2 tsp. Salt
1/2 tsp. Pepper
2 c. Milk
2 c. Cheese

Mix ingredients on the stove on medium. Add cheese last and mix slowly until melted. Slice 4-6 potatoes. Boil to half cooked. Strain and spread in a 9x13 pan. Pour cheese mixture over potatoes and stir. Sprinkle Parmesan cheese on top. Bake at 350 degrees for 60 minutes.

Submitted by: Heather Nelson

Salsa

2010-05-17T16:30:00.000-06:00

15 lg. Tomatoes
2 lg. Green Peppers
3 lg. Onions
1/2 c. Sugar
2 cloves of garlic
2-8 Jalapenos
1/4 c. White Vinegar

Boil, skin and peel tomatoes. Chop all ingredients in food processor. Boil and simmer for 1 hour. Pour into 6-8 pint size jars. Steam bottles for 10 minutes.

Submitted by: Shannon Peery

Lasgana

2010-05-17T16:24:00.000-06:00

1 lb. pkg. Lasagna noodles (oven ready)
1 lb. Jimmy Dean Sage Sausage-cooked
1/2 lb. Hamburger-cooked
1 32 oz. jar Prego sauce
1 bottle 15 oz. 4 cheese Classico Alfredo Sauce
1 lb. Mozzarella Cheese

Layer with sauce, noodle, meat, Alfredo sauce and Mozzarella cheese in crockpot. Cook all day on low or put in 13x11 pan and bake in oven at 350 degrees for 1 1/2 hours.

Submitted by:Gina Diehl

Lemon Bars

2010-05-17T16:15:00.001-06:00

1 c. Soft Butter
1/2 c. Powdered Sugar
dash Salt
2 C. Flour

Mix butter, powdered sugar, salt, and flour. Pat into 9x13 pan. Bake 15 minutes.

4 Beaten Eggs
2 c. Sugar
1/2 c. Flour
6 TB. Lemon Juice

Mix eggs, sugar, flour, and lemon juice. Pour over crust. Bake 25 minutes, then sprinkle powdered sugar on top.

Submitted by: Laura Hanson

Cherry Almond Coffee Cake

2010-05-17T16:02:00.002-06:00

1 C. Sour Cream
1/4 C. Water
3 Eggs
1 pkg.Sour Cream White Cake Mix
2 cans (21oz) Cherry pie filling
1/4 C. Sliced Almonds

Mix sour cream, water, eggs, in a bowl. Stir in cake mix. Batter will be lumpy. Spread on greased and floured 15 1/2 by 10 1/2 jelly roll pan. Drop pie filling by generous spoonfuls onto batter. Bake 25-30 minutes in 350 degree oven. Cool. Drizzle with glaze and almonds on top.

Glaze: Mix 1 1/2 C powdered sugar and 2 TB. Milk.

Submitted by: Marcy Aiken

Crab Dip

2010-05-17T15:53:00.001-06:00

1 lb. Imitation Crab
1 pkg. Ranch Dressing mix
1 large container small curd Cottage Cheese
1 8oz. pkg. Cream Cheese at room temperature

Break up crab flakes, mix in cream cheese, cottage cheese, ranch dressing mix. Mix with a mixer until the crab is in little bits and mixed well. Add a LITTLE bit of milk if dip seems to be too thick. Keep in the fridge. Serve with potato chips.

Submitted by: Corinne Taylor

Clam Dip

2010-05-17T15:47:00.000-06:00

2 Cans Chopped Clams
2 8 oz. Pkgs. Cream Cheese, softened
Lemon Juice-season to taste
Garlic Powder-season to taste

With a mixer, blend cream cheese, lemon juice and garlic powder. Add 1 can clams and juice and 1 can drained clams. Mix and chill. Serve with chips.

Submitted by:Mayla Goodin

Lemon Cheesecake Fruit Dip

2010-05-17T15:25:00.001-06:00

1 6 oz. Lemon Burst Yogurt
1 7 oz. Marshmallow Cream
1 8 oz. Whipped Cream Cheese
Zest of 1 lemon

Pour all of the ingredients into a medium size bowl and blend with a mixer until smooth. Mix in zest of one lemon. Serve with apples, strawberries, bananas, pineapple, or grapes.

Submitted by:Joni Thomas

Pumpkin Cookies

2010-05-17T15:19:00.000-06:00

1 box Spice Cake Mix
1 15 oz. Canned Pumpkin
1 bag of Chocolate Chips

Mix cake and pumpkin, add chocolate chips. Grease cookie sheet. Bake @350 for 15 minutes.

Submitted by:Robin Syddall

Berry Smoothie

2010-05-13T15:17:00.000-06:00

1 Fresh Banana
3/4 C. fresh or frozen berries(any kind)
1/3 C. Fat Free Milk
1/3 C. Fat Free Yogurt
1 TB. Orange Juice concentrate
1 TB. Honey

Combine all ingredients in a blender or food processor. Cover and blend on high until smooth. Makes 1 serving.
Each serving has 284 Calories and 1 gram of Fat.

Submitted by: Corinne Taylor

Fresh Fruit Pie

2010-05-13T15:10:00.002-06:00

1 Large Pkg. Sugar Free Strawberry Gelatin
2 C. Boiling Water

Place gelatin in medium bowl, add boiling water, and stir to dissolve.

1 Large Pkg. Instant Vanilla Pudding
1 1/2 C. Skim Milk

In a large bowl, mix together with an electric mixer. It will be thicker than usual. Add the dissolved gelatin and mix until smooth.

2 Graham cracker crusts
1 Quart Fresh Strawberries, cleaned and left whole
2 Bananas, sliced
4 Fresh Peaches or Nectarines, sliced into wedges
1 Pint Fresh Blueberries, washed and drained

Place the fruit attractively to fill the crust, using the order listed. Pour 1/2 of the jello/pudding mix over each pie. The jello/pudding mix will seep between each piece of fruit. Refrigerate until firm, about 2 hours.

Submitted by: Corinne Taylor

Popeye Pancakes

2010-05-13T14:50:00.000-06:00

6 TB. Butter
6 Eggs
1 C. Flour
1 C. Milk

Melt butter in 9x13 pan in 400 degree oven. Mix other ingredients and pour into pan and bake for 20 minutes.
Cut into squares and serve with syrup.

Submitted by: Corinne Taylor

Soft Sugar Cookies

2010-05-13T14:44:00.001-06:00

1 C. Butter or Margarine
2 C. Sugar
2 Eggs
3 tsp. Vanilla
1 C. Sour Cream
6 C. Flour
2 tsp. Baking Soda
1 tsp. Salt

Cream together butter, sugar, eggs, and vanilla. Add sour cream. Then add dry ingredients. Refrigerate for a few hours. Roll out and cut into shapes. Bake at 400 degrees for 8-10 minutes. I frost with butter cream frosting with almond extract added. Really good and soft!

Submitted by: Corinne Taylor

Creamy Bacon Potato Soup

2010-05-04T19:38:00.000-06:00

1 can Cream of Chicken soup
1 1/2 C. Milk
1 C. Water
2 C. Bite Size Potato chunks
1 C. Sour Cream
8 Strips Bacon, cooked
1/2 tsp. Salt
2 TB. Parsley Flakes

Cook potatoes in the 1 C. water until soft. Then add the rest of the ingredients.

Submitted by: Corinne Taylor

Barbacoa Pork

2010-05-04T19:33:00.001-06:00

*Taste's like Cafe Rio's recipe*

2-3 lb. Boneless Pork Loin Roast
1/2 C. Brown Sugar
1/2 C. Worcestershire Sauce
1/2 tsp. Oregano
1/2 tsp. Ginger
1/2 tsp. Salt
1 tsp. Chili Pwd.
1 tsp. Garlic Pwd.
2 TB. Dry minced onion

Mix together in crock-pot and add roast. Cook on high 3-4 hours. Take roast out and Shred it. Add 1 14 oz. can Red Enchilada Sauce and 1/2 C. Brown Sugar to crock-pot and mix with the juices/sauce. Add meat and warm it back up.

Submitted by: Corinne Taylor

Crockpot Italian Chicken

2010-05-04T19:20:00.000-06:00

4 Chicken Breast
1 Garlic clove, minced or 1/4 tsp dry minced garlic

1/8 C. Dry mined onions
2 cans Tomato Sauce
2 tsp. Italian seasonings blend
1/4 C. grated Parmesan Cheese

Put chicken on bottom of crockpot. Layer everything on top of chicken in the order above. Bake on high for 4 hours or low for 8 hours.

Submitted by: Corinne Taylor

Super Soft Dinner Rolls

2010-05-04T19:09:00.000-06:00

This recipe makes A LOT! It can be halved.

2 pgs Yeast
1 C. Warm Water

Dissolve yeast in water, then add:

3/4 C. Sugar
1 TB. Salt
2 C. Powdered Milk
4 C. Warm Water
2 C. Instant Potato Flakes
1 C. Vegetable Oil
4 Eggs
10 C. Flour

Mix all together and knead just to get it smooth and all incorporated, but don't knead too much. Dough should be soft. Raise 2 hours. Shape into rolls and place onto greased cookie sheets. Raise until double in size. About 1 hour. Bake at 350 degrees for 12-15 min.

Submitted by: Corinne Taylor

Hot Baked Beans

2010-04-28T20:33:00.000-06:00

1 can Ranch style beans
1 can Jalapeno ranch style beans
cut 4 or 5 strips of bacon (use grease)
1/2 onion, cook w/bacon
Add beans and cooked onions and bacon in casserole dish- add 1 Tbs brown sugar, 1/2 catsup, salt and pepper, add garlic powder. Bake at 250 for 1 1/2 hours.

Submitted by: Diane Woolsey

Crockpot Lasagna

2010-04-28T20:30:00.003-06:00

1 lb ground beef
1 1/2 cups cottage cheese
1 med. onion chopped
garlic
1/2 cup Parmesan cheese
29 oz. spaghetti sauce
1 tsp. salt
6 oz. tomato paste
1 cup water
8 oz. lasagna noodles
1 tsp. oregano
4 cups shredded mozzarella

Brown beef, onion and garlic. Drain. Add spaghetti sauce, tomato paste, water, salt, and oregano. Mix well. Spread 1/4 of sauce in
ungreased crockpot. Arrange 1/3 of noodles over sauce. Combine cheeses and spoon 1/3 of mixture over noodles. Repeat x 2. Top with remaining sauce.
Cover and cook on low 4-5 hours. Do not overcook.

Submitted by: Diane Woolsey

Lettuce-Cauliflower Salad

2010-04-28T20:28:00.000-06:00

1 large head of lettuce
1 large head of cauliflower
1 large yellow onion

Layer lettuce, cauliflower & onion in large bowl. Refrigerate 12 hours.

Fry 1 lb. bacon-crumble over layers. Grate 2 cups of cheese (any kind) over that.

Mix together 1 cup sugar, 1/3 cup grated parmesan cheese and 1 1/2 cups Miracle Whip.

Pour over top of mixture. Stir well just before serving.

Submitted by: Diane Woolsey

Hamburger Casserole

2010-04-28T18:21:00.002-06:00

2 lbs. hamburger, cooked and drained

1 tsp. pepper

2 tsp. salt

2 tsp. sugar

1 large can tomato sauce

1 large can tomatoes

1 small container sour cream

1 - 8 oz. package cream cheese

Simmer 30 minutes.

Cook 1 package (12 oz.) of twisted noodles. Mix with hamburger mixture. Spread into a 9"x13" pan. Top with grated cheddar cheese. Cook for 30 minutes at 350 degrees.

Submitted by: Gina Diehl

Hopscotch Cookies

2010-04-28T18:19:00.000-06:00

1/2 cup peanut butter

6 oz. package butterscotch morsels

1 can chow mein noodles

2 1/2 cups miniature marshmallows

1/2 cup nuts (optional)

Combine peanut butter and morsels in mixing bowl. Microwave a couple of minutes until they are melted. Stir and cool. Add marshmallows, noodles and nuts until well coated. Drop by tsp. onto wax paper. Chill until set.

(makes approximately 30)

(This is a fun recipe for young children to make)

Submitted by: Gina Diehl

Chicken Pasta Salad (from Stake R.S. Luncheon)

2010-04-28T18:16:00.001-06:00

Serves a large crowd

12 oz. package bow-tie pasta

4 cups cooked diced chicken

1 bunch of onions

2 cups grapes

1 cup chopped pecans or walnuts

1 can water chestnuts

1 - 20 oz. can tidbit pineapple

1 cup craisins

Mix all ingredients in a large bowl

Dressing

1/4 cup red wine vinegar

1 3/4 cup mayo

2 tsp. salt

1/2 tsp. pepper

1 Tbs. sugar

Submitted by: Gina Diehl

Chicken Pot Pie

2010-04-27T19:04:00.001-06:00

2 cans canned chicken, drained (the size from Sams) or even better, cut up meat from a rotisserie chicken (cooked chicken about 2-2 1/2 cups worth)
2 1/2 cups mixed vegetables (the frozen kind)
1/3 c butter or marg
1/3 c chopped onion (little more is ok---just most of an onion is what I do)
1/3 c flour
1 tsp salt
1/4 tsp pepper
1/4 tsp celery seed
1 14.5 oz can chicken broth
2/3 c milk
2 unbaked pie crusts

Set chicken aside. Nuke the vegetables so they're thawed and cooked.
In a big saucepan cook onions and butter until soft and translucent. Stir in flour, salt, pepper, celery seed. Then slowly add milk and chicken broth. Simmer until thick. Remove from heat.
Add chicken and vegetables and mix.
Lay out bottom pie crust in pie pan or appropriate sized round dish.
Add the filling. Then cover it with the other pie crust and seal edges, remove excess. Make some slits in top to allow steam to escape.
Bake for 30-35 minutes at 425 degrees until pastry is golden brown and filling is bubbly. Definitely let it cool for at least 10 minutes before serving.

Submitted by: Rachel Peterson

Delicious Chocolate Chip Cookies

2010-04-27T19:01:00.000-06:00

    * 2-1/4 cups all-purpose flour
    * 1 teaspoon baking soda
    * 1 cup butter, softened
    * 3/4 cup packed brown sugar
    * 1/4 cup white sugar
    * 1 (3.4 ounce) package instant vanilla pudding mix
    * 2 eggs
    * 1 teaspoon vanilla extract
    * 2 cups semisweet chocolate chips
    * 1-1/3 cups and 2 tablespoons chopped walnuts (optional)

Directions

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.

    In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
    Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Submitted by: Rachel Peterson

Cantonese Sweet and Sour Chicken

2010-04-27T08:05:00.000-06:00

2 lbs boneless chicken breast cut into strips
1 green pepper, cut into strips
1 red pepper, cut into strips
1/2 medium onion thinly sliced
1/4 c brown sugar
1/4 c water
1/4 c cider vinegar
2 TB corn starch
2 c pineapple chunks, reserve juice
1 TB soy sauce
1/2tsp salt

Place chicken strips ,pepper strips and onion in Crock-Pot. In a bowl mix brown sugar and corn starch. Add reserved pineapple juice, vinegar,water,soy sauce and salt. Blend till dissolved. Pour over chicken and peppers. Cover and cook on low for 7-9 hours. One hour before serving add pineapple. Serve over chow mein, Ramen noodles or rice.

Serves 4-6

Submitted by: Geena Williams

Crock-Pot Tortilla Soup

2010-04-27T08:02:00.001-06:00

1 and 1/2 cans Chicken Broth
2 Chicken Breasts
1/2 onion chopped
1/2 TB of Cumin
salt and pepper to taste
1 and 1/2 cans Black beans
1 cup Mexican style shredded cheese
1/2 cup salsa
1/2 cup sour cream
1 c frozen corn
1bag Tostitos scoops

Combine broth,chicken,onion,cumin,salt and pepper. Cover and cook for 4-5 hours on high in Crock-Pot.
Then remove cooked chicken and shred. Return chicken to pot and mix in black beans, salsa, sour cream and corn. Cook for 1 additional hour. Cool and serve with Tostitos scoops.

Serves: 4-5

Submitted by: Geena Williams

Everything but the Kitchen Sink or Create a Cake

2010-04-26T21:23:00.003-06:00

1 yellow cake mix
Large box Instant Vanilla Pudding
1 tub of Cool Whip
2 cups sliced fresh strawberries
2 cups sliced bananas

You can use any type of cake, filling or pudding. Example: chocolate cake, chocolate pudding and crushed Heath bar.


1.    Bake cake according to directions on package in 9 x 13 pan. Cool cake.
2.    Mix pudding according to directions on package.
3.    Cut cake into 2 halves. Crumble ½ cake into large bowl. Layer with ½ of pudding and a layer of cool whip. Top with strawberries and bananas. Crumble rest of cake and make another layer as before. Leave just enough cake to crumble for topping.

Submitted by: Joyce McNeil

Chocolate Marshmallow Cookies

2010-04-26T21:22:00.000-06:00

2 cups flour

½ teaspoon salt

½ cup of shortening

1 cup of sugar

½ cup of milk

½ teaspoon soda

½ cup of cocoa

1 teaspoon vanilla

1 egg

20 marshmallows

Stir together flour, soda, salt and cocoa in a separate bowl. Cream together sugar, shortening and vanilla. Blend in eggs. Add dry Ingredients and mix. Drop with a spoon onto greased cookie sheet. Bake at 350˚ for 8-10 minutes. Remove from oven and place ½ of a marshmallow on top of each cookie. Return cookies to oven and cook for 1 minute more. Cool and drop or drizzle frosting on top.

Chocolate Frosting

1 ½ cup of powdered sugar

2 tablespoons cocoa

dash of salt

3 tablespoons milk

1 tablespoons butter

1 tablespoon shortening

Stir together dry ingredients. Cut in shortening. Melt butter and add milk. Add to dry ingredients. Should make a soft icing.

Submitted by: Debbie Pincock

Sexton’s Cookies

2010-04-26T21:20:00.002-06:00

2 cups brown sugar

1 cup shortening

2 eggs

1 teaspoon vanilla extract

3 cups oatmeal

½ cup coconut

½ cup nuts

1 teaspoon baking soda

1 ½ cups flour

½ teaspoon salt

1 teaspoon baking powder

Cream brown sugar with shortening. Add eggs and vanilla and mix until creamy. Add remaining ingredients. Roll into balls. Roll in powdered sugar to coat.

Bake at 375˚ for 8 – 10 minutes.

Submitted by: Peggy Stevens

Cake Mix Cookies

2010-04-26T21:19:00.001-06:00

1 cake mix (rainbow chip works well)
1/3 cup oil
2 eggs

Mix together. Roll into balls, Bake at 350˚ for 8 – 10 minutes. Makes 36 cookies.

Submitted by: Carollee Tautkus

FOUR STAR CHOCOLATE CHIP COOKIES

2010-04-26T21:17:00.002-06:00

2 ¼ cups flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

¾ cup granulated sugar

¾ cup (packed) light-brown sugar

1 teaspoon pure vanilla extract

2 large eggs

2 cups (12 ounce package) semi-chocolate chips

½ cup chopped walnuts or pecans

½ cup golden raisins

½ cup shredded coconut



1.    preheat oven to 375˚

2.    In a small bowl, combine flour, baking soda and salt. Set aside.

3.    In a large mixing bowl, cream the butter, sugars and vanilla. Add eggs, one a time, beating well after each addition.

4.    Gradually beat in the flour mixture. Stir in chocolate chips, nuts, raisins and coconut.

5.    Drop by tablespoonfuls onto ungreased baking sheet. Bake 9 to 11 minutes or until golden brown. Let the cookies rest on the baking sheets for 2 minutes before removing with a spatula to wire racks to cool completely. Makes about 60 cookies.

Chicken Casserole with Noodles and Sour Cream

2010-04-26T21:11:00.002-06:00

2-3 chicken breasts, cooked and diced OR 2 cans boned chicken
½ cup margarine
2 cans cream of chicken soup
11 oz. package noodles cooked (6 cups)
½ pint sour cream
Parmesan cheese

Melt butter, stir in soups and heat. Add chicken and heat again. Stir in sour cream and noodles. Heat again. Top with Parmesan cheese and serve.

Submitted by: Becky Levitre

Hot Ham and Cheese Loaf

2010-04-26T21:06:00.000-06:00

Dough for French bread (Pillsbury 2 cans of French bread dough or freshly made) – enough for two loaves

Sliced or diced ham

Shredded cheddar cheese and/or mozzarella cheese

Egg white

Mustard and mayo (if desired)

Roll out dough into large rectangle. If desired, spread with mayo or salad dressing and mustard. Place ham and cheese in center. Roll dough into French bread loaf. Crisscross both loaves on top on aluminum foiled covered cookie sheet. Slit open tops of crisscrossed bread. Brush with egg white. Let raise and bake at 400˚ for 30 minutes. Can also be made with pizza sauce and pizza toppings.

Submitted by: Becky Levitre

Strombolli Sandwiches

2010-04-26T21:04:00.000-06:00

1 loaf frozen dough thawed and raised a little.

Mix together:

1 egg
1 tablespoon Parmesan cheese
1 teaspoon parsley
½ teaspoon garlic powder
1 teaspoon oregano
¼ teaspoon pepper
2 tablespoons oil

Toppings:

Pepperoni, ham or dry salami with 12 ounces of mozzarella cheese sprinkled over the top.

Spread dough onto greased cookie sheet and let raise a little. Spread egg mixture over the top. Layer on one of the toppings and then sprinkle mozzarella cheese on top. Roll dough like a jelly roll starting at long side, seal edges and place seam down. Bake at 350˚ for approximately 30 to 40 minutes or until golden brown. Slice and serve.

Submitted by: Corinne Taylor:

Sour Cream Enchiladas

2010-04-26T21:01:00.001-06:00

1 pound ground beef
1 can refried beans
12 flour tortillas
½ pound grated cheddar cheese
1 pint sour cream
1 small can chopped green chilies
1 medium chopped onion
1 can cream of chicken soup
1 small can chopped olives

Mix sour cream, chopped green chilies, chopped onion, cream of chicken soup, and chopped olives together in a bowl and set aside.

Layer the ground beef, refried beans, grated cheddar cheese, and sour cream mixture on the tortillas. Roll the tortillas up and place together in a 9 x 13 baking pan. Cover over the enchiladas with remaining sour cream mixture and grated cheddar cheese. Cover with aluminum foil and bake at 350˚ for 30 minutes.

Submitted by: Corinne Taylor

Fast Fiesta Soup

2010-04-26T20:59:00.002-06:00

2 cans (10 oz. each) diced tomatoes and green chilies

1 can (15 ¼ oz.) whole kernel corn, drained

1 can (15 oz.) black beans rinsed and drained

Shredded cheddar cheese

Light sour cream

Tortilla chips

Combine first 3 ingredients. Heat through. Top with cheese, sour cream and crushed chips.

Submitted by: Kelly Olsen

Meat Loaf

2010-04-26T20:35:00.003-06:00

¾ cup dry bread crumbs
¾ cup mild
½ cup catsup
2 lbs. ground beef
2 beaten eggs
1/3 cup grated onion
1 ¼ teaspoon salt
1/8 teaspoon pepper
½ rounded teaspoon sage
2 Tablespoons flour

Soak bread crumbs in milk and catsup. Add meat, eggs, onion, and seasoning. Mix well. Form in loaf pan and spread with piquant sauce. Bake for 45 minutes @ 375˚

Submitted by: Peggy Stevens

Chicken Garlic Pasta

2010-04-26T20:33:00.001-06:00

16 ounces pasta – any shape
2 – 3 chicken breasts
1 onion – chopped
1 8 ounce mushrooms – sliced
Garlic salt
1 package Knorr garlic creamy sauce

Cook chicken. Sauté onion and mushrooms. Dice up chicken. Add some garlic salt. Make sauce according to package directions. Cook pasta. Add sauce, chicken, vegetables and pasta.

Submitted by: Peggy Stevens

Quick and Easy Pasta

2010-04-26T20:31:00.001-06:00

1 red onion, sliced
3 cloves garlic, sliced

2 teaspoons red pepper flakes

2 Tablespoons olive oil

1 (20 oz.) can Italian plum tomatoes, drained

10 oz. pasta noodles

¼ cup fresh parsley, minced
salt and pepper to taste

Sauté onions and garlic in oil over low heat until onion is wilted. Mix in pepper flakes and tomatoes. Simmer to thicken for 10 minutes, stirring frequently. Meanwhile, cook pasta in 3 quarts rapidly boiling water. Drain and put in large bowl. Top with sauce and parsley and toss to mix. Serve immediately.

Submitted by: Sherry Adamson

CHICKEN POT PIE

2010-04-26T20:10:00.000-06:00

1 can chicken meat

1 small jar chicken gravy

1 can mixed vegetables

2 pie crusts, frozen or refrigerator kind

Mix chicken, gravy, vegetables into bottom pie crust. Then top with second pie crust. Bake at 350 degrees for 30 to 45 minutes or until golden brown.

Submitted by: Sherry Adamson

Pasta with Stir-Fry Veggies

2010-04-26T20:06:00.000-06:00

1 package corkscrew pasta

2 cups fresh vegetable cut into bit sized pieces (broccoli, carrots, celery, onion, bell pepper, etc.)

or you can use a package of frozen mixed vegetables!

1 clove garlic, minced

1 Tablespoon butter

1 tablespoon olive oil

1 teaspoon salt

½ cup fresh parmesan cheese, grated

Cook pasta according to package directions. While pasta cooks, stir-fry vegetables and garlic in butter and olive oil. Drain noodles and add them to vegetable mixture. Heat about 1 minute. Add salt and toss, Grate cheese on top and serve.

Crock Pot Chicken

2010-04-26T20:02:00.000-06:00

4-6 chicken breasts in crock pot.
Salt and pepper to taste.
Pour a can of cream of chicken or cream of mushroom soup over the top with a ½ can of water.
Let cook 6 to 8 hours.
Serve with mashed potatoes, rice or noodles and a green salad.

Easy Chicken & Rice

2010-04-26T20:01:00.001-06:00

4 boneless skinless chicken breast halves (about 1 pound)

1 can cream of chicken soup

2 cups Minute White Rice uncooked

2 cups broccoli flowerets, fresh or frozen, thawed

1 cup shredded cheddar cheese

Sometimes I just leave out the broccoli.

Heat a small amount of oil in large skillet on medium-high heat. Add chicken. Cook 5 minutes on each side or until cooked through. Remove from skillet.

Add soup and 1 ½ cups water. Bring to a boil.

Stir in rice and broccoli. Top with chicken and cheese. Cover and cook on low heat 5 minutes.

Variations:

Use 1 can chicken broth, ½ cup water, 3 to 4 Tablespoons soy sauce and ¾ teaspoon garlic powder. Add 2 cups stir-fry vegetables, fresh or frozen, thawed. Sprinkle with peanuts.

Use 1 cup salsa and 1 ½ cups water. Add 1 cup corn or 1 can black beans, drained. Top with 1 cup shredded cheddar cheese.

Use 1 cup spaghetti sauce and 1 cup water. Add ½ cup sliced mushrooms. Top with 1 cup shredded mozzarella cheese and a sprinkle of grated Parmesan cheese.

Chicken Sour Cream Enchiladas

2010-04-26T19:59:00.002-06:00

1 cup sour cream

1 cup cream of chicken soup

2 cups chicken, cooked, shredded

1/3 cup green chilies, diced

¼ teaspoon cumin

8 corn tortillas

2 green onions, diced

1 cup cheddar cheese, grated

oil

In small bowl, combine sour cream and chicken soup, divide in half and set half aside for topping. Combine remaining half with chicken, green chilies and cumin; blend well. Heat oil, Soften tortillas in hot oil, drain lightly on paper towels, then spoon chicken mixture into each tortilla and roll to close. Place rolled tortillas, folded side down into a greased baking dish. Top with remaining sour dream, green onions and grated cheese. Microwave on MEDIUM 5 -8 minutes or until heated through, or bake at 350˚ for 25 minutes.

Easy Beef Stroganoff or “Goulash”

2010-04-26T19:58:00.004-06:00

1 pound ground beef
¼ cup chopped onion (I use 1 Tablespoon dried minced onions)
garlic salt
salt and pepper to taste
1 can cream of mushroom soup
½ cup milk
½ cup sour cream
8 ounces of wide noodles, cooked

Brown meat in large skillet; drain excess fat. Add onion and garlic and continue to brown. While stirring, add soup and milk; heat well. Reduce heat to low and stir in sour cream. Season to taste with salt and pepper. Serve over hot noodles.

Takes about 25 minutes to make.

Submitted by: Kay Gledhill

Beef Stew

2010-04-26T19:57:00.003-06:00

1 pound of stew meat, browned
1/3 cup diced onion
2 cups sliced carrots
2 cups cubed potatoes
1 envelope Schilling stew seasoning

Cook in crock pot 6 – 8 hours on low

15 – 20 minutes prior to dinner, add:
1 cup frozen peas
1 teaspoon Worcestershire sauce
1 teaspoon Kitchen Bouquet

Thicken to taste with Pillsbury Gravy Maker

Submitted by: Joyce McNeil

Chicken and Potatoes

2010-04-26T19:54:00.000-06:00

4-6 Chicken breasts in crock pot.
Salt and pepper to taste
Add 1 can chicken broth
1 can Cream of Mushroom soup
1 envelope of Lipton Mushroom/onion soup

Cook on low for 6 – 8 hours

Submitted by: Joyce McNeil

Easy Clam Chowder

2010-04-26T19:52:00.000-06:00

1 package Bear Creek Cream of Potato Soup

1 6 ounce can minced clams

Prepare soup according to package directions. Add can of clams.

Submitted by: Joyce McNeil

Candied Chicken

2010-04-26T19:50:00.000-06:00

4-6 Chicken breasts placed in crock pot.
Salt and pepper to taste.

Make sauce:

¾ cup ketchup
¾ cup brown sugar
1 Tablespoon prepared mustard
1 teaspoon Worcestershire Sauce
¼ cup diced onions

Pour over chicken

Cook in crockpot on low for 6 – 8 hours

Serve over rice

Submitted by: Joyce McNeil

Chicken with Stuffing

2010-04-26T19:47:00.000-06:00

4-6 Chicken breasts placed in crock pot.
Salt and pepper to taste.
1 can of Cream of Chicken soup and 1/3 cup of milk poured over chicken

Make 1 box of Stovetop Stuffing and spoon over chicken.

Cook on low for 6 – 8 hours

Serve over rice or noodles

Submitted by: Joyce McNeil

Orange Chicken with Marinated Artichokes

2010-04-26T19:46:00.001-06:00

4-6 Chicken breasts placed in crock pot.
Salt and pepper to taste
6 – 12 oz. of frozen concentrated orange juice
1-2 jars of marinated artichokes

Stir together and pour over chicken. Cook on low for 6 – 8 hours.

Serve over rice or noodles

Submitted by: Joyce McNeil

Snicker Salad

2010-04-26T18:23:00.000-06:00

5 large red apples
16 oz cool whip
3 snicker bars

Chill snickers beforehand. Peel and core apples, then dice. Add cool whip and snickers. Chill until served.

Submitted by: Selina Davis

Cookie Salad

2010-04-26T18:22:00.000-06:00

1 ½ cups buttermilk
1 large package instant vanilla pudding
1 large can mandarin oranges – drained
1 large can pineapple tidbits – drained
18 fudge striped shortbread cookies
1 banana sliced
1 12 oz. cool whip

Beat pudding in buttermilk until well mixed (Don’t beat until thick as it is hard to mix in the fruit). Fold in oranges and pineapple. Just before serving add banana, cookies and cool whip.

Submitted by: Kara Snarr