January 2014

     Cassie- turkey burritos
     Sarah - Fresh meal Homemade pizza
     Lauri - spiced pork chops
     Lindsey-ham and cheese sliders
     Haley-burrito bowls
     Deanne-roasted chicken

December 2013

1. Cassie-Chinese LemonChicken with Lo Mein

2. Lauri - HomemadeSpaghetti with pear pomegranate salad

3. Lindsey-Sunday Chicken & Rice Casserole

4. Kimberly -pulled pork sandwiches

5. Haley-

November 2013

Sarah-Slow Cooker French Dip Sandwiches
Alisynn Dickson-slow cooker pork

Lauri Lund-potato soup

Lisa Evans-Spinach wraps. 

Lindsey Moffat-chicken Alfredo 

Crock Pot Potato Soup

1        30oz bag of frozen, shredded hash browns’

2        3 – 14oz cans of chicken broth

3        1 can of cream of chicken soup

4        ½ cup onion, chopped

5        ¼ tsp ground pepper

6        1 pkg. cream cheese

Chop onion.  In a crock pot, combine everything except the cream cheese.  Cook for 6-8 hours on low heat.  About 1 hour before serving, add cream cheese and keep heated until thoroughly melted.  Serve with cheese, bacon, green onions or anything else.

French Dip Sandwiches

2 TBLS olive oil

1 beef roast - 2 - 3 lbs.

salt and pepper

2 cups water

2 (14.5 oz) cans beef broth

1 (16 oz) pkg sliced swiss cheese

6-8 hoagie buns or rolls

4 tbls homemade dry onion soup mix (below)

homemade dry onion soup recipe

Onion Soup Mix

2/3 cup dried, minced onion
3 teaspoons parsley flakes
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon celery salt
1 teaspoon sea salt
1 teaspoon sucanat (or sugar if you prefer)
1/2 teaspoon ground pepper

Mix all ingredients in a jar, then give the jar a good shake.  I’d recommend shaking the jar to mix the ingredients well before each use.

Use 4 Tablespoons Onion Soup Mix in a recipe in place of 1 packet of onion soup mix.  

Heat olive oil in a skillet or large pot.  Sprinkle roast with salt and pepper.  Sear roast in olive oil browning each side.  Transfer roast to slow cooker.  Sprinkle spice mixture over roast.  Add 2 Cups water and both cans of beef broth.  Cook on low 8-10 hours.

Shred meat with a fork.  Cut rolls in half, butter them and place swiss cheese on top.  Stick them in the broiler for a few minutes to toast the bun and melt the cheese.  Serve with juices from cooker as au jus for dipping.

#2 No Crust Quiche

1/2 C onions chopped

1 lb mushrooms

8 eggs

2 cups chopped ham or chicken

4 T butter

1/2 C flour

2 C sour Cream

2 C small curd cottage cheese

4 C monterey Jack Cheese, shredded

1 C parmesan cheese

Saute onions and mushrooms in butter.  Mix all ingredients together and put in 9X13 dish.  Bake 350 for 40-45 minutes or until knife stuck in center comes out clean.

Minestrone Soup

1 lb sausage browned

1 qt water

2 chopped onions

2 large carrots, sliced

2 large celery sticks, chopped

28 oz can crushed tomatoes

16 oz can tomato sauce

1 T parsley

1/2 t basil

1 tsp. oregano

s & P

two cups beef bouillon or beef stock

1 can garbanzo beans, drained

1 can cut green beans

Combine all ingredients except beans.  Simmer 2-4 hours

30 minutes before serving add two cans of beans.

Turkey Burritos

1.5 lbs turkey
1 can Rotel tomatoes
1/2 yellow onion. chopped finely

1 tsp salt

1/2 tsp pepper

1/4 tsp cumin

1/2 tsp garlic powder
3 celery stalks, finely chopped

8 oz. shredded mozzarella
1 avocado
10 tortillas

Brown Turkey Meat. When mostly cooked through, add spices, celery, onion and can of tomatoes with liquid. Cook until vegetables are soft.  Simmer until most of the liquid has cooked off.

Serve burritos with cheese and slices of avocado.

Ham and Cheese Sliders

Ham and Cheese Sliders

Ingredients

·         24 white dinner rolls

·         24 pieces honey ham

·         24 small slices Swiss cheese

·         1/3 cup mayonnaise

·         1/3 cup miracle whip

Poppy seed sauce:

·         1 Tablespoon poppyseeds

·         1 1/2 Tablespoons yellow mustard

·         1/2 cup butter, melted

·         1 Tablespoon minced onion

·         1/2 teaspoon Worcestershire sauce

Instructions

1.       In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

2.       In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm. Note: Sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

Chinese Lemon Chicken

4 large boneless skinless chicken breast halves
1 egg white
1 teaspoon water
1/4 cup all-purpose flour
1 teaspoon baking soda
1/4 cayenne pepper (1/2 tsp if you like spicier)
cooking spray
1/2 lemon, cut into thin slices
1 green onion, chopped (about 1 Tbls)
1.Cut each chicken breast half lengthwise. Mix egg white and water in a medium glass or plastic bowl. Add chicken; turn to coat both sides and let stand 10 minutes.
2.Heat oven to 450 degrees. Spray nonstick cookie sheet with cooking spray. Remove chicken from egg mixture; discard egg mixture. Mix flour, baking soda and red pepper in a large resealable plastic bag. Add 1 chicken piece at a time. Seal bag; shake to coat chicken. Place chicken on cookie sheet; spray with cooking spray about 5 seconds or until surface of chicken appears moist.
3.Bake uncovered for 20 to 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. While chicken is baking, prepare Chinese Lemon Sauce. Let chicken stand 5 minutes;slice each piece into 5 slices. Pour sauce over chicken. Garnish with lemon slices and green onion.

Sauce:

3 tablespoons lemon juice
2 teaspoons sugar
5 tablespoons water
1 teaspoon corn starch
Pinch of salt, or to taste

Add all the ingredients in the Sauce into a small sauce pan and bring it to a quick boil. Transfer the fried chicken into the sauce, stir to coat well with the lemon sauce.

October 2013

Cassie-homemade sloppy joes with fries and peach pie

JoLayna-lime baked tiapia and greek pilafi

Sarah Chandler-minestrone soup and rolls

Kimberly-baked chicken pasta

Lauri - Homemade Chicken Noodle soup with cornbread(fresh)

 Lisa – BBQ Chicken Spinach Wraps (Fresh)

Haley-enchilada pie

Alisynn-grilled Mahi Mahi

Creamy Chicken Noodle Soup

8 cups water

8 tsp chicken bouillon

¾ cup onion

¾ c – 1 c celery

2 cups carrots, diced

2-3 cups chicken, cooked cubed or shredded

8-12 oz homemade style noodles

1 can cream of chicken soup

¼ cup milk

Cook noodles in water with bouillon for 10-15 minutes while cutting other veggies.  Add veggies and cook all for 15 more minutes or until carrots are fork tender.  Add chicken, cream of chicken soup and milk and warm.  Serve with bread and salad.

Cornbread

1 cup cornbread

3 cups flour

1 cup sugar

4 tsp baking powder

2/3 tsp salt

1 1//3 cup milk

1 cup melted butter

4 eggs

In large bowl mix together dry ingredients.  In medium bowl, beat eggs, add milk and butter.  Pour all at once into dry ingredients.  Pour into greased 9x13 pan.  Bake 350 for  25-30 minutes until golden brown.

Home Made Sloppy Joes and Frozen Peach Pie

Sloppy Joes

NGREDIENTS:

1 pound lean ground beef 1/4 cup chopped onion 1/4 cup chopped green bell pepper 1/2 teaspoon garlic powder 1 teaspoon prepared yellow mustard

3/4 cup ketchup 3 teaspoons brown sugar salt to taste ground black pepper to taste

DIRECTIONS:

1.	In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
2.	Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

Paula Deen's Frozen Peach Pie

Filling: (this is for 4 pies)

Ingredients
9 pounds fresh peaches
2 teaspoons Fruit Fresh, (fruit preservative)
3 1/2 cups sugar
1/2 cup plus 2 tablespoons quick cooking tapioca
1/4 cup fresh lemon juice
1 teaspoon salt
1 9-inch pie, top crust
1/2 stick (4 tablespoons) butter
1 teaspoon cinnamon or nutmeg
Directions
To peel the peaches, first bring a pot of water to a boil. Using a paring knife, score the peaches with an X into the skins only. Gently drop the peaches in the boiling water for approximately 30 seconds to 1 minute. Using a slotted spoon, remove the peaches and place them in iced water for a minute. The skins should slip off easily. If not, place back into the boiling water for another 30 seconds.

Slice the peaches and put them in a bowl. Sprinkle Fresh Fruit and sugar, and stir into peaches. Stir in remaining ingredients and mix well.

Line 4 pie pans with heavy foil or freezer paper, placing a piece of plastic wrap over foil. Put 4 to 5 cups filling each pan. Loosely fold wrapping around pie and freeze until firm. When filling is frozen solid, remove from pans and wrap tightly. Return to freezer until ready to use.

On pie baking day, for each pie, simply place frozen pie filling in pie shell, add 1/2 a stick of butter and sprinkle with cinnamon or nutmeg. Top pie with an additional pastry crust, seal well, and bake for 50 to 60 minutes in a preheated 375 degree oven.

Read more at: http://www.foodnetwork.com/recipes/paula-deen/frozen-peach-pie-filling-recipe/index.html?oc=linkback

Pie Crust

(I doubled the recipe to get enough for the top and bottom crust)

ngredients

	1⅛	cups (about 5 ounces) all-purpose flour, plus some for dusting work surface
	½	tsp. salt
	1	tsp. sugar
	8	Tbsp. (1 stick) cold unsalted butter, cut into about 8 pieces
	~	About 3 tablespoons ice water, plus more as needed

Steps

1. Combine the flour, salt, and sugar in the container of a food processor; pulse once or twice. Add the butter and turn on the machine; process until the butter and flour are blended and the mixture looks like cornmeal, about 10 seconds.
2. Place the mixture in a bowl and sprinkle 3 tablespoons of water over it. Use a wooden spoon or a rubber spatula to gradually gather the mixture into a ball; if the mixture seems dry, add another ½ tablespoon ice water. When you can make the mixture into a ball with your hands, do so. Wrap in plastic wrap, flatten into a small disk, and freeze the dough for 10 minutes (or refrigerate for 30 minutes); this will ease rolling. (You can also refrigerate the dough for a day or two, or freeze it almost indefinitely.)
3. You can roll the dough between two sheets of plastic wrap, usually quite successfully; sprinkle both sides of it with a little more flour, then proceed. Or sprinkle a countertop or large board with flour. Unwrap the dough and place it on the work surface; sprinkle its top with flour. If the dough is hard, let it rest for a few minutes; it should give a little when you press your fingers into it.
4. Roll with light pressure, from the center out. (If the dough seems very sticky at first, add flour liberally; but if it becomes sticky only after you roll it for a few minutes, return it to the refrigerator for 10 minutes before proceeding.) Continue to roll, adding small amounts of flour as necessary, rotating the dough occasionally, and turning it over once or twice during the process. (Use ragged edges of dough to repair any tears, adding a drop of water while you press the patch into place.) When the dough is about 10 inches in diameter (it will be less than ¼-inch thick), place your pie plate upside down over it to check the size.
5. Move the dough into the pie plate by draping it over the rolling pin or by folding it into quarters, then moving it into the plate and unfolding it. When the dough is in the plate, press it firmly into the bottom, sides, and junction of bottom and sides. Trim the excess dough to about ½ inch all around, then tuck it under itself around the edge of the plate. Decorate the edges with a fork or your fingers. Freeze the dough for 10 minutes (or refrigerate it for 30 minutes).
6. When you’re ready to bake, prick it all over with a fork.

September 2013

Cassie-Pesto Penne with Chicken
Lindsey-Spinach Chicken and Pasta Salad
Alisynn-Green Salsa Chicken Tostadas
Janice-Idaho Lasagna
Lauri-Lemon Garlic Shrimp over pasta
Sarah-Tomato Basil Soup with Bread
Lisa-Honey Lime Enchiladas
JoLayna-Take out, fake out Beef and Broccoli
Deanne-Cafe Rio Pork
Kimberly-Panzanella Salad with Chicken

Pesto Penne with Pasta

Pesto:

NGREDIENTS:

1 1/2 cups baby spinach leaves 3/4 cup fresh basil leaves 1/2 cup toasted pine nuts 1/2 cup grated Parmesan cheese 4 cloves garlic, peeled and quartered

3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 tablespoon fresh lemon juice 1/2 teaspoon lemon zest 1/2 cup extra-virgin olive oil

DIRECTIONS:

1.

Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.

Serve with cooked pasta and chicken

Spinach Chicken and Pasta Salad

> Dressing:
> > 1 Cup vegetable oil
> > 2/3 cup bottled Teriyaki sauce (I use Mr. Yoshida's which I think is the best!)
> > 2/3 cup white wine vinegar
> > 6 T sugar
> > 1/2 tsp. pepper
> >
> > Salad:
> > 16 oz. bowtie pasta, cooked al dente
> > 10 oz package spinach
> > 6 oz bag craisins
> > 3 (11 oz) cans mandarin oranges, drained
> > 1/2 cup cilantro (or parsley), chopped
> > 1 bunch green onions, chopped
> > 1/4 cup sesame seeds, toasted (just put them in a pan on medium heat on the stove to toast them).
> > 6 oz. honey roasted peanuts
> > 2 cups cooked chicke, cut into small pieces
> >
> > Blend dressing ingredients together in blender or food processor. Mix about half of the dressing and all of the cooked pasta in medium bowl and marinate for 2 hours. Save the remaining dressing to put on salad later.
> >
> > Combine rest of salad ingredients in large salad bowl, add pasta and more dressing if desired, and toss. Serves 20.
> >

Cafe Rio Pork

CAFÉ RIO PORK

1/2 tsp. salt                                        2 cans Enchilada Sauce

¼ tsp. pepper                                                1 cup brown sugar

2 tsp. Chili powder                            ½ cup salsa

1 tsp. onion powder                         ½ tsp. Worchester Sauce

2 TBSP. oil                                          ¼ apple juice

Mix all dry ingredients together, Rub the pork roast with oil and then rub the dry ingredients onto pork roast. Mix Enchilada Sauce, brown sugar, salsa, Worchester Sauce & apple juice. Put in crock-pot on low for 4 hours. Cooking time may vary depending on your crock-pot.

·         I’ve included everything except for the Worchester sauce and don’t use the whole container of apple juice measure it out.

CAFÉ RIO DRESSING

1 cup of Mayonnaise                                                2 cloves of garlic

½ cup milk                                                     ½ cup cilantro

2 TBSP lime juice or 1 lime squeezed         ¼ cup green salsa

1 packet Hidden Valley Dressing Mix         Hot Sauce (usually 2 drops)

Put all ingredients into blender and blend up. Put in refrigerator at least 3 hours to chill.

            *I’ve included everything except the Mayonnaise, milk, & cilantro and hot      sauce.

CAFÉ RIO LIME RICE

In sauce pan sauté 2 TBSP of Butter and 1 yellow onion chopped & 2 tsp of garlic chopped. Next in a large bowl bring to a boil 6 2/3 cup of water. Add 8 bullion chicken cubes & I bunch of cilantro chopped. 2 tsp of cumin, 1 small can diced green chilies, 1 TBSP lime juice, ½ tsp salt. Bring to a boil and then add garlic and onions that are sautéd. Add 3 cups of rice. Reduce Heat, cover & simmer for 30 minutes.

This recipe works best with Parboiled Rice. I’ve tried several recipes and this works every time.

Tomato Basil Soup