All Done

I know a few faithful followers will be disappointed, but I have decided to end my involvement with this cooking group.  It was fun, but it's time to simplify.  (Baby on the way and I'm exhausted!)  If anyone is interested, please please take over the group!  You have my blessing!

Heads up for April... (invites coming too)

April's cooking group will be a little different.... You don't need to prepare a thing!  (Unless you really want to.)  A consultant from Thrive Food Storage will be here, Thurs, April 19th at 7:00, to show us how to cook and use freeze dried food storage items.  She will do all the cooking and demonstrating for us!  She will show off some of their products by making a pizza - dough, sauce, cheese, and toppings all from freeze dried storage products!  How many of you think pizza when you think of living off of food storage??  She will also bring catalogs and show us how we can buy food storage items within our monthly budgets.  Watch for your postcards in the mail.  This night she would like a good idea of how many people to expect because she wants enough food for everyone to try, so let me know if you are most likely to come, but come anyway even if you didn't let us know.  Save the date!

Homemade Yogurt and other Breakfast Favorites

Every month I get so excited with my new knowledge!  Thank You, Thank You Kirsten Sparks for sharing with us!  I was impressed with not just making yogurt, but using the whey in bread!  I've never had homemade bread be so soft!!  I also am going to use it as a sour cream substitute as it is nearly lactose free.  I'll be making yogurt for our green smoothies, cooking and eating now.

Homemade Yogurt

Submitted by Kirsten Sparks

So, the first thing you have to do is heat the milk to 185 degrees.  This is just to pasteurize the milk and give you a fresh start, free from bacteria that might grow in your yogurt.  We want to create a perfect place for bacteria to grow.... but we only want the yogurt bacteria present.

As you know, milk will scald or burn if you cook it for a long time right on the burner - and since I do a gallon of milk at a time, it takes a while for it to heat all the way up to 185.  So you'll need to create a double-boiler.  I poor a gallon of milk into a  large soup pot, and then I place my large soup pot in a canning pot that has a tray in the bottom (normally used to hold the jars up off the bottom of the pan).  And then I fill the outer pan up with water until it reaches about the same level as the milk.

You can be creative making a double boiler... just keep a couple of things in mind.  The inner pan needs to be up off of the bottom of the outer pan so that hot water can flow beneath the milk - this is what keeps the milk from scalding.  Make sure to use pans in such a way that the handles will not melt.  If you choose to use glass, make sure it's pyres or some other type of tempered glass.  Glass that hasn't been tempered will shatter if the temperature is not consistent across the glass.

I have a digital meat thermometer that I use to measure the temperature of the milk as I heat it.  It's important to stir the milk every few minutes during the heating process so that it doesn't end up curdled at the end (you won't know until it's finished).  And while it's heating, sometimes I add a 1/2 cup of Dry Milk.  If you use more, it will make the consistency of the yogurt more syrup-ey.... but my family is mostly vegetarian and I figure the more protein I can pump into this, the better.  Besides that, it's a good way to rotate through my dry milk storage.  And I figure that there will just be more lactose for the bacteria to consume - and happy bacteria is what we're after, right?  But dry milk is NOT necessary and can change the texture... so you might want to try it without a couple of times first.

When the milk reaches 185 degrees, I remove the milk pan from the double boiler and place it in a sink full of ice water.  Stir the milk until it comes back down to 125 degrees, and then pull the pan out of the ice bath.  The temperature will continue to drop...so it's important to work fast now.

Dump the hot water from the outer pan of your double boiler into an ice chest and let it start to warm up the insulation.  Meanwhile, stir 1/2 cup of live culture yogurt into your pan of milk, making sure to dissolve all the clumps and evenly distribute the bacteria.  (She uses Walmart plain yogurt.)

Place the thermometer in the ice chest and add cold water until it drops to 125 degrees.  (I do this part in the bathtub-that way I can just use the faucet... and if I get too much water, I can just drain it out of the spout in the ice chest.)  When the water reaches 125 degrees, place the milk/yogurt pan (with a lid on it) in the ice chest.  My thermometer has a cord that attaches to the digital display...so I leave the thermometer in the water, close the ice chest lid, and leave the display on top of the ice chest.

Then don't touch it for 8-12 hours.  I pull mine out at 8 hours because I like mine mild...but if you like tangy yogurt, leave it there for 12 hours.  The tang comes from the fermentation process that happens while the bacteria completely digest the lactose.  (So longer time means less lactose for those of us lactose intolerant.)

You'll notice that the yogurt has separated into yogurt and whey.  You can eat it just like this... but I like to strain mine in muslin (from the fabric store).  I line my colander with tool and spoon the yogurt into it, collecting the whey in a dish at the bottom (to use in bread).  And when the consistency is right (about 32 oz of strained whey), I move it to a bowl, add 1 1/2 cups sugar, and 2-3 cups pureed fruit.  (My kids favorite is strawberries and bananas.)  Stir minimally, and then divide it into single serving containers and keep int he fridge.  Remember to reserve some plain yogurt to use in place of sour cream.

The more you strain the yogurt, the thicker it gets.  You can make Greek yogurt (which is the consistency I like), or you can make yo-cheese (which I also love on bagels or in cheesecake).  Goggle yo-cheese recipes and you'll get all sorts of ideas for dips, dinners, etc.

Let me know if you have any question.  Good luck... and have fun.  Watch out... it gets addicting.

Want a smaller batch or try the crock pot??  Diane Jones does it this way....  http://savingslifestyle.com/2011/07/how-to-make-homemade-yogurt-crockpot/

Cool Whip Peanut Butter Frozen Yogurt

Submitted by Kirsten Sparks

1/3 cup crunchy all natural peanut butter
1/3 cup light brown sugar, firmly packed
1 8oz container lite Cool Whip
1 tsp pure vanilla extract
16 oz plain non-fat Greek yogurt or plain yogurt, drained

With an electric mixer, beat all of the ingredients until smooth.  Pour the mixture into a frozen yogurt maker or ice cream machine and freeze according to the manufacturer's directions.  Serve immediately or store, tightly covered, in the freeze up to 3 days.

Makes 4 generous servings.

Per serving: 421 calories, 17 g fat (7 g saturated fat), 2 mg cholesterol, 58 g carbohydrate, 1 g fiber, 12 g protein, 17% vitamin A, 2% vitamin C, 26% calcium, 24% iron.

Greek Yogurt Cheesecake

Submitted by Kirsten Sparks

Serving Size: 12

For Crust:
1 stick cold butter, cut into small chuncks
1 1/2 cups flour
1/4 tsp salt
2 T sugar
zest of 1 lemon
1 egg yolk
2 T cold water

For Cheesecake:
2 cups whole milk or 2% Greek yogurt (not non-fat)
2/3 cup sugar
pinch of salt
2 eggs
1 vanilla bean (seeds scraped out) or 2 tsp vanilla extract
1 T cornstarch

Make the crust first.  Spray a 10-inch spring-form pan with cooking spray and set aside.  In a large bow, mix together the flour, sugar, lemon zest and salt.  Cut in the butter and blend in with your fingers until mixture resembles cornmeal.  Add egg yolk and cold water.  Mix until dough comes together to form a shaggy ball (dough may be dry).  Cover in plastic wrap and let chill for half an hour.  Preheat oven to 375.  Roll out dough to same diameter as pan.  You can do this easy by rolling out and placing the bottom of the spring-form pan on top and gently cutting around the pan with a dull knife.  Place dough circle at the bottom of the pan.  Place tin foil on top of the dough circle and cover with dried beans or rice to weigh down.  Bake for 15 minutes then take off rice/bean/tin foil and prick all over crust with a fork.  Return to oven and bake for another 15 minutes, or until golden.

Meanwhile, make the filling.  In a blender or food processor, combine the eggs, sugar, yogurt and vanilla.  Blend until smooth then add cornstarch and pinch of salt and blend again.  Pour filling into hot curst, lower oven temperature to 350 and bake for 35 minutes.  When the cheesecake is done, it will still be jiggly in the center but will have a "done" look to it.  The edges of the cake will start to pull away from the sides of the pan.  Make sure you don't over-bake.  Let cool then chill for 2-3 hours in the fridge before releasing the spring-form.  Arrange fruit of your choice over top of the cooled cheesecake.  Enjoy!

Ham and Swiss Souffle with Parsley Sauce

Submitted by Kristen Howlett

 Pictures from Our Best Bites: http://www.ourbestbites.com/2010/12/ham-and-cheese-souffle-roll/
I make this Christmas Eve and had it finish baking Christmas morning while we opened gifts.  Worked out well!
Better Homes and Gardens 15th Edition Cook Book
Prep: 50 min, Bake: 65 min, Chill: 2-24 hours, Serves: 8-10 slices

4 Tbs butter (this is for the actual recipe.  Use additional butter for greasing pan)
1/2 C flour
1/8 tsp black pepper
2 C milk
6 egg yolks, lightly beaten
6 egg whites
1/4 tsp cream of tartar
6 oz thinly sliced ham
6 oz thinly sliced Swiss Sauce- see options at end.

*Heavy Duty foil (really, that’s what it’s called.  Heavy Duty! It’s larger and stronger than normal foil and that’s what you’ll need.)
1.  Preheat oven to 375 F.  Line a 15x10x1 inch baking pan with foil (a large rimmed baking sheet)  extend foil about 1 inch over edges of pan.  Grease well with butter and lightly flour the foil.
2.  In a medium saucepan melt 4 Tbs butter.  Stir in flour and pepper.  Gradually and slowly stir in milk while whisking to remove lumps.  Cook and stir until mixture is thickened and bubbly; cool slightly.  Place egg yolks in a medium bowl; gradually stir in milk mixture.  In a large bowl beat egg whites and cream of tartar with an electric mixer until stiff peaks form (tips stand straight.)  Fold some of the beaten egg whites inot the egg white mixture.  Fold egg yolk mixture into the remaining beaten egg whites.  Spread in the prepared baking pan.
3.  Bake about 20 minutes or until souffle is puffed and a knife inserted in center comes out clean.
4.  Meanwhile, place a long sheet of heavy foil (about 22×18 inches) on a large baking sheet.  Generously grease teh foil.  After baking souffle immediately loosen edges of souffle from baking pan.  invert souffle onto the foil-lined baking sheet.  Carefully peel off foil.
5.  Place ham and cheese slices in single layers on top of souffle.  Starting from a short side, use foil on baking sheet to lift and help roll up souffle.  Don’t roll the foil inside.  use the foil to lift souffle roll onto another flat baking sheet.  Cover souffle with foil and chill for 2-24 hours.
6.  Before serving, preheat oven to 350.  Bake souffle roll, covered with the foil, about 45  minutes or until heated through.  To serve, uncover and transfer souffle roll to a warm serving platter (a giant spatula works well, you can sort of slide the whole roll while helping it with the spatula).  If desired, spoon a little sauce over the top.  Slice with a serrated knife; serve with remaining sauce.  If desired, garnish with snipped parsley.
Sauce Options:

BHG Parsley Sauce: In a blender or food processor combine 1/2 C lightly packed fresh parsley sprigs; 2 green onions, cut up; and 1 tsp dry basil.  Cover and blend or process until finely chopped.  Add 1 1/2 C whipping cream, 1 Tbs cornstarch, 1 Tbs Dijon mustard, and 1/4 tsp salt.  Cover and blend or process for 10-20 seconds or until mixture is slightly thickened.  Don’t over process, or you’ll make butter! You can make to this point ahead of time and store in fridge.  When ready to serve, shake sauce; transfer to a medium saucepan, and cook while stirring over medium heat until thickened and bubbly.  Cook and stir for 2 minutes more. 

 Crepes

Submitted by Marianne Scott

Recipe Coming Soon!

Fruit Pizza

Submitted by Diane Jones

 

From melskitchencafe.com

Dough:

1/2 cup butter, softened

2/3 cup granulated sugar

1 large egg

1 teaspoon pure vanilla extract

Zest of 1 lemon, divided (use the other half for the frosting)

1 1/4 cups all-purpose flour

1 teaspoon cream of tartar

1/2 teaspoon baking soda

1/4 teaspoon salt

Frosting:

1 package (8 ounces) cream cheese, softened

2 tablespoons granulated sugar

1/2 cup powdered sugar

1 teaspoon pure vanilla extract

Fresh lemon juice from 1 lemon (1-2 tablespoons)

Other half of lemon zest from above

Fresh Fruit:

Strawberries

Raspberries

Blueberries

Pineapple

Peaches

Kiwi

Preheat the oven to 350 degrees F. Spray a 10-inch round or tart pan with nonstick cooking spray. This will give a fairly thick crust. If you want a thinner crust, try using a larger pizza pan shape or a 9X13-inch pan (you'll have to test this out since I've only used a 10-inch tart pan).

For the dough, in a large bowl, cream together the butter and granulated sugar until smooth. Mix in egg, vanilla, and 1/2 of the lemon zest. Add the dry ingredients and mix until just blended. Press the dough into the prepared pan.

Bake the dough for 10-12 minutes, or until very lightly browned. Don't over bake as the crust will become dry. Cool the crust on a wire rack completely.

Apple Cinnamon Oatmeal

Submitted by Kathy Karren

Recipe Coming Soon!

German Pancakes

Submitted by Elisha Wintch

2-3 T butter

6 eggs

1 cup flour

1 cup milk

1/4 t. salt

Start oven preheating to 350 degrees.  Place butter in a 9x12 pan and let it melt in the oven while it is preheating.  Mix all other ingredients in the blender.  When oven is preheated and butter is melted, pour batter in pan and let it cook for 20 minutes.  Serve with powdered sugar, syrup, fruit, or jam.

Strawberry Breakfast Cookie Scones

Submitted by Kristie Larsen

2 cups all purpose flour

1/4 cup sugar

1 Tbsp baking powder

1/2 tsp salt

3 Tbsp butter, softened

1 (heaping) cup diced strawberries

1 1/4 cups heavy cream (I've used part milk and half and half and had it work out fine too)

Glaze

1 cup powdered sugar

1-4 tsp milk

1/2 tsp vanilla extract

1/2 tsp butter.

In a mixing bowl, combine all dry ingredients and mix to combine.  Add the butter and cut it into the dry ingredients.  Add the cream and stir to combine.  the dough will be soft and sticky.  Stir in strawberries. 

Spray a cooking sheet with cooking spray.  With a cookie scoop, scoop the dough and place on sheet.  Cover with plastic wrap and place in refrigerator over night.

In the morning, take the cookie sheet out of the fridge and place it on the counter.  Preheat the oven to 400 degrees.  Bake for 15 minutes. 

To make the glaze, melt the butter in a bowl and add the rest of the ingredients and mix to combine (add milk 1 tsp at a time until you get the drizzle you like).

Drizzle glaze over hot or cool cookie scones (I like to do some while they are hot and a little more once they've cooled some.  Makes about 2 dozen.

You can also shape these like traditional scones (make a big ball and cut it into triangles), but you will probably need to cut the pieces longer than the 15 minutes. 

Breakfast Pizzas

Submitted by Kathy Karren

Frozen Rolls

Scrambled eggs

Cheese

Toppings of choice - cheese, bacon, sausage, green onions, salsa etc

Let rolls thaw.  Before they start to rise, roll out into a circle, top with scrambled eggs, cheese and toppings.  Bake at 350 for 10-15 min until bread is done.  Top with salsa or ketchup.

Another Fun Night!

Thank You Nora for sharing!!  I think everyone had a great time!

Nora's Tortillas 
Submitted by Nora Valenzuela

7 cups flour

1/2 tsp baking powder

1 1/2 tsp salt

1/4 cup lard

2 1/4 cups warm water

In a large bowl mix flour, baking powder and salt.  Cut in lard with fingers and add warm water.  Mix and knead with hands until the dough is combined and soft.  Shape dough into little rounds....

 

Roll out each round thin.  (Hint - use a wood cutting board to roll on, keep a small part of dough handing off the edge to help keep it from being pulled up by the rolling pin, rotate and roll, rotate and roll until thin.)

Cook on a hot caste iron pan with a touch of lard to start.

Recipe can be cut in half or refrigerate dough with plastic wrap directly over dough and use another day.

Brooke Hunt's Salsa

Submitted by Kathy Karren

2 14 oz S&W Brand Mexican diced tomatoes

1 bunch cilantro

1 small bunch of green onions

Juice from 1 lime

1 tsp cumin

1 tsp garlic or garlic powder

salt and pepper to taste

Place all in blender, blend for 10-30 seconds.  Enjoy!

Fresh Salsa

Submitted by Sarah Lewis

6 tomatoes

1/2 white onion

1/2 jalapeno

small handful of cilantro

approx 2 TB lemon juice

salt and pepper to taste

Blend all in a food processor until finely diced.

Burritos with Green Chili Sauce

Submitted by Kristie Larsen

Pork Green Chili Sauce  
2 large cans tomatoes (any kind - I like diced, but any kind would work)
2 small cans diced green chilies
1 onion, chopped
1 small pork roast or pork loin slices, cut into bite sized pieces (about 1-2 lbs)

Combine all ingredients.  Simmer on the stove for 1½  - 2 hours or all day in a crock pot.  Thicken slightly with cornstarch. 

Serve over bean and cheese burritos and top with grated cheese, lettuce, and sour cream.

Rocky Point Chicken

(Taco Chicken from Our Best Bites)

Submitted by Kara Egbert

Taco Chicken

Recipe by OurBestBites.com

1 lb. chicken breasts or thighs (I can tell you right now that I’m a breast girl and Sara prefers thighs.)

A couple of juicy limes

A splash of red wine vinegar

2-3 cloves garlic, pressed or coarsely chopped

1 tsp. chili powder

1/2 tsp. cumin

1/2 tsp. Kosher salt

1/2 tsp. black pepper

Juice the limes and combine with a couple splashes of red wine vinegar. Add garlic. Pour over chicken. This will not completely cover the chicken; just turn it occasionally as needed. Marinate for at least 4 hours, no longer than 8.

Heat an outdoor grill (you can also use a grill pan inside. Or your broiler in your oven.) Combine salt, chili powder, cumin, and black pepper in a small bowl. Remove chicken from marinade and rub the spices all over the chicken.

Grill about 7 minutes per side.

Remove from heat and allow to stand a few minutes so it doesn’t lose its juiciness. You can either eat the chicken as it is, maybe with Mexican rice and beans, or use slice it up and use it as you would taco meat.

My Favorite Blender Salsa

Submitted by Kristen Howlett

1 large can (28 oz) diced tomatoes

1 TB minced garlic

1 small onion 

1 Jalapeno

1/2 to 3/4 cup chopped cilantro

1 tsp garlic salt

1 tsp seasoned salt

1/2 tsp black pepper

1/2 tsp olive oil

1/2 tsp crushed red pepper

1 tsp cumin

 Add all ingredients in a blender. Stir with spoon before putting lid on. Put blender on chop for about 30 seconds.

Many THANKS to Rebecca Garner for sharing all of her knowledge and allowing us to pick her brain!!  I most certainly learned a lot and am excited to make some healthy changes!  More of her recipes coming soon!

Chocolate Beet Cake

Submitted by Rebecca Garner

3 eggs (organic, free-range)

1 1/2 cup Sucanat (unrefined cane sugar)

3/4 cup coconut oil (can substitute applesauce for half of this, if desired)

1 tsp vanilla

1 3/4 cup (about 4 medium-large) beets, pleeled and steamed

1/4 cup baking cocoa (non-alkalized) or raw chocolate powder

2 cups finely ground whole wheat flour (soft white wheat is best)

1 1/2 tsp baking soda

1/2 tsp sea salt

Greek Turkey Burgers

Submitted by Kristie Larsen

(I got the recipe from Lindsay McFadden, who used to live in the ward)

1 lb ground turkey (I just use the 20 oz package)

1 cup Feta cheese

1/2 cup chopped olives

1 tsp oregano

1 tsp basil

1 tsp Italian seasoning

1 tsp onion powder

1 1/2 tsp garlic powder

ground black pepper

Combine all ingredients and form into patties.  Grill and serve on buns (I like the sandwich rounds) with tomato, mayo and lettuce (or spinach) and red onion.

Here's another recipe from Lindsay that we love....

Chicken and Artichoke Cacciatore   

1 lb chicken thighs and drumsticks

1 (6 oz) jar marinated artichoke hearts

1 (16 oz) can crushed tomatoes, undrained

2 garlic cloves, minced ½ tsp oregano

½ tsp basil

½ tsp pepper

8 oz sliced fresh mushrooms

Dump everything in the crock pot and cook all day.  Serve over rice or pasta.

Whole Wheat Flour Waffles

Submitted by Sarah Lewis

1 1/2 cup whole wheat flour

2 tsp baking powder

1/2 tsp salt

2 TB sugar

1 large egg

1 1/2 cup milk

1/3 cup melted butter

Banana Nut Skillet Scones

Submitted by Elisha Wintch

2 ripe bananas

2 6 oz banana or vanilla yogurts

3 1/2 cups flour

3/4 cup sugar (or 1/2 cup honey)

1 TB baking powder

1 tsp baking soda

1/4 tsp salt

1 to 1 1/4 sticks of butter

1 cup chopped walnuts or pecans

Mash bananas in small bowl; stir in yogurt and set aside. In a separate bowl, stir together flour, sugar, baking powder, baking soda and salt. Cut in 10 tablespoons butter with pastry blender until mixture resembles coarse meal. Add yogurt mixture; stir just until moistened. Stir in nuts. Turn out onto well floured surface; knead 3 or 4 times, just until dough holds together. Pat into a sqare about ½ inch thick. Cut into 2½-inch-squares (dough will be very soft.) Heat a large nonstick skillet or griddle over medium heat; lightly butter skillet. Use a spatula or turner to lift scones onto griddle; do not crowd.

Cover and cook until bottoms are lightly browned and tops begin to dry, about 4-5 minutes. Turn, add more butter if desired, and cook on other side until golden, about 3 minutes Serve warm with butter and honey. 

Chicken Vegetable Soup

Submitted by Jamie Chamberlain

4 Baked Chicken Breasts diced
1 1/2 c chopped cabbage
1 large carrot chopped
1 large onion chopped
1 large celery stock chopped
1 15 oz ca of crushed tomatoes
1 14oz can fat free chicken broth
1 1/2 tsp salt
1/4 tsp pepper

Place together and simmer for 1 hr.

Hawaii in a Pocket

Submitted by Jessica Lathen

Recipe Coming Soon!

Italian Hazelnut Cookies

Submitted by Heather Hicks

Italian Hazelnut cookies (from eating well..where good taste meets good health)

There are no saturated fats included, but there is sugar. Crispy, ugly cookies, but yummy(:

Yields: 2 1/2 dozen cookies

Active time: 15 minutes

Total time: 2 hours

Ingredients

2 cups hazelnuts, toasted and skinned

1 1/4 cups sugar (if you want to be healthier or if diabetic use splenda or sugar substitute)

4 large egg whites

1/2 teaspoon salt

1 teaspoon vanilla extract

Preparation

1. Preheat oven to 325 F. Line 2 baking sheets with parchment paper or non-stick foil
or nonstick baking mats.

2. Pulse nuts and sugar in a food processor until finely ground.  Scrape into large bowl.

3. Beat egg whites and salt in another large bowl with an electric mixer on high speed until stiff peaks form.  Using a rubber spatula, gently fold the egg whites into the nut mixture.  Add vanilla and gently but thoroughly mix until combined.

4. Drop the batter by the tablespoonful 2 inches apart on the prepared baking sheets.

5. Bake the cookies until golden brown, switching the pans back to front and top to bottom halfway through, 25 to 20 minutes.  Let cool on the baking sheets for 5 minutes.  Gently transfer the cookies to a wire rack to cool completely. When the baking sheets are thoroughly cooled. repeat with the remaining batter.

*can store in an airtight container for 1 week

* tip: Toast whole hazelnuts on baking sheet in a 350 F oven, stirring occasionally, until fragrant, 7 to 9 minutes.  Let the nuts cool for a few minutes, then rub together in a clean kitchen towel to remove most of the papery skins.

Nutrition (serving size: 1 cookie)

88 calories

0g saturated fats

4g mono-unsaturated (good) fats

0mg cholesterol

10g carbohydrates

2g protein

1g fiber

46mg sodium

61mg Potassium

 Wheat Waffles

Submitted by Nora Valenzuela

1 cup wheat (soaked over night and drained)

1 cup milk

Blend together for 2 or 3 minutes

Add:

1/2 cup olive oil

2 eggs

2 tsp baking powder

1 pinch of salt

1/2 tsp cinnamon

1 tsp vanilla

1 TB honey

Blend for 2 or 3 minutes.  Add more milk if mix is too thick.

Top with nuts or fruit.

Chicken Salad on Wheat Flat Bread

Submitted by Marianne Scott

2 large chicken breasts or 3 small ones (or if you don't want to cook get 2  cans of chicken from Costco) 
2 heaping spoonfuls (not your small cereal spoons) of light mayo

2 or 3 heaping spoonfuls of cool whip

Shake Shake Shake Shake of Lawrys

Enough red grapes cut in 1/2 to have some in almost every bite

Romaine Lettuce~clean it

~put chicken breast in crock-pot with water some onion powder, salt and pepper, and Lawrys for 4~6 hours.  Shred it and put in a bowl.  Add all other ingredients except the Romaine Lettuce and stir/mix

Buy Wheat Flat Out Bread from Costco or another store.  Put Romaine Lettuce down middle.  Put chicken Salad down middle.  Roll and eat.

Stuffed Green Peppers

Submitted by Kristen Howlett

Basic Recipe: (I change things up all the time)

4-5 green peppers

1 lb ground beef

2 Tb chopped onion

1 tsp salt

1/8 tsp garlic salt (or 1/4 tsp garlic powder)

1 15oz can tomato sauce

1 can diced tomatoes (or fresh)

1 can corn (or frozen)

3/4 to 1 cup uncooked rice

Slice peppers in half and steam to soften.  Cook rice.  Cook ground beef and onion.  Combine rice, ground beef, onion, salt, garlic salt (or garlic powder), tomato sauce, diced tomatoes and corn.  Fill pepper halves and bake at 350 for 45 min to an hour.  Top with shredded cheese if desired.  

Sometimes I add salsa too.  I usually only do 2 peppers for my family because the younger kids won't eat them.  They love the meat and rice though.

Crock Pot Dishes!

Buffalo Chicken

Submitted by Kara Egbert

3-4 chicken breast
1 can cream of chicken
1/2 c buffalo wing sauce

Cook 4 hrs in crock pot

Add
1/2 c blue cheese salad dressing
1 1/2 c mozzarella cheese
1 1/2 c sour cream

Boil penne pasta and pour sauce over top.

Cream Cheese Chicken

Submitted by Kristen Howlett

4 boneless, skinless chicken breasts

2 TB butter

1 packet good seasonings Italian seasoning (dry mix pack)

1 can cream of chicken soup

8 oz cream cheese

In a crock pot, place butter, chicken and seasonings.  Cover and cook on high for 3 to 4 hours.  With 1 hour of cook time left, add soup and cream cheese.  Serve over rice.  

Another add in idea: fresh spinach

Zesty BBQ Chicken

Submitted by Kali Hoenes

6 frozen chicken breast halves

chicken broth

garlic powder

salt

pepper

1/2 cup zesty Italian dressing

2 TB Worcestershire sauce

1 - 12 oz bottle BBQ sauce

1/4 cup brown sugar

Put chicken in crockpot.  Pour 1-2 cups chicken broth, then sprinkle with garlic powder and salt and pepper.  Cook on high 3 to 4 hours.  Drain liquid and shred chicken.  Combine dressing, Worcestershire sauce, BBQ sauce and brown sugar and pour over chicken.  Cook an additional hour.  Serve on rolls or baked potatoes.

Sweet & Sour Meatballs

Submitted by Kristie Larsen

3 carrots, chopped (or more or less, depending on what you like/what you have)
40 pre-made frozen Homestyle meatballs

1 (green) bell pepper, chopped
1 20 oz. can pineapple chunks

1 1/3 cup pineapple juice + water (use the pineapple juice from the can of pineapple, add enough water to make 1 1/3 cups)

3 Tbsp Apple Cider vinegar (or any kind)

1 Tbsp soy Sauce

½ cup brown sugar

3 Tbsp corn starch

½ tsp ground ginger

½ tsp seasoning salt

Layer carrots, meatballs, bell pepper and pineapple chunks in crock pot. 

To make the sauce: drain pineapple juice from can into measuring cup, add enough water to make 1 1/3 cups; pour into a small sauce pan.  Add the vinegar, soy sauce, brown sugar, corn starch, ginger and salt.  Cook until sauce bubbles and begins to thicken.  Pour sauce over meatballs.  Cook 2 hours on high and 1 hour on low, or until meatballs are warmed through. 

Serve over rice.

Italian Meatball Subs

Submitted by Kristen Howlett

Meatballs:

2 eggs, beaten

1/4 cup milk

1/2 cup dry bread crumbs

2 TB Parmesan cheese

1 tsp salt

1/4 tsp pepper

1/8 tsp garlic powder

1 lb ground beef

1/2 lb Italian sausage

Sauce:

1 - 15 oz can tomato sauce

1 - 6 oz can tomato paste

1 small onion, chopped

1/2 cup green pepper, chopped

1/2 cup beef broth

1/3 cup water

2 garlic cloves, minced

1 tsp dried oregano

1 tsp salt

1/2 tsp sugar

1/2 tsp pepper

Italian Rolls

In a bowl, combine meatball ingredients and shape into 1 inch balls.  Broil in oven on high for 4 minutes and turn, broil an additional 3 minutes.   Transfer meatballs to a crock pot.  Combine the Sauce ingredients and pour over meatballs.  Cover and cook on low for 4-5 hours.  Serve on rolls.

Italian Beef Sandwiches

(Different from above, not tomato based) 

(Peppers are mild which allowed the whole family to LOVE this.  

Next time we would double the pepperoncinis.)

Submitted by Kristen Howlett

1 jar (11 1/2 ounces) pepperoncinis (find by pickles)

1 boneless beef chuck roast

1/4 cup water

1 3/4 tsp dried basil

1 1/2 tsp garlic powder

1 1/2 tsp dried oregano

1 1/4 tsp salt

1/4 tsp pepper

1 large onion, sliced

10-12 hard rolls

Drain pepperoncinis, reserving liquid.  Remove and discard stems of peppers, set aside.  Cut roast into large chucks, place 1/3 of the meat into crock pot.  Add water.  In a small bowl, combine seasonings and sprinkle half over beef.  Layer with half of the remaining meat, then onion, reserved peppers and liquid.  Top with remaining meat and seasonings.  (Basically layer or mix it well.)  Cover and cook on low for 8-9 hours or until meat is tender.  Shred beef with forks and serve on rolls.

I'm Excited to Announce.......

We have a fun lineup of talented cooks who will show us their stuff in the next few months.....
January 19th - Rebecca Garner, an expert at cooking and baking healthy
February 16th - Nora Valenzuela, her authentic and flavorful Mexican cuisine
March 15th - Kirsten Sparks, who can make home-made yogurt

Watch for your postcard with more details!! Bring a friend!

Holiday Favorites

Lion House Pie Dough
Submitted by Kristen Howlett

(This recipe rolls out like a sugar cookie dough and can be re-rolled – you can't ruin it! And it tastes great!)

1/4 cup butter
1/3 cup lard
1/4 cup margarine
1/3 cup shortening
1 tablespoon granulated sugar
1/2 teaspoon baking powder
1 teaspoon salt
1 tablespoon nonfat dry milk
3 cups all-purpose flour
1/2 cup plus 1 tablespoon cold water
(Do not substitute any of the fats – this will give it a flaky crust and best flavor)

Directions
Preheat oven to 375 degrees.
In a mixer, cream together butter, lard, margarine and shortening. In a separate bowl, whisk together sugar, baking powder, salt, and dry milk powder; add to creamed butter mixture and mix briefly. Add ½ of the flour and beat until blended. Add remaining flour and mix slightly. Pour in water and beat again just until water is blended.
Divide dough into two or three balls. For recipes that call for baked pie crusts, prick holes in bottom with fork. Bake empty pie shell at 375 degrees for 12 to 15 minutes, or until light golden brown. Otherwise, fill unbaked pie shell and bake according to recipe. Makes two to three 9-inch pie shells.

Tips:
To seal a double crust pie – brush edges with water just before placing the top crust.
For a golden crust – brush the pie crust with milk and sprinkle with sugar
To keep pie shells from shrinking (cream, pudding and fresh fruit pies that just need a baked shell) – prick dough with a fork many times. Before baking a shell, line the dough with aluminum foil and pour 2-3 cups of dried beans or rice onto the foil. Bake for ½ the baking time, then lift the foil and beans out. Continue baking for remainder of baking time. OR bake your pie shell upside down on an inverted pie tin.
If pie edges are getting too brown during baking - line the edges with aluminum foil or use a pie shield
Pies can be made early and frozen – bake pies according to directions then place in a gallon freezer bag and freeze. When needed, take the pre-baked pie out of the plastic bag and bake at 325 for 35-40 min.
This dough works well for any pie, including meat and veggie pies.

 Hot Candy Apple Cider

Submitted by Kathy Karren

apple cider

1 bag red hots

cinnamon sticks

Pour apple cider into pot, add desired amount of red hots and a cinnamon stick or two.  Let simmer on low until candies are melted and cider is warm.  Enjoy!

Stuffing with Meat
Submitted by Nora Valenzuela

1 lb ground beef or 1/2 lb beef and 1/2 lb pork 

1/2 onion chopped

1 garlic clove chopped

2 stalks of celery finely chopped

1/2 cup raisins

1/2 cup slivered almonds

salt & pepper to taste

1 pkg chicken flavored Stove Top

1/2 can of evaporated milk

1/2 can of water or more if needed

Brown the ground beef and season with salt and pepper.  Add onions and garlic and saute until onion crystallizes.  Add celery and raisins and saute until tender.  Add milk and water and simmer a few minutes until flavors blend.  Add almonds and bread mix and mix well and turn heat off.  Cover and let sit for a few minutes so the bread can soften.

 Green Bean Casserole
Submitted by Andrea Klitzke
Recipe Coming Soon!

French Silk Pie
Submitted by Kristie Larsen

Cream:                 1/2 cup butter
Gradually add:     3/4 cup sugar (cream well)
Blend in:                1 square (oz) unsweetened baking chocolate, melted and cooled
Add:                        1 tsp vanilla
Add:                        2 eggs, 1 at a time, beating 5 minutes after each egg (with electric mixer, use at least medium speed)

Turn into a cooled, baked pie crust.  Chill at least 2 hours before serving.  Top with whipped cream and walnuts (optional).

Be sure to keep this pie refrigerated - when it sits out too long it starts to "melt."  If that happens, just put it back in the fridge until it firms back up.  It won't look quite the same, but it should taste just fine. 

**Double this recipe for 1 9" pie; triple for 2 9" pies.**  (I doubled it for last night.)

**The key to getting this to work is to make sure you whip enough air into it, early on.  Rarely does a single recipe turn out as good as a double recipe because you don't beat it as much.  If you are going to do a single recipe, I would beat it for 5 minutes after adding the sugar, 5 minutes after the chocolate and vanilla, and then 5 more minutes after each egg.  If you're tripling the recipe, you can add eggs number 3 and 4 at the same time, beat 5 minutes, and then add 5 and 6 and beat 5 minutes and it should work out. 

 English Toffee
Submitted by Kristie Larsen

1 cup real butter (no substitutions!!!)
1 1/3 cups granulated sugar
1 Tbsp light corn syrup
3 Tbsp water
1/2 package milk chocolate chips (for this, I like Ghirardelli)
3/4 cup chopped nuts (and then some more)

Add 1st 4 ingredients to heavy, aluminum pan.  Cook; stiffing often to hard crack stage, or until candy begins to brown quickly.  Remove from heat immediately.  Add nuts and pour into buttered cookie sheet.  Let it cool a little bit (maybe 5-10 minutes) and sprinkle chocolate chips on top.  (You want it still warm enough to melt the chocolate chips, but not so hot that the chocolate mixes in with the toffee.)  Allow chips to melt, then spread over candy (like frosting).  Top with additional chopped nuts.  Allow to cool thoroughly and break into pieces.

 Chocolate Mint Ice Cream Cake
Submitted by Heather Hicks

Cake:

5 oz semisweet chocolate, chopped

2 TB unsalted butter

5 large eggs, yokes and whites separated

3/4 cup plus 1 TB sugar - separated

1 tsp vanilla extract

1/4 cup all-purpose flour

1/8 tsp salt

1 quart peppermint ice cream

Glaze:

1/4 cup heavy cream

1-1/2 tsp unsalted butter

1-1/2 tsp sugar

2 oz semisweet chocolate, chopped

Decoration:

peppermint candy canes

Cake:  Heat oven to 350.  Line a 15x10 inch jelly roll pan with nonstick foil.  Melt chocolate and butter in small saucepan over low heat; remove from heat and whisk until smooth.  Let cool.

In large bowl with electric mixer, beat egg yolks and 3/4 cup sugar for 3 minutes, until combined and very lightly thickened.  Beat in chocolate mixture, vanilla, flour, and salt until blended and smooth.  Wash and dry beaters.

In large blow with mixer, beat egg whites until foamy.  Add remaining 1 TB sugar and continue to beat until still and peaks form.  Stir one quarter of beaten whites into chocolate mixture to loosen, then fold in remaining whites until blended.

Spread in prepared pan.  Bake 22 to 24 minutes, or until set and firm to the touch in center.  Cool completely in pan.  Place a large sheet of waxed paper on work surface; invert cake onto paper and carefully peel off foil from cake.  Cut cake crosswise into three pieces.

To assemble:  Line a 9x5x3 inch loaf pan with nonstick foil, extending foil by 2 inches on each short end of pan.  Trim one cake piece to fit on bottom of pan.  Top with 2 cups ice cream, spreading into an even layer.  Top with a second layer of cake, and remaining ice cream.  Top with remaining cake layer.  Cover pan with foil and freeze at least 4 hours, until firm.

Glaze:  In a small saucepan over medium-high heat, stir together cream, butter, and sugar until sugar dissolves; bring mixture to a boil.  Add chocolate; remove from heat.  Let stand 5 minutes; whisk until smooth.  Let cool to room temperature.

Remove cake from pan by foil ends and invert onto wire rack set over baking sheet; remove foil.  Pour glaze over top of cake with spatula, gently spread to edges in thin, even layers; push excess over sides to cover cake completely.  Freeze 30 minutes, or until glaze is hardened.  Transfer cake to serving plate.  Garnish top with peppermint candy canes.

 Jalapeno Poppers
Submitted by Marianne Scott

Ingredients

• 20 whole Fresh Jalapenos, 2-3 Inches In Size
• 2 cubes Cream Cheese, softened
• 1 pound Thin(regular) Bacon, Sliced Into Thirds

Preparation Instructions

If you have them, slip on some latex gloves for the pepper prep... Cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane (the source of the heat; leave a little if you like things HOT). Smear softened cream cheese into each jalapeno half. Wrap jalapeno with bacon pieces (1/3 slice). Secure by sticking toothpick through the middle.

Bake on a pan with a rack in a 375-degree oven for 20-25 minutes. You don’t want the bacon to shrink so much it starts to the squeeze the jalapeno. If, after 20 minutes, the bacon doesn’t look brown enough, just turn on the broiler for a couple of minutes to finish it off. These are best when the jalapeno still has a bit of bite to it.

Serve immediately, or they’re also great at room temperature

We will still meet this Thursday at 7:00

I know the scouts have pack meeting too. Those who need to come late - it will be just perfect! We each get to make a pie, so that will stagger our time in the kitchen! Looking forward to some new recipes!

Your go to site?

Where do you like to find recipes?? Cookbook or blog, tell us here!.....

Soup Night Recipes!

Many THANKS to Nichol Boyle and Sam Donkin! We all learned a lot!

Nichol's Stock Demonstration:

Homemade Chicken Stock

Recipe adapted from “the parsley thief”

special equipment *large stock pot, cheese cloth OR coffee filter

Recipe can be substituted with Turkey

Ingredients: (makes 2 quarts)

1 whole organic chicken , or the equivalent in chicken parts

12 cups water

2 teaspoons kosher salt

3 carrots , unpeeled & cut into large chunks

3 stalks celery , cut into large chunks

1 yellow onion , unpeeled & quartered

15 whole peppercorns

1 cup fresh parsley { leaves & stems }

4 cloves garlic , unpeeled

2 fresh bay leaves

1 tsp Thyme

*Other ingredient options – Sage and or poultry seasoning

Directions:

1. Simmer whole chicken in 12 cups of water for 1 hour (chicken should be completely covered with water, you can add water if needed) . Remove chicken from water and let cool until meat can be removed. (Shredding with 2 forks works great). Skim foam off the top as needed. Keep the lid on the pot while simmering so the liquid doesn't evaporate.
2. Place bones back into water and bring to simmer again for 1 hour.
3. Add all ingredients to simmering bones for an additional hour.
4. Strain stock through mesh colander and discard all solids. Strain again through cheese cloth or coffee strainer using a ladle. Place cheese cloth or coffee filter in large mesh colander and strain a second time ladle. (stock may require straining several times to remove all particles) . Let stock cool until fat separates. Skim fat off the top. (Fat can be skimmed off the top after stock has been cooled in the refrigerator).

*Stock can be simmered for longer than 3 hours if needed, it will only concentrate the flavor.

Tips for clear stock: Keep stock at a low simmer throughout the cooking process.

Storage: Place stock in containers and refrigerate for up to 1 week. Stock will be congealed (jelly like)when it's cold, this is good it means the flavor will be more concentrated. Freeze in containers, or ice cube trays up to 2 months.

Remedy cloudy stock :

2 egg whites

¼ c. water

Shells of 2 eggs

Mix egg whites and water. After stock has been strained through cheese cloth or coffee filter put it back into the pot and bring to a simmer, add egg white and water mix. Take off the heat and let stand 5 minutes. Re-strain through cheese cloth or coffee filter(more then once if necessary).

Sam's Homemade Noodles:

Asian style egg noodles:
2 cups flour
3 eggs

OR:
2 cups flour
2 eggs
1/4 cup water

OR: (creamier style)
2 cups flour
2 eggs
1/4 cup milk

OR: (Italian Style)
2 cups flour
3/4 cups water

Combine the flour with any seasoning you would like to add. In another bowl, whisk the eggs, water or milk together. Pour the egg mixture into the dry ingredients and combine well. Get your hands in it! It should become a dough, add a little water if it is too dry or add more flour if its really sticky. Separate the dough into 3 or 4 equal sized balls and let the dough rest for 10-15 minutes.

One at a time, roll the dough flat with a rolling pin on a floury surface, flipping it over occasionally to keep both sides lightly coated with flour. Once the dough is rolled to the desired flatness (about the width of a penny) it can be cut into noodles. Dry noodles for 12-24 hrs (a clothes hanger works great). The noodles can be used right away, but the drier they are, the more flavor they will absorb.

If noodles are for soup: Noodles should be added towards the end of the cooking process. Bring the soup to a rapid boil and then add the noodles. Serve as soon as noodles are cooked (10-15 min).

Soup Topping Ideas:

avocado
tortilla strips
corn or tortilla chips
sour cream
green onions
tomatoes
cheese
cilantro
bacon
basil
croutons

Zuppa Toscana Soup

Submitted by Sam Donkin

3/4 pound spicy Italian sausage links (about 3)
3 slices of bacon
1/2 cup minced onion
2 tsp minced garlic
6-8 red potatoes peeled
2 TB chicken broth (liquid)
6 cups water
2 cups cavallo greens or kale (about 2 leaves)
1/3 cup whipping cream
pinch thyme
pinch sugar
salt and pepper to taste

Preheat oven to 325 degrees. Place the sausages on a baking sheet and bake for about 25 minutes or until juices run clear when pricked with a fork. Let cool. Cut sausages as thin as possible. You should have about 1 1/2 cups of sliced sausage. Rinse and set aside.

In a 4-quart pot over medium heat, saute the bacon until crisp, then remove and set aside. Add the onion to the pot and cook until the onions are translucent. Add the garlic and cook 1 minute more.

Add the chicken broth and water and bring to a boil. Cut the potatoes in half lengthwise and then slice into 1/4-inch slices. Add potatoes to the rapidly boiling water and let it boil for a few more minutes (at this point I usually add salt, pepper, thyme and a tiny bit of sugar) then reduce heat, cover and let it simmer for 15 minutes.

Cut the cavallo or kale in half and remove any tough stems. Slice into very thin strips. Add the greens, crumbled bacon and sausage to the soup and simmer 5 minutes more. Stir in cream and season again to taste with salt and pepper.

Minestrone Soup
Submitted by Kristie Larsen

3 Tbsp olive oil
3 cloves garlic, chopped
2 onions, chopped
2 cups celery
5 carrots, sliced
2 cups chicken broth
2 cups water
4 cups tomato sauce
1 15 oz can kidney beans, drained & rinsed
1 (15 oz) can green beans
2 cups baby spinach, rinsed
3 zucchinis, quartered and sliced
1 Tbsp chopped fresh oregano
2 Tbsp chopped fresh basil
salt & pepper to taste
½ cup seashell pasta
2 Tbsp grated Parmesan cheese (for topping)

Over medium-low heat, in a large stock pot, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes. Add chicken broth, water and tomato sauce; bring to boil, stirring frequently. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes (the longer the better). Fill a medium sauce pan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside. Once pasta is cooked and soup is heated through place 2 Tbsp cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top. (Makes 8 HUGE servings)

My family really likes tortellini, so I use it instead of sea shell pasta. I just dump a bag of frozen tortellini (I don't bother cooking it separately) in about 5 minutes before serving.

If you mix in the pasta and it soaks up too much of the liquid (like it did tonight!), you can always add more broth/water/tomato sauce.

Another Larsen favorite:

Potato Cheese Soup

6 potatoes, peeled and thinly sliced
2 carrots, thinly sliced
1 small onion, diced
1 stalk celery, chopped
½ tsp salt
½ cup finely chopped broccoli

Cover chopped potatoes, carrots, onion, celery and salt with 1 can chicken broth and enough water to completely cover the vegetables. Simmer until tender. Add the broccoli during the last 10-15 minutes of cook time.

Add:
1 can evaporated milk
2" chunk of Velveeta cheese, cubed (you want enough so that when you taste it, it has a cheesy taste, and is not just potatoes and milk)
handful of sharp cheddar cheese (the sharper, the better - add more or less based on your taste preference)

Reduce heat so that it is almost, but not quite simmering. (Watch close; it burns easily.) Cook until sauce thickens. (May need to add cornstarch/water to thicken the soup base.) (Makes 4 generous servings)

(My mom adds chicken to this soup, so you could do that too - my dad and brothers prefer it that way, but this is how I like it best!)

Cheesy Hamburger Soup
Submitted by Jessica Lathen

1/2 lb of hamburger

3/4 C of onions

3/4 C of carrots

3/4 C of celery

1t of basil

1/4t of parsley flakes

4T of butter (divided)

3 C of chicken broth

4 C of diced potatoes

1/4 C of flour

8oz of velveeta cheese

11/2 C of milk

1/4 C of sour cream

1/4t pepper

Using a 1T of butter saute onions, carrots, celery, basil and parsley flakes in soup pot. Meanwhile, brown your hamburger in a skillet. Once hamburger is browned and veggies are sauteed add the hamburger, diced potatoes, and chicken broth to the veggies. Bring to a boil and reduce heat to a simmer. Cover for 10 min or until your potatoes are cooked. In a small skillet add flour and the rest of the butter (3T) and stir for 3 min. Add to soup once the potatoes are done and bring the soup back to a boil for a couple of minutes. Reduce heat to low, add cheese and milk. Cook until cheese melts. Remove from heat then add sour cream. ENJOY!

Cauliflower Soup
Submitted by Nichol Boyle

• 1 stick Butter, Divided
• 1/2 whole Onion, Finely Diced
• 1 whole Carrot Finely Diced
• 1 stalk Celery, Finely Diced
• 1 whole (to 2 Whole) Cauliflower Heads (roughly Chopped)
• 2 Tablespoons Fresh Or Dried Parsley (chopped)
• 2 quarts Low-sodium Chicken Broth Or Stock
• 6 Tablespoons All-purpose Flour
• 2 cups Whole Milk
• 1 cup Half-and-half
• 2 teaspoons To 4 Teaspoons Salt, To Taste
• 1 cup (heaping) Sour Cream, Room Temperature

In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown.

Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine.

Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.

In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly.

Remove from heat and stir in 1 cup half-and-half. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.

Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.

Serve immediately.

Recipe taken from www.thepioneerwoman.com

Acorn Squash Soup
Submitted by Elisha Wintch

1 acorn squash
2 apples
1 large onion
6 cups chicken stock or broth
cinnamon
nutmeg

1. Cut acorn squash in half, scoop out seeds. Place flat side down in a microwavable bowl in an inch of water. Cover with plastic wrap, microwave for 10 minutes. Let cool and scoop out squash.

2. Cut and peal apples and onions into chunks. Put in a pot with broth and squash, let boil for about 15 minutes.

3. Blend soup in small amounts, put back in pot and add spices to your liking.

Chicken Enchilada Soup
Submitted by Kristen Howlett

1 cup cooked chicken, diced
3 cups chicken broth
1 can black beans, drained
1 19-ounce can enchilada sauce (unless you favorite, highly recommend Old El Paso)
1 can diced tomatoes
1 can cream of chicken soup
1/2 cup onions, diced
1/2 cup green peppers, diced
1 10-ounce package frozen corn
1 TB oil
1 tsp salt

In a large pot, satue onion and green pepper in oil over medium-high. Heat until soft, about 5 minutes. Add all the other ingredients and mix until well blended. Simmer over medium heat for 10-15 minutes. Top with corn chips and cheese.

Note: I don't do plain chicken. I like flavor! I marinated and grilled my chicken (Our Best Bites - Taco Chicken). Any Mexican seasonings will do.

Pumpkin Soup
Submitted by Mindy Burns

1 small onion, chopped (it should have been diced smaller than it was at Soup Night)

1 tsp. oil

2 cups chicken broth

1 1/2 cups pumpkin (I use canned just because I tried using fresh pumpkin and it was chunkier, and I liked it smoother)

1 TBSP. lemon juice

1 tsp. curry

1 tsp. sugar

1/2 tsp. salt

1/2 cup half&half or evaporated milk (I like half&half)

dash of pepper

chopped parsley

Saute onion in oil. Add the broth, pumpkin, lemon juice, curry, sugar, and salt. Boil. Reduce head and simmer, covered, for 15 minutes. Add the half&half at the end, stir, and then serve with a dash of pepper and garnish with parsley.

Taco Soup
Submitted by Christen Sundberg

Time: 20 minutes prep + 5 hours in the crock or 1 hour on the stove
Yield: 10 servings
Recipe from jamiecooksitup.blogspot.com

1 pound ground beef
1 onion
salt and pepper
3 14.5 oz cans Mexican Stewed Tomatoes
2 15 oz cans black beans
2 15 oz cans kidney beans
2 15 oz cans corn
1 8 oz can tomato sauce
1 6 oz can tomato paste
1 fajita, or taco seasoning packet
1 lime, juiced
4 T maple syrup

2 C water

TOPPINGS:
Tortilla chips, sour cream and cheddar cheese

1. Grab your ground beef, chop up your onion and put them into a hot skillet. Sprinkle a bit of salt and pepper over the top and let the meat brown up and the onions get nice and soft.
2. Place your canned tomatoes in a blender and blend them up, nice and pretty like.
3. Add all ingredients (but the toppings) to your crock pot, or to a large soup pot if you are planning on letting it simmer on the stove. Stir all ingredients to combine.
4. For the crock pot cook on high for 5 hours, for the stove top let it come to a boil, reduce heat to medium low and let it simmer for 1 hour.
Serve with tortilla chips, sour cream and cheddar cheese.

Cheese & Cauliflower Soup
Submitted by Marianne Scott

1/2 cup butter

2 stalks celery

1/4 to 1/2 onion (depending on how much onion flavor you want)

~1 cup flour

4 cups Chicken Broth

1/2 head fresh cauliflower

2 quarts milk

1/2 pound sharp cheese

Melt butter, cut celery and onion into small pieces. Saute in butter.

While above is Sauteing, put chicken broth onto lightly boil. Clean and rough cut the cauliflower. Softly boil in chicken broth until tender.

While Cauliflower is boiling, add the flour to the sauteed vegetables making a rue. After cauliflower is tender, add the rue to the chicken broth and cauliflower with a whisk. When mixed, add milk and cheese. Bring to a soft boil add salt and pepper to taste and enjoy.

Pasta Figoali
Submitted by Kristen Howlett

1 lb ground beef or Italian sausage
1 cup diced onion
1 cup julienne carrots
1 cup chopped celery
2 cloves minced garlic
2 cans diced tomatoes
1 can white kidney beans
1 can red kidney beans
1 can tomato sauce
12 oz tomato juice
1 cup water
1 TB Worcestershire
1 1/2 tsp salt
1 tsp oregano
1 tsp basil
1/2 tsp pepper
1/2 tsp thyme
dash of cayenne pepper
1/4 lb salad pasta cooked

Cook meat. Add onions, carrots, celery and garlic and saute until tender. Mix everything together into a large soup pot - except pasta. Simmer 1 hour or more. Add pasta when ready to serve. OR you could cook the pasta in the soup, just add another cup of water too. Makes a lot!

Broccoli Cheese Soup
Submitted by Kristen Howlett

3 quarts water
3 large carrots
2 bunches broccoli
10 chicken bullion cubes
1 large onion
4 peeled potatoes

Combine and boil until tender.

Then mix 2 TB butter and 1 cup flour.
Melt the butter and make sure you have a smooth paste. No lumps! (That is why my soup is blended, it was lumpy! I don't make this often enough. I would have preferred it chunky.) Add a little water if you need too. Stir this into the soup.
Then add 2 cups of shredded cheese. Simmer.

Side Dish Ideas:
grilled cheese sandwiches
quesadillas
corn bread
bread bowls
rolls/biscuits
breadsticks
taquitos



Corn Bread and Honey Butter
Submitted by Kathy Karren

Corn Bread:

3 eggs

1 1/2 cup milk

2 1/3 cubes melted butter

3 cups Bisquick

1 tsp baking powder

4 HEAPING TB of cornmeal

1 cup sugar

Beat eggs well.  Add milk and butter then fold in dry ingredients.  Mix well.  Pour into a 9x13 pan.  Bake @ 350 for 45-60 minutes or until done.

Honey Butter:

3/4 cup butter

3/4 cup honey

3/4 cup powder sugar

1 tsp cinnamon

Blend together and store in fridge.

Carne con Salsa
Submitted by Nora Valenzuela
Coming Soon!


Bread Bowls
Submitted by Kristen Howlett

These are soft in the center and have a crispy outside - perfect for soups and very filling!

2 packages active dry yeast (or 5 tsp)
2 1/2 cups warm water
2 tsp salt
2 TB vegetable oil
7 cups flour

In a large bowl, dissolve yeast in warm water. Let stand 10 min. Add salt, oil and 4 cups of flour. Beat well. Mix remaining flour 1/2 cup at a time on low speed. (You may need to use a dough hook before the last cup of flour is added.) When the dough is mixed and pulled together, let it rest 10 minutes. Knead with a dough hook or by hand, about 5 minutes. Place dough in an oiled bowl and turn to coat. Rise 45 minutes.

Punch down and divide into 8 portions. Shape each into a round ball. Place on a greased cooking sheet. Rise about 40 minutes.

Preheat oven to 400. Beat and egg white and brush the tops before baking (careful not to make them fall). Bake 25-30 minutes or until golden brown. Cool.

To make bowls: cut 1/2 inch thick slice from the top. Scoop out the centers and fill.

Pollo Grande Quesadillas
Submitted by Kristen Howlett

Quesadillas:
4 chicken breasts, diced
1 large onion chopped
oil
fajita seasoning to taste
2 bell peppers chopped
8 oz mushrooms sliced (optional)

Jalapeno Cheese Sauce:
4 oz Neufchatel cheese (or cream cheese)
1/4 cup sour cream
1/2 tsp garlic
1/4 cup milk
2-5 TB jalapeno peppers

For Assembly:
10-12 tortillas
12 oz cheese

Cook chicken and onions in a little oil. Season with fajita seasoning to taste. In a separate pan, fry peppers until crisp-tender, add mushrooms during last 4-5 minutes of frying, if desired. In a blender, puree all jalapeno cheese sauce ingredients. To assemble, layer one half of each tortilla with chicken mixture, peppers and mushrooms, 2 TB shredded cheese and 1-2 TB jalapeno cheese sauce. Fold over each tortilla and fry on a griddle or pan until lightly brown and cheese melts.