cole slaw

1/2 c mayo
1/3 c sugar
1/4 c milk
1/4 c buttermilk
2 1/2 tbsp lemon juice
1 1/2 tbsp white vinegar
1/2 tsp salt
1/8tsp pepper
8 cups chopped cabbage (size of rice)
1/4 c shredded carrot (1 medium--about the size of rice)
2 tbsp minced onion

combine dressing ingredients, mix well.  Add cabbage and carrots.  refrigerate at least 2 hours.

serves 10-12

Granola bars (thanks kathleen!)

Granola Bars 

Kathleen Nelson

9 c rolled oats

3 c whole wheat flour

2 t baking soda

2 t vanilla

1 c chopped pecans

2 c craisins

1 bag of organic chocolate  chips

3/4 c brown sugar, optional

1.5 c melted butter (You can substitute with honey...I use whatever I have on hand)

2-4 c liquid sweetener (I use honey and maple syrup)

1.     Mix all the dry ingredients.

2.     While mixing on low, slowly add melted butter.

3.     While mixing on low add liquid sweetener until mixture starts to come together.

1.     Press into a large jelly roll or bar pan (I usually just put it in an 9x13 pan along with an 8x8 and it works fine.)

5.     Bake at 325 for 20 minutes

Sweet Potato Souffle

Sweet Potato Pie:

3-4 cups cooked and mashed sweet potato

1/2 cup sugar

1/4 cup milk

1/3 cup melted butter

1 teaspoon vanilla

2 eggs beaten

Mix all ingredients in a bowl and put in a baking dish that has been greased.

Coconut, pecan topping:

1 cup shredded coconut (I buy mine in a bag at the store).

1 cup brown sugar (I only use about 2/3 - 3/4 cup).

1/2 cup flour

1/2 cup butter (melted).

1 cup pecans (chopped).

Mix all ingredients together in a bowl and top upon sweet potato mixture.

Bake at 375 for approx 30 min.

Becky's Braid bread

2 packages dry yeast

5 to 6 1/2 cups unbleached flour

2 cups hot water from tap (about 120 degrees)

2 Tbl sugar

1 Tbl salt

2 Tbl oil· 

Combine 1 1/2 cups flour, yeast, salt and sugar. Mix well.· Add oil to water and add to above flour mixture.· Beat at low speed for 3 minutes to dissolve yeast.· Add flour to make a moderately stiff dough. (I use about 3 cups.)· Knead 5 minutes.· Turn dough into greased bowl. Cover. Let rise 2 hours or until double.· Divide dough in half; then each half into thirds. Roll each into a 16” rope. Braid. (Will make 2 braid loaves.)· Lightly grease cookies sheet. Place braids on sheet and let rise until double. (about 30-45 mins)· Just before baking, mix one egg yolk and one Tbsp water and brush over braids. Sprinkle sesame seeds over the top.· Bake 400 for 15-20 minutes or until lightly browned.

Diane's Bread Whole wheat fool proof bread

Whole Wheat Foolproof Bread  

~Diane Bell

6 cups hottest tap water

1 ½ tablespoon salt

½ cup oil

½ cup honey

2 tablespoons dough enhancer

3 tablespoons Saf  instant rise yeast (this brand makes the difference)

10 cups wheat kernels (about)

6  4X8 pans

Freshly grind wheat into flour (medium setting).  Add water and several cups of freshly ground whole wheat flour to Bosch mixing bowl with dough hook in place.  Add the salt, honey, oil, dough enhancer and instant yeast and jog briefly.  (If the quality of your wheat is suspect try adding 3-4 tablespoons gluten also.)  While mixing dough, slowly add flour until dough pulls away from the side of the mixing bowl.  This normally will take most of the wheat you have ground.  It is better to add too little flour than too much flour.  Knead the dough until the gluten in the whole wheat flour is properly developed.  This takes about 10-12 minutes.  Turn oven on to pre-heat to 150.  Shape into loaves and place in pans previously greased (Shortening or Pam).  Turn oven off.  Put loaves in warm oven to rise until double in size.  (This will take approximately 25 minutes.)  When loaves are double in size, set oven to 350 and turn it on (leave loaves in oven).  Bake for 30-35 minutes.  When loaves are done, immediately remove from pans and let cool on wire rack.

kelly & rayna's tuscan bread salad

The wonderful thing about this salad is that you can make it as easy or as complicated as you like!  Use whatever vegetables you have around, or pick whatever you’re craving while you are shopping.  For the summer, use fresh, cold, crisp veggies.  And for the fall, roast them, and have a savory meal.

French Bread (the drier the better--it is easier to cut).  Cut the bread into cubes and toast it at 350 for 8-10 min.

Vegetables: WHATEVER YOU LIKE!  

• tomatoes
• broccoli
• red onion
• cucumber
• brussels sprouts
• sweet potato
• zuchinni
• squash
• green pepper
• egg plant

Fresh Mozzarella

Capers 

Basil (tear)

Toss all together, use red wine vinegar and extra virgin olive oil to taste & to soften the salad (mostly the bread and onions): about 1/2 cup each.

The longer it sits the more flavor the bread soaks up and the yummier  the salad. 

Butternut squash gnocci

Ingredients for about 12 appetizer-sized portions:

2 cups cooked butternut squash

1 cup mascarpone cheese, or cream cheese, goat cheese

2 large eggs

1 1/2 tsp salt

2 oz (about 1/2 cup) finely grated Parmigiano-Reggiano (if you’re going to use fake Parmesan cheese for this, don’t even bother)

1 packed cup all-purpose flour

1 stick unsalted butter for frying, used in batches

cayenne, salt and pepper to taste

1/4 cup sliced sage leaves

Black Bean & Couscous Salad (Thanks Rachelle!)

Black Bean and Couscous Salad (excellent with fish)

1 cup uncooked couscous (found in ethnic sections or pasta section) 

1 1/4 cup chicken broth

3 tbsp olive oil

2 tbsp fresh lime juice

1 tsp red wine vinegar

1/2 tsp cumin

8 green onions, chopped

1 red bell pepper, seeded and chopped

1/4 cup chopped cilantro

1 cup corn (summer crisp is the best)

2 (15 oz) cans black beans

salt and pepper to taste

Preparation:

Bring chicken broth to a boil and stir in the couscous.  Cover the pot and remove from heat.  Let stand for 5 minutes.  Rinse beans until the water runs clear.  Shake them until the water is out of the colander and set aside.  In a large bowl (one that has a lid works best), which together the olive oil, lime juice, vinegar, and cumin.  Add green onions, red pepper, cilantro, corn, and beans.  Toss to coat.  Fluff the couscous well, breaking up any clumps.  Add to the large bowl of veggies and dressing.  Mix well and season the mix with salt and pepper to taste.  Refrigerate until ready to serve, but overnight is best.

Ditte's Cranberry salad

• 3 cups fresh cranberries (12 oz pkg.)
• 1 to 1 1/2 cups sugar
• 1 cup red seedless grapes
• 1 cup tidbit size pineapple
• 1/2 cup chopped pecans or walnuts
• 1/2 cup heavy cream, whipped

1: wash cranberries and grind w/ medium blade in food processor. You want small chunks, not mush. I’ve used a salsa maker and that works well. Place cranberries in a colander and sprinkle sugar on them and mix in. Let sit overnight or for a few hours in the colander that’s over a bowl to let the juices drain out.

2: next day, cut grapes in half. Add grapes, pineapple pieces and buts to well drained cranberry mixtures. Fold in whipped cream. Place in a lettuce filled bowl for serving.

Violet's Raspberry Pretzel Salad

ellie Suguwara's broccoli salad

1 head broccoli,  

(chopped into small pieces)

½ red or sweet Maui onion, finely chopped

½ cup shredded cheddar cheese

½ cup raisins (or cranberries)

½ to 1 cup toasted sunflower seeds or slivered almonds    

1/4 cup crumbled bacon

Mix all ingredients together and add dressing.   

Dressing: 1 cup mayonnaise,  ½ cup sugar,  4 T. white vinegar.

Mitzi's chicken noodle soup recipe

1 c chopped onion 
1 c celery, chopped
1 c carrots, chopped
Saute in butter in large stock pot.

Add a whole chicken to pot (rinsed and patted dry, neck and giblets removed.)

Pour 8-12 quarts chicken stock (water & chicken bouillon) over chicken and 
Season to taste with:

• garlic salt 
• onion powder 
• lawreys seasoning salt
• pepper
• sugar 
• 2 bay leaves
• Half cube butter

Bring to boil and let simmer on low until chicken is cooked.  Remove chicken from bones, and place back in broth.  Test for seasoning.

During the last 20 min of cook time, add egg noodles.  When egg noodles are soft, serve. 

Mitzi likes to season her own bowl with a splash of tabasco 

Baked Acorn Squash with Glaze--You're so going to Score

Ingredients:
2 acorn squash
2 tablespoon freshly squeezed orange juice
1 tablespoons brown sugar
2 tablespoons unsalted butter
2 tablespoons maple syrup
salt and fresh ground black pepper to taste
pinch of cayenne

Start knife carefully, wait until in cuts through with a little then go though deliberaty.  Seed.  Slash a checkerboard pattern about 1/4 inch deep.  Slashes help flavor  Paint on orange juice, and sprinkle with kosher salt.  Bake in a 400 degree over 30.

Take remaining ingredient place in sauce pan.  Boil 1 min.  This is your glaze.  

After 30 minutes has elapsed, take squash out of the oven, and pour out the juice, so as not to dilute your glaze.  Brush glaze over each squash, doing your best to brush it up the sides, as it will tend to puddle in the middle.  Bake another 40 minutes in a 400 degree oven.  

When you remove the squash from the oven, and sprinkle with more kosher salt.   There with be about a tablespoon of glaze puddling in the bottom of each squash.  Take a spoon, and pour this over each squash.

(Here is the link to where I found the recipe.  Thanks chef john!)

pork tenderloin marinade

Ingredients Edit and Save

Original recipe makes 4 servingsChange Servings

• 1/4 cup soy sauce
• 1/4 cup packed brown sugar
• 2 tablespoons red raspberry vinegar (as opposed to sherry)
• 1 1/2 teaspoons dried minced onion

• 1 teaspoon ground cinnamon
• 2 tablespoons olive oil
• 1 pinch garlic powder
• 2 (3/4 pound) pork tenderloin

Place soy sauce, brown sugar, sherry, dried onion, cinnamon, olive oil, and a touch of garlic powder in a large resealable plastic bag. Seal, and shake to mix. Place pork in bag with marinade, seal, and refrigerate for 6 to 12 hours.

1. Preheat grill for high heat.
2. Lightly oil grate. Place tenderloins on grill, and discard marinade. Cook 20 minutes, or to desired doneness. Slice into medallions, and serve.

Balsamic Glazed Pork Loin

Balsamic Glazed Pork Loin {Slow Cooker} with Picture

*Note: This recipe is easily doubled - increase all the amounts (for the pork or the glaze) if making a larger roast.

*Serves 6-8

Pork:

2 pound boneless pork loin roast, trimmed of large fat pockets

1 teaspoon ground sage

1/2 teaspoon salt

1/2 teaspoon pepper

1 clove garlic, finely minced or crushed

1/2 cup water

Glaze:

1/2 cup brown sugar, light or dark

1 tablespoon cornstarch

1/4 cup balsamic vinegar

1/2 cup water

2 tablespoons soy sauce

In a small bowl, combine the sage, salt, pepper and garlic. Rub the spices all over the roast. Place the pork roast in the slow cooker and pour in the 1/2 cup water. Cover and cook on low for 6-8 hours. Near the end of the cooking time for the roast, combine the ingredients for the glaze in a small saucepan and bring the mixture to a boil, then reduce and let the mixture simmer, stirring occasionally, until it thickens.

Remove the pork from the slow cooker, shred and place on a platter or plate. Drizzle the glaze over the pork and serve.

POtato Corn Chowder (THanks rachelle)

POTATO CORN CHOWDER:

1 TBSP butter

1/2 cup onion, chopped

1-2 carrots peeled and chopped

1-2 celery sticks, chopped

1 cup water

1 medium potato, peeled and cut in 1/2 in cubes

1 pkg McCormick Original Country Gravy Mix

2 cups milk

1 cup whole kernel corn (summer crisp is best)

In a large saucepan, melt the buyer with the onion, carrots, and celery.  Cook 2-3 minutes.  Add water and potato cubes.  Bring to a boil.  Reduce heat to low.  Cover and simmer 5 minutes or until potatoes are tender. Mix gravy in milk.  Add gravy mixture with the remaining ingredients to the saucepan.  Bring to a boil on medium heat.  Reduce heat to low.  Cover and simmer 10 minutes, stirring occasionally.

spring risotto (THANKS RACHELLE!)

Spring Risotto:

3

Tbsp.  butter

2

Tbsp.  olive oil

1

medium  onion, thinly sliced

2

cloves  garlic, minced

2

cups   uncooked instant white rice

1

can   (14-1/2 oz.) chicken or vegetable broth, warmed

1/2

cup  milk

1

bunch  (1 lb.) asparagus, trimmed, chopped into 2-inch pieces

1/3

cup  KRAFT Grated Parmesan Cheese, divided

1/8 tsp each of salt and pepper

MELT butter with olive oil in a deep skillet on medium heat. Add onion and garlic; cook 2 to 3 minutes. Do not brown.

tsp.   each salt and pepper

TOSS in rice and stir to coat the rice. Add warm broth, milk and asparagus.

BRING to a boil over medium heat; simmer for 5 minutes over low heat. Mix in 1/4 cup of the Parmesan cheese, salt and pepper. Sprinkle with remaining Parmesan cheese just before serving.

crockpot BBQ pork--THANKS RACHELLE

Easy Crockpot BBQ Pork

1

 boneless pork shoulder (3 lb.)

1/2

bottle  (18 oz.) Favorite Barbecue Sauce (more or less as desired)

 Juice from 1 medium orange and gratings of the orange peel

PLACE meat in slow cooker; top with barbecue sauce and orange juice. Cover with lid.

COOK on LOW 8 to 10 hours (or on HIGH 4 to 6 hours). Remove meat from slow cooker; cut into small pieces or shred with fork. Return to slow cooker; stir to evenly coat meat with sauce.

Delicious on toasted french bread or for carnitas/tacos.  Serve with Creamy Cilantro Ranch Dressing.  

orange almond chicken

Orange Almond Chicken

1 cup dry bread crumbs

1/4 cup almonds finely chopped

1 tsp salt

1/8 tsp pepper

2 tsp fresh parsley chopped

1/4 cup frozen oj, thawed

1/4 cup butter melted

6 chicken breast

In a bowl combine all the dry ingredients.  In another bowl combine the wet ingredients.  Slice the chicken breast into filets (horizontally cut).  Dip the chicken into the oj and butter mix.  Then dredge the moist chicken in bread crumb mixture.  Place desired number of chicken in freezer bags.  Defrost day before desired cooking night.  Bake 30-45 minutes at 350 or pan fry until cooked through.  (about 5 minutes per side depending on the thickness of the chicken).  

chicken roll ups (Thanks Rachelle!)

CHICKEN CRESCENTS

2 TBSP butter

Combination of various veggies (for example 1 celery stalk, 1/4 bell pepper, 1 carrot, 1 cup spinach washed and cut and chopped into bite size pieces)

1/2 medium onion

Saute in pan until onion is softened and add:

3 oz cream cheese

1 cup chicken (more or less depending on amount of veggies)

1/2 tsp salt

1/4 tsp pepper

1 can refrigerated crescent rolls

1/3 cup butter, melted

1/2 cup bread crumbs

Open the rolls and separate into individual triangles.  Scoop 1 large TBSP of mixture into the large end of the triangle.  Tuck in the corners and roll it up.  Dip each finished roll into the butter and then breadcrumbs and then place uncooked into a freezer bag and freeze.  Remove desired number of rolls to defrost in fridge the day before.  Cook 375 for 15 minutes.

Texas Sheet Cake

TEXAS SHEET CAKE


1/2 cup butter
1/2 cup Crisco/shortening
4 Tablespoons cocoa
1 cup water
2 cups flour
2 cups sugar
1/2 cup milk
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla
2 eggs beaten
dash of salt

In a large bowl, mix flour and sugar.  In a small
sauce pan combine butter, shortening, cocoa, and
water.  Bring to a boil, stirring constantly.  Pour
over flour and sugar and mix well.  Add milk, soda,
cinnamon, vanilla, eggs, and salt.  Mix well.  Pour
batter in a greased and floured jelly roll pan.  Bake
at 400 degrees for 20 minutes.

Frosting

1/2 cup butter
4 Tablespoons cocoa
1 teaspoon vanilla
6 Tablespoons milk
4 cups powered sugar

In a small sauce pan, melt butter, cocoa, vanilla, and
milk.  Bring to a boil, stirring constantly.  Remove
from heat and add the powdered sugar.  Frost the cake
while it is still hot.  (This makes a lot of frosting.
You will have more than enough if you half the recipe.)

chocolate oatmeal cookies (thanks rachelle!)

Chocolate Oatmeal Cookies

Cream Together

2 Cups of Butter

2 Cups of Sugar

2 Cups of Brown Sugar

Add

4 Eggs

2 Teaspoon Vanilla

In separate Bowl Mix

4 Cups of Flour

5 Cups of Oatmeal (put small amounts in blender after measuring until turns to powder)

1 Teaspoom Salt

2 Teaspoon Baking Soda

2 Teaspoon Baking Powder

Mix all ingredients together and 4-6 cups of your choice of raisins, craisins, chocolate chips, health toffee baking chips and or nuts.

Make golf size cookies and cook on a ungreased pan 350 until lightly brown about 10-11 minutes  BEST COMBO- add 1/4 tsp almond extract, white chocolate chips, and pomegranate infused craisins.

homemade touch on a box cake mix (THANKS RACHELLE~)

Homemade touch on Boxed Cake Mix

Mix together, and beat 3 mins:

1 box yellow cake mix

3/4 cup water

2 eggs

1/2 cup oil

1 pkg (small) instant chocolate pudding

Fold in:

1 1/2 cups chocolate chips or chopped reeses peanut butter cups or white chips

1 cup sour cream

Pour into sprayed and floured bundt pan.  Bake 55 at 350.  Dust with powdered sugar or frost with frosting of choice.  We like:

Peanut Butter Frosting:

1/2 cup butter, slightly melted

3 3/4 cup podered sugar

2 tsp vanilla

1/2 cup of milk (more or less depending on desired consistency)

12-16 oz peanut butter

Mix until smooth.

monterey pumpkin dip (THANKS RACHELLE!)

Monterey Pumpkin Dip (variation on the seven layer bean dip--excellent with Hint of Lime Tosititos)

8 oz cream cheeses, softened

15 oz canned pumpkin

2 oz chopped canned green chilies or 1/2 tsp green tabasco sauce

1/2 tsp garlic salt

1/2 tsp cumin

Blend all the ingredients together until smooth.  Spread out in a 9X13 pan or large serving dish.  Top with:

Sour Cream

tomato, chopped

green onion, sliced

1/8 red onion, diced

Lettuce Wraps (THANKS RACHELLE!)

Lettuce Wraps 

2-3 chicken breast (cubed and cooked in oil - or however you like, I usually use cook my chicken in the crock pot, then shred it)
5-6 lg carrots - peel and grate (or small bag of frozen peas and carrots mix)
1 bunch chopped green onion
1 sm can water chestnuts - chopped (optional)
1 bag bean sprouts (optional)

1/2 bag endamame

Add all veggies to chicken, then add approximately
1/8 c sesame seed oil or olive oil
1/4 c soy sauce
2/3 bottle bangkok padang peanut sauce (bottle is 11.5 oz - made by House of Tsang... you can usually find it at Target)

Stir and let simmer until veggies are done and sauce gets sort of thick (approx 20 min)
Wash bunch of romaine lettuce (Boston butter lettuce is the best). Put sweet and sour sauce down the vein then add the above mixture.  

strawberry salsa and cinnamon chips (THANKS RACHELLE!)

STRAWBERRY SALSA

2 medium granny smith apples, chopped

1 cup sliced strawberries (more as desired)

1 kiwi, chopped

zest and juice from one small orange

2 tbsp sugar

2 tsp apple jelly

Mix all ingredients together and serve with cinnamon chips made from flour tortillas spritzed with water.  Sprinkle with brown sugar and cinnamon then cut in eights.  Toast the tortillas in 375 degree oven until golden brown.  Serve with salsa.