Birthday Pasta Dish

Sisters,

Here is the recipe for the yummy pasta dish prepared for our Relief Society Birthday celebration last week. It was a grand success and sure to please your family. And it couldn't be any easier.

Ingredients

• 2 (14.5 ounce) cans Italian-style diced tomatoes
• 1 (19 ounce) can cannellini beans, drained and rinsed
• 10 ounces fresh spinach, washed and chopped
• 8 ounces penne pasta
• 1/2 cup crumbled feta cheese

Directions

1. Cook the pasta in a large pot of boiling salted water until al dente.
2. Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes.
3. Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
4. Serve sauce over pasta, and sprinkle with feta.

Dec.Enrichment Chicken Recipe

"Crockpot Apricot Chicken from
http://busycooks.about.com/od/chickenrecipe1/r/crockaprchix.htm?p=1
Linda Larsen

This super simple four ingredient crockpot recipe is so delicious and
flavorful. Serve over hot cooked rice, pasta, or couscous. In response
to the 'very sweet' comments, I added a couple of tablespoons of apple
cider vinegar the last time I made this, and we loved it!

Prep Time: 15 minutes
Cook Time: 8 hours

Ingredients:

6 frozen skinless, boneless chicken breasts (not thawed)
1 pkg. dry onion soup mix
1/2 cup Russian or French salad dressing
1 cup apricot preserves or jam
2 tablespoons apple cider vinegar
1 tsp. dried thyme or basil leaves
1/8 tsp. pepper
Preparation:

In 3-4 quart slow cooker, arrange chicken pieces. Mix remaining
ingredients in a medium bowl and pour over chicken. Stir to coat.
Cover crockpot and cook on low for 6-8 hours until chicken is
thoroughly cooked and tender.
If you like, you can thicken the mixture before serving. Combine 2
tablespoons cornstarch with 3 tablespoons water or chicken stock and
mix until smooth. Add to the crockpot; turn to high for 10-15 minutes
until sauce is thickened. Serve with hot cooked rice or pasta. Serves
6"

Here are the recipes from Jeanette featured at her enrichment lesson in May. The unanimous verdict after we all had a taste? - Yummy!
Give them a try.

Zucchini Casserole

4 sm. Zucchini or yellow squash, sliced to about ¼ inch thick
½ cup chopped onion
2 ¼ cup herb stuffing mix
6 T butter divided
¾ cup shredded carrots
1 cup sour cream
1 can cream of chicken soup

Cook squash in boiling, salted water for about 5 minutes. Melt 4 T butter and sauté carrots and onions until tender. Add this to 1 ½ cups of stuffing cubes, soup and sour cream. Gently stir in the drained squash and pour into greased 1 ½ qt casserole.
Melt remaining 2 T butter and add remaining stuffing mix to the butter. Toss gently and sprinkle onto the casserole. Push slightly into the mixture. Bake, covered at 350 for 30 minutes. Remove cover and bake another 10 minutes till golden brown. Be careful not to let the stuffing cubes burn.


Summer Squash Casserole

3-4 small yellow or zucchini squash
½ tsp pepper
1 T butter
2 medium onions, chopped
1 cup sour cream
1 clove garlic, minced
½ tsp celery salt
1 packet dried green onion dip mix
½ cup grated cheddar cheese
½ cup bread crumbs
1 T dill seed

Melt butter in large sauce or frying pan over medium heat. Slice squash about 1/8 inch thick into melted butter. Add onions, garlic, salt and pepper. If mixture seems a little dry add some butter and sauté and simmer for 10 – 15 minutes. Mix sour cream, dill seed and onion dip mix, set aside. Spray 1 ½ qt. baking dish. Spoon half of squash mixture into the dish and top with half the sour cream mix. Add the remaining half of the squash and the rest of the sour cream mix. Top with grated cheese and bread crumbs. Bake at 350 for about 35 minutes.


Zucchini Again

6 sm. Zucchini, peeled and cut into cubes
3 oz grated parmesan cheese
2 cups bread crumbs
1 large onion
1 tsp salt
1 (10 oz) can cream of mushroom soup

Cook squash and onion in boiling salted water for 5 minutes, drain. Place half the squash in the bottom of a greased casserole dish. Add ½ can of mushroom soup and spread around. Sprinkle ½ cheese on top. Add remaining ingredients in the same order. Top with bread crumbs and cheese. Bake 375 for 30 minutes.


Zucchini Relish


6 medium zucchini, grate to equal 10 cups
4 cups onion, chopped
5 T pickling salt

Combine, cover and let set 10 – 12 hours. Drain and rinse thoroughly.

Measure:
6 cups sugar
1 tsp tumeric (optional)
1 T wet mustard
1 ½ tsp corn starch
2 tsp celery seed
2 tsp mustard seed
1 ½ tsp black pepper

Place the above mixture in a large, non aluminum cooking pot and add 2 ½ cups of white vinegar. Bring to a boil and reduce to a simmer. Add zucchini and onions.

Add: 1 red pepper, seeded and chopped
1 green pepper, seeded and chopped
1 cayenne pepper, chopped
Simmer 30 minutes, stirring occasionally. Pour into sterilized jars and cover with hot lids. Makes 6 to 7 pints.


Green Tomato Relish

6 lbs. (10-12) green tomatoes
3 red and green peppers
5 large onions
¾ cups pickling salt
Chop, sprinkle with salt and cover. Let set overnite. Drain and rinse.

In large, non aluminum pan, mix:

1 ½ tsp celery seed
2 T corn starch
6 cups white vinegar
1 ½ tsp dry mustard
5 cups sugar
1 small hot pepper, chopped
6 cups raw, green cabbage, chopped

Bring all this to a boil, reduce to a simmer and add vegetables. Cook for 30 minutes. Remove from heat and cool until lukewarm. Add the chopped green cabbage. Ladle into sterilized jars. Place in boiling water bath and process for about 20 minutes. Leftovers store in fridge for a very long time.


Salsa

1 gallon tomatoes, peeled and diced
6 large onions, peeled and diced
5 hot peppers (cayenne or jalapenos or both)
3 cloves garlic, minced
1 ½ cups white vinegar
¼ cup sugar
3 T pickling salt

Mix all ingredients in a heavy, non aluminum cooking pot. Bring to a boil, reduce heat and simmer for 1 to 1 ½ hours, stirring often. Don’t cover. Ladle into sterilized jars and process in a hot water bath for about 10 minutes. Makes about 10 pints.

Recipe Ideas:

Thousand Island dressing using green tomato relish
Chicken salad using zucchini relish with mayo and celery
Tuna salad made with sweet pickles, mayo and onions
Mexican lasagna using salsa
Nacho cheese dips using salsa and melted cheeses
Used just as condiments

Hot Cocoa Mix

Hot Cocoa Mix

Makes about 15 cups mix.

Ingredients:1 8-quart package (10 cup) nonfat dry milk powder
1 16-ounce package (about 4 ¾ cups) shifted powdered sugar
1 16-ounce can (2 cups) presweetened cocoa powder
1 6-ounce jar (1 ¾ cups) powdered non-dairy creamer
Marshmallows or whipped cream (optional)

1. To make the hot cocoa mix, in a large mixing bowl combine the nonfat dry milk powder, sifted powdered sugar, presweetened cocoa powder, and non-dairy creamer. Stir till thoroughly combined. Store the hot cocoa mix in airtight containers. Makes about 15 cups mix.

2. To serve, place 1/3 cup hot cocoa mix in a mug; add ¾ cup boiling water. Stir to dissolve cocoa mix. Top with a few marshmallows or whipped cream, if desired. Makes 1 (8-ounce) serving.

Fudge

Put 3 cups chocolate chips in a glass bowl with a can of Eagle sweetened condensed milk, and melt in the microwave - takes about a minute

Add 2 t vanilla and mix until the chips are all smooth. Spread it out in an 8 x 8 pan, cool in the fridge for 4 hours, then cut.

Add 1/2 cup nuts if desired. You can also add dried cherries or marshmallows.

I like to make it half with milk chocolate and half with semi sweet chocolate chips. Just do it one at a time. I line the pan with foil, with enough left on the sides to pick up the cooled fudge and lift it out of the pan. Then it's easy to cut the fudge on a cutting board with a large knife.

You can go the Eagle Milk website and get a ton of variations on this fudge. I like it because it takes 5 minutes tops and it's soft, even when it's cold.

Decadent Chocolate Truffles

Prep time: 10 minutes plus shaping and decorating
Chilling Time: 2 to 3 hours

Makes about 6 dozen

3 cups (18 ounces) semi-sweet chocolate chips
1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)
1 tablespoon vanilla extract

Coatings: Finely chopped toasted nuts, flaked coconut, chocolate sprinkles, colored sprinkles, unsweetened cocoa powder, sifted powdered sugar or color sugars, optional

1. In large saucepan, melt chips with sweetened condensed milk. Removed from heat; stir in vanilla.

2. Pour into medium bowl. Cover and chill 2 to 3 hours or until firm. Shape into 1-inch bowls; roll in desired coating and/or decorate with frosting and candies. Store tightly covered in refrigerator. To use as gift, carefully pack in decorative box, tin or other container

Brownie Lava Dessert

(Serves 4 to 6)

INGREDIENTS:
1/2 cup pecan pieces
3 1/2 ounces good bittersweet chocolate
1 stick unsalted butter, cubed
1 cup minus 1 tablespoon sugar
2 extra-large eggs, lightly beaten
1/4 teaspoon pure vanilla extract
1/2 cup all-purpose flour

Preheat oven to 350 degrees. Put the pecan pieces into a baking dish and lightly toast in the oven for about 10 minutes. Let cool.

Meanwhile, break up the chocolate and put it in a medium saucepan. Add the butter and melt gently over very, very low heat, stirring frequently.

Remove from the heat and stir in the sugar, then gradually stir in the eggs, followed by the vanilla extract. When those ingredients are thoroughly mixed, stir in the flour, then, finally, the nuts.

When there are no more floury streaks, scrape down the sides of the pan and transfer the mixture to a greased, 7-by-2 1/2-inch round or oval baking dish.

Bake for about 30 minutes, until the mixture is set on top and there is a soft, gooey layer at the bottom. Serve immediately, alone or with light cream or vanilla ice cream on the side.

Magic Cookie Bars

1 1/2 cups graham cracker crumbs

1/2 cup butter or margarine, melted

1 (14 oz.) can sweetened condensed milk (not evaporated milk)

1 1/2-2 cups semi-sweet chocolate chips

1 1/3 cups flaked coconut

1 cup sliced almonds

Preheat oven to 350. In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9 inch baking pan.

Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.

Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store leftovers vocered at room temperature.

Baked Caramel Corn

6 quarts popped popcorn
1 cup (2 sticks) butter
2 cups firmly packed brown sugar
1/2 cup light or dark corn syrup
1 tsp salt
1/2 tsp baking soda
1 tsp vanilla

Preheat Oven to 250 °. Coat the bottom and sides of a large foil roasting pan, or other pan, with nonstick vegetable spray. Place popped popcorn in the pan. In a heavy pan, slowly melt butter and stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly; boil without stirring for 5 minutes. Remove from heat and THEN add the baking soda and vanilla. Gradually pour over popcorn, mixing well. Bake for 1 hour, stirring every 15 minutes. Remove from oven; cool completely. Break apart.

Curry Snick Snack

6 English Muffins
1 c. Black Olives, chopped
1/2 c. Green onion, chopped
1 1/2 c. Grated Sharp cheddar Cheese
1/2 c. Mayonnaise
1/2 tsp. Salt
1/2 tsp. Curry Powder

1. Split english muffins in halves, then cut each half into quarters.
2. Mix together remaining ingredients in a small bowl.
3. Put a tablespoon of the mixture in each muffin quarter.
4. Bake on a cookie sheet at 400 for 10 minutes until cheese is melted and slightly brown.

Serve hot.

Recipe note: the original author of this recipe was unknown to my family, although we knew she had passed on. Thus, these easy appetizers became known affectionately to us as "Dead Ladies". Feel free to call them that - it makes it more fun.

Oven Fried Sweet Potato Wedges

2 lbs. sweet potatoes - cut in wedges

1 tsp. chili powder

1 tsp. dried thyme

1 tsp. salt

1/2 tsp. ground cumin

1/2 tsp. ground cinnamon

2 Tbsp. canola oil

Combine seasonings and oil in a plastic bag or large bowl and mix together. Add sweet potato wedges and shake or stir until the wedges are covered.

Spread on sprayed cookie sheets and roast until potatoes are tender and brown. Bake for20-25 minutes at 450 degrees.

Easy and delicious!

CONFETTI BEANS AND RICE

One 15-ounce can of black beans, drained and rinsed.

One 11-ounce can of Mexi-corn, drained.

Four green onions, thinly sliced.

Two teaspoons of Dijon-style mustard

1/2 cup of Caesar salad dressing.

One bag Success Boil-in-a-bag Brown Rice

1. Prepare one bag of SUCCESS Boil-in-a-bag Brown Rice according to directions.

2.Add cooked SUCCESS brown rice to other ingredients and toss together.

3. Chill or serve at room temperature. Serve with lime wedges, if desired.

Serves 4.

Variations:

~Add cooked frozen corn and more chopped onions and green peppers (or red, yellow or orange) to taste.

~Use Italian Dressing or Raspberry Vinaigrette salad dressing in place of Caesar salad dressing.

~Add 1 cup Sunflower seeds and ½ cup Pumpkin Seeds (pepitas) and use the following method:

~Soak the Sunflower Seeds and Pumpkin Seeds in water for several hours. You can also add some chopped walnuts and soak them with the seeds.

Apple Pie Tarts

1 can apple pie filling

pie crust dough (either homemade or store bought)

cinnamon and sugar

Use large circle cookie cutter and cut circles of pie crust dough. Add pie filling. Fold half over and use fork to seal edges of crust. Sprinkle cinnamon and sugar on top of little tarts. Bake at 350 degrees for about 15 mins or until browned.

Super Duper Chocolate Kisses

1 16 1/2 oz package refrigerated chocolate chip cookie dough

1/3 c unsweetened cocoa power

2/3 c chocolate-flavor sprinkles

2 Tbsp milk

about 40 Hershey's kisses

1. Preheat oven to 375 degrees. In a large resealable plastic bag, combine cookie dough and cocoa powder. Seal bag; knead with your hands until dough is well mixed. Remove dough from bag.

2. Place chocolate sprinkles in a shallow dish or small bowl. Place milk in another bowl. Shape dough into 1-inch balls. Dip balls in milk to moisten, then roll in chocolate sprinkles to coat. Place balls 2 inches apart on prepared cookie sheet.

3. Bake in the preheated oven about 8 minutes or until edges are firm. Immediately press a chocolate kiss into the center of each cookie. Transfer cookies to a wire rack; let cool. Makes about 40 cookies.

Banana Nut Muffins

1 Cup Flour

½ Cup Sugar

2 ½ tsp baking powder

½ tsp salt

¼ tsp baking soda

¾ cup oats (quick or regular)

1 egg beaten

½ cup milk

3 tbs oil

½ cup mashed banana

1/3 cup chopped nuts opt.

Prepare dry and wet ingredients. Combine and mix together until moistened. Stir in nuts. Fill greased muffin tins 2/3 full (I probably do more). Bake at 400 degrees for about 20 minutes (too long in my oven especially would be if you made them smaller).

No-Knead Bread

Adapted from Jim Lahey, Sullivan Street Bakery

Time: About 1 ½ hours plus 14 to 20 hours rising

3 cups all-purpose or bread flour, more for dusting
¼ t. instant yeast
1 ¼ t. salt
Cornmeal or wheat bran as needed

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat over to 450 degrees. Put a 6 to 8 quart heavy covered post (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide you hand under towel and turn dough over into pat, seam side up; it may look like a mess, but that is okay. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on rack.

Yield: One 1 ½ pound loaf.

Chicken Salad Habenera

2 chicken breasts, cooked and sliced into strips (I marinate mine with Italian dressing)
1 avocado cut in crescents
½ c green pepper, cut in strips
¼ c red onion, finely chopped
Green or red lettuce

Dressing:

½ c salad oil
¼ c red wine vinegar
¼ c lemon juice
1 Tbsp sugar
1tsp salt
½ tsp pepper
¼ tsp minced garlic

Apple Cashew Salad

3 apples, your choice, cut in bite-size pieces
3 celery ribs, sliced small
1 can cashews
1/2 c. mayonnaise
1/4 c. powdered sugar

Prepare and mix apples and celery. Separately mix mayo and powdered sugar. Right before serving, add cashews to apples and celery and then toss with mayo mixture.

Double for large crowds, or small ones - it goes fast!

Taco Salad

1 lb. ground chuck
1 packet taco seasoning mix
1/2 c. Cheddar cheese
2 tomatoes, sliced and chunked
1 sm. head lettuce, torn into bite-sized pieces
1 14 oz. can kidney beans
1 bag corn chips, crushed
1 8 oz. bottle Catalina salad dressing

Brown ground beef and drain excess grease. Add taco mix and make according to packet directions. Chill beef mixture completely in refrigerator. Mix remaining salad ingredients together. Add chilled beef mixture. Just before serving add corn chips (so they stay crunchy). Toss with Catalina salad dressing.

Taco Soup

Ingredients:
1 lb ground beef
dehydrated onions
1 can kidney beans
1 can pinto beans
1 can corn
1 can diced tomatoes (large can)
1 packet taco seasoning

Directions:
Brown ground beef with dehydrated onions (or you can use a small regular onion if you have one on hand). Drain.

In a slow cooker combine undrained beans, undrained corn, tomatoes, ground beef and taco seasoning. Mix well.

Let cook until heated through and seasoning has mixed with all ingredients. 4-6 hours.

Serve with cheese, sour cream, chips, or anything you would eat with tacos.

Black Bean Soup

From the Kids Around the World Cook! Book

2 15-19-oz cans black beans
1 medium yellow onion, chopped
2 gloves garlic, chopped
1 green pepper, chopped
2 T olive oil
1 t salt
½ t ground pepper
¼ t oregano
1 T sugar
½ - 1 cup water, optional
1-2 T olive oil

Heat the beans with the liquid from the cans in a large pot on low while chopping the vegetables. Saute the chopped onion, garlic, and green pepper in the 2 T. olive oil until onion is tender. Remove a few spoonfuls of the black beans and mash with a fork. Add to the vegetables and mix together. Add the vegetable mixture to the beans in the pot. Add the salt, ground pepper, oregano and sugar. Add the water only if the soup is too thick. Cover and simmer on medium-low heat for 30-45 min, stirring occasionally. When ready to serve, stir in the remaining olive oil (we skipped that part.) Serve with tortilla chips and sour cream.

From Melanie and Julia D.

Oriental Chicken Salad

2 cooked chicken breasts, chopped
2 bags coleslaw mix or 1 head of cabbage, shredded
1 bunch green onions, diced
3 chicken top ramen noodles, crushed
1 cup slivered almonds, toasted

Dressing:
Spice packets from the ramen soup
5 Tbl. apple cider vinegar
1/4-1/3 c. sugar
1/3 c. oil

Mix well then stir through salad just before serving.

Mexican Chicken Soup

4 split (2 whole) chicken breasts, bone in, skin on

Good olive oil
Kosher salt and freshly ground black pepper
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrots (4 carrots)
4 large cloves garlic, chopped
2 1/2 quarts chicken stock, preferably homemade
1 (28-ounce) can whole tomatoes in puree, crushed
2 to 4 jalapeno peppers, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1/4 to 1/2 cup chopped fresh cilantro leaves, optional
6 (6-inch) fresh white corn tortillas For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips

1. Preheat the oven to 350 degrees F.

2. Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.

3. Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds.

4. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using.

5. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes.

6. Add the shredded chicken and season to taste.

7. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

Originally by Ina Garten from Barefoot Contessa at Home

Confetti Beans and Rice

1. Prepare one bag of boil-in-bag rice.
2. Add cooked rice to one 15 oz. can of black beans, rinsed, 1 cup frozen corn, 1/4 c. minced onions, 1/4 c. chopped peppers, 2 tsp. dijon-style mustard, and 1/2 c. of salad dressing.
3. Toss together
4. Chill or serve at room temperature.
Easy and Fast!

Slow Cooker Berry Cobbler

1-1/4 cups all-purpose flour, divided

2 tablespoons plus 1 cup sugar, divided

1 teaspoon baking powder

1/4 teaspoon ground cinnamon

1 egg, lightly beaten

1/4 cup fat-free milk

2 tablespoons canola oil

1/8 teaspoon salt

2 cups unsweetened raspberries

2 cups unsweetened blueberries

2 cups reduced-fat frozen vanilla yogurt, optional

In a bowl, combine 1 cup flour, 2 tablespoons sugar, baking powder and cinnamon. In another bowl, combine the egg, milk and oil; stir into dry ingredients just until moistened (batter will be thick). Spread batter evenly onto the bottom of a 5-qt. slow cooker coated with cooking spray.

In a bowl, combine salt and remaining flour and sugar; add berries and toss to coat. Spread over batter. Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted into cobbler comes out without crumbs. Top each serving with 1/4 cup frozen yogurt if desired. Yield: 8 servings.

Fudgy Peanut Butter Cake

3/4 cup sugar, divided

1/2 cup all-purpose flour

3/4 teaspoon baking powder

1/3 cup milk

1/4 cup peanut butter

1 tablespoon vegetable oil

1/2 teaspoon vanilla extract

2 tablespoons baking cocoa

1 cup boiling water

Vanilla ice cream

In a bowl, combine 1/4 cup sugar, flour and baking powder. In another bowl, combine the milk, peanut butter, oil and vanilla; stir into dry ingredients just until combined. Spread evenly into a 1-1/2-qt. slow cooker coated with cooking spray.

In a bowl, combine the cocoa and remaining sugar; stir in boiling water. Pour into slow cooker (do not stir). Cover and cook on high for 1-1/2 to 2 hours or until a toothpick inserted near the center of cake comes out clean. Serve warm with ice cream. Yield: 4 servings.

Stuffed Shells

Frozen stuffed shells (Costco sells these) – about 3 per person

½ onion, chopped

½ c. frozen diced green peppers

1 jar of your favorite spaghetti sauce.

Mozzarella Cheese (optional)

Put ½ jar sauce in crockpot. Put everything else in and top with the rest of the sauce. Can be topped with mozzarella cheese. Cook on low for 4+ hours

Beef Stroganoff

1 pound cubed beef stew meat

1 (10.75 ounce) can condensed cream of mushroom soup

1/2 cup chopped onion

1 tablespoon Worcestershire sauce

1/4 cup water

8 oz sliced mushrooms

4 ounces cream cheese

In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water. Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving. Serve over egg noodles or rice. (You can make these in advance).

I will also make this with nothing but vegetables – mushrooms, squash, zucchini, green beans, just about anything works.

Potato and Green Bean Casserole

2 (14 ounce) cans green beans, drained, or 1 lb frozen green beans

4-5 large potatoes diced (I leave peels on)

1 (10.75 ounce) can condensed cream of chicken soup

1 can water

½ onion, chopped

1 cup shredded Colby cheese

Dump everything into a crockpot on low for 4-6 hours. You can add a meat if you want, but it's good without meat, too. Serve over rice (I use a rice cooker and start it before I leave home. Even if the rice is cold when I'm ready to eat, the hot casserole heats it back up.)

FLAKY FREEZER BISCUITS

These wonderful biscuits can be baked immediately or frozen and baked as needed.

1 T. Yeast (1 pkg.)………….15 mL

2 T. Sugar ………………….30mL

¼ C. Warm Water…………..60mL

Mix above ingredients (yeast, sugar, warm water) in a small bowl and set aside for 10 minutes.

5 C. Flour …………………..125mL

3 T. Sugar……………………45mL

1 T. Baking Powder…………15mL

1 t. Baking Soda……………..5mL

1 T. Salt……………………..5mL

1 C. Butter or Margarine…….250mL

2 C. Buttermilk………………500mL (substitute with 2 cups of milk and 2 Tbsp lemon juice or vinegar)

In a large bowl mix flour, sugar, baking powder, baking soda, and salt. Cut in butter to form a crumbly mixture. Stir in yeast mixture and buttermilk. Mix just enough to hold dough together. Roll dough ¾" (2 cm) thick on floured surface. Cut out biscuits with the top of a glass or a cutter. Prick tops with fork. Freeze separately on cookie sheet.

After biscuits are frozen, stack and wrap well. Before baking thaw and let rise until doubled in size (about 30 minutes). Bake at 425 degrees F. (220C) for 15 minutes on a lightly greased cookie sheet.

Makes 3-4 dozen.

ALTERNATIVE: Grated cheddar cheese may be added to soft dough for flakey cheese biscuits.

Chinese Pepper Steak

1-1.5 lb London Broil or round steak

2 T oil

1 clove garlic

½ tsp salt

freshly ground pepper

½ C soy sauce

1 tsp sugar

¼ C water

1 C fresh or canned tomatoes, cut-up

2 green peppers seeded and cut into strips

1 ½ C bean sprouts

Directions:

Slice steak into narrow strips (it is easier to slice meat when it is partially frozen, icy). In a skillet, brown steak in oil. Combine with garlic, salt, pepper, soy sauce, and sugar in slow cooking pot. Cook on low for 6-8 hours. Turn control to high. Add water, bean sprouts, tomatoes, and green peppers. Cover and cook on high for 15-20 minutes. Pour off juices into a small sauce pan and thicken with cornstarch to the consistency of gravy. Pour back onto pepper steak and serve over rice.

Italian Crock-Pot Chicken

4-6 boneless chicken breasts

1 can cream of chicken soup

1 8-oz package cream cheese

1 package of Good Seasons Italian Dressing mix

Combine soup, cream cheese, dressing mix. Pour over chicken in crock pot. Cook all day over low heat. Serve over rice or noodles.

Variation by Christine B.:

Combine 2 packets Good Seasons dressing mix and 2 cans chicken broth in crockpot. Add chicken (thawed) and cook on low for 4 hours. After 4 hours, take chicken out and shred with a fork. Add 2 cans cream of chicken soup, cream cheese and shredded chicken to the crockpot mixture and cook on low for 1 more hour.

Crock Pot Chili

(undrained 15 oz cans)

2 cans pinto beans

2 cans any kind of white bean

2 cans of diced tomatoes

1 pd. browned ground hamburger

with 2-3 tablespoons of chili powder,

1 tablespoon onion powder,

1/2 teaspoon of red pepper flakes mix into meat.

Throw ingredients into crock pot and cook on low for 4-5 hours or high for 2-3 hours. You can also add diced onion and diced green peppers (optional).

Crock Beef and Vegetable Soup

Day 6 - Serves 4

INGREDIENTS:

1 1/2 pounds lean beef stew meat

1 tablespoon olive oil

Salt and pepper, to taste

1 1/2 cups water

1/2 of a medium green bell pepper, chopped

3/4 cup fresh green beans, cut into 1-inch pieces

1/4 cup chopped onion

2 medium carrots, sliced

1/2 teaspoon thyme

2 (14.5-oz.) cans low sodium beef broth

2 (14.5-oz.) cans diced tomatoes with garlic, undrained

1 (8-oz.) can tomato sauce

COOKING INSTRUCTIONS:

Heat the olive oil in a skillet over medium-high heat; brown beef; salt and pepper to taste and place in a slow cooker. Add the water to the skillet; bring to a boil and scrape up all of the browned bits from the bottom of the pan; pour over the beef. Add remaining ingredients to slow cooker; stir to combine. Cover and cook on low heat setting for 8 to 9 hours or on high setting for 4 to 5 hours, or until veggies are tender.

Crockpot Mexican Supper

1 lb ground beef or turkey

Chili powder to taste

Garlic powder to taste

6 x corn or flour tortillas in pieces

1 can ranch-style beans

1 can cream of mushroom soup

1 can cream of chicken soup

1 can Rotel tomatoes with juice

8 oz Velveeta cubed

Method:

In a skillet , brown the beef or turkey with chili and garlic powders to taste; drain.

Place the browned meat and the remaining ingredients, in the order given, into your crock pot. Cook 3 to 4 hours on LOW. Serve with salad.

Easy Pulled Pork Barbeque

3-4 lbs country-style pork ribs – clean and dry then place in crock pot

Mix together and pour over ribs:

1 6oz can tomato paste

½ c catsup

¼ c molasses

1 Tbs mustard

1 Tbl Worcestershire Sauce

1 tsp instant minced onion

1 tsp Season All

¼ tsp Barbeque spice

¼ tsp garlic salt

1 Tbl vinegar

¼ tsp pepper

Cook 3 hours on high or 8 hours on low. When finished, removed bones and shred pork with forks.

Pine Valley Roast

1 large chuck roast, choice cut (do not use lower quality)

Place in heavy baking pan

salt and pepper to taste

1 TB Montreal seasoning -- sprinkle evenly over meat

1/2 pkg Lipton Onion Soup mix -- sprinkle evenly over meat

2 TB water -- sprinkle over meat

Wrap the entire set of ingredients, pan and all, very securely in heavy duty foil with no vents. Bake at 300 for one hour, after first hour, adjust oven to 275 and continue baking for about 7 hours, until done. Alternatively, instead of putting the meat in a pan in the oven, you can cook it in a crock pot on low for approximately 8 hours. However, the meat cooked in a crock pot will be less brown (more gray in color) and less moist.

Leftovers can be used to make a beef stew, sandwiches, etc.

Bubba's Chocolate Cake Pudding

Ingredients:
1 cup flour
2 t. baking powder
1/8 t. salt
3/4 cup sugar
2 T. cocoa powder
1/2 cup milk
3 T. butter, melted
1 t. vanilla extract
1/2 cup packed brown sugar
1/2 cup sugar
1/4 cocoa powder
1 1/2 cups water
whipped cream or ice cream

Instructions:
Combine first 5 ingredients in a greased 9 inch square baking dish, stirring well. Stir in milk, butter and vanilla, spreading mixture evenly in dish. Combine the remaining 1/2 cup sugar, the brown sugar and the 1/4 cup of cocoa and sprinkle this evenly over the batter. Pour the water over the top. Bake for 40 min. at 350 degrees. Serve warm with whipped cream or ice cream or just enjoy. Nice, easy and fudgey dessert.

Submitted by Jeanette F.

Chocolate Mint Brownies

Brownie:
1 cup sugar
1 stick butter
4 eggs
1 cup flour
1/2 tsp. salt
1 16 oz. can Hershey's syrup
1 tsp. vanilla

Cream sugar and butter. Add the rest. Pour into 9x13 baking dish. Bake at 350 degrees for about 30 minutes. Let cool completely.

Frosting:
2 cups powdered sugar
1 stick butter, softened
1 tsp. mint flavoring
1-2 drops green food coloring

Stir/beat all together and add a little bit of milk if too stiff. Spread over cooled brownies. Refrigerate.

Chocolate Glaze:
1 cup semi-sweet chocolate chips
4 T. butter

Melt chips with butter in a double boiler or just very carefully. When smooth, drizzle over frosted brownies. Refrigerate.

Submitted by Deon T., taken from Hampstead Ward cook book

Chocolate Rhubarb Cake

5 cups diced rhubarb
1 cup sugar
3 cups mini marshmallows
1 chocolate cake mix (can use white or yellow)
1 pkg. raspberry jello (3 oz.)

Mix diced rhubarb, sugar and jello and set aside. Mix chocolate cake mix according to directions on box. Spread rhubarb, sugar and jello mixture on bottom of a greased 13x9 pan. Then sprinkle marshmallows on top of that. Pour cake batter evenly over top. Bake at 350 for about 45 minutes.

Easy Rumaki

1 lb. pkg. bacon-cut strips in half
2 cans whole water chestnuts
1 c. brown sugar
1 c. catsup
1 tsp. soy sauce
colorful toothpicks

Drain water chestnuts. Wrap each one in 1/2 lice bacon and stick toothpick through bacon and water chestnut to secure. Wrap the fattest end of the bacon first and try to put the toothpick through all parts of the bacon to make it hold. Bake on cookie sheet at 425 degrees for 30 minutes or until crisp. While baking, mix together brown sugar, catsup and soy sauce. After baking, drain off grease. Pour sauce over all the wraps. Loosen them with a spatula to mix up a little bit of the sauce. Then bake again for 5 minutes only. Serve hot or warm.

Submitted by Deon T.

Cucumber Canapes

3 tablespoons mayonnaise
1/2 teaspoon hot sauce
1 (8-ounce) package cream cheese, softened
1 (.7-ounce) envelope Italian dressing mix
1 (12-ounce) loaf cocktail rye bread
1 large cucumber, thinly sliced into 36 slices
Garnish, fresh dill sprigs

Beat first four ingredients at medium speed with an electric mixer until smooth. Spread cream cheese mixture over bread slices. Top each with a cucumber slice. Garnish, if desired. Makes 3 dozen.

Submitted by Christine B.

Ham and Spinach Pinwheels

1 can refrigerated crescent rolls
6 T. garlic and herb cheese spread
8 slices thin deli ham
baby spinach, stems removed

Preheat oven to 375 degrees. Open can of crescent rolls and unroll dough. Separate dough into four rectangles, press the triangles together to seal the seem. Spread each of the rectangles with 1-1/2 T garlic and herb cheese spread to within 1/4 inch of the short ends. Cover cheese with a single layer of baby spinach and top with 2 slices of ham. Starting at the short end roll the dough as tightly as possible. Press the edge to seal the roll. Using a serrated knife, cut each roll into six pinwheels. Place pinwheels on ungreased baking pan and bake for 11-13 minutes or until tops are golden brown. Makes 2 dozen.

Submitted by Amanda C.

Wild Blueberry Cake

Ingredients:
2 eggs, separated
1 cup sugar
1/4 tsp. salt
1/2 cup butter
1 tsp. vanilla
1 1/2 cups all-purpose flour
1/3 cup milk
1 1/2 cups blueberries

Directions:
Preheat oven to 350 degrees. Grease and flour an 8x8 inch cake pan. Beat egg whites until stiff, adding about 1/4 cup sugar. Cream butter with salt and remaining sugar. Add vanilla. Add unbeaten egg yolks and beat until light and creamy. Add sifted dry ingredients alternately with the milk. Fold in beaten egg whites. Fold in blue berries (tossed in a little flour to keep them from sinking to the bottom of the cake). Pour batter into cake pan. Sprinkle top with sugar, about 1 tablespoon. Bake at 350 degrees for 50 to 60 minutes until cake tests done and is a nice golden color. To serve 6 to 8.

Submitted by Marlene H.

Chocolate Silk Mousse in Crispy Shells

Ingredients:
1 package (5 ounces) 9-inch crepes
4 ounces cream cheese, softened
2 tbsp. powdered sugar
1/4 teaspoon pantry double strength vanilla
1/2 cup semi-sweet chocolate morsels, melted
1 container (8 ounces) frozen whipped topping, thawed, divided
toppings such as strawberry ice cream topping, sliced strawberries and finely grated chocolate (optional)

Directions:
Preheat oven to 325 degrees. Arrange five 4-inch balls of aluminum foil on pan. Fold each crepe into eights and cut outside edge to form a heart shape. Unfold crepes and drape over balls of foil. Bake 4-5 minutes or until crepes are golden brown. Remove from oven. Repeat with remaining crepes and cool completely on cooling rack.

Combine cream cheese, powdered sugar and vanilla. Whisk until smooth. Place chocolate in microwave, uncovered on high for 40-60 seconds or until chocolate is melted and smooth, stirring after each 20 second interval. Cool chocolate slightly, stir into cream cheese mixture. Mix until smooth. Immediately fold in half of the whipped topping until smooth. Fold in remaining whipped topping.

To assemble desserts, pipe a dime-size amount of the mouse onto place to hold shell in place (or spoon about 2 tablespoons ice cream topping onto plate, if desired). Place one sheel onto each plate. Pipe a 2-inch rosette of mousse into each shell. Finely grate chocolate over dessert. If desired, fan out strawberry slices and place onto top of mousse.

Submitted by Amanda C.

Chocolate Pecan Pie

Ingredients:
1 pie crust
1 cup sugar
6 tbsp. flour
8 tbsp. salted butter (melted)
2 eggs
2 tsp. vanilla
1 cup chopped pecans
1 cup semi-sweet chocolate chips

Directions:
Bake pie crust for ten minutes at 325 degrees. For filling, combine sugar and flour. Then stir in butter, eggs, vanilla, chocolate chips and pecans. Pour into pie crust and bake 50 minutes at 325 degrees.

Submitted by Kelly H.

Cheese Cake Cups

3 eggs
19 oz. cream cheese
1 cup sugar
1 tsp. vanilla
12-16 Nilla Wafers

Beat cream cheese adding 1 egg at a time. Add the sugar and vanilla. Place one vanilla wafer at the bottom of each cupcake holder. Add filling. Bake at 350 degree for 35-40 minutes. Makes 12-16 cupcakes.

Mini Chip Dip Bowls

12 oz. of Velveeta cheese
1/4 cup of your favorite salsa
1/4 cup of black beans (precooked)
1 bag of Tostitos scoops (bowl shaped chips)

Microwave Velveeta cheese for about 2 minutes. Add beans and microwave for another minute. Add salsa and mix well. Scoop a spoonful into each chip. Enjoy!

Chocolate Revel Bars

1 cup butter or margarine, softened
2 cups brown sugar
2 eggs
2 tsp. vanilla
2 1/2 cups flour
3 cups quick oats
1 tsp. baking soda
1 tsp. salt
1 bag chocolate chips
2 tbsp. butter
1 14 oz. can sweetened condensed milk
1 cup chopped walnuts (optional)
2 tsp. vanilla
1/2 tsp salt

Cream butter and brown sugar until fluffy; beat in eggs and 2 tsp. vanilla.

Stir together oats, flour, soda and 1 tsp. salt; stir into creamed mixture until blended. Set aside.

Over low heat combine chocolate chips, 2 tbsp. butter, sweetened condensed milk and 1/2 tsp. salt. Stir until smooth then add nuts and 2 tsp. vanilla.

Pat 2.3 of the oat mixture into a 15x10 baking pan. Spread chocolate mixture over oat layer then sprinkle chocolate layer with remaining oat mixture.

Bake at 350 for 25-30 minutes.

The Best Banana Pudding

Ingredients:
1 (5 ounce) package instant vanilla pudding mix
2 cups cold milk
1 (14 ounce) can sweetened condensed milk
1 tablespoon vanilla extract
1 (12 ounce) container frozen whipped topping, thawed
1 (16 ounce) package vanilla wafers
14 bananas, sliced

Directions:
In a large mixing bowl, beat pudding mix and milk 2 minutes. Blend in condensed milk until smooth. Stir in vanilla and fold in whipped topping. Layer wafers, bananas and pudding mixture in a glass bowl. Chill until serving.

Submitted by Laura H.

Pumpkin Cake

1 cup flour
1/3 cup packed brown sugar
5 T butter or margarine
1/2 cup pecans,walnuts or almonds, finely chopped

Combine flour and sugar, cut in butter to make a crumb mixture. Add nuts, reserve 3/4 cup mix for topping. Press remainder into 8x8 pan, bake at 350 degrees for 15 minutes. Cool slightly.

Combine:
8 oz cream cheese
3/4 sugar
2 eggs
1/2 cup pumpkin
1 1/2 tsp. cinnamon
1 tsp. allspice
1 tsp. vanilla

Blend until smooth, pour over crust. Sprinkle with remaining topping.
Bake 30-35 minutes, cool before eating.
Double recipe for 9x13 pan- bake 35 minutes

Submitted by Diane B.