Spaghetti Spinach Bake

Kraft Foods (www.kraftfoods.com)

6 oz. spaghetti, cooked, drained

2   egg whites, lightly beaten

1 pkg. (10 oz.) frozen chopped spinach, thawed and well drained

2 oz.  (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened

1/2 lb. extra lean ground beef, cooked

1 jar  (14 oz.) spaghetti sauce

2 cloves garlic, minced

1/2 cup  KRAFT 2% Milk Shredded Mozzarella Cheese 

PREHEAT oven to 350°F. Toss spaghetti with egg whites. Place in 9-inch pie plate; press onto bottom and up side of pie plate to form crust.
MIX spinach and Neufchatel until well blended; spoon into spaghetti crust. Mix meat, spaghetti sauce and garlic; spoon over spinach mixture, spreading to edge of pie plate.
BAKE 30 min. or until heated through. Top with mozzarella cheese; continue baking 5 min. or until cheese is melted. Let stand 5 min. before cutting into wedges to serve.

White Chicken Chili

Our Best Bites (www.ourbestbites.com)

1 T Extra virgin Olive Oil
1 lb boneless chicken, cubed (about 3-4 boneless, skinless breasts)
1 medium onion, diced
3-4 cloves garlic, minced
2 cans Great Northern Beans
1 3.5 oz can green chilies
1/2 t cumin
1/2 t dried oregano leaves
1/2 t coriander
1/2 t salt
fresh cracked pepper
1 lime
1/2 C chopped cilantro
1 32oz box chicken broth

Condiments: (in addition to measurements above)
Sour cream
Chopped cilantro
Pepperjack or Jack cheese, shredded
Avocado
Tortilla Chips or make your own tortilla strips

In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes- just until it starts to become translucent. While onions are cooking, drain beans and rinse with cold water and set aside. Sprinkle chopped chicken with a little salt and pepper and add to pot. Add garlic as well. Cook until there's no more visible pink on the chicken, probably 3-4 minutes.

Then add green chills- along with all of the juices in the can. Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and then add chicken broth.

Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes. Remove from heat and add the juice from one lime and the 1/2 C chopped cilantro. Add salt and pepper to taste.

Ladle into bowls and top with sour cream. Serve with condiments. If you don't have all those condiments- at least have sour cream! But honestly, it's best with everything :)

Makes about 8 cups of soup.

*Oh, and this freezes well. Sometimes I make a batch and when it cools I put single servings into zip-locks and pop them in the freezer. Makes a great quick lunch.

White Chocolate Cheesecake

Kim Taylor

Cheesecake:

12 oz white chocolate (melted)

11/2 pounds cream cheese (soft - 3 8oz pkgs)

1 C sugar

2 1/2 tsp vanilla

2 C sour cream

This recipe calls for a graham cracker crust so I will write the recipe as directed and then give the pastry crust that I use at the end. Both crusts are good.

Melt chocolate in double broiler (or microwave just don't over cook it in microwave) preheat oven to 350. Press graham cracker mixture into a 9 inch springform pan. Set aside.

In a large bowl place cream cheese, sugar and vanilla. Beat with an electric mixer until smooth and fluffy. Add melted white chocolate and blend for 5 minutes to combine. Add sour cream and mix to combine. Pour into crumb lined pan and bake for 30 minutes and chill over night (or at least a good 2-3 hours). It will be a little wiggly still when it comes out but it will set up as it chills so take it out right at 30 minutes.

Pastry Crust:

1 C flour

1/2 C butter  (soft)

1/4 C sugar

1 Large egg yolk

heat oven to 400. Grease spring form pan and remove bottom of pan. Mix ingredients and then press one third of mixture onto bottom of pan. Place on a cookie sheet for easy handling and bake 8-10 minutes. Once cooled, assemble pan and press rest of dough 2 inches up side of pan. Then just pour prepared cheesecake in pan and bake as directed.

Red Beans and Rice

Gabriella from 121 Down

1 lb dried red beans
1 lb ham or sausage
1 lg onion
1 cup green onions
1/2 clove minced garlic
1/2 cup parsley
2 bay leaves
1/4 cup butter
salt
cayenne pepper, tabasco or cajun seasoning
cumin

Soak red beans overnight.  In the morning, dump out the water and rinse beans.  Brown the sausage or ham.  Chop the onions and parsley.  Bring beans to a boil.  Add all other ingredients.  Simmer for at least 3 hours.  Beans should be creamy.  Serve over fluffy white rice.

Taco Bowls with Guac-a-Salsa Salad

Rachael Ray

1 sack corn tortilla chips, any brand or color (yellow, blue, red, white) will do
3 tablespoons extra-virgin olive oil, divided
1 1/2 pounds ground beef
2 jalapeno peppers, seeded and finely chopped
2 medium onions, chopped
3 to 4 cloves garlic, chopped
1 tablespoon ground cumin
1 tablespoon chili powder
Coarse salt and black pepper
1 cup water
2 firm Haas avocados
3 plum tomatoes, seeded and chopped
Handful cilantro leaves, chopped
Juice of 1 lemon
2 sacks, 10 ounces, 2 cups each shredded Monterey Jack or sharp Cheddar cheese

Lightly crush the chips by popping open the bag and giving the chips a few light whacks with a frying pan – careful that they don't fly out of the sack! Hold the bag loosely at the top with 1 hand while you crush the chips with the other.

Heat a large nonstick skillet over medium high heat. Add extra-virgin olive oil – 2 turns of the pan. Add the beef to the skillet, brown and crumble it, 5 minutes. To the browned meat, add half the jalapeno peppers, 3/4 of the chopped onions and all of the garlic. Season the meat with cumin, chili powder, salt and pepper. Cook together 5 minutes more, then add the water and reduce heat to low. Adjust salt, to taste.

Halve and separate the avocados. Remove pit with a spoon. With the skin in tact, using a small knife, dice the avocado while still in the skin. Scoop out the diced flesh and place in a bowl. Combine tomatoes, remaining onions, jalapenos, and cilantro gently with avocado and dress the salad with the juice of 1 lemon, extra-virgin olive oil, and salt, to your taste.

Layer a 1 or 2 handfuls of chips in soup or chili bowls and top with a handful of cheese. Fill bowls with taco meat and top with more cheese, then mound up some salad on top and serve.

Frozen Fruit Cups

Holly Peterson

6 oz. frozen lemonade
6 oz. frozen orange juice
10 oz. frozen or fresh strawberries
16 oz. crushed pineapple
1 cans (11 oz) mandarin oranges
3 cups water
1/2 cup sugar
4 bananas sliced or diced

Partially thaw juices and fruit.  Combine all ingredients, except bananas, including their juices.  Blend in sugar and water.  Slice or dice a little banana in to paper lined muffin tins and store in plastic bags.

To serve: thaw 10-15 minutes (after removing paper.)  Makes 24.  Place dallop of Cool Whip on top of each one.

Make 24.

Nacho Cheese Dip

Carly Petterson

2 Bell Peppers
1 large onion
2 cans Rotel
1 can cream of chicken
1 lb hamburger
1 bunch of cilantro
2 lbs velveeta cheese

Cook meat, drain grease.  Chop and add rest of ingredients.  Do not boil!

French Dressing

Ruth Petterson

3/4 c sugar
3/4 cup vinegar

heat together and cool slightly

1 1/2 tsp. celery salt
1 1/2 tsp. paprika
1 1/2 tsp. dry mustard
1 1/2 tsp. salt
1 1/2 tsp. chopped onion
1 1/3 cup oil
1 tsp. Knox gelatin

Pour all ingredients into blender and mix well.  Pour into bottles and store in fridge.

Doubling the recipe makes about three 16 oz bottles.

Cowboy Salsa

Mission Home Recipe


2 T red wine vinegar
1 1/2 t. Tabasco sauce
1 1/2 t. salad oil
1 garlic clove, minced
1/8 t. pepper
1 avacado
1-15 oz can black eyed peas, drained
1-11 oz. can corn, drained
2/3 c. chopped cilantro
1/3 c. thinly sliced green onions
1/2 lb. Roma tomatoes, chopped
salt to taste

Mix all of the above ingredients, put into refrigerator overnight.

Easy Chicken Noodle Soup

Tanya Calkins

2-4 Chicken breasts
4 c. water
2 chicken bouillon cubes
1 or 2 carrots, chopped
1 clove garlic, minced
1 or 2 stalks celery, chopped
1 onion, chopped
1/2 cup frozen peas (optional)
1/2 to 1 batch homemade noodles, 1-2 cups dry noodles, or 1/3 c. cooked rice

Put chicken and bouillon cubes into water.  Simmer until chicken is tender. Remove chicken and dice into pieces.  Strain chicken drippings from water.  Return diced chicken to broth and add veggies.  When boiling add noodles or rice and boil slowly for 15-20 minutes.

We like this soup served over mashed potatoes.

Funeral Potatoes

Petterson Family

6-8 Baked and cooled Potatoes or 1 pkg frozen potatoes
1/4 cup butter
1 can cream of chicken soup
1 pint sour cream
1/2 lb grated cheese
1/3 cup crushed potato chips

Melt butter, mix with soup and sour cream.  Mix in potatoes.  Pour into 13x9 inch casserole dish.  Cover with cheese, then potato chips.

Cover with foil, bake at 350* for 45 minutes.  Remove foil for last 5 minutes of baking.

Calzones

Rhodes

12 Rhodes Texas Rolls, thawed but still cold
flour
2 oz sliced pepperoni
8 oz hot sausage
1/2 cup chopped green pepper
1 cup grated mozzarella cheese
1 teaspoon italian seasoning
1 cup pizza sauce

Press 3 rolls together, using a little flour, then roll into a 12 inch circle. Make 3 more circles with the other rolls. Combine all ingredients, divide equally onto each circle. Fold over and and pinch edges together. Place on a baking sheet sprayed with cooking spray. Bake 350* for 20-25 minutes or until golden brown. Serve with heated pizza sauce for dipping.

Homemade Granola

Amber Gunnell

6 C rolled oats (not instant)

1/2 C chopped nuts (walnuts, pecans, almonds, etc)

1/4 tsp salt

Combine above ingredients in a large bowl and mix up. Then combine next ingredients in small bowl.

2 T brown sugar (raw)

1/3 C maple syrup

1/3 C honey (or use all honey, or all syrup)

1/4 C fruit juice (pineapple, orange, apple, etc)

1/2 tsp almond or vanilla extract

Mix all together, then pour over oat mixture. Stir to coat. Spray a baking sheet and spoon sticky oat mixture in an even layer on it. Bake for 45 min at 300 degrees, stirring every 15 minutes. Oats will be nicely toasted and lightly browned.

Cool on the baking sheet, then add in 1/2 C dried fruits (raisins, apricots, craisins, etc).

Egg Salad Sandwich

 (Makes 3 Sandwiches)
4 Hard Boiled Eggs, chopped
1 Dill Pickle, chopped fine
3 Tbsp Vegannaise or Mayonnaise
1 Tsp Fresh Dill, chopped
Salt
1 Celery Stalk, chopped fine
2 Tsp Lemon Juice
6 Slices of Bread
1. Combine all the ingredients in a bowl.
2. Place filling on top of bread to make sandwiches.
3. Serve.

Lime-cilantro Rice

Cookin' Mamas (thecookinmamas.blogspot.com)

1 lb. long-grain rice (2 ¼ cups)
1 bunch of cilantro
Juice of 2 limes 4 cloves of garlic
Chop garlic and cilantro. Heat 2 Tbs. of oil in a skillet.
Add rice and all chopped ingredients.
Sauté for 3-5 minutes, stirring frequently.
Put 4 cups of water and lime juice in a rice cooker.
Add rice mixture to the rice cooker and cook according to the cooker’s directions.
If you don’t have a cooker, combine rice, water and lime juice in a 3-quart pot and bring to a boil. Then reduce heat and simmer until all the liquid is absorbed by the rice.

Quick and Easy Black Beans

Our Best Bites (www.ourbestbites.com)

2 Cans Black Beans, drained and rinsed
1 T olive oil
2/3 C diced onion
2-3 garlic cloves, pressed or finely minced
1 C chicken broth (or 1 C water + 1 t chicken bullion)
1/4 t cumin
1/4 t coriander

1/4 t oregano
1/2 t salt
1/4 t pepper
1 lime
ourbestbites.com

In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then use the back of a spoon or rubber spatula so smoosh (yes, that's a technical culinary term) some of the beans. You don't want to pulverize them, but you want to take a bunch of good smooshes so that some of the beans are smashed, which will thicken the sauce. I like mine on the thicker side so I smoosh quite a bit. They will thicken more upon standing.

If you want a more soupy consistency, just add a little more broth.

Serve as a side dish, or on top or rice, in fajitas or tacos, or on top of chicken or steak.

Carly's Taco Soup

Carly Petterson

2 cans rinsed black beans
2 cans rinsed pinto beans
2 cans Rotel
1 can corn
1 lb hamburger
1/2 c. water
1 pkg. taco seasoning
cilantro
green onions

Cook in Crockpot on low for 10 hrs.

Serve with sour cream, cheese and tortilla chips

Leftover Turkey Casserole

Janet Connell

1 can cream of chicken soup
1/2c. - 1 c. milk
2 c. turkey or chicken
Stuffing mixture

Stuffing Mixture
One 8 oz herb stuffing
1/2 c. onion
1/2 c. celery
1/2 c. butter or margarine
1/4 c. water or broth

Mix turkey/chicken with soup and milk. Place in casserole dish and spread stuffing mixture on top.

Bake @ 325* for 30-40 min (or shorter).

Slamgalli

Janet Connell

1 lb. ground beef
1 1/2 half cups uncooked macaroni
2 cans tomato sauce
2 cans of water
onion powder
garlic powder
parmesan

Cook macaroni according to package directions.
Brown ground beef.
Add tomato sauce and water.
Add garlic powder, onion powder and parmesan cheese to taste.
Combine beef mixture and noodles.

Serve with french or buttered bread.

Stir Fry Sauce

Janet Connell

1 c. water
2 Tbsp. soy sauce
1 Tbsp. Oyster Sauce
1 Tbsp. cornstarch
1 tsp. chicken/beef bouillon
1 tsp. onion powder
1 tsp. garlic powder

Stir your choice of meat (chicken, beef, pork) and veggies. Mix sauce ingredients together in a jar, close the jar and shake it up. Pour over cooked veggies and meat in pan. Stir until thickened. Serve stir fry over rice.

This is very versatile, we make chicken stir-fry with all kinds of veggies, or beef and broccoli, etc.

Creamy Crockpot Chicken

Loni O'Neil

Thaw and season chicken with desired seasonings.
Cook chicken in crockpot.

About an hour before serving, shred the chicken

Add:
1 can cream of chicken soup
1/2 can water
8 oz cream cheese

Let cook. When softened, stir.

Serve over egg noodles.

Heath Bars

Holly Peterson

6 c. quick oats
1 c. butter, softened
4 1/2 tsp. vanilla
3/4 c. light Karo syrup
1 1/2 c. brown sugar

Mix and press into 11x17 baking sheet

Melt together:
11 oz chocolate chips
1 1/2 c. peanut butter

Spread over oatmeal mixture.

Chill

Salmon Marinade

Holly Peterson

2 Tbsp. Lemon Juice
10 Tbsp. Soy sauce
4 Tbsp. Melted butter--rub on
Pepper, salt, parsley--rub on

Marinate for at least 2 hours or overnight.

Great on Fish or Chicken

Apricot Chicken

Heidi Weaver

1 jar apricot jam
1 pkg dry onion soup mix
1 bottle russian dressing

Mix all ingredients together and pour over 8 chicken breasts. Bake @ 350* for 60-90 minutes.

Serves 8.

Cranberry Chicken

Holly Peterson

1 can whole jellied cranberries
1 pkg dry onion soup mix
1 bottle creamy french dressing

Mix all ingredients together and pour over 8 chicken breasts. Bake @ 350* for 60-90 minutes.

Serves 8.

Flank Steak* Marinade

Ruth Petterson

1 tsp. lemon juice
1 Tbsp. salad oil
1/4 c. soy sauce
1 Tbsp. brown sugar
1 tsp. onion powder
1/4 tsp. pepper
1/4 tsp. garlic salt
1/2 tsp. ginger

Mix together and pour over steak. Marinate for a few hours. Grill. Baste steak with remaining marinade.

*this is yummy on any BBQ meat

Best Friend Bread Maker Dough

Brooke Monk

1 1/8 c. water
3 c. flour
1 tsp. salt
2 Tbls. sugar
1 Tbls. yeast
2 Tbls. margarine or butter

Pour all ingredients in bread maker. Start bread maker.

Add douses of different spices to get different types of bread. (cinnamon, garlic and basil, etc.)

Crepes-Easy Version

Janet Connell

1 cup sifted all-purpose flour
1 Tbls. sugar
2 eggs
1 1/2 cups milk

In bowl, combine all ingredients and 1/8 tsp. salt; beat till smooth. Lightly grease 6 inch skillet or crepe pan; heat. Spoon in about 2 Tbls. batter. Spread batter evenly. Return to heat, brown one side only. You will know it's done when the sides start to curl away from the pan. To remove invert pan over paper toweling.

Homemade Belgian Waffles

Janet Connell

1 3/4 c. sifted all-purpose flour
4 tsp. baking powder
1/2 tsp. salt
2 beaten egg yolks
1 3/4 c. milk
1/2 c. vegetable oil
2 stiffly beaten egg whites

Sift dry ingredients together. Combine yolks, milk and oil; stir into dry ingredients. Fold in whites leaving a few fluffs. Bake in Belgian waffle maker. Makes three 10 inch Belgian waffles.

Serve with strawberries and whipped topping.

Kunde Cousin Chicken Salad

Kim

2 c. chicken (I use canned chicken)
3/4 c. chopped celery
1 c. grapes cut in half
1 c. mandarin oranges (I leave out)
1/2 c. mayo
1/2 c. sour cream
2 Tbls. green onions
1 tsp. Beaumonde Seasoning (by Spice Islands), you can use garlic powder if you don't have this
cashew halves or sliced almonds
1 tsp. lemon juice

Stir together everything but the fruit. When mixed well, softly fold the fruit into the mixture. Serve on large rolls, such as croissant rolls, or on a green salad. I also like to eat it in thick pita bread.

Petterson Rice Pilaf

Cathy Petterson

1 medium diced onion
1 cube butter (and 1/2 if doubled)
1 beef bouillon cube
1 can beef consomme soup (the one by Campbell's is the best)
1 can water
1 cup rice
1 small can mushrooms (if desired--I leave out)
1 bay leaf
salt and pepper
dash Worcestershire sauce

Saute onions in butter
Crumble bouillon cube into sauteed onions and stir
Add the rest of the ingredients and stir.
Pour into casserole dish and cover with tin foil.

Bake for 1 hour @ 350*
Serves 8

Mexican Chicken Haystacks

Holly Peterson

4 lbs cooked, cut up chicken
1 onion
3-4 garlic cloves, crushed
3 (28 oz) cans crushed tomatoes (if all you have is whole ones, use a blender to crush)
2 (7 oz) cans diced green chilies
3 (15 oz) cans pinto beans, drained
1 1/2 Tbls. oregano flakes
1 Tbls. cumin
2-3 sprigs of cilantro
Juice of 3 limes (add just before serving)

Mix together and cook at 325 degree in a large roaster for 2 -3 hours (or in a crockpot on low for 6 hours)
Squeeze lime juice into mixture just before serving.

Serve with: rice, corn chips, chopped tomatoes, grated cheddar cheese, quacamole, sliced olives, shredded lettuce, sour cream, salsa, fresh chopped cilantro

Serves 20

Layered Mint Brownies

Holly Peterson


Brownie
Melt: 3/4 c. cocoa with 2 1/2 cubes margarine (or 4 squares unsweetened chocolate and 2 cubes margarine)

Beat (in seperate bowl): 4 eggs until fluffy
Slowly add 2 c. sugar and 1 tsp vanilla and beat well.

Add: Cooled melted chocolate to egg mixture and stir well.
Fold one c. flour.
Add one cup nuts, if desired.

Bake in 9x13 inch pan at 350* for 30 minutes. Cool.


Mint Frosting
Mix: 2 cup powdered sugar
1/4 cup butter or margarine
1 Tbls. pure peppermint extract
Green food coloring
Enough milk (not much) or cream to make a creamy frosting.

Spread over cooled brownies and place in freezer for at least 1 hour.


Topping
Slowly melt 6 oz. semi-sweet real chocolate chips
6 Tbls. margarine or butter

Spread over the green layer of mint frosting. Leave at room temperature or place in a cool area. Don't cut brownies when top layer is really cold or the chocolate will crack. Don't allow the brownies to be in direct sunlight or they will immediately melt. However, if they do, just place them back in the fridge until chocolate resets.

Lemon Basil Pasta

 Holly Peterson

1/2 lb. cooked pasta (any kind, I like spaghetti noodles)
2 Tbls. butter
1 Tbls. lemon juice
1 1/2 tsp. basil
3/4 tsp. garlic salt
1/4 tsp. pepper
1/4 cup Parmesan cheese, grated

Cook Pasta. Drain. Stir until butter melts. Add seasonings and Parmesan cheese. Stir well.

Very yummy served with marinated grilled chicken or salmon.

Crepes-Gourmet Version

Janet Connell

1 1/2 cups all purpose flour*
1 Tbls. sugar
1/2 tsp. baking powder
1/2 tsp. salt
2 cups milk
2 eggs
1/2 tsp. vanilla
2 Tbls. butter or margarine, melted

Measure flour, sugar, baking powder and salt into bowl. Stir in remaining ingredients. Beat with rotary beater until smooth.

For each crepe, lightly butter 8-inch skillet; heat over medium heat until butter is bubbly. Pour scant 1/4 cup batter into the skillet; immediately rotate pan until batter covers bottom. Cook until light brown; turn and cook on other side if desired.

Serve warm with strawberries and whipped topping or homemade whipped cream. Crepes are also good with applesauce, jam, or syrup. Sprinkle with powdered sugar.

12 crepes.

*if using self rising flour, omit baking powder and salt.

Mom's Soft Caramel Corn

Janet Connell

1 cube butter
2 c. brown sugar
1 c. karo syrup
1/2 tsp. salt
1 can sweetened condensed milk

Melt butter on medium heat in a medium-sized sauce pan.
When butter is melted, turn heat to medium-low.
While stirring constantly, add brown sugar, syrup, salt and sweet. cond. milk. Stir constantly to prevent scorching.
Stir until sugar is dissolved.
Bring to boil...STIR CONSTANTLY!
Boil for 1 minute...STIRRING CONSTANTLY!

Makes enough caramel to cover at least 4 bags of popped popcorn (3 cups un-popped)

Pop popcorn. Separate out the un-popped kernels.

Pour caramel over popcorn in large bowl and mix until caramel is covering every last piece of popcorn!