Tuesday, April 3, 2018

Carrot Cake

Carrot Cake from Marci Steffes

2 cups sugar
1 1/2 cups of VEGETABLE oil (not canola, not corn oil)
4 large eggs ( I think they mix better when they are taken out before using them to take the chill off)
2 cups of flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
2 cups of grated carrots (I used the carrots that are already grated, if they are a little dry you can soak them in warm water until you are ready to add them to the cake mix,  make sure to drain well)

Preheat oven to 350.

Directions:  (It is imperative that you follow theses directions EXACTLY as they are written)

Mix sugar and oil together.  Mix really really well.  Add eggs, 1 AT A TIME, until each egg is mix well.  Mix together in a bowl the flour, baking soda, baking powder and cinnamon.  Add to the sugar and egg mixture.  Mix well.  Add carrots and mix.  Grease and flour a rectangular cake pan.  Bake at 350  Depending on your oven cake should be done in 45 -50 minutes.  Check center until cake tester, toothpick or paring knife comes out clean.

Cream sugar frosting:

1 package cream cheese (room temperature)
1 stick of butter (room temperature)  (not margarine) 1lb box of powdered sugar (or 2 cups)
1 tsp vanilla

Mix cream cheese, butter, and vanilla.  Add powdered sugar mix well.

Saturday, April 22, 2017

YW Recipe Book

Young Women’s
2017 Recipe Book

Fruit Dip                                                                                 From:  Sammie Harmer

1 cup strawberry yogurt                                              1 cup cool whip

Mix together.  Chill.  Serve with fruit.

Honey Coconut Granola                                                         From:  Ellie Lewis

4 cups quick oats                                                         1 cup wheat flour
¼- ½ cup honey                                                          1 cup coconut
¼ cup oil                                                                     1 tsp vanilla

Mix all ingredients until well combined in a large bowl, using your hands. Spread it out on a large cookie sheet and bake at 300 degrees 20-30 minutes, stirring occasionally, until crunchy and toasted.  Add nuts, dried fruit, etc, according to your taste, if desired.

Tasty Salsa                                                                              From: Evelyn Harris

2 large tomatoes (diced)                                             1 can corn (rinsed and drained)
1 can black beans (rinsed and drained)                       1 1/4 cup premade salsa
1 TBL lemon or lime juice                                          1/2 tsp salt

Mix together and serve chilled with chips.


Banana Chocolate Chip Muffins                                            From:  Ellie Lewis

1 ¾ cups wheat flour                                                  ¼  cup sugar
2 tsp baking powder                                                   ¼ tsp salt
1 egg                                                                           ½ cup milk
¼ cup oil                                                                     ¾ cup mashed banana
1/3 cup chocolate chips

Mix the wet and the dry ingredients separately, then dump them together all and once and stir until just mixed, don't over stir. Mix chocolate chips in last.  Bake in muffin tins for 15 minutes at 400 degrees, or until they are just barely brown.  Makes 12 muffins. These freeze well.

Cinnamon Rolls                                                                      From:  Jenn Hurdsman

2 cups scalded milk                                                     1 cup warm water
2 heaping TBL yeast                                                   2 tsp salt
½ cup sugar                                                                 2 eggs
7 cups flour (approx.)                                                  1 TBL oil

Mix powdered sugar (approx. 2 cups) with milk (approx 2 TBL), about 1 TBL butter, a dash of salt, and a dash of vanilla.  Add more powdered sugar if too thin.  Add more milk if too thick.

Put sugar and salt in pan.  Add milk.  Add water; when body temp, add yeast, dissolve.  Add 2 cups flour or until spongy (sometimes 4 cups).  Add 1 cup raisins then oil and eggs.  Gradually add rest of flour.  Let rise 1 hour.  Roll out.  Line with butter.  Fill with cinnamon and brown sugar.  Roll up and slice.  Let rise and bake at 350 degrees for 20 minutes.  When cool, frost with glaze.

French Bread                                                                          From:  Jenn Hurdsman

½ cup warm water                                                      2 TBL yeast
2 cup hot water                                                           3 TBL sugar
1 TBL salt                                                                   1/3 cup melted shortening
5-6 cups flour                                                              Beaten egg white

Dissolve yeast in warm water. Combine remaining ingredients, using only 3 cups flour. Beat well and add yeast. Add remaining flour and beat well. Stir down every 10 minutes for 1 hour (sometimes I am unable to do this and it still turns out). Roll out on board, then roll up into long, narrow loaves. Place on greased cookie sheets. Spread top with beaten egg white. Make 3 diagonal slashes. Let rise until double. Bake at 400 for 25-35 minutes.  (Can also make mini bread loaves with this recipe.)

German Pancakes                                                                    From:  Sierra Hurdsman

6 eggs                                                                          ½ tsp. Salt
1 cup milk                                                                   5 TBL butter
1 cup flour

Whip eggs until thick and lemon color.  Add milk, flour, and salt.  Heat butter in a dripper pan (9 x 13).  Pour butter into pan of melted butter.  Bake at 450 for 15 to 20 minutes.  Serve hot with syrup.

Naan (Indian flat bread)                                                         From:  Jenn Hurdsman

1 pkg yeast                                                                  4 TBL granulated sugar
1 cup warm water                                                       1 egg, beaten
3 TBL milk                                                                  2 tsp salt
4 ½ cup flour                                                               ¼ cup butter, melted

In a large bowl, dissolve yeast in warm water. Set until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6-8 minutes on a lightly floured surface until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let rise until double.  Punch down dough. Pinch off small amounts of dough to make 12-14 pieces. Roll into balls and allow to rise again until double. Preheat the grill.

At grill side, roll one ball of dough into a thin circle. Brush both side of naan with butter.  Place dough on grill and cook for 2-3 minutes, or until puffy and lightly browned. Flip and cook other side.  Remove from grill and continue cooking until all naan has been prepared.   **This makes fantastic grilled pizzas.  Slightly undercook naan, add pizza toppings, and heat again on grill.**

Perfectly Easy Dinner Rolls                                                    From:  Jenn Hurdsman
1 cup warm water                                                       4 ½ tsp active dry yeast
½ cup butter, melted                                                   ½ cup sugar
3 eggs                                                                          1 tsp salt         
4 – 4 ½ cups flour                                                       Additional melted butter (optional)

Combine the warm water and yeast in a large bowl.  Let the mixture stand until yeast is foamy, about 5 minutes.  Stir in butter, sugar, eggs, and salt.  Beat in flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed).  Cover and refrigerate 2 hours or up to 4 days.  Grease a 13x9-inch baking pan.  Turn the chilled dough out onto a lightly floured board.  Divide dough into 24 equal-size pieces.  Roll each piece into a smooth round ball;  place balls in even rows in the prepared pan.  Cover and let dough balls rise until double in volume, about 1 hour.  Preheat oven to 375 degrees.  Bake until rolls are golden brown, 15-20 minutes.  Brush warm rolls with melted butter, if desired.  Break rolls apart to serve.

Pizza Dough                                                                            From:  Jenn Hurdsman

Mix together:
1 ½ cups warm water                                                  1 ½ TBL yeast
1/8 cup sugar

Then add:
1/6 cup oil                                                                   1 TBL salt
3 1/3 cup flour

Mix all together. Let dough rise for approximately 30 minutes to 1 hour.  Then knead onto pizza pan.  Preheat oven to 400.  Cook dough for 5 minutes.  Take dough out of oven and then add toppings.  Cook for an additional 15 minutes.  (Double recipe for two large pizzas.)

Raspberry Muffins                                                                  From:  Kimberly Penhallegon

2 cups flour                                                                 2 TBL baking powder
½ tsp salt                                                                     1 cup sugar
6 tsp sugar                                                                   2 cups raspberries
2 eggs                                                                          ½ cup butter (melted)
½ cup milk                                                                  1tsp vanilla
white chocolate chips (opt)

Preheat the oven to 375.  Mix flour, baking powder, salt and 1 cup sugar.  Toss in berries and set aside.  Beat eggs, butter, milk and vanilla.  Add wet ingredients to dry and stir just to mix.  Line and spray cupcake pan.  Fill ½ full with batter and sprinkle with ½ tsp sugar on each muffin.  Bake 25 min.


Banana Drops                                                                         From:  Kimberly Penhallegon

2 ½ cups flour                                                             2 tsp baking powder
2/3 cup shortening                                                       1 cup sugar
2 eggs                                                                          1 cup mashed bananas
12 oz chocolate chips                                                  ½ tsp vanilla
¼ tsp baking soda                                                       ½ tsp salt

Preheat oven to 400.  Cream shortening and sugar.  Add eggs and vanilla.  Add dry ingredients.  Add bananas and chocolate chips.  Drop onto greased baking sheet and bake 8-10min.

Best Brownies                                                                         From:  Kimberly Penhallegon

½ cup butter (melted)                                                 1 cup sugar
2 eggs                                                                          1tsp vanilla extract
1/3 cup unsweetened cocoa powder                           ½ cup flour
¼ tsp salt                                                                     ¼ tsp baking powder


3 TBL butter (softened)                                              3 TBL unsweetened cocoa powder
1 TBL honey                                                               1 tsp vanilla extract
1 cup powdered sugar

Preheat oven to 350.  Grease and flour 8 in. square pan.  Melt ½ cup butter.  Add sugar, eggs, and vanilla.  Mix in dry ingredients.  Spread batter in prepared pan.  Bake 25-30 min.  Mix frosting ingredients until smooth.  Frost brownies while still warm.

Brownies                                                                                 From:  Ellie Lewis

½ cup butter                                                                2 cups white sugar
4 eggs                                                                          1 tsp vanilla
½ cup cocoa powder                                                   1 tsp salt
1 ½ cups flour                                                             ½ tsp baking powder
Chocolate chips (optional)

Melt butter.  Blend in sugar, eggs, vanilla, and cocoa powder.  Combine salt, flour, and baking powder and blend in.  Pour into a greased 9x13 pan.  Top with chocolate chips (optional).  Bake at 350 degrees for 25-30 minutes.

Chex Muddy Buddies                                                                        From:  Emily Vargas

9 cups Corn Chex, Rice Chex, Wheat Chex, or Chocolate Chex cereal (or combination)
1 cup semisweet chocolate chips                                ½ cup peanut butter
¼ cup butter or margarine                                           1 tsp vanilla
1 ½ cups powdered sugar

In a large bowl, measure cereal; set aside.  In 1-qt microwavable bowl, microwave chocolate chips, peanut butter, and butter uncovered on high 1 minute; stir.  Microwave about 30 seconds longer or until mixture can be stirred smooth.  Stir in vanilla.  Pour mixture over cereal, stirring until evenly coated.  Pour into 2-gallon resealable food-storage plastic bag.  Add powdered sugar.  Seal bag.  Shake until well coated.  Spread on waxed paper to cool.  Store in airtight container in refrigerator.

Chocolate Crunchy Cake                                                        From:  Hallorie Jones

18 oz. box of chocolate cake mix                               3 eggs (or what is called for by cake box)
1/3 cup oil (or what is called for by cake box)            1 full bottle of caramel ice cream topping
1 1/3 cups water (or what is called for by cake box   14 oz. can of sweetened condensed milk
1 container of cool whip OR between 8-12 oz. heavy cream beaten with ¼-½ cup sugar
1 bag heath bar topping (chopped)

Preheat oven to 350 degrees.  Bake cake mix according to package directions, using a 9x13x2” pan.  While still hot, punch holes in top of cake with a skewer or large fork.  Pour mixture of sweetened condensed milk and caramel over the hot cake.  Let cool.  Spread with whipped cream and chopped heath bars all over.  Refrigerate until ready to serve.  Best if it can be refrigerated overnight.

Cinnamon Roll Casserole                                                        From:  Jennifer Lopez

1 box yellow cake mix                                                4 eggs
¾ cup vegetable oil                                                     1 tsp vanilla
1 cup sour cream (not light)                                        1 cup light brown sugar
1 TBL ground cinnamon                                             2 cups powdered sugar
3 TBL milk

Preheat oven to 325 degrees.  Spray a 9x13 pan with nonstick spray and set aside.  In a bowl, combine the cake mix, eggs, oil, vanilla, and sour cream.  Mix on low for 30 seconds.  Raise the speed to medium and mix for 2 minutes and scrape the sides as necessary.  Spread the batter into your prepared pan.  In a medium bowl, whisk together the brown sugar and cinnamon.  Sprinkle this evenly on top of your cake.  Using a knife, gently swirl the cinnamon sugar into the batter (you want ribbons of mixture throughout the cake).  Bake for 35-40 minutes.  Cool cake for 14-20 minutes.  In a medium bowl, whisk together powdered sugar and milk.  Pour glaze over slightly warm cake.

Dump Cake                                                                             From:  Kimberly Penhallegon

1 can cherry pie filling                                                1 can crushed pineapple, drained
1 box white or yellow cake mix                                  1 cup coconut (opt)
1 cup chopped nuts (opt)                                            ½ cup butter in pieces

Preheat oven to 325.  Layer in order.  Bake for 50 min.

Monster Cookies                                                                     From:  Jenn Hurdsman

2 cubes margarine                                                       1 ½ cups creamy peanut butter
1 ¼ cup brown sugar                                                   1 cup granulated sugar
¾ tsp corn syrup                                                          ¾ tsp vanilla
2 tsp baking soda                                                        3 eggs
1 cup M&Ms                                                               1 cup chocolate chips
5 cups oatmeal                                                                        pinch of salt

Mix ingredients together.  Drop by spoonful onto slightly greased cookie sheet.  Flatten a little on cookie sheet.  Bake at 350 degrees for 9-12 minutes.  Let cookies cool slightly on cookie sheet before cooling completely on cookie rack.

Nestle Toll House Chocolate Chip Cookies                           From:  Miranda James

2 ¼ cups all-purpose flour                                           1 teaspoon baking soda
1 tsp salt                                                                      1 cup (2 sticks) butter, softened
¾ cup granulated sugar                                               ¾ cup packed brown sugar
1 tsp vanilla extract                                                     2 large eggs
1 cup chopped nuts (optional)

Preheat oven to 375° F. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 

No-Bake Energy Bites                                                            From:  Kimberly Penhallegon

1 cup rolled oats                                                          1/3 cup honey
½ cup peanut butter                                                    ½ cup flaxseed
1 tsp vanilla extract                                                     1 cup coconut (opt)
½ cup chocolate chips (opt)

Mix all ingredients together and roll into balls.

Peach Cobbler                                                                         From:  Annabelle Riddle

1 can of peaches                                                          1 box of cake mix
¼ -½ cup butter, sliced

Pour can of peaches in baking dish.  Sprinkle cake mix over peaches.  Place butter slices on top.  Bake uncovered for 30 minutes at 350 degrees.

Peanut Butter Chocolate Chip Cookies                                  From:  Miranda James

1 cup butter                                                                 1 cup creamy peanut butter
1 cup sugar                                                                  1 cup brown sugar
2 tsp vanilla                                                                 2 eggs
2 ½ cups flour                                                             1 tsp baking soda
1 tsp baking powder                                                   ½ tsp salt
2 cups chocolate chips                                                sugar to roll dough in

Preheat oven to 375 degrees.  Mix butter, peanut butter, sugars, vanilla, and eggs.  Add dry ingredients.  Add chocolate chips.  Roll into balls.  Roll dough balls in sugar.  Bake for 9-12 minutes.

Saltine Caramel Chocolate Treats                                           From:  Emily Vargas

1.5 sleeves of saltine crackers                                     ½ cup butter
1 cup packed brown sugar                                                        2 cups chocolate chips
Preheat the oven to 350 degrees.  Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.  Arrange the crackers in a single layer on the baking sheet so that there are no empty spaces in between them.  Crush any remaining crackers into small crumbs and set aside for now.  Place the butter and brown sugar in a small saucepan over medium-high heat.  Stir while the butter melts and bring the mixture to a rolling boil.  Once boiling, carefully pour the sugar-butter mixture over the crackers on the baking sheet in an even layer, trying to cover most of the crackers.  If you miss some spots, don’t worry as the toffee will spread in the oven.  Bake the toffee crackers at 350 degrees for 5 minutes, until the toffee is bubbling all over.  Carefully remove the pan from the oven and allow to cool for one minute.  Sprinkle the chocolate chips on top of the hot toffee and allow them to sit for 1 minute to soften and melt. Once softened, use a spatula or knife to spread the melted chocolate over the entire surface of the toffee in an even layer.  While the chocolate is still sticky, sprinkle the top with the reserved crushed crackers.  Refrigerate the pan to set the toffee and chocolate for about 30 minutes.  Once set, break into small uneven pieces by hand and enjoy.  Store uneaten saltine toffee in an airtight container for up to a week.

Snickerdoodles                                                                       From:  Emily Vargas

½ cup unsalted butter, softened                                 ½ cup+ ¼ cup granulated sugar
1/3 cup light brown sugar (packed)                            1 large egg
1 tsp vanilla extract                                                     1 ½ cups flour
½ tsp baking soda                                                       ¼ tsp cream of tartar
¼ tsp salt (optional)                                                    2 tsp cinnamon

Preheat oven to 350 degrees.  In a bowl, combine the butter and sugars (EXCEPT ¼ cup granulated sugar).  Beat until creamed and well combined.  Add egg and vanilla.  Beat until well combined, light and fluffy.  Add flour, baking soda, cream of tartar, and salt.  Beat on low speed until just combined.  In a small bowl, mix remaining sugar and cinnamon. Using a medium 2” cookie scoop create 14 mounds of dough, dredge mounds through cinnamon and sugar mixture.  Place dough mounds on baking sheet and bake for about 9 minutes or until edges have set and tops are just set.  Cookies firm up as they cool.  Allow cookies to cool on baking sheet for 10 minutes before serving.

Wacky Cake                                                                            From:  Ellie Lewis

(To use an 8 inch square pan, you can half the recipe. It can also be used for cupcakes.)

3 cups flour                                                                 2 cups sugar
2 tsp baking soda                                                        6 TBL cocoa

Mix into ungreased cake pan (9x13). Add:
2 cups cold water                                                        2 TBL vinegar
½ cup + 2 TBL vegetable oil

Mix together well, especially getting corners of pan  Bake 40 minutes at 350.  Note: You can mix this right in the pan, no bowl required.


Baked French Toast Casserole with Maple Syrup                  From:  Dee Dee Prescott
1 loaf French bread (13-16 oz)                                   2 cups half and half
2 TBL granulated sugar                                              ¼ tsp ground cinnamon
Dash salt                                                                     8 large eggs
1 cup milk                                                                   1 tsp vanilla extract
¼ tsp ground nutmeg                                                  Praline Topping, recipe follows
Maple Syrup

Slice French bread into 20 slices, 1 inch each.  Arrange slices in a generously buttered 9 x 13” flat baking dish in 2 rows, overlapping the slices.  In a large bowl, combine the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly.  Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture.  Spoon over some of the mixture in between the slices.  Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees.  Spread praline topping evenly over the bread and bake for 40 min, until puffed and lightly golden.  Serve with maple syrup.

Praline Topping:
½ lb (2 sticks) butter                                                   1 cup packed light brown sugar
1 cup chopped pecans                                                 2 TBL light corn syrup
½ tsp ground cinnamon                                              ½ tsp ground nutmeg

Combine all ingredients in a medium bowl and blend well.  Makes enough for casserole.

BBQ Beef (Slow Cooker)                                                      From:  Jenn Hurdsman

3 lb Chuck roast                                                          1 ½ cups ketchup
¼ cup brown sugar                                                      ¼ cup vinegar
2 TBL Dijon mustard (can use regular mustard)        2 TBL Worchester Sauce
½ tsp salt                                                                     ¼ tsp black pepper
¼ tsp garlic powder

Cook in crock pot 8-10 hours on low or 4-5 hours on high.  Toward end of cooking time, shred meat, stir, and allow to cook about 30 minutes more to allow meat to absorb sauce.  Makes 12 servings.

Beef Taco Skillet                                                                    From:  Jenn Hurdsman

1 lb ground beef                                                          1 can tomato soup
1 cup salsa                                                                   ½ cup water
8 flour tortillas, cut into 1” strips                                1 cup grated cheddar cheese

Cook beef in skillet until browned.  Pour off fat.  Add soup, salsa, water, tortillas, and half the cheese.  Heat to a boil.  Cover and cook over low heat 5 minutes or until hot.  Top with remaining cheese.

Cheeseburger Macaroni                                                          From:  Jenn Hurdsman

1 lb ground beef                                                          2 ¾ cups water
2/3 cup ketchup                                                           1 tsp onion powder
1 ½ cups macaroni, dry                                               2 ½ cups cheese, shredded or cubed

In large skillet, brown beef; drain.  Stir in water, ketchup, and onion powder; bring to a boil.  Stir in macaroni.  Reduce heat and cover.  Simmer 8-10 minutes or until macaroni is tender.  Add cheese; stir until melted.

Chicken Enchiladas                                                                From:  Sierra Hurdsman

3-4 chicken breasts                                                      1-2 cans cream of chicken soup
1 cup sour cream                                                         1 cup + ¼ cup grated cheese
1 tsp taco seasoning                                                    1 can enchilada sauce
8 flour tortillas

Boil chicken breasts.  Cool and then chop.  Mix chicken, cream of chicken, sour cream, 1 cup grated cheese, and taco seasoning.  Pour half of can of enchilada sauce in the bottom of a 9x13 baking dish.  Fill tortilla shells with mixture and put in baking dish.  Top with remaining enchilada sauce and cheese.  Bake at 350 degrees for 30 minutes.

Creamy Chicken Tortilla Casserole                                         From:  Ellie Lewis

1 lb. chicken, diced and cooked in a skillet with a little salt & pepper
1 can cream of chicken soup                                       1 can diced green chilies (4 oz. or 1/2 cup)
¾ cup milk (fill up the soup can about halfway)        ½ cup salsa
¼ cup sour cream

Layer soup mixture in a small casserole dish with:
corn tortillas--about 9                                                  shredded cheddar cheese (abt 1/2 lb.)

Spray dish with cooking spray.  Tear corn tortillas to cover bottom of pan, layer 1/2 soup mixture, then cover with cheese.  Repeat so there are three layers of tortillas, soup mixture and cheese, ending with shredded cheese on top.  Bake at 350 until warm thoroughly and bubbly on the edges (30 minutes or more).  Serve with plain cooked rice.  Can also top with shredded lettuce, diced fresh tomatoes, and/or pico de gallo.

Ham and Spinach Two-Cheese Pasta                                     From: Jessica Rinder

2/3 cup dried whole grain or gluten-free penne pasta
15 ounce package fresh baby spinach                         2 tsp olive oil
½ cup chopped onion                                                  1 TBL flour
½ tsp dry mustard                                                       ½ tsp ground black pepper
½ cup evaporated fat-free milk                                   2 TBL shredded Parmesan cheese
¼ cup shredded reduced-fat Italian-blend cheeses (1 ounce)
2 oz. cubed lower sodium cooked ham
Preheat oven to 400 degrees F. In a medium saucepan cook pasta according to package directions. Place spinach in a large colander set in the sink. Pour cooked pasta over spinach in colander; drain well. Set aside.  In the same saucepan, heat oil over medium heat. Add onion; cook about 5 minutes or until tender, stirring occasionally. Stir in flour, dry mustard, and pepper. Cook and stir for 1 minute.  Gradually stir in evaporated milk. Cook and stir until slightly thickened. Cook and stir for 1 minute more. Stir in Italian-blend cheese and 1 tablespoon of the Parmesan cheese until melted. Gently stir in pasta mixture and ham. Divide pasta mixture between two ungreased 10-ounce ramekins or individual casseroles. Sprinkle with the remaining 1 tablespoon Parmesan cheese. Bake, uncovered, about 10 minutes or until tops start to brown.

Korean Beef                                                                            From:  Jenn Hurdsman

1 lb. ground beef                                                         ½ cup brown sugar
¼ cup soy sauce                                                          3 cloves garlic, minced (usually just 1-2)
¼ tsp ginger                                                                ½ tsp red pepper flakes                                  
¼ tsp salt                                                                     green onions

Brown the hamburger with the garlic.  Drain any fat and add brown sugar, soy sauce, ginger, red pepper flakes, and salt.  Simmer.  Add green peppers.  Serve over rice.

Lipton Jojos                                                                            From:  Kimberly Penhallegon

1 package Lipton onion soup mix                               2 lbs. potatoes 
1/3 cup olive oil

Preheat the oven to 450.  Wash potatoes and cut into wedges.  Mix all in a bag or bowl and put on a foil-lined cookie sheet.  Bake 40 min.

Meatball Sauce                                                                        From:  Kimberly Penhallegon

50 frozen meatballs                                                     1 bottle BBQ sauce
1 jar grape jelly

Put all ingredients in the crock pot on low 4-6hrs.  Serve over rice.

Party Potatoes (AKA Funeral Potatoes)                                 From:  Gabby James

3-6 potatoes or frozen hashbrowns                             ½ onion, diced (optional)
¼ cube of butter                                                          1-2 cups chopped ham (optional)
1 can cream of chicken soup                                       1 cup sour cream
1 cup shredded cheddar cheese                                  salt & pepper
Cornflakes (optional)

Boil potatoes, let cool, remove skins, and grate OR you can use a package of frozen hash browns.  Put potatoes in a 9x13 casserole dish.  In a sauce pan, cook onion with butter.  Add 1 can of cream of chicken soup, 1 cup of sour cream, 1 cup grated cheese, and salt & pepper and cook.  Add ham.  Mix potatoes and sauce together.  Sprinkle top with crumbled cornflakes. Cook at 350 degrees for 1 hour.  Put foil on top after 30 minutes.

Pot Roast                                                                                From:  Kimberly Penhallegon

Chuck roast                                                                 Salt
Pepper                                                                         Oil
Lipton onion soup mix                                                Onions
Potatoes                                                                      Carrots

Rub salt and pepper on the beef.  Heat a few T oil in a pan and brown the roast on all sides.  Place in crock pot or baking pot fat-side up.  Add chopped veggies, Lipton soup pack and 1/2 - 1c water.  Cover and cook on low 8hrs or in the oven at 300-350F 8hrs.  Add flour mixed with water and salt and pepper to the juices in the pan to make gravy.

Russian Chicken                                                                     From:  Kimberly Penhallegon

4-6 chicken breasts                                                      1 bottle Russian or French salad dressing
1 small jar (or 1/2 large jar) apricot preserves.

Put all ingredients in the crock pot on high 4-6hrs or low for 6-8hrs.  Shred chicken and serve over rice.

Salmon                                                                                    From:  Kimberly Penhallegon

Salmon fillet                                                                2 TBL lemon juice
2 TBL olive oil                                                            salt and pepper to taste
1 TBL parsley                                                             1 tsp oregano
1 tsp basil                                                                    1TBL minced garlic

Preheat oven to 450.  Remove pin bones.  Mix lemon juice, olive oil, garlic and spices.  Evenly coat salmon with the spice blend.  Bake 15 min.


Chicken Noodle Soup                                                             From: Kerri Riddle

½ bag of angel hair noodles (broken into 1/8ths)       4 cups water
½ can of chicken                                                         1 TBL chicken bouillon

Pour water into medium sized pot.  Pour broken angel hair noodles into pot.  Boil on high for 10 minutes.  Open can of chicken and shred half of can of chicken.  Pour shredded chicken into pot after noodles are boiled.  Cook for an additional minute.  Let cool for 5-8 minutes.

Chinese Chicken Salad                                                           From:  JJ Thompson

2-3 chicken breast, cooked and shredded                  2 TBL toasted sesame seeds
2 TBL toasted slivered almonds                                 ½ head cabbage, finely shredded
½ package Top Ramen noodles (I use whole pkg.)    2 green onions, chopped

To toast seeds and almonds:  Heat oven to 250.  Spread seeds and almonds on cookie sheet.  Watch closely to avoid burning.

2 TBL sugar                                                                1 tsp salt
3 TBL cider vinegar                                                    1 TBL soy sauce
½ tsp pepper                                                                ½ cup oil

Mix everything together. Best to add seeds, almonds, and Ramen noodles right before serving.

Copycat Panera Bread Turkey Chili                                       From:  Kimberly Penhallegon
2 lbs. grilled turkey breast - Shredded (or ground turkey or beef)
2 medium sweet onions                                              2 carrots
4 celery stalks                                                              2 cloves garlic
3 TBL olive oil                                                            28 oz pureed tomatoes
2 TBL tomato paste                                                    1 tsp salt
1-2 TBL fresh ground pepper                                     1-2 TBL chili powder
1-2 TBL ground cumin                                               1 tsp Italian Seasoning
1 tsp crushed red pepper (optional)                            1 16 oz can kidney beans (drained & rinsed)
½ cup corn                                                                  ½ cup shelled edamame
1 16 oz can of garbanzo beans (drained & rinsed)     32 oz vegetable stock or broth

Put all ingredients in a crock pot and stir.  Cook on low 6-8hrs.

Instant Oatmeal Packets                                                         From:  Ellie Lewis

Put in a snack size zip lock bag:

¼ cup quick oats                                                         1 TBL powdered oats
dash salt                                                                      ½ tsp sugar
Add flavorings to taste, such as: dried apples/cinnamon, chocolate chips, mini marshmallows, dried fruit, nuts, etc.

To make, add to bowl with ½ cup boiling water (Note: to make powdered oats, blend quick oats in a food processor or blender)

Orange Dressing                                                                     From:  Ellie Lewis

In a blender add & blend:
3 TBL sugar                                                                1 ½ teaspoons finely shredded orange peel
2 TBL white vinegar                                                   3 TBL fresh squeezed orange juice
pinch dried onion                                                        dash black pepper

Add & blend again:
1/3 cup vegetable oil                                                   Stir in 1 teaspoon poppy seeds (optional).

Poppy Seed Dressing                                                              From:  Kimberly Penhallegon

1 ½ cups sugar                                                                        2 tsp dry mustard
2 tsp salt                                                                      2 TBL onion flakes
¾ cup apple cider vinegar                                           2 cup salad oil
2 TBL poppy seeds

Mix dressing ingredients together and serve on Romaine or spinach with any or all of the following:  apple pieces, slivered almonds, bacon bits, crumbled feta cheese.

Southwest Mahi Mahi Salad                                                   From:  Juniper Riddle

½ cup olive oil or vegetable oil                                   ¼ cup apple cider vinegar
1 TBL honey                                                               Juice of 1 lime, lemon, OR ½ orange
¼ tsp cumin                                                                 ½ tsp garlic powder

1 can black beans                                                        1 can corn
1 large tomato, chopped                                             ½ bunch cilantro, chopped
Juice of 1 lime

2-3 lbs Mahi Mahi or other white fish                        Mixed salad greens

Mix marinade ingredients in a bottle or mason jar.  Mix salsa ingredients in a bowl.  Cover fish with ½ the marinade, marinade in refrigerator for at least 10 minutes.  Bake or microwave fish as preferred until flakes easily.  Assemble salad with mixed greens, scoop of salsa, serving of fish, then drizzle dressing on top.

Spinach Strawberry Salad                                                       From:  JJ Thompson

1 lb. spinach, washed                                                  1 qt. strawberries, sliced
½ cup almonds, chopped                                            ¼ cup sugar

Heat sugar and almonds in no-stick pan until sugar melts and coats almonds.  Spread on cookie sheet to cool. Break into bite size pieces. 

½ cup oil                                                                     ½ tsp salt
¼ cup sugar                                                                 ¼ cup white wine vinegar
1 tsp poppy seeds                                                        ¼ cup strawberry jam
Mix well.  Toss spinach, strawberries and nuts together.  Add dressing right before serving.

Twice Baked Potatoes                                                                        From:  Sierra Hurdsman

Bake 4 potatoes (do more if you need to) at 350 degrees for one hour. Cut potatoes in half and scoop out insides into a mixing bowl. Save skins on baking sheet. Add ¼ cup margarine, ½ cup shredded cheddar cheese (more if you like), ½ cup sour cream (optional), 2 TBL milk, dash of salt & pepper. Mash potatoes and add-ons together. Spoon potato mixture back into the potato skins and place on baking sheet. Put in oven for about 20 minutes to reheat and "brown" the tops of the potatoes.


Gloop (Slime)                                                                                      From:  Jenn Hurdsman

Water, White Glue, Borax, Food Coloring (optional)

Add 1 ½ cups water to 2 cups white glue. Pour 1/3 cup warm water into 3 different cups. You may add 1-2 drops of food coloring into each cup. Stir 1 tsp. of borax into each cup until dissolved. One at a time, pour the contents of each cup into the glue and water mixture. Mix until dissolved. Pour off any extra liquid and knead until smooth and no longer wet. Store in an airtight container.

Kool-Aid Play Dough                                                             From:  Jenn Hurdsman

1 cup flour                                                                   1 pkg unsweetened Kool-Aid
¼ cup salt                                                                    1 cup water
2 TBL cream of tartar                                                 1 TBL oil

Mix together in saucepan first four ingredients.  Then stir in water and oil.  Stir over medium heat until it forms in center of pan.  Take off heat and knead on flour surface.  Store in refrigerator.  Great play dough!  Smells like flavor and doesn’t leave salty film.