Cabbage Salsa

8 Roma tomatoes, diced

1/2 red onion, diced

3 Tbs chopped fresh cilantro

1/2 head red or green cabbage, cut into small pieces

1 clove garlic, minced

1 jalapeno pepper, diced

Juice from 2 limes

1 tsp salt

1/2 tsp sugar

Combine all ingredients and chill for a few hours. Serve with tortilla chips.

Baby Bagels

Starter

1 cup flour (I add 2 Tbsp gluten also)

1/2 cup cool water

1/16 tsp yeast

Dough

all of the starter

1 cup lukewarm water

2 tsp salt

3 1/2 cups flour

1 Tbsp brown sugar

1 1/2 tsp yeast

1. Starter: Combine all ingredients and stir until smooth. Cover and let rest at room temperature overnight (14 hrs), until bubbly and expanded.

2. Dough: Combine starter with remaining dough ingredients and mix until form rough dough. Knead for 7 min in stand mixer.

3. Place in greased bowl and let rise for 90 minutes.

4. Place water and 1 Tbsp brown sugar in wide open pot just enough to touch the bottom of the steaming/cooling rack. Spray rack with PAM spray.

5. Preheat oven to 425.

6. Deflate dough and divide into 12 pieces. Roll each piece into a ball and poke a hole in the center and twirl it around your finger. I do 4-5 at a time since that is all that will fit on my steam rack. Heat the water to a gentle simmer.

7. Add bagels to rack and bring water to a full boil, cover the pan, reduce heat to medium, and steam bagels for exactly 2 minutes.

8. Remove bagels with tongs and place on greased cookie sheet. Repeat prior steps and then bake all at once.

9. Bake bagels for 20 minutes until golden brown.

Walter Sands' Basic White Bread from King Arthur Flour

2 cups warm water

2 Tbsp honey

1 Tbsp yeast

1/2 cup dry milk

2 Tbsp butter

6 cups flour

2 tsp salt

Pour warm water in bowl add yeast and honey. When yeast bubbling add milk, butter, 3 cups flour and salt. Mix together and stir 2 1/2 cups flour. Sprinkle remaining 1/2 cup on surface for kneading.

Knead for 6-8 minutes until dough feels smooth and springy.

Let rise for 1-2 hrs in greased bowl. Knock it down, form 2 loaves. Place in bread pans and let rise until almost doubled (1 hr).

Bake for 30-40 minutes in 350 degree oven.

This makes the best white bread I have ever had. It is so good and soft!

Chicken Macaroni Salad

16 oz elbow macaroni, cooked

2 cups cubed chicken (I used shredded)

1 1/2 cup pineapple chunks

1 cup chopped onion

1 cup craisins

3 hard boiled eggs, chopped

2 cups mayonnaise (can use 1 cup mayo and 1 cup miracle whip)

1 1/2 cup cheddar cheese, cubed or shredded

2 tsp salt (I didn't add)

1 tsp pepper

This makes a lot. It is so good the next day or two...

Pumpkin Doughnuts

1 1/2 cup flour

1/3 cup sugar

1/2 tsp salt

2 tsp baking powder

1/4 tsp cinnamon

1/4 tsp ginger

1/4 tsp nutmeg

1/2 cup canned pumpkin

1/4 cup milk

2 tbsp oil (I used olive oil)

1/2 tsp vanilla

1 egg

Combine all dry ingredients and then stir in wet ingredients until just moistened. Drop by the tablespoon fulls in hot oil. Mix 1/2 cup sugar and 1 tsp cinnamon and roll hot doughnuts in mixture.

*I doubled the recipe to use more pumpkin and I also used pumpkin pie spice in place of the spices.

Recipe from Cooks.com

Potato and Egg Dinner Bake

3/4 lb red potatoes, cut into 1/2-inch cubes

1/2 cup chopped red bell pepper

1/2 cup chopped zucchini (I used shredded)

1/4 cup sliced green onions (I used dehydrated white onions)

2 cups shredded cheddar cheese

8 eggs

3 Tbsp flour

3/4 tsp baking powder

1 tsp garlic salt

1 cup low-fat cottage cheese (I used fat free)

Spread potatoes, pepper, zucchini, onions and cheese into greased 13X9 inch pan. Whisk eggs, flour, baking powder, and garlic salt. Stir in cottage cheese and pour over vegetables. Bake 45 minutes at 350.

Recipe from the US Potato Board

Best Alfredo Sauce

4 Tbsp butter

4 Tbsp flour

1 cup milk

1-1/4 cup chicken broth

1 cup shredded Mozzarella cheese*

1/2 cup Parmesan cheese

1 Tbsp dried parsley

4-5 cloves garlic, minced

1/2 tsp fresh nutmeg

salt and pepper

Melt butter and add flour. Cook for 2-3 min, stirring constantly to cook flour. Add milk and broth, blend well. Add remaining ingredients and stir until all cheese melted. I then added cooked ravioli's and steamed vegetables. It was very good!

*I didn't have any mozzarella cheese so I used cream cheese instead. It tasted very good.

Tara's Meatball Soup

1 bag Italian Style meatballs

2 cans Italian diced tomatoes

2 can beef broth

1 chopped onion

1 potato chopped

1 bag mixed frozen vegetables

1/4 tsp lemon pepper or garlic salt

Place all ingredients but frozen vegetables in slow cooker for 4-6 hours on low. One hour before eating add the frozen vegetables. I have also used my pressure cooker and placed all ingredients on high for 15 minutes with quick pressure release.

Tara's Berry Cream Pie

1 cup sugar

1 cup sour cream

3 Tbsp. flour

1/4 tsp salt

4 cups fresh berries or 1 bag of frozen

1- 9in unbaked pastry shell

1/4 cup fine dry bread crumbs

2 Tbsp. sugar

1 Tbsp butter

Combine 1 cup sugar, sour cream, flour, and salt. Place berries in pastry shell. Spread sour cream mixture on top of berries.

Combine bread crumbs, remaining sugar and butter, sprinkle on top of pie. Bake at 375 for 40-45 minutes.

Chocolate Chocolate Chip Sour Cream Banana Bread

1 cup butter, softened

2 cups sugar

2 tsp vanilla extract

4 eggs

2 1/2 cups flour

1/2 cup baking cocoa

2 tsp baking soda

1 tsp salt

4 ripe bananas, mashed

1 cup sour cream

1 cup chocolate chips (I used semi-sweet)

Cream butter, sugar and vanilla. Then add eggs and dry ingredients and mix well. Add bananas and sour cream and mix. Lastly, add chips and put into 3 greased loaf pans. Bake at 350 for 1 hour or so.

Grandma’s Texas Spaghetti

2-4 chicken breasts, cooked and cubed

1 pkg spaghetti noodles (break into thirds), cooked

2 lb block Velveeta cheese

2 cans cream of mushroom soup

2-4 cups milk

1 tbsp flour

1 green bell pepper, chopped

1 small onion, chopped

2 stalks celery, chopped

1 jar chopped pimentos

Directions:

Cook chicken then set aside. While noodles are cooking melt together the following: cheese, soup, milk add flour once sauce is melted. Then add vegetables and chicken. Mix sauce mixture with noodles and Bake uncovered at 350 for 30 minutes or until bubbly.

*note this recipe can make as much or as little as you want. I usually can get 2 big round casserole dishes and an 8x8 pan when I make it with the full amount. I also don’t usually use pimentos-I use a red pepper. I also put in a couple handfuls of dried cannery carrots.

English Pea Pesto Pasta

1 pound spaghetti or linguine

8 ounces diced ham

2 teaspoons olive oil or butter

1 cup frozen petite green peas, thawed or lightly cooked

3/4 cup packed torn basil leaves

1/4 cup fresh shredded Parmesan cheese, plus more for serving

2 cloves garlic, minced

5 tablespoons extra virgin olive oil

1/4 cup walnuts, optional

salt and freshly ground black pepper, to taste

Preparation:

Cook spaghetti or linguine following package directions. Drain and rinse with hot water.

Meanwhile, in a small skillet, brown the ham in a few teaspoons of olive oil or butter.

Meanwhile, for pesto, combine in a food processor the peas, basil, Parmesan cheese, garlic, and walnuts, if using. Run the food processor, adding olive oil a little at a time. Taste and add salt and pepper, as needed.

Toss the ham and pesto with the hot pasta. Serve with more Parmesan cheese.

This is very good and easy to make!

Recipe from: http://southernfood.about.com/od/peas/r/r90430c.htm

Mexican Chicken Lasagna

1 pkg (8oz)cream cheese

1/4 cup lightly packed chopped cilantro leaves (fresh)

2 cups shredded Monterey Jack cheese

1 28oz can enchilada sauce

12 (6 in) corn tortillas

3 cups diced/shredded chicken

2/3 cup chopped onion

1-Microwave cream cheese until soft, add cilantro and 1 1/2 cups cheese; mix well. Spread 2/3 cup of enchilada sauce over bottom of greased 13x9 pan.

2- Dip four tortillas into enchilada sauce and arrange in bottom of pan. Scoop half of cream cheese mixture and spread evenly over tortillas. Top with 1 cup chicken and 1/3 of onion. Arrange dipped tortillas and repeat with cream cheese, chicken and onion. Arrange remaining tortillas and top with chicken and onion. Pour remaining enchilada sauce over top. Top with cheese.

3- Bake at 350 for 30 minutes. Enjoy!

Recipe from The Pampered Chef, Ltd. 2009.

Bubble Pizza

1 pound ground beef

1 15 oz can pizza sauce*

1 tube Grands butter flavored buttermilk biscuits

2 1/2 cups shredded cheese

Brown ground beef and stir in pizza sauce. Quarter biscuits and place in greased 9x13 pan. Top with beef mixture. Add any other pizza toppings (pineapple, olives, mushrooms, etc.). Bake for 20-25 minutes at 400. Sprinkle cheese on top and bake for another 5-10 minutes until cheese is melted.

*I blended one can of garlic diced tomatoes and 1 can tomato paste and used it for my pizza sauce.

Recipe adapted from Lakeview Ward Cookbook: Patty Hunt.

HoneyvilleGrain.com

You guys have to check out honeyvillegrain.com. This is where you can get the powdered eggs, butter, cheese, and milk. You can also get freeze dried fruit and vegetables. We have tried the pinapple, apples, blueberries, strawberries, raspberries, peaches and banana chips. They are all very good. I love cooking with them. It is cheap to ship and they are really fast too.

Whole Wheat Pancake/Baking Mix

1 1/2 cup butter flavored shortening (I use powdered butter-it is much easier to mix together.)

12 cup whole wheat flour

1 3/4 cup powdered milk

1 cup powdered whole eggs--if you have them

2 Tbsp salt

1 1/2 cup sugar

1/2 cup baking powder 

1 Tbsp Cream of Tartar

Mix together and store in airtight container in refrigerator or freezer. I put mine in quart baggies so I don't have to measure when I want to make pancakes or other baked goods. I get 6 1/2 bags of mix. 

Pancakes/Waffles:

3 cup mix

1 egg* 

1 1/2 cup water

Cornbread:

1 1/4 cup mix

3/4 cup cornmeal

1 egg*

1 Tbsp sugar

1/2 cup water

Mix together and pour into greased 8x8 pan. Bake at 450 for 25 minutes.

Coffee Cake:

3 cup mix

1/2 cup sugar

1 egg*

2/3 cup water

Top batter with the following sugar topping: 1/2 cup brown sugar, 3 Tbsp butter, 1/2 tsp cinnamon, 1/4 cup nuts and dried cranberries. Bake at 400 for 25 minutes in 8x8 pan. 

Oatmeal Cookies:

3 cup mix

1 cup sugar

1 egg*

1/3 cup water

1 tsp cinnamon

1 cup quick oats

1/2 cup raisins

Blend and bake by teaspoonfuls for 6-8 min at 375.

*If powdered eggs weren't added to mix add an egg.

If eggs aren't added to master mix you can make the following:

Cheezy Drop Biscuits

3 cup mix

1 cup milk

3/4 cup shredded cheese

1/2 tsp garlic powder

Bake at 450 for 8 minutes.

Biscuits

3 cup mix

3/4 cup water

Blend. Knead for 10 strokes. Roll and cut out. (In my experience, the least amount of handling will give fluffier biscuits.) Bake at 450 for 8-10 minutes. 

Master Muffin Mix

Mix together the following:

9 cups flour (I used all whole wheat)

2 1/2 cups sugar

1 1/8 cup dry milk powder

3 Tbsp baking powder

1 Tbsp baking soda

1 Tbsp salt

1 Tbsp ground cinnamon

1 1/2 tsp ground nutmeg

2 1/2 cup dried butter powder

1 cup dried egg powder

Put 2 3/4 cups mixture in quart baggie and store in the refrigerator (the master mix will make 5 mixes). Since the chocolate chip-fudge muffins only had dry ingredients I added the ingredients into one baggie with the mix so it would be ready when I wanted it.

To make muffins:

Add 1 1/2 cups water

1 1/2 tsp vanilla

If dried butter or eggs weren't added to mix add 1/2 cup butter and 3 eggs.

add the other ingredients for the different muffin you want to make (listed below).

Batter should be lumpy. Fill muffin tins full. This mix will make 12 muffins. Bake at 400 for 15 minutes.

Chocolate chip-fudge muffins: 3/4 cup cocoa, 1/4 cup sugar 1/2 cup chocolate chips.

Banana muffins: 1 mashed banana and 1/2 cup walnuts (opt.)

Blueberry muffins: 1 cup fresh or frozen blueberries

Cranberry-orange muffins: 1/2 cup dried cranberries, 1/2 cup nuts, 1/4 cup orange juice, 2 Tbsp orange peel

Eggnog muffins: 2 tsp rum extract, 1 cup eggnog(omit water from recipe), before baking top with mixture of: 1 tbsp sugar, 1/2 tsp nutmeg, and 1/4 tsp cinnamon

Lemon muffins: 1 cup water, 1/2 cup lemon juice

Lemon-poppy seed muffins: 1 pkg instant lemon pudding mix, 1 Tbsp poppy seeds, 1 cup water, 1/2 cup lemon juice.

Zucchini muffins: 1 cup grated zucchini, 1 Tbsp cinnamon, 1/2 cup chopped nuts (opt.)

Pumpkin muffins: 1 cup pureed pumpkin, 1/2 Tbsp pumpkin pie spice, 1/4 cup each nuts and raisins (opt.)

Recipe adapted from http://www.grouprecipes.com/24483/universal-muffin-mix.html (there are a lot more muffin recipes on the website--check them out!)

Raspberry Cheese Pie

2 pkgs cream cheese, softened

1/2 cup sugar

2 eggs

1/4 tsp almond extract

1 graham cracker pie crust

1/2 cup sour cream 

2 TBS sugar

1/2 tsp vanilla

1-2 cups fresh raspberries

Combine first 4 ingredients and beat until smooth and fluffy. Pour into pie crust. Bake at 325 for 35 minutes or until set. Combine sour cream, sugar and vanilla in a small bowl. Spread over top of pie. Return to oven and bake for 5 more minutes. Cool to room temperature, then refrigerate. Top with fresh raspberries. 

I haven't tried this, but it looks good. I wanted to get the recipe off my kitchen table... Enjoy!

Stuffed Chicken

2 boneless chicken breasts (You can use more than 2)

Homemade or Store bought Stuffing mix

4 slices of favorite cheese

How TO:

Thaw your chicken, after it is thawed pound it with a cooking mallet or hammer until it is thin and longer.  Prepare your stuffing.  Spread Stuffing on top of chicken, put cheese on top of stuffing and roll your chicken.  I put a toothpick to keep it from unrolling.  Put in oven @ 350 until chicken is cooked about 25 minutes.    You can stuff it with anything it looks and taste great.  Serve with fresh corn on the cob and you have yourself a tasty light meal.   

Sun-Dried Tomato Dip

1 8oz package cream cheese

2 Roma tomatoes, diced

2 tbsp Kraft Sun Dried Tomato Vinaigrette

2 tbsp Parmesan cheese

1/2 tsp minced garlic*

1 tsp dried basil*

Mix all ingredients together. Serve with crackers. Keep refrigerated. 

*Sometimes if I don't have any minced garlic or plain dried basil I will use just 1 tsp of McCormick Basil & Garlic seasoning blend. 

Adapted from Kraftfoods.com

Chinese Chicken Casserole

SERVINGS	2	4	6	8	10	12
MAKES	16 C.	32 C.	48 C.	64 C.	80 C.	96 C.
Cooked chicken	4 C.	8 C.	12 C.	16 C.	20 C.	24 C.
Celery, thinly sliced	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.
Mayonnaise	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.
Bamboo shoots	1 can	2 cans	3 cans	4 cans	5 cans	6 cans
Cooked rice	4 C.	8 C.	12 C.	16 C.	20 C.	24 C.
Large onions, diced	2	4	6	8	10	12
Canned cream of chicken soup	2 cans	4 cans	6 cans	8 cans	10 cans	12 cans
Canned sliced water chestnuts	1 can	2 cans	3 cans	4 cans	5 cans	6 cans
Corn flakes cereal	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.
Slivered almonds	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
On-Hand Ingredients:
Butter	1/3 C.	2/3 C.	1 C.	1 1/3 C.	1 2/3 C.	2 C.

 

Containers:
This can be put into two 9"x13" casseroles, or three eight or nine inch square pans, or freezer bags.

 

Assembly Directions:
Mix all the ingredients together EXCEPT the corn flakes cereal, sliced almonds, and butter. Crush the corn flakes in a food processor, or you can roll them in a freezer bag with a rolling pin. Do not crush to a powder! You will like the crunch of the cereal. Place 2 cups of cereal crumbs in a small bag with 1 cup of slivered almonds for each meal you have made.

 

Freezing Directions:
Spray casserole dishes with nonstick coating. Spread the casserole mixture in the pans, or divide into freezer bags. Place the dishes inside freezer bags or cover tightly with aluminum foil. If you are using freezer bags, spread the mixture into a thin even layer with the palm of your hand. Remove the excess air, seal and freeze.

 

To Serve:
Thaw the bag or casserole dish. Spread the mixture in a pan that is coated with nonstick spray if needed. Melt the butter and combine with the crumb mixture. Sprinkle the crumb and butter mixture over the casserole mixture. Bake at 350 F. for 35 minutes, uncovered.

 

Notes:
You could melt the butter and toss it with the crumbs and almonds before freezing, saving a step on the day you would like to eat it!

 Taken from 30daygormet.com

*I make the #2 column and get 1 13x9 pan and 1 8x8 pan. I only use 1 onion and 1 1/2 cup mayonnaise.

Grandma Heath's Rice Crispy Dessert

2 1/2-3 cups rice crispies

1 cup flake coconut

1 cup brown sugar

1 cube butter, melted

1/2 cup chopped nuts

1 quart vanilla ice cream

Combine cereal, coconut, sugar, butter, and nuts. Mix well. Spread 1/2 mixture in bottom of 8-inch square pan. Put ice cream in middle and spread left over mixture on top and freeze. 

Salted Caramel Popcorn

10 cups popped popcorn

1 1/2 cups coarsely chopped or crused pecan halves or pieces, toasted in 350 degree oven for 7 min

1/2 cup salted butter

1 cup brown sugar

1/4 cup light corn syrup

1 tsp vanilla

1/2 tsp baking soda

1 1/2 tsp kosher salt

In a small pot over medium-low heat, melt butter, brown sugar, and syrup stirring until mixture comes to a boil. Boil for 5 minutes, stirring constantly, then remove from the heat and add the vanilla, baking soda, and salt, and stir vigorously. (will get foamy and light) Pour over popcorn and pecans. Stir quickly to coat. Spread onto large cookie sheet and bake in 200 degree oven for 20-30 minutes or until dry to touch. 

Recipe from Wondertime magazine. 

Mom's Taco Soup

1 lb ground hamburger

2 cans black beans

2 cans Navy beans

2 cans corn--I put in frozen corn

2 cans Santa Fe beans

2 cans diced tomatoes with green chilies and onions

Place in slow cooker or heat over stove until heated through. Serve with chips, cheese, sour cream, and cilantro. 

Angelina's Tortillas

9 cups flour

3/4 tsp baking powder

1/2 Tbsp salt

2/3 cup butter flavored shortening

3 1/2 cps hot tap water

Mix all dry ingredients, add shortening then add enough water to make firm dough. Pinch off on floured counter. Let sit for 15 minutes, covered. Roll and cook on hot skillet. 

Homemade Granola Bars

5 cups oatmeal

5 cups rice crispies

1 1/4 cup brown sugar

1 1/4 cup peanut butter

1 cup honey

1-1 1/2 cups chocolate chips or dried fruit

Heat brown sugar and honey on medium heat until boiling. Boil one minute. Remove from heat, stir in peanut butter until melted. Add oatmeal and rice crispies, stir until mixed then add chips. Smash onto cookie sheet. Let cool. Makes 36. Store in individual baggies or in airtight container. 

I got this recipe from a WIC client. 

Sticky Buns

25 frozen Rhodes rolls

1/2 cup butter

1 cup brown sugar

1 package cook and serve butterscotch pudding

Place rolls in greased bundt pan, layer with brown sugar, pudding powder, and pour melted butter on top. Cover with plastic wrap and put in refrigerator over night. Place bundt pan on cookie sheet and bake at 350 for 25+ minutes. 

Breakfast Sausage Egg & Cheese Casserole

1 lb sausage, cooked and drained

2-3 slices bread, cubed

2 cups milk

6 eggs

1 tsp dry mustard

1 cup cheese

Mix together. Bake in 13x9 pan for 45 minutes at 350. 

Family Christmas Favorite

Potato Refrigerator Dough

1 pkg active dry yeast (1 Tbsp rounded)

1 1/2 cups warm water

2/3 cup sugar

2/3 cup shortening (I like butter flavored)

1 1/2 tsp salt

2 eggs

1 cup potatoes mashed (I use 2/3 cup instant flakes with 2/3 cup water)

7 to 7 1/2 cups flour (I also substitute whole wheat flour and add 1/4 cup gluten to dough)

Dissolve yeast in warm water. Stir in sugar, salt, shortening, eggs, potatoes and 4 cups flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Knead for 5 minutes. Place in greased bowl, cover. Use after rise--or refrigerate until ready to use. Can be kept in refrigerator for 5 days. 

Let rise for 1 1/2 hrs before baking. Bake at 375 or 400 for 15 to 25 minutes. 

I use this recipe to make cinnamon rolls, hamburger buns, or dinner rolls. 

For cinnamon rolls let dough rise once then roll out into a rectangle on a floured surface. Spread 1 stick butter over dough and top with a brown sugar and cinnamon mixture. Roll up and cut using a piece of thread--acting like you are going to knot it around the roll, but don't knot. Let rise and bake for 15-20 minutes. Frost with cream cheese frosting.