Triple Chunk Cookies

1 c butter softened
3/4 c firmly packed brown sugar
1/2 c sugar
1 egg
1 1/2 tsp vanilla
2 1/4 c flour
1 tsp baking soda
1/2 tsp salt
1/2 bag Heath bar pieces
1 bag chocolate chips
1/2 bag white chocolate chips

Preheat oven to 375.  Soften butter in a mixing bowl.  Add brown sugar, sugar, egg and vanilla and mix.  Add flour, baking soda and salt.  Mix 2 more minutes.  Add in remaining ingredients.  Don't worry that it seems like not enough dough to hold it all together-- it works out!  Scoop with a big scoop and flatten balls.  Cook for 10-11 minutes, remove from oven even though they look gooey, but allow to bake on cookie sheet for 2 more minutes before removing to cool.  Makes 24 cookies.


From Nancy Minster

Salted Caramel Rice Krispie Treats

1/2 c butter
2 c brown sugar
1 c karo light corn syrup
1 can (14 oz) sweetened condensed milk
1 tsp vanilla

10 c Rice Krispies
1 tsp Kosher salt


Melt butter in medium saucepan.  Stir in sugar and corn syrup.  Bring to a boil over medium-high heat.  Add condensed milk and stir constantly at a full boil for 3 minutes.  Remove from heat and add vanilla.  Pour over Rice Krispies and stir to coat.  Press into greased 9 X 13 inch pan.  Sprinkle salt over top.


From Craig Smith

Chipotle Sweet Potato Burgers

1 sweet potato (Baked for 45-60 minutes at 400 degrees, then mashed)
1/2 c frozen corn
15 oz. black beans, rinsed and drained
adobo sauce from chipotle peppers
1/4 c corn meal
1/2 tsp garlic powder
1/2 tsp cumin
1/2 tsp salt
1/4 bunch cilantro, chopped
another 1/4 c corn meal
4 wheat rolls
1 avacado
mayonnaise

Mix and mash everything except last four ingredients in a medium bowl, then cover and refrigerate for 30 minutes.  Preheat oven to 400 degrees.  Line a cookie sheet with foil and coat with cooking spray.  Divide mixture into 6 patties, and use remaining 1/4 c corn meal to coat outside of patties.  Spritz top of patties lightly with cooking spray.  Bake for 25 minutes.  Eat with remaining ingredients spread on rolls, and extra cilantro leaves, if desired.


From Budgetbytes.com

Peasant Pasta

Olive Oil
1 lb. Kielbasa sausage, sliced into bite-sized pieces
2-3 cloves garlic, minced
1/4 c chicken stock
28 oz. petite diced tomatoes
8 oz. tomato sauce
1/2 c heavy whipping cream
1 c frozen peas
12 oz. pasta (penne or shells work well)

Heat skillet, add 1 tbs olive oil and sausage and cook until browned and begin heating water.  Add garlic to pan, stirring well so it doesn't burn.  Add broth and scrape bottom of pan.  Add pasta to water whenever it begins boiling.  Stir all tomatoes into skillet and bring to bubble, then lower heat to simmer.  Stir cream into sauce and then peas, stirring to combine.  Drain pasta, then toss hot pasta with sauce.

A little Parmesan cheese certainly never hurt this dish, either.


From Anna Cordner (who said she got it from Rachael Ray)

Lime & Cilantro Black Bean Chili

1 lb. ground beef, browned and drained
2 onions, chopped
32 oz. beef broth
3 15 oz. cans black beans, rinsed and drained
15 oz. refried beans
28 oz. diced tomatoes
3 tbs chili powder
1 tbs + 1/2 tsp cumin
juice from 2 limes
1/2 c chopped cilantro

Brown meat with onions in a large stock pot, pour off fat.  Add beans, tomatoes, and spices.  Let chili simmer for about 45 minutes, stirring occasionally.  Add lime juice and cilantro, allow to simmer another 15 minutes.  Serve with cheese, sour cream, chips, etc.


From Pearls-handcuffs-happyhour.blogspot.com

Layered Mexican Cornbread Salad

Cornbread:
1 c cornmeal
3 c flour
2/3 c sugar
2 tbs baking powder
1 tsp salt
1 c coconut oil
6 tbs butter, melted
4 eggs beaten
2 1/2 c milk

Salad:
3 c chopped romaine lettuce
3 c cubed or crumbled cornbread
15 oz. black beans, rinsed and drained
1 1/2 c corn (fresh or frozen, thawed if frozen)
1 red bell pepper, finely diced
3 green onions, finely chopped
4 roma tomatoes, liquid squeezed out and chopped
2 c shredded cheddar cheese

Dressing:
1 packet Ranch Dressing (traditional kind, not the buttermilk kind)
1 cup mayonnaise
1 cup buttermilk
2 tomatillos, remove husk, dice
1/2 bunch fresh cilantro, chopped
1 garlic clove

1 ripe avocado
juice from 1/2 lime

For cornbread, add dry ingredients, make a well and then add oil, butter, eggs and milk into center.  Stir until just mixed (batter will be runny).  Bake in a 9 X 13 pan at 350 degrees for 45+ minutes. 

Blend dressing ingredients in a blender, and chill.

In a 9 X 13 pan, layer ingredients in the following order: lettuce, cornbread, beans, corn, pepper, green onion, tomato, cheese.  Pour dressing over the cheese.  Cover with plastic and refrigerate for 1/2 hours, serve chilled.


From Melskitchencafe.com

Creamy Pesto Pasta

1 batch of Alfredo Sauce
1 lb. farfale pasta
7 oz. pesto (2/3 c)
2 pints cherry tomatoes
8 oz. sliced mushrooms (optional)
3 tbs pine nuts
Parmesan cheese
3-4 tbs extra virgin olive oil
kosher salt
black pepper

Preheat oven to 425 degrees.  Prepare your Alfredo sauce.  Cover and set aside.

Place a large stock pot of water on the stove and bring to a boil.

Slice mushrooms and place them along with tomatoes on a foil-lined baking sheet and drizzle with olive oil.  Toss with your fingers to coat, then sprinkle lightly with salt and pepper.  Cook for 12-15 minutes or until tomatoes skins start to split.  (Do not overcook!)

When water comes to a boil, add salt and pasta.

Toast the pine nuts-- place in a dry skillet over medium heat and stir constantly for about 7-10 minutes.  Pine nuts will turn glossy and then brown.

Drain pasta.

Add pesto to Alfredo sauce and stir well to combine.

Remove tomatoes and mushrooms from oven and combine everything, topping with Parmesan cheese and pine nuts.


From Ourbestbites.com

Alfredo Sauce

2 c milk
1/3 c cream cheese
2-3 tbs flour
1 tsp salt
1 tbs butter
3 garlic cloves, minced
1 c grated Parmesan cheese

Place milk, cream cheese, flour, and salt in a blender and blend until smooth.  In a non-stick sauce pan, melt butter on medium-high heat and add garlic.  Saute for about 30 seconds.  Add milk mixture and stir constantly for 3-4 minutes or until it just comes to a simmer.  Keep stirring and allow it to thicken.  Remove from heat, add cheese, stir and then cover immediately.  Let stand for at least 10 minutes so it can continue to thicken.

Serve over hot noodles, or dip breadsticks into it...  The sky's the limit!


From Ourbestbites.com

"Fallen" Cheesecake

8 oz. cookie dough
16 Oreos
12 oz. cream cheese, room temperature
1/3 c sugar
1 egg
1 tsp vanilla

3 oz. Whoppers, chopped
5 Oreos, chopped


Heat oven to 350 degrees.  Line pan with a foil sling.  Press cookie dough to an 1/8 inch thickness.  Place pan in oven and bake for 20 minutes or until slightly firm.  Remove from oven and place on a wire rack to cool. 

Place cream cheese, sugar, egg and vanilla in a bowl and beat until blended.  Place whole Oreos on top cookie crust.  Pour cheesecake mixture over Oreos.  Sprinkle chopped Oreos and Whoppers on top.  Bake for another 35-40 minutes.  Remove from oven and cool completely before cutting.


From Bakersroyale.com

Fall Pumpkin Dip

15 oz. can pumpkin
5 oz. instant vanilla pudding mix
16 oz. cool whip OR 2 cups heavy whipping cream + 2 tbs sugar, whipped into stiff peaks
1/2 tbs pumpkin pie spice
1/2 tbs cinnamon

Mix ingredients together by hand, allow to chill for several hours before serving.  Eat with Nilla Wafers, graham crackers, apple or banana slices.


*For extra cuteness points, serve in a small, hollowed out pumpkin!


From Northcarolinacharm.com

Kicked Up Ramen

3 tbs canola oil, divided
2-3 boneless, skinless chicken breasts, cubed
1 red bell pepper, sliced into thin strips
1/2 c roasted unsalted peanuts
3 garlic cloves, minced
1 tbs grated ginger
1/2 tsp red pepper flakes
3 1/2 chicken broth
4 ramen noodle packages (discard seasoning packets)
2 tbs hoisin sauce
1 tbs rice vinegar
2 tsp sesame oil
4 green onions, sliced thin


Heat 2 tbs canola oil in a skillet until hot and rippling.  Season chicken lightly with salt and pepper.  Add cubed chicken to pan in a single layer and cook, stirring occasionally, until chicken is browned and cooked through, 5-7 minutes.  Remove chicken to a medium bowl.

Add remaining oil to skillet and re-heat.  Add red bell pepper and peanuts and cook 2-3 minutes.  Remove to chicken bowl, trying to leave as much oil as possible behind in the skillet.

Add garlic, ginger, red paper flakes and cook over medium heat, stirring constantly, for about 30 seconds to 1 minute.  Stir in chicken broth.  Break the bricks of ramen into small chunks and add to skillet.  Bring mixture to a simmer and cook, tossing ramen with tongs to separate until ramen is tender, but there is still some liquid in the pan, about 2-4 minutes.

Stir in hoisin sauce, vinegar, and sesame oil and continue to simmer until sauce is slightly thickened, about 1 minute.  Stir in chicken, pepper, and peanuts.  Sprinkle with green onion before serving.


From Melskitchencafe.com

Vegan Tortilla Soup

1 c dried pinto beans, soaked overnight
15 oz. fire-roasted tomatoes
1 onion, diced
3 garlic cloves, minced
1/2 tsp oregano
1/4 tsp chili powder
1/2 tsp paprika
1/2 tsp kosher salt
4 c vegetable broth
4 c water
2 whole serrano chiles
baby spinach

 Use a 6-quart crock pot.  Put pre-soaked beans into crock pot.  Add tomatoes, onion, and garlic, then spices, broth and water.  Wash and float the uncut peppers on top (use more if you want it spicier!).  Cover and cook on low 8-10 hours.  Remove chiles before serving.  Add a few handful of baby spinach right before serving.

If desired (and if you don't want it to be vegan), add sour cream, shredded cheese, and/or chips.


From Crockpot365.blogspot.com

3-Bean Vegetarian Chili

1 lb. firm tofu, frozen, then defrosted
5 tsp chili powder
1 tsp cumin
1-2 chopped onion
3 c broccoli, finely chopped
3 c cauliflower, finely chopped
3 cloves garlic, minced
15 oz. pinto beans
15 oz. black beans
15 oz. kidney beans
28 oz. diced tomatoes
4 oz. diced green chilis
2 1/2 c fresh or frozen corn
2 large zucchini, finely chopped

Squeeze excess water out of thawed tofu and crumble.  Place in a large soup pot along with chili powder and cumin and quickly brown.  Add remaining ingredients and simmer, covered, for 2 hours.


From Eat to Live

Beef & Broccoli

1 lb. thin beef (such as rib eye)
1/4 c soy sauce
2 tbs chicken broth
2 tbs apple cider vinegar
1 tbs brown sugar
2 tsp sesame oil
2 cloves garlic, smashed and chopped
1/2 tsp crushed red pepper flakes
16 oz. broccoli florets
Rice

Use a 4 quart crock pot.  Add liquid to crock pot, then garlic and spices, then thinly sliced meat.  Stir to coat.  Cook on low for 6-8 hours.  An hour before serving, add broccoli.  Stir gingerly to coat broccoli.  Serve over rice.


From Crockpot365.blogspot.com

Easy (and Fast) Breadsticks

1 1/2 c warm water
1 tbs yeast (one package)
1 tbs sugar
3 c flour
1/2 tsp salt
2 tbs olive oil
1/4 c melted butter
1/2 c Parmesan cheese

Mix together warm water, yeast and sugar and let proof for 5 minutes.  Combine with flour and salt in a mixer, stirring until combined, then add olive oil and knead, adding flour, to form a still-sticky dough.  Knead about 3 minutes.  Cover and let rise 10 minutes.  Spray cookie sheet with nonstick spray, preheat oven to 350 degrees.  Pour dough onto cookie sheet and roll out (sprinkling with flour) to form a rectangle on the sheet.  Cover and let rise 10 more minutes.  Spread melted butter on top of dough and sprinkle with cheese (and parsley flakes, garlic powder, or anything else you like).  Cut dough into strips with a pizza cutter, and one down the middle so they're not too long.  Bake for 15 minutes or until they turn light brown.


From Andrea Simmons

Japanese Casserole

Mix:
1 can cream of chicken soup
1/2 c mayonnaise
2 tbs soy sauce
2 tbs lemon juice

Add:
2 c cubed chicken
1 1/2 c diced celery
1 can water chestnuts, chopped finely
1/2 c green onion
2 c cooked pasta (rotini, usually, but anything would work)

Place in 9 X 13 inch pan.  Sprinkle with 1 cup chow mein noodles.  Bake at 375 for 25-30 minutes.


From Natalie Richards


*I know the only thing "Japanese" about this is the soy sauce.  But it's really good, so who cares?

Garlic Chicken Farfale

16 oz. pasta (I like to use mini-farfale)
1 c heavy whipping cream
3-4 chicken breasts, boneless skinless
3 cloves garlic, minced
1/2 tbs pepper
1/2 c butter
1 lb bacon, cumbled
1/2 c fresh Parmesan cheese, shredded
Lawry's mesquite marinade with lime juice (or Target brand)

Cook chicken in crock pot in marinade until done (low for 6 hours should do it), then shred chicken and discard marinade.  Boil pasta.  In a small saucepan, melt butter, add garlic, whipping cream, pepper, cheese, and bacon.  Whisk together on low heat for 3-4 minutes.  In a large bowl, pour over cooked, drained pasta, add chicken and toss to combine.  Sprinkle with a little extra Parmesan cheese.


From Portland Mama

Creamy Potato Chive Soup

1 1/4 lbs potatoes, peeled, chopped and boiled until tender.
3/4 c butter
3/4 c flour
1 onion, chopped
2 tbs vegetable oil
7 c water
1 bay leaf
2 tbs chopped chives
1 tbs chicken bouillon
1 tsp seasoning salt
1/4 tsp pepper
1/2 tsp garlic powder
2 c milk (2% or heavier)
1/2 c cream
1 1/2 c sour cream
grated cheddar cheese (or Velveeta, if you're trying to not be healthy at all)

Cook potatoes until tender.  Mash with a small amount of milk, and set aside.

Prepare roux by melting butter in small saucepan over medium heat.  Gradually whisk in flour until well combined and stir often, for about 3-5 minutes or until mixture turns an almond color and is very creamy.  Set aside.

In a large kettle, saute onion in oil until soft.  Add water, bay leaf, chives, bouillon, seasoning salt, pepper, and garlic powder.  Bring to a boil.  Whisk in milk and cream, then prepared roux.  Cook, stirring frequently, until thickened.  Add potatoes, sour cream, and cheese.  Simmer until thickened and cheese has melted.

For extra amazing-ness, serve in bread bowls.


From Thatsmyhome.com

End of Summer Harvest Soup

4 c chicken stock (or vegetable stock)
1 c prepared pasta sauce
1 c water
1 onion, diced
3 zucchini, sliced into 1/4-inch rounds
3 yellow summer squash, sliced into 1/4-inch rounds
2 c cherry tomatoes, halved or quartered
1 tbs Italian seasonings
1/3 c dry white cannellini beans, rinsed in hot water
1/2 c pasta
cheese for garnish

Place everything except cheese garnish and pasta in a 6-qt crock pot and cook on low for 8-10 hours.  Or the longer the better, really.  20 minutes before serving, stir in raw pasta. 


From Crockpot365.blogspot.com

Forgotten Minestrone Soup

1 lb. stew meat
6 c water
28 oz. tomatoes
1 cube beef bouillon
1 onion, chopped
2 tbs parsley
1 1/2 tsp salt
1 1/2 tsp thyme
1/2 tsp pepper
1 medium zucchini, thinly sliced
2 c cabbage, finely chopped (optional)
16 oz. can garbanzo beans, drained
1 c uncooked pasta (mini shells!)
grated Parmesan cheese

Combine beef, water, tomatoes, bouillon, onion, parsley, salt, thyme, and pepper in 6 quart crock pot.  Cover and cook on low 7-9 hours.  Stir in remaining ingredients (except cheese), cover and cook on high 30 minutes or until vegetables are tender.  Sprinkle with Parmesan cheese.


From Fix It and Forget It Cookbook

Roasted Garlic Cauliflower (and Broccoli)

1 large head of cauliflower (about 2.5 lbs), chopped into bite size pieces
Broccoli, same about, also chopped
3 tbs extra virgin olive oil
1 tsp kosher salt
1/2 tsp pepper
1/4 tsp garlic salt

Preheat oven to 375, line a large baking sheet with parchment paper.  Place prepared cauliflower and broccoli on baking sheet, drizzle with olive oil and sprinkle seasonings on top, stir to coat.  Bake for 20 minutes.  Remove and stir to flip florets, change oven's heat to broil and cook for an additional 10 minutes or until golden brown (watch the broccoli closely-- it will burn faster).


From Picky-Palate.com

Artichoke Pasta

2-3 chicken breasts (optional)
3 (14.5 oz.) cans Italian tomatoes
2 (14.5 oz.) cans artichoke hearts in water, drained and lightly chopped
6 garlic cloves, minced
1/2 c heavy whipping cream (extra okay!)
1 lb freshly cooked pasta (I like mini bowtie, but just about any kind will work)

Use a 6-quart slow cooker.  Place chicken inside, pour tomatoes on top, then add artichoke hearts and garlic.  Cover and cook on low for 6-7 hours (4-5 hours if you're not using chicken).  Shred chicken, stir in cream and pasta.


From Crockpot365.blogspot.com

Chicken Tetrazzini

4 chicken breasts, cooked and diced
1 package frozen broccoli, steamed
1/2 lb. cooked thin spaghetti noodles

Cheese sauce:
4 tbs flour
3 tbs butter
1 tsp salt
1/2 tsp pepper
3 1/2 c milk
16 slices American cheese


Start cheese sauce with a little butter and flour, melt over medium heat and whisk in a large pot.  Gradually add a small amount of milk, then cheese, alternating constantly.  Season with salt and pepper.

Layer in a casserole dish: chicken, broccoli, then noodles.  Pour cheese sauce over noodles and bake for 30 minutes at 350 minutes.  Push noodles down (back into sauce) halfway through cooking time.


From Jen Evans

No-Rise Rolls (Orange, Cinnamon, or Amazing Awesome Cinnamon)

For Orange Rolls:
For the dough:

1.5 c cottage cheese (4% milk fat)
2/3 c buttermilk
1/2 c sugar
1/2 c butter, melted
2 tsp vanilla extract
4 c flour (+ some for rolling)
2 tbs baking powder
1 tsp salt
1/2 tsp baking soda

Orange roll filling:
1/2 c butter, softened
1 c sugar
zest from two oranges

Orange roll glaze:
1 1/3 c powdered sugar
2 tbs melted butter
1/4 c orange juice

Preheat oven to 400 degrees.  Combine cottage cheese, buttermilk, sugar, melted butter and vanilla in a blender, processing until smooth, about 10 seconds.  Then in a bowl, add flour, baking powder, salt, and baking soda.  Dough will be very soft.  Scrape dough out onto lightly floured surface and knead a few times, just until smooth.  Roll the dough into a 12 X 15 inch rectangle.  Put filling on, roll into a log and cut into rolls with string.  Place in a greased pan (9 x 13), bake for 20-25 minutes.  Cover with glaze.


For Regular Cinnamon Rolls:
Filling:
spread 4 tbs softened butter on dough, then sprinkle on 1/2 c sugar and 4 tsp cinnamon

Cream Cheese Glaze:
1 c butter, room temperature
2  8 oz. cream cheese, room temperature
4-6 c powdered sugar
2 tsp vanilla
 
For Amazing Cinnamon Rolls:
Filling:
1 tbs unsalted butter, melted
1 1/3 c packed brown sugar
1 Tbs cinnamon
1 tsp ground allspice
1/2 tsp ground cloves
2 c chopped pecans

Glaze:
4-6 tbs cold whole milk
2 tsp vanilla
1 1/3 c powdered sugar


From Ourbestbites.com

Corkscrew Pasta Salad

1 box tri-color corkscrew pasta
1 pint cherry tomatoes, halved
3 chicken breasts, baked and cubed
3/4 lb. cheddar cheese, cut into cubes
3 tbs red wine vinegar
1 tbs Italian seasonings
3 tbs olive oil
1/4 tsp garlic powder
8 oz. tomato sauce

Cook pasta, drain and cool.  Cook chicken and cube.  Cube cheese, slice tomatoes and mix all in a large bowl.  Mix remaining ingredients separately, then pour over salad.  Serve cold, perfect in the summer time.


From Sarah Cramer

Favorite Aunt Tracy's Cookies

3/4 c shortening
3/4 c butter
1 c brown sugar
1 c sugar
2 eggs
2 tsp vanilla
3 1/2 c flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
12 oz. chocolate chips

Mix together shortening, butter, sugars, eggs and vanilla in a mixing bowl.  Mix dry ingredients and then add to butter mixture, finishing with chocolate chips.  Bake for 8-10 minutes at 350 degrees.


From Tracy Bentley

Oreo Truffles

1 package of double-stuff Oreos, crushed
8 oz. cream cheese, softened
Candy coating


Mix crushed Oreos with softened cream cheese.  Form into 1-inch balls and place on cookie sheet.  (Keeping your hands wet will help the Oreo mixture to not stick to them so much.)  Freeze briefly to harden, approximately 15 minutes.  Slowly melt candy coating (vanilla or chocolate-- or do both for variety!), then dip balls into candy coating, using a toothpick.  Set on wax paper to harden.  Keep refrigerated.


From Sarah Cramer

Chicken Salad

4 c cooked, shredded chicken
1.5 c diced celery
2 c seedless grapes, halved
1/2 tsp salt
1 c mayonnaise
2 tbs lemon juice
1 c sour cream
chopped onion to taste
slivered almonds to taste

Mix together and chill.  Serve on croissants.


From Emily Kartchner

Chicken and Biscuit Casserole

1 can cream of celery soup
1 can cream of potato soup
1 c milk
1/4 tsp thyme
1/4 tsp pepper
4 c cooked veggies
2 c cubed chicken
7 oz. package refrigerated buttermilk biscuits (extra okay!)

Mix soups, milk, thyme, pepper, veggies and chicken in 9 X 13 baking dish.  Bake for 15 minutes at 400 degrees.  Stir.  Cut each biscuit into quarters, and arrange over chicken mixture.  Bake another 15 minutes or until biscuits are golden.


From Natalie Richards

Sweet'n'Sour Meatballs

2 lbs ground beef
2 c dry bread crumbs
2 eggs
1/4 tsp salt
3/4 c milk
1 onion, chopped

Sauce:
1 1/2 c brown sugar
3/4 c white vinegar
3/4 c water
1 tsp dry mustard
grated ginger (optional)
Cooked rice

Combine meat mixture and form into 1 inch balls.  Place in shallow baking dish, cover in sauce and baste often while baking uncovered for 40 minutes at 325 degrees.  Serve on bed of rice.  (Makes a ton!)


From Natalie Richards

Fried Rice

2 c leftover rice
3 tbs butter
2 tbs soy sauce
2 tsp Worcestershire sauce
1/2 tsp pepper
1/4 tsp kosher salt
1/2 diced yellow onion
1 c frozen vegetables (whatever you have on hand should work)
leftover meat
1 egg
sesame seeds for garnish (optional)

Put everything in the crock pot, mix together, cook on high for 2-3 hours, or on low for 3-4 hours.  Really, you're only heating everything up and cooking the egg.


From Crockpot365.blogspot.com

To Die For Roast

1 roast, any kind
1 pkg. brown gravy mix
1 pkg. Italian dressing mix
1 pkg. ranch dressing mix
1 c water
any veggies you like-- cubed potatoes, sliced onion, baby carrots, etc.

Put vegetables in crock pot, place roast on top.  Mix packages of seasoning together and sprinkle on top of meat.  Pour water around roast.  Cook on low 7-9 hours.


From Mary Gray

Southwest Chicken

4 chicken breasts
1 can black beans
1 c salsa
1 can diced green chilis

Place in crock pot and cook on low for 6-8 hours.  30 minutes before eating, add:

1/2 c salsa
8 oz. cream cheese (optional)
1 can corn (drained)

Continue to cook on low for 30 minutes, then shred chicken and eat over rice or in a tortilla (or mix in rice and then put it in a tortilla!).


From Emily Kartchner

Snobby Joes

4 c water
2 c lentils, rinsed
1 onion, chopped
2 garlic cloves, minced
1 green pepper, chopped

Put in crock pot and cook on high for 3 hours or until lentils are soft.  Then add:

1 tsp chili powder
2 tsp mustard powder
2 tbs molasses
4 tbs sugar
3 tsp sea salt
3 tsp vegetable bouillon
1 can diced tomatoes
1 can tomato paste
2 tbs apple cider vinegar

With everything added, cook for 1 more hour to let mixture thicken, uncovering if desired.  Serve on whatever healthy bread you can find!


From letfoodheal.blogspot.com

Southwest Breakfast Scramble

12 eggs
4 tbs butter
1 can black beans, rinsed and drained
2-3 c tortilla strips
1.5 c salsa
1.5 c shredded cheese
handful fresh cilantro

Whisk eggs while butter melts in a large skillet over medium-low heat.  Pour eggs into skillet and cook slowly, using spatula to drag outside edges towards the center as eggs set.  Continue to gently stir them until they are 75% set.  Add beans and tortilla strips, fold into eggs gently, breaking tortilla strips into smaller pieces as you go.  Spoon salsa over top and sprinkle with cheese.  Place lid on skillet and turn heat up to medium.  Allow skillet to heat for five minutes, meanwhile pull leaves off cilantro and give it a rough chop.  Remove lid and gently fold in ingredients so cheese melts slightly.  Sprinkle cilantro over top and serve hot.


From budgetbytes.com

Magleby's Rolls

1 bag frozen dinner rolls
mayonnaise
melted butter
freshly grated Parmesan cheese
garlic powder
dried parsley

Dip each frozen ball of dough into mayo, then butter, then cheese.  Place rolls into a well greased muffin tin, cheese side up.  Sprinkle with garlic powder and parsley and let rise, then bake according to directions.


From Yourhomebasedmom.com

Skillet Lasagne

2 tbs extra virgin olive oil
1 onion, chopped fine
4 garlic cloves, minced
28 oz. diced tomatoes
1 tsp salt
10 curly-edged lasagna noodles, broken into 2-inch lengths
1 small zucchini, cut into 1/2 inch chunks
1 small yellow squash, cut into 1/2 inch chunks
fresh basil, shredded
1 c ricotta cheese
1 c freshly grated Parmesan cheese

Heat oil in large skillet over medium heat, add onion and cook until softened, about 3 minutes.  Add garlic and cook until fragrant, about 30 seconds.  Drain tomatoes into a 2-cup liquid measuring cup; add water until liquid measures 2 cups.  Add tomato/water mixture to skillet and 1 tsp salt.  Scatter noodles into skillet, layer tomatoes over noodles and bring to a simmer.  Reduce heat to medium and cook, covered, stirring occasionally for 10 minutes.  Stir in zucchini and squash, cook, stirring now and then until noodles and squash are tender, about 8 minutes.  Add basil and half the ricotta cheese and half the Parmesan cheese, stirring until the sauce is creamy.  Dollop remaining ricotta cheese over noodles and sprinkle with remaining Parmesan cheese.


From Melskitchencafe.com

Lentil Soup

1/4 c extra virgin olive oil
1 large onion, chopped
4 celery stalks with leaves, chopped
2 c chopped carrots
3 garlic cloves, minced
8 c water
3 c dry lentils
2 heaping tbs vegetable bouillon (I like Better Than Bouillon)
2 cans diced tomatoes
1 tbs Balsamic vinegar
Salt and pepper to taste

Turn 5 qt. crock pot on high.  Place oil and chopped vegetables in and stir.  Add the water and lentils.  Place lid on and let cook on high for about 3 hours, until lentils are soft.  After lentils are cooked, stir in bouillon and diced tomatoes, turn crock pot to low and let warm until ready to eat.  Just before serving add vinegar.  Can blend lentils for thicker consistency.


From Simplehealthytasty.com

Creamy Avocado Pasta

10-12 small Campari tomatoes, quartered  (or more, if you like)
3-4 tbs olive oil
1 lb linguine noodles
2 ripe avocados, seed and skin removed
2 garlic cloves, peeled
1/2 tsp salt
2 tbs lemon juice
1/4 c pine nuts
fresh grated Parmesan cheese
salt and pepper to taste

Preheat oven to 300 degrees.  Wash and quarter tomatoes, place on baking sheet lined with parchment paper and drizzle with enough olive oil to make the tomatoes glisten.  Bake for 1 hour.

Boil noodles according to directions and drain.  Process or blend garlic, olive oil, salt, lemon juice, and avocados until smooth and creamy.  Toss pasta with avocado blend, stir in pine nuts and tomatoes, sprinkle with Parmesan cheese.


From http://www.flourishingfoodie.com

Sara Salas's Salsa

1 11-oz can shoepeg corn, drained
1 15-oz can black beans, drained and rinsed
1 chopped bell pepper
1 avocado, diced
1 cucumber, diced
3-4 tomatoes, diced
1 mango, diced
1 c shredded monterey jack cheese (optional)
1/2 red onion, finely diced
4 tsp rice vinegar
1/2 bunch cilantro (or the whole thing.  Whatever)

Combine all ingredients, stir gently to mix (save avacado for when you're ready to eat, as it will turn brown).  Serve with chips, or on top of lettuce with chips crumbled on top.


From Sara Salas

Bark

Saltine Crackers
1 c butter, melted
1/2 c sugar
12 oz. chocolate chips
chopped pecans (or mashed candy canes)

Line cookie sheet with foil.  Arrange crackers to cover pan.  Melt butter and sugar together and pour over crackers.  Bake for 15 minutes at 350 degrees.  Remove from oven, pour chocolate chips evenly over crackers and spread with a knife after softened.  Sprinkle with nuts (or candy canes).  Chill at least 1 hour.  Cut or break crackers apart.  Keep refrigerated, or bark will become soft and sticky.


From Patty Adkins

Popcorn Cake

4-5 quarts popped popcorn, kernels removed, in a large bowl

Melt: 1 lb marshmallows and 1/4 lb butter together.  Add 1/2 lb M&Ms (or anything colorful as desired).  Mix together with popcorn (grease hands and spoon for easier handling).  Press into a well-greased angel food cake pan.  Decorate with additional M&Ms.


*Be careful using birthday candles as popcorn can be flammable!


From my Grandma Bentley

Spritz Cookies

1 1/2 c butter
1 c sugar
1 tsp baking powder
1 egg
1/2 tsp vanilla
3/4 tsp almond extract
3 1/2 c flour

Beat butter with an electric mixer on medium high speed for 30 seconds.  Add sugar and baking powder.  Beat till combined, scraping bowl.  Beat in egg, vanilla, almond extract, and food coloring until combined.  Beat in as much of the flour as you can.

Force unchilled cookie dough though a cookie press onto an ungreased cookie sheet.  Bake in a 375 oven for 8-10 minutes.

Do not even THINK about doubling this-- it won't fit into a standard kitchen-aid mixer!

From Craig Smith and Better Homes and Gardens Cookbook

Stuffed French Toast

1.5-2 loaves of bread, cut into pieces (this is better if you use lots of different kinds of bread, if possible)
16 oz. cream cheese, cut into chunks
12 eggs
1/3 c maple syrup
2 c milk

Mix wet ingredients together.  Grease cake pan.  Mix cream cheese and bread in pan pour liquid over bread.  Cover with plastic and refrigerate overnight.  Bake at 350 degrees for 35-40 minutes or until bread isn't wet.


From Kathy DeHeide

Healthy Lasagne

2 c sweet potato puree  (pierce 2 sweet potatoes with a fork, bake on foil-lined cooking sheets for          1 hour at 350 degrees, or until insides are soft; mash with a fork)
1 box no-boil lasagna noodles
4 tbs extra virgin olive oil, divided
1 onion, chopped
4 garlic cloves, minced
1 carrot, peeled and diced
1/2 tsp Herbs de Provence
2 tsp sea salt
1 tsp pepper
1/2 can tomato paste
24 oz jar prepared marinara sauce
4 tomatoes, thinly sliced
3 tbs bread crumbs

In a large pan, heat 2 tbs olive oil over medium high heat.  Add onion, garlic, carrot, Herbs de Provence, salt, and pepper.  Saute for 8-10 minutes.  Add tomato paste and mix well.  Add 1/2 jar marinara sauce (approx. 1.5 cups).  Allow mixture to come to a boil and remove from heat.

Preheat oven.  Assemble lasagna by covering bottom of 9 X 13 pan with 3/4 c marinara sauce, add noodles in single layer, spread 1/2 half the veggie mix, then a layer of tomato slices.  Top with another layer of noodles, then spread sweet potatoes evenly, and top with another layer of noodles.  Add remaining veggies, another noodle layer, and remaining marinara sauce.  Cover with remaining tomatoes, sprinkle breadcrumbs over top and drizzle with extra virgin olive oil.

Cover with aluminum foil and bake at 400 degrees for 50-55 minutes.  Remove foil halfway through to ensure top gets crisp and golden.  Remove from oven and let cool 10-15 minutes before serving.


From letfoodheal.blogspot.com

Chicken Crescent Rolls

2 chicken breasts, baked, cut into bite-size pieces
2 packages Pillsbury crescent rolls
1 package cream cheese

Soft cream cheese with milk, add garlic powder to taste.  Mix in chicken, then fold into rolls and pinch to close.  Bake at 375 degrees for 11-13 minutes or until rolls are no longer doughy.

Pasta Primavera

1/2 c butter
2 cloves minced garlic
1 onion, minced
6 oz. cauliflower
6 oz. broccoli
1 medium zucchini
1 medium squash
1 carrot
2 c half and half
1.5 c chicken stock
2 tbs basil
1 c Romano cheese
1 lb linguine noodles

Cook noodles, drain.  Heat skillet to medium heat, add butter, onion, garlic.  Saute until onion is soft (2 min.).  Mix in remaining vegetables, stir fry 2 minutes.  Increase heat to high, add half and half and chicken stock.  Boil 3 minutes or until liquid is reduced.  Season to taste with salt and pepper.  Add pasta, toss, add cheese.  Let sit then serve.

Broccoli Bake

1 lb chopped broccoli
3 tbs butter
1 onion, chopped
2 tbs flour
1.5 tsp salt
1 1/4 c whole milk
2 c Swiss cheese, shredded
2 eggs


Cook broccoli in about 1 inch of salted water until tender.  In a 2-qt sauce pan, melt butter over medium heat and add onions.  Cook until onion is tender.  Add flour and salt.  Then add milk.  Stir until mixture is thick and begins to bubble.  Remove from heat.  Stir in cheese and cooked broccoli and stir until cheese melts.  Stir in eggs.  Place in greased 9 X 13 inch pan.  Bake at 325 degrees for 30 minutes or until firm.


From Donna Smith

Beef Stroganoff

1 lb beef sirloin
3 tbs + 1 tbs flour
1/2 tsp salt
4 tbs butter, divided
3 oz. mushrooms, sliced and drained
1 onion, chopped
1 clove garlic, minced
1 tbs tomato paste
1 1/4 c beef stock
1-2 c sour cream

Hot, buttered noodles


Cut beef into 1/4" strips.  Combine 1 tbs flour and salt, coat meat with flour mixture.  Melt 2 tbs butter in skillet, add beef and brown quickly on both sides.  Add mushrooms, onion and garlic and cook 3-4 minutes until onion is crisp-tender.  Remove meat and mushrooms from pan.  Add remaining butter to pan drippings, blend in remaining flour.  Add tomato paste.  Stir in broth.  Cook and stir over med-high heat till thickened and bubbly.  Return browned meat and mushrooms to skillet.  Stir in sour cream.  Cook slowly till heated through.  Do not boil.  Serve over noodles.


From Donna Smith

Taco Soup

1 lb hamburger
1 onion, chopped
3 c water
2 cans stewed tomatoes
2 cans kidney beans
8 oz. tomato sauce
6 oz. tomato paste
1 envelope taco seasonings
Sour cream, chips, cheese for topping

Brown hamburger and onion together, drain fat.  Add remaining ingredients, simmer 20-30 minutes.


From Natalie Richards

Quiche

Crust:
1 and 3/4 c flour
1 tbs powdered sugar
2/3 c unsalted butter
1 egg
1 tbs cold water if needed (if dough is dry and/or stiff)

Sift flour (optional).  Make a well in the center and pour in sugar, butter and egg.  Mix with fingers.  Shape into a ball, then press into pie tin.

Filling:
4 eggs
1 c cheddar cheese soup
1/2 c milk/cream
1 c cheddar cheese, shredded
Whatever you like: chopped ham, tomato, spinach, broccoli, asparagus, onion, etc.

Beat eggs until foamy.  Add soup and cream.  Sprinkle cheese, meat and veggies into pie crust.  Pour in soup mix.  Bake at 350 degrees for 1-2 hours, or until center is set.  Let stand for a while to cool and finishing setting.


From Kathy DeHeide

Pesto Pasta with Chicken Sausage and Roasted Brussels Sprouts

1 lb fresh brussels sprouts, ends trimmed and any brown leaves removed, then sliced in half
3 tbs olive oil, divided
1/2 tsp Kosher salt
1/2 tsp pepper
1 lb bowtie pasta
4 links chicken sausage, sliced into 1/4" coins
5 cloves garlic, thinly sliced
1/3 c pesto
fresh Parmesan cheese, grated

Begin heating water to boil pasta,  preheat oven to 400.

Mix brussels sprouts with 2 tbs olive oil, salt and pepper.  Stir gently to combine.  Prepare baking sheet with aluminum foil, spread brussels sprouts on it evenly.  Roast for 20-30 minutes, stirring part way through until they are crispy on the outside, and tender on the inside.  Remove from oven and set aside.

Add pasta to boiling water.  Cook according to directions.

Heat remaining olive oil in a skillet over med-high heat.  Add sausage and cook, stirring, until nearly browned (6-8 minutes).  Add garlic and continue cooking for 1-2 minutes.

Drain pasta, reserving 1/4 cup water.  Toss pasta with pesto, sausage, and brussels sprouts.  Add in reserved water if needed for extra moisture.  Top with Parmesan cheese.


From http://www.gimmesomeoven.com

Hot Potato Salad

32 oz Southern style hashbrowns, thawed
1/2 c melted butter
1 can cream of chicken soup
1 pint sour cream
1.5 c grated cheddar cheese
1/3 chopped green onion
1/2 tsp salt
crushed cornflakes

Combine ingredients, topping with cornflakes.  Bake at 350 degrees for 1 hour.


From my Grandma Hansen

Enchiladas

Sauce:
8 oz. tomato sauce + 1 can full of water
1 can tomato soup
2-3 tbs salsa

Filling:
1 onion, chopped
2 c cheddar cheese, grated
1 lb hamburger, browned and drained
tortillas

Dip tortillas in tomato sauce to soften.  Place meat, onion, cheese inside tortilla and roll.  Top with sauce and grated cheese.  Cover in aluminum foil and bake at 375 degrees for 45 minutes.


From my Mom

Best Mashed Potatoes EVER

5 lbs potatoes, cooked and mashed
8 oz. cream cheese
8 oz. sour cream
1/2 c milk
2 tsp garlic powder
pepper to taste

Combine all ingredients up to 2 days ahead of time.  Bake at 350 degrees for 45 minutes.


From April Dever

Chicken Enchiladas

3-4 chicken breasts, baked and shredded
1 lb pepperjack cheese, grated
1 can cream of chicken soup
16 oz. sour cream
4 oz. diced green chilis
whole wheat flour tortillas

Combine ingredients, spread in tortillas, roll up, and place in greased 9 X 13 baking dish.  Cover with any extra mixture.  Cover with aluminum foil.  Bake at 350 degrees for 30 minutes.


From Sarah Cramer

No Fail, No Bake Fudge

In heavy pan, melt together:

1 12-oz package chocolate chips
1/2 c butter

In large bowl combine:

1 lb powdered sugar (3.75 cups)
2 eggs
1 tsp vanilla

Stir until smooth and yellow.  Add in chocolate chip mixture.  Spread into 9 X 9 inch buttered pan and refrigerate until firm.


From Megan Nomiyama

Peanut Butter Rice Krispie Treats

1 tbs butter
1 c sugar
1 c Karo syrup

Melt over medium heat, stir until boiling and add:

1 tsp vanilla
1 c peanut butter

Stir until melty goodness.  Add 6 cups Rice Krispies and chocolate chips to taste.  Put in 9 X 13 pan, flatten and cut.



From Kathy DeHeide

Banana Nut Bread

1 c sugar
1/2 c shortening
1 egg

Cream well together.  Then add:

3 medium bananas, mashed
2 c flour
1/2 tsp salt
1 tsp baking soda
1 c chopped walnuts

Spoon into greased bread pan.  Bake at 350 degrees for one hour.


From my Grandma Hansen

Cookie Dough Brownies

Make a brownie mix, following directions.  Allow to cool.

Then mix:
1/2 c packed brown sugar
1/4 c white sugar
1/2 c butter
2 tbs milk
1 tsp vanilla
1 c flour

Mix everything except flour, then add flour last.  Spread over cooled brownies.

Melt together:
1 c chocolate chips
1 tbs vegetable oil

Spread on top.


From Sarah Cramer

Sloppy Joes

2 lb ground beef
1 c chopped onion
2 can tomato soup
2 tbs mustard
1/2 tsp salt
dash of pepper
12 hamburger buns, toasted

slices of cheddar cheese

Brown beef with onion, drain fat.  Add soup, mustard, salt and pepper.  Serve over buns with cheese on top.


From my Mom

Stroganoff Sandwiches

1 loaf French bread
1 lb hamburger
8 oz. sour cream
1 can cream of mushroom soup
1 green pepper
2 large tomatoes
2-3 c shredded cheddar cheese
garlic powder
onion powder
any other desired condiments-- olives, mushrooms, whatever

Brown, drain hamburger.  Add sour cream, soup, and garlic and onion powder to taste.  Heat.  Spread over bread, top with everything else, ending with cheese.  Broil on low for 10 minutes or until cheese is toasted.


From Angela Shelley, of the Japanese House

Parkerhouse Rolls

1 tbs yeast, softened in 1/2 c warm water
3 c flour
1/2 c butter, melted
1/2 c warm milk
3/4 tsp salt
2 tbs sugar
2 eggs

More melted butter for dipping


Mix in bowl.  Cover and let rise 2 hours.  Roll out dough on lightly floured board 1/2 inch thick.  *Dough will be incredibly sticky*  Cut into circles using an upside-down glass.  Dip circles in melted butter, fold in half, place on baking sheet.  Let rise once more.  Bake for 10 minutes at 400 degrees.


"Impossible to screw up!"  (Unless you're a Bentley!)

From Trudy Van Cott

Caramel Syrup

1.5 c sugar
3/4 c buttermilk
1/2 c butter
2 tbs vanilla
1 tsp baking soda

Boil all ingredients except vanilla for 5 minutes, stirring constantly.  Remove from heat and add vanilla. 

This is wonderful on any of the usual things that need syrup-- waffles, pancakes, etc-- or just on ice cream as a sauce.

Doctored Up Spaghetti Sauce

1 lb ground beef, browned and drained
1 onion
2-3 garlic cloves, chopped

2 bay leaves
1 can mushrooms (optional)
1/2 green pepper, chopped
1 carrot, grated
1/2 tsp basil
1 jar spaghetti sauce
8 oz tomato sauce

Combine all ingredients except tomato sauce, simmer on low for 1-1.5 hours.  Add tomato sauce at the end.  Serve over pasta.


From Eva Jackson

Sweet'n'Sour Hotdogs

9 oz. pineapple tidbits
6-8 hotdogs, cut into bite-size pieces
2 tbs butter
1/2 cup sliced onion (extra okay!)
1 green pepper, cut into strips
1 bouillon cube
1 tbs corn starch
1/2 cup brown sugar
2 tbs vinegar
1 tbs soy sauce
Rice


Drain pineapple, saving juice for later.  Slice hotdogs.  In a skillet, melt butter, add onion and green pepper, cover and heat on medium heat for 5 minutes.  Dissolve bouillon cube in 1.5 cups hot water.  Mix in corn starch, brown sugar, pineapple juice, vinegar, and soy sauce.  Pour over vegetables.  Cook and stir until thick.  Add hotdogs and pineapple and heat through.  Serve over rice.


From my Mom

Broccoli Cheddar Soup

1/2 cup butter
1 large onion, chopped
2 cloves garlic
1/2 cup flour
2 cup half-and-half
2 cup milk
4 cups chicken stock
1 lb fresh broccoli, chopped
2 cup carrot, shredded and chopped
1/2 tsp nutmeg
1/2 tsp cardamom
16 ounces grated sharp cheddar cheese
8 ounces grated Colby jack cheese
Salt and pepper to taste

Saute onion and garlic in butter, add flour stirring constantly.  Whisk in half and half, milk, and chicken stock, bring to almost a boil.   Add broccoli and carrots and simmer on low heat for 20 minutes, stirring occasionally.  Add seasonings, then cheeses; simmer for another 10 minutes.

Serve in bread bowls if you want to feel like you've died and gone to heaven. 

From http://www.mangiodasola.com/2009/11/broccoli-cheddar-soup.html

Bombay House Chicken Tikka Masala

1 1/2 lbs chicken breast

Marinade:
1 cup plain yoghurt
2 Tbsp lemon juice
2 tsp cumin
2 tsp cayenne pepper
2 tsp black pepper
1 tsp cinnamon
1 tsp salt
1 tsp ground ginger

Sauce:
1/4 cup chopped cilantro
1 Tbsp unsalted butter
2 garlic cloves, minced
1 jalapeño, minced (I just use 1/3)
2 tsp ground coriander
1 tsp cumin
1 tsp paprika
1 tsp garam masala
1/2 tsp salt
1 can (15oz) tomato sauce
1 c heavy whipping cream

Rice
Fresh cilantro for garnish (optional)


Cut the chicken into 1 inch cubes, place in large ziploc bag.  Mix up marinade, pour over chicken, making sure it gets coated.  Put in fridge for 1-2 hours, then discard marinade and cook chicken in a frying pan until no longer pink inside. 


For the sauce, using a clean pan, melt the butter over medium heat. Add garlic and jalapeño and cook for 1 minute.  Add coriander, cumin, paprika, garam masala and salt, stirring to combine.  Stir in tomato sauce and simmer for 15 minutes until thickened.  Add the cooked chicken to the sauce and stir in the cream.  Serve over rice (white or Jasmine), garnish with cilantro.


From http://www.mattawamum.com/2012/01/bombay-house-chicken-tikka-masala/

Cafe Rio House Dressing

1 packet Ranch Dressing (traditional kind, not the buttermilk kind)
1 cup mayonnaise
1 cup buttermilk
2 tomatillos, remove husk, dice
1/2 bunch fresh cilantro, chopped
1 garlic clove
juice from 1/2 lime
1 ripe avacado

Blend in a blender.  Allow refrigerator time to thicken.