The Gunderson Family Cookbook 9798706080440

Citation preview

Gunderson Family Favorites Copyright 2021 Independently published by Glass Tower Books Vancouver Washington Authors Meg Huffman and Kristopher Huffman Recipe Contributors Deoine and Paul Gunderson (Mom and Dad) Dianna and Lance Gunderson Gwen and Lawrence Gunderson Heather and Jon Gray Becky and Jerome Kemp Rosey and Adam Jameson Emily Gunderson Stephen and Aundrea Moss ISBN 9798706080440 Cover and section images Provided by Dreamstime LLC.

If there be mistakes in this they be the mistakes of those who provided the reciepies contact them if you have issues.

Gunderson Family Favorites

Meg Huffman And Kristopher Huffman

Forward We wanted to make a book full of great recipes from the family. Our hope is for you to find not only a full belly but a happy one as well. With this book in hand go forth and create everlasting memories with family and friends. Kris and Meg Huffman

T

able of Contents

Sides 8

Salads 36

Soups 46

Doughs 60

Breakfast 70

Dinner 92

Dessert 122

Sides

Submitted by Kris and Meg

Bacon Jam Ingredients 1 lb. center-cut bacon 1 sweet onion finely diced 4 shallots finely diced 1/2 cup minced garlic 1/3 cup brown sugar 1/3 cup maple syrup (the real stuff) 1/3 cup apple cider vinegar ½ cup water 1 ½ tsp chili powder 1 tsp oregano Few grinds of black pepper

Directions

Chop bacon into about ¼ inch pieces and render in a medium saucepan until crispy on medium-high. Bacon needs to be crispy. Limp flaccid bacon will not work for this. Remove bacon and set aside. Reserve about 1 Tablespoon of the renderings in a pan and drain the rest. Reduce the heat to medium-low. Add finely diced onion, shallots, garlic to the saucepan. Cook this until caramelized, about 15 minutes. Add water, vinegar, maple syrup, brown sugar, chili powder, oregano, and black pepper. Cook until thickened to a jam consistency. This can take up to 30 minutes. The water is important even though it is just going to be cooked off. This will prevent the onions and garlic from burning and becoming acrid. Allow to cool before transferring to a jar. This can be used to make just about everything amazing. Great by itself on toast or crackers, but it shines in omelets, sandwiches, or burgers. Can be frozen for up to 3 months or refrigerated for 1 month. 8

Submitted By Emily

Brazilian Cheese Bread Ingredients 4 cups tapioca starch/flour 1 Tbsp salt 1 cup milk 1 cup water ¾ cup oil 4 eggs 1 lb cheese (1/2 lb mozzarella and ½ lb parmesan)

Directions

Warm up milk, water, and oil. It will melt the cheese, but not cook the eggs if it is warm. In a blender mix flour and salt. Pour boiling liquid into the flour and mix. Dough will be very runny like pancake batter. Add grated cheese. Add each egg individually while mixing. Grease mini muffin cupcake pan. Scoop liquid dough and put into the pan. Bake at 400 degrees for 15-20 minutes. Makes about mini 72 cheese balls.

9

Submitted by Lawrence and Gwen

Grandma Atwood’s Bread Dressing Ingredients 1 loaf butter-top bread, cubed and set out dry at least 1 day or 1 bag of store youth dry cubed bread plus spice packet 5 T. butter 2 tsp. sage 2 large onions, chopped 1 can cream of chicken soup celery tops, chopped and sliced 3 c. cream (half & half) 2 tsp. salt large pkg. ground sausage, browned

Directions

Put butter in a pan and saute chopped onions and celery. Add 2 tsp salt and sage to the top of bread crumbs (I add the spice packet as that comes in the store-bought pkg too.) Mix. Heat 1 can cream of chicken soup with 3 cups cream (half & half). Toss soup mixture and onion mixture with bread and browned ground sausage. Place in 9x13 pan. (Should be kind of soupy) Bake at 325 degrees for 1 hour, stirring occasionally.

10

Submitted by Emily

Emily’s Thanksgiving Stuffing Ingredients 1 lb Jimmy Dean’s sage sausage 1 or 2 packs of fresh herbs (thyme, sage, rosemary) 1 package sliced mushrooms 1 or 2 onions 2 or 3 cloves of garlic 1 bundle of celery 1 stick of butter 2 or more cups of chicken stock 2 cans water chestnuts (drained) Cranberries (optional) Chopped apples (optional)

Directions

Fry sausage. Chop up herbs and throw away the sticks. With half stick of butter saute onion and celery. With the other half stick of butter saute mushrooms and put fresh herbs in them. Mix everything and add an egg. Add parchment paper over the dish for easier clean-up. Pour stuffing into the pan. Bake at 400 degrees Fahrenheit for 30 minutes or until golden brown.

11

Submitted by Jerome and Becky

Mom’s Homemade Pancake Syrup Ingredients 2 Cups Sugar 1 Cup Water 1 tablespoon Corn Syrup (optional) 1 teaspoon maple extract 1 teaspoon vanilla (optional)

Directions

Bring water, sugar, and corn syrup to a rolling boil for one minute. Remove from heat and add maple extract and vanilla. Serve hot or cold. Refrigerate leftovers. The syrup will not crystalize as quickly in the fridge if corn syrup is added. If sugar crystals form, heat syrup until it is dissolved. If you would like to make a syrup that tastes like strawberry, lemon or any other flavor, simply add the extract flavor you desire instead of the maple extract or vanilla.

12

Submitted by Adam and Rosie

Granola Ingredients 2 cups Rice Krispies 5 cups oatmeal ½ cup sunflower seeds 2/3 cups brown sugar 1 cups nuts (optional), chopped ¼ cups flax seed 1 cups powdered milk ½ cups sesame seeds 1 Tbsp vanilla 1 Tbsp almond or maple extract (optional) 1 Tbsp salt ¼ cup oil

½ cup water 1 cup dried, apricots, apples, cranberries, and/or mangos 1 cup coconut (optional) 1 tsp nutmeg ¼ tsp allspice ¼ tsp cloves 1 Tbsp cinnamon

Directions

Mix all dry ingredients thoroughly in a large bowl. Combine the wet ingredients, spices, & brown sugar in a bowl and add to dry ingredients all at once, and mix. Place on large cookie sheets. Bake at 250 degrees for 1 hour. Turn and mix ingredients every 30 minutes to make sure it doesn’t burn. Let cool for 1 hour then add nuts, fruit, coconut, and flaxseed and store in a jar or can. (Cans from dry pack canning or plastic cereal containers work well.). It lasts about 8 weeks, Serve with milk and fresh fruit like blueberries, strawberries or peaches.

13

Submitted by Lawrence and Gwen

Refreshing Lemonade Slush Ingredients 1 - 12 oz. lemonade (pink or plain) 8 c. cold water 2 c. sugar 2 - 2 liter lemon-lime or 7-up (best if cold)

Directions

Heat 4 cups water enough to dissolve the sugar, stirring constantly. Add the lemonade and the rest of the water. Freeze overnight. Stir several times the next day (use a potato masher) Makes about 25 - 12 oz. servings.

14

Submitted by Emily

Brazilian Swiss Limeade Ingredients 2 limes (cut out the middle of the limes) ½ cup sugar 3 Tbsp sweetened condensed milk 3 cups water Ice

Directions

Squeeze limes and mix them in a serving pitcher with sweetened condensed milk and sugar.

15

Submitted by Stephen and Andrea Moss

Faux Orange Julius Ingredients ¼ cup frozen orange juice concentrate 1 cup milk 1 cup crushed ice 1/3 cup sugar (can use less) ½ vanilla

Directions

Put all ingredients in a blender. Blend on high in a blender for about 1 minute. Makes two servings.

16

Submitted by Emily

Passion Fruit Mousse Ingredients 2 cans of sweetened and condensed milk 2 cans Media Crema 1 bottle Maracuja juice (passion fruit juice concentrate 500 mL)

Directions

Mix all ingredients. Chill the passion fruit mousse in a bowl in the refrigerator.

17

Submitted by Lawrence and Gwen

Melinda’s Black Eyed Salsa Ingredients 3 cans black-eyed peas, rinsed & drained 1 can white sweet corn drained cilantro 2-3 chopped tomatoes 2 large avocados 3 chopped green onions peeled and sliced fresh garlic kosher salt lime

Directions

Firmly rub the sliced side of your fresh garlic on the sides of a large mixing bowl. In the same bowl, combine black-eyed peas, white sweet corn, tomato, green onions, and avocado chunks. Season with freshly squeezed lime juice and kosher salt.

18

Submitted by Emily

Corn Salsa Ingredients 5 lbs large tomatoes chopped 2 cans of canned corn 2 cans of black beans 1 small jicama 1-2 purple onion chopped 1 bunch of cilantro chopped 2 or 3 jalapeños 1 Tbsp salt to taste 1 cup lime juice 1 handful fresh garlic chopped

Directions

Mix chopped tomatoes, canned corn, black beans, jicama, purple onion, and cilantro together. Blend jalapeños, salt, lime juice, and chopped garlic. Add blended ingredients and fresh ingredients together in a bowl. You can add more or less of the ingredients.

19

Submitted by Lawrence and Gwen

Betty Jo’s Apple Cranberry Sauce Ingredients 3 - 12 oz package whole cranberries 10 cups peeled, sliced, and diced apples (golden delicious usually) 2 cups water 4 cups sugar

Directions

In a large pan add water, cranberries, and apple. Bring to boil. Add sugar (amount depends on the tartness of the apples). Reduce heat to low, cover, and simmer for 1-1 1/2 hours. Stir frequently. Taste and adjust sugar, if needed. Refrigerate. This sauce is not only great with the turkey and dressing, but also on the leftover turkey sandwiches. Makes about 3 quarts.

20

Submitted by Stephen and Andrea Moss

Sweet Corn Chex Mix Ingredients 6 cups Rice Chex or 1 box Golden Grahams 1 cup almonds 1 cup coconut 2 cups sugar 2 cups Karo Syrup 2 cups butter or margarine

Directions

In a saucepan, bring butter, sugar and karo syrup to a boil. Stirring constantly. Mix cereal, nuts and coconut in a large bowl. Drizzle over dry ingredients layout on parchment paper.

21

Submitted by Mom and Dad

Raspberry Huckleberry Freezer Jam Ingredients 11 cups raspberries 1 cup huckleberries 1 cup Ultra Set (Ultra Gel) 3 to 4 cups sugar

Directions

Clean and smash fruit. Mix sugar and Ultra Set together. Gradually add to fruit while stirring. Let set two to three hours. Stir occasionally. (Helps dissolve the sugar). Put in containers (jars or plastic containers). Freeze.

22

Submitted by Lance and Diana

5 Minute Caramel Popcorn Ingredients 1 cup Butter 1 cup Brown sugar 3 cups Mini Kraft Marshmallows A large batch of air pop popcorn

Directions

Microwave butter and sugar for 2 minutes in a large microwave-safe bowl stirring halfway through. Add to mixture: 3 cups Miniature marshmallows (needs to be Kraft marshmallows). Stir and microwave again for 1 minute. Remove microwave and stir until creamy, then pour over popped popcorn.

23

Submitted by Jerome and Becky

Refried Beans Ingredients 2 cups pinto or black beans water 1-2 jalapeño peppers 1 tablespoon salt or garlic salt or salt to taste 1 tablespoon garlic powder or crushed garlic 2 teaspoon cumin 1 teaspoon chili powder lime zest and juice from lime (optional)

Directions

Sort pinto beans and remove rocks or dirt. Soak beans in water overnight or begin cooking in the morning. You can eliminate the need for soaking by boiling the water you cook your beans in and then cooking the beans. Place beans in a slow cooker and cover beans with several inches of water. Cook for several hours then add spices and jalapeños according to taste. Cook for a couple more hours until beans are soft. Older beans will take longer to cook than newer ones. When beans are very soft mash or blend them. Add lime peel if desired. If you want thicker beans remove some of the water before mashing. Add additional salt if you prefer.

24

Submitted by Jerome and Becky

Bean Dip Ingredients 1 batch of refried beans mashed 1 can tomatoes (optional) 1 can drained corn (optional) 1 can olives (optional) 1 pound ground hamburger (optional) 1 small package Velveeta cheese (optional)

Directions

Layor ingredients. Add the ingredients you like or have on hand. Serve with tortilla chips. Make an extra batch and freeze what you don’t eat.

25

Submitted by Kris and Meg

Chili and Grape Meatballs Ingredients 1 package (6 pounds) frozen meatballs 1 jar (32 oz.) grape jelly 2 bottles (12 oz.) chili sauce Cayenne pepper to taste (optional)

Directions

Put all the ingredients in a crockpot. Set on low for 3-4 hours, stir occasionally.

26

Submitted by Kris and Meg

Tomatoe sauce Ingredients 1 can San Marzano whole tomatoes 1 can tomato paste 1 parmesan rind 1 Tbsp. Fresh thyme, Fresh rosemary, Fresh basil , Fresh oregano 1 Tbsp. Olive oil Salt and pepper Red chili flakes (optional)

Directions

Strain tomatoes from sauce in can, (sauce from the can makes your sauce bitter). Add tomatoes and a can of tomato paste to a large saucepot. Use a potato masher to pulverize the whole tomatoes. Mix in olive oil, herbs, and seasonings. Continue to pulverize the mixture until the mixture in a smooth texture. Bring mixture to a slight boil and reduce heat. At this point place the parmesan rind in the mixture. Reduce over low heat until mixture is thick and not runny, mixing often to avoid burning sides and bottom. At this point remove from heat and take out parmesan rind. Set aside and move on to meat preparations.

27

Submitted by Kris and Meg

Kris’ Taco Sauce Ingredients

1 cup tomato sauce 2 tbsp apple cider vinegar 1 tbsp ground cumin 1/2 cup water 1/4 medium onion diced 3-4 cloves garlic, minced 1 tsp dried oregano 3 Chipotle peppers 1 tsp paprika 2 to 3 tsp sugar 1/4 tsp cayenne pepper A few springs of cilantro salt to taste

Directions

Put everything in a blender and blend on high until smooth. Bring ingredients to a boil in a sauce pot on medium heat to thicken. Sauce should cling to spoon without running when done. If too thick add water 1 tablespoon at a time.

28

Submitted by Kris and Meg

Kris’ BBQ Sauce Ingredients

2 tablespoons butter 1/2 medium red onion,diced 3 garlic cloves, minced 1 can diced tomatoes 1/4 cup ketchup ¼ cup pomegranate molasses 2 tablespoons Dijon mustard 2 tablespoons dark brown sugar 3 chipotle peppers(canned) 1 tablespoon honey 1 teaspoon cayenne 1 teaspoon cumin 1 tablespoon paprika 1 tablespoon Worcestershire sauce Directions

In a large saucepan over medium heat, melt the butter and sweat the onion and garlic until translucent. Add the tomatoes and simmer 15 minutes. Add the remaining ingredients and simmer 20 minutes. Puree the mixture in a food processor or blender and allow to cool at room temperature.

29

Submitted by Kris and Meg

Kris’ Nacho cheese sauce Ingredients 8oz of Velveeta cheese 8oz of cheddar cheese 8oz pepper jack cheese 1 cup of milk ½ cup of la Victoria chunky salsa

Directions

Heat milk and salsa on medium heat in sauce pot, do not boil. Add cheese and stir continually until cheese is melted and combined. Reduce heat to lowest setting and serve.

30

Submitted by Adam and Rosie

Saffron Rice Ingredients 1 cup white Thai jasmine rice or brown rice 1 ¼ cup water 1 3/4 cups good-tasting chicken or vegetable stock 2 1/2 Tbsp. dry shredded coconut, unsweetened (baking type) 1 tsp. turmeric 1 clove garlic, minced 1 Tbsp. soy sauce 1 Tbsp. lemon juice 1 tsp. ground cumin

Directions

Put ingredients in a rice cooker or boil water and chicken stock then add rice and cook for 20 minutes.

31

From Mary’s Cook bookSubmitted by Stephen Moss

Poppy Seed Dressing Ingredients ¾ T. poppy seeds 1/3 cup white vinegar ¾ cup olive oil 1/3 cup sugar ¾ tsp salt 2 Tbsp. Dijon mustard

Directions

Mix everything together in a bowl and whisk vigorously.

32

Salads

Submitted by Lawrence and Gwen

BJ’s Potato Salad Ingredients 10 large potatoes pickle juice to taste 2 c. sour cream garlic powder to taste 12 eggs, boiled Mrs. Dash to taste 1 1/2 c. mayonnaise 2 T. minced dry onion 1 tsp. pepper 4 green onions, finely sliced 1 T. salt 4 large dill pickles, chopped 1 tsp. celery seed 2 celery stalks, chopped mustard to taste

Directions

Cook potatoes with skins on. Peel and cut in 1/2 inch cubes. In a large bowl, combine potatoes, egg whites, minced onion, green onion, dill pickles, and celery. In a mixing bowl, make the sauce by combining sour cream, mayo, pepper, salt, celery seed, mustard, pickle juice, and egg yolks (mashed with a fork until fine). Stir into potato mixture. Should be kind of soupy, but will absorb after it sits. Best if made the night before using. May need to add more salt and mayo. Serves 30 people.

36

Submitted by Lawrence and Gwen

Mignon’s Craisin Almond Salad Ingredients 1 lb. bag of Romaine lettuce 1 can mandarin oranges, drained 1 lb bag of spinach 2 T. sugar 1/2 bag craisins 1 - 2 1/2 oz. bag slivered almonds 2 apples, chopped (red or green) 1 bottle Brianna’s Homestyle Poppyseed Dressing

Directions

Place almonds and sugar in a small frypan over low to medium heat. Stir for 4-5 minutes until caramelized. Brown for one more minute until they look golden brown. Pour out onto a cutting board to cool. Break them up with a fork or knife when ready to put them in the salad. Put lettuce, spinach, craisins, oranges, and apples in a large bowl. Toss. Just before serving, toss with almonds and dressing.

37

From Mary’s recipe book Submitted by Stephen Moss

Layered Holiday Salad Ingredients 3 3oz packages Jello (green, lemon, and red) 1 large can crushed pineapple, drained 15 large marshmallows 2 Tbsp. salad dressing 1 3oz package cream cheese 1 cup cream, whipped

Directions

Prepare 1 package of jello (green) according to package directions and pour into a flat pan to set. Heat pineapple juice in the microwave, add marshmallows, heat, and stir until melted Add 1 package of jello (lemon), stir until dissolved. Add pineapple, salad dressing, and cream cheese. When cool fold in whipped cream. Spread carefully over the green layer and set. Prepare 1 package of jello (red) and pour over the second layer and set.

38

From Mary’s recipe book Submitted by Stephen Moss

Spinach Salad

Ingredients 1 package spinach 1 head of lettuce 1 lb bacon, cooked, crumbled 1 cup swiss cheese, grated 1 cup slivered almonds 1-2 Tbsp. brown sugar 1 Tbsp. butter Fresh mushrooms 2 cans Mandarin oranges 1 purple onion

Directions

Cook bacon and crumble. Grate 1 cup swiss cheese. Cook almonds in a pan with 1 - 2 Tbsp brown sugar and 1 Tbsp butter. Finely slice onions into rings. Have everything set aside until ready to eat. Add everything together at the last minute. Mix in dressing. (See pg. 32 for dressing.)

39

From Mary’s recipe book Submitted by Stephen Moss

Acini De Pepe Salad Ingredients ½ cup Acini de Pepe ½ cup coconut ¼ cup sugar ½ cup whipped 1/8 tsp salt cream (or 3 to 4 oz 1 Tbsp. corn starch Cool Whip) ½ cup pineapple juice 1 egg, beaten 1 tsp lemon juice 1 can mandarin oranges, drained 1 can pineapple chunks, drained ½ cup miniature marshmallows

Directions

Cook Acini de Pepe in water for about 8-10 minutes. Drain and cool. Mix the next six ingredients and cook in microwave until bubbly, stirring often. Cool. Combine all ingredients and chill.

40

From Mary’s recipe book Submitted by Stephen Moss

Layered Green Salad Ingredients 1 thick layer of lettuce Top with tomato 1 thin layer of red onions wedges 1 thin layer of cucumber 1 thin layer of celery 1 small package of frozen peas, thawed Dressing layer 1 cup Miracle Whip mixed with ¼ cup mayonnaise thinned with a little milk 1 layer parmesan cheese 1 layer raw mushrooms 1 can small shrimp

Directions

Makes 6-8 hours ahead of time.

41

From Mary’s recipe book Submitted by Stephen Moss

Broccoli Salad

Ingredients 1 bunch broccoli (chop fine and don’t use stems) 1 cup green onions (chop fine) 1 cup celery (chop fine) 1 cup green grapes (cut in half) 1 cup red grapes (cut in half) ½ package bacon cooked crisp and crumbled 1 cup toasted slivered almonds 1 cup sunflower seeds, no shells 1 cup mayonnaise ½ cup sugar 1 Tbsp vinegar

Directions

Whisk mayonnaise, sugar, and vinegar in a bowl to make dressing. You can make salad the night before, just add almonds, bacon, and dressing before serving.

42

Submitted by Mom and Dad

Shrimp Salad Ingredients 1 can tomato soup 2 envelopes of gelatin soaked in shrimp juice plus water to make ½ cup 1 8 oz carton cottage cheese ½ cup finely diced celery ½ cup finely diced green pepper 1/3 cup diced onions 1 cup mayonnaise (lite or fat-free mayonnaise also works well) 1 small can of tiny shrimp or broken shrimp drained 1-2 cup extra small frozen cooked shrimp Directions

Heat tomato soup on medium to boiling – do not scorch. Stir while heating. Add soaked gelatin to heated tomato soup. Add cottage cheese to the tomato mixture and cool in the refrigerator until it starts to set. Let chill. It needs to thicken. Add vegetables, mayo, and shrimp. Store in the fridge.

43

Soups

Submitted by Lawrence and Gwen

Twice Baked Potato Soup Ingredients 7-8 big potatoes (4 lb. bag) 1 tsp. basil 1-2 large onion diced 1 tsp. salt 1 c. flour 1/2 tsp. black pepper 1/2 lb butter 1/2 tsp. Tabasco sauce (optional) 8 c. (1/2 gallon) chicken stock 1 qt. half & half

Directions

Bake potatoes, peel off skins. Dice into bite-size pieces. Melt butter in a large pot. Add onions, saute until translucent. Make flour into a thin paste, add some stock, then add onions. Add remainder chicken stock. Mix well. Add cream/milk, add spices. Simmer 10 minutes. Add potato meat, simmer for 15 minutes or until thick. Stir continually or it will scorch.

46

Submitted by Lance and Diana

Taco Soup Ingredients 1 pound ground beef 1 large onion, chopped 1 (28 ounce) can of crushed tomatoes 1 (16 ounce) can kidneys beans, untrained 1 (16 ounce) can whole corn, undrained 1 package taco seasoning Corn chips Grated cheese Sour cream

Directions

In a large soup pot, brown ground beef and onion; drain, stir in tomatoes, beans, corn, and taco seasoning. Simmer for 1/2 hour, uncovered. Serve topped with corn chips, grated cheese, and sour cream

47

Submitted by Adam and Rosie

Creamy Mushroom Soup Ingredients 1lb. hamburger, cooked and drained 3 celery stalks, chopped 2 onions, chopped 2-3cups carrots, large saucepan 8 cups water 1 teaspoon beef bouillon 1 can beef consommé 3 cans cream of mushroom soup 2 packages of fresh mushrooms 1 package Uncle Ben’s 5-minute wild rice

Directions

Sauté mushrooms in butter, adding salt and pepper to taste. Put all ingredients into a pot and simmer until vegetables are cooked. Can also put all ingredients in an Instapot on Rice Mode.

48

Submitted by Adam and Rosie

African Bean Soup Ingredients 2 chicken breasts or 1 lb 1 15-ounce can garbanzo beans, hamburger undrained 3 tablespoons reduced-sodium 1/2 cup chopped fresh cilantro soy sauce (garnish) 1 onion, sliced 3 tablespoons peanut butter 2 small sweet potatoes or yams or 2 teaspoon curry powder Russet potatoes peeled & diced 2 cups cooked brown rice 2 large carrots, thinly sliced 2 celery stalks, thinly sliced 1 red bell pepper, seeded and diced 1 15-ounce can crushed tomatoes 4 cups chicken or beef broth

Directions

Heat water and soy sauce in a large pot. Add onion and sweet potatoes or yams and cook over high heat, stirring often, until onion is soft about 5 minutes. Add carrot, celery, and bell pepper. Cover and cook for 3 minutes, stirring occasionally. Add tomatoes, broth or water, beans and their liquid, cilantro, peanut butter, and curry powder. Stir to mix, then cover and simmer until vegetables are tender when pierced with a fork, about 10 minutes. To serve, place 1/2 cup of cooked rice in a bowl and top it with a generous ladle of soup. You can put everything in an Instapot minus the rice & cilantro for 20 min.

49

Submitted by Emily

Cream of Chicken Soup With Gnocchi Ingredients 1 Tbsps butter 1 lb chicken thighs, cubed 3 Tbsps flour 2 stalks celery, diced small 2 carrots, diced small 1 onion, diced small 1 qt chicken stock 16 oz dry gnocchi 1 package of fresh thyme 1 bay leaf 1 tsp onion powder 1 tsp garlic powder 1 Tbsp parsley flakes (Optional) ¾ cup heavy cream 1 bag of spinach (optional) Directions

Turn on the pressure cooker to HIGH or BROWN and add butter. Once heated add chicken thighs and coat flour over them. Sauté celery, carrots, and onion in the pressure cooker with the chicken. Cook chicken until brown and vegetables until translucent. Then add chicken stock, thyme, bay leaf, onion powder, garlic powder, parsley flakes to the pressure cooker. Firmly lock the lid and cook for 6 minutes on HIGH. When done safely perform a quick release and remove the lid and stir in gnocchi and heavy cream and spinach. Salt and pepper to your liking and serve.

50

Submitted by Stephen and Andrea Moss

Mulligatawny Soup Ingredients ½ cup chopped onion 2 stalks celery, chopped 1 carrot, diced ¼ cup butter 1 ½ Tbsp all-purpose flour 1 ½ tsp curry powder 4 cups chicken broth ½ apple, cored and chopped ¼ cup white rice 1 skinless, boneless chicken breast half –cut into cubes Salt and ground pepper to taste 1 pinch dried thyme ½ cup heavy cream, heated Directions

Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook for 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about ½ hour. Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done. When serving, add hot cream.

51

Submitted by Mom and Dad

Chicken and Dumplings Ingredients 4 lb chicken 1 medium onion 1 rib celery ½ tsp salt ½ tsp pepper 3 Tsp flour with 1/3 cup water Dumplings 1 cup flour 2 tsp baking powder ½ tsp salt 2 tsp. parsley flakes 3 Tbsp. shortening ¼ cup shredded carrots ½ cup milk Directions

Dumplings Blend in flour mixture and stir soup until thick. Combine dry dumpling ingredients. Cut in shortening. Add carrots then milk. Drop by teaspoons into hot soup. Cover and simmer for 15 minutes. Bone chicken, return to pan, blend flour mixture and stir until thick, Drop dumplings on top.

52

Submitted by Kris and Meg

Kris’ Tomato Sweet Potato Bisque Ingredients 3 ½ lbs heirloom tomatoes ¼ cup sun dried tomatoes ¼ cup olive oil 1 ½ lbs japenese sweet potatoes 1 Tbs fresh ginger 2 medium carrots (grated) 1 medium sweet onion (diced) 1 Tbsp fresh basil 4 sprigs fresh thyme 2 tsp crushed garlic 4 stalks celery (chopped) 2 tsp orageno

32 oz vegetable stock 1 jalapino (diced with seeds) 1 cup heavy whipped cream Salt and pepper to taste

Directions

Preheat the oven to 425 degrees. Place the sweet potatoes and heirloom tomatoes on a baking sheet and bake until soft, 35 to 40 minutes. Allow sweet potatoes to cool, and peel. Heat a large deep skillet over medium-high heat. Add the olive oil and heat until just hot. Add the carrots, celery, onion and salt. Cook, stirring occasionally, until the onions just turn translucent, about 5 minutes. Add the garlic, thyme, orageno, and basil. Stirring occasionally, until the vegetables are brown. Stir in the tomatoes with their juices, then stir in the broth. Bring to a boil, then reduce the heat to maintain a steady simmer until the carrots are tender, about 15 minutes. Remove and discard the thyme sprigs. Add the roasted sweet potato. Using a blender, puree the soup until silky smooth. Return the soup to the skillet and heat on low. Stir in the cream. For a thinner soup, stir in more broth. 53

Submitted by Mom and Dad

Creamed Peas and New Potatoes Ingredients 1 pan potatoes 1 package frozen peas 1 qt milk ½ cup flour 1/2 cup butter

Directions

Cut potatoes if too big, scrub and boil until barely tender (not mushy). Drain. In a separate pan bring peas to a boil and then drain. Heat milk and thicken it with flour and stir. Another method make arue of equal parts butter and flour and then add milk and cook until thick. Combine the peas and potatoes. Add salt and pepper to taste.

54

Submitted by Lance and Diana

Clam Chowder Ingredients 2 6.5 oz cans clams (1 mince, 1 chopped) 1 cup finely chopped onions 1 cup finely chopped celery 2 cups diced potatoes 3/4 cup flour 1 quart half & half 1 1/2 teaspoon salt 1/2 teaspoon sugar

Directions

Chop veggies put in kettle and drain clam juice into kettle cover with water simmer for 20 minutes. Melt butter and add flour cook 1 minute add half & half to butter whisk till slightly thick. Add veggies and clams, sugar, and salt.

55

Submitted by Stephen and Andrea Moss

Andrea’s Corn Chowder Ingredients 6 to 8 slices cooked bacon crumbled 1 small onion (diced and sauteed) 1 can cream corn 1 can or package frozen corn 3 cups diced potatoes 2 cups chicken broth 2-3 green onions 1 cup cream

Directions

Combine all ingredients, except cream. Cook 8 hours on low in slow cooker Add cream for the last 45 minutes. Serve with cornbread.

56

Doughs

Submitted by Kris and Meg

Buttermilk Biscuits Ingredients 2 cups all-purpose flour 1 cup cake flour 1 Tbsp baking powder ½ tsp baking soda ¾ tsp salt 1 ½ sticks butter (frozen) 1 ¼ cups cold buttermilk Gravy 1 (12 ounce) package breakfast Sausage 3 tablespoons Butter ¼ cup All-Purpose Flour 3 cups Whole Milk Salt and Pepper to taste Directions

Mix all the dry ingredients. Grate the frozen butter into the dry mixture and mix using a pastry blender. Add the buttermilk and mix. Place the dough on a floured surface and pat it out to form a rectangle ½ inch thick. Fold in half and pat it down again. Continue folding in half and patting it down four times at least (more folds=more layers=more flakiness. Do not let the dough get too warm and melt the butter). Use a 2 inch round cutter dipped in flour to cut biscuits out. Put biscuits on parchment paper or a greased pan. Brush biscuits with buttermilk. Bake at 425 degrees for 14-16 minutes or until golden. Gravy Brown Sausage in a deep skillet. Remove sausage from pan, reserve drippings in the pan. Stir in the butter until melted. Add flour, and stir until smooth. Reduce heat to medium, and cook until light brown. Whisk in milk slowly, and cook until thickened. Season with salt and pepper, and add cooked sausage. Simmer for 12 to 15 minutes. 60

Submitted by Mom and Dad

Tortillas and Buenelos Ingredients 5 cups flour 2 tsp salt 2 tsp baking powder 1/3 cup shortening 2 cups boiling water

Directions

Mix dry ingredients and shortening with hands/pastry cutter. Pour boiling water in and mix with a fork. Knead the dough for one or two minutes. Make into little balls. Cover with saran wrap when rolling out. Roll out. Bake on an ungreased griddle on medium heat. Buenelos Make tortilla dough. Roll extra thin, then stretch even thinner. Fry in deep fat; sprinkle with cinnamon and sugar. Buenelos are used around Christmas and New Year’s but are good any time.

61

Submitted by Mom and Dad

Featherbed Rolls Ingredients 2 Tbsp. yeast ¾ lukewarm water 2 cups scalded milk, cooled (Or reconstituted powdered milk, which I use. It’s faster.) ¼ cup powdered potatoes (I use more) ½ cup melted margarine ½ cup sugar 2 eggs, slightly beaten 7 cups flour 1 Tbsp. salt grated orange rind

Directions

Soak yeast for a few minutes with water, then add all the rest of the ingredients together except the flour. Now, add the flour and salt. Beat together. Dough will be soft. Refrigerate. On a floured surface, stretch out the dough. Cut with a pint jar. Dot with butter. Fold, pressing down hard with 2 fingers. Let rise to double in bulk. Bake 10 to 12 minutes or until lightly browned at 400 degrees. This dough is great for holidays because you may make it ahead and refrigerate for up to 2 days. You can also make it into cinnamon rolls. Cinnamon Rolls 1 cube butter Brown sugar cinnamon Roll it up, cut, let rise, and bake 62

Frosting 1 cube butter (melted) ½ canned milk 2 tsp. vanilla Powdered sugar

Submitted by Lawrence and Gwen

Quigley’s Christmas Cranberry Bread Ingredients 2 cups flour 1/4 cup orange juice 1 cup sugar 2 T. butter, melted + water to make 3/4 cup 1/2 tsp. soda 1 beaten egg 1/2 tsp. salt 1 cup cut or chopped raw cranberries 1 tsp. dried orange peel

Directions

Combine flour, sugar, baking powder, soda, salt, and orange peel. Combine orange juice, melted butter, and water. Add to the dry mixture. Add a beaten egg. Blend until just dampened. Add cranberries. Let stand 20 minutes. Heavily grease and flour pans. Put mixture into the pans. Bake at 325 degrees for 60 minutes for a large loaf. 37 minutes for the mini loaves. Let stand 10 minutes before taking out of the pans.

63

Submitted by Mom and Dad

Corn Bread Ingredients 1 egg, well beaten ½ cup sugar 1 cup buttermilk 1 tsp baking soda ½ tsp salt 1 cup flour ½ cup cornmeal ¼ cup oil

Directions

Double recipe for a 9X13 cake pan. Add eggs to buttermilk. Add sugar, sift dry ingredients and add to egg mixture; add oil. Bake at 350 degrees in greased 9X9 pan for 35 minutes or until the toothpick comes out clean.

64

Submitted by Mom and Dad

Banana Blueberry Bread Ingredients ½ cup margarine 1 cup sugar 1 cup bananas (smashed) 2 eggs (beaten) 3 Tbsp. buttermilk 2 cups flour 1 tsp baking soda ½ tsp salt ½ cup nuts 1 cup blueberries ½ cup chopped nuts

Directions

Cream butter and sugar, add eggs and banana. Sift in all the dry ingredients. Add buttermilk. Bake in a greased pan at 350 degrees for 35-40 minutes. Makes one large or two small loaves.  

65

Submitted by Kris and Meg

Pastry Dough Ingredients 1 lb all-purpose flour, plus more for dusting 1 lbs butter (cold) 2 1/3 teaspoons salt 1 1/3 cups heavy cream

Directions

In a stand mixer add butter and beat with a paddle until smooth. Add ½ cup flour and mix until smooth. Scrape onto plastic wrap and shape into a square about 1 inch thick and about 5 inches square. Put in refrigerator and chill for about 45 minutes to an hour. In a mixing bowl combine the remaining flour with salt. Slowly add the cream until a dough is formed. Important not to over mix the dough. The dough should not be sticky. On plastic wrap for this dough into a 12 by 7-inch rectangle wrap-up. Place in refrigerator for 45 minutes to an hour. Remove dough and butter mixture from the fridge. Unwrap and place the butter mixture on the bottom edge of the dough centered. Fold the dough over and seal the butter mixture by pinching the sides down. Be sure to get the air out from between the dough before sealing. Wrap in plastic and place in the fridge for 45 minutes. Remove dough from refrigerator and plastic wrap. Gently pound dough with a rolling pin. Roll dough in one direction until about 20 inches long. Dust off any excess flour and fold in thirds like a letter. Turn the dough and gently pound again. Roll out the dough once more until about 20 inches long and fold into thirds again. Wrap dough and refrigerate for about 45 minutes. Remove the dough from the fridge and repeat the pounding and rolling cycle six more times. Wrap dough and refrigerate until ready to use. Can be frozen.

66

Submitted by Mom and Dad

Seed Bread Ingredients 5 cups boiling to the touch water 12-16 cups freshly milled whole 1 cup cold water wheat flour (I prefer hard white ½ cup Sesame seeds (optional) wheat) 1/3 cup Gold Flax seeds 2 Tbsp. dough enhancer 1/3 cup brown flax seeds 2 Tbsp. instant yeast 1/3 cup chia seeds 2 Tbsp. salt ½ cup sunflower seeds 2 Tbsp. vital wheat gluten 1/3 cup millet 2/3 cup oil 2/3 cup honey

Directions

Pour hot water into the mixing bowl. Then add seeds. Add oil, honey, and approximately 6-8 cups of flour on top of the liquid. Add dough enhancer, yeast, salt, and wheat gluten. Mix on low speed. Add 5 more cups of flour. Combine on low-speed ¼ cup flour at a time until dough pulls away cleanly from sides of the bowl. Continue kneading at a higher speed for another 5 minutes. Oil or grease hands and the counter. Divide dough into equal portions and shape into loaves. Put into well-greased pans. Let rise until double in size. Bake 350 degrees for 25-30 minutes or until golden brown on top. Remove from pans and cool on a wire rack. The top of loaves can be brushed with butter for a shiny appearance. First I never had success with wheat bread until I purchased a bread mixer. Second for a smaller machine cut the ingredients in half. Third I like to use smaller loaf pans 8 inches by 4 inches. The larger pans are doughy in the middle and don’t bake well. 67

Submitted by Kris and Meg

Focaccia Ingredients

1 ½ Cups warm water 2 tsp Active dry yeast 2 tsp granulated sugar 2 tsp kosher salt 1/3 cup olive oil plus extra for drizzling 4 ¼ cups all-purpose flour ½ tsp fresh ground black pepper (optional) 1 ½ tsp Italian seasoning (optional) 1/3 cup fresh grated parmesan (optional) 1 cup favorite melty cheeses (optional) Directions In bowl of stand mixer dissolve yeast in water with sugar. Let sit until frothy usually 10 minutes. Slowly on low speed incorporate Salt, olive oil, and 1 cup of flour. If you have chosen to add the pepper, parmesan, and or Italian seasoning add now. The mixture should have a pancake batter like texture. After optional ingredients are evenly distributed, about a minute, slowly add the 3 more cups of flour. Once incorporated turn to medium speed and kneed the dough for 6-8 minutes. Dough should be smooth and elastic. At this point if dough is sticky slowly add the remaining ¼ of flour. Remove dough from bowl and form into a ball for proofing. Place dough ball into a well-oiled bowl and cover with plastic wrap or a slightly damp cloth. Prepare a baking sheet or two 8-inch round cake pans by oiling the surfaces. I like to use the two cake pans with a thick coating of butter. This will make for a buttery crispy crust. Once dough is doubled in size, usually an hour, place dough on to the baking sheet. If using cake pans first divide the dough in two equal part and place in cent of cake pans. Pat dough out into corners of the pan using fingers, gently stretching it. Press fingers into dough to create dimples in the dough about ¾ through the dough. Cover with plastic wrap and proof for an hour. Preheat oven to 425 degrees. Once proofed add a drizzle of olive oil to the top of the dough. Add melty cheese to the top of the dough at this point if desired. Bake for 20 minutes, or until golden brown. If making the cheesy version tent with foil for the first 10 minutes. Be careful to make sure there is enough room for the dough to rise without the cheese touching the foil tent. Once baked allow 10 minutes to rest the bread and cool.

68

Breakfast

Submitted by Kris and Meg

Liege Waffles Ingredients 2 Eggs, large ½ tsp Active dry yeast 4 cups All-purpose flour ¼ cup Granulated sugar 1 ¼ tsp kosher salt 1-2 cups pearl sugar 2/3 cup unsalted butter 1 cup Whole milk

Directions

Warm the milk to about 110 degrees and mix the yeast into the milk. In a large mixing bowl, mix melted butter, sugar, and salt. Add one egg at a time and mix to combine. Add the flour into the mixing bowl and mix on medium speed until a dough forms. Knead until a smooth and elastic dough forms, about 8 minutes by hand or 6 minutes at medium/high speed in the stand mixer. You may need to add a little more flour, but the dough will become less sticky as it is kneaded. Dough will be slightly tacky when done. Move the dough to a clean bowl and lightly spray it with oil. Cover the bowl with a towel or plastic wrap and let it sit at room temperature until double in size. Firmly press in the center of the risen dough. Bring the sides of the dough into the middle to deflate the air. Press the dough out on a work surface and add the pearl sugar. Knead the pearl sugar into the dough until evenly distributed. Cook in Belgian waffle maker (will not work in a normal waffle maker)until golden brown. 72

Submitted by Jon and Heather

Night Before Oven Apple French Toast Ingredients

6-8 apples sliced 3-4-1 c Brown sugar 1⁄4 -1/2 c Butter (if desired) 1 loaf of French Bread 1 egg for each slice of French Bread (beaten) Cinnamon 1 t. vanilla

Directions

Spread brown sugar and butter on parchment lined cookie sheet. Layer apples. Beat eggs and add milk, vanilla, and cinnamon. Soak bread in mixture and layer on apples. Can be make the night before and put in fridge. Bake at 350 degrees for 35-40 minutes.

73

Submitted by Jon and Heather

Risengrynsgrøt

Ingredients ¾ cup Arborio rice or medium-grain white rice 5½ cups whole milk, no less than 1 percent fat 1 t. Vanilla (add at the end)

Directions

Place the rice in a heavy-bottomed pot on the stove over medium-high heat. Take about 1 cup (240 ml) of milk at a time and pour over the rice, letting it simmer gently until most of the milk has been absorbed by the rice. Continue to add another a cup of milk until almost all the milk has been absorbed into the rice and the consistency is creamy and thick, but not too thick. Remove from the stove and ladle into individual bowls. Serve immediately and top each bowl with a piece of butter and a sprinkling of cinnamon and sugar. (Norwegian Christmas Rice Porridge. Traditionally this is served at Christmas with an almond. The person who finds the almond wins a prize.)

74

Submitted by Adam and Rosie

Blueberry and Cream Cheese Strata Ingredients 1 16 oz French bread or loaf of bread 2 cups blueberries 3 apples, chopped 1 4 oz cream cheese 4 eggs 2 cups milk 1/4 cup sugar 1 tsp vanilla 1/4 tsp salt 1 tsp cinnamon 1/2 tsp nutmeg

Directions

Butter a 9x13” baking dish. Cut bread into 1/2 inch cubes. Put 1/2 in the baking dish. Top with 1/2 the blueberries & apples and all the cream cheese cubes. Top with remaining bread cubes and blueberries & apples. In a bowl beat eggs, milk, sugar, and flavorings, beat well. Pour over bread mixture. Refrigerate covered 20 minutes or overnight. Bake covered for 40 minutes then uncover and bake for 15 more minutes.

75

Submitted by Jerome and Becky

Buttermilk Blender Pancakes

Ingredients 1 cup wheat kernels 1 1/2 cups buttermilk 1 egg 2 Tablespoon vegetable oil 1 tsp baking soda 1/2 tsp salt 1 1/2 Tablespoon sugar, if desired

Directions

Pancakes Wash wheat, drain off the water and place in blender. Add milk and blend at the highest speed for 3 to 5 minutes. Add egg, oil, baking powder, salt, and sugar. Blend 1 to 2 minutes longer. Pour from blender jar onto hot griddle in puddles about 3 to 4 inches in diameter. Bake until the bottom is nicely browned. Turn with a spatula and brown the other side. You can put blueberries or bananas in the batter to make blueberry or banana pancakes. Waffles Prepare as blender pancakes and put in a waffle iron. For extra light waffles separate eggs. Blend yolk in batter and prepare batter as directed. Whip egg whites until stiff peaks form. Gently fold egg whites into the batter before putting the batter into the waffle iron. Aebleskiver Make blender pancake batter or buttermilk pancake batter as shown above. Cook batter in Aebleskiver pan. 76

Submitted by Jon and Heather

Perfect Pancake Mix

Ingredients 4 1⁄2 t. baking powder 1 T baking soda 1 1⁄2 t. salt 5 c. whole wheat flour 1c. Seven whole-grain cereal 1 c. cornmeal or polenta 4 T. wheat germ (optional) 1 T. sugar 1 egg 1/2 cup buttermilk

Directions

Mix dry ingredients. To mix up use 1⁄2 c. of the mix. Add 1 egg and 1⁄2 c. + of buttermilk, yogurt, or sour milk. (buttermilk is the best.) You can multiply the recipe and keep it in a container for quick breakfasts. Waffles Separate eggs. Beat egg whites. Fold in at the last.

77

Submitted by Jerome and Becky

Cooked Cereal or Rice Muffins

Ingredients 2 egg 1 cup cooked rice, oatmeal, or cornmeal 1 ¼ cup milk 2 tablespoons oil 1 ½ cup whole wheat or white flour 1 tablespoon sugar ½ teaspoon salt 2 teaspoons baking powder ½ cup chocolate chips, raisins, fresh or frozen berries, or dried cranberries (optional)

Directions

Sift together: Flour, sugar, salt, baking powder. Seperate egg yolks from whites. Beat egg whites until stiff peaks form. Combine wet ingredients and stir then add dry ingredients. Stir in chocolate chips or berries. Carefully fold in egg whites. Spoon into greased muffin tins. Bake muffins for 12-15 minutes or until a toothpick comes out dry.

78

Submitted by Jon and Heather

Whole Wheat Pumpkin Muffins

Ingredients 1 c. sugar 1⁄4 c. oil 3 eggs 1 1⁄2 c pumpkin (1/2 big can) 1⁄2 c. water 3 c. whole wheat 1 1⁄2 t. baking powder 1 t. baking soda 1 t. salt 1 t. cloves 2 t. cinnamon 1 t. nutmeg 1 c. raisins 1 c. nuts Directions

(Gluten-Free Substitute 2 1⁄2 c. brown rice flour and 1⁄2 c. millet flour. Add 1 t. xanthan gum. Might have to add more water.) Mix sugar, oil, eggs, pumpkin and water. Add dry ingredients. Stir in raisins and nuts. Let sit for an hour. Bake in muffin cups at 375 degrees for 17+ minutes. The recipe can be doubled. Muffins are great frozen.

79

Submitted by Lance and Diana

Jam Thing

Ingredients 1 (3oz) pkg cream cheese 1/4 cup margarine (can use butter) 2 cup Bisquick 1/3 cup milk 1/2 cup raspberry jam Glaze 1 cup powdered sugar 1/2 tsp Vanilla 1 to 2 Tbsp milk

Directions

Cut cream cheese and margarine into Bisquick until crumbly. Blend in milk. Turn onto a floured surface and knead 8-10 strokes. In the waxed paper, roll dough with a rolling pin to 8x10 inch rectangle. Turn onto a greased cookie sheet, remove wax paper. Spread jam down center. Make cuts insides at 1-inch intervals. Fold strips overfilling. Bake at 425 degree for about 15 minutes. Glaze Combine ingredients and drizzle over Jam thing

80

Submitted by Jon and Heather

German Pancakes

Ingredients 7 eggs 1 c. milk 1 c. flour (can use GF flour) Dash salt 2-3 T. Butter

Directions

Beat eggs with mixer until lemon colored. Alternately add flour and milk. Heat a glass 9x13 pan in a 350 degree oven. Put butter in and melt. Pour mixture hot pan. Bake for 35 minutes until puffy and brown. (Gluten-Free—Substitute brown or white rice flour for wheat flour.)

81

Submitted by Lawrence and Gwen

Sweet Betty Jo’s Whole Wheat Waffles Ingredients 1 c. sifted whole wheat flour 2 eggs, separated 3 tsp. baking powder 1 1/4 c. milk or buttermilk 1/2 tsp. salt 1/4 c. oil 2 tsp. sugar (optional) 1 c. water 1 c. brown sugar 1 c. sugar 1 1/2 tsp. maple flavoring

Directions

Beat egg whites until stiff and set aside. Sift dry ingredients and put them in a mixing bowl. Add egg yolks, milk, and oil gradually, beating with an electric mixer at low speed. The batter will be very thin. Beat hard for 2 minutes. Fold in beaten egg whites. Bake in a preheated waffle iron. Syrup Combine water, brown sugar, sugar, and, maple flavoring in a sauce pan and bring to a boil.

82

Submitted by Jon and Heather

Sweet Potato Almond Waffles

Ingredients 1 cup Almond Flour 1 Tbsp Arrowroot Starch 1 tsp Baking Powder 1/2 tsp Sea Salt 1/2 tsp Ground Cinnamon 2 Eggs separated 1/2 cup Sweet Potato cooked, mashed 1/2 cup Almond Milk unsweetened 1 Tbsp Maple Syrup

Directions

Mix dry ingredients. Separate eggs. Mix egg yolk, sweet potatoes, almond milk, and maple syrup. Add to dry ingredients. Beat egg whites and fold into batter. Pour some batter into preheated, oil/sprayed waffle iron. Great frozen.

83

Saturday Pancakes

Submitted by: Mom and Dad

Ingredients 2 cups flour or wheat flour 1 tsp baking powder 1 tsp baking soda ¾ tsp salt 2 Tbsp. sugar (more or less) 2 eggs beaten slightly 2 cups (or more) buttermilk 2 Tbsp. vegetable oil

Directions

Mix wet ingedients and add to dry ingredients and mix. Pour over the greased griddle and cook on both sides.

84

Submitted by Adam and Rosie

Pina Colada Whole Wheat Muffins Ingredients 1/3 cup sugar 1/4 coconut oil or (butter) 1 egg 1 cup nonfat plain yogurt ½ cup buttermilk 1 tsp vanilla 1 1/2 cups whole wheat flour 1 1/2 Tablespoons vital wheat gluten 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt

1 20 ounce can crushed pineapple including juice 1/2 cup flaked coconut ¼ cup pecans (optional) Cinnamon & sugar & coconut for sprinkling

Directions

Preheat oven to 375 degrees. Grease or line muffin pan. (I recommend greasing it, they tend to stick to the papers.) In a large bowl beat together the coconut oil or butter, egg, yogurt, buttermilk, and vanilla until nice and creamy. While it mixes, put together all the dry ingredients in a separate bowl or sifter. Add the dry ingredients to the wet. Mix well. Stir in the pineapple, pecans, and coconut. Top with coconut and sprinkle with cinnamon and sugar. Bake for 20-25 minutes, or until a toothpick comes out clean.

85

Submitted by Jerome and Becky

Pumpkin Muffins

Ingredients 1 cup whole white or wheat flour 1 cup oat bran 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/8 teaspoon ground nutmeg 3/4 cup packed brown sugar 3 tablespoons molasses 1/4 cup oil 2 large eggs

1 cup canned pumpkin 1 teaspoon vanilla 3/4 cups buttermilk 1 cup chocolate chips or raisins(optional)

Directions

Preheat oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray or oil. In a medium bowl or sifter, whisk or sift whole-wheat flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. In a large bowl, whisk the sugar, molasses, oil, and 1 egg until combined. Add the other egg and mix well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Stir in chocolate chips or raisins. Mix just until combined. Pour the batter into greased muffin pan. Tap the pan on the counter a few times to remove any air bubbles. Bake for 12-15 minutes or until a wooden pick inserted in the center of 1 of the muffins comes out clean. Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold them. Cool completely on the rack. These muffins freeze well.

86

Submitted By Kris and Meg

Kris’ Stuffed French Toast

Ingredients Loaf of Texas Toast of Brioche 4 Eggs 2 Tablespoons Cream 1 Tsp vanilla Favorite melty cheese

Directions

Combine eggs, cream, and vanilla in a dish. (Approx. 3 slices of bread per egg.) Make a cut halfway inside of slice of bread lengthwise making a pocket for cheese. Insert cheese into cavity in bread. Dredge bread in egg mixture. Cook until golden brown on each side.

87

Submitted by Kris and Meg

Potato Hash

Ingredients 1 1/2 lbs petite red potatoes 1 red bell pepper 1 green bell pepper 1 medium red onion Pepper jack cheese (shredded) 3 large eggs 2 tbls milk Olive oil Oregano Salt and pepper Maple syrup

Directions

Preheat oven to 400 degrees. Cut the potatoes in quarters and place in a bowl with the olive oil, salt, pepper, and Oregano; toss until the potatoes are coated. Spread potatoes on a cooking sheet in a single layer. Roast in the oven for 45 minutes. Flip the potatoes and cook until brown and crispy, about 45 minutes. Once the potatoes are almost done cooking, Cut bell peppers and onion into a 1/4 inch dice. Saute bell peppers and onion on medium heat until onions are translucent. Once potatoes are finished whisk eggs and milk with a pinch of salt in a bowl until incorporated. Add pepper to taste and scramble egg mixture on medium heat. Plate altogether with cheese on top and maple syrup.

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Dinner

Chicken Parmesan

Submitted by Kris and Meg

Ingredients 2 chicken breasts 2 cups Italian style breadcrumbs 2 cups Rice flour 2 eggs 1 tablespoon milk 2 cups corn starch Salt and black pepper Neutral flavored oil for frying ¼ pound mozzarella cheese (grated) Tomatoe Sauce (see page 27)

Directions

Butterfly chicken breasts and cut lengthwise for four equal pieces. Pound Chicken breast with a meat tenderizer (flat side not spikey side) in between two sheets of parchment until about double in size. Set aside on dish with paper towels in the fridge until ready to cook. You will need 3 shallow dishes large enough to place the chicken breast in. Combine rice flour and breadcrumbs in a shallow dish and mix well. In a separate dish combine egg and milk. Place cornstarch in another shallow dish. You will need a baking sheet lined with parchment paper or a silicone cooking mat. Preheat oven to 350. Heat oil in a frying pan on the stove top until 350 degrees. Have enough oil to just cover the chicken breast. Pat chicken breast dry with a paper towel. Dredge chicken breast in cornstarch. Then dredge in the egg mixture. Finally, dredge in breadcrumb mixture. Immediately place the chicken breast in the hot oil so breadcrumbs do not get gummy. Only bread the number of breasts you have room for in the pan at a time. Cook until golden brown and crispy on each side then transfer to a baking sheet. Once all chicken is pan-fried cover in sauce and mozzarella cheese and back for 15 – 20 minutes. Cheese should be slightly golden brown in places and bubbly.

92

Submitted by Mom and Dad

Sopa

Ingredients Fried, drained hamburger 1 small can tomatoes 1 can tomato soup 1 can corn 1 to 2 tsp. garlic powder 1 to 2 tsp. cumin 1-2 Tbsps chili powder 1 chopped onion

Directions

Simmer all together until onions are cooked. You may serve it with cornbread or tortillas and a green salad.

93

Submitted by Stephen and Andrea Moss

White Bean Chicken Chili

Ingredients 1 small onion, chopped (about 1 cup) 2 cloves garlic, minced 1 Tbsp olive oil 1 jalapeno pepper, minced 1 (4 oz.) can green chiles, drained and chopped 1 tsp powdered cumin ½ tsp dried oregano 1/8 tsp cayenne pepper ½ tsp salt 1 ½ cups chicken broth

2/3 cup cooked white kidney beans, rinsed and drained 8 oz. cooked chicken breast, cubed (about 2 cups) ¼ cup fresh cilantro, chopped ½ cup shredded Monterey Jack cheese

Directions

In a large pot, sauté onion and garlic in olive oil until tender. Add jalapeno, chilies, cumin, oregano, cayenne pepper, and salt. Sauté another minute or two Stir in chicken broth, beans, and chicken. Bring to a boil. Cover and simmer for 25 minutes. Stir in cilantro and cheese. Serve hot.

94

Submitted by Emily

Pesto Chicken

Ingredients Boneless, skinless chicken pieces (thighs or breasts) 1 gallon of water 1 cup of Kosher salt 1 Tbsp. pesto per piece of chicken 1 slice of tomato per piece of chicken 1 slice of Mozzarella cheese per piece of chicken

Directions

Make a brine of water and salt. Soak chicken pieces for at least 20 minutes in brine. Afterward, pat dry and if you have time let them drain for 10 minutes or so. In a baking dish add parchment paper layer your chicken in it and on every piece of chicken put 1 Tbsp. pesto, next layer 1 slice of tomato, and layer the Mozzarella on top. Bake at 400 degrees. for 20-30 minutes or until done. Some people like to pound out the chicken and/or put fresh basil on top after it’s baked.

95

Hawaiian Haystacks

Submitted by Adam and Rosie

Ingredients 4 chicken breasts 1 onion and pepper chopped ¼ cup water 1 large can or 2 small cans cream of chicken or mushroom soup

Directions

Put in a crock pot for 6-8 hours on low or 3-4 hours on high. Try to break the chicken apart 1-2 hours before serving. Serve over rice and top with things such as herbs, diced tomatoes, olives, peas, Chinese noodles, pineapple, mandarin oranges, chopped green onions, cheese, or whatever else you like.

96

Submitted by Lawrence and Gwen

Easy Chicken Fettuccine Alfredo

Ingredients 2-3 chicken breasts, cut in chunks 12 fresh mushrooms, sliced and sautéed 1 T. butter 1 can chicken broth 1 can cream of chicken soup 2 c. sour cream 6 oz. package grated parmesan cheese seasoning salt 12 oz. fettuccine noodles

Directions

Cook noodles, drain. Season and cook chicken with a lid. Sauté mushrooms in 1 T. butter. Heat the broth and soup to boiling. Add sour cream. Stir with a wire whisk until smooth. Stir in cheese. Add chicken and mushrooms. Toss with noodles. Serves 6-10 people.

97

Submitted by Mom and Dad

Spanish Rice

Ingredients 2 cups rice 1 or 2 Tbsp. shortening 1 or 2 tsp. garlic powder 1 small can of tomato sauce 1 to 2 tsp. cumin 1 onion, chopped (optional) 4 cups water (maybe more) Salt to taste

Directions

Fry raw rice until brown in shortening. Add other ingredients. Steam with a covered lid until done, about 20 to 25 minutes. Note: This is rather bland and a bit dry. They usually add hot sauce to it when they eat it. You can Americanize it by adding fried hamburger, green pepper, etc. Add extra water if you would like rice more moist.

98

Submitted by Kris and Meg

Israeli Chicken

Ingredients Marinade Sauce 1 ½ Tbsp sweet paprika 1 Tbsp. pickle 1 ½ Tbsp ground cumin juice 1 tsp dried oregano 2 Tbsp. grated 1 tsp ground coriander cucumber with ½ to 1 tsp crushed red juices pepper flakes 12 oz. plain ¼ cup pomegranate Greek yogurt molasses 1 ½ tsp Kosher salt 1 lb chicken breasts ¼ cup olive oil Pita Bread

Directions

Mix all the spices with olive oil and pomegranate molasses. Rub spice rub onto chicken breast. Marinate overnight in a Ziploc bag. For best results grill or rotisserie over Apple-wood or other fruit-wood. Otherwise, pansear chicken. Construct pita and enjoy. Sauce In a small bowl add Greek yogurt, grated cucumber, pickle juice and mix. Recommended Toppings 2 tomatoes chopped, 1-2 cucumber chopped, Cheese, and Sauce.

99

Apricot Chicken

Submitted by Stephen and Andrea Moss

Ingredients 1 cup apricot jam 1 cup (8 oz) Russian, French, or Catalina dressing (regular or fat-free) 1 package Lipton onion soup 2 tsp curry 6 chicken breasts (I cut them up) 1 can pineapple chunks

Directions

Combine all, pour over chicken, and bake. Serve over rice. Bake at 350 degrees Fahrenheit for 50 minutes. Serves about 5-6 people.

100

Submitted by Adam and Rosie

Chicken Curry

Ingredients 1 lb. Chicken breast 1 tablespoon chicken 1 large onion base or bouillon 1 pepper chopped ¼ c cilantro 4 carrots chopped ½ c sliced green onions, 3 potatoes chopped chopped tomatoes, or 1 qt water peanuts 1 ½ Tablespoon yellow curry 1 Tablespoon minced garlic 1 T. fresh grated ginger root or 1 tsp powdered ginger ½ tsp cardamom (optional) ½ tsp cinnamon 1 dash red pepper flakes

Directions

Combine all ingredients in the crockpot except for the cilantro, green onions, & peanuts. Cook for 8 hours on low or 1 hour on high + 4-6 hours on low or 3 hours on high. The potatoes are thickening. (If time allows, put spices in 1 hr before serving.). Serve with white, brown, or saffron rice(pg. 31).

101

Mexican Enchiladas

Submitted by Mom and Dad

Ingredients 1 lb. fried hamburger 1 ½ lb. grated cheese 3 onions, chopped finely 1 dozen corn tortillas Sauce About ½ cup flour 1-2 Tbsp. shortening 1 qt. water 1 small can of tomato sauce 3 Tbsp. chili powder 2 tsp cumin 2 tsp. garlic powder Salt to taste

Directions

Dip tortilla in sauce. Put about 1 heaping tablespoon of hamburger, cheese, and about 1 heaping teaspoon onion on tortilla; roll. Place on cookie sheet. Space so there are about 8-12 per sheet, then spoon the remainder of sauce over enchiladas. Sprinkle on remaining cheese. Top with remaining onions. Bake until hot and cheese is melted, about 30 minutes. Onions should only be half cooked. Mexican Enchilada Sauce: Brown enough flour and shortening to thicken frying pan of sauce Add water as for gravy. Cool a little before you add water so there’s no clumping. Mix tomato sauce, chili powder, cumin, garlic powder, salt and add to gravy mixture. Vary spices according to taste, but remember, the sauce should be very spicy because when combined with other ingredients it will be much less spicy.

102

Submitted by Kris and Meg

Stuffed Shells

Ingredients 1 box jumbo shells 15oz Riccota Cheese 1/2 lb mozzerlla cheese part skim (grated) 1 Tbls Italian seasoning 1 lb Italian sausage olive oil (for browning) Pasta Sauce (pg. 27)

Directions

Preheat oven to 350 degrees. Bring a pot of water to a boil with enough salt that it tastes like the ocean. Add shells to water and cook until pliable but not mushy. About 5-7 minutes. Roll Italian Sausage into 1/4 inch balls. Cook balls over medium heat in pan with olive oil. Once browned on all sides remove from heat and allow to cool. In a bowl mix ricotta and half of the mozzarella with the Italian seasoning until well mixed. In a 9x12 baking dish spread a layer of pasta sauce, so the shells do not stick when baking. Begin stuffing shells with cheese mixture until 1/2 if filled. Add a meat ball, carefully pushing into the cheese mix. Fill any gaps with cheese mix and place in baking dish in rows. Once dish is filled with shells spread sauce over the shells and top with remainder of cheese. Make a foil tent over dish and bake for 20 minutes. Remove foil and broil for 2-5 minutes until cheese begins to brown and bubble. 103

Submitted by Kris and Meg

Beef Stew

Ingredients 2 lbs beef chuck roast cubed 1 32oz box beef stock 1 medium onion 6 red potatoes 3 celery stalks 3 carrots 2 tsp onion powder 2 tsp galic powder 1 tsp salt 1 tsp ground pepper 1 tsp Oregeno 1 bay leaf 1 Tbls butter 1 Tbls all purpose flour Directions

Set slow cooker to low heat and if timed to 4-6 hour range. Cut onion in to sixths, quarter potatoes, chop celery into 1/4 inch slices, peel and chop carrots into 2 inch by 1/4 inch planks. In large bowl mix, salt, pepper, garlic powder, onion powder, and oregano. Toss veggies in seasoning mix and place in slow cooker. Salt and pepper beef cubes and sear over high heat on stove top until all sides are caramelized. Only sear do not fully cook the meat. Add the beef cubes to the slow cooker and mix with veggies along with half box of beef stock. Add butter to pan beef cubes were cooked in over medium heat. Allow to melt and slowly add in flour until a paste begins to form. Add half of the box of beef stock to pan and allow to thicken. Whisking to prevent lumps. Pour mixture into the slow cooker. Cook stew until meat is tender and ready to fall apart.

104

Submitted by Lance and Diana

Favorite Meatballs

Ingredients 1 1/2 hamburger 3/4 cup oatmeal 1/2 cup fine diced onion 1/2 cup mild 1 teaspoon salt 1 dash pepper 1 teaspoon Worcester Sauce Ingredients 1 cup brown sugar 1/2 cup vinegar 1/2 cup barbecue sauce 2 teaspoon Worcester 2 teaspoon mustard

Directions

Mix first ingredients roll into balls place in pan. Mix sauce ingredients microwave, stir and pour over meatballs. Cook at 350 for 30 minutes Serve over rice

105

Submitted by Lawrence and Gwen

Magnificent Meatloaf

Ingredients 2 1/2 lb. ground beef 6 oz stuffing mix 1 envelope onion soup mix 1 pt. (2 cups) sour cream 1/2 c. tomato sauce 1 clove garlic, crushed 1 T. Worcestershire sauce 1 tsp. oregano 1/8 tsp. pepper 1 egg, beaten 2/3 c. ketchup 1 1/2 tsp. mustard 1/2 c. brown sugar

Directions

Mix all ingredients. Bake at 350 degrees for 1 1/2 hours. This recipe makes 2 loaves. Mix ketchup, mustard, and brown sugar for sauce. After 45 minutes, pour the sauce over the top and continue baking.

106

Submitted by Lance and Diana

Chicken Alfredo

Ingredients 12 oz. weight Bowtie Pasta (farfalle) 4 tbsp. Butter 2 whole Boneless, Skinless Chicken Breasts Salt And Pepper, to taste 2 cloves Garlic, Minced 3/4 c. Dry White Wine (may Substitute Low-sodium Chicken Broth) 1/2 c. Half-and-half 3 tbsp. Heavy Cream

Low Sodium Chicken Broth, As Needed for Thinning 3/4 c. Parmesan Shavings or Grated Parmesan 2 tbsp. Fresh Parsley, Minced

Directions

Cook pasta according to package directions. Drain and set aside. Salt and pepper on both sides of the chicken breasts. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken breasts and cook until deep golden brown on both sides and done in the middle. Remove from the skillet, slice into thin strips, and set aside. Add additional 2 tablespoons of butter to the skillet, followed by the minced garlic. Stir the garlic around the pan to avoid burning, and cook for 1 minute. Pour in wine (or broth), then let it bubble up and reduce for 1 1/2 to 2 minutes. Add half-and-half, cream, and extra salt and pepper, whisking constantly until it’s all combined. Allow the liquid to heat up and thicken for a few minutes. If it gets too thick, you may thin it with a little chicken broth. When the sauce looks good, remove it from the heat. Add Parmesan to the pan, then throw the hot pasta right on top of it. Toss it a bit. Add the chicken and continue tossing until it’s all combined. Again, if it gets too gloopy, splash in a little broth (you may return the pan to low heat if it needs it.) Taste it, adjust seasonings, and top with minced parsley and extra Parmesan. Serve immediately! 107

French Dip Sandwiches

Submitted by Kris and Meg

Ingredients

Eye of round roast Sandwich rolls/hoagie rolls 1 cup Worcestershire sauce 1 cup soy sauce ¼ cup Dijon mustard 1 tbs onion powder 1 tbs garlic powder 2 tbs Italian seasoning 12 oz can vegetable stock Au Jus 12oz can beef stock 1 ½ tablespoon All-purpose flour Salt and ground black pepper 1 tablespoon butter Directions

Mix Worcestershire sauce, vegetable stock, soy sauce, Dijon mustard, onion powder, garlic powder, Italian seasoning together until well incorporated. Put the mixture in a gallon-sized Ziploc or vacuum seal bag with roast to marinade for a few hours, overnight is best. If the roast is not fully submerged in the mixture rotate halfway through. Transfer roast to rotisserie skewer. Transfer marinade to a saucepan and cook until 180 degrees. Reserve ¼ cup for au jus. For best results roast on a rotisserie with hardwood charcoal and fruit woods over coal temp of 220- 250 until internal temp is 160. Use leftover marinade to baste the roast every 20 -30 minutes. Depending on size or roast can take 6 hours. Alternatively, roast in the oven at 225 until the internal temp is 160. Use leftover marinade to baste the roast every 20 -30 minutes, you will lose the smokey fruity notes from the grill but will still have great meat. Let meat rest for 20 minutes before cutting. Slice meat thin for sandwiches. Au jus Melt butter over medium heat in a saucepan then add ¼ cup marinade. Whisk flour into mixture and cook, whisking constantly, until the mixture thickens. Add the beef stock to the mixture and bring to boil until thickens. Add salt and pepper to taste. For a thicker stickier au jus add a teaspoon of cornstarch dissolved in 2 tablespoons of water to the mixture before bringing it to a boil.

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Submitted by Stephen and Andrea Moss

Pork Chops for Slow Cooker

Ingredients 6-8 boneless pork chops ¼ cup brown sugar (double recipe for more sauce) 1 tsp ground ginger ¼ cup soy sauce ¼ cup catsup 1/3 cup honey 2 cloves garlic crushed 1 chopped green pepper

Directions

Place chops in the slow cooker. Combine remaining ingredients and pour over chops. Cook on low setting for 4 ½-6 hours, testing for tenderness Add chopped green peppers. For the last hour thicken with cornstarch.

109

Submitted by Adam and Rosie

Slow Cooker Thai Chicken

Ingredients 4 boneless chicken breasts 1 1/2 c salsa 1 15 ounce can of diced tomatoes 1/4 cup peanut butter 1 Tbs fresh ginger 2 Tbs soy sauce Juice of 1 lime juice 1 chopped pepper 1 chopped onion

Directions

Put chicken, salsa, and tomatoes on low in a slow cooker. Add the rest of the ingredients 2 hours before serving to keep a fresh taste. Serve over rice & can top with cilantro, peanuts, chopped tomatoes & green onions. If you need more sauce add 1 more can (1 and 1/2 cups ) diced tomatoes

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Submitted by Lawrence and Gwen

Lori’s Alaska Hallelujah Halibut

Ingredients 2 lbs. halibut steaks 1/2 c. sour cream 1/2 c. mayonnaise 1 1/2 tsp. lemon juice 2 tsp flour 1/8 tsp cayenne pepper 1 T. minced onion 1/2 c. shredded cheddar cheese

Directions

Rinse halibut, pat dry, and put in greased 9x13 dish. Combine mayonnaise, flour, onion, sour cream, lemon juice, and cayenne pepper. Spoon over fish to cover completely. Bake at 425 degrees uncovered for 20-25 minutes. Put on cheese and return to the oven just long enough to melt the cheese.

111

Submitted by Adam and Rosie

Italian Meatballs with Spaghetti Sauce Ingredients 1 lb ground beef 1 cup onion, celery, 1 lb ground Italian sausage green bell pepper, 2 eggs chopped 1 Tbl garlic, minced 2 cloves garlic, minced 1/4 cup Parmesan cheese, grated 1 pinch green pepper 1/4 cup fresh parsley, chopped flakes, flaked 1 tsp oregano, dried 2 28 oz cans tomato, 1 tsp thyme diced 1 tsp basil 1 Tbl basil, dried 2 cups bread crumbs, soft 1 Tbl oregano 1/2 cup milk 1 Tbl thyme 1/2 tsp salt and pepper 3 Tbl parsley, fresh 1/2 cup vinegar

Directions

Mix all ingredients until well-combined. Use hands to mix well, then form into 1 1/2 inch balls (or the size you like). Place on a greased baking sheet. Bake at 375 degrees for 8 minutes until just barely cooked through. (Check on them at various times because ovens vary and meatball size varies.). Sauce Heat 1 tablespoon oil and cook celery, peppers, and onion for 2-3 minutes until slightly tender. Add meatballs to the sauce and cook until meatballs are cooked all the way through. Add remaining ingredients.

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Submitted by Lawrence and Gwen

Betty Jo’s Mushroom Rice Pilaf Ingredients

4 T. butter 1 large onion, chopped 1 c. sliced fresh mushrooms 1 1/2 c. long-grain rice 3 1/4 c. water 1 - 3/4 oz. envelope Au Jus Mix 1/2 tsp salt 1/2 tsp. oregano leaves

Directions

Melt butter in a 2-quart dutch oven. Cook onion, mushrooms, and rice in butter for 5 minutes, stirring constantly until rice is golden brown. Add remaining ingredients, stirring to dissolve Au Jus. Cover and bake at 350 degrees for 40 minutes or until all liquid is absorbed. (can also do on the stovetop.) Makes 8 servings.

113

Submitted by Adam and Rosie

Beef Enchiladas with Red or Green Sauce Ingredients 1 1/2 lbs Cheddar cheese, grated 2 onions and peppers, chopped 24 corn or flour tortillas 2 8 ozs cans tomato sauce ¾ cup flour ¼ c butter or shortening 4 cups water (or more) 1 Tablespoon chili powder 2 tsp cumin 2 tsp garlic powder 1 tsp salt 28 ounce Green Sauce (if not making red sauce) 1 1/2 lb ground beef, cooked Directions

For Red Sauce- Brown enough flour and shortening to thicken frying pan of sauce. Add water for gravy using a whisk. Thicken and add remaining spices and tomato sauce. If clumps form then run through the blender. Adjust ingredients to taste. Put 1 heaping tablespoon shredded cheese, onion and peppers, red or green sauce, hamburger, and another sprinkle of cheese on tortilla then roll and place on cookie sheet. Cook at 350-375 degrees for 25-30 minutes until crispy. Add sauce last 5 min with a sprinkle of cheese. (Don’t place sauce, cheese, or onions on if you are freezing.). Place in freezer bags.

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Submitted by Emily

Feijoada (Brazilian Black Beans) Ingredients

2-3 pounds black beans (rinsed) 2 smoked sausage cut into rounds 1 pound pork (just a cheap cut) 1 pkg of bacon (12 oz) 1 large onion About 10 cloves of garlic (I like to grind them with salt) 1 ham hock 3-4 bay leaves 2 tsp cumin Pepper to taste 1 bunch chopped fresh cilantro

Directions

Cut bacon into pieces and fry in a pressure cooker. Leave in enough grease to sauté garlic and onion. Sauté garlic first then add the onion. Add pork to brown. Add sausage, beans, ham hock, bay leaves, and cumin. Cook under pressure for about 40 minutes. Remove lid and simmer another 1015 minutes or so. Add cilantro and serve with white rice. Rice Recipe The ratio for rice is 2 parts water to 1 part rice. I just add a lot of garlic and onion. Like…1/2 cloves of garlic per cup of rice and about 1/3 cup of onion per cup of rice. Put some vegetable oil in the bottom of the pan, enough to sauté the garlic and onion. Sauté onion and garlic. Then add the rice. “Fry” the rice a bit so that it turns a little whiter. It takes just a minute or two. Add the water all at once, and add it as hot as you can get it. It might spit a little bit. Simmer for 20 minutes.

115

Submitted by Adam and Rosie

Chicken Sour Cream Enchiladas

Ingredients 24 flour tortillas 1 26 oz can cream of chicken soup 1 26 oz can cream of mushroom soup 1 16 oz sour cream 2 Tbl buttermilk 1/2 jalapeno 1 4 oz green chilies 2 cups chicken, diced 1 Tbl cumin 1 Tbl parsley, flaked 1 Tbl garlic, minced

3 cups Mozzarella cheese, shredded 1 cup onion, chopped 1 cup green bell pepper, chopped

Directions

Blend buttermilk and jalapeno in the blender until thoroughly blended. Mix soups, sour cream, buttermilk mixture, green chilies, and seasonings. Put tortillas on a cookie sheet 6 at a time. Place several tablespoons of the sauce mixture, chicken, onions, peppers, and cheese, and roll-up. I like to cook them without sauce until crispy for about 30 minutes at 375 or until slightly golden brown then either freeze or serve with sauce and some more cheese.

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Submitted by Kris and Meg

Kris’ Chicago Stuffed Pizza

Ingredients 3 ½ cups high gluten flour 1 cup water (90 degrees) 3 ½ tsp vegetable oil 1 ¾ tsp sugar 1 tsp salt 1 ½ tsp active dry yeast 1/3 stick of butter for pan Mozzarella cheese ½ pound part-skim and ½ pound whole (grated) Pepperoni, Linguica (thinly sliced and cooked) Spicy Italian Sausage (cooked and crumbled) Parmesan

Directions

In a stand mixer pour the water, sugar, and all the olive oil into a bowl with yeast, allow to sit and proof for about 5 minutes. Slowly add the flour and salt. Continue mixing at low speed for 10 minutes. The dough will be dry. Roll into a ball and cut in unequal halves about 3/5 and 2/5. Allow to rise until doubled in size. Roll both portions out until about 1/16 inch thick. Preheat oven to 475. You will need an 8-inch cake pan. Butter inside of the cake pan with a thick layer of butter. Grate parmesan directly into a pan over the butter. Pat and rotate the pan until the bottom and sides are fully crusted with parmesan. Carefully place the larger portion of dough into the pan, gently pushing the dough into the corners and sides. Allow dough to hang over the edges. Fill with grated cheese until the pan is about half full of cheese. Add pepperoni, Linguica, and Italian sausage, then a dusting of more cheese. Dampen the edges of the pizza dough on the rim with some water. Cover with the remaining portion of pizza dough placing the center of dough first and firmly pressing the edges down on the rim. Cut small vents into the top layer of dough. Cover with a generous layer of sauce (pg. 27) and dust with parmesan. Cook for about 25-30 minutes. 117

Smoked Pulled pork

Submitted by Kris and Meg

Ingredients Smoked pulled pork Pork shoulder roast 1 tablespoon paprika 1 tablespoon cumin 1 tablespoon ground pepper 2 teaspoons salt 2 teaspoons garlic powder 2 teaspoons onion powder 1 teaspoon ancho chili powder Dejon mustard

Directions

Mix paprika, cumin, ground pepper, salt, garlic powder, onion powder and ancho chili powder in a bowl. Once mixed dust the outside of the pork roast liberally on all sides, getly pat on. Once rub is applied coat with a layer of Dijon mustard around the roast. Make sure to cover all the roast. Place roast of a pan and cover loosely with plastic wrap. Allow to sit in refrigerator overnight. Place in smoker/grill at 225 - 250 degrees using hard fruit woods, pellets, or chips. Cook until internal temperature is 205 degrees. Cooking time varies based on size of the roast, about 90 minutes per pound. Roast temperature tends to stall out at about 160 - 190 degrees. One way to combat this is to wrap the roast in uncoated butcher paper or foil at 180 degrees.

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Submitted by Kris and Meg

Kris’ Chimichangas and Taquitos

Ingredients Roast (beef chuck or pork shoulder) 1 jar La Victoria chunky salsa 4 oz beef stock Flour tortillas / Corn Torillas Monterey Jack Cheese (shredded) Oil for frying

Directions

Place Roast in a slow cooker and set on low. Pour salsa and beef stock in with roast. Allow to cook on low until roast is 205 degrees internally. Shred roast in the juices in the slow cooker. Let sit until meat is cool enough to handle. Fill the tortilla with meat and shredded cheese. Wrap like a burrito and use a tooth pick to hold closed. Heat a pot of cooking oil to 350 degrees. There should be enough oil to cover chimicangas and not overflow the pot. Fry until golden and crispy. Place on a cooling rack with paper towels underneath to collect oil. Tortillas may continue to darken after they are out of the oil. Taquitos Warm some corn tortillas. Place meat in corn torillas and roll. Use a tooth pick to hold shut. Fry until golden and crispy. Place on a cooling rack with paper towels underneath to collect oil. Tortillas may continue to darken after they are out of the oil. 119

Dessert

Submitted by Kris and Meg

Cinnamon Pie

Ingredients 8 oz cream cheese, softened 1 cup brown sugar, packed 2 large eggs + egg yolk 1 ¼ cups heavy cream ¼ cup all-purpose flour 3 ½ Tsps ground cinnamon 2 tsp vanilla extract 1 tsp salt ½ tsp ground nutmeg 1 pie crust, homemade or storebought Powdered sugar for dusting (optional) Whipped cream (optional) Directions

Preheat oven to 350 degrees. Cream whipped cream and brown sugar until smooth and add eggs. Beat in cream, flour, cinnamon, vanilla, salt, and nutmeg until smooth. Pour filling into prepared pie crust. Bake for 35 minutes until filling is set when jiggled, but not all the way firm. When done cool completely, cover, and chill in the refrigerator for an hour before serving. Dust pie with powdered sugar. Add whipped cream or ice cream.

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Submitted by Emily

Key Lime Tarts

Ingredients 10 mini graham cracker crusts 5 egg yolks 1 14 oz. sweetened condensed milk Around ½ cup of freshly squeezed lime juice (don’t use bottled)

Directions

Preheat oven to 350 degrees. Combine the egg yolks, sweetened condensed milk, and lime juice. Scoop batter evenly among graham cracker crusts. Place tarts on a baking sheet and bake for 10-11 minutes. When done cool to room temperature and then chill in the refrigerator until ready to eat.

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Never Fail Pie Crust

Submitted by Mom and Dad

Ingredients 4 cups flour 1 ½ tsp salt 1 Tbsp. sugar 1 ½ cups shortening (chilled) ½ cup ice water 1 Tbsp. vinegar (chilled) 1 egg beaten with a fork

Directions

Mix flour, salt, and sugar. Cut in shortening with a pastry cutter. Add ice water, vinegar, and egg. Knead just enough to hold together. Once made chill the ball of dough for better pie crust. Roll out for pie. For fruit pies add a little bit of milk and cinnamon and sugar on top of the prepared pie. Bake at 375-400 degrees. for about 1 hour. So edges don’t burn use a pie crust shield or aluminum foil. Baking single-crust prick crust all over with a fork and bake at 425-450 degrees. The key to a good pie is to keep everything cold. Try not to touch the dough too much, because warm hands warm up the dough.

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Submitted by Lawrence and Gwen

Ice Cream Pie

Ingredients 1 c. flour 6 oz. caramel topping 1/2 c. oatmeal 1 qt. vanilla ice cream 1/4 c. brown sugar 1/2 c. nuts (optional) 1/2 c. soft butter

Directions

Combine flour, oats, nuts, and brown sugar. Cut in butter. Put in a 9” pie pan and bake 15 minutes at 400 degrees. While warm, stir and crumble. Cool. Put half of the mixture in the bottom of a pie pan. Add half the caramel, then the ice cream. Then add the rest of the caramel and crumb mixture. Freeze overnight or at least 4 hours.

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Fresh Peach Pie

Submitted by Lawrence and Gwen

Ingredients 1/2 c. butter (room temperature) 2 T. sugar 1 c. flour dash salt 1/2 tsp. almond extract Filling 2 c. boiling water 1/8 tsp. salt 1 1/2 c. cold water 1-3 oz. package orange jello 2 1/2 c. sugar 4 c. sliced peaches per pie 3/4 c. cornstarch Directions

Mix butter, sugar, flour, salt, and almond extract and put into one 9” pie dish. Bake 25 minutes at 350 degrees to barely brown. Cool. Mix cold water, sugar, cornstarch, and salt. Stir into boiling water. Continue stirring until super thick. Add jello; cook 1 more minute. Chill. (Makes enough sauce for six pies.) Keep in the refrigerator and stir into peaches as needed. (About 4 cups sliced peaches per pie) Put the filling into the crust and refrigerate until time to serve. Not longer than a few hours. Serve with whipped cream or ice cream. (3 times the crust for the bottom of a sheet cake pan. (Stir 1/2 of the sauce into 12 cups peaches for the sheet cake pan.)

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Submitted by Kris and Meg

Sawdust Pie with Pat-a-Pan Piecrust Ingredients 1 ½ cups all-purpose flour 1 ½ tsp sugar ½ tsp salt ½ cup vegetable oil 3 Tbsps. Cold milk Filling 1 ½ cups shredded coconut 1 ½ cups graham cracker crumbs 1 ½ cups chopped pecans 1 ½ cups sugar 1 cup egg whites (4-5 egg whites)

Directions

In a 9-inch pie pan mix together with your fingertips flour, sugar, and salt. In a measuring cup mix oil and milk and add to the flour mixture. Mix with a fork and pat dough first to the sides and then the bottom. Crimp the edges. Add pie filling. Filling Preheat the oven to 350 degrees. In a bowl combine coconut, graham cracker crumbs, pecans, and sugar. Mix in the egg whites (do not beat them first). Pour filling into an unbaked pie shell. Bake for 35-40 minutes. Cover edges of crust with aluminum foil or a pie crust shield if edges are getting too dark. The middle may look moist but will set up during cooling. Cool on a wire rack until pie is firm about 45 minutes. The pie will keep for about three days.

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Submitted by Lawrence and Gwen

New York Style Cheesecake

Ingredients 2 pkg graham crackers rolled into crumbs (about 3 cups) 1/2 c. butter, melted 1 T. sugar Filling: 24 oz. cream cheese 1 tsp. vanilla 1 1/4 c. sugar 4 eggs Topping: 1 pt. sour cream 1 tsp. vanilla 3 T. sugar

Directions

Preheat oven to 350 degrees. Stir graham crackers, butter, and sugar together to make crust; press into a spring-form pan; put in the oven, adjust them to 300 degrees. Bake 8 minutes; Cool. Beat cream cheese and sugar together until creamy. Add vanilla, then eggs, one at a time while beating. Pour into the crust. Bake at 300 degrees for 1 hour and 10 minutes (until set in the middle when the pan is shaken). Cool 20 minutes. Get oven to 475 degrees. Top with a mixer of sour cream, sugar, and vanilla. Bake 5 minutes. Chill 10-12 hours before serving.

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Submitted by Adam and Rosie

Cheesecake (Light and Easy)

Ingredients 1 8 inch Graham cracker crust 1 8 oz Cool Whip 1 8 oz cream cheese 3/4 cup powdered sugar 1 tsp vanilla 1 tsp almond or lemon extract (optional) 1 can Pie Filling or Fruit

Directions

Mix cream cheese, powdered sugar, vanilla, and extract with a mixer. Add Cool Whip and mix minimally. Pour into graham cracker crust. Top with pie filling. Refrigerate for 1 hour and serve.

129

Submitted by Mom and Dad

Carrot Cake

Ingredients 3 cups grated carrots 2 cups sugar 1 ½ cup oil (may use half applesauce and half oil mixture) 4 eggs 3 cups flour 1 cup crushed pineapple 2 tsp baking soda 2 tsp cinnamon ½ tsp salt

Directions

Combine ingredients into a large bowl. Grease 9X13 pan. Bake at 350 degrees for 1 hour or until brown.

130

Submitted by Lawrence and Gwen

Lori’s Carrot Cake

Ingredients 1 1/4 c. sugar 2 tsp. baking powder 1 1/4 c. oil 1 tsp. soda 4 eggs 1 tsp. salt 2 tsp. cinnamon 3 c. grated carrot 2 c. flour (whole wheat works) Frosting 1/4 c. butter 8 oz. cream cheese 2 tsp vanilla 4 c. powdered sugar 1 can crushed pineapple, drained 1 c. chopped pecans (optional) Directions

Cream sugar and oil. Add eggs. Mix dry ingredients. Mix into sugar mixture. Add grated carrot. Bake in greased and floured 9x13 pan, 30-35 minutes at 350 degrees, until a toothpick comes out clean. Cool. Frosting Cream butter, cream cheese, vanilla, and powdered sugar. Spread pineapple and pecans over the cake, top cake with cream cheese frosting.

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Poppy Seed Cake

Submitted by Adam and Rosie

Ingredients 3 cups flour 1 ¼ cup sugar 1 ½ tsp salt 1 ½ tsp baking powder 1 ½ tsp baking powder 2 tsp almond or lemon extract 1 ½ Tbsp poppy seeds 3 eggs 1 ½ cup milk ½ cup oil ¾ cup applesauce

Directions

Mix wet ingredients and sift in dry ingredients. Bake at 1 hour at 350 degrees.

132

Submitted by Kris and Meg

Coconut Cream Cake (The Goodness) Ingredients Yellowcake mix Eggs, Oil, Water (or whatever ingredients the cake mix calls for) 1 can of Cream of Coconut (15 oz) 1 can of sweetened condensed milk (14 oz) Whipped Cream/Cool Whip Coconut flakes (optional) Nuts (Optional)

Directions

Preheat oven at 350 degrees (or as directed on the back of the cake mix). Make cake mix as directed on the back of the cake mix. Spray a 9X13 dish and pour in batter. Bake as directed on the box. While the cake is baking mix together one can of cream of coconut and one can of sweetened condensed milk. When done poke holes all over with the back of a wooden spoon. Pour cream of coconut mixture all over the cake. Cool in the refrigerator. When cooled add whipped cream or Cool Whip. Best with homemade whipped cream. If you like a little more texture/crunch add coconut flakes/nuts.

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Submitted by Kris and Meg

Divine Eggless Chocolate Cake

Ingredients

2 cups granulated sugar ½ cup vegetable oil 1 cup buttermilk 1 tsp vanilla extract Dash of salt 3 Tbsp. unsweetened cocoa powder 2 ¾ cups all-purpose flour 1 cup water 2 tsp baking soda Caramel Icing 1 stick of butter 1 cup packed brown sugar 4 Tbsps. Milk 3 ½ cups powdered sugar Nuts (optional) Directions

Preheat the oven to 350 degrees. Grease and flour a 9X13 pan. In a mixing bowl mix sugar, oil, buttermilk, vanilla, salt, cocoa, and flour. In a saucepan heat the water to boiling. Remove from heat and add baking soda. Add water mixture to batter and mix until smooth. Pour into a prepared pan and bake. Insert a toothpick in the middle of the cake until it comes out clean about 35 minutes. Caramel Icing In a saucepan stir together butter and brown sugar and bring to boil over low heat. Remove from heat and add milk and powdered sugar. Stir until smooth and spread over the cake. Let cake cool completely and store in a sealed container. The cake will stay fresh for 3-4 days. If you prefer the caramel icing to be more of a glaze half the icing ingredients.

134

Submitted by Mom and Dad

Mud Lake Cake

Ingredients 1 box chocolate cake mix 1 box of chocolate pudding 1 package cream cheese 1 8 oz. container Cool Whip 1 small milk chocolate Hershey’s bar

Directions

Soften cream cheese. Make chocolate cake mix on the back of the box. Bake and cool. Make pudding, recipe on the back of the box. Beat cream cheese well and then mix pudding. Add pudding cream cheese mixture on top of the cake. Add Cool Whip on top of the pudding. Grate Hershey’s bar on top of Cool Whip.

135

Lemon Cream Cake

Submitted by Jerome and Becky

Ingredients 1 18.25-ounce box ½ cup powdered Betty Crocker white cake mix sugar 1/3 cup vegetable oil ½ teaspoon vanilla 1 ¼ cups water extract 3 egg whites Lemon Cream Filling: 8 ounces cream cheese, softened 3 tablespoons lemon juice 2 cups powdered sugar 1 cup heavy whipping cream Vanilla Crumb Topping: ½ cup all-purpose flour ¼ cup cold butter

Directions

Make white cake following the directions on the box. Pour batter into a greased 10inch cake pan or spring-form pan, and bake at 350 degrees for 40 to 45 minutes. Allow cake to cool completely when it comes out of the oven. Make the lemon cream filling by mixing cream cheese and powdered sugar in a medium bowl with an electric mixer until smooth. Mix in lemon juice. Whip cream in a large bowl with an electric mixer at high speed until forms stiff peaks. Fold cream cheese mixture with whipped cream. Stir gently by hand until blended. Make crumb topping by combining flour and powdered sugar in a medium bowl. Add butter and dribble in the vanilla extract. Use your hands to mix cold butter into flour and sugar. Break butter into smaller and smaller pieces as you incorporate it into the dry ingredients. Be sure not to press the mixture together. You want to end up with a very crumbly consistency with pieces no bigger than a pea. (If you have trouble making small crumbs, pop the bowl into your fridge for a few minutes.) Chill this crumb topping until you are ready to use it. When the cake is cool, slice it in half through the middle and remove the top. Spread all but ½ cup of the lemon cream mixture onto the bottom half of the cake, then carefully replace the top half of the cake. Spread the remaining ½ cup of cream filling over the top and sides of the cake. Sprinkle the crumb topping on top of the cake and press it onto the sides around the cake. Now chill the cake for at least 3 hours before you serve it.

136

Submitted by Mom and Dad

Grandma Lavern Fullmer’s Plain Cake Ingredients 2 cubes margarine 2 cups sugar 2 tsp vanilla 4 eggs 4 cups flour 4 tsp. baking powder 1 ½ tsp salt 2 cups milk

Directions

Cream margarine, sugar, and vanilla. Put dry ingredients into a sifter. Alternate dry ingredients with milk. Put batter in a greased 9X13 pan. Bake around 350-375 degrees. Bake about 25-30 minutes (maybe longer) until the toothpick comes out clean.

137

Submitted by Adam and Rosie

Chocolate Oatmeal Cookies

Ingredients 2 cups butter 1 1/3 cup brown sugar 1 1/3 cup sugar 2 tsp vanilla 2 tsp almond extract (optional) 4 eggs 2 tsp baking soda ¾ tsp salt 2 tsp baking powder 5 cups oatmeal 2 cups chocolate chips 2 cups nuts (optional)

Directions

Cream sugars, vanilla, and eggs in a mixer. Sift in dry ingredients and mix by hand. Gently mix in oatmeal, nuts, and chocolate chips. Bake at 400 degrees for 5-6 minutes. If you have a large quantity left after a day or so store them in the fridge or freezer. They can go bad quickly.

138

Submitted by Lawrence and Gwen

Favorite Milk Chocolate Chip Oatmeal Cookies Ingredients 2 1/4 c. unsifted flour 2 tsp. vanilla extract 1 tsp baking soda 2 eggs 1/2 tsp salt 2 c. milk chocolate chips 2 cubes butter, softened 1 c. rolled oats 3/4 c. sugar (optional: 1 c. chopped nuts) 3/4 c. brown sugar

Directions

Preheat oven to 375 degrees. Stir flour with baking soda and salt. Set aside. Beat butter with sugar and brown sugar at medium speed until creamy and lightened in color (about 4 minutes). Add vanilla and eggs, one at a time, mixing at low speed until incorporated. Gradually blend dry mixture into creamed mixture. Stir in milk chocolate chips and oats. (Add nuts if desired.) Drop by tablespoon onto ungreased cookie sheets. Bake for 9-11 minutes or until golden brown.

139

Chocolate Chip Cookies

Submitted by Mom and Dad

Ingredients 1 1/3 cup butter/margarine 1 cup granulated sugar 2 eggs 2 tsp vanilla 3 ½ cups flour 1 tsp salt 1 tsp baking soda 1 12 oz. package chocolate chips Nuts (optional)

Directions

Cream butter and sugar. Add eggs and vanilla. Sift in the dry ingredients. Mix chocolate chips and nuts. When mixing, try to touch/mix the dough as little as possible, but still, get it mixed. Scoop dough onto an ungreased cookie sheet. Bake at 375 degrees for approximately 8-10 minutes. After 8 minutes watch very closely. Take out when bottoms are barely lightly golden brown. It’s better to undercook than to overcook.

140

Submitted by Kris and Meg

Chewy Double Chocolate Chip Cookies Ingredients 1 c butter, softened 1/2 c shortening 1 1/2 cup dark brown sugar 1 cup granulated sugar 2 large eggs 4 teaspoon vanilla extract 4 cups all-purpose flour 3/4 cup Hershey’s Special Dark Cacao 2 tablespoon cornstarch 2 teaspoon baking soda 1 teaspoon salt 2 cups semi-sweet chocolate chips

Directions

Mix butter, shortening and sugars until light and fluffy. Add egg and vanilla and mix until well combined. Combine flour, cocoa, cornstarch, baking soda, and salt and mix together. Mix dry ingredients slowly into wet ingredients and blend well. If the dough is crumbly, stir in water 1 teaspoon at a time until it just holds together. The dough should not be sticky. Add in chocolate chips and stir until evenly distributed. Using ¼ cup measure, scoop out dough and form into a ball. Continue until all dough is balled. Place frozen cookie onto parchment lined baking sheet and bake at 350 degrees for 12-18 min. Place dough in the freezer for up to 3 months.

141

Submitted by Kris and Meg

The Best Soft Chocolate Chip Cookies Ingredients 8 tablespoons of salted butter 1/2 cup white sugar 1/4 cup packed light brown sugar 1 teaspoon vanilla 1 egg 1 1/2 cups all purpose flour 1/2 teaspoon baking soda 1/4 heaping teaspoon salt 3/4 cup chocolate chips

Directions

Preheat the oven to 350 degrees. Microwave the butter for about 40 seconds to just barely melt it. It shouldn’t be hot – but it should be almost entirely in liquid form. Using a stand mixer or electric beaters, beat the butter with the sugars until creamy. Add the vanilla and the egg; beat on low speed until just incorporated – 10-15 seconds or so (if you beat the egg for too long, the cookies will be stiff). Add the flour, baking soda, and salt. Mix until crumbles form. Use your hands to press the crumbles together into a dough. It should form one large ball that is easy to handle. Add the chocolate chips. Roll the dough into 12 large balls and place on a cookie sheet. Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden.

142

Submitted by Adam and Rosie

Pumpkin Chocolate Chip Cookies

Ingredients 1 1/2 cup applesauce (1 15oz can) 1 1/3 cup brown sugar 2/3 cup sugar 3 cups pumpkin (1 large can) 2 eggs 2 tsp vanilla 4 ½ cups flour 1 Tbs. cinnamon 1 tsp baking soda 2 tsp baking powder ¾ tsp salt 1 tsp nutmeg

1 tsp allspice 1 tsp cloves 1 ½ cup chocolate chips 1 cup nuts (optional)

Directions

Beat applesauce and sugars until creamy. Beat in pumpkin, egg, and vanilla until light and fluffy. Sift in dry ingredients until blended. Stir in chocolate chips and nuts. Drop heaping tablespoonfuls on greased cookie sheet. Bake at 350 degrees for 12-15 minutes.

143

Apple Dumplings

Submitted by Lance and Diana

Ingredients 2 whole Granny Smith apples 2 8-ounce cans of crescent rolls 2 sticks Butter 1 1/2 c. sugar 1 tsp. vanilla cinnamon, to taste 1 12-ounce can Mountain Dew soda

Directions

Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour the entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

144

Submitted by Heather and Jon

Peanut Butter Bars

Ingredients 1 c. sugar 1 egg 1 c flour (I like to grind GF Oatmeal in blender for flour.) 1/2 c. butter 3/4 t. soda 1/2 t. salt 1/2 t. vanilla 1/3 c. peanut butter 1 c. oatmeal 6 oz. chocolate chips

Directions

Mix wet ingredients Add dry ingredients. Fold in oatmeal. Put in 9x13 pan. Bake 375 for 10 min. While hot put on 6 oz chocolate chips. Top with a mixture of a 1-2 T. peanut butter, 1 c., powdered sugar, 1-2 T. milk. (I usually double this for a big cookie sheet. Gluten-free: Use gluten-free oat flour.)

145

Submitted by Adam and Rosie

White Chocolate Lemon Cookies

Ingredients 1 1/2 cups flour 3/4 teaspoon baking soda 1/2 teaspoon salt 3/4 cup (1 1/2 sticks) butter or margarine, softened 1/2 cup packed brown sugar 1/4 cup sugar 1 large egg 1 tablespoon lemon juice 1 cup white chocolate chips zest from one lemon

Directions

Preheat oven to 375 degress. Combine flour, baking soda, and salt in a small bowl. Beat butter, brown sugar, and granulated sugar in a large mixing bowl until creamy. Beat in egg and lemon juice; gradually beat in flour mixture. Stir in white chocolate chips and lemon zest. Drop by rounded tablespoon onto parchment-lined baking sheets. Bake for 7 to 10 minutes or until edges are lightly browned. Cool on baking sheets for 3 minutes; remove to wire racks to cool completely.

146

Submitted by Emily

Cake Mix Cookies

Ingredients 1 box cake mix 1 stick of butter 1 egg Chocolate chips Nuts (optional) Dried fruit (optional)

Directions

Mix cake mix, butter, egg, and chocolate chips together. Scoop dough onto greased cookie sheet. Bake at 350 degrees for 8-10 minutes or until lightly golden brown. There are many varieties of cake mix that can be used as well as chocolate chips (mint, white, peanut butter, dark chocolate, etc.).

147

Submitted by Kris and Meg

Ranger Cookies

Ingredients 1 cup packed brown sugar 1 cup granulated sugar 1 cup shortening, softened 2 large eggs, beaten 1 Tbsp. vanilla extract ½ tsp salt ½ tsp baking soda ½ tsp baking powder 2 cups all-purpose flour 2 cups puffed rice cereal 2 cups quick-cooking rolled oats

Directions

Preheat the oven to 400 degrees ream sugars and shortening. Add eggs and vanilla and beat until mixed. Sift all the dry ingredients and add to the wet mixture. Stir in rice cereal and oats. Place walnut-size ball dough on an ungreased baking sheet. Bake until golden brown for about 10 minutes. Cool on a wire rack.

148

Submitted by Adam and Rosie

Apple Crisp

Ingredients 8 apples, sliced 3 cups applesauce 1 Tbls cinnamon 1/4 cup sugar 1/8 tsp salt 1 Tbls lemon juice 2 cups oatmeal 1 cup flour 1/3 cup brown sugar 1/3 cup butter 1/2 tsp baking powder 1/2 tsp salt

Directions

Mix apples, applesauce, cinnamon, sugar, salt, & lemon juice. Place in the bottom of a 9x13” pan. Cover with topping (oatmeal, flour, brown sugar, butter, baking powder, and salt). Bake at 400 degrees for 25-30 minutes or until golden brown. Serve with ice cream or whipped topping.

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Submitted by Jerome and Becky

Becky’s Butter Pecan Ice Cream

Ingredients 4 eggs beaten thick 1 3/4 cups sugar 1 6-oz package instant vanilla pudding 1 cup milk 2 cans of evaporated milk 4 cups whipping cream 1 tsp pure vanilla extract 1 ½ Tablespoon butter extract 1 teaspoon salt

Candied Pecans (or almonds) 1 ½ cups Chopped Pecans ¾ cup sugar 3 Tablespoons butter

Directions

Beat the eggs well and gradually add sugar to the eggs. In a separate bowl, add one 6-oz package of instant vanilla pudding to three cups milk. Add the evaporated milk and cream to the tank first then add the remaining ingredients to the tank. Add extra milk to fill the tank to the fill line if necessary. Use ice cream freezer according to manufacturer’s directions. Separately in a heavy skillet add chopped pecans (or almonds), sugar, and butter. Cook on medium-high heat (do not stir) till sugar begins to melt, shaking occasionally Reduce heat to low and cook till the sugar turns golden stirring frequently. Immediately spread on a baking sheet lined with greased foil. Cool; break into chunks Stir nut mixture into cream mixture into ice cream right after it has finished the ice cream freezer cycle. Chocolate Chip Cookie Dough Ice Cream Varient Make ice cream as above but omit the candied pecans or almonds. Add one tube of chocolate chip cookie dough rolled into small bite-sized pieces. Add after the ice cream maker’s freezing cycle. Note: the butter extract is a great addition to a plain vanilla recipe. I only wish Grandma Fullmer would have known about this stuff. Makes 4 quarts 150

Submitted by Kris and Meg

Chocolate or Vanilla Ice Cream

Ingredients 1 1/2 ounces unsweetened cocoa powder, approximately 1/2 cup 3 cups half-and-half 1 cup heavy cream 8 large egg yolks 9 ounces sugar 2 teaspoons pure vanilla extract

Directions

Place the cocoa powder (omit for Vanilla) along with 1 cup of the half-andhalf into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat. In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees or below. Pour into an ice cream maker and process according to the manufacturer’s directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden. Makes 1 1/2 quarts 151

Fried Ice Cream Dessert

Submitted by Kris and Meg

Ingredients 3 cups crushed Corn Flakes cereal ¾ cup sugar 1 stick of butter 1 1.75 quart container vanilla ice cream 1 8 oz. container Cool Whip ½ tsp ground cinnamon ¼ cup honey Chocolate syrup (optional) Caramel sauce (optional) Strawberry syrup (optional) Homemade whipped cream The cherry on top (optional) Directions

Let ice cream soften for about 30 minutes. In a medium skillet over medium heat melt butter. Add crushed corn flakes and sugar. Stir constantly and fry the mixture for 5 minutes until cereal is golden brown. *Be careful not to burn. It may take less than five minutes.* Spread 1/3 of the corn flakes mixture into the bottom of a 9X13 pan. Set aside. In a large bowl add softened vanilla ice cream and cool whip, sprinkle with cinnamon, and use a spatula and mix well. Spread ice cream mixture over the top of the cornflake mixture in the pan. Spread the remaining corn flake mixture evenly over the ice cream. Drizzle honey over the top. Cover dessert and freeze for at least 5 hours or overnight. Cut into squares and drizzle desired syrups. Add whipped cream with a cherry on top.

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Submitted by Emily

Black Bottom Cupcakes

Ingredients 1 package Devil’s food cake mix 8 oz package cream cheese 1 egg 1/3 cup sugar 1/8 tsp salt 6 oz. chocolate chips

Directions

Prepare cake mix as directed on package. In a separate bowl mix cream cheese, egg, sugar, and salt. Then add chocolate chips. Fill paper cupcake liners half full with cake batter. Top with heaping Tbsp of cream cheese mixture. Sprinkle with additional sugar. Bake at 350 degrees for 15-20 minutes. Makes 24 cupcakes. Great Aunt Willa us to make these when she was alive.

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From Mary’s recipe book Submitted by Stephen Moss

Mary’s Rainbow Jell-O

Ingredients 1 16-oz container sour cream 6 3-oz Packages of different colors and flavors of Jell-O gelatin. (ex. Strawberry, orange, lemon, lime, berry blue, and grape).

Directions

For each package: Add 1 cup boiling water. Divide gelatin liquid in half and to one half add 1/3 cup sour cream (fold or whip in). Set in 9 x 13inch glass dish. Chill to set. To the other half of gelatin liquid, add 3 T. coldwater. Then layer that on top of the first layer. This takes a while. Each layer requires at least 20 minutes in a refrigerator. But it looks neat and kids love it. Hint: For quicker results instead of chilling in a refrigerator, put each layer in the freezer anywhere from 5 to 10 minutes or until each layer is set. Watch closely or else it will freeze!! Freezing causes each layer to separate and go watery when it thaws.

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Submitted by Kris and Meg

Pumpkin Pie Crunch

Ingredients 1 can pumpkin (15 oz) 1 can evaporated milk (12 oz) 3 eggs 1 1/2 cup sugar (I only use 1 cup since it’s plenty sweet with whipped cream) 4 tsp pumpkin pie spice ½ tsp salt 1 box of yellow cake mix 1 cup chopped pecans 1 cup butter melted Homemade whipped topping or ice cream

Directions

Preheat oven to 350 degrees. Grease 9X13 pan. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, salt, and mix until smooth. Pour into pan. Sprinkle cake mix evenly over pumpkin mixture. Top with pecans and melted butter. Bake for 50-55 minutes or until golden. Cool completely and serve with whipped topping or ice cream.

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Submitted by: Mom and Dad

Aunt Carol’s Rhubarb Strawberry Dessert Ingredients Crust 2 cups flour 2 cups oatmeal 1 cup brown sugar 1 tsp cinnamon 1 tsp baking soda 1 cup melted butter Filling 2 cups sugar 4 cups chopped rhubarb 3 or 4 cups of strawberries 4 Tbsp. cornstarch ½ cup water

Directions

Mix crust ingedients with hands. Press half of crust in 9 X 13 pan. Cook filling until slightly thick. Add 1 tsp vanilla. Spread filling on crust. Sprinkle the rest of the oatmeal mixture on top. Bake at 350 degrees for 30 minutes.

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Submitted by Mom and Dad

Fruit Cobbler

Ingredients 1 cup sugar 1 cube butter/margarine 2 cups flour 4 tsp baking powder ¾ tsp salt 1 cup milk 2-4 cups fruit 2 ½ cups water ½ cup sugar

Directions

Cream butter and sugar. Then alternate dry ingredients and milk. Pour batter on the bottom of a 9X13 pan and sprinkle fruit on top of the batter. Pour the water on top of the fruit. You may want to add extra water for more juice in the cobbler. Sprinkle ½ sugar on top of the water. Do not mix. Bake at 350 degrees for 40-45 minutes or until golden brown and bubbly. Aunt Gweneth (Uncle Frank’s wife) gave this to Mom when she went huckleberry picking with her. Then Mom gave it to Grandma Lavern Fullmer.

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Submitted by Mom and Dad

Carrot Pudding

Ingredients 1 cup grated carrots 1 cup grated potatoes 1 cup raisins 1 cup flour ½ tsp salt 1 tsp cinnamon 1 tsp cloves ½ tsp allspice/nutmeg/ginger 1 cup sugar ½ cup butter or margarine melted ¾ cup walnuts 2 tsp baking soda dissolved in

1/3 cup water Nutmeg Sauce 1 cup water Around 1 Tbsp of butter 1 cup sugar A pinch of salt ¼- ½ cup flour Nutmeg to taste

Directions

Mix all ingredients. Fill a quart jar 2/3 full. Put the lid on. On the bottom of the kettle put a rack down if you have one. Put water in the kettle halfway up the quart jar. Put it in a kettle and simmer for 1 or 1 ½ hours. Serve with nutmeg sauce. This recipe makes about 2 quarts. Nutmeg Sauce (came from Great Grandma Lydia Chapman Dowdle) Put water and butter into a pot and bring to boil. Mix the sugar and flour in a little bowl and sprinkle in boiling water while you whisk it. Add a pinch of salt and nutmeg to taste. Serve pudding warm with nutmeg sauce over top of it.

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Submitted by Kris and Meg

Almond Pastry(Bear Claws)

Ingredients 1 pkg almond paste 1 tsp vanilla ½ cup brown sugar ¼ cup powdered sugar 1 ½ almond flour (or almonds finely ground) 2 Tbsp melted butter Toppings 1 ½ cup Powdered sugar ¼ cup Whipping cream Almond slivers

Directions

Cut almond paste into fine slices or cubes. In a mixing bowl add almond paste, vanilla, brown sugar. Mix with the blade attachment until almond paste is fine particles. Add almond flour and powdered sugar and mix until well incorporated. Lastly, add the melted butter. Mix thoroughly for about 5 minutes. The mixture should resemble wet sand. For Frosting, combine powdered sugar and cream in a bowl until smooth should be thick almost syrup-like. If too runny add more powdered sugar. Preheat oven to 400. Roll out pastry dough into a rectangle until about ¼ inch thick. Fill center of pastry dough with filling. The filling should take up 1/3 portion in the center from edge to edge. Fold the dough over from one side until the filling is covered. Then from the other side fold the remaining portion over pressing firmly down. Cut into fourths and fan slightly. And cut small reliefs into the outer edge of the pastry. Place on a lined baking sheet and bake for about 20 minutes. Allow to cool completely. Drizzle frosting on top of pastries. Sprinkle with almond slivers. Allow frosting to dry and enjoy. 159