Fish Batter -Grandpa

1/2 cup cornmeal

1/2 cup flour

salt and pepper, to taste

canned milk

Combine cornmeal, flour, salt, and pepper. Dip fish pieces in milk, then cornmeal mixture. Fry until golden.

Eggs Benedict -Melissa

Hollandaise Sauce:

4 egg yolks

3 1/2 Tbsp. lemon juice

1 tsp. cayenne pepper

1 cup butter, melted

1/4 tsp. salt

8 eggs

1 Tbsp. distilled white vinegar

8 strips of bacon

4 English muffins, split

2 Tbsp. butter, softened

dried parsley flakes

To make Hollandaise sauce mix egg yolks, lemon juice, pepper, salt, and melted butter in blender. Blend till creamy, set aside. Toast English muffins, and spread softened butter on them. Cook bacon and cut in halves. Set bacon on top of English muffin. 2 slices per muffin half. Heat the distilled vinegar with water so that the pot is 3/4 full. After a soft boil is going crack an egg into it, or poach it. Cook until the egg looks cooked. You may need to clean out the egg white while the egg is cooking. Be very careful not to puncture the egg. Top egg on bacon and English muffin, and cover with Hollandaise sauce. Garnish with parsley. Now Enjoy! It is super delicious and easy once you get the egg poaching down :)

Homemade Soft Pretzels -Melissa

1 and 1/2 cups warm water

1 packet active dry or instant yeast (2 and 1/4 teaspoon)

1 tsp. salt

1 Tbsp. granulated sugar

3 1/4- 4 1/4 cups all-purpose flour + more for work space

1 large egg beaten

coarse sea salt for sprinkling

Preheat oven to 425°. Line baking sheet with parchment paper or silicone baking mat. Set aside. Dissolve yeast in warm water. Stir with a spoon until fairly mixed, about 1 minute. Some clusters of yeast will remain. Add salt and sugar; stir until fairly combined. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky, add up to 1/2 cup more. Poke the dough with your finger- if it bounces back, it is ready to knead. Turn the dough out onto a floured surface. Knead the dough for about 3 minutes and shape into a ball. With a sharp knife, cut ball of dough into 1/3 cup sections. This measurement does not have to be exact- use as much or little dough for each pretzel as you wish-the size of the pretzel is completely up to you. Roll the dough into a rope with an even diameter. The measurement will depend how large you want the pretzels. Once you have your long rope, take the ends and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape. See above for link to visual instructions. In a small bowl, beat the egg and pour into a shallow bowl or pie dish. Dunk the shaped pretzel into the egg wash (both sides). Place on baking sheet and sprinkle with salt. Bake for 10 minutes at 425°. Turn the oven to broil and bake for 3 minutes to brown the tops. Watch closely to avoid burning. Allow to cool and enjoy!  

It's also good with cheese dip or cinnamon pretzels instead of salt, and chocolate for dipping. 

Crack Potatoes -Melissa

1-2 (16 oz.) containers sour cream 

2 cups cheddar cheese shredded

2 (3 oz.) bags real bacon bits (I use REAL bacon)

1 package Ranch Dip mix

1 large bag frozen hash brown potatoes

Combine first 4 ingredients, mix in hash brown. Spread into a 9x13 pan. Bake at 400° for 45-60 minutes. Seriously the best potatoes EVER!!!

Cinnamon Roll Oatmeal Bars -Melissa

Dry Ingredients:

3 cups oats

1/2 cup-1 cup granulated sweetener of choice (I just use plain sugar)

2 tsp. baking powder

1 Tbsp. cinnamon

1 tsp. allspice

Wet Ingredients:

2 eggs (for vegan version, substitute for 2 flax eggs)

1 cup Silk Unsweetened almond milk (regular milk is fine too)

1/2 tsp. vanilla extract

1/2 cup to 2 Tbsp. coconut oil or butter

For Cinnamon Roll Glaze

2-3 Tbsp. coconut oil

1 Tbsp. sugar

Silk almond milk

cinnamon for dusting

(I also added some powder sugar)

Preheat the oven to 350° degrees and spray a 8x8 baking dish. Set aside. In a large mixing bowl, combine all the dry ingredients, then in a separate bowl combine all the wet ingredients. Add the wet mixture to the dry and mix until fully combined. If mixture is crumbly, add a dash more milk until a thick batter is formed. Transfer to baking dish and form into rectangular shape and bake for 35-45 minutes, or until golden and cooked through. While the oatmeal is baking, prepare your cinnamon roll glaze by whisking all ingredients in a small bowl. Remove baked oatmeal and allow to cool slightly before slicing into pieces and covering with the glaze.

Pesto Quesadilla -Melissa

tortillas

tomatoes

spinach

provolone cheese

basil pesto

butter

On one side of your tortilla, butter it! Then on the other add pesto, cheese, spinach, and tomato. Flip in half with buttered side on the outside, and grill until cheese is melted. Now cut and serve! 

Cucumber Bites -Melissa

1-2 large cucumber

1 (8 oz.) package cream cheese

cherry tomatoes

dill weed

salt 

onion powder

Peel and cut cucumbers into 1/2 to 1 inch slices. Cut cherry tomatoes into half (long ways). Mix cream cheese, dill weed, salt, and onion powder. On top of cucumber slice add cream cheese mixture, then tomato standing straight up. Looks fancy and taste great!

Stuffed Cucumber Cups -Melissa

5-6 long cucumbers

1 (8 oz.) package cream cheese- softened

1 (16 oz.) container sour cream

2 Tbsp. Dill weed

1 Tbsp. dried minced onion

1 tsp. celery salt

6-10 strips bacon- crumbled

Cook bacon and crumble. Combine the dill weed, minced onion, celery salt, cream cheese, sour cream and half of the bacon crumbles. Stripe cucumbers if desired and slice into about 1 inch pieces. Using a melon baller or spoon, scoop out the center and seeds of the cucumber. Place filling in a pastry bag or ziploc and fill each cup. garnish with remaining crumbled bacon.

Spicy Chicken Ranch Hot Dip -Melissa

1 1/2 Tbsp. vegetable oil
6 chicken tenders
1/2 packet of Hidden Valley Spicy Ranch seasoning
10 oz. cream cheese
3/4 cup of sour cream
1/4 cup mayo
1/4 cup chopped green onions
Remaining 1/2 packet of Hidden Valley Spicy Ranch seasoning
1/2 cup Italian mix shredded cheese
more shredded cheese for topping

Add the oil to your oven-safe skillet and preheat it on stove-top, on medium heat. Coat the chicken tenders in seasoning mix, evenly. Cook it on medium heat, flipping half way through until golden brown and completely cooked. Take out the chicken and place it on the cutting board to cool down so it can easily be handled. Beat the cream cheese, sour cream, and may until evenly combined and smooth. Add the chopped green onions, cooked chopped chicken, shredded cheese and the remaining 1/2 packet of ranch seasoning mix. Mix very well using a spatula, until all evenly combined. Preheat oven to 375°. Make sure that there is enough oil remaining in the skillet. If not, add about 1/2 more tablespoon and make sure that it's distributed all over the skillet and on the sides. Transfer the dip mixture into the skillet and spread it evenly. Top off with some more shredded cheese. Bake for about 20 minutes. If you want the cheese to be a little more golden., turn on the broiler for 50-60 seconds. (Make sure that your rack is not in the top position and if it is, broil for much less time.)

Mom's Delicious Tomato Soup -Melissa

1 large can of tomato soup

1 can of chicken broth

dried basil (I like it with lots)

some cream or milk

Add all the ingredients into a pot and cook until warm. This is delicious in a bread bowl, with a grilled cheese sandwich, or just plain!

Bacon Wrapped Chicken Casserole -Melissa

3-4 chicken breasts (thawed)
your favorite cheese (we use cheddar)
bacon
1 large can cream of chicken (or 2 small ones)

Seasonings:
Italian seasoning (marjoram, parsley, oregano, basil, etc..)
salt and pepper

Preheat oven to 350°. Cut chicken breast in half (but not all the way through). Stuff cheese inside chicken, then wrap raw bacon around the stuffed chicken. In a 9x13 baking dish spread the cream of chicken along the bottom. Put the chicken in the pan, top with the rest of the cream of chicken, then add seasonings. Bake for 1 hour, then flip chicken over and cook for another hour. When done serve over rice. Seriously this dish is amazing! 

Steak Pinwheels -Melissa

Flank Steak
cheese sliced
bacon

Seasoning:
olive oil
garlic salt
onion powder
grandpas seasoning

Cover a baking sheet with tin foil. Preheat oven at 350°, cook until the steak is to your liking. Smash out the flank steak, then layer cheese slices and bacon. Roll and use toothpicks to hold it together. Use the olive oil seasoning and spread across the flank.

You can also do spinach and provolone cheese, or tomato, bacon, and basil pesto..

Amazing Potato Soup -Melissa

I am like my mother... I don't really measure things.

1 quart of heavy whipping cream

5-6 potatoes peeled and cut into small pieces

maybe 2 cups of milk

frozen broccoli

cut up carrots (not frozen, but if you want frozen, go for it)

1 chopped onion

Parmesan cheese (to your liking)

Seasonings:

salt

garlic salt

onion powder

rosemary

thyme

pepper

Throw everything into the crock pot and cook on low for 4 hours (or until done). Then keep on warm until you are ready to eat! It is super delicious with the Sara Lee dinner rolls on the side! 

Chicken Pot Pie -Amy

2 cups cooked chicken, cubed

3 potatoes, peeled, cooked, and cubed

1 small bag of frozen mixed vegetables, rinsed and drained

3-4 cups chicken gravy (I make mine with chicken broth, add a little salt and various seasonings, cornstarch,  and water. In a pinch I have used diluted cream of chicken soup.)

salt and pepper, to taste

Mix together all ingredients and pt into a 9x13 baking dish. Cover with a biscuit crust. I use the biscuit supreme recipe. Cut several vents in crust. Bake at 400° until crust is cooked thoroughly and browned. Make sure to check the center of the dish, so it's not doughy!

Baked Tilapia -Becky

4 frozen tilapia fillets

fresh ground sea salt

fresh cilantro

4 or 5 Tbsp. lime juice

Thaw fillets according to directions on package. Place in a 9x13 baking dish. Top with a little fresh ground sea salt, chopped fresh cilantro, and about a Tbsp. of lime juice... I just eyeball it... you really can't have too much. Cover with foil and bake according to package directions. 350°, I think, and about 8-11 minutes or until fish flakes with a fork. Serve on top of brown rice.

Lemon Grilled Salmon -Amy

3/4 tsp. dill weed

1/2 tsp. lemon pepper seasoning

1/2 tsp. salt

1/4 tsp. garlic powder

1 salmon fillet (1 1/2 lbs.)

1/4 cup packed brown sugar

3 Tbsp. chicken broth

3 Tbsp. vegetable oil

3 Tbsp. soy sauce

3 Tbsp. finely chopped green onions

Sprinkle all seasonings over salmon. Place in a large ziploc bag. Combine remaining ingredients together and pour over salmon. Cover and refrigerate one hour, turning once. Drain and discard marinade. Place salmon skin-down on grill over medium heat; arrange small lemon slices and onion slices, separated into rings, over the top of the salmon. Cover and cook for 15-20 minutes, or until fish flakes easily with a fork. (I bake my salmon in the oven. Just cover with foil and bake at 350° for about 20 minutes.)

Chicken Broccoli Casserole -Katy

1 1/2 cups rice

2 boneless skinless chicken breasts

1 package frozen broccoli

crushed Ritz crackers

2 cans cream of chicken soup

1 cup grated cheddar cheese

1 cup mayonnaise

1 1/2 tsp. lemon juice

Cook rice. Chop and cook chicken breasts. Grease a 9x13 pan, then layer rice, chicken, and broccoli. Combine coup, cheese, mayonnaise, lemon juice, and seasoning; spread on top of broccoli. Finally, sprinkle crushed Ritz crackers over the top. Bake at 350° for 45 minutes.

Broccoli Rice Casserole -Grandma Great

1 small onion, chopped

1/2 cup chopped celery

10 oz. frozen chopped celery

1 Tbsp. butter or margarine

1 jar processed cheese spread

1 can cream of mushroom soup

1 can evaporated milk

3 cups cooked rice

In a large skillet over medium heat saute the onion, celery, and broccoli in butter. Stir in cheese, soup, and milk until smooth. Place rice in a greased 8-inch square baking dish. Pour cheese mixture over rice; do not stir. Bake at 325° for 25-30 minutes or until hot and bubbly.

Teriyaki Beef and Broccoli -Katy

thin steak, sliced

2 Tbsp. cornstarch

2 Tbsp. water

1/2 tsp. garlic powder

Put all ingredients into a Ziploc bag and mix to coat well. Saute with 1 Tbsp. oil in a HOT pan. Remove beef from pan and cover. Next saute chopped broccoli and onion, and 1 Tbsp. oil for 4-5 minutes. Return beef and stir in the following sauce:

1/3 cup soy sauce

2 Tbsp. sugar

1 tsp. ginger

1/2 cup water

1 Tbsp. cornstarch

Cook 2 minutes longer, until thickened. Serve over rice.

Hawaiian Haystacks -Amy

2 cans cream of chicken soup

1 cup water or chicken broth

2 cups cooked, chopped chicken

a few dashes soy sauce

cooked rice

chow mein noodles

diced tomatoes

chopped celery

chopped green pepper

pineapple tidbits

cheddar cheese

chopped green onion

coconut

slivered almonds

Combine soup and water or broth; heat to make a gravy. (I usually use the water from cooking the chicken and I also season it up a bit with a tiny sprinkle of ginger, some garlic, as well as the soy sauce. You can put a little brown sugar in as well. A lot of times I will add more of the broth and put in some corn starch to thicken it all up... y'know... tweak it!) Anyway, add the chicken and simmer down! Make your haystacks with eh rice as the base and then put on some gravy. Top with cheese and whatever else floats your boat. Some people put a maraschino cherry on top, but in my opinion- that's just gross! Mahala!

Waikiki Meatballs -Amy

1 1/2 lbs. ground beef

2/3 cup cracker crumbs

1/3 cup minced onions

1 egg

1 1/2 tsp. salt

1/4 tsp. ginger

1/4 cup milk

Sauce:

2 Tbsp. cornstarch

1/2 cup brown sugar

1 can pineapple tidbits (save juice)

1/3 cup vinegar

1 Tbsp. soy sauce

1/3 cup chopped green pepper

Mix together meatball ingredients and form into one-inch balls. Brown in melted shortening or oil. Remove from stove and keep warm. For sauce, mix cornstarch and sugar, then stir in reserved pineapple juice, vinegar, and soy sauce until smooth. Pour into skillet and cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute. Add meatballs, pineapple tidbits, and green pepper. Heat thoroughly and serve over rice.

In all honesty, I have only made the meatballs once. Otherwise I just buy them frozen and already prepared, and just add ginger to the sauce instead of having it in the meatball. This makes it a very quick and yummy meal.

Hawaiian Hamburgers -Katy

1 can pineapple slices

3/4 cup teriyaki sauce

hamburger patties

red onion, sliced

Combine the juice from the pineapple can with the teriyaki sauce. Marinate burger patties in teriyaki pineapple mix. Grill burgers, pineapple slices, and red onions. Stack on a toasted bun and top with provolone cheese, lettuce, tomato, and avocado.

Dinner in a Pumpkin -Amy

1 small or medium pumpkin

1 onion, chopped

2 Tbsp. vegetable oil

1 1/2- 2 lbs. ground beef

2 Tbsp. soy sauce

2 Tbsp. brown sugar

1 (4 oz.) can sliced mushrooms

1 can cream of chicken soup

1 1/2 cups cooked rice

1 (8 oz.) can sliced water chestnuts

Cut off top of pumpkin and thoroughly clean out seeds and pulp. Preheat oven to 350°. In a large skillet, saute onions in oil until tender. Add meat and brown. Drain drippings and add soy sauce, brown sugar, mushrooms, and soup. Simmer 10 minutes, stirring occasionally. Add cooked rice and water chestnuts. Spoon mixture into the cleaned pumpkin shell. Replace pumpkin top and place entire pumpkin on a baking sheet. Bake one hour, or until the inside meat of the pumpkin is tender. Remove pumpkin lid and serve casserole along with cooked pumpkin meat.

Aunt Kay's Stuffed Crock Pot -Amy

2 lbs. seasoned ground beef- raw

2-3 sliced raw potatoes

several carrots, chunked (or baby carrots)

chunks of celery

1 onion, quartered

coarsely chopped cabbage

2 cans cream of chicken soup, undiluted

Press hamburger meat into bottom of crock pot. Layer, in order, the remaining ingredients, seasoning with salt and pepper as you go. Top with cream of chicken soup and cook for several hours. This is also delicious with chunked up raw chicken breasts on the bottom, instead of hamburger meat.

Sunday Roast -Brenda

roast

1 can cream of mushroom soup

1 packet dry lipton onion soup mix

Place ingredients (in order) in a roaster pan or crock pot and cook on low overnight. 

Steak and Mushroom Sauce -Katy

1 1/2 cup sliced mushrooms

1/2 cup sliced onion

1/2 cup chicken broth

salt and pepper

1/2 cup sour cream

1 Tbsp. flour

Season steaks as desired and cook on a skillet. Transfer to a plate and cover. Put a splash of vinegar on the drippings, then add the mushrooms, onion, and broth. Lower heat and simmer, uncovered, until onions are cooked. In a small bowl stir together the sour cream and flour. Stir this mixture into the mushroom mixture. Cook over moderate heat, stirring constantly, for 2 minutes or until thickened (do not boil). Spoon sauce over steaks. 

Swiss Steak -Katy

round steak

bell pepper, sliced

onion, sliced

2 cans tomato sauce

1/2 can water

Worcestershire sauce

salt and pepper

Put ingredients, in order, into crock pot. Cook on high for 4-6 hours. Serve over rice. 

Beef Stroganoff -Amy

1 lb. round steak, cut into strips

1 onion, chopped

chopped mushrooms

1 can cream of mushroom soup

1 pint sour cream

Brown steak strips in skillet. Saute onion and mushrooms. Add soup and sour cream; simmer. Serve over rice or noodles.

Meatballs in Brown Gravy -Tom

3 lbs. ground beef

3 tsp. salt

red pepper and black pepper

2 slices white bread, broken and soaked in 2/3 cup milk

1 Tbsp. ketchup

1/3 cup chopped onion

1/3 cup oatmeal

Mix all ingredients in a large bowl. Form balls, then roll them lightly in flour. Cover the bottom of a large skillet with vegetable oil, heat to medium, and brown meatballs on all sides. Remove from skillet and drain on paper towels. Recipe for gravy follows. 

1/2 cup oil

3/4 cup flour

1 large onion, finely chopped

1/2 green pepper, finely chopped

2 cloves garlic, minced

5-6 cups hot water

1 (14 oz.) can beef broth

Heat flour and oil until dark brown. Add onion, pepper, and garlic. Saute until tender, then add hot water and beef broth. Allow this mixture to boil for 15-20 minutes, stirring occasionally. Add meatballs and reduce heat to medium. Cover and cook for one hour. Add water to gravy to reach desired consistency, stirring occasionally. Serve over spaghetti noodles.

Honey Barbeque Meat Loaf -Regina

1 tsp. beef bouillon

1 Tbsp. hot water

1 egg

1/2 cup quick-oats

1/3 cup honey barbeque sauce

1/4 cup chopped onion

2 Tbsp. brown sugar

1 Tbsp. Worcestershire sauce

1 Tbsp. prepared mustard

1/2 tsp. garlic powder

1/4 tsp. salt

1/4 tsp. pepper

1/4 tsp. chili powder

1 lb. ground beef

In a large bowl dissolve bouillon in water. Stir in remaining ingredients. Add beef and mix well. Press into an ungreased loaf pan. Bake at 350° for 1 hour. Top with ketchup and bake 5-10 minutes longer.

Paula Deen's BBQ Meatloaf -Katy

1 1/2 lbs. ground beef

1 cup bread crumbs

1 onion, diced

1 egg

1 1/2 tsp. salt

1/2 tsp. pepper

2 (8 oz.) cans tomato sauce

3 Tbsp. vinegar

3 Tbsp. brown sugar

2 Tbsp. mustard

2 Tbsp. Worcestershire sauce

Heat oven to 350°. Mix together the beef, breadcrumbs, onion, egg, salt and pepper, and 1/2 cup of the tomato sauce. Press in a greased loaf pan. Combine the remaining ingredients, pour over meatloaf and bake for 1 hour.

Meatloaf -Sally

1 lb. ground beef

1 can tomato soup

1 1/2 cups oatmeal

1 egg

1 cup chopped onion

2 Tbsp. brown sugar

2 Tbsp. mustard

2 Tbsp. vinegar

1 1/2 tsp. salt

1/2 tsp. pepper

2 Tbsp. Worcestershire sauce

Sauce:

2 Tbsp. Worcestershire sauce

1 can tomato soup

1 cup water

Mix ingredients in a large bowl. Press into 9x13 pan. Top with sauce. Bake at 350° for one hour. This makes a moist loaf-if you like it less moist add less water to sauce.

Tater Tot Casserole -Josh

1 package tater tots

1 lb. hamburger, browned

1 can corn or 1 1/2 cups frozen corn

1 can cream of chicken soup

1/2 cup milk

salt and pepper

grated cheese

Mix together the chicken soup and milk. Put the ground beef, tater tots, and corn into a large bowl. Stir in soup mixture and salt and pepper. Press into a greased 9x13 pan. Top with grated cheese and bake at 350° for 45 minutes.

Lake Powell Stew -Tom

1 lb. hamburger

sliced onions

salt, pepper, and favorite meat seasonings

1 small package frozen corn

1/2-1 bag tater tots

Brown hamburger, onion, and seasonings. When the meat is fully cooked, add in corn and tater tots. Cover and let simmer- I usually add a little water. Stir occasionally. When the tater tots start to break apart, you're ready to eat! This is great topped with a little ketchup and mustard. 

Shepherd's Pie -Chad

2 lbs. ground beef

1 large onion

2 Tbsp. flour

salt and pepper

2 lbs. frozen corn

seasoned mashed potatoes

shredded cheese

Brown beef and onion, add a dash or two of salt and pepper, along with the flour to make a little gravy. Pour on bottom of casserole dish. Next layer frozen corn, then buttered mashed potatoes. Sprinkle cheese on top. Bake at 350° for 1 hour.

Ramen One-Pot Wonder -Lisa

2 packages Ramen Noodles

1 bag frozen spinach or broccoli

1/2 lb. ground beef, browned

mozzarella cheese

Fill a large saucepan about half full with water. Add frozen veggies and heat until simmering. When the veggies just begin to simmer, add the noodles and cook until tender. Drain any extra liquid and stir in seasoning and ground beef. Top with cheese. Kids love this, and it's a really yummy way to sneak in veggies! I brown the hamburger ahead of time and keep it in bags in the freezer so we can make this quick.

Slumgullion -Grandma

1 lb. hamburger

1 onion, chopped

1 package large egg noodle, cooked

1 bottle or can of tomatoes

salt and pepper

Brown hamburger, onion, salt, and pepper. add canned tomatoes and noodles. Stir and serve with bread and butter.

Shipwreck -Senia

1 lb. ground beef

1 lb. wide noodles

1 onion, chopped

1 can cream of mushroom soup

2 cans cream corn

2 cans tomato soup

cheese for topping

Saute onion, add beef and brown. Cook noodles and drain. Add meat mixture and remaining ingredients. Top with cheese. Bake at 350° for 40 minutes.

Sloppy Joes -Regina

2 lbs. ground beef

1/2 cup chopped onion

1/2 cup chopped celery

1/4 cup chopped green pepper

1 can diced tomatoes

1/4 cup ketchup

2 Tbsp. brown sugar

1 Tbsp. vinegar

1 Tbsp. Worcestershire sauce

1 Tbsp. barbeque sauce

1/2 tsp. garlic salt

1/4 tsp. ground mustard

1/4 tsp. paprika

Brown beef, onion, celery and green pepper; drain. Add the remaining ingredients and mix well. Simmer. Serve on buns.

Sloppy Joes -Becky

1 lb. ground beef

1 large carrot, grated

3/4 cup chopped onion

2 tsp. minced garlic

1/2 cup chopped green pepper

2 handfuls of fresh chopped spinach (sneaky!)

dash of chili pepper

kaiser rolls or a yummy kind from the baker... don't get the cheap hamburger buns

butter

savory

1/2 cup ketchup

2 Tbsp. brown sugar

1 Tbsp. vinegar

2 Tbsp. prepared mustard

1 small can tomato sauce

In a large skillet, brown beef, onion, and garlic. Drain off fat. Add the rest of the ingredients (except the rolls). Stir and simmer on medium low for 15 minutes. Prepare butter by adding a tsp. of dry savory herb to 1 cube of softened butter. Mix together to make a spread. Cut rolls in half and butter them. Broil in oven for a few minutes until toasted. Top toasted rolls with sloppy joe mixture.

Finger Lickin' BBQ Sliders -Becky

1 1/2 cups ketchup

3 Tbsp. Dijon mustard

4 Tbsp. Worcestershire sauce

4 Tbsp. apple cider vinegar

4 Tbsp. brown sugar

1 tsp. fresh cracked black pepper

1 tsp. honey

pinch of salt

1 (16 oz.) bag coleslaw mix

1/2 cup mayonnaise or miracle whip

2 Tbsp. sugar

1 Tbsp. Dijon mustard

1 tsp. honey

2 large boneless skinless chicken breasts, cooked and shredded whole wheat dinner rolls- (I use Alpine Valley from Costco)

Combine sauce ingredients in a medium saucepan over medium low heat. Cook for 15 minutes, stirring often. Reduce heat to low and stir in shredded chicken. Let simmer.

Place cabbage in a large bowl. In a small bowl, mix the mayonnaise, mustard, sugar, and honey. Pour over cabbage and stir until combined. Split rolls. Spoon barbecue chicken onto bottom rolls, top with coleslaw and close with top rolls. Enjoy!

Easy Crock Pot Barbecue Pork.. Ribs... Chicken??? -Sally

3 lbs. meat, your choice

1 tsp. salt

1 tsp. pepper

1 (14 oz.) bottle of your favorite BBQ sauce

1 onion, sliced

1 Tbsp. brown sugar

2 Tbsp. lemon juice

Place meat of choice in crock pot. Combine sauce ingredients and pour over. Cook on high for 4 hours. 

Chicken Nuggets -Regina

4 boneless chicken breasts

1/4 cup grated parmesan cheese

1 tsp. crushed thyme leaves

1/2 cup unseasoned bread crumbs

1/2 tsp. salt

1 tsp. crushed basil leaves

1/4 cup melted butter

Cut chicken into strips or pieces. Combine bread crumbs, cheese, and seasoning. Dip chicken into butter then into crumb mixture. Place in a single layer on foil lined baking sheet. Bake 15 minutes, or until golden brown, in a 400° oven.

Natalie's Captain Crunch Chicken Nuggets -Amy

2 cups captain crunch cereal

1 1/2 cups corn flakes

1 egg

1 cup milk

1 cup flour

1 tsp. onion powder

1 tsp. garlic powder

1/2 tsp. black pepper

2 lbs. chicken breast, cut into strips

vegetable oil for frying

Coarsely grind the two cereals together; set aside. Beat the egg and milk; set aside. Stir together the flour and seasonings; set aside. Dip the chicken pieces into flour, coating well. Shake off excess. Dip in egg, then cereal. Heat oil in a large heavy skillet to 325°°. Drop coated chicken tenders carefully into oil and cook until golden brown and fully cooked (3-5 minutes depending on the size of the chicken).

Dip in honey mustard sauce:

3/4 cup sour cream

1/3 cup mayonnaise

1/3 cup Dijon mustard

1/3 cup honey

1 Tbsp. lemon juice

salt, pepper, and paprika to taste

Stuffed Chicken Biscuits -Amy

1 pop-can refrigerated flaky-layers biscuits

2 boneless, skinless chicken breasts

carrots

onion

celery

frozen spinach

mushrooms

1 (8 oz.) package cream cheese

1 container sour cream

1 can cream of chicken soup

Cut chicken into small cubes and place in a frying pan. Chop each vegetable finely and add to chicken. Pour about 2 Tbsp. of water into pan, cover, and let chicken and veggies simmer on medium heat until cooked. Add in cream cheese and stir until smooth.

Separate biscuits in half; patting out each half to a bigger circle. Place one half on a baking sheet, top with a scoop of chicken mixture, then place the second biscuit half on top, pressing down and sealing edges. Bake as directed on biscuit package.

In a saucepan, combine the sour cream and soup and heat, stirring occasionally. Serve as gravy over biscuits.

Fried Eggplant Sandwiches -Grandma

eggplant, sliced

flour

seasoned egg batter

oil

bacon

cheese slices

tomato, sliced

Pre-fry the bacon; set aside. Dip one side of an eggplant slice in flour, then into seasoned egg batter. Lay the eggplant slice dipped-side down in a frying pan with a generous amount of heated oil. Top with pre-fried bacon and a slice of cheese. Dip one side of another eggplant slice into flour and seasoned egg batter, then lay it dipped-side up on top of cheese. Carefully turn the eggplant sandwich over and fry until pancake-brown. Top with a slice of fresh tomato. Be sure to cook the eggplant until DONE! Be creative! You can make up your own fillings as well.

Eggplant Parmigiana -Amy

Seasoned Breadcrumbs:

bread crumbs (or cracker crumbs)

1/4 cup parmesan cheese

1/2 tsp. garlic salt

1/2 tsp. sweet basil

1/2 tsp. parsley flakes

crushed pepper

eggplant

egg

milk

spaghetti sauce

parmesan cheese

mozzarella cheese

Combine breadcrumbs and seasonings (or just use Italian seasoned bread crumbs). Peel eggplant and slice 1 inch thick. Pour some milk into a shallow bowl. Beat the egg into another. Dip eggplant into milk, egg, then breadcrumbs. Repeat. When rolling into breadcrumbs, be sure and press into eggplant to make a thick coating. Brown in hot oil then place on paper towel to drain. Place eggplant into a 9x13 baking pan and cover with sauce and cheese. Bake until bubbly and cheese is toasted. 

Eggplant Casserole -Grandma

eggplant, sliced thinly

tomatoes, sliced thinly

shredded cheese

chopped bell pepper

chopped onion

salt and pepper

In a large casserole dish layer ingredients in order. Continue layering until dish is full or ingredients run out. Cover and bake at 350° until eggplant is tender. This is especially good as a leftover.

Onion Pizza -Lynn

Preheat oven to 350°. Cut 3-4 white, yellow, or Vidalia onions in half, then slice and put them in a bowl. Drizzle olive oil on top, then add salt and oregano (or Italian seasoning may be used). Toss onion mixture well then spread over uncooked *pizza dough. Drizzle a little more olive oil on top and sprinkle with more salt and oregano to taste. Cook pizza 45 minutes- 1 hour until crust is golden and onions are cooked. This is great with salad or any Italian dish. You may also use spaghetti sauce for dipping.

*I use Helen Hall's roll recipe for my pizza crust; just cut down on the sugar and add garlic powder to the dough. Roll out a thick crust. Lightly grease and sprinkle corn meal into a pizza pan before placing dough on pan. 

Pillow Pizza -Lisa

2 tubes refrigerated pop biscuits (20)

1 (16 oz.) can pizza sauce

1 lb. hamburger

1 lb. mozzarella cheese, grated

any and all of your favorite pizza toppings (pepperoni, chopped onions, chopped peppers, mushrooms, olives, etc.)

Cut each biscuit into quarters and place randomly in the bottom of a greased 9x13 baking dish. Brown hamburger and add sauce. Cook until heated through. Pour hot pizza sauce over biscuit quarters. Add toppings- as you would a regular pizza- saving cheese for the top. Bake at 400° for 20 minutes.

Pizza Rolls -Chelsea

2 cups warm water

2/3 cup white sugar

1 1/2 Tbsp. active dry yeast

1 1/2 tsp. salt

1/4 cup vegetable oil

6 cups bread flour

Ina large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam. Mix salt and oil into the yeast, then add flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well-oiled bowl, and turn to coat. Cover with a damp cloth, and rise until double, about 1 hour. Divide in half and roll into a circle. (Or use your favorite bread recipe.) Spread spaghetti sauce over the top and add whatever toppings you like. Roll it up and stick it in the oven. Bake at 350° for about 45 minutes.

Italian Dunkers -Brenda

french bread

1 jar spaghetti sauce

cheese

pepperoni (optional)

Slice French bread; top with sauce, cheese, and pepperoni. Broil until cheese melts.

Stuffed Shells -Katy

1 package spinach, thawed

1 lb. ground beef

1 onion, diced

1 (8 oz.) package cream cheese

1/4-1/2 cup seasoned breadcrumbs

1/2 cup parmesan cheese

spaghetti sauce

jumbo pasta shells

Cook pasta shells. Brown beef and onion, stir in spinach, cream cheese, and breadcrumbs. Heat until creamy- add a little milk if necessary. Stuff mixture into shells and place in a baking dish. Spoon spaghetti sauce over the top and sprinkle with cheese. Bake until bubbly, melty, and delicious.

Stuffed Manicotti -Lisa

12 large manicotti shells

4 cups shredded mozzarella cheese

2 cups ricotta cheese

6 Tbsp. fresh basil, chopped (or 2 Tbsp. dried basil)

1 jar spaghetti sauce

1 cup parmesan cheese

Preheat oven to 350°. Spray a 9x13 baking dish with non-stick cooking spray. Cook pasta according to package directions; drain and rinse with cool water. Let pasta dry on paper towels. For filling, stir together 3 cups of mozzarella cheese (leave 1 cup set aside) with the ricotta and basil in a medium bowl. Using a spoon, carefully stuff pasta shells with cheese mixture. Spoon half of the spaghetti sauce into the prepared baking dish. Arrange stuffed pasta over sauce. Pour  remaining sauce over pasta; top with remaining mozzarella cheese. Bake manicotti for 15 minutes. Sprinkle with parmesan cheese, then bake for 10 minutes more. Serve immediately. 

Chicken Spinach Lasagna -Sally

1 (10 oz.) package spinach, thawed

2 cups cooked chicken, shredded

2 cups grated cheddar cheese

1/3 cup chopped onion

1/2 tsp. salt

1/4 tsp. pepper

1 Tbsp. soy sauce

1 can cream of mushroom soup

1 cup sour cream

1 (4.5 oz.) can sliced mushrooms

1/3 cup mayonnaise

lasagna noodles

1 cup chopped pecans

1 cup parmesan cheese

Preheat oven to 350°. In a large bowl, combine spinach, chicken, cheese, onion, salt, pepper, soy sauce, soup, sour cream, mushrooms (drained), and mayonnaise. Layer noodles, sauce, and chicken. Sprinkle parmesan cheese and pecans. Bake for 1 hour. For variety I have even added a jar of Ragu Parmesan and Garlic White Sauce to make it a little creamier. I have made this with and without the pecans... both are good.

Vegetarian Lasagna -Amy

Don't let the name fool you- this is NOT low fat! These are the veggies I use about 1/2 cup each (excluding minced garlic).  Amounts are approximate and may vary.

minced garlic

zucchini

carrots

red bell pepper

black olives

onions

frozen chopped spinach (about 1/2 a bag)

1 bottle marinated artichoke hearts, including juice

mushrooms

chopped broccoli

cooked lasagna noodles

alfredo sauce (recipe to follow)

ricotta cheese (can substitute blended cottage cheese if desired)

parmesan

mozzarella... and anything else!

Alfredo Sauce: 

1 stick of butter

1 pint heavy cream (or Half & Half can be used)

1 tsp. minced garlic

1/4-1/2 cup grated parmesan cheese

1 tsp. parsley flakes

1/2 tsp. sweet basil

Brown garlic in butter; stir in cream and seasonings. Reduce down for about 10-15 minutes over medium-low heat. Stir in parmesan cheese.

Dice all veggies finely and put in a microwave-safe bowl. Sprinkle with salt and cover with saran wrap; steam until tender (about 5 minutes). Put a little bit of alfredo sauce in the bottom of a 9x13 pan. Layer noodles, veggies, spread ricotta cheese, sprinkle remaining cheeses, then about 1/2 of the alfredo sauce. Repeat layers, reserving a  little bit of sauce. Top with noodles, last of sauce, and cheese. Cover and bake at 350° until bubbly and heated through. 

Mock Lasagna -Amy

1 lb. hamburger

1  lb. sausage (or pepperoni)

1 clove garlic, minced

1 tsp. each sweet basil and parsley

sliced mushrooms

salt and pepper

1 jar spaghetti sauce

1 lb. cooked pasta

1 container cottage cheese or ricotta

sliced olives

chopped spinach

parmesan cheese

Brown together the meat, seasonings, garlic, and mushrooms. Add remaining ingredients. Put into a baking dish and sprinkle liberally with cheese- mozzarella, cheddar or colby, and romano. Cover and bake until bubbly. Remove the cover and toast the cheese for the last 5-10 minutes.

Easy Bake Lasagna -Brenda

lasagna noodles

ground beef

onion

spaghetti sauce

cottage or ricotta cheese

grated cheese

Cook ground beef and onions. In a roaster of 9x13 pan layer: sauce, uncooked noodles, sauce, cottage or ricotta cheese, uncooked noodles, sauce, ground beef and onions, uncooked noodles, sauce, grated cheese. Pour 1/2 cup water around edges. Set roaster pan on low before church and it will be ready when you get home. Or, bake at 200° for 2 hours.

Baked Spaghetti from the Mish -Reagan

2 lbs. ground beef or turkey

1 cup chopped onion (1 medium)

1 clove garlic, minced

2 tsp. sugar

1 can cream of mushroom soup

2 cans tomato soup

2 cups milk

1 1/2 tsp. dried oregano, crushed

1 tsp. salt

1 tsp. dried basil, crushed

10-12 oz. spaghetti

2 cups grated mozzarella cheese

2 cups grated cheddar cheese

Brown meat and saute onions and garlic, Drain excess fat. Cook spaghetti according to package directions. In a large bowl, mix together all the liquids and seasonings. Stir in meat, onions, spaghetti, 1 cup of mozzarella and 1 cup of cheddar cheese. Pour into a lightly greased 9x13 pan. Top with the remainder of the cheese. Cover with foil and bake at 350° for 30 minutes. (It's helpful to spray foil with cooking spray before placing over pan to keep cheese from sticking to it.) Uncover and continue baking for 15 minutes or until slightly browned.

Blueberry French Toast -Lynn

12 slices day-old bread

1 1/2 packages cream cheese

1 cup blueberries

12 eggs

2 cups milk

1/3 cup maple syrup

Remove crusts from bread, then cut bread into cubes. Place 1/2 in a 9x13 greased pan. Cut cream cheese into cubes, then sprinkle over bread. Top with berries and remaining bread. Combine eggs, milk, and syrup. Mix well and pour over bread mixture. Cover and chill overnight. Remove from fridge 30 minutes before baking. Heat oven to 350°, then bake covered fro 30 minutes. Uncover and bake 30 minutes more until golden brown. 

Baked Spaghetti -Grandma Great

1 cup chopped onion

1 cup chopped green pepper

1 Tbsp. butter or margarine

2 (14 oz.) cans tomatoes

1 (4 oz.) can mushrooms

1 can sliced ripe olives, drained

2 tsp. dried oregano

2 lb. ground beef, browned

12 oz. spaghetti noodles, cooked

2 cups shredded cheddar cheese

1 can cream of mushroom soup

1/4 cup water

1/4 cup grated parmesan cheese

In a large skillet, saute onion and green pepper in butter. Add tomatoes, mushrooms, olives, oregano, and ground beef. Simmer uncovered for 10  minutes. Place half of the spaghetti in a greased 9x13 pan. Top with half of the vegetable mixture. Sprinkle with 1 cup cheddar cheese. Repeat layers. Mix the mushroom soup and water until smooth, then pour over casserole. Finally, sprinkle casserole with parmesan cheese. Bake uncovered at 350° for 30-35 minutes.

Baked Penne with Italian Sausage -Becky

1 box whole-wheat penne pasta

2 Tbsp. evoo

1/2 large onion, finely chopped

1 package italian mild sausage links (or ground)

a couple handfuls of fresh spinach, coarsely chopped

1 (14 oz.) can diced fire roasted tomatoes with garlic

1 (8 oz.) can tomato sauce

1/4 tsp. dried basil

1/4 tsp. dried parsley

2 cups shredded mozzarella cheese

1/4  cup parmesan cheese

pinch of sea salt and fresh ground pepper

1 small red bell pepper, finely diced

1 large carrot, finely grated

1 1/2 tsp. minced garlic

Preheat oven to 350°. Cook pasta according to package directions; drain and set aside. Heat oil in a large pan. Saute onion and red bell pepper until onions are translucent. Stir in garlic, sausage (removed from skin if links, and crumbled), salt and pepper. Cook on medium high and stir until sausage is cooked through. Add spinach and carrot, and cover pan with lid. Cook until wilted. Stir in tomatoes, tomato sauce, basil, parsley, and a little more salt and pepper to taste. Reduce heat to low and simmer for 15 minutes. Place cooked pasta in a 9x13 casserole dish and pour sausage mixture over top. Sprinkle with mozzarella cheese and parmesan cheese. Cover with foil and bake until cheese is melted and bubbly. Serve with garlic toasted french bread. So Yummy!

The Best Spaghetti and Meatballs Ever -Amy

Buy the ready-made meatballs and dump some in the crock pot with one or two jars of your favorite spaghetti sauce. Let it simmer on low all day and serve over noodles or make meatball sandwiches. It tastes SO much better than just heating it on the stove!

Creamy Tomato Paste -Amy

1 pint half and halt

1 cube butter

minced garlic

minced onion

several fresh tomatoes, diced

salt and pepper

sweet basil

parsley

1/2 cup parmesan cheese

Start with the butter, minced garlic, and onion, and brown slightly. Add the half and half and simmer for several minutes. Add the seasonings, parmesan cheese, and tomatoes. Serve with pasta. You can also add chicken or shrimp if you'd like. It is delicious!

Olive Garden Fettuccini Alfredo -Chelsea

8 oz. cream cheese

1/2 cup butter

8 oz. fettuccini, cooked

3/4 cup grated parmesan cheese

1/2 cup milk

Mix all ingredients in saucepan just until warm and melted. Serve immediately or it will be extremely thick.

Alfredo -Amy

1 stick butter

1 pint heavy cream (or Half & Half can be used)

1 tsp. minced garlic

1/4-1/2 cup grated parmesan cheese

1 tsp. parsley flakes

1/2 tsp. sweet basil

Brown garlic in butter; stir in cream and seasonings. Reduce down (if you don't know what that means call Aunt Amy) for about 10-15 minutes over medium-low heat. Stir in parmesan cheese and serve over your favorite pasta. Delicious!

Easy Chicken Alfredo -Becky

4 frozen chicken breasts

1 (8 oz.) package cream cheese

2 Tbsp. water

1 can cream of mushroom soup

1/2 of an Italian dressing dry seasoning packet

Place frozen chicken breasts in the bottom of a crock pot. Add remaining ingredients in order. Turn crock pot on high for 6 hours. Shred chicken  with a knife and fork. Serve over angel hair or fettuccini pasta.

Cajun Chicken Pasta -Becky

I love love love the Cheesecake Factory. Here's one of my favorite dishes.

4 Tbsp. vegetable oil

6 chicken breasts

3/4 cup breadcrumbs

1/4 cup parmesan cheese

1 cup milk

2 Tbsp. flour

1 (12 oz.) package bow tie pasta

1 Tbsp. butter

1 small yellow pepper, chopped

1 small red pepper, chopped

3/4 small red onion, chopped

3 whole garlic cloves, minced

1 cup sliced mushrooms

1 tsp. crushed red pepper flakes

1 1/4 pints whipping cream

1 cup chicken broth

4 Tbsp. fresh basil, thinly sliced

1 cup parmesan cheese

Melt the butter in a large skillet over medium heat. Add peppers, mushrooms, and onion; cook until crisp-tender. Add garlic and crushed red pepper, saute for 3 minutes. Stir in whipping cream and chicken broth, then let simmer until sauce thickens, about 5 minutes. Add basil and 1 cup parmesan cheese. Reduce heat to low and let simmer as sauce reduces and thickens.

Wash chicken breasts. Pound until very thin (the thinner the better!). Mix breadcrumbs, flour, and parmesan cheese. Place milk in a dish for dipping. Dip chicken in breadcrumb mixture, then milk, then back in breadcrumbs. Fry at medium-high temperature until golden crisp and cooked through. 

Cook pasta in a large pot of boiling salted water until tender, but still firm to bite. Drain and return to pot. Add sauce and  toss to coat. Place pasta with sauce on plate, and top with chicken breasts. 

Zesty Ham and Winter Vegetable Pasta -Amy

broccoli, carrot, and cauliflower medley

chopped ham

1 brick cream cheese

1/4 cup Dijon mustard

parmesan cheese

milk

cooked pasta

salt and pepper

Steam the vegetables until tender. In a large sauce pan, melt together the cream cheese and mustard. Sprinkle in some parmesan cheese, then thin with milk. Add the drained veggies, pasta, and ham. You can add more mustard if you want a little more zip. Season to taste.

Jambalaya Gumbo -Amy

2 chicken breasts

1/2 lb. frozen shrimp

1/2 of a polish sausage

1/2 onion

2 ribs celery

1 can diced tomatoes

1 an kidney beans, drained and rinsed

1/2 bell pepper

2 cups okra

1 tsp. garlic

1/4 cup oil

1-2 cups water (sorry- I don't measure anything- these are all estimates!)

1 can chicken broth or chicken bouillon

1 can uncooked rice (you can use instant)

a few shakes of crushed red pepper, Tabasco sauce, and cayenne pepper

salt to taste

In a large frying pan... and I mean large... saute your diced meats with the onion, rice, garlic in oil until chicken is cooked through (you don't have to use all different kinds of meat- just whatever you have). Add the other vegetables, water, and chicken broth. Cover and turn to low heat. As the rice absorbs the water, add more. After it has simmered, then season to your taste... start conservation, unless you are feeling brave. Add as much heat as you can handle and serve!

Turkey or Chicken Jambalaya -Lynn

1 onion

1 bell pepper

2 cups canned tomatoes

3 cups turkey or chicken, cooked

Saute the onion and bell pepper in a little butter. Add remaining ingredients and season with salt, pepper, and a little chili powder. Serve over rice. For variation, add chunked pineapple, coconut, garlic, and/or grated fresh ginger.

Creamy Chicken Stir Fry -Regina

1 lb. boneless chicken breast, cut into strips

3 cups cut-up vegetables (broccoli, carrots, green or red pepper)

1/2 cup milk

1 Tbsp. soy sauce

1/4 tsp. garlic powder

4 cups cooked rice

Cook chicken in skillet until browned. Push the chicken to one side of the skillet; add vegetables and stir fry until tender-crisp. Add soup, milk, soy sauce, and garlic powder. Heat through, and serve over rice.

Chicken and Rice -Amy

1 1/4 cups uncooked rice

1 can cream of mushroom soup

1 can cream of chicken soup

sprinkle of sage

1 can water

Stir ingredients together, then place in a greased 9x13 pan. Top with chicken breasts and sprinkle with 1 package dry onion soup mix. Cover tightly with foil. Bake at 300° for two hours.

Stove-Top Chicken and Rice -Katy

1 onion, diced

1-2 chicken breasts, diced

1 cup rice

2 cups broccoli

1 cup frozen chopped spinach

3 cups chicken broth

1 cup peas

1 can northern beans, rinsed

Saute the onion and chicken in a little olive oil. Add the rice and cook until toasted. Stir in the broccoli, spinach, and chicken broth. Bring to a boil, reduce heat, cover, and simmer for 15-20 minutes, until rice is cooked. Take off lid and stir in the peas and beans. Heat through. Top with grated cheese if you want. 

Lemon Shrimp Cous Cous -Rachel

Saute deveined uncooked shrimp in real butter, lemon juice, lemon zest, green onions and fresh cilantro. Do not overcook shrimp or they will be rubbery. 

In a separate pan cook cous cous. Use box directions. Use seasoning packet. Toss all ingredients together. Add toasted pine nuts, and salt and pepper to taste. Serve with lemon wedges.

Chicken or Shrimp Pasta -Rachel

Saute chicken or shrimp in olive oil with salt and pepper. Add green onions, diced tomatoes, garlic, lots of butter (not margarine), salt and pepper, and oregano; saute.

Meanwhile, have angel hair pasta cooked and drained. Toast chopped almonds. Combine everything and saute just a minute with extra olive oil, if needed. Top with fresh grated parmesan cheese.

Chicken Cacciatore -Lisa

2-3 cups cooked and chopped chicken breast

1 bell pepper

1 onion

1 Tbsp. minced garlic (I buy mine in a jar)

Italian seasoning and pepper (to taste)

1 carton sliced mushrooms

1 large can whole peeled tomatoes

Simmer ingredients together until onions turn clear. Serve over rice or noodles and top with mozzarella cheese. Ladd calls this "Italian Chili".

Easy and Quick Tomato Mushroom Chicken -Becky

boneless skinless chicken breasts
1 can diced tomatoes (Italian style or with garlic)
1 can mushrooms
garlic salt

Put chicken in baking dish and season with garlic salt. Dump tomatoes and mushrooms (with juice) on top of chicken. Cover and bake at 375° until chicken is cooked. Serve over rice.

Sunday Chicken -Brenda

boneless skinless chicken breasts

2 cans cream of chicken soup

16 oz. sour cream

1 bottle Italian salad dressing

Pour soup, sour cream, and Italian dressing over chicken in crock pot. Cook overnight. In the morning, add potatoes and carrots. For variation, instead of using potatoes and carrots, serve chicken and gravy over egg noodles.

Chicken Parisienne -Jane

4-6 large chicken breasts, halves, or thighs

2 cans cream of mushroom soup

1 (3 oz.) can mushrooms, including juice

2 cups sour cream

1/4 cup red wine vinegar

Wash and dry chicken, then place in a baking dish. Combine the remaining ingredients and mix well. Pour mixture over chicken and sprinkle with parmesan cheese and paprika. Bake at 350° for 1 1/2 hours, uncovered.

Apricot Chicken -Amy

4 chicken breasts

1 cup apricot jam

1 cup "red" salad dressing (such as Russian or French)

1 packet dry onion soup mix

1 small can pineapple (diced/crushed/whatever)

sprinkle of ginger

small amount of diced garlic in olive oil

You can dice up the chicken if you want to before cooking, or leave whole. If you make this in the oven then mix the other ingredients and pour over chicken. Cover and bake at 350° for about one hour. If you cook this in the crockpot, just dump everything together and cover and cook. It's delicious either way. I often add a couple of tablespoons of corn starch that I have dissolved in 1/4 cup of water, stirring until smooth, when I make this in the crockpot- just to thicken up the sauce a little. Serve over rice. 

Cranberry Chicken -Lisa

1 (16 oz.) can whole berry cranberry sauce

1 cup French or Catalina dressing

1 envelope onion soup mix

8 boneless skinless chicken breasts

Heat oven to 350°. Combine sauce, dressing, and soup mix. Place the chicken in a greased 3-quart casserole dish or 9x13 pan. Pour sauce over chicken. Bake uncovered for 45-60 minutes. Serve over rice. This also works well in a crock pot.

Cilantro Lime Chicken -Becky

boneless skinless chicken breasts

evoo

sea salt

Mrs. Dashes

cilantro

lime juice

In a pan, drizzle a little evoo, and sprinkle sea salt, lime juice, and Mrs. Dashes. Place chicken (its usually frozen for me) on top of seasoning with stove on high heat. Sear for couple minutes while seasoning the top side. Flip and sear the other side. Put a little water in the pan (a couple Tbsp.), top with chopped cilantro, cover and simmer on medium low until chicken is cooked through. This makes a very tender piece of chicken. Great for topping a salad, served over brown rice, chicken tacos, or even a dang chicken quesadilla!

Adobo Peach BBQ Chicken -Becky

18 chicken tenders

1 1/4 cups peach preserves

1/4 cup adobo sauce (canned chipotle sauce)

1/2 cup bbq sauce

3/4 tsp. salt

2 cloves fresh garlic, minced

Place chicken tenders into a large Ziploc bag. Pour in peach preserves, adobo sauce (add more if you like it spicy hot!), bbq sauce, salt, and garlic. Marinate for at least one hour. Preheat indoor grill pan or outdoor grill to medium high heat. Spray grill with cooking spray. Grill chicken for 3-4 minutes per side, or until cooked through.

Matthew's Favorite Sweet and Sour Chicken -Amy

chicken breasts

1 egg, beaten

cornstarch

oil

3/4 cup sugar

4 Tbsp. ketchup

1/2 cup vinegar

1 Tbsp. soy sauce

1/2 tsp. garlic powder

Mix together the sugar, ketchup, vinegar, soy sauce, and garlic powder; set aside. Dip chicken breasts in egg and then cornstarch. Fry until just browned. Place chicken in a shallow baking pan, then pour suce over chicken. Bake uncovered at 325° for one hour, turning every 15 minutes.

Spicy Asian Lettuce Wraps -Lisa

1 boneless pork roast (about 3 lbs.)

1/2 cup soy sauce or tamari sauce

1 Tbsp. chili paste or chili garlic sauce

2 tsp. minced ginger (fresh)

2 Tbsp. water

1 Tbsp. cornstarch

2 tsp. dark sesame oil

large lettuce leaves

shredded carrots

Cut roast into 2-3 inch chunks. Combine pork, soy sauce,  chili paste, and ginger in crock pot; mix well. Cover and cook on low for 8-10 hours or until meat is fork tender. Remove meat to another dish and shred with 2 forks. Blend water, cornstarch, and sesame oil; whisk into crock pot liquid. Cook on high until thickened. Return shredded meat to pot- mix with sauce and cook until heated through.

To make lettuce wraps, spoon about 1/4 cup filling into a leaf of lettuce. Top with carrot shreds and roll up. Yum-o!

Kailua Pork -Chelsea

pork butt roast

garlic

pepper

1/2 cup soy sauce

1 1/2 cups water

1 cabbage

Cook roast with garlic, pepper, soy sauce and water, until it falls apart. Remove roast and cook shredded cabbage in juice. Shred roast and return to cabbage. Serve over rice.

Pork Chops and Sauerkraut -Amy

4 pork chops (any cut)

apple butter

1 can sauerkraut, rinsed and drained

Brown the pork chops in a skillet, seasoning as desired. Place in a baking dish and spread with apple butter (or applesauce with a little cinnamon mixed in works). Cover with the rinsed sauerkraut. Pour in 1/2 cup of water and cover dish. Bake at 300-350° until tender. Sometimes I cook a little slower and it's done when we get home from church, but it can cook in an hour.

Peachy Pork Picante -Becky

4 or 5 pork chops

peach jam

salsa

parsley

taco seasoning

olive oil

Place pork chops in baking dish. Drizzle a little bit of olive oil on each. Put a couple of spoonfuls of jam on each pork chop. Sprinkle a Tbsp. of parsley and a couple Tbsp. of dry taco seasoning on each. Then, pour about 8-10 oz., or 1/2 a bottle, of salsa (I like Herdez mild) over the pork chops. Cover and bake for 1 hour 20 minutes at 350°. Serve over rice. It is so yummy!

(If you are generous with your jam and salsa, you'll have more juice, which you want.)

Cafe Rio Pork -Allison

6 lbs. pork

1 (16 oz.) bottle salsa (mild or medium)

1 can coke

2 cups brown sugar

Place pork in crock pot and fill it 1/2 way up with water. Cook on high for 5 hours. Drain off water and cut pork into thirds. Mix together sauce ingredients and pour over pork. Cook an additional 3 hours on high. Shred the pork with forks, and leave it on low until ready to serve.

Brollies Ollie Style! -Tom

Start with a nice roast, or stew meat. Place in crockpot and season with salt, pepper, and meat seasonings (use everything you use to make your favorite Sunday roast). Cook on high for 8 hours. Add:

1 large can peeled, diced tomatoes

fresh roasted chilies, cut and diced (I usually use a large can of LaPalma green chili strips- they come right out of the can like fresh roasted)

1-2 large onions, diced

1 bottle of my secret sauce! (LaVictoria green taco sauce)

Season with a little chili powder, and an even smaller amount of red pepper, Mexican oregano, garlic, and more black pepper. Let simmer in crockpot on low for another 6-8 hours. Thicken with 2 Tbsp. cornstarch mixed with 1/4 cup water. These taste great deep fried in a light oil, or just rolled in tortillas.

Brollies Green Chili Burros -Tom

This Christmas chili gig originated with my dad, Carl Ollerton, and we've had it every Christmas that I can remember. He made them for family and friends (yes, he took plates of deep fried burros to all his friends!). 

8 lbs. lean stew beef, pork, chicken, or turkey

8-10 large onions

1 (#2.5) can Ortega green chili salsa

1 (#2.5) can whole tomatoes

1 (#2.5) can tomato sauce

2 (#2.5) cans El Pato hot tomato sauce

5 (#2.5) can Old El Paso diced green chilies

7-8 dozen large flour tortillas

Brown the meat in a large pot. Add 1 can chili salsa, 1 can El Pato, and 2 cans green chili. Bring to a rolling boil and then simmer for four hours, stirring occasionally. Cover only for the last few minutes before removing from the heat. Allow to cool on the stove and then place overnight in the refrigerator, or in an old Ford pick-up. In the morning remove any grease from the top of the chili. While bringing to a rolling boil, add the balance of the ingredients. Dice the onions first. After reaching a rolling boil reduce heat to a simmer for about 4 hours, stirring occasionally. Return to a rolling boil and thicken with 2 Tbsp. cornstarch in 1/4 cup of water. Stir into chili. Remove from heat and roll burros. Makes 7-8 dozen burros. Deep fry in vegetable oil 1/2 inch deep in frying pan, turning once.

Now, I am kind of a sissy when it comes to Mexican food, so I have calmed this recipe down a little and made it more of a green chili with no red sauce mixed in. Here goes my latest version:

Santa Fe Burros -Rachel

In a crock pot, cook chicken with a bottle of herdez salsa (I like medium but most would like mild) and a can of diced chilies for 4-5 hours, or until very tender. Take forks and shred chicken. Add canned black beans, corn, cream cheese (this is the best part) and cook for another hour. Make sure you have amazing tortillas. Add avocado slices to each burro with crock pot mixture, and fresh lime juice is a must.

Chicken Tacos -Becky

2-3 chicken breasts

yellow and red bell peppers, sliced and sauteed

frozen corn, warmed

black beans, rinsed and warmed

tomato, chopped

cheese, shredded

red onion, sliced and sauteed

cilantro, chopped

sour cream

el pato

corn tortillas

Season the chicken and cook as you like. Slice into strips. Dip corn tortillas in a little oil and fry until soft, still flexible, but not crunchy. Use the above ingredients to build your taco.

Heat and Serve Tacos -Grandma

ground beef

onions

Grandpa's seasoning

corn tortillas

oil for frying

Mix ground beef, chopped onions, and seasoning together. Microwave tortillas for 30 seconds or so, to soften. Put a small amount of burger mixture onto half of the tortilla, fold over, and set aside. Continue until all tacos are ready. Heat oil and fry one side at a time. Drain, cool, and freeze. When ready to use, sprinkle cheese on taco and microwave.

Cream Tacos -Chelsea

Fry 1 lb. hamburger with a small onion. Add 1 small can diced chili. Heat together 1 can each of tomato and cream of mushroom soup with 1 1/2 cans water. Break 1 package of corn tortillas into the hot soup, then add meat. Top with cheese and put in the oven to melt. Freezes well.

Tamale Pie -Chelsea

1-2 lbs. ground beef

1-2 cans tomato sauce

1 can corn

1 package Frito corn chips

cheese

1 onion, chopped

1 can diced tomatoes with onions and green chili

1 can olives, halved

Brown beef, add chopped onion and cook until tender. Add tomato sauce, diced tomatoes, corn, and olives. Mix in Fritos and cover with cheese. Bake at 350° until bubbly and cheese is melted.

Beef Taco Bake -Regina

1 lb. ground beef

1 can tomato soup

1 cup salsa

1/2 cup milk

1 (13 oz.) bag tortilla chips

1 cup grated cheddar cheese

Cook beef; add soup, salsa, milk, chips, and half of cheese. Spread into a baking dish. Cover and bake at 400° for 30 minutes. Sprinkle with remaining cheese.

Chicken Bake -Regina

5 boneless chicken breasts cooked

2 (10 oz.) cans cream of chicken soup

1 (4 oz.) can green chili

1 onion, chopped

1 cup grated cheddar cheese

1 cup grated Monterey Jack cheese

1 (8 oz.) container sour cream

1 (13 oz.) bag tortilla chips

Cut cooked chicken into cubes. Combine chicken and all ingredients together, except the chips. Preheat oven to 350°. Crumble the bag of chips. Stir about 3/4 of the chips into the chicken mixture. Spread mixture into a greased baking dish, then top with remaining chips. Bake for 40 minutes.

Umm Yeth, Gourmet Cheese Chips and Duck Sauce -Rachel

tortilla chips

cheese

duck sauce (El Pato)

Put a heaping pile of tortilla chips on a plate, then smother with layers and layers of cheese. Microwave for 45 seconds, or until cheese is melted (if you like crispy cheese on your chips then microwave longer.) Dip cheese chips into duck sauce and enjoy eating with Sarah while watching glorious things happen right in front of your eyes.

Sean's Taco Salad -Sarah

1 lb. hamburger, browned and cooled

1 head of lettuce

a few tomatoes

some cheese

1 can kidney beans

a few avocados (the more the better!)

1 bag Nacho Cheese Doritos, all crunched up (it HAS to be Doritos!)

mayonnaise

ketchup

Combine the first seven ingredients in a large bowl. In a separate bowl, mix together the mayonnaise and ketchup. Add the mayo mixture to the salad, then toss. Uh yeth, I do believe it ith delithious.

Laytonladas -Grandma

Frito corn chips

shredded cheese

sauce (recipe follows)

chopped lettuce

chopped tomatoes

chopped onion

Layer onto a dinner plate in order.

Sauce: Brown 1 lb. ground beef and season to taste. Add canned enchilada sauce (or your own homemade sauce using tomato sauce, El Pato, dried seasoning, etc.). Simmer until well heated. Serve hot.

Bertha Welker's Enchiladas -Katy

Sauce:

1 cup shortening

6 cloves of garlic, minced

1/2 cup chili powder

1 1/2 cups flour

3 quarts water

1 (46 oz.) can tomato juice

1/4 cup El Pato

1 Tbsp. sugar

2 Tbsp. salt

1 Tbsp. vinegar

1/2 tsp. cinnamon

In a large pot melt shortening. Add garlic and saute until light brown. Stir in chili powder and flour to make a paste, then mix in 2 quarts of water and the remaining ingredients, stirring constantly. Let this boil for a few minutes, stirring occasionally. Add remaining quart of water to reach desired consistency and simmer. Strain. This recipe makes 1 gallon of sauce- you can freeze it by the quart.

For enchiladas, layer corn tortillas, cooked ground beef or shredded beef (we use leftover roast), onions, sauce, and cheese in a 9x13 pan. Bake at 350° fro 20-30 minutes. I also like to make enchilada style bean burros with this sauce-just roll up bean burros and place in a greased 9x13 pan, then top with sauce and cheese. Bake just as you do the enchiladas. Yum!

Red Enchiladas -Chelsea

6 dried ancho chilies

1 can tomato paste

1/4 cup corn oil

2 cloves garlic, minced

1 1/2 tsp. salt

1 tsp. dried oregano

1/4 tsp. cumin

3 cups beef or chicken broth

Remove the stems, pulp, and seeds from chili. Cover in hot water and let soak for an hour. Combine the ancho chilies, tomato paste, corn oil, garlic, salt, oregano, cumin, and about 1 cup of the broth in a blender; blend until smooth. Pour the mixture into a saucepan with the remaining broth and place over medium heat. Simmer until heated through, about 10 minutes. Layer enchiladas and bake at 350°.

Chicken Enchiladas -Amy

2 cups diced cooked chicken

2 cups sour cream

2 cans cream of chicken soup - or 3 cups chicken gravy

1 can diced green chili - or equivalent in frozen

flour tortillas

cheese

Combine the first four ingredients. Put a small amount in the bottom of a 9x13 pan. Tear up the flour tortillas and layer tortillas, sauce, and cheese. Repeat twice. Bake at 350°  until bubbly and hot.

Green Chili Enchiladas -Chelsea

6 tomatillos

3 jalapenos

1 onion

Steam until tender. Add water and all to the blender and blend until smooth. Add:

cream of chicken soup (or brown 1/2 cup oil and 1 cup flour)

salt

1 Tbsp. sugar

chicken flavoring (knorr)

Bring to a boil. In a 9x13 dish layer sauce and corn tortillas. Top with cheese. Bake at 350° until cheese is melted.

Chili Relleno Casserole -Amy

1/2 lb. jack cheese,  sliced

grated cheddar cheese

whole chilies

5 large eggs, beaten

1/4 cup flour

1 tsp. paprika

1/2 tsp. salt

dash of pepper

dash of cayenne pepper

several shakes of seasoning salt

1 1/4 cups milk

Stuff jack cheese into chilies. Layer the bottom of a 9x13 pan with the rest of the jack cheese. Place stuffed chilies on op. Mix the remaining ingredients, then pour over the top of the chilies. Sprinkle with cheddar cheese, then bake for 45 minutes at 350°.

Chili Rellenos -Chelsea

fresh green chilies

diced onion

cheese

1 1/4 tsp. baking powder

6 eggs

3 Tbsp. flour

Fry or roast chilies until the skin turns white, then peel. (Canned whole chilies can be used.) Slit up the middle, then fill with cheese and diced onion. Dip in batter and fry. 

Ham and Broccoli Quiche -Amy

1 unbaked (9 inch) pie shell

1/2 cup diced ham

1 cup chopped broccoli

1/2 cup monterey jack cheese

1/2 cup cheddar cheese

1/3 cup finely chopped onion

4 eggs

1 pint whipping cream

3/4 tsp. salt

1/4 tsp. sugar

dash of cayenne

Line pie shell with foil and bake for 10 minutes at 425°. Sprinkle ham, cheese, broccoli, and onion over the crust. In a bowl, beat eggs, cream, salt, sugar, and cayenne; pour into crust. Bake for 15 minutes at 425°. Reduce the heat to 300° and bake for 30 minutes longer, or until knife inserted near the center of the pie comes out clean. Let stand for 10 minutes before cutting and serving.

Ham, Swiss Cheese, and Mushroom Quiche -Amy

1 unbaked (9 inch) pie shell

1 box fresh sliced mushrooms

1/2 cup diced ham

2 Tbsp. butter

1 cup shredded swiss cheese

2 Tbsp. flour

3 eggs, slightly beaten

1 1/4 cups milk

1 tsp. summer savory

1/2 tsp. salt

1/4 tsp. pepper

Prick pie shell and line with heavy foil. Bake for 10 minutes at 425°. Remove foil and set aside. In a skillet saute the mushrooms and ham in butter. In a bowl, toss the cheese and flour together. Add eggs, milk, savory, salt, and pepper. Stir in ham and mushrooms. Pour into crust and bake at 350° for 1 hour, or until knife inserted into center comes out clean. Let stand for 10 minutes before cutting and serving.

Basic Quiche -Amy

1 Tbsp. butter

1 cup cheese

2 Tbsp. flour

3 eggs

1 1/4  cups milk

Bake in a pie crust at 350° for 1 hour. Can add mushrooms, ham, etc.

Fancy Egg Casserole -Amy

2 Tbsp. margarine

2 Tbsp. flour

salt and pepper

1 cup American cheese

2 cups milk

12 eggs

1 cup chopped ham

1/4 cup diced green onions

3 Tbsp. margarine

chopped mushrooms

Mix and heat the first five ingredients in a skillet. In a separate frying pan, saute the ham, green onions, and margarine. Add eggs and scramble; then add mushrooms. Fold egg mixture into sauce and pour into a 9x13 pan. Top the eggs with a crumb mixture made of 2 1/2 cups breadcrumbs, 4 Tbsp. margarine, and paprika. Chill overnight, then bake uncovered at 350° for 30 minutes.

Biscuits and Gravy -Katy

1 lb. pork sausage

1/3 cup flour

3 cups milk

salt and pepper

Crumble and cook sausage over medium heat until done. Drain off fat. Stir in flour, then gradually add milk. Bring to a boil and cook until thickened, stirring constantly. Season to taste and serve over biscuits.

Birthday Breakfast Fruit Cocktail Alamode -Grandma

graham crackers

1 can fruit cocktail, chilled

vanilla ice cream

Put whole graham crackers in the bottom of an individual cereal bowl. Add a scoop or two of ice cream. Spoon fruit cocktail over the ice cream, including the juice. Yum!

Hot Mama Pockets! -Allison

6 eggs

1 potato

6 sausage links

1 1/2 cups grated cheese

1 pop-can flaky biscuits

1/2 cup water

Dice potato into little chunks. Cut sausage into bite size pieces. Beat the eggs with the water. Saute the potatoes and sausage together. Once they are fully cooked, add your whipped eggs and scramble all together until cooked. Take your biscuits and separate each biscuit into two. Flatten one side on the pan, put a large spoonful of the scrambled egg mixture on it, sprinkle some cheese, then put your other side of the flattened biscuit on top and press down to seal edges. Bake at 350° for 7-10 minutes, or until brown on top. 

Yummy French Toast -Allison

loaf of bread 

12 eggs

3 cups crushed frosted flakes

3/4 cup water

3/4 cup coconut

Beat the eggs and water together. Mix the coconut with the frosted flakes and spread on a plate. Take a slice of bread and dip it into the eggs, then onto your plate mixture of coconut and frosted flakes. Cook in a frying pan with butter so they won't stick. Smother with syrup and enjoy.

Crepes -Katy

2 eggs

1 1/2 cups milk

1 cup flour

1 Tbsp. oil

1/4 tsp. salt

Beat together until combined. Lightly grease a skillet and cook a thin crepe, tilting the pan to spread the batter. Stuff with strawberries and sweetened cream cheese, roll, and drizzle with strawberry glaze.

Panchulas -Lynn

*Large batch:

9 eggs

1/2 cup sugar

1 cup flour

1 tsp. salt

nutmeg

Blend ingredients in a blender. Heat a little oil in a frying pan, then pour in batter and fry. Flip once. Serve with syrup or jam. 

 *For a small batch, use 2 eggs, 2 Tbsp. sugar, 3 Tbsp. flour, and a pinch of salt and nutmeg.

German Puff Pancakes -Lisa

4 Tbsp. butter

4 eggs

1 cup flour

1 cup milk

1/8 tsp. nutmeg

Heat oven to 425°. In a 9x13 pan, melt butter in the oven. Beat eggs, then add remaining ingredients and beat together. Pour batter over melted butter and bake for 20 minutes, until golden brown on top. Serve with pancake syrup or fruit and whipped cream.

German Pancakes -Katy

4 Tbsp. butter

6 eggs

1 cup milk

1 cup flour

1/2 tsp. salt

1/2 tsp. cinnamon

Melt the butter in a sprayed 9x13 pan at 425°. Meanwhile, whisk together the remaining ingredients. Pour over melted butter and bake for 15 minutes. Serve with syrup or fruit.

Tortillas -Chelsea

2 cups flour

1 tsp. salt

1 tsp. baking powder

1/4 cup oil

2/3 cup HOT water

Combine flour, salt, and baking powder in a bowl. Add oil and hot water (I heat mine in a tea kettle until almost boiling). Mix to combine. If your dough comes together in a ball, you're all set! If your dough is still stiff and not coming together, add water, by the Tbsp., until it does.

Get a dishtowel soaking wet and wring it out. Place ball of dough under wet towel and let it rest for 30  minutes. Then, divide dough into 8-10 balls and flatten like little discs. Leave them under the dishtowel while you are rolling out the tortillas. 

Heat a cast-iron or stainless skillet to high. After you get going, you may need to lower the heat a bit. You can also use an electric pancake griddle- just crank it to the max temperature setting.

Lightly dust your rolling surface with flour. Roll tortillas into circles, starting from the center every time and rolling out, and turning between rolls to get even circles. Dust more flour underneath or on tortillas as needed. Roll as thinly as you can- preferably as thin as paper.

Cook tortillas on both sides, watching carefully. You should get little brown spots if your pan is hot enough. Immediately put the tortillas in a Ziploc with the zipper part wide open, or in a tortilla warmer. This will keep them soft!

Flour Tortilla -Amber

6 cups flour

1 1/2 tsp. baking powder

1 tsp. salt

1/2 cup shortening

2 cups hot water

Put the first three ingredients in a bowl, in the order they are listed. Mix in the shortening until it is the consistency of cornmeal. Add the hot water slowly- you want it not too sticky and not too dry. Pinch off a small ball and roll flat. Cook on a hot grill.

The Best Fry Bread Ever! -Grandma

1 quart plain yogurt

self-rising flour

Dump the yogurt into a large bowl, then just keep adding self-rising flour while you mix. Make a soft dough, roll out on a floured surface, and fry in oil. SOOOO good!

Nicole's Indian Fry Bread -Sally

2 cups flour

1/2 cup powdered milk

1 Tbsp. baking powder

1/2 tsp. salt

2 Tbsp. shortening

3/4 cup water

Mix dry ingredients. Stir in water with a fork and knead until smooth. Roll out 1/4" thick. Fry until golden brown; drain on paper towels. Serve with butter and honey for a dessert, or for a meal top with refried beans, grated cheese, lettuce, and diced tomatoes.

Cornbread -Sarah

1 yellow cake mix

1 jiffy cornbread mix

Prepare cake mix batter according to directions on box. Stir in jiffy cornbread mix. Spread into a greased 9x13 pan and bake at 350° until golden brown. 

Zucchini Bread -Katy

3 cups flour

2 tsp. cinnamon

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. nutmeg

2 eggs, beaten

2 cups sugar

2 cups shredded zucchini

1/2 cup oil

1 cup pecans

Heat oven to 350°. Combine ingredients and divide into 2 loaf pans. Bake for 55 minutes.

Banana Bread -Regina

2 cups sugar

1 cup butter

4 eggs, well beaten

2 cups mashed bananas

2 1/2 cups flour

1 tsp. salt

2 tsp. baking soda

1 cup nuts

Cream butter and sugar together. Add bananas and eggs. Sift together the flour, salt, and baking soda. Mix with creamed mixture, then stir in nuts. Bake at 350° for 45-50 minutes. Makes 2 (1 lb.) loaves or 4 small loaves.

Chocolate Chip Banana Bread -Sally

1/2 cup butter

2 eggs
1 cup sugar

2 large ripe bananas, chopped or mashed

2 cups flour

1 tsp. baking soda

1/2-1 cup pecans

1/2 tsp. salt

1 cup chocolate chips

cinnamon and sugar mixture

Combine butter, sugar, and eggs. Mix in baking soda, salt, and bananas. Add flour, pecans, and chocolate chips. Coat bottom of pan with cooking spray. Liberally sprinkle bottom of pan with cinnamon and sugar mixture. Fill pan with dough, then sprinkle top of batter with cinnamon and sugar mixture. Bake at 350° for 20-30 minutes or until knife comes out clean. You can also do this is mini muffin tins- same instructions, but less baking time. Yummy bite size muffins!

Pumpkin Bread -Regina

3 cups flour

1 tsp. baking soda

1 tsp. salt

1 Tbsp. cinnamon

2 cups sugar

2 cups pumpkin

4 eggs, beaten

1 1/4 cups oil

1/2 cup nuts

Mix together dry ingredients. add damp ingredients and mix well. Bake at 375° for 30 minutes, or until done.

Breakfast Coffee Cake -Katy

1/2 cup brown sugar

1/4 cup flour

3/4 cup butter

1 tsp. cinnamon

1 1/2 cups flour

2 1/2 tsp. baking powder

1/2 tsp. salt

1 egg

3/4 cup sugar

1/3 cup melted butter

1/2 cup milk

1 tsp. vanilla

In a small bowl, measure out the topping ingredients. Crumble together with a fork and set aside. Beat the egg, sugar, and melted butter together until creamy. Add in the milk and vanilla, then the flour, baking powder, and salt. Mix well. Pour into a greased 8-inch square pan. Sprinkle topping mixture evenly over batter. Bake at 375° for 25-30 minutes. Serve warm with cold milk, or cool with hot chocolate. 

Homemade Donuts -Brenda

1 pop-can of biscuits

oil

cinnamon

sugar

Separate biscuits. Cut a hole in the middle of each biscuit with a water bottle lid. Drop donuts into hot oil; flip. Put on paper towels and sprinkle both sides with cinnamon sugar. Delicious!

Cinnamon Sticky Buns -Katy

1 cup brown sugar

1/2 cup corn syrup

1/2 cup margarine

1 cup chopped pecans

cinnamon sugar

2 cans refrigerated biscuits (the flakey layers kind)

In a saucepan combine the brown sugar, corn syrup, and margarine. Heat until sugar is dissolved. Stir in pecans and pour into a greased 9x13 pan. Cut the biscuits in half and roll each half in cinnamon sugar. Place them cut-side-down in the caramel sauce (so they are "standing" and the rounded part is up). Repeat with remaining biscuits, making two long rows in the pan. Bake at 350° for 25-30 minutes, until biscuits are cooked. Invert onto a serving plate and eat them as fast as you can.

My Two Little Monkeys' Microwave Monkey Bread -Lisa

In a 3" deep pie pan, combine:

1/2 stick margarine

1/2 cup brown sugar

1/2 Tbsp. cinnamon

Microwave for 1 minute to melt butter, then stir until blended. Open one can of refrigerated biscuits and quarter each biscuit, then place into the brown sugar mixture. Toss pieces until coated. Place a glass in the center of the dish and arrange the dough pieces evenly around the remaining space (this helps the dough bake evenly and makes it look like at little bundt cake!). Microwave ton high for 2 minutes. Immediately turn bread out on a plate and enjoy while warm. 

Optional: Dust with powdered sugar or add a thin glaze. You can also add chopped nuts or raisins to the sugar mixture before adding dough. 

Cinnamon Rolls -Amy

2 1/2 cups water

2 packages yeast

1 yellow cake mix

3-3 1/2 cups flour

Dissolve yeast in water and let foam. Add cake mix and flour. Dough will be sticky- you can add more flour if you like. Let rise. Roll out and sprinkle with butter, brown sugar, cinnamon, and nuts. Roll up, slice, and place in a pan. Let rise. Bake at 400° until golden brown. Frost or glaze while warm.

Crescents -Katy

1/2 cup milk

1 stick butter; softened

1/3 cup sugar

1/2 tsp. salt

1/2 cup warm water

1 Tbsp. yeast

1 egg

3 1/2 cups flour

Heat milk until bubbles form; set aside. Dissolve yeast in water. Blend together the butter, sugar, and salt. Stir in milk and let cool. Mix in yeast, egg, and 2 cups flour. Switch to dough hook and mix in remaining flour. Knead for 2-3 minutes, then place in an oiled bowl to rise until double. 

Punch down dough and divide in half; let rest for 10 minutes. Roll out one half into a circle, cut into pie-shaped triangles,, and roll each triangle into a crescent. Repeat with remaining dough. Place on a greased baking sheet, cover, and let rise for 30 minutes. Bake at 400° for 15 minutes. 

Refrigerator Rolls -Grandma

Dissolve together:

2 packages rapid rise yeast

2 tsp. sugar

1/2 cup warm water

Add:

3 eggs (beaten)

1/2 cup shortening

1 Tbsp. salt

1 cup warm water

4 1/2 cups flour

Mix together with a spoon- mixture will be sticky. Let rise once. Punch down, cover with a damp cloth, and refrigerate overnight. Roll out 1/2 of dough at a time, 1/4 inch thick. Spread with melted butter. Roll up, like jelly roll, and cut 1 inch slices. Place in greased muffin tins, let rise for 3 hours, then bake at 400° for 10 minutes. 

Helen Hall's Rolls -Grandma

1/2 cup warm water

1/2 tsp. sugar

1 packet yeast

1 cup flour

1 cup shortening

3/4 cup sugar

1 Tbsp. salt

Mix together the warm water, sugar, and yeast; set aside. In a large bowl combine the remaining ingredients. Pour two cups boiling water over flour mixture and mix until smooth. Add 2 eggs and mix well. Stir in yeast mixture, then add enough flour to make a soft dough. Let rise until double. Punch down and shape into rolls, placing rolls on a greased jelly roll pan. Let rise again. Bake at 350° until golden brown. Brush the rolls with butter while still hot.

Potato Rolls -Chelsea

1 Tbsp. yeast

1 cup mashed potatoes

1 1/2 tsp. salt

1 1/2 cups warm water

2/3 cup sugar

2 eggs

2/3 cup shortening

6-7 cups flour

Let rise until double. Divide in fourths, roll in circle, spread with butter, cut, and roll into crescents. Bake at 350°.