Thursday, December 3, 2009

Reindeer cookies (so cute!!)

Jennifer S.

These cute little cookies are sure to be a big hit with the kids this year. Don't forget to leave Santa some with a big glass of milk! Easy to make and super fun to eat. Give some as gifts, great for teachers!

1 roll of premade peanut butter or sugar cookie dough
small pretzels
Mini M & Ms

Preheat oven to 350 degrees.

Open cookie dough and slice into desired amount of cookies.

Lay the sliced dough on baking sheets about 2" apart. Now pinch the bottom 3rd of the cookie until it resembles a light bulb shape This is your reindeer face! Place a red M&M for his nose (nearest the end you just pinched), and use the blue, green and brown M&Ms as eyes, placed one pretzel on each side of his head for the ears.

Bake for 10 minutes or until very lightly browned around edges. Remove from oven and let cool on the baking sheet for 1-2 minutes. Remove to a cooling rack to finish cooling.

Ultimate Chip Cookies (In-a-jar)

Jennifer S.

1¼ cups flour
¼ cup granulated sugar
½ tsp baking soda
¼ tsp salt
¼ cup vegetable shortening, softened
½ cup brown sugar, packed
½ cup milk chocolate chips
½ cup semisweet chocolate chips
½ cup white chocolate chips

1. Combine flour, granulated sugar, baking soda, salt, and shortening into a food processor. Pulse until shortening is totally combined.
2. Layer flour mixture, then brown sugar and chocolate chips into 1-qt jar. Pack ingredients down with a gravy ladle before adding the next layer.
3. Cover top of jar with fabric; attach gift tag with ribbon.

Gift tag should say:

Ultimate Chip Cookies
You will need 1/4 cup butter, softened; 1 egg and 1½ teaspoons of vanilla to complete this recipe.

1. Preheat oven to 375 degrees.

2. Beat butter, egg and vanilla in large bowl until blended. (Mixture may appear "curdled").

3. Add cookie mix to butter mixture; stir until well blended.

4. Drop by teaspoonfuls 2" apart onto ungreased baking sheets. Bake for 10-12 minutes or until golden brown on the edges. Let cool 2 minutes on baking sheets. Cool completely on wire racks.

5. Store in air tight container.

Vanishing Oatmeal Raisin Cookies

Jennifer S.

1/2 pound (2 sticks) margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup raisins

1. Heat oven to 350°F. In large bowl, beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.
2. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
3. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered,24 BARS

VARIATIONS: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon.
Substitute 1 cup diced dried mixed fruit.

HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-3/4 cups and bake as directed.

Pumpkin Chocolate Chip Cookies

Jennifer S.

This recipe is featured here

1 cup butter, softened
3 cups sugar
15 ounces pumpkin, canned. NOT pumpkin pie mix.
2 large eggs
1 tablespoon vanilla extract
5 cups flour (all-purpose)
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons nutmeg
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon ginger, ground
1 teaspoon allspice
1 cup semisweet chocolate chips
1 cup white chocolate chips

Cream together the butter and sugar.
Beat in pumpkin, egg and vanilla. Mixture will look curdled
Sift together flour, baking soda and powder, nutmeg cinnamon, salt, ginger and allspice.
Mix wet ingredients with dry. Dough will be sticky.
Hand stir in chocolate chips.
Drop by spoonful (2-oz. baking scoop) onto baking sheets.
Bake at 350 for 15 min. Cool for 5 min on baking sheets.
Store cookies in airtight container.

Oatmeal-Applesauce Cookies

Jennifer S.

1 cup flour
1-teaspoon baking powder
1-teaspoon allspice or cinnamon
1/4-teaspoon salt
1/2 cup margarine (or shortening)
1/2 cup sugar
2 eggs
1 teaspoon vanilla
2 cups oatmeal
1 cup applesauce
1 cup raisins (chocolate covered)

1. Heat oven to 375º F.
2. Combine flour, baking powder, spices and salt; set aside.
3. Beat margarine and sugar until creamy. Add eggs and vanilla, beat well.
4. Stir in dry ingredients.
5. Stir in oatmeal, applesauce, and raisins; mix well.
6. Drop dough onto greased baking sheets. (Makes about 2 dozen.)
7. Bake 11 minutes or until edges are lightly browned.
8. Remove from sheets and cool on rack.

Mrs. Fields Peanut Butter Cookies

2 tsp Vanilla
1 c Peanut butter – chunky
3 Eggs
1 c Butter -- softened
1 1/4 c Sugar
1 1/4 c Dark brown sugar
1/4 t Salt
1/2 t Baking soda
2 c Flour

Preheat oven to 300ºF.

In a medium bowl, combine flour, soda, and salt. Mix well with a wire whisk.

In a large bowl, blend sugars using a mixer at medium speed. Add butter and mix to form a grainy paste.

Add eggs, peanut butter, and vanilla. Mix at medium speed until light and fluffy. Add the flour mixture and mix at low speed until just mixed. (Do not over mix).

Drop by rounded tablespoons onto an ungreased cookie sheet, 1 1/2 inches apart. With a wet fork, gently press a crisscross pattern on top of the cookies.

Bake for 18-22 minutes until cookies are slightly brown along the edges. Transfer cookies immediately to cool surface with a spatula.

Lofthouse Cookies and Frosting


• 1 cup butter
• 2 cups sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/2 cups sour cream
• 5-6 cups flour (until desired consistency for rolling)


1. Cream together butter and sugar
2. Beat in eggs and sour cream.
3. Mix in dry ingredients.
4. Cover and refrigerate overnight.
5. Preheat oven to 425ºF.
6. Roll out dough to a 1/4 to 3/8 inch thickness using a generous amount of flour.
7. Cut out shapes and bake on an ungreased cookie sheet for 8 minutes.
8. Cool on wire rack.
9. Frost and decorate as desired.

Lofthouse Frosting

• 4 cups confectioners' sugar
• 1/2 cup shortening
• 5 tablespoons milk
• 1 teaspoon vanilla extract
• food coloring (optional)


1. In a large bowl, cream together the confectioners' sugar and shortening until smooth.
2. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes.
3. Color with food coloring if desired.

Jacques Torres's Secret Chocolate Chip Cookies

This delicious recipe for Jacques Torres's secret chocolate chip cookies is one of Martha Stewart’s all-time favorites.
Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies
• 1 pound unsalted butter
• 1 3/4 cups granulated sugar
• 2 1/4 cups packed light-brown sugar
• 4 large eggs
• 3 cups plus 2 tablespoons pastry flour
• 3 cups bread flour
• 1 tablespoon salt
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 tablespoon pure vanilla extract
• 2 pounds Jacques Torres House (60 percent cocoa) Chocolate or other best-quality semisweet or bittersweet chocolate, coarsely chopped

1. Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
3. Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies. Cool slightly on baking sheets before transferring to a wire rack to cool completely.

Chocolate Peanut Butter Bars

Jennifer S.

1 cup butter, melted (I think you could use 1/2 cup and be just fine)
2 cups graham cracker crumbs
2 cups powdered sugar
1 cup peanut butter
1 1/2 cup chocolate chips
4 TBS peanut butter

In a medium bowl, mix together butter, cracker crumbs, sugar and 1 cup of peanut butter until well blended.
Press evenly into the bottom of an ungreased 13x9 pan.

Microwave the chocolate chips with 4 TBS peanut butter on high for 1 minute. Stir. Continue to microwave and stir every 30 seconds until smooth.

Spread over the crust. Refrigerate for one hour before cutting into squares. Store leftovers in the fridge.

Makes 32 bars.

Whole Grain Ginger Snap Cookies

* 2 cup(s) all-purpose flour
* 2 cup(s) whole wheat flour
* 2 tablespoon(s) ground ginger
* 2 teaspoon(s) baking soda
* 1 teaspoon(s) ground cinnamon
* 1 teaspoon(s) salt
* 1 cup(s) sugar
* 3/4 cup(s) trans-fat free vegetable oil spread (60% to 70% oil)
* 2 large eggs
* 1 cup(s) dark molasses
* Round white sprinkles (Nonpareils) (optional)


1. In medium bowl, whisk both flours, ginger, baking soda, cinnamon, and salt until blended.
2. In large bowl, with mixer on low speed, beat sugar and oil spread until blended. On high speed, beat until light and creamy, scraping bowl with rubber spatula. Beat in eggs and molasses. On low speed, blend in flour mixture. Cover dough and refrigerate until easier to handle (dough will be sticky), 1 hour.
3. Preheat oven to 350 degrees F. With greased hands, shape dough into 1-inch balls. Dip tops of balls in sprinkles (nonpareils); place, 2 1/2 inches apart, on ungreased cookie sheets.
4. Bake cookies until tops are slightly cracked, 9 to 11 minutes. (Cookies will be very soft.) Cool cookies on cookie sheets 1 minute. With metal spatula, transfer cookies to wire rack to cool. Repeat with remaining dough. Store in airtight container at room temperature up to 3 days or in freezer up to 1 month.

Spice Cake Pumpkin Cookies

Kiran W.

1 spice cake mix
1 regular size bag of chocolate chips (I like milk chocolate)
1 regular size can of pumpkin (not sweetened)

mix together
bake 350 for 15 to 20 minutes depending on your oven, and how big you make the cookies.

They are so moist and delish! A crowd pleaser for sure!

Santa's Snickers Surprises

Anna J.

2 sticks butter
1 c. creamy peanut butter
1 c. light brown sugar
1 c. sugar
2 eggs
1 tsp. vanilla
3 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
13 oz. package Snickers miniatures
Dove milk chocolate
powdered sugar

Combine butter, peanut butter, brown sugar, and sugar. Add eggs and vanilla. Mix in flour, baking soda, and salt to form dough. Cover and chill for 2-3 hours.

Unwrap Snickers. Divide chilled dough into 48 equal pieces. Take one piece, flatten it in the hand, and place a Snickers in the middle of it. Roll the dough into a ball around the Snickers and place on a greased cookie sheet. Bake at 350 for 10-12 minutes. (Do not cool on paper towels.)

Melt the Dove milk chocolate. Microwave about 90 seconds and stir until smooth.

Use a spoon to drizzle melted milk chocolate in decorative stripes across tops of cooled cookies. (Dip spoon in chocolate and wiggle hand back and forth over cookies - looks pretty.) Finish with a fine dusting of powdered sugar over the cookies. Festive-looking and scrumptious! Makes 4 dozen.

Four County Sugar Cookies

Michelle H.

2 c butter
2 c oil
2 c granulated sugar
2 c powdered sugar
4 eggs
2 tsp salt
2 tsp baking soda
2 tsp cream of tartar
2 tsp vanilla
8 c flour

Cream butter and oil with sugars. Add eggs and beat. Add remaining ingredients and mix well. Drop by teaspoons onto a cookie sheet. Bake at 350 degrees for 10-12 minutes or until bottoms begin to brown.

Caramel-Filled Chocolate Cookies

Michelle H.

2 ½ c. flour
¾ c. unsweetened cocoa
1 tsp. baking soda
1 c. sugar
1 c. brown sugar
1 c. butter2 tsp. vanilla
2 eggs
1 c. chopped pecans
48 Rolos, unwrapped
1 tbsp. sugar
4 oz. vanilla-flavored candy coating, if desired

In medium bowl, combine flour, cocoa, and baking soda; mix well. In large bowl, combine 1 c. sugar, brown sugar, and butter; beat until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. Stir in ½ of the pecans. If necessary, cover with plastic wrap; refrigerate 30 minutes for easier handling. Heat oven to 375°. For each cookie, with floured hands, shape about1 tbsp. dough around 1 Rolo, covering completely. In small bowl, combine remaining ½ c. pecans and 1 tbsp. sugar. Press one side of each ball into pecan mixture. Place, nut side up, 2 inches apart on ungreased cookie sheets. Bake for 7-10 min or until set and slightly cracked. Cool 2 minutes, remove from cookie sheets. Cool on wire rack for 15 minutes or until completely cooled. Melt candy coating in small saucepan over low heat, stirring constantly until smooth. Drizzle over cookies.

Bow Ties

Michelle H.

6 oz. Cream cheese, softened
1 c. butter
2 c. flour
raspberry preserves
apricot preserves
powdered sugar

Cream the cheese and add the butter and flour. Roll to 1/8” thickness. Cut into 2” squares. Put ½ tsp. preserves in center. Fold up 2 opposite corners sealing with a drop of water. Bake at 350° for 10 minutes. Sprinkle with powdered sugar.


Michelle H.

2 c. flour
½ tsp. baking powder
¼ tsp. salt
½ c. brown sugar
½ c. sugar
½ c. butter, softened
½ c. sour cream
1 tsp. vanilla
chocolate chips

Combine flour, baking powder, and salt. Mix and set aside. In separate bowl, combine sugars and butter. Then add sour cream and vanilla. Combine with the flour mixture. Melt chocolate chips and fold into dough until “marbled”. Drop onto cookie sheet. Bake 23-25 minutes at 300°.

Oatmeal Chocolate Chip Cookies

Michelle H.

2 sticks butter, softened
1 c. sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1 tsp. baking powder
¼ tsp. salt
2 c. flour
2 ½ c. oatmeal, ground
1 bag chocolate chips
5 oz. Shaved chocolate bar

Cream butter and two sugars. Add eggs and vanilla. Blend in flour, salt, soda, and powder. Mix in oats just until blended and then chocolate chips. Drop by rounded tablespoons onto cookie sheets. Bake for 12 minutes at 350°. Look for soft on top.

Sunday, November 22, 2009


Michelle R.

2 eggs
1/2 c. sugar
4 T. butter
1 t. vanilla
1/2 c. milk
3 c. sweet potatoes, mashed

Preheat oven to 350 degrees. Mix these ingredients together and blend well. Spread mixture into a 9x13 inch pan. Crumble the following in a separate bowl:

1/2 c. brown sugar
4 T. butter, softened
1/3 c. flour
1/3 c. oats
1/2 c. pecans, coarsely chopped

Sprinkle this mixture on top of sweet potatoes. Bake for 30 minutes.

Sweet Potatoes

Amy D.

I like to make up a side dish of half sweet potatoes mashed and half regular mashed potatoes.

I just cut up fresh raw potatoes (unpeeled) and steam them, mash them up really well adding butter and milk to taste.

Some days I add more butter or milk, just depending upon how well they have been mashed.

If the sweet potato is fresh, the skin won’t be tough at all.

I also like to do baked sweet potatoes. After they’ve been baked in the oven, I split them open and slather them with unsalted sweet cream butter and cinnamon. No need for sugar if they are fresh sweet potatoes.

North Carolina Sweet Potato Casserole

Brenda R.

7 cooked sweet potatoes, mashed
1/2 stick butter, melted (1/4 cup)
dash salt
3/4 cup honey
2 eggs, beaten
1 tsp. cinnamon (or use 1 tsp. pumpkin pie spice)
mini marshmallows
 1/2 cup chopped pecans

Combine and place in greased casserole dish and top with 1/3 cup brown sugar, miniature marshmallows (enough to cover the top), then the pecans on top of marshmallows. Bake at 350 for 35 minutes.

Praline Yams

Brenda R.

40 oz. can yams, drained
1/2 cup chopped nuts
1/4 cup flour
1/2 cup coconut
1/4 cup butter, melted
1/2 cup packed brown sugar
marshmallows as desired (optional)

Heat oven to 350. Place drained yams in ungreased 2 quart (like an 8x8) casserole dish. In a small bowl, combine remaining ingredients (except marshmallows); blend well. Sprinkle over yams. Bake at 350 for 35 to 40 minutes. May add marshmallows for last 5 minutes of baking.

Watergate Salad

Brenda R.

1 cup miniature marshmallows
1 pkg. (3.4 oz.) pistachio flavor instant pudding
1 can (20 oz.) crushed pineapple, in juice, undrained
1/2 cup chopped pecans
1 1/2 cups thawed cool whip

Combine marshmallows, dry pudding mix, pineapple and nuts in large bowl.
Stir in cool whip. Refrigerate 1 hour.

Thursday, November 5, 2009

Party Mashed Potatoes

Jennifer S.

cooking spray
7 1/2 c. water
1 1/2 sticks butter (12 TBS)
2 tsp. garlic salt
2 tsp. onion salt
2 8-oz pkgs cream cheese, softened and cut into cubes
1 12-oz can evaporated (NOT sweetened condensed) milk
1 16-oz container of sour cream
1 15.3-oz pkg instant mashed potatoes (9 cups)
cooked bacon, crumbled
chopped green onions
cheddar cheese, grated

Heat oven to 350 degrees. Spray 13x9 baking dish with cooking spray.
Heat water, butter, garlic salt and onion salt to boiling. Remove from heat.
Add cream cheese, evaporated milk and sour cream, stir until cream cheese dissolves.
Stir in potato flakes until well combined. Spread in prepared baking dish.
Bake 1 hour until bubbly around edges and golden brown on top. Sprinkle top with paprika, bacon, onions and cheese. Bake some more until cheese is melted.

Party Mashed Potatoes

Jennifer S.

Sunday, October 4, 2009

Pumpkin Spice Bread

Foodie Friends Friday

2 1/2 C flour
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp salt
1/4 C butter
3/4 C sugar
1/2 C brown sugar
2 eggs, plus 1 egg white
1 16-oz can pumpkin
1/2 C plain or vanilla yogurt

Preheat oven to 350 degrees. Grease and flour 2 9x5 loaf pans. Combine first 7 ingredients in a bowl, whisk together and set aside. In large bowl beat together butter and sugars. Add eggs and egg white until blended. Add pumpkin and yogurt beat until smooth. Gradually add dry ingredients until just blended. Pour into loaf pans, bake for 1 hour, or until toothpick comes out clean. Cool in pans for 10 minutes. Remove from pans and cool completely. Keep in air tight container for up to 2 days (if it lasts that long).

Pumpkin Bread

1 C oil
4 eggs
1 16-oz can pumpkin
2 1/2 C sugar
3 1/2 C flour
2 tsp baking soda
1 1/2 tsp salt
1 TBS cinnamon
1 TBS nutmeg

Beat together oil, eggs, pumpkin and sugar. Add dry ingredients, mix well. Pour into 2-3 loaf pans (depending on size of pan) that have been greased and floured. Bake at 350 degrees for 1 hour.

Pumpkin Cake (2)

1 C sugar
1 C brown sugar
3 eggs
1 2/3 C canola oil
1 C pumpkin
2 C flour
2 tsp baking soda
1 tsp salt
1 TBS cinnamon
1 tsp nutmeg
1 C pecans, chopped - optional

1/2 C butter
12 oz cream cheese, softened
1 TBS vanilla
1 1-lb box powdered sugar

Preheat oven to 350 degrees. Cream together sugars and eggs. Add oil and pumpkin. Stir together dry ingredients and add to pumpkin mixture. Add nuts. Flour and grease a bundt pan. Bake for 45 minutes, or until toothpick comes out clean. Cool and remove from pan before frosting.

Pumpkin Cake (1)

1/2 shortening
1 1/2 C sugar
2 eggs
1 C pumpkin
3/4 C milk
2 C flour
1 TBS baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 C nuts - optional

Cream shortening and sugar together. Add eggs and pumpkin. Sift together dry ingredients. Alternate adding dry ingredients with milk into the pumpkin mixture. Add nuts. Bake at 350 degrees for 35 minutes. When cooled serve with a dollop of whipped topping.

Pumpkin Apple Streusel Muffins

2 1/2 C flour
2 C sugar
2 TBS pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
2 C apples, peeled, cored and finely chopped
2 eggs
1 C pumpkin
1/2 C vegetable oil

Streusel Topping
2 TBS flour
1/4 C sugar
1/2 tsp cinnamon
4 tsp cold butter, cut into smaller pieces

For muffins combine all dry ingredients and set aside. In another bowl combine eggs, pumpkin and oil. Stir in apples and dry ingredients until just mixed.
Place paper liners in muffin tins and fill 3/4 of each cup with batter.
For streusel topping cut in butter with dry ingredients, until mixture is crumbly. Sprinkle over each muffin before baking.
Bake at 350 degrees for 35-40 minutes.

Jack-O-Lantern Cake

Prepare 2 cakes (homemade or 2 box cakes made according to package) baked in bundt pans. Cooled and removed from pans.

To decorate:
2 cans vanilla frosting
8 drops red food coloring
16 drops yellow food coloring
Candy corns
2-3 flat bottom ice cream cones
6 drops green food coloring

In a medium bowl combine both cans of frosting, remove 1/4 C of frosting and set aside.
Add red and yellow food colorings to larger bowl. Blend well to make orange frosting.
Place one of the bundt cakes round side down on a plate (trim if necessary to make a more flat surface to sit on plate). Spread top with 1/3 of orange frosting. Place second cake, round side up, on first cake (making sure to line up ridges of cakes). Frost both cakes with remaining orange frosting.
Stir in green food coloring into reserved frosting. Stack 1-2 cones, flat sides towards the plate, in the cake's "hole". Frost last cone with green frosting and place on top of other cones, flat side up, to make the jack-o-lantern's stem.
Decorate with candy pieces to make a jack-o-lantern face on side of cake.

Pumpkin Chiffon Pie

Jennifer S.
Great alternative to traditional baked pumpkin pie!

1 envelope unflavored gelatin
1/2 C sugar
1/2 tsp cinnamon
1/4 tsp ginger
1/2 tsp allspice
1/4 tsp nutmeg
1/2 tsp salt
1 C pumpkin
3/4 C milk
2 eggs, separated
1/4 C powdered sugar, divided
1 1/2 C heavy whipping cream
2 tsp vanilla
2 already made graham cracker crusts

In a sauce pan combine gelatin, sugar, spices, pumpkin, milk and egg YOLKS. Cook over medium heat, stirring frequently, until mixture comes to a a boil and gelatin and sugar has dissolved. Cool mixture in fridge for 1 hour.
Beat egg whites until almost to stiff peaks form, add 2 TBS powdered sugar and continue to beat until stiff peaks form.
Beat heavy cream until almost at stiff peaks, add 2 TBS powdered sugar and vanilla, beat until stiff peaks form.
Remove pumpkin mix from fridge, beat with beaters to loosen mixture. Fold in egg whites. Fold in 2/3 of whipped cream.
Pile half of mixture into each pie crust, garnish with remaining whipped cream. Sprinkle with cinnamon if desired.
Chill in fridge for at least 2 hrs before serving.

Double Layer Pumpkin Pie

1 6-oz prepared graham cracker crust
4 oz cream cheese, softened in microwave for 15-20 seconds
1 TBS milk
1 TBS sugar
1 8-oz tub whipped topping
1 C milk
2 4-oz pkgs vanilla instant pudding
1 16-oz can pumpkin
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves

Mix cream cheese, TBS milk and sugar in a large bowl with a whisk until smooth.
Gently fold in 1/2 tub of whipped topping. Spread on bottom layer of crust.
Pour 1 C milk into bowl. Add pudding mixes, beat with whisk for 1 minute (mixture will be thick).
Stir pumpkin and spices into pudding mix. Spread over cream cheese layer in crust.
Refrigerate for 4 hours. Garnish with remaining 1/2 tub of whipped topping.
Keep refrigerated.

Pumpkin Spice Bars

4 eggs
2 C sugar
1 C vegetable oil
16-oz can pumpkin
2 C flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground allspice
1 C raisins - optional

3 oz cream cheese, softened
1/3 C butter, softened
1 tsp vanilla
2 C powdered sugar

Heat oven to 350 degrees. Grease a jellyroll pan.
Beat eggs, sugar, oil and pumpkin. Stir in dry ingredients.
Bake 25 minutes, until light brown.
Frost bars when cooled.

Hannah's Pumpkin Brownies

1 2/3 C Sugar
1 C oil
4 eggs
1 16-oz can of pumpkin
2 C flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp salt

3 oz cream cheese, softened
1/2 C butter
2 C powdered sugar
1 tsp vanilla

Blend sugar and oil together. Add rest of ingredients, mix well. Pour into a greased and floured 13x9 pan. Bake at 350 degrees for 25 minutes. Frost when cooled.

Saturday, October 3, 2009

Pumpkin Pie Spice

For each teaspoon of pumpkin pie spice you need, combine the following:

1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground allspice
1/8 tsp ground nutmeg

Makes one teaspoon.

Pumpkin Pancakes

Soosie S.

2 c. flour
1/2 c sugar
1/2 C brown sugar
4 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 1/2 C milk
1 C pumpkin
4 eggs--separated (beat whites until stiff--folds in at end)
1/4 C melted butter
1/4 tsp EACH: ground cloves, allspice & nutmeg

Cook on hot griddle like you would regular pancakes.
Sprinkle with chocolate chips before flipping, if desired.

Pumpkin Chocolate Chip Cookies (3)

Jennifer S.

Cream together:
1/2 C. butter, softened
1 1/2 C. sugar
Beat in:
1 C. canned pumpkin, NOT pie filling
1 egg
1 TBS vanilla
Sift together:
2 1/2 C. flour
1 tsp EACH: baking powder, baking soda, nutmeg and cinnamon
1/2 tsp EACH: salt, ginger and allspice
Mix with wet ingredients. Dough will be sticky.
Hand stir in 1 C. EACH: semi-sweet chocolate chips and white chocolate chips
Drop by spoon full (Or 2-oz baking scoop) onto baking sheets. Bake at 350 degrees for 15 minutes. Let cool for 10 minutes on baking sheets. Transfer to wire rack to cool.
Store in airtight container.

Pumpkin Chocolate Chip Cookies (2)

Jamie W.

2 eggs
1 cup Crisco oil
3 cups sugar
1 can pumpkin (290z)
1 tsp salt
2 tsp baking soda
2 tsp baking powder
2 tsp nutmeg
2 tsp cinnamon
2 tsp vanilla
5 cups flour
2 cups chocolate chips
Combine ingredients in order, drop on greased cookie sheet at 375 degrees for 10 minutes. I know this makes a ton so you might want to half it.
They are yummy!

Pumpkin Chocolate Chip Cookies (1)

1/2 C shortening
2 eggs
2 tsp vanilla
3 c sugar
2 c canned pumpkin
5 c flour
2 tsp baking powder
1 tsp salt
2 tsp nutmeg
2 tsp cinnamon
1 large bag chocolate chips

Cream together shortening, sugar, eggs, pumpkin and vanilla. Mix in dry ingredients. Hand stir in chocolate chips. Drop my tablespoon onto greased cookie sheets. Bake at 375 for 15 minutes.

Pumpkin Drop Cookies

1/2 butter
1 C brown sugar
1 egg
1 C pumpkin
1 tsp vanilla
2 C flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1 C raisins
1/2 C finely chopped walnuts

Beat together butter and sugar. Add egg, pumpkin and vanilla, mix well. In separate bowl combine flour, baking powder, baking soda, cinnamon and nutmeg. Add to pumpkin mix. Hand stir in raisins and walnuts. Dough will be soft. Spray baking sheets with cooking spray. Drop by teaspoon full 2" apart. Bake at 375 for 8-10 minutes. Cool on wire rack.

Pumpkin Crunch Cake

1 29-oz can pumpkin
3 eggs
1 can evaporated milk
1 C sugar
1/2 tsp salt
2 tsp pumpkin pie spice
1 yellow cake mix (your favorite brand)
1/2 cup butter

Mix together pumpkin, eggs, evaporated milk, sugar, salt and spices. Pour into a greased 13x9 pan. Sprinkle with dry cake mix. Melt butter, drizzle over top of dry cake mix. Bake at 350 degrees for 60 minutes, or until toothpick comes out clean.
Good warm or chilled.

Pumpkin Roll

3 eggs
1 C sugar
2/3 C canned pumpkin
1 tsp lemon juice
3/4 C flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt

1 C powdered sugar
8 oz cream cheese, softened
1/4 C butter, softened
1/2 tsp vanilla
1 C walnuts, finely chopped - optional

Grease a jellyroll pan and line with wax paper. Preheat oven to 375 degrees.
Beat eggs on high for 5 minutes. Gradually add sugar, lemon juice and pumpkin. Sift together dry ingredients and fold into egg mix. Spread into jellyroll pan. Bake for 15 minutes. Turn out onto a dishcloth that has been sprinkled with powdered sugar. Roll up the long way (rolling up towel and wax paper into roll). Cool completely.
Beat together filling (except for nuts). Unwrap roll (remove wax paper)and spread with filling and sprinkle in nuts. Roll up without the towel. Wrap in wax paper and chill until serving.

Pumpkin Chocolate Chip Surprise

Bake the day before.

2/3 C shortening OR 1 C oil
2 2/3 C sugar
4 eggs
2 C pumpkin
2/3 C water
3 1/3 C flour
1/2 tsp baking powder
2 tsp baking soda
1 1/2 tsp salt
1 tsp nutmeg
1 C nuts (pecan or walnuts) optional
1 1/2 C chocolate chips

1 C powdered sugar
2 TBS butter
1 TBS milk

Preheat oven to 350 degrees. Grease 2 9x5 loaf pans.
Cream together shortening and sugar. Add eggs, pumpkin and water. Sift flour, baking powder, baking soda, salt and nutmeg. Add to pumpkin mixture, and stir well. Stir in nuts and chocolate chips. Pour into loaf pans. Bake for 1 hour. Cool and remove from pans before frosting.
To make frosting, beat all ingredients until smooth and pour over loaves.

Freezes really well!!

Pumpkin Ice Cream Squares

2 C canned pumpkin
1 C sugar
1 3-oz pkg pecans, toasted and chopped - optional
1 tsp salt
1 tsp ground ginger
1/2 tsp ground nutmeg
1 tsp cinnamon
1/2 gallon vanilla ice cream, softened
36 ginger snap cookies
1 C heavy whipping cream
cinnamon for garnish

Early in the day or prepared the day before:
In a large bowl mix pumpkin, sugar and pecans, and spices. Using rubber spatula fold in softened ice cream, until well blended.
Arrange half of cookies in bottom of 13x9 baking dish, spoon half of ice cream mixture on cookies, repeat layer.
Cover with plastic wrap and freeze for at least 5 hours.
Just before serving, in a bowl whip cream on medium speed until stiff peaks form.
Score top of ice cream squares into 15 pieces, top each square with a dollop of whipped cream and a sprinkle of cinnamon. Keep frozen until ready to serve.

Fluffy Pumpkin Pie

1 envelope Dream Whip
1 3-oz pkg vanilla instant pudding
1 C pumpkin
2/3 C milk
3/4 tsp pumpkin pie spice (or 1/4 tsp each nutmeg, cinnamon, and ginger)
1 8" baked pie shell (pastry or graham cracker)

Prepare whip topping according to package directions.
Combine 1 cup of prepared whip topping with the pudding mix, pumpkin, milk and spices in a bowl for 1 minute with electric beaters on low setting. Pour into pie shell. Chill in fridge until set (2 hours). Garnish with remaining whip topping

Pumpkin Chocolate Cheesecake

1 1/2 C crushed chocolate sandwich cookies (abt 19)
2 TBS melted butter

3 8-oz pkgs cream cheese, softened
1 C sugar
3 TBS flour
2 tsp cinnamon
1 tsp ginger
1/2 tsp ground cloves
1 C pumpkin
4 eggs
1 1/2 C MINI semi-sweet chocolate chips

Heat oven to 325 degrees. In 9-inch spring form pan combine cookie crumbs and butter, press in the bottom and up the sides. Set in refrigerator.
Beat together cream cheese, sugar, flour, cinnamon, ginger and cloves until smooth. Add pumpkin and eggs until well blended. Stir in chocolate chips. Pour into crust lined pan. Bake at 325 degrees for 60 minutes, or until edges are set, and center is still soft. Turn off oven and open door 4-6" for 30 minutes. Remove from oven and cool on wire rack until room temperature. Carefully remove sides of pan, using a sharp knife around the edges. Refrigerate over night before serving.

Pumpkin Caramel Sauce

1 12.15-oz jar caramel or butterscotch flavored ice cream topping
1/2 cooked or canned pumpkin
1/2 tsp pumpkin pie spice

In a sauce pan combine and mix well. Warm over low heat. Spoon over ice cream.

Pumpkin Squares

4 eggs
1 2/3 c sugar
1 c canola oil
1 27-oz can pumpkin pie filling
2 c flour
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 ground cloves
1 tsp baking soda

1/2 c butter, softened
8 oz cream cheese, softened
2 1/2 c powdered sugar
1 tsp vanilla

Preheat oven to 350 degrees.
In a large bowl combine eggs, sugar, oil and pumpkin. In a separate bowl combine all dry ingredients, add to egg mixture. Mix well. Pour batter into a jellyroll pan (ungreased). Bake 20-25 mins. Cool completely before frosting. To make frosting; cream together butter , cream cheese, sugar and vanilla. Frost before cutting into squares.

Festive Pumpkin Dip

12 oz cream cheese, softened
3/4 c cooked or canned pumpkin
2 TBS taco seasoning
1/8 tsp garlic powder
1/3 c dried beef, chopped
1/3 c green pepper, chopped
1/3 c sweet red pepper, chopped
1 2.25-oz can sliced olives, drained
1 round loaf of Italian style bread (or use on small pumpkin that has been cleaned out)
veggies, crackers, corn chips

Beat together the cream cheese and seasonings. Stir in meat, peppers and olives. Cover and refrigerate before serving. Just before serving cut top off of bread, and scoop out bread (tearing into 1" pieces) leaving a 1/2" shell to fill with dip, or put in hallowed out pumpkin. Serve with veggies, crackers, corn chips.

Friday, October 2, 2009

Pumpkin Stew

2-lbs beef stew meat, cubed
3 tbs cooking oil, divided
1 c water
3 large potatoes, peeled, cubed into 1" pieces
4 med carrots, peeled, and cut into thick coins
1 large green pepper, cut into 1/2" pieces
4 garlic cloves, minced
1 med onion, chopped
2 tsp salt
1/2 tsp pepper
2 tbs instant beef bouillon granules
1 14.5-oz can tomatoes, DO NOT drain, mashed up a bit
1 10-12 lb pumpkin

Brown meat in 2 tbs oil. Add water, potatoes, carrots, green pepper, garlic, onion, and salt & pepper. Cover and simmer for 2 hrs. Stir in bouillon and tomatoes. Wash pumpkin and trim 6-8 inch circle around stem. Remove seeds and fibers. Place pumpkin in a sturdy shallow baking dish or baking sheet with sides. Spoon stew into pumpkin and replace top. Brush outside of pumpkin with remaining oil. Bake at 325 degrees for 2 hours, or until pumpkin is tender. DO NOT OVER BAKE. Serve stew from pumpkin, scraping out the pumpkin into the stew.

Pumpkin Brunch Huevos and Chips Con Queso

2 tbs butter
1/2 c green pepper, chopped
6 large eggs, beaten
1/2 c canned pumpkin
1/4 LB Velveeta, cubed
2 tbs milk
3/4 tsp salt
1/4 tsp pepper
1/8 tsp chili powder
tortilla chips
picante sauce

In a large skillet saute green peppers in butter. In bowl combine eggs, pumpkin, milk and seasonings, mix well. Pour egg mix into saute pan. Cook eggs over med heat, stirring constantly, until eggs are set. Remove from heat and fold in cheese. Serve over chips and top with picante sauce.

Pinata Pumpkin Chilli

1 lb ground beef
1/2 c onion, chopped
1 clove garlic, minced
1 15-oz can pumpkin (NOT pie mix)
2 c water
1 16-oz can red kidney beans, drained
1/2 c sliced, pitted olives- optional
1 envelope taco seasoning (your favorite)
1 1/2 tsp chili powder
1 tsp salt
1 c grated cheddar cheese
1 cup corn chips, crushed
1/2 c sour cream

In large soup pan cook meat, onions, and garlic until meat is browned. Drain and add pumpkin, water, beans and olives. Stir in taco seasoning, chili powder and salt. Simmer covered for 30 minutes. Serve each bowl with garnished with cheese, chips and sour cream.

Pumpkin Au Gratin Bake

1 1/2 c milk
1 cup canned pumpkin (NOT pie mixture)
4-oz cream cheese, softened
1/4 c Parmesan cheese, grated
3/4 tsp salt
1/4 tsp pepper
4 large baking potatoes, sliced thinly (peels removed optional)
6 slices bacon, crisply cooked, and crumbled
1/2 cup green onion, thinly sliced

Preheat oven to 425 degrees. In blender container combine milk, pumpkin, cream cheese, Parmesan cheese, salt and pepper. Blend on med speed, until smooth. Blend on high speed for 2 mins, until light and fluffy. Add sliced potatoes, bacon and onions to a 12x7 (or 13x9) greased baking dish. Pour pumpkin mixture over potatoes and toss to coat. Cover with foil and bake for 55 mins. Remove foil and bake for 5 more mins. Let stand 10 minutes before serving.

Soup in a Pumpkin

1 10-15 lb pumpkin
2 c minced onion
1/2 c butter
2 1/2 c fresh bread crumbs
1 tbs celery seed
1 c grated cheddar cheese
1/2 cup grated Swiss cheese
2 qts chicken stock
1/2 tsp thyme
1/2 tsp pepper
1 tsp salt
1/4 parsley
1 c heavy cream

Cut off top from pumpkin, remove seeds and fibers. Rub inside of pumpkin (and lid) with butter. Bake the bread crumbs on a cookie sheet at 350 degrees until golden brown (abt 15 mins). In a skillet on med heat, saute onions in 1/2 cup of butter until tender. Add bread crumbs, celery seed, stir and cooked covered for 3 mins. Remove from heat and pour inside prepared pumpkin. Add grated cheeses, stock and remaining seasonings. Put lid back on pumpkin and place on cookie sheet used for bread crumbs. Bake at 400 degrees for 60-90 mins, or until pumpkin has softened. Remove from oven, in med saucepan bring cream to a simmer. Stir into contents in pumpkin. When serving scrape sides of pumpkin so that you have bits of pumpkin added to your creamy soup.

Dinner in a Pumpkin

1 medium pumpkin, with top cut off (save top) and seeds and fiber removed
1 1/2 lbs hamburger, browned and drained
1 med onion, diced and cooked in with hamburger meat
2 tbs soy sauce
2 tbs brown sugar
1 4-oz can sliced mushrooms, drained
1 can cream of chicken soup OR cream of mushroom soup
1 1/2 cups cooked rice
1 8-oz can sliced water chestnuts, drained

Stir into pan of drained hamburger meat and onions the soy sauce, brown sugar, mushrooms and soup. Simmer for 10 minutes, stirring occasionally. Add cooked rice and water chestnuts. Spoon mixture into pumpkin, replacing top. Place on a baking sheet. Bake at 350 degrees for 60-90 minutes or until pumpkin is tender. Be sure when you serve your dinner to scoop out some of the cooked pumpkin with the filling.

Punch in a Pumpkin

Remove top from a large pumpkin, make opening large enough to use a punch ladle in. Clean out all seeds, and fibers. Rinse inside of pumpkin well. Refrigerate over night, or freeze 3 hours before serving.

Combine orange juice and apple cider in equal amounts. Add 2 tsp rum flavoring. Garnish with orange peel. Serve from chilled pumpkin.

Holiday Pumpkin Nog

1 quart vanilla ice cream, softened
1 quart whole milk
1 15-oz can pumpkin pie mix (NOT plain canned pumpkin)
ground nutmeg
rum extract (optional)

In a large punch bowl beat ice cream until smooth. Stir in milk and pumpkin pie mix. Stir in 2-3 TBS rum extract if desired. Sprinkle top with ground nutmeg.

Spicey Pumpkin Seeds

Toss plain, roasted pumpkin seeds with melted butter, 1/4 tsp cayenne pepper, 1/2 tsp cumin, and 1/2 tsp salt. Spread over a cookie sheet and toast at 350 for 5-10 minutes, until toasted and really fragrant.

Roasted Pumpkin Seeds

Rinse all the seeds you removed from your own fresh pumpkin. Remove the fibers and pulp, drain and pat dry. Coat seeds with melted butter or vegetable oil and sprinkle lightly with salt. Spread over baking sheet and roast at 300 degrees for 20-30 minutes, or until golden brown.

Seasoned Pumpkin Seeds

3 c fresh pumpkin seeds
1/2 butter
1/2 tsp Worcestershire sauce
1/4 tsp celery salt
1/4 tsp onion salt
1/4 tsp seasoned salt
1/8 tsp garlic salt

Wash pumpkin seeds. Bake at 300 degrees for 10 minutes, on a cookie sheet. Melt butter in a saucepan, stir in Worcestershire sauce and salts. Mix together with seeds. Pour back onto cookie sheet. Bake at 250 degrees for 3 hours, stirring occasionally.

Pumpkin Trivia Questions

1. A pumpkin is:
A. A vegetable
B. A protein
C. A noodle
D. A fruit

2. The largest pumpkin ever grown was:
A. 800 pounds
B. 1200 pounds
C. 525 pounds
D. 1502 pounds
E. 1446 pounds

3. When is the best time of year to plant a pumpkin seed?
A. End September/ beginning of October
B. End of May/ beginning of June
C. End of April/ beginning of May
D. End of January/ beginning of February

4. Pumpkins will grow in every country except:
A. South America
B. Africa
E. Alaska
F. Japan
G. Antarctica

5. What is the percentage of water in a pumpkin?
A. 50%
B. 90%
C. 75%
D. 2%

6. Which state grows the most pumpkins?
A. Alabama
B. California
C. Illinois
D. Arizona
E. Florida

7. What were pumpkins once recommended for?
A. Removal of Freckles
B. Diarrhea
C. Curing snake bites
D. Indigestion
E. Both A and C
F. Both B and D

8. What colors are pumpkins available in?
A. Orange
B. Red
C. White
D. Green
E. Yellow
F. Tan
G. Blue
H. All of the above
I. Orange, white and green

9. Which country did the tradition of carving pumpkins come from?
A. Italy
B. Yugoslavia
C. Ireland
D. England
E. Germany

10. Where did the term "pumpkin head" come from in colonial times?
A. The pumpkin meat was placed on the forehead of a sick person to draw out the fever.
B. During Halloween they had pumpkin look alike contests.
C. Pumpkin halves were used as guides for haircuts in colonial times.
D. It meant they were empty headed, referring to the hollow sound made when tapping a pumpkin.

11. Native American Indians used pumpkin for?
A. Food
B. Food and medicine
C. Food, medicine and mats

12. How big was the largest Jack O Lantern carving?
A. 1,469 pounds
B. 1,234 pounds
C. 820 pounds

13. How did the pumpkin pie originate?
A. Someone accidentally poured cinnamon instead of chili powder into a pumpkin that was roasting.
B. As a dessert, colonists would hollow out a pumpkin and fill it with milk, spices and honey and then roast on hot ashes.
C. Back in colony times, a person entertaining filled a pie crust with roasted pumpkin when they realized they were out of apple pie filling.

14. In the nursery rhyme peter, peter pumpkin eater, what couldn't peter do?
A. couldn't eat no lean
B. couldn't keep his wife
C. couldn't eat anything but pumpkin

15. How fast is the fastest documented pumpkin carving?
A. 45.23 seconds
B. 24.03 seconds
C. 8.5 seconds

Tuesday, September 22, 2009

Creamy Broccoli Cheese Soup

Jennifer S.


1 lb. of fresh broccoli florets (you can also use frozen)
4 T. butter
1 medium carrot, finely shredded
1/2 large onion, finely chopped
6 C. chicken stock, divided (I use chicken bouillon and water)
1/2 C. flour or corn starch
3 C. half and half or whole milk
1/4 tsp. garlic powder
1/2 tsp. salt (taste again before serving and add more if needed)
1/2 tsp. freshly ground pepper
8 oz. cheese, shredded (I prefer Monterrey Jack and cheddar, but you can use any type of cheese or blend of cheeses you like)


Melt butter in a soup pot over medium heat. Add onions and carrots and saute for 5-6 minutes, or until onions and carrots are tender. Add 2 C. of chicken stock to the pot and heat until boiling. Add broccoli and put lid on pot. Steam broccoli with the carrots and onions for 5-6 minutes in the chicken broth until the broccoli is tender. Using a spatula or spoon, break up broccoli into small pieces. Reduce heat to low. Add remaining chicken stock. Mix flour and half and half in a small bowl or measuring cup with a whisk until smooth. Add half and half/flour mixture to the pot. Add garlic powder, salt, and pepper. Continue cooking over low heat until soup thickens - about 5-6 minutes. Add cheese, handfuls at a time, and stir constantly over low heat until smooth and creamy - about 10 minutes. If soup becomes too thick, add additional chicken stock, or half and half or milk. Serve immediately.

Thursday, September 3, 2009

Turkey Minestrone

Julie A.

2/3 cup chopped onion
2 Tbs vegetable oil
1 lb. Hot Italian turkey sausage links, casings removed
1/2 cup minced fresh parsley
2 garlic cloves, minced
1 tsp dried oregano
1 tsp dried basil
2 cans (14.5 oz each) Italian stewed tomatoes
6 cups chicken broth
1 medium zucchini, sliced
1 package (10 oz) frozen mixed vegetables
1 can (16 oz) kidney beans, rinsed and drained
1- 1/2 cups COOKED elbow macaroni
2 Tbs cider vinegar
1/2 tsp salt (or to taste)
Pepper to taste

In a large kettle over medium heat, saute onion in oil until tender, about 4 minutes. Add the next six ingredients; cook until meat is no longer pink (season meat if desired). Add tomatoes, broth, zucchini and mixed vegetables; cover and cook on low heat for 5 minutes. Add beans, cooked macaroni, vinegar, salt & pepper (if desired); simmer for 3-4 minutes or until heated through. Serves 16 (4 quarts). Is YUMMY & Healthy!!

Wednesday, September 2, 2009

Corn Chowder

Jennifer S.

Makes 8 servings

5 cups water, boiling
2 cups chicken stock/broth
4 medium potatoes washed, and cut into 1" cubes
2 medium carrots peeled and chopped into coins
3 cups corn on the cob (cut from cob after cooked)
1 large onion diced
5 medium slices bacon, cooked drained
2 large scallion, thinly sliced
2 cups milk
8 ounces cheddar cheese, shredded
1/4 cup cornstarch mixed with one cup of the milk
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 teaspoon dill weed, dried

Simmer water and chicken stock in dutch oven.
Add veggies, simmer til tender. Remove corn from pan, and remove from cob.
In frying pan saute onion and bacon until crisp, drain.
Add to soup.
Stir in seasonings and one cup of milk.
Add cornstarch to remaining milk, add to simmering soup.
If too thick, thin it out with more broth or water.
Add cheese, stir till melted.
Stir in green onions, before serving.

Wendy's Chili

Makes 6 servings

2 tablespoons vegetable oil
2 pounds ground beef
1 can (10.5 oz) French onion soup, not creamy onion
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon pepper
1 dash Tabasco™ sauce to taste
21 ounces kidney beans, canned undrained
6 ounces canned tomato paste
8 ounces canned tomato sauce

Heat oil and brown beef
Drain and set aside.
Puree French onion soup in blender, and pour over beef.
Stir in spices. Add Tabasco™ to taste.
Add undrained beans, tomato paste and sauce.
Stir until well combined.
Heat through for 20 minutes.
Serve with cheese, onions, and sour cream if desired.

Tony Roma's Baked Potato Soup

Makes 8 servings

3 cups potato, baked and cooled
3 tablespoons butter
1 cup onion, diced
2 tablespoons flour
4 cups chicken broth
2 cups water
1/4 cup cornstarch
1 1/2 cups instant potato flakes, not prepared (NOT Pearls)
1 teaspoon salt
1/2 teaspoon pepper, freshly cracked, use less if using already ground pepper
1/2 teaspoon basil, dried
1/4 teaspoon poultry seasoning
1 cup half and half
1/2 cup cheddar cheese, shredded
1/4 pound bacon, cooked crumbled
2 small scallions, thinly sliced
sour cream

Preheat oven to 400 degree and bake 3-4 medium potatoes for 1 hour or until cooked through.
Remove from oven and set aside to cool.
Melt butter in large stock pot.
Sauté onion until lightly browned.
Add flour to onions to make a roux.
Add broth, water, cornstarch, potato flakes and seasonings to pot and bring to a boil.
Flakes may seem to make broth "lumpy", they will dissolve as it boils.
Cut baked potatoes in half length wise. Cut potato into 1/2" size chunks and add to stock pot with the half and half.
Bring soup back to boil and reduce heat to a simmer.
Simmer for 15 minutes, stirring often, until soup is thickened.
For each serving place 1 1/2 cups of soup into a soup bowl.
Top with 2 tablespoons of cheese, 1 tablespoon of bacon and a teaspoon of scallions.
You can also add a dollop of sour cream if desired.

Olive Gardens Zuppa Tuscana

1 pound spicy Italian sausage
2 medium potatoes, cut in half lengthwise and cut into 1/4 inch slices OR
1 ½ cups cube hash browns, thawed
3/4 cup onions, diced
6 slices bacon, diced
1 1/2 teaspoons minced garlic
2 cups kale leaves, cut in half, then sliced
2 tablespoons chicken base OR 4 bullion cubes
1 quart water
1/3 cup heavy cream

If sausage is in links, take out of wrapper (or slice).
Cook ground sausage, until done. Drain and set aside.
Cook bacon over medium heat, when bacon is crisp, take it out of the pan and add the onion to bacon drippings for 5-7 minutes.
Add garlic to the onion, and cook 1 minute.
Add chicken base, water, and potatoes; simmer 15 minutes.
Add bacon, sausage, kale and cream.
Simmer until kale wilts, and then serve.

Olive Garden Minestrone Soup

3 tablespoons olive oil
1 cup white onions, minced
1/2 cup zucchini
1/2 cup frozen green beans, Italian-cut
1/4 cup celery, minced
4 teaspoons garlic, minced
4 cups vegetable broth
30 ounces canned red kidney beans, drained
30 ounces canned white beans, drained
14 ounces diced tomatoes, canned
1/2 cup carrots, julienned or shredded
2 tablespoons fresh parsley, minced
1 1/4 teaspoons dried oregano
1/2 teaspoons salt
1/4 teaspoon ground pepper
3/4 teaspoon dried basil
1/4 teaspoon dried thyme
3 cups hot water
4 cups fresh spinach, small leaves
1/2 cup shell pasta
1. Heat three tablespoons of olive oil over medium heat in a large soup pot.
2. Sauté onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
3. Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
4. Bring soup to a boil, then reduce heat, allow to simmer for 20 minutes.
5. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency. Makes eight 1 1/2 cup servings.

Chicken and Wild Rice Soup

In a small pot combine:
1 box of RiceARoni Long Grain and Wild Rice (including the seasoning pouch)
1 ½ C water
1 chicken bouillon cube
Bring to a boil, cover with a lid, turn to low for 25-30 minutes

In another pan poach together:
4 C chicken broth
2-3 boneless, skinless chicken breasts
1 C carrot, diced
Simmer until chicken is cooked through and carrots are tender.
Remove chicken from pot and cube up into small bite-sized pieces.

In stock pot sauté:
¼ C butter
½ C onion, diced
½ C celery, diced (I don’t like celery so I double the onions)
When veggies are tender sprinkle in the flour and cook for 1-2 more minutes.
½ C flour

Add to the stock pot the chicken broth and carrots to the onion and celery mix.
Whisk until thickened. Then stir in cream (I use milk most of the time)
1 C cream

Stir in the cooked rice and cubed chicken.
Add parsley and pepper.
2 TBS minced parsley
Pepper to taste (I like cracked pepper from a pepper grinder)

Cheesy Potato Soup

Jennifer S.

Makes 10 servings

1/2 cup butter
1 cup white onion minced
4 ounces cream cheese, softened
1/2 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
3 cups water or chicken stock
3 cups milk
32 ounces hash brown potatoes heated through in microwave
till softened, about 10 mins
3/4 pound cheddar cheese, grated
4 slices processed American cheese
4 large scallions, thinly sliced

Melt butter in stock pot.
Saute onions until onions are soft.
Add cream cheese and melt into onion mixture.
Sprinkle with flour.
Let flour cook for a minute or two. Don't let it brown.
Season mixture with salt, pepper and garlic powder.
Add water, whisk until thickened.
Keep on med heat so you don't scorch soup.
Add milk, whisk until thickened.
Add both cheeses, continue to whisk until melted.
Add cooked hash brown potatoes
Add more water or milk to soup until you reach desired
Stir in scallions.
Add more salt and pepper if needed.

Green Chile Stew

Michelle H.

This is also really easy and tasty, too! It's runny, more like a soup, but this is what my Aunt Maria always called it!

2 lbs. Pork loin, cubed

5+ large potatoes cut in cubes

1 tub frozen green chilies


garlic powder

onion powder


Put potatoes in a pot and cover with water. Brown cubed pork loin. Once browned, dump in with potatoes. Add green chile and spices to taste. Cook until potatoes are done.

Ravioli Stew

Michelle H.

This is delicious and super kid-friendly, too!

1 tbsp. Olive oil

3 medium carrots, chopped (or 15 or so baby carrots)

2 medium ribs celery, chopped

1 onion, chopped

28 oz. Jar spaghetti sauce

1 can (14 ½ oz.) chicken broth

1 c. water (sometimes I add less, for a thicker base)

1 pkg. (12-20 oz.) fresh or frozen ravioli, cooked and drained (I used the 20 oz. Size and fresh is definitely better!)

In 6 qt. Sauce pot, heat oil over medium-high heat and cook carrots, celery and onion, stirring occasionally, 8 minutes or until golden. Stir in spaghetti sauce, broth, and water. Bring to a boil over high heat. Reduce heat to low and simmer covered 15 minutes. Just before serving stir in hot ravioli and season if desired with salt and pepper. Garnish, if desired, with fresh basil. Make 6 generous servings.

Bean and Hominy Soup

Michelle H.

Apparently this is a Weight-Watchers recipe. All I know is that it's good--maybe my love for it has something to do with my college roommate having this ready for us returning from a snow-shoeing excursion!

3 cans great northern beans, undrained

1 can hominy, undrained

1 can stewed tomatoes, undrained

1 can bean with bacon soup

1 can diced tomatoes with green chilies

1 can corn

1 2/3 c. water

2 bay leaves

3 tbsp. chopped fresh cilantro or 1 tbsp. dried cilantro

1 tsp. ground cumin

1 c. shredded cheddar cheese

Combine all ingredients except cheese in a large pot and bring to boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally. Discard bay leaves. Serve topped with cheese. 8 servings.

Broccoli Cheese Soup

Michelle H.

One of the best broccoli cheese soups I've ever had and it's fast and easy, too! I definitely prefer it with fresh broccoli, but frozen works, too.

5 chicken bouillon

2 c. water

1 lb. Cut up fresh broccoli or frozen broccoli

½ c. onion, diced

½ c. flour

½ tsp. dry mustard (optional—but better with it)

pepper (to taste)

½ stick butter

2 c. milk

1 ½ c. grated cheese

Cook water, bouillon, broccoli, and onions until broccoli is tender. In the meantime, melt butter in another pan, stir in flour and seasonings. Slowly add milk and cook until thickened and bubbly. Add to vegetables and broth. Stir in cheese and heat until melted. Serves 6.

Hearty Autumn Beef Stew

Michelle H.

I know the roast with chicken broth sounds strange but it is really good!

8 chicken bouillon

8 c. water

cut up potatoes, celery carrots, turnips, garlic


onion, peeled

cut up English or rump roast

Combine all ingredients and cook on stove top. The longer it cooks—the more tender the beef.


Michelle H.

Like how most ingredients have no measurements? Apparently most are to taste. I've added other vegetables like broccoli and cauliflower, too. The dumplings turn out great, just make sure as you add the milk that you get that really gooey consistency!

4 c. flour

2 eggs







chicken bouillon


Boil chicken with onion. Cut up. To water, add celery, garlic, bouillon, carrots, and the onion. With electric mixer, mix flour eggs, and milk until mixture has a gooey, sticky consistency. Drop dumpling mixture in small globs into boiling broth. Add chicken

Tortilla Soup

Michelle H.

This is so fast and easy to make--and delicious, too! I always keep these ingredients on hand for a quick meal. This is also good w/o chicken or with a can of canned chicken.

1 family size can of chicken w/ rice soup (or 2 regular)

1 can Texas style beans + 1 can water

1 can diced tomatoes w/ chilies

1 breast chicken, cooked & shredded

1 can corn, do not drain

Cook ingredients. Garnish. Eat with tortilla chips.

Garnishes (choose what your tastes prefer)

Shredded cheese*

Sour Cream*


Diced onions

Diced green peppers

Sliced olives

* Michelle’s recommendations

Monday, August 3, 2009

Lunch Box Ideas 2

* Actual time for eating lunch at most schools only lasts for 15 to 20 minutes and is filled with distractions. Make sure the lunch foods you pack are easy to eat, packed in easily opened packages, and don't require peeling or special tools.
* Small children may not eat very much at one sitting. Think about packing appetizers instead of a large sandwich and whole banana. You can also include more choices if the quantity of each is smaller. Fill a mini muffin tin with small amounts of foods, wrap with foil, and pack into the lunch box.
* Small foods are not only easier for children to handle, but they are more fun to eat. Cut sandwiches into smaller pieces, use tiny tortillas for wraps and small sandwich buns, serve baby carrots and peel and cut fruit into smaller pieces to interest your child in the foods you pack.
* Think about different types of bread for sandwiches and dippers. Try crackers, mini waffles, rice cakes, mini croissants, pita bread, mini muffins, small bagels, tortillas, focaccia, raisin or cinnamon bread.
* If your child wants the same thing day after day, go ahead and pack it, as long as the overall meal is nutritious and you are sure your child eats it. Kids don't like a lot of change in what they eat. Did you know that it takes 10 to 12 introductions to a new food before a child is usually willing to even taste it?
* Take some time to look at the prepackaged lunches in your grocer's refrigerated section. These appeal to kids, but aren't very nutritious. You can pack the same types of snack foods, but use healthier choices for more kid appeal.
* Salsa, hummus, bean dips, or fruit dips with baked chips and veggies or fruit are good lunchbox choices, since these foods contain more vitamins and fiber.
* Make sure to think about food safety. Freeze juice boxes or small gel packs and place in the bag. The juice will keep other foods cool and will thaw to just the right temperature and consistency by lunchtime. Use an insulated thermos for hot foods like soups and stews, and cold salads too. For best results, rinse out a thermos with very hot water to heat it before adding hot soups. Rinse it out with ice water to chill the thermos before adding cold soups.
* If you make your own snack mixes, you can include healthy additions like dried fruits, unsalted nuts, pretzels, and baked crackers. Kids love to munch on something crunchy and sweet or savory.
* Instead of making sandwiches, consider packing individual sandwich ingredients to let your child make their own sandwich at lunch, or eat the ingredients separately. Many children don't like to eat more than one food at a time, since their sense of taste is very intense.
* Cereal bars can pack a lot of nutrition into a food kids love to eat. Include raisins, currants, or other dried fruits in the recipe for additional flavor, color and nutrition.
* Make sure to include something fun - a sticker, cookies wrapped in plastic wrap with a ribbon tie, sandwiches cut into playful shapes, or meats and cheeses or fruits threaded on a caramel apple stick (which is safer than a traditional kabob stick).

Lunch Box Ideas 1

Tasty and nutritious school lunches can be one of parents' biggest challenges. To please the kids and meet the basic dietary guidelines, make them part of the planning and shopping. Within reason, try to accommodate their lunch requests, keeping nutrition guidelines in mind.

A nutritious lunch doesn't have to revolve around a traditional sandwich; consider different pita breads or tortilla wrappings filled with a favorite sandwich meat or salad, meat and cheese kabobs, or a macaroni salad. Salsa and chips, assorted pickles, or fruit/veggie sticks and slices with dip make a lunch box bonus sure to please most kids. Fun foods like ants on a log or jiggly gelatin desserts are good choices for the younger kids.

Veggie Ranch Tortilla Rollups

Jennifer S.

4 ounces Cream cheese softened
1 1/2 teaspoons Ranch Dressing Mix
1 medium Scallion thinly sliced
1/2 cup Cheddar cheese shredded
2 tablespoons Olives minced
1 1/2 teaspoons Mayonnaise
2 cups Coleslaw blend Broccoli Slaw
3 large tortillas, flour 10"

Blend together first 6 ingredients.
Warm tortillas in microwave for 20 seconds.
Spread each tortilla with 2 TBS of cheese mixture.
Sprinkle 3/4 tortilla with 3/4 C. broccoli slaw mix.
Roll up towards (1/4) end not covered with slaw mix.
Secure with exposed cheese mix.
Refrigerate for 1 hour before slicing.
To slice, trim off each end, cut remaining roll into 8 slices

Turkey Guacamole Tortilla Rollups

Jennifer S.

3 large tortillas, flour 10"
1/3 cup Guacamole dip homemade or from refrigerated section at grocery store
1 large Tomato THINLY sliced
Lettuce washed, trimmed
4 ounces Turkey thinly sliced lunch meat
3 tablespoons cream cheese softened

Heat tortillas in microwave for 20 seconds.
Spread Guacamole dip, mixed with cream cheese, over each tortilla.
Place Thinly sliced tomatoes over tortilla, Leave one end with out toppings on it.
Cover with washed lettuce leaves.
Place 3 slices of turkey over lettuce.
Roll up tortilla towards (1/4) end not covered with
tomatoes and lettuce.
Secure with exposed Guacamole dip.
Wrap up in plastic wrap.
Refrigerate for 1 hour before slicing.
To slice, trim off ends, cut remaining roll into 8 slices each. Or cut in half and enjoy!

Ham and Swiss Tortilla Rollups

Jennifer S.

3 large Tortillas, flour 10"
4 ounces Ham thinly sliced (9-10 slices)
1 1/2 cups Swiss cheese shredded
2 cups Spinach leaves washed, trimmed
4 ounces Cream cheese softened to room temperature

Heat tortillas in microwave for about 20 seconds.
Spread each tortilla with 2 TBS of cream cheese.
Sprinkle cream cheese with 1/2 C. Swiss cheese.
Cover 3/4 of tortilla with spinach leaves.
Use 3 thin slices of ham to cover spinach leaves.
Roll up tortilla, towards the end (1/4) that doesn't have
spinach or ham covering it.
Secure with exposed cream cheese.
Refrigerate for 1 hour before slicing.
To slice, trim off each end. Cut remaining roll into 8 slices

Friday, July 24, 2009

Texas Barbecue Sauce

Jennifer S.

2 teaspoons vegetable oil
1 teaspoon chili powder
1 cup chopped onions
4 garlic cloves, crushed
1 teaspoon dry mustard
3 cups canned tomato puree or crushed tomatoes. Tomato puree will make a smooth sauce; crushed tomatoes, a chunkier one.
1/2 teaspoon salt
1/4 teaspoon ground red pepper
3 tablespoons firmly packed dark brown sugar
2 tablespoons white wine vinegar
Hot red pepper sauce, to taste (Tabasco sauce)

Place medium saucepan over medium heat 30 seconds; heat
oil 30 seconds more. Add onions and 1 tablespoon water;
cook, stirring frequently, 4-5 minutes, until translucent.
Add tomato puree, 1/2 cup water, the sugar, garlic, chili
powder, mustard, salt and red pepper. Bring to a boil;
reduce heat to low and simmer, covered, stirring
occasionally, 60 minutes, until thickened.
Just before using, stir in vinegar and pepper sauce.

Kansas City Barbecue Sauce

Jennifer S.

2 tablespoons red wine vinegar
1 tablespoon vegetable oil
1 teaspoon paprika
1 garlic clove, minced
1/2 cup grated onion
1/4 cup ketchup
2 teaspoons dark molasses
1 teaspoon chili powder
1 teaspoon steak sauce (A1 sauce)

Combine in a sauce pan, simmer until onion is tender and thickness is to desired taste.

Carolina Barbecue Sauce

Jennifer S.

1 cup finely chopped onions
1 cup finely chopped green bell pepper
1 cup cider vinegar
3 tablespoons firmly packed light or dark brown sugar
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon crushed red pepper flakes, or to taste
1/4 teaspoon freshly ground black pepper, or to taste

In small saucepan, combine onions, bell pepper, vinegar,
brown sugar, juice, salt, dry mustard, pepper flakes and
black pepper; stirring constantly, bring liquid to a boil.
Reduce heat to low; simmer, stirring occasionally, 20
minutes, until flavors are blended.

Grilled Corn

Jennifer S.

8 ears corn with husks on
Melted butter

With Grill on medium heat.
Gently pull back outer leaves of corn husk without
removing leaves completely; remove silk. Smooth leaves
back over corn and soak in cold water 10 minutes.
Grill corn, covered, all vents open, 15-20 minutes.
Peel husk away from corn, trim stem and serve
immediately, with melted butter and salt. Or let cool, stand cob on end and cut kernels from cob with a knife.

Corn can be grilled in advance and used for a variety of dishes,
including salsas, salads, soups and chowders. Once you remove
the kernels from the cob, you can also freeze them. Spread kernels on a baking sheet and freeze before transferring to a storage bag.

Pulled Pork in Crock Pot

Jennifer S.

4 pound pork shoulder roast
3 pound ham
2 cups barbecue sauce prepared
2 tablespoons liquid smoke
1 large onion white, peeled and quartered
1 cup barbecue sauce prepared
salt to taste
pepper to taste

Place first 5 ingredients in crock pot.
Cover with foil and lid.
Set on low for 12 hours.
Remove meat and onion. Pour out cooking liquid, be sure to reserve 2 cups.
Reserve 2 cups cooking liquid.
With 2 forks shred meats and onion.
Place back into crock pot.
Add reserved cooking liquid, bbq sauce, salt and pepper.
Serve on buns.

BBQ Pork Ribs- In the Crock Pot

Jennifer S.

2 pounds pork spareribs semi-boneless
1 teaspoon crazy salt (salt, pepper and garlic powder mix)
1 cup barbecue sauce

Sprinkle ribs with crazy salt.
Broil meat under broiler for 4 mins per side, just to brown
Place ribs in crock pot set on low.
Pour on BBQ sauce.
Cover and let cook for 6-8 hours.

BBQ Ribs

Michelle H.

Baby Back Pork Ribs
1 onion
Your favorite BBQ sauce

Boil the ribs in water with onion on stove top for 1 1/4 to 1 1/2 hours. I also like to add a few seasonings to the water while they boil--sometimes steak seasoning, garlic, salt, seasoned salt, or what ever I feel like that day. Then remove from water and put on the grill. Spread BBQ sauce on ribs, turning to coat. Do this a few times. Cook on grill until BBQ sauce has reached the thickness and doneness you like!

Coconut-Grilled Pineapple

Michelle H.

1 ripe golden pineapple (the more yellow, the more ripe)
1 can (14 oz.) unsweetened coconut milk
1 ½ c. sugar
1 tsp. cinnamon

Peel, slice, and core the pineapple. Pour coconut milk in a bowl (shake can well first). Place sugar and cinnamon in another bowl and stir to mix. Brush and oil grill. Dip each pineapple slice in coconut milk and then in the cinnamon sugar, shaking off the excess between each dipping. Grill until nicely browned on both sides—4 to 6 minutes. Serve as is or over vanilla ice cream.

Monday, June 29, 2009

Turkey and Fruit Pasta Salad

Alisa J.

1 c. dried rope macaroni (gemelli)
1 ½ c. chopped cooked turkey (or chicken) (8 oz)
2 green onions, sliced (¼ c.)
1/3 c. lime or lemon juice
¼ c. salad oil
1 Tb. Honey
2 tsp. Snipped fresh or dried thyme
2 med. Nectarines or plums, sliced
1 c. halved, fresh strawberries

Cook pasta according to directions on box. Drain pasta, rinse with cold water. Drain again. In large mixing bowl combine pasta, turkey and green onions. Toss to mix. For dressing, in a screw top jar, combine lime or lemon juice, oil, honey and thyme. Cover and shake well. Pour dressing over pasta mixture; toss to coat. Cover and chill for 4-24 hours. Just before serving, stir in nectarines or plums and strawberries. Toss to mix. Makes 4 main-dish servings.

Buttermilk Dressing

Alisa J.

1 pt. Mayonnaise
1 pt. Buttermilk
1 tsp. Parsley
¼ tsp. Garlic salt
1 tsp. Onion salt
1 tsp. Accent
¼ tsp. Pepper
¼ tsp. Celery salt

Mix and refrigerate.

Warm Potato Dill Salad

Alisa J.

2-3 lbs. Cooked red potatoes, diced (best warm)
¼ c. Dijon mustard
1 c. mayonnaise
3 Tb dill weed
2 green onions- diced
½ red onion- diced
1 tsp lime juice
salt & pepper

Mix ingredients together except potatoes. When all mixed, then add the potatoes.

Orange Chicken Wonton Salad

Alisa J.

2 head of lettuce (1 Romaine, Iceberg)
6 grilled chicken breasts
6 green onions, chopped
¾ – 1 c. sliced almonds
2 – 6 oz. cans mandarin oranges, drained
6-8 wonton wrappers fried in canola oil

½ c. vinegar
1 c. canola oil
1/8 c. sugar
3 tsp salt
3 tsp pepper

Heat vinegar and sugar until dissolved but not to boil. Add other dressing ingredients. Pour on lettuce mixture gradually, you may not need all the dressing. Break up fried wontons and add to salad mixture. Eat promptly, it wilts fast. This recipe makes A LOT.

Tuesday, June 16, 2009

Lynette's Chinese Chicken Salad

Lynette A.

Okay, here is MY version of the below recipe:

The only down side to making it this way instead of using cabbage like the above recipe is that it does not last as long--the dressing will make the lettuce and the Ramen noodles soggy if you put it in the fridge overnight. When I use this at a pot luck or family function, I just don't add the noodles or the dressing until right before everyone is ready to eat. :)

1 or 2 cups cooked chicken, chopped or shredded (optional & depends on how much meat you like in your salad)
1 or 2 packages of salad (I just buy the cheapest bag that has a kind of lettuce I like in it--I think I usually get the garden blend)
1 package uncooked chicken Top Ramen noodles, broken

Dressing: Mix all ingredients and then toss with salad items

1/2 cup oil (I have used olive, olive/canola mix, and vegetable--all taste good)
3 Tbsp. vinegar (I've used regular and apple cider vinegar, & both are good)
2 Tbsp. sugar
1 tsp. salt (optional)
1/2 tsp. pepper (optional)
Flavor packet from the chicken Top Ramen

Tastes great and super fast! Enjoy!

Cabbage Salad

Lynette A.

2 cups cooked chicken, chopped or shredded (optional)
1/2 head cabbage, sliced
4 green onions, chopped
1 package uncooked chicken Top Ramen noodles, broken
2 Tbsp. sesame seeds, toasted (optional)
1/2 cup sliced almonds, toasted (optional)

Dressing: Mix all ingredients and then toss with salad items

1/2 cup oil (I have used olive, olive/canola mix, vegetable--all taste good)
3 Tbsp. vinegar (I've used regular and apple cider vinegar, & both are good)
2 Tbsp. sugar
1 tsp. salt (optional)
1/2 tsp. pepper (optional)
Flavor packet from the Top Ramen

Saturday, June 13, 2009

Summer Salad

Mandy H.

3 heads of roman lettuce torn
1 pear cubed (add before dressing it won't brown)
1 apple cubed (add before dressing it won't brown)
1/4 cups of dried cranberry's
1 cup shredded Swiss cheese
1 cup cashews chopped

1/2 cup sugar
1/3 cup red wine vinegar
2 Tbs fresh lemon juice
2 Tbs finely chopped onions
1/2 tsp. salt
2/3 cups vegetable oil
2-3 tsp. poppy seeds

Friday, June 5, 2009

Spinach Salad

Veronica R

Spinach for the greens.
Break up goat cheese across the top.
Cut a tomato or two (I also add avocado).
Fresh basil if you have it.
Then top drizzle with olive oil and balsamic
vinegar, salt and pepper.

Super fast and our guests always request it.

Tuesday, June 2, 2009

Spinach Strawberry Salad with Poppyseed Dressing

Jennifer S.
9 ounces spinach leaves package, washed and trimmed
2 cups strawberries sliced
1/2 cup almonds slivered
1/4 cup red onion thinly sliced
1 cup blueberries washed
You could also add:
Diced tomato
Sliced cucumber
Feta cheese
Shredded carrots
What ever fruit or veggies sound good to you.
Add diced, grilled chicken to add protein or to make it a "main course" salad.

1/2 teaspoon orange zest minced
2/3 cup orange juice
2 tablespoons honey
2 ounces pectin, unsweetened, dry mix (2 tablespoons)
1/2 teaspoon poppy seeds

Arrange first 5 ingredients (with additional fruits and veggies too) in a salad bowl and refrigerate.
For dressing combine zest, juice, honey, pectin and poppy seeds in blender jar.
Process til smooth (seeds will not get ground up) and pour into jar or Tupperware.
Chill for 2 hours before dressing salad.
Toss with half the dressing and serve, set out other half to use if needed.

Hot German Potato Salad

Jennifer S.

30 ounces of canned new potatoes drained, and cut into bite sized pieces
1/2 cup onion minced
8 ounces bacon diced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 cup mayonnaise
1 tablespoon mustard prepared
2 tablespoons vinegar

In a frying pan brown bacon and onion together, drain and
reserve 4 tablespoons of drippings.
Add 2 tablespoons of drippings back to pan and brown
While potatoes are browning, in a serving bowl mix
together bacon, salt, pepper, garlic powder, mayonnaise,
mustard, vinegar and reserved bacon drippings.
Add hot potatoes to dressing, stir well to coat.
Serve hot!

Chicken BLT Salad

Jennifer S.

1 pound boneless, skinless, chicken breast poached
1/2 cup white onion diced
1/4 teaspoon salt
1/4 teaspoon pepper
4 medium slices bacon cooked, drained, crumbled
1/4 cup scallion thinly sliced
1 cup plum tomato diced
10 leaves lettuce washed and trimmed
1/2 cup mayonnaise
1/2 cup sour cream
salt and pepper to taste
2 teaspoons Mrs. Dash (Yellow lid)

Poach chicken in water, with white onion and salt and
pepper, until chicken is cooked and onion is soft.
Drain off water, reserving cooked onion. Keep a small
amount of liquid.
Let chicken cool, until it can be handled.
Shred chicken.
Mix in mayonnaise, sour cream, bacon, scallion.
The tomato and lettuce are optional to go in the salad. (I
find they make the left overs slimy)
Add salt and pepper to taste and Mrs. Dash, mix well.
Use reserved poaching liquid if needed to thin out salad to
spreading consistency.
Cover and chill
Serve with tomato and lettuce on the side.

Balsamic Basil Vinaigrette

Tami D.

Any ingredients go well... my favorites are: romaine, tomatoes (cherry, Roma or sun dried, cucumber, red onion, olives, dry salami, cheese (Parma, feta…) croutons.

1 tablespoon chopped shallot
1 tablespoon Dijon mustard
1 garlic clove
6-8 basil leaves
¼ c Balsamic vinegar
½ c canola oil
¼ c olive oil
3/4 teaspoon salt
1/2 teaspoon white pepper

In a medium bowl, combine shallot, Dijon, garlic, basil and Balsamic vinegar, salt and pepper. Mix well using a wire whisk. Slowly add oil blending well until desired consistency. Makes approximately 2 cups.

Sesame Ginger Dressing

Tami D.

Any Asian ingredients are good… I like: Mescaline (baby Spring mix), Romaine, shredded carrots, Julienne cucumber, red and yellow pepper, mandarin oranges, toasted almonds, crispy rice noodles.

¾ c rice wine vinegar
¼ c soy sauce
½ c sugar
1 TB ground ginger
1TB dry mustard
1 ½ tsp course ground pepper
½ c canola oil
1 TB sesame oil
1 TB toasted sesame seeds

In a medium bowl, combine rice wine vinegar, soy sauce, sugar, ginger, mustard and pepper. Mix well. Using whisk, slowly add oil to emulsify. Add toasted sesame seeds. Makes approximately 2 cups.

Champagne Vinaigrette

Tami D.

This is good w/ Mescaline (baby Spring mix), Pears, Gorgonzola, red pepper, caramelized pecans…or any substitution.

1 tablespoon chopped shallot
1 tablespoon Dijon mustard
2 tablespoons sugar
1 teaspoon minced garlic
1/2 cup Champagne wine vinegar
1 1/2 cups salad oil
3/4 teaspoon salt
1/2 teaspoon white pepper

In a medium bowl, combine shallot, Dijon, sugar, garlic, Champagne wine vinegar, oil, salt and pepper. Mix well using a wire whisk. Makes approximately 2 cups.

Olive Garden Salad Mix - w/Dressing

Jennifer S.

1 bag American Blend Dole Salad
4-5 slices Red Onion
4-6 Black Olives
2-4 Banana Peppers
1/2 cup Croutons
1 small Plum Tomato quartered
Freshly grated Parmesan Cheese
Olive Garden Salad Dressing (listed below)

Chill one salad bowl in freezer for at least 30 minutes. Place bag of
salad in bowl. Place on top of lettuce red onion, black olives, banana
peppers, tomatoes, and croutons. Add some freshly grated Parmesan cheese
if you like, and add plenty of Olive Garden Salad Dressing on top.

Olive Garden Salad Dressing

1/2 cup Mayonnaise
1/3 cup White Vinegar
1 tsp. Vegetable Oil
2 Tbsp. Corn Syrup
2 Tbsp. Parmesan Cheese
2 Tbsp. Romano Cheese
1/4 tsp. Garlic Salt - or one clove garlic minced
1/2 tsp. Italian Seasoning
1/2 tsp. Parsley Flakes
1 Tbsp. Lemon Juice
Sugar (optional)

Mix all ingredients in a blender until well mixed. If this is a little
to tart for your own personal tastes please add a little extra sugar.

Brazilian Salad

Leonizia L.

1 can corn
1 can peas
1 can of chicken breast or salmon
diced red onion, about 1/2 cup
1/2 cup to 1 cup mayonnaise (to your taste)
salt and pepper to taste

Drain water from corn,peas,chicken or salmon. Mix everything and add mayonnaise and salt and pepper.

Pasta Salad

Charlotte C.

Prep time: 15 Mins
Serves: 12

1 box mini bowtie pasta
2 C. broccoli florets
2 C. cauliflower florets
1 bottle Zesty Italian Dressing
1 can olives
2 cups mozzarella cheese (cubed)

Cook and drain pasta. Chop broccoli and cauliflower florets into half pieces(just the top part, no stems). Cut olives and cheese cubes in half. Mix together and enjoy. This tastes better if you let it set for a few hours in the fridge before serving.

Crab Salad

Jolene P.

1 8oz container of sour cream
1 8oz cream cheese, softened
1 c. chopped green onions
1 c. chopped celery
1 c. grated cheese
1/2 tsp. lemon juice
1 pound imitation crab

Shred crab and all other ingredients. Mix well. Serve with crackers or in a bell pepper or tomato.

Creamy Peach Jell-o Salad

Michelle H.

1 pkg. (4-serving size) peach gelatin
1 c. boiling water
1/3 c. cold water
½ c. plain yogurt
1¾ c. thawed cool whip
16 oz. canned sliced peaches, drained and chopped
¼ c. nuts (optional)

Dissolve gelatin in boiling water. Add cold water. Chill until slightly thickened. Blend yogurt into whipped topping, then blend in gelatin. Stir in peaches and nuts. Pour into 8 x 4-inch loaf pan. Chill until firm, about 3 hours. Un-mold. Garnish with peach slices, if desired.

Blueberry Jell-o Mold

Michelle H.

½ pt. half & half
¾ c. sugar
1 pkg. unflavored gelatin
¼ c. water
1 tsp. vanilla
8 oz. sour cream
4 oz. red raspberry Jell-o
1 can blueberries in syrup

Mix gelatin and ¼ c. water, let set. Bring half & half and sugar to boil for one minute, stirring constantly. Mix gelatin mixture into half & half mixture with a wire whisk. Let mixture cool for 15 minutes. Add vanilla and sour cream and mix with whisk, until smooth. Pour into mold. Refrigerate for a few hours, until firm. Once mixture is set, mix raspberry jello with 1 c. boiling water, mix until dissolved. Add blueberries and syrup. Pour on top of jello mold. Refrigerate for a few more hours.

Strawberry Salad

Michelle H.

Head of Boston lettuce
Red leaf lettuce
Sliced strawberries
Toasted pecans

Toss together with dressing.


¾ c. oil
½ c. sugar
1 tbsp. poppy seeds
½ tsp. dry mustard
½ tsp. garlic powder
1/3 c. vinegar

Shake together. Chill until serving time.

Carolyn B’s Salad

Submitted by: Michelle H.

¼ lb. Bacon, fried & crumbled
2 heads of romaine
1 head iceberg
2 c. cherry tomatoes
1 c. grated Swiss
2/3 c. slivered almonds
1/3 c. grated Parmesan
1 c. croutons

Toss all together with the salad dressing. (Hint: depending on the size of the heads of lettuce—2 heads total may be enough.)


Lemon juice—around ½ c. or so, but taste to see
3 cloves garlic, minced
1 tsp. salt
½ tsp. pepper
¾ c. vegetable oil

Shake together. Chill until serving time.

Hot Chicken Salad

Michelle H.

2 c. cooked chicken
1 c. chopped celery
1 c. cooked rice
¾ c. mayonnaise
3 hard boiled eggs
1 tsp. Minced onions
1 tsp. Salt
1 can sliced water chestnuts
1 can cream of chicken soup

Mix all ingredients and put in casserole dish. Bake at 350 for 35 minutes.

¼ c. melted butter
1 c. crushed corn flakes
½ c. slivered almonds

Mix topping ingredients, add to top of casserole and bake 10 more minutes

Bowtie Pasta Salad

Michelle H.

1 box cooked bowtie pasta
1 bottle Gerard’s Romano cheese dressing
Grape tomatoes
Avocados, diced (about 3)
Red onion, sliced
1 bag Baby spinach
Crumbled feta cheese

Drizzle dressing over bowtie pasta, to taste. Add remaining ingredients in desired amounts and toss.

Chicken Salad

Christine C.

6-lbs chicken, cubed
1 1/2 lbs bacon, chopped
2 bunches celery, chopped
3/4 C lemon juice
1 qt mayonnaise
2 cans Smoke House almonds chopped