Final Cookbook

8/6/2019 Final Cookbook

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A Note of ThanksI am so excited about how this cookbook turned out. I knowafter I got married I realized how much about my life hadchanged. And, although my mom is a great cook and showed

me some things, I still felt a little helpless in the kitchen. Imean who knew popcorn wouldnt be good dinner optionanymore!?! So, I wanted to give new brides a resource oftried and true recipes that you can make & experiment within the kitchen. I really hope that you find some new favoriterecipes that will be in your kitchen for years to come! Thank

you so much to all of my AWESOME friends/family who

were willing to share their recipes for this cookbook;Jennifer BolandDeAnna BrubakerLily EvansClaire EckertTerri DawsonBecca Dearolph

Carmen GarhartPat HoldenMegyn JeffersonHeather Kirk

Liz MarmolLinda PurnellBeth PriestDeborah RainesDanielle RozierLia Severance

Shannon ToweShannon WagnerDarlene Welton

Alison Wessner

Thank you each for sharing your great recipes and adviceand choosing to invest in the lives of many women. Thanks

also to the friends who have shared recipes with me in thepast that are also included in this cookbook!

With Gratitude,

Hollie

Hollies Note: All recipes without a name under them are from

my recipe box! I put a next to the titles of my absolutefavorites but I obviously really like everything that I submittedfrom my recipe box. I hope you enjoy!

Made for you with Love byHollie Welton Kannigiser


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Table of ContentsMain Dishes

Pages 3-32

Side DishesPages 34-43

Soups & SaladsPages 45-58

Bread & BreakfastPages 60-65

DessertsPages 67-80Other StuffPages 82-89

TipsPages 91-94

MainDishes


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Stuffed ShellsFrom the recipe box of Jennifer Boland

Meat Sauce**1 Tbsp butter

Garlic to taste1/4 tsp. salt3 oz. can tomato paste22 oz. can tomatosauce

1/8 tsp. pepper

1/8 tsp. oregano1 lb. ground meat1/2 pkg. large jumboshells

Cheese Filling**1/2 large container cottage cheese

6 oz. pkg. mozzarella cheese1/4 cup grated parmesan cheese

1 eggs (break and pour only part of the one egg into the bowl)1/2 Tbsp parsley flakes

1/4 tsp. salt1/8 tsp. pepper

**Hollies Note: All of these amounts above were halved from Jens

large recipe that is why it is 1 eggs. She gave me this recipe ayear ago and I was only cooking for 2 (and know a lot of you will be

as well) and although they are awesome, I didnt want to eat themfor 2 weeks!However, you could double everything and serve when

you have people over or give some away.**

Melt butter in a skillet and brown ground meat withgarlic. Drain. Stir in tomato sauce. Add paste with

6oz. of water (just use paste can 2xs). Add seasoningand simmer.

In a bowl mix all ingredients for cheese stuffingtogether. Mix well & refrigerate.

Boil Jumbo shells ~ drain and lay on wax paper tocool. Cover the bottom of a cooking dish with sauce.Spoon cheese mixture into the shells. Lay each stuffed

shell on the meat sauce. Cover with foil and bake at350 for 30 minutes. Use the remaining sauce to coverthe shells.

6

Slow Cooker Spaghetti & Meatballs

1 pound lean ground beef or turkey1/2 cup Italian seasoned dry bread crumbs1 egg

1 jar (1lb. 10oz.) Ragu Traditional pasta sauce8 ounces spaghetti, cooked and drained

*In a medium bowl, combine ground beef, breadcrumbs and egg. Shape into 12 meatballs.

*Place in slow cooker and pour sauce overmeatballs.

*Cook on Low 8 to 10 hrs. or on High 4 to 6 hrs.*Serve over cooked spaghetti

Swiss SteakFrom the recipe box of Darlene Welton

(crock pot)

1 lb. Round steak

1 can stewed tomatoes (with green peppers, celery & onions)Salt & Pepper2 Tablespoons cornstarch & water

*Cut up round steak into bite size pieces/strips*Put meat into crock pot and season with salt &

pepper.

*Pour can of stewed tomatoes over the meat.*Cook on Low for 7 to 9 hours.*Mix 2 Tablespoon of cornstarch with a little bit of

water to make a thick paste. (stir till lumps aregone)

*Stir paste/gravy mix into crock-pot. Let stand 5minutes.

--I usually serve over mashed potatoes but would be goodwith rice too, probably.


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Stuffed French LoafFrom the recipe box of Alison Wessner

1 loaf of French bread1/2 lb. ground pork sausage

1/2 lb. ground chuck1 medium onion chopped2 cups shredded mozzarella1 large egg, lightly beaten1/4 cup chopped fresh parsley2 Tbsp. Dijon mustard1/2 tsp fennel seeds

1/2 tsp salt1/4 tsp pepper2 Tbsp butter or margarine1 large garlic clove crushed

Cut the loaf in half lengthwise and hollow out.Leave a half inch shell. Make course crumbs fromremoved bread. (You can use a food processor, or

just use your fingers to make the pieces smaller).Cook sausage, beef and onion in a large skillet untilmeat is brown and crumbles. Drain. Stir in the

breadcrumbs, cheese and next six ingredients.Spoon into the shell, put the top on and secure itwith toothpicks if you need to. Melt the butter andgarlic in a saucepan and cook for one minute. Brush

garlic butter over loaf. Wrap loaf in foil, leaving thetop open slightly. Place on a baking sheet and bakeat 400 for 25 minutes.

Alis Note:This is DELICIOUS! Sometimes I make two ata time to give one away and still have one for us. I serve thiswith chips and a salad.

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Beef StroganoffFrom the recipe box of Carmen Garhart

1 lb. beef1 small onion

1 can of cream of mushroom soup1 - 8 oz. container of sour cream

Brown beef with onion. Drain. Add can of soupand sour cream to taste (the more you add, thesoupier it is). Bring to a boil. Simmer for fewminutes. Serve with egg noodles or on toast.

In a hurry: Hamburger Helper makes a good Beef Stroganoffbox set and all you have to do is buy the ground meat/turkey.

Easy Meat MarinadeFrom the recipe box of Heather Kirk

1/3 cup olive oil

1/3 cup soy sauce1/3 cup vinegar2 Tbsp. Montreal Steak or Chicken Seasoning(found on the spice aisle)

*Mix all ingredients and baste on our marinate meatin the sauce mixture.

Pepsi Pot RoastFrom the recipe box of Shannon Wagner

3/4 lb. Pot Roast10 oz. can cream of mushroom soup1 envelope of dry onion soup mix16 oz. bottle of Pepsi

Place meat in slow cooker. Top with mushroom soupand onion mix. Pour in Pepsi and cover. Cook onhigh 6 hours.


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11

Beef Stew with Sun-Dried Tomatoes

1 cup sun-dried tomatoes (not oil-packed)1 pounds beef stew meat12 medium new potatoes (1 pounds), cut in 1/2

1 medium onion, cut into 8 wedges1 bag (8 ounces) baby-cut carrots (about 30)2 cups water1 teaspoons seasoned salt1 bay leaf1/4 cup cold water2 Tbsp all-purpose flour

1. Soak tomatoes in water as directed on thepackage; drain and coarsely chop.

2. Mix tomatoes and remaining ingredients except1/4 cup water and the flour in 3 to 6 quartslow cooker.

3. Cover and cook on low setting 8 to 9 hours (oron high heat setting 3 to 5 hours) or until beefand vegetables are tender.

4. Mix 1/4 cup water and the flour; gradually stirinto beef mixture. Cover and cook on high heatsetting for 10 to 15 minutes or until slightlythickened.

5.

Remove bay leaf and serve.

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Slow Cooker Roast & GravyFrom the recipe box of Lia Severance

1 can cream of mushroom roasted garlic soup1 can beef broth

1 envelope dry onion soup mix1 - 3 to 4 lb eye of round roast2 Tbsp all purpose flour1 tsp salt1/2 tsp pepper2 Tbsp vegetable oil

1. Stir together the first 3 ingredients in a slowcooker.

2. Sprinkle the roast evenly with flour, salt andpepper. Brown the roast on all sides in hot oilover medium heat.

3. Transfer the roast to the slow cooker.4. Cover and cook on low for 8 hours.

Lias Notes: This goes great with rice. Also, for moregravy, you can double the soup, broth and envelope mix.

Easy MeatloafFrom the recipe box of Deborah Raines

2 lbs of lean ground beef

1 (6oz.) pkg. Stove Top Stuffing mix for chicken1 cup water2 eggs, beaten1/2 cup Kraft Original bbq sauce

Preheat oven to 375. Mix all ingredients except 1/4cup of bbq sauce. Shape the meat into an oval loafshape and then place it in a 13x9 baking dish. Pour

the remaining 1/4 cup of bbq sauce on top of themeatloaf. Bake for 1 hour.


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MeatloafFrom the recipe box of Darlene Welton

1 pound of ground turkey**1/2 pound ground meat**

3/4 cup Quaker OatsOld Fashioned, uncooked1 egg, beaten1/8 cup onion flakes1/2 teaspoon salt1/4 teaspoon pepper1/2 teaspoon green pepper flakes1/2 teaspoon celery flakes

1/2 to 2/3 cup ketchup1. Mix all ingredients together to form a loaf.2. Put in a 13 x 9 dish and cover with foil.

3.

Bake for 50 to 60 minutes at 350

4. Then, remove foil and bake an additional 10 to15 minutes or until browned on top.

Note: We always put baby carrots all around themeatloaf when baking. They come out really

yummy.

**You could use all ground meat or all groundturkey also. We like the mixture of taste and it cutsdown on the fat in the in the recipe.

All of these amts. canbe adjusted according

to our taste.

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Yummy BurgersFrom the recipe box of Shannon Wagner

1 lb. ground meatKetchup

Ritz crackersBuns

Mix the meat and ketchup and about 1 roll of crushedcrackers. Grill them up and enjoy.

Yummy Burgers 2

Hamburger Note 1: Adding 1/8 to 1/4 cup of water(depending on how much meat you use) to raw groundmeat (before you shape into patties) and mixing together

will keep meat from shrinking when grilled.

Hamburger Note 2: Worteshire sauce and/or a little bit ofgarlic powder are also a great addition to mix in withhamburger meat before cooking. This doesnt keep them

from shrinking but they taste great!

Tuna Burgers

1 large can (2 regular cans) of tuna, drained2 Tbsp. of chopped onion1/2 cup chopped celery3 slices of chopped sandwich breadJuice from a whole lemon2 eggs1/8 cup milk

Salt & pepperBread crumbs (from canister) original or crushed saltines

Flake tuna then add onion, celery, bread, and lemon juiceand mix. Beat eggs with milk and add salt and pepper. Addthis to tuna mixture. Form into patties (recipe makes 3large patties). Dip patties into bowl of bread crumbs. Putin refrigerator for at least 2 hours. Melt butter in a skillet

over medium to medium-high heat. Fry patties untilgolden brown on each side. We always melt cheese on topof each one and serve on a bun with lettuce & tomato!


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Chicken Stir-fry

2 tsp. oil1 lb. boneless skinless chicken breasts, cut into strips

3 cups frozen stir-fry vegetables, thawed*

1/4 cup Good Seasons Asian Sesame WithGinger Dressing

2 Tbsp. soy sauce

1 Tbsp. honey**1/4 cup chopped planters cocktail peanuts***4 cups hot cooked instant white rice

1. Heatoil in large skillet on medium-high heat forseveral minutes. Add chicken; cook and stir 7 to10 minutes or until no longer pink.

2. Addvegetables, dressing, soy sauce and honey;mix well. Cook an additional 4 minutes or untilheated through. Sprinkle with peanuts.

3. Serveover the rice.Hopefully Helpful Notes ~

*I couldnt find a frozen vegetable bag that I liked so Ijust used some frozen broccoli florets and sugar snappeas and some fresh carrots slices and a few red pepperpieces. I microwaved (steamed) all of these for almost 3minutes. Then, I also added bamboo shoots and waterchestnuts (both from a can, drained) --- all to make a

total of 3 cups of veggies to add to the skillet. It was agreat combo! You can make your own combo of yourfavorite veggies or I am sure that a frozen stir-fry veggie

bag would be great too.

**Spray Tbsp with Pam first and it will help the honeyto come off the spoon easier.

*** I just put the peanuts straight from the can youdont need to chop them.

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Chicken DivanFrom the recipe box of the Calvary Chapel Ladies

4 to 6 chicken breast (boneless, skinless)1 bag of frozen broccoli florets

1 can of cream of chicken soup1 cup of milk2 cups of shredded cheddar cheese1 small bag of Pepperidge Farm Herb

seasoned stuffing1 cups of butter

1. Cook chicken (boiling or microwaving workbest)2. Cut up chicken into bite size pieces3. Steam broccoli (dont over cook)4. Mix soup, milk and cheese in mixing bowl5. Mix broccoli and chicken in a 13 X 9 glass

baking dish

6. Pour soup mixture over chicken and broccoli7. Place stuffing mix over mixture (until well

covered-you wont need the whole bag)8. Melt butter in the microwave9. Pour butter over stuffing mix until very moist10.Bake for 35 minutes at 350*I usually serve this with mashed potatoes but itwould be good over a chicken flavored rice also.

Note: You can follow steps 1-9 and then freeze it forlater or you do that and give to someone you aremaking a meal for with the cooking instructions ontop. Be sure to cover tightly with foil if you are

freezing the dish and increase cooking time to 45minutes if frozen.


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Chicken Almond ZiniFrom the recipe box of Darlene Welton

3/4 cup of Mayonnaise or Miracle Whip1/3 cup flour

2 Tbsp minced onion (we use onion flakes)1 tsp garlic salt2 cups milk1 cup shredded Swiss cheese8 oz. spaghetti noodles2 cups of cooked and chopped chicken (2 to 3

breasts)

10 oz. package of frozen chopped broccoli; thawed& drained1 cups sliced almonds4 oz. can mushrooms, drained

1. Cook noodles2. In a pan, mix mayo, flour & seasoning. Add

milk & cook over low heat until thickened,stirring frequently.

3. Add cheese & stir until melted.4. Mix spaghetti, chicken, broccoli, mushrooms &

3/4 cup almonds with the sauce mixture.

5. Put mixture in a 13X9 baking dish. Top withremaining almonds. Bake for 40 to 45 minutes at350.

*You can cut back on the almonds or only put 3/4cup of almonds on the top instead of almonds inmixture too. In addition, you can top withparmesan cheese before serving.

So good with crescent rolls and a yummy side salad!

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Tomato Alfredo ChickenFrom the recipe box of Lia Severance

3 4 chicken breasts1 jar of Bertolli Sun-dried Tomato Alfredo Sauce

2 cans mild Rotel1 box of box-tie pasta noodles

1. Stir Bertolli sauce and Rotel in a crock pot.2. Place chicken in the pot and cover with the sauce.

(The chicken can be frozen.)3. Cover and cook on low for 6 to 8 hours. Cooking

time may vary especially if chicken is frozen.

4. After the chicken has cooked through, pull itapart/shred it.5. In the last few minutes of the chicken cooking, boil

the noodles. Serve the chicken mixture overdrained noodles.

Italian Chicken with Cream Sauce

4 boneless skinless chicken breast halves1 envelope Italian salad dressing mix1/2 cup water1 (8 oz.) package cream cheese, softened

Note: I use reduced-fat

1 can (10 1/2 oz.) condensed cream of chicken soupNote: I use the 98% fat-free kind

1 (4 oz.) can mushrooms, drained (you can use more)16 oz. fettuccine, cooked and drained

Place the chicken in the crockpot. Mix the saladdressing mix with the water and pour over thechicken. Cover and cook on low for about 3 hours. Ina mixing bowl, beat the cream cheese and soup until

blended. Stir in the mushrooms and pour mixture over

the chicken. Cook about 1 to 2 hours longer. Serveover the cooked fettuccine and a side salad if youwant.


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Weeknight EnchiladasFrom the recipe box of Alison Wessner

1 pound ground chuck or turkey meat1 small onion chopped

1 - 10 oz can of tomato soup undiluted1 - 10 oz can of mild enchilada sauce8 (7-8) inch flour tortillas2 cups (8 oz) shredded cheddar cheese, dividedSour cream and sliced ripe olives are optional (but

recommended)

1. Cook beef and onion in a large skillet overmedium high heat until the meat is browned.Stirring until it crumbles.

2. Drain and return to skillet. Stir soup andsauce into meat mixture.

3. Spread a quarter cup of meat mixture ontoeach tortilla, sprinkle tortillas evenly with onecup of cheese (I just sort of put it in there)

4. Roll up tortillas and place seam side down ina baking dish. Pour remaining meat mixtureover tortillas.

5. Cover and bake at 350 for twenty minutes.Uncover and sprinkle with the remainingcheese, bake 5 more minutes or until thecheese melts.

6. Serve with sour cream and olives.

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Chicken Enchilada CasseroleFrom the recipe box of Heather Kirk

1/3 (16 oz.) container sour cream (1/3 less fat or fat free)1/3 (16 oz.) jar salsa

1/3 (10.75 oz.) can condensed cream of chicken soup(Healthy Request 99% fat free and low sodium)1 tablespoon and 1 teaspoon diced onion1/3 (8 oz.) can chili beans, drained2 (12 in.) flour tortillas cut into strips2 skinless, boneless chicken breast halves - cooked &

shredded1-1/3 cups shredded Cheddar cheese

Preheat oven to 350. In a large bowl, mix sourcream, salsa, cream of chicken soup, onion and chili

beans. Layer the bottom of a 13X9 inch baking dishwith 1/3 tortilla strips. Top with 1/3 chicken, 1/3sour cream mixture and 1/3 Cheddar cheese. Repeatlayering with remaining ingredients. Bake in thepreheated oven 20 to 30 minutes, or until golden and

bubbly. Let stand about 10 minutes, or as long as youcan stand it!!!

EnchiladasFrom the recipe box of Jennifer Boland

1 large can refried beans

1 jar Enchilada sauce1 pkg. shredded cheese (either cheddar or 3 cheese blend)1 pkg. soft shell tortillas

Heat beans on stove and add a small amount ofEnchilada sauce. Cover bottom of a Pyrex with sauce.Place warm beans and cheese in tortilla and roll.Place seam side down in the dish. Continue until all

tortillas are filled. Cover with remaining sauce and putcheese on top. Bake at 350 for 20 minutes.


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SideDishes

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Garden Stuffed Baked Potatoes 4 large russet potatoes2 Tablespoons of butter or margarine1 small onion, chopped

1 (10 oz.) package frozen chopped broccoli,thawed, and drained1/2 cup ranch salad dressing1 Tablespoon vegetable oilSalt and pepper1 cup cheddar cheese

1. Preheat oven to 425. Microwave piercedpotatoes on High for 12 to 15 minutes. Transferpotatoes to baking sheet. Bake for 15 minutes.Let potatoes cool slightly then slice off potatotops. Scoop out pulp, keeping skins intact.Mash potato pulps in a medium bowl.

2. Heat a small skillet over medium heat; addbutter. Add onion and saut until tender, about5 minutes. Then, add saut onion, broccoli,salad dressing, cheese, and salt and pepper (totaste) to mashed potato pulp. Mix well.

3. Brush outside of potato skin shells with oil.(helps them cook faster and have a firmer shell)

4. Spoon potato mixture into shells, dividingevenly. (Potatoes will be very full) Place on

baking sheet. Bake about 15 minutes at 450


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34

Hashbrown CasseroleFrom the recipe box of Rebecca Welton

2 lbs of frozen tater rounds; defrosted andmashed

1/2 cup butter; cut up1/4 to 1/2 cup of onions16 oz. of sour cream1 can cream of chicken soup10 oz. shredded cheddar cheese Borden is good

here

Mix butter and mashed potatoes and cook in

microwave for a few seconds. Then, mix in all otheringredients. Put into a 13X9 casserole dish. Bakefor 45 minutes at 350.

*Hollies Note: I always cut this recipe in half!!! Better towaste 1/2 can of cream of chicken soup then all of theingredients to make this huge potato thing for just 2*

Sauted VeggiesFrom the recipe box of Heather Kirk

Generous drizzle of olive oilZucchini, thinly slicedCarrot thinly sliced

Sweet or red onion, sliced and chopped1-2 cloves garlicSalt and pepper to taste

Put all of the above in a large skillet and saut onmedium heat for about 7 mins or until veggies aretender. DELICIOUS!

** This is also delicious if you skewer it, drizzle with oliveoil and spices, and then grill for 5 mins on each side.Yum!!

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Shrimp Fried Rice

2 Tbsp of oil3/4 cup cubed Oscar Mayer cooked ham3/4 cup sliced mushrooms1/2 cup frozen peas1/4 cup sliced green onions1/4 lb. cleaned medium shrimp (tails removed)

I prefer to get the already cooked ones but you can do fresh

3/4 cup rice (cooked according to package directions)1 Tbsp of soy sauce1 egg lightly beaten

1. Cook rice according to package directions andset aside.2. Prepare and measure out ham, mushrooms, peas

and onions and put in a small bowl together.Heat oil in a large nonstick skillet on medium-high heat. Pour everything from the bowl in tothe skillet. Cook 4 minutes, stirring constantly.

3. Add shrimp; cook 4 to 7 minutes - depending onif you use precooked or fresh shrimp (uncookedshrimp should turn pink when they are done).

4. Stir in rice, soy sauce and egg. Cook until egg isset, stirring occasionally.

Variation: This recipe could also be made using precooked

chicken instead of shrimp.

Hollies Note: I cut this recipe in 1/2 for us ~ for those whodont want to stress your brain like I had too ~ I have put the

fraction amounts cut in half below.

3/4 cup = 3/8 cup (I had to use 1/8 cup 3 times or you could eyeball in your 3/4 cup measuring cup)1/2 = 1/4

1/4 = 1/81 = 3/4*I had to just put part of the egg in there. Use the egg shellsto help.


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RisottoFrom the recipe box of Megyn Jefferson

Asboria Rice (white, fat grains)2 cups of White Wine

ButterGarlicSaltOnionsBox of Chicken Broth

1. Put the 2 cups of chicken broth in a pot to heatup.

2. Put the butter in a pan.3. Put the onions in the pan, and cook them until

they are translucent. Add garlic and salt.4. Put 1 cups of rice in the pan with the onions

and butter for a couple of minutes.5. Pour 1 cup of white wine into the pan and cook

until it soaks it all up. Then put the 2nd cup until

it all soaks up.6. Start putting the broth into the rice ladle by ladle.

Allow each ladle of the broth to be soaked up bythe rice before stirring the following in.

7. Cook until all the broth is gone, and the rice isplump.

8. Put another tablespoon of butter into the risotto.9. Stir in grated Parmesan cheese.10.Serve.

*Anything can be added to it, the risotto serves as a basefor the dish

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Rice PilafFrom the recipe box of Megyn Jefferson

1 cup White or brown rice2 cups chicken broth

CarrotsOnionsCelery

1. Cut all the veggies up finely (use food processor)2. Saut carrots, onions and celery until onions are

translucent.3. Put rice in pan with carrots, onions and celery

for just a few minutes to toast it.4. Put rice and broth in sauce pot with veggies.

Cover pot for twenty minutes on med heat for 20minutes or until liquid is absorbed.DO NOT

LIFT LID CONSTANTLY. The rice will never

cook if you are not patient.

Green Bean Casserole

2 cans of green beans, drained1 can cream of mushroom soup1/2 cup of milk (less than recipe on can so less soupy)dash of pepper

1 to 2 cups of French fried onions

*Mix green beans, soup, milk, and pepper.*Stir in 3/4 cup of fried onions*Bake uncovered for 30 minutes at 350*Remove from oven and stir*Sprinkle remaining fried onions on top of green

bean mixture. Bake an additional 5 minutes oruntil onions are golden brown (be careful not to

burn!)

li C l i & Ch


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Broccoli Casserole

2 pkgs. frozen broccoli florets1 can cream of mushroom soup3/4 cup shredded sharp Cheddar cheese

1/2 cup mayonnaise or salad dressing1/2 Tbsp. onion, chopped finely (I use onion flakes)2 eggs1/3 c. Ritz crackers, crushed1/2 Tbsp. butter

*Cook broccoli until partially done, about 5 min.*Mix together the undiluted soup, cheese,

mayonnaise, onion and eggs.*Place broccoli in 2 quart casserole dish. Then top

with mixture.*Sprinkle top with crushed crackers and dot with

cheese and butter pieces. Bake at 375 degrees for45 minutes.

Pineapple Casserole2 large cans pineapple chunks, drained6 Tablespoons of Flour1 cup of sugar2 cups of shredded cheddar cheese1 cup of crumbled, butter flavored crackers

(i.e. Ritz)1 stick of margarine, melted

Mix flour & sugar together. Stir in pineapple & mixwell. Then, stir in cheese and pour into a butteredcasserole dish. (11x7 works best) Cover with crumbsand then pour melted margarine over casserole.Bake for 25 to 30 minutes at 350.

39

Macaroni & Cheese

1 cup macaroni, uncooked1/2 stick margarine1 egg, beaten

1 cup of milk1-8 oz. pkg. shredded sharp cheddar cheeseCook macaroni in salted water then drain whendone. Add butter while macaroni is still hot. Addegg, milk, and cheese. Mix well. Bake inan 8x8 dish for 20 to 30 minutes at 300 or untilgolden brown.

Mac & CheeseFrom the recipe box of Shannon Wagner

8 oz. Macaroni1 Large can of Carnation Milk2 cups milk (whole works best)

1/4 cup butter2 eggs1 cup mild grated cheddar2 cups sharp grated cheddar1 cup medium grated cheddar

Cook macaroni and drain. Add butter and stir until

melted. Add canned milk, eggs and 2 cups of wholemilk. Add cheese. Stir. Pour into a greased/sprayedpan or dish. Cook 1 hour or until brown and

bubbling at 350

Y M & Ch ith t i t


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Yummy Mac & Cheese with a twist

1 - 14.5oz. can of low sodium chicken broth4 oz. (1 cup) uncooked elbow macaroni1 (10 oz.) pkg. Green Giant frozen broccoli &

cheese sauce

2 oz. (1/2 cup) shredded sharp cheddar cheese2 Tbsp grated Parmesan cheese

In a pan, bring the broth to a boil. Add macaroni andreturn to a boil. Reduce heat; cover and cook 8 to 10minutes or until macaroni is tender. There might still

be a small amount of broth left which is okay. At thesame time, prepare the broccoli according to thepackage directions. Then, add the cooked broccoliand cheese along with the cheddar cheese. Stir to mixwell. Then, sprinkle with parmesan cheese and serve(you can mix again first if you want I usually do).Enjoy!

Other Easy Side Options*Frozen or fresh vegetables steamed or boiled with a little bitof salt in the boiling water. Some options are green beans,

broccoli, corn or corn on the cob, peas or pea pods, carrots orsquash and zucchini steamed just to name a few. There are somany yummy veggie options.

*Baked potato with your preferred toppings --- to cook onepotato well in the microwave rub the potato under water toclean. Then, pierce potato with a fork several times and cook

for 7 to 9 minutes in the microwave. Top with your favs.

*Baked sweet potatoes topped with butter and cinnamon orour new favorite sweet potato French fries so good andlow in fat!

*Lipton or other rice or noodle flavored bags or boxes supereasy you usually only add water, butter and milk. Also try

box or bag mixes of scalloped potatoes or stuffing.

*Cooked rice with a can of diced tomatoes on top or beanswith rice.*Mashed potatoes with gravy is always a classic

These are just a few ~ there are so many options! Be creative!

Soups&

Salads

A l S i h S l d F it S l d


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42

Apple-Spinach Salad From the recipe box of Claire Eckert

1 (10oz.) package of fresh spinach leaves, torn2 Granny Smith apples, chopped

1/2 cup cashews1/4 cup golden raisins1/4 cup sugar1/4 cup apple cider vinegar1/4 cup vegetable oil1/4 teaspoon garlic salt1/4 teaspoon celery salt

*Combine first 4 ingredients in a large salad bowl.*Combine sugar and next 4 ingredients in a jar;cover tightly, and shake vigorously. Pour overspinach mixture, tossing gently.

NOTE: Chill dressing for several hours (up to 1day) prior to serving for best results; shake well

before mixing with salad.

Yummy Strawberry Salad

Washed, dried and torn romaine lettuceSliced StrawberriesSunkist honey roasted or original sliced almonds

Briannas-Blush Wine Vinaigrette dressing it has astrawberry on the front of the bottle

*Mix all ingredients together for a super easy andgood salad

43

Fruit SaladFrom the recipe box of Carmen Garhart

2 cans of chunk pineapple1 large can of mandarin oranges, drained

1 (or 2) packages of instant vanilla pudding (any kindof vanilla)3 Tbs. of TangMaraschino cherries (optional)Banana (optional)

Drain one can of pineapple juice into bowl. Addone package of pudding and tang. Mix with

pineapple juice. Discard the second can ofpineapple juice. Add pineapple and oranges. If itlooks too soupy, add part or all of second box ofpudding. Add cherries and bananas if you want.Chill for 3 hours or overnight. (You can serveimmediately, but it is better cold.) You could addthe bananas right before serving so they do not turn

brown.

Shower Chicken Salad

2/3 cup raisins1/2 cup pineapple chunks2 cans chicken, drained

2/3 cup diced apples2/3 cup miracle whip salad dressing (mayo)1 cup celery, chopped

Mix together all ingredients and chill. This chickensalad is great on croissants or with variety crackers.

Curried Chicken Salad Chinese Chicken Salad


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44

Curried Chicken Salad

1 (11 oz.) can mandarin orange sections, drained3 cups cubed cooked chicken (about 1 lb.)2 cups seedless red grapes, halved1 (8 oz.) can sliced water chestnuts, drained

1 cup thinly sliced celery1/3 cup light mayo or salad dressing1/3 cup lemon-flavored low-fat yogurt2 teaspoons soy sauce1 teaspoon curry powder

1. In a large mixing bowl combine oranges, chicken,grapes, water chestnuts, and celery.

2. For dressing, in a small bowl, stir together lightmayo, yogurt, soy sauce, and curry powder. Pourdressing over chicken mixture; toss lightly to coat.Chill and serve.

Makes 6 servings

My Chicken Salad2 large cans of Sweet Sue Chicken, drainedMiracle Whip Salad dressing (enough to coat)Red, seedless grapes cut in half1/4 to 1/2 cup of cashew halves1 to 2 stalk(s) of celery, finely chopped

Mix all ingredients together and chill before serving.

Other Basic Salad Mixes

Tuna mix 1 can of drained tunafish with 1 mashed hardboiled egg, 1 piece of celery diced and enough mayo* to coat.

Chicken mix 1 can or 1 cut up chicken breasts with enoughmayo* to coat and several Tbsp of relish and salt and pepper.

Egg boil 1 or 2 eggs and then mash with a fork or potatomasher. Add enough mayo* to coat and salt and pepper.

*You can substitute Miracle Whip salad dressing or other brand.

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Chinese Chicken SaladFrom the recipe box of Heather Kirk

1-2 boneless, skinless chicken breasts1/3 cup soy sauce

1/3 cup honey1 tsp. ginger1 large clove crushed/minced garlicSmall bunch of green onions1/2 cup toasted almonds1 small can mandarin orangesFried wontons or crunchy Chinese noodles(found on the Oriental food aisle)

2 Tbsp sugar1/3 cup white vinegar1 tsp salt, pepper1/2 cup oil

Combine chicken, soy sauce, honey, ginger andgarlic. Marinate chicken 4 hours-overnight. Grill.While chicken is grilling, mix 1 head/bag ofromaine lettuce, 3-5 green onions sliced, toastedalmonds, and mandarin oranges. In a small saucepan combine 2 T. sugar, 1/3 cup white vinegar, 1 t.each of salt and pepper. Bring to boil. Boil untilsugar and salt are dissolved. Cool. Once cooled toroom temp, add 1/2 cup of oil (vegetable or peanut).

Take chicken off grill, cut into slices and serve ontop of lettuce mix. Drizzle dressing, add friedwontons and enjoy!!

Picnic Pasta Salad BBQ Ranch Salad or Pasta Salad


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Picnic Pasta SaladFrom the recipe box of Liz Marmol

12 ounces (1 package) tricolor spiral pasta10 ounces (1 package) refrigerated tricolor tortellini1 jar(7 ounces) marinated artichoke hearts, undrained1/2 pound fresh broccoli florets (about 1 3/4 cups)12 ounces provolone cheese, cubed12 ounces hard salami, cubed1 medium sweet red pepper, chopped1 medium green pepper, chopped1 can (15 ounces) garbanzo beans or chickpeas, rinsed

and drained

2 cans (2 1/4 ounces each) sliced ripe olives, drained1 medium red onion, chopped4 garlic cloves, minced2 envelopes Italian salad dressing mix

Cook spiral pasta and tortellini according topackage directions. Drain and rinse in cold water.

Place in a large bowl; add the artichokes, broccoli,provolone cheese, salami, peppers, beans, olives,onion and garlic. Prepare salad dressing accordingto package directions; pour over salad and toss tocoat. Serve immediately or refrigerate. Makes 14-16servings.

My Favorite BBQ Chicken SaladCook boneless, skinless chicken breast in yourfavorite bbq sauce we love Sticky Fingers~Carolina Sweet. Cut up the cooked chicken.Place the cut up chicken on the following saladmixture and then top with Hidden Valley Ranchdressing! Salad mix: Romaine Lettuce ~ Sliced

cucumbers ~ Cheddar Cheese crumbles ~ SunkistHoney Roasted Almonds ~ Ocean Spray OriginalCraisins (dried cranberries). So yummy!

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BBQ Ranch Salad or Pasta Salad

1/2 cup Hidden Valley BBQ Ranch Dressing2 cups cubed cooked chicken1 can (15oz.) black beans, rinsed and drained

1 cup of corn, drained1 cup diced tomatoes or cherry tomato halvesChopped lettuce OR 3 cups of cooked rotelle pasta

*Combine all ingredients in a medium bowl*If you are serving with lettuce, place mixture over

bed of lettuce, serve chilled*If you are serving with pasta, include cooked pasta

in the bowl and mix in, serve chilled.

Marinated Broccoli Salad

1/2 lb. bacon, cooked & crumbled*1 large head of raw broccoli, cut florets into bite

size pieces

1/2 medium onion, diced*1/3 cup raisins

Dressing:3/4 cup mayonnaise1 to 1 Tbsp. Vinegar1/4 cup sugar

Toss first four ingredients together in a bowl. Mixall Dressing ingredients together. Pour over

broccoli mixture and stir. Refrigerate for 30minutes, stir and serve.

*I am not a huge bacon fan so I used bacon bits from thelittle package or jar and I cut back on the onions by 1/2

and it was still good.


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Pepperoni Pizza Chili Award Winning Chili


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ppFrom the recipe box of Heather Kirk

1 lb ground beef, browned and drained1 pkg of turkey pepperoni1 jar pizza sauce1 can diced tomatoes (Italian spiced are great with this)1 can kidney beans, drained1 can (small) tomato sauce1/2 - 1 cup water (lesser water if in crock pot)2 teaspoons basil1 teaspoon oreganoHot sauce to taste

Dump all ingredients into large stock pot or crockpot. Let simmer 45 min on stove or 3-6 hours onlow in crock pot. Serve with grated mozzarellacheese and garlic bread.

***SUPER easy to make and easy to double or triple. A verytasty twist on traditional chili!

Super Easy Chili

3/4 lb. ground beef or turkey1 can (14.5 oz.) of Del Monte diced tomatoes

zesty chili style, undrained1 can (8 oz.) Del Monte tomato sauce1 can (14.5 oz.) of yellow corn

1 can (15 oz.) of kidney beans, drained

*Brown meat in a large pan with some onion flakes;then drain off grease

*Add tomatoes, tomato sauce and beans*Cook over medium-high heat for at least 15

minutes and then serve.

Kitchen Note:Never pour excess fat or other grease/oil into thedisposal! Always pour into an empty can or grease jar. It will rotin the disposal and really create a smelly, disgusting mess!

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gFrom the recipe box of Shannon Towe

1 lb ground beef, browned and drained1 large can of Bushs chili beans (not drained)1 reg size can kidney beans (drained)1 small can tomato sauce (made for chili if you can find it)1 can mexican rotel diced tomatoes1 can tomato paste1-2 packets of chili seasoning (can use chili powder instead)1 TBSP garlicOregano to taste (usually about 2 TBSP)1/4 - 1/2 cup brown sugar(totally to your taste...if you

like it sweeter then add more like 1/2c)1/2 can of beer(if you want... I love it with a beer in it)

Mix all ingredients and let simmer for at least anhour. Stir frequently to keep from burning. Youcan serve with sour cream and cheese.

Slow Cooker Chili1 lb. 93% lean ground beef1 small onion, chopped (you could use onion flakes)2 (15-oz.) cans tomato sauce1 (15-oz.) can diced tomatoes with garlic and onion2 (15.5-oz.) cans kidney or pinto beans; drained and

rinsed

1 pkg. McCormick's Chili Seasoning1/8 tsp. garlic1/2 tsp. chili powder1/8 tsp. pepper1/8 tsp. salt

Brown the ground beef with the onion. Drain if

needed. Put ground beef and onion in a slowcooker, and add remaining ingredients. Cook onlow for 8-10 hours. Serve with cheese on top!

Easy Garlic-Cheese Biscuits


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Bread

&

Breakfast

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2 cups original Bisquick 2/3 cup milk1/4 cup melted butter 1/4 tsp. garlic powder1/2 cup shredded cheddar cheese

*Mix Bisquick, milk & cheese until soft doughforms. Drop by spoonfuls onto ungreased pan.

*Bake 8 to 10 minutes at 350. Mix butter & garlicpowder; brush on warm biscuits. Serve warm.

Makes 10 to 12 biscuits

Savory Pull-Apart Bread

From the recipe box of Rebecca Welton10 sun-dried tomato halves (not packed in oil)2 cups Original Bisquick1 package (8 oz.) feta cheese, coarsely crumbed3/4 cup milk3/4 cup roasted red bell peppers (from 7 oz. jar),

drained & finely chopped.1 Tbsp. chopped fresh or 1 tsp. dried oregano leaves1 Tbsp. chopped fresh or 1 tsp. dried basil leaves1 clove garlic, finely chopped2 Tbsp. olive oil or vegetable oil

1. Heat oven to 425. Grease bottom and sides of asquare pan. Cover dried tomatoes with boiling waterin a bowl/pan. Let stand 10 minutes; drain. Finelychop tomatoes.

2. Stir Bisquick, tomatoes, half of the cheese and themilk in medium bowl until dough forms. Mix theremaining cheese, the bell peppers, oregano, basil,garlic and oil in a small bowl. Drop half of the dough

by tablespoonfuls closely together in irregular patternin the pan. Spoon half of the cheese mixture over thedough. Then place the rest of the dough, in Tbsp

balls in the pan. Finally, top with the remainingcheese mixture.

3. Bake about 20 minutes or until browned. Servewarm.

Beer Bread Zucchini Bread


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From the recipe box of Lily Evans

4 cups flour2 tsp salt

1/4 cup sugar2 Tbsp baking powder

1 can (12oz.) beer 1 egg, slightly beaten

Mix flour, baking powder, & salt with sugar. Add beerand egg both at once & stir. Knead last of the flour inwith your hands. Place in greased 9X5 loaf pan and bakeat 375 for about 1 hour and 10 minutes or until done.

Cuts better when cool but served best warm

Sweet Corn Bread1 cups all-purpose

flour2/3 cup sugar1/2 cup Ablers Yellow

Corn Meal1 Tbsp baking powder

1/2 teaspoon salt1 cups milk2 eggs, lightly beaten1/3cup vegetable oil3 Tbsp of butter,

melted

*Preheat oven to 350. Spray an 8x8 square baking dish.*Combine flour, sugar, cornmeal, baking powder and

salt in a medium bowl.*Combine milk, eggs, vegetable oil and butter in a

different small bowl; mix well. Add flour mixture;stir just until blended. Pour into prepared baking pan.

*Bake 35 minutes or until center comes out clean.

Karen's Waffle RecipeFrom the recipe box of Liz Marmol

Beat Well: 3 egg yolks (reserve whites), 1cupsbuttermilk, and 1 teaspoon of baking soda

Add in: 1 cups flour, 2 teaspoon baking powder, 1/2teaspoon salt, 1/2 cup vegetable oil.

Beat eggs whites until stiff and peaks form. Fold intobatter. If batter is too stiff, add more buttermilk.

Cook the waffles in a waffle maker.

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From the recipe box of Darlene Welton

2 cups sugar1 cup shortening3 eggs3 tsp vanilla1/2 cup nuts

1 tsp salt3 cups flour1 tsp baking soda1/4 tsp baking

powder2 cups zucchini (stems cut off then chopped in a

blender or food processor till almost a liquidform)

1. Cream sugar, shortening and eggs. Addvanilla and zucchini.

2. Mix dry ingredients (all in right column)3. Mix zucchini mixture from #1 into #2

mixture.4. Stir in nuts (walnuts or pecans~we use

walnuts)5. Spread into a well greased 13X9 pan. Bake 1

hour at 350.

Mom's Banana BreadFrom the recipe box of Liz Marmol

1/4 cup cooking oil

1 cup sugar2 eggs2 cups Bisquick (or reduced fat Bisquick)1 cup chopped nuts (optional)1 cup mashed bananas (two large bananas)

Mix oil and sugar. Add eggs, Bisquick, nuts andbananas. Put in ungreased loaf pan. Bake at 350for an hour and 15 minutes.

Banana Bread h i b f l W l

French Toast Casserole


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3/4 cup butter(*be sure to use butter not margarine)

1 cup sugar2 eggs4 very ripe (browned skins) bananas1 tsp vanilla2 cups flour1/2 tsp salt1 tsp baking soda1/2 cup milk1 tsp vinegar

Topping:Cinnamon mix (1/2 tsp cinnamon and 2 Tbsp sugar)1/2 stick margarine (not butter), melted

1. Preheat oven to325. Pour milk and vinegarinto a bowl and let set.

2. Mash bananas in a bowl and add vanilla.3. In another bowl mix (with mixer) butter, sugarand two eggs.

4. Mix bananas into butter mixture.5. In another bowl, stir together the flour, salt &

baking soda.6. Add banana mixture to flour mixture and stir

together well. Finally, add milk and vinegarmixture.

7. Pour into 2 to 3 greased bread pans and bake for50 minutes at 325.

8. Open oven and spread mixed topping evenlyamong top of each of the breads.

9. Bake an additional 10 minutes; Take bread outand let cool. Great after being frozen and

actually better the 2nd day!

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1 loaf (16 oz.) Pepperidge Farm cinnamon swirl breadcut into cubes (8 cups)

6 eggs3 cups milk

2 teaspoons vanilla extractConfectioners sugar

1. In a greased 3-quart dish arrange cubes of bread.Mix eggs, milk and vanilla in a bowl. Pour overthe bread. Cover and refrigerate 1 hour orovernight.

2. Uncover. Bake at 350 for 50 minutes or untilgolden brown. Sprinkle with sugar and serve withsyrup.

Bubble BreadFrom the recipe box of Linda Purnell

1 cup nuts (walnuts or pecans)

1 pkg. frozen rolls (little balls-Richs or Krogers)3/4 cup of brown sugar1 pkg. vanilla pudding not instantCinnamon6 Tbsp butter

Grease the bunt pan and then sprinkle nuts in the pan.Place the frozen rolls over the nuts one layer (20-22

balls). Sprinkle brown sugar then pudding mix andthen cinnamon on top of the dough balls. Finally,place dabs of butter on top. Then, cover with waxpaper and let sit on the counter overnight. In the am

bake for 30 minutes at 350. Immediately invert thepan onto a serving dish best eaten warm.

Lindas Note: If the dough has not risen overnight

place in a cold oven with a pan of boiling water underit until it rises. This is a great morning coffee cake!

Garden Walk Breakfast CasseroleF th i b f C G h t


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From the recipe box of Carmen Garhart

1 lb. ground beef (browned)1 lb. sausage (browned) Mild Ruby Farm works well1/2 chopped brown onion1 pkg. wild rice mix (approx. 6 oz. cooked) Uncle Bens

in the package works well (if make omit butter)

1 can sliced water chestnuts3 Tbsp. soy sauce

Mix all ingredients and refrigerate overnight. (Iusually brown the beef, sausage and onion

together.) Bake 30 to 40 minutes at 325

beforeserving. (You dont have to put in the fridge afterbrowning the ingredients it just lets the flavorssoak in longer.) The casserole can be frozen either

before or after baking. My mom picked up thisrecipe at bed and breakfast. We usually eat fordinner not breakfast!

Cheese GritsFrom the recipe box of Shannon Wagner

4 cups of water1 tsp. of salt1 cup of old fashioned grits1 cup of whipping cream

8 oz. Mexican Velveeta3 or 4 spring onions chopped (optional)Cayenne Pepper (optional)

Bring water and salt to a boil. Add grits to boilingwater. Cook for 3 minutes stirring constantly. Addonions (save dark part for garnish). Turn off heat

and let stand for 15 minutes. Reheat and addwhipping cream. Stir in Mexican Velveeta and addcayenne pepper.

Desserts

Chocolate clairs Homemade Chocolate Chip CookiesFrom the recipe box of Darlene Welton


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1- 5.1 oz. box of Instant Vanilla Pudding2 2/3 cup milk6 oz. cool whip2 to 3 packages of graham crackers

1 tub milk chocolate icing

*Place a layer of graham crackers in a 9 X 13 dish.*Mix vanilla pudding mix and milk until smooth.

Fold in cool whip and stir until well blended.*Place 1/2 of the pudding mixture over the graham

cracker layer.*Repeat with graham crackers layer, remaining

pudding mixture and then top with a final layer ofgraham crackers.

*Melt icing in the microwave for 15 to 35 seconds.You want it to be a thick liquidnot too runny

*Pour icing on the top layer of graham crackers*Refrigerate at least 1 to 2 hours before serving.

**I usually set aside about 1/2 cup of the pudding mixture

to stir into the chocolate (let set on top of crackers 2 to 3

minutes before stirring in) to make a marble effect.

Easy Swirled Cookie CupsYou need a mini-muffin pan for the recipe

1 package of chocolate chip cookie dough in squares

1 cup (6 oz) nestle toll house swirled morsels, anyflavor caramel is yummy!

Grease pan(s) for 24 mini-muffin cups. Place squaredough into cups and press down to make a deep well.Bake for 9 to 11 minutes at 350. Remove from ovenand immediately add morsels to each cup. They willsoften but retain their shape. Cool completely and

then remove from muffin pan and serve!

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1 cup shortening3/4 cup brown sugar3/4 cup granulated sugar2 eggs2 cups flour1 tsp salt1 tsp baking soda1 tsp vanilla1/2 to 1 (6 oz) package of semi-sweet chocolate

chips

*Cream sugars and shortening.*Mix in eggs and vanilla*Mix in flour, salt, and baking soda*Stir in chocolate chips*Drop by spoonful onto baking sheet*Bake for 10 to 15 minutes at 350

Hollies Note ~ in a hurry: Break and bake cookies in therefrigerator section of the grocery store are a great alternative.

Yummy Peanut Butter Blossoms1 roll of refrigerated peanut butter cookie dough

Small bowl of sugarUnwrapped Hershey kisses

*Slice dough and roll into round balls*Roll dough balls in sugar bowl*Place dough ball on cookie sheet. Firmly press

Hershey kiss onto center of the dough ball (doughwill have small cracks).

*Bake cookies for 9 to 12 minutes at 375

Seven Layer CookiesFrom the recipe box of Darlene Welton

Chocolate Chip Pumpkin Bread Too GOOD to be in the Bread section


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1/2 cup margarine, melted1 1/3 cup crushed graham crackers1 1/4 cup shredded coconut1 (6 oz.) package semi-sweet chocolate chips1 (6oz.) package butterscotch chips1 can Eagle Brand milk1 1/2 cups chopped walnuts

Melt butter in a 13X9 pan. Sprinkle cracker crumbsevenly over butter. Sprinkle coconut over top.

Press down slightly. Add chocolate & butterscotchchips. Sprinkle nuts over top and press downslightly. Trickle Eagle Brand milk over top. Bakefor 30 minutes at 350. When you remove from theoven, loosen cookies from the sides of the pan witha knife. Let cool before cutting into squares.

Moms Hot FudgeFrom the recipe box of Alison Wessner

3/4 cup heavy whipping cream2 tsp instant coffee12 oz semi-sweet chocolate chips

Put all of the ingredients in a microwave safe bowland microwave for 2 minutes. Take it out and stirfor about 2-5 minutes until it looks good. It will lookstrange and youll think you need to nuke it longer,

just keep stirring.

This is so good on ice cream. You can add somefresh strawberries too as well as other ice creamtoppings!

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Too GOOD to be in the Bread section

1. 3 cups of all purpose flour2. 2 to 3 teaspoons ground cinnamon3. 1 teaspoon salt4. 1 teaspoon baking soda5. 4 eggs6. 2 cups sugar7. 2 cups canned pumpkin8. 1 cups vegetable oil9. 1 cups semisweet chocolate chips***In a large bowl, combine flour, cinnamon, salt, and

baking soda (ingredients 1-4).

*In another bowl, beat the eggs, sugar, pumpkin &oil (ingredients 5-8) for 1 to 2 minutes.

*Stir pumpkin mixture into dry ingredients(1-4) just until moistened.

*Fold in chocolate chips.*Pour into 2 bread/loaf pans (8inx 4in x2in)*Bake at 350 for 60 to 70 minutes or until

toothpick inserted into the center of the breadcomes out clean.

*Cool for 10 to 15 minutes before moving to coolingracks.

**I have used cinnamon chips instead of thechocolate chips. You need to use about 2 to 2cups of cinnamon chips.**

Hollies note: Sometimes I have a hard time getting thiscooked all of the way in the middle~ hence the toothpicknote. So, my new favorite way to make this is with the miniloaf pans. I have one of those flexible cooking pans with

multiple mini loaf sections. I cook the pan of mini breads forabout 50 minutes. They turn out perfect and make great

gifts!

Spiced Pumpkin BarsFrom the recipe box of Liz Marmol

Aunt Janets CheesecakeFrom the recipe box of Alison Wessner


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From the recipe box of Liz Marmol

2 cups all-purpose flour2 teaspoons baking powder2 teaspoons ground cinnamon1 teaspoon baking soda1/4 teaspoon salt4 eggs1 15-ounce can of pumpkin1 2/3 cup granulated sugar1 cup cooking oil1 11-ounce package of cream cheese, softened

1/4 cup butter, softened1 teaspoon vanilla2 cups sifted powdered sugar

In a medium bowl stir together flour, backingpowder, cinnamon, baking soda, and salt. Setaside. In a large mixing bowl beat together eggs,

pumpkin, sugar and oil with an electric mixer onmedium speed. Add the flour mixture, beat untilwell combined. Spread batter into ungreased 15x10

backing pan. Bake at 350 for 25-30 minutes. Coolcompletely in pan on a wire rack. In a mediummixing bowl beat cream cheese, butter, and vanillauntil fluffy. Gradually add powdered sugar, beatinguntil smooth. Frost pumpkin bars. Cut intosquares. Makes 24 bars. Store covered in therefrigerator for up to 3 days.

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From the recipe box of Alison Wessner

Crust: 1 cups of graham cracker crumbs cup of sugar1 stick of melted butterStir everything together and press into spring-pan

Cake: Three 8oz packages of cream cheese1 cups of sugar1/8 tsp salt1 Tbsp vanilla4 eggs

Blend sugar, cheese and salt until fluffy. Add theeggs and vanilla. Blend until smooth. Bake forabout 50 minutes at 350. Be sure to place the panon a sheet of aluminum foil or a cookie sheet or youwill have grease all over your oven.

Topping:This really sets it apartTake the cake out of the oven and allow it to coolfor 15 minutes. While it is cooling, do two things:

1) Reset the oven to 4502) Mix 2 cups of sour cream, 1/4 cup of sugar

and 2 tsp of vanilla.After the cake has cooled for 15 minutes, put thetopping on and put it back in the oven for 10

minutes. Enjoy. I think this is best after its beenrefrigerated for a day or so. But, its yummy warm.You can really change it up a lot. You could try anOreo crust if you wanted to.

Chocolate Turtle Cheesecake Tollhouse Pie (yummy)1 b k d 9 i h (4 l ) d di h i h ll


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1 (7 oz.) pkg. caramels1/4 cup evaporated milk3/4 cup chopped pecans1 (9 inch) chocolate crumb piecrust**

2 (3 oz.) packages cream cheese, softened1/2 cup sour cream1 cups milk1 (3.9oz.) pkg. chocolate instant pudding mix1/2 cup fudge topping

1. Place caramels and evaporated milk in a heavysaucepan. Heat over med-low heat, stirringcontinually, until smooth, about 5 minutes. Stirin 1/2 cup chopped pecans. Pour into pie crust.

2. Combine cream cheese, sour cream and milk ina blender. Process until smooth. Add puddingmix; process for about 30 seconds longer.

3. Pour pudding mix over caramel layer, coveringevenly. Chill, loosely covered, until set, about15 minutes.

4. Drizzle fudge topping over pudding layer in adecorative pattern. Sprinkle top of cheesecakewith remaining pecans. Chill, loosely covereduntil serving time (at least an hour)

**Homemade crustMix 1 cups chocolate sandwichcookie crumbs with 3 Tbsp of melted butter. Press into9-in. pie plate. Bake for 6 to 8 minutes at 350. Letcool.

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1 unbaked 9-inch (4-cup volume) deep dish pie shell2 large eggs1/2 cup all-purpose flour1/2 cup sugar

1/2 cup packed brown sugar3/4 (1 sticks) cup butter softened1 (6 oz.) cup Nestle Semi-Sweet Chocolate morsels1 cup chopped nuts

*Preheat oven to 325*Beat eggs in large mixing bowl on high speed until

foamy. Beat in flour, sugar, and brown sugar. Beat

in butter.*Stir in morsels and nuts*Spoon into pie shell*Bake pie shell on a cookie sheet in a preheated oven

for 55 to 60 minutes or until knife inserted intocenter comes out clean. Cool on a wire rack.

*Serve warm with cool whip or ice cream (cool whip

or ice cream needed because this is a very rich pie)

Easy Apple Pie

2 (12oz) pkgs. Stouffers frozen harvest apples, thawed1 (9-inch) refrigerated double crust pie pastry1/4 cup sugar2 Tbsp all-purpose flour1/4 tsp. of cinnamon/ 1/8 tsp. nutmeg/ 2 Tbsp. milk

*Preheat oven to 425. Place one pie pastry in pieplate. Combine apples, sugar, flour, cinnamon &nutmeg in a bowl. Spoon into shell. Place remainingpastry on top of pie. Seal and flute edges. Cut slashesin pastry. Brush the top, lightly, with the milk and

sprinkle with additional sugar. Bake for 50 minutes oruntil crust is golden brown. Let cool and serve withvanilla or cinnamon ice cream


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Strawberry ShortcakesFrom the recipe box of Becca Dearolph

Strawberry Pretzel Salad 2 h d t l


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p f p

Biscuits1 (10.2 oz--5 biscuits) can Pillsbury Grands!

Refrigerated Buttermilk Biscuits2 Tablespoons butter or margarine, melted1/4 cup sugar

Strawberry Mixture3 cups fresh strawberries, sliced1/3 cup sugar

Whipped Cream1 8oz. container of whipped topping, thawed2 Tablespoons sugar1/4 teaspoon vanilla, if desired

Heat oven to 375. Separate dough into 5 biscuits.Dip tops and sides of each biscuit into margarineand then cup of sugar. Place on ungreased

cookie sheet. Bake for 13 to 17 minutes or untilgolden brown. Cool 5 minutes. Meanwhile, in amedium bowl combine all ingredients for strawberrymixture. In another small bowl mix whipped creamingredients. To serve, split biscuits in half. Cover

bottom half with whipped cream mixture and thenstrawberries. Put top on and place small bit of

whipped cream on top with one or two strawberries.Repeat steps for all biscuits.

Angel Food Cake ~ Strawberry ShortcakeFrom the recipe box of Shannon Wagner

Purchase an angel food cake from the grocery store.

Cut into slices and top with cool whip and freshstrawberries with sugar.

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2 cup crushed pretzels3/4 cup melted margarine2 Tbsp sugar8 oz. cream cheese

4 oz. Cool Whip1 cup sugar2 cups boiling water1 large strawberry Jell-O2 (10 oz.) pkg. frozen strawberries

1. Mix crushed pretzels, melted margarine and 2tablespoons of sugar together, press into 13X9 pan.

2. Bake 8-10 minutes. Then, cool completely.3. Mix cream cheese, Cool Whip and sugar together

until spreadable. Spread over pretzel mixture, letset for 3 hours.

4. Dissolve Jell-O in boiling water, add strawberries,and pour over cheese mixture.

5. Chill until set, cut and serveEasy Lemonade Pie

From the recipe box of Shannon Towe

1 large graham cracker crust (9 or 10 inch)6 oz. can Lemonade concentrate thawed (use can)2-14 oz. cans of fat free sweetened condensed milk

1-12oz. container of low fat cool whip, thawed*Beat 1/2 of the can of concentrate, condensed

milk, and 1/2 the container of cool whip until thickand creamy.

*Pour into crust and then top with remaining coolwhip.

*Use a knife to smooth over mixture.

*Freeze for several hours and serve.

Cranberry-White Chocolate ShortbreadCookies

Rice Krispy Treats

3 Tbsp margarine or butter


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1 cup (1 stick) butter, softened1/2 cup sugar1 cup flour1/2 pkg. Baker Premium White Baking Chocolate,

chopped3/4 cups dried cranberries

1. Beat butter and sugar in a large bowl with anelectric mixer until light and fluffy. Add the flourand mix well.

2. Stir in (with a spoon) the chocolate andcranberries.

3. Drop rounded tablespoons of dough on a non-stick cookie sheet. Flatten each dough ball,slightly.

4. Bake for 10 to 14 minutes (be careful not to burn)at350. Cool 5 minutes on the cookie pan thentransfer to wire racks to cool completely. Storein an airtight container.

Hollies Note: Just as a reminder, shortbread cookies are alittle drier than other types of cookies. If these are too dry

for you --- add a little more butter to the recipe. Thisrecipe makes about 2 dozen cookies.

Quick Apple DessertFrom the recipe box of Shannon Wagner

Put 1 large can of chopped apples in glaze in acasserole dish sprayed with Pam. Then, top it withvanilla cake mix straight from the box. Finally,

pour melted butter on top and bake at 350 forabout 35 minutes watch it to see if it is done early.Serve warm.

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3 Tbsp. margarine or butter1 pkg. (10oz. or 40) regular marshmallows6 cups Kelloggs Rice Krispies cereal

1. Melt margarine in a large saucepan over lowheat. Add marshmallows and stir untilcompletely melted. (or microwave in a glass bowlwith lid both butter and marshmallows for 3 minutes.Stir after 2 minutes)

2. Add cereal to the melted mixture and stir untilwell coated.

3. Using buttered spatula, press mixture into abuttered 13x9 pan. Cool, cut, and serve

**This isgreatwith fruity pebbles instead of rice krispies too**

People Chow

1 cup semi-sweet chocolate chips1 stick margarine1/2 cup peanut butter9 cups rice chex cereal2 cups powdered sugar

Melt chocolate chips, butter and peanut butter in themicrowave. Pour chocolate mixture over Chexcereal (in a large bowl) and stir until well coated.Gently toss with powered sugar in Ziploc (use 2

bags 1 for of recipe) or large paper bag untilwell covered.*You can add peanuts to the cereal before mixing.

Spinach Artichoke DipFrom the recipe box of Anne Bumgardner


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2 cans (14 oz. each) artichoke hearts, drained1/2 to 1 whole 10 oz. pkg. of frozen chopped spinach1 cups of mayonnaise

1 cup of shredded Parmesan cheese1/4 tsp. granulated or powdered garlic (1 finely chopped

onion can be substituted if you arent a garlic fan)

1/2 tsp. salt1/8 tsp. pepper1 tsp. lemon juice

1. Preheat oven to 350 and butter or spray Pam in acasserole dish

2. Place artichoke hearts in a food processor andprocess until chopped (can make with just 1 can if you want)

3. Cook the spinach according to package directions,drain well and then squeeze between paper towelsto remove excess moisture.

4. Combine all ingredients in a large bowl and mixwell with a spoon. Transfer to the casserole dish.Bake until bubbly, which is about 35 minutes.

*Serve warm with crackers or in a bread bowl.

Spinach Dip

1 packet of Hidden Valley Original Ranch Dips mix1 (16 oz.) container of sour cream1 box (10 oz.) frozen chopped spinach, thawed &

well-drained1 (8 oz.) can of water chestnuts, rinsed, drained &

choppedOptional: 1 round French bread loaf, make bread

bowl

*Stir together all ingredients except bread. Chill for 30minutes and spoon into bread bowl or serve chilled in adish with crackers.

Spinach Artichoke Dip II1 (8 oz.) package cream cheese, softened

Veggie PizzaFrom the recipe box of Darlene Welton


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( ) p g ,1/4 cup mayonnaise*1/4 cup grated Parmesan cheese**1/4 cup grated Romano cheese**

1 clove garlic, peeled and minced(or jarred equivalent)1/2 teaspoon dried basil1/4 teaspoon garlic saltSalt and pepper to taste1 (14 oz.) can artichoke hearts, drained and

chopped(easiest to use food processor for chopping)1/2 cup frozen chopped spinach, thawed and

drained

1/4 cup shredded mozzarella cheese***

Preheat oven to 350. In a medium bowl, mix togetherthe cream cheese, mayonnaise, parmesan cheese,romano cheese, garlic salt, salt and pepper. Gently stir inartichoke hearts and spinach. Dump mixture into alightly greased baking dish. Top with mozzarellacheese. Bake for 25 minutes or until bubbly and lightly

browned.*Sour cream can be substituted for mayonnaise

**I just buy the 3 cheese blend of parmesan, romano andasagio cheese (It is easier)

***I usually mix in 1/4 cup of cheese in the bowl as wellas put the 1/4 cup cheese on top.

Appetizer Meatballs1 jar (12 oz) grape jelly (any brand)1 cup barbecue sauce32 frozen Armour Original Meatballs (or other brand)

*Combine jelly & bbq sauce in a large saucepan. Cook& stir over medium heat until the jelly melts. Then, add

the meatballs and heat for 15 minutes or so on medium-low heat, stirring occasionally. Serve warm withtoothpicks.

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2 packages crescent rolls2 packages cream cheese, softened1 package Hidden Valley Dressing Mix2 Tablespoons of mayonnaise or salad dressing2 cups mozzarella cheese2 cups cheddar cheese1 small bag of raw mixed veggies (broccoli, carrot &cauliflower is the combo we use)

1. Spread out crescent rolls on a cookie sheet(tocover it) and bake for 15 minutes at 375.2. Mix cream cheese, 2 Tablespoons of mayo,onion flakes (to taste) and 1 package of dressingmix

3. Spread mixture over cooled crescent rolls cookiesheet

4. Cut up veggies into small pieces and sprinkleover mixture

(you probably will not need the whole bag)

5. Top with cheese. Refrigerate, cut and serve.Fresh Guacamole

From the recipe box of Megyn Jefferson

Avocados (1 avo per person)

White onion finely choppedGarlic (salt or clove chopped finely)SaltPepperFresh cilantroFresh lemon juice

Mash avos until consistency is as you like. Add allthe other ingredients to taste. Serve with tortillachips. Yummy!


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Cheesy Stuffing CupsFrom the recipe box of Lily Evans

Easy Punch

4 (0.13 ounce) packages unsweetened strawberry-


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1/4 cup butter3/4 cup chopped celery1 cups water

1 package (6 oz.) Stove Top Stuffing Mix forChicken

1/3 cup dried cranberries1/4 cup walnut pieces1 cup shredded cheddar cheese1 egg, lightly beaten

Melt butter in a large skillet over medium heat. Add

celery; cook and stir for 5 minutes or so. Stir in waterand bring to a boil. Remove from heat. Stir in stuffingmix, cranberries and walnuts. Add 1 cup of cheeseand the egg and stir together. Spoon stuffing mixtureinto 8 greased muffin cups and sprinkle with the restof the cheese. Bake 10 minutes at 350. Make sure alltopping cheese is melted.

Stuffing BallsFrom the recipe box of Lily Evans

1 lb. ground pork1 package (6 oz.) Stove Top Stuffing Mix for

Chicken3/4 cup cranberry sauce1 egg1 cup water2 Tbsp melted butter

Cook pork in a skillet and then drain. After coolingput in a large bowl and stir in dry stuffing mix. Then,add cranberry sauce, egg and water. Mix together

well. Shape into 16 balls and place on foil-coveredbaking sheet. Brush evenly with melted butter. Bakefor 20 minutes at 325.

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( ) p g yflavored drink mix powder (like Kool-Aid)

2 (46 fluid ounce) cans pineapple juice3 cups white sugar

4 quarts water2 liters ginger ale

In a large punch bowl combine drink mix, pineapplejuice, sugar and water. Stir until dissolved. Stir inthe ginger ale.

*Use any flavor of drink mix. One variation is to

freeze the punch overnight and then set it out anhour before the event. Servings: 50

Pink Party Punch1 can of Raspberry Lemonade Concentrate48 oz. Can of Pineapple Juice

1- 2 Liter bottle of Raspberry Ginger Ale

Mix partially thawed, undiluted concentrate withPineapple Juice. Break up any frozen pieces. AddGinger ale. (dont make too soon before party

because ginger ale goes flat quickly). You can addstrawberries, raspberries, or lemon slices for looks to

the bowl.

Homemade Lemonade

3 cups of water 1/2 to 3/4 cup of sugar1 cup of lemon juice (about 4 lemons)Mix water, lemon juice and sugar until sugardissolves. Garnish with fresh lemon slices. Serveover ice.

Yummy Toffee CandyFrom the recipe box of Alison Wessner


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1 cup of butter1 cup of dark brown sugar12 oz semi sweet chocolate chips

1 cup chopped nuts (your choice)40 (give or take) saltine crackers

Assemble the crackers on a foil lined cookie sheet (itmust have edges, youll be pouring something)Bring the butter and brown sugar to a boil over mediumhigh heat. Watch it and stir constantly or it will burn.After it comes to a rolling boil, pour over crackers. Bakefor 5 minutes at 400. Remove from the oven and

sprinkle the chocolate chips over the crackers. Give it aminute to melt and then spread the melted chips overthe crackers with the back of a spoon. Add nuts (if youwant, I dont) and freeze until hard. Break it apart toserve. This is fabulous to give as a gift.

Hot Chocolate worth sipping

From the recipe box of Alison Wessner10 cups dry milk powder4 cups sifted confectioners sugar1 cups unsweetened cocoa powder1 (6 oz) jar powdered nondairy creamerWhipped cream or marshmallows optionalMix everything together in a big ole container. For one

serving, place 1/3 cup cocoa mixture in a mug with 3/4cup of boiling water. Top with a dollop of whippedcream or some marshmallows. YUMMY

This is another super gift for the workplace or forfriends. Accompany with a good book to read on a coldafternoon, or by itself in a pretty tin. This makes A LOTso use a big container for this recipe. I actually use myplastic cake saver thing because its the perfect size. This

is a great recipe to make with kids because theingredients are dry and easily cleaned up.

KitchenTips


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Helpful Tips, continuedWhen youre cooking long spaghetti noodles pull a noodle


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When you re cooking long spaghetti noodles, pull a noodle

out of the water and toss it against the stove door or a cabinet

door to test if it is done. If it sticks, the noodles are ready.

NOTE: since noodles are sticky when done, be sure not to leave

drained noodles sit to long!

Adding salt to a pan of water set to boil will speed up the

boiling process. It also can bring out the flavor in noodles and

vegetables when added to boiling water.

To refresh stale chips or crackers, put them on a plate and

microwave for 30 to 40 seconds. Let stand for 1 minute to crisp.

Cereals can be crisped too.

To ripen tomatoes, put them in a brown paper bag in a dark

pantry. To ripen a banana put it in a brown paper bag with a

red apple.

A lot of recipes call for 15 oz. can of sauce. However, most

cans are 14.5 oz. Dont worry about it they work fine in the

recipe and vice versa.

Lemon Juice a kitchen essential

After handling onions, garlic or fish, rub fresh lemon juice on

your hands to help remove the scent.

A cut up lemon (rind and all) run through the garbage

disposal really helps to freshen it up and minimize smells.

A few drops of lemon juice added to simmering rice will keepthe grains separated or drops added to cut-up fruit keeps it from

browning.91

Measuring Tips3 teaspoons = 1 Tablespoon

4 Tablespoons = 1/4 cup

5 Tablespoons + 1 teaspoon = 1/3 cup



16 Tablespoons = 1 cup (8 oz.)2 cups = 1 pint (16 oz.)

4 cups (2 pints) = 1 quart (32 oz.)

8 cups (4 pints) = 1/2 gallon (64 oz.)

4 quarts = 1 gallon (128 oz.)

Final Cookbook

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