Tuesday, October 7, 2008

Recipe #104 Honey Wheat Bread

Honey Wheat Bread (Shy)

5 cups lukewarm water
2/3 cup honey
About 12-13 cups whole wheat flour
3 Tbsp yeast
2/3 cup oil
1 Tbsp salt
Place hot water in large mixing bowl. Add honey and 5 cups of the flour. Mix until flour is wet. Add yeast and mix well. Add oil and continue adding flour and the salt until dough has formed a ball and is not sticking to the sides and bottom of the bowl. Knead for 5 to 6 min. With oil on hand, remove dough and work oil in. divide dough in half and then half again. Form loaves and place in greased pans. Place in 150 oven to rise until double in size. Turn over up to 350 and bake for 35 minutes. Remove from pans and brush tops with butter.

Recipe #103 Cheese/Garlic Biscuits

Cheese/Garlic Biscuits (Kayla)

2 c. Bisquick mix
½ c. Shredded cheese
2/3 c. Milk

Mix together. Drop spoonfuls onto greased cookie sheet. Bake on 450° for 8-10 min. Pull out and add topping while hot.
¼ c. melted butter
1 tsp. parsley flakes
½ tsp. garlic powder/salt

Recipe #102 Cheesy Tuna and Noodles

Dorm Room Cheesy Tuna and Noodles

1 cup boiling water
1 (3 ounce) package any flavor ramen noodles
1 (3 ounce) can water-packed tuna, drained
2 slices American cheese

Pour water into a microwave safe bowl, and cook in the microwave until very hot, about 2 minutes at high heat. Add ramen noodles, and microwave 2 minutes more to cook.
Drain and discard water from noodles, then stir in seasoning packet, tuna, and American cheese. Place back into microwave, and cook until hot, 1 to 2 minutes more. Stir before serving.

Recipe #101 Ramen Noodle Salad

Ramen Noodle Salad

4 (3 ounce) packages chicken flavored ramen noodles
1 cup diced celery
1 (8 ounce) can water chestnuts, drained and sliced
1/2 red onion, diced
1/2 green bell pepper, diced
4 ounces frozen green peas
1 cup mayonnaise
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Break noodles and cook as directed on package. Drain and rinse noodles under cold water.
In a large bowl, combine the noodles, celery, water chestnuts, red onion, bell pepper and peas.
Prepare the dressing by whisking together the mayonnaise and ramen noodle seasoning mix. Pour over noodle mixture and toss until well coated. Refrigerate until chilled and serve.

Recipe #99 Cheese Ball

Cheese Ball (Kayla)

3 pkg cream cheese
1 jar American cheese spread
1 jar blue cheese
¼ tsp onion salt
¼ tsp garlic salt
½ tsp Worchester sauce

Mix together. Shape into balls and roll in chopped nuts or sunflower seeds.

Recipe #100 7-Layer Mexican Dip

7 Layer Mexican Dip (Kayla)

1 can Refried Beans
1 small Avocado Dip
1 small Sour Cream with Taco Mix in it
Sliced Olives
Chopped Tomatoes
Shredded Lettuce
Shredded Cheese

Recipe #98 Ranch Dressing

Ranch Dressing (Kayla)

1 quart mayonnaise
1 quart buttermilk
2 tsp onion salt
2 tsp salt
½ tsp garlic powder
2 tsp accent
¾ tsp pepper
2 tsp dry parsley

Recipe #97 Cookie Salad

Cookie Salad (Kayla)

1 can mandarin oranges
1 can pineapple tidbits
1 large cool whip
2 sm. pkg instant vanilla pudding
½ c. butter milk
1 pkg crushed fudge striped cookies

Recipe #96 Dad's Secret Fry Sauce

Dad’s Secret Fry Sauce (Becca)

Pickle Juice (Can substitute Lemon Juice)

Mix together ketchup and mayonnaise. Add last three ingredients to taste.

Recipe #94 Guacamole

Guacamole (Becca)

2-3 ripe avocadoes, peeled and smashed with a fork until smooth
1-2 tomatoes, diced
Lemon juice (to prevent browning of avocado)
Sour Cream
Garlic Salt

Recipe #95 Vegetable and Cheesy Sauce

Vegetables and Cheesy Sauce (Becca)

Steam to crisp tender

1 can cream of mushroom soup
Shredded cheddar cheese (amount varies depending on how cheesy you want it. I usually use about ¾ cup to 1 cup.)
Mix together. Combine vegetables and cheese sauce in dish. Heat thoroughly in microwave.

Recipe #93 Broccoli and Cauliflower Salad

Broccoli and Cauliflower Salad (Becca)

1 bunch broccoli, washed and cut into florets
1 small head cauliflower, washed and cut into florets
7 strips of bacon, cooked and crumbled (can use Real Bacon Pieces storebought, but bacon bits don’t work)
½ cup mayonnaise
2 tsp. Red Wine Vinegar
2 Tb. sugar

Mix and cool ingredients for dressing. Toss all ingredients together just before serving.

Recipe #91 Strawberry Cream Jello Salad

Strawberry Cream Jello Salad (Becca)

1 cup boiling water
1 small package strawberry/raspberry jell-o
4 oz. cream cheese
1 cup frozen strawberries
4 oz. cool whip

Pour water and jell-o mix into blender. Blend until dissolved. Add cream cheese and blend well. Add strawberries, blend until smooth. Pour into bowl and fold in cool whip. Refrigerate a few hours until set. *Can also use frozen mandarin oranges and orange jell-o, or frozen canned pears and lime jell-o.

Recipe #92 Peanut Butter Apple Dip

Peanut Butter Apple Dip (Shy)

1 pkg (8 oz.) cream cheese
1 cup creamy peanut butter
1 cup packed brown sugar
¼ cup milk
3-4 apples; cut in slices
In mixing bowl, combine the first 4 ingredients. Mix well. Serve with apples. Store in refrigerator.

Recipe #89 Cheesy Potatoes

Cheesy Potatoes (Megs)

9 potatoes or 1 pkg frozen grated potatoes, thawed
½ c + 2 T. melted butter
1 pt. sour cream
1 can cream of chicken soup
1 ½ c. shredded cheddar cheese
1 c. crushed cornflakes
1 sm. Onion, chopped

Boil potatoes with skins on, cool completely and coarsely grate. (Or use thawed potatoes.) Heat ½ cup butter, mix with cream of chicken soup, sour cream, grated cheese and onion. Add mixture to potatoes. Put into greased 9x13-inch pan. Cover with foil and refrigerate overnight. Bake at 350 for 1 hour, uncovered. Mix 2 tablespoons melted butter and crushed cornflakes. Sprinkle over potatoes and bake for 10 more minutes.

Recipe #90 Apple Dip

Conference Apple Dip (Becca)

1 pkg. Cream cheese
¾ c brown sugar
1 tsp. vanilla

Make sure cream cheese is softened. Mix well. Serve with apple slices.

Recipe #88 Megan's Taco Soup

Megan’s Taco Soup

3 cans tomatoes
1 can Ro-Tel tomatoes
1 can corn, drained
1 onion, chopped
1 pkg. Taco seasonings
1 pkg. Hidden Valley dressing mix
2 lb. Hamburger meat (fry well and drain)
1 can water (optional)
1 can yellow hominy (optional)

Brown meat and onions. Add other ingredients and bring to a boil. Simmer about 1 hr. Serve with taco chips and grated cheese.

Recipe #86 White Chili

Ashlee’s White Chili

5 cans of Northern white beans
1 pkg. Taco seasoning
1 can large green chilies
1 large onion, chopped
1 tsp. garlic salt
4 cups chicken broth
4-6 chicken breasts (to cook: butter, garlic salt, and seasoning salt)
½ cup corn starch

Mix everything undrained in the crockpot except for the chicken and corn starch. Cook chicken with butter, garlic salt, and seasoning salt until golden brown. Chop up the chicken and put in the crockpot. Cook o high for 2-4 hours. To thicken, use ½ cup corn starch and enough water to make it smooth. Pour into chili and stir evenly.
Serve with olives, cheese, and sour cream.

Recipe #87 Taco Soup

Jesika’s Taco Soup

1 lb. hamburger
1 can of kernel corn
I can tomato soup
1 can tomatoes, chopped
1 can small red beans (optional)
1 pkg. taco seasoning
2 cans water
Beef bouillon to flavor
Shredded cheese

Brown hamburger and drain grease. Add corn, tomato soup, chopped tomatoes, beans, taco seasoning, water and beef bouillon to a saucepan. Simmer on low for 1 hour. Serve with cheese and corn chips.

Recipe #85 Chicken Stew

Chicken Stew (Becca)

Onion, chopped and sautéd
Cooked, cubed chicken breast
Carrots, sliced
Potatoes, peeled and cubed
2 cans cream of chicken soup
1 can cream of mushroom soup
Using only enough water to just barely cover them in the pan, boil potatoes, carrots, and onion until tender.
Add chicken and soups, heat through and boil until thickened.

Recipe #84 Cream Cheese Chicken Soup

Cream Cheese Chicken Soup (Becca)

1 small onion, chopped
1 Tb. butter
3 cups chicken broth
3 medium carrots, cut into strips or sliced into rounds
2 medium potatoes, peeled and cubed
2 cups cubed, cooked chicken
2 Tb. fresh parsley
salt and pepper to taste
¼ cup flour
1 cup milk
8 oz. Cream cheese, cubed
In large saucepan, sauté onion in butter. Add broth, carrots, and potatoes. Bring to boil. Reduce heat; cover and simmer 15 minutes or until tender. Add chicken, parsley, salt, and pepper. Heat through. Combine flour and milk until smooth; add to vegetable mixture. Bring to boil; cook and stir about two minutes or until thickened. Reduce heat. Add the cream cheese; cook and stir until melted. Serves 2-4.

Recipe #83 Best Chicken Noodle Soup

Best Chicken Noodle Soup (Shanny)

(2 tsp. Chicken soup base (don’t add if using canned broth)
3 c. chicken soup stock (broth)
2 c. chopped carrots
2 c. chopped celery
¾ c. chopped onion
2 cans cream of chicken soup
¼ c. milk
2 c. diced cooked chicken
2 ½ oz. (4 c.) cooked noodles
Salt and pepper to taste
Heat chicken soup base and stock together. Add carrots, celery, and onions, and simmer until veggies are tender. Add cream of chicken soup and milk, stir together. Add cooked chicken and noodles. Add salt and pepper to taste. Makes about 10 one-cup servings. When noodles and veggies are soft, it’s done.

Recipe #81 Cabbage Soup

Cabbage Soup (Kayla)

6 large green onions
2 cans 28 oz tomatoes
1 large cabbatge
2 cans water
2 green peppers
1 bag of celery
2 pkg. beefy onion soup mix

Cook in crock pot-season with salt and pepper.

Recipe #82 Homemade Chicken Noodle Soup

Homemade Chicken Noodle Soup (Shanny)

Chicken - boil until cooked (½ hour)
Strain the chicken
Cut chicken into small pieces
Chop up vegetables and add in (peas, carrots, potatoes, onions, celery)
Add chicken bullion
Add salt and pepper to taste
Whip 5-6 eggs
2 tsp. Salt
¼ cup of oil
Add flour with mixer
Roll, cut, and let dry (if you have time), and drop into boiling soup

Recipe #79 13 Bean Soup

13 Bean Soup (Kayla)

2 cups mixed beans
2½ quarts water
1½ cup chopped onion
1-15 oz. can stewed tomatoes
1½ tsp garlic powder
2 tsp minced garlic

Cook in crock pot until beans are soft.

Recipe #80 Beef Stew

Beef Stew (Kayla)

2 lbs stew meat
6 cups water
1 tsp lemon juice
1 tsp Worchester sauce
1 clove garlic
1 med. Onion
1 bay leaf
2 tsp salt
¼ tsp pepper
Pinch of allspice
1 tsp sugar

Cook in crock pot until meat is tender.

Recipe #78 White Bean Chili

White Bean Chili (Kayla)

3 16 oz. cans white beans
4 cups cooked, chopped chicken breasts
1 med. Onion
2 cloves minced garlic
1 4 oz. can mild green chilies
1 tsp. ground cumin
¾ tsp dried oregano
6 c. chicken broth (1 cube to one cup)

Put all ingredients in crock pot and cook until ready to serve. Garnish with white cheese and sour cream.

Recipe #76 Mom's Potato Soup

Mom’s Potato Soup (Shy)

6 to 8 medium potatoes
2 medium carrots
1 onion, diced
6 stalks celery, thinly sliced
1 can cream of celery soup
1 Tbsp salt
1 tsp pepper
2 tsp garlic powder
2 cups milk
Boil potatoes, carrots, onion and celery in large soup kettle until tender. Drain off most of the water. Stir in soup and milk; add salt, pepper and garlic powder. Cook on low heat for ½ hour, stirring occasionally. If creamier soup is desired, place 1/3 -1/2 of soup mixture into blender or food processor and blend out chunks. Return to soup pot and stir.

Recipe #77 Cheesy Broccoli Soup

Cheesy Broccoli Soup (Lite) (Kayla)

4 cans Chicken Broth
2 cans Water
4 stks. Celery
1 Onion
4 Carrots
4 Lg. Potatoes
2 Heads Broccoli
Simmer for 30 minutes.
4 cans Cream of Celery Soup
2 cans Milk
12 Kraft Singles
Recommended Side Dishes: Rolls/Breadsticks, Green Salad

Recipe #74 Quiche

Quiche (Kayla)

3 cups hash browns
½ cup melted butter
Put hash browns in 9x11 in. pan and pour butter over top and bake on 425° for 20 min. or until hash browns are cooked and brown.

8 eggs (beaten)
1 cup cream
1 cup cheese
Pour over hash browns. Sprinkle with meat and 1 cup cheese over top. Bake on 350° for 45 min.
For healthier recipe: for every two eggs take out one yolk and use canola oil instead of butter.

Recipe #75 Vegetable Pizza

Vegetable Pizza (Kayla)

2 pkg. Crecent Rolls
Press onto greased cookie sheet - Bake
1- 8oz. Cream Cheese
½ c. Mayonnaise
1 pkg. Ranch Dressing Mix

Mix above ingredients and spread on crust. Top with chopped veggies, cheese and olives.
Recommended Side Dishes: Fruit Pizza

Recipe #73 Easy Pita Pizza

Easy Pita Pizza (Kayla)

1 pkg pita pocket bread
Pizza sauce
Shredded cheese

Use the bread as your crust and top with pizza ingredients. Bake on 400° until done.

Recipe #71 Ham and Cheese Stuff 'n Puff

Ham and Cheese Stuff ‘n Puff (Becca)

5 eggs
1 cup milk
½ cup sour cream
1 pkg. (10 oz.) frozen chopped broccoli, drained. (can substitute fresh broccoli, cut and washed)
1 pkg. (6 oz.) Stove Top Stuffing, chicken flavor
9 oz. Chopped ham
1 cup shredded cheddar cheese, divided

Preheat oven to 375°. Beat eggs, milk, and sour cream in large bowl with wire whisk until well blended. Add broccoli, dry stuffing mix, ham, and ½ cup of the cheese, mix lightly.
Pour mixture into 2-qt. Baking dish or 9-inch pie plate; cover loosely with foil.
Bake 1 hour. Uncover, sprinkle with remaining cheese. Bake 5 minutes or until cheese is melted and mixture is cooked through. Serves 6.

Recipe #72 Bean Burritos

Bean Burritos (Shanny)

Fill tortillas with refried beans, cheese, and olives. Then roll them up and put them in a 9 by 13 pan or smaller and bake until warm. If you want a crunchy shell, then spray tortillas with “Pam” before baking.

Recipe #70 Ham Fried Rice

Ham Fried Rice (Becca)

This recipe is nice for when you have leftover rice that needs to be used. It is really fast, and the ingredients can be changed to fit whatever you have or your tastes.

2 eggs, beaten
3 Tb. oil
1 cup chopped ham (can use cooked chicken for a different flavor)
6 green onions, sliced or chopped
Peas, carrots, or other vegetables
4 cups cold cooked rice
2 Tb. soy sauce
½ tsp. sugar

Fry beaten eggs in oil until firm. Remove from heat and cut into shreds. Return eggs to fry pan. Add ham and onion and other vegetables. Cook over medium heat, stirring constantly, for 3 or 4 minutes. Add rice. Mix soy sauce and sugar and dribble it over rice. Stir until rice is hot.

Recipe #69 Biscuit Pizzas

Pillsbury Biscuit Pizzas (Shanny)

1 can Pillsbury biscuits
1 small can spaghetti sauce
Toppings (ham, pepperoni, olives, etc.)

Flatten biscuits into a pancake shape. Bake at 350 for 10 mins. Spread on sauce and add other toppings. Bake 5 more mins (or until cheese is melted).

Recipe #68 French Fry Casserole

French Fry Casserole (Shanny)

1 bag French fries
1 pkg. Broccoli
1 c diced ham
1 ½ c shredded cheese
1 can cream of chicken soup
½ c mayonnaise
1 c heavy cream (can substitute with regular milk)

Place French fries in the bottom of a 9x13 dish. Add broccoli; then ham. Combine cheese, mayonnaise, soup, and cream together. Pour over top. Bake 1 hour at 350.

Recipe #67 Potato Casserole

Potato Casserole (Shanny)

Peel and boil 6 large potatoes until tender, slice thin, place in a baking dish (9x13)
In a separate bowl mix together:
1 can cream of chicken soup
1 8oz carton sour cream
2 T butter
1 c grated cheese
1 T minced onion

Pour mixture over potatoes and bake for 25 mins at 350 or until bubbly.

Recipe #66 Crock Pot Pork Spare Ribs

Crock Pot Pork Spare Ribs (Becca)

Put spare ribs in crock pot and cover with barbeque sauce. Cook on low for several hours.
Instead of barbeque sauce you can also use 1 can of cream of mushroom soup and 1 package of onion soup mix.

Recipe #65 Italian Delight

Italian Delight (Becca)

1 lb. Hamburger
1 small onion, chopped
1 cup whole kernel corn (drained)
1 cup grated cheese
1 can tomato soup
2 cups cooked noodles or macaroni

Brown meat and onion. Add corn and soup. Add alternate layers of noodles, meat mixture, and cheese. Put remaining cheese on top. Bake at 350° until bubbling, about 30 minutes.

Recipe #64 Hamburger Stroganoff

Hamburger Stroganoff (Becca)

1 lb. Hamburger
1 medium onion, chopped
1 clove garlic (or 1 tsp. chopped garlic)
1 can cream of chicken soup
1 can cream of mushroom soup
1 small can sliced mushrooms (optional)
1 cup sour cream

Brown onion and garlic in a small amount of butter. Add hamburger and brown well. Add the rest of the ingredients except for the sour cream and simmer at least until heated through. Add sour cream just before serving. Serve over noodles, rice, or potatoes.

Recipe #62 Kibbles and Bits Stew

Kibbles and Bits Stew (Becca)

Cut 1 lb round steak into small pieces. (Or any other stew meat). Brown slightly and put into crock pot. Cover with 1 to 2 cans of beefy mushroom soup. Cook on medium for 3-4 hours or low for several hours. Should be very tender and moist. If cooked too long it may become dry. Serve over rice, noodles, or potatoes.

Recipe #63 Lasagna

Lasagna (Becca)

1 lb. browned hamburger with onion
1 jar Prego spaghetti sauce
¾ cup water
8 oz. raw lasagna noodles (just normal noodles— do not precook!)
2 cups cottage cheese
3 cups shredded mozzarella

Brown meat, drain fat. Stir in sauce and water. In a 9x13 pan, layer a third of the sauce and cover with a layer of noodles. Layer ½ of the cottage cheese, ½ of the mozzarella, a third of the sauce again, and then repeat, ending with a layer of sauce.
Cover with tin foil and bake at 375° for one hour. Uncover, sprinkle with parmesan. Let sit for 15 minutes before serving so the extra water can be absorbed.

Recipe #61 Quick Beef Skillet

Quick Beef Skillet (Becca)

1 lb. Hamburger
1 can beefy mushroom soup
¼ cup water
1 Tb. Worcestershire sauce
1/8 tsp. pepper
1 medium potato sliced ¼” thick (helps if they are already cooked)
1 cup frozen, sliced carrots

Brown and season hamburger. Add soup and remaining ingredients. Heat through.

Recipe #60 Dutch Oven BBQ Spare Ribs

Dutch Oven Barbequed Spare Ribs (Becca)

Cut ribs into 1 ½” squares. Brown ribs in dutch oven. Drain the fat. Mix ½ cup barbeque sauce and enough water to make a pint. Can add 2 Tb. honey or some brown sugar. Cook for 1 hour over medium heat. Check to make sure liquid is boiling. Add more water if liquid is getting low. Cook for another hour or longer.

Crock pot version: Brown meat in a pan first, put ribs and enough barbeque sauce to cover ribs. Cook for a few hours on high, adding brown sugar or honey about 1 hour before serving. Only add water if the liquid gets low, but don’t add too much or it will be runny.

Recipe #59 Tater Tot Casserole

Quick and Good Casserole (Tater Tot Casserole) (Shanny)

Brown and drain 2 lbs hamburger, add onions, green pepper, and Worcestershire sauce (or A-1). Season.
Add 1 can cream of chicken soup. Simmer.
Put in 9 by 13 pan. Pour over top of 1 bag of frozen tater tots.
Then sprinkle with grated cheese. Bake @ 325 for 30 minutes.

Recipe #58 Frito Dinner

Frito Dinner (Kayla)

Shredded cheddar cheese
Shredded lettuce
Diced tomatoes
Heat chili. Spoon over a pile of corn chips. Top with cheese, lettuce, and tomatoes.