Chicken Tortellini Soup

Chicken Tortellini Soup

Serves: 6-8

Ingredients:

4 cups water
1 can (10.5 oz) cream of chicken soup
2 cans (14 oz) chicken broth
1 cup cooked chicken, cubed or shredded
1 medium onion, chopped
1 cup sliced carrots

1 clove garlic, crushed
1/2 tsp. basil
1/2 tsp. oregano
salt and pepper to taste

2 cups frozen chopped broccoli
2 1/4 cups cheese tortellini, fresh or frozen

grated Parmesan cheese (optional)


Directions:
In large pot, combine all ingredients except broccoli and tortellini. Bring to a boil. Add tortellini and broccoli, simmer 5-10 minutes, or until carrots and broccoli are tender. Serve with Parmesan cheese sprinkled on top.

Baked Ziti

Ingredients:

1 box of Ziti pasta cooked and drained (penne pasta is good, too)
1 jar of chunky Pasta Sauce of your choice
1 small container of lg. curd Cottage Cheese
1 lb of ground beef or turkey browned and drained
2 cups of shredded mozzarella cheese
Italian Seasoning to taste

Combine all ingredients except cheese. Place in a 9X13 pan and sprinkle cheese on top. (note: meat can be omitted for a meatless meal)

Bake at 375 degrees for 30 minutes or until cheese is completely melted.

This also freezes very well!

Cream Cheese Chicken

Ingredients:

Appx 3 boneless skinless chicken breasts (more or less depending on what you'd like)
1 pkg of dry Italian Seasoning
1 stick of butter (I used half and that was plenty)
1 pkg of Cream Cheese (I use either the lowfat or the non-fat depending on what I have)
1 small can of Cream of Chicken Soup

Combine chicken breasts, Italian Seasoning and butter in your crock pot. Cook on low roughly 4-5 hours (High about 2 hrs)

In the last 30 minutes add the Cream Cheese and the Cream of Chicken Soup. Mix and continue cooking.

Serve with pasta of your choice. We have used angel hair and egg noodles. I hear this is also great stuffed into shells with stove top stuffing on the top along with some cheese.

This is the one recipe EVERYONE in my family continually loves! :)

White Chili

White Chili

Serves 6


Ingredients:

1 medium onion, chopped
3 cloves garlic, minced
1 can (4 oz) chopped green chilies
1 cup chicken, cooked; shredded or cubed (or you can use 1 can chicken)
1/8 tsp cayenne pepper
1 tsp cumin
1 1/3 tsp oregano
2 cans white chili beans, drained and rinsed (other kinds are good too - they just won't be white.)
6 cups chicken broth

sour cream
Monterey Jack cheese, shredded


Directions:

In pot, saute onion in olive oil until translucent (about 10 minutes). Add garlic and cook 2 minutes more. Add chilies, chicken, cayenne pepper, cumin and oregano. Stir. Add beans and chicken broth. Bring to a boil.

Serve with sour cream and shredded cheese.

Apple Crisp

APPLE CRISP

INGREDIENTS:

12 cups Apples, thinly sliced

Topping:

2 cups Oatmeal

2 cups Flour

2 cups Brown Sugar

1 tsp. Salt

2 tsp. Cinnamon

1 cup Butter, softened

DIRECTIONS:

Preheat oven to 350.

Place apple slices in a 12x9 baking dish. Combine the topping dry ingredients. Cut in the softened butter until the mixture is crumbly. Sprinkle the topping evenly over the apples.

Bake for 45 min. Serve in bowls with a little milk poured on top. Makes 8 nice size servings.

German Pancakes

GERMAN PANCAKES

INGREDIENTS

1C. Flour
1C. Milk
1/2C. Butter (1 cube)
6 Eggs

DIRECTIONS

Melt butter in a 9x12 baking dish in the oven as it preheats to 425 degrees F.

Beat all other ingredients together.
Pour this mixture into the butter in the baking dish and bake in canter of oven
for approx. 25 min.

Serve sprinkled with powdered sugar or drizzled with syrup.

Pumpkin Cookies

Pumpkin Cookies

This is one of our favorite Fall treats! You can either use a small can or a large can of pumpkin. I've included amounts for both ways below.

Yield: 2 1/2 - 3 dozen medium-size cookies (small recipe)
-or- 5 - 6 dozen (large recipe)
Oven temp: 350 degrees F.


Ingredients:

(Small)
1 small (15 oz) can pumpkin
1 box spice cake mix
1 cup (half of 12oz pkg) chocolate chips

-or-

(Large)
1 large (1lb 13oz) can pumpkin
2 boxes spice cake mix
2 cups (a 12oz pkg) chocolate chips


Directions:
Preheat oven to 350 degrees F. Mix all ingredients and drop by spoonful onto greased cookie sheet. Bake for 12-15 minutes or until toothpic inserted in center comes out fairly clean.

Honey Crusted Chicken

Honey Crusted Chicken

We found this recipe a while ago on the MAYO clinic website under the nutrition and healthy eating section. I just had it again recently and had forgotten how delicious it is -- and so easy too!

Dietitian's tip: Never give honey to children younger than 1 year. Honey is a known source of bacterial spores that produce the bacterium Clostridium botulinum. This bacterium makes a toxin that can cause infant botulism — a form of food poisoning that affects a baby's nervous system and can result in death.

Yield: 4 servings
Oven temp: 375 degrees F.

Ingredients:

16 saltine crackers, each about 2 inches square
2 teaspoons paprika
4 boneless, skinless chicken breasts, each 4 ounces
2-3 Tablespoons honey


Directions:

Preheat the oven to 375 F. Lightly coat a baking dish with cooking spray.

Crush the crackers.  I like to put the crackers in a mixing bowl and crush them with a pastry blender.  Add paprika. Stir to mix well.

In a separate bowl, add the chicken and honey. Toss to coat evenly. Add the cracker mixture. Mix and press the chicken into the cracker mixture until it's evenly coated on both sides.

Place the chicken in the prepared baking dish. Bake until lightly browned and cooked through, about 20 to 25 minutes. Serve immediately.

Tip: Cooked Chicken for Recipes

Cooked Chicken for Recipes

More of a cooking tip rather than a recipe: This is my favorite way to cook chicken for almost any recipe. It's great for any recipe that calls for diced or shredded chicken. The chicken turns out nice and moist and has a great flavor when cooked this way!

Preheat oven to 375 degrees F.

(Chicken can be fresh or frozen. I typically use breasts but I'm sure it would work great with other pieces as well; you'll just have to adapt accordingly. You can do only the amount for your recipe, or do a bunch at once and refrigerate or freeze the excess for later use. I usually do this sometime earlier in the day so that it's ready to go when I'm making dinner - it makes it so easy!)

Place chicken breasts in baking dish making sure to not overlap any pieces. Drizzle a bit of olive oil over the tops, then season with a little bit of salt and pepper. Place in the oven to cook until the juices run clear or until internal temperature reaches 170 degrees F. when measured with a meat thermometer. Frozen breasts usually take 45 - 60 minutes.

After chicken is cool enough to handle, shred it into bite-size pieces with a fork. It is now ready to use in your recipe or to be refrigerated or frozen for later use.

Berry Citrus Salad

Berry Citrus Salad

1 large bag spring mix baby lettuces
1 small can mandarin oranges, well drained
1 cup blackberries (fresh or frozen)
1 cup fresh strawberries, quartered
1/2 cup feta or Gorgonzola cheese (You could use Ricotta cheese or cottage cheese instead. Those are often already on hand at my house!)
1/2 cup candied pecans

Fresh Citrus Vinaigrette dressing

Juice and zest of 1 orange and 1 lime
1/4 cup sugar
1/3 - 2/3 cup oil

Shake well in a quart jar or whisk vigorously in a bowl.

Toss salad with dressing just before serving. Or, toss salad ingredients and drizzle dressing on individual portions. Enjoy!

Sesame Chicken

Sesame Chicken

Serves 3-4, or 5-6 as part of a multi-course meal

Ingredients:

3 whole boneless chicken breasts

Marinade
2 1/2 Tbsp soy sauce
a few drops of sesame oil
2 Tbsp flour
2 Tbsp cornstarch
2 1/2 Tbsp water
1/4 tsp baking powder
1/4 tsp baking soda
1 tsp vegetable oil

Sauce for Sesame Chicken
1/2 cup water
1 cup chicken broth
1-2 Tbsp vinegar
1/4 cup cornstarch
1 cup sugar
2 Tbsp soy sauce
1 Tbsp sesame oil
1 clove garlic (minced)


2 Tbsp toasted sesame seeds


Oil for frying or deep-frying


Directions:

• Cut chicken into 1-inch cubes. 
• Mix the marinade ingredients and marinate the chicken for 20 minutes.
• To prepare sauce: mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are cooking the chicken.
• To fry the chicken: add the marinated chicken pieces a few at a time, and fry or deep-fry until golden brown. Drain on paper towels. Repeat with remainder of the chicken.
• Just before you are finished frying, bring the sauce back up to a boil.  Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.

Whole Wheat Bluberry Muffins

Whole Wheat Blueberry Muffins

with Streusel topping

Yield: 12 muffins

Oven Temp: 400 degrees F

Bake Time: 20-25 minutes

Muffins

Ingredients:

1 1/2 cups whole wheat flour

1/2 tsp salt

2 tsp baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1/3 cup honey

1 cup blueberries (fresh or frozen)

Directions:

1. Preheat oven to 400 degrees F. Grease muffin cups or line with cupcake/muffin papers.
2. Combine four, salt, and baking powder.
3. Place vegetable oil into a 2 cup measuring cup; add the egg and enough milk to fill to 1 cup. Add honey; mix and add to flour mixture.
4. Fold in Blueberries.
5. Fill muffin cups about 3/4 full and sprinkle with streusel topping.
6. Bake for 20 - 25 minutes in the preheated oven, or until toothpick inserted in center comes out clean.

Streusel Topping

Ingredients:

1/4 cup whole wheat flour
6 Tbsp brown sugar
3 Tbsp butter (softened or melted)
1 tsp cinnamon

Directions:

Mix together all 4 ingredients until crumbly and sprinkle on top of muffins before baking.

Whole Wheat Bread

Whole Wheat Bread
I've tried several whole wheat bread recipes over the last few years and this is my favorite bread recipe yet. It's light and moist and is even great after being frozen!

Makes 3 loaves (I typically use one immediately and freeze the other 2 for later in the week)
Oven Temp: 325 - 350 degrees F
Bake time: 25 - 35 minutes

Ingredients:
3 cups warm/hot water
1/3 cup canola oil (or melted butter (unsalted))
1/3 cup honey
1 Tbsp instant yeast
1 Tbsp dough enhancer
2 Tbsp vital wheat gluten
1 Tbsp salt (I use Redmond Real Salt*)

6-9 cup freshly ground whole wheat flour (I use hard white or hard red wheat)

Directions:
In Mixer combine water, oil, honey, and yeast; blend on speed 2 for about 2 minutes. Add dough enhancer, vital wheat gluten, salt, and 1 cup of flour; mix for 4-6 minutes. Slowly add more flour (about 5-8 cups) while mixing until dough begins to pull away from sides of bowl. Continue to knead on speed 1-2 for about 8 minutes.

Spray loaf pans (I use 4x8 size) with non-stick cooking spray. After dough is done kneading, turn it onto oiled surface and give a few good punches and knead a little by hand.

Divide dough into 3 equal parts. Shape each third into loaf, place in bread pan, and let rise until double. Bake at 325 - 350 degrees F (depending on your oven) for 25 - 35 minutes until crust is golden.

German Pancakes

(The picture shows a 9"x13" pan which uses a double recipe.)

German Pancakes

(Hootenanny)

Oven Temp: 425 degrees F
Bake Time: 15 minutes
Yield: One 8"x8" pan

Ingredients:

3 eggs

1/2 cup milk

1/4 tsp salt

1/2 cup flour

1/4 cup butter

Directions:

• Heat Oven to 425 degrees F.
• Cut butter into four pieces and place in an 8"x8" glass baking dish. Place in oven to melt butter.
• In large mixing bowl combine eggs, milk and salt. Whip until bubbly and fluffy. (About 2 minutes.) (You can also use a blender or hand mixer.)
• Add flour to egg mixture and beat until fluffy.
• When butter starts to bubble in oven, remove pan from oven and pour in batter; return to oven immediately.
• Bake for 15 minutes.

(Recipe from Angee)

Whole Wheat Banana Crumb Muffins

Whole Wheat Banana Crumb Muffins
I thought these muffins were so delicious, I had to put the recipe on here so that I don't ever lose it! Just typing it up is making me crave them!

This is my adaptation to a recipe I found online. In an effort to make them healthier, I've added whole wheat flour in place of the white flour, replaced the butter with canola oil, and sweetened them with honey instead of sugar (I did leave the sugar and butter in the streusel topping because I just don't know how to make a satisfying streusel topping without brown sugar and butter!). I just hope that leaving the sugar and butter in the topping did not defeat the purpose of trying to make these muffins healthier! They were definitely delicious and we ate the whole dozen throughout that day and the next morning. (And that's saying something because it's not uncommon for us to end up throwing away extra muffins because we just don't eat them.) (Just a side-note: I remember thinking that 1/2 the topping recipe would have been sufficient for the 12 muffins because it made quite a lot. I went ahead and sprinkled it all on though and it turned out great. I may try doing half next time to reduce the amount of sugar in the muffin and see if they still turn out as delicious.)


Oven temp: 375 degrees F
Bake time: 18 - 20 minutes
Yield: 12 Muffins

Muffin Ingredients:
1 1/2 cups whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 bananas, mashed (they don't need to be brown or extra ripe. Just ripe enough for eating is delicious, and maybe even better than over-ripe bananas in this recipe!)
1/4 cup honey
1 egg, lightly beaten
3 Tbsp canola oil

Crumb Topping Ingredients:
1/3 cup packed brown sugar
2 Tbsp whole wheat flour
1/8 - 1/4 tsp cinnamon
1 Tbsp butter

Directions:
1. Preheat oven to 375 degrees F. Lightly grease 12 muffin cups, or line with muffin papers.

2. (Muffins) In a large bowl, mix together 1 1/2 cups w.w. flour, baking soda, baking powder, and salt. In another bowl, beat together bananas, sugar, egg and oil. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

3. (Crumb Topping) In a small bowl, mix together brown sugar, 2 Tbsp w.w. flour, and cinnamon. Cut in butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Carmel Popcorn

Carmel Popcorn

This is quite similar to the carmel popcorn recipe that we always made when I was growing up. It is pretty simple and doesn't take quite as long to cook as the one I remember making. It stays soft and is so yummy!

Ingredients:
1 1/8 cups brown sugar
1/2 cup corn syrup
1/2 cup butter
1/4 tsp salt
1/2 can sweetened condensed milk (I usually just put the whole thing in unless I have another use for the other half)
1/2 tsp vanilla

1 giant bowl of popped popcorn (I usually have plenty of carmel for one large and one medium bowl of popcorn - usually 3/4 full so there is stirring room)

Directions:
Combine first 4 ingredients in medium saucepan and stir over medium/high heat. Stir continuously. Let boil for 2-3 minutes (no longer) and then remove from heat. Add the milk and vanilla. Return to heat and stir until it just barely starts boiling again. Remove and drizzle over popcorn. Stir well to completely coat the popcorn.

For Sweetened condensed milk recipe from powdered milk, click HERE.  (Recipe found on Everyday Food Storage website.)
1/2 cup hot water (then boil - about 45 sec in microwave works great!)
1 Tbsp butter
1 cup pwd milk
1 cup sugar
Combine all ingredients in blender and blend very well.

(For printable handout, click HERE.)

Strawberry and Romaine Salad

Strawberry and Romaine Salad and Dressing

Salad:
romaine lettuce, washed and torn
red onion, sliced
fresh strawberries, washed and sliced
slivered almonds, for garnish

Toss romaine, onion, and strawberries. Drizzle with dressing just before serving.


Dressing:
2 cups mayonnaise
2/3 cup sugar
1/3 cup light cream
1/3 cup raspberry vinegar
2 Tbsp poppy seeds
2 - 3 Tbsp raspberry jam

In a jar or other container with a tight fitting lid, combine all ingredients and shake well. Drizzle over salad.

Dressing can be kept at least a week in refrigerator and is good on fruit too.


(Recipe from Laura Bahr)

Chicken Pot Pie

Chicken Pot Pie
Makes enough filling for two 9" pies.

Click here for Pie Crust recipe.

Filling:
2 (10 oz) cans condensed cream of chicken soup
1 (about 16 oz) package frozen mixed vegetables (small carrot, peas, and corn mix, or something similar works well)
2 cups cooked chicken, cubed or shredded. (Canned chicken works also.)
1 (14 oz) can chicken broth (2 cups)
2 Tbsp flour

Mix everything in a pan; heat. Fill pies.

Bake at 350 degrees for about 1 hour (maybe longer) until crust is golden.

Notes: If you want to put one in the freezer to have later, that works great too. After putting on the top crust and before baking, wrap the whole thing in plastic wrap and freeze it. Bake for maybe 1 1/2 to 2 hours from frozen - just until the crust is golden. It turned out great when I tried it -- couldn't even tell it had been frozen!

Click here for chicken cooking tip.

(Recipe from Beth Ulvestad)

Pie Crust

Pie Crust
(This is the crust I use for my Chicken Pot Pie Recipe.)

Makes 2 single crusts or 1 double crust for 9" pie.
(Dough can be made ahead of time and kept in the refrigerator for up to one week.)

2 1/2 cups flour
1 tsp salt
1 tsp sugar
1 cup unsalted butter
1/4 to 1/2 cup cold water

Food processor directions: (original directions)
1. Put the flour, salt and sugar into a food processor and pulse once or twice.
2. Cut the butter into 1 Tbsp pieces, very cold, and add to the dry mixture and process until the mixture looks grainy.
3. Slowly, while pulsing, add the water until you can form the dough by pressing it between your fingers. Decant loose dough onto a piece of plastic wrap. Using the wrap, fold the loose dough towards the middle and press with the back of your hands to form dough. Split into two pieces and wrap each and chill for at least 4 hours before using.

Mixer directions: (I don't have a food processor so this is how I do it - it simplifies it for me. Using a pastry blender would probably be a good method too.)
1. In mixer combine flour, salt and sugar; mix slowly until ingredients are blended.
2. Soften butter slightly and add it to dry ingredients; mix until ingredients look grainy.
3. Slowly, while mixing, add the water until dough forms. Remove from bowl and beater; knead slightly and divide into two pieces. Wrap each piece in plastic wrap and chill until ready to use. (I've made it sometimes without chilling the dough at all and it works well enough for me.)


Tips:
Pressing: Place one dough disk on a floured piece of parchment paper. Using knuckles, press edges of dough to help prevent cracking.

Rolling: Roll dough to a 14-inch round. Using parchment, lift and wrap dough around rolling pin; carefully unroll over a 9-inch pie plate.

Fitting: To avoid tearing or stretching the dough, lift around the edge, and let the dough drape inward. Use kitchen shears to trim the edge of the dough to a 1-inch overhang.

Crimping: Fold excess dough under so it’s flush with (and on top of) pie-plate rim, and pinch to form a flat edge. Crimp edge of dough, if desired: Using your thumb and forefinger, press the dough gently against a knuckle from your other hand, and continue at regular intervals.

(Recipe from Beth Ulvestad)

Raspberry Spinach Salad

Raspberry Spinach Salad & Dressing
Servings: 7

Salad:
8 cups torn fresh spinach
2 cups fresh raspberries divided
4 Tbsp slivered toasted almonds, divided
1/2 cup thinly sliced onion
3 kiwifruit, peeled and sliced
1 cup seasoned salad croutons

In a large salad bowl, gently combine spinach, 1 cup of raspberries, 2 tablespoons almonds and onion. Top with kiwi, croutons, and remaining berries and almonds. Drizzle with dressing; serve immediately.

Dressing:
3 Tbsp vegetable oil
2 Tbsp raspberry vinegar
2 Tbsp raspberry jam
1/8 tsp pepper

In a jar with a tight-fitting lid, combine the oil, vinegar, jam and pepper; shake well. Drizzle over salad; serve immediately.

Alfredo Sauce

Quick and Easy Alfredo Sauce

1/2 cup butter
1 package cream cheese (8 oz)
1 tsp garlic powder
1 1/3 cups milk
4 oz grated Parmesan cheese
1/4 tsp salt
1/4 tsp pepper

Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan, salt, and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

(Recipe from Amberly Larsen)

Homemade Noodles

Homemade Noodles
(Great for soups and stews)

3 eggs, beaten
Pinch salt
3-4 Tbsp milk
flour

Mix together beaten eggs, salt and milk. Add enough flour until it becomes a good consistency to be rolled out. Roll out and cut into strips. Cook in soup or stew for about 20 minutes. Makes enough for large pot of soup or stew.

(Recipe from Viola Betts)

French Bread

French Bread
Warning: You'll never want store bought french bread again!
Makes 2 large loaves.

1/2 c warm water

4 1/2 teaspoons yeast

2 c hot water

3 T sugar

6 full cups flour, divided

1 T salt

1/3 c oil

Dissolve yeast in warm water. Combine half of flour with hot water, sugar, salt, and oil. Add yeast and remaining flour. Allow dough to rest for 10 minutes and then stir down. Repeat the rest and stir down 4 times.

Turn onto a floured surface and divide into 2-3 parts. Roll into a "9x12" rectangle and roll up like a jelly roll. Arrange the seam side down on a greased cookie sheet. Cover and let rise for 30 minutes. Slash diagonally 3-4 times then brush with beaten egg.

Bake at 400 degrees for 15-20 minutes (closer to 20). Makes 2 large loaves or 3 medium loaves.

Amounts for 1 large loaf below:

1/4 cup warm water

2 1/4 teaspoons yeast

1 cup hot water

1 1/2 Tablespoons sugar

3 full cups flour, divided

1/2 Tablespoon salt

2 1/2 Tablespoons oil

- (Follow directions above)

Apricot Chicken

Baked Apricot Chicken

Oven temp: 350
Yield: 4-6 servings


4-6 chicken breasts
1 cup apricot preserves
1 cup French dressing
1 (1 oz) package dry onion soup mix

Preheat oven to 350 degrees. In a medium bowl combine the jam, dressing, and soup mix. Mix together. Place chicken pieces in a 9x13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in preheated oven for 50 to 60 minutes, or until chicken has an internal temperature of 170 degrees. (My cooking time was figured using frozen breasts so if your chicken is not frozen, you will not have to cook them for as long.)

Serving suggestion: serve with rice or Herb Roasted Potatoes.

Herb Roasted Potatoes

Herb Roasted Potatoes

Oven temp: 375 degrees
Yield: 4 to 6 servings


6 large potatoes, cut in chunks
6 medium onions, quartered
1/3 cup vegetable oil or extra virgin olive oil
1/2 tsp. coarsely ground pepper
1 Tbsp. dried parsley flakes
1 tsp. dried leaf basil
1/4 tsp. dried thyme

Preheat oven to 375 degrees. Place potatoes and onions in a baking dish or shallow roasting pan. Drizzle the oil over vegetables and sprinkle with seasonings. Lightly stir vegetables to coat all sides with oil and seasonings; bake, uncovered for about 1 hour, or until fork-tender, turning occasionally to keep the vegetables from sticking to the bottom of the pan. Serve immediately.

Cheesecake

Cheesecake
Yield: 1 9"x13" pan
(Double this recipe for 1/2 sheet pan)

Crust:
2 packages graham crackers, crushed (about 4 cups)
1/2 cup melted butter
6 Tbsp. powdered sugar

Mix together and pat into bottom of 9"x13" baking dish. Put in fridge to let butter harden a bit.

Cheese Filling:
1 1/2 packages (8 oz) cream cheese
8 oz whipped cream
2 cups powdered sugar

Mix together and spread over graham cracker crust. Chill.

Potato Soup with Ham and Cheese

Potato Soup with Ham & Cheese
(Slow-cooker Recipe)

Serves 6
Cook Time: 7-9 hours

6 cups potatoes, peeled and cubed
1 medium onion, chopped
1 1/2 cups ham, cooked and cubed
1 cup American cheese, shredded
1 can cream of mushroom soup
1 cup milk
1/4 tsp. thyme

In slow cooker layer half each of the potatoes, onion, ham, and cheese; repeat layers. In small bowl combine soup, milk and thyme; pour over top of ingredients in slow cooker. Cover and cook on high for 1 hour. Reduce temperature to low and cook for 6 to 8 hours or until potatoes are tender.

Enchilada Chicken Soup

Enchilada Chicken Soup
Yield: approximately 6 servings

1 can cheddar cheese soup
1 can cream of chicken soup
2 2/3 cups milk
1 can (10 oz) chunk white chicken, drained (2-3 chicken breasts)
1 can (10 oz) mild enchilada sauce
1 can (4 oz) chopped green chilles
1 can whole kernel corn, drained
1 can black beans, drained and rinsed

Tortilla chips
Shredded cheese
Sour cream

In large pot, combine all canned ingredients and milk. Mix well. Cook until heated through. Top with tortilla chips, shredded cheese, and sour cream.

Click here for chicken cooking tip.

- Recipe from Hanna Griffiths

Cowboy Cookies

Cowboy Cookies


Oven temp: 350 degrees
Bake time: 10-12 minutes per batch
Yield: approximately 4 dozen





1 cup butter
1 cup white sugar
1 cup brown sugar
2 eggs
2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 cups oatmeal
1 tsp. vanilla
8 oz. chocolate chips (I just use 1/2 of 11.5 oz package)



Combine butter, sugars, and eggs and cream well. Add (sifted together) flour, baking soda, baking powder and salt and mix well. Add oatmeal, vanilla and chocolate chips. Drop by teaspoon onto well greased baking sheet. Bake 10 to 12 minutes at 350 degrees. Makes about 4 dozen cookies.

Pizza Dough

Pizza Dough
Yield: 1 Large Pizza
Oven Temp: 500 degrees
Bake Time: 8-10 minutes

Alternate Recipe: Click Here for Whole Wheat version of this pizza dough.



1 cup hot water
1/2 tsp. salt
1 1/2 Tbsp. sugar
1 Tbsp. yeast
approx. 3 cups flour

Mix together water, salt, sugar, yeast, and about half of flour. Slowly add remaining flour to make a soft dough (not too runny to work with, but not as stiff as bread dough). Let dough rise 5-6 minutes. Spray pizza pan with cooking spray and sprinkle with cornmeal (or corn muffin mix). Roll dough out on pan and again let rise 5-6 minutes. Spread with pizza sauce and top with shredded cheese and toppings of choice. Bake at 500 degrees (375 degrees for darker pans) on bottom rack of oven for 8-10 minutes.

- Recipe from Susan Hawkins

Apple Pear Salad & Poppy Seed Dressing

Apple Pear Salad

2 heads romaine lettuce (or lettuce of your choice)
1 Fuji apple, diced (or whatever apples are on sale - Gala, Jonathan apples work, too)
1 firm pear, diced
Craisins
slivered almonds, toasted*

Wash, dry and rip the lettuce. Dice apple and pear and layer on top. Add craisins and almonds. Toss with Poppy Seed Dressing.

*To toast slivered almonds:  Preheat oven to 350 degrees F.  Place almonds in a single layer on a baking sheet.  Toast in preheated oven for 5-10 minutes or until golden brown and fragrant.



Poppy Seed Dressing

1/4 c. sugar
1 t. dry mustard (I use 1 Tbsp. dijion mustard or regular mustard)
1 t. salt
1/3 c. rice vinegar
2 t. grated onion
3/4 c. oil
1 T. poppy seeds

Mix first 5 ingredients well. Slowly drizzle in oil while whisking. Add poppy seeds.

(Recipe from Stephanie Southam)

Chicken & Noodle Soup

Creamy Chicken and Noodle Soup

1 can (10 oz) cream of chicken soup
1 can (14 oz) chicken broth
2 cups chicken, diced & cooked
2 cups (approx) diced carrots (It is helpful to cook carrots in water for a few minutes in the microwave to get them tender)
4 cups water
noodles (about 8 ounces)
salt and pepper to taste

Combine soup, broth, chicken and carrots in large pot. Add about 2 to 4 cups water. Bring to boil. Add your choice of noodles, spaghetti or wide egg noodles, etc. about 8 ounces. (I like to make my own noodles (see recipe link below) or use homestyle egg noodles.) Then simmer about 20 to 30 minutes until noodles are done. Season with salt and pepper to taste.

Click here for homemade noodle recipe.
Click here for chicken cooking tip.

(Recipe from Stephanie Southam)