Aunt Mamie's Banana Bread

5 bananas, mashed
4 eggs
1 tsp vanilla
1 cup sugar
1 cup butter or margarine
1 tsp salt
2 tsp baking soda
4 cups flour
1 cup chopped nuts

Blend together and bake at 250 for 1 1/2 hours.

from Helen Macfarlane who got it from Kevin

Grandma Mary's Peppermint Bark

1 pkg white choc chips
24 starlight peppermints

Melt chocolate chips and stir until smooth (microwave or double boiler).

Put mints in a bag and break them up with a hammer. Put them in a strainer to remove big chunks. Stir peppermint dust into white chocolate and pour out onto foil. Sprinkle remaining candy on top.

from Helen Macfarlane who got it from her mother

Microwave Caramel Popcorn

10 marshmallows
1/4 cup brown sugar
1/4 cup butter
1/2 tsp vanilla
1 pkg microwave popcorn

Cook popcorn in microwave and leave in bag. Put other ingredients in a microwave dish and cook 1 minute. Stir and cook in 30 second increments until melted. Put popcorn in a bowl (I shake the bag so the seeds go to the bottom and then try not to let any get in the bowl). Pour caramel mixture over the top and stir.

from Helen Macfarlane

Helen's Artichoke Dip

1 1/2 cups artichoke hearts, chopped (about one can, use NON marinated)
1 4oz can diced green chilis
1 cup Parmesan cheese
1 cup mayonaise

Blend well and bake until heated through (bubbling in center). Serve with crackers. I like Triscuit triangles best.

from Helen Macfarlane

Blue Cheese Ball

1/2 lb blue cheese, or cheddar cheese or half and half.
1/4 lb butter
1/2 lb cream cheese
2 Tbsp Sherry (or cooking sherry or none)
1/2 tsp dry mustard

Blend in food processor. Chill for several hours. Roll in fresh parsley, chives and chopped pecans.

from Helen Macfarlane

Party Cheese Ball

8 oz softened cream cheese
8 oz shredded sharp cheddar cheese
1 Tbsp finely chopped onion
1 Tbsp chopped red bell pepper
2 tsp Worcestershire sauce
1 tsp lemon juice
Dash ground red pepper (cayenne)
1 cup chopped pecans (toasted if desired)

Beat cream cheese and Cheddar in small bowl with mixer until well blended. Add all remaining ingredients except nuts. Mix well. Refrigerate several hours. Shape into ball; roll in nuts. Serve with crackers.

from Helen Macfarlane

Peanut Butter Banana Muffins

1 C wheat flour
1 C white flour
1 tsp baking powder
¾ tsp baking soda
¼ tsp salt
1 stick butter
1 C packed light brown sugar
½ C peanut butter
1 tsp vanilla
2 eggs
3 bananas, peeled and mashed
1 C chocolate chips
¼ C buttermilk

Cream butter and sugar. Add eggs, one at a time. Add vanilla, buttermilk, peanut butter, and bananas.

Mix together dry ingredients and add to wet.

Mix well and add chocolate chips.

Bake at 350 degrees for 20-25 minutes.

from Sarah E. Bybee

Becky’s French Bread

1 ½ cups warm water
1 Tbs yeast
1 Tbs sugar
1 Tbs oil
1 1/2 tsp salt
4 cups flour

Dissolve yeast in warm water, sugar, oil, and one cup of flour. GRADUALLY add rest of ingredients, and knead for 5-6 minutes. Stir until well mixed. Let rise until double; punch down. Shape into 2 long loaves, or one large loaf. Sprinkle pan (cookie sheet) with cornmeal. Place loaves on pan. Brush with egg whites. Sprinkle with sesame or poppy seeds and slice across about ¼ inch deep three times (or snip with kitchen shears). Let rise until double. Bake at 350 degrees for -25-30 minutes or until lightly brown

**This bread makes great pizza dough and cheese sticks.

For cheese sticks: Pull off a racquetball or tennis ball size piece of dough and dip it in milk. Then roll in cheese (parmesean, sharp cheddar, Monterey Jack, Asiago, ect.). Any kind and any combination work great! Then twist and pull dough into a stick or bar and place on a greased pan dusted with cornmeal.

I use my baking stone sprinkled with cornmeal. Sprinkle cheese sticks with a little salt and cover with a light towel to rise until double. Bake at 375 for 12-20 minutes or until light golden brown.

You may also roll dough in powdered ranch dressing mix for a yummy variation.

***Makes two large pizzas. Bake 375-400 degrees for 20 minutes.

from Sarah E. Bybee

Becky’s Perfect Bread

2 1/2c. warm water or milk
2 Tbs yeast (SAF instant yeast)
1/2 c. sugar (honey, brown sugar)
1/4 c. oil (butter,margarine: soft)
2 ½ tsp salt
6½ - 7 ½ c. flour
1 Tbs gluten flour (optional) – gives better lift to bread

Combine warm liquid (water or milk), sugar, and oil. (not too hot, not cold). GRADUALLY add 2 ½ cups flour and the yeast mixing until smooth. Let it proof (sit in the bowl) for 5 – 20 minutes. This is called the “sponge method” and will rise in the bowl and literally look spongy. The longer the proofing time the better the texture of the bread.
Gradually add rest of ingredients until dough starts to pull away from the bowl. You may or may not use all of the flour – you may use more. Add a little at a time kneading until it is smooth and elastic – about 5-6 minutes. Cover and let rise until almost double.
Shape into 2 loaves, place in well greased loaf pans and let rise again until almost double. Bake 350 degrees 25-30 minutes. Remove to cooling racks from pans after 10 minutes. Allow to cool at least 15 minutes before slicing. Makes 2 loaves.

Variations: Roll cinnamon and sugar into loaf and split top with a knife (bake 25-32 minutes). Knead cheese into loaf. Knead in raisins, craisins, nuts, granola, herbs. Glaze top with egg and sprinkle with sesame or poppy seeds. Twist strands for a new look.

3 Loaves:
4 ¾ cups water
1/3 c oil
3/4 c sugar
3 ¾ tsp salt
3 Tbs yeast
10 - 11 c flour
3 Tbs. gluten (optional)

1 Loaf (Bread Machine):
1 ¼ c water
2 Tbs oil
4 Tbs sugar
1 ¼ tsp salt
3 ½ - 4 c flour
2 tsp gluten optional
1 Tbs yeast

from Sarah E. Bybee

Buttermilk Light Wheat Bread by Ron Bybee

1 3/4 cups buttermilk
1 1/2 tablespoons margarine
2 tablespoons white sugar [or brown]
1 teaspoon salt
3 cups bread flour
1 1/3 cups whole wheat flour
2 1/4 teaspoons active dry yeast
2 Tbsp gluten flour, optional

Bake for 33 minutes at 375 degrees for a 2 ½ lb loaf pan. Add seeds of all kinds [sesame, flax, corn meal, sunflower, millet, poppy, pumpkin]. Large puffy loaf!

from Sarah E. Bybee

Grandma’s Dilly Bread

2 ¼ tsp instant yeast
¼ C warm water
1 C creamed cottage cheese
2 Tbsp sugar
3 Tbsp fresh minced onion
1 Tbsp butter
2 or more Tbsp dill seed
1 tsp salt
¼ tsp baking soda
1 unbeaten egg
2 ¼ to 2 ½ C flour

Take 1 C cottage cheese, mash a bit, and heat to lukewarm. Soften yeast in ¼C water. In a separate bowl, combine sugar, onion, butter, dill, salt, baking soda, and egg. Mix yeast and cottage cheese, and add to the rest of the ingredients. Add flour, and mix to form a stiff dough. Turn into a well greased round 2 quart casserole dish. Let rise until the top of the dish.

Bake at 350 for 25-35 minutes, until golden brown. Brush with melted butter and sprinkle with salt or garlic salt.

from Sarah E. Bybee

Cornbread

1 C flour
1 C cornmeal
2-4 Tbsp sugar
1 Tbsp baking powder
½ tsp salt
2 eggs
1 C milk
¼ C oil

In a mixing bowl, stir together flour, cornmeal, sugar, baking powder and salt.

In another bowl, beat eggs, milk, and oil. Add flour to mixture until just moistened; don’t overbeat.

Pour into a greased 9 by 9 pan. Bake at 425 for 20-25 minutes or until golden brown. Makes 9 servings.

from Sarah E. Bybee

Rhubarb Bread

1 ½ C brown sugar
1/3 C oil
1 egg
1 tsp vanilla
1 C buttermilk


Cream all these together

Then add:

1 tsp salt
1 tsp soda
2 ½ C flour
½ C nuts if desired
1 ½ C chopped rhubarb

Makes one large loaf pan and one small loaf pan. Bake at 350 for 40-55 minutes, depending on size on pan. Grease the bottoms of pans only. Do the same thing for muffins, baking for 20-25 minutes. Let cook for 5 minutes and then run a knife around the edge and remove from pan.

from Sarah. E. Bybee

Sour Cream Chive Bread

2/3 C warm milk
¼ C water
¼ C sour cream
2 Tbsp butter
1 ½ tsp sugar
1 ½ tsp salt
3 C flour
1/8 tsp baking soda
¼ C minced fresh chives
2 ¼ tsp instant yeast

Mix milk, water, butter, and sugar together. Stir to let butter melt and then add ¼ C flour. Add yeast; cover and let bubble for 10 minutes. Stir slightly and then add the remaining ingredients, flour last. Bake at 350 for 30 minutes. Makes 1 loaf.

from Sarah E. Bybee

Sarah Lynn’s Zucchini Bread

6 eggs
1 cup oil
½ C applesauce
4 C sugar
4 tsp vanilla
6 C flour
2 tsp salt
2 tsp baking soda
2 tsp cinnamon
1 tsp baking powder
4 C grated zucchini
3 C chopped nuts, optional

Mix eggs, oil, sugar, and vanilla in a bowl and blend well

Mix flour, salt, baking soda, cinnamon, and baking powder together and add to wet ingredients.

Add grated zucchini and nuts. Place in 4 greased bread pans and bake at 350 degrees for 1 hour.

from Sarah E. Bybee

Zucchini Cakes

1 C shredded zucchini
1 8 oz pkg corn muffin mix
1 C shredded cheddar cheese
¼ C milk
1 egg
1/8 tsp cayenne pepper

Mix and put in muffin tins.

Makes 12 muffins.

Bake at 400 degrees for 11 to 14 minutes.

from Sarah. E. Bybee

Cranberry Zucchini Bread

3 C flour
2 C sugar
2 ½ tsp cinnamon
1 ¼ tsp salt
1 tsp soda
½ tsp baking powder
¼ tsp nutmeg
3 eggs
2 C zucchini
½ C oil
½ C applesauce
1 tsp vanilla
1 C cranberries
½ C chopped walnuts

Combine wet, add dry.

Bake at 350 for 1 hour for 2 loaves or for muffins, do 350 for 25 minutes.

from Sarah E. Bybee

White Bread

2 C scalded milk
1/3 C sugar
2 Tbls Saf Instant Yeast
1/3 C butter
¼ C water
2 tsp salt
2 Tbsp gluten flour
6- 6 1/2 C flour

Melt butter and sugar in scalded milk. Cool to lukewarm. Add yeast, mix slightly, and let sit for about 10 minutes until bubbly.

Add flour until it is pudding-like in consistency.

Add salt and gluten flour and then the rest of the flour.

Knead 3-5 minutes.

Let rise, punch down, put in pans, and rise again until doubled.

Bake at 350 for about 30 minutes.

from Sarah E. Bybee

Carrot Raisin Muffins

2 C whole wheat flour
2 tsp baking soda
2 tsp cinnamon
½ tsp salt
2 eggs
1 C honey
1 C plain yogurt
½ C canola oil
2 tsp lemon juice
2 tsp vanilla
1 ½ C shredded carrots
½ C raisins
½ C chopped walnuts or pecans (opt)

Combine dry. Combine wet. Stir wet into dry.

Fold in carrots, raisins, and nuts.

Fill greased or paper-lined muffin cups 2/3 full.

Bake at 350 for 20-25 minutes or until a toothpick comes out clean.

Cool for 5 minutes before removing to wire racks. 1 ½ dozen.

from Sarah E. Bybee

Very Yummy Cinnamon Rolls

4 C warm potato water
1 C butter or shortening
1 C sugar
2 Tbsp Saf Instant yeast
1 Tbsp salt
5 eggs, beaten
½ - 1 tsp nutmeg
1 Tbsp vanilla
1 tsp almond extract
½ C powdered milk
about 10 C flour (this is a softer dough)
1 ½ Tbsp gluten flour (opt)

Filling:
1 C brown sugar and 8 tsp cinnamon combined
melted butter


For potato water, take 4 C warm water and add a few Tbsp of potato flakes, stirring until dissolved.

Dissolve butter and sugar in hot liquid.

Add yeast to warm mixture and let dissolve.

Add all other ingredients and flour gradually.

Knead about 5 minutes.
Cover and let rise until almost double.

Divide into halves or thirds and roll out flat.

Spread with melted butter and then brown sugar/cinnamon mixture (raisins, nuts opt).

Roll out and cut 1 ½ inches thick.

Put on greased baking sheet and cover and let rise until almost double.

Bake at 350 for 20-25 minutes.

Makes 30 large rolls.

from Sarah E. Bybee

No Knead Casserole Bread

5-6 C flour
2 Tbsp sugar
4 ½ tsp Saf Instant yeast
1 ½ tsp salt
½ tsp pepper
2 C boiling water
2 Tbsp butter or margarine
¾ C shredded Colby jack cheese
¼ C finely chopped onion

In a bowl, mix sugar and butter. Add water and stir until melted. Cool to warm. Add yeast, let sit for about 10 minutes until bubbly. Add flour until of pudding consistency; add pepper, onion, cheese, salt, and rest of flour. Grease a 2 qt. Round casserole dish. Shape dough in a ball and let rise in dish, covered, about 20 minutes or until doubled. Bake at 350 degrees for 40-45 minutes or until golden brown. Remove from dish to wire rack. [This loaf rises a lot in the oven as well].

Parker House Rolls

Grandma Eyre’s Recipe

1 cup warm milk
¼ cup sugar
¼ cup butter
½ cup water
1 ½ Tbs yeast
1 well beaten egg
4-5 cups flour
1 ½ tsp salt


Combine sugar, butter, and milk. Stir until butter is melted. Add water and cool to lukewarm. Add 2 cups flour and yeast. Beat until smooth, then allow yeast mixture to proof 10 to 20 minutes. Add egg. Gradually add flour and salt. Knead 5-7 minutes until dough is smooth and satiny. Shape into balls and place on greased cookie sheet. Bake at 350 degrees for 20 minutes.

Fun dough variations. Tie in knots, twist, put three balls in muffin cups for clover leaf rolls, etc. They also make wonderful bread sticks dipped in butter with garlic salt and or cheese.

from Sarah E. Bybee

Wheat Rolls

5 ½ C warm water
2/3 C oil
¾ C honey
2 Tbls gluten flour
2 Tbls lecithin granules, optional
4 Tbsp Saf instant yeast
about 10 C whole wheat flour
5 tsp salt

Melt honey and oil in warm water. Add yeast, mix slightly, and let sit for about 10 minutes until it is bubbly. Add wheat flour until it is pudding-like in consistency; add lecithin, gluten flour, and salt. Add rest of flour, knead 3-5 minutes until dough springs back when touched. Form into rolls on a greased cookie sheet, cover loosely with saran wrap, and let rise until double. Bake at 375 for 20-25 minutes.

from Sarah E. Bybee

Gluten Flour is also called Vital Wheat Gluten.

Julie’s breadsticks

1 Tbsp yeast
1 ½ C warm water
2 Tbsp sugar
½ tsp salt
3-4 C flour

A tiny bit of butter and garlic salt for the tops (parmesan cheese and basil if you like too)
Mix like you are doing bread, it makes 2 cookie sheets, freeze half the dough for later if you like.

If you are in a hurry, heat oven to 150 and let the breadsticks rise in there. Bake at 350 for 16-18 minutes.

We love these, and we shape them into our initials and hearts or whatever shape you want. I’ve tried half wheat too, they are okay, but better with just white.

from Sarah E. Bybee

Wheat Pancakes

2 1/2 C wheat flour
2-3 Tbsp sugar
1 tsp salt
1 ½ Tbsp baking powder
3 Tbsp oil
½ C milk
4 eggs
1 C applesauce
1 C buttermilk
1 scoop golden flax seed (Costco), optional
1 tsp apple pie spice*

Mix dry and add wet. Makes about 25 regular size pancakes. I freeze a bunch and then eat them for breakfast all week.

*To make your own apple pie spice, mix 4 parts cinnamon and 1 part nutmeg.

from Sarah E. Bybee

Sarah E. Bybee's Wheat Bread

2 ½ C warm water
½ C brown sugar (or 1/3 C honey)
1/3 C butter
1 ¾ Tbsp Saf Instant Yeast
½ C nonfat dry milk powder
1 Tbsp salt
2 heaping Tbsp gluten flour
4 C wheat flour
3-4 C white flour

Melt sugar and butter and a little flour in warm water. Add yeast, mix slightly, and let sit for about 10 minutes until it is bubbly. Add wheat flour so it is pudding-like in consistency; add milk powder, gluten flour, and salt. Add rest of flour and knead. Let rise one or two times as desired. Bake at 350 for about 30 minutes. Makes 2 loaves.

This recipe also works well with a 2/3 to ¾ wheat to white ratio. For and extra special loaf, glaze honey butter on the top and serve that day or roll out dough, sprinkle with cinnamon sugar, and roll up again for a cinnamon swirl loaf.

Chive Garlic Bread

¼ C butter or margarine, softened
¼ C grated parmesan cheese
2 Tbsp snipped chives
2 clove garlic, minced
1 loaf French bread, cut into 1-inch slices

Combine the ingredients, spread over French bread. Wrap in foil. Bake on a sheet at 350 for 25-30 minutes.

from Sarah E. Bybee

Sky-High Biscuits

2 C flour
2 Tbsp sugar
1 C whole wheat flour
4 ½ tsp baking powder
¾ tsp cream of tartar
½ tsp salt
¾ C cold butter or margarine
1 egg
1 C milk

Combine dry ingredients. Cut in butter until crumbly. Combine egg and milk; stir into crumb mixture until just moistened. Turn onto a floured surface; knead 10-15 times. Roll out to a 1-inch thickness; cut with a 2 1/2 –inch biscuit cutter. Place on a greased baking sheet and bake at 450 for 10-15 minutes or until golden brown. 1 dozen

Sarah E. Bybee

Cranberry Buttermilk Scones

3 C flour
1/3 C plus 2 Tbsp sugar, divided
2 ½ tsp baking powder
¾ tsp salt
½ C baking soda
¾ C cold butter or margarine
1 c buttermilk
1 C craisins
1 tsp grated orange peel
1 Tbsp milk
¼ tsp ground cinnamon

Combine the flour, 1/3 C sugar, baking powder, salt, and baking soda; cut in butter. Stir in the buttermilk until just combined. Fold in the craisins and orange peel. Turn onto a floured surface; divide dough in half. Shape each portion into a ball and pat into a 6-inch circle. Cut each circle into 6 wedges. Place on a lightly-greased cookie sheet. Brush with milk. Combine the cinnamon and remaining sugar; sprinkle over scones. Bake at 400 for 15-20 minutes or until golden brown. 1 dozen

from Sarah E. Bybee

Good Old Banana Muffins

½ C butter or margarine, softened
1 C sugar
2 eggs
3 medium ripe bananas, mashed
2 C self-rising flour
1 tsp baking soda
½ C chopped pecans
1 tsp maple flavoring

[As a substitute for each cup of self-rising flour, place 1 ½ tsp of baking powder and ½ tsp salt in a measuring cup. Add flour to measure 1 cup].

Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in bananas and maple.

Combine dry ingredients, add to creamed mixture until just moistened. Stir in pecans. Fill greased muffin cups ¾ full.

Bake at 350 for 20-25 minutes until toothpick comes out clean. Cool for 5 minutes before removing to wire racks. Makes about 1 ½ doz.

from Sarah E. Bybee

Chocolate Chip Zucchini Bread

3 eggs
½ C oil
¼ C applesauce
2 C sugar
1 Tbsp vanilla
2 C shredded zucchini
2 ½ C flour
½ C cocoa
1 tsp salt
1 tsp cinnamon
1 tsp baking soda
1 C chocolate chips
¼ tsp baking powder

Combine wet and dry ingredients, mix together. Mix in chocolate chips. Pour into 2 greased pans. Bake at 350 for about an hour or muffins for 22-25 minutes.

from Sarah E. Bybee

Cheddar Cheese Chive Biscuits

2 C flour
3 tsp baking powder
1 tsp salt
1/3 C butter
1 ¼ C plain yogurt
1 C shredded cheese
¼ C chopped fresh chives (or 1 tsp basil)


Combine all dry. Cut in butter. Add yogurt, cheese, and chives until moistened. Drop onto greased cookie sheet. Bake at 450 for 9-12 minutes.

from Sarah E. Bybee

Coffee Shop Corn Muffins

1 C cornmeal
1 C flour
1/3 C brown sugar
1/3 C sugar
1 tsp baking soda
1/2 tsp salt
1 egg
1 C buttermilk
½ C oil

Combine cornmeal, flour, sugars, baking soda, and salt. In another bowl, beat egg, buttermilk, and oil; stir into dry ingredients until just moistened. Fill muffin cups ¾ full. Bake at 425 for 12-15 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a wire rack. Makes about 12.

from Sarah E. Bybee

Buttermilk Biscuits

2 C flour (1/2 white ½ wheat)
2 ½ tsp baking powder
¼ tsp salt
½ tsp baking soda
1 Tbsp sugar
1/3 C butter or margarine
¾ C buttermilk

In large bowl, stir together flour, baking powder, salt, baking soda, and sugar. Cut in butter. Pour in buttermilk, mix. Put on floured surface and knead 10 times. Bake at 400 for 15 to 20 min on greased pan. Makes 9 to 16 biscuits

from Sarah E. Bybee

Strawberry Muffins

1 ¾ C flour ( Half wheat half white)
¾ C sugar
1 tsp baking soda
1 tsp cinnamon
2 eggs, lightly beaten
½ C plain yogurt
¼ butter or margarine, melted and cooled
1 tsp vanilla
1 ¼ C coarsely chopped fresh or frozen unsweetened strawberries

In a bowl, combine the first four ingredients. In another bowl, combine the eggs, yogurt, butter, and vanilla; mix well. Stir into the dry ingredients just until moistened. Fold in strawberries. Fill greased muffin cups 2/3 full. Bake at 375 for 15-18 minutes or until a toothpick comes out clean. Cool for 5 min before removing from pan to a wire rack. Yield: 1 dozen

from Sarah E. Bybee

Can sprinkle some cinnamon sugar on top of these right before baking.

Banana-Bran Muffins

2 large eggs
2/3 C packed light brown sugar
1 C mashed ripe bananas (2 medium)
1 C buttermilk
1 C unprocessed wheat bran
¼ C canola oil
1 tsp vanilla extract
1 C whole-wheat flour
¾ C all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ tsp cinnamon
½ C chocolate chips (optional)
1/3 C walnuts (optional)

Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in bananas, buttermilk, bran, oil, and vanilla. Add remaining dry ingredients and stir until just moistened. Bake muffins at 400 degrees for 20 to 25 minutes or until tops are golden brown and spring back when touched. Makes 18.

from Sarah E. Bybee

Moist Bran Muffins

2 C all-bran
1 C plain yogurt
2/3 C applesauce
½ C milk
3 eggs
1/3 C brown sugar
2 Tbsp molasses
1 Tbsp canola oil
1 tsp vanilla
1 ½ C all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
¼ tsp salt

Combine the bran, yogurt, and applesauce, and milk; let stand for 5 minutes. Add egg, sugar, molasses, oil, and vanilla; mix well. Combine the dry ingredients and stir in bran mixture until moistened. Fill greased muffin cups 2/3 full. Bake at 400 for 15-20 min. Cool for 5 minutes before removing to wire racks. Makes about 1 ½ dozen.

from Sarah E. Bybee

Apple Yogurt Muffins

2 C flour
½ C sugar
3 tsp baking powder
½ tsp salt
1 tsp cinnamon
1 ½ C vanilla yogurt
1 egg
½ C oil
2 Tbsp milk
2 small apples, peeled and diced
1/3 C raisins, optional
cinnamon sugar

Combine wet, combine dry, stir wet into dry, mix well. Fill greased cups, makes 12, top with cinnamon sugar. Bake at 400 for 20-24 minutes until toothpick inserted comes out clean. Cool 5 minutes in pan before removing to wire rack.

from Sarah E. Bybee

Pumpkin Muffins

Makes 4 dozen (these freeze well)

Mix in a large bowl in the order given:

4 C sugar
6 eggs
3 ½ C canned pumpkin
1 C oil
¾ tsp baking powder
3 tsp baking soda
1 ½ tsp salt
1 ½ tsp cloves
1 ½ tsp nutmeg
1 ½ tsp cinnamon
5 ¼ C flour (white or wheat)
1 package chocolate chips
1 C raisins

Put into greased pans. For muffins bake at 350 for 15-25 minutes depending on size. Loaves, 325 for 70 minutes

from Sarah E. Bybee

Lynette’s Meatloaf

1 ½ lbs hamburger
2 eggs
¼ tsp pepper
2 tsp salt
¾ C oats
1 package Western Family dry onion soup mix
1 can tomato paste

Mix all ingredients together, kneading with hands. Pack into loaf shape and put on pan. Bake at 350 degrees for 1 hour. Serves 8 people.

from Sarah E. Bybee

Velda’s Casserole

1 lb hamburger
1 C chopped onion
2 C cooked noodles
1 can creamed corn
1 Can tomato soup
2 C grated cheese
1 small can sliced olives
1 can cream of mushroom soup

Brown hamburger and onions. Add soups, noodles, and half of the grated cheese.

Simmer for 10 minutes.

Pour into casserole dish and sprinkle remaining cheese on top.

Bake at 350 degrees fro 30 minutes.

from Sarah E. Bybee

Lynette’s Lasagna

1 ½ lb hamburger
1 C chopped onion
2 cloves garlic, minced
1 tsp salt
1 ½ tsp basil
¼ tsp pepper
½ C parsley
1 Tbsp sugar
2 cans tomato paste
1 Tbsp salt
4 C tomatoes
1 15 oz cottage cheese
1 egg
¾ lb white and cheddar cheese
12 lasagna noodles

Brown hamburger, onion, and garlic. Add sugar, salt, and spices. Add tomatoes and paste. Mash tomatoes. Bring to a boil, reduce heat and simmer for 1 ½ hours. Cook noodles and drain in cold water. Blend cottage cheese, eggs, parsley, and salt. Layer meat, noodles, cottage cheese, cheese, etc, ending with meat and cheese. Spray treat foil so cheese won’t stick. Bake in 9 by 13 pan at 350 degrees for 25 minutes covered and 20 minutes uncovered.

Sarah’s Mini Meatloaves

1 ½ lbs ground beef
½ C oatmeal
1 egg
½ C ketchup
1/8 C dehydrated onion
¼ tsp ground sage
1 Tbsp Worcestershire Sauce
Ground salt and pepper to taste
¼ C brown sugar
1/2 Tbsp McCormick Montreal Steak Seasoning

Mix all ingredients together. Shape into mini meatloaves (about ½ C of mixture) and Bake at 400 degrees for 20-25 minutes. Top with ketchup.

from Sarah E. Bybee

Great Beef Enchiladas

½ lb ground beef
½ C chopped green peppers
½ C chopped red peppers
2 C thick and chunky salsa, divided
1 C shredded sharp cheese, divided
2 Tbsp Light Zesty Italian dressing
8 small corn tortillas
2 Tbsp chopped fresh cilantro

Preheat oven to 400 degrees. Cook meat and pepper in a large nonstick skillet . Add 1 C of the salsa; simmer 3 to 4 minutes or until peppers are tender. Remove from heat; stir in ½ C cheese.

Spread ¼ C of the salsa onto the bottom of a 9 by 13 pan. Brush dressing lightly over both sides of the tortillas. Stack 4 of the tortillas and microwave on high 20 or 30 seconds until warm. Repeat. Spoon meat mixture down the center of each tortilla and roll up, placing in pan seam side down. Spoon remaining ¾ C salsa evenly over filled tortillas; cover with foil.

Bake 20 minutes or until heated through. Uncover; top with remaining cheese. Bake until cheese is melted and top with cilantro.

from Sarah E. Bybee

Orange Pepper Steak

½ C Catalina Dressing
Grated Peel and juice from 1 medium orange
2 green onions, chopped
½ tsp pepper
½ tsp garlic powder
1 boneless beef sirloin steak, about 2 lbs

Mix dressing, orange peel, orange juice, onions, pepper, and garlic powder in large shallow dish until well blended. Remove ¼ C of the dressing mixture; set aside for future use.

Add steak to remaining dressing mixture; turn to evenly coat both sides. Refrigerate at least 1 hour to marinate.

Preheat broiler. Drain steak; discard marinade. Place steak on rack of broiler pan. Broil, 2 to 3 inches form heat source, 8 minutes on each side for medium doneness.
Cut steak into 8 pieces, serving with ¼ C reserved marinade.

Can also use 2 Tbsp grated fresh ginger instead of garlic powder.

from Sarah E. Bybee

Becky’s Quick Dinner Ideas!

Breakfast Burritos: eggs, cheese, salsa, hashbrowns, pepper, onion…

French Toast

Pancakes: try fruit toppings

Omelettes: ham, cheese, peppers, onion, mushrooms, tomato…

Baked Potato Bar: potatoes in oven or crockpot, chili, sour cream, broccoli, cheese, tomatoes, onions, chives, ham, bacon

Burritos: 1 can refried beans mixed with 1/3 c salsa, rice, cheese, sour cream, tomato lettuce, cheese

OR: 1 can black beans mixed with ½ c salsa, rice, cheese, shredded beef, chicken or pork, lettuce, tomato, onion, sour cream

from Sarah E. Bybee

Becky’s Sloppy Joe's

1 lb hamburger cooked
1 tsp prepared mustard
3 Tbs brown sugar
½ cup chopped onion
1 can tomato sauce
1/3 c water
1 Tbs Worcestershire sauce
1 c ketchup
1 Tbs vinegar
1 bay leaf
Chopped Bell Pepper (optional)

Simmer all. Serve on buns with cheese

from Sarah E. Bybee

Becky’s Lasagna in a Bun

8 subs, or hogie buns, or 1 french bread loaf
1 lb. ground beef
1 jar spaghetti sauce
1 clove garlic, or 1 tsp garlic powder
¼ c onion finely chopped
1 tsp Italian seasoning
1 c. ricotta or cottage cheese (optional)
1 c. cheddar grated
1 c mozzarella grated
Parmesan


Hollow out buns. Combine sauce, meat, and seasoning. Simmer.

Combine shredded cheeses. Combine ricotta with meat if using it.

Spoon meat mixture into buns.

Top with shredded cheese, bake @350 for 10-15 minutes until bubbly, or broil if in a hurry!

from Sarah E. Bybee

Beefy One Pot Dinner

½ lb ground beef
¼ C chopped onions
1 C thinly sliced carrots
1 C finely chopped potatoes
1 C water
1 14 oz can baked beans
½ C barbeque sauce
1 C shredded cheddar cheese

Brown meat and onion. Add vegetables; cook 5 minutes, stirring occasionally.

Stir in water. Reduce heat to medium low; cover and simmer 10 minutes or until vegetables are tender.

Add beans and barbeque sauce; stir. Cook 5 minutes or until heat through. Top with cheese.

from Sarah E. Bybee

Mexican Pizzas

½ -1 lb ground beef
½ C chopped onions
2 Tbsp taco seasoning
¾ C water
2-3 tomatoes, diced
1 can refried beans
Pace mild red taco sauce
Tortillas
½ C shredded cheese

Brown beef in skillet. Add taco seasoning and water; bring to a boil and then let simmer down until all the water is gone, stirring occasionally.

Put one tortilla on a microwave safe plate. Top with some of the refried beans, taco seasoning, and a little taco sauce.

Place another tortilla on top. Top with onions, tomatoes, and shredded cheese and taco sauce.

Microwave for about 5 minutes or until cheese is melted. Cut into wedges and serve with lettuce and sour cream.

from Sarah E. Bybee

Beef Stew Pie

3 Tbsp flour, divided
¾ tsp salt
¼ tsp pepper
½ lb boneless beef round steak, cut into 1-inch pieces
1 Tbsp oil
¼ C chopped onion
1 garlic clove, minced
1 C water, divided
½ Tbsp tomato paste
¼ tsp Italian seasoning
¼ tsp dried basil
1 bay leaf
1 C cubed cooked potatoes
¾ C sliced cooked carrots
1 tsp dried parsley
½ of a Pastry for a single crust pie

In a large bag, combine half the flour, salt, and pepper. Add beef and shake to coat. Saute beef, onion, and garlic in skillet in oil until beef is browned. Add ¼ cup water, stirring to scrape browned bits from skillet.

Combine ¾ C water, tomato paste, seasonings and gradually stir into skillet. Add bay leaf and bring to a boil. Reduce heat; cover and simmer for 1 ¼ to 1 ½ hours or until meat is tender.

Combine the remaining flour with 1/8 C water until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Discard bay leaf. Stir in potatoes, carrots, and parsley. Transfer to a greased 2 quart baking dish.

On a floured surface, roll out pastry to fit dish. Place over filling; flute edges and cut slits on top.

Bake at 425 degrees for 25-30 minutes or until crust is golden brown. Let stand for 10 minutes before serving.

from Sarah E. Bybee

Seasoning for Steak

1 ½ tsp lemon pepper seasoning
1 ½ tsp paprika
¾ tsp garlic salt
½ tsp dried rosemary, crushed
1/8 tsp cayenne pepper
2 steaks

Combine all seasonings and rub over steak. This is our favorite way to grill steak!

from Sarah E. Bybee

Spanish Noodles and Ground Beef

½ lb ground beef
1 small green or red pepper, chopped
1 small onion, chopped
3 ¼ C uncooked medium egg noodles
1 can diced tomatoes, undrained
1 C water
½ C chili sauce, I use the whole bottle
1 tsp salt
1/8 tsp pepper
4 bacon strips, cooked and crumbled or Hormel real bacon pieces

In a large skillet over medium heat, cook the beef, pepper, and onion until browned. Stir in the noodles, tomatoes, water, chili sauce, salt, and pepper, mixing well. Cover and cook over low heat for 15-20 minutes or until the noodles are tender, stirring frequently. Add the bacon.

from Sarah E. Bybee

Shredded French Dip

1 boneless beef chuck roast, about 3 pounds
1 can French onion soup, undiluted
1 can condensed beef consommé, undiluted
1 can beef broth
1 tsp beef bullion granules
8 to 10 French or Italian rolls, split

Halve roast and place in slow cooker. Combine the soup, consommé, broth, and bullion; pour over roast. Cover and cook on low for 6 to 8 hours or until meat is tender. Shred meat. Serve on rolls. Skim fat from cooking juices and serve as a dipping sauce.

Serve thin slices of mozzarella cheese in the bun as well.

from Sarah E. Bybee

Cabbage Rolls

½ lb ground beef
1 C chopped ham
¼ C chopped onion
1/3 C tomato sauce
1 Tsp sugar
½ C cooked rice
½ tsp chili powder
1/8 tsp garlic powder
1 medium head cabbage
1 C tomato sauce
1 Tbsp sugar
¾ C grated sharp cheese
½ tsp seasoning salt

Brown beef in skillet. Add ham, onion, 1/3 C tomato sauce, sugar, rice, chili powder, and garlic powder, mixing thoroughly. Core cabbage and remove outer leaves. Place leaves in boiling water in a medium saucepan and simmer for 5 minutes until tender. Drain. Spoon meat mixture into the center of each cabbage leaf. Fold up to make a tight roll placing seam side down in a 9 x 13 pan. Mix 1 C tomato sauce, 1 Tbsp sugar, grated cheese, and seasoning salt. Pour over top of cabbage rolls. Or cover and refrigerate, then bake at 350 for 30 minutes.

from Sarah E. Bybee

Pizza Casserole

1 ½ C uncooked spiral pasta
1 lb ground beef
½ medium onion, chopped
1 can mushrooms
1 8oz can tomato sauce
1 jar pizza sauce
1 can tomato paste
½ tsp sugar
½ tsp garlic powder
½ tsp onion powder
½ tsp oregano
2 cups mozzarella or Monterey jack cheese, divided
½ package Hormel turkey pepperoni
¼ C grated parmesan cheese

Cook pasta according to directions. Cook beef and onions; stir in the mushrooms, sauces, tomato paste, sugar, and seasonings. Drain pasta; stir into meat sauce.

Divide half the mixture between a greased 11 by 7 pan; sprinkle with ½ the cheese. Repeat layers and top with pepperoni and parmesan cheese. Bake covered at 350 for 20 minutes and uncovered for 10-15 minutes longer.

from Sarah E. Bybee

Lasagna

1 lb hamburger
½ C chopped onion
2 cloves garlic, chopped
1 16 oz container cottage cheese
2 eggs
1 Tbsp dried parsley flakes
2 cans petite diced tomatoes, drained
2 28oz jars Prego spaghetti sauce
2 Tbsp sugar
1 jar tomato paste
2-3 C shredded cheese, Italian, sharp, and Colby jack
1 package lasagna noodles, cooked

Brown hamburger, onion, and garlic. Add tomatoes, spaghetti sauce, tomato paste, and sugar. Let simmer for a few minutes.
Mix cottage cheese, eggs, and parsley.

Layer meat sauce, noodles, cottage cheese, and cheese, then meat sauce, noodles, cheese.

Spray foil underneath with cooking spray so it won’t stick. Cover and bake at 350 for 25 minutes. Remove foil and bake another 20 minutes. Makes one large lasagna pan.

from Sarah E. Bybee

Mexican Lasagna

1 lb ground beef
1 green pepper, about a cup, chopped
1 28oz jar spaghetti sauce
1 ½ C Pace Picante sauce
10-12 corn tortillas
2 C shredded cheese
1 can chopped olives
¼ C chopped onions

Brown beef, onion, and pepper. Add spaghetti sauce and 1 C picante sauce. Heat to a boil. Reduce heat to low and simmer for 10 minutes, stirring occasionally.

In a 9x13 pan, spread remaining picante sauce. Arrange half of tortillas in pan, covering the bottom in a double layer. Top with ½ the beef mixture, half the cheese, and half the olives. Repeat layers.

Bake at 350 for 30 minutes. Let stand 5 minutes.

from Sarah E. Bybee

Taco Salad

½ - 1 lb ground beef
1 pkg taco seasoning
1 ½ heads lettuce, green leaf or romaine
2 tomatoes, chopped
1 can corn, drained
1 can kidney or pinto beans, rinsed and drained
½ C shredded sharp cheese
Tortilla chips
Olives, optional
Avocados, optional
Pace Taco Sauce
Ranch dressing

Brown beef and mix with taco seasoning according to directions.

Layer lettuce, meat, beans, corn, olives, avocados, tortilla chips and cheese.

For dressing, mix equal parts taco sauce and ranch dressing.

from Sarah E. Bybee

Sweet and Sour Beef

1 lb beef flank steak
3 Tbsp vegetable oil or chicken or beef broth
1 medium onion, cut into wedges
1 can (8 oz) pineapple chunks, undrained
¼ C sugar
¼ C white vinegar
1 Tbsp instant chicken bullion
1 Tbsp soy sauce
1 Tbsp cornstarch
1 Tbsp cold water
1 medium green pepper, cut into
2 medium tomatoes, cut into eighths

Cut beef with grain into 2-inch strips. Cut strips across grain into 1/8-inch slices. Heat oil in 12-inch skillet or wok over medium-high heat until hot. Add beef and onion; cook and stir until beef is brown, about 3 minutes. Stir in pineapple, sugar, vinegar, bullion (dry), and soy sauce. Heat to boiling. Mix cornstarch and cold water; stir into beef mixture. Cook and stir one minute. Stir in pepper and tomatoes; cook and stir one minute. Serve with hot cooked rice.

Zucchini Casserole

3 medium zucchini, sliced and partially boiled
1 lb hamburger
onion
1 C cooked rice
1/8 tsp oregano, salt, and pepper
1 small can cream of mushroom soup
sour cream
3 fresh sliced tomatoes

Add cream of mushroom soup, sour cream, and rice. Either layer or mix with the sauce the meat mixture (meat, onion, oregano, salt, and pepper) and zucchini (it is much better mixed). Grate cheese on top. Bake at 350 degrees for 30-45 minutes.

by Sarah E. Bybee

Hamburger Stroganoff

½ lb ground beef
¼ C chopped onion
1 Tbsp flour
½ tsp salt
1/8 tsp pepper
1 can (4.5 oz) mushrooms, undrained
1 can cream of chicken soup
½ - ¾ C sour cream
hot, cooked noodles

In a skillet brown beef and onion. Stir in flour, salt, and pepper until blended. Add mushrooms; cook and stir over low heat for 5 minutes. Stir in the soup; simmer, uncovered, for 10 minutes. Stir in sour cream; heat through. Serve over noodles. 2 –3 big servings

Another variation: use cream of mushroom soup instead and add 1 Tbsp Worcestershire sauce.

from Sarah E. Bybee

Sloppy Joe Potato Dinner

1 can Manwich sloppy joe sauce
1 lb ground beef
6 potatoes, baked
sour cream
Colby jack cheese

Brown ground beef. Add sloppy joe sauce, and heat until bubbly.

Chop up potatoes into a casserole dish, top with sauce and cheese.

Put pan in oven at 350 for about 5 minutes or until cheese is melted.

Serve with sour cream as desired.

This is a good recipe for using leftover baked potatoes.

from Sarah E. Bybee

Beef Enchiladas

1 pkg Lawry’s enchilada mix
1 small can re-fried beans
(6 oz can tomato paste)
1 can chopped olives
1 lb hamburger
½ - 1 onion, chopped
1 pkg wheat flour tortillas
grated cheddar cheese

Brown hamburger and onion. Mix meat and beans; season with salt and pepper. Mix enchilada mix. Mix half of sauce, meat, beans, cheese, and olives together. Put a few tablespoons in each tortilla and roll. Put smooth side up in 9x13 pan. Pour remaining sauce over enchiladas and add more grated cheese if desired.

Cook at 350 for 20 minutes. Serve on top of lettuce. Top with tomatoes and sour cream.

I also use canned mild enchilada sauce instead of the packet.

from Sarah E. Bybee

Chili Casserole

1 lb ground beef
½ C minced onion
¾-1 Tbsp chili powder
1 tsp salt
¼ tsp oregano
1 can re-fried beans
1 ½ C shredded cheddar cheese
1 16 oz can stewed tomatoes
1 ½ C broken tortillas or tortilla chips

Brown beef and onion in a skillet. Add chili powder, salt, and oregano. Stir in beans and tomatoes. In a 2-quart casserole dish, alternate layers of beef mixture, 1 C cheese, and tortilla chips. Bake at 350 degrees for 20 minutes. Sprinkle remaining cheese over the top. Bake 10 minutes longer or until cheese is melted and mixture is bubbly.

from Sarah E. Bybee

Stuffed Pepper Cups

6 medium peppers
1 1b hamburger
1/3 C chopped onion
2 C stewed tomatoes
¾ C precooked rice
2 Tbsp Worcestershire sauce
1 C cheddar cheese

Cut off tops of peppers, remove seeds, and precook in boiling water (salted) about 5 minutes. Brown meat and onion, add rest of ingredients and salt and pepper to taste. Cover and simmer until rice is tender. Add cheese, stuff peppers. Top with more cheese
Bake uncovered 350 for 25 min or until hot

from Sarah E. Bybee

Beef, Rice, and Chili Casserole

½ lb ground beef
½ C chopped onion
1 C chopped celery
½ green pepper, chopped
1 garlic clove, minced
2 C cooked rice
1 can (15 oz) chili con carne with beans
2/3 C mayo
few drops hot pepper sauce
½ tsp salt
1 can Mexican Style stewed tomatoes
1 to 2 C grated cheddar cheese
4 C corn chips

In a skillet, cook ground beef, celery, onion, green pepper, and garlic until meat is browned and vegetables are tender; drain. Stir in rice, chili, mayo, hot pepper sauce, salt, and tomatoes. Pour mixture into a 2 ½ qt casserole dish. Bake at 350 for 35-45 minutes or until heated through. Top with cheese and corn chips. Return to oven for 3 to 4 minutes or until cheese is melted

from Sarah E. Bybee

Southwest Taco Pie

Crust:

¼ C cornmeal
¾ C flour
1 ½ tsp baking powder
½ tsp salt
1 tbsp oil
1/3 C milk

Roll out and press into pie pan that has been greased and sprinkled with 1 tbsp cornmeal.

Filling:
1 pound cooked ground beef
1 C salsa
1 C grated cheese ( mix in or sprinkle on top)
Bake at 450 for 12-15 minutes

from Sarah E. Bybee

Fabulous Beef Fajitas

½ C Italian Salad Dressing, divided
½ tsp chili powder
1 lb boneless beef sirloin steak, cut into ¼ inch strips
1 medium sweet red pepper, sliced
1 medium green pepper, sliced
6 flour tortillas (8 inches), warmed
sour cream to dip

In a large resealable plastic bag, combine ¼ C salad dressing and chili powder; add steak. Seal and turn to coat, refrigerate 30 minutes. In a skillet, sauté peppers and onion in remaining salad dressing until crisp tender. Remove and keep warm. Drain steak discarding marinade. Sauté steak 6-8 minutes until no longer pink. Return vegetables to pan and heat through. Spoon mixture into tortillas and serve with sour cream. [Ellie and Kenzie love these too!]

From Sarah E. Bybee

Flank Steak

1 ½ C salad oil
¾ C soy sauce
¼ C Worcestershire Sauce
3 Tbsp dry mustard
2 ½ tsp salt
1 Tbsp pepper
½ C red wine vinegar
1 clove garlic
1/3 C lemon juice

Marinate overnight, Also can use Italian dressing in place of salad oil for an extra kick.

from Sarah E. Bybee

Chili Beef Noodle Skillet

1 package noodles (8 ounces)
½ lb ground beef
½ onion, chopped
½ C chopped celery
1 C peas
2 15-ounce cans diced tomatoes
2 garlic cloves, minced
¾ Tbsp chili powder
½ tsp salt
1/8 tsp pepper
½ to 1 C shredded cheddar or Monterey jack cheese
Bacon bits (I use Hormel Real Bacon Pieces)

Cook noodles according to directions. Brown beef, onion, garlic, and celery in skillet. Add salt, pepper, chili powder, tomatoes, and peas. Cook to heat through. Add bacon bits and cheese and noodles; stir until cheese is melted.

*This tastes like Hamburger Helper but a lot better.

From Sarah E. Bybee

Taco Mac Salad

1 box (8oz.) Tri-color spiral macaroni
1 lb. Taco Seasoned Ground Beef
½ C. Green Peppers, chopped
½ C. Onions, chopped
1 C. Cheese- cheddar, shredded
1 Carton Cherry Tomatoes
½ Head Lettuce, shredded
Salt
Pepper
½ C. French Dressing
1 pkg. Nacho Doritos (optional),or Fritos are GF

Cook macaroni as directed. Drain. Rinse with cold water. Drain again. In a large bowl mix macaroni, green pepper, onion, cheese, tomatoes, lettuce & seasonings. Chill. Just before serving, stir in warm seasoned ground beef, French dressing, and chips. Toss lightly.

From Sarah E. Bybee

Stuffed Mushrooms

1 package Jimmy Dean Sausage, round tube
1 8 oz package cream cheese, softened
Dill seasoning to taste
Mushrooms

Cook sausage, drain well. Add softened cream cheese and mix until well blended. Wash mushrooms, take stems off, and stuff with sausage mixture.

Broil for 5 to 8 minutes and sprinkle with dill seasoning on top for color.

from Sarah E. Bybee

Nutty Apple Dip

1 8 oz package cream cheese, softened
1/2 C packed brown sugar
1/4C sugar
1 tsp vanilla
1 C chopped pecans

Apple slices or wedges

In a small mixing bowl, combine cream cheese, sugars, and vanilla; beat until smooth.

Stir in pecans. Makes about 2 Cups.

from Sarah E. Bybee

Strawberry Fruit Dip

1 8 oz carton spreadable strawberry cream cheese
2 Tbsp strawberry preserves
1 8 oz carton frozen whipped topping, thawed
1 7 oz jar marshmallow cream

Assorted Fresh fruit

In a mixing bowl, beat cream cheese and preserves until well blended.

Fold in the whipped topping and then marshmallow cream.

Cover and refrigerate until serving. Makes 4 cups.

from Sarah E. Bybee

Chocolate Cream Fruit Dip

1 8 oz package cream cheese, softened
1/4 C chocolate syrup
1 7 oz jar marshmallow cream

Apple wedges, fresh strawberries, and banana chunks

In a small mixing bowl, beat the cream cheese and chocolate syrup.

Fold in the marshmallow cream.

Cover and refrigerate until serving.

Serve with assorted fruit. Makes about 2 cups.

from Sarah E. Bybee

Sandee’s Slush

6 C water
2-3 C sugar
1 46 oz can pineapple juice
5 bananas, mashed
1 12 oz can frozen orange juice
2 orange juice cans of water
1 12 oz can frozen lemonade
2 lemonade cans of water

Mix sugar and 2 C water. Bring to a boil, stir to dissolve, and then let cool. Add remaining ingredients and freeze until firm.

This makes quite a lot! Serve with orange pop or Sprite!

From Sarah E. Bybee

Black Bean and Pineapple Salsa

1 can black beans, drained and rinsed
1 can pineapple tidbits, or crushed pineapple, drained
1 can corn, drained
1 can diced tomatoes, drained or 2 C chopped tomatoes
1 C freshly diced peaches
1/4 C cilantro
1/3 C Italian dressing
Corn chips

Mix all ingredients together except for corn chips.

Serve salsa with corn chips.

From Sarah E. Bybee

Peppermint Popcorn

4 C air popped popcorn
2 C rice or corn chex
1 C craisins
1 C pretzel sticks, broken down into bite-size pieces
3 mint candy canes, crushed
1 c peanuts if desired
1 bag vanilla or white chocolate chips


Melt chocolate or vanilla chips, pour over mixture and then dump on wax paper to cool. YUM!

From Sarah E. Bybee

Moose Munch

8 C popped popcorn, air popped
2 C peanuts
1 ½ C rice krispies

Mix all in bowl.

Melt together:

1 lb almond bark
¼ C peanut butter

Pour over popcorn mixture and mix. Dump on wax paper until cooled.

From Sarah E. Bybee

7 layer dip

Layer this way in a 9 by 13 pan or on a platter…

1 can refried beans, heat first to make them easier to spread if desired

Guacamole- Mix 3 avocados with one package of McCormick guacamole seasoning

1 C sour cream mixed with 2 tsp taco seasoning

Shredded cheese

Diced Tomatoes

Green or purple onions

1 small can sliced olives

Serve with tortilla chips

From Sarah E. Bybee

Ranch Dip for Chips

3 oz Hormel Real Bacon Bits or pieces
2 C ranch dressing
1 C sour cream
½ C parmesan cheese
2 green onions, minced

Mix all together and then chill until ready to serve.

From Sarah E. Bybee

The Famous California Dip

1 envelope Western Family onion soup mix
1 16 oz container light sour cream

Blend all ingredients and chill at least 2 hours.

Serve with potato chips or your favorite veggies.

From Sarah E. Bybee

Pumpkin Seeds

1 C unwashed pumpkin seeds
¼ tsp Worcestershire sauce
1 Tbsp butter
½ tsp salt

Mix all ingredients together and spread in a shallow baking pan.

Cook 2 hours at 250 degrees, stirring occasionally until seeds are crisp, dry, and golden.

From Sarah E. Bybee

Cheese Fondue

1 tbsp butter
2 green onions, sliced thin
2 Tbsp flour
1 ½ C milk
1 C grated sharp cheddar cheese
½ C grated parmesan cheese
1-2 tsp Dijon mustard
1 pinch cayenne pepper
1 pinch salt

In a saucepan, heat butter. Cook green onions in butter for 5 minutes or until soft, remove from heat. Make a thickening paste with some milk and flour; stir into butter and green onions. Then add the rest of the milk. Return to heat; bring to a boil, and then bring down to a simmer. Stir for 2 minutes. Stir in all the cheeses gradually. Once melted, add Dijon, salt, and cayenne pepper.

Once done, transfer to a fondue pot. Serve with sourdough bread, steamed veggies, grapes, and green apples.

From Sarah E. Bybee

Blackberry Banana Smoothie

2 C orange juice
1/3 C vanilla yogurt
2 medium ripe bananas, cut into thirds and frozen
½ C fresh or frozen blackberries

In a blender, combine all ingredients. Cover and process until blended. Serve immediately. Makes 4 servings.

from Sarah E. Bybee

Gail’s Cheese Ball

3 4oz packages cream cheese
1/3 C parmesan cheese
1/4 C mayonaise
1/4 tsp garlic powder
1/2 tsp oregano

Mix all together and shape into a ball.

Refrigerate until firm and then roll in chopped nuts!


from Sarah E. Bybee (and I'm assuming that's Gail Tilley?)

Green Salsa

8-10 Tomatillos (remove husks, rinse, and quarter)
1/4 cup chopped red onion
2 Tbsp minced cilantro
1-2 jalapeno peppers, remove seeds and chop
3/4 tsp salt
Ground cumin or other seasonings to taste

Combine all ingredients in a food processor.

Do not puree.

Lasts up to one week in the refrigerator.

from Sarah E. Bybee

Sarah Lynn’s Salsa

1 can black eyed peas
1 can black beans
1 can corn
4 large tomatoes, chopped
Green, yellow, and white onion to taste (I do about 1/2 C total)
1/2 cup chopped red pepper
1-2 avocados
Cilantro to taste
Italian Salad dressing to coat

From Sarah E. Bybee (and Sarah Lynn Bybee too!)

Wassail

4 C water
2 ¼ C sugar

Bring to a boil and add the following spices

2 sticks cinnamon
8 allspice berries
10 whole cloves
1 piece ginger root

Remove from heat, cover with lid, and let stand for 1 hour.

Remove the spices and add the following;

4 C orange juice
2 C lemonade
8 C apple cider or juice

Heat and serve.

Cranberry Drink

BLEND:

1 can cranberry jelly (jellied cranberry sauce)
1 C water

ADD:

1 large can frozen lemonade
1 large can frozen orange juice
1 large can frozen apple juice
2 C sugar
1 tsp cinnamon
1 scant tsp cloves

Use as a concentrate. Add 6-7 spoonfuls per mug of hot water.

From Sarah E. Bybee

Peanut Butter Rice Krispies

1 c. PB
1 c. corn syrup
1 c. sugar
Melt in microwave for 2-3 minutes.

Stir in 6 cups of Rice Krispies.
Press in 9X13 pan.

Topping:
12 oz. choc. chips
6 oz. butterscotch chips
Melt in microwave for 1 1/2 minutes. Spread on top.
Refrigerate until firm

From Missy Hancock

Sister Nance’s Canned Salsa

7 quarts Roma tomatoes, chopped
2 cups lemon juice
3 cups green peppers, chopped
½ cup jalapeno, chopped
5 cups onion, chopped
2 Tbsp cilantro
2 Tbsp cumin
3 Tbsp oregano
2 Tbsp salt
4 Tbsp sugar
2 Tbsp crushed red pepper
2 Tbsp garlic

Mix, simmer together for at least 20 minutes. Process 55 minutes in pint jars.

from Helen Macfarlane and her friend Michelle Laraway

Tomato Bacon Tarts

Ingredients:

1 can of flaky refrigerator biscuits
2 med. tomatoes, chopped
1 Tbsp mayonnaise
2 Tbsp chopped basil
1/2 of a medium onion, chopped very fine
6 oz Mozzarella cheese, grated
8 slices of bacon, cooked and crumbled

Preparation:

Place a single biscuit into each cup of a lightly greased muffin pan and form to shape. Mix all the ingredients together and fill each muffin. Bake according to biscuit instructions on package.

Makes 8 fabulous filled biscuits.

From Ginny Winters and Good Things Utah

Costa Rican-style Snapper with Pineapple, Black Beans, and Rice

3/4 c uncooked long grain brown rice
4 Tbsp orange juice
2 Tbsp lime juice
2 Tbsp olive oil
4 Tbsp finely chopped cilantro
2 cloves garlic, minced
1 pinch (about 1/16 tsp) sugar
4 snapper filets (I sometimes use talapia)
1 3/4 c medium salsa
1 can (14.5 oz) black beans, drained and rinsed
2 c chopped pineapple

1. Preheat oven to 4ooF and cook rice according to package instructions.

2. In a large shallow bowl, combine orange juice, lime juice, olive oil, 2 tbsp cilantro, garlic, and sugar, plus salt and pepper to taste. Add snapper fillets and marinate for 15-20 minutes.

3. In a 3-quart baking dish, combine rice, salsa, beans, and 1 tbsp cilantro. Place snapper over mixture, overlapping fillets if necessary. Spoon remaining marinade over fish.

4. Bake uncovered until fish is cooked through and opaque, about 25-30 minutes.

Sprinkle remaining cilantro on top and serve.

Makes 4 servings (about 466 calories, 10 g fat per serving)

from Ginny Winters

Honey Lime Chicken Enchiladas

1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2 teaspoons to 1 Tablespoon chili powder
2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
12 corn tortillas
2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
1 14-oz can of green enchilada sauce (mild or medium, to your taste)
1/2 to 3/4 cup of heavy cream
nonstick cooking spray
1 Tablespoon of chopped cilantro, to garnish

Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.

Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.

In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish. Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.

Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

from Ginny Winters via Good Things Utah and www.phemomenon.blogspot.com

Pork and Rice Quesadillas With Orange Salsa

Cooking Spray
6 burrito size tortillas

Filling:

1 cup rice, cooked (can use minute rice)

2 cups diced or shredded roasted pork loin

1 (15 oz) can black beans, rinsed

1 cup chopped arugula leaves (i leave out)

1 cup shredded Monterey Jack Cheese

1/2 diced sun-dried tomatoes (i use fresh)

Orange Salsa:

1 11 oz can Mandarin Oranges, drained and chopped

1/4 cup diced red bell pepper

2 Tbsp freshly chopped scallions

2 Tbsp freshly chopped cilantro

1 Tbsp lemon juice

1/2 tsp ground cumin

Salt and Pepper to taste

Combine all ingredients and toss to combine

(This salsa is so good I usually double it)

For the quesadilla:

Coat a griddle with cooking spray and set on medium high heat. Combine rice, pork, beans, arugula, cheese and tomatoes, mix well. Arrange tortillas on a flat surface. Top one side with pork mixture. Fold the other side over to cover filling. Cook 2-3 minutes on each side until golden brown. Serve with Orange Salsa, of course!!


from Ginny Winters, courtesy foodnetwork.com

Brownies

Why I don't buy boxed brownies anymore -- these are so easy!

1 cup melted butter
2 cups sugar
1/3 cup cocoa powder
4 eggs
1 tsp vanilla
2 cups flour
pinch of salt

Mix butter, sugar and cocoa. Add eggs one at a time, mixing well after each egg. Add vanilla. Add flour and salt and mix just until blended. I've found it's a good idea to mix really, really well before adding the flour, then mix just enough after adding flour. If I mix too much after, the brownies have a flaky layer on top.

Bake in a greased 9x13 pan at 350 for 30 - 35 minutes. When doubling (which is always a good idea!), bake in a greased sheet cake pan (about 12x15) and cook for same time.

Our favorite frosting with these is Betty Crocker Classic Chocolate. We've tried several different types of chocolate but this is the best.

Holly’s Meatballs and Spaghetti Sauce

Holly says all her boys LOVE this dish.

Sauce:
1 pound Italian sausage
2 14oz cans of Italian diced tomatoes (juice and all)
1 6oz can tomato paste
1 medium onion finely chopped (I actually use dried onions. They are easier to hide.)
2 Tbs. chopped parsley (I used the spice-not fresh-easier to keep around.)
4 Tbs. sugar (I use Splenda)
1 tsp. basil leaves, crushed
1 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. pepper

1. Brown the meat
2. Put all the ingredients in slow cooker on high for 4 hours or on low for 7 to 8 hours. (I like low best...)

Serve over pasta. Makes about 6 cups. I normally double mine.

Meatballs:
3 lbs ground beef
1 1/2 cups Italian breadcrumbs
5 cloves garlic (chopped finely) (I use the minced garlic that comes in a jar.)
2 eggs
Italian bread, soaked in warm water (Use as much or as little Italian bread as you want)
garlic powder
ground black pepper (to taste)
salt
hot oil (for frying)

1. In a large mixing bowl, mix the ground beef, garlic powder, Italian bread crumbs, eggs, chopped garlic, ground black pepper and soaked Italian bread (make sure you drain the water out of bread very well).
2. It's okay to add a little more or less on the bread crumbs.
3. Also make sure that the bread is very soft before you mix it in.
4. Mix all ingredients together well, using hands.
5. Make sure mixture is smooth.
6. Start rolling your meatballs (whatever size you want) I usually make them large.
8. For large meatballs, cook submerged in hot oil for about 5 to 8 minutes.
9. When meatballs are done, take them out of hot oil and place on to paper toweled plate.
10. Serve warm or you can freeze them and warm them up later in the oven at 400 degrees.

from Holly Gundred

Tri Tip Marinade

1 bottle Balsamic vinaigrette
1 small bottle Kikkomon baste and glaze
½ cup brown sugar
3 Tbsp Montreal steak seasoning

Mix, coat, marinate for five hours. Take out of fridge 45 minutes before cooking. Grill, turning three or four times, until internal temp reaches about 155.

After I buy the meat, I like to put the marinade in a baggy with the meat and stick it in the freezer (if I don't plan on cooking it right away).

from Helen Macfarlane via Elizabeth Rowbury

Texas Goulosh

1 pound ground beef (or canned meat of choice)
½ onion
1 packet chili season
1 can corn
1 can kidney beans
1 can black beans
1 small can diced green chilies
2 cans diced tomatoes
1 12 oz can tomato sauce (can be 8 to 16 oz)

Brown the ground beef in pan with the onion. Add two tablespoons of water, mix in chili seasoning. Put meat in large pot and add remaining ingredients. Simmer until warm. You can’t mess this up! You can add or take things away as desired. Can eat with chips, cheese, sour cream, etc.

from Helen Macfarlane via an unknown young men's leader

String Pie

1 lb lean ground beef (I use Jimmy Dean sausage and no veggies cuz my kids are picky)
½ cup chopped onion
½ cup chopped bell pepper
15 ½ ounce jar spaghetti sauce (I use 2 cups Hunt’s traditional spaghetti sauce)

8 oz pkg spaghetti noodles (I use angel hair), cooked
1/3 cup Parmesan cheese
2 beaten eggs
2 tsp butter

1 cup cottage cheese
1 cup mozzarella cheese

Brown the meat (onions and peppers), drain and add sauce. Heat through.

Mix cooked noodles with butter, parmesan and eggs. Layer in the bottom of a 9x13 baking dish. Top with cottage cheese. Top with meat sauce. Sprinkle with mozzarella. Bake at 350 for 20 to 30 minutes (until heated through).

from Helen Macfarlane and her friend Elizabeth Anderson

Shredded Barbeque Pork Sandwhiches

Pork picnic roast
Favorite barbeque sauce (Bull’s Eye)
Rolls

Place roast in crock pot and cook all day on low or shorter time on high. Remove fat. Shred with a fork. Add barbeque sauce and heat through. Serve on buns. Can also be frozen.

from Roxy Ogden

Salmon Fillets with Creamy Dill

1 ½ cups mayonnaise
½ cup prepared mustard
1 tsp chopped fresh thyme
1 tsp dried oregano
1 tsp chopped fresh basil leaves
1 ½ pounds salmon fillets
2 tsp dried dill (or to taste)

Preheat oven to 375.

Stir together first five ingredients. Place salmon fillets on a baking sheet, and spread with the mayonnaise mixture. Sprinkle with dill weed.

Bake for 30 to 40 minutes, until salmon is easily flaked with a fork.

from Helen Macfarlane

Roxy’s Chili

3 cans Bush’s chili beans
1 can tomato sauce
1 can water
1 lb ground beef, browned and drained

Mix all ingredients. Can add kidney beans, peppers and onions if desired.

Serve with sour cream, shredded cheese, chips, or whatever you like with chili.

Quick and Easy Cassoulet

2 boneless, skinless chicken breast halves, cut into pieces
1 large onion, chipped
1 garlic clove, minced
2 Tbsp vegetable oil
2 16 oz cans white beans
½ lb fully cooked smoked sausage cut into ½ inch pieces
1 can tomato sauce
½ tsp dried thyme
1/8 tsp pepper and salt to taste

Saute chicken, onion and garlic in oil in skillet until onion is tender and chicken is browned. Stir in remaining ingredients. Cover and simmer 15 minutes or so.

from Helen Macfarlane and her sister Kathy

Pork Roast With Plum Sauce

Rub:
2 garlic cloves, minced
1 Tbsp kosher salt
1 Tbsp fresh thyme leaves
1/4 cup Dijonaise mustard

Chop first three ingredients together, mix with mustard. Rub on a three pound pork loin, trimmed and tied (I don’t tie mine). Let sit for half an hour. Roast for one hour at 425 (internal temp is 138). Let rest 15 minutes before slicing.

Plum sauce:
1 cup plum preserves, 3 Tbsp apple juice, 1 tsp dry mustard, 1 clove garlic, minced, 1 Tbsp dijonaise mustard. Heat just to melt.

I have one recipe that calls for Dijonaise mustard, and one that calls for Dijon mustard. I've used Dijonaise in the past, but I think plain Dijon would be better.

from Helen Macfarlane

Pizza Dough

Mix together and proof:
1 pkg yeast (1 Tbsp)
1 cup warm/hot water
1 tsp sugar

When yeast is bubbly, add:
2 ½ cups flour
1 tsp salt
2 Tbsp oil (optional, I don't usually use any)

Knead until smooth. Let stand ten to twenty minutes, or more if desired.

Roll dough into pizza pan (sprinkled with corn meal if desired). Top with Hunt’s Traditional Spaghetti Sauce, Mozzarella, cheddar, Parmesan, and pepperoni or sausage or tons of veggies or . . . you know the drill. They have a new Pizza Cheese Blend that is AWESOME.

from Helen Macfarlane

Meatball Soup

18 oz frozen Italian seasoned meatballs
2 cups frozen vegetables
2 cups beef broth
1 14 oz can Italian style diced tomatoes
1 cup water
3/8 cup uncooked small pasta (alphabet, etc.)
Shredded Parmesan as topping.
Mix together and boil 8 to 10 minutes.

Serves 6

from Roxy Ogden

Light Punch

5 quarts of water
3 cups of sugar
1 Tbsp of lemon extract (it’s different from juice because it has a stronger taste )
1 Tbsp of citric acid (it’s what gives it that sweet/ sour and tart taste)
1 bag of crushed ice (crushed ice is better because it looks cooler, it’s way more fun to eat, but you can use regular ice)
Fruit (I like to add sliced limes and frozen raspberries (you can add whatever fruit you want)

from Helen Macfarlane (I got this recipe from someone in the ward, I'm sorry I can't remember who it was!!)

Honey Dijon Chicken

6 skinless chicken breasts
2 Tbsp Dijon mustard
2 Tbsp butter
1/4 tsp salt
pepper to taste
½ cup honey

Place chicken breasts in a single layer in 9 x 13 pan. Heat in a small sauce pan mustard, salt, butter and honey. Pour over the chicken. Bake at 375 degrees for 45-60 minutes. Baste every 15
minutes. Serve over rice.

from Helen Macfarlane

Ground Beef Tacos

I almost feel silly posting this one. But I added it to my own family favorites recipes for two reasons. One, it really is a family favorite. And two, my kids need easy recipes when it's their turn to cook.

Brown one pound of hamburger. Add taco seasoning package, water and a can of beans if desired. Fill tortilla shells with meat, Mexican blend cheese, lettuce, tomatoes, salsa, sour cream, guacamole.

from Helen Macfarlane

Football Stew

Dredge 2 lbs stew meat in flour, salt and pepper and brown in a little oil.

Add 4 - 6 diced potatoes and 4-6 diced carrots. Add 3 cans of cream of mushroom soup and 2-3 cans of water. Stir in a package of beefy onion Lipton soup (or use beef soup base and dried onion).

Bake at 325 for 3 to 6 hours.

from Helen Macfarlane and her friend Karen Decker

Creamy White Chili

1 10oz can chicken or turkey
1 14.5oz can chicken broth
1 4oz can chopped mild Green Chilies (half a can if desired)
3 15oz cans Great Northern Beans

1 tsp salt
1 tsp dried oregano
1/4 tsp cayenne pepper
1 tsp cumin
½ tsp pepper

At the end, add:
½ to 1 cup evaporated milk
½ Tbsp white vinegar

Rinse and drain beans. Drain and shred chicken. Combine all ingredients except vinegar and evaporated milk in a soup pot. Bring to boil and simmer uncovered for 30 minutes. Stir in vinegar and evaporated milk and heat through.

from Kenna Mills

Cornbread

½ cup butter, melted
½ cup sugar
2 eggs
1 cup milk
1 Tbsp lemon juice
½ tsp baking soda
1 cup cornmeal
1 cup flour
½ tsp salt

Melt butter in a large bowl. Add sugar and eggs. Beat until smooth. In a separate bowl mix milk, lemon juice, and baking soda. Add to butter mixture. Add cornmeal, flour and salt. Put into greased 8x8 or 9x9 pan and bake at 350 for 25-30 minutes.

Using fresh ground popcorn for the cornmeal makes this even better.

from Helen Macfarlane and her friend Kelly Wilde

Café Rio Style Pork

It seems there are two different recipes out there claiming to be the originals from Cafe Rio. They are both really good! This one, used at a RS dinner, is a little easier than the other.

3 to 4 lbs. Country Style boneless pork ribs
1 cup pace picante sauce
1 cup brown sugar

Place pork in crock pot. Pour picante sauce and brown sugar over pork. Cook on high for approximately five hours until pork can be shredded with a fork.

Serve in tacos, on taco salad or use for other Mexican dishes.

Chicken alternative:
Cook chicken with a jar of salsa and a little taco seasoning.

From Louanne Tillman

Broccoli and Cheese Soup

2/3 cup broccoli, chopped
1 ½ cup grated carrots
½ cup celery, chopped
1 small onion, diced
2 tsp chicken bouillon
8 cups water
1 ½ cups flour
6 cups water
2 lbs Velveeta, cubed
3/4 tsp salt

Boil vegetables, bouillon and salt in 8 cups water until tender. Mix flour and 6 cups water until smooth and lump free. Add to boiling vegetables and turn down to simmer, stirring until thickened. Add cubed cheese. Salt and pepper to taste.

From Helen Macfarlane and her friend Kelly Wilde

Baked Oatmeal

3 cups quick oats
2 tsp baking powder
1 cup brown sugar
1 tsp cinnamon
1 tsp salt

½ cup melted butter
1 cup milk
two eggs

Stir ingredients together and spread in a greased 9x9 pan. Bake at 350 for 35-40 minutes. Serve with a dollop of apple sauce.

from Helen Macfarlane

Bacon Wrapped Chicken

This recipe is intended for large groups. Obviously, I half the recipe for my family.

12 chicken breasts
12 slices bacon (one pound)
2 cups sour cream
2 cans cream of mushroom soup
sliced almonds

Heat oven to 300. Wrap one slice of bacon around each breast and place in baking dish. Mix sour cream and soup together and spread over chicken. Add extra sour cream and soup for more gravy if desired. Bake at least two hours (until chicken is tender). Sprinkle with sliced almonds and broil just until browned.

from Helen and her friend Steph Pont

Sweet Grilled or Broiled Salmon

Combine 1/4 cup orange marmalade and 2 Tbsp honey. Spread over salmon fillets and sprinkle with brown sugar (about 2 Tbsp). You can add the brown sugar to the marmalade and honey instead of sprinkling on top. Grill or broil until salmon is the same color all the way through without turning the meat.

from Helen Macfarlane and her sister Liz

Shepherd’s Pie

1 pound ground beef
1 onion, chopped
1 can tomato soup
1 can french cut beans (or frozen)
Mashed potatoes
Cheddar cheese, shredded

Brown onion and ground beef. Mix with tomato soup and put in the bottom of a baking dish. Top with green beans. Then layer mashed potatoes and top with shredded cheese. Bake at 350 until
warmed through (about 20 to 30 minutes).

from Helen Macfarlane

Pumpkin White Bean Soup

1 large can pumpkin
2 cans white beans (drained)
1 can coconut milk
1 can chicken broth
salt and pepper to taste
choice of seasoning: sage, cinnamon, nutmeg, thyme, or curry

Mix together and heat through.

(I like to use a bit more broth)

from Rachelle Lynch

Poppy Seed Dressing

3/4 cup apple cider vinegar
3/4 cup sugar
1½ tsp salt
1 small onion (cut up)
1½ Tbsp poppy seeds
3/4 tsp dry mustard

Blend the above ingredients in a blender. While blender is on, slowly add 1 ½ cups vegetable oil. Chill.

Poppy Seed dressing is best on salads with fruit and spinach leaves.

from Helen Macfarlane and her friend Steph Pont

Muir’s Red Potatoes with Rosemary and Garlic

Produce bag full of red potatoes
1 stick butter
3 cloves garlic 9minced)
fresh rosemary (6 to 8 inch sprig, strip leaves off and chop them)
salt and pepper

Cut potatoes into cubes. Steam until just tender. Melt butter in skillet and saute minced garlic. Add rosemary, salt and pepper. Add potatoes and cook until browned.

from Michaun Muir

Lime and Cilantro Rice

2 cups rice
4 cups chicken broth
1 Tbsp lime juice
½ bunch chopped cilantro
2 tsp sugar
salt to taste

Cook in rice cooker or on stove as you would regular rice.

from Helen Macfarlane (I think I got this from Louanne Tillman)

Lentil Soup from Jordan

Warning: This soup is very ugly, and very delicious.

1 cup lentils
1 potato, peeled and diced
1 onion
1 8 oz. can tomato sauce
1 Tbsp cumin
1 lemon

Boil lentils, potato and onion until potato is soft (about 20 minutes). Remove from heat and let sit five minutes. Blend until smooth and put back in pot. Add tomato sauce and spices and water if it needs it. Heat through for 5-10 minutes or whatever. Serve with lemon slices to squeeze over soup.

Variation: use ½ Tbsp curry instead of cumin

from Helen Macfarlane and her friend Michelle Laraway

Jen Rowbury's Roast Marinade

Brown roast

In a separate bowl mix:
1 Tbsp rice vinegar
2-3 Tbsp beef base
2 tsp minced garlic
1 whole onion chopped
1/4 cup brown sugar
2 Tbsp soy sauce

After browning the roast, put a little marinade under and on top of roast. Cover and cook at 220-250 for about 5 hours.

Helen Cookies

1 cup butter
3/4 cup white sugar
3/4 cup brown sugar

1 Tbsp milk
1 ½ tsp vanilla

2 eggs

1 cup crumbled corn flakes or bran flakes
3 cups oatmeal
3/4 cup whole wheat flour
3/4 cup white flour

1 1/4 tsp baking soda
½ tsp salt

½ tsp mace
1/4 tsp nutmeg
1/8 tsp cloves
2 tsp cinnamon

4 oz. coconut
milk chocolate chips
chopped pecans

Bake at 350 for ten minutes

Jen Locken's Green Beans

Large bag of frozen green beans from Costco
1 cube butter
½ cup soy sauce
1/4 cup toasted sesame seeds

Melt butter. Add remaining ingredients and cook together in a large pot until beans are just tender.

To toast sesame seeds, use a wide frying pan. Heat the sesame seeds on medium heat, shaking the pan occasionally. Remove the seeds when they darken and become fragrant. Store in a covered jar at room temperature.

from Jen Locken

Fettuccine Carbonara

1/2 lb. fettuccine, uncooked
1 cup frozen peas
1/4 cup Cream Cheese
1/4 cup KRAFT Light Classic Caesar Dressing
1 Tbsp. flour
1 cup fat-free milk
1 pkg. (6 oz.) OSCAR MAYER Smoked Ham, cut into short strips (or bacon)
1/4 cup chopped fresh parsley
3 Tbsp. KRAFT Grated Parmesan Cheese


COOK pasta as directed on package, adding peas to the boiling water for the last 3 min.

MEANWHILE, beat cream cheese, dressing and flour in medium saucepan with whisk until blended. Gradually add milk, stirring constantly until mixture is well blended. Add ham; cook on
medium-low heat 5 min. or until heated through, stirring occasionally.

DRAIN pasta mixture; return to pan. Add sauce mixture; mix lightly. Cook 2 to 3 min. or until heated through, stirring occasionally. Top with parsley and Parmesan.

from Helen Macfarlane and Kraft Kitchens obviously

Cream Cheese Crockpot Chicken

You can start with frozen chicken breasts without having to adjust cooking time.

4 to 6 chicken breasts
1 (8 ounce) bottle Italian-style dressing (you may use fat free)
1 can cream of chicken soup
1 cup chicken broth
1 (8ounce) package cream cheese
½ tsp dried basil
½ tsp dried thyme
salt and pepper to taste

In a slow cooker, combine the chicken breasts and Italian style dressing. Cook on low for 6 to 8 hours. When chicken is tender, drain most of the dressing and discard. Shred the chicken meat and return to the slow cooker.

Combine the soup, broth, cream cheese, basil, thyme, salt and pepper. Pour mixture over the chicken in the slow cooker and cook for 1 more hour on low.

Serve over pasta or rice.

For Haystacks top with your favorite ingredients, such as: pineapple, bell peppers, onions, tomatoes, bananas, sliced almonds, chinese noodles, chopped apples, etc.

from Helen Macfarlane and her friend Allison Routt

Chicken with Apricot Preserves

4 chicken breasts cut into strips
1 taco seasoning packet
1 14 oz. can diced tomatoes (spicy if you want)
1/3 heaping cup apricot or peach preserves
2 green onions, chopped

Coat chicken with taco seasoning. Saute in olive oil on stove until nearly cooked through. Saute onions with chicken for a minute. Add tomato and preserves. Cover and simmer 15 minutes. Serve over rice and garnish with fresh cilantro.

from Helen Macfarlane and her friend Michelle Laraway

Bunker Tetrazzini

1/4 cup butter
1/4 cup flour
½ tsp salt
1/4 tsp pepper

1 cup chicken broth
1 cup whipping cream

2 cups cooked chicken or turkey
1 can mushrooms

2 Tbsp Sherry
1 pkg (7 oz) thin spaghetti (cooked)

½ cup Romano Cheese

Heat oven to 350 degrees. Melt butter in a large sauce pan over low heat. Blend in flour and seasonings. Cook over low heat while stirring till mix is smooth and bubbly. Remove from heat. Stir in broth and cream. Heat to boiling while stirring constantly. Boil and stir for 1 minute. Stir in sherry, spaghetti, chicken and mushrooms. Pour into ungreased 2 qt casserole dish. Sprinkle with cheese. Bake uncovered for 30 minutes.

from Helen Macfarlane and her friend Lore Bunker

Beef Stroganoff

1 pound stew meat
1 onion, chopped
mushrooms
3/4 beef bouillon cubes
3-4 cans cream of mushroom soup
1 pint of sour cream

Brown meat and onion. Place in crock pot with drippings. Add soup, mushrooms, and bouillon. Stir together. Cook on low for 6-8 hours. About half an hour before serving, add sour cream and warm it through. Serve over egg noodles, potatoes or rice.

from Helen Macfarlane

Baja Fish Tacos

½ cup sour cream
½ cup mayonnaise
1/4 cup chopped fresh cilantro
1 package taco seasoning mix
1 pound cod or other white fish fillets, cut into 1 inch pieces
2 Tbsp vegetable oil
2 Tbsp lemon juice

taco shells

Toppings:
shredded cabbage, chopped tomato, lime juice, taco sauce

Combine sour cream, mayonnaise, cilantro and 2 Tbsp seasoning mix in a small bowl.

Combine fish, vegetable oil, lemon juice and remaining seasoning mix in medium bowl; pour into large skillet. Cook, stirring constantly over medium high heat for 4 to 5 minutes or until fish flakes easily when tested with fork.

Fill taco shells with fish mixture. Top with cabbage, tomato and sour cream mixture, lime juice and taco sauce.

from Helen Macfarlane

Arabic Hamburger Kebabs

1 lb ground beef
1/4 cup chopped cilantro
2/3 green onions, minced
1 egg
1/4 cup bread crumbs
1 tsp cumin seeds (or ground cumin)
1 tsp paprika
1 tsp pepper
salt to taste

Mix all ingredients in a large bowl. Let stand in fridge one hour to blend flavors. Make into meatballs or skewer into round kebabs. Broil in oven or grill over hot coals. Tastes like being in the Middle East without the gunfire.

from Helen Macfarlane and her friend Michelle Laraway