Tuesday, May 3, 2011

Hall Family Recipes

Hamburger, Ham, Hot Dogs

Phil’s Hamburgers

Onion (or Onion Soup)


Crackers – Saltine or Clubhouse

Lawry’s Seasoning

Salt, Pepper

Eggs – 1 or 2

Green Bean Hamburger Casserole

1 bag Frozen Tater Tots

1lb Ground Beef

1 can Green Beans

1 can c/chicken or c/mushroom soup

Dash – Milk

Grated Cheese

Cover 9x13 pan with Tater Tots. Brown beef & layer on tots. Then add drained green beans. Mix c/chicken with milk, and some cheese over green beans. Top with cheese. Bake at 350 for 40-45 min.

Tater Tot Dish

1lb browned Hamburger

½ can c/mushroom soup

Salt, pepper, tobacco

Place loosely in casserole dish. Cover with remaining soup, cover with tater tots, placed on ends. Bake 325 for 1 hour. Add grated cheese the last 15 min.

Zucchini Casserole

1lb Ground Beef

3 Small Zucchini

1 can c/mushroom

½ can milk


Brown hamburger and season. Meanwhile, boil Zucchini. Add milk and soup to hamburger. Place drained zucchini in 9x13. Pour meat mixture over top. Top with cheese. Cook 350 until cheese is brown and bubbly.

Tin Foil Dinners

Hamburger or Sausage




Bake 350 for 1 hour in oven. Crock pot for several hours.

Sunday Dinner Casserole

1lb Hamburger

1 onion

1 can c/chicken soup

5-6 Carrots

5-6 Potatoes

Place cooked hamburger and onion on bottom of casserole dish. Slice potatoes on top of hamburger. Add sliced carrots on potatoes. Season with salt and pepper. Don’t stir! Add 1 can soup plus ½ can water over the top. Cover and bake 350 for 2 hours. Serve with salad or bread and butter. OR cook @ 300 for 3 hours.

Easy Lasagna

Prego Spaghetti Sauce – Mushroom flavor (big jar)

Brown Hamburger

Cottage Cheese

Mozzarella Cheese

Lasagna Noodles

Brown hamburger, add Prego sauce, cook noodles while browning. Put sauce/hamburger on bottom of pan. Then cottage cheese, noodles, repeat. End with sauce then put on Mozzarella Cheese. Cover with tin foil 350 for 30-60 min, take off foil at the end to make cheese brown and bubbly.

Meat and Potato Pie

Pie Crust-

3 ½ cups Flour

2 cups Crisco

1tsp Salt

Stir in 1 cup lukewarm water.

1lb Ground Beef

½ cup Milk

1 envelope (1/4 cup) Dry Onion Soup


All Spice

1 12oz pkg loose pack frozen hash browns, thawed.

Line 9” pie plate. Combine meat, milk, soup mix, pepper, all spice; mix gently. Place into crust, pat lightly. Top with potatoes. Top with crust; seal & flute edge. Bake 375 @ 1hr or until brown.


1lb Hamburger – season w/garlic salt, Lawry’s, pepper

1 can c/chicken or c/mushroom soup

½ pint sour cream (8oz)

2 Tbsp Flour

2 Tbsp Butter

Egg Noodles

Melt butter, add flour, add c/chicken soup & sour cream. Mix good- add cooked hamburger. Cook egg noodles – pour sauce over


Brown Hamburger or Cook Chicken

Make enchilada sauce from 2 pkgs

Add hamb or chicken, cheese and sauce. Put in tortilla shells, roll and place in 9x13 pan. Pour rest of sauce over tortillas and sprinkle with cheese.

Bake 350 for 20 min.

Sour Cream Enchiladas

1 Pint Sour Cream

2 cans c/chicken soup

1 lb Ground Beef

Grated Cheese

½ can (4oz) chopped Green Chiles

1 small can sliced Olives

1 can (16oz) Refried Beans

Mix sour cream, soup, Chiles and olives. Set aside. Brown meat, soften tortillas – hot oil or margarine. Place 1tbsp of sour cream mixture, beans, beef & cheese in the middle of tortilla and roll tight. Place in 9x13 pan. Top with remaining beans, sour cream mixture and sprinkle with cheese. Bake 350 for 30 min.

Crock Pot BBQ Beef

4 Large Onions, sliced thin

2-3 Tbsp Olive Oil

3-5lb Roast Beef (chuck or Round)

18oz BBQ Sauce

1/3 cup water

Peel and slice onions. Pour olive oil into hot pan and add onions. Cook on med heat until soft, about 20 min. Trim roast of fat. Place in crock pot. Pour BBQ sauce over roast, add water and onions. Stir until mixed. Cover and cook for 8 hours on low, or until beef is tender and can be shredded.

Weiner Boats

Hot Dogs – Cut in half

1 can biscuits or crescent rolls


Grated Cheese

OR cocktail smokies and crescent rolls.

Cut hot dogs in half. Place in biscuit, add ketchup and cheese, roll up. Bake at 400 for 15 min.

Sloppy Joes (Debbie Hadley)

1lb Hamburger – browned


8oz tomato sauce

1 1/2tsp Worcester Sauce

1 tsp onion salt or powder

1 tsp salt

½ cup Ketchup

1 Tbsp Vinegar

½ tsp pepper

1 Tbsp Sugar


BBQ Ribs

1 – BBQ Sauce - Original


Brown ribs. Put in crock pot with BBQ Sauce. High 2-3 hours or low all day.

Beef Roast

Brown roast and season. Place in crock pot. Put in carrots, potatoes and onions, beef bouillon and a little water.

Gravy – Mix flour & water well. Mix gravy in pan you brown roast in.

Low – 8-10 hours High- 5-6 hours, High for 2 hours then low for 3.


1lb Hamburger

1 Egg

Saltines – 6-8

Onion OR dry Lipton Onion Soup Mix


Mix all together. Bake 350 for 30 min.

Porcupine Meatballs (Cameron’s)

1lb Hamburger

1/3 cup uncooked rice

¼ cup chopped onion

¼ cup water

1tsp salt

Dash Pepper

1 can tomato soup

½ tsp chili powder

½ cup water

Combine hamb, rice, onion, water, salt and pepper. Shape into balls. Brown in skillet. Blend soup, chili powder & add ½ cup water. Put meatballs in Pyrex dish and cover with sauce. Bake @ 350 for 45 min – 1hour

Porcupine Meatballs (Lowry’s)

1 ½ lbs hamburger

½ cup uncooked rice

1 tsp salt

½ tsp pepper

1tbps chopped onion

1 can tomato soup

½ can water

Make meatballs out of top 5 ingredients. Heat soup and water. Simmer in tomato soup until done, about 40 min.


Take 2nd wrapping off of ham. Rub salt, pepper, brown sugar and mustard over ham. Wrap in tin foil. Put in pan with ½ cup water. Bake 350 for 3-4 hours. Or Crockpot all day.

Sharp Cheddar Lasagna

1 pkg (14oz) Kraft deluxe mac & cheese, sharp

1lb ground beef

1 jar (14oz) spaghetti sauce

½ cup shredded mozzarella cheese

Prepare mac & cheese basic directions. Meanwhile, brown hamburger, drain, stir in spaghetti sauce. Layer half of the meat and half of the macaroni, repeat. Top with Mozzarella cheese. Bake 375 for 15 min

Chicken Black Bean Enchiladas

1 C. Sour Cream

1 can black beans

1 small can chopped olives

1 bunch green onions chopped

2-3 chicken breasts (boiled and shredded)

1 can of enchilada sauce (either red or green will work. Green is a little less spicy. My kids like it better).

10 regular sized tortillas

Shredded cheddar cheese

Mix everything together except enchilada sauce. Add about ¼ C of enchilada sauce to mixture. Spoon about 2 tablespoons to the bottom of pan and spread out (keeps enchiladas from sticking to bottom.) Fill tortillas with mixture, roll up and place in pan. Pour remaining enchilada sauce over. (If there is extra filling use it on top.) Top with remaining sauce and shredded cheese. Bake at 350 for 15-20 minutes.

Soups & Stews

Hearty Tomato Soup

2 Tbls. butter
6 oz. cream cheese, softened
1 clove garlic, chopped
1/2 tsp. dried basil leaves
1/2 tsp. paprika
2 c. milk
2 cans condensed tomato soup
2 cans (14 1/2 ounces each) crushed tomatoes

-Melt butter and cream cheese in a sauce pan.

Stir in garlic, basil, and paprika. Gradually stir in milk and soup.

Beat with a wire whisk until smooth. Stir in tomatoes and stir until hot.
I like to grate cheese on top before serving.

Beef Stew

Tip Sirloin Steak (cut up and brown in butter or beef chunks for stew)

5 potatoes

4 carrots

4 celery

6 beef bouillon cubs

Salt & pepper


1 can mixed veggies

Cook in crock pot all day or until veggies are all tender.

Annie’s Chicken Noodle Soup

Boil together until veggies are tender:

6 cups water

3 cubes chicken bouillon

Frozen noodles (I think the brand is Grandma’s)



Then add:

3 cups milk

2 cans c/chicken soup

½ cube butter or margarine

1lb cubed, cooked chicken breast

Salt and pepper to taste

Potato Cheese Soup

1 cup margarine

1 cup flour

Melt together & mix well


8 cups milk

4-5 cubes chicken bouillon

Stir well – add:

5-6 cooked potatoes, cubed

1 cup or more grated cheese. Cook on med heat until warm or crock pot to keep warm.

Slow-Cooked Chunky Chili

1 lb ground beef

1 lb bulk pork sausage

4 cans (16 oz. each) kidney beans, rinsed and drained

2 cans (14.5 oz. each) diced tomatoes, undrained

2 cans (10 oz. each) diced tomatoes and green chilies, undrained

1 large onion, chopped

1 medium green pepper, chopped

1 envelope taco seasoning

½ tsp. salt

¼ tsp. pepper

In a skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Transfer to a 5 qt. slow cooker. Stir in the remaining ingredients. Cover and cook on high for 4-5 hours or until vegetables are tender. Serve! (Makes 3 quarts or 12 servings.)

(This is a freezable recipe. After cooking chili, let it cool and then transfer to freezer bags or containers. Freeze up to 3 months. To use frozen chili: thaw in the refrigerator; place in sauce pan and heat through. Add water if desired.)

Creamy Chicken Noodle Soup

1 tablespoon margarine
3/4 lb. boneless skinless chicken breast, cubed
2 cans (14 1/2oz) chicken broth
7 cups water
7 chicken bouillon cubes (or 7 tsp. granules)
8 oz uncooked Penne Rigate pasta
2 cups cauliflower
1 cup carrots, cut into circles
1 small onion, cut into large chunks
1/4 tsp. ground pepper
2 cans (10 3/4oz) cream of chicken soup
1 ½ cups milk
1 ½ cups grated Parmesan cheese

1. In large saucepan, melt margarine; add chicken. Cook 5 minutes or until no longer pink.
2. Add broth, water, and bouillon cubes. Heat until boiling.
3. Add pasta, vegetables, and pepper. Heat to boiling; reduce heat. Cover and simmer 13 minutes, stirring occasionally, until pasta is tender.
4. Meanwhile, in a separate bowl, stir together soup, milk, and Parmesan cheese until smooth; stir into chicken mixture. Heat until soup comes just to a boil.

Broccoli Cheese Soup

16oz broccoli (frozen or fresh)

2 tbsp butter

¼ cup chopped onion

1 can c/chicken soup

2 cups shredded cheddar cheese

3 cups milk

Steam broccoli. Melt butter and add onions and cook. Add soup & stir on low heat. Add cheese until melted. Add milk & whip with fork until 0 lumps. Add broccoli and simmer until soup bubbles.

Canadian Cheese Soup (Chere’)

¼ cup butter

½ cup carrots (frozen)

¼ cup flour

1qt chicken broth

1/8tsp baking soda

2 tbsp chopped parsley

1 cup potatoes (frozen hashbrown)

½ cup onion (finely diced)

½ cup celery

1qt milk

1 cup cheddar cheese

2tbsp cornstarch

Salt & pepper

Melt butter in pot. Add onions, carrots, celery and sauté over low heat until soft. Add flour & cornstarch and cook until bubbly. Add broth and Milk, make into smooth sauce. Add soda and grated cheese & season with salt and pepper.


Amy’s Chicken Chowder

4 cans c/chicken soup

3 ½ soup cans milk

2 cans corn (drained)

3 cans diced or sliced potatoes (drained)

2 – 10oz cans chunk chicken

2 tbsp Lawry’s perfect blend chicken seasoning

1/3 cup crumbled bacon

Mix together in slow cooker and cook on low for 4-5 hours or high for 2-3 until heated through. Garnish with grated cheese.

Cheesy Crock Pot Chicken

3 whole boneless, skinless chicken breast

2 cans c/chicken soup

1 can cheddar cheese soup

Rinse chicken, sprinkle with salt, pepper and garlic powder. Put in crock pot and add the 3 soups. Cook on low for 8 hours – don’t lift lid. Serve over rice or noodles.

Crunchy Onion Chicken

2 cups French’s French fried onions

2 tbsp flour

4 chicken breasts, boneless, skinless

1 egg beaten

Crush onions in plastic bag with flour. Dip washed chicken in egg then coat in onion crumbs. Bake @ 400 for 20 min.

Variation- Substitute ¼ cup any flavor French’s mustard instead of egg.

Rice Krispie Chicken

Melted butter

Crunched rice krispies

Boneless, skinless chicken breasts or tenders

Dip chicken in butter, roll in rice krispies. Place on baking sheet, salt and pepper. Bake @ 350 for 45 min.

Chicken Squares

3oz cream cheese (w/chives)

2 tbsp milk

¼ tsp salt

½ cup grated cheese

2 cups cooled, cooked chicken

3 tbsp melted butter

1/8 tsp pepper

Crescent rolls

Preheat oven to 350. Mix all together and place in crescent rolls. Bake at 350 for 20-25 min.

Gravy – Sour cream and c/chicken soup

Chicken Pillows

1 cup cooked & diced chicken

4oz can drained mushrooms

Bread crumbs

8oz soft cream cheese

3 pkgs crescent rolls

Combine together. Spoon into crescent rolls. Dip in melted butter and roll in bread crumbs. Bake @ 400 for 20 min.

Chicken Squares (Mom)

6 oz cream cheese

5 tbsp melted butter

½ tsp salt

1/8 tsp pepper

3 cups chopped, cooked chicken

3 tbsp milk

2 8oz crescent rolls

Boil chicken, cool, shred. Blend cheese, butter, rest of ingredients except rolls. Separate dough into rectangles. Put chicken mixture on roll and pull corners to seal.

Bake 325 for 20-30 min.

FREEZE – Bake 10 min and freeze when cooled. When ready to serve, remove from freezer for 1 hour then bake 10-20 min and serve.

Chicken Cheese Roll Ups (Wendy Robinson)

3-4 chicken breasts

2 pkgs crescent roll

2 cans c/chicken soup

1 cup milk

Grated cheese

Oven 375. Boil chicken, cut up. Spread out crescent rolls and place chicken on top. Put grated cheese over chicken and roll up. Warm 2 cans c/chicken and 1 can milk. Pour mix over bottom of 9x13 pan (save some for top). Lay rollups in sauce. Cover with remaining sauce, grate cheese over. Cook 375 for 25 min. Can also top with salsa.

Chicken casserole

3 cups diced, cooked chicken

2 cans c/chicken

1 can milk

1 box stove top stuffing mix

Spread chicken on bottom of pan. Mix soup and milk and pour over chicken. Mix dressing as directed. Spread dressing over chicken. Cover and bake 300 for 45 min.

Yogurt Chicken

1 pkg crushed Ritz crackers

3 tbsp parmesan cheese

1 tsp garlic salt

Plain yogurt

Melted butter

Dip chicken in plain yogurt. Then dip into Ritz mixture (ritz, parmesan cheese and garlic salt mixed together). Place on foiled cookie sheet. Drizzle melted butter over top of chicken. Bake 375 for 30 min.

Chicken Salad
This is for 1 batch, I usually double it for big events.

1 bag frozen chicken breasts or tenders- cook chicken (with onion & bay leaf optional) for at least 2 hours, cool, shred or cut up. OR.....buy many cans of chicken breast in the biggest can you can (Walmart). I think I did about 7 cans of chicken. I started with 5, and just added as needed.

1 bunch of celery- chop thin
1 small onion - chop thin
2-3 green onions- diced
1 1/2 cups Mayo
1 1/2 cups Miracle Whip

1 small can of cashews (Chopped fine)......ADD CASHEWS RIGHT BEFORE SERVING

Mix everything together and stick in fridge. Best if you make it the day before.

If you find you need more moisture, just add equal amounts of mayo and miracle whip until it's how you like it. Really it's all what you like. I just keep tasting it until it's how I like it.

Some people like red grapes or craisins, but I like simple, and it tastes just as good.

Chicken & Rice Casserole

2 cups cooked rice (cold)

1 cup cooked cubed chicken (boil)

½ cup mayo or salad dressing

2 cups grated cheese

1 can c/chicken soup

½ can milk

½ cup celery

¼ cup onion (microwave celery and onion 5 min with little bit of water)

½ tsp salt

Mix all together. Top with bread crumbs. Bake 350 for 30-40 min.

Chicken and Rice

1 cup rice (uncooked)

1 can c/mushroom

2 soup cans full of water

1 pkg dry lipton chicken noodle soup

1 pkg dry lipton onion soup (1tbsp to soup mixture)

Heat ingredients in sauce pan to dissolve dry soup. Pour in casserole dish. Lay chicken on top. Sprinkle the rest of onion soup on top. Cover with foil. Bake at 350 for 1 ½ hours.

Chicken Enchiladas

1 pgk corn tortillas

1 pkg boneless, skinless chicken breast

1 can c/chicken soup

2/4 container large IMO

Grated cheese

Olives, sour cream, tomatoes (on top)

Boil chicken, cool, shred. Heat soup mixture and IMO. Dip tortillas into sauce and fill with chicken, roll up and put in 9x13 pan. Pour remaining sauce over enchiladas, sprinkle grated cheese on top. Bake 350 for 30 min.


Brown Hamburger or Cook Chicken

Make enchilada sauce from 2 pkgs

Add hamb or chicken, cheese and sauce. Put in tortilla shells, roll and place in 9x13 pan. Pour rest of sauce over tortillas and sprinkle with cheese.

Bake 350 for 20 min.

Chicken & Noodles over Potatoes

Boil chicken for 3 hours (save that water)

Set Chicken aside

Pour cream of chicken and chicken broth (equal amounts) in pan. Bring to boil and add egg noodles. Cook until done. Add cut up chicken. If soup is dry, add the chicken broth that you boiled chicken in. Make mashed potatoes. Pour soup over potatoes.


Chicken broth

c/chicken soup (equal amounts as broth)

egg noodles


Crunchy Baked Chicken

1 egg

1 tbsp milk

1 can French fried onions, crushed

¾ cup grated parmesan cheese

1/3 cup dry bread crumbs

1 tsp paprika

½ tsp salt

¼ tsp pepper

3-4 lb chicken, cut up

2 tbsp melted butter

Combine egg and milk. Combine onions, cheese, bread crumbs, paprika, salt and pepper in a shallow dish, mixed well. Dip the chicken in egg mixture. Roll in bread crumb mixture.

Put chicken in 9x13 dish and drizzle with butter. Bake at 350 for 55-60 min.

Chicken Noodle Skillet Dinner

1 8oz pkg wide egg noodles, uncooked

2 cups chopped, cooked chicken

1 can c/chicken soup

½ cup milk

4oz mushroom stems & pieces, undrained

1-2 tbsp dried parsley flakes

½ tsp salt

1/8 tsp black pepper

Parmesan cheese

Cook noodles according to pkg. In large skillet, combine noodles and remaining ingredients except Parmesan cheese. Cover, cook over low heat, stirring occasionally, until heated thoroughly. Sprinkle with Parmesan Cheese.

Chicken Parmesan

1 jar spaghetti sauce (26oz)

½ cup grated parmesan cheese

6 boneless, skinless chicken breasts or tenders

2 cups mozzarella cheese (grated)

1lb spaghetti, linguini or noodles, cooked

Oven 375. Pour spaghetti sauce in 9x13 pan. Add chicken, coating them in sauce. Cover with foil, cook for 30 min. Remove from oven. Stir in noodles, sprinkle with parmesan & mozzarella cheese. Return to oven without foil, bake for 30 more min.

Baked Chicken


Garlic salt

Bread crumbs


Dip chicken in melted butter then coat in bread crumbs. Sprinkle garlic salt on chicken and lay on foiled cookie sheet. Bake 350 for 30 min. Turn chicken over and bake another 30 min until done.

Cheesy Chicken

Chicken Breast, boneless, skinless

2 cans c/chicken soup

½ can of milk

Cheddar cheese slices

Place chicken breast in baking pan. Pour mixture of soup and milk on top of chicken and around. Place cheddar slices on top of chicken. Cook at 350 for 30-40 min.

Ham and Chicken Roll Ups

1 cups cooked rice

6 slices cooked ham

1 ½ cup cooked chopped chicken

1 can c/chicken soup, divided

3 tbsp butter

½ cup minced onion

¼ minced celery

2 mushrooms, chopped

½ cup sour cream

¼ cup milk

¼ tsp pepper

*1 cup shredded Swiss cheese

**French fried onions

Arrange rice on bottom of greased baking pan. Saute’ onion, celery and mushrooms in butter until soft. Combine chicken, 1/3 cup soup, onion, celery and mushrooms. Diving among the 6 slices of ham. Roll up and place seam side down on top of rice. Combine sour cream, milk, pepper and remaining soup. Pour over rollups. Cover with heavy freezer foil. Label and freeze.

To Serve: Thaw. Bake uncovered for 45 min at 350. Top with cheese and French fried onions. Bake 10 min longer.

Peanut Butter Chicken

4 chicken

3 tbsp ketchup

3 tbsp peanut butter

1tbsp soy sauce

Crock pot on low all day. Add chicken broth to make more saucy. Serve over rice.

Broccoli & Chicken Casserole

3 chicken breast- chop in pieces, fry in butter, season with pepper, salt, garlic and onions.

Mix 1-2 cans c/chicken soup & grated cheese. Add frozen broccoli and chicken.

Cook egg noodles or rice.

Mix together. Put in casserole dip, put grated cheese on tip. Bake 350 for 20-25 min.

Better Than Fried Chicken

1 cup coarsely crushed pot chips

1 tsp chopped parsley

½ tsp paprika

½ tsp salt

¼ tsp onion powder

2 whole chicken breasts

2 tsp mayo

1 – On waxed paper combine crushed pot chips and next 4 ingredients.

2 – Brush chicken with mayo then coat in chip mixture.

3 – Place in 9x13 pan. Bake chicken at 350 for 1 ½ hours

Chicken Tenders

Layer chicken tenders in bottom of 9x13 pan.

Season with salt, pepper & season salt.

Melt 1 square of margarine, pour over chicken. Spread 1 reg size sour cream over chicken. Crush about 30 Ritz crackers and sprinkle over sour cream.

Bake 1 hour at 350.

Yellow Cuisine Chicken

3-4 chicken tenders or breasts

1 can c/chicken

1 can c/celery

2 cups cheddar cheese

Rice or noodles.

Boil chicken and shred. Mix chicken, soup & cheese in 9x13 pan. Bake 350 for 20 min. Serve over rice or noodles.

Chicken & Broccoli Alfredo

8oz pkg linguine

1 cup fresh or frozen broccoli flowerets

2 tbsp butter

1lb boneless, skinless chicken, cut into 1 ½ pieces

1 can c/mushroom

½ cup milk

½ cup grated parmesan cheese

¼ tsp black pepper

Prepare linguine as instructed. Add broccoli during last 4 min of cooking time. Drain linguine and broccoli.

Heat butter in 10” skillet. Add chicken and cook until well browned, stirring often.

Stir in soup, milk, cheese, pepper and linguine mixture into skillet. Cook until hot and bubbly. Serve with additional parmesan cheese.

Ritzy Chicken

2 tbsp butter

16oz sour cream

2 can c/chicken soup

4-6 chicken breasts, cut into 1” pieces and browned

1 Ritz cracker funnel, crushed

Melt butter with Ritz crackers that have been crushed. Crumble crackers on top of mixture and bake 350 for 40-45 min.

Cream Cheese Chicken

4 chicken

8 oz cream cheese

1 can c/chicken

1 pkg dry Italian dressing

Cook in crock pot on low all day. Serve over rice or noodles.

Chicken Cheese Broccoli

3-4 chicken breasts

2 med broccoli crown heads

2 cans c/mushroom

1 cup milk

1 ½ cup cheese (cheddar/jack)

Garlic salt

Garlic powder – to taste

Boil chicken 30 min. Cut up chicken into cubes. Oven 425. In saucepan add 2 cans c/mushroom soup & 1 cup milk. Cook until warm. Cut broccoli into small pieces with no stems. Pour into 9x13 pan. Add chicken pieces and broccoli evenly. Cover with cheese. Sprinkle with garlic salt and garlic powder. Cook 425 for 20-25 min. Serve on or by rice.

Creamy Mushroom Chicken

1 can c/mushroom

1 cup mayo

¼ cup sour cream

1 cup drained corn

½ cup parmesan cheese

5 cups cooked, diced chicken

½ cup grated cheese

1 cup seasoned dry bread crumbs

Oven 375. Combine soup, mayo, sour cream, corn, parmesan cheese and chicken. Place in 9x13 pan. Top with cheese, bread crumbs and bake for 25 min.

Chicken Divine

1 pkg frozen broccoli

2 cups cooked chicken

2 cans c/chicken soup

½ cup miracle whip

Grated cheese

Bread crumbs or croutons

Cook broccoli, put in 9x13 pan. Layer chicken on top. Mix soup and miracle whip. Pour over chicken. Sprinkle cheese and bread crumbs. Bake 350 until warm.

Chicken Manicotti

30oz spaghetti sauce

1 tsp garlic salt

1 ½ lbs chicken breast tenders (cooked)

14 uncooked manicotti shells (8oz)

1 can sliced olives, drained (2.5oz)

2 cups shredded mozzarella cheese (8oz)

Spread 1/3 spaghetti sauce in ungreased 9x13 pan. Spring garlic salt on chicken. Insert chicken into uncooked manicotti shells stuffing from each end of shells. Place shells in pan. Pour remaining spaghetti sauce over shells, cover completely.Sprinkle with olives and cheese. Fridge – Cover unbaked tightly with foil and refrigerate for no more than 24 hours. Bake covered at 350 for 1 hour.

Freeze covered tightly with foil, freeze no more than 1 month. Bake 250 about 1 ½ hours or until tender.

Chicken Cordon Bleu

2 lbs uncooked chicken breasts

1 cup crushed corn flakes

1 tbsp paprika

Salt and Pepper

4-8 ham slices

4 string cheeses

2 eggs

1 cup sour cream

1 can c/chicken soup

Mix crushed corn flakes, paprika, salt and pepper – set aside. Pound chicken breast until 1/8”. Place ham and string cheese inside and roll up. Dip chicken roll in egg and roll in corn flake mixture. Brown in olive oil. Place in 9x13 pan. Combine sour cream and soup; pou over chicken rolls and freeze. Thaw overnight in fridge. Remove plastic wrap and heat 350 for 90 min.

Veggie Delight Veggie and Rice

1 can cream of celery
1 can cream of chicken
1 1/4 c milk
1 cup rice (real-not instant)
1 bag california style frozen veggies (broccoli, carrots, & cauliflower)
1 chicken breast (raw-cut into pieces)
1 package italian seasoning

Mix all together, cover with tinfoil and cook at 320 for 1 1/2 hours. Add a thin layer of cheese on top and put back in oven until cheese is melted.

Chicken Parmesan

1/3 cup Italian bread crumbs

4 tbsp parmesan cheese

1/8 tsp oregano


2lbs chicken breast

1 can c/chicken soup

½ cup milk

Garlic powder


Mix crumbs, garlic, pepper, oregano, 2tbsp parmesan cheese on plate. Rinse chicken – roll in bread crumb mixture. Spray 9x13 pan with pam. Bake 400 for 20 min. Flit chicken and add soup & milk, sprinkle with cheese. Bake 20 more minutes.

Cheese Chicken & Broccoli Mac

1 lb boneless, skinless chicken, cut into bite size pieces

1 cup milk

14 oz Kraft Deluxe Mac and Cheese

10oz frozen broccoli florets, thawed

Cook chicken in skillet for 5 min or until cooked through. Stir in 1 ½ cups water, milk and macaroni; stir until blended. Bring to boil. Reduce heat and simmer 15 min or until macaroni is tender.

Add cheese pouch and broccoli; cook until heated through, stirring occasionally.

Chicken Divine

4 boneless, skinless chicken breast

1 can c/chicken

½ cup chicken broth

Parmesan cheese

French fried onion

Put chicken in pan. Mix chicken soup and broth, pour over chicken and sprinkle with parmesan cheese. Bake 350 for 1 hour. Last 5 min and cover with canned fried onions.

Chicken and Noodles

1 can c/chicken

½ cup milk

1/3 cup grated parmesan cheese

1/8 tsp pepper 3 cups cooked egg noodles

2 cups cooked, cubed chicken

In saucepan combine soup, milk, cheese & pepper. Add noodles and chicken. Heat over low, stir often.

Shredded BBQ Chicken Sandwiches

4 boneless, skinless chicken breast halves


2tbs butter

½ cup minced yellow onion

1 cup ketchup

2 tbsp soy sauce

2 tbsp lemon juice

½ tsp Tabasco sauce (optional)

Cooked chicken, grilled crock pot or oven. Shred.

Make sauce: Melt butter on saucepan over med heat. Add onion and cook until soft. Add the remaining sauce ingredients. Stir and cook for about 3 min.

Add sauce to shredded cooked meat. Heat throughout on stove top or in crock pot. Serve on lightly toasted buns.

Cheese Sauce
1/4c flour
2 c milk
5 oz grated cheddar cheese
Place flour in saucepan. Slowly whisk in milk. Cook milk and flower mixture over a medium hit for 6-8 minutes until thick. Whisk continually so it doesn't burn. Remove from heat and whisk in cheese until melted

1 Tbsp Olive Oil
1/2 tsp minced garlic
10 oz spinach thawed and drained
1 1/2- 2 cups cheese sauce (recipe lower)
1/2 c parmesan cheese
1/2 of 16 oz box of pasta
1 cup pasta sauce

Heat saute pan. Add olive oil and saute garlic for 30 seconds over medium heat. Add spinach and cook til heated. Add cheese sauce and parmesan cheese. combine with pasta in a caserole dish. Top with pasta sauce and additional parmesan cheese. Put under broiler until bubbly. Serve

“Just like Café Rio” Chicken

1 small bottle Kraft Zesty Italian dressing

1 Tbsp Chili powder

1 Tbsp Cumin

3 cloves garlic, minced

5 lbs boneless, skinless chicken breast

Put all ingredients in crock pot on low for 4 hours, shred meat and cook for 1 more hour.

Garden Veggie Pizza with Chicken

2 Tbsp Extra Virgin Olive Oil

1 Packet Alfredo sauce

1/2 Large zucchini thinly sliced

1 large summer squash thinly sliced

1/2 diced onion

1/2 bell pepper

1 Anaheim pepper

1 Large diced tomato

Mozzarella Cheese

Sauté all the veggies in EVOO until cooked through, add in diced tomatoes after veggies are cooked. Remove from heat. Make Alfredo sauce packet, but ONLY ADD 1 TBS BUTTER!! They call for two, but it makes the sauce very salty. I use 1 tbs EVOO instead of butter. Then assemble pizza, eat, and enjoy.

Easy Pesto Chicken Recipe


Prep:5m Cook:35m Servings:8


8 whole boneless skinless chicken breast cut in half and rinsed

1 jar prepared pesto sauce or homemade if you have ingredents!

1 - 1/2 cups shredded mozzarella cheese


Pre heat oven to 375 degrees

Line a shallow baking pan with foil and spray lightly with cooking oil.

Pat chicken halves dry and arrange in pan.

Spread liberally with pesto sauce

Cover with foil and bake for 30 minutes or until firm.

Uncover and sprinkle liberally with shredded cheese and return to oven to brown uncovered.

Serve with pasta or delicious with garlic mashed potatoes and a salad and rolls.

Yummy Chicken Dish (Stephanie Ivey)

All I did was grill some chicken breasts that I just seasoned with salt and pepper, cooked up a box of penne pasta, used a bottle of alfredo sauce (I think it was Ragu??) used a steamer bag of broccoli put it all in the 9X13 pan and mixed it then topped it with mozzarella cheese and baked in the oven at 350 for about 10 min until the cheese melted.

Veggie Delight with Chicken & Rice

1 can cream of celery
1 can cream of chicken
1 1/4 c milk
1 cup rice (real-not instant)
1 bag california style frozen veggies (broccoli, carrots, & cauliflower)
1 chicken breast (raw-cut into pieces)
1 package italian seasoning

Mix all together, cover with tinfoil and cook at 320 for 1 1/2 hours. Add a thin layer of cheese on top and put back in oven until cheese is melted.


Kailua Pork

6lb butt roast (can also use pork sirloin, picnic or any other)

2-4 tbsp sea salt

2-4 tbsp liquid smoke

1 and ½ cup water

¼ - ½ cup soy sauce (optional)

½ cup onion (optional)

Note: add more salt if needed. I just make sure that the whole pig is sprinkled with salt. I also add more liquid smoke, splash it all over the whole pig. I like the smoky taste.

Pierce pork all over, rub with salt, pour liquid smoke over meat. Add all other ingredients. Put in crock pot. Cook 8-10 hours. Don’t open lid to much. Check meat for 4 hours and turn it over and cook for 4 hours. Shred and enjoy.

Café Rio Sweet Pork

1 cup Pace salsa

1 cup brown sugar

1 cups Dr Pepper or Pepsi

Pork sirloin Roast (tenderloin)

Mix salsa, brown sugar or Dr Pepper and pour 2/3 of mixture over pork roast. Cook in crock pot on low all day. About 1 hour before serving, shred and add the rest of the mixture, cover and let simmer.

(I melt cheese on the tortilla in skillet, pile on rice, beans, meat, lettuce, tomatoes or salsa, dressing and top it all off with baked tortilla strips)

Mexican Chalupas (makes a lot, half for small families)

1 pork tenderloin (small picnic roast)

1 tsp garlic powder

1tsp chili powder

1tsp cumin

1 large can chopped green chiles

16oz jar picante sauce

16oz green salsa

2 can pinto beans

Flour tortillas

Grated cheese

Sour cream

Cook roast in crock pot on high 3-4 (season with salt & pepper). Remove meat & shred. Rinse out crock pot and put meat back in. Add all seasonings, salsa, beans & heat until warm. Serve in warmed tortillas & garnish with sour cream & cheese.

Pork Chops Ole

6 loin pork chops, trimmed
Salt-free herb seasoning blend and pepper to taste
3/4 c. uncooked long grain rice
1 1/2 c. water
1 can (8 oz) tomato sauce
2 Tbsp. Taco seasoning
1 med. green pepper, chopped
1/2 c. cheese (I used mozarella b/c it has fewer calories)

In a LRG skillet coated with nonstick cooking spray, brown pork chops; sprinkle with seasoning blend and pepper. Meanwhile, in a 13 in x 9 in x 2 in baking dish coated with nonstick cooking spray, combine rice, water, tomato sauce, and taco seasoning; mix well. Sprinkle with chopped green pepper. Arrange pork chops on top. Cover and bake at 350 for 1 1/2 hours. Uncover and sprinkle with cheese; return to oven until cheese is melted!
Serves 6, (1 pork chop, 1/2 c. rice =
5 Weight watchers points)

Sweet and Sour Pork

1 can (15-16 oz) pineapple tidbits
1 Tbsp + 1 tsp. cider vinegar
2 Tbsp reduced-sodium soy sauce
2 tsp. cornstarch
2 tsp. sesame or peanut oil (I used olive oil and it turned out well)
1 1/2 lb pork tenderloin, cut into 1 -inch chunks
2 c. fresh or frozen bell pepper strips

Drain pineapple. Reserving 1/2c. juice; set aside pineapple aside. In small bowl or cup, combine reserved juice, soy sauce, vinegar, and cornstarch, stirring until cornstarch is dissolved, set aside. In wok, heat oil over high heat. Add pork; stir-dry until well browned, 5-10 minutes. Stir in peppers and reserved pineapple. Add reserved juice mixture; bring to a boil. Reduce heat to low; simmer, stirring occasionally, until pork is cooked through, 5-10 minutes. Serve immediately.

For any weight watchers people, 1 cup is equal to 4 points!

Pork Chops in Crock Pot

6-10 Pork Chops, browned

1 can c/mushroom

1 can c/celery

Crock pot all day for 10 hours low. Layer chops.

Pork Barbacoa

4lb pork roast (boneless, shoulder or butt roast)

5 cans tomato sauce

3 tsp garlic

1 ½ - 3 cups brown sugar (I used 2)

4 tsp cumin

4 cups Dr Pepper

2-4 tbsp molasses (I used 2)

Mix everything and pour over roast. Cook on low in crockpot 6-7 hours. Shred meat and continue cooking in sauce another hour on low. Keep warm, serve.

“Just like Café Rio” Pork

5-6 lb pork roast

1 Tbsp cumin

1 cup brown sugar

12 oz bottle La Victoria Taco sauce

20 oz bottle Coke

Cook roast on low for 12 hours in crock pot with

water added half way up roast.

After 12 hours, drain water off roast and add remaining ingredients and continue cooking for 4 more hours. Then shred the meat and cook for 2 more hours.


Red Potatoes

Red potatoes/ cubed

Coat with oil & lipton onion soup

9x13 pan – cook until tender

Red Potatoes

Red Potatoes/Potatoes



Season Salt



Bake until tender

Cheesy Potato Bake

2 large unpeeled potatoes

½ cup Cache Valley butter

1tsp salt

½ tsp thyme

½ tsp pepper

2 cups shredded cheese

1 tbsp parley

Cut potatoes into thin slices. Place 9x13. Heat butter, salt, thyme and pepper until butter is melted; drizzle over potatoes, then cover.

Bake 425 for 45 min. Sprinkle with shredded cheese. Bake uncovered for 10 min more until cheese is melted. Sprinkle with parsley and serve.

Twice Baked Potatoes

4 Baking Potatoes

¾ cup milk

½ cup butter

Salt and Pepper to taste

1 cup grated cheese

Bake potatoes 425 for 1 hour

Take of top 1/3 of each potato. Scoop out potato insides. Leave skin in tact. Place insides in bowl. Add milk, butter, mash, salt and pepper and stir in cheese. Stuff back into skin. Sprinkle with cheese. Put in oven to melt cheese. Serve immediately.

Cheesy Potatoes

5 or 6 potatoes, cook, cool, grate

2 cups cheese


1 cup sour cream

½ cube margarine

1 can c/chicken

Saute’ onions in margarine. Add to potatoes with soup & sour cream. Add to the casserole dish. Sprinkle on bread crumbs. Bake 350 for 35 min.

Baked Mashed Potatoes

5lbs potatoes, peeled, cooked and smashed

8oz cream cheese

8 oz sour cream

½ cup milk

2 tsp garlic salt


Combine everything to taste. Mix well and put in casserole dish. Bake 325 for 45 min. (if cold, stand 30 min then bake)

Deluxe Potatoes

32 oz bag hash browns, thawed

1 can c/celery

1 can c/chicken

12oz sour cream

1 med chopped onion

½ med green pepper

1 cup shredded cheese

Mix 2 soups with sour cream, dash of salt and pepper. Combine with hashbrowns, chopped green pepper and onion. Place in 8x12 pan. Sprinkle with cheese. Bake 300 for 2 hours.

Cheddar Potato Slices

1 can c/mushroom

½ tsp paprika

½ tsp pepper

4 med sliced potatoes

1 cup shredded cheese

Arrange potatoes in overlapping rows in greased pan. Sprinkle with cheese. In small bowl combine soup, pepper, paprika – spoon over cheese. Cover and bake 400 for 45 min. Uncover and bake 10 more minutes.

Basil Skillet Scalloped Potatoes

1 tbsp margarine

1 small onion

½ tsp dried basil leaves, crushed

1 can c/celery soup

¼ cup water

½ cup shredded cheese

4 med potatoes, cooked and sliced

In med skillet over medium heat, heat margarine. Add onion and basil, cook until tender. ADD soup, water & cheese. Reduce heat to low. Heat until cheese is melted, stirring often. Add Potatoes. Heat thoroughly, stirring occasionally.

Side Dishes

Broccoli Rabe and Squash Toss

16 oz Spaghetti

1 small yellow squash, sliced

1 small bunch broccoli rabe, washed

½ cup red onion, sliced

1 tbsp fresh rosemary, chopped

1 tbsp minced garlic

¼ cup olive oil

Cooke pasta as directed. Meanwhile, cook veggies with rosemary and garlic in oil until just tender. Toss with hot pasta.

Southern Mac & Cheese

Kraft Deluxe Mac & Cheese

1 stick butter (per box)

3 eggs (per box)


Make macaroni and directed. Add butter, eggs, cheese. Stir together. Pour into 9x13 pan. Top with cheese. Broil until brown and bubbly.

Chicken Tarragon Rice Mix

4 cups uncooked rice

4 tbsp instant chicken bouillon

1 tsp salt

2 tsp dried tarragon

2 tsp dried parsley flakes

¼ tsp white pepper

Combine & stir. Store in airtight container.

To Cook;

1 cup rice mix, 2 cups cold water and 1 tbsp butter. Combine in sauce pan. Bring to boil Cover, reduce heat and cook 20 min, until liquid is gone.

Stuffed Mushrooms

1 lb sausage, hot, browned

Cream cheese, brick

2-3 pkg of mushrooms

Brown sausage, drain grease, stir in cream cheese. Stuff into mushrooms. 350 for 20-40 min.

Green Smith Stuffed Mushrooms

1lb white mushrooms

1 pkg stove top stuff mix (any flavor)

1 cup favorite cheese

Prepare stuffing to box directions. Wash mushrooms and remove stems. Stuff mushrooms with general amount of stuffing mix. Top with grated cheese. Microwave 5-8 min or until cheese has melted.

Spanish Rice Mix

4 cups uncooked rice

1tsp salt

1 tbsp chili powder

2 tsp cumin

Combine evenly. Store in airtight container.

To Cook:

1 cup rice mix

2 cups cold water

1tbsp butter

Combine, boil, cover and reduce heat. Cook 20 min until no liquid.

Kylee's Cream Corn

20 oz. frozen baby white corn
1/2 pint liquid whipping cream
1/2 pint liquid half and half cream
you can use milk if you want
1 tsp salt
2 Tbsp sugar
pinch of white pepper or cyan pepper

Bring to a boil and simmer for 5 min.

Blend in a separate bowl;
2 Tbsp butter - melted
2 Tbsp flour

Combine to the corn mixture, to thicken

Pour into casserole dish and sprinkle the top with parmesan cheese and broil (just to brown the dish)

Sausage Dip

2 Jimmy Dean sausages
brown sausage onion together
add a cream cheese package
add a small container of sour cream

Serve warm (crock pot?) and top with diced
fresh tomatoes and a little shredded cheese.
Serve with tortilla chips

**Corn Bread Dressing**

Quaker corn meal- make as directed for easy cornbread – only do flour ¾ cup & cornmeal 1 ¼ cup, no sugar, Yes salt and everything else. Cook, break up when cool.

Simmer ½ onion with 2 sticks of butter on low heat.

Mix cornbread and onions. Add 2 tsp sage, salt, pepper, 2 cans c/chicken soup & 1 ½ can water. Mix together. It’s fairly runny…taste…see if needs more salt, pepper, etc. Place in 9x13 pan 350 for 1 hour.

Baked Beans

Cook 2 strips of bacon, break up into pieces.

Keep bacon grease, saute’ 1 tsp chopped onion. Mix 1 can pork & beans, ¼ cup ketchup, 1 tbsp brown sugar, 1 squirt worchestshire sauce, mix and simmer for 30 min.

BBQ Baked Beans (Mom)

3 – 15.5oz cans pork & beans

1 pkg lipton onion soup

½ cup ketchup

½ cup brown sugar

1 tsp dry mustard

1lb bacon, cooked & crumbled or bacon bits

¼ cup diced green pepper

Mix all together. Simmer ½ hour or crockpot.

Spanish Rice

2 cups uncooked rice

1 cube margarine

4 chopped green onions

2 – 8oz tomato sauce

1 tsp garlic powder

4-6 cup water with 4-6 beef bouillon cubes

Brown rice in margarine, add green onions, tomato sauce and broth. Then add garlic & salt to taste. Make sure broth is at least 1” over rice. Boil until rice is tender.

Ham Fried Rice

4 cups cooked rice (cooled)

4 scrambled eggs

1 small diced green onion

1 ½ lbs diced ham

Soy sauce

Fry ham in big pan. Add onions and eggs. Add rice and as much soy sauce as desired.

Just like Café Rio Rice

4 tsp chicken bouillon

4 tsp minced garlic

½ bunch cilantro

1 tsp cumin

1 can green chili

¾ tsp salt

¾ tbsp butter

½ onion, chopped

Blend ingredients in blender then put in pan on stove and add: 3 cups water and bring to boil. Then add 3 cups minute rice and simmer for 30 min.

The Best Cornbread

3 eggs, beaten

1 ¼ C. milk

1 ½ cubes margarine or butter, melted but cooled

Mix these together and set aside.

2 ½ C. Bisquick

1 C. sugar

1 C. cornmeal

1 Tbsp. brown sugar

Mix these together and add other mixture. Pour into baking dish and bake at 350 for 25-30 minutes. Poke holes all over and pour 1 cube of melted butter all over it. Sometimes I mix in a little honey, too.


Strawberry Spinach Salad

1 lb spinach
slivered almonds (sugared)
feta cheese
(optional: any other fruits - craisins, apples, pears,etc.)

3/4 cup canola oil
1/3 cup cider vinegar
1/4 cup sugar
1 tsp dry mustard
2 tsp purple onion finely chopped
1 tsp salt
1 Tbsp poppy seed
Blend together in food processor or blender.

Make sure to wait and put the dressing on the salad right before you serve it, otherwise it starts to wilt if you mix it up too early

Shannon’s Macaroni Salad


Salt & pepper


Miracle whip - 1 jar Miracle Whip, mustard, salt & pepper & 1 tbsp sugar

Green Onion – 4 stalks, chopped




Celery – 3 stalks

12oz salad roni noodles, cooked

Cool noodles. Add everything above and mix well. If dry, add more miracle whip and mustard.

Brooke’s Rotini Noodle Salad

1 bag of colored rotini noodles (12-16oz)

1 pint cherry or grape tomatoes

1 cucumber, cubed

1 can black olives, whole

1 head broccoli

1 diced green pepper

1 cup sliced mushrooms

1 bottle light Italian dressing

1/3 cup parmesan cheese

Boil noodles according to pkg. Add broccoli the last 4 min. Drain and cool. In different bowl add all veggies & half bottle of dressing to marinate. Add cooled broccoli & noodles. Mix well, add more dressing to taste. Good if sits for an hour. **Just before serving add the parmesan cheese and stir


Zucchini Bread

2 cups sugar

3 eggs (beaten)

1 cup oil

3 tsp vanilla

2 cups grated zucchini, peeled

3 cups flour

1tsp baking soda

¼ tsp baking powder

3 tsp cinnamon

½ tsp nutmeg

½ tsp allspice

1tsp salt

Oven to 325. Combine sugar, eggs, oil & vanilla. Mix well and fold in zucchini. Add remaining ingredients. Pour into 2 well greased and floured loaf pans. Bake for 45-55 min or until toothpick comes out clean. OR 40 min for little loaves.

Zucchini Brownies with Frosting

½ cup vegetable oil

1 ½ cups white sugar

2tsp vanilla extract

2 cups flour

½ cup unsweetened cocoa powder

1 ½ tsp baking soda

1 tsp salt

2 cups shredded zucchini

6 tbsp unsweetened cocoa powder

¼ cup margarine

2 cups powdered sugar

¼ cup milk

½ tsp vanilla extract

Oven to 350

In large bowl mix oil, sugar, and 2tsp vanilla. Combine the flour, ½ cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini . Spread evenly in 9x13 pan.

Bake 25-30 min until brownies spring back.

Frosting – Melt together the butter and cocoa. Blend together the powdered sugar, milk and vanilla, then add cocoa mixture. Spread over cooled brownies.

Oven Fried Zucchini

2 medium zucchini

2 tbsp margarine

1 cup bread crumbs

1-2 eggs

Slice up your zucchini or squash kind of thick. Dip in a beaten egg. Then roll in bread crumbs (I love the Italian flavor, but reg is good to), place on cookie sheet. Then bake at 400 for about 8 minutes, flip and cook about another 5 or until you can pierce it with a fork.

Dip in ranch and enjoy!

Zucchini Cookies

1 cup grated zucchini

1 tsp baking soda

1 cup sugar

½ cup shortening (butter)

1 egg (beaten)

Mix together. Then add:

2 cups flour

1tsp cinnamon

½ tsp nutmeg

½ tsp salt

1 cup chocolate chips

Bake 375 for 12-15 min

Parmesan Zucchini Rounds

1 large zucchini

¼ tsp salt

½ cup milk

1/8 tsp pepper

1 cup flour

2 tbsp oil

1/3 cup parmesan cheese

Slice zucchini into ¼” slices. In a bowl mix ½ cup milk. In another bowl mix flour, cheese, salt and pepper. Heat oil in skillet. Dip Zucchini into milk then into parmesan mixtures, coating well. Cook 2-4 min on both sides. Drain on paper towel and serve. Yummy dipped in ranch.

Zucchini Lasagna

½ lb cooked lasagna noodles (unsalted water)

¾ cup mozzarella cheese, grated

1 ½ cup cottage cheese

¼ cup parmesan cheese, grated

1 ½ cup zucchini, raw, sliced

2 ½ tomato sauce, no salt added

2 tsp dried basil

2 tsp dried oregano

¼ cup chopped onion

1 clove garlic

1/8 tsp black pepper

Spray 9x13 pan. Combine 1/8 cup mozzarella & 1 tbsp parmesan cheese. Set aside. Combine remaining mozzarella cheese and parmesan cheese with cottage cheese. Set aside.

Combine sauce and remaining ingredients. Spread thin layer of tomato sauce on bottom of pan. Then noodles. Then cottage cheese mixture, zucchini, repeat. Top with mozzarella & parmesan cheese.

Cover with foil. Bake 350 30-40 min, cool 10 15min

BBQ Zucchini

Marinate zucchini in 1 bottle of Italian dressing. Marinate 3 hours. Place on grill & BBQ for 5-8 min

Fried Summer Squash

4 eggs, beaten

¾ cup milk

1 ¼ tsp salt


2 ½ cup flour

Oil or butter

Combine eggs, milk & salt. Dip squash in egg batter, roll in flour, fry in oil

Zucchini Casserole

1lb zucchini, grated with peel

2 eggs

1/2 cup melted butter

salt and pepper

3/4 cup grated cheddar cheese

1 pkg Saltine Crackers, crushed

Onion, to taste

Combine all ingredients. Pour into greased casserole dish. Bake @ 350 for 30-35 minutes.

Breaded Zucchini

Sliced Zucchini


Bread Crumbs

Garlic salt

Parmesan or ramono cheese

Olive oil

Combine bread crumbs, garlic pepper and cheese. Mix egg in another bowl. Slice zucchini, dip in egg mixture then in dry mixture. Cook in pan turning once until golden brown.

Chocolate Zucchini Cake

2 cups zucchini, peeled, shredded

½ cup margarine

½ cup oil

1 ¾ cup sugar

2 eggs

1 tsp vanilla

2 ½ cup flour

4 tbsp cocoa

½ tsp salt

1 tsp baking soda

1 tsp cinnamon

1 tsp ground cloves

Lightly grease and flour it (or use cocoa powder instead of flour). Cream margarine, oil sugar, eggs and vanilla. Mix well. Add ½ cup sour milk (1tsp vinegar to 1cup milk, only use ½ cup)

Add flour, cocoa, salt, baking soda, cinnamon & ground cloves. Then add 2 cups zucchini. Pour into greased pan. Sprinkle chopped walnuts or choc chips (optional). Bake 325 for 45 min


Fudgey Dark Brownies

¾ cup cocoa

½ tsp baking soda

2/3 cup butter or margarine, melted

½ cup boiling water

2 cups sugar

2 eggs

1 1/3 cup flour

1 tsp vanilla extract

¼ tsp salt

1 cup semi sweet or special dark choc chips

Heat oven to 350. Grease 9x13 pan.

Stir cocoa and baking soda; stir in 1/3 cup butter. Add boiling water and stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 butter; stir until smooth. Add flour, vanilla and salt. Stir in choc chips. Pour into pan.

Bake 35-40 min or until brownies begin to pull away from side of pan. Cool completely.

Decadent Chocolate Cake (savvy Amy)

1 pkg Devils food chocolate cake mix

8 oz sour cream

1 ½ cup semi sweet choc chips

1 cup water

4 eggs

¾ cup vegetable oil

1 pkg (4 serving size) instant chocolate fudge pudding and pie filling mix

Coat slow cooker with no stick spray. Combine all ingredients and add to slow cooker. Cover and cook on low for 3 hours or until middle of cake is set (doesn’t jiggle). Serve hot with vanilla ice cream.

Daisy Sour Cream Chocolate Cake

¾ cup vegetable oil

1 egg

2 tsp vanilla extract

1 cup packed light brown sugar

½ cup sugar

2 (1oz) squares semi sweet baking chocolate, melted

2 cups flour

2/3 cup unsweetened cocoa powder

1 tbsp baking soda

½ tsp salt

1 cup warm water

1 cup Daisy sour cream

Heat oven 350. Mix vegetable oil, egg and vanilla for 1 min at med speed; add sugars and beat 1 min; add melted chocolate and beat 1 min. In small bowl mix flour, cocoa powder, baking soda and salt, then add to chocolate mixter alternately with water, beating well after each addition. Add sour cream and mix well. Pour into 2 greased and floured 8” round pans and bake 30-35 min. Cool for 10 then remove from pan. Cool completely before frosting.

Peanut Butter Fingers

1 cup margarine, melted

1 cup brown sugar

1 cup sugar

1 cup peanut butter

2 eggs

1 tsp soda

2 tsp vanilla

¾ tsp salt

Mix well. Stir in 2 cup flour and 2 cup oatmeal. Spread in buttered jelly roll pan, bake at 350 for 20 min. Remove from oven, while warm spread on layer of peanut butter. After completely cooled, frost.


3oz choc semi sweet

¾ cube butter

2 tsp vanilla

3 cup powdered sugar

Milk – as needed, 1tsp at time


1 cup corn syrup

1 cup sugar

1 cup peanut butter

Put in pan and bring to boiling. Turn off heat. Add 6 cups Rice Krispies. Mix well. Press into 9x13 pan. Melt 1p pkg semi swet choc chips and 1 pkg butterscotch chips together. Pour over rice krispie mixture. Let cool and enjoy!

Peanut Butter Balls

2 cups peanut butter

1lb powdered sugar

¼ lb margarine

3 cups rice krispies

Cream first 3 ingredients together. Then add rice krispies. Make into small balls. Fridge over night. Next day – dip balls into choc, let harden.

Rice Krispie Treats

6 cups rice krispies

3 tbsp margarine

10oz regular marshmallows or 4 cups mini

Melt butter. Add marshmallows until melted. Remove from heat & rice krispies. Press into 9x13 pan.

Graham Cracker Crust

2 pkg graham crackers, crushed

1 or 2 cubes melted margarine

Mix together. Press into pie pan.

Peanut Butter Cup Brownies

Make a brownie mix according to box
Spoon into small muffin tin (greased)
Cook for about 8-10 minutes and place a peanut butter cup into muffin after you take it out of the oven.

Worms in Dirt

2 boxes instant chocolate pudding

1 pkg Oreos

1 small pkg gummy worms/bugs

Make pudding. Crush cookies to look like dirt. Place worms on top.

Cinnamon Rolls

1 pkg (1 tbsp) dry yeast

¼ cup warm water

1 cup scalded milk

1 stick melted margarine

½ cut white sugar

1 ½ tsp salt

3 eggs beaten

4 ¾ cup white flour

Dissolve yeast in warm water. Mix next 4 ingredients. Add yeast mixture to eggs and flour to make soft dough. Let rise until doubles in size. Punch down and roll out dough into rectangle. Sprinkle cinnamon mixture (1/2 cup sugar & 2tsp cinnamon) over down. Roll dough lengthwise and slice 1” thick. Place on cookie sheet or 9x11 pan, let rise. Bake 375 for 12-15 min. Cool slightly before frosting with powdered sugar glace or frosting.


1 graham cracker crust

8oz soft cream cheese

1 cup powdered sugar

2 cups cool whip

1 can any flavor pie filling

Whip cream cheese until fluffy. Add powdered sugar, whip in. Add cool whip, whip in. Put on crust. Top with pie filling. Chill.

Banana Cream Pie

Use cook and serve pudding (cook), cut up bananas. Put bananas, then pudding and let cool. Top with cool whip.

Kristi’s Chocolate Cake

¼ cup oil

Small pkg instant chocolate pudding mix

Devils food cake

1 cup milk chocolate chips

2 eggs

1 ¼ cup water

Mix together and pour in 9x13 pan. Bake 350 for 35-40 min. Top with cool whip.


No Bake Cookies

½ cup choc chips

1 cube margarine

2 cups sugar

½ cup milk

Boil for 3 minutes

Add; ½ cup peanut butter

1 tsp vanilla

2 ½ cups oatmeal

Drop on cookie sheet or wax paper

Peanut Butter Cookies

1 cup peanut butter

1 cup sugar

1 egg beaten

Mix well. Make balls and press with fork. Bake 325 for 13 min.

Sugar Cookies

8oz cream cheese, softened

¾ cup butter, softened

1 cup powdered sugar

2 ¼ cup flour

½ tsp baking soda

½ tsp vanilla

Beat cream cheese, butter, sugar and vanilla on medium speed. Then add flour and soda. Chill 30 min. Roll out and cut out. Bake 325 for 10-12 min.

Chocolate Peanut Butter Chip Cookies (Brooke)

¾ cup brown sugar

1 cup sugar

1 cup shortening

1 tsp salt

1 tsp vanilla

2 eggs

1 tsp baking soda

2 ¾ flour

½ cup milk chocolate chips

½ cup peanut butter chips

Cream shortening & sugars together. Then add the ingredients except chips, mix well. Then add chips. Spoon onto cookie sheet. Bake 350 for 8 min.

Red Velvet Cookies

2 (1 oz) squares unsweetened baking chocolate
1/2 c butter, at room temp
2/3 c brown sugar
1/3 c white sugar
1//2 tsp. baking soda
1/2 tsp. salt
1 egg
1 Tbsp. red food coloring
2 c flour
3/4 c sour cream
1 c semi-sweet chocolate chips

Spray cookie sheet with Pam. Line with parchment paper (I use wax paper) and spray with Pam.

Melt chocolate squares. Add and mix butter and sugars until smooth. Add baking soda and salt. Mix. Add egg. Mix. Add food coloring and mix. Add 1/2 the flour. Mix. Add sour cream. Mix. Add rest of the flour & mix (make sure to scrape down bowl). Add chocolate chips and mix in by hand. Put dough by tsp. onto parchment. Bake 9 min. at 375. Put parchment on wire rack to cool.

Cream Cheese Frosting
1/4 c. butter
4 oz. cream cheese
1/2 tsp. vanilla
2 c powder sugar

Mix all together. I usually add a little milk and more powder sugar to make it a bit smoother.

Lindsay Ercanbracks Cookies

box devils food cake mix
3/4 cup Original flavored crisco
2 eggs
Andes Mints

Mix the first 3 ingredients together and form into balls...drop on non-greased cookie sheet. Bake for 9-10 minutes or until you see the edges crack. Right when you take out of the oven, put an Andes mint on the cookie. Let them sit for about 30 seconds and spread mint over cookie. Makes about 2 dozen.

Snicker Doodles (Debbie Hadley)

1 Cup Shortening 2 3/4 Cup Flour

1 1/2 Cup Sugar 2 tsp C/Tartar

2 Eggs 1 tsp Baking Soda

1 tsp Vanilla 1/2 tsp Salt

In separate bowl mix 2 tbsp Sugar & 1 tsp Cinnamon or Nutmeg.

Step 1: Cream Shortening and Sugar, add Eggs and Vanilla. Beat until fluffy.

Step 2: In separate bowl mix dry ingredients. Gradually work into creamed mixture.

Step 3: Roll into small balls, roll into mixture & Flatten on lighty greased cookie sheet.

Bake 350 for 10min or until done

Snicker Doodles (Cara)

1 1/2 Cubes Margarine (butter)

1 1/2 Cup Sugar

2 Eggs

Cream those together. Then add:

2 tsp C/Tartar

1/2 tsp Salt

1 tsp Baking Soda

Mix well. Then add:

2 1/2-3 Cups Flour.

In separate bowl mix 3 tbsp Cinnamon with 1/2 cup sugar. Roll dough into 1" balls then roll in cinnamon mixture.

Bake 350 for 10-13min, or until done

Peanut Butter Cookies

1 cup butter or margarine

1 cup sugar

1 cup packed brown sugar

2 eggs

1 cup peanut butter

1 tsp vanilla

3 cup flour

2 tsp baking soda

¼ tsp salt


Hershey kisses

Cream margarine, sugar, brown sugar, eggs, peanut butter, vanilla. Add flour, baking soda and salt. Roll into balls, roll in sugar. Bake 375 for 8-10 min. While warm put in kiss

Soft Sugar Cookies

1 cup shortening

2 cups sugar

2 eggs

1 cup sour cream

1 tsp vanilla

½ tsp baking soda

4 tsp baking powder

4 ½ cup flour

½ tsp salt

Cream shortening, sugar, eggs, sour cream and vanilla. Mix dry ingredients and add to wet mixture. Fridge for 4 hours. Roll out dough, cut out. Bake 350 for 8-10 min.

Chex Muddy Buddies

1 cup semi sweet choc chips

½ cup peanut butter

¼ cup butter or margarine

1 tsp vanilla

9 cups Chex cereal (any variety)

1 ½ cup powdered sugar

Mix choc chips, peanut butter and butter. Microwave 1 min, stir. Microwave 30 sec longer until can be stirred smooth. Stir in vanilla.

In large bowl, place cereal. Pour chocolate mixture over cereal until evenly coated. Pour into 2 gal plastic bag. Add powdered sugar. Seal bag and shake well. Spread out on waxed paper to cool about 30 min. Store in airtight container in fridge.

Pumpkin Chocolate Chip Cookies

1 spice cake mix

¾ cup semi sweet choc chips

15oz can of pumpkin

Mix dry cake mix and pumpkin mix and blend. Add chocolate chips. Drop on greased cookie sheet. Bake 375 for 10-12 min.

Easy Sugar Cookies

1 cup butter or margarine

1 ½ cup sugar

4 cup flour

2 eggs

1 ½ tsp vanilla

1 tsp baking powder

Cream butter and sugar together. Mix in remaining ingredients. Roll out about ¼ dough on floured surface. Cut with cookie cutters. Bake 350 for 6-9 min.

Peanut Butter Burst Cookies

2 cups flour

1 tsp baking powder

¼ tsp salt

1 cup butter, softened

¾ cup packed brown sugar

½ cup sugar

½ tsp vanilla

1 egg

12oz Nestle peanut butter morsels

Oven to 375. Combine butter, brown sugar, sugar and vanilla. Beat at med speed until creamy (about 3-5 min). Add egg, beat well. Turn mixer to low and gradually add dry ingredients. Stir in peanut butter morsels. Drop onto ungreased cookie sheet. Bake 375 for 7-9 min.

Reverse Choc Chip Cookies

Cream 1 cup shortening, ¾ cup brown sugar, 1 ½ cup white sugar. Add and beat for 3 min 3 eggs and 1 tsp vanilla. Mix ¼ cup cocoa, 2 ¾ cup flour, 1 ½ tsp salt, 1 ½ tsp baking soda. Add 1 pkg vanilla choc chips. Drop onto cookie sheet. Bake 350 for 8 min.

Chocolate Chip Cookies

¾ cup sugar

¾ cup brown sugar

1 cup margarine, melted

2 eggs

1 tsp vanilla

2 ½ cup flour

1 tsp baking powder

1 tsp salt

1 pkg semi sweet choc chips

Cream sugars, margarine and eggs together. Add vanilla. Then add flour, baking powder and salt. Mix well. And choc chips. Bake 375 for about 8 min.

Chocolate Chip Cookies (Sally)

2 ¼ cup flour

1tsp baking soda

½ cup butter

½ cup shortening

1 ¼ cup brown sugar

¼ cup white sugar

1 box instant vanilla pudding

2 large eggs

1 cup milk choc chips

1 cup peanut butter chips

Oven to 375. Mix butter and shortening. Add sugars, mix well. Add eggs and vanilla pudding mix. Gradually add flour and soda mixture. Add chips. Drop on cookie sheet bake 9-11 min. For enhanced flavor chill dough a couple of hours.


4 squares Bakers unsweetened choc

¼ cup margarine

2 cups sugar

3 eggs

1tsp vanilla

1 cup flour

Melt choc and margarine. Stir in sugar. Add eggs and vanilla. Stir in flour. Pour in 9x13 pan. Bake 350 for 35 min.

Lisa’s Brownies (Double Recipe)

½ cup vegetable oil

1 cup sugar

1 tsp vanilla

2 eggs

½ cup flour

1/ 3 cup cocoa

¼ tsp baking powder

¼ tsp salt

Milk choc chips.

Mix all together. If doubled, pour into 9x13 pan. Bake 350 for 20-25 min

Smores on the Grill

Build a smore (Choc, marshmallow, graham crackers)

Wrap in foil

Grill wrapped smores 1-2 min per side

Butterfinger Cookies
½ cup butter, softened

2/3 cup sugar
¾ cup brown sugar

1 egg
1 ¼ cup pnut butter

1 ½ tsp vanilla
1 cup flour

½ tsp baking soda
¼ tsp salt
5 (2.1oz) Butterfingers, chopped (about 2 cups)

Preheat oven to 350 degrees. Cream butter & sugars. Add egg, mix. Add pnut butter & vanilla; mix til smooth. Add flour, baking soda & salt. Mix well. Add butterfingers, mix. Roll into 1-inch balls, use 1-inch scoop, or drop by 1-inch spoonfuls onto ungreased baking sheet. Bake 10 to 12 minutes, until just browned.


Becky Boone’s Bread Sticks

1/2 cup milk
3 tablespoons sugar
3 tablespoons butter or margarine
2 tsp. salt
2 tablespoons yeast
1 1/2 cups warm water
5-6 cups flour

Place milk, sugar, margarine, and salt in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm. (I do this part in the microwave, but be careful, mine almost always boils over)

Dissolve yeast in warm water. Add milk mixture and 4 1/2 cups flour. Mix a total of 4 minutes adding flour as needed. (I use my KitchenAid)

Place dough in greased bowl. Let rise until double. Punch down divide into two balls. Roll out (not too thin because they will stretch as they are moved to the baking sheet) each into a rectangle and cut into strips.

Place 1/2 cube of margarine on baking sheet. Melt in oven at 400 degrees. Remove from oven and place breadsticks on sheet one at a time, turning over to coat completely with butter. Sprinkle with Salad Supreme or Parmesan cheese. Bake about 15-20 minutes or until golden brown.

Banana Bread (Mom’s)

2 cup sugar

½ cup margarine

1 tsp lemon juice

¼ tsp salt

4 large bananas, smash well

1tsp vanilla

4 cup flour

2 tsp baking soda

4 eggs

Cream sugar, margarine and flavorings. Beat in 1 egg at a time. Add flour, salt and soda. Stir alternating flour and bananas. Bake 1 hour @ 350 for 2 big loaves. 25 min for little loaves.

Breadsticks ( Cameron’s)

Thaw Rhodes rolls. Roll dough into breadsticks. Melt butter in baking sheet and roll bread sticks in butter. Lay out on cookie sheet. Sprinkle with Lawry’s season salt, Mrs Dash and Parmesan cheese. Let rise ½ to 1 hour. Bake 350 for 10-15min.

White Bread in Bread Maker

1 1/8 cup water

3 cup bread flour

1 ½ tsp salt

3 tbsp sugar

1 ½ tbsp butter

1 ½ tbsp dry milk

1 ½ tsp yeast – Regular cycle

OR 2tsp – Rapid Cycle


Worlds Best Egg Casserole

Spray or grease a two-quart casserole dish with cooking oil.

12 eggs
1 cup plain yogurt
1 teaspoon Lawry's seasoned salt (or, to taste)
3/4 stick butter or margarine
2 cups shredded hash brown potatoes (thawed)
1/4 cup (or less) chopped onion
1 cup grated sharp cheddar cheese

Beat eggs, yogurt, and salt together. Melt butter and lightly sauté onion. Add thawed potatoes. Stir to mix. Pour in egg mixture and lightly stir to blend ingredients.

Pour into casserole dish. Sprinkle grated cheese over casserole. Bake at 350° for approximately 25 minutes or until knife comes out clean when inserted.

Breakfast Eggs

8 slices of bread – place in greased pan

2 cups shredded cheese

20 sausage links (browned good)

4 eggs & 2 ¼ cup milk (mix together)

1 can c/mushroom & ½ cup milk (mix well together)

Cover with tin foil – fridge over night. Bake 300 for 1 ½ hours



Hot 7 Layer Dip

Hamburger (options)

16 oz refried beans

15.5 oz black beans, drained

1.25oz taco season mix

½ cup sour cream

1 cup salsa

4oz diced green chiles

2-3 tbsp diced jalapenos

1 cup shredded cheddar cheese

2 large green onions, sliced

1pkg tortilla chips

Oven to 375. Combine refried beans, black beans and seasoning mix in bowl. Spread in ungreased 8” pan. Spread sour cream over bean mixture. Top with salsa, chiles, jalapenos and cheese. Cover with foil. Bake for 20 min. Uncover for additional 10 min or until cheese is melted and dip is bubbly. Garnish with green onions. Serve with chips.

Cheese Ball (Vionna Kunz)

2- 8oz cream cheese, softened

5 oz Roka Bleu Cheese

5oz jar Old English Cheese

1 tbsp minced onion

2 tbsp salad dressing

Chopped Walnuts

Parsley Flakes

Mix all together. Chill 1-2 hours. Wet hands and form into balls, 2 large or 3 small. Roll in finely chopped walnuts and parsley flakes. Chill.

Leah’s Cheese Ball

2- 8oz cream cheese

1 packet Carl Budding Pastrami, chopped

3 tbsp Dry Hidden Valley Ranch Mix (or 1 pkg Hidden Valley Ranch)

½ bunch green onions, chopped


Mix all of the ingredients except the walnuts together. From a ball and roll in walnuts.

**Cheese Ball (Starr’s)

1 block cracker barrel sharp cheese, shredded

8oz cream cheese

1 onion, chopped

Garlic powder, to taste

Nuts, chopped (walnuts)

Mix cream cheese and cheddar cheese with mixer. Add onion and garlic. Shape into ball and roll in chopped nuts. Wrap in plastic wrap and refrigerate.

Spinach Dip

1 pkg frozen, chopped spinach

1 can water chestnuts (asian food section) finely chopped

3 green onions, chopped

1 pkg Knorr vegetable soup mix

1 cup mayo

16oz sour cream

Mix all together in bowl and chill for at least 2-3 hours. Serve with French bread cubed to dip with.

Cheese Ball

1 lb butter (real)

4 – 8oz cream cheese

2 cans black olives, chopped

1 bunch green onions

Pecans, chopped

Butter and cream cheese room temp. Mix everything together. Roll into balls and roll balls in chopped pecans.

Cottage Cheese Dip

Large cottage cheese

½ - 1 cup mayo

Green onion, cut up

Cucumber, peeled and cut up



Mix all together. Serve with crackers.

Golden Cheese Spread

2 cups grated cheddar cheese

3oz cream cheese

¼ cup salad dressing

½ tsp Worcestershire sauce

1/8 tsp celery salt

1/8 tsp onion salt or garlic salt

Mix together well

Nancy’s Baby Poop Bean Dip

Put in bowl and blend:

10oz can Frito bean dip

8oz cream cheese

Add: ½ cup chopped green onions

Tabasco sauce to taste

1 cup sour cream

1 can chopped green chiles

1 ½ tsp taco seasoning mix

Put in casserole dish and top with ½ lb cheddar cheese and ¼ lb Monterey jack cheese

Bake 350 for 20 min or in crock pot until hot.


Orange Julius

6 oz frozen orange juice

½ cup sugar

1 tsp vanilla

1 cup water

1 cup milk

18 cubes of ice

Blend in blender

Chocolate Shake

2 cups vanilla soymilk

2 whole bananas (frozen)

½ tsp vanilla

1 tbsp raw honey (or pure maple syrup)

1-2 tbsp cocoa powder

6-8 raw almonds

Handful of oatmeal

Ice cubes

Blend ingredients and add ice until desired thickness.

Green Drink

3 cups 100% Juice (orange, peach, mango)

1 apple (fuji)

1 banana

1 cup frozen fruit

Spinach to fill rest of blender

Any tropical fruits, can use romaine lettuce. Blend well.

Orange Smoothie

2 oranges, peeled

1 banana, peeled

½ tsp vanilla

2 tbsp raw honey

1-3 cups of ice

Blend oranges first, then add other ingredients.

Santa’s Special Hot Cocoa

2 tbsp cocoa

3 tbsp sugar

¼ cup hot water

1 ½ cups milk

Mini marshmallows

3 candy canes

Pour cocoa and sugar into saucepan and slowly add hot water. Stir until blended. Bring to boil. Boil over med heat for about 2 minutes, stirring constantly. Reduce heat and add milk, stirring occasionally, until heated through. DO NOT BOIL. Remove from heat and stir well. Serve with marshmallows and candy canes.


4-6 small lemons or 3 large (like Costco sells)

1/2 to 3/4 cup sugar

3 Tbsp (or a little more) sweetened condensed milk

2-3 cups water (depends on how strong you like it)

1 tsp vanilla


rinse lemons, cut off ends and most of the peel

put in blender with sugar condensed milk and water blend for about 30 seconds, pour through a strainer into pitcher and rinse blender out

pour mixture back into blender on top of ice and blend until Orange Julius consistency



1 red or yellow onion

½ bushel cilantro

5 roma tomatoes

½ tbsp garlic salt

½ tbsp vinegar

½ tbsp sugar

Salt – to taste

Jalapenos – to taste

Black Bean Salsa

1 can black beans, drain, rinse

1 can corn, drained

5 roma tomatoes, chopped

1 med red onion, chopped

½ bunch cilantro, chopped

2 small avocado, diced

1 jalapeno, chopped


2 limes, juice (4-6 tbsp)

1 tbsp red wine vinegar

1 tsp salt

½ tsp pepper

Mix all ingredients for dressing. Add all ingredients for salsa.

Salsa – Kari Brown

2 garlic cloves

3 fresh jalapenos (only seeds from 1)

2 cups tomatoes w/juice (29oz can), chopped

1 bunch cilantro, tops only, finely chopped

1 large yellow onion, diced

1 tsp salt

In blender add garlic, jalapenos and 1 can tomatoes. Blend to puree. Pour in large bowl. Then put the rest of the tomatoes in blender and pulse once or twice (the texture you like). Then pour the tomatoes from blender in bowl, add cilantro, onion and salt. Mix with spoon.

Julia’s Salsa

16 cups (4 qts) tomatoes peeled & diced

(No need to blanch and peel the tomatoes if you are eating the salsa fresh)(to blanch, boil 1 min, put in ice water right after, peel off skin)

4-5 small jalepenos peeled & diced

(You can roast on a baking sheet at 350 for a couple minutes if desired. I have added them without peeling or roasting when the peppers are small or when I am not going to can the salsa.)

6 C. white onions diced (about 4 onions)

1 1/3 C. white vinegar

1 Tbsp. sugar

3 Tbsp salt

1 ½ Tbsp. garlic salt

About 1/3 bushel cilantro, chopped (optional)

Put all ingredients in a large pot. Bring to boil. Simmer about 30 min. Fill pint jars. Process 15 min. For half pint jars I have decreased the processing time to about 10 min.

Here is a chart showing how much of each ingredient you would need based on the amount of tomatoes you have once you get them cut up. I didn’t always plan on making a batch with 16 cups tomatoes so I reduced it. Some of the fractions came out a little weird. You can just add as many jalapenos as you can stand!



4 C

6 C

8 C


5/8 of a jal.

1 ¾

1 7/8

3 ½ jal


¾ C.

1 ½

2 ¼ C.

3 C.


1/6 C.


½ C.

2/3 C.


1/8 T.

¼ T.

3/8 T.

½ T.


3/8 T.

¾ T.

1 1/8 T.

1 ½ T.


3/16 T.

3/8 T.

½ T.

¾ T.

CILANTRO to taste

Spaghetti Sauce

32 cups tomato juice (use colander or a juicer)
2 tablespoons garlic powder
1 tablespoon basil
2 tablespoons oregano
1 teaspoon Rosemary (optional) i didn't add this
1/2 cup Salt
1 cup of sugar (or sweeten to taste)
3 Jalepenio peppers (optional) I put 2 in
4 red or green bell peppers (I put 2 of each in)
4 large onions
1/2 cup of olive oil
1 cup vinegar
9 12oz cans tomato paste

Puree tomato juice, peppers, onions
Add all ingredients in large pot (EXCEPT tomato paste & sugar)
cook low boil for 3 hours (NO lid)
Add tomato paste
Add sugar to sweeten to taste
Add to Jars then process them for 30 minutes hot bath to seal


Sweet & Sour Sauce (any meat)

6 tbsp sugar

2 tbsp soy sauce

1tbsp water

3 tbsp vinegar

½ cup pineapple juice

3 tbsp ketchup

2 tbsp cornstarch

½ cup water

Combine sugar, soy sauce, 1 tbsp water, vinegar, pineapple juice and ketchup in saucepan. Bring to a boil. Combine corn starch & remaining water – add to boiling mixture. Stir until thick.

Tartar Sauce

1 cup mayo

1 tsp grated onion

1 tbsp minced dill pickle

1 tsp minced parsley

Beet Jelly

4 cups beet juice

½ cup lemon juice

1 pkg Pectin

7 cups sugar

1 or 2 pkg jello

Put with sugar. Combine beet juice & pectin, lemon juice. Boil for 1 min. Add sugar and boil 5 min. Bottle.


Leave ½” roots on, so doesn’t bleed.

Boil – about 30 min, so you can easily peel with thumbs. Take beats out, strain and save water.

Put beets in water, whole, sliced or whatever, cover with water, sugar, salt and vinegar (start with 1tsp)

Cream Cheese Alfredo Sauce

2 sticks butter

4 tbsp cream cheese

2 (1 qt) Pints heavy whipping cream

1 (or 1 ½ ) shredded parmesan cheese

Garlic, to taste

Nutmeg, to taste

Red pepper, add to taste, optional

1- Melt butter in sauce pan

2- Add fresh garlic to taste

3- Add, and slowly melt, cream cheese

4- Add whipping cream

5- Bring to boil then simmer 15-20 min, stirring often

6- Add shredded parmesan cheese

7- Add nutmeg to taste

8- Add a little cheyenne, red pepper

Wingers Amazing Sauce and Wings

1 cups hot sauce (Franks red hot) or other brand to taste

2 lb (4 cup) brown sugar

Put on stove, bring to light boil, then let cool.

3 cup hot sauce

1 box corn starch

Stir together to make batter; batter wings and deep fry. Pour on above sauce and stir.

Greg’s modifications:

Above recipe makes 1 quart. To reduce portion, simply cut in half or in 1/4.

For smaller batch of wing batter: Pour ½ cup of hot sauce in shallow bowl. Stir in corn starch until batter in consistency of pancake batter.

T.G.I. Friday’s Jack Daniels Sauce (Greg)

1 ½ cup water

½ cup Jack Daniel’s (old #7 Tennessee whiskey)

10 tbsp red wine vinegar

3 tbsp dried onion flakes

1 tsp onion powder

4 tbsp Tabasco or Frank’s red hot sauce

8 tbsp Worcestershire sauce

16 cubes beef bouillon

8 cups brown sugar (4lbs)

Combine first 3 liquid ingredients, onion flakes and powder in a pan. Whisk if needed so no clumps. Bring to a light boil and cook until onion flakes become soft. Then add desired hot sauce and Worcestershire sauce. Add and stir in bouillon cubes until dissolved in mixture. Finally add brown sugar, reducing heat and stirring occasionally. Simmer for about 15 min.

Serve warmed sauce over grilled meats, pulled pork or salmon, or serve as warmed dipping sauce on the side.

“Just like Café Rio” Creamy Ranch Dressing

1 pkg dry Hidden Valley Ranch Dressing

1 Cup mayo

1 cup chopped cilantro LESS

2 cloves garlic

3 tomatillos (peel off paper)

(Found by the hot peppers in the fresh produce)

1/3 cup buttermilk

¼ tsp cayenne pepper

(more or less as desired)

Put all ingredients in blender and blend until smooth

Creamy Tomatilla Dressing

3 fresh tomatillos, husked, washed and cut into quarters

1 pkg buttermilk ranch dressing mix

1 cup may

1/3 or ½ cup buttermilk

1 cup cilantro leaves

2 garlic cloves, crushed

¼ tsp cayenne pepper, crush or ground

1-3 tbsp lime juice

Cumin , a couple of sprinkles

Green Tabasco sauce, 2-4 drops

Sugar (1-4 spoonfuls)

Combine all ingredients in blender. The amount of buttermilk you add depends on how thick you want the dressing. The last 4 ingredients are based on preferred taste. Add more or less. Refrigerate for at least 1 hour.

Café Rio Cilantro Dressing

1 1/3 cup sour cream

¾ cup mayo

1 bunch cilantro

1 pkg ranch dressing mix

4 tbsp salsa verde (green salsa)

2 cloves garlic

1/8 tsp Tabasco sauce

Juice of 1 lime

Mix together in blender. Refrigerate before serving. (It’s best to make the day before)

Play Dough

Play Dough


1 cup flour

1 cup water

2 tsp cream of tartar

½ cup salt

1 tbsp vegetable oil

Heat on low until ingredients form ball. Place on heat resistant surface, let cool. It will be very hot, then kneed.

Note: To color, add food coloring to water before adding mixtures.

Non Hardening, No Cook

2 cups self rising flour

2 tbsp alum

2 tbsp salt

2 tbsp cooking oil

1 cup plus 2 tbsp boiling water.

Mix and kneed

Note: To color, add food coloring to water before adding to mixtures.

Salt Dough

2 cup salt

½ cup corn starch

¾ cup cold water

Heat in double boiler or saucepan on low to med heat, stirring constantly. After 2-3 min the dough will follow the spoon in the stirring process. It will quickly reach the consistency of bread dough. Spoon out dough onto waxed paper or foil. When cool enough to handle, kneed for several minutes. Place in sealed plastic bag.

Play Dough

1 cup boiling water

2 tbsp cooking oil

1.2 cup salt

1 cup flour

1 pkg Kool-aid mix

Stir water, oil and salt until dissolved. Stir in flour and Kool-aid until cool enough to knead to desired consistency. Put in container and store in fridge.

Play Dough

2 cups flour

1 cup salt

1 tbsp vegetable oil


Food coloring (optional)

Combine salt and flour. Add oil and enough water to give mixture a claylike consistency. Add more water a little at a time until the mixture is pliable, not sticky. Knead slightly. If you wish to use coloring, add to water before adding to the salt and flour. Keep in air tight container.

Play Dough

2 ½ cup flour

½ cup salt

1 tbsp alum

3 tbsp cooking oil

2 cup boiling water

Food coloring

Combine dry ingredients and set aside. Combine wet ingredients and bring just to a boil. Combine wet and dry and stir until cool enough to knead with hands. Knead lumps out and enjoy!

Dutch Oven

Chicken and Potato Delight

3-5 chicken breasts

½ lb bacon

1 onion, diced

1 cup mushrooms

6-7 potatoes, peeled and sliced

1 can c/chicken soup

½ cup sour cream

1 ½ cup grated cheese


1 tsp seasoning salt

1 tsp poultry seasoning

½ tsp garlic

Salt and pepper to taste

Heat 12” dutch oven, 18-20 briquettes until hot. Fry bacon. Cut up chicken, put in oven with onions, mushrooms, ½ tsp of season salt. Stir and cover until onions are soft and chicken is tender. Salt and pepper, add potatoes, soup, sour cream and remaining seasons. Cover and cook 45-60 min using 8-10 coals on bottom and 14-16 coals on top. Stir every 15 min. When done, cover with cheese until melted, serve!


Pumpkin Seeds

1 cup seeds unwashed

¼ tsp Worcestershire

1 tbsp butter

2/4 tsp salt

Bake 250 for 2 hours stirring every 15 min.


3 large avocados

2 Tbsp Mayo

2 Tbsp Mild chunky salsa

½ tsp garlic powder

½ tsp seasoned salt

Peel and mash avocados, add

remaining ingredients and mix well. Put avocado pit in guacamole to prevent browning.