Taco Soup

1 lb browned ground turkey or beef
1 can of kidney beans
1 can of black beans
1 can of pinto beans
1 can of corn
1 large can of diced tomatoes (if you want... or just a can of tomato paste)
1 can tomatoes and chilies
1 packet taco seasoning
1 packet ranch dressing mix
chicken broth

**All of the canned food items are optional. You can adjust the amounts and you can come up with other things to add like olives, green chilies, green beans etc**

Toppings
shredded cheese
sour cream
tortilla chips

Brown ground turkey while seasoning with onion, garlic, cumin, black pepper and salt.
Put in crockpot after it's cooked.
Add each of the cans of food. (I usually just add the entire can without draining)
Add chicken broth until it's about 2 inches below the food. Just enough so it's easier to stir.
Add in seasoning packets and stir. You can add other spices like chili powder, cayenne pepper etc.

Cover and cook on low for 8-10 hours or on high for 4-5. The longer you cook, the more tasty. Stir well, and serve with a handful of shredded cheese and a dollop of sour cream.

Holiday Recipes: Noche Buena

Every year, my family does Noche Buena on Christmas Eve. We usually have a pork roast, yucca, rice, pico de gallo, shrimp cocktail, and platanos.

Noche Buena Pork Roast

Pork Roast

grapefruit

bacon

orange

Spices (salt, pepper, oregano, cumin, garlic, onion)

I usually poke holes all over the roast and then sprinkle on the spices, squeeze out the juice of a grapefruit and orange and then wrap it in bacon to cook. I then cook it in the crockpot for about 6 hours. (Mom does it in the oven). We don’t measure, but you can smell and judge what are good amounts of things.

On Christmas Day, we use the leftover pork to make Cuban Sandwiches. We also then fry the yucca and make yucca fries with a lemony garlic sauce.


Christmas Day Cuban Sandwiches

French Bread

Leftover Pork, pulled apart

Yellow Mustard

Swiss Cheese

Ham

Dill Pickles

Butter

We cut the French bread lengthwise and then spread butter onto both sides of the bread. Then, we put on the mustard pork, ham, cheese and pickles. Then we close up the French bread to make one big long sandwich and butter the outside of the bread. Then take a cookie sheet and a heavy iron skillet and put the skillet on top of the cookie sheet and which is on top of the sandwich. Press down onto a griddle (which is at about 300*). Flip the sandwich when the bread starts to get brown the cheese is melting. Cut it up into smaller sandwiches and eat with yucca fries (pictured below) or potato chips."

Mimic Strawberry Topper

I didn't measure so I'm just making this up

1/2c milk (you can use soy)
1/2 c plain or vanilla yogurt
2 T peanut butter
3/4 c frozen strawberries
1/4 c granola
maybe some ice if you want it thicker
Optional- handful of spinach (you won't taste it)
Optional- Protein Powder

Mix in blender. Serve with granola and sliced banana.

15 Minute Italian Chicken & Rice with Vegetables

• 1 teaspoon canola oil
• 3 ounces boneless skinless chicken breasts, cut into strips
• 1 medium red pepper, sliced into strips
• 1 dry cup fresh broccoli florets
• 1 teaspoon very low-sodium chicken bouillon granules
• 2/3 cup instant brown rice, uncooked
• 1 tablespoon Reduced Fat Italian Dressing

1. HEAT oil in medium skillet. Add chicken; cook and stir until lightly browned, stirring occasionally.
2. Add vegetables; cook 2 to 3 min. or until crisp-tender.
   
3. Stir in bouillon granules and 2/3 cup water. Bring to boil.
   
4. Stir in rice and dressing; cover. Reduce heat to low. Cook 5 min. until liquid is absorbed and chicken is cooked through.
   
5. Let stand 5 min.
   

Blueberry Yogurt Smoothie

Ingredients:

• 1 medium banana, cut into 4 pieces
• 2 cups fresh/frozen blueberries
• 1 1/2 cups nonfat milk
• 2/3 cup lowfat, plain yogurt
• 2 tablespoons honey
• 4 ice cubes

Directions:

1. Place all the ingredients in the jar of a blender in order listed. Cover and set on Liquefy and blend until smooth and creamy, about 40 seconds.

Chicken Enchilada Soup from the BYU Pendulum Court

(Serves 6)
Ingredients:
Group A

• 1 sm. onion, chopped
• 1 clove garlic, crushed
• 2 tbsp. vegetable oil

Group B

• 1 sm. can green chili pepper chopped, with liquid
• 1 can beef broth
• 1 can chicken broth
• 1 can cream of chicken soup
• 1 1/2 c. water
• 1 tbsp. steak sauce
• 2 tsp. Worcestershire sauce
• 1 tsp. cumin
• 1 tsp. chili powder
• 1/8 tsp. pepper

Group C

• 3 chicken breast, cooked and cubed
  
• 3 c. shredded cheddar cheese
• Paprika
• Corn tortilla strips

Directions:

1. Cook chicken and cube them. Set aside.
   
2. Saute onion and garlic until onion is cooked, not browned, with oil in the pot
3. Add group B ingredients to sauteed onion and garlic. Cook for 20 minutes.
   
4. Add group C ingredients right before serving. Make sure the cheese is melted, and tortilla strips are soft when serving.

Chicken Enchilada Soup from the BYU Pendulum Court

(Serves 6)
Ingredients:
Group A

• 1 sm. onion, chopped
• 1 clove garlic, crushed
• 2 tbsp. vegetable oil

Group B

• 1 sm. can green chili pepper chopped, with liquid
• 1 can beef broth
• 1 can chicken broth
• 1 can cream of chicken soup
• 1 1/2 c. water
• 1 tbsp. steak sauce
• 2 tsp. Worcestershire sauce
• 1 tsp. cumin
• 1 tsp. chili powder
• 1/8 tsp. pepper

Group C

• 3 chicken breast, cooked and cubed
  
• 3 c. shredded cheddar cheese
• Paprika
• Corn tortilla strips

Directions:

1. Cook chicken and cube them. Set aside.
   
2. Saute onion and garlic until onion is cooked, not browned, with oil in the pot
3. Add group B ingredients to sauteed onion and garlic. Cook for 20 minutes.
   
4. Add group C ingredients right before serving. Make sure the cheese is melted, and tortilla strips are soft when serving.

Chicken Enchilada Soup

by Hannah Hamill (Serves 6)

Ingredients:

• 3 whole chicken breast, boneless and skinless
• 2 cans Las Palmas Green Enchilada Sauce, large
• 3 cans tomato sauce, small
• 3 cloves garlic, pressed/ minced
• 2 tsp cumin
• 1 can chicken broth
• 1/2 cup flour

Directions:

1. Cover chicken breasts with water, boil and then shred.
2. Mix together in crock pot, cover and cook on high for 2-3 hours or low for 4-5 hours.

Serve with:

• Cheddar or Jack cheese
• Sour Cream
• Avocados, cubed
• Cilantro, chopped
• Tortilla Strips, fried in oil
• Tomatoes, chopped
• Green onions, chopped
• Black Olives, sliced

Caramel Apple Cider

Cider
1/4 cup heavy cream
1/4 cup brown sugar
3 cups apple cider
1/2 cup water

Caramel whipped cream
1/2 cup heavy cream
1 tablespoon brown sugar

1. First, bring the cream and brown sugar to a boil in a medium saucepan over medium heat. Stir in the cider and the water and raise the heat to medium high, heating just until the cider begins to steam, about 4 minutes.
2. Divide among 4 mugs, top each one with 2 tablespoons of caramel whipped cream (recipe follows) and serve immediately.
3. Caramel Whipped Cream: In a small chilled bowl, whip the heavy cream with the brown sugar until soft peaks form.

*Recipe courtesy of Family Fun Magazine

Apple Bran Muffins

(This recipe yields 12 servings)
Ingredients:

• 1 and 1/4 cup wheat bran
• 1 large tart apple - peeled/cored and chopped into small pieces (should equal about 1 cup)
• 1 cup raisins (optional but strongly recommended)
• 2 large eggs
• 1/2 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 cup pure maple syrup
• 1/3 cup low-fat milk
• 1/4 cup butter
• 2 Tbsp
  
  honey
• 2 and 1/2 teaspoons baking powder
• 3/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/4 teaspoon ground cloves
  

Directions:

1. Prepare 12 regular muffin cups with muffin papers or a light coating of cooking spray.
2. Preheat oven to 350 degrees.
3. In a large mixing bowl, sift together the bran, both flours, baking powder, nutmeg salt and cloves. Cut in the butter by hand until the texture is like wet-sand.
4. In a seperate bowl, beat the eggs. Add the milk, maple syrup and honey. Mix well.
5. Add wet ingredients to dry ingredients and mix until just combined and moistened.
6. Fold in apple pieces and raisins.
7. Spoon batter into prepared muffin cups, filling each about 2/3 full.
8. Sprinkle topping evenly over the muffins.
9. Bake for 20 to 25 minutes or until tops begin to split. If a toothpick inserted into the center of a muffin comes out dry (no batter), the muffins are done.

Mango Salsa

1 mango peeled and diced
1 avocado peeled and diced
4 medium tomatoes, diced
1 jalapeno seeded and minced
1/2 c chopped fresh cilantro
3 cloves garlic minced
1 tsp salt
2 Tblsp fresh lime juice
1/4 c chopped red onion
3 Tblsp olive oil

Combine all the ingredients except the avocado and refrigerate 30 minutes before serving. Add the avocado just before serving.

Mango Salsa

1 mango peeled and diced
1 avocado peeled and diced
4 medium tomatoes, diced
1 jalapeno seeded and minced
1/2 c chopped fresh cilantro
3 cloves garlic minced
1 tsp salt
2 Tblsp fresh lime juice
1/4 c chopped red onion
3 Tblsp olive oil

Combine all the ingredients except the avocado and refrigerate 30 minutes before serving. Add the avocado just before serving.

Honey Lime Enchiladas

6 tb. honey

5 tb. lime juice (1 large lime)

1/2 tb. chili powder

1/2 tsp. garlic powder

1 pd. chicken (3 small breasts)

8-10 flour tortillas

1 pd. monetary jack cheese (shredded)

16 oz. green enchilada sauce

1 cup heavy whipping cream (you can even get fat-free half and half....go figure)

note: If you want the enchiladas to be sweeter, I would add more honey and just a little more lime juice.

Mix first four ingredients and toss with shredded chicken. Marinate for at least 1/2 hour. Pour 1/2 cup enchilada sauce on bottom of 9x13 baking pan. Fill flour tortillas with chicken and shredded cheese. Mix remaining enchilada sauce with cream and left over marinade. Pour mixture on top of enchiladas and sprinkle with cheese. Bake at 350 for 30 min until brown and crispy on top. Enjoy!

White Beans & Penne Pasta

1 T. olive oil
1 lg. onion, cut in wedges
1 tsp minced garlic (two cloves)
1 14oz can diced tomatoes
1 can chix broth (add another can if adding pasta right to sauce…)
1 can white beans, drained
¼ tsp salt
6oz penne pasta, dry
2 T olive oil
1 tsp rosemary, crumbled

Sauté onion & garlic. Add rest of ingeds and simmer 10 mins. Stir in dry penne pasta and cook 10 more mins. Mix oil and rosemary together and microwave 20 seconds. Spoon a bit of rosemary oil on top of each serving. The rosemary oil makes the dish, so don’t omit.

Easy Tacos

Whole wheat tortillas, reduced fat cheese, Zonya mexi mix mixed with black beans, tomato, lettuce. Taco sauce, avocado, olives are optional.

Zonya Mexi Mix:

• 5 T cumin
• 6 T chili powder
• 1 tsp garlic powder
• 1 tsp onion flakes or ½ tsp onion powder
• ¼ tsp pepper

Mix and store in a Ziploc bag.

Easy Sloppy Joes

Drained black beans mixed with BBQ sauce served on toasted whole wheat bun.

Easy, Healthy Pizza

whole wheat pita as crust

spread with pre-made pizza sauce

load with mushrooms, green pepper, onion, all micro cooked for a few seconds or sautéed in no-stick pan.

Sprinkle w/ reduced fat mozzarella cheese. The more veggies you have on top, the less cheese you will need. Bake at 425 10 mins. in preheated pan)

Gourmet Almost-Vegan Quesadillas

Ingredients:

• Whole wheat tortillas
• Sliced bananas
• Jalapeno, fresh, seeded, chopped
• Fresh Cilantro sprigs
• Reduced fat sharp cheese, grated.

Directions:

Spray pre-heated skillet with no stick. Place tortilla in skillet quickly adding a layer of banana slices and a smattering of the other ingredients. Place another tortilla on top. Flip over carefully when bottom is browned. Serve when second side is also browned. Cut in 1/4ths. Serve with salsa.

Creamy Roasted Chicken Noodle Soup

• 2 tsp. olive oil
• 1 cup sweet yellow onion, diced
• 1 cup carrots, diced
• 1/2 cup celery, sliced
• 2 cloves of garlic, minced
• Oregano, to taste
• Salt and pepper, to taste
• 6 cups chicken broth
• 4 cups of baking potatoes, peeled and diced
• 2 cups of roasted chicken, shredded
• 1/4 cup cornstarch
• 1 cup evaporated fat free milk
• 2 cups of uncooked whole wheat egg noodles

Directions

1. Heat olive oil in pan over medium heat.
   
2. Add the onion, carrots, and celery; sauté for 5-6 minutes. Add the garlic, cook for an additional 60 seconds, stirring constantly.
3. Season the cooked vegetables with oregano, chicken, salt and pepper, to taste.
   
4. Add 5 1/2 cups of chicken broth and potatoes; bring to a boil. Reduce heat, and simmer partially covered, 25 minutes or until the potato is tender.
   
5. Combine the cornstarch with the remaining 1/2 cup of chicken broth and mix thoroughly.
   
6. Add cornstarch mixture, chicken, milk and egg noodles to the broth, and cook for 10 minutes or until the noodles are tender.

Heavenly Easy Cheesecake

Ingredients:

1 graham cracker pie tin

1 pie topping (your choice)

1 package cream cheese, softened

1 can sweetened condensed milk

1/3 cup lemon juice

1 tsp vanilla

Preparation:

Beat cream cheese, condensed milk, lemon juice, and vanilla until smooth. Pour mixture into pie tin and let chill in the fridge for about 2 to 3 hours. (Put in freezer if you need it sooner) Take it out and put the topping of your choice on it. Enjoy!!!!

Lasagna Roll Ups

Ingredients:

• 15 oz. ricotta cheese
• 1 ½ c. shredded mozzarella
• 10 oz. frozen spinach, thawed & squeezed dry
• ½ c. sour cream
• ¼ c. bread crumbs
• 1 T. Italian seasoning
• 1 t. garlic powder
• 12 lasagna noodles
• 15 oz. can crushed tomatoes
• 1 ½ c. salsa
• ½ c. shredded mozzarella

Directions:

1. Cook lasagna noodles according to package and lay on cookie sheet to dry a bit.
   
2. Combine 1st seven ingredients to make filling.
   
3. Spread 1/3 cupful down each noodle, leaving a little tab at the end to make it stick.
   
4. Roll up and place in a 9x13 dish.
   
5. Make sure your noodles are dry enough so they still stick to themselves. You can leave the rolls covered over night if your noodles will not stick.
   
6. Combine tomatoes & salsa, and spread over roll ups.
   
7. Bake until heated through, about 30 minutes at 350 degrees.
   
8. Immediately sprinkle with ½ c. mozzarella and serve.

Pumpkin Whoopie Pies with Cinnamon Creme Filling

Pumpkin Cookies
Ingredients:

• 3c flour
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 2 1/2-3 Tbsp cinnamon
• 1 tsp ground ginger
• 1 tsp nutmeg
• 1/4tsp cloves (optional, but recommended)
• 1c granulated sugar
• 1c brown sugar, firmly packed
• 1/2c canola oil
• 1/2c applesauce
• 3 cups pumpkin puree
• 2 large eggs
• 1 tsp vanilla extract

Directions:

1. Line two baking sheets with parchment paper or spray with cooking spray. in a large bowl, sift together flour, salt, baking soda, baking powder, and spices. set aside.
2. In a separate bowl, whisk sugars, oil and applesauce together. add the pumpkin puree and whisk to combine thoroughly. add the eggs and vanilla and whisk until combined.
3. Add flour mixture over the pumpkin mixture and stir until completely combined.
4. Scoop batter onto a cookie sheet in heaping tablespoons, about 1 inch apart. bake at 350 degrees for 12-14 minutes, or until a toothpick comes out clean.

Cinnamon Cream Filling

Ingredients:

• 1 (8oz) pkg cream cheese (i used light/neufchatel), softened
• 6Tbsp butter, softened
• 3-4c powdered sugar
• 1 tsp vanilla
• 1-1 1/2Tbsp cinnamon

Directions:

1. Cream butter and cream cheese together so there are no lumps. (Getting the cream cheese softened is the key).
   
2. Stir in vanilla and cinnamon. stir in powdered sugar 1 cup at a time.
   
3. If you wanted to be real intense, you could even sprinkle the tops of the cookies with powdered sugar or powdered sugar mixed with cinnamon.

Makes about 2 1/2 dozen whoopie pies
(using 2 cookies per whoopie pie)

Dahlia's Butter Rolls

Yeast Mix –
¼ Cup Warm Water
2 T. Yeast
¼ Cup Sugar
Set aside

Flour Mix –
6 ½ Cup Flour
½ Cup Instant Powdered milk
1 T. Salt
Set aside

Egg Mix-
2 Cups Warm Water
½ Cup oil
2 well beaten eggs

Add in the Yeast Mix and mix well. Then add in the Flour mix a bit at a time till it’s all combined. The mix will be sticky. Let dough rise in a warm moist place until double (about 45 mins). Roll dough in flour and knead. Roll out to ½ inch thick and cut out 3 inch circles. Put small slice of butter in the middle of each circle and pinch the ends together.

Bake at 375* for about 12 mins or until lightly golden brown.

Pumpkin Pancakes

From Allrecipes
Makes 12 pancakes

2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar (I left this out...)

1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

I ate mine with some apples and syrup. Yum!

Red Mashed Potatoes

Red Potatoes with skins
Salt
Pepper
Parsley
Sour Cream
Butter

Boil water and salt. Once it's boiling, add quartered red potatoes with skins. Boil for about 10-15 mins until firm but soft. Put in bowl and mash. Add salt, pepper, parsley, sour cream and butter (melt garlic in butter before adding if you want garlic potatoes). Gradually add cream to get desired consistency. Don't add too much liquid or they will be gluey.

Our Thanksgiving Menu

Thanksgiving was GREAT! It was so wonderful to have family here. It was my first time making Thanksgiving dinner by myself, but I think it went pretty well.

Here's what we had:

Turkey- Mom's way. Seasoned with cumin, garlic, onion, oregano, grapefruit juice, and orange juice and put in a bag to roast.
Mushroom & Sausage Stuffing
Cornbread Dressing
Candied Yams
Green Bean Casserole
Funeral Potatoes
Red Mashed Potatoes (Marcus' recipe)
Shrimp Cocktail
Rolls
Pumpkin Pie
Lemon Pie
Chocolate Pie

White Bean Turkey Chili

1 tablespoon olive oil
1/2 cup diced onion
2 (14.5 ounce) cans Great Northern Beans, undrained
2 cups cooked, diced chicken (or turkey)
2 cups chicken broth
3/4 cup salsa (I use Pace Chunky Medium)
1 teaspoon dried oregano
1/2 teaspoon celery salt
1 1/2 cups shredded mozzarella cheese

In a medium saucepan, heat the olive oil over medium heat. Add onions and cook until onions are translucent, about 5 minutes. Add the remainder of the ingredients, except the mozzarella cheese. Heat over medium heat, stirring occasionally, until the soup comes to a simmer. Add the mozzarella cheese one handful at a time, stirring to let each addition melt before adding the next. Stir to combine and make sure all the cheese has melted and serve.

Printable Version
Printable Version with Picture

Gravy Stuffing Turkey Bake

3 pounds leftover turkey
1 (15 ounce) can corn
1 (16 ounce) can sliced carrots, drained (optional)
1 (12 ounce) jar chicken gravy
1 (12 ounce) jar turkey gravy
3 cups prepared stuffing

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Shred or tear the chicken into bite size pieces. Try to get most off the whole chicken as possible, or as much as you think you can handle.
3. Place torn turkey in a 9x13 inch baking dish. Mix corn and carrots around with the chicken, then pour chicken gravy and turkey gravy on top and mix. Sprinkle stuffing over top to cover..
4. Bake at 400 degrees F (200 degrees C) for about 30 minutes, or until golden brown.

Fried Potato Cakes

Leftover mashed potatoes
3 tablespoons flour
1 small onion
1 egg, beaten
1/2 teaspoon garlic powder
Cheese, bacon (optional)
Salt, pepper to taste

1. Mix all ingredients together.
2. Pat out potato cakes and fry in hot oil or bacon fat until golden brown on both sides.

Shephard's Pie: Leftover Style

1 medium onion, diced
2 cloves garlic
3 cups, cubed or shredded leftover turkey
2-3 cups leftover veggies (or 1 bag mixed frozen veggies)
1 can Cream of Mushroom soup (or 1/2 can cream of mushroom 1/2 cup sour cream)
1/2 c milk
1c shredded cheddar cheese
3-4 c mashed potatoes

Preheat oven to 350*
Saute onion and garlic on medium-high heat until soft
Mix in turkey, vegetables, cream of mushroom soup and milk.
Cook until heated through.
Pour mixture into a 2qt casserole dish and sprinkle with cheese. Spread mashed potatoes on top.
Bake in preheated oven until pie is hot and the mashed potatoes are golden brown. (About 30 minutes)

Thanks to Kimi for this recipe! She's our Nutrition Counselor at Women's Services.

Turkey Cake

Prep Time: 10 minutes
Bake Time: 80–90 minutes
Cool Time: 3 hrs. minimum
Assembly Time: 15–20 minutes

Ingredients:
7 1/2 cups flour
1 Tbs. salt
4 1/2 cups sugar
2 Tbs. baking powder
6 tsp. vanilla
1 1/2 cup butter
9 eggs
3 cups milk
(2) 16 oz. Tubs Caramel Frosting or (1) 16 oz, Cream Cheese Frosting mixed with (1) 16 oz. Milk Chocolate Frosting

2 2 quart stainless steel or glass (pyrex) bowls
1 9x5 loaf pan

Directions:
Mix all ingredients, except frosting, together on medium high speed for 3 minutes. Pour 4 1/2 cups of batter into each of (2) generously greased and floured 2 quart stainless steel glass or bowls.
To remaining 4 1/2 cups of batter add 1 tsp. cinnamon &1 tsp. allspice and mix well. Pour into (1) 9 by 5 inch generously greased and floured loaf pan. Bake at 350 degrees for 80–90 mins. To check for doneness, insert toothpick in center of cake. If it comes out clean cake is done. Let cakes cool for 15 min. and then gently remove from pan. Place on lightly floured cookie sheet, cover with plastic wrap & cool in refrigerator for at least 3 hours to firm up (best if chilled overnight).

Treat Time :
Cut off the top of each bowl cake to make flat. Frost the top of the cake where it is trimmed. Put the two frosted sides together. Cut off a portion of the bottom so that it will lay flat. Frost the trimmed portion and put on a platter.



Cut the loaf pan cake diagonally. Cut into drumstick shapes with a bread knife. Frost the side of the cake body. Then push a bamboo skewer through the center of of the thickest part of one drumstick. Continue pushing the skewer threw the body and out the other side. Attach the second drumstick to body by pushing it onto the protruding skewer. Trim off the point of the skewer, level with the drumstick.

Heat frosting in microwave for about 20 seconds. Pour melted frosting over the entire cake. Spread to cover. Cut the cake scraps into cubes. Attach the cubes with frosting, alternating between spice and white cake. Then pour a line of frosting across the top of cubes to create the skin fold of the turkey.

The Best Chocolate Chip Cookies Ever

I used to make this regularly at home from the time I was about 8. Soooo good! the dough is delicious Plus the cookies are soft and thick!

3/4 c shortening
1 1/4 c brown sugar
Cream together until well combined.

2 T milk
1 T vanilla
Add to creamed mixture and mix well.

1 egg
Add & mix well.

1 3/4 c flour
1 t salt
3/4 t baking soda
Mix dry ingredients together and then add to wet mixture.

1 c chocolate chips
Add chocolate chips. Mix well.

Roll into balls and place on ungreased cookie sheet. Bake at 375* for 8-10 minutes. (...or if you have a weird oven like mine at 300*)

Pumpkin Pie

Thanks to Mykle for this recipe!Pumpkin:
1 Pie pumpkin (See here for more details)

Wash outside of pumpkin. Cut down the middle of the pumpkin and scrape out all the guts. Slice pumpkin into a handful of crescent chunks. Steam on stove top until meat is tender. The skin should just basically fall off at this point. Scrape all the meat into a blender and puree. Put puree in small mesh strainer and get as much excess water out as you can.

Crust:

1.5c flour
2T sugar
1/2t salt
1/6 c. shortening
1/3c. butter
1/3c. cold water

Mix flour, sugar, and salt. cut in shortening and butter. Sprinkle in water evenly wetting the dough. gently mix- don't over do it. Chill for 3 hrs.
Roll out on wax paper- transfer into pie dish by flipping wax paper upside down into pie plate. Cut edges 1/2 over edge. Fold edge under and finish crust the way you want. Coat crust with 1 egg white and 1T milk and then sprinkle sugar over top (I like sweet crusts)

Pie Filling:

1c. sugar
1 1/2t cinnamon
1t ground cloves
1t all spice
1/2t ginger
1/2t vanilla
3 eggs (4 if you want it fluffier)
3c pumpkin puree
1.5 cans (12 oz. each) of evaporated milk
**You can use 2T of pumpkin spice if you want instead of the individual spices**

Mix it all together

Bake 425 for 15min
Decrease temp to 350 for 45-60 min

Depending on how deep of a pie dish you have, filling can make up to 2 pies

Quick French Bread

From Gourmet Mom on the Go

No Fail Quick French Bread
1 T shortening
1 T salt
2 T sugar
1 C boiling water
1 C cold water
1/3 C lukewarm water
1 T yeast
4 1/2 C - 6 C flour
1 egg

Directions:
1. Place the 1 C hot water in the microwave for 3 minutes to get it boiling.
2. Dissolve the yeast into the warm water. Stir it around until it is all mixed.
3. Combine the salt, shortening, and sugar in the bottom of your mixer with a fork. The dough hook doesn't work very well.
4. Pour the boiling water over the shortening mixture.
5. Pour the cold water over the mixture.
6. Pour the warm water and yeast into the mixer.
7. Begin to add the flour, one cup at a time, until the dough pulls away from the side of your mixer...see the picture below.
8. Let the dough mix on high for 8 minutes.
9. Let the dough rise in the mixer for about 20 minutes. (This step can actually be skipped if you are in a hurry!)
10. Separate the dough into three parts and place on a large jelly roll pan sprayed with cooking spray. Let the dough sit for about 5 minutes. Letting it sit will make it MUCH easier to shape.

11. Spread the dough out as pictured below.

12. Then roll the dough up like this.

13. Then bring the ends over and layer them on top of each other.

14. Turn the loaf so the seam side is down. Repeat these steps with the other 2 parts of dough.
15. Spray a sharp knife with cooking spray.
16. Make your egg wash by whisking the egg until frothy.
17. Cut three diagonal slits in the top of each loaf. Cover with the egg wash being sure to get it into all of the slits. 18. Place the loaves in a warm 170 degree oven and let rise for about 15 minutes.
19. Turn the oven up to 375 degrees for a convection oven, and 400 degrees for a regular oven. Leave the loaves in while the oven increases in temperature.
20. Bake for 10 minutes convection or 15 regular oven, or until the loaves are golden brown and crusty.
21. Turn the oven down to 325 for convection, 350 for regular and turn the pan around in the oven. Bake for another 7 minutes convection or 10 minutes for regular.

Easy Refrigerator Pumpkin Cheesecake

Retrieved from Ezra Pound Cake. Courtesy of Whole Foods Market

Serves 8

Crust:

• 1 cup graham cracker crumbs
• 4 tablespoons (1/2 stick) unsalted butter, melted

Filling:

• 1 cup pumpkin purée (preferably 365 100% Pure Canned Pumpkin)
• 4 tablespoons (1/2 stick) unsalted butter, softened
• 2 (8-ounce) packages Neufchatel or cream cheese, softened
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup powdered sugar, sifted

1. Preheat oven to 400 degrees F. Use a long, thin rectangle of parchment paper or foil to line the inside edge of a 9-inch springform pan; set aside.

2. For the crust: In a medium bowl, combine graham cracker crumbs and melted butter. Press mixture into bottom of prepared pan and about 1/4-inch up the sides. Bake until golden brown and toasted, 7 to 8 minutes; set aside to let cool completely.

3. For the filling: In a medium bowl, beat pumpkin purée, remaining softened butter, cream cheese, vanilla, nutmeg and salt with an electric mixer until smooth. Reduce speed to medium low and add sugar 1/4 cup at a time; beat until smooth. Transfer pumpkin mixture to prepared pan, spreading it out evenly over the crust.

4. Cover and chill until set, about 6 hours, or overnight. Remove outer ring of pan. Cut into slices and serve.

Mushroom Stuffing

Makes 5 cups. You make 1/2 cup of stuffing for each pound of bird. Multiply the recipe as many times as needed.

1 onion chopped
1 cup mushrooms sliced
saute onions and mushrooms in margarine

Mix together:
4 cups bread
1/4 cup parsley
3 cloves garlic
3/4 teaspoon salt
1/2 teaspoon pepper
1 cup slivered almonds
1 cup browned sausage meat (or 1 cup ground beef with extra salt, pepper, garlic and anise seed)

Add and mix together
enough chicken broth to moisten (about 2 cans)

Cornbread Dressing

1 13x9 cornbread
1 whole chicken, boiled
seasoned chicken broth (garlic, onion, cumin, oregano, sage)
2 stalks celery
1 onion
butter
egg?

Make the cornbread.

Boil the chicken. Tear the meat off the cooked chicken.

Finely chop 1 onion and about 2 stalks of celery. Saute in butter.

Combine cornbread, chicken, broth, onion, and celery (and egg?) until at batter consistency.

Bake at 350* for 30 minutes.

Easy Mexican Ramen

I really just fake everything I make, so I make up the measurements as I go and just add things till it looks/tastes good. Every meal is a new experience.

BTW - Lauren gobbled this up!

4 packs of Ramen (any flavor, but the new Picante ones are best)
1 lb ground beef
Some canned, sliced jalapenos (how hot do you like it?)
Frozen peas (you like peas?)
Packet of taco seasoning
Sour cream
Grated cheese (any kind, but we do Colby Jack)

- Brown the ground beef and add the taco seasoning according to the packet.
- Dice the jalapenos.
- Boil 4 cups of water (yes, half that is asked for on the Ramen packets) with the seasoning packets already in the water.
- Cook the noodles for about 4 minutes and strain them. The noodles should be kind of brownish from soaking up the seasoning.
- Add the ground beef, jalapenos, and peas to the noodles. You can do this removed from heat as the hot noodles will cook the peas.
- Serve the noodles and each person can mix in their own sour cream and grated cheese.

Peanut Butter & Jelly Bars

From Ina Garten (”The Barefoot Contessa,” Food Network) Found on Ezra Pound Cake

Makes 24 bars

1/2 pound (2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla extract
2 extra-large eggs, at room temperature
2 cups (18 ounces) creamy peanut butter
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups (18 ounces) raspberry jam or other jam
2/3 cups salted peanuts, coarsely chopped

1. Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch pan. Line it with parchment paper, then grease and flour the pan.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter. Mix until all ingredients are combined.

3. In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.

4. Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don’t worry if all the jam isn’t covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.

Tips:
1. Never eat them straight from the oven. They smell like peanut butter cookies, but hot jelly is a bad experience. The bars are much, much better cold. Straight from the fridge, even.

2. Pick a jelly with some bite, like raspberry, grape or blackberry. The peanut butter portion of these bars is stick-to-the-roof-of-your-mouth rich, so you want something that can stand up to that. Hint: not strawberry.

3. Always have a glass of milk nearby. Preferably large and ice cold. Maybe two.

Sesame Chicken

2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
2 tablespoons low-sodium soy sauce
1 tablespoon dry sherry
2 tablespoons water
1 teaspoon vegetable oil
1 dash sesame oil
1 pound skinless, boneless chicken breast meat - cubed

1 cup chicken broth
1 cup white sugar
2 tablespoons distilled white vinegar
2 tablespoons dark soy sauce
2 tablespoons sesame oil
1 teaspoon chile paste
1 clove garlic, minced
1/4 cup cornstarch
1/2 cup water

1 quart olive oil for frying
2 tablespoons toasted sesame seeds

1. Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.
2. Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.

BAKING
3. Put in a pan and cook at 375 for 45 minutes

FRYING
3. Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).
4. Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel lined plate. To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds to garnish.

Chili's Salsa

1 (14 1/2 ounce) can tomatoes and green chilies
1 (14 1/2 ounce) can whole canned tomatoes (plus the juice)
4 teaspoons jalapenos (canned,diced, not pickled)
1/4 cup yellow onion (diced)
1/2-3/4 teaspoon garlic salt
1/2 teaspoon cumin
1/4 teaspoon sugar


1. In food processor place jalapenos and onions.
2. Process for just a few seconds.
3. Add both cans of tomatoes, salt, sugar, and cumin.
4. Process all ingredients until well blended but do not puree.
5. Place in covered container and chill.
6. A couple of hours of chilling will help blend and enrich the flavor.
7. Serve with your favorite thin corn tortilla chips.

Big Soft Ginger Cookies

INGREDIENTS

* 2 1/4 cups all-purpose flour

* 2 teaspoons ground ginger

* 1 teaspoon baking soda

* 3/4 teaspoon ground cinnamon

* 1/2 teaspoon ground cloves

* 1/4 teaspoon salt

* 3/4 cup margarine, softened

* 1 cup white sugar

* 1 egg

* 1 tablespoon water

* 1/4 cup molasses

* 2 tablespoons white sugar

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Some of the reviews of this recipe recommended adding a little bit of orange juice (I added lemon juice, who knows if it changed anything) and cooling the dough in the fridge before forming the cookies because they can get pretty sticky. It worked out really well for me.

Garlic Baked Fries

8 garlic cloves, minced
6 tbsp extra virgin olive oil
3 russet potatoes (about 8oz each), each cut into 12 wedges
3 tbsp cornstarch/cornflour
1 1/2 tsp coarse sea salt
1 1/2 tsp freshly ground black pepper
½ tsp garlic powder
1/4 tsp cayenne pepper


Directions
1. Preheat oven to 225°C/475° F.
2. Combine the garlic and oil in a large bowl, warming it until the garlic is fragrant, about 1 minute.
3. Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to the baking dish, coating it well.
4. Add the potatoes to the bowl with the garlic mixture and toss to coat. Wrap tightly in plastic wrap and microwave on high power until the potatoes are translucent around the edges, 3 to 6 minutes, shaking the bowl to redistribute the potatoes halfway through cooking.
5. Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat.
6. Arrange the potatoes in a single layer on the prepared baking sheet and bake, turning once, until deep golden brown and crisp, 30 to 40 minutes.
7. Serve with ketchup, mayo or sour cream.

Artichoke Spinach Dip

1 cup canned artichoke hearts or frozen artichoke hearts, chopped
8 ounces cream cheese
1/2 cup spinach, chopped, thawed
1/2 cup Parmesan cheese, grated
1/2 teaspoon red pepper flakes, crushed
1/4 teaspoon salt
1/8 teaspoon garlic powder
Add pepper to taste
Serve with cracker, chips, or toasted bread

Directions

1. Boil spinach and artichoke hearts in a cup of water in small saucepan over medium heat until tender, about 10 minutes and drain.
   
2. Heat cream cheese in small bowl in microwave set on high for 1 minute. Add spinach and artichoke hearts to the cream cheese and stir well.
   
3. Add remaining ingredients to the cream cheese and combine. Serve hot.

Cauliflower "Mash" Potatoes

from Cook Yourself Thin

-1/2 large head cauliflower, broken into florets (about 8 cups)
-1/2 cup nonfat buttermilk
-1 pound Idaho potatoes, peeled, quartered lengthwise, and sliced 1/2 inch thick
-Salt
-1/2-3/4 cup low-fat milk
-Pepper
-1 Tbsp butter
-2 green onions, chopped

1. Place the cauliflower in a steamer basket, set over boiling water, cover, and steam 15 minutes.
2. Transfer to a food processor or blender, add the buttermilk and 1/4 cup of the milk, and puree until very smooth, about 2 minutes.
3. Meanwhile, place potatoes in a saucepan, add cold salted water to cover by about 2 inches, bring to a boil, reduce heat, and simmer until tender, about 15 minutes.
4. Drain, return to the saucepan, and heat over medium heat for 1 to 2 minutes to dry.
5. Mash with a potato masher or hand mixer.
6. Add the cauliflower puree, 1/4 cup milk, 1 teaspoon salt, and 1/4 teaspoon pepper.
7. Stir to blend, and heat over medium-low heat, adding more milk as needed for a creamy consistency.
8. Stir in the butter and the green onions.
9. Enjoy 2 vegetables in one dish!

Side note: You could add in garlic salt and eliminate the butter to reduce the fat.

Easy Roast

Roast
1 packet of Hidden Valley Ranch Salad Dressing
1 packet of Italian Dressing
1 packet of Brown Gravy
1/2 cup water

Put the roast in the slow cooker, mix the 3 packets together and sprinkle or pat the roast with it, then pour the water in the bottom. Cook about 7-8 hours on low or 5-6 on high.

Pull it apart and put it on rolls with provolone then get a bowl of the gravy and dip it in there. Holy smokes it's awesome!

From Kyle Petersen

Gooey Caramel Corn

5 T. butter
2 1/2 cups packed brown sugar
1/2 tsp. vanilla
1 cup Light Corn Syrup
1 can Eagle Brand condensed milk
8 quarts popped popcorn (approx 5 bags microwave popcorn)

1. Prepare your popcorn. I go through and pick out the kernels.
2. In medium saucepan combine syrup, brown sugar, and butter. Bring to a boil, stirring constantly. Simmer a full ten minutes stirring constantly. Remove from heat and stir in vanilla and condensed milk.
3. Pour over prepared popcorn.
Some tips: Because this makes a lot, I usually have a big bowl with half the popcorn that I pour half the caramel over. Then I mix it together. Then I add the other popcorn and caramel and mix them all together. Also, if you wait a couple of minutes for the caramel to cool a bit it wont burn your hands.

Tortilla Soup

1 lb. cooked chicken or browned hamburger meat (Or one can of canned chicken)
2 cans Cream of Chicken Soup
1 can chicken broth
1 can corn
1 can Ranch Style Beans
1 can black beans, rinsed
1 can Ro-Tel

Combine all of the above ingredients and simmer on medium heat to a boil. Pour over chips and sprinkle cheese on top.
Try to get the low sodium versions of all the canned stuff. There is enough salt on the chips. Also, thinner restaurant style chips get too soggy. Tostitos are the best. You can "customize" this recipe. For example, you can add chunks of avocado, or even a dollop of guac on top after you serve it, or add cilantro or let it chill and use it as a dip. It also doesn't matter if you like more corn, or more beans, although if you take any of the ingredients out, it will change the flavor. It also keeps really well in the fridge.

Baked French Fries

1 med-large potato per person, sliced steak fry size
Canola oil (to coat potatoes)
Salt, Pepper to taste
Dried spices (I use a Mediterranean blend my local produce market sells. Onion/garlic powder/celery salt would all be good alternatives. Add some pepper flakes if you want a little heat.)

Heat oven to 450. Place potatoes on rimmed baking sheet. Drizzle with oil and add spices. Mix to coat. You want coated potatoes not drippy potatoes. Place in oven and cook for 30-45 minutes until they brown. You can flip them once during cooking, but they’re fine if you pop them in and forget about them. They may stick to the baking sheet, but I recommend avoiding aluminum foil for easy clean up.

Lettuce Wraps II

1/2 lb. ground chicken or turkey (I have always used ground turkey and it is fabulous!)

1/2 cup finely chopped red bell pepper

1/2 cup finely chopped onion

2 cloves garlic, finely chopped

1 1/2 tsp. finely chopped fresh ginger

2 Tbsp. lemon juice

2 Tbsp. hoisin sauce (found in the Asian aisle)

2 tsp. brown sugar, packed

1 1/2 tsp. sesame oil

1 tsp. soy sauce

5 - 10 drops red pepper sauce (Tabasco)

2 Tbsp. cilantro, chopped

1 head iceberg lettuce, separated into lettuce cups

In a large skillet sprayed with nonstick cooking spray, saute chicken/turkey over medium heat until no longer pink. Pour into dish; set aside. Rinse pan; spray with nonstick cooking spray. Saute bell pepper, onion, garlic and ginger for 2 minutes. Add meat. In a bowl, blend lemon juice, hoisin sauce, sugar, oil, soy sauce and pepper sauce. Pour into pan; stir to coat chicken/turkey. Reduce heat and simmer, stirring until sauce is absorbed, about 4 minutes. Stir in cilantro. Serve with lettuce cups. (optional, rice)

Cilantro Salsa

1 16 oz. jar mild Pace salsa

1/2 can petite diced tomatoes with green chilies

3/4 bunch chopped cilantro

Put all ingredients together in a blender, blend until cilantro leaves are very small.

World's Best Dinner Rolls

From here.
2 c. whole milk (if you're in a pinch, you can use 2%, but whole is best. Don't use 1% or skim)
½ c. + 1 Tbsp. sugar, divided
1/3 c. (5 1/3 Tbsp.) butter
2 tsp. Kosher salt
2 pkgs. active dry yeast (or 4 1/2 tsp.), preferably bread machine yeast
2/3 c. warm (105-115-degree) water
8-9 c. all-purpose flour
3 beaten eggs

Combine milk, 1/2 c. sugar, butter, and salt in a medium saucepan. Heat over medium heat until butter melts. It's salty. It's sweet. Yum.

Remove from heat. Allow to cool to lukewarm. I usually rub some ice cubes along the sides of the pan or pop the entire pan in a sink full of ice cubes to cool the mixture down because this step can take forever. This step is really important because if the mixture is too hot, it will kill the yeast.
While the milk mixture is cooling, dissolve the yeast and 1 Tbsp. sugar in warm water. Let stand about 10 minutes. If the yeast hasn't bubbled, you'll need to repeat this step--moving on with yeast that hasn't been activated properly will only end in heartache for you and hate mail for us.

In a large mixing bowl, combine 3 c. flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl constantly. Add yeast mixture and beat on high for 3 minutes.

Add beaten eggs. Why should you beat your eggs first? Same reason you should combine your dry ingredients before adding them to moist ingredients when making cookies and cakes--it ensures everything is well-mixed and can be evenly-distributed through your dough or batter. If you add the whole eggs, your dough may not be as consistent.

Stir in as much remaining flour as needed to make a soft dough. This dough should be very soft--it will be coming away from the sides of the bowl, but it will still stick to your finger when you touch it. Don't worry, it will firm up during the rising process. Part of what makes these rolls so good is that they're so soft and light; if you add too much flour, they will be heavy and dense. Place the bowl in a warm place and cover with a clean towel; allow to rise 1 hour.

Cover with a clean cloth and allow to rise in a warm place for about 30 minutes. When dough has about 15-20 minutes to go (depending on your oven), preheat oven to 375.

Bake for 15-18 minutes or until golden-brown. When done, remove from oven. Rub a stick of cold butter over the tops of the rolls.

Grandma Cutchen's Southern Fried Chicken

The successful accomplishment of making Mama’s fried chicken requires “hands on” experimentation as she never measured anything in a scientific manner. She went by “feeling” the consistency of the batter that was on her chicken before putting it in the frying pan, which always had enough oil, usually peanut oil, to cover the chicken. She always recommended using small chickens that weighed around 2 ½ lbs. Thus, the chicken was young and tender and the pieces would cook uniformly—and done. I learned how to cut up a chicken by watching Mama. She would buy 2 chickens for Sunday dinner (lunch, for you non-southerners) and we never knew how many people would be sharing dinner with us. (We had a family of ten—my father’s sister lived with us, so there was Mama and Daddy, Aunt Emma, and us seven children. During WW II, we always had missionaries, soldiers from Fort Rucker (then called, “Camp” Rucker), Army Air Corp cadets from Napier Field, and/or family cousins, who lived out in the “country”, come home with us after Sunday School. With chicken, we would have potato salad, green English peas, and Banana Pudding (for dessert) made in a pan the size of a “Dutch oven”—about a 5 quart pan. Often more than 20 people! This was the norm for Sunday’s all my growing-years.

I have often pondered on this tradition as I have raised a family. I have been amazed that we always had plenty to eat, and even had leftovers when feeding so many people with, what I would consider today, to be so little. I have concluded that in our home, we experienced an on-going miracle of the “loaves and fishes”. I am so thankful for having such wonderful parents who were always so kind and generous to so many. I know that they will be numbered with those “who did it unto the least of these my brethren” and, therefore, did it unto the Savior.

Now for the Fried Chicken.

Use a heavy chicken frying pan that will tolerate high heat without warping, and will retain the heat. Mama used to use an iron skillet, but she switched to using a heavy aluminum pan later. Use an oil that will tolerate a high temperature without burning, like peanut oil. Put enough oil in the pan to go to the top of the chicken pieces, about 1 ¼ inches. Do not get the oil too hot, or it will brown the chicken on the outside and the inside of the chicken will not be done. But, if it is not hot enough, the chicken will soak up the oil and then you will have greasy chicken! (This is one of the reasons frying chicken requires experimenting.)

Take a small fryer, no more than 2 ½ pounds, and cut it up into frying pieces. Believe me, the chicken-fried flavor comes from the chicken pieces frying in the hot oil.

Mama would take a can of evaporated milk and pour some of it over the cut up chicken. (Nowadays, I remove the skin from my chicken before putting milk on it.) Salt and pepper your chicken. Now that the chicken is wet with the milk and is flavored, Mama would take some self-rising flour and put it by handfuls on the chicken, mixing it around until the flour became a stiff batter on the chicken pieces. This is the part that comes by experience. Sometimes, one has to add a little more milk, or flour until it looks and feels “right”.

I recommend testing the hot oil to see if it is the right temperature before putting a piece of chicken in. You can put a small piece of the batter in the hot oil. If it browns quickly, you know your oil is too hot. I usually fry chicken on med-high, but it depends on the stove. It usually takes about 20 minutes to fry a pan of chicken—turning it one time. If your chicken is large—3 pounds or more, you will need to put a lid on the pan so it will cook the chicken to the bone before it gets too brown—this will necessitate a lower temperature, too.

The goal is to have crispy, not greasy, fried chicken that is done—and tasty.

Sweet Potato Casserole

Beat together with mixer:
3 Cups Mashed, cooked sweet potatoes
1 Cup Sugar
2 beaten eggs
½ teaspoon vanilla
1/3 Cup Milk
“Some” cinnamon—to taste

Topping:

1 cup light brown sugar
1/3 cup butter
½ cup flour
1 cup chopped pecans

Sprinkle on top of casserole and bake at 350° for about 25 minutes.

Peanut Butter Buddy Cups

(Grand Prize Student: 3rd Place Cookies, 1994 National Peanut Recipe Contest)

1 cup smooth or chunky peanut butter
4 T butter or margarine, softened
1¼ cup granulated sugar
3 eggs
1 cup all-purpose flour
1 tsp vanilla
¼ t salt
2 cups Nestle Toll House milk chocolate morsels, divided

In a large mixer bowl, beat peanut butter and butter until smooth. Beat in sugar and eggs, and vanilla. Beat in flour and salt. Stir in 1 ½ of chocolate chips. Spread in ungreased 13 x 9 baking pan. Bake in preheated 350º oven for 25-30 minutes or until edges are slightly browned. Sprinkle with remainder of chocolate chips while warm. Let cool completely before cutting.

Bean Salad

1 can cut green beans
1 can cut wax beans
1 can kidney beans
1 cup diced celery
1 cup chopped green peppers
1 small onion diced (Vidalia if available)

Sauce
¾ cup sugar
1 tsp salt
½ cup vinegar
1 tsp black pepper
½ cup light oil
COMBINE vegetables, pour sauce over all and marinate for 24 hours.

Cream Cheese Chocolate Cake

Sugar, Cream Cheese, Cocoa, and Butter Mixture ( Will be used as both icing and in batter)

1 8 ounce package cream cheese
2 sticks butter or margarine
About 2½ pounds powdered sugar, sifted
1 scant cup or less of evaporated milk
6 Tablespoons cocoa
2 teaspoons vanilla

Mix butter and cream cheese
Warm the evaporated milk and add to butter/cream cheese
Continue mixing, and ADD the 6 Tablespoons cocoa or a little more. (If the icing mixture is too stiff, you can always add some more canned milk to make it more pliable.) .
ADD 2 teaspoons vanilla.

This cake usually is about 7 or 8 cake layers, so dip out two serving-size spoonfuls of the icing for each layer to go on the layers—about half of the mixture.

Cake Batter

3 Cups all-purpose flour
2 teaspoons soda
1 teaspoon salt (less if you like)
SIFT the flour with the soda and salt
1 stick softened margarine
2 cups buttermilk
4 eggs.

MIX all of the above ingredients.
Continue mixing and add the remaining sugar and cocoa butter mixture that has been saved.
ADD another teaspoon of vanilla to the batter.

PUT one cup batter, (or ½ cup batter if you want a 16 layer cake,) in a 9 inch pan that has been spread with Crisco and sprinkled with flour.

I set my oven at 350° (about) BAKE quick. TAKE out of the oven just when done. Try not to let the layers dry out so that the cake will be moist. Keep it covered so as not to dry out. This is a good cake.

(Mama’s note to me: “Marjorie, take this out and put it where you can see it until you learn how to make the cake without the recipe. I decided to write this down for you. If it is not plain, call. I may can fix it so you can understand”)

Cream Cheese Lemon Cake

1 cup butter or margarine
1 teaspoon baking powder
2 cups sugar
½ teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
2½ cups plain flour
5 eggs

Have all ingredients at room temperature.

Cream butter and sugar until fluffy. Add eggs one at a time. Mix all together. Grease and flour 3 (9”) cake pans. Measure the batter in a ½ cup for making thin layers. If you want thicker layers, measure 1 cup batter. Bake at 350º or a little higher if you want to bake the layers quicker. I just watch my layers until they are done. Take the layers out as soon as you can. That is how to have a moist cake.

FILLING FOR LEMON CHEESE CAKE

Mix together:
2 cups sugar
1 stick butter
3 T flour
2 whole eggs
Juice and grated rind of 2 lemons 2 T flour mixed with1 cup of evaporated milk
Cook until thick and spread on the top and side of the layers. (Mama says: If I want a layer cake I just make 2 recipes. One will get 9 or 10 layers. If the filling lumps up, you can run it through a strainer while it is warm. Also, spread the filling on while it is still warm.) Mama’s comment may sound strange, but she always made one extra cake to be given away. Marjorie

Peanut Pie

First Place Pies, 1994 National Peanut Festival Contest, Dothan AL

1 (8 oz) pkg. Cream cheese, softened
1 cup sifted powdered sugar
1 cup chunky peanut butter
½ cup milk
1 (8 oz) container frozen whipped topping,
thawed
1 9-inch graham cracker crust or chocolate
cookie crust
¼ cup coarsely chopped peanuts, toasted

Combine first 4 ingredients in a large mixing bowl; beat at medium speed with an electric mixer until well blended. Fold in whipped topping; spoon into crust, and sprinkle with chopped peanuts. Drizzle with melted chocolate or melted peanut butter chips. Cover and chill 8 hours. Yield: 1 (9 inch) pie.

Split Second Pound Cake

Make sure all ingredients are at room temperature.

3 Sticks butter or margarine
1 lb. box powdered sugar
6 eggs
1 lb. empty powdered sugar box of sifted all-purpose flour (The box was her measuring unit.)
1 tsp. almond extract
1 tsp. vanilla extract

Mix sugar, butter and eggs at medium speed. Add flour; add almond and vanilla extracts. Line 10” tube pan with wax paper. (Mama would grease and flour the pan also so sides wouldn’t stick.) Bake in large tube pan 1 hour and 15 minutes.

Mama would modify by using 1 T Crisco and 2 large spoonfuls of sour cream (about ½ Cup), 2
teaspoons lemon juice, 2 t vanilla—instead of the almond flavor--sometimes an extra egg. She also might add ½ t salt and ¼ t soda. That’s Mama!

Crispy Coconut Date Balls

If you just happened to drop by Mama’s at Christmastime, you might have been one of the lucky ones to enjoy some of her candy treats. My favorite was her divinity candy with lots of chopped pecans. But these “Crispy Coconut Date Balls” are also delicious!

1 8 oz package pitted dates—chop fine
½ Cup butter or margarine, softened
1 C. sugar
2 eggs, well beaten

3 C crisp rice cereal
1 Cup chopped pecans or walnuts

Roll in 2 Cups flaked coconut

Combine dates, sugar, butter, and eggs in sauce pan. Cook over low heat, stirring constantly until dates are dissolved, about 10 minutes. Set aside to cool. When mixture has cooled add nuts and rice crispies. Shape into balls the size of walnuts, and roll into coconut to coat. Makes about 6 dozen balls. DELICIOUS!!

Lane Cake Icing

1 Box ground up seedless raisins
1 fresh coconut, grated
2 Cups chopped pecans
10 egg yolks, beaten
1½ Cups sugar

COOK egg yolks and sugar in a double boiler until it thickens. If it sugars, put a little pineapple juice in, let it cook until thick, then stir in the other ingredients. (Sometimes, she would add some Welch’s Concord Grape Juice before spreading. Although Southern tradition would use Bourbon) Spread on four white cake layers. Decorate with candied cherries on top. Christmas!

French Cream Frosting

½ C. Butter
2½ C sifted powdered sugar
1 beaten egg
3 squares unsweetened chocolate, melted;
1 teaspoon vanilla

CREAM butter, gradually add sugar, creaming well. ADD egg, mix thoroughly. Blend in chocolate and vanilla. Beat until of spreading consistency. Thin with evaporated milk if necessary.

MAMA’S COCONUT CAKE

Bake a 2-layer yellow cake using moist cake mix. Split the layers so as to have four layers.
Frost with Coconut/Cool Whip Frosting.

COCONUT/COOL WHIP FROSTING

1 9 oz. Cool Whip
2 Cups Sour Cream
1 lb. Box of powdered sugar
2½ Cups coconut (Mama used fresh frozen coconut.).

MIX together. Frost the split-layered yellow cake. Let sit covered in refrigerator for about 3 days before serving.



CREAM CHEESE FROSTING
Lucille Cutchen

One 8 oz. Pkg. of cream cheese (softened)
Two lbs. powdered sugar
Two sticks margarine or butter (softened)
One or two teaspoons vanilla
1½ Cups chopped pecans

(May add a little evaporated milk if too stiff OR may use less powdered sugar and less margarine if you want thinner icing.)} CREAM together first 3 ingredients, ADD vanilla and mix well. Stir in nuts.

Arroz con Leche

1/4 cup uncooked rice
2 cup water
1/2 t salt
4 cup milk
1 cinnamon stick
2 T butter
1 t vanilla
About 2 “ of lime rind
1 cup sweet. cond. milk

Directions: Pre-soak rice. Cook in boiling water. When tender, add milk, cinnamon, and rind. Bring milk to boil stirring. Add sweetened condensed milk. Stir constantly until it begins to thicken in about 45 minutes to an hour. Remove from heat. Add vanilla and butter.

Favorite Fruit Dip

Yogurt
Cool whip
Peanut butter

Mix equal amounts of all the ingredients and enjoy!

Touchdown Taco Dip

1 Can (9 oz) bean dip

4 oz cream cheese

½ cup sour cream

1 TBSP taco seasoning mix

1 garlic clove, pressed

¼ cup (1 oz) shredded cheddar cheese

½ medium tomato, seeded and diced (about ½ cup)

2 green onions with tops, thinly sliced

¼ cup pitted ripe olives

1 TBSP finely chopped fresh cilantro or parsley (I like the cilantro)

Additional sour cream (optional)

Tortilla chips

Preheat the oven to 350*. Spread the bean dip in a small baker. (a oven safe dish about ½ the size of a 9x9 baker, if you don’t have one, you can double this and it will fit a 9x9 baker). In another bowl, combine the cream cheese, sour cream, pressed garlic and taco seasoning. Mix well.

Spread cream cheese mixture evenly over the bean dip. Put grated cheddar cheese on top and bake 15-20 min, or until the cheese is melted.

While baking, dice the tomato and thinly slice the green onions. Slice olives and finely chop cilantro. When dip is done, sprinkle tomato, onions, olives, and cilantro in top if dip, and you can also garnish with the extra sour cream. And then enjoy eating this tortilla chips.

Spicy Penne

Penne
Mushrooms
Broccoli or some other veggie
Butter/Oil
Spices: onion powder, paprika, crushed red pepper, cayenne pepper, salt & pepper etc

Cook the penne like normal while sauteing some mushrooms and in butter and oil in a frying pan. Add spices to the mushroom & garlic (onion powder, paprika, crushed red pepper, cayenne pepper, salt & pepper) Just get it to get a flavor that you like.

Strain the cooked pasta and then throw it onto the frying pan with the mushrooms and garlic. Add some butter so it doesn't stick together and mix together until coated in spices. Add fresh Parmesan until somewhat melted over the pasta.

I usually put the pasta/mushroom stuff on plates for everyone and cover it with fresh Parmesan again.

Pasta With Creamy Chicken & Broccoli

12 oz. Spaghetti, uncooked
4 cups Fresh or frozen broccoli florets
1 tablespoon Butter
3/4 lb. Boneless, skinless chicken breasts, cut into thin strips
1/3 cup Chopped onion
1 can (10-3/4 oz.) condensed cream of chicken soup
1/2 cup Milk
1/2 cup Water
1 pkg. (3 oz.) cream cheese, cubed and softened
3/4 cup Grated Parmesan cheese

Preparation

Prep Time: 10 minutes

Start to Finish: 20 minutes

Instructions:

1.Cook pasta according to package directions, adding broccoli to pasta cooking water during last 2 minutes; drain. Meanwhile, in large skillet over medium heat, melt butter; add chicken and onion.

2. Cook 4 minutes or until chicken is no longer pink.

3. In medium bowl, whisk together soup, milk, water and cream cheese until smooth; add to chicken mixture. Heat to boiling; reduce heat to low.

4. Simmer until chicken is thoroughly cooked. Remove from heat; stir in Parmesan cheese.

5. Toss hot pasta and broccoli with sauce.

Makes 9 servings (1 cup each).

Gyros

INGREDIENTS:

• 2 1/2 pounds of boneless pork loin, shoulder, or fresh ham
• white wine vinegar
  
• ----------
• Seasoning Mixture:
• 3 tablespoons of salt
• 1 1/2 teaspoons of sweet paprika
• 1/4 teaspoon of pepper
• 1/4 teaspoon of finely crushed (powdered) Greek oregano (rigani)
• ----------
• For Sandwiches:
• 6 pieces of thin pita bread
• 1/2 cup of tzatziki (see below)
• 1 medium onion, sliced
• 2 tomatoes, sliced
• french fries (optional)
• olive oil

PREPARATION:

Make the Gyro Meat:

In a small bowl combine paprika, salt, pepper, and oregano.

Slice the meat against the grain as thin as possible and pound with a meat mallet to less than 1/4-inch thick.

In a flat-bottomed container, arrange one layer of slices, sprinkle liberally with seasoning mixture, then with a little vinegar. Spread the vinegar over the meat so that all pieces are moistened. Add layers, spices, and vinegar until all the meat has been marinated. Cover and refrigerate for 1/2 hour to 2 hours.

Note: If there's any seasoning mix left over, store in an airtight jar and use again for gyro or as a rub for pork souvlaki.

Remove meat from the refrigerator and slice into strips about 1/2 to 3/4 of an inch wide and 2 to 2 1/2 inches long. Dry fry (without any oil) in a non-stick frying pan until browned and slightly crisp.

Alternate cooking method: Do not cut the meat into strips before cooking. Cook on the grill until the edges of the meat begin to crisp, then slice and serve.

Yield: serves 8-10

OR OR OR

1 medium onion, finely chopped or shredded
2 pounds ground lamb
1 tablespoon finely minced garlic
1 tablespoon dried marjoram
1 tablespoon dried ground rosemary
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Tzatziki Sauce, recipe follows

Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.

Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.

To cook in the oven as a meatloaf, proceed as follows:
Preheat the oven to 325 degrees F.

Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.

To cook on a rotisserie, proceed as follows:
Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.

Preheat the grill to high.

Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.

Tzatziki Sauce:
16 ounces plain yogurt

Use Fage Greek yogurt or any other brand of Greek yogurt for the 
Tzatziki Sauce. If you use regular supermarket yogurt drain it 
overnight in the fridge to get rid of the water and make it thick 

like Greek yogurt and then proceed with the recipe.

1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
4 cloves garlic, finely minced
1 tablespoon olive oil
2 teaspoons red wine vinegar
5 to 6 mint leaves, finely minced

Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.

Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.

Yield: 1 1/2 cups