Tater-tot Casserole

Ingredients:

1lb Ground Beef
1 Onion
Salt and Pepper
4-6 cups Rice
3-4 cans Cream of Mushroom Soup
2 Can Green Beans
1-2 cups Shredded Cheddar Cheese
Frozen Tater Tots (typically 1 bag)


Brown 1lb hamburger with a whole chopped onion - salt and pepper

add to:
Rice
Cream of Mushroom Soup (make it as creamy as you like it)
Green Geans
Shredded Cheddar Cheese (depends on how cheesy you like it)
add salt and pepper to taste

put in large casserole dish
sprinkle shredded cheese over the top
place frozen tater tots all over the top

cook at 350 for about 20 minutes - bubbly on the sides and hot melted in the middle
tater tots should be cooked -

I like the tater tots crispy - so sometimes I put them under the broiler to crispy them
more.

-Michelle Crosby

Wild Rice Chicken and Mushroom Soup

Ingredients:

3/4 cup wild rice (Lundberg is a good brand)
64 ounces chicken broth (I used about 6 - 7 cups to make the soup thicker)
1 ½ cup shredded carrots (I bought these already shredded)
½ cup chopped onion
2 cups sliced fresh mushrooms (I find that white mushrooms are the best)
3/4 cup chopped celery
2 T. Butter
1 - 2 T. Flour
1/4 t. salt (I added more for taste)
1/4 t. black pepper (I added quite a bit more)
1 cup whipping cream (you can also use milk)
2 cups cooked chopped chicken (I baked mine at 350 for about 15 - 20 minutes, put salt and pepper on it and a little chicken stock to make it extra moist)

In a large pot combine rice, 5 cups broth, carrots, celery, and onion.  Bring to a boil, then reduce heat and simmer for 35 - 40 minutes, until rice is tender, but still chewy.  Add mushrooms for the last 10 minutes. 

In a small sauce pan, melt butter and add flour, salt and pepper, let this boil for 30 seconds, then slowly add in the remaining broth and boil for 1 - 2 minutes.  Add cream or milk, then add mixture to soup pot and stir in chopped chicken. 

Makes 6 - 8 servings.

This soup is very flexible, you can add as much or as little of any of the vegetables listed.

You can sprinkle chopped parsley and shredded Parmesan cheese on top to add more flavor and texture.

Texas Sheet Cake

Cake:

2 C Sugar

2 C Flour

1/2 tsp Salt

1 C Butter or Margarine

1 C Water

3 Tbsp. Hersheys Cocoa

1/2 C Sour Cream

2 Eggs

1 tsp baking soda

1/2 tsp vanilla

In a large bowl conbine sugar, flour, salt and set aside.

In saucepan bring butter, water, coca to a boil. Remove from heat.

Add liquid ingredients to dry and blend well.

Mix in sour cream, eggs baking soda and vanilla blend well.

Pour in to prepared 10 1/2 x 15 1/2 x 1 pan cook at 375 degrees for 20 - 25 minutes.

Frosting

1/4 C Butter or Margarine

1/3 C Hersheys Cocoa

2 C Powdered Sugar

1/4 C Milk 

1 tsp Vanilla

Melt butter add cocoa and powdered sugar milk and vanilla mix until smooth.

Frost cake while still warm (not hot) 

Sprinkle walnuts on the top.

-Su Moore

Taco Soup

Ingredients: 

1lb Ground Turkey

1 Onion

1 can Kidney Beans

1 can Black Beans

1 can Pinto Beans

1 can Rotel

1 pkg Taco Seasoning

1 pkg Ranch Dressing Mix

 

Cook Ground Turkey and Onion in skillet

Add all ingredients (including cooked turkey/onion) to crock-pot and let simmer all day. 

Top with Avocado and Sour Cream if desired

-Angie King

Chicken Noodle Soup

Ingredients

• 4-1/2  cups  chicken broth
• 1  cup  chopped onion (1 large)
• 1  cup  sliced carrot (2 medium)
• 1  cup  sliced celery (2 stalks)
• 1  teaspoon  dried basil, crushed
• 1  teaspoon  dried oregano, crushed
• 1/4  teaspoon  ground black pepper
• 1    bay leaf
• 1-1/2  cups  dried medium egg noodles
• 2  cups  chopped cooked chicken or turkey

Directions

In a 3-quart saucepan combine broth, onion, carrot, celery, basil, oregano, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Stir in uncooked noodles. Return to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes or until noodles are tender but still firm and vegetables are just tender. Discard bay leaf. Stir in chicken; heat through. To serve, ladle soup into bowls. Makes 4 main-dish servings.

Chicken Tortellini Soup: Prepare as above, except substitute small broccoli florets for the celery and one 9-ounce package refrigerated cheese-filled tortellini for the noodles. Add the broccoli and 1 cup sliced fresh mushrooms when tortellini is added.

Parmesan-Pesto Chicken Noodle Soup: Prepare as above, except substitute 1 small zucchini, halved lengthwise and sliced for the celery; Italian seasoning for the basil and oregano; and dried small shell macaroni for the noodles. Add 2 cloves garlic, minced, to the broth mixture. Add the zucchini with the macaroni. Meanwhile, spread each of 4 slices Italian bread with 1 tablespoon refrigerated basil pesto; sprinkle each with 1 tablespoon finely shredded Parmesan cheese. Place, pesto sides up, on a baking sheet. Preheat broiler. Broil 3 to 4 inches from the heat about 2 minutes or until cheese melts. Top each serving with a slice of the bread.

Nutrition information

Per serving: Calories 241, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 77 mg, Sodium 1190 mg, Carbohydrate 20 g, Fiber 3 g, Protein 24 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 6%, Iron 11%. Percent Daily Values are based on a 2,000 calorie diet 

 

 

 

HOMEMADE NOODLES:  Serves 8

Ingredients:

4 cups all-purpose flour 4 egg

4 pinches salt

Directions:

1.	Mix all ingredients. Roll thin with flour, then roll like a jelly roll. Cut into 1/2 inch strips. Let dry.
2.	Drop into hot chicken broth. Boil for 15 minutes.

Stuffed Shells

Stuffed Shells Recipe

24 uncooked jumbo pasta shells
1lb lean ground beef
1 jar chunky tomato sauce
1/4 cup water
1 container chive and onion cream cheese spread
1 1/2 cups shredded 6 cheese Italian cheese blend (mozzarella)
1/2 cup grated Parmesan cheese
1 egg
1 to 2 tablespoons chopped fresh parsley if desired
1. Heat oven to 350 degrees. Cook and drain pasta shells as directed on package

2. In 10 inch skillet cook ground beef over medium high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Cool slightly, about 5 minutes

3. In large bowl, mix pasta sauce and water. Pour 1 cup of the pasta sauce mixture in teh bottom of ungreased 13x9 inch glass baing dish. In medium bowl mix cheese spread, 1 cup of the Italian cheese blend, Parmesan cheese, egg, and cooked ground beef. Scoop heaping tablespoon mixture into each shell. Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over top, covering shells completely. Cover with foil.

4. Bake 40 to 45 minutes or until bubbly and cheese filling is set. Sprinkle with remaining ½ cup Italian cheese. Bake 10 minutes longer or until cheese is melted. Sprinkle with remaining ½ cup Italian cheese. Bake 10 minutes longer or until cheese is melted. Sprinkle with parlsey.

HIGH ALTITUDE (3500-6500ft) Heat oven to 375.

-Lori Bishoff

Kneaders French Toast

1 loaf Kneaders Chunky Cinnamon Bread cut in 8 slices (You can use any store bought cinnamon swirl bread)
8 eggs
3 c. milk
1 T. brown sugar
3/4 tsp. salt
1 T. vanilla
2 T. butter

Preparation:

Butter a glass baking dish generously (9" x 13"). Place the bread flat in the baking dish. Mix all remaining ingredients, reserving the butter and pour over the bread. (Update: I actually don’t pour over the bread anymore. It works out better to dip the bread thoroughly in the egg mixture, then place flat in the baking dish – too eggy the other way.) Cut butter into pieces and dot over the top. Refrigerate over night or at least 1 hour. (I think an hour is plenty, and if you still decide to pour the egg mixture over the top, you do not need all of it)

Bake 45 - 50 minutes at 350 degrees. Serves 8

Kneader's Carmel Syrup
1 c. Brown sugar
1 c. Heavy Whipping Cream
1 c. Light Karo Syrup
Blend together and heat on stovetop until sugar is smooth.
Serve warm.

Mamma Henries Rolls

Ingrediants:
1 1/3 cup Milk
1/2 cup + 1T Sugar
2 cubes Butter (not margarine)
4-5 cups Flour
1/2 Warm Water
2T Yeast
1t Salt


1 1/3 cup Scalded Milk
In mixer
1/2 cup Sugar & 1 Egg
Add 1/2 cup soft butter to Milk to cool then add to mixer.
2T Yeast in 1/2 cup warm water and add 1T Sugar (Let grow to 2 cups)
Add to mixer 1 cup Flour and 1t Salt (together)
Add Yeast to mixer and add 2 cups flour until mixture pulls from sides.
Let mixture mix for 10 minutes.
Put on counter and kneed.
Add butter and flour until mixture is no longer sticky.
Put mixture in well buttered plastic bowl and let rise until double.
Punch down mixture after doubled
Fold small pieces into small rolls and put on parchment paper or buttered pan
Let rise till double again.

Bake at 375' for 15-18 minutes

Butter top after baking.

Enjoy!!

-Katie Henrie

Chocolate Marshmallow Madness Cupcake

Chocolate Marshmallow Madness Cupcakes

PER SERVING (1 glazed and topped cupcake): 113 calories, 2g fat, 230mg sodium, 21.5g carbs, 0.75g fiber, 13.5g sugars, 2g protein -- PointsPlus™ value 3*

Prep: 20 minutes

Cook: 15 minutes

Ingredients:

Cupcakes

One 25-calorie packet hot cocoa mix (like Swiss Miss Diet or Nestlé Fat Free)

Half of an 18.25-oz. box (about 1 3/4 cups) moist-style devil's food cake mix

1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)

1 tbsp. Splenda No Calorie Sweetener (granulated) or granulated sugar

1/8 tsp. salt

Glaze

1/4 cup Jet-Puffed Marshmallow Creme

1 tsp. light vanilla soymilk

Topping

1 tbsp. mini semi-sweet chocolate chips

12 mini marshmallows

Directions:

Preheat oven to 350 degrees.

In a tall glass, combine cocoa mix with 2 oz. hot water. Stir until cocoa dissolves. Add 6

oz. cold water and stir well. Set aside.

In a large mixing bowl, combine cake mix, egg substitute, sweetener, and salt. Add the

hot cocoa mixture and whisk until smooth.

Line a 12-cup muffin pan with foil baking cups and/or spray with nonstick spray. Evenly

distribute cake mixture among the cups

Bake in the oven for about 15 minutes, until a toothpick inserted into the center of a

cupcake comes out clean. Remove from oven and let cool.

To make the glaze, put marshmallow creme in a small dish. Add soymilk and mix well.

Once cupcakes have cooled completely, drizzle marshmallow glaze over them. Top

each cupcake with 1/4 tsp. chocolate chips and 1 mini marshmallow.

Refrigerate until ready to serve. Enjoy!

MAKES 12 SERVING

Chicken Fajitas

Ingrediants:

1 Red Pepper
1 Orange Pepper
1 Yellow Pepper
5 Chicken Breasts
1-2 tbs Soy Sauce
Carb-Balance Tortillas
Sour Cream (if desired)
Guacamole (if desired, see guacamole recipe)

Cut chicken breasts into several strips and start cooking on stove.
Dice the peppers into little squares and dump desired amount into cooking chicken.
When chicken and peppers are cooked add 1-2 tbs soy sauce and let simmer for a few moments while stirring.

Warm Carb-Balance Tortillas in Microwave for 15 seconds, Apply Sour Cream and Guacamole (if desired) then fajita mix.

Enjoy!!