Cake Truffles

1 precooked 9x13 cake
1-1 1/2 cans premade frosting
2-3 bags chocolate chips
2 T crisco

Crumble the cake up. Melt the frosting and pour in. Some cakes only need 1 can of frosting, some need a little extra.The mixture needs to be moist. Put in fridge to chill. When chilled, roll into balls and chill again. Meanwhile melt the chocolate chips and crisco in a double boiler and keep over the hot water to keep melted. The crisco helps the chocolate to stay on the ball when bitten into.Has to be crisco, not butter or any other substitute. Roll chilled balls in melted chocolate, put on parchment paper or wax paper and freeze. Bring out to thaw before serving, they are best half frozen or cold, but are also quite edible at room temperature.

So many variations for this one. I made a scratch texas chocolate cake, mixed with fudge frosting, and used 2 bags semisweet chocolate with one bag mint chips for dipping. A friend did something similar with oreos. 1 package oreos crumbled, one package cream cheese and covered with white chocolate.
Bon appetite!!!

Jeanne Call

Southwest cornbread

Combine:
1 1/2 cups cornmeal
1/2 cup flour
1 t salt
1 T baking powder
1/2 c sugar (splenda works fine, too)

Combine in a separate bowl:
1 15 oz can creamed corn
1 c water
1 small can diced green chiles (optional)

Pour liquid ingredients in dry ingredients and stir until mixed. Pour in greased 9x9 pan and cook for 35-40 minutes. Test with a toothpic. Let sit for 10 minutes before cutting into.

Jeanne Call

Amazing split pea soup

1 lb split peas
1/2 cup barley
8 cups chicken broth (I use bullion and water)
1/2 t dried sage
1/2 T dried thyme
3 cloves garlic, minced
3 T salt (I use 2)

Combine, bring to a boil, turn down heat so it is gently boiling. Cook for an hour. Then add:
(these ingredients can be more or less depending upon preference)

1 onion chopped
4 carrots diced
8 plum (roma) tomatoes diced (can substitute a couple cans of diced tomatoes)
4 stalks celery, chopped

Cook for an additional 20-30 minutes until vegetables are cooked as desired.

Jeanne Call

Almost Cafe Rio Dressing

This tastes like Cafe Rio green salad dressing...yummy!!

Ingredients:
1 buttermilk ranch dressing packet
1/2 c. milk
1/2 c. sour cream
1 c. mayo
2 tomatillos
1/2 bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeño pepper

Directions:
Roast the jalapeño pepper and tomatillos in the oven at 400 degrees for 20 minutes. Squeeze out most of the seeds and liquid from the tomatillos and jalapeno.  Add to blender.
Blend all the ingredients well. Refrigerate.
Lasts around two weeks...but gets hotter as it sits!

~Shelly Carter

Clam Chowder

Ingredients:

3 to 4 potatoes (cut in bite size pieces)

2 carrots shredded
1 onion (chopped)
1 can Campbell’s Cream of Mushroom soup
1 can Campbell’s Cream of Celery soup
1 12 oz can of Evaporated Milk
2 cans chopped clams (drained –save juice*)

Directions:
Boil Potatoes, drain when done.  (reserve some of the water to use to get consistency wanted later).
Sauté carrots & onion in butter.
Heat soup, milk, and clams. Add carrots, onions, and potatoes and simmer. Season with salt and pepper and *add clam juice to get desired taste.

~Shelly Carter

Creamy Chicken and Wild Rice Soup

Ingredients:
48 oz can Chicken Broth

1 package Uncle Ben’s Wild Rice and season packet-NOT Instant
½ cup Butter
¾ cup Flour
2 cups Half and Half
1 ½ cups cubed Chicken or turkey

1 medium onion
8 slices Bacon, cooked and crumbled


In soup pot, cook rice, chicken broth, and seasonings until done (30-45 mins).  In a medium sauce pan, melt butter. Slowly stir in flour- cook for 1 minute, stirring constantly.  Slowly pour half and half into  butter/flour mixture, stirring constantly being careful not to boil.  When rice is done, pour in thickened cream mixture. Add meat and onions, and allow to come back up to temperature.  Do not boil.  Serve hot.  Yummy!
~Dianne Morgan

Harvest spaghetti

There are a lot of variations that you can do...whatever sounds good to you!

1 onion diced
3-4 cloves garlic very thinly sliced
Bell pepper--green yellow red or orange diced
10 fresh roma tomatoes diced
1 big handful of spinach, a bunch or kale or collard greens roughly chopped
4-5 baby portobello mushrooms
1-2 T olive oil
1-2 T pizza seasoning (I use the kind you can get at Winco in the bulk section)
1/2 package of whole wheat spaghetti cooked

Heat up the olive oil then saute the garlic and onion until starting to get translucent. Then add the bell pepper and tomatoes. Stir in the pizza seasoning.  Cook until  bell pepper is starting to get al dente. Last add spinach and mushrooms and cook until greens are wilted (not long at all). By now there are a bunch of natural juices. If there isn't enough, add some canned crushed tomatoes. Last toss together the sauce with the spaghetti and enjoy!

Jeanne Call

White Chili

This is a perfect change of pace from the traditional chili recipes.  It has a milder flavor with more garlic and onions than traditional chili.  Just perfect with cornbread or tortillas or even garlic bread sticks too!

Ingredients:
1 tablespoon olive oil
1 1/2 lbs ground turkey
4oz can diced green chilies
1 medium or large onion
3 cloves minced garlic
3 cans great northern beans, drained- divided
4 cups chicken stock
2 teaspoons ground cumin
2 teaspoons oregano
1 1/2 teaspoons cayenne pepper
***1 Tablespoon Mrs. Dash Extra Spicy salt free seasoning- optional***

Directions:
In a medium stock pot, brown the ground turkey in the olive oil.  Turkey is very lean and the olive oil is necessary in order to add a bit of fat in order to keep it from sticking to the bottom of the pot.  Once the ground turkey is done, drain if necessary and return to pot.  Add the chopped onion, garlic, oregano, and cayenne pepper.  Mix well and allow to cook until the onions and garlic are tender- about 10 mins.
While the meat and the spices are cooking, take one can of great northern beans and mash it into a paste.  Smash the heck out of them and make 'em really smooth and creamy.
Add the chicken stock and smashed bean mush to the pot and stir well.  Add the remaining cans beans and bring the chili to a boil, stirring occasionally.  Once boiling, turn heat to low and allow to simmer for about 30 mins, stirring on occasion through this process.  When done, you can add some extra spices if desired (I use the Mrs Dash Extra Spicy blend- it has no salt and adds a little bit of heat to the mix.  Serve with shredded cheese of any kind and sour cream, if desired.  Enjoy!

Clint

Mediterranean Lentil Soup

This is a dish I just threw together in my pressure cooker. The measurements are just guestimates. In a pressure cooker, it only takes 15 minutes to cook the lentils. If using a pressure cooker, vegetables may need to be steamed and added after because the cooker can only be filled half way when cooking legumes.


4-5 large carrots
1/2 celery bunch
1 red onion, lightly sauteed
3 cloves garlic, sauteed with onions
1 16 oz bag of lentils
italian herb mix--to taste
1 can crushed tomatoes
1 can diced tomatoes
1 cup spaghetti sauce (whatever kind you like)
enough water to cover lentils (probably 3-4) cups
salt to taste

Cook lentils with tomatoes, and sauces and herbs ( not salt)
When lentils are almost cooked, add rest of ingredients and cook until tender. Add salt last. Salt added before the lentils are cooked can make them tough.


Jeanne Call

Really easy & Yummy French Dip

Ok here it is, the easiest french dip recipe you will ever make, and it tastes yummy too.
Ingredients:
1 Roast I usually use a shoulder Beef Roast, but I've used Pork Roasts too.
1 Can Beef Broth
1 Can French Onion Soup
1 Can Beef Consume (or you can just use 2 cans of French Onion Soup, that's what I do 'cause I like onions)
2 Medium Onions
Salt & Pepper to taste
Hoggie Buns, or hard rolls, or even toasted bread

Directions:
Place Roast into Crock Pot (it doesn't even have to be defrosted)
Pour soups over roast, I like to add the French onion soup last and try and dump as many onions on roast as possible.
Add sliced, cubed, chunked however you want to cut it onions on top of roast add a little salt and pepper for extra taste.
Set your crock pot on Low for 6 hours.
After roast fully cooked shred, or slice for sandwiches and ladle up broth in crock pot for Au Jus to dip sandwich in.
I like to toast my hoggie rolls and sometimes add Swiss cheese to the sandwiches.
ENJOY!
Amanda

Weekly Menu's?

A lot of the time I am flying by the seat of my pants with nothing to feed my family. This is never a good thing when I have 2 small people and a sweet (but very tired student) husband, a house to run and a full-time job outside of the home. I am finding that making a weekly menu really helps this way I only have to run the grocery store once (or twice if I forgot something). Here are a few other things that I have found and am trying to use to help manage my crazy life.

1. Weekly Menu
2. Pack lunches, backpacks, diaper bags the night before
3. Set the table for breakfast after everyone is in bed at night (when I come home from work)
4. Keep a calendar of everything you do so you can track and manage your time better (I like my white board for this)
5. Consider my day and what I can physically and emotionally handle. I wont go to the store if the kids are being crazy or I am over tired, I will forget things, or loose my temper nothing ever good comes of it.
6. Try and plan ahead as much as possible

What are things that you do to help you stay more organized and in control of your life. I need help :) Just for fun what does your weekly menu look like?

Here's mine for this week:
Pancakes & Eggs x1 meal
Chicken Alfredo x2 meals
Won Ton Chicken Salad x2 meals
French Dip Sandwiches x2 meals

I'll post the french dip recipe once I make it, it is the best and super easy a hit in our home. I've also decided to start adding one new recipe a week to expand my menu.

Happy Cooking!
Amanda

Pikes Place German Apple Cake

This is from a bakery on the famous Pike Place Marketplace in Seattle...

2 eggs
2 c sugar
2 c flour (I have used half and half wheat/white)
1 t vanilla
1 t baking soda
2 t cinnamon
1/2 t salt
4 c grated apple
Preheat oven to 350. Beat eggs until fluffy. Add rest of ingredients except apples and mix until combined. Mixture will be dry. Mix apples and any juice resulting from grating into mixture and mix well. Pour into 9x13 greased pan and cook for 60 minutes (or until done--test with a toothpick).
Serve sprinked with powdered sugar or cream cheese frosting.

Jeanne

Fresh Mediterranean Salad

I love fresh salads, the more toppings and textures the better. It eliminates the need for dressing!
Jeanne Call

Start with a bed of spring greens.
Add chopped fresh tomato
        3-4 baby sweet peppers
        some chopped red onion (sometimes I will lightly saute it so it doesn't have quite as strong a flavor)
       1/2 avocado, diced
       5-6 olives (green or kalamata)
       a couple tablespoons of feta or fresh parmesan cheese
       some chopped almonds
   Then lastly, lightly sprinkle with lemon juice--not too much.

If you want to make a meal out of it, add some protein, ex--a couple hard boiled eggs or some grilled chicken.

Asian Cole Slaw

FYI--I just threw things together when I came up with this, so just know that the measurements are approximations! =)
1 small head cabbage shredded
3 medium carrots thinly grated
1 apple diced
1/2 c sunflower seeds
1/4 c mayonaise
1 T rice vinegar
1 t seasame oil
1 packet stevia (approx 1 t sugar)
salt to taste

Toss together apple, cabbage and carrots. Separately wisk together wet ingredients, stevia and salt and toss until combined. If not wet enough add a little mayo and rice vinegar until is as desired. Tastes good immediately, tastes even better the next day!

Variations that might be good:
Include a half cup drained pineapple, use toasted sesame seeds instead of or in addition to sunflower seeds, 1/2 c dried unsweetened coconut

Jeanne Call

Mexican Lasagna

Ingredients:


1 1/2 lbs lean ground beef
9 corn tortillas
2 cans (10 oz each) mild enchilada sauce (or hot if ya feelin' spicy!)
1 can black beans- rinsed and drained
1 1/2 cups frozen corn
1 teaspoon ground cumin
1 1/2 cups shredded cheddar cheese
1/2 cup chopped tomatoes
2 tablespoons chopped cilantro

Directions:

1. Heat the oven to 350. Brown the ground beef in a large skillet- pour off the drippings. Stir in one can of enchilada sauce, black beans, corn, and cumin; bring this to a boil and reduce the heat- simmer for 5 min stirring occasionally

2. Spray 11-ish x 7-ish baking dish (usually a cake pan) with nonstick cooking spray. Arrange 3 tortillas in dish, cutting 1 as needed to cover bottom. Spread 1/4 cup remaining enchilada sauce over the tortillas, cover with 1/3 beef mixture, then 1/3 cheese. Repeat layers twice, omitting the final cheese layer. Pour remaining enchilada sauce over top.

3. Cover with aluminum foil and bake in a 350 oven for 30 mins. Remove foil, sprinkle with remaining 1/2 cup cheese. Bake uncovered for 5 mins or until cheese is melted top with tomatoes and cilantro.

Clint Emmett

Lions Head

Ingredients:


1 pound ground pork (I use ground turkey- you could use anything you want)
2 T. low-sodium soy sauce
2 T. cornstarch
1 T. vegetable oil
1 medium head Napa cabbage, cut into 1-inch pieces

2 (14.5-ounce) cans chicken broth

Directions:

In a medium bowl, mix the pork, soy sauce and 1 tablespoon cornstarch with a chopstick. Form into large meatballs. On a small plate, sprinkle the remaining 1 tablespoon cornstarch and roll the meatballs in the cornstarch.

In a wok or large skillet over medium-high heat, add the vegetable oil. Brown the meatballs in hot wok until deep golden brown. Remove from the wok. Drain on paper towels and keep warm.

Wipe the wok or skillet clean with a paper towel. Return the wok to high heat and cook cabbage until just wilted.

Place the cooked cabbage on the bottom of a large soup pot or casserole dish. Add the meatballs and broth. Cover and simmer until meatballs are cooked through, about 6 to 7 minutes. Mix gently and serve warm.

Cook's Note: This is a recipe that I saw made about 6 years ago on the Food Network by actress Ming-Na. I stole it and it has become one of my family’s favorite dishes.

Trivia: This classic Shanghai dish is named Lion's Head because of the massive size of the meatballs, and because the cabbage, when cooked, looks like a lion's mane.

Clint Emmett

Soft Oatmeal Cookies

1 C canola oil
2 C sugar
2 eggs
1 15 oz can applesauce (or roughly 2 cups)
2 t baking soda
1 t salt
2 t cinnamon
2 t nutmeg
31/2 C flour
2 cups quick oats (also works with regular oats)
2 cups chocolate chips (or raisins or a mixture of both)

Preheat oven to 350 degrees.
Mix together applesauce and baking soda and set aside.
Mix sugar, eggs and oil together well, then add applesauce.
Mix flour and spices together then add into wet ingredients. Add oatmeal and chocolate chips
Cook for 10-12 minutes.

Jeanne Call

Chicken and Couscous Salad

This is an easy and light dish.  Great for lunch or dinner---Kelby

Ingredients

    * Salad:
    * 1 1/4   cups   fat-free, less-sodium chicken broth
    * 1   (5.7-ounce) box uncooked couscous
    * 1 1/2   cups   cubed cooked chicken (about 6 ounces)
    * 1/2   cup   thinly sliced green onions
    * 1/2   cup   diced radishes (about 3 large)
    * 1/2   cup   chopped seeded peeled cucumber
    * 1/4   cup   chopped fresh flat-leaf parsley
    * 2   tablespoons   pine nuts, toasted
    *

      Dressing:
    * 1/4   cup   white wine vinegar
    * 1 1/2   tablespoons   extravirgin olive oil
    * 1   teaspoon   ground cumin
    * 1/2   teaspoon   salt
    * 1/8   teaspoon   freshly ground black pepper
    * 1   garlic clove, minced


Directions:

Preparation

To prepare salad, bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Spoon couscous into a large bowl; cool slightly. Add chicken, onions, radishes, cucumber, parsley, and pine nuts; toss gently to combine.

To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle dressing over salad; toss to combine.

Note: You can toast nuts quickly in a dry skillet over medium-high heat. Stir frequently, and as soon as they become fragrant, remove the nuts from the pan.

Old Fashioned Apple Crisp

I have tried many a crisp recipe and this is by far my favorite.  It is by Ina Garten who is a chef on the foodnetwork.  I think the citrus in this is what adds that extra element of goodness----Kelby

Ingredients:
5 pounds McIntosh or Macoun apples
    Grated zest of 1 orange
    Grated zest of 1 lemon
    2 tablespoons freshly squeezed orange juice
    2 tablespoons freshly squeezed lemon juice
    1/2 cup granulated sugar
    2 teaspoons ground cinnamon
    1 teaspoon ground nutmeg
For the topping:
1 1/2 cups flour
    3/4 cup granulated sugar
    3/4 cup light brown sugar, packed
    1/2 teaspoon kosher salt
    1 cup oatmeal
    1/2 pound cold unsalted butter, diced




Directions:
Directions

Preheat the oven to 350 degrees F. Butter a 9 by 14 by 2-inch oval baking dish.

Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish.

To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.

Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm.

Crunchy Munchy Bumpy Cookies

These cookies disappear at my house---Kelby

3/4 cup butter
3/4 cup brown sugar
1 egg
1/2 cup OJ
1 tsp vanilla
1 c flour
1/2 tsp salt
1 tsp baking powder
1 c grated carrots
1 12-oz package chocolate chips
2 cups oats
1 1/2 cups rice krispies
1/2 cup raisins

Directions:
Cream butter and sugar together.   Add egg, juice and vanilla.   Sift dry ingredients and add to butter/sugar mixture.   Add carrots, chocolate chips, oats, rice krispies and raisins.   Bake at 350 degrees for 15 minutes.   Cool some and then frost with thick glaze made from powdered sugar and orange juice.

Vineyard Apple Rings

This is one of my favorite fall desserts----Kelby

3 large red apples (I don't think that we use red. We
usually use a green apples) peeled and cored.

1 c. sifted all purpose flour
3 T. sugar
1/2 tsp. salt
1/2 c. milk
1 tsp vanilla
2 eggs, lightly beaten
3 T. butter, melted

Shortening or vegetable oil for frying

3/4 c. sugar
2 tsp. cinnamon
1/2 c. finely chopped walnuts

Vanilla ice cream or sweetened whipping cream

Directions:
Prepare batter by mixing flour sugar, salt, milk,
vanilla, eggs and melted butter, in order given, until
smooth.

Slice apples into 1/4 inch-thick rings

Heat skillet and add shortening or oil to a depth of
1/4 inch.   When oil is hot, dip apple rings into
batter and place in skillet, brown on each side and
drain on paper towels.

Mix sugar, cinnamon   and walnuts and sprinkle
generously over drained apple rings. Serve hot with
vanilla ice cream or sweetened whipping cream.

Won Ton Chicken Salad

This is a family staple of ours----Kelby

3-4 chicken breasts cooked and shredded
1 head iceberg lettuce cut fine
2 green onions chopped
1/4 package sliced almonds toasted
3T.sesame seeds toasted
1/4 package won ton   skins baked or fried crisp

Directions:
Mix all ingredients and add won ton skins at the last minute.

Dressing:
1T. Accent
1/4 c. plus 1T. oil
3T. vinegar (rice is good or fruit)
1t. salt 1/4-1/2 t. pepper
2T. sugar

Mix well and pour over salad.

Fried Smashed Potatoes

I just found this receipe this week and am in love with it.  I would probably bathe myself in the lemon sauce if I could.---Kelby
Potatoes:

    * 2 pounds baby or fingerling potatoes
    * 1/4 cup olive oil, plus extra as needed
    * 3 cloves garlic, peeled and halved
    *

Dressing:

    * 3 tablespoons olive oil
    * 3 tablespoons fresh lemon juice
    * 2 tablespoons chopped fresh parsley leaves
    * 1 tablespoon chopped fresh thyme leaves
    * 2 lemons, zested
    * Kosher salt and freshly ground black pepper



Directions:
For the potatoes: Put the potatoes in an 8-quart stockpot with enough cold water to cover by at least 2 inches. Bring the water to a boil over medium heat and cook until the potatoes are tender, about 20 to 25 minutes. Drain the potatoes in a colander and allow to dry for 5 minutes. Using the palm of your hand, gently press the potatoes until lightly smashed.

In a large, nonstick skillet, heat 1/4 cup of oil over medium-high heat. Add the garlic and cook until fragrant and lightly brown, about 1 minute. Remove the garlic and discard. In batches, add the potatoes and cook, without stirring, until the bottoms turn golden brown, about 5 to 8 minutes. Using a spatula, turn the potatoes over and cook, drizzling with oil, if needed, until golden brown on the other side for another 5 to 8 minutes.

For the dressing: In a small bowl, whisk together the oil, lemon juice, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.

Spoon the dressing over the potatoes and toss gently until coated. Season with salt and pepper, to taste.

Transfer the potatoes to a serving bowl and serve.

Summer Salmon Salad

Ingredients:

1 (10 ounce) bag mixed salad greens  *or just mix your own greens from your favorite lettuces and spinach*

8 ounces salmon fillets
1/4 cup chopped dates
2 tablespoons craisins
2 tablespoons chopped walnuts
2 tablespoons Miracle Whip or mayonnaise
1 tablespoon Dijon mustard
1 tablespoon vanilla yogurt or plain yogurt
2 teaspoons Catalina dressing or French dressing


Cook Salmon according to package directions or personal preference.
Flake Salmon and set aside.
Place salad mix, chopped walnuts, chopped dates, and craisins in a large plastic bag.
In a separate container, mix together the Miracle Whip, Dijon Mustard, Yogurt and Catalina/French dressing.
Pour over salad and ingredients in bag.
Shake or Mix until evenly coated and tossed well.
Serve with flaked Salmon on top.

Clint Emmett

Cake Mix Cookie Bars

Ingredients:

1 white or yellow box cake mix
2 large eggs
1/2 cup melted butter
1 cup chocolate chips (or other add-in)


Mix cake mix with melted butter and two eggs with a hand mixer. The batter will be very thick, dont worry, this is the way it is supposed to be. When batter is combined, mix in chocolate chips (or your other alternative).

Using a rubber spatula or scraper, spread batter into an ungreased 9x13 pan.

Bake at 350 degrees for 20-25 minutes.  Remove from oven and allow to cool- cut 'em and eat 'em.  :)  Clint Emmett

Creamy Potato Spinach Soup

Ingredients:

1/4 cup butter
1 whole onion, chopped
2 stalks celery, chopped fine
1/4 cup flour
2 tsp salt
2 cups fresh spinach, rough chopped
3-4 cups potatoes, chopped and peeled
5 cups water
1 cup heavy cream



Melt butter in large soup pot. Add onions and celery. Sautee until tender (about 12-15 mins).
Slowly incorporate flour and salt to cooked onions and celery. Add slowly and stir so as not to get lumps.
Add potatoes and water.
Stir constantly until boiling.
Once boiling, let simmer for 30 mins. Stirring occasionally.
After 30 mins (or potatoes are tender) add spinach and cream. Let cook 2 mins more.

Serve immediately.

** can be garnished with crumbled bacon, cheddar cheese, fresh chopped herbs or anything else you like.**

Clint Emmett