Zucchini Bread

3 c. flour
1 T.  cinnamon
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
3 eggs, beaten
2 c. sugar
1 c. canola oil
1 T. vanilla
2 med zucchinis grated
*optional 1/2 c. milk or semisweet chocolate chips

 Preheat oven to 325 degrees. Mix flour, cinnamon, salt, baking soda and baking powder. Set aside. In a large bowl beat eggs, sugar, canola oil, vanilla. Add zucchini stir mix,  then add in dry ingredients stir again until everything is blended nicely . Optional add chocolate chips to the mix and stir. Pour mixture into 2  lightly greased  bread pans. Bake for 50-60 mins.

Bubble Bread

 This recipe is from my friend Amber Powell. Note this recipe is addicting so precede with caution!

24 frozen rolls (Rhodes)
1 cup  brown sugar
1/4 cup sugar
1/2 cup melted butter
1 package of Butter Scotch Pudding (not instant)


Spray Angel Food Pan. Mix all the dry ingredients. Arrange rolls in pan, then pour the dry ingredient mixture over the rolls making sure to cover. Pour melted butter over the top. Cover with foil, then let it sit over night. In the morning the rolls should have raised and are ready to be baked. Preheat oven to 350 degrees. I put a cookie sheet covered with foil under the angel food pan to get any drippings. Bake with foil cover until about the last 10 mins, then remove so the tops of the rolls can brown. Once you take it out of the oven let it stand for 10 mins  in the pan, then flip into a large bowl.

 Michelle Patsfield

Dutch Baby Pancake

Ingredients:

3/4 cup flour (can be half whole wheat)
3 eggs or 1 egg and four egg whites
3/4 cup milk (whole tastes best, but can use lowfat or nonfat)
1 tsp sugar

Put 10" glass pie tin into oven and heat to 400 degrees. Add 1 tbs. butter. Put eggs, sugar, and flour into blender and turn it on. Slowly add milk until dissolved. Pour into baking pan and bake 20-25 minutes until golden brown. Resist temptation to open oven. Optional: Add either apple pie mixture or sauteed apples with cinnamon sugar.
Can make more than one at a time--you'll need to since everyone will want some.

Homemade Apple Cinnamon Granola

Ingedients (about 50 servings)

1 large box of quick oats
1/2 pound ground flaxseed meal
1 -2 pound large green raisins (to taste)
2 cups apple juice
1/2 cup honey
1 pound walnuts
1/2 cup fresh ground cinnamon

Pour honey into apple juice in 2+ qt cooking pot. Heat to dissolve. Add flaxseed meal and cinnamon and stir. Then pour liquid mixture on top of oats and stir until all wet.

Put mixture into large baking dish and bake at 300 degrees. Stir every 20 minutes. When it starts to dry, add either a layer of raisins or walnuts on top. When the raisins or walnuts start to brown, remove them and the top layer of oatmeal mixture. Add more and repeat. After about 2 hours you'll have dry granola. Pack in airtight containers. Great for quick, healthy breakfasts.
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Healthy Basil Pesto

Ingredients (about 10 servings)
6 oz. fresh basil
1 oz toasted walnuts
1 oz toasted pinenuts
1.5 oz Parmesiano Regiano chees
1.5 oz lowfat Irish Cheddar or lowfat Gouda cheese
1/4 tsp salt and pepper
3 tbs olive oil
3 tbs walnut oil

Put all ingredients except basil and oil into food processor and turn on. Add the basil slowly until all chopped. Then drizzle in the oil until desired consistency is reached. Great for pasta, vegetables, or salads.
 
John Aitchson

Heavenly Heath Cake

1 package of Betty Crocker Devil's Food cake mix
1/2 can of sweet and condensed milk
6 oz  of caramel topping
8 oz or 1 bag of Heath Milk Chocolate Toffee bits
1 container of Cool Whip topping

1. Bake cake according to package directions for  8 or 9 inch round pans; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
2. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended.
3. Place bottom layer of cake on a plate. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the  Heath bits liberally across the entire cake while still warm. Then repeat with 2nd layer of cake
4. Let cake cool completely, then top with Cool Whip topping. Decorate the top of the cake with some more Heath bits and swirls of caramel topping. Refrigerate until ready to serve!

-Michelle Patsfield

Mint Brownie Cupcakes

1 cup  mint chocolate chips
1/2 cup butter cubed
1/2 cup sugar
1/2 cup flour
1 tsp baking powder
2 lg eggs

Topping
4 cups mini marshmellows
3/4 cup milk
1 1/2 tsp peppermint extract
green or red food coloring optional
1 1/2 cups heavy whipping cream, whipped
additional chocolate chips

- In sauce pan melt chips & butter until smooth, remove.Stir in sugar & eggs; combine flour & baking powder . Stir in chocolate mix unitl smooth. Fill paper cups 3/4 full. Bake at 350 degrees for 15-20 mins

- In large sauce pan cook & stir marshmellows & milk over low heat. Stir in peppermint extract & food coloring if desired. Cover & refridgerate for 20 mins. Fold in whip cream spread over cupcakes, refridgerate for at least 1 hour. Sprinkle additional chocolate chips. Store infridge until you serve.

-Rachel Schubert

Vegetable Wild Rice

3 1/2 cups chicken broth

2 1/2 cups water

2 cups uncooked wild rice

1/2 teaspoon salt

1/2 teaspoon dried thyme

1/2 teaspoon pepper

1/4 teaspoon dried rosemary, crushed

1 pound fresh mushrooms, sliced

3/4 cup diced celery

1/2 cup sliced green onions

2 garlic cloves, minced

4 teaspoons vegetable oil

 

1. In a large saucepan, bring broth and water to a boil. add the rice, salt, thyme, pepper and rosemary. Reduce heat; cover and simmer for 60-65 minutes or until rice is tender; drain.
2. In a large skillet, saute the mushrooms, celery, green onions and garlic in oil. Add the rice; heat through.

- Andrea Bergmann (allrecipes.com)

Chicken in Onion and Mustard Sauce

1 tablespoon butter

3 skinless, boneless chicken breast halves

1 pinch ground black pepper

1 small red onion, sliced

1 tablespoon dried parsley

1/2 cup applesauce

1/4 cup apple juice

2 tablespoons mustard

1/4 cup half-and-half cream

1/2 cup chopped walnuts

1. Melt the butter in a skillet over medium heat. Season the chicken on both sides with pepper; cook the chicken breasts in the butter until no longer pink in the center and the juices run clear, 6 to 7 minutes each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the breasts from the pan and set aside.
2. Stir together the onion, parsley, applesauce, apple juice, mustard, and half-and-half in the pan; bring the mixture to a boil and cook about 5 minutes. Return the chicken to the pan; add the walnuts. Allow to cook until the chicken is warm, 3 to 5 minutes.

-Andrea Bergmann

Slow Cooker Chicken Curry

4 boneless skinless chick breast halves

1 small onion, chopped

2 sweet potatoes (yams- about 1 1/2 lbs. cubed)
2 c. orange juice

6 garlic cloves minced

3 tsp. chicken boullion granules

3 tsp. salt

3/4 tsp. pepper

3 tbsp curry powder

6 tbsp corn starch

6 tbsp cold water

rice ( We use brown rice)

Toppings: sliced green onions

shredded coconut

peanuts

raisins

1. place chick in slow cooker. cover with onions and sweet pot.

2. Combine O.J., garlic, chick, bouillion, salt, pepper, and curry. Pour over veggies.

3. Cover. Cook low 5-6 hrs.

4. Remove chick n veggies. Keep warm

5. Turn slow cooker to high. Dissolve cornstarch into water. Stir into sauce in slow cooker. Cover. Cook high 15-20 min.

6. Serve chick and sauce over rice and sprinkle with toppings.

- Andrea Bergmann

Slow Cooker Tortilla Soup

 4 boneless chicken breast halves

32 oz. chicken broth

5 minces garlic cloves

2 Tbsp olive oil

29 oz. canned stewed tomatoes (chopped)

1 cup salsa (mild, med, or hot)

1/2 c. chopped cilantro

4 Tbsp ground cumin

1 zucchini cubed

1 yellow squash cubed

1 cup of roasted sweet corn ( I get a bag of it at Trader Joes. Not sure if anyone else sells it. If not, any corn will do)

8 oz. or more of grated jack cheese (pre-grated bagged cheese has potato powder on it. Freshly grated is better)

sour cream

tortilla chips

Cook and and shred or cube chicken ( I always cube it)

Saute garlic and oil, add to slow cooker

Combine all ingredients minus cheese, sour cream and chips

Cover, cook on low for 8 hours- 10 hours

Top individual bowls of soup with cheese, sour cream, chips

-Andrea Bergmann

Taco Soup

1 lb of hamburger fried and drained. Seasoned with salt, pepper, onion, garlic, & chili powder.

 Place in a large pot, then add these ingredients.

2 small bottles of mild Taco Sauce (you can use medium or hot if you want)
2 cans of creamed corn
2 cans of black olives-including the water
2 cans of black beans
2 cans of kidney beans
2 cans of small white beans
2 cans of diced tomatoes
1 or 2 cans of mushrooms

Sometimes I add a bottle or jar of mild salsa

pour soup over chips of your choice (Taco Chips or Scoops)

add sour cream and finely grated cheddar cheese

- Debbie Meador (Grammy)

Georgia Chicken

Georgia Chicken

1 tablespoon butter

1 Onion

1 Pack of Pre-sliced mushrooms (8oz)

Salt

Pepper

Boneless Skinless Chicken

Mozarella Cheese

Put 1 table spoon of butter in skillet. Slice Onions in ¼-1/2 thick slices and add with mushrooms in skillet. Begin to Sautee. Dash mushrooms and onions with a fair amount of salt and pepper. Apply a generous coat of salt and pepper to both sides of chicken and set chicken in skillet on top of onions and mushrooms. Cook for 7 minutes on each side or until cooked all the way through. Slice Mozarella cheese and melt over chicken. Serve with sautéed onions and mushrooms over chicken.

For some reason this meal works best with foster farms chicken. I have tried it with other brands and it doesn’t turn out the same.

 -Jeff Borders

Slammin' Steak Marinade

Slammin’ Steak Marinade

½-1 cup olive oil (dependant on amount of steak)

½-1 cup soy sauce (dependant on amount of steak)

1 ½  tablespoons minced garlic

½ tablespoon onion flakes

1 tablespoon salt

1 tablespoon pepper

2 tablespoons Montréal steak seasoning.

¾ cup Parmesan cheese.

Score meat in a cross cut pattern with a knife. Marinade steak for at least 6 hours, preferably over night. Grill on BBQ, to desired level of pink inside.

-Jeff Borders