Fancy Green Salad (from Ivalou)

1 head iceberg lettuce
1 head Romaine (or use spinach)
1/4 + red cabbage
1 jar mild banana peppers
pepperoni slices
provolone cheese
1 red onion
1 can sliced black olives
cauliflower
mushrooms
whatever else you want to throw in!

Dressing:
3/4 cup veg oil
1/2 cup apple cider vinegar
2 tsp salt
1 1/2 tsp pepper
1 1/2 tsp garlic powder
1 tbsp msg (optional)

Cool Veggie Pizza-Sara

COOL VEGGIE PIZZA (Pampered Chef, of course!)

• 1 pkg crescent roll dough
  1 pkg cream cheese, soft
  1 ½ tsp mayonnaise
  1 clove garlic, pressed
  1 tsp Pampered Chef Dill Mix or ½ tsp dill, ¼ tsp onion powder
  Salt and Pepper to taste
  2 cups assorted fresh veggies, cleaned, cut and sliced or diced 
  ¼ cup cheddar cheese, shredded
• Preheat oven to 350ºF.  Unroll crescent dough; separate into 8 triangles.  On large pizza stone (or large cookie sheet) arrange triangles in a circle with points in the center and wide ends 
  toward the outside.  Using lightly floured roller, rollout dough to 12-inch circle, pressing seams together to seal.  Bake 12-15 minutes or until lightly brown.  Remove from oven.  Cool crust completely (best to remove carefully from pizza stone before adding toppings).
• Combine cream cheese, mayo, garlic and dill spices.  Season 
  with salt and pepper; mix well.  Spread ¾ of cheese mixture over top 
  of crust. 
• Mix remainder of cheese mixture with diced vegetables and 
  spread evenly over pizza.  Top with sliced vegetables (tomatoes 
  always look great) then sprinkle with cheese.

Jenny’s Real Cool Cookies
1/2 cup canned milk
1 cube margarine
1 1/2 cups sugar
3 cups quick oats
1 teaspoon vanilla
1 cup coconut
2 tablespoons cocoa
In a saucepan mix canned milk, margarine, and sugar. Bring to a boil and let boil for 3 minutes. In large bowl mix oats, vanilla, coconut, and cocoa. Pour cooked sugar mixture over oatmeal and mix well until all oatmeal is well covered. Drop by teaspoons onto waxed paper and let cool.

Chili Relleno Casserole- Sara

CHILES RELLENO CASSEROLE-Sara

• 1 cup of milk
  2 eggs
  1/3 cup of flour
  3 cans (4 oz) whole green chiles  (diced will work just as well)
  1/2 lb Monterey Jack cheese
  1/2 lb sharp cheddar
  Picante or tomato sauce (8 oz)
• Beat together milk, eggs and flour and set aside.  Rinse and drain chiles. Grate both cheeses and mix together. Layer cheese and chiles, alternating,in a round or rectangular glass casserole dish.  Pour egg mixture over the top.  Sprinkle top with cheese.  Cover top with sauce.  
  Bake on 350 for 1 hour.  Turn oven off and leave in for 15 minutes.  Take out and let cool for 15 minutes.  Serve with flour tortillas (and salsa, too).
• You can also add diced, cooked chicken to the layers (1-2 cups) if you want more protein.   

Ravioli Vegetable Lasagna- Sara

RAVIOLI VEGETABLE LASAGNA-Sara (Adapted from Rachel Ray)

• 1 pkg. ravioli, fresh or frozen (whatever type you prefer-veggie, cheese, meat, )
• Prepare ravioli as on package, but only boil to al dente
• 1 onion, chopped
  2-3 cloves garlic, minced
  2-3 Tbsp olive oil
  Asparagus (snap off bottoms; chop thin)
  2 boxes frozen chopped spinach (thawed and drained)
  2 cans artichokes, drained and chopped
  • Sauté onions and garlic in oil.  Add asparagus; cook for 5 minutes.  Add spinach and artichoke.  Season with salt and pepper (to taste).  Heat through.
• 2 Tbsp butter
  2 Tbsp flour
  1 can vegetable stock
  ½ cup cream
  Pinch of nutmeg
  Salt and pepper to taste
  ¼ cup parmesan
  • Melt butter; add flour, mix well.  Add stock; let thicken. 
    Then add cream, s&p, nutmeg and parmesan.  Heat through.  8-10
    Provolone cheese slices, broken up
  • Drizzle 9x13 with olive oil.  Layer ½ of ravioli, ½ of
    veggies, ½ of sauce, and ½ of cheese.  Repeat process.  Brown in the
    broiler for a few minutes.  We LOVE this

Spinach Lasagne- Sara

SPINACH LASAGNA-Sara

• 12  lasagna noodles
• 1 bag spinach, washed/drained
• 2 Tbsp olive oil
  1 med onion, chopped
  2  garlic cloves, minced
  1 zucchini, halved and sliced (opt)
  8 oz tomato sauce
  6 oz tomato paste
  1 cup water (or broth) 
  1 tsp       honey
  3/4 tsp    dried basil, crumbled
  3/4 tsp    dried oregano, crumbled
  salt and pepper, to taste
  2-3         tomatoes (opt)
  2 cups    Ricotta cheese 
  2 cups    Mozzarella cheese, grated 
  1 cup      Parmesan cheese·        
  • Cook lasagna noodles in boiling salted water until just tender but still firm. Drain and set aside. Place spinach in steamer over medium heat and cook briefly to lessen volume. Drain well and set aside.
    Preheat oven to 350F. Heat oil in medium skillet over mediumhigh heat.  Add onion and sauté until softened. Add garlic and sauté a few minutes more. Stir in tomato sauce and paste, water, 
    honey, basil, oregano and salt and pepper. Reduce heat and simmer 20 minutes, stirring occasionally.
  • Lay 6 noodles on the bottom of a 9x13inch baking dish. Gently lay all spinach over layer of noodles. Spread all of ricotta and one cup of mozzarella evenly over spinach. Top with half of the 
    sauce mixture. Cover with remaining noodles and rest of sauce. Sprinkle with Parmesan cheese remaining mozzarella (optional).  Then cover and bake until heated entirely and cheeses are melted, 20 to 25 minutes (more if you add zucchini and fresh tomatoes).
  • Optional: Add about 1 medium zucchini, peeled and thinly sliced, to the pan after the onions but before the garlic. Peel two or three fresh tomatoes, slice them thickly, season them with a bit  (if you don't like the peels on them, you can blanch them in boiling water for a few seconds, then slip off peels before slices).
    of salt, freshly ground black pepper, and garlic powder and place over ricotta before mozzarella.  I always do this and it seems tastier to us!  (This recipe may look harder than it is...but once you 
    do it a couple of times it goes pretty quick and it’s worth it especially for company.  You can also simplify this by using your favorite spaghetti sauce or marinara (adding sauted veggies).  But, this one is worth the time! 

Rigatoni Carprese- Sara

RIGATONI CAPRESE-Sara

• Whisk together
  • 2 Tbsp. extra virgin olive oil (may need more)
  • 1 tsp salt
  • ½ tsp pepper (fresh ground is best)
  • 1-4 garlic cloves (minced)
  • 1/3 c. parmesan cheese
  • ½ cup fresh basil, finely chopped 
• Toss with:
• 1 pkg hot cooked rigatoni, penne or farfalla pasta
• Aprox. 4 cups diced plum tomatoes (or grape tomatoes) 
• Handful of baby spinach, sliced
• 1 cup mozzarella cheese, shredded
• 4-8 oz. sliced mushrooms
• ½ cup real bacon bits-optional
• 1-2 grilled chicken breasts (diced)-optional
• 1-2 cups small shrimp-optional
• May be served hot or cold.  This is a favorite!
• **If you are looking to make this faster, you can use pesto sauce instead of the sauce you whisk together.  You have to kind of fiddle with this one to get the sauce amount you like.  I often use pesto with added ground pepper and parmesan and perhaps a little extra olive oil. 

Stuffed Pizza with Spinach

STUFFED PIZZA WITH SPINACH-Heather

• Dough
• 3 tsp sugar
  1 pkg yeast
  1 1/4 cups warm water
  3 1/4 cups bread flour
  1 tsp salt
  4 Tbl veg oil
• Sauce
  1 28 oz can tomatoes
  2 Tbl olive oil
  1 tsp oregano
  1 tsp basil
  1 tsp salt
  1 clove garlic crushed
  1/4 c. parmesan cheese
• Stuffing
• 1/4 lb fresh spinach
  8 oz. mozzarella cheese grated
  • Let dough rise 1-1 1/2 hours
    Sauce- drain liquid, crush tomatoes with hands, then add remaining ingredients.  Do not cook.
    Stuffing- wash and chop spinach, combine with mozzarella.
  • Preheat over to 450.  Grease pan, place first dough layer, then spinach mix, lay second dough layer on top.  Crimp the edges of dough layer together to form a thick border.  Press down on filling with hand, cut slit in the center of the top crust to allow steam to escape.  Spread tomato mix on top.  Bake on lowest rack for ten minutes.  Move the pizza up to an oven rack two slots above the lower rack and bake 25-30 minutes until crust in lightly browned.  Substitute sausage for spinach if desired.   Just like a chicago deep dish pizza- delicious

Super Mix (from Mylinda)
(Like Bisquick or Krusteez)

8 C flour (I use half wheat flour/half white flour)

4 t salt

1/2 C baking powder

1 1/2 C shortening

1 1/2 C powdered milk

· Mix dry ingredients together. Cut in shortening with a fork or two knives, until mixture resembles corn meal. (No shortening lumps left.) You can also rub mixture between fingers until mixed. Store in air tight container at room temp. Stores well for 2-3 months.

· Biscuits- 2C mix, 2/3 C water

· Dumplings-1C mix, 1/3C water

· Muffins-1C mix, 1T sugar, 1 egg, 1/3C water

· Pizza crust-1 1/2C Super Mix, 1/2C water

· Pancakes-1C Mix, 1 egg, 3/4C water

· Waffles-2C mix, 2T veg. oil, 1 egg, 1 1/3C water

Linguine with Red Pepper Sauce

LINGUINE WITH RED PEPPER SAUCE-Heather

• 3 med red peppers
  3 Tbl olice oil
  1 large onion sliced
  2 cloves garlic crushed
  1/4-1/2 tsp chili flakes or powder
  1/2 cup heavy cream
  salt and pepper
  2 Tbl fresh oregano
  1 lb. linguine
  • Halve peppers, remove membranes and seeds, place cut side down under a hot broiler, cook for 8 minutes till black and blistered.  Cover with a damp dish towel and allow to cool.  Peel off skin and cut the peppers into thin strips.
  • Heat oil, add sliced onion and cook til tender.  Add peppers, garlic, chili and cream-cook 2 min. stirring occasionally.  Add salt, pepper and oregano.  Toss with pasta.

Creamy Spinach & Tomato Tortellini- Ivalou

CREAMY SPINACH & TOMATO TORTELLINI-Ivalou

• I pkg. 16 oz. Tortellini
• 2 Tbsp. Olive oil
• ½ c. Chopped onion
• 3 cloves minced garlic
• 1 pkg. 9 oz. frozen, chopped spinach, thawed
• 1 c. chopped fresh tomatoes or canned
• ¼ c. chopped fresh basil or 1 ½ tsp. dried basil leaves
• ½ tsp. salt½ tsp. pepper
• ½- 1 c. whipping (heavy) cream
• ¼ c. grated parmesan cheese
  • Cook tortellini to desired doneness as directed on package. Drain; keep warm.  Meanwhile, heat oil in lg. skillet over med. Heat until hot and add onion and garlic; cook until tender and lightly browned, 
    about 4 minutes.
  • Add spinach, tomatoes, basil, salt and pepper; cook 5 minutes, stirring occasionally.  Stir in whipping cream and parmesan cheese; cook until mixture just comes to a boil.  Reduce heat to low & stir in tortellini. Cook an additional 4-5 minutes or until heated through.  –serve with additional cheese if desired.   Serves 4 

Veggie Jack Burritos

VEGGIE JACK BURRITOS-Heather

• 1 Tbl oil
  2 c. broccoli florets
  1 c. cauliflower florets
  1 c. sliced mushrooms
  1 med red onion sliced
  2/3 c. shredded carrots
  1 clove garlic minced
  • Stir fry until crisp tender
• 8 flour/wheat tortillas
  3 c. shredded monterey jack cheese
  • Spoon veg mix in center of tortilla.  Top with 1/4 cup cheese, and roll.  Place in greased pan and top with one can of green chili sauce and the remaining 1 cup of cheese. Cover and bake 15 minutes or until heated through.  Remove foil and bake 5-7 minutes more.

Stacked Enchilada Bake- Mylinda

STACKED ENCHILADA BAKE-Mylinda

• 12 corn tortillas (5or 6 inches in diameter), torn into bite-size pieces
  2 cans (15 to 16 oz each) chili beans in sauce, undrained
  1 can (10 oz) enchilada sauce  (red or green)
  1 ½ C shredded Monterey Jack cheese (6 oz)
  3 medium green onions, sliced (1/4 cup)
  • Heat oven to 400 deg.  Grease 2-qt casserole.
  • Place half of the tortilla pieces in casserole; top with 1 can beans.  Repeat layers.  Pour on enchilada sauce over beans and tortilla pieces.  Sprinkle with cheese and onions.  Bake uncovered about 20 minutes or until bubbly around edges.
  • Serve with shredded lettuce, chopped tomatoes, sour cream and chopped green onions as toppings.
  • I like to freeze the tortillas and then they are really easy to break in a stack of six at a time.  This doesn’t make much so I always at least double it, and serve it with chips and salsa and corn and a fruit. 

Lasagna Primavera- Mylinda

LASAGNA PRIMAVERA-Mylinda

• 12 uncooked lasagna noodles
  2 containers (10 oz each) refrigerated Alfredo sauce
  3 C frozen broccoli flowerets thawed and well drained.  (or fresh cooked and drained)
  3 large carrots, coarsely shredded (2 cups)
  1 can (14 ½ oz) diced tomatoes, well drained
  2 med bell peppers cut into ½ inch pieces.  (I either leave these out or use red)
  1 container (15 oz) ricotta cheese
  ½ C grated parmesan cheese
  2 t basil
  1 egg
  1 pkg. (16 oz) shredded mozzarella cheese (4 cups)
• 1. Cook and drain noodles as directed on package.
• 2. Cut broccoli flowerets into bitesize pieces if necessary.  Mix broccoli, carrots, tomatoes and bell peppers in large bowl.  Mix ricotta cheese, parmesan cheese, basil and egg in small bowl.
• 3.  Heat oven to 375.  Spoon 2/3 cup Alfredo sauce in ungreased 9X13 pan.  Place 4 noodles over sauce.  Spread half of cheese mixture, 2 ½ cups of vegetable mixture and randomly spoon 2/3 C Alfredo sauce in 
  dollops over noodles.  Sprinkle with 1 cup of mozzarella.  Top with 4 noodles;  spread with remaining cheese mixture, 2 ½ cups of the vegetables mixture and randomly spoon 2/3 cup Alfredo sauce in 
  dollops over vegetables.  Sprinkle with 1 cup mozzarella cheese.  Top with remaining 4 noodles and vegetable mixture.  Randomly spoon remaining Alfredo sauce in dollops over the top.  Sprinkle with 
  remaining 2 cups mozzarella cheese.
• 4.  Bake uncovered 45 minutes to 1 hour or until bubbly and hot in 
  center.  Let stand 15 minutes before cutting.

Scandanavian Vegetable Stew- Mylinda

SCANDANAVIAN VEGETABLE STEW-Mylinda

• 8-10 red potatoes, cut into bite size pieces
  2 cups baby carrots
  3 T margarine or butter
  3 med. green onions, sliced
  3 T all-purpose flour
  2 C milk
  ½ C frozen green peas
  ¾ t salt (I think it needs more)
  1/8 t pepper
  2 T chopped fresh or ½ t dried dill weed
  1 hard-cooked egg, chopped  (I like more)
  • Mix potatoes and carrots in 3 quart saucepan; add enough water to cover.  Heat to boiling; reduce heat to medium.  Cover and cook 8-10 minutes or until tender; drain in colander.  Wipe out saucepan with paper towel.
  • Melt margarine in same saucepan over medium heat.  Cook onions in margarine 2 minutes, stirring occasionally.  Stir in flour.  Gradually add milk, stirring constantly, until mixture thickens and boils.
  • Stir in potatoes and carrots, peas, salt and pepper.  cook 5-6 minutes, stirring occasionally, until peas are tender.
  • Stir in dill weed.  Cook 2 minutes, stirring constantly.  top each serving with chopped egg and if desired, fresh dill weed. 

Daddy's Fabulous Pizza- Mike Stone

DADDY'S FABULOUS PIZZA-Mylinda (or rather, Mike?)

• Premade crust (like the Boboli or whatever)
  Refrigerated Alfredo sauce (it really makes a big difference in taste to be the ref. kind)
  1 or 2 large portabella mushrooms sliced
  1 can artichoke hearts cut into quarters (not the marinated kind)
  1 lb provolone cheese grated
• Spread sauce over crust.  Arrange mushrooms in a pretty fan around center and then outside.  Spread artichoke hearts evenly over all and 
  top with grated cheese.  We often add some leftover chicken if the seasoning goes well.  Bake according to instructions on crust package.

Creamy Chicken Enchiladas- Mylinda

CREAMY CHICKEN ENCHILADAS-Mylinda
4 boneless skinless chicken breast halves
1 T vegetable oil
1 can cream of celery soup (I use cream of mushroom usually)
2/3 cup water
1 T Dijon mustard
1/8 t pepper

• In large skillet, cook chicken breasts in hot oil until browned. Add
  soup, water, mustard and pepper. Bring to a boil. Cover and cook
  over low heat for 10 minutes or until chicken juices run clear. I
  like to do this in the oven. Place chicken in greased casserole pour
  the rest over the top and bake at 350 for an hour or so.

Crockpot Coq Au Vin- Sara

• CROCKPOT COQ AU VIN-Sara
• 3-4 pounds chicken (with bone or without, but no skin)
  16 oz mushrooms, sliced
  Cooking wine (about 2/3 cup)
  2 cans crm of mushroom soup
  3 cloves garlic, minced
  Garlic salt to taste
  
  • Place mushrooms in crockpot.
    Sprinkle with garlic salt, and 1/3 of cooking wine.
    Place chicken over mushrooms so that chicken is not touching the
    edges of the crockpot. Sprinkle with a little garlic salt.
    Stir mushroom soup with minced garlic and remaining wine.
    Pour over chicken. Turn on pot to low.
    Cook for 5-6 hours (more if chicken has bone, less if boneless).
    Remove bones if preferred (usually you need to fish for them, they fall off so easily).
  • Make sauce a little thicker by cooking 1 Tbsp butter and 1 Tbsp flour (stirring for 1 minute) then adding
    at least ¾ cup of sauce. Boil to thicken, then add to crockpot and
    stir. Serve over rice, mashed potatoes, or noodles. THIS IS A FAVORITE!

Chicken Stuffing Bake- Sara

CHICKEN STUFFING BAKE-Sara
1¼ cups boiling water
4 T butter, melted
4 cups cubed herb seasoned stuffing
4-6 chicken breasts (skinless, boneless)
Paprika
1 can cream of mushroom soup
1/3 cup milk
1 T chopped fresh parsley

• Preheat oven to 400 degrees. Mix water and butter. Add stuffing, toss lightly. Spoon stuffing in center of 3-qt. shallow baking dish.
  Arrange chicken on each side of stuffing. Sprinkle paprika over
  chicken. Mix soup, milk and parsley. Pour over chicken.
  Cover and bake for 30 minutes or until chicken is done.
  Serves 4.

Fettuchine Primavera- Mylinda

FETTUCINE PRIMAVERA-Mylinda

• 8 oz uncooked fettuccine
  1 T olive or vegetable oil
  1 C broccoli flowerets
  1 C cauliflowerets
  1 C frozen green peas, rinsed to separate
  2 med carrots, thinly sliced (1 cup)
  1 small onion, chopped (1/4 cup)
  1 container (10 oz) refrigerated Alfredo sauce
  1 T grated parmesan cheese
• Cook and drain fettuccine as directed on package.
• While fettuccine is cooking, heat oil in 12-inch skillet over medium-high heat.  Cook broccoli, cauliflower, peas, carrots and onion in oil 6 to 8 minutes, stirring frequently, until vegetables are crisp-tender.
• Stir Alfredo sauce into vegetables mixture; cook until hot.  Stir in fettuccine; heat through.  Sprinkle with cheese. 

Mom's Lasagna

MOM'S LASAGNA

• Part 1
  30 oz Prego spaghetti sauce (or whatever kind you like)
  2 cans (8oz) tomato sauce
  1 lb hamburger
  Noodles (8-10 servings worth) *I sometimes use curly or egg noodles mixed with the other stuff and sometimes use lasagna noodles layered over the stuff but I rarely cook any of them.
• Part 2
  1 ½ C sour cream
  8 oz cream cheese
  2 T minced onion *I usually chop and onion and cook it with the hamburger and leave the minced onion out but it’s great either way.
• Part 3
  1 lb frozen spinach
  Part 4
  grated cheese and or sliced mushrooms
  • In a 9X13 put half of part one. Top with part two then part three. 
  • Cover with the other half of part one and top it all off with part four. 
  • When I use lasagna noodles I put a layer between each part.
  • Bake at 350 for about 45 min.

Chicken Souvlaki

• CHICKEN SOUVLAKI-Heather
• Marinate at least 15 minutes, the longer the better:
  2-3 boneless chicken breasts cut into strips (depending on size of family)
  1 Tbl + 1 tsp lemon juice
  2 tsps olive oil
  2 garlic cloves minced
  1 tsp dried oregano leaves
  1/2 tsp cumin
  1/4 tsp freshly ground black pepper
  1/4 tsp salt
  
  • Grill on skewers or tin foil or in broiler pan for 4-5 minutes turning frequently
  • Sauce:
    1 cup plain yogurt
    1/2 medium cucumber, pared, seeded, and shredded
    2 Tbl fresh mint leaves, minced
    1 tsp minced fresh dill
    (I usually don't have most of these ingedients on hand so I use sour cream, the cucumber, 1/2 tsp dried dill , 1/2 tsp Bon Appetite, and 2 Tbl cilantro chopped.) We like it both ways.
  • Assemble with warm greek flat bread, chicken sauce, shredded lettuce, sliced tomatoes and sliced onions. Yummy!

Panang Chicken- Ivalou

• PANANG CHICKEN-Ivalou
• 1 lb. chicken, cut into strips
• 1 c. coconut milk
• 1-2 Tbsp. red curry paste (depending on how SPICY you
  like it)
• 1 Tbsp. fish sauce
• 2 Tbsp. peanut butter
• ½-1 Tbsp. sugar
• 2 Tbsp. sesame oil
• 10 basil or mint leaves (optional)
  
  • Sautee chicken in oil until brown, use leftover oil in pay to try curry paste over low heat or 2 minutes.Add coconut milk. Stir together. Add peanut butter, sugar, fish sauce and chicken. Cook for 5 minutes. Place in serving dish sprinkle top with basil or mint leaves. Serve over rice. Serves 4

Favorite Chicken Enchiladas- Sara

• FAVORITE CHICKEN ENCHILADAS-Sara
• 2 Tbsp. butter
• 1 yellow onion, diced
  1 tsp. minced garlic
  1 (16 oz) can tomatoes, crushed
• 8 oz. tomato sauce
  1 tsp. ground cumin
  ½ tsp. oregano
  4 oz. chopped green chilies
  1 tsp sugar
  ½ tsp. salt
  ½ tsp. basil
  8 flour tortillas
  1 cup grated cheddar cheese
  1 tsp. minced garlic
  2 cups cooked, diced chicken
  3 cups grated jack cheese
  ¾ cup sour cream (optional)
  
  • Saute onion and garlic in butter. Add tomato, chilies, tomato sauce, sugar and spices. Bring
    to a boil and simmer 20 min. (I like to quadruple this sauce and save ¾ of it in 3 ziplock bags in the freezer. That way I can thaw them and make the enchiladas quickly.)
  • Spoon some of the sauce over the tortillas, one at a time to soften a little. Top with a few pieces of chicken breast, and both kinds of cheese, reserving 1 cup for topping. Roll up and place seam side down in a greased baking
    dish. Blend sour cream with remaining sauce; pour over top. Sprinkle with remaining cheese. Bake for 40 minutes.

No Peek Curry Chicken- Sara

• NO PEEK CURRY CHICKEN-An added twist by Sara to Mom's classic
• 1 ½ cups rice (uncooked)
• ¾ cups shredded cheese
• 3 cups hot water
• 4 chicken breasts
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1/2 tsp salt
• 1 Tbsp lemon juice
• 1 Tbsp curry powder
• Spread rice and cheese on 9x13 pan. Sprinkle slightly with salt.
• Pour hot water over rice. Place chicken on next.
• Mix soups with salt, lemon and curry.
• Spread over chicken. Cover and Bake 1 hr at 350° (if using brown rice, cook 2 hrs)
• Traditional Variation:
  Instead of salt, lemon and curry add a pkg of dry soup mix for more traditional flavor.

Black Bean Vegetable Chowder- Mylinda

BLACK BEAN VEGETABLE CHOWDER-Mylinda

• 2 T margarine or butter
  1 large onion, chopped (1 cup)
  3 T all-purpose flour
  ¾ teaspoon ground cumin
  ½ t garlic salt
  4 cups skim milk
  1 pkg. (16oz) frozen corn, broccoli and sweet red peppers
  1 can (15oz) black beans, rinsed and drained
  1 ½ cups shredded Monterey Jack cheese (6oz)
  2 T chopped fresh cilantro or parsley
  • Melt margarine in 4-qt Dutch oven over medium heat (heavy pot).  Cook onion in margarine, stirring occasionally, until crisp-tender.
  • Mix flour, cumin and garlic salt in medium bowl; gradually stir in milk with a wire whisk.  Stir milk mixture into onion.  Stir in vegetables and beans.  Heat to boiling, stirring constantly.  Boil and stir 1 minute; remove from heat.
  • Stir in 1 cup of the cheese until melted.  Sprinkle each serving with remaining cheese and cilantro.

Chicken Cordon Blue Casserole- Sara

8 slices Canadian Bacon
8 boneless/skinless chicken breast halves
1 can cream of mushroom soup
1 C sour cream
8 slices Provolone cheese
Chopped chives (optional)
Garlic Salt

• Preheat oven to 350 degrees
  Place chicken in bottom of pan.
  Lay cheese and ham on top of chicken.
  Sprinkle with garlic salt. Mix soup and sour cream together and spread on top. Bake for 40 minutes. Top with chives and serve over hot rice.

Black Bean & Sausage Burritos

BLACK BEAN AND SAUSAGE BURRITOS-Heather

• 12 ounces italian sausage
  3/4 cup chopped onion
  1/2 cup chopped green pepper
  1 clove garlic minced
  1 cup ricotta cheese
  3/4 cup monterey jack cheese
  1 4oz can diced green chili peppers
  1 15 oz can black beans, rinsed and drained
  8 10-inch flour/wheat tortillas
  • For the filling, in a large skillet cook the sausage, onion, green peppers, and garlic till meat is browned and onion is tender.  Drain off fat.  Stir in the ricotta cheese, Jack cheese, green chilis and black beans.  Spoon 1/2 cup filling onto each tortilla and fold up tortilla so that filling is enclosed.  Place on a baking sheet.  Bake in a 350 oven for 10-12 minutes.  Serve on a shredded lettuce bed and top with salsa and cheese. 

Tasty 2 Step Pork Chops- Mylinda

TASTY 2 STEP PORK CHOPS-Mylinda

• 4 boneless pork chops
  1 T vegetable oil
  1 can cream of mushroom soup
  ½ C water
• In a large skillet, brown pork chops I hot oil.  Add soup and water;
  cover and simmer until pork in no longer pink.
• Variations:
  Tomato Basil pork chops: Reduce water to 1/3 cup.  Add ½ cup chopped
  Italian plum tomatoes, 1 T chopped fresh parsley and 1 t dried basil
  or 1 T fresh basil leaves with soup.  Stir in 1 T butter or margarine
  before serving.
  Lemon Thyme pork chops: Add 1 T lemon juice, ½ t dried thyme and ¼ t
  pepper with soup.
  Pork Chops Mornay: Stir 1/3 cup shredded Swiss cheese, 2 T grated
  parmesan cheese and ¼ t ground nutmeg into sauce after removing from
  heat.
  Rosemary Pork Chops: Brown pork chops in butter or margarine.  Add ½
  cup sliced green onions and cook 2 min.  Add 1 can cream of mushroom
  soup with roasted garlic, 1/3 cup water and 1 T chopped fresh
  rosemary or 1 t dried rosemary, crushed.  Cover and simmer until pork
  is no longer pink.  Stir in ½ C sour cream before serving.

Sweet and Sour Chicken- Melanie

• SWEET AND SOUR CHICKEN-Melanie
  2 lbs Chicken breast
  Sauce:
  ½ C vinegar
  ½ C water
  ¼ C brown sugar
  ¼ C white sugar
  ½ C pineapple juice
  ¼ C cornstarch
  1 green pepper, cut up
  2/3 C pineapple chunks
  ¼ C green onion, cut up
  ¼ C regular onion, cut up
  
  • For chicken: I boil the chicken to cook it. You can coat it and deep fry it, but boiling it is healthier and easier. Cut up the chicken
    into cubes or strips when done cooking.
  • For sauce:
    Bring vinegar, water, and sugars to a boil.
    Combine cornstarch and pineapple juice.
    Add to hot mixture and cook until thick.
    Add green onion, regular onion, pepper, and pineapple chunks. Add chicken. Serve over rice.

Mexican Rice, Beans & Sausage

MEXICAN RICE,  BEANS AND SAUSAGE-Heather

• 1/2 kielbasa ring- slice in half and then slice wideth into thick pepperoni type slices.  Fry in pan with 1/2 c. chopped onion in a little oil.  When browned and warmed add 1 can black beans, 1 can diced tomatoes, 1 can corn.  Add chopped olives and chopped cilantro and mix.  Serve over hot rice.  My kids like it with a little cottage cheese on the side.  Quick and Easy

Pork Chops with Apple Stuffing- Sara

PORK CHOPS WITH APPLE STUFFING-Sara

• Meat:
  4 - 5 (½  in. thick) boneless pork chops (trimmed)—or chicken breasts 
  1/3 cup thawed apple juice concentrate
  1/3 cup maple syrup
  1/3 cup apple cider vinegar
  ½ teaspoon salt
  2 teaspoons pepper
  1 teaspoon ground thyme
• Shake up ingredients in gallon-size ziplock bag. Add meat. 
  Marinade between 4 & 24 hours in frig.
• Stuffing:
  1 1/2  Tablespoons butter
  1 small chopped onion 
  1 small peeled and chopped apple (tart is preferred)
  About 1 ½ cups stuffing (I use whatever I have on hand but the recipe 
  calls for crushed corn-bread stuffing)
  ¼ cup water
  • Preheat oven between 400-450F.  Melt ½ T. butter in skillet.  Add meat plus a few spoonfuls of marinade— Pour remaining marinade in small saucepan-keep over burner to boil while cooking meat/stuffing.  Let meat cook over medium-high heat (about 3-5 minutes per side-until done in middle)—transfer to baking pan.  Melt remaining butter in same skillet over mediumhigh heat.  Add onions and apple.  Saute until beginning to soften (about 5 minutes).  Add stuffing mix and water.  While mixing, add spoonfuls of the boiling 
    marinade over stuffing until it is moist.  Mound the stuffing on top of the pork chops.  (I dribble even more of the tasty marinade on top of the stuffing).  Bake until stuffing is crisp and begins to brown 
    (5 min. or so)  Enjoy!     Serves 4

Sticky Chicken- Mom Redd

STICKY CHICKEN-Mom Redd1 lb. Skinless boneless cooked chicken breasts cut into strips
1 C apricot or plum jam
1 C fat free Catalina salad dressing
½ -1 envelope dry onion soup mix

• 
  
  Mix all ingredients together. Heat in oven. Serve over rice.
• 
  
  Ivalou's note *Sautee chicken in frying pan using olive oil. Combine
  rest of ingredients in bowl and mix together. Pour over chicken and
  bring to a boil. Turn heat to low, partially covered. Simmer 15-20
  minutes. So easy and Super Good!!!!
  
  Or cook in Slow Cooker 6-8 hours on high

Pineapple Pork- Sara

PINEAPPLE PORK-Sara

• 1 large pork loin roast
• Place in slow cooker-season with seasoning salt
• Roast 6-10 hours
• 1 large onion (chopped and sauteed with oil)
• 1 medium can crushed pineapple--drained except for about 1/2 cup liquid
• Add liquid and pineapple to onion
• 1 Tbsp Cornstarch (mixed with small amount of cold water)
• Add to onion and pineapple.  Cook until thickened.
• 1 cup Yoshida's Original Gourmet Sauce (or other teriyaki blend)
• 1 cup BBQ sauce (your favorite)
• Add both to pineapple mixture
• Drain and pull apart pork (perhaps cut into smaller pieces)
• Mix all ingredients together.  Heat through and serve over rice.  Yummy!

Beef Stroganoff- Sara

BEEF STROGANOFF-Sara

• 2 lbs. Sirloin cut into very thin strips (you can have your butcher 
  do this if you can't find it)
  ¼ cup butter
  1 onion, chopped
  8 oz. fresh mushrooms, sliced
  Dash Garlic salt
  Dash Paprika
  Salt and Pepper to taste
  1 can cream of mushroom soup
  ½ cup sour cream
  2 T. Worcestershire sauce
  One pkg. wide egg noodles (cooked as directed)
• Brown the meat in the butter, along with onion and mushrooms.  Add juice and seasonings. Cover and simmer about 20 min., stirring occasionally.  
  Stir in soup and sour cream.  Heat gently.  Serve over noodles.

Tostadas- Sara

TOSTADAS-Sara

• Beef Topping:
• 1 lb. ground beef/turkey
• 1 onion, chopped
• 1 clove garlic, minced
• 1 tsp. salt
• 1 tsp. chili powder
• 1 tsp. oregano
• 1 tsp. cumin
• 3 tsp. sugar
• 1 can tomato paste (small)
• 1 can tomato sauce (14 oz)
• 1 can kidney beans
• Tostada:
• Frito Corn Chips (or any tortilla chips)
• Shredded lettuce
• Chopped green onions
• Chopped avocados
• Sliced Olives
• Chopped Tomatoes
• Grated Cheese
• Salsa
• Sour Cream
• Saute onions, garlic, and meat until cooked. Add seasonings and remaining ingredients. Simmer from 30 min—2 hours (the longer the better).
• Put over chips and add toppings.  Or put over rice or in burritos.

Fajitas- Sara

FAJITAS-Sara

• 1 small onion
• 2 garlic cloves, minced
• 1/3 cup orange juice
• 1 ½ Tbsp. cooking wine (or vinegar)
• 1 Tbsp. Lime or Lemon juice
• ½ tsp. Thyme
• ¼ tsp. Oregano
• ¾ tsp. Salt
• ¼ tsp. Pepper
• ½ tsp. Cumin powder
• 1/8 tsp. Cayenne powder (opt)
• Blend all together in a food processor or blender.
• Marinade steak or chicken breasts. Bake, broil, or use skillet to cook meat. I grill the meat separately and saute the onions and peppers in the marinade. Then I slice the meat and add it to the skillet prior to serving. Serve with tortillas and any of the following: refried beans, diced tomatoes, shredded lettuce, sour cream, guacamole, grated cheese, sliced olives, and salsa. Que rico!

Crab Cakes- Sara

CRAB CAKES-Sara

• (can use salmon in place of crab)
• 1 cup cracker meal
  1 egg, beaten
  1/2 cup milk
  12 oz lump crab meat
  1 rounded tsp crab boil seasoning
  1 Tbsp baking powder
  A handful flat leaf parsley, chopped
  1 lemon, zested
• 1 lemon, cut into wedges, for garnish
  1 rib celery from the heart of the stalk, finely chopped
  Worcestershire sauce, several drops
  Hot pepper sauce, several drops
  2 tablespoons mayonnaise or ranch dressing
  Vegetable or canola oil, for frying
• Place cracker meal in a bowl and make a well in the center of the meal. Beat egg with milk and pour into well. Moisten cracker meal and combine liquid with meal using the tines of a fork. Add crab meat, crab boil seasoning, baking powder, parsley, lemon zest, celery, Worcestershire, hot pepper sauce, and mayonnaise to the bowl. Mix all ingredients well and form into 8 (3-inch) patties. Add 1/2-inch vegetable or canola oil to a skillet and heat to medium high temperature. Fry cakes 3 minutes on each side and drain on paper towel lined plate. Cook 4 cakes at a time, so that oil temp does not drop too low.

Ham & Broccoli Quiche- Sara

HAM & BROCCOLI QUICHE-Sara

• Crust
• 1 Pillsbury refrigerated pie crust (from 15 oz. Pkg.)--Or make your favorite
• Filling
• 1 ½ cups cubed cooked ham
• 6 oz. (1 ½ cups) shredded cheddar cheese
• 1 cup frozen broccoli florets, thawed and thoroughly drained
• 4 eggs
• 1 cup milk
• ½ teaspoon salt
• ½ teaspoon dry mustard
• ½ teaspoon pepper
• Heat oven to 375 degrees. Prepare pie crust as directed on pkg. for one crust pie filling using 9-inch glass pie pan.
• Layer ham, cheese and broccoli in crust-lined pan. In medium bowl combine all remaining filling ingredients; beat well. Pour over broccoli.
• Bake for 35-45 min. or until knife comes out clean in center. Let stand 10 minutes before serving.

Sausage Egg Overnight Quiche- Mylinda

SAUSAGE EGG (Overnight) QUICHE-Mylinda

• 8 slices Bread cut into cubes (I use the really cheap store bought kind)
  2 C grated cheese (I like pepper jack but my family doesn’t so I use mild cheddar)
  1 ½ lb Link Sausage (I prefer 1 lb ground Italian sausage)
  6 eggs
  2 ½ C milk
  ¾ t dry mustard
  1 can cream of mushroom soup
  ¼ C milk
• Brown sausage.  Put bread then sausage then cheese in buttered 9X13 
  pan.  Beat eggs until lemon smooth, add mustard and milk.  Pour over 
  sausage and bread.  Refrigerate over night.  In the morning combine 
  soup and ¼ cup milk and pour over all.  Bake for 1 hour at 350.  I 
  often just mix the soup in with the eggs and milk etc and pour it on 
  with the rest then just bake it in the morning.

Fish Fry with Tartar Sauce- Sara

FISH FRY with TARTAR SAUCE-Sara

• Fish Fillets (6-10), washed and patted dry
• Flour (approx. ½ cup)
• 2-3 eggs (slightly beaten and mixed with 1-2 Tbsp water)
• Seasoned bread crumbs (approx. ½ cup)
• Salt, Pepper
• ¼ cup oil (or more)·
  
  • Heat oil in large skillet. In three shallow bowls place (separately) flour, eggs, and
    bread crumbs (mixed with salt and pepper). Coat fillets in flour,
    then egg, then bread crumbs. Fry over medium high heat
    until fish is flaky. Transfer to paper towels on plates to soak up
    extra oil.
  • Tartar Sauce:
  • 1 cup mayo, ¼ cup sweet pickle relish-drained, 1 Tbsp finely chopped onion, 1 Tbsp parsley, 1 Tbsp chopped
    pimento (opt), 2 tsp lemon juice·
  • Combine all ingredients.

Burgers That Don't Fall Apart- Sara

BURGERS THAT DON'T FALL APART-Sara

• 1 lb. ground beef (90% lean) (I like to use 1/2 ground turkey, 1/2 beef) 
  1 egg
  1 Tbsp Worcestershire sauce or steak sauce
  ¼ to ½ cup bread crumbs
  ½ cup finely chopped onions (opt)
  1 tsp garlic powder (opt)
  Salt and Pepper to taste
  • Combine all ingredients in a bowl and mix very well.  Make dense ¼ lb. burgers. Grill or broil for 4-6 minutes.  Flip and cook 3-5 minutes longer.   Enjoy burgers on large wheat buns with tomatoes, sliced onions, lettuce, mayo and ketchup, etc.

Thai Shrimp Bisque- Sara

THAI SHRIMP BISQUE-Sara

• 1 ½ cups of rice, prepare as usual
  1 lb uncooked, tail-on shrimp
  ¼-½ c. onion, chopped
  1 ½-inch piece peeled fresh ginger, finely chopped
  1 tsp vegetable oil
  2 garlic cloves, pressed
  2 Tbsp cornstarch
  1 Tbsp sugar
  2 Tbsp Hoisin sauce
  1 tsp salt
  1 Tbsp tomato paste
  ½-1 tsp curry powder (to preferred taste)
  Dash of cayenne pepper
  8 oz sliced mushrooms (optional)
  Lime juice, to taste
  1 can chicken broth
  1 can lite coconut milk (or regular)
  1 can plain diced tomatoes, drained (or 1 cup diced, fresh tomatoes)
  2 Tbsp snipped cilantro
• Clean and remove tails from shrimp, set aside. Heat oil in medium pot. Add onions, ginger and garlic; cook and stir 2-3 minutes. Stir in cornstarch, sugar, Hoisin sauce, salt, tomato paste, curry and cayenne. Gradually add broth & coconut milk and lime juice. Bring to a boil. Add mushrooms; simmer 3-4 minutes. Add shrimp and tomatoes; simmer 3-4 minutes more until shrimp turns pink and is cooked through. Ladle into soup bowls; top with hot cooked rice and snipped cilantro. MMMmmmm....one of our favorites!

Salmon & Veggies- Ivalou

SALMON &  VEGGIES-Ivalou

• Fresh salmon
• Fresh lemon wedges
• Onion wedges
• Seafood seasoning
• Tomato wedges
• Salt & pepper to taste
• Fresh Aspargus
  
  • Place fresh slabs of salmon on tin foil and add onions, fresh tomatoes, asparagus and lemon wedges. Sprinkle with seafood seasoning and
    ground pepper. Wrap, place on cookie sheet and bake @ 375-400 for 40-50 minutes. (depending on size and thickness of salmon).

Thai Chicken, Shrimp & Broccoli

• 
  

This is a recipe that I made up.

• 1 large chicken breast cut in to 1 inch pieces. Cover with 2 tablespoons of cornstarch and a few shakes of curry powder. (Start out with less and then add more if you need it. I just eyeball the color). Cook with a tablespoon of olive oil and galic salt. Remove from pan and stir fry:
• 1 cup broccoli florets
  1 cup sliced carrots
  1/2 cup mushrooms
  
  • When the above are crisp tender, add chicken back and a handful or two of shrimp (tails removed) . Add:
    1 can coconut milk
    2 Tbl soy sauce
    2 Tbl lime juice
    1/2 tsp chicken boullion
    3 Tbl chopped cilantro
  • Serve over hot steamed rice. This is one of our favorites.

Crab Linguine

CRAB LINGUINE

• 6-8oz linguine, cook according to package directions
  1 pkg flake style crab
  2 large garlic cloves, minced
  1 tsp dried oregano, crushed
  1 cup whipping cream
  3/4 cup parmesan cheese, grated
  
  • Saute garlic, crab meat, add cream and cheese.
  • Sprinkle with:
    1 med tomato chopped
    1/2 cup sliced green onions
    The origional recipe called for the tomatoes and green onions to be cooked with the garlic- but I prefer the taste of them fresh, so do as you like.

Lemon Grilled Salmon

LEMON GRILLED SALMON

• 1/2 salmon fillet-the long ones, or salmon steaks
• Marinade:
  1/4 c. brown sugar
  3 Tbl chicken broth
  3 Tbl oil
  3 Tbl soy sauce
  3 Tbl green onions finely sliced
  
  • Combine and pour over salmon. Marinade at least one hour.
  • Place salmon skin side down on tin foil. Mix the following and sprinkle on top.
    3/4 tsp dill weed
    1/2 tsp lemon pepper
    1/2 tsp salt
    1/4 tsp garlic powder
  • Thinly slice one lemon and arrange on top of salmon. Cover with tin foil to form a tent. Grill for 15-20 minutes or until fish flakes.

Arthur Treacher's Fish Batter- Mylinda

ARTHUR TREACHER'S FISH BATTER-Mylinda

• 3 lbs fish fillets
  2 C all purpose flour
  3 C pancake mix
  3 C club soda
  1 T onion powder
  1 T seasoned salt
  
  • Dip moistened fish pieces evenly but lightly in the flour. Dust off any excess flour and allow pieces to air dry on waxed paper, about 5
    min. Whip the pancake mix with the club soda to the consistency of buttermilk- pourable, but not too thin and not too thick. Beat in
    the onion powder and seasoned salt. dip floured fillets into batter and drop into 425 degree oil in heavy saucepan using meat
    thermometer. Brown about 4 minutes per side. Arrange on cookie sheet in 325 degree oven to keep them crisp until all pieces have
    been fried. This batter is also great for doing fried onions and any other number of vegetables (green tomatoes, zucchini, boiled
    carrots, etc.) and anything else you like to batter fry.

Apple-Cranberry Wheat Muffins-Sara

Apple-Cranberry Wheat Muffins (Haven't actually tried this one...but it sounds good!)
1 1/4 cups all-purpose flour
1/2 cup whole-wheat flour
1/2 cup granulated sugar
1/4 cup toasted wheat germ
2 teaspoons baking powder
1 teaspoon ground cinnamon
2/3 cup (5 fl.-oz. can) Evaporated Fat Free Milk
1/3 cup Apple Juice
1/4 cup vegetable oil
1 large egg
1 1/4 cups apple, finely chopped
3/4 cup dried, sweetened cranberries
1 tablespoon cinnamon-sugar
· PREHEAT oven to 400º F. Grease or paper-line 12 muffin cups.

· COMBINE all-purpose flour, whole-wheat flour, granulated sugar, wheat germ, baking powder and cinnamon in medium bowl.

· BEAT evaporated milk, Juicy Juice, vegetable oil and egg in small bowl until blended. Add to flour mixture; stir just until moistened. Fold in apple and cranberries. Spoon batter into prepared muffin cups, filling 3/4 full. Sprinkle with cinnamon-sugar.

· BAKE for 14 to 16 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 2 minutes. Remove to wire rack to cool slightly. Serve warm.

French Toast Bunt- Sara

French Toast Bunt (This is insanely GOOD! A friend brought this to an event.)
24 rhodes rolls
2 egg whites
1/3 c. hazelnut creamer (buy in the coffee section)
3T. butter (melted)
1/2 t. nutmeg
1/2 t. ginger
2 T. sugar
1/2 T. cinnamon
1/2 T. vanilla
1/4 c. maple syrup
Slightly thaw rolls and cut in half. Combine all other ingred. Dip rolls in mixture and place in WELL greased bunt pan. Cover pan and refrigerate over night (save remaining mixture). Remove from fridge 2-3 hours to continue thawing, pour remaining mixture over the top of rolls and bake at 350 for 30 min. If you want to serve with more syrup, you just mix make a half and half mixture of syrup and hazelnut cream.

Apple Nut Ring- Sara

Apple Nut Ring
(pampered chef recipe favorite!)
2 tubes buttermilk biscuit dough
¼ cup butter (or margarine), melted
⅓ cup sugar
1 Tbsp cinnamon
2 medium Granny Smith apples
⅓ cup nuts, finely chopped
· Preheat oven to 400ºF. Separate biscuits. In medium bowl melt butter in microwave for 30-45 seconds. Combine sugar and cinnamon in small bowl. Dip biscuits in butter then roll in sugar mixture. Arrange biscuits in an overlapping circular pattern in round deep dish baker.
· Peel, core and slice apples thinly. Place a slice of apple between each biscuit and around the edge of biscuits. Mix nuts with any remaining sugar mixture; sprinkle over top.
· Bake 25-30 minutes or until biscuits are deep golden brown. Serve warm.
· Yields 10 servings.

Muffins- Annaliese

Muffins From Annaliese
2 cups flour
½ cup brown sugar
1 Tbsp baking powder
1 tsp salt

• Mix together then add the following mixture

1 egg
¾ cup milk (or evaporated milk)
½ cup butter or veg. Oil

• Mix in one of the following

** 1 cup blueberries, chopped bananas, cranberries (or orange flavored craisins), dried (chopped) apricots, etc

Bake at 400° for 20-25 minutes
*can brush with melted butter and sprinkle with brown sugar

Overnight Breakfast Strata-Sara

Overnight Breakfast Strata
6 slices white or wheat bread
2 ¼ cups shredded cheddar cheese
1 cup chopped cooked ham
5 eggs
2 tbsp. green onion, sliced
¾ tsp. dry mustard
¾ tsp. Worcestershire sauce
¼ tsp. garlic powder
dash cayenne
salt and pepper to taste
1 ¾ cup milk

Trim crusts from bread (if you want to). Butter slices lightly and fit into buttered 7"x11" dish. Sprinkle with 1 ½ cups cheese. Top with ham. Mix eggs, onion, mustard, etc. together and pour over layered ingredients. Cover and refrigerate 8 hours or overnight. Bake uncovered at 350 degrees for 30 min. Then top with remaining cheese. Bake an additional 10 minutes or until center appears to be set. Let stand 5 min. before cutting. (this is great time saver if you want a great breakfast in the morning without the wait!)

Ham & Broccoli Quiche-Sara

Ham and Broccoli Quiche

Crust
1 Pillsbury refrigerated pie crust (from 15 oz. Pkg.)

Filling
1 ½ cups cubed cooked ham
6 oz. (1 ½ cups) shredded cheddar cheese
1 cup frozen broccoli florets, thawed and thoroughly drained
4 eggs
1 cup milk
½ teaspoon salt
½ teaspoon dry mustard
½ teaspoon pepper
· Heat oven to 375 degrees. Prepare pie crust as directed on pkg. for one crust pie filling using 9-inch glass pie pan.
· Layer ham, cheese and broccoli in crust-lined pan. In medium bowl combine all remaining filling ingredients; beat well. Pour over broccoli.
· Bake for 35-45 min. or until knife comes out clean in center. Let stand 10 minutes before serv

Cinnamon Pull Apart (Monkey Bread)-Sara

Easy Cinnamon Pull Apart (or Monkey Bread)

 (12.4-oz.) can Pillsbury Cinnamon Rolls with Icing

· Heat oven to 375 F. Grease 9x5 or 8x4-inch loaf pan. Separate dough into 8 rolls. Cut each roll into quarters; place in greased pan.*
Bake at 375 F. for 20 to 28 minutes or until top are golden brown.
Immediately remove from pan; place on serving plate. Drizzle or spread icing over hot pull-apart loaf. Serve warm.

 *Sprinkle with 1/4 cup chopped apples, then drizzle with T. butter before baking

Blueberry Bran Pancakes-Sara

Blueberry-Bran Pancakes 
POINTS® value 6
Servings 4
1 cup ready-to-eat bran flakes
2 large egg white(s)
1 1/4 cup buttermilk
2 Tbsp canola oil
1 cup all-purpose flour
1 Tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 cup blueberries
2 tsp powdered sugar
· Coat a nonstick skillet with cooking spray; heat over medium-high heat.
· Crush cereal in a food processor or blender, or place in a zip-close plastic bag and crush with a rolling pin; set aside.
· Stir egg whites, buttermilk, oil and cereal together in a medium bowl; allow to stand 5 minutes. Beat in flour, sugar, baking powder and baking soda with a wire whisk until well blended.
· To make pancakes, place 3 tablespoons of batter onto skillet, repeat to make 4 pancakes at a time. Gently press 5 to 6 blueberries into each pancake. Cook until puffed, about 2 minutes; flip and cook until golden brown, about 2 minutes more. Repeat to make 12 pancakes. Serve pancakes in a short stack dusted with powdered sugar. Yields 3 pancakes per serving.

Sara's Easy Leftover Oatmeal Muffins

Sara's Easy Leftover Oatmeal Muffins
3 cups Oatmeal (prepared thick, not runny)
1 package spice cake mix (don't worry the sugar is minimized quite a bit)
Oil and Eggs that are called for on the cake box
1/2 package Mini chocolate chips (for dessert...or if you crave chocolate in the morning...hey, there's nothing wrong with that!) :o)
Mix all ingredients, then bake in mini muffin tins (pre-greased) at 350 degrees for...oh about 12 minutes (?). I can't remember the experiment, but they turned out yummy! Just check them after 10 minutes with a toothpick. Then enjoy your leftover oatmeal for once!