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.

Daddy's Fabulous Pizza- 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.

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.

Mom's Lasagne- Posted by Mylinda & Ivalou

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.

Super Mix- 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, 1C water
• Waffles-2C mix, 2T veg. oil, 1 egg, 1 1/3C water

Heather's Wheat Bread

HEATHER'S WHEAT BREAD

• 1 Tbl.  yeast with pinch of sugar
• Add to one cup warm water-let rise until frothy
• 4 Tbsp applesauce
  2 Tbsp dough enhancer
  ½ cup oil
  1 Tbsp salt
  ½ cup honey (or 1/2  cup brown sugar)
  2 cups warm water

• Add about 10 cups flour ( If using spring wheat, I use 100% whole wheat.)
• Add each ingredient one at a time in mixer. Mix until not too sticky (but not too dry)
• If more than half flour is white then let rise then punch down.
• If more than half flour is wheat then separate into 3 medium bread pans.
• Let rise until it is 1-2 inches over the top of pan.
• Bake at 350° for 30-35 minutes

Apple Nut Ring- Sara

 (Pampered Chef Recipe)

• 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.

Banana Bread- Sara

• 1 ¼ cup sugar
• ½ cup (1 stick) butter or margarine (softened)
• *or ¼ cup margarine, ¼ cup unsweetened applesauce
• 2 eggs
• 1 ½ cup mashed super ripe bananas (I save mine with the peels off in the freezer)
• ½ cup fat-free buttermilk (substitute ½ cup milk with 1 ½ tsp. vinegar—let stand 5 min)
• 1 tsp. vanilla
• 2 ½ c. flour
• 1 tsp. baking soda
• 1 tsp. salt
• Preheat oven to 350 degrees—make sure rack is low enough so that tops of pans will be in center of oven. Grease bottoms only of 2 medium loaf pans or 1 large pan.
• Mix sugar (applesauce) and butter together. Stir in eggs until well blended. Add bananas, buttermilk, and vanilla. Peat until smooth. Stir in mixture of flour, salt, and soda until just moist. Pour in pan.
• Bake 2 loaves, 1 hour—or 1 loaf, 1 hr. 15 min. (about).Cool 5 min. in pan on rack. Loosen sides and place top side up on cooling rack.

Zuccini Bread with Chocolate Chips- Sara

3 eggs
1 cup sugar

• 2/3 cup brown sugar
• ¾ cup oil
• 2 cups zucchini, grated
• 2 teaspoons vanilla
• 2 ½ cups flour
• 1 ½ tsp. baking soda
• ½ tsp. baking powder
• 1 tsp. salt
• 2 tsp. cinnamon
• ½ cup Raisins (or golden raisins)— optional
• ½ cup semi-sweet chocolate chips—optional
• ½ cup nuts, chopped—optional
• In a bowl, with an electric mixer at medium speed, beat eggs; add 1 cup sugar, brown sugar, oil, grated zucchini, and vanilla. Sift together flour, baking soda, baking powder, salt, and cinnamon; mix well. Add to the creamed mixture. Stir in raisins, chocolate chips, and chopped nuts. Pour batter into two greased loaf pans. Bake at 325 degrees for 55 to 60 minutes. Remove from the pan and cool on a wire rack.

Pumpkin Cranberry Bread- Sara

PUMPKIN CRANBERRY BREAD-Sara
2 ¼ cups all-purpose flour
1 teaspoon pumpkin pie spice
2 teaspoons baking powder
½ teaspoon salt
2 large eggs
2 cups granulated sugar
1 ¾ cups (15-ounce can) 100% Pure Pumpkin
½ cup vegetable oil
1 cup fresh, frozen or sweetened dried cranberries
· PREHEAT oven to 350° F. Grease and flour two 9x5-inch loaf pans.
· COMBINE flour, pumpkin pie spice, baking powder and salt in large bowl. Combine eggs, sugar, pumpkin and vegetable oil in small mixer bowl; beat just until blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.
· BAKE for 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 to 10 minutes; remove to wire racks to cool completely.