Pork Chops

By Kim S.

6 pork chops
2 bay leaves (I used my crushed bay leaves)
1/4 tsp cloves (makes the house smell so good)
1/4 tsp salt
dash of pepper
1/4 C flour
2 C meat stock or beef bouillon
1/4 C white vinegar
1/4 C brown sugar ( I used a little more)
1/4 tsp thyme

Brown meat in very hot electric frying pan. (I just used my large
skillet) Remove meat; stir in flour and add meat stock. Cook until thick
and add remaining ingredients.  Put meat back in pan and simmer for 45
minutes.  Serve over rice. ( I used wild rice)

SPAGHETTI SAUCE

By Kim S. 

4 cans of stewed tomatoes (I used the Italian diced ones)
1 can water
4 cloves of garlic, minced
2 Tb of sugar
2 tsp basil
2 tsp oregano
 1 1/2 cups chopped onion (I didn't use that much just depends on the 
flavor you want)
4 Tb parsley
4 tsp salt
1    12 oz  can tomato past
1   15 oz can tomato sauce (I used two)
1 lb. hamburger


Brown Meat w/onion and drain
add meat mixture and all other ingredients to large pot and simmer for 
4 hours.

whatever you do not use freeze for next time.

Oreo Cheese Cake

48 Oreo cookies crushed 3/4 cup margarine softened Crust: 3 envelopes unflavored gelatin 3/4 cup cold water 3 (8 ounce) packages of cream cheese 1 1/2 cups sugar 2 1/4 cups milk 3 cups Cool Whip 30 Oreo cookies crushed Filling:

Mix the 48 crushed cookies and 3/4 cup margarine together and press into a 9x13 inch pan. Softened gelatin in water, stir over low heat until dissolved. Mix cream cheese and sugar until blended. Add milk and gelatin gradually mix until well blended, chill until thickened but not set. Mix in whip cream, pour all but 1 1/2 cups mixture in pan. Add the cookies to the rest of the mixture, pour on top, refrigerate for at least a 1/2 hour before serving.

Oreo Cheese Cake

48 Oreo cookies crushed 3/4 cup margarine softened Crust: 3 envelopes unflavored gelatin 3/4 cup cold water 3 (8 ounce) packages of cream cheese 1 1/2 cups sugar 2 1/4 cups milk 3 cups Cool Whip 30 Oreo cookies crushed Filling:

Mix the 48 crushed cookies and 3/4 cup margarine together and press into a 9x13 inch pan. Softened gelatin in water, stir over low heat until dissolved. Mix cream cheese and sugar until blended. Add milk and gelatin gradually mix until well blended, chill until thickened but not set. Mix in whip cream, pour all but 1 1/2 cups mixture in pan. Add the cookies to the rest of the mixture, pour on top, refrigerate for at least a 1/2 hour before serving.

Poppy Seed Chicken

By Racquel D.

2-4 large chicken breasts boiled and diced
1 can cream of chicken soup
1/2 pint of sour cream (est.)

Mix all together and put in 9x13 pan

then crush one sleeve of ritz crackers and mix with melted cube of butter.
sprinkle on top of chicken . Sprinkle with poppy seeds Bake 350 for half hour.
Serve over rice

Taco soup

By Racquel D.

2 cans corn
1 can cream corn
2 cans rotel diced tomatoes
1 can diced tomatoes
2 can ranch style beans(it says that right on the can)
1 lb ground beef browned with onion
1 envelope taco seasoning mix

Just dump together and simmer low for a couple hours.
Top with Sour cream, fritos, and cheese

Cranberry Chicken

By Racquel D.

6 to 8 pieces of chicken
1/2 bottle of catalina
1 can of whole cranberries
1 package lipton onion soup mix

Mix the cranberries and catalina in a bowl. Put chicken in pan and pour the sauce on top. Bake in the oven for 35 minutes on 375 degrees (it may take longer depending on the size of the chicken).

Garlic Bread

By Racquel D.

1 loaf of french bread
1/2 cup Mayo
1/2 cup butter
1/2 cup parmesean cheese
1 clove garlic (I actually use a little less)
1/2 handful of parsley

Cut french bread in half (down the middle of the loaf horizontally). Melt mayo, butter, cheese in a saucepan. Add the garlic and parsley. Pour half on half of the bread and the other on the other half. Broil until golden brown. Very yummy.

Grilled Chicken with Angel Hair

By Kathy C.

10 ounces angel hair pasta
2 boneless chicken breast halves, cooked and chopped
1 cup pesto
2 cloves garlic, minced
2 tablespoons olive oil
1 ounce toasted almonds

DIRECTIONS

Cook angel hair pasta in boiling water until al dente. Drain.
In a large saucepan over medium heat saute minced garlic in olive oil. Add chopped chicken, cooked and drained pasta, pesto sauce, and mix well.
Top with toasted almonds. Serve warm or cold.

ZUCCHINI BREAD

By Linda L.

Eggs, well beaten

2 cups Sugar

3 tsp Vanilla

2-3 tsp Cinnamon

1 tsp Salt

1 Cup Oil

2 Cups raw Zucchini, peeled and grated

3 Cups Flour

1 tsp Soda

¼ tsp Baking Powder

Optional: Nuts and / or Chocolate Chips

Combine Eggs, oil, sugar, zucchini & vanilla. Mix well, remaining dry ingredients.

Bake 1 hour @ 350 degrees.

Crescent Chicken Bake

By Linda L.

2/3 Cup Ritz Crackers Crumbled

½ tsp. Poultry Seasoning

¼ tsp Pepper

8 oz. Cream Cheese

2 Cups cubed cooked Chicken

1 Tbs. Butter

4 oz. Canned Mushroom

2 pkgs. Crescent Rolls

Meat Mixture: Combine Cream Cheese, butter, pepper & Seasoning together. Add Chicken & drained Mushrooms.

Put 2 tsp of meat mixture on each roll. Fold the roll and pinch closed. (It will look like a pillow) Dip in melted (1cube) cooled butter then roll in cracker crumbs. Place on cookie sheet.

Bake for 20 minutes at 350 degrees. Sprinkle with Parmesan Cheese

Sauce Mixture: Combine 1 can Cream of Chicken Soup mixed with 8 oz. of sour cream. Add a dash of garlic salt. Warm and serve over baked chicken and rice.

Patio Soup

Why this is called Patio Soup.. I have NO idea! It sounds so weird .. but it is REALLY good! My kids LOVE it!

1 Can chili with meat
1 Can vegetable beef soup
1 Can Green Beans (don't drain)
1 Can tomato soup
1 Can peas
1 Can corn (don't drain)

Mix all together, heat and serve.

The best way to get your kids to eat their veggies!

Yummy Choc. Chip Cookies

By Kim S.
2 sticks of salted butter (soften)
1/2 cup white crisco
1 1/2 cups sugar
1 1/2 cups brown sugar
BEAT TOGETHER

4 eggs (add one at a time and make sure one is mixed in before you add
the next)
2 tsp salt
2 tsp baking soda (add to 1/3 cups warm water and stir to dissolve
then add to batter)
2 tsp vanilla
6 cups flour (add 4 cups then the last two you should knead in with
your hands) IMPORTANT!
1 1/2 bags of Guittard milk cholcoate chips (expensive but yummy!!)

Cook at 350 degrees for 11-14 minutes

MexiCali Chicken

By Lisa Long

Mexicali Chicken

1 1/2 c uncooked white rice

1 can chicken broth (13 oz)

1 jar chunky salsa (16 oz)

6-10 chicken tenders or 4 chicken breasts

1 1/2 c shredded cheddar cheese

sliced black olives

cilantro

Put rice in a greased 9x13 pan, spreading evenly. Mix chicken broth and salsa in a bowl. Pour half of this mixture over the rice. Place chicken on top of rice and pour the remainder of the mixture over it. Cover with foil. Bake at 350 for 30 minutes. Remove foil and top with cheese and salsa. Bake for 30 minutes uncovered. Garnish with olives and cilantro.

Sometimes I also add Carribean style black beans to the rice mixture. Serve as is or with homemade flour tortillas

Italian cream cheese chicken

**WORKS BEST IN CROCK POT- BUT CAN BE DONE ON STOVE TOP FOR QUICK COOKING**

4 Chicken breasts
1 8 0z cream cheese
1 pkg good seasons italian dressing mix packet
1 can cream of chicken soup

Put all ing. in crock pot. Cook on low for 6-8 hrs
Serve over white rice

Creamy Lemon Pasta

1 Lemon - to get 3 tbsp lemon juice and 2 tsp lemon zest
1/4 cup unsalted butter
1 cup heavy cream
1 lb fresh fettuccine or dried pasta
1 cup grated parmesan cheese
salt
pepper

Grate lemon peal(2 tsp zest) and squeeze lemon (3 tbsp juice). On low heat melt the butter in a deep, heavy 12 inch skillet. Stir in the cream and heat gently. Stir in the lemon juice and zest. Remove the skillet from the heat and keep it warm and covered. Boil the pasta and set aside 1.2 cup of the hot pasta water and drain the pasta. Place the hot drained pasta in a large serving bowl, add the lemon cream sauce and toss. Add some of the reserved hot watter if more liquid is needed. Toss in the grated parmesan cheese.

Ritzy Chicken

6 boneless skinless chicken breasts
2 cups crushed club or ritz crackers (we prefer club)
1 cup sour cream
1/3 cup sour cream
1/3 cup butter, melted
season-all and pepper to sprinkle

Cut chicken into strips and dredge in sour cream and sprinle with season all and pepper. Coat with crushed crackers. Place on pam sprayed cookie sheet. Drizzle melted butter over each piece. Bake at 325 for 35-40 minutes or until done and cracker topping is golden brown.

Bacon Chicken Bake

1/2 lb bacon, finely chopped and fried crips
3 Tbsp dried minced onion
Ranch dressing
salt and pepper and garlic to taste
1 Cup seasoned bread crumbs
6 skinless, boneless chicken breasts
1 stick butter, melted

Preheat oven to 400 degrees. Mix bacon, breadcrumbs and dried onion flakes in a large bowl. Season chicken breasts with salt pepper and garlic powder then brush with ranch dressing. Coad chicken liberally with bread crumb mixture and place on a foil lined pan thats been lightly sprayed with cooking oil. Drizzle melted butter and bake for 30 minutes. Place under broiler for a few minutes to get a nice golden brown crust.

Creamy Chicken

1/2 cup of mayo
1 cup sour cream
1 Tbsp. chopped green onions
4-6 chicken breasts
1 can cream of chicken soup
1 Tbsp lemon juice
1 cup grated cheddar cheese
sprinkle of paprika

Mix the ingredients together; place chicken in the sauce. Cover with foil and bake on 325 for 1 1/2 hr. Sauce is great on rice!

Southwest Chicken

4 boneless, skinless chicken breasts
1 cup salsa
1/2 package taco seasoning mix
1/4 cup sour cream

Add everything except sour cream to crock pot and cool for 6 hrs on low. About 30 min from being done add sour cream. Shred and serve over rice, make tacos, enchiladas or taco salad.

Buttermilk Syrup

1 Cup Sugar
1/2 Cup buttermilk
1/2 Cup butter
1/2 tsp baking soda

In a small saucepan, combine sugar, butter and buttermilk. Bring to a boil. Cool slightly then add baking soda. Serve Warm. This syrup is great for pancakes, brownies, ice cream etc.

Pasta Carbonera

1 tbsp salt
1 bag bow tie pasta
1/2 lb bacon
1 yellow onion
2 cans mushrooms
2 cups heavy whipping cream
1 oz blue cheese
3/4 cup parmesan cheese
1 cup frozen peas
2 egg yolks
salt
pepper

Boil pasta. Cook bacon and chop. In bacon grease cook onion and mushrooms 4 minutes. Add whipping cream. Simmer until thick. Add blue cheese and parmesan and peas. Remove from heat. Add egg yolks in center and stir rapidly. Pour sauce over pasta, toss. Add salt, and pepper and parmesan to taste.

Garlic Chicken Pasta (YUMMMY!!!)

16 oz farfalle pasta
1 cup heavy whipping cream
4-6 boneless, skinless chicken breasts
2-3 cloves garlic, crushed
1 tbsp pepper
1/2 cup butter
1 lb bacon (baked in oven at 400) crumble
1/2 cup parmesan cheese
1 12 oz bottle of lawry's mesquite marinade with lime
(its by the steak sauce etc at the grocery store)

Cook chicken and bottle of marinade in crock pot on low for 6 hrs. Boil pasta. Cut up chicken into pieces. Melt butter; add garlic, whipping cream, pepper, parmesan cheese, and bacon. Whisk together on low heat for 3-4 minutes. In large bowl pour over pasta and chicken and stir together.

Grandma's Juicy Chicken

1/2 cup grated parmesan cheese
1 pkg good seasons italian dressing
1/2 tbsp garlic powder
6 chicken breasts

Mix cheese, dressing and garlic together. Coat chicken, bake 25 min at 400

Broccoli Casserole

By Jennette T.

3 C. Chicken or Turkey
2 Cans cream of chicken soup
1 1/2 cup mayo
1 1/2 tsp curry
1 pkg frozen veggies
Noodles (as desired)
2 tsp. lemon juice

Boil veggies until tender, cook noodles
Layer veggies and noodles. Mix remaining ing. together for top layer.
Cover and cook 350 for 30 min

Southwest Chicken Casserole

By Jennette T.

1 lb boneless chicken
1 10 oz can of cream of chicken soup
1 10 oz diced tomatoes
2 tbsp onion
8 oz. shredded cheese
1 tbsp taco seasoning
1 4 0z diced green chilies
10 corn tortillas

Cook chicken and shred, and place in a casserole dish. Tear tortillas into strips and add to the casserole. Mix 1 cup of cheese, soup, tomatoes, chilies, onion and seasoning. Mix well and add to casserole and sprinkle with remaining cheese. Bake 350 for 25-30 min.

Surprise Cupcakes

By Jakell M.
1 package Chocolate cake mix. Mix as directed on package. Fill cupcake cups 2/3 full.

Filling: cream 1/3 cup sugar, 4 oz cream cheese, 1 egg and a dash of salt.
Fold in 1 (6oz) package semi-sweet choc chips. Drop by spoonfulls into cupcakes
Bake as directed on package.

Frosting: beat together 3 ounces cream cheese, 1/2 tsp vanilla, 4 tsp butter, 2/3 box powder sugar.
Frost cooled cupcakes and watch as everyone enjoys their suprise!

Sun Dried Tomato Chicken Salad

1 Pkg Spinach
Kraft Sun Dried Tomato Dressing (enough to coat spinach to your liking)
Frigo 3 cheese Italian cheese (parmesan, asiago, and romano)
2 Chicken Breasts

Cook chicken any way you like and shred or chunk.
Toss spinach with dressing, cheese and chicken.

*it tastes great with just parmesan cheese.. but the mixture is great!

Hot Artichoke Dip

by Ann B.

1 cup grated parmesan cheese
1 cup mayonnaise
1/2 cup sour cream
8 oz cream cheese
4 cloves garlic
1 can marinated artichokes, chopped

mix together and put in a baking dish. Sprinkle with paprika.
Bake @ 325 for 20-25 min

serve with celery, tortilla chips, bagle chips.

Extremely LOW fat ;)

German Pancakes

3 eggs
1/2 cup flour
1/2 cup milk
1/4 tsp salt
2 tbsp. butter

Mix all together.. except the butter.
Set empty pan in hot oven and leave a few min. Take out and add butter and let melt. Add mixture to hot pan. Cook at 350 until golden brown.
Serve with hot syrup and/or powdered sugar

Homeade Soup Noodles

3 eggs
1 tsp. salt
1 1/2 cup flour

Mix together and roll out on counter with LOTS of flour.
(Be careful with the meaning of LOTS because.. I use what I thought was a lot.. and it was WAY to much! Just use enough that the dough is NOT STICKY and kind of firm.)
Cut into strips and boil for 1/2 hr.

*This is a practice makes perfect thing I guess. Good thing its NOT hard to make.

Super QUICK and EASY biscuits

2 cups flour
2 tsp. baking powder
2 tsp. sugar
1/2 tsp. cream of tarter
1/2 tsp. salt
1/2 cup shortening
2/3 cup milk

Mix all together. Knead 10-12 strokes. Drop on greased cookie sheet. Can also roll dough out and cut into rounds. Bake at 450 for 10-12 min.

Crock pot chicken and mashed potatoes

4 Chicken breasts
1 can cream of mushroom soup
1 package lipton onion soup mix

Whisk together ingredients with 1/2 cup water.
Pour mixture over chicken in crock pot and cook on low for 3-4 hours. Serve with mashed potatoes.

Rigatoni Salad

By Racquel D.

Mix in a bowl:

1 16 oz pkg rigatoni pasta (cooked)
2 chopped cucumbers
1 onion chopped
1/2 green pepper chopped
3/4 cup chopped celery
1 cup white vinegar
3/4 cup sugar
1/2 cup oil
1 tsp accent
1 tsp mustard
1 tsp garlic powder
1 tsp salt
1 tsp pepper
stir and let marinate

Shepherds pie

1 lb browned hamburger
1 can tomato soup
1 can green beans
Mashed potato's

Add tomato soup to browned hamburger
Layer in casserole dish starting with hamburger/tomato soup mixture, then green beans, then mashed potato's . Top with shredded cheese. Bake at 350 for about 30 min.

Sweet Pork (just like Cafe Rio)

By Ann B.

1 Large pork roast (3 lbs or so)
Salt and pepper
2 cans of pepsi
3/4 cup catsup
3/4 cup brown sugar
1 tsp. garlic powder (or more if you think it needs it)
1 tsp. chili powder
5 Tbsp worcestershire sauce
1 tsp. Lowery's season salt

Put the ingredients in a crock pot and cook on high for 4-5 hrs. As the pork gets done, shred it with a fork. Serve in a burrito, taco, salad or chips.

Cafe Rio Salad

By Charise V.
It seems like a lot of work, but it really wasnt too bad! It is so worth it!

Café Rio Dressing
1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeño (Use the seeds too if you like it spicy. You could substitute a few drops of green tobasco for the jalapeno.)

Mix your Ranch Dressing. Use a food processor to chop all other the ingredients add to the ranch shake well. Refrigerate.

Cafe Rio Chicken
1 small bottle Kraft Zesty Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic—minced
5 lbs chicken breast

Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.

Café Rio Rice
3 c water
4 t chicken bouillon
4 t garlic –minced
½ bunch cilantro
1 can green chiles—or equivalent fresh
¾ t salt
1 T butter
½ onion
3 c rice (*see note)

*Blend cilantro, green chiles and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.

Start with a tortilla, then layer on romane lettuce (chopped) cooked beans (I just get a bag of uncooked black beans and follow the instructions), rice, lettuce, specially seasoned chicken, cheese and a cilantro ranch dressing that is delicious.

I build my salad in a big tortilla that is placed in a aluminum cake tin (disposable) just like Cafe Rio!

Lemony Chicken Breasts with Rice

4 Tbsp. unsalted butter
1 onion, finely chopped
2 garlic cloves, finely chopped
4 boneless chicken breast halves
Salt and Pepper
4 Cups canned low-sodium chicken broth
1/4 cup lemon juice
2 Cups long-grain rice
1/4 cup finely chopped fresh parsley

Melt 2 tbsp butter in a large skillet over medium high heat. Add onion and cook until softened, stirring occasionally, 4 to 5 minutes. Add garlic and cook 1 minute longer. Scrape into slow cooker. Sprinkle chicken with salt. Melt remaining 2 tbsp butter in skillet over medium high heat until foaming. Add chicken breast halves and cook until browned, about 2 minutes per side. Transfer to slow cooker. Add 1 cup broth and lemon juice to skillet and bring to a boil, scraping browned bits from bottom of pan. Add to the slow cooker, along with remaining broth, rice and 1 tsp salt. Stir, cover and cook on low until chicken is cooked through and rice is tender, 2 to 3 hrs. Remove chicken, stir parsley into rice and season with salt and pepper.

Ham and Cheddar Waffles **Perfect for after school snack**

**Picture to come**

1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1 tsp sugar
1/4 tsp salt
1 1/2 cups milk
1 large egg, lightly beaten
4 Tbsp unsalted butter, melted and cooled
2 oz thinly sliced ham, chopped
1 cup shredded sharp cheddar

Heat waffle iron. Whisk together flour, baking powder, sugar and salt in a large mixing bowl. Stir milk, egg and butter into flour mixture until just combined. Fold in ham and cheese. Mist waffle iron with nonstick cooking spray. Pour about 3/4 cup batter onto iron and spread to edges with spatula. Cook until waffles are golden, 8 to 10 minutes.

Strawberry Mousse

From the "All You" Magazine

2 Cups hulled strawberries
1/2 Cup sugar
1 Tbsp sugar
1 packet plain gelatin (about 1 Tbsp)
1 Cup heavy cream

Combine strawberries, sugar and lemon juice in food processor and blend until smooth. Transfer to a large bowl and whisk in gelatin. Beat cream until it holds soft peaks. Fold 1/4 of cream into strawberry mixture to lighten it, then gently fold in remaining cream. Chill at least 4 hrs before serving.

Peach-Bananna Smoothie

From the "All You" Magazine

Peach-Banana Smoothie

Serves 4

Place 2 peeled, sliced peaches, 2 bananas, 27 oz. orange juice and 12 ice cubes in a blender and mix until smooth. Serve in tall glasses.

Choose the best fruit. Pick the ripest peaches you can find for the sweetest flavor.

Our Favorite Chicken Salad

Dressing:
1/2 tsp Pepper
1/2 cup canola or sesame oil
1/3 cup soy sauce
1/3 cup white vinegar
2 Tbsp Sugar
*I like to use just a little bit extra of each ingredient just to coat the salad a little more.

3-4 Chicken Breasts-boiled or oven baked. Shred the chicken into bite sized pieces.
12 oz spiral cork screw pasta (the multi colored pasta looks great) cooked according to package directions.
1 cup cashews
1/2 cup sunflower seeds
1 pkg spinach
1/2 cup parmesan cheese
3-4 green onions, chopped

Mix all together!
Tastes lots better when it sits all together in the fridge for a few hrs.
*Don't add cashews until you are ready to serve. They will get a little soft.
*The best way I have found to do it is to mix the dressing in a large plastic zip lock. Add the shredded chicken and cooked pasta in the zip lock and let it marinate with the dressing. Put it in the fridge for a couple hrs.

Crock Pot Chicken Taco's

4 Chicken Breasts
2 Cups Salsa (any kind)
1 Cup Sour Cream
Cheese
Tortilla's

Place chicken and salsa in crock pot for 4-6 hrs. Once done shread and add sour cream.
Spoon onto tortilla's and add a little shredded cheese.

**Also works great on the stove top for an emergency meal**

Ogre Pie

By Jeri H.
A good-for-you breakfast casserole that Darcy named "Ogre Pie" because of the green spinach.

8 eggs

1 onion, diced

1 green or red pepper, diced

3 cups fresh spinach, chopped

2 cups shredded potatoes

1 cup cooked bacon, sausage or ham

3/4 cup milk

2 cups shredded cheese

salt and pepper

Beat eggs until fluffy, whisk in milk. Add remaining ingredients and stir until combined. Pour into greased casserole dish. Bake at 350 for 30 minutes or until center is set (you should be able to jiggle the pan and not have the center wiggle or appear liquid).

Best-Ever Dutch Oven Peach Cobbler

By Jeri H.

We like this a lot more than the regular "cake mix and can of Sprite" campfire cobbler. I put all the dry ingredients together in a plastic bag before we leave for our camping trip to make it that much easier!

4 cups peeled, sliced peaches* (or 2 big cans)

1 cup sugar

8 tbsp butter

1 1/2 cups flour

2 1/4 tsp baking powder

3/4 tsp salt

1 1/2 cups milk

*If using fresh peaches, combine fruit with 1/2 cup water and 1 cup sugar. Boil gently for 10 minutes. You'll have your fresh fruit and the syrup that you need.

Prepare your dutch oven with 8-10 briquettes on the bottom, and 14-16 on the lid. Melt butter in bottom of dutch oven. Add milk to dry ingredients and mix slowly to prevent clumps. Pour mixture over melted butter, do NOT stir. Spoon fruit on top, gently pouring in about 3/4 cup syrup. Batter will rise to the top during baking. Cover dutch oven and let bake for about 60 minutes or until top of cake springs back when you touch it.

Lemon Delight Pound Cake

By Jeri H.
The perfect cake for summer - try serving with fresh strawberries on the side

Cake

2 1/2 cups white flour

1 1/2 cups sugar

3 tsp baking powder

1/2 tsp salt

3/4 cup apricot nectar or orange juice

3/4 cup oil

2 tsp lemon extract

4 eggs

Glaze

1 1/2 cup powdered sugar

1/2 cup lemon juice

Heat oven to 325. Grease and flour a 12-cup Bundt pan. Combine all cake ingredients, beat at low speed until moistened. Beat 3 minutes at medium speed. Pour batter into pan. Bake at 325 for 40-50 minutes or until toothpick inserted in center comes out clean.

Remove cake from oven. With long-tined fork, poke deep holes in cake every inch. Blend glaze ingredients until smooth. Spoon half of glaze over hot cake in pan. Let cake stand upright in pan for 10 minutes.

Invert cake onto serving plate. Drizzle remaining glaze over cooled cake.

Applesauce Snack Cake (from my Mom's kitchen)

By Jeri H.
Moist and delicious - your kids won't even know it's good for them!

Cake

1/2 cup butter

3/4 cup white flour

3/4 cup wheat flour

3/4 cup brown sugar

1/2 cup chopped dates

1 tsp baking soda

2 tsp cinnamon

1/2 tsp salt

1 cup applesauce

1 egg

Melt butter in saucepan. Beat the egg into the applesauce, slowly add into melted butter. Add the rest of ingredients, stir well. Pour into a greased 8x8" pan.

Topping

1/2 cup brown sugar

1/3 cup finely chopped nuts

1/4 cup wheat flour

1/2 cup softened butter

Cut together, sprinkle on top of cake. Bake at 350 for 30-35 minutes. You can add different things into the batter as you make it - grated carrots or zucchini, crushed pineapple, etc.

Easy Peasy Wild Rice

By Jeri H.

1 1/2 cup wild rice mix

2 1/2 cups boiling water

1 Tbsp butter

1 tsp salt

Add everything to an 8x8" pan. Cover tightly with foil. Place in a 375 degree oven for 1 hour. This makes the wild rice much more tender and yummy than trying to boil it in a saucepan like regular white rice.

Dice one onion and sauté in a bit of olive oil (add some garlic if you like it). Add the onion to the rice right as it comes out of the oven. Toss in a handful of frozen peas (the heat from the other things will warm the peas). Stir it all together and serve immediately

Alfredo

By Brittney D.

2 cups of cream

1 cube of butter

1 ½ cup of parmesan

Melt cube of butter – not to warm. Put 2 cups of cream in – get hot, don’t boil. Add parm – should thicken. Add salt and pepper and whatever seasoning you want. If not thick enough, put 1 to 2 tablespoons of flour

Spaghetti Sauce

This makes a ton! Freezes Great!

1 1/2 lb browned hamburger
3 28 oz. canned tomatoes
2 Cups water
1 Tbsp salt
5 tsp. oregano
1 whole onion
4 cloves garlic
3 12 oz cans tomato paste
3 Tbsp sugar
1 1/2 tsp. pepper
3 bay leaves
Simmer 3 hrs

*remove bay leaves when done
*I used crushed bay leaves.. they don't have
to be removed.
*Can be done in crock pot

Addicting cheese rolls

**Picture to come**
These are illegal to make in my house... except for once a month or so.. because I EAT ALL OF THEM!!!

Pillsbury pop can biscuits- The BIG ones
String cheese- each one cut into 3rds.. to have 3 short pieces.. not the long way.
Parmesan cheese- grated
Italian dressing (the actual liquid.. not the powder)

Roll each biscuit out very thin. I like to cut them in half.. just to be able to make more biscuits. Take the 1/2 of the biscuit and roll 1/3 of the string cheese inside. Start at one end of the biscuit and as you roll tuck the sides in. Pinch the sides tight to prevent any cheese from escaping!

Roll the biscuit in italian dressing then in the parmesan cheese.
Cook according to package directions or until golden brown.
Make sure to grease your pan first!
SUPER YUMMY!

Upside down spaghetti

This one IS NOT PICTURE worthy! I made it last night.. and when I went to make it look cute on a plate.. to take a picture.. it just WASN'T happening! I think its a must try though.. just for a fast and easy.. and something you have in your fridge/pantry.. for the most part. I just made 1/2 of this recipe and it made a ton.

16 oz low fat sour cream
8 oz low fat cream cheese (mix with sour cream)
Browned hamburger (about 1 lb)
Spaghetti sauce, mix with hamburger
Spaghetti noodles.

Layer bottom of a 9x13 pan with sour cream/cheese mixture then cooked spaghetti, then sauce and hamburger. Top with cheese and bake at 350 for 30 min.

Yummy Grilled Chicken

By Racquel D.
1/2 Cup Italian Dressing
1/2 Cupe Teriyaki Sauce
2 cloves of garlic minced
4-6 boneless skinless chicken breasts

combine first ingredients, mix well, add chicken, cover and marinade in fridge overnight. Grill until juices run clear.

Green Olive Dip

1 80z cream cheese (softened)
3 Tbsp. Mayo
3/4 Cup chopped green olives
1/4 cup chopped green onions
3 Tbsp lemon juice
Add a few chopped jalapeno peppers if desired

Stir together and serve with Wheat thins
or other sturdy crackers

Cajun Chicken Pasta

By Ann B.

1 Pkg bowtie or pene pasta
2 Boneless, skinless chicken breasts
cut into cubes (uncooked). Sprinkle
liberally with cajun seasoning and garlic
salt and set aside.

In a large frying pan, melt 1/4 cup butter.
Add 1 tsp. cajun seasoning and 2 cloves of
minced garlic. Saute for about 2 minutes
until the garlic is softened and butter has
absorbed the seasoning.

When the pasta is about 10 minutes from
being done, saute the chicken in the butter
until it is almost done. DO NOT OVER COOK,
it will continue to cook as it sits. Remove from
the pan with a slotted spoon and set aside. Add
2 tsp flour to pan drippings, then stire in 2 cups
of 1/2 and 1/2 or heavy cream. Add 1 tsp. chicken
base or 2 bullion cubes, salt, pepper, chili pepper
(just a dash) and garlic salt, all to taste. This sauce
should be fairly thin, so add milk if its too thick.

Stir the chicken into the sauce and pour over the
drained pasta. Sprinkle with a little parmesan
cheese.

Spinach Omelet

3 Egg whites
1 Cup baby spinach
1/2 Cup Cottage Cheese
Sprinkle of grated parmesan cheese
Salsa if desired

In a small frying pan melt a tbsp of butter or margarine. Add egg whites and
spinach. Mix together and cook into an omelet. Once it is done, add cottage
cheese and fold over. Sprinkle parmesan cheese and salsa on top.

Green Smoothie

This sounds a bit odd.. but is SO YUMMY!! I suggest that before you judge this.. on looks alone.. or the sound of it.. you try it! So good!

1 Cup baby spinach (just regular bagged kind)
1 Banana
1 Peeled orange
1 Cup orange juice
4-5 ice cubes

Blend to desired thickness

Spinach Bacon Pasta

• 1 (12 ounce) package penne pasta
• 2 tablespoons olive oil, divided
• 6 slices bacon, chopped
• 2 tablespoons minced garlic
• 1 (14.5 ounce) can diced tomatoes
• 1 bunch fresh spinach, rinsed and torn into bite-size pieces

Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes.

1. Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Place bacon in the skillet, and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through.
2. Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture.

Yummy Pasta

By Melissa H.

1 bag penne noodles

1 tablespoon extra virgin olive oil

2 gloves garlic, crushed with press

1 bag (12 oz) broccoli florets

1 can chicken broth

1 can white kidney beans (cannellini), drained

and rinsed

1 can petite diced tomatoes

1/3 cup freshly grated romano cheese, plus

additional for serving

1. Heat 5 to 6 quart covered saucepot of salted water to boiling over high heat. Add noodles and cook just until tender.

2. Meanwhile, in nonstick 12-inch skillet, heat oil over medium heat; add garlic and broccoli and cook 1 minute stirring frequently. Add broth; cover and cook 8 minutes. Stir in beans; cover and cook 2-3 minutes longer or until broccoli is very tender. Stir in tomatoes

3. Drain noodles; add to broccoli mixture in skillet and sprinkle with Romano. Toss to coat noodles. Serve with additional Romano if you like

Strawberry Salsa

*2 Cup Chopped Strawberries
*1 Cup diced red pepper
*2 Cup diced green peppers
*2 Cup diced roma tomatoes
*1/2 Cup anaheim pepper
*6 green onions.. with a good chunk of the green part
*4 tbsp cilantro
*2/3 Cup honey (I thought this was a bit much.. made it really sweet.. next time I will probably only use about 1/2)
*1/2 Cup lemon juice
*3 Tbsp Lime juice
*1 Tbsp dried pepper
*1 Tbsp Salt
*1/2 Tbsp Pepper