Crescent-Topped Ratatouille Casserole

The ingredient list for this recipe may seem a little intimidating, but most of these items are standard pantry items. Usually, I'm not a casserole person. I don't have anything against casseroles, but I'm lactose intolerant and most casseroles include "cream of something or other" or oober amounts of milk and cheese. From my other recipes, I'm sure you'll note that I do use those things to cook, but they're usually recipes that have been given to me. I never intentionally go out in search of recipes loaded with milk. Anyways, back to this casserole...no "cream of anything."
Ingredients:

• 1 Tbsp. olive oil or vegetable oil
• 1 small eggplant, cut into 3/4-inch cubes (4 cups)
• 1 medium zucchini, sliced
• 1 medium onion, sliced
• 1 medium green pepper, cut into 1-inch pieces
• 1 clove garlic, finely chopped
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (8 oz) tomato sauce
• 1/2 tsp. dried basil leaves
• 1/4 tsp. Italian seasoning
• 1/8 tsp. ground black pepper
• 1 can (15.5 oz) dark red kidney beans, drained, rinsed
• 1 can refrigerated crescent dinner rolls
• 2 Tbsp. grated Parmesan cheese
• 1 Tbsp. chopped fresh parsley, if desired

1. In large skillet, heat oil over medium-high heat until hot. Add eggplant, zucchini, onion, bell pepper and garlic; cook and stir 4-6 minture or until veggies are lightly browned.
2. Reduce heat to medium-low. Stir in tomatoes, tomato sauce, basil, Italian seasoning and pepper. Cover; simmer about 10 minutes or until veggies are crisp-tender. Stir in beans; cook 5 minutes longer.
3. Meanwhile, remove dough from can in 2 rolled sections; do not unroll dough. Cut each roll into 4 slices; cut each slice into quarters. Place cheese in 1-quart resealable plastic bag; add crescent pieces, seal and shake to coat.
4. Heat oven to 375 degrees. Spray 2-quart baking dish with cooking spray. Spoon eggplant mixture into baking dish. Arrange crescent pieces on top.
5. Bake 17-20 minutes or until crescents are golden brown. Sprinkle with parsley.

Smoked Sausage Sweet Potato Packets

• 4 12"x18" sheets heavy duty aluminum foil
• 2 medium sweet potatoes, peeled and cut into 1/2-inch thick slices
• 2 medium Granny Smith apples, cored and cut into 1-inch chunks
• 2 tsp. minced garlic
• 1 tsp. ground ginger
• 1 tsp. ground cinnamon
• 2 tsp. brown sugar
• 2 Tbsp. butter
• 1 16-oz. package fully cooked smoked sausage, cut into 8 pieces
  

1. Heat oven to 375 degrees. Spray the top side of each foil sheet with nonstick cooking spray.
2. Place one-fourth of sweet potatoes and apples in center of each foil sheet. Sprinkle each with 1/2 tsp. garlic, 1/4 tsp. ginger, 1/4 tsp. cinnamon and 1/2 tsp. brown sugar. Top with 1/2 Tbsp. butter, cut into small pieces.
3. Place two sausage pieces on top of sweet potatoes and apples. Bring up the sides of the foil. Double fold the top and ends to seal the packets, leaving room for heat circulation inside. Repeat to make four packets.
4. Place packets on large cookie sheet and place in the oven for 40-50 minutes until sweet potatoes are tender.

Pasta with Roasted Summer Vegetables and Basil

One of my co-workers has a garden, and he occasionally will bring me a vegetable. This week's vegetable was a yellow summer squash. To be honest, I haven't ever used squash in any of the dishes I've made since I got married, or perhaps ever! This is embarrassing, I know! When I brought the squash home I got a response of "Ew" from my husband which gave me even more determination to use this squash and make him like it! In my searching for a recipe, I came across this recipe on the Martha Stewart website. It looked delish and quick (something I'm fond of when I'm cooking after work). I did a bit of my own tweeking to the original recipe and added zucchini for some color (why not just go on a squash fest since I've never been brave enough to use it?). Well, lets just say it was a hit and that hubby of mine even came back for seconds!

Ingredients:

• 1 yellow summer squash, sliced 1 inch thick crosswise, halved if large


• 1 zucchini, sliced 1 inch think crosswise, halved


• 1 pint grape tomatoes


• 1 medium red onion, halved and sliced 1/2 inch thick


• 2 garlic cloves, minced


• 1/8 cup olive oil


• salt and ground pepper


• 16 oz. short pasta (the recipe calls for campanelle or fusilli, but I used elbow macaroni because I had it on hand)


• 2-3 tablespoons butter


• 1/2 cup grated Parmesan cheese, plus more for serving


• 1 tsp. dried basil (the recipe calls for 1 cup torn fresh basil leaves, but my husband misunderstood my request for them when he went to the store. So, dried basil it was!)

Directions:

1. Preheat oven to 450 degrees. Place squash, zucchini, tomatoes, onions, and garlic on a large rimmed baking sheet. Drizzle with oil, and season with salt and pepper; toss to coat. Roast without tossing until tender and starting to brown, 30-40 minutes.


2. Meanwhile, bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain, and return to pot.


3. Add vegetables, butter, Parmesan, and basil to pasta; season with salt and pepper, and toss gently to combine.

Southwest Skillet Ragu

• 1-1.5 lbs. ground beef
• 1 large onion, chopped
• 1 red (green, yellow, or orange) pepper, chopped
• 1/2 container mushrooms, quartered
• 1 28oz. can diced tomatoes with juices
• 2 Tbsp. chili powder
• 1 tsp. cumin
• 1/2 tsp. salt, plus additional to taste
• 1 cup elbow macaroni
• 1/2 cup water (as needed)
• 1 cup shredded cheddar cheese

1. Heat a tsp. of olive oil over medium-high heat in a skillet that will be deep enough to hold everything. Add ground beef and cook until no longer pink.
2. Stir in the onions and mushrooms, and cook until the onions are soft and slightly tranlsucent. Add the peppers, spices and salt, and continue to saute until vegetables are mostly cooked.
3. Add tomatoes with their juices and bring to a boil. Add the pasta. Let the water come back to a boil and then reduce the heat. Allow everything to simmer about 10 minutes until the pasta isel dente and the veggies are cooked through. (If it looks like the liquid is gone before the pasta is cooked, add the 1/2 cup of water.)
4. Sprinkle the cheese over the top and stir until the cheese is melted and gooey. Spoon into individual bowls and serve!

Green Enchiladas

The yummiest enchiladas EVER!

• 3 boneless, skinless chicken breasts, cooked and shredded
• 2 cans green chilies
• 1 8oz. package cream cheese cut into strips
• 1 jar salsa verde
• 1/2 can black beans
• 1 can refried beans
• 6 flour tortillas
• mozzarella cheese, grated

1. In large skillet, warm shredded chicken and cream cheese until cheese is melted. Add green chilies and salsa verde until desired consistency and heat (you will need more salsa verde later in the recipe, so don't go too crazy).
2. In another pan, warm beans combines and a little salsa verde ("Little"is the key word here!).
3. Pour a little bit of salsa verde on bottom of a 9-x13- inch pan.
4. Place a little chicken and bean mixture in each tortilla. Roll up. Place seam side down on baking dish. Cover with salsa verde and grated cheese.
5. Bake at 350 degrees for 15-20 minutes or until cheese is melted and heated through.

Spice Cake with Raspberry Filling and Cream Cheese Frosting

• 1 box Betty Crocker SuperMoist spice cake mix
• water, vegetable oil and eggs called for on cake mix box
• 1 package (8 oz.) cream cheese, softened
• 1/2 cup butter, softened
• 3 1/2 cups powdered sugar
• 1 teaspoon vanilla
• 2 cups fresh raspberries

1. Heat oven to 350 degrees for shiny metal pans (or 325 degrees for dark or nonstick pans). spray bottoms and sides of 2 (8 or 9-inch) round cake pans with baking spray and flour.
2. Make and bake cake mix as directed on box for 8- or 9-inch rounds, using water, oil and eggs. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
3. In medium bowl, beat cream cheese and butter with electric mixer on medium speed until fluffy. Beat in powdered sugar and vanilla.
4. On serving plate, place 1 cake rounded side down. Spread with 1 cup frosting. Sprinkle 1 cup of the raspberries over frosting. Top with second cake, rounded side up.
5. Frost side and top of cake with remaining frosting. Arrange remaining 1 cup raspberries on top of cake along edge.

Arepas

This was a part of a typical Saturday morning breakfast in the Zuluaga house...one of the things I've gained from my Colombian heritage. Serve them warm and spread with butter...YUM!Follow package directions as directed on the Areparena, but to each cup of Areparena that you use add 1/4 tsp salt and 1/4 cup cheese. (Taste a little to see if it has enough salt). I like to use a cheese called cojito (it resembles parmesan cheese) or you can use grated ranchero cheese. If you can't find either of these cheeses, you can use mozerella cheese or do without cheese all together. Once you mix up the dough make them into balls and shape into patties. If dough seems a little dry and cracks while shaping wet your hands and work the water into the dough until smooth. Cook on a hot griddle with a little bit of oil and brown on both sides.

Cowboy Caviar

Vinaigrette:

• 3 Tbsp. red wine vinegar
  
• 2 tsp. Tabasco hot sauce (less if desired)


• 2 tsp. olive oil
  
• 1 clove garlic, minced


• 1 tsp. black pepper

Mix and set aside.

• 1 can black-eyed peas, rinse & drain


• 1 can corn, rinse and drain


• 2/3 cup chopped purple onion


• 2/3 cup chopped cilantro


• 3-5 chopped roma tomatoes (remove seeds and goop)


• salt


• 1/2 Tbsp. fresh lime juice


• 1 large avocado

Mix and refrigerate (add avocado right before serving)

Serve with tortilla chips.

Indian Fry Bread

• 2 cups flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 2/3 cup milk

Mix ingredients together and kneed gently. Roll out into rectangle and cut into round shapes. Use custard cup to cut. Pull into elongated shape and deep-fat fry until brown. Drain.

Chicken Enchiladas

• 2 cans cream of chicken soup
• 1 pint sour cream
• 1 medium onion, finely chopped
• 8 flour tortillas
• 3 cups grated cheddar cheese
• 4 cups chopped cooked chicken

1. Mix chicken soup, sour cream, and onion.
2. Spread 1/4 cup sour cream mixture into each tortilla and top with 1/2 cup chicken and 1/4 cup cheese.
3. Roll up and place in 9x13 inch pan (I put a little of the sour cream suace on the bottom to prevent sticking). Spread remaining sauce over top of tortillas. Sprinkle with 1 cup cheese.
4. Bake at 350 degrees for 40 minutes.
   

Layered Jello

A Christmas tradition (we do red and green Jello).

• 6 small boxes of Jello
• 1 large container cool whip (room temperature)

1. Prepare one layer at a time.
2. Prepare Jello according to package, exclude letting the Jello set.
   
3. 1st layer: 1 cup and 2 Tbsp. Jello (Pour into bottom of 9 X 13- inch pan). Let layer set in fridge 30-45 minutes.
4. 2nd layer: the rest of the prepared Jello and 1/2 cup cool whip. (Pour on top of previously set layer) Let layer set in fridge 30-45 minutes.
5. Continue until you get to the last layer. For the last layer, add 1 cup Jello and 1 cup cool whip. Let set in fridge for 30-45 minutes.
   

Morning Glory Muffins

Ingredients:

• 2 cups all purpose flour
• 1 1/3 cups sugar
• 2 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/2 tsp. salt
• 2 cups grated carrots
• 1/2 cup raisins
• 1 (8 oz.) can crushed pineapple, drained
• 1 cup vegetable oil
• 3 large eggs, slightly beaten
• 2 tsp. vanilla extract

Directions

1. Combine first 5 ingredients in a mixing bowl; stir in carrot and next four ingredients. Make a well in center of mixture.
2. Combine vegetable oil and remaining ingredients; add to flour mixture, stirring just until moistened.
3. Place paper baking cups in muffin pans. Spoon batter into paper cups, fill two-thirds full; bake at 350 degrees for 25 minutes or until golden brown. Remove from pans immediately.

Yield: 22 muffins

German Pancakes

• 6 eggs
• 1 cup milk
• 1 cup flour
• 1/2 tsp. salt
• 5 Tbsp. butter

Melt butter in a 9 x 13 cake pan in oven while preheating it to 350 degrees. Whip eggs until thick and lemon colored, add remaining ingredients and pour into melted butter. Bake for 10 to 15 minutes until lightly browned. Serve with maple syrup or lemon juice and powdered sugar...(That's Adam's recommendation).

Tamale Pile Up

• 1/2 lb. hamburger (browned and drained)
• 1 (14 0z.) can Mexican stewed tomatoes
• 1 Tbsp. chili powder
• 1 Tbsp. chopped green chilis
• 9x9 pan of cornbread
• grated cheddar cheese
• sour cream
• guacamole (optional)
  

Combine first four ingredients in a skillt over stove and bring to boil. Reduce heat and simmer 20 minutes. Slice cornbread. Serve up cornbread and pour tamale sauce on top of bread. Top with cheese, sour cream and guacamole.

24 Hour Salad

This recipe has been in my family for four generations. We eat it every Thanksgiving.

• 3 Tbsp. vinegar
• 3 Tbsp. sugar
• 4 beaten egg yolks
• 3 Tbsp. butter
• 1 large bottle mar. cherries, cut into halves.
• 2 small cans pineapple chunks
• 1 large bag mini marshmallows
• 1/2 pint whipping cream, whipped

Mix vinegar, sugar and egg yolks in pan and cook till thick. Add butter and set aside. In large bowl, mix remaining ingredients. When cool, add egg mixture to fruit and chill 24 hours.

Hot Potato Salad

This recipe is your familiar funeral potatoes. My grandma Becky used this recipe.

• 1 can cream of chicken soup
• 1 pint sour cream
• 6-8 medium potatoes, cooked and cubed
• grated cheese
• 1 Tbsp. melted butter
• 1/2 cup onion, sauted (optional)

Combine all ingredients and transfer to casserole dish. Can be garnished with cheese or soda crackers sauted in butter. Bake at 350 degrees for 30-40 minutes.

Macaroni Salad

• 2 cups cooked elbow macaroni
• 3/4 cups mayo
• 1 can tuna, drained
• 1/4 cup chopped sweet pickles
• 1 tomato, chopped
• 2 green onions, chopped
• 1 cup cubed cheddar cheese
• 1/2 cup frozen peas, thawed (I leave these out because I HATE peas, but my mom always put them in the salad.)

Combine all ingredients in a mixing bowl and add a small amount of pickle juice to make it creamy. Chill one hour before serving.

Glorified Macaroni and Cheese

• 8 oz. elbow macaroni
• 3 cups shredded cheddar cheese
• 1 can cream of mushroom soup
• 1/2 cup mayonnaise
• 1 jar (4 oz.) diced pimiento, drained
• 1/4 cup chopped green pepper
• 1/2 tsp. salt
• 1/4 tsp. pepper

Preheat oven to 375 degrees. Cook macaroni according to package directions; drain and return to saucepan. Add remaining ingredients and stir well. Transfer to a 1 1/2 quart casserole. Bake, covered, for 40 to 45 minutes. Serves 4 to 6.

Lactose free variety: Use lactose free Cabot cheddar cheese. Omit cream of mushroom soup and add an additional 1/3 cup mayo.

Enchi"Lita's"

At my parent's house, this meal is famous because of me. The first time my mom made these enchiladas, I ate more than anyone else. It was quite rediculous! My family calls me "Lita" and since I loved them so much these enchiladas were named Enchi"Lita's."

Sauce:

• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 2 tablespoons chili powder
• 1/2 teaspoon ground cumin
• 1 8 ounce can tomato sauce
• 2 cups water
• 1 teaspoon salt
• 1/4 teaspoon garlic powder

1. Heat oil in large 2 quart saucepan; stir in flour and chili powder; cook for one minute.2. Add remaining ingredients and bring to a boil and simmer for about 10 minutes.
NOTE: I usually double the sauce recipe because I like a lot of sauce, and then I put a gravy boat on the table with sauce in it from the pans after cooking in case someone wants additional sauce.
Ingredients for 12 enchi"Lita's" tortillas:

• 12 medium tortillas
• 3 12 ounce cans beef, drained and shredded, or 3 cups shredded pot roast
• 1 15 ounce can diced tomatoes
• 1 large onion,chopped
• 3 cloves garlic, minced
• 1-2 packets Sazon
• salt
• pepper
• cheddar cheese

1. In a skillet with a little bit of oil cook onion until transparent, add tomatoes, garlic, Sazon and salt and pepper to taste. Bring to boil, reduce heat and simmer 10 minutes. Add shredded beef and cook an additional 5 minutes.
2. In a 9 x 13 in pan (I usually have to use two pans) pour about 1/2 cup sauce on bottom of pan to prevent tortillas from sticking. Divide meat mixture between the 12 tortillas then add 1/4 cup shredded cheese on top of meat mixture. Roll and place in pan with tortilla opening facing down. Pour remaining sauce over tortillas. Cover with foil and cook at 375 degrees for 20 minutes. Remove foil, sprinkle cheese on top and cook an additional five minutes. Let sit 10 minutes before serving. Serve with finely chopped lettuce and sour cream on top.

Linda's Corn Bread

• 1/3 cup sugar
• 1/2 teaspoon baking soda
• 1 cup corn meal
• 1 cup flour
• 1/4 teaspoon salt
• 1 cup butter
• 2 Tbsp. honey
• 2 eggs
• 1 cup buttermilk or sour milk

1. Preheat oven to 400 degrees, and melt butter in an 8x8 inch pan in the oven while mixing batter.
   
2. Mix sugar, baking soda, corn meal, flour, and salt in a large bowl.
3. In a smaller bowl, mix the honey, eggs, and buttermilk. Add egg mixture to dry mixture. Mix well.
4. Pour batter in the pan with melted butter. Bake for 20-25 minutes.
   

Fruit Salad

• 1 can peach pie filling
• 1 frozen bag mixed fruit (any assortment you prefer)
• any other fruit (cut up) you may want in the salad that isn't included in the frozen fruit mix

1. Thaw out the frozen fruit on a large cookie sheet.
2. Once thawed, place frozen fruit, peach pie filling and cut up fruit in a large bowl and mix with spoon.
3. Store in the fridge.

Hole-in-one

• loaf of bread (wheat or white...your preference)
• eggs
• cooking spray
• salt
• pepper
• butter or margarine

1. Heat up a large non-stick skillet.
2. Take one slice of bread and cut a circle into the middle of it using the top of a cup or other circular object (the hold you're going to make should be a big enough to place an egg inside, but small enough to keep the bread in one piece). Save the circle of bread you cut out.
3. Spread butter on one side of the bread and place on skillet until lightly toasted. Then put butter on exposed side and flip over.
4. Lightly spray cooking spray into the bread hole. Crack and egg and place it in the hole. Cook until egg is firm enough on bottom to flip over. Flip bread and egg over, salt and pepper. Just cook egg long enough so that it is firm on the outside, but runny on the inside. Remove from pan, serve warm.
5. Toast the round cut out bread on the skillet and use to soak up egg yolk when eating.
6. Continue depending on how many people are eating.

Ma's Easy Peach Cobbler

• 1 large can sliced peaches
• 1 box yellow cake mix (it's best if you can find a mix without pudding)
• 1 cube butter, melted
• brown sugar

1. Dump the can of peaches (including the juice) in a 9X13-inch baking pan.
2. Sprinkle cake mix over the peaches and then pour melted butter over it.
3. Sprinkle lightly with brown sugar.
4. Bake at 350 degrees for 1 hour. Half way through cooking, pull out and make sure there is enough butter. Add some more if needed.

Chicken Broccoli Braid

Yummy recipe from my sis-in-law, Cassie!

• 1 can crescent rolls
• 2 chicken breasts, cooked and cubed
• 1 cup of blanched broccoli (should measure a cup after it's been cooked)
• 1 red pepper, diced
• 1 can cream of chicken soup
• 1/2 cup sour cream
• grated cheese (as much as you want...I use about a cup)

1. Mix all the ingredients (except the crescent rolls) in a bowl.


2. Spray a cookie sheet with PAM or somethings similar and lay out rolls with pointy end out and big edges overlapping to create a base.
   
3. Spoon chicken/broccoli mixture onto middle of dough. Fold the pointed edges over the top and try to tuck them in so it stays better.


4. Bake at 350 degrees for 15 - 2o minutes, just until the bread is golden brown.

Biscuits and Gravy

Rachel Holloway shared this easy and yummy recipe with me.

• 1 lb. breakfast sausage
• 1/4 cup flour
• 4 cups milk
• salt and pepper to taste
• 8 prepared biscuits

1. Cook sausage in large skillet until cooked through.
2. Add flour to skillet and mix until the flour dissolves.
3. Gradually add the milk to the skillet stirring constantly. Continue stirring to gravy consistency.
4. Serve warm over biscuits.

Chalupas

This is one of those meals where you have to start in the morning and keep an eye on all day. It's so yummy, but definitly not made for a busy day.

Meat:

• 3 lbs. pork roast (trim off fat)


• 1 lb. pinto beans


• 2 cloves garlic


• 1 medium onion (chopped)


• 2 Tbsp. chili powder


• 1 Tbsp. cumin


• 1 Tbsp. oregano


• 4 oz. can chopped green chilis


• 1 Tbsp. salt

Toppings:

• chopped tomato


• shredded lettuce


• chopped green onion


• olives


• shredded cheddar cheese


• sour cream


• salsa


• tostada shells (the hard, flat, round ones)

1. Put everything in pot & cover with water. Bring to boil, then turn down & cook until beans are tender (keep covered with water). Remove meat and shred. Mash beans.


2. Return to pot. Bring to boil, turn down and let water cook down.


3. Place on tostada shells and add desired toppings!

This makes A LOT! This is the recipe my mom used to feed seven of us (three of them being boys with hearty appetites)!

Sloppy Cubanos

I got this recipe for a cousin of the sloppy joe from Rachael Ray. So yummy!!!

• 1 tablespoon extra virgin olive oil
• 1/4- 1/3 pound chorizo, casing removed (about one cup), finely chopped
• 1 lb. ground pork
• 1 onion, finely chopped
• 2 garlic cloves, grated or finely chopped
• 1 tsp. all-spice
• 2 tsp. paprika
• 2 tsp. coriander
• salt and pepper to taste
• 2 Tbsp. light or dark brown sugar
• 1 Tbsp. Worcestershire sauce
• the zest and juice of 1 lime
• 1 cup chicken stock
• 1 8 ounce can tomato sauce
• 4 sub rolls
• 4 deli cut slices Swiss cheese
• dill pickles

1. Heat the EVOO in a large skillet, one turn of the pan, over medium-high heat. Brown the chorizo for 2 minutes, then add the pork and brown and crumble it, 3-4 minutes. Add onion and garlic. Season the mixture with allspice, paprika, coriander, salt and pepper. Cook for 5 minutes, then add the sugar and Worcestershire sauce and the zest and juice of one lime. Turn to distribute, then stir in stock and tomato sauce. Simmer a couple of minutes.
2. Split and lightly toast rolls under hot broiler. Slop the mixture into rolls, then melt the Swiss cheese over top. Scatter chopped pickles on the sammies.

Cinnamon Rolls

Makes 24 rolls

• 5 1/2 - 6 cups flour
• 2 packages yeasts (2 Tbsp.)
• 1/2 cup sugar
• 1 1/2 tsp. salt
• 1 cup milk
• 1 cup water
• 1/4 cup butter
• 2 eggs
• 1/3 cup butter, melted
• 3/4 cup sugar
• 1 1/2 tsp. cinnamon
• 1 cup raisins (optional)

1. Pre-heat over to 375 degrees. In large bowl, combine 2 cups flour, yeast, 1/2 cup sugar and salt. Mix well.
2. In saucepan, heat milk, water, butter until warm. Add to flour mixture. Add eggs. Mix until moistened, then beat 3 minutes at medium speed. By hand, gradually stir in enough remianing flour to make a sof dough. Knead on floured surface until smooth and elastic, about 5 minutes.
3. Place in greased bowl, turning to grease top. Cover; let raise in warm place until light and double in size, about 1 hour. Punch down. Divide into 2 parts. On lightly floured surface, roll or pat each half into a 12X9 inch rectangle. Brush each part with melted butter.
4. Combine 3/4 cup sugar and cinnamon. Sprinkle over buttered surface. Add raisins (if desired). Starting with 12-inch side, roll up tightly, pressing dough into a roll with each turn. Pinch edges to seal. Cut each roll into 12 pieces.
5. Place cut side down in greased 13X9 inch pans. Cover; let raise in warm place until almost doubled, about 30 minutes.
6. Bake at 373 degrees for 20 minutes or until golden brown. Combine glaze ingredients; blend until smooth. Drizzle over hot rolls. Serve warm.

Spanish Rice

• 1/2 cup chopped onion (1 medium)
• 1/2 cup chopped green sweet pepper
• 1 clove garlic, minced
• 1 Tbsp. cooking oil
• 1 tsp. cooking oil
• 1 tsp. chili powder
• 1 28 oz. can diced tomatoes, undrained
• 3/4 cup uncooked white rice
• 1 4 oz. can diced green chile peppers, undrained

1. In a large skillet cook onion, sweet pepper and garlic in hot oil until tender. Add chili powder; cook 1 minute more. Stir in undrained tomatoes, rice, chile peppers, 1 cup water, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until the rice is tender and most of the liquid is absorbed.

Sweet 'N Sour Pork

I usually half this recipe because it makes 8-10 serving.

• 3 1/4 pounds pork Boston shoulder, cut into 1-inch cubes
• 3/4 cup all-purpose flour
• 1 Tbsp. plus 1 tsp. ginger
• 1/2 cup vegetable oil
• 2 cans (13 ounces each) pineapple chuncks, drained (reserve syrup)
• 1/2 cup vinegar
• 1/2 cup soy sauce
• 1 Tbsp. Worcestershire sauce
• 3/4 cup sugar
• 1 Tbsp. salt
• 3/4 tsp. pepper
• 2 small green peppers, cut into strips
• 2 Tbsp. chili sauce
• 5 cups hot cooked rice
  

1. Trim excess fat from pork. Mix half the flour and all the ginger. Coat pork thoroughly with flour mixture.
2. Heat oil in large heavy skillet; brown pork on all sides, removing pieces as they brown
3. Add water to reserved pineapple syrup to measure 1 3/4 cups liquid; gradually stir into remaining flour. Stir pineapple syrup mixture, vinegar, soy sauce and Worcestershire sauce into fat in skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sugar, salt, pepper and meat. Reduce heat. Cover; simmer 1 hour or until meat is tender, stirring occasionally.
4. Add pineapple and green pappers; cook uncovered 10 minutes. Stir in chili sauce; cook 5 minutes longer. Serve over rice.

Mushroom-Onion Tartlets

• 4 ounces light cream cheese
• 3 Tbsp. butter or margarine divided
• 3/4 cup plus 1 tsp. all-purpose flour
• 8 ounces fresh mushrooms, coarsely chopped
• 1/2 cup chopped green onions
• 1 egg
• 1/4 tsp. dried thyme leaves
• 1/2 cup shredded Swiss chees
  

1. Place cream cheese and 2 tbsp butter in mixer bowl. Beat about 1 minute. Stop and scrape bowl. Add 3/4 cup flour. Mix on med-low for about 1 minute or until well blended. Form mixture into ball. Wrap in waxed paper and chill 1 hour.
2. Divide chilled dough into 16 pieces. Press each piece into minature muffin cup (lightly greased).
3. Meanwhile, melt remaining 1 Tbsp. butter in 10-inch skillet over medium heat. Add mushrooms and onions. Cook and stir until tender. Remove from heat. Cool slightly.
4. Place egg, remaining 1 tbsp. flour and thyme in mixer bowl. Beat on med-high for 30 seconds. Stir in cheese and cooled mushroom mixture. Spoon into pastry-lined muffin cups. Bake at 375 degrees for 15-20 minutes, or until egg mixture is puffed and golden brown. Serve warm.

Banana Bread

• 2 cups all-purpose flour
• 1 1/2 tsp. baking powder
  
• 1/2 tsp. baking soda
  
• 1/4 tsp. cinnamon
  
• 1/8 tsp. ground nutmeg
  
• 2 beaten eggs
  
• 1 1/2 cups mashed bananas (5 medium)
  
• 1 cup sugar
  
• 1/2 cup cooking oil or melted butter
  
• 1 recipe Streusel Topping
  

1. Grease bottom and 1/2 inch up the sides of one 9X5X13 inch or two 7 1/2X3 1/2X2-inch loaf pans; set aside. Combine flour, baking powder, baking soda, cinnamon, nutmeg, and 1/4 tsp. salt. Make a well in center of flour mixture; set aside.
2. In a medium bowl combing eggs, banana, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Spoons batter into prepared pan(s). Sprinkle with Streusel Topping.

Streusel Topping: In a small bowl combine 1/4 cup packed brown sugar and 3 Tbsp. all-purpose flour. Using a pastry blender, cut in 2 Tbsp butter until mixture resembles coarse crumbs.

3. Bake in a 350 degree over for 55-60 minutes for 9x5x3-inch pan, or 40 to 45 minutes for 7 1/2x3 1/2x2-inch pans, or until a wooden toothpick insterted near center comes out clean (if necessary, cover lossely with foil the last 15 minutes of baking to prevent overbrowning). Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight beofore slicing (I've never waited).

Texas Sheet Cake

• 2 cups flour
• 2 cups sugar
• 1 cube butter
• 1/2 cup oil
• 1/4 cup cocoa
• 1 cup water
• 1/2 cup buttermilk or sour milk
• 1 tsp. vanilla
• 1 tsp. baking soda
• 2 eggs (slightly beaten)

Icing:

• 1 cube butter
  
• 1/4 cup cocoa
  
• 1/3 cup milk
  
• 1 tsp. vanilla
• 3 cups sifted powdered sugar

Cake:

Combine flour and sugar, set aside. Bring to boil butter, oil, cocoa and water. Pour over flour mixture; mix well and let cool. When cool, add buttermilk, vanilla, baking soda and eggs, mix well. Pour batter in a 12X12X2 greased and floured cookie sheet. Bake at 375 degrees for 15-20 minutes.

Icing:

Bring to hard boil butter, cocoa and milk. Remove from heat and add vanilla and sugar. Mix well. Pour icing over cake while cake is still hot.

Buttermilk Waffles

• 1 3/4 cups all-purpose flour
• 2 Tbsp. sugar
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 2 eggs
• 2 cups buttermilk or sour milk
• 1/2 cup butter, melted
• 1 tsp. vanilla

1. In a medium bowl stir together flour, sugar, baking powder, baking soda and 1/4 tsp. salt. Make a well in center of flour mixture; set aside.
2. In another medium bowl beat eggs slightly; stir in milk, butter, and vanilla. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should be slightly lumpy).
3. Pour 1 to 1 1/4 cups of batter onto grids of a preheated, lightly greased waffle baker. Close lid quickly; do not open till done. When done, use a fork to lift off grid. Repeat with remaining batter. Serve warm.

Pumpkin Dessert

• 1 (12 0z.) can evaporated milk
• 3 beaten eggs
  
• 2 tsp. pumpkin pie spice
  
• 1/2 tsp. salt
  
• 1 cup sugar
  
• 1 large can pumpkin
• 1 yellow cake mix
• 3/4 cup butter, melted

1. Mix evaporated milk, eggs, pumpkin pie spice, salt, sugar and pumpkin.
2. Pour in 9X13 ungreased pan and sprinkle cake mix over batter.
3. Pour butter on cake mix. Bake 50-70 minutes at 350 degrees.

Taco Soup

• 1 lb. ground beef
• 1 15 oz. can stewed tomatoes
• 1 15 oz. can water
• 1 8 oz. can tomato sauce
• 1 8 oz. can water
  
• 1 package taco mix
  
• 1 15 oz. can chili beans
• 1 8 oz. can sliced mushrooms, drained
• 1 8 oz. can sliced olives, drained
• 1 can corn, drained

Toppings:

• cheddar cheese, grated
• sour cream
• Fritos corn chips
  

Cook ground beef with some chopped onion in large pot. Add all other ingredients up to the corn and cook until the flavors blend. Serve over fritos and top with cheese and sour cream.

Classic Potato Salad

The BEST potato salad EVER!

• 1 cup mayonaise
• 2 tsp. vinegar
• 1 1/2 tsp. salt
• 1 tsp. sugar
• 4 cups potatoes, cooked and cubed (about 5 or 6)
• 1 cup sliced celery
• 1/2 cup chopped green onion
• 1 cup diced tomatoes
• paprika

In mixing bowl, combine first four ingredients. Add remaining ingredients & mix well. Lightly sprinkle paprka to garnish. Chill.

Pumpkin Chip Muffins

• 4 eggs
• 2 cups sugar
• 1 can (16 ounces) pumpkins
• 1 1/2 cups vegetable oil
• 3 cups all-purpose flour
  
• 2 tsp. baking soda
• 2 tsp. baking powder
  
• 1 tsp. ground cinnamon
  
• 1 tsp. salt
  
• 2 cups (12 oz) semisweet chocolate chips
  

1. In a large mixing bowl, beat eggs, sugar, pumpkin and oil until smooth. Combine flour, baking soda, baking powder, cinnamon and salt; add to pumpkin mixture and mix well. Fold in chocolate chips.
   
2. Fill greased or paper-lined muffin cups three-fourth full. Bake at 400 degrees for 16-20 minutes or until muffines test done. Cool in pan 10 minutes before removing to a wire rack.

Yield: about 24 muffins.

No Bake Cookies

• 2 cups sugar
• 2 Tbsp. margarine
• 2 Tbsp. cocoa
• 1/2 cup milk
• 1/4 tsp. salt
• 1/2 tsp. vanilla
• 2 cups oats
• 3/4 cup peanut butter

1. Boil sugar, margarine, cocoa and milk.
2. Add salt, vanilla, oats and peanutbutter.
3. Drop by spoonfuls onto wax paper, and let cool.

Tiny Cherry Cheesecakes

• 1 cup all-purpose flour
• 1/3 cup sugar
  
• 1/4 cup baking cocoa
  
• 1/2 cup butter or margarine
  
• 2 Tbsp. cold water
  

Filling:

• 2 packages (3 oz each) cream cheese, softened
  
• 1/4 cup sugar
  
• 2 Tbsp. milk
  
• 1 tsp. vanilla extract
  
• 1 egg
• 1 can (21 oz.) cherry pie filling

1. In a small bowl, combine flour, sugar, and cocoa; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Shape into 24 balls. Place in greased miniature muffin cups; press dough onto the bottom and up the sides of each cup.
2. Ina mixing bowl, beat cream cheese and sugar until smotth. Beat in milk and vanilla. Add egg; beat on low just until combines. Spoon about 1 tablespoon full into each cup. Bake at 325 degrees for 15-18 minutes or until set. Cool on wire rack for 30 minutes. Carefully remove from pans to cool completely. Top with pie filling (one cherry for each). Store in the refridgerator.

Yield: 2 dozen

Mary Lee's Lasagna

• 1 lb ground beef
• 3/4 cup chopped onion
• 1 clove garlic
• 1 can diced tomatoes
• 1 can/bottle spaghetti sauce (about 1 quart)
• 2 Tbsp. parsley flakes
• 2 Tbsp. sugar
• 1 tsp. salt
• 1 tsp. dried basil leaves
• 1 pint ricotta cheese
• 2 (24oz.) low-fat cottage cheese
• 1/4 grated parmesan
• 1 egg
• 1 Tbsp. parsley flakes
• 1 1/2 tsp. salt
• 1 tsp. dried oregano
• lasagna noodles
• mozzarella & parmesan cheese (left over from earlier ingredients)

1. Brown meat, onion, and garlic; drain. Add all ingredients from tomatoes to basil. Let simmer with meat.
2. In a separate bowl, combing all ingredients from ricotta cheese through oregano.
3. Layer in a 9X13 baking dish: noodles, meat, cheese, repeat.
4. Layer everything with mozzarella and parmesan.
5. Bake covered for 45 minutes at 350 degrees.
6. Let stand 15 minutes before cutting.

Sheep Dogs

• hotdogs
• mashed potatoes
• cheddar cheese, shredded

1. Place oven on broil.
2. Cut hotdogs long-ways (hotdog style) but keep connected. It should look like a hotdog bun. Place hotdogs on cookie sheet and cook on both sides in oven until they start to brown.
3. Pull hotdogs out of oven and place a heaping spoonful of warm mashed potatoes on open hotdog and sprinkle with cheese.
4. Put back in oven long enough for cheese to melt.

Veggie Cheese Chowder

• 4 cups cubed potatoes
• 2 cups sliced carrots
• 2 cups chopped celery
• 1/2 cup minced onion
• 2 tsp. salt
• 4 cups water
• 1 10oz. package frozen broccoli
• 3 Tbsp. chicken base
• 3 1/2 cup milk


• 1/2 cup margarine
• 1/2 cup flour
• 1 Tbsp. dry mustard


• 1 lb. Velveeta cheese

Prepare first 4 ingredients. Place in large stew pot, add salt & water. Cook until veggies are tender (about 20 minutes). Add broccoli, chicken base, & milk. Simmer 5 more minutes. In a separate pan melt margarine. Add flour & mustard to margarine to create roux. Add roux to soup & stir until thickened. Cut cheese into cubes; add to soup. Stir until cheese is melted. Keep hot (do not boil!) until ready to serve. Yummy!!!

Three Bean Soup

• 1 Tbsp. olive oil
• 1 large onion chopped
• 1 clove garlic, minced
• 1 can diced tomatoes with juice
• 1 can kidney beans, undrained
• 1 can garbanzo beans, undrained
• 1 can great northern beans
• 3 Tbsp. tomato paste
• 1/2 tsp. dried oregano
• 1/2 tsp. ground black pepper
• 1 tsp. salt
• 4 ounces mozzarella cheese, shredded

Heat a large pot over medium-high heat. Pour in oil and saute onion and garlic until golden-brown. Stir in tomatoes, kidney beans, garbanzo beans, northern beans, tomato paste, oregano, pepper, and salt. Turn heat to low and simmer 20 minutes. Sprinkle in cheese and stir until melted. Serve immediately, or cool and freeze.

Chicken Parmesan

• 4 chicken breasts
• mozzarella cheese
• spaghetti sauce
• italian bread crumbs
• egg
• flour

Pound down your chicken until it is about 1/2 inch thick. Then get 3 bowls and fill 1 with flour, 1 with 2 eggs (more if needed) just a little bit beaten, and then the other with bread crumbs. Salt and pepper your chicken and then dip it in each bowl, beginning with the flour then the egg then the bread crumbs. Be sure the chicken is completely coated with the bread crumbs. Then place these on a greased 9x12 pan. Cover the pan with foil and cook at 350 degrees for about 30 or 40 minutes. Then, when the chicken is almost completely done in the oven, take the foil off and put spaghetti sauce and moz. cheese on each piece. Leave in over for a few more minutes so the chicken can finish up and the cheese will melt.

Stuffed Burger Bundles

This fabulous recipe is from my friend Amber Patty!

• 1 lb. hamburger, thawed and uncooked
• 1 pkg. StoveTop Stuffing Mix (cornbread), prepared
• 1/3 C evaporated milk

Sauce:

• 2 cans cream of mushroom
• 2 T ketchup
• 4 t worcestershire sauce

1. Mix the hamburger and evaporated milk. Divide and pat into little circles on waxed paper. (I just do it directly on the 9x13 without waxed paper) Put stuffing in the middle and fold hamburger up around the stuffing and seal, or try to seal it =). Put in an ungreased 9x13 baking dish.
2. Combine sauce ingredients and pour over the meat.
3. Bake, uncovered, at 350 for 45 minutes to an hour. Serve with rice. (or potatoes, or noodles)

Cranberry Pork Roast

This one is super easy. Just throw it in and have a yummy dinner when you get back from running errands or whatever is on the agenda.

• 1 (1lb.-3lb.) boneless rolled pork loin roast
• 1/2 t salt
• 1/4 t pepper
• 1 can (16oz) whole berry cranberry sauce
• 1/4 C honey
• 1 t grated orange
• 1/8 t ground cloves
• 1/8 t ground nutmeg

Cut roast in half (don't have too) and place in a slow cooker; sprinkle with salt and pepper. Combine the remaining ingredients; pour over roast. Cover and cook on low for 4-5 hours or until a meat thermometer reads 160 degrees. (or just cut into it and if it looks good, there you go!) Let stand 10 minutes before slicing. To complete the meal serve with garlic mashed potatoes.

Chicken Stuffing Skillet

• 1 Tbsp butter or margarine
• 4 boneless chicken bre ast (halves)
• 1 box chicken flavored stuffing mix
• 1 can cream of celery soup
• 1/2 cup milk
• 1/2 cup shredded cheddar cheese

Heat butter in skillet. Add chicken and cook 12 to 15 minutes or until done. Remove chicken. Prepare stuffing in skillet according to package directions, let stand two minutes. Top stuffing with chicken. Mix soup and milk and pour over chicken and suffing. Sprinkle with cheese. Cover and heat through.

Serves 4

Chicken Roll-ups

Made famous by Mom Nelson!

• 4 cups boiled chicken breast, cubed or shredded
• 8 oz. cream cheese
• 1/8 tsp. pepper
• onion salt to taste
• 2 packages crescent rolls
• 1/4 cup melted butter/margarine
• 1 1/2 cups bread crumbs
• 1 can cream of chicken or mushroom soup thinned with milk to gravy consistency

Mix cream cheese and seasoning, add chicken. Put a small amount of chicken mixture in crescent roll dough. Roll up and seal edges. Roll each roll-up in maragarine /butter and bread crumbs. Place in cookie sheet. Bake at 400 degrees for 15-20 minutes. Heat up cream of chicken/milk mixture and serve as gravy over roll-ups.

Penne Pasta

This recipe is from Julie Freeman, my young women's president when I was in high school.

• 3 Tbsp. butter
• 1 Tbsp. olive oil
• 1 clove garlic, finely chopped
• 1 small onion chopped
• 1/4 cup chopped ham
• 2 chicken breasts, cubed
• 1/2 cup white grape juice
• 1/2 cup whipping cream
• 1 small can sliced black olives
• 1 Tbsp. chopped gresh parsley
• 1/2 tsp. pepper
• 1 lb (16 oz.) penne pasta
• 2 Tbsp. grated parmesan cheese

Heat butter and oil in skillet over medium-high heat. Saute garlic and onion in butter and olive oil mixture. Stir in ham and chicken. Cook, stirring occasionally, until chicken is brown. Stir in grape juice. Heat over high heat until hot. Stir in whipping cream, olives, parsley, and papper. Heat to boiling, reduce heat. Simmer, uncovered, for 30 minutes, stirring frequently, until thickened. Cook penne as directed on package. Mix penne and cream mixture; top with cheese.

Crock Pot Chicken Enchiladas

I got this recipe from my sister-in-law, Cassie. It's so easy and yummy!

• 2-4 chicken breasts (I usually go by one breast per person eating)
• 1 large bottle salsa
• 1/4-3/4 cup sour cream
• soft tortillas
• cheddar cheese

Place chicken breasts in crock pot. Pour bottle of salsa on top of chicken, just so it's barely covered. Cook on med./lo for 6-8 hours or on high for about 3 hours. Preheat oven to 350 degrees. Place chicken in a separate bowl and shred. Mix in sour cream and some of the salsa from the crock pot (you decide). Place some of the chicken mixture into a tortilla, sprinkle some cheese on top and fold up. Place in baking dish folded side down so that it won't unfold. Continue until mixture is gone. Pour some of the salsa/sauce over the tortillas, sprinkle top with cheese. Cook in oven for 10 minutes!

Whole Wheat Buttermilk Pancakes

Makes about 16 pancakes.

Flour mixture:

• 1 cup whole wheat flour
• 1 cup all purpose flour
• 1 Tbsp. packed brown sugar
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt

Buttermilk mixture:

• 3 Tbsp. unsalted butter, melted
• 2 3/4 cup buttermilk
• 2 large eggs, lightly beaten

1. Whisk together flours, sugar, baking powder, baking soda, and salt in a medium bowl; set aside.
2. Heat a griddle or seasoned cast-iron skillet over medium heat. Stir together melted butter, buttermilk, and eggs in a medium bowl. Stir the flour mixture into the buttermilk mixture until just combined (batter will be slightly lumpy).
3. Generously coat griddle with cooking spray. Working in batches, pour 1/4 cup batter for each pancake onto griddle. Cook until surface is bubbling and edges are slightly dry, 3 to 4 minutes. Turn pancakes; cook until undersides are golden brown, 3 to 4 minutes more.