Café Rio Chicken
5 Lbs Chicken Breast, boneless, skinless
1 Small bottle Zesty Italian Dressing
1 Tbsp Chili Powder
1 Tbsp Cumin
3 Cloves Garlic, minced

Mix all ingredients together in a large crockpot. Cook on high for 5-7 hours. Remove chicken and shred with fork. Reserve a small amount of juice and our over shredded chicken to keep moist.

Café Rio Pork
1 Large Pork Roast
1 Bottle Honey BBQ Sauce
1 Tbs Honey
1 Liter Coca Cola

Place all ingredients in crockpot and cook on low all night. In the morning, take the pot roast out, leaving the juice in the crockpot, shred the roast. Place shredded meat back into crockpot and leave on low temp. until serving.

Café Rio Tomatillo Salad Dressing
1 Cup Buttermillk
1 Cup Mayo
1 Pckg. Dry Buttermilk Ranch dressing mix
2 Tomatillos (husked)
2 Jalapenos
½ Bunch cilantro
Juice from ½ Fresh Lime
1 Clove Garlic

Puree all ingredients in blender for 30 seconds. Refrigerate until chilled.

Pico de Gallo
4 Fresh Tomatoes, chopped
1 White Onion, chopped
¼ Bunch Cilantro
2 Cloves Garlic, minced
½ Tsp Lime Juice
1 Tsp Salt
½ Tsp Pepper

Combine all ingredients together in a medium bowl. Refrigerate until chilled.

NILLA Apple Crisp

Prep Time:

20 min

Total Time:
55 min

Makes:
12 servings, 1/2 cup each

4 large Granny Smith apples (2 lb.), peeled, thinly sliced(*I used Gala apples 6 of them)

1/2 cup packed brown sugar, divided

2 tsp. ground cinnamon, divided

1/3 cup old-fashioned or quick-cooking oats

1/4 cup (1/2 stick) cold margarine

25 Reduced Fat NILLA Wafers, crushed (about 1 cup crumbs)

1-1/2 cups thawed COOL WHIP LITE Whipped Topping (I paired it with Vanilla Ice Cream)

HEAT oven to 350°F. Toss apples with 1/4 cup brown sugar and 1 tsp. cinnamon. Spoon into 8- or 9-inch sq. baking dish.

COMBINE oats, remaining brown sugar and cinnamon in medium bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in wafer crumbs; sprinkle over apples.

BAKE 30 to 35 min. or until apples are tender. Serve topped with COOL WHIP.

Roast chicken

Emeril's Garlic Smeared Rosemary Roast Chicken

1 free-range chicken, about 3 1/2 pounds
2 tablespoons olive oil
1 tablespoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons finely chopped rosemary (reserve stems)
1/3 cup Roast Garlic Puree, recipe follows

Preheat oven to 425ºF.

Rinse chicken well inside and out and pat dry with paper towels. Rub chicken all over with olive oil and season inside and out with salt and pepper. Sprinkle rosemary all over chicken (place stems inside cavity) and roast in the oven for 1 to 1¼ hours, until chicken is almost cooked through. Remove chicken from the oven and schmear the 1/3 cup roast garlic puree all over outside of chicken and return to the oven for 15 minutes, until chicken is cooked through. Remove from the oven, set aside to rest briefly, then carve and serve.

Yield: 4 servings

Roast Garlic Puree

Recipe courtesy of Emeril Lagasse and Martha Stewart Living Omnimedia, Inc.

10 heads of garlic (about 1 1/2 pounds)
¼ cup extra-virgin olive oil
½ teaspoon salt
¼ teaspoon ground black pepper

Preheat the oven to 325 degrees F and line a baking sheet with parchment paper or aluminum foil. Cut the top quarter from each garlic head and place, cut side up, on the prepared baking sheet. Drizzle the oil over the garlic and sprinkle with salt and pepper. Turn the garlic cut side down, and roast until the cloves are soft and golden brown, 1 hour to 1 hour and 15 minutes.

Remove from the oven and let sit until cool enough to handle. Squeeze a head of garlic, gently pressing with your fingers to expel the cloves into a bowl. Repeat with the remaining garlic. Stir the garlic with a rubber spatula to blend thoroughly. Use as needed, or store refrigerated in an airtight container.

Healthy Hot Cocoa

Dark Is Key
In one study, just 6 weeks of a daily dose of cocoa made skin smoother, better hydrated, and less sun sensitive. And 12 weeks did even more. All thanks to the skin-boosting antioxidants in cocoa, called flavonols. But it’s got to be dark chocolate, according to Wechsler. "Skip cocoa mixes, which don't have the same flavonol levels, and go for the real thing: dark, unadulterated cacao powder that contains 70 percent or more cacao," she writes in her new book, The Mind-Beauty Connection. Here's her to-die-for recipe (actually, it’s her husband Harry's!):

Harry's Super Simple, Healthy Hot Cocoa
The secret to this easy recipe? Heat it slowly. Slow heat helps release the antioxidants.

Ingredients
1 1/2 teaspoons unsweetened cocoa powder with 70% or more cacao (such as Scharffen Berger natural cocoa powder or Ghirardelli unsweetened cocoa)
2 teaspoons sugar
Pinch of salt
1 cup skim or low-fat milk

Combine all ingredients in a saucepan and heat gently (do not let it boil), stirring frequently, until cocoa is just beginning to steam. Pour into a mug and enjoy.

Ruth's Sugarless Raw Almond Cookies

Yield: 12 cookies, 4 servings

½ cup raw almonds, unsoaked

¼ cup raw walnuts, unsoaked

Dash salt

½ cup pitted medjool dates, unsoaked

¼ teaspoon almond extract

¼ cup raisins or dried cherries, unsoaked, (optional)

¼ cup ground almonds

(1 cup raw almonds, unsoaked – Place in a food processor fitted with the S blade and process until finely ground. Store in a sealed container. Ground almonds will keep for one month in the refrigerator or 3 months in the freezer. Yield – 1 ¼ cup)

Place the almonds, walnuts, and salt in a food processor fitted with the S blade and process until coarsely chopped. Add the dates and almond extract and process until the mixture begins to stick together. Don’t over process: you should still see chunks of almonds and walnuts. Add the raisins, if desired and pulse briefly, just to mix. Remove from the food processor and place in a small mixing bowl.

Scoop about 1 tablespoon of the almond mixture into your hand and squeeze firmly until sticks together. Roll into a 1-inch ball and flatten slightly to make a cookie. Repeat until you have used up all the almond mixture. Roll each cookie in the ground almonds, and place on a plate. Chill at least 1 hour before serving. Stored in a sealed container, Almond Cookies will keep for up to one month in the refrigerator or 3 month in the freezer.

Variations:

For Chocolate Chip Cookies: Replace the raisins with chocolate or carob chips, and add 1 teaspoon orange zest, if desired. Although these cookies aren’t totally raw, they are much healthier than the traditional version.

For Schoolboy Cookies: Omit the raisins, and press a small square of dark chocolate onto the top of each cookie.

For Lemon Cookies: Replace the almond extract with lemon extract and add 1 teaspoon lemon zest.

Chocolate Oat Cake

Heat oven:350

1/2 C. butter

1 C. oats

1/2 C. semi-sweet chocolate chips

Mix these 3 ingredients in a large bowl. Pour:

1 1/4 C. boiling water over and let stand for 20 min. Stir, then mix in:

1 1/2 C. flour

1 tsp. baking soda

1/2 tsp. salt

1 C. brown sugar

3 eggs

Mix well. Pour into greased 9x13 pan and bake for 35-40 min.

Optional topping:

6 Tbs butter

3/4 C. brown sugar

1/2 C. light cream

Mix over medium heat and bring to a boil. Let boil 2 to 3 minutes.

Add 1/2 C. chopped pecans and

1/2 C. coconut

Pour over hot cake. Broil lightly.

Lemon-Coconut Squares

Prep Time:
10 min

Total Time:
3 hr 40 min

Makes:
20 servings, one square each.

35 NILLA Wafers, finely crushed (about 1-1/3 cups)

1 cup sugar, divided

1/4 cup (1/2 stick) butter or margarine, melted

1 tsp. grated lemon peel

2 eggs

1/4 cup lemon juice

2 Tbsp. flour

1/2 tsp. CALUMET Baking Powder

1/4 tsp. salt

1/3 cup BAKER'S ANGEL FLAKE Coconut

PREHEAT oven to 350°F. Mix wafer crumbs, 1/4 cup of the sugar, the butter and lemon peel until well blended. Press firmly into 8-inch square baking pan. Bake 8 min.

BEAT eggs and remaining 3/4 cup sugar in small bowl with wire whisk until thickened and well blended. Add lemon juice, flour, baking powder and salt; mix well. Pour over crust; sprinkle with coconut.

BAKE 25 to 30 min. or until center is set and top is lightly browned. Cool completely. Cover and refrigerate several hours or until chilled before cutting to serve. Store in tightly covered container in refrigerator.

LeNell's Yogurt Smoothie

Yogurt
Frozen fruit
Frozen cranberries
Dried goji berries (cause their so healthy)
Freshly cut AleVera goop
Blend and drink

LeNell's Great Bread

Finally I made “the best” bread

In Bosch bowl with hook

Add
6 cups warm water
2 T salt
2/3 c. honey
2/3 c. oil
9 c. whole wheat flour

While mixing on speed 1 add
2 eggs
2 ½ T. saf-instant yeast
When motor bears down turn to speed 2
While mixing on speed 2
Add approximately 6 more cups of wheat flour until dough pulls away from side of bowl

BE CAREFUL NOT TO ADD TOO MUCH FLOUR
Let knead for 8 min.
With oil on hands make pretty loaves and put in bread pans
I like to roll out a couple of them and spread butter, brown sugar, cinnamon and nuts
Roll it back up into a loaf
Put a dish towel over them and put into a warm oven 180. Make sure oven is off.
Let rise until double

Bake 350 for 30 to 35 min. Makes 6 loaves

Take one to a neighbor and freeze the rest!!

Bruce’s Favorite Oatmeal Chocolate Chip Cookies

Make’s 5 doz.

Cream
2 sticks butter
1 c. brown sugar
1c. white sugar

Add
2 eggs
1 t vanilla

Mix
2 c. flour
½ t. salt
1 t. baking powder
1 t. baking soda

Add dry ingredients w/ cream ingredients. Also add
2 ½ c. oatmeal ( blend oatmeal to be more fine)
Add
11/2 c. nuts
2 c. chocolate chips
Do not over stir
Bake 375 for 10 min.

LeNell’s Corn Bread

(healthy and moist)

Mix dry ingredients
3 c. wheat flour
11/2 c. corn meal ( I ground popcorn)
3 t. baking soda
1 ½ t. salt

Mix
3 eggs
1 c. (heaping) sugar
¾ c. applesauce
½ c. oil
Mix the two together. Don’t over stir
Bake 350 22 to 26 min
I sprinkle sugar on top before baking

Grammy’s raisin cookies

(Always keep a batch in the freezer)

Boil
2 c. raisins in 2/3 c. water
Till raisins are tender.
Cream well
1 c. sugar
1 cube butter
2 eggs
Add 1 t. (generous) vanilla
Mix dry ingredients
2 c. wheat flour
½ t. salt
2 t. cinnamon
1 t. nutmeg
½ t. cloves
1 t. baking soda
½ t. baking powder
1c. instant oats or blended old fashioned oats

Mix dry ingredients to cream mixture
Add raisins with the extra liquid
Add nuts
The dough should not be too sticky add extra flour until the dough will hold well into a ball
Bake at 375 for 9 min.

By LeNell

Salsa

Cook 3 whole tomatoes on stove till light brown. Peel skin, put in blend with the following...

20 chile arbol chiles (you can find these in the Mexican aisle..Use them to make it less hot and I use about 10.)

2 garlic cloves

salt

Blend ingredients together until there are no chunks left

After blending add: 1/2 an onion, diced small; 1/2 bunch of cilantro

Mix together and enjoy!

By Amy

Mrs. Fields Cookies

2 cubes butter

1 c. brown sugar

1 c. sugar

2 eggs

1 tsp. baking soda

1 tsp. baking powder

½ tsp. salt

2 tsp. vanilla

3 c. flour

1 ½ c. milk chocolate chips

Cream first four ingredients. Add remaining ingredients except chocolate chips, and mix well. Stir in chocolate chips and drop by spoonfuls onto a greased cookie sheet. Bake at 375 degrees, 7-10 min.

By Amy

Easy Spaghetti Sauce

½ pound extra lean ground beef 1 small onion chopped 2 cloves garlic, minced 2 T. Italian seasoning 2 T. parsley 1 can tomatoes, slightly blended 1 can tomato sauce 1 tsp. red pepper 1 chopped zucchini 6-8 ounces of spaghetti noodles Sauté onion and garlic in olive oil. Add seasonings, tomatoes, tomato sauce and meat. Stir and simmer for 25-30 minutes. Cook spaghetti in 3 qt. boiling water for 15 minutes. By Amy

Easy Lasagna

1 pound extra lean ground beef 1 medium onion, chopped 2 garlic cloves, minced 1 tsp. basil, oregano, salt 2 cups canned tomatoes, slightly blended 1 can tomato sauce 1 cup water 8 whole wheat lasagna noodles, uncooked 1 egg, slightly beaten 1 T. parsley 2 T. parmesan cheese 2 cups low fat cottage cheese ¼ cup mozzarella cheese Brown Beef and onion. Brown onion and garlic in olive oil. Add tomatoes, seasonings, tomato sauce and water. Simmer uncovered for 15-20 minutes if desired. Mix egg, parsley, parmesan cheese and cottage cheese. In a 9x13 inch baking dish layer 1 cup sauce, 4 dry noodles, and half of the cottage cheese-egg mixture, spreading it evenly over the noodles. Repeat the sauce, noodles and cottage cheese mixture. Top with remaining sauce. Cover and bake in a 350 degree oven for 50-60 minutes or until noodles are tender. Let stand 10 min. sprinkle with cheese and serve. Yield: 12 servings By Amy

Baking Powder Biscuits

1 C. whole wheat flour

1 C. unbleached white flour

½ tsp. salt

¼ C. shortening

1 T baking powder

¾ C. Skim Milk

Mix dry ingredients. Cut in shortening. Add liquid ingredients, and stir just until blended. On a lightly floured countertop, gently knead dough for 30 seconds. Pat or roll out dough to ½ inch thick. Cut into 2 inch circles using a biscuit cutter, or cut into squares. Place on a nonstick baking sheet. Bake at 425 degrees for 10-12 minutes. Makes 15 -18 biscuits.

By Amy

Stir ‘n Drop Biscuits

1 C. whole wheat flour

1 C. unbleached white flour

1 T. baking powder

½ tsp. salt

¼ C. oil

1 egg, beaten

½ cup skim milk

Mix dry ingredients. Add oil, egg, and milk. Stir only until all ingredients are combined. Drop onto a nonstick baking sheet or on top of a meat pie. Bake at 425 degrees for 12-14 minutes. Makes 18-20 biscuits

By Amy

Pesto Sauce

1 T. plus 1 tsp. olive oil

2/3 C. fresh snipped basil

2 T. pine nuts

6 T. Parmesan Cheese

2 cloves garlic

Process in a small food processor. Add a few drops of water if needed, pour over pasta.

By Amy

“On Vacation” Syrup

1 cube butter

1 c. sugar

½ c. buttermilk

½ tsp. baking soda

1 tsp. vanilla

Melt butter, add sugar and buttermilk. Bring to a boil, then remove from heat. Add baking soda and vanilla. Refrigerate, reheat and serve.

By Amy

Feather Rolls

9 to 10 c. whole wheat flour or 8 c. whole wheat flour and 1 to 2 c. white flour 2 to 3 T. dry yeast ½ c. nonfat dry milk (optional) 3 c. warm water (120-130 degrees) 2/3 c. oil ½ c. honey or sugar 4 large eggs 4 tsp. salt Mix 5 cups flour, dry yeast and nonfat dry milk in large mixer bowl. Add water, oil and honey. Mix well for 1 to 2 minutes. Turn off mixer, cover bowl and let dough sponge for 10 minutes. Add eggs and salt. Turn on mixer; add remaining flour 1 cup at a time until dough begins to clean the sides of the bowl. Knead for 5 to 6 minutes, until dough is soft and manageable. Stiff dough produces heavy, dry rolls. If dough stiffens while mixing, drizzle a little warm water over dough as it kneads. Dough may be used immediately or covered and stored in the refrigerator for several days. Lightly oil hands and counter top if needed. Shape immediately into rolls. Let rise until very light. Donʼt overbake. Bake at 350 degrees for 18 to 20 minutes. Yield: 5 dozen large rolls. By Amy

Crepes

3 eggs

1 ¼ C. milk

¾ C. sifted flour

1 T. Sugar

½ tsp. salt

Beat together eggs and milk. Sift together flour, salt, and sugar. Stir into egg mixture and blend until all ingredients are well blended. Cook on medium, greased griddle. Make sure mixture is thin. Brown on both sides, roll with favorite filling and eat.

Fillings: cinnamon and powdered sugar, whipped cream and strawberries, peanut butter and syrup, ect.

By Amy Thompson

German Pancakes

6 eggs

1 C. milk

1 C. flour

½ tsp. salt

5 T. butter

Preheat oven to 400 degrees. Melt butter in large baking dish (9x13 inches) while oven preheats. In a blender, or using a mixer, beat eggs until foamy. Add flour, milk, and salt and beat well. Pour into pan of melted butter. Return to oven. Bake 20 minute, top with powdered sugar, jam, syrup or fresh fruit.

By Amy

French Bread

At least once a week growing up (usually on primary day), we would come home to the smell of fresh baked bread. Grandma would make her French bread, so yummy! When I was too old for primary it would be my job (since Mom, LeNell, Annette, JoAn and John would be at primary) to put the loaves in the oven after they were done raising. My friend Patsy would always come over on those days just to eat Grandma's bread. This recipe is pretty close to hers:

2pkgs dry yeast

1 T. salt

2-1/2 c. very warm water

3 T sugar

5 T veg. oil

6 cups unsifted flour

1 egg white

In large bowl, combine 2 c. hot water, sugar salt, oil and 3 cups flour. mix will by hand. Stir in proofed or dry yeast and add remaining flour. Dough should be barely sticky, add more flour if necessary. Mix well. Allow dough to rest for ten minutes and stir again. Repeat five times for a total of 50 minutes. Turn out dough onto oiled counter. Knead once or twice. Divide in two. Roll each half into 9x12 rectangle. Starting at long edge, roll loosely. Seal edges. place both rolls seam down on one large baking sheet. Gash top diagonally 3 times with sharp knife. (Grandma would cut slits with scissors down the long way of the loaf, we all loved watching her do this) Brush with beaten egg white. Rise 30 minutes. Bake at 400 degrees for 25- 30 minutes. Makes two loaves

(I think Grandma doubled the recipe because I remember ending up with 4 loaves that we all devoured) Thanks Mom for all that delicious bread.

White Chili

Serves 10

2 T oil

1 medium white onion, finely chopped

1 can (4 ounces) chopped green chilies

2 tsp garlic powder

2 tsp salt

2 tsp ground cumin

2 tsp ground coriander

1/2 tsp cayenne pepper

2 cans (15.8 ounces each) great northern beans (do not drain) Fresh cooked beans would be better yet

2 cans (10 1/2 ounces each) chicken broth

2 can (5 ounces each) chicken, drained (Of course you could add only one can or just leave the chicken out)

In large stock pot, heat oil over medium heat. Add onion, saute until brown. Add next 7 ingredients; stir until well blended. Stir in remaining ingredients. Bring to a boil. Reduce heat to low. Simmer 15 to 20 minutes until heated through.

Beef Barley Soup

1 lb ground sirloin (you can use a lot less or more if desired)

1 16 oz can tomatoes

6 oz can tomato or V-8 juice

7 c. water

1/2 c. chopped onion

1 bell pepper, cut up

1 cup grated cabbage

1 cup diced celery

1/2 c. celery tops

1/2 tsp pepper

2 tsp garlic powder

2 T light soy sauce

1 bay leaf

1/2 tsp paprika

1/2 tsp thyme

1/2 c. pearl barley

Brown ground sirloin. Add remaining ingredients. Simmer 1 1/2 hours. Add 3 o 4 beef bouillon cubes, 2 to 3 carrots sliced, and 2 diced potatoes. Cook 20 minutes more.

Bean Salsa

I don't have the original written recipe, This is how I make it.

1 can rotel

1 can black beans drained or black eyed peas

1 can shoepeg corn

1/2 cup or so of light italian dressing (to taste)

chopped cilantro

1 cup or so of your favorite salsa, I like Herdez

chopped green onion, tomatoes, avocado, green pepper, garlic as desired

Mix together and enjoy.

Chicken Salad

This is great for those luncheons and showers. Put it on a crescent or roll, or serve it over a bed of lettuce.

4 c. boiled and shredded chicken breasts (can use canned chicken)

1 c. peeled and diced apples

1/2 c. diced celery

1/2 c. grapes, halved

1/4 c. chopped walnuts

3/4 c. mayonnaise

6 to 8 oz. cool whip

salt, pepper and seasoning salt

mix together mayo, cool whip and seasoning with a whisk in a large bowl. Mix in chicken, apples, celery, grapes, and walnuts. Refrigerate for at least one hour.

Zucchini

Cut Zucchini into 1/4 inch slices (rounds). Coat sides with Mayo, dip in seasoned bread crumbs. Put on cookie sheet. Bake at 350 until browned

Fruit Slush

I actually think this might be Jennifer's secret wedding reception recipe that she doesn't give out. It's really good, I used it for Kristen's reception.

2 boxes frozen strawberries ( I used the big bag of strawberries from Costco and blended them in my blender)

1 -6 oz can lemon juice (I used lemonaid)

1 6-oz can frozen orange juice

1 can fruit only crushed pineapple

1 qt water plus 2 cups sugar, boil and cool (I leave out the sugar, it's sweet enough)

2 qt gingerale or sprite

Mix top 5 ingredients and freeze. When ready to serve place frozen juice in bowl, add gingerale and mix with potato masher. This is an old recipe so adapt for our time, for example you don't see 6 oz cans of frozen oj anymore or strawberries in the boxes.

Rice Krispie Treats

1/4 cup butter

1 pkg marshmallows (10 oz. about 40 regular or 4 cups minature)

6 cups rice kripies

Melt butter and mashmallows over low heat, add rice krispies put in buttered pan. Easy, basic, but sometimes the recipe isn't on the box.

Rice Pilaff

olive oil

1 1/2 cups rice

chicken broth

1 can mushrooms (optional)

slivered almond

Put olive oil in the bottom of a pan. Add rice and stir constantly until it starts to brown slightly. Add mushrooms, almonds, and chicken broth. (When figuring how much broth to add, follow the measurements on your rice pkg. using broth instead of water, usually twice as much water as rice) Cook as directed on package. Or put in rice cooker.

This is a quick and easy dish to go with chicken etc.

Quick Chicken Casserole

egg noodles, medium size
1 can cream of chicken soup
1 can milk
2 green onions sliced thin
1/2- 1 c. cooked, diced chicken (or turkey)

For an 8x8 casserole dish, cook 1/2 pkg. of egg noodles according to package directions.

While noodles are cooking, mix chicken soup, milk, green onions and chicken.

Rinse and drain cooked egg noodles. Pour into buttered casserole dish.. Pour mixed ingredients over.

Bake at 350 for 20-25 min. until bubbling. (May add 1/2 c. frozen peas to top if desired.)

Chicken Fingers

4 lg. boneless chicken breasts cut into strips

Bread Crumb mixture:
3 slices wheat bread, 8-10 Ritz crackers, 2 tsp. seasoning salt, 1/2 tsp. pepper

1/4 c. melted butter

Roll chicken strips in butter and then crumb mixture.
Bake at 375 for 15-20 min.
Serve with dipping sauce

Mexican Salad

Dressing:
1/2 cup sour cream
4 Tbsp. French dressing
1 Tbsp. salsa
1/2 tsp salt
1/4 tsp chili pepper
Dash of Pepper

Salad:

3 c. shredded lettuce
1 firm tomato, diced
1/4 c. chopped green onions
1 whole avocado, diced
1 can red kidney beans, drained
1/2 c. Cheddar cheese

Mix dressing ingredients together. in separate bowl, mix salad ingredients together. Add dressing to salad. Toss. Lay over a bed of Fritos.

Apple Crisp

4 cups peeled and sliced apples (about 6 medium apples)
2/3 c. brown sugar
1/2 cup flour
1/2 cup oats
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/3 cup soft butter

Place sliced apples in a greased square pan. Blend remaining ingredients until mixture is crumbly. Spread mixture over apples. Bake at 375 for 30 to 35 minutes or until apples are tender. Great with ice cream.

Peanut Butter Bar Cookies

1 c. flour
1 c. rolled oats
1/2 c. sugar
1/2 c. packed brown sugar
1/2 tsp. soda
1/4 tsp. salt
1/2 c. butter softened
1/3 c. peanut butter
1/2 tsp. vanilla
1 egg
1 c. chocolate chips

Glaze:
1/3 c. powdered sugar
2 T. peanut butter
3 to 5 tsp milk

Heat oven to 350. Grease 9x13 pan. Combine all ingredients, except chocolate chips, in a bowl and mix on low speed. Press in bottom of prepared pan. Bake for 15 to 20 minutes Do not overbake. Immediately sprinkle withchocolate chips. Let stand 5 minutes and spread melted chips evenly over cookies. In small bowl, combine glaze ingredients; drizzle over chocolate. Cool completely. Makes 36 bars.

These are great to take for a bridal or baby shower!!.

Ginger Snaps with Pumpkin Dip

Cookies:
1 1/2 c. butter, softened
1 3/4 c. sugar
2 eggs
3/4 c. molasses
4 c. flour
4 tsp. baking soda
2 tsp ginger
1 1/2 tsp ground cloves
1 tsp salt

Dip:
8 oz. soft cream cheese
2 c. powdered sugar
1 (15 oz.) can pumpkin
1 tsp. cinnamon
1/4 tsp. ginger

Mix butter, sugar, egg, and molasses. Add remaining ingredients. Refrigerate 1/2 our. Roll into balls. Roll in sugar. Bake at 375 for 10 minutes.
Dip: Mix cream cheese and powdered sugar until fluffy. Add pumpkin, cinnamon and ginger.

My friend Jenny makes these and they are sooo good. Great fall dessert.

Pot Roast

Brown roast in Dutch oven. Mix one can cream of mushroom soup with 1/2 envelope lipton onion soup and 1/2 can water. Pour over roast. Bake in Dutch oven at 325 for 2 1/2 to 3 hours, depending on the size of the roast. Add potato water for more gravy, if desired, and thicken with flour and water. (Vegetables may be cooked with roast for the last hour.)

Green Chile Chicken Casserole

4 cooked, cut up chicken breasts
6 (or more) corn tortillas, torn into small pieces
1 to 2 bunches green onions, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 bottle La Victoria green taco sauce
1 small can diced green chilis
1 pt sour cream
grated cheese

Mix all ingredients, except cheese, in large bowl. Pour into 9x13 pan. Spread cheese over top. Bake at 325 for 40 minutes.

Green Chile Chicken Enchiladas

4 chicken breasts, cooked and shredded or 1 or 2 cans premium chicken breast
15-18 corn tortillas
1 can Las Palmas green enchilada sauce
1 can cream of chicken soup
2 c. shredded cheese
This can be done as a casserole (tear the tortillas, mix and put cheese on top) or roll as enchiladas, place tortillas filled with chicken and cheese in pan. Before rolling, dip tortillas in sauce made of enchilada sauce and cream of chicken soup, pour remaining sauce over and sprinkle with cheese. Bake at 350 for 30 minutes or until bubbly.

Good Ol' Chicken and Rice

1 1/2 c. brown rice (uncooked
3 c. water
skinless chicken breasts
1 pkg. dry onion soup mix
1 can cream of chicken soup

Mix ingredients, spread into a 9x13 pan. Place chicken pieces over rice. Cover and bake 2 hours at 350

Easy Spanish Rice

This is not as good as Griselda's but simple to make.

1 c. white rice
1 2/3 c. hot water
2 beef bouillon cubes
2/3 c. salsa
ground black pepper to taste

Brown rice in small amount of oil. Add remaining ingredients. Cover and simmer on low for 20 minutes. ( I brown the rice then put the ingredients in my rice cooker)

Chinese Cabbage Salad

3 cooked chicken breasts, cubed (optional)
1 small cabbage finely shredded
1 pkg. chicken flavored ramen noodes, crumbled up
3 sliced green onions
2 T. sesame seeds
1/2 cup slivered almonds

Dressing:
1 T. sugar
1/2 c. oil
1/2 tsp. salt
1/2 tsp. pepper
2 T. vinegar
flavor packet from noodles

Mix shredded cabbage and sliced green onion in bowl. Cover and refrigerate (can do overnight)
Slightly toast almonds and sesame seeds in the oven on a cookie sheet, (I skip this as I usually burn them) Just before serving add chilled chicken, sesame seeds, almonds, and crumbled ramen noodles. Mix dressing ingredients; toss with salad and serve.

Citrus Salad Toss

Citrus Dressing:
2/3 c. oil
1/4 c. lime juice
2 T. orange juice
2 T. sugar
1 tsp grated lime zest
1 tsp. grated orange zest
Salad:
8 c. torn leaf lettuce
8 c. torn romaine lettuce
1 red onion, thinly sliced
1 large orange, peeled and sliced
1 pt. strawberries, cut in halves
2 avocados, thinly sliced

Broccoli-Cauliflower Salad

3 twigs, broccoli, cut in small pieces
1 cauliflower, cut in small pieces
1/2 red onion
1 lb bacon
1c. cheese
Dressing
3/4 cup Miracle Whip
1/4 + 1/8 c. sugar
3 T. red wine vinegar
Combine salad ingredients and toss with dressing. (Adjust bacon, cheese, and sugar to your taste)

Banana Crum Muffins

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

DIRECTIONS
Preheat oven to 375 degrees F Lightly grease 10 muffin cups, or line with muffin papers. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
(Great for company-Yummy)

Lynn's Mineral Rich Alkalyzing Drink

The juice of 1/2 lemon, 1-6 T. of Pickling Lime water (1 T. of pickling lime diluted into 1 gallon of distilled water), 1-3 T of Blackstrap molasses, 1 T. of high quality, cold water kelp (a powder)

I am not going to kid you this tastes awful, have some water, fruit, or good juice to follow the drink. On the health blog Lynn reads, people rave about how this drink has helped them feel better...........Ask Lynn about it. Bruce and Jan actually drink it.

Dr. Oz Green Drink

2 apples, cored
2 big handfuls of spinach
1/2 cup of chopped parsley
a celery stick, chopped
1 thumbnail length of ginger root, peeled
1 lemon- juice only
1 cucumber

Place ingredients in a blender, add 4 oz. water or a handful of ice cubes, (I add water and ice), then puree, makes two glasses.( I just cut the yellow part of the lemon peel off and put the rest of the lemon in, seeds and all. The white part under the peel is good for you)

Optional ingredients:
raw carrot, unsweetened fruit juice, banana (I always add a banana, preferably frozen it makes the drink taste better. I sometimes add a kiwi or 2)

I use a vitamixer. If you have a regular blender skip the carrot. It works better to add a few ingredients start mixing then add more.
This is great to have for breakfast. Starts your day off right, and tastes better than you think. Low calorie, high nutrition.

Lemon Bars

1 c. flour
1/4 c. powdered sugar
1/8 tsp. salt
1/2 c. softened butter
1 c. white sugar
2 Tbsp. white flour
1/2 tsp. baking powder
1/8 tsp. salt
2 eggs beaten
2 Tbsp. fresh lemon juice
1 tsp. fresh lemon rind

Glaze:
1/2 cup powdered sugar
1 Tbsp. fresh lemon juice
1 Tbsp. melted butter

Combine flour, sugar and slat. cut in butter. Press into greased 8 inch square pan. Bake at 3325 for 15 minutes. Remove from oven. Mix sugar, flour, baking powder, salt, eggs, lemon juice, and lemon rind. Spread over cooked crust. Bake again at 325 for 25 minutes. Mix together ingredients for glaze and pour over lemon bars while still warm. cool and cut into bars.

Janet's Danish Crepes

3 eggs
1 1/4 c. milk
3/4 c. sifted flour
1 Tbsp. sugar
1/2 tsp. salt

Beat together eggs and milk. Sift together four, salt, and sugar. Stir into egg mixture and blend until all ingredients are well blended. Cook on medium greased griddle. make sure mixture is thin. Brown on both sides, roll with favorite filling, and eat.

Fillings: Cinnamon and powdered sugar, whipped cream and strawberries, peanut butter and honey, pudding, etc.

Banana Nut Bread

6 over ripe bananas, mashed

4 eggs

1 ½ cup oil

1 c. sugar

4 c. flour

1 ½ tsp. salt

2 ½ tsp. soda

2 tsp. vanilla

2 cups chopped walnuts

Mix ingredients together well. Grease pans and pour in mixture halfway. Bake at 325 degrees for 45 min to an hour. Makes 3 regular loaves or 6 mini.

By Amy Thompson

Scotcheroos

Boil:

1 c. sugar

1 c. karo syrup

Add:

½ c. peanut butter

6 c. Rice Krispies cereal

Mix and press into a buttered pan. Melt 1 small pkg. chocolate chips and 1 small pkg butterscotch chips together and spread on top.

By Amy Thompson

Seven Layer Bars

Melt 1 cube of butter in an 8x8 pan

Sprinkle 1 c. graham cracker crumbs over butter

Sprinkle 1 pkg of chocolate chips over top
Sprinkle 1 pkg butterscotch chips over top as well
Sprinkle 1 c. coconut over top
Sprinkle 1 c. chopped nuts over coconut
Pour 1 can condensed milk over coconut (evenly)
Bake at 350 degrees for 35 min.

By Amy Thompson

Puppy Chow

4 c. Powdered sugar

1 12 oz box Chex cereal (12 c.)

1 c. creamy peanut butter

1 pkg. Milk chocolate chips (2 c.)

4 T. butter

Melt butter, chocolate and peanut butter in a large bowl in microwave or slowly on the stove. Stir until chocolate is melted. Fold chex cereal into chocolate mixture unit evenly coated. Put powdered sugar into a large bag, add cereal mixture and shake until coated with sugar. Let it cool on wax paper.

by Amy Thompson

Caramel Corn

1 cube butter

1 c. light karo syrup

1 c. brown sugar

1 c. white sugar

1 can sweetened condensed milk

Mix together on med-low heat for 20 min. Pour over 1 ½ gallon popped popcorn.

By Amy Thompson

No Knead, Whole Wheat Bread

1 qt. warm water 3 T. yeast 2 T. salt 2 T. shortening 2 T. honey 2 eggs 7-8 c. whole wheat flour Mix the water, salt, shortening, honey and then yeast. Let mixture stand a minute or two and add eggs and flour. Stir well, let stand to rise until double in size, about 45 min. Punch dough down and put into heavily greased pans. Rise about 15-20 min. Bake at 350 degrees for 1 hour. Wheat Bread 7 c. whole wheat flour 2 T. salt 2/3 c. oil 2/3 c. honey 5 c. hot water 3 T. yeast 2 T. sugar ¾ cup water In a small bowl mix 3 T. yeast, 2 T. sugar and ¾ cup water. Set aside. Mix flour, salt, oil, honey and hot water in a Bosch mixer. Mix well and add the small yeast mixture. Add 7-8 cups more flour while continuously mixing. Mix for 10 minutes. Put into 5 greased bread pans and let it rise for 30 min. Bake at 350 degrees for 30 min. By Amy Thompson

Cinnamon Rolls

Mix 1 T. yeast, 1 T. sugar in 1 C. warm water. In a bowl mix: 1 melted cube of butter 2 eggs ½ c. sugar ½ tsp. salt Combine the two mixtures above and add 4 ¾ c. flour. Stir until well mixed with a spoon. (Knead dough if necessary to make it form into a nice ball). Dough should be a little sticky. Cover bowl with a damp, warm dish towel and let it rise until double (about 2 hours). Roll the dough into a large rectangle. Brush with butter and sprinkle with sugar, cinnamon and brown sugar (raisins or nuts may be added). Roll up into a log shape form the long side. Cut into 18 rolls with a piece of thread. Place on a buttered cookie sheet. Bake at 375 degrees for 14-16 min. Let cool partially before spreading vanilla butter icing on top. Vanilla butter icing: 3 c. powdered sugar 1/3 c. butter, softened 1 ½ tsp. vanilla About 2 T. milk Mix powdered sugar and butter, stir in vanilla and milk. Beat until frosting is smooth and of spreading consistency.

By Amy Thompson

Crescent Rolls

Mix 1 T. yeast and 1 T. sugar into 1 C. warm water. Let sit to rise. In a bowl Mix: 1 cube melted butter 2 eggs (beaten with a fork) ½ c. sugar ½ tsp. salt Combine the two mixtures above and add 4 ¾ c. flour. Stir until well mixed with a spoon. (Knead dough if necessary to make it form into a nice ball.) Dough should be a little sticky. Cover bowl with a damp, warm dish towel. Let rise until double, about 2 hours. Divide dough in half, rolling each half into a circle. Brush with melted butter and cut into 12 pie shaped wedges. Roll up beginning at the wide end. Place on an ungreased cookie sheet, brush with butter again, and let rise until double, about 2 hours. Bake at 375 degrees for 13-15 min. Brush with butter. Makes 24 rolls. Note: if you’re in hurry, place the rolls in a warm oven to raise them quickly. By Amy Thompson

Snickerdoodles

½ c. shortening or butter ¾ sugar 1 egg 1 1/3 c. flour 1 tsp. cream of tartar ½ tsp. soda 1/8 tsp. salt Cream shortening, sugar and egg. Add remaining ingredients. Roll dough into balls. Roll each ball into a sugar and cinnamon mixture. (Approximately 1 part cinnamon and 2 parts sugar) Place balls on an ungreased cookie sheet, 2 inches apart and bake at 400 degrees for 8-10 min. Makes about 2 dozen. by Amy Thomspon

Lemon Meringue Pie

1 baked 9 inch pie shell

¼ c. corn starch

1 c. sugar

¼ tsp. salt

1 ½ c. water

2 T. butter

1 ½ tsp. lemon rind

1/3 c. lemon juice

6 T. sugar

3 eggs, separated

1 tsp. vanilla

Mix corn starch, ½ c. sugar, and salt in a large pot. Slowly stir in water. Cook over med heat, stirring constantly until mixture becomes thick and clear. In another bowl beat egg yolks and ½ c. sugar. Blend in half of hot mixture into egg yolks, and then stir all remaining mixture into pot. Cook 2 min, stirring constantly. Remove from heat and gently stir in butter, lemon rind and juice. Pour into pie shell.

Meringue:

Beat egg whites until foamy. Add sugar, 1 T. at a time, beating well after each addition. Continue beating until stiff peaks form when beater is raised. Stir in vanilla evenly. Spread some meringue around edge of filling first, touching crust all round, and then fill in the center. Bake in 350 degree oven for 15-20 min, or until meringue is lightly browned. Let it cool before refrigerating, then serve cold.

By Amy Thompson