Richard's Salsa

1/2 C Fresh Cilantro 

1 can 28ounce Whole Tomatoes 

w/juice

1/4 C chopped onion (1Tbsp dry)

1 clove garlic, minced

1/2 whole Lime, juiced

2 cans (10ounces) Rotel (diced 

tomatoes & green chilies)

1/4 tsp Sugar

1/4 tsp Salt

1/4 tsp ground Cumin

1 whole Jalapeno, quartered & 

sliced (mild=no jalapeno, canned=1Tbsp)

Mix each set of ingredients (each column) in a food processor (pulse to desired consistency) and then mix all together in a container.  Refrigerate for at least an hour.

Rice Pudding (Tiffani)

1 1/2 Quarts milk

2/3 C Sugar

1/2 C Rice

Combine all ingredients in heavy saucepan.  Bring to a gentle simmer over medium heat.  Reduce heat and cook, uncovered, for 1 hour, stirring occasionally.  The milk should just barely simmer, with bubbles breaking only at the outside edge of the surface.  After an hour, the rice should be soft.

Increase the heat to medium, and cook, stirring frequently, until the rice has absorbed most of the rest of the milk – but not all- and the pudding is creamy, about 30 minutes longer.

Remove from heat and stir in 1 tsp. vanilla.  You can serve warm or chilled.  Store in the fridge.  

Orange Spread for Rolls (Tiffani)

2 C powdered sugar 

Orange juice – real is better

2 Tbsp  butter

Add rind & orange extract

Mix till nice a smooth with a whisk.  Spread 

on hot rolls. Yummy!!

Banana Cream Pie (Tiffani)

Add to base pudding mix - 1tsp butter, ½tsp lemon

extract, 1tsp vanilla.  Place a thin layer of pudding

on bottom of pie crust.  Slice 1-2 bananas and place

slices on bottom of crust.  Cover with remaining 

pudding.  Top with whip cream.  

****always cover pie with wax paper to cool, to keep from forming a crusty top.  Place whip cream on when ready to serve.

Coconut Cream Pie (Tiffani)

2 small boxes vanilla pudding

3 1/3 cup milk

Cook till pudding comes to a boil.  Remove

from heat and add 1tsp butter, ¾tsp vanilla,

2tsp coconut extract, 1 C shredded coconut.

Mix well and let set for 3 min. and then pour

into pie shell.  Top with whipping cream and 

toasted coconut.

Mom's Cornbread

1/4 C Applesauce

1/4 C Butter,softened

1C Sugar

2 Eggs

1 C Yellow Cornmeal

1 1/2 C Flour

2 tsp. Baking Powder

1/2 tsp. Salt

1 1/2 C Milk

Cream applesauce, butter, and sugar.  Add eggs and cornmeal.  Combine in a separate bowl the flour, baking powder and salt and mix together.  Add flour mixture alternately with milk, to the cornmeal mixture blending well after each addition.  Bake in a greased 8”x8” or 7”x11” glass pan for 40min at 375 degrees.

Corn & Cheese Chowder (Crystal)

Ingredients

• 4 Tablespoons 1/2 Stick Butter
• 1 whole Onion, Chopped
• 3 slices Bacon, Cut Into Pieces
• 3 whole Bell Peppers, Finely Diced (red, Yellow, Orange)
• 5 ears Corn, Kernels Sliced Off
• 1/4 cup All-purpose Flour
• 3 cups Chicken Stock Or Broth
• 2 cups Half-and-half
• 1 cup (heaping) Grated Monterey Jack
• 1 cup (heaping) Pepper Jack
• 1/3 cup Sliced Green Onions

Preparation Instructions

In a large pot, melt butter over medium-high heat. Cook onions for a couple of minutes. Add bacon and cook for another minute or so, then add diced bell peppers and cook for a couple of minutes. Finally, add corn and cook for a minute.

Sprinkle flour evenly over the top and stir to combine. Pour in broth and stir well. Allow this to thicken for 3 or 4 minutes, then reduce heat to low. Stir in half-and-half, then cover and allow to simmer/thicken for 15 minutes or so.

Stir in cheeses and green onions. When cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed.

(Pioneer Woman Recipe)

Biscuits (Tiffani)

2 cups Flour

1 Tbsp baking powder

1 tsp salt

3 Tbsp butter

3/4 cup milk or 1 cup buttermilk

Mix dry ingredients together and sift.  Add butter in pieces and work into flour till lump free.  Stir in milk(buttermilk) to form a soft dough.  Transfer to a floured surface and press down by hand till 3/4 inch thickness.  Cut in circles.  Bake at 425 degrees for 10-15 minutes (lightly golden brown).  

Chocolate Bundt Cake (Tiffani)

1 box of chocolate cake mix (can be any flavor depending on the taste you want from the cake)

1 small box of instant chocolate pudding (any flavor)

1 C. sour cream (I use low fat)

1/2 C. water

1/2 C. vegetable oil

4 eggs

1 1/2 C. chocolate chips

Grease a large Bundt pan with oil & flour (my favorite Bundt pan is stoneware).  Mix all ingredients, except chocolate chips, in a mixer.  Beat on low for 1 minute to blend ingredients.  Scrap sides of bowl.  Mix for 3 minutes on medium.  Then fold in chocolate chips.  Pour batter into Bundt pan (it is thick).  Bake at 350 for 58-62 minutes.  Cake is done when it springs back when lightly touched.  Cool on wire rack for 20 minutes.  Run a spatula along edges of cake and invert onto rack.  Let cool. (can be served warm)

Icing: 3/4 C. chocolate chips & 3Tbsp. milk.

For the glaze , combine chocolate chips and milk in small saucepan over low heat.  Stir until the chocolate has melted and the mixture has thickened slightly, 1-2 minutes.  Spoon over top of cake.

Chocolate Zucchini Cake (Tiffani)

Cake:

½ C butter (soft)

½ C oil

(can use 1/2 C applesauce & 1/4 C butter & 1/4 C oil) - makes more moist

1¾ C sugar

2 eggs

½ C sour cream

1 tsp vanilla

2 C. zucchini (grated)

2½ C flour

½ C cocoa

1 tsp baking soda

1 tsp cinnamon

1 tsp salt

Topping:

¾ C chocolate chips

¾ C brown sugar

½ C nuts (optional)

Blend butter, oil, and sugar.  Add eggs, sour cream and vanilla.  Then add zucchini.  Then add all the dry ingredients.  Mix well.  Pour into greased, jelly roll pan.  Sprinkle topping mixture on top.  

Bake at 350 for 25-30 minutes.

Curried Spinach Salad (Tiffani)

By Tiffani Lau from "Pinch of Salt Lake"

• 2 lbs. fresh spinach or romaine lettuce
• 3 apples, thinly sliced
• 1/2 cup cran raisins or golden raisins
• 2/3 cup honey roasted peanuts
• 1 orange separated into pieces
• 2 Tbsp. sesame seeds

Curry Dressing:

• 1/2 cup white wine vinegar
• 2/3 cup canola oil
• 1 Tbsp apple butter, or peach/apricot jam, or chopped chutney
• 1 tsp curry powder]
• 1 tsp salt
• 1 tsp dry mustard
• 1-2 drops Tabasco sauce

Prepare dressing first to allow flavors to blend.  Combine all dressing ingredients into a jar and shake until blended well.  For best flavor, allow dressing to stand for 2 hours at room temperature before serving.

Combine all salad ingredients and then toss with curry dressing.

Easy Chicken Chilli (Tiffani)

2 cans chicken broth

2 cans tomato sauce

1 can black beans

1 can light kidney beans

1 can dark kidney beans

1 can corn

1 packet taco seasoning

2 chicken breasts: cooked & diced

Mix all the cans and seasonings together.  Heat up and add chicken.  Simmer for awhile on stove or in Crockpot.  Top with sour cream, cheese, and tortilla strips.

Quaker's Best Oatmeal Cookies (Tiffani)

1 1/4 cups of butter (2 1/2 sticks)
3/4 c. firmly packed brown sugar
1/2 c. granulated sugar
1 egg
1 tsp vanilla
1 1/2 c. all purpose flour
1 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp nutmeg
3 c. oatmeal (Tiffani uses 1 1/2 c. old-fashion oats and 1 1/2 c. quick oats - both are from the cannery)

Variations:
Oatmeal Raisin: Add 1 1/2c. raisins
Oatmeal Raisin & Nuts: Add 1 c. raisin and 1 c. chopped pecans or walnuts
Oatmeal Chocolate Chip: Add 2 c. chocolate chips (this is our kids favorite)
Oatmeal Chocolate Chip & Nuts: Add 2 c. chocolate chips and 1 c. nuts

Heat the oven to 375 F.  Beat together butter and sugars until creamy.  Add egg and vanilla; beat well.  Add combined flour, baking soda, salt and spices; mix well.  Stir in oatmeal; mix well.  Add raisins, nuts or chocolate chips as desired.  Drop by rounded tablespoons onto an ungreased cookie sheet.  Bake 8-9 minutes for a chewy cookie and 10-11 minutes for a crisp cookie.  Cool at least 1 minute on cookie sheet; remove to wire rack to cool completely.  Store in tightly covered container.  Makes about 4 dozen (depending on the size of the cookies you make).

The Quaker cookbook also says this can be put in an 13x9 baking pan for bar cookies.  Bake 25-30 minutes or until golden brown. We have never done this, but I think it would be very good too!  Enjoy!

Olive Garden Pasta Fagoli (Tiffani)

1 TBL  Olive oil

1 TBL  Garlic, chopped

1.5 C.  Onion, chopped  

1.5 C.  Celery, chopped  

2 C.  Carrots, slivered (or chopped)

2 C. cooked Hamburger

28 oz. can Diced Tomatoes

28 oz. can Spaghetti Sauce (Hunts or other)

6 oz. can Tomato Paste

8 C. Beef Broth

15 oz. can Kidney Beans (undrained)

15 oz. can Great Northern White Beans (undrained)

2 tsp. Italian Oregano, dried

2 tsp. Italian Seasoning
1.5 tsp. Black pepper

1 TBL Dried Parsley

3/4 tsp. Tabasco sauce (original red)

1/4 tsp. crushed red pepper

2 C. small pasta

Preparation

Heat oil in large sauce pan.  Add garlic and onion and saute for 2 minutes together.  Add celery and carrots and continue to cook until onions are almost clear.  Add cooked ground beef and cook to blend flavors.  Transfer to 6 qt. Crock Pot.

Add remaining ingredients and spices to crock pot, except pasta.  Cook on low heat for 4-6 hours.  30 minutes prior to serving, cook the pasta "al dente" and add to the soup.  

Makes about 5.5 quarts (8-10 dinner servings; 12-16 appetizer servings)

Peach Cobbler (Tiffani)

8 peaches - sliced

1/4 C white sugar

1/4 C brown sugar

1/4 tsp cinnamon

1/8 tsp nutmeg

1 tsp lemon juice

1 Tbsp cornstarch

Combine all together and place in a 2 qt. baking dish.  Bake for 10 minutes at 425 degrees.

While cooking combine:

1 C flour

1/4 C white sugar

1/4 C brown sugar

1 tsp baking powder

1/2 tsp salt

Mix together.  

6 Tbsp butter, chilled, small pieces

1/4 C boiling water

Blend in butter with pastry blender.  Stir in water until it is combined.  Drop spoonfuls of topping onto peaches that have cooked for 10 minutes.  

Sprinkle with:

3 Tbsp white sugar

1 tsp cinnamon

Bake for additional 30 minutes, until topping is golden brown.  

**We use 3 quart bags of frozen peaches with 1 1/2 peach sauce recipe. 

Pumpkin Chocolate Chip Bread (Tiffani)

1/4  C Butter

2 2/3 C Sugar

Beat together well. (will look like fake snow)

Add: 4 eggs – Mix well

Add: 2 C pumpkin – Mix well

Flour Mixture: - Mix all together

3 C Flour

1 Tbsp Cinnamon

2 tsp baking soda

2 tsp salt

¼ tsp ground ginger

1 tsp nutmeg

¼ tsp ground cloves

½ tsp baking powder

Liquid Mixture:

2/3 C skim milk

1 tsp vanilla

Add Flour and Liquid Mixtures alternately till all mixed in well

Then add: 1 C chocolate chips.

Makes 2 regular loaf pans – Bake at 350 for 55-60 minutes.  

**can make smaller loaves – cook for 35-40 minutes.  They are a little spongy though.

Chili (Amy)

1 pound ground beef or turkey

1 cup chopped onion

1/2 cup chopped green peppers

2 cloves minced garlic

2 16 oz cans diced tomatoes

1 can of each: kidney, pinto, black beans-drained

8 oz can tomato sauce

3 T chili powder

1/2 tsp basil

2 bay leaves

1/4 tsp salt

1/4 tsp pepper

dash cayenne pepper

Brown the meat with onions, green peppers and garlic. Drain fat.

Mix with remaining ingredients. Warm up. Either simmering on stove for at least an hour or in the crock pot for 4-6 hours. You just want all the flavors to meld together. Garnish with cheese.

Monkey Bread (Crystal)

3 tubes of buttermilk biscuits
1/2 cup sugar
3 tsp cinnamon
1 stick of butter
1/2 cup brown sugar
package of regular vanilla pudding powder

Melt butter and mix together with brown sugar. Whisk until completely combined. Sprinkle some (just a little) on bottom of greased bunt pan. Then sprinkle a bit of vanilla pudding powder into pan.

Cut up biscuit dough. Take each biscuit and cut dough into thirds. Then roll each third into ball. Roll the balls into the mixture of white sugar and cinnamon to cover them. Throw in bunt pan.

Sprinkle more pudding powder on top and also sprinkle some of the leftover sugar/cinnamon mixture. I usually don't use all the sugar mixture but most of it. I also don't use much pudding powder. One envelope would make this recipe about 3 times. You don't really need the pudding powder. It just gives it a nice glaze.

Pour the rest of the butter/brown sugar mixture on top of everything. Bake at 350 for 30 minutes.

Pasta Primavera (Crystal-Pioneer Woman)

Ingredients

• 1 cup Bite-sized Broccoli Pieces (up To 1 1/2 Cups)
• 1/2 whole Onion, Diced Finely
• 3 cloves To 4 Cloves Garlic, Chopped Finely
• 2 whole Medium To Large Carrots, Sliced On The Bias (diagonally)
• 2 whole Medium Zucchini, Sliced On The Bias (diagonally)
• 1 whole Medium Yellow Squash (optional)
• 1 container (about 5 Oz.) White Button Or Baby Porcini Mushrooms, Roughly Sliced
• 1 whole Red Bell Pepper, Sliced Into Strips
• 4 Tablespoons Butter
• 2 Tablespoons Olive Oil
• 1 pound Pasta (I Like Penne)
• FOR THE SAUCE:
• 1/4 cup Dry White Wine (up To 1/2 Cup), Optional (replace With Additional Broth If Not Using)
• 1/2 cup Low Sodium Chicken Broth
• 1 cup Whipping (heavy) Cream
• 1 cup Half-and-half
• 1/2 cup Grated Parmesan Cheese
• 5 leaves Basil (or More To Taste), Plus Extra For Garnish
• 1/2 cup Frozen Peas

Preparation Instructions

First, prep the vegetables. Chop the broccoli into bite-sized pieces, about 1 to 1 ½ cups worth. Dice half a yellow onion. Chop 3 to 4 cloves of garlic. Slice carrots on the bias (diagonally), and do the same for the zucchini and yellow squash. Roughly slice the mushrooms and slice the red pepper (seeded) into strips.

Heat 2 tablespoons butter with 2 tablespoons olive oil in a skillet over medium-high heat. Add the chopped onion and garlic together and cook for a minute or two, until they start to turn translucent. Then throw in the broccoli. Stir, and add in the carrots.

Stir it around, and PLEASE, PLEASE cook it for only a minute, tops. Transfer the mixture to a plate. Add in the red pepper strips to the skillet. Stir them around for a minute or so, then transfer them to the plate.

Add pasta to slightly salted boiling water and cook to al dente.

Add a tablespoon of butter to the skillet. Add squash and zucchini, cook for less than a minute, then transfer to plate. Cook mushrooms for a minute or two (add salt to taste), and again transfer to the plate.

FOR THE SAUCE

To make the sauce, pour ¼ to ½ cup dry white wine into the skillet (see note below). Add ½ cup low-sodium chicken broth, a tablespoon of butter and scrape the bottom of the skillet to pull up the flavor left behind by the veggie cooking. Cook for 1 to 2 minutes until the liquid starts to thicken.

Add 1 cup whipping cream and 1 cup half-and-half. Measure out ½ cup grated Parmesan; add to the skillet. Add salt and pepper to taste. Chiffonade 5 to 6 fresh basil leaves and add that to the sauce; stir.

Dump veggies and mushrooms into the sauce along with ½ cup frozen peas right out of the freezer. Add pasta al dente and stir. If the sauce seems a little thick, or if there doesn’t seem to be enough sauce, add a good splash of chicken broth and a little more half-and-half. Top with more Parmesan, salt, pepper, and basil to taste.

Note: if you’re averse to wine, add chicken broth instead. But watch the salt later.

Nantucket Cranbery Pie (Crystal-Pioneer Woman)

•butter, for greasing

•2 cups (heaping) fresh cranberries

• 3/4 cups pecans, chopped (measure, then chop)

• 2/3 cups sugar

• 1 cup flour

• 1 cup sugar

• 1 stick unsalted butter, melted

• 2 whole eggs, lightly beaten

• 1 teaspoon pure almond extract

• 1/4 teaspoon salt

• 1 Tablespoon sugar for sprinkling

Preheat oven to 350 degrees. 

Generously butter a cake pan or pie pan. Add cranberries to the bottom of the pan. Sprinkle on chopped pecans, then sprinkle on 2/3 cup sugar.

In a mixing bowl, combine flour, 1 cup sugar, melted butter, eggs, almond extract, and salt. Stir gently to combine.

Pour batter slowly over the top in large "ribbons" in order to evenly cover the surface. Spread gently if necessary.

Back for 45-50 minutes. 5 minutes before removing from oven, sprinkle surface with 1 tablespoon sugar for a little extra crunch.

Cut into wedges and serve with ice cream or freshly whipped cream.

Chex Mix Muddy Buddies, aka Puppy Chow (Crystal)

1 stick butter
1 cup peanut butter
1 bag MILK chocolate chips
1 12.3 oz box (or standard size box) of Chex cereal- corn or rice, i use both. no difference
3.5 cups powder sugar- or more if needed. Sometimes i don't even measure. I just eye it.

Melt butter, peanut butter, and choco chips on low heat until smooth.

-place cereal in large bowl. Pour mixture over cereal & mix until well coated.

- dump coated cereal in large paper bag, add powder sugar and shake bag until all cereal is coated. Add more sugar if needed. I always add more, i like it really white.

-chill in fridge (or freezer) to dry, serve cold (doesn't have to be cold though).

Melt in Your Mouth

Bottom Crust

• 1 1/4 cup flour
• 1/2 walnuts OR pecans
• 3/4 cube melted butter

Mix together and spread in 9x13 warm pan. Bake @350 for 15 min. Cool.

Beat Until Fluffy:

1 8oz cream cheese (softened)

1 cup cool whip (save remaining in container for next step)

1 cup powdered sugar

Poor over crumb mixture.

Mix Together:

2 packages (3 oz) INSTANT chocolate pudding

3 1/2 cups milk

Spread over cream cheese. Chill. Spread left over cool whip on top. Grate a chocolate bar over it.

The Best Lasagna Ever (Crystal-Pioneer Woman)

• 1 1/2 pound ground beef

• 1 pound hot breakfast sausage

• 2 cloves garlic, minced

• 2 cans (14.5 ounce) whole tomatoes

• 2 cans (6 ounce) tomato paste

• 2 Tablespoons dried parsley

• 2 Tablespoons dried basil

• 1 teaspoon salt

• 3 cups lowfat cottage cheese

• 2 whole beaten eggs

• 1/2 cup grated (not shredded) parmesan cheese

• 2 Tablespoons dried parsley

• 1 teaspoon salt

• 1 pound sliced mozzarella cheese

• 1 package lasagna noodles

• (add 1/2 teaspoon salt and 1 Tablespoon olive oil to pasta water)

Bring a large pot of water to a boil.

Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.

In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).

To assemble:
Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.

Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.

Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.

Chicken Noodle Soup (Crystal)

 This is so good. It's my go to. And it's great to take to people with a fresh loaf of french bread or a baguette. Yum.

• cooked chicken-I always use the leftover half of the breast from the Costco rotisserie chickens, but any cooked chicken will work. As much as you like.

• a few stalks of celery chopped

• 3 or 4 real carrots chopped

• white or yellow onion diced

• 6 Tablespoons Better than Bouillon (it's a little jar that you get next to the spices at Costco)

• 1 egg

• 2 Tablespoons water

• 1/4 teaspoon salt

• dash pepper

• 1 cup flour

Boil 2 quarts of water. Once boiling add the Better than Bouillon. Chop up your veggies and saute them in a separate pan with a little olive oil or butter depending on your mood. Sometimes I sprinkle with garlic powder and fresh pepper, but sometimes not. Just saute them until the onions start to become clear. Then transfer to your boiling chicken broth. Let the veggies simmer until almost tender.  Make noodles and add them to your soup. Make sure it's boiling when you add the noodles and keep it simmering for at least 15 minutes to cook the noodles. Then add cooked chicken and when the chicken is heated through...enjoy!

To make noodles:

Beat the egg with a fork. Add the 2 Tablespoons of water, the salt, pepper, and then the flour. Mix with the fork. Gather it up and knead slightly (not very much at all or you'll end up with tough noodles). Roll it out flat with some flour and cut into thin strips. Or thick if you like that sort of thing. I use a pizza cutter and just cut them 1/4 inch thick and maybe 3 inches long. Throw into boiling soup and cook for 15 minutes.

Cowboy Salsa (Myndi)

2-3 tomatoes, diced

1 can black beans, drained and rinsed

1 can corn, drained and rinsed

1/2 bunch cilantro,chopped

2 small avocados, diced

1/2 to 1 small onion, diced

2-3 limes-squeeze juice on top

drizzle in some olive oil

2 Tbsp red vinegar

salt & pepper to taste

Mix all together, adding oil, lime juice, vinegar, salt and pepper at the end. Stir it all up. Make in the morning to serve at night, that way the flavors blend. Add more of any item you really like.