Basic Taco Soup

This is what I was going to bring the night of Freezer Meals and what I should have brought to Soup night. There are days (weeks, months) where I'm not feeling like much of a cook, and this is always handy during such times to throw together in a pinch. Plus, it makes two meals for my little fam (unless we pig out), or it can just as quickly be doubled: one meal for later on in the week and two more for the freezer. That's my kinda cook'n!

makes ~8 cups

1 lb ground beef, browned and drained
1 28-oz can tomatoes (pureed, diced, however your fam likes them)
1 8-oz can tomato sauce
1 15-oz can kidney beans (drained & rinsed)
1 15-oz can corn (w/ liquid)
1/2 pkg taco seasoning (I think McCormick is the most flavorful, but Kroger is good as well.)

Toss it in a pot, let it come to a boil, and serve up!

Toppings:
- Fritos corn chips
(sure, you can substitute regular corn chips, but it's just not the same)
- shredded cheese
- sour cream
(nothing else better than the heat of the soup and the cool of the cream....YUM)
- sliced olives

Can also toss in whatever you need to clean out of the fridge:
- onion - peppers - pinto/black beans
- roast beef in place of hamburger meat
(made it yesterday with some BBQ-rubbed roast leftovers; what a tasty substitute!)

Sweet Rolls

2 pkg. dry yeast (2 Tbsp.)
1/4 cup warm water
3 eggs, well beaten
4 1/2 cups flour, divided
1 cup warm water
1/2 cup shortening
1/2 cup sugar
2 tsp. salt
1 stick butter, softened
more sugar for sprinkling

Soften yeast in 1/4 cup water. Let stand 10 minutes. Combine eggs, 2 1/2 cups flour, water, shortening, sugar, and salt in large bowl. Add yeast and beat until smooth. Add remaining 2 cups flour. Cover and let rise in a warm place until doubled in size. Punch down and divide in half. Roll out into a rectangle, approximately 10x12 inches. Spread 1/2 stick softened butter over the dough. Sprinkle 2-3 tablespoons sugar on top of butter. Roll up and cut into 12 pieces. Place in greased 9x13 inch glass pan. Repeat with the other half of the dough. Cover and let rise 30 minutes. Bake at 400 for 10-15 minutes.

Lucy Jesse

Sweet Potato Casserole

SWEET POTATO CASSEROLE:
3 cups cooked mashed sweet potatoes (canned will do great)
3/4 stick of margarine or butter, softened
1 cup evaporated milk
2 eggs
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup sugar
1 teaspoon vanilla flavoring

Mix the above well and pour into a greased 9X12 casserole dishBake @ 425 for 15 minutes. (It is not done yet!)

Topping:
1 cup crushed cornflakes
3/4 stick of margarine or butter
1/2 cup chopped pecans
1/2 cup brown sugar

Melt the margarine/butter. Mix the above and sprinkle over the top of the casserole.Bake @ 400 for 15 minutes.Eat now or cool on a rack and refrigerate for later.

Bik Duggan

Cranberry Pineapple Minis

Cranberry Pineapple Minis

1 can Crushed Pineapple in Juice

2 pkg. (3 oz. ea.) Raspberry flavored Gelatin

1 can Whole Cranberry Sauce

2/3 c. Walnut pieces

1 Apple, chopped

Drain pineapple. Reserve juice; add enough water to measure 2 ½ cups. Pour into cauce pan and bring to a boil. Pour over jello in large bowl; stir 2 minutes until dissolve. Stir in pineapple, cranberry sauce, walnuts and apple. Spoon into 24 foil paper-lined muffin cups. Refrigerate 2 ½ hours until firm. (Travels well for a holiday gathering).

Wanda Bean

Zuppa Toscana (Olive Garden's spicy sausage and potato soup)

Tara Flake

1 lb. spicy italian sausage
1/2 lb. smoked bacon
1 qt. water
3 2/3 cups chicekn broth (or 2- 14.5 oz cans)
2 large russet potatoes, scrubbed and cubed
2 garlic cloves, peeled and minced
1 med. onion, chopped
2 cups chopped kale or swiss chard
1 cup heavy whipping cream or half and half
salt and pepper to taste

Place water, broth, potatoes, garlic and onion in a pot and simmer over medium heat until potatoes are tender. While the pot is simmering, prepare the meat: brown and crumble sausage, set aside. Brown and chop bacon, set aside. When the potatoes are tender add the sausage and bacon and simmer for 10 more minutes. Add kale and cream and heat through. Season with salt and pepper to taste.

*Note: before I add the meat, I take 2 cups or so of the potato soup mixture and puree it then add it back to the pot. This just makes it a little thicker.

ps. I can't wait to make all the soups - they were all soooo good! I actually have all the things in my cupboard for the southwest pumpkin one that Amanda made, I'm so excited!

Creamy Chicken Noodle Soup

by Melissa Winder
2 C cooked and diced chicken breasts (about 2-3 breasts)
1 chicken bouillon cube
4 C chicken stock
2 C carrots, chopped
2 C celery, chopped (I leave this out since James doesn't like it)
3/4 C onion, chopped
1 can cream of chicken soup (Healthy Request version works great too)
1/4 C evaporated milk + more (also works with Lowfat evap milk)
Extra chicken stock or chicken broth
Salt and pepper
Noodles--homestyle egg noodles or homemade (see recipe below)

Directions:
-Heat stock, add 1 chicken bouillon cube
-Add carrots, celery, onion, and simmer until tender (about 1-2 hours if you have the time)
-Add cream of chicken soup and evaporated milk
-Add noodles, cook until soft (according to package label or until doubled in size for homemade)
-Add chicken and salt and pepper to taste
-Soup will look like a casserole, so add equal parts chicken broth (or stock) and evaporated milk until it is the desired consistency

Homemade noodles:
1 egg, beaten
2 Tbsp milk
1/2 tsp salt
3/4 - 1 C sifted flour (too much flour makes them a little hard)

Directions: Mix ingredients to stiff dough. Roll out on floured board. Let sit for 20 minutes. Cut into thin strips, let sit for 5 more minutes. Put into soup; stir to keep noodles separated.

Enjoy!

Cheater Potato Cheese Soup

by Natalie Pelfrey

This recipe is so ridiculously easy...

3 cans cream of potato soup
2 8-0z cans of evaporated milk
pepper jack cheese
cheddar cheese
real bacon strips, crumbled

Throw it in a pot!

Summer Strawberry Soup

by Natalie Pelfrey

2 c vanilla yogurt
1/2 c orange juice
2 lbs. fresh strawberries, halved (8 cups)
1/2 c sugar

In a blender, combine the yogurt, orange juice, strawberries and sugar in batches; cover and process until blended. Refrigerate for at least 2 hours.

Southwestern Pumpkin Soup

3 cups chicken stock
1 cup whipping cream
1 15-ounce can pure pumpkin
3 tablespoon packed brown sugar
1 teaspoon ground cumin
1/2 teaspoon chilli powder
1/2 teaspoon ground coriander
1/8 teaspoon ground nutmeg
3/4 cup (packed) grated cheddar cheese
Chopped fresh cilantro

Bring chicken stock and whipping cream to boil in heavy medium pot. Whisk in canned pumpkin, brown sugar, cumin, chilli powder, coriander and nutmeg. Reduce heat to medium and simmer until soup thickens slightly and flavours blend, about 15 minutes. Season to taste with salt and pepper. (Soup can be prepared up to 1 day ahead. Cool. Cover and refrigerate. Rewarm over low-medium heat, whisking occasionally.) Ladle soup into bowls. Garnish each with cheddar cheese and cilantro and serve.

"Cafe Rio" Chicken and Rice - Tara Flake

I didn't bring these, but they go along with the other Cafe Rio items.

Café Rio Chicken

• 1 small bottle Kraft Zesty Italian
• 1 Tbsp. chili powder
• 1 Tbsp. cumin
• 3 cloves minced garlic
• 5 lbs. boneless skinless chicken breasts

1. Roast all ingredients in crockpot on low for 4 hours.
2. Shred chicken, roast an additional 1 hour.

Café Rio Rice

• 3 c. water (I doubled the water and found myself adding a little more as it cooked)
• 4 tsp. chicken bouillon
• 4 tsp. minced garlic
• ½ bunch chopped cilantro
• 1 tsp. cumin
• 1 small can diced green chilies
• ¾ tsp. salt
• 1 Tbsp. butter
• ½ medium onion, chopped
• 3 c. rice, uncooked

Bring water to boil, add all ingredients. Lower heat and simmer for 30 min.

"Cafe Rio" Tomatillo Ranch Dressing - Tara Flake

• 1 pkg. buttermilk Ranch dressing (powder)
• 3 tomatillos (These look like small green tomatoes with a green husk on them. Should be at most grocery stores - very common in latin food.)
• 1 c. mayonnaise
• 1 c. buttermilk
• 1 c. chopped cilantro
• 3 cloves garlic
• 1/8 tsp. cayenne
  

1. Take the husks off the tomatillos and wash them
2. Puree everything in a blender or food processor & chill until ready to serve

This is what tomatillos look like, and the large ones are the size of a golf ball, so get more if you can only find little ones.

"Cafe Rio" Pork Barbacoa - Tara Flake

• 5-6 lb. Pork Roast (I've used 4 lbs too)
• 1 Tbsp. cumin
• 1 c. brown sugar
• 20 oz. bottle coke (I use caffeine free and we still like it)
• 12 oz. Red Taco Sauce

1. Place roast in crockpot and cover half way up with water. Cook roast in crockpot on low for 12 hours or overnight.
2. Drain liquid.
3. Add remaining ingredients to roast and cook for an additional 4 hours.
4. Take out roast and shred. Put back in sauce and cook for an additional 2 hours (Or until it tastes good!).

A few notes: Use a dark cut of pork, like a shoulder, butt, or picnic roast. Bone and skin are fine if you remove them after the first 12 hours in the crock pot - just note that there will be less meat in the total weight. These cuts of meat are typically cheaper than the white cuts (loin) as well. I've also substituted salsa for the taco sauce for a spicier version.

Mexican Rice from Christi Kelsey

**UPDATE**Jeanette Anderson found tomato bouillon at the Food Lion on 54 and 751 if you are interested in making this.
I didn't have this to try at cooking club because I wasn't able to locate any tomato bouillon cubes. I know Knorr makes it and I used to see it in the International section at Kroger. I didn't go into any tiendas but could possibly be found there. I am including this recipe because this rice is really good and compliments the refried beans, if you are able to locate the bouillon. They are authentic recipes and are as good as any you will find in a restaurant.

2 c. long grain rice
2 T. oil
1/4 tsp. minced garlic
1 tsp. dehydrated onions
2 tomato flavored bouillon cubes
4 c. water
1 tsp. salt

Heat oil in large saucepan over medium heat. Add rice, stirring frequently until rice changes to a solid white color (approximately 4 minutes). Sprinkle garlic and onions over rice and stir. Crumble bouillon cubes into mixture and mix well. Mix salt into water, then add to mixture. Increase heat to medium-high, and bring mixture to boil. Cover pan with a tight lid, reduce heat to low, and simmer covered for 20 minutes. DO NOT uncover pan during cooking time. After 20 minutes, turn off heat and let pan sit, still covered, for another five minutes, then serve.
*The secret to this recipe is to use a saucepan with a tight fitting lid that keeps most of the steaming. Also, do not lift the lid at any time while rice is cooking.

Homemade Refried Beans from Christi Kelsey

3 c. pinto beans
1 T. dehydrated onions
1/2 tsp. minced garlic
salt to taste
oil

Sort pinto beans to check for rocks. Place dry beans in bottom of large crock pot. Fill crock pot with water; add onions and garlic. DO NOT ADD SALT YET! Cook beans on high for approximately 9-10 hours. The beans will be completely pink and soft. Add salt. Allow salt to soak in for about 10-15 minutes. Heat oil in large saucepan on medium heat. Strain beans in colander, reserving liquid. Add beans and some liquid to hot oil. Use a potato masher to smash beans and liquid into oil. If beans are too dry, add more liquid. The consistency should be smooth.
If you don't want to refry all the beans in one day, you can freeze the beans (with juice). When you are ready to refry them, defrost them, heat oil and repeat the process.

Spicy Black Bean and Corn Salsa from Christi Kelsey

16 oz. Cooked black beans
16 oz. Fresh or frozen corn kernels
½ cup chopped fresh cilantro
¼ cup chopped green onion
¼ cup chopped red onion
1-2 Tbs fresh lime juice
1-2 Tbs vegetable oil
1 Tbs ground cumin
½ cup chopped ripe tomatoes, drained
salt and freshly ground pepper to taste

In large bowl, combine beans, corn, cilantro, green onion, red onion, lime juice, oil and cumin. Season with salt and pepper to taste. Cover and chill at least 2 hours or up to overnight. Just before serving, stir in tomatoes. Serve with tortilla chips.

*You can add a dash of crushed red pepper flakes or cayenne pepper for a kick.

Fish Tacos with Cilantro-Lime Crema by Micki Harris

Ingredients

CREMA:
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 tablespoons fat-free mayonnaise
3 tablespoons reduced-fat sour cream
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced

TACOS: 1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder
1 1/2 pounds red snapper fillets
Cooking spray
8 (6-inch) corn tortillas
2 cups shredded cabbage


Preparation

Preheat oven to 425°.
To prepare crema, combine the first 8 ingredients in a small bowl; set aside.
To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.

Yield 4 servings (serving size: 2 tacos)

Mini Ham Puffs from Christi Kelsey

1 8oz pkg crescent roll dough

Filling Ingredients
3 oz processed ham, chopped finely
1 small onion, chopped finely
1/2 C Swiss or Cheddar cheese, shredded
1 egg 1/8 tsp pepper
1 tsp Dijon mustard

Preheat oven to 350. Combine filling ingredients in a medium bowl. Coat a mini muffin pan with cooking spray. Unroll crescent roll dough and press it into 1 large rectangle. Cut rectangle into 24 squares. Place each square into a mini muffin pan and press to form a cup. Using a tablespoon or small scoop, divide filling among cups. Bake 15 minutes or until lightly browned.

Blueberry French Toast Casserole from Christi Kelsey

12 slices day old bread
2 pkgs cream cheese
1 cup frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup

Cut bread in one-inch cubes. Place half in greased 9 x 13 greased pan. Cut cream cheese in one-inch cubes. Place over bread. Top with blueberries and remaining bread. In bowl, combine eggs, milk and maple syrup. Pour over bread mixture. Cover and refrigerate overnight. Remove from fridge 30 minutes before baking. Bake at 350 for 30 minutes, covered. Uncover the dish and bake 25 minutes longer. Serve with Blueberry syrup, maple syrup or fresh fruit.
Variation: Raspberries can be substituted for blueberries.

Blueberry syrup
1 cup sugar
2 Tbsp cornstarch
1 cup water
1 cup frozen blueberries
1 Tbsp butter, melted
In saucepan, put sugar and cornstarch then add water. Cook on medium heat. Bring to a boil, stirring constantly, and boil for 3 minutes. Stir in blueberries and butter. Keep stirring while simmering for 8-10 minutes until berries have burst. Serve over Blueberry French Toast.

Special Tomato Sauce--Necia Joy Gooch

*28 ounce can of whole tomatoes (Note: You can also use fresh tomatoes ...I have cooked this both ways and both work).
*1 onion quartered
*1 clove garlic
*1 big carrot
*5 Tablespoons olive oil
*4-5 fresh basil leaves
*salt n’ pepper

** Simmer all the above ingredients for 30 minutes, and make sure to stir. Puree everything but the basil leaves. Return to saucepan and heat again.
**This sauce is yummy served with pasta! You can also add olives, sausage, mushrooms, chicken or whatever sounds yummy to you when serve it with the pasta of your choice....enjoy!

Chicken Piccata
Lauri Leslie (I am including 3 of my all-time favorite recipes, although I did not bring any of them. I give money back guarantees!)

2-4 boneless, skinless chicken breast halves (1 ½ lbs total)
1/3 cup flour
2 tablespoons grated parmesan chicken
Salt and pepper
4 tablespoons butter
4 tablespoons olive oil
½ cup chicken stock or dry white wine
3 tablespoons fresh lemon juice
¼ brined capers
¼ fresh chopped parsley

Directions
Cut the chicken breast in half horizontally, butterflying them open. If you are working with large breast pieces you may want to cut them into two pieces. If the pieces are still pretty thick, put them between two pieces of plastic wrap and pound them with a meat hammer to an even ¼ inch thickness. [All that says is cut the chicken in pieces.]
Mix flour, grated cheese, salt and pepper. Rinse chicken pieces in water and dredge them thoroughly in flour mixture until well coated.
Heat olive oil and 2 tablespoons of butter in a large skillet on medium-high heat. Add half the chicken pieces (you don’t want to crowd the pan). Brown well on each side, about three minutes per side. Remove from pan to a plate, cook other pieces in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while preparing sauce. Add chicken stock (or white wine), lemon juice, and capers to pan. Use a metal spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in remaining 2 tablespoons of butter. Pour sauce over chicken. Sprinkle with parsley.


*This makes an easy family meal, especially if you cut down the oil and only use the 2 Tbsp of butter at the end. Or for a really impressive company meal, serve with pasta and gorgonzola or Alfredo sauce, steamed asparagus, and green salad. People will be begging for repeat performances.


Gorgonzola Sauce
Lauri Leslie (This comes with the same money back guarantee for everything but weight loss!)

¼ pound gorgonzola cheese (Costco is the cheapest place to find this)
1 ½ cups heavy cream
½ cup chicken broth
1 tablespoon chopped fresh flat leaf parsley (Italian parsley)
coarse salt

Place the cheese, cream and broth in a large, heavy skillet over high heat. As soon as the cream begins to bubble, reduce the heat to medium high and cook, stirring with a wooden spoon until the cheese has melted and the sauce has thickened, about 5 to 7 minutes. Stir in parsley and season with salt. Remove from heat and toss with pasta, cooked according to package directions. Top with parmesan cheese, and a bit of parsley so it will look pretty.

You could also use ready-made tortellini or ravioli. This is definitely a special occasion meal because of the calories, but it is super easy to do.

Pesto
Lauri Leslie (Everyone needs a good pesto recipe and this is my favorite.)

1 cup basil leaves
1 cup Italian or curly parsley
½ cup pine nuts
6 garlic cloves, thinly sliced
¾ cup freshly grated parmesan cheese
¾ olive oil

Put all the ingredients in a food processor or blender and pulse the motor to make a homogeneous sauce which is not as fine as a puree.

If you need ideas on what to do with pesto:

*On a Pizza in place of red sauce with chicken, artichoke hearts, and parmesan cheese.
*Pasta, any kind
* Grilled chicken or vegetables
*Or pasta + grilled chicken + grilled vegetables + pesto + parmesan cheese – all tossed together. The ultimate grilling experience and well worth the effort.

Pasta Primavera--Lauri Leslie

Suggested roasted vegetables:

Peppers
Onions
Carrots, julienned
Zucchini
Yellow squash
Mushrooms
Artichoke hearts, marinated or not
Tomatoes

Steamed vegetables:

Broccoli
Asparagus


Chop vegetables into pieces large enough to recognize, but small enough to fit into your mouth. The selection of vegetables and the quantity can vary (like a tossed salad).

Put the roasting vegetables in a large bowl and toss with olive oil, lots of chopped garlic, salt, pepper, and herbs ( oregano, basil, thyme). Spread on cookie sheet(s) and roast at 400 degrees for 40-50 minutes, stirring every 15 minutes or so.

Choose your favorite pasta and cook according to package directions.

Steam the broccoli for 5-7 minutes, and the asparagus just until the water boils. They should still have a bit of crunch.

Stir together cooked pasta, all the cooked vegetables, a bit of balsamic vinegar, and capers to taste. Serve with shredded parmesan cheese. Hint: the better your ingredients, the better the dish.

Italian Minestrone Soup by Necia Joy

Brown together ( Use a little olive oil if not using meat )
*1/2 pound choice of meat ( mild Italian sausage is super yummy )
*1 cup chopped celery
*1 medium chopped onion
*2 big carrots sliced
*1/2 chopped choice of pepper ( red is yummy )
* 1/4 teaspoon salt

Add all top ingredients after browned to a crock pot with the following:
*quart of water
*1 can italian stewed tomatoes
*1 can 16oz tomato sauce
*2 cups beef broth
*1 can garbanzo beans
*1 can green beans
*1 can kidney beans
*1 can lima beans
*1 teaspoon parsley
*1 teaspoon basil
*1 teaspoon oregano
*1/4 teaspoon pepper
*garlic...minced...a clove or two, or more if you desire, or leave out garlic....
*1 1/4 cups uncooked smaller noodle ( like a baby penne or a baby shell )

Simmer all day, except for the noodles.
I cook the noodles separately and add to crock pot when ready to serve.

Note: you can use fresh beans or can beans when doing this....if using can, I always drain the beans from the liquid they sit in. You do not have to but I like to do that!

Italian Recipes

Meatballs -- by Jenny Webb

1 lb ground sirloin (Don't use meat with more than 10% fat)

1 T. onion (dried), or 1/8 c. onion (fresh and chopped)

2 tsp. soy sauce

1 egg, beaten

1/2 c. bread crumbs (you can use crackers too)

1/4 c. parmesan cheese

2 cloves garlic, chopped

salt/pepper to taste

Preheat oven to 425 degrees.

Mix all ingredients (use your hands!). Roll mixture into 1.5 in. sized balls and place on nonstick cookie sheet (of course you can use a regular cookie sheet-- just spray it). Cook 10-12 min.

***I don't really like red meat but for some reason I think these are the BEST! You can eat them by themselves, in a sandwich, or with spaghetti. YUM!

Creamy Chicken & Vegetable Penne -- Lindsay Mills

Ingredients:

1/2 box penne pasta
2-3 boneless chicken breast (cut up into cubes or strips)
A bunch of yummy veggies, your choice: some favorites-Red & yellow peppers, zucchini, asparagus, mushrooms.

1/4 cup butter

1 TBLS flour

2 tsp. chicken bullion (2 cubes mashed, *not dissolved in water*)

3/4 tsp. basil

1/4 tsp. garlic powder

1/8 tsp pepper

2 cup milk (or 1 cup milk and 1 cup half and half if you don't mind the calories!)

1/4 cup grated parm. cheese (or the shredded parm, romano, asiago cheese mix you get in a tub)

Boil noodles!

Melt butter and stir in flour in sauce pan. Stir in basil, garlic powder, pepper, and bullion. Add milk. Simmer 15 minutes, stirring as sauce thickens (add bacon if desired).

Brown chicken breasts in 2 TBS of olive oil. Once chicken is thoroughly cooked add vegetables.

Drain noodles and combine with chicken and vegetables then fold in the sauce. Sprinkle with parsley and cheese.

April Cooking Club

We are excited about this month's cooking club.
** Theme: ITALIAN food :-)
** Host/place: Jamie Kendall's Home
** Date: Thursday April 2nd, 2009
** Time: 7pm-8pm
** Those signed up to bring a dish: Jenny Web, Lauri Leslie, Jamie Kendall, Necia Gooch, Angela Gilbert, Liz Dewey.
** If you are bringing a dish or would simply like to share a favorite Italian recipe for all to enjoy, please post your recipe on this blog. (instructions/username/password were sent out in an email from the RS on March 25th, 2009)

Hope you can come!!

March Cooking Club

We had a very successful cooking club this month. The "theme" was breakfast foods and everything was so yummy! Here are the recipes that were shared that evening.

Cinnamon Swirl Bread- Anna Despain

1 cup warm milk
¼ cup warm water
2 eggs
¼ cup butter/margarine, softened
¼ cup sugar
5 cups bread flour, may need more
2 ¼ tsp. dry yeast


Filling:
2 TBLS. butter/margarine melted
1/3 cup sugar
1 TBLS. ground cinnamon


Glaze:
1 cup powdered sugar
4-5 tsp. milk
½ tsp. vanilla


Mix yeast with water and sugar, add the eggs, butter, milk, salt, eggs, and the enough flour to make a soft dough. Knead for 6-8 minutes. Divide in half. Roll each portion into a 10x8 rectangle. Brush with the 2 TBLS. melted butter. Combine sugar and cinnamon; sprinkle over dough. Roll up tightly jelly-roll style, starting with a short side. Pinch seams and ends to seal. Place seam side down in two greased 9x5 loaf pans. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 350 for 25 minutes. Cover with foil; bake 5-10 minutes longer or until golden brown. Remove from pans to wire racks to cool completely. Combine glaze ingredients; spoon over loaves.



Blueberry Coffee Cake - Anna Despain
1 egg
½ cup sugar
2 TBLS. sugar
2 tsp. baking powder
1 ¼ cup flour
¾ tsp. salt
1/3 cup milk
3 TBLS. melted butter
1 cup fresh blue berries (I have used frozen and it turned out great)
In a mixing bowl, beat egg. Gradually add the ½ cup sugar, mix well. Combine the flour, baking powder and salt; add to sugar mixture alternately with milk. Stir in the butter. Gently fold in blueberries. Pour into a greased 8 in. square pan. Sprinkle with the remaining sugar. Bake at 350 for 35 minutes or until a toothpick inserted near the center comes out clean. Note. Can be prepared the night before and refrigerated; sprinkle with the sugar just before baking.

Sweet Dough- Anna Despain
2 c. warm water ½ c. sugar
2 T. or 2 pkgs. Yeast 2 eggs
¾ c. oil 6 c. flour (about)
¼ c. melted butter 2 tsp. salt

Set yest in sugar and water. Add oil, melted butter, eggs flour and slat to make a soft dough. Knead until smooth (6-8 minutes). Let rise until doubled (about an hour). Roll ¼”-1/2” thick.

Cinnamon Rolls- Roll dough about 20”x8”x ½”. Spread with melted butter, then sprinkle with cinnamon and sugar. Roll lengthwise tucking last edges up and pinching closed. Using floss to cut off rolls every two inches. Bake at 325 for 25-30 minutes. To make a Christmas wreath form a circle with your rolled dough (this is the step before cutting them off with floss)pinching together where ends meet in center. Cut through the ring most of the way about every 1”. Tip each slice slightly. Bake the same as the rolls. After they have cooled some frost the tops with a powdered sugar or cream cheese glaze.

Brunch in One - Anna Despain
2 lb. bacon or 11/2 lbs. ham or ready cooked sausage 1 dozen eggs
6-8 slices of bread 1 cup of milk
2 c. shredded cheddar cheese salt and pepper

Brown and crumble bacon or sausage (If ham is used, it doesn't have to be pre-cooked). Line a 9x13 in. greased pan with slices of read from which the crust has been removed. Sprinkle Bacon or other meats over bread. Sprinkle with 2 cups cheese. Beat dozen eggs and 1 cup mile, salt and pepper to taste. Pour over above. Refrigerate 12 hours or overnight. Bake at 325 for one hour.



Maple Syrup – Loralee Warner
4 cups sugar
½ cup brown sugar
2 cups water
2 tbs. corn syrup
1 tsp. vanilla
½ tsp. maple flavoring

Combine first four ingredients in a saucepan and stir to dissolve the sugar. Bring to a boil. Reduce heat, cover and simmer for 10 minutes. Remove from heat and stir in vanilla and maple flavoring. Allow to cool completely in the pan before transferring to container. (Syrup will thicken as it cools). Syrup can be stored in the pantry for up to three weeks or in the fridge for up to 6 weeks.

Oven Pancakes – Loralee Warner
2 tbs. butter or margarine
1 cup flour
½ tsp. cinnamon
½ tsp. salt
8 eggs
1 cup milk

Heat oven to 425 degrees. Melt margarine in 9 x 13 pan in oven. Beat eggs, flour, milk, salt and cinnamon in blender until frothy. Pour into pan with melted butter and bake for 20-25 minutes until puffed in the center. Serve with maple syrup.




“Fruit and Veggie” Muffin Recipe - Lucy Jesse
1 cup whole wheat flour1 cup white flour3 T vegetable or canola oil3 T applesauce2/3 cup sugar4 eggs1 teaspoon baking soda2 teaspoon baking powder2 teaspoon cinnamon2 cup mashed or grated fruit/veggie ***See ideas below!1/4 - 1/2 cup chopped nuts (optional)
1. Preheat oven to 350.2. In bowl, combine eggs, oil, sugar and mashed fruit or veggie. Mix well with whisk, hand blender or KitchenAid.3. Add flour, baking soda, baking powder and cinnamon. Mix until it forms into batter. Fold in nuts if you like.4. Pour into muffin cups.5. Mini muffins: Bake 8-10 minutes. Regular muffins: Bake 15-20 minutes. Tops will turn golden.6. Cool on cooling rack and then serve to hungry little people!
Fruits and Veggies Options2 cup mashed banana with walnuts or1 cup sweet potatoes and 1 cup bananas or1 cup grated apple and 1 cup grated pear or1 cup squash and 1 cup grated apple or1 cup grated carrots and 1/2 cup raisins or2 cup peeled and grated zucchini or1 cup blueberries and 1 cup bananas or1 cup bananas and 1 cup strawberries or2 cups pears with 1/2 cup chopped pecans
…or 2 cups of any other fruit or veggie you like…just mash or grate them up! The possibilities are endless…
Note: These freeze beautifully! Thaw in just 10 seconds in the microwave, or in a few minutes on the counter.
http://happytobeathome.net/fruit-and-veggie-muffins/



Peach Puff Pancake - Lucy Jesse
Ingredients:
6 Tablespoons butter or margarine
6 eggs
1 cup flour
1/3 cup sugar
1/8 teaspoon salt (optional)
1 cup milk
1 teaspoon vanilla extract
1 large can sliced peaches (2 cups), drained

Directions:
-Heat oven to 375. Spray 2 ½ quart casserole or 9x13 baking dish with cooking spray. Melt butter in baking dish in oven.
-Beat eggs slightly in large bowl with wire whisk or beater. Beat in flour, sugar, salt, milk, and vanilla until smooth.
-Stir peaches into butter in baking dish; return to oven 2-3 minutes or until sizzling.
-Pour batter over peaches. Bake about 20 minutes or until puffed and golden. Serve immediately with powdered sugar, peach preserves, or maple syrup.



BAKED MEXICAN QUICHE - Necia Gooch
1 lb. breakfast sausage, browned
1/2 cup melted butter (use a little to butter the dish)
1/2 cup flour
dash salt
2 cups cottage cheese
12 eggs
1 tsp. baking powder
8 ounces chopped mild green chiles
4 cups grated Monterey Jack cheese

**Butter a 9 x 13 baking pan. Set aside. In a large mixing bowl, beat eggs and add flour, baking powder, and salt, and mix well. Add melted butter, leaving the pan buttered. Add chiles, sausage, and cheeses. Mix together and pour into baking pan. Back uncovered at 350 for 45-60 minutes. Test for doneness with a knife.



Breakfast Orange Rolls - Melanie
3 packages of Pillsbury Buttermilk Biscuits (the "pop open" can)
1 Cube butter
1 Cup sugar
1/3 can Orange Juice Concentrate

Melt butter, sugar, and OJ concentrate in medium sauce pan. Stir until sugar is dissolved but do not boil. Arrange buttermilk biscuits in a bundt pan one by one, layer by layer (slightly over lapping each other). When all the biscuits are in there, the bundt pan will be about half full. (Pretty much if you just throw the biscuits one at a time into the bundt pan, they will turn out!) Then pour the hot orange sauce over the biscuits and bake at 350 for 35-45 minutes until golden brown on top. When done, flip bundt pan over onto large serving platter and sprinkle with powdered sugar.


GRANOLA- Melanie
Dry Ingredients:
15 C. Old Fashion Oats
1 C. Coconut
1 C. chopped nuts (walnuts, almonds, pecans)
1/4 C. Sesame Seeds
1 TBS Cinnamon
1 TBS Salt

Sauce:
1 1/2 C. Honey
3/4 C. Molasses
3/4 C. Oil
3/4 C. Water
1 TBS. Vanilla

*Warm all the "Sauce" ingredients in a sauce pan over medium heat. Stir occasionally. While that is heating, mix together all dry ingredients. When honey and molasses have melted together, pour over dry ingredients and bake.

*For CRUNCHY granola bake at 300 for 30 minutes (stirring every 10 minutes)
*For CHEWY granola bake at 350 for 14 minutes and immediately store in air tight container

I think everyone left with happy tummies and a lot of fun, new recipes. Thank you ladies for sharing this fun night with us!