Tortilla Soup

-2 cans great northern white beans

-1 med. onion, chopped

-1-2 crushed garlic cloves

-1/2 cup butter

-1/4 cup flour

-2 cups chicken broth

-1 cup milk

-1 1/2 tsp paprika and or chili powder (opt.)

-1 tsp cumin

-3+ chicken breasts

-2 small cans green chilies

-1 small bag frozen corn

-salt and pepper to taste

-extras (tortilla chips, cheese, cilatro, tomato, avocado, etc.)

 

Boil chicken (or used canned:)).  In large pot mix butter and flour.  Mix in garlic and onion.  Add liquids, let simmer about 5 minutes.  Add remaining ingredients.  Simmer about 15 minutes.  Serve with extras mixed in with soup and enjoy!

Submitted by: Karina Andersen

Blackened Fish Tacos

Slaw:

-1/4 cup sliced green onions with tops

-2 tbsp snipped fresh cilantro

-1 tbsp fresh lime juice

-1 tbsp vegetable oil

-1 garlic clove, pressed

-1 tsp sugar

-1/2 tsp cajun or blackened fish seasoning

-2 cups broccoli slaw mix

 

Fish:

-1 lb. tilapia fish fillets

-1 tbsp cajun or blackened fish seasoning

-1 avocado, seeded and sliced

-8 corn tortillas, warmed

 

For slaw, combine green onions, cilantro, lime juice, oil, garlic, sugar and seasoning; whisk until blended.  Add slaw mix; toss to coat.  Cover; refridgerate until ready to serve.  For fish, heat skillet over medium heat 5 minutes.  Moisten fish fillets with water and sprinkle with seasoning.  Lightly spray pan.  Place fillets in pan; cook over medium heat 10-12 minutes or until fish flakes easily with fork, carefully turning once.  Remove from heat.  Flake fish into bite-size pieces.  Warm tortillas and top with slaw mixture and fish.  add avocado and extra cilantro, if desired.  Delicious!

Submitted by:  Karina Andersen

Pumpkin Chocolate Chip Bars

6 eggs
1 1/2 cup oil 
3 cups sugar
1 1/2 tsp vanilla
1 large can (29 oz) pumpkin
3 1/4 cup flour
1 1/2 tsp. baking soda
1 Tbsp cinnamon
1 1/2 tsp. salt

1 bag of mini chocolate chips

Mix together eggs, oil, sugar, vanilla, and pumpkin.  Fold in dry ingredients and pour into jelly roll pan (13 x 18 pan). Bake at 350 for 30 to 40 minutes until a toothpick inserted in the center comes out clean.  Do not over bake.

Submitter:  Melissa Welker

Bacon and Blue Cheese Butter on Grilled Steak

1 strip bacon, cut into 3 pieces

1/2 cup unsalted butter (1 stick), softened to room temperature

1/4 cup blue cheese, crumbled

9-inch x 13-inch piece parchment paper

Heat a frying pan over medium-high heat. Add the bacon and cook until crisp (or use your preferred method of bacon cooking). Drain, pat dry and chop the bacon into very fine pieces. Add the bacon, blue cheese crumbles and the butter in a bowl and use a fork to mix well. Lay the parchment paper flat with the long side facing you. Spoon the butter mixture near the bottom of the paper. Roll the paper up, smoothing out the butter to resemble an even log about 1 1/2-inches in diameter. Try to roll it pretty tight to get rid of any trapped air. Twist the ends of the parchment paper to secure and refrigerate for at least 1 hour until butter is firm. To use, unwrap the parchment paper and cut butter into 1/2-inch circles. Re-wrap remaining butter in parchment paper and refrigerate up to one week.

Submitter:  Amy DeWidt

There is NO OTHER carrot cake!

2              cups flour

1              teaspoon salt

1              teaspoon baking soda

2              teaspoons cinnamon

½             cup coconut, ground

½             cup walnuts, ground

½             cup raisins, ground

3              cups carrots, peeled and grated

2              cups sugar

1              cup margarine

4              eggs

Lightly grease and flour (or spray with non-stick cooking spray and line the bottom with parchment paper or wax paper) two 9-inch round or square cake pans or a 9x13-inch pan.

Measure dry ingredients into bowl and stir until well mixed. In separate bowl, mix coconut, walnuts, and raisins. Grind this mixture in food processor or blender until very fine (or chop with knife until very, very fine). Peel and grate carrots. Combine sugar and margarine and mix well.  Add eggs and beat until creamy. Add dry ingredients and beat until blended. Add nut mixture and carrots and beat until blended. Divide equally into pans and bake at 350 degrees for 40 to 45 minutes. Allow to cool 10 minutes before removing from pans and placing on cooling racks. When completely cool, frost with cream cheese icing.

Submitter:  Amy DeWidt

Honey Wheat Bread

2 packages yeast (dry)

2 1/2 cups warm water

1/3 cup instant nonfat dry powdered milk

2 tablespoons sugar

1 tablespoon salt

1/4 cup vegetable oil

1/2 cup honey

2 1/2 cups unsifted white flour

5 cups unsifted whole wheat flour

2 tablespoons margarine

Dissolve yeast in water and let sit. When dissolved, add dry milk and stir to combine. Let sit.

In another large bowl place sugar, salt, oil, and honey. Stir. Then add yeast-water-milk mixture to above.

Then add white flour. Hand beat until smooth. Gradually add whole wheat flour (makes a moderately stiff batter). Turn out on a lightly floured board and let rest covered 10 minutes.

Knead until dough breaks across the top in smooth blisters (5-10 minutes). Let rise covered until double (1- 1 1/4 hours), in a warm place. Knock down and let rest 10 minutes.

Shape into 2 loaves 2 to 2 1/2lbs. each.

Grease two 9x5x3 inch pans with 1 tablespoon margarine each. Let rise until double, covered, in warm place 45 minutes to 1 hour. When ready, oil top of loaves. Bake at 375 degrees 20-30 minutes or until golden brown

Cool on racks.  Comes from Cathy DeWidt/Dave’s Mom.

Submitter: Amy DeWidt

Scottish Shortbread

1 pound butter (no substitutes)

1 cup sugar

5 to 6 cups flour

Beat sugar and butter until light and fluffy.  Add 4 cups of flour, one cup at a time.  Add last cup by hand.  Dough should be like soft cookie dough so if you need to, add a little more flour as much as up to the 6^th cup.  Grease and flour 10 ½ by 13 ½ by 1 pan.  Gently press mixture evenly into pan.  Prick all over with a fork, letting the fork touch the bottom of pan.  Bake at 325 degree oven on top shelf for 25 minutes.  Then place on lower shelf and bake another 20 minutes.  This must be cut as soon as it comes out of the oven.  Sprinkle with additional sugar, if desired.  Cover when storing or it will harden too much for comfortable eating.

*So delicious warm from the oven

Submitter:  Amy DeWidt

Cabbage Ramen Salad

1 can chicken                                                                  1 head of cabbage, chopped

¾ cup cooking oil                                                            ½ cup sugar

2 packages Chicken Ramen Noodle soup                     1 seasoning package from soup

Chop cabbage.  Mix together with chicken.  In separate bowl, mix together oil, sugar, and seasoning fromone package of Ramen soup.  Pour over cabbage and chicken and mix until well coated.  Add uncooked noodles just before serving.

Submitted by Elaine Miles

Frozen Fruit Salad

8 oz. cream cheese, softened

½ c. sugar

1 can crushed pineapple, drained

3 bananas, diced

1 10 oz. pkg. frozen strawberries

1 12 oz. Cool Whip

Beat cream cheese and sugar together.  Add bananas, pineapple and strawberries.  Stir until fruit is coated with cream cheese mixture.  Fold in Cool Whip. Chill.

Submitted by Elaine Miles

Amish Ribbon Salad

3-ounce box of lime gelatin

3 cups boiling water, divided

3 cups cold water, divided

1 small can crushed pineapple

½ cup chopped walnuts

3-ounce box of lemon gelatin

8-ounce package cream cheese

¾ cup whipped cream

3-ounce box of raspberry gelatin

Dissolve lime gelatin in 1 cup boiling water.  Add 1 cup cold water, crushed pineapple, and nuts to the gelatin, then pour into an 8X8 pan to make the first layer.  Chill in the refrigerator until set.  Dissolve lemon gelatin in 1 cup boiling water, then add 1 cup cold water. When the mixture becomes cool, add the cream cheese and whipped cream.  Pour this mixture over the fist layer of gelatin that has already set.  Return to refrigerator and let set again.  Dissolve raspberry gelatin in 1 cup boiling water.  Add 1 cup cold water and mix well.  Pour over the top of the first two layers, return to the refrigerator, and chill until set.

Submitted by Elaine Miles

Orange Sherbet Salad

2 (3 oz.) Pkgs. of orange-flavor gelatin

1 cup boiling water

1 pint orange sherbet

1 (11 oz.) can mandarin oranges not drained

1 cup heavy cream, whipped

1. Pour the orange-flavor gelatin into medium bowl and add the boiling water.  Stir mixture to dissolve the gelatin.  Add the sherbet and mix well.

2. Cool the mixture in the refrigerator until it's as thick as unbeaten egg whites.  Add the oranges including juice and then fold in the whipped cream.

3. Pour the gelatin mixture into a 6 cup (1 1/2 quart) mold.  Chill until set.  It will take at least 3 hrs. and it's safer to allow more time.

Submitted by Elaine Miles

Easy-To-Stuff Manicotti

1 pkg Manicotti Shells

1 lb. Ground Beef

1/2 cup chopped onion

1 jar spaghetti sauce

14 pieces string cheese

1 1/2 cup mozzarella cheese

 

Cook manicotti according to package directions.  Meanwhile, cook beef and onion in large skillet over medium heat until meat is no longer pink; drain.  Stir in the spaghetti sauce.  Spread half of the meat sauce into a greased 13x9 baking dish.  Drain manicotti; stuff each shell with a piece of string cheese.  Place over meat sauce;  top with remaining sauce.  Cover and bake at 350 degrees for 25-30 minutes or until heated through.  Sprinkle with mozzarella cheese.  Bake, uncovered, for 5-10 minutes or until the cheese is melted.  Enjoy!

Submitted by Karina Andersen

English Toffee

1 lb. butter (1/2 margarine works fine)

Melt in 2 quart pan.

Add 2 cups sugar and stir constantly with a wooden spoon until mixture turns brown.

Add 1 cup nuts; stir well and pour into shallow pan.

Sprinkle with 1 pkg. chocolate chips.  Spread evenly and add chopped nuts.  When cool break into pieces.

Submitted by Elaine Miles

Carmel Corn

(great for Super Bowl party)!

6 quarts popped popcorn

1 t. Vanilla

1 t. salt

1 c. butter or margarine

2 c. brown sugar

½ t. baking soda

½ c. light Karo syrup

Pop your popcorn.  Melt butter in 2 qt. pan.  Stir in sugar, Karo syrup and salt.  Bring to a boil stirring constantly.  Boil 5 minutes without stirring.  Remove from heat, stir in soda and vanilla.  Gradually pour over popped popcorn.  Stir until well coated.  Pour onto 2 shallow baking pans.  Bake at 250º for one hour.  Remove from oven, cool completely then break apart.  Store in airtight containers.

Submitted by Elaine Miles

Mabel’s Peanut Butter Fudge

2 T. margarine

1½ c. sugar

½ c. sweetened condensed milk

¾ cup of smooth peanut butter

1 t. pure vanilla

It is best to use a heavy, two qt. saucepan.  If you use an electric range, set burner on medium low.  Have a 9X9” glass container ready to pour fudge, when ready.  Rub dish with margarine before filling.  Melt margarine in saucepan.  Add sugar and sweetened condensed milk to the melted margarine and begin to stir contents together, stirring off and on for about 20 to 25 minutes, or until mixture comes to a soft ball stage.  When it reaches the soft ball stage, before removing from burner, add peanut butter, and set in cool area of stove for one hour, or until about room temperature.  When candy is ready, add pure vanilla and beat mixture into a smooth condition and pour into the 9X9 glass dish and let set for about ten minutes.  Cut the candy in any size squares your desire.  Over cooking makes the candy dry, and under cooking makes it moist and hard to set up.  Trial and error is about all you can do.

Submitted by Elaine Miles

Puppy Chow

1 cube margarine                                        1 c. peanut butter

1 c. chocolate chips                                     8 c. Rice Chex

4 c. powdered sugar

Melt margarine, peanut butter and chocolate chips in microwave (2 minutes).  Pour over cereal in a large bowl and toss gently.  Put in large container (ziplock baggie), and pour powdered sugar on it.  Toss gently until coated.  Let cool.

Submitted by Elaine Miles

Chocolate Waffles

1 cup flour                                         1/4 tsp. salt

3/4 cup sugar                                    2 eggs

½  cup cocoa                                    1 cup buttermilk*

½  tsp. baking powder                       ¼ cup margarine, melted

½ tsp. baking soda                           1 tsp. vanilla

Combine dry ingredients in mixing bowl.  Add eggs and buttermilk; beat just until blended.  Gradually add melted butter, beating until smooth.  Add vanilla.  Bake in a waffle iron.  Makes 10-12 waffles.

*To make buttermilk, use 1 Tbsp. vinegar plus milk to equal 1 cup.

Submitted by Elaine Miles

M&M Cookies

1 cup packed brown sugar
1/2 cup white sugar
1 cup shortening (butter flavored)
2 eggs
1 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups candy-coated milk chocolate pieces

Directions
In a large bowl mix sugar, shortening, and vanilla thoroughly. Add eggs and mix till just combined. Add flour, salt, and baking soda to creamed mixture. Blend well. Add 3/4 cup of M&M candies.
Drop dough by teaspoonful onto cookie sheet. Slightly push a few candies on top of each dough ball with remaining candies.
Bake at 350 degrees F (175 degrees C) for 9 to 11 minutes, to your liking.

Submitted by:  Kelly Kleinman

Salted Caramel Butter Bars

 Ingredients

2 c salted butter (room temp)
1 c sugar
1 1/2 c powdered sugar
2 T vanilla
4 c flour

Caramel Filling:
1 bag (14 oz) caramel candies (about 50)
1/3 c cream or milk (I just used 2% milk)
1/2 t vanilla
1 1/2 t coarse sea salt

Directions

Crust:
Spray a 9×13 baking pan with non-stick cooking spray and preheat your oven to 325 F.

In a large bowl, combine butter and sugars. Beat together on medium speed until creamy. Add vanilla and beat until combined. Sift the flour into the butter mixture and beat on low speed until a smooth, soft dough forms. Press on-third of the dough evenly into the pan to form a bottom crust. Bake until firm and the edges are a pale golden brown, approximately 20 minutes. Transfer to a wire rack and cool for about 15 minutes.

Caramel filling:
While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place unwrapped caramels in a microwave-safe bowl. Add the cream and 1/2 t  vanilla. Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels aren't completely melted, microwave on high for 30-second intervals until smooth, stirring after each interval.

Pour the caramel filling over the crust. Sprinkle salt over caramel layer.

Remove remaining chilled dough and crumble it evenly over the caramel. Then return the pan to the oven and bake for about 25-30 minutes, or until the topping is firm and lightly golden. Let cool before cutting into squares.

Submitted by:  Kelly Kleinman

Amy’s Super Easy, Yummy Oatmeal

Basic recipe:

1/4 cup oats, firmly packed

2/3 cup water

Microwave 2 minutes in large soup bowl.

I use traditional old fashioned oats (NOT quick cooking).

Cinnamon roll oatmeal:

Add in a few shakes of cinnamon and tablespoon of brown sugar (loosely scooped, NOT firmly packed).  Gently stir so the oatmeal doesn’t get mushy.  Drizzle with cream.

Apple Pie ala mode Oatmeal:

Add in a few shakes of cinnamon, tablespoon of brown sugar (loosely scooped, NOT firmly packed) and some chopped granny smith apples.  Gently stir so the oatmeal doesn’t get mushy.  Drizzle with cream.

Oatmeal Raisin Cookie Oatmeal:

Add in a few shakes of cinnamon and tablespoon of brown sugar (loosely scooped, NOT firmly packed).  Gently stir so the oatmeal doesn’t get mushy.  Add a tablespoon of plump raisins and chopped pecans.

Pumpkin Pie Oatmeal:

Add in a few shakes of pumpkin pie spice (cinnamon, nutmeg, allspice), tablespoon of brown sugar (loosely scooped, NOT firmly packed) and about one tablespoon of canned pumpkin puree (NOT canned pumpkin pie puree).  Gently stir so the oatmeal doesn’t get mushy.  Drizzle with cream.

Blueberry Muffin Oatmeal:

Add in a few shakes of cinnamon and tablespoon of white sugar.  Gently stir so the oatmeal doesn’t get mushy.  Add a handful of blueberries then drizzle with cream.

Power Packed Maple Oatmeal:

Add in a few shakes of cinnamon and tablespoon of maple syrup (real, not the artificial pancake stuff).  Gently stir so the oatmeal doesn’t get mushy.  Add a tablespoon of plump raisins, chopped pecans and coconut.  Sprinkle with wheat germ.

Cherry Pie Oatmeal:

Add in a few shakes of cinnamon and tablespoon of white sugar.  Gently stir so the oatmeal doesn’t get mushy.  Add a handful of chopped cherries then drizzle with cream.

To make the stir ins even easier, I freeze them ahead of time.  Open a can of pumpkin puree and freeze it in ice cube trays, sprayed with pam.  When they’re frozen, I pop them out of the trays and put in Ziploc baggies.  About two trays fit comfortably in a quart bag.  If you don’t have ice cube trays, just use a regular soup/tablespoon and drop them on a cookie sheet (just like cookies) then freeze them.  For the fruits, I puree/chop them and freeze just the same.

Happy Breakfast!

Submitted By:  Amy DeWidt