Turkey Cranberry Wreath

2 pkg. (235g each) refrigerated crescent rolls
1/2 C. mayonnaise
2 T. honey Dijon mustard
1/2 tsp. coarsely ground pepper
2 C. cooked turkey, chopped
1/2 C. celery, sliced
3 T. fresh parsley, snipped
1/2 C. dried cranberries
4 oz. Swiss cheese, shredded (1cup)
1/4 C. walnuts, chopped (optional)
1 egg, separated

Preheat oven to 375°F.

Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center. arrange 8 triangles in a circle on Large Round Stone. Corners of wide ends will touch and points will extend 1 inch beyond of baking stone. Arrange remaining 8 triangles in center. matching ends. Seal seams using pizza roller. (Points will overlap in center; do not seal.)

Measure mayonnaise, mustard and black pepper into a bowl. Grate cheese into a bowl. Mix filling. Scoop filling over seams of dough, forming a circle.

Coarsely chop walnuts; sprinkle over filling. Beginning in center, lift one dough triangle across mixture. Continue alternating with outer triangle, slightly overlapping to form wreath. Tuck last end under first.

Separate egg over bowl. Beat egg white lightly; brush over dough. Bake 25-30 minutes or until golden brown. Yields 10 servings.

Better Than Sex Cake

WARNING!

This recipe is not for the faint of heart (or diabetics). It contains HUGE amounts of calories and probably fat - don't question this or try to change it. Just enjoy and share with a lot of friends!

1 box german chocolate cakes, prepared according to box
1 can sweetened condensed milk
1 jar hot fudge topping
12 oz cool whip
3-4 score bars, crushed

Bake cake. As soon as it comes out of the oven poke holes all over with the handle of a wooden spoon. Pour condensed milk over the top. Let cool. Spread the jar of hot fudge over the top and let this set. When set and totally cool top with cool whip and candy.

By: Kadie

Baked spinach and artichoke dip

Preheat oven to 350 degrees.

Mix:
1 (10 oz) package spinach, thawed and drained
1 (14 oz) can artichoke hearts drained and chopped
2 (8 oz) packages cream cheese at room temperature
1/2 c sour cream
4 cloves of garlic, minced
3/4 c shredded mozzarella

Topping:
1 cup shredded mozzarella
1/4 c grated parmesan
salt and pepper, to taste

Assemble and bake for 30 minutes or until the top is brown and bubbling

By:Kadie

Baked Potato Soup

2 large baked potatoes (400 degrees for 1 hour)
2/3 c butter
2/3 c milk
6 cups milk
1 heaping tablespoon chicken bouillon
3/4 t salt
3/4 pepper
2 green onions chopped
8 oz sour cream

Cut potatoes into small cubes, leaving skin on and set aside. In large pot combine butter and flour. Add the milk and bring to a boil, like making a white sauce. Stir until it thickens. Add bouillon, salt and pepper. Then add cheese, green onion and potato cubes. A few minutes before serving stir in sour cream.

Garnish with shredded cheese and crumbled bacon

By Kadie

Bean Salsa

by Trina Anderson

1 can black eyed peas - drained
1 can kidney beans - drained
1 can black beans - drained
1 can corn - drained
1 1/2 cans green chilies
1 can diced tomatoes
1 8oz Italian Dressing

Mix everything together and sprinkle with Garlic Powder.

Serve with chips - Tostitos Scoops!

Penne with Chicken and Pesto

By Kristin Riedel


INGREDIENTS
1 (16 ounce) package penne pasta
2 tablespoons butter
2 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into thin strips
2 cloves garlic, minced
salt and pepper to taste
1 1/4 cups heavy cream
1/4 cup pesto
3 tablespoons grated Parmesan cheese

DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat butter and olive oil in a large skillet over medium heat. Saute chicken and garlic until chicken is almost cooked. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese. Cook until chicken is no longer pink inside. Stir in cooked pasta.

Buttermilk Syrup

*This syrup is delish! I also like to cook it a little longer and it turns into a wonderful caramel sauce for ice cream or eating by the spoonful!!

3 cups sugar

1 1/2 cups buttermilk

4 T karos syrup

2 sticks butter

2 t baking soda

Mix all together in a large pan, boil for 5 minutes. Then remove from heat and add 4 t vanilla

Kadie Duffy

Carrot Pineapple Muffins

-by Abby Welker

Don't let the name deter you - these muffins are SO good and depending on how you make them, they can be very healthy and filling!

Carrot Pineapple Muffins

Preheat oven to 375 degrees. - makes about 15 regular sized muffins. (odd number, I know, but that's how much my batch made...)

In a medium bowl, combine the following:
1 c. sugar
2/3 c. oil (or plain applesauce)
2 lg. eggs
1 t. vanilla
1 c. grated carrots (or half carrot, half apple)
1 c. crushed pineapple
1/2 c. (or more) chopped pecans or walnuts

Mix together until combined.

In a large bowl, combine the following:
1 1/2 c. flour (or white wheat flour)
1 t. cinnamon
1 t. salt
1 t. baking soda
2 t. baking powder

Whisk dry ingredients together; combine all ingredients together in the large bowl until combined; do not over mix. Spoon into greased muffin tin, filling the muffin cups almost to the top. Bake at 375 degrees for 20-25 minutes or until toothpick inserted comes out clean.

just a thought:
Something I LOVE is ground flax seed (found in the baking aisle). I add this to EVERYTHING! I'll add a Tablespoon of that to the mix for just a touch of flavor and some good fiber. You could also add a Tablespoon of wheat germ for the same reasons.

Try different fruits, veggies, and nuts in your muffins - have fun with it.

Kids Favorite Fruit Salad

Ingredients:
1 (17 oz) can fruit cocktail
1 1/2 cups miniature marshmallows
1/4 cup drained maraschino cherries, halved
2 medium bananas, sliced
1 medium apple, coarsely chopped
1 1/2 cups frozen whipped topping, thawed
or sweetened whipped cream

1. In large bowl, combine all ingredients except whipped topping, mix lightly.

2. Gently fold in whipped topping.

3. Serve immediately, or cover and refrigerate until serving time.


Trina Anderson

Resurrection Rolls

Ingredients:
Crescent rolls
Melted butter
Large Marshmallows
Cinnamon
Sugar

1. Preheat oven to 350 degrees

2. Give each child a triangle of crescent rolls.
( This represents the cloth that Jesus was wrapped in.)

3. Give each child a marshmallow. Cut in half.
( This represents Jesus)

4. Dip the marshmallow in melted butter.
(This represents the oils of embalming)

5. Dip the marshmallow into cinnamon and sugar.
(which represents the spices used to anoint the body.)

6. Wrap the coated marshmallow tightly in the crescent roll.
(This represents the wrapping of Jesus' body after death.)

7. Place in a 350 degree oven for 10-12 minutes
( The oven represents the tomb.)

Note: Bake in cupcake paper liners and muffin tins.

When the rolls have cooled slightly, the children can open their rolls (cloth) and discover that Jesus is no longer there, He is risen. ( The marshmallow and the crescent roll is puffed up, but empty.)

My Mom did this for Easter 2008, with her grandchildren.

Sugar Doodle Website
Trina Anderson

Monkey Bread

3 (12 oz) packages refrigerated biscuit dough
1 cup white sugar
2 teaspoons ground cinnamon
1/2 cup margarine or butter
1 cup brown sugar
1/2 cutp chopped walnuts (optional)
1/2 - 1 cup raisins



1. Preheat oven to 350 degrees. Grease one 9 or 10 inch tube pan.

2. Mix white sugar & cinnamon in a plastic bag. Cut Biscuits into quarters. Shake 6 to 8 biscuits into sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.

3. In a small saucepan, melt butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.

4. Bake at 350 degrees for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.



This is an old time favorite that I remember making as a kid with my Mom. My kids love it!!!
Trina Anderson

Indian Corn

1/4 cup butter or margarine
1 package (10.5 oz) mini marshmallows
Yellow food coloring
8 cups peanut butter and chocolate puffed corn cereal
1 cup candy-coated chocolate pieces, divided
10 lollipop sticks
Tan and green raffia

Makes 10 servings



1. Line large baking sheet with waxed paper; set aside.

2. Melt butter in large heavy saucepan over low heat. Add marshmallows; stir until melted and smooth. Tint with food coloring until desired shade is reached. Add cereal and 1/2 cup chocolate pieces; stir until evenly coated. Remove from heat.

3. With lightly greased hands, quickly divide mixture into 10 oblong pieces. Push lollipop stick halfway into each piece; shape like ear of corn. Place on prepared backing sheet. Press remaining 1/2 cup chocolate pieces into each "ear". Let stand until set.

4. Tie or tape raffia to lollipop sticks to resemble corn husks.



Silly Snacks
Trina Anderson

Octo-Dogs and Shells

4 refrigerated hot dogs
1 1/2 cups uncooked small shell pasta
1 1/2 cups frozen mixed vegetables
1 cup prepared Alfredo sauce
Prepared yellow mustard in squeeze bottle
Cheese-flavored fish-shaped crackers

Makes 4 servings




1. Lay 1 hot dog on cutting surface. Starting 1 inch from one end of hot dog, slice vertically in half. Roll hot dog 1/4 turn. Starting 1 inch from same end, slice in half vertically again, making 4 segments connected at top. Slice each segment into half vertically, creating a total of 8 "legs". Repeat with remaining hot dogs.

2. Place hot dogs in medium saucepan; cover with water. Bring to a boil over medium-high heat. remove from heat; set aside.

3. Prepare pasta according to package directions, stirring in vegetables during last 3 minutes of cooking time. Drain; return to pan. Stir in Alfredo sauce. Heat over low heat until heated through. Divide pasta mixture between 4 plates.

4. Drain octo-dogs. Arrange one octo-dog on top of pasta mixture on each plate. Draw faces on "heads" of octo-dogs with mustard. Sprinkle crackers over pasta.


Silly Snacks
Trina Anderson

Chicken Quesadillas

1 can Campbell's condensed Cream of Chicken Soup
1 jalapeno pepper, seeded and finely chopped (optional)
1 cup shredded Cheddar cheese
1 1/2 cups chopped cooked chicken
8 flour tortillas (8")
Salsa
Sour Cream



1. Mix soup, pepper, 1/2 cup cheese and chicken.

2. Place tortillas on 2 baking sheets. Top half of each tortilla with 1/4 cup soup mixture. Spread to within 1/2" of edge. Moisten edges of tortillas with water. Fold over and press edges together.

3. Bake at 400 F. 8 min. or until tortillas are crisp. Sprinkle with remaining cheese. Serve with salsa and sour cream.

Makes 4 servings
Prep Time: 15 min.
Cook Time: 8 min.

Campbell's Soup Back Label Recipes
Trina Anderson

Beef And Mushrooms Dijon

1 lb. boneless beef sirloin steak, 3/4 " thick
2 tbsp. vegetable oil
2 cups sliced mushrooms
1 medium onion, sliced
1 can Campbell's condensed Cream of Mushroom Soup
1/2 cup water
2 tbsp. Dijon-style mustard
4 cups hot cooked rice

1. Slice beef into very thin strips.

2. In skillet over medium-heat, heat half the oil. Cook beef in 2 batches until browned, stirring
often. Set beef aside.

3. Add remaining oil. Add mushrooms and onion. Cook over medium heat until tender.

4. Add soup, water and mustard. Heat to a boil. return beef to pan. Heat through. Serve over rice. If desired, garnish with fresh chives.

Makes 4 servings
Prep Time: 15 min.
Cook Time: 25 min.

Campbell's Soup Back Label Recipes
Trina Anderson

Oven-Baked Chicken Parmesan

Ingredients

4 boneless, skinless chicken breast halves (about 1 1/4 pounds)
1 egg, slightly beaten
3/4 cup Italian seasoned dry bread crumbs
1 jar (26 to 28 oz)
Ragu Old World Style Pasta Sauce
1 cup shredded mozzarella cheese
Makes 4 servings

1. Preheat oven to 400. Dip chicken in egg, then bread crumbs, coating well.

2. In 13x9-inch glass baking dish, arrange chicken. Bake uncovered 20 minutes.

3. Pour Ragu Pasta Sauce over chicken, then top with cheese. Bake an additional 10 minutes or until chicken is no longer pink. Serve, if desired, with hot cooked pasta.

Prep Time: 10 minutes
Bake Time: 30 minutes

Trina Anderson

Cucumber Salad

by Kristin Riedel

3 cucumbers
1/2 of a large onion
Miracle whip
Ranch dressing
Milk

Peel and slice the cucumbers into circles. Dice the onions. Now the rest is up to you. I don't usually measure things I just add them until it taste right. Maybe 2 TBS of miracle whip, a good squeeze of dressing and 1/4 cup (?) of milk. It's better when you can taste more of the ranch dressing than miracle whip.

Macaroni Salad

by Kristin Riedel

Macaroni pasta noodles
1 6oz can of tuna in water
2 celery sticks
1 cup of frozen peas
Miracle whip

• Boil the pasta.
• Drain the tuna.
• Cut the celery into small pieces.
• Drain and rinse the cooked pasta.
• Add all of the ingredient together. I don't have a specific measurement for the Miracle whip you just keep adding it until the salad isn't dry.
• Refridgerate until cold.
• Sprinkle with salt and pepper and enjoy.

Pasta Salad

by Kristin Riedel

Spiral pasta noodles
1 large onion
2 cucumbers
1 large tomato
1 small can of black olives
1 16 oz Italian dressing
McCormick's Salad Supreme
Sharp cheddar cheese (shredded)

• Boil the pasta.
• Dice onions, cucumbers, and tomato's.
• Drain the pasta and rinse with cold water.
• Place the pasta and vegetables in a large serving dish and add the dressing (not all 16oz is needed).
• Sprinkle with Salad Supreme and mix together.
• Just before you eat add the cheese.

Grilled sausage and marina

by Kristin Riedel

Italian sausage
Emerill's marina sauce
Mozzarella cheese
1 large onion
Mini sub buns

Slice the sausage in half leaving them connected by the skin then grill them. Warm the sauce in a sauce pan and toast the inside of the buns. Cut the onion into thin strips. Add the sausage to the bun, then the cheese, next the sauce and last the onion. YUM!

Chicken Wings

by Kristin Riedel

This is a must have in our house at least three times a month.

5 pound bag of frozen chicken wings
Sweet Baby Ray's B-BQ sauce
Season-All
Frank's Red Hot sauce, BW3's Spicy Garlic or Medium sauce

Preheat your oven to 450 degrees and move an oven rack up as far as it will go. Boil the chicken until thouroughly cooked. Lay them out on a cookie sheet and season them to your liking. Kennedy uses Season-All, Grace likes the B-BQ sauce and Brian and I like them spicy. Put the wings in the oven until the tops of the wings are looking crispy then set out some napkins because you'll need them. Grace has made a request for wipes for the next time that we eat wings since the napkins always stick to her face and hands. 5 pounds sounds like a lot but there's only 4 of us and it's never enough. I think that most of the weight is in the bones.

Chicken Wraps

by Kristin Riedel

Chicken Tenderloins
1 tomato
1 head of lettuce
1 large onion
Season salt or spices
Ranch dressing
Tortilla shells, pita bread or flat bread

While your grilling the seasoned chicken cut the veggies into small thin strips. Once everything is done warm the bread then add your food and dressing to it. That's it!

Rueben Sandwich

by Kristin Riedel

Bread- rye, wheat, white, whatever you like
Sour Kraut
Corned Beef
Cheese- Swiss, Provolone, Mozzarella, etc.
Thousand Island dressing

I make this on my griddle. So first cook the sour kraut and corned beef. In the mean time butter one side of each slice of bread. Add everything together and grill the sandwiches like a grilled cheese sandwich.

BLT (Bacon Lettuce Tomato)

by Kristin Riedel

Slices of bread
1 LB bacon
1 large tomato
1 Head of lettuce
Miracle Whip

Cook up the bacon.
Cut the tomato into thin slices.
Cut the lettuce up.
Toast the bread.
Add the miracle whip to the toast with the rest of the goods and eat up.
This is so simple and yummy. Our kids just like it minus the veggies so I add American cheese. This isn't the most filling so we always have a couple of sides to go with it.

The Best Ever Beef Stew

by Kristin Riedel
from the Family Fun magazine

Ok, it might not be the best but it's my favorite by far.

1 1/2 pound stew beef, cut into bite-size pieces
1/4 cup plus 3 TBS flour
4 TBS vegetable oil (or olive oil )
1 large onion, coarsely chopped
1 rib celery, thinly sliced
2 to 3 cloves garlic, minced
3 cups low sodium beef broth (we use regular)
1 cup tomato juice or vegetable juice
3/4 tsp salt, plus more to taste
2 bay leaves
2 large all-purpose potatoes
2 carrots, peeled and sliced into thin rounds (or canned)
2 cups fresh green beans (or canned)
1 tsp dried thyme
1 tsp dried oregano
Black pepper to taste
1 TBS Worcestershire sauce
1 TBS light brown sugar

• Warm up a large stew pot over medium heat for several min. Combine the beef and 1/4 cup flour in a gallon size plastic or paper bag. Shake well to coat the meat.
• Add 2 TBS of oil to the pot. Spread the oil in the pan. Add half of the meat, shaking off any excess flour, and brown it for 3-4 min. stirring occasionally. Transfer toe browned meat to a heatproof dish. Then add the remaining 2 TBS of oil and brown the remaining meat.
• Stir the onion, celery, garlic, and first batch of meat back into the pan. Saute the mixture for 3 min., stirring often, until the onion wilts.
• Stir in the broth, tomato juice, 3/4 tsp salt, and bay leaves. Increase the heat, bringing the liquid to a simmer. Then reduce the heat to low. Cover the pot and gently simmer the stew for 1 hour, stirring several times as it cooks.
• Stir in the remaining ingredients, except the reserved 3 TBS of flour. Bring the stew to an active simmer, then reduce the heat to low. Cover and simmer gently for 45 min. more, until the vegetables are tender.
• To thicken the stew, spoon a ladleful of broth into a small mixing bowl. Whisk in the reserved 3 TBS of flour. Then stir the mixture into the stew and simmer for 10 min. more.

Chicken Pot Pie

by Kristin Riedel

Two raw pie crust
Large can of mixed veggies (? oz)
4 cooked and cubed chicken breast
2 cans cream of chicken soup
1 tsp of thyme (my kids don't like when I add the "grass")

Place one pie crust at the bottom of a pie pan.
Preheat oven to 375 degrees.
Mix all of the ingredients together then add to the pie crust.
Place the second crust on top slicing for ventilation.
Bake in the oven for 45 min. and enjoy.

World's Best Lasagna

by Kristin Riedel
found on www.allrecipes.com

1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 minced onion
2 cloves garlic, crushed
1 (28 oz) can crushed tomatoes
2 (6oz) cans tomato paste
2 (6.5 oz) cans canned tomato sauce
1/2 cup water
2 TBS white sugar
1 1/2 tps dried basil leaves
1/2 tsp fennel seeds
1 tsp Italian seasoning
1 TBS salt
1/4 tsp ground black pepper
4 TBS chopped fresh parsley
12 lasagna noodles (I like to use the kind that you don't have to boil)
16 oz ricotta cheese (I used cottage cheese)
1 egg
1/2 tsp salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

They suggest using a Dutch oven to cook the following ingredients but to make it faster you could use a skillet or large pot.

• Cook sausage, ground beef, onion, and garlic over medium heat. Stir in tomatoes, paste, sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 TBS salt, pepper, and 2 TBS parsley. If you use a Dutch over you simmer this for 1 1/2 hours stirring occasionally. If you use a skillet or large pot just let it simmer for a couple of min.
• Boil pasta noodles and rinse with cold water or use the kind that you don't have to boil. In a mixing bowl, combine ricotta/cottage cheese with egg, remaining parsley, adn 1/2 tsp salt.
• Preheat oven to 375 degrees.
• Spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the cheese mixture. Top with a third of cheese slices. Spoon 1 1/2 cups meat sauce over cheese slices, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top wit remaining mazzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• Bake in preheated oven for 25 min. Remove foil, and bake an additional 25 min. Cool for 15 min. before serving.

White Chicken Chili

by Kristin Riedel

1/2 pound navy beans
1 stick butter
3/4 cup chicken broth
1 tsp tabasco
1 tsp cumin
1/2 tsp white pepper
2 pounds cooked, cubed chicken
1 1/2 c Monterey Jack cheese
1/2 c sour cream
1 large onion
1/4 c flour
2 c half and half (or milk)
1 1/2 tsp chili powder
1/2 tsp salt
1 can chopped green chilies

• Soak beans overnight. Drain. Boil beans for about 1 hour then drain.
• In a skillet cook onion in 2 TBS butter until soft.
• In large kettle melt remaining butter and whisk in flour. Stirring constantly-3 min.
• Stir in onion and gradually add broth and half and half. Whisking constantly for 5 min. or until thickened.
• Stir in tabasco, chili powder, cumin, salt, and white pepper.
• Add beans, chilies, chicken and cheese. Cook over low heat about 20 min. Stirring occasionally.
• Stir in sour cream right before serving.

Skones

by Kristin Riedel
recipe from the Skouson family (relative of Zesta Herrick)

Make these instead of using taco or tortilla shells when making taco's for dinner.

2 1/2 cups warm water
1/2 cup honey
1/2 cup vegetable oil
Mix those ingredients together

1/2 tsp salt
4 cups whole wheat flour
2 packs of active fast rising yeast
Add these to the mix

Add an additional 3 to 4 cups of flour
Knead the mixture by hand
Set aside in a bowl covered with a towel for 10-15 min.
Preheat oil on the stove in a large skillet.
Cut in half to roll out. Roll the dough into 1/4"-1/2" thickness.
Cut the dough into 3"x6" rectangular pieces

It's best to drop a small piece of dough in the oil to see if the oil is hot enough. You'll know if it is hot enough if the dough floats to the top right away.
Once the oil is hot enough add one skone at a time. You only have to flip it once on each side. Frying the skone will create a pocket. Once the skone is thoroughly cooked take it out and let it cool down. Continue with the rest of the skone pieces. Cut across the top of the skone creating a pocket to fill with your favorite taco fixings. These are awesome in the morning too with scrambled eggs, ham and salsa.

Taco soup

by Kristin Riedel

Large bag of Fritos
1 pound velvetta cheese
1 pound hamburger
1 pint sour cream
1 15oz Ro-tel tomatoes
2 16oz pinto beans
1 15 oz chili without beans
1 15oz stewed tomatoes

Brown the hamburger. Add sour cream, tomatoes, and beans, mix well. Cut the cheese into cubes, this helps it melt faster. Once the cheese is melted and you've mixed all of the ingredients put the Fritos in the bottom of your bowl then add the mix and enjoy. Brian and I always add a little Tapatio to ours to spice it up.

Pizza casserole

by Kristin Riedel

2 cups elbow macaroni
1/2 cup chopped onion
1 clove garlic, minced
1 16oz whole tomato puree
1 cup shredded mozzarella cheese, divided
1 pound ground beef
1/2 tsp oregano

Preheat the oven to 350
Cook macaroni
Grease a casserole dish
In a skillet cook the beef, onion, garlic, and seasonings, once the beef is browned stir in the puree.
Then add 1/2 cup of cheese. Spoon 1/3 of the meat sauce into the bottom of the dish. Top this with 1/2 of the macaroni. Repeat these steps again then top with the remaing 1/3 meat sauce. Cover and bake for 15 min. Uncover and sprinke with the remaining cheese and bake for an additional 15 min.

Ground Beef Mexican Style

by Kristin Riedel
found on http://www.allrecipes.com/

1 pound ground beef (venison in our house)
1 cup salsa
1/2 cup water
1 green bell pepper, chopped and seeded
1 bunh green onions, chopped
1 (8 ounce) pkg. wide egg noodles
1/2 cup sour cream
1/2 cup shredded Cheddar cheese
1 tomato, chopped

• In a large nonstick skillet, cook the ground beef until browned. Drain off excess fat.
• Stir in salsa and water. Simmer for 10 min.
• Cook pasta in boiling water then drain.
• In the skillet stir in the green pepper and onions, and continue simmering until veggies are crisp/tender. Stir in noodles, adn sour cream. Sprinkle grated cheese on top, and cover pan until the cheese melts. Sprinke chooped tomatoes on the top, and serve.

Mueller's Chicken Caesar Pasta Salad

by Kristin Riedel

1 cup creamy Caesar dressing
1/2 cup grated parmesan cheese (this is optional for me)
1/4 cup chopped fresh parsley (or dried)
1/2 tsp salt
1/4 pepper
2 cups diced cooked chicken breast
8 oz (1/2 pkg.) Muellars mini penne pasta cooked and drained

In a large bowl mix the dressing, cheese, parsley, and the salt and pepper. Add the cooked chicken and mini penne then toss to coat.

Chicken 'n' Biscuits

submitted by Kristin Riedel
found on http://www.allrecipes.com/

1 (16 ounce) pkg. frozen mixed vegetables
2 1/2 cups fo cubed cooked chicken
1 (10.75) can of condensed cream of chicken soup, undiluted
3/4 cup milk
1 1/2 cups shredded Cheddare cheese, divided
8 bacon strips, cooked and crumbled (optional but a must in our home)

BISCUITS:
1 1/2 cups biscuit/baking mix
2/3 cup milk
1 (2.8 ounce) can French-fried onions

DIRECTIONS:

• In a large bowl, combine the begetables, chicken, soup, milk, 1 cup cheese and bacon. Pour this into an ungreased 13x9x2 inch baking dish.
• Cover and bake at 400 degrees for 15 min.
• While you are waiting combine the biscuit mix and milk. Drop the batter by tablespoonfuls onto the chicken mixture. TIP: It's better to have a lot of biscuits than too few. The fewer you have the longer it will take to get the center of the biscuits to bake.
• Bake, uncovered, for 20-22 min. or until the bicuits are golden brown. Top with the onions and the rest of the cheese, or more. Bake 3-4 min. longer or unti the cheese is melted.

LABELS

Just an F.Y.I. - notice the "labels" or categories listed on the left-hand side bar "Recipe Box". (breakfast, breads, dessert, etc.) When you go to type in your recipes, there is a thin box at the bottom of your posting box where you can label your recipe. When you give your recipe a category, it automatically files it for you and it will be easier to find. Click the blue, underlined words "Show all" and you can pick from that list.

ALSO...notice that we now have a "Quick and Easy" category. September is such a busy time, so any fast meal ideas are always handy. We'd love to see what you've got in your "Quick and Easy" recipe box!

Quick & Easy Green Chili Stew

-by Abby Welker

**If using ground beef or grilled chicken, season and cook it before starting this soup.

To begin:
1-2 T. olive oil
2-3 minced garlic cloves
1-2 cans diced green chili
1 small onion or 1/2 onion, finely diced

In a large stockpot, heat olive oil. Add onion, garlic, green chili; saute until the onion is soft, stirring frequently.

Then add:
4-5 c. chicken broth (or 5 c. water+5 bullion cubes)
1-2 cans red kidney beans
1-2 cans cannellini beans (white kidney beans)
1 bag frozen corn
1 t. cumin
1 t. oregano
1 can diced tomatoes
2 cans green chili enchilada sauce

Bring to a boil and simmer 10-15 minutes.

Then add:
Ground beef or chopped grilled chicken (about 1 - 1.5 lbs.)
Salt & pepper to taste
1/2 c. heavy cream or half & half (optional but VERY good)

**This soup is delicious with just about anything you have in the pantry. Use different kinds of beans, veggies, or meats. Freeze any leftover soup for a rainy day and you've got instant dinner!

We like to eat our soup with a good whole wheat tortilla or the cheddar biscuits from the Bisquick box.

AMAZING Whole Grain Pancakes

-by Abby Welker

Dry Ingredients:

2/3 c. whole wheat flour
1/3 c. flour
1/4 c. oat flour (or quick oats)
2 T. wheat germ
1 T. ground flax seed
2 t. sugar
1 t. baking powder
1/2 t. baking soda
1/2 t. salt

Wet Ingredients:

1 c. buttermilk (+ more if needed)
1/4 c. milk
2 eggs
1 T. oil
1/4 t. vanilla

In a large bowl, combine dry ingredients; in a separate bowl, combine wet ingredients. Mix everything together and let sit for a minute. If mixture is too thick, add more buttermilk.

Ladle onto hot griddle, flip after pancakes get bubbly and lightly browned on the edges.

Zesta's Blueberry Muffins

Big Blueberry taste lends itself to big muffins, so please fill the cups fairly full for oversized muffins. The cinnamon-sugar streusel is the crowning glory for these muffins, so please do not skip that part.

INGREDIENTS: (this makes 18 muffins)
3-1/3 cups all purpose flour (can mix half and half with whole wheat)
1-2/3 cups white sugar
1 teaspoon salt
1 tablespoon and 1-1/2 teaspoons baking powder
¾ cup vegetable oil
2 large eggs
1-1/4 cup milk
2-1/4 cups fresh blueberries

STREUSEL:
1 cup and 2 tablespoons white sugar
¾ cup all –purpose flour
½ cup and 1 tablespoon butter, cubed
1 tablespoon and ¼ teaspoon ground cinnamon

DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine Flour, sugar, salt and baking powder. Combine vegetable oil, egg and milk. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To make crumb topping: Mix together sugar, flour, butter, and cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Annie's Fruit Salsa & Cinnamon Chips

2 kiwis, peeled and diced
2 golden delicious apples, peeled, cored & diced
1 8 ounce package raspberries
1 pound strawberries
2 T. white sugar
2 T. brown sugar
3 T. Fruit Preserves (Jam) any flavor
10 in flour tortilla's
Butter flavored cooking spray
2 C. cinnamon sugar

Fruit Salsa
In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white and brown sugar and fruit preserves. Cover and chill in refrigerator for at least 15 min.

Chips
Preheat oven to 350. Coat one side of each tortilla with butter spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of Cinnamon sugar. Spray again with cooking spray. Bake for 8 to 10 minutes. Allow to cool for 15 min. Serve with chilled fruit mixture.

Chocolate Pretzels

by Denise Robison

24 circular mini pretzels
24 milk chocolate candy kisses
1 package of m&m's

Preheat oven to 350 degrees. Place pretzels on baking sheet. Unwrap candy kisses and place one in the center of each pretzel. Place in preheated oven for 1 to 2 minutes, until kisses melt. Remove from oven and place one m & m in the center of each pretzel. Chill in refrigerator until set.
(I always have to make more than 24. I fill up a baking sheet with as many as I can fit. You can also make these into Chocolate Turtles by melting a Rollo chocolate on each pretzel and then pressing a pecan half on top.)

French Dip Sandwiches (Crock Pot)

by Denise Robison

2-3 lb cut of beef round
1 onion, finely sliced
1-2 Tbsp. Worcestershire sauce
1 pkg onion soup mix
1 tsp. sugar
1/8 tsp pepper

Place sliced onion in bottom of Crock pot. Add beef and remaining ingredients. Cover the beef with water. Cook about 8 hours on high. Shred and serve meat and onion on toasted buns. Use juice for dipping.

Black Bean Soup

3 large onions, diced
5 or more garlic cloves, minced
a little oil
1 or 2 quarts of black beans (or to have a different flavor use pinto beans)
1 quart of salsa
three carrots, diced
1 handful of six inch stalks of celery (or equivalent)
1 1/2 t salt
1 heaping t of ground cumin or your favorite spice

In a large soup pan saute the onions and garlic for a few minutes. Add carrots and celery and saute for a few more minutes. Add beans and salsa; cook on simmer for two hours or until you are ready to serve. Add the seasoning and simmer for 1/2 hour. Serve.
Nancy Lee

Caramel Dip

by Wendi Berger

2C. Sugar
2 Sticks Butter
1C. Karo syrup
1C. Sweetened Condensed milk
1 tsp. vanilla

Put sugar, butter and syrup in glass bowl. Microwave for 5 min. Add milk and vanilla. Microwave for 12-15 min. Stir every 3 min.

12 min: good for popcorn topping or dip
15 min: good for Carmel's. Pour into greased pan and refrigerate. Cut

Note: If it comes out curdled just beat with a mixer and it will be creamy.

Rolls

by Wendi Berger

Make the night before:
2pkg yeast in 1/4C. warm water
1/2C. Shortening
1/2C. Sugar
3 Beaten eggs
1C. Warm water
41/2 C. flour (I add a little more to make it not so sticky)
2tsp. Salt

In a large bowl cream shortening, sugar, and add beaten eggs. Add yeast and water, fold in flour and salt. Let rise till doubled. Stir down, cover and refrigerate overnight. Two hours before dinner roll out dough to 1/4 in. thick and cut with round cutter. Fold on pan. (I put melted butter on top of rolls) Cover and let rise about 2 hours. Bake at 350 for 16 min. or til golden brown. Makes 1 cookie sheet 4 across x 8 down.

Note: Mix in Kitchen aid for 8 min and you don't need to knead it by hand. It is very sticky. Don't add more flour, refrigeration makes it less sticky when rolled out.

Funeral Potatoes

1 large bag of hashbrowns

Heat and stir until smooth:
1/2 c butter
2 cans cream of chicken soup
1 1/2 c grated cheese
1 pint sour cream
1/3 c grated onion

Pour above sauce over potatoes in a 9x13 pan. Mix slightly with fork. Sprinkle top with cheese and if desired crushed corn flakes. Bake uncovered at 350 for 30 min.

Waffles

1 3/4 c flour
1TBSP baking powder
1/4 tsp salt
2 egg yolks
1 3/4 c milk
1/2 c oil
2 egg whites
Dash cinnamon
3/4 tsp vanilla

Instructions: Combine all ingredients (except egg whites) in a large bowl. In another bowl, beat egg whites until soft peaks appear. Add egg whites to other ingredients and stir until combined (might be slightly lumpy). Bake in waffle iron.

Breakfast Casserole

Ingredients:
6 slices bread, cubed 1 pound sausage, browned, drained
1 can green chiles (optional)1 1/2 cups shredded cheddar cheese 8 each eggs, beaten 2 cups milk 1 teaspoon, salt Pepper to taste

Preparation:
Cut bread into cubes and place evenly in greased 9x13 pan or baking dish. (I add the green chiles to the sausage after it is cooked.) Sprinkle sausage and cheese evenly over cubed bread. Mix eggs, milk, salt and pepper. Pour over ingredients in dish. Cook immediately or cover and chill overnight.
(if left overnight, remove from fridge 15 minutes before baking). Bake 45 minutes at 325 degrees or until set. Cut into squares to serve.
Serves 8 to 10.