Recipes

Ingredients

• 1 package Duncan Hines Butter Yellow cake mix
• 3 eggs
• 1 stick margarine, melted
• 8 oz. cream cheese, softened
• 1 box (16 oz.) powdered sugar

Baking Instructions:

1. Combine cake mix, one egg, and melted margarine together.
2. Press in 9x13-nch baking pan.
3. Combine cream cheese, 2 eggs, and powdered sugar.
4. Pour on top of cake mixture.
5. Bake at 350 degrees for 35 minutes

Ingredients

• 2 pounds ground chuck
• 1 medium onion, chopped
• 1 packet of chili powder
• 1 to 2 tsp. ground red pepper
• 1 teaspoon paprika
• 1 (6-oz.) can tomato paste
• 3 (8-oz.) cans tomato sauce
• 2 (15-oz.) cans of kidney beans

How to Make It

1. First cook the ground beef, chopped onion, ground pepper and chili powder in a 5- to 6-qt. dutch oven over medium heat. Stir occasionally for 8 to 10 minutes or until meat and well done. Drain the contents well and pour back into Dutch oven.
2. Add teaspoon of paprika, 1 can tomato paste and 3 cans tomato sauce.  Cook 1 minute. Add 2 cans kidney beans, drained and rinsed.  Bring to a boil. Cover, reduce heat to low, and simmer 2 hours.
3. Enjoy with Tostito scoops or you can also serve with shredded cheese, sour cream.

Directions

• 1 block of cream cheese at room temp
• 1 jar dried beef, chopped
• 1 bunch of green onions, chopped
• 1 cup finely chopped pecans

Ingredients 

Combine all ingredients in ball shape and roll in pecans.  To increase size double or triple all ingredients.

Ingredients

• 1 whole chicken, cooked & deboned
• 2 cups long cooking white rice
• 1 lb. smoked sausage
• 4 cups chicken stock
• 1 can French onion soup
• 6-10 drops of liquid smoke
• Salt and pepper to taste

Directions 

1. Chop chicken and cut up smoked sausage into cubes.
2. Add all ingredients to the pan.
3. Bring to a boil and boil hard for 5 minutes.
4. Reduce heat to simmer and cook for 45 minutes or until rice is done.
5. Add a small amount of water if needed.

• Extra Firm Tofu
• Salt
• Berbere Spice (blend of African spices)
• Cayenne Pepper
• Canola Oil

Instructions:

1. Drain Tofu (at least 20 minutes)
2. Cut into squares
3. Add other ingredients according to amount of Tofu to be cooked
4. Let Tofu rest for at least 30 minutes
5. Heat oven to 450
6. After Tofu has rest for desired time,
7. Put baking sheeting in oven until sheet is “hot”
8. Remove baking sheet from oven; coat with Canola Oil
9. Place Tofu on baking sheet – do not allow pieces to touch
10. Cook Tofu on bottom shelf of the oven for 10 minutes; flip pieces over and cook another 10 minutes
11. Serve Tofu hot or at room temperature

Ingredients

• Black beans (fresh or canned); if fresh cook until beans are soft, drain water but do not rinse; if canned, rinse before using
• Chanterelles Mushroom (dried)
• Green Pepper (seeded & chopped)
• Red Pepper (seeded & chopped)
• White onion (medium, chopped)
• Red Pepper Flakes
• Garlic (at least two cloves pressed)
• Bay leaves (at least two)
• Canned tomatoes: whole & Puree
• Salt
• Canola Oil
• Cumin
• Ancho chili powder

NOTE: Use ingredients depending on the amount of beans used in the dish.

Instructions:

To reconstitute Chanterelles Mushrooms: Add mushroom to warm water and cover for at least 20 minutes; drain and rinse before using. 

Using medium heat, heat the Canola Oil in pot that the chili will be cooked in.

NOTE: when adding ingredients, continue to stir ingredients until after tomatoes are added

1. Add cumin, ancho chili powder, garlic, and bay leaves – cook one to two minutes
2. Add green, red peppers and onion– cook one to two minutes
3. Add beans – cook one to two minutes
4. Add tomatoes, including juice – cook one to two minutes
5. Add red pepper flakes
6. Add one-half can water (using tomato can)
7. Being to a boil; then simmer on medium-low heat
8. Add salt to taste
9. Continue cooking until Chili is the consistency you want it to be.
10. Remove Bay Leaves
11. Serve

TOTAL TIME: Prep/Total Time: 20 min. YIELD:14 servings

Ingredients

• 1 package (12 ounces) tricolor spiral pasta
• 4 cups fresh broccoli florets
• 1 pint grape tomatoes
• 1 can (6 ounces) pitted ripe olives, drained
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1-1/2 cups Italian salad dressing with roasted red pepper and Parmesan
• 2 cloves chopped garlic
• ½ cup chopped red pepper

Directions

1. In a Dutch oven, cook pasta according to package directions, adding the broccoli during the last 2 minutes of cooking. Drain and rinse in cold water.
2. Transfer to a large bowl. Add the tomatoes, olives, salt and pepper. Drizzle with salad dressing; toss to coat. Chill until serving.

Yield: 14 servings (3/4 cup each).

Ingredients

• 2 boxes frozen, chopped spinach, defrosted, well drained
• 2 cups Pepperidge Farm herbed stuffing mix
• 1 large onion chopped
• 4 eggs, beaten
• 3/4 cup melted butter
• 1/2 cup Parmesan cheese
• 1/2 tsp. garlic powder
• 1/2 tsp thyme or Herb de Provence
• salt and pepper

Instructions

Squeeze the spinach to be as dry as possible. Mix all above ingredients in a large bowl. Form into golf ball size balls. Bake on greased cookie sheet for about 20 minutes in a 350 degree oven until browned. Serve while hot.

Directions

• 1 tablespoon fresh lemon juice
• 2 cups chopped celery
• 2 tablespoons poppy seeds
• 2 cups red seedless grapes, sliced lengthwise
• Salt and pepper, to taste
• 1/2 cup pecans
• Butter crackers, optional

How to Make It

In a large bowl, combine chicken, Dijon mustard, sour cream, mayonnaise, fresh lemon juice, celery, poppy seeds and grapes. Stir well and season with salt and pepper. Cover and chill until ready to serve. Just before serving, fold in pecans. Enjoy with whole-grain crackers, if desired.

Ingredients

• One package frozen Italian style meatballs
• Equal parts ketchup and grape jelly

Directions

1. Combine ketchup and grape jelly and heat in a saucepan until melted together
2. Pour sauce over meatballs in a crockpot
3. Heat on low for 3 hours

• 5 cans Whole Kernel Corn drained
• 5 Roma Tomatoes chopped
• 1 Bunch of Green Onions thinly sliced
• ¾ cup Mayo
• Salt and pepper to taste 

Directions

Mix together, chill and serve.

Ingredients

• Junior sized canned buttermilk biscuits
• Ranch seasoning mix (or any seasoning of your choosing really!)
• Butter
• Fresh garlic
• Mozzarella cheese block (or any cheese of your choosing)

Directions

1. Mince garlic (using a cheese grater or food processor works great!)
2. Mix minced garlic into butter and melt on stovetop, adding ranch seasoning mix at the very end when removed from heat
3. Cut cheese into ½ or ¾ inch cubes
4. Flatten biscuits (you can use your hands or a roller)
5. Place cheese cube into flattened biscuit and pinch closed into a ball shape (make sure it is sealed)
6. Place biscuits on baking sheet and brush with garlic butter mixture
7. Bake according to canned biscuit directions making sure to take out once golden brown
8. Enjoy!

• 1 can sweet peas
• 2 boiled eggs
• ¼ cup of sweet relish
• 1 tbsp. mayonnaise

Directions 

Heat can of sweet peas to a boil. Mix with rest of ingredients and stir well.  Store in the refrigerator until ready to serve.

• 6 egg yolks
• ¾ C white sugar
• 2/3 C Milk
• 1¼ C heavy cream
• ½ teaspoon vanilla extract
• 1 pound mascarpone cheese
• ¼ c strong brewed coffee, room temp
• 2 TBL rum (optional)
• 2 (3 oz.) packages ladyfinger cookies
• 1 T unsweetened cocoa powder

Directions

1. In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
2. In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
3. In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
4. Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.

• 1 cup finely chopped pecans
• 3/4 cup mayonnaise
• 1 sm. onion, grated
• 1/2 teaspoon hot sauce
• 1 garlic clove, minced
• 2 (8-oz.) blocks sharp Cheddar cheese, finely grated*
• 1/2 cup strawberry preserves
• Assorted crackers
• Garnishes: chopped toasted pecans, fresh strawberries, strawberry flowers

How to Make It

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool 15 minutes.
2. Stir together mayonnaise and next 3 ingredients. Stir in pecans and cheese.
3. Spoon mixture into a plastic wrap-lined 4-cup ring mold with a 2 1/2-inch center. Cover and chill 2 hours.
4. Unmold cheese ring onto a serving platter. Discard plastic wrap. Fill center of ring with preserves. Serve with crackers. Garnish, if desired.

*Sharp white Cheddar cheese may be substituted. 

Four Swaps for Strawberry Preserves:

• Mint-Pepper Jelly: Stir together 1/2 cup pepper jelly and 1 1/2 tsp. chopped fresh mint.
• Basil-Blackberry Preserves: Stir together 1/2 cup blackberry preserves and 1 1/2 to 2 tsp. chopped fresh basil.
• Rosemary-Pear Preserves: Stir together 1/2 cup pear preserves and 1/2 tsp. chopped fresh rosemary.
• Balsamic-Strawberry Preserves: Bring 3/4 cup balsamic vinegar to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer, stirring occasionally, 18 to 20 minutes or until reduced to about 2 Tbsp. Let cool 10 minutes. Stir in 1 cup strawberry preserves.

• 1 can LeSueurs English Peas
• 1 can shoepeg corn
• 1 can French style green beans
• 1 4 oz jar of pimentos
• 1 cup chopped celery
• 1 cup chopped onion
• 1 tsp salt and pepper

Mix above ingredients together and marinate overnight. Serve cold. 

Marinate ingredients

• 1 cup sugar
• ¾ cup cider vinegar
• ¾ cup canola oil

Ingredients

• 2 cups southwestern chicken or rotisserie, (cooked, cubed or shredded)
• 1 onion, chopped
• 1 red bell pepper, chopped or sliced
• 1 green bell pepper, chopped or sliced
• 1 jalapeño, chopped (optional)
• 1 cup taco sauce
• 20 taco-size tortillas
• 3 cups shredded cheddar cheese
• 3 cups shredded Monterey jack cheese 
• 3 cups pepper jack cheese (optional)

Directions 

1. Preheat oven to 375˚F (190˚C).
2. In a bowl, add the chicken, bell peppers, onion, jalapeño, and taco sauce, and mix to combine. Set aside.
3. Cut each tortilla in half. Evenly spread about 2 tablespoons each of the cheddar cheese, Monterey Jack cheese or pepper jack cheese (optional), and chicken mixture on one half of the tortilla.
4. Roll the tortilla into a cone starting from the cut edge making sure not to push the ingredients out of the tortilla.
5. Place a wide mouth jar or glass in the center of a baking dish.
6. Create a ring around the jar with the tortilla cones. The point of the cones should be in the center, touching the surface of the jar.
7. Sprinkle the cheddar cheese and Monterey Jack cheese over the first layer of cones.
8. Start the second layer of cones by placing one cone on top and in between 2 cones in the first layer. Continue this process with the rest of the cones. There should be 3 full layers of cones with 3 left to fill some of the empty space in the top.
9. Sprinkle the rest of the cheddar and Monterey Jack on top of the quesadilla. 
10. Remove jar from center of ring. Bake until the cheese is melted and the edges of the tortillas are crispy, 15 to 20 minutes. 
11. Transfer to a plate. Place dip of choice inside the ring. 
12. Serves 20 people
13. You can also use ground turkey, ground beef or ground chicken for this recipe.

Ingredients

• 2 cans - Pineapple Chunks or Tidbits
• drained & save juice
• 8 Tbsp - Flour
• 1 cup - Sugar
• 1 stick - Butter, melted
• 1 sleeve - Ritz Crackers
• 2 cups - Sharp Cheddar Cheese, shredded

Directions 

1. 13x9 casserole dish, spray with cooking spray
2. Pour pineapple chunks in bottom of casserole dish + Juice from one can, Save juice from other can
3. Mix flour & sugar together. Pour over pineapple
4. Pour melted butter over crushed crackers, mix & pour on top of sugar/flour mixture
5. Cover completely with shredded cheese
6. Bake at 350° 25-30 minutes & all cheese is melted

Ingredients 

• 2 boxes of multicolor pasta
• 1 package Italian Seasoning
• 1 Bottle Zesty Italian Seasoning
• 7 Cherry tomatoes (cut in halves)
• 1 8oz Can Olives
• 1 Large Cucumber (chopped)
• 1/4  Pound Turkey – chopped (optional)

Directions 

Mix all ingredients together.  Refrigerate at least 1 hour and serve.

Ingredients

• 2 pounds ground chuck or ground beef
• 1/2 Cup panko or other breadcrumbs
• 1/2 cup milk
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• Freshly ground black pepper
• 2 tablespoons olive oil
• 1/2 medium onion, diced
• 1 large jar marinara sauce
• 12 dinner rolls or slider rolls
• 2 cups grated mozzarella

Directions

1. Miz the meat with the breadcumbs, milk, garlic, salt and pepper, and knead the mixture together with hands. Roll into heaping tablespoon-sized rolls.
2. Heat olive oil in large skillet over medium heat. Add onions and cook for 1 minute. Add the meatballs between the onions and brown for 1 minute. (You might have to do this in two batches depending on the size of your skillet.)
3. Pour in jar of marinara and shake the skillet gently to mix. Put on a lid and allow to simmer for 20 minutes.
4. When ready to serve, cut each dinner roll in half. Place a handful of grated mozzarella on the top and bottom of each roll. Sppon a meatball with the sauce onto the bottom bun; top with the top bun. Serve immediately.

Ingredients

• 1⅔ cup graham cracker crumbs
• 1 stick {1/2 cup} butter, melted
• 2 Tbls sugar
• 3 cups sweetened, flaked, coconut
• 1 14 oz can sweetened condensed milk
• 1 cup seedless raspberry preserves {or the flavor of your choice}
• ½ cup chopped pecans
• ½ cup semisweet chocolate chips
• ⅓ cup white baking chips
• 1 tsp shortening

Instructions

• Preheat oven to 350 degrees.
• Combine the graham cracker crumbs, butter, and sugar in a small bowl.
• Press into a lightly greased 9x13 baking dish.
• Sprinkle the coconut over the crust and drizzle the sweetened condensed milk over the top.
• Bake for 20-25 minutes or until coconut is lightly browned.
• Let cool completely.
• Spread the preserves over the cooled coconut crust and sprinkle with pecans.
• Melt the chocolate chips in the microwave and stir until nice and smooth. Drizzle over pecans.
• Melt the white chips in the microwave and add shortening. Stir until nice and smooth. Drizzle over the top.
• Let chocolate firm up in the fridge or on the counter and cut into bars.
• Makes 36 bars 

Cake Ingredients:

• 1 box yellow cake mix
• 1/3 cup vegetable oil
• 3 large eggs
• 1 small can mandarin oranges, undrained  (11 ounce can or 15 ounce can to use some as garnish)

Frosting Ingredients:

• 1 small package instant vanilla pudding
• 1 20 ounce can crushed pineapple, undrained
• 1 16 ounce package Cool Whip

Directions 

1. Preheat oven to 350 degrees.  Butter and flour cake pan.
2. Mix together the cake mix, oil, and eggs on low until blended.  Add mandarin oranges and juice, blend on low, then mix on medium for 2 minutes.  Divide evenly into cake pans, if layering. (Works well in a 13x9 pan for potluck.) Bake at 350 degrees for 25 minutes or until toothpick comes back clean.  (A little longer for 13x9.) 
3. Stir together the instant pudding mix and crushed pineapple until well blended.  Set aside for 5 minutes. Gently fold in the Cool Whip.  Frost cake-will make plenty of frosting for a thick layer.  Garnish with mandarin oranges, if desired.
4. Refrigerate leftovers.

Total Time: 40 minutes

Yield: 6 servings 

Ingredients

Roasted Brussels Sprouts:

• 3 cups Brussels sprouts, ends trimmed, yellow leaves removed
• 3 tablespoons olive oil
• Salt, to taste

Roasted Butternut Squash:

• 1 and ½ pound butternut squash, peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
• 2 tablespoons olive oil
• 3 tablespoons maple syrup
• ½ teaspoon ground cinnamon

Other Ingredients:

• 2 cups pecan halves
• 1 cup dried cranberries
• 2-4 tablespoons maple syrup (optional)

Instructions

Roasted Brussels sprouts:

1. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
2. Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened (see my photos).

Roasted butternut squash:

3. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
4. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
5. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
6. Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven.

Assembly:

7. In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine.

(OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine. 

Makes 8 servings. Cook at 350 degrees for 40 mins.

 Ingredients

• 1 (8 oz) Sour Cream
• ½ cup unsalted butter, softened
• 1 (15 oz) can Creamed Corn
• 1 (15 oz) can whole kernel corn
• 1 Jiffy cornbread mix
• 1½ cup Colby cheese

Directions

1. Preheat oven to 350 degrees
2. In mixing bowl stir together sour cream, softened butter, cream corn, ½ cup of cheese, corn niblets, and jiffy mix.
3. Pour into a casserole dish or 9 inch baking dish and sprinkle rest of cheese on top
4. Bake for 40 mins or until set. If cheese starts to brown before set cover with foil

Ingredients

• 1 box of frozen chopped spinach, cooled and squeezed dry
• 1 16oz container of sour cream
• 1 cup of mayo
• 1 package of Knorr vegetable recipe mix

Directions 

1. Combine all ingredients and chill about 2 hours.
2. Serve with your favorite dippers to your favorite people

Ingredients

• 3 eggs
• 1½ cups sugar
• 1½ cups canned pumpkin
• 1 cup + 2 Tablespoons vegetable oil
• 1½ teaspoon vanilla extract
• 2¼ cups flour
• 1½ teaspoons baking powder
• 1½ teaspoons baking soda
• 1½ teaspoons salt
• 1½ teaspoons cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger
• ¼ teaspoon nutmeg
• ½-3/4  cups chopped pecans (optional)

Directions

1. Beat eggs and sugar well. Add pumpkin, vegetable oil, and vanilla & mix. Sift together all dry ingredients except pecans. Mix
2. With wet ingredients. Add pecans and gently mix. Bake at 375 degrees for 15 minutes. Makes approximately 60-70 mini
3. cupcakes. Ice with cream cheese frosting and decorate with sprinkles. Freezes well.

Pumpkin Bread Variation: Bake at 350 degrees for 1 hour in 2 greased loaf pans. 

Yield: 4

Total time: 1 hour 30 minutes

Ingredients

• Sweet potatoes 4
• Olive oil  1 tbsp
• Onion 1 small, chopped
• Garlic 1 clove, minced
• Rosemary 1 tsp, chopped fresh
• Salt to taste
• Crushed red pepper flakes ¼ tsp
• Kale 4 oz, thinly sliced/torn

Directions

1. Preheat oven to 375 degrees. Bake whole sweet potatoes on a parchment lined baking sheet until tender but not completely soft, about 70 minutes.

2. Remove from oven. When cool enough to handle, remove skin and slice sweet potatoes into small chunks.

3. Heat oil in a large skillet over medium heat. Add onion, garlic, rosemary, salt, and crushed red pepper flakes. When onion has softened (about 3 minutes), add kale, tossing occasionally until kale has wilted.

4. Stir in sweet potatoes and toss until all ingredients have been mixed together and thoroughly heated.