Oriental Salad

Ingredients

• 2 bags (3-ounce) Ramen Noodle Soup in Oriental (other flavors will work, too)
• 3/4 stick butter
• 1/4 cup slivered almonds
• 2 bags (12-ounce) bags broccoli cole slaw (in the bagged salad section of the grocery store)
• 1/4 cup sunflower seeds
• Chopped green onions, for garnish

Dressing Mix:

• 3/4 cup canola oil
• 1/4 cup brown or white sugar
• 1/4 cup apple cider vinegar
• 1 ramen noodle seasoning packet

Directions

Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat. Add the crushed noodles and slivered almonds to the skillet and saute, stirring occasionally (keep temperature at low/medium heat). Meanwhile, whisk together all the dressing ingredients in a small bowl. Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds. Pour dressing over salad and toss to coat. Garnish with chopped green onions.

Recipe from Tiffany Schepler

Italian Pasta salad

Ingredients

• 2 cups uncooked tricolor spiral pasta
• 1 cup cubed cheddar cheese
• 1 cup coarsely chopped cucumber
• 1/2 Cup Green pepper
• 1 small tomato, chopped
• 28 pepperoni slices
• 1 cup Wishbone Salad Dressing
• 
  
• Directions

• Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, cheese, cucumber, tomato, onions and pepperoni. Add salad dressing and toss to coat. Cover and refrigerate until serving. Yield: 4-6 servings.

Mom's Mac N Cheese

Ingredients

• 1 1/2 cups uncooked elbow macaroni
• 5 tablespoons butter, divided
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups milk
• 1 cup shredded Cheddar cheese
• 2 ounces processed cheese food (eg. Velveeta), cubed
• 2 tablespoons dry bread crumbs

Directions

1. Cook macaroni according to package directions. Meanwhile, in a saucepan, melt 4 tablespoons butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses, stirring until cheese is melted. Drain macaroni.
2. Transfer macaroni to a greased 1-1/2-qt. baking dish. Pour cheese sauce over macaroni; mix well. Melt the remaining butter; add the bread crumbs. Sprinkle over top. Bake, uncovered, at 375 degrees F for 30 minutes or until heated through and topping is golden brown.

Recipe from Audrey Schepler

Crockpot Chicken Chili

Ingredients

2 cups canned black beans
2 cans diced tomatoes with green chilies
1 packet taco seasoning
24 oz chicken breasts
1 cup chopped onion
8 oz tomato sauce
15 oz kidney beans

Directions

Drain beans.
Combine beans, onion, tomato sauce, diced tomatoes with chilies, and taco seasoning in a slow cooker.
Place whole (thawed) chicken breasts on top and cover.
Cook on low for 10 hours or on high for 6 hours.
Half hour before serving, remove chicken breasts and shred. Return chicken to slow cooker and stir back in.
Top with fresh cilantro, reduced fat cheese, and/or light or fat-free sour cream. Serve with cornbread, low-fat chips, or rice.
Note: this makes a lot and it is even better the next day for lunch!

Ginger Chicken Chili

3/4 lb. chicken breast

1 egg white

1 1/2 tablespoons wine

2 t spoons cornstarch

1 t spoon salt

Cut chicken into strips. whisk egg, wine and 2 tsp cornstarch. add chicken. Refrigerate for 30 min

2 t spoons ginger root

2 t spoons chili and garlic sauce

1 tablespoon chicken broth

Heat wok. Add ginger root and the chicken. Cook until white.  Mix chicken broth, chili garlic and 1 tablespoon cornstarch.  Add chicken. serve with lettuce.

Recipe by Linda Wyant

Mom's Sweet Potato Bake

Ingredients

• 3 cups cold mashed sweet potatoes (prepared without milk or butter)
• 1 cup sugar
• 3 eggs
• 1/2 cup Coconut milk (find in the dairy section)
• 1/4 cup butter, softened
• 1 teaspoon salt
• 1 teaspoon Spice Islands® pure vanilla extract
• 
  TOPPING:
• 1/2 cup packed brown sugar
• 1/2 cup chopped pecans
• 1/4 cup all-purpose flour
• 2 tablespoons cold butter

Directions

• In a large bowl, beat the sweet potatoes, sugar, eggs, coconut milk, butter, salt and vanilla until smooth. Transfer to a greased 2-qt. baking dish.
• In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over potato mixture. Bake, uncovered, at 325° for 45-50 minutes or until a thermometer reads °160. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1/2 cup) equals 366 calories, 13 g fat (5 g saturated fat), 84 mg cholesterol, 348 mg sodium, 59 g carbohydrate, 2 g fiber, 5 g protein.

Recipe from Debbie Jones

Taco Casserole

INGREDIENTS
1 pound lean ground beef
8 ounces macaroni
1/2 cup chopped onion
1/2 jar Medium Salsa
2 Tomatoes chopped
1 (1.25 ounce) package taco seasoning mix
3/4 C water
2 ounces shredded Cheddar cheese
2 ounces shredded Monterey Jack cheese
1 cup crushed tortilla chips
1/2 cup sour cream (optional)
1/4 cup chopped green onions

DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C).
2.Cook pasta in a large pot of boiling water until tender. Drain.
3.In a large skillet, cook and stir ground beef and chopped onion over medium heat until brown. Mix in salsa, diced tomatoes, water and taco seasoning mix. Stir in pasta.
4.Spoon beef mixture into a 9x13 inch baking dish. Sprinkle crumbled taco chips and grated cheese on top.
5.Bake for 30 to 35 minutes, until the cheese is melted. Serve with chopped green onions and sour cream, if desired.

Nutritional Information
Amount Per Serving Calories: 334
Total Fat: 17g
Cholesterol: 50mg

Nutritional InformationTaco CasseroleServings Per Recipe: 10

Recipe from Stacey Jones

Sour Cream Chicken Enchiladas

Ingredients
2 tablespoons olive oil

1 tablespoon butter

1 medium white onion, finely chopped

1 to 2 medium jalapeno chilies, seeded and finely chopped

3 garlic cloves, minced

1 (4-ounce) can chopped mild green chilies

1 bunch cilantro leaves, chopped

2 (10-ounce cans) reduced-fat cream of chicken soup

1 (8-ounce) container light sour cream

3 cups shredded cooked chicken

1/2 teaspoon salt Coarsely ground black pepper

10 (7-inch) flour tortillas

2 cups shredded Cheddar cheese

Instructions
1. Preheat oven to 350F. Grease a 13 x 9-inch glass baking pan.

2. Heat oil and better in a large skillet over medium heat. Add onion, jalapenos, garlic, chilies, cilantro, soup and sour cream.

3. Cook 10 minutes, or until thoroughly heated. Stir in chicken; season with salt and pepper.

4. Arrange the tortillas on a work surface. Spoon about 1/4 cup sauce onto each tortilla, roll up and place seam side down crosswise in pan. Pour remaining sauce evenly over top and sprinkle evenly with cheese.

5. Bake 30 to 35 minutes, until cheese has melted and the sauce is bubbly. Let stand 10 minutes.

Serves 8.

Nutritional facts per serving: 410 calories, 20g fat, 26g protein, 39g carbohydrates, 5g fiber, 830mg sodium.

Recipe from Debbie Jones

Cranberry Hootycreek Cookies

Ingredients
1 cup plus 2 Tbls all-purpose flour
1/2 cup rolled oats
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup packed brown sugar
1/3 cup white sugar
1/2 cup dried cranberries
1/2 cup white chocolate chips
1/2 cup chopped pecans

Directions
Layer the ingredients in a 1 quart or 1 liter jar, in the order listed.
Attach a tag with the following instructions: Cranberry Hootycreeks

1. Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line with parchment paper.

2. In a medium bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy. Add the entire jar of ingredients, and mix together by hand until well blended. Drop by heaping spoonfuls onto the prepared baking sheets.

3. Bake for 8 to 10 minutes, or until edges start to brown. Cool on baking sheets, or remove to cool on wire racks.

Recipe from Debbie Jones

Glazed Cranberry-Orange muffins with Walnut Crumb Topping

INGREDIENTS:
1-1/4 cups dried, sweetened cranberries
4 Tbsp. frozen orange juice concentrate, divided use
4 Tbsp. water
2-1/2 cups unbleached all-purpose flour, divided use
3/4 cup sugar, divided use
2-1/4 tsp. baking powder, divided use
11 Tbsp. (1 stick + 3 Tbsp.) Smart Balance 50/50 Butter Blend (or butter), melted, divided use
1/4 cup chopped or broken walnuts , toasted
1/2 tsp. baking soda
1/4 tsp. sea salt
1-1/2 Tbsp. orange zest, packed
1 cup low-fat vanilla yogurt
1 X-large egg
1 cup confectioner’s sugar

Combine cranberries, OJ concentrate and water in small saucepan; heat to boiling; cover; off heat; let sit for 30 minutes to plump.Heat oven to 425F (400F for dark or coated pans). Spray a 12-cup muffin pan with nonstick cooking spray; set aside.

Make crumb topping: In medium bowl, whisk together 1/2 cup flour, 1/4 cup sugar, and 1/4 tsp. baking powder. Stir in 3 Tbsp. melted butter, then add walnuts, pinching mixture into clumps with fingers. Set aside.

In another medium bowl, whisk together remaining 2 cups flour, 1/2 cup sugar, 2 tsp. baking powder, baking soda, salt and orange zest. Drain the cranberries well, pressing them down in a sieve, but catch the juices that remain. Pat the cranberries dry by rolling them in several thicknesses of paper towels. Add them to the flour mixture, tossing to coat well.In a large bowl, whisk together the remaining 8 Tbsp. melted butter, yogurt and egg. Pour the flour mixture into the liquids and stir lightly with a spoon or spatula just till barely combined. Do not overmix – it’s okay to have some lumps. Spoon batter into muffin cups and cover with crumb topping. Gently press topping onto muffins.

Bake about 15 minutes, or till a toothpick inserted near center returns clean. Cool muffins on wire rack. While muffins are cooling, prepare a glaze using 1 cup confectioner’s sugar and about 2 Tbsp. of the reserved juice from the cranberries. Use as much of the juice as you need to make a thin glaze. Drizzle it over tops of muffins and let them air dry till the glaze hardens. Serve immediately or freeze for later use. Yield: 12 muffins

Blue Cheese Dressing

Ingredients

3/4 cup sour cream

1 1/3 cups mayonnaise
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces blue cheese, crumbled

Directions

1. In a large bowl, whisk together the sour cream, mayonnaise and Worcestershire sauce. Season with mustard, garlic powder, salt and pepper. Stir in blue cheese. Cover, and refrigerate for 24 hours before serving.

Butter Cake

1 box of yellow cake mix

3 eggs

1 stick of butter

1 box powdered sugar

1 8oz cream cheese

Take 1 yellow cake mix, one egg and one melted stick of butter. Mix it all together and put in a 13 X 19 pan (greased). Spread cake mixture on the bottom of the pan and a little up the sides to hold the mix. Mix 1 box of powdered sugar, 2 eggs, and 8 oz philly cream cheese. Blend until smooth (mixer is easiest). Pour on top of cake mixture. Bake at 350 degrees for 30 minutes (sometimes it takes longer so check it before taking it out).

White Bean Chicken Chili

Ingredients
2 tablespoons vegetable oil
3 pounds diced, cooked chicken meat
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can chicken broth
2 (16 ounce) can diced tomatoes
1 (7 ounce) can diced green chiles
1/2 teaspoon oregano
2T chili powder

1tsp cayenne pepper

2 (15.5 ounce) can white beans
salt to taste
ground black pepper to taste

Directions
Heat oil, and cook onion and garlic and chicken.
Stir in broth, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
Add, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.
Serve with these toppings for people to choose from: limes, jalapenos, cheese, sour cream, and tortilla chips.

Nutritional Information
Amount Per Serving Calories: 222 Total Fat: 6.1g Cholesterol: 40mg

Santa's Surprises Cookies

2 sticks butter (softened)

1 cup creamy peanut butter

1 cup light brown sugar

1 cup sugar

2 eggs

1 teaspoon vanilla

3½ cups all purpose flour (sifted)

1 teaspoon baking soda

½ teaspoon salt

1 bag SNICKERS miniatures

1 bag DOVE milk or dark chocolate gifts

Combine the butter, peanut butter, and sugars using a mixer on a medium to low speed until light and fluffy.Slowly and eggs and vanilla until thoroughly combined. Then mix in flour, salt and baking soda.Cover and chill dough for 2-3 hours.Unwrap all SNICKERS Miniatures.Remove dough from refrigerator. Divide into 1 tablespoon pieces and flatten.Place a SNICKERS Miniatures in the center of each piece of dough.Form the dough into a ball around each SNICKERS Miniature.Place on a greased cookie sheet and bake at 300° F for 10-12 minutes.Let cookies cool on baking rack or wax paper. (Holiday Hint: Spruce up Santa’s surprise by drizzling melted DOVE Milk or Dark Chocolate Gifts over the top of each cookie!)Makes 2 dozen cookies.

Caramel-Apple Crisp

1/2 Cup caramel topping

1/2 tsp ground cinnamon

6 lg baking apples (cut into 1/2 in slices)

(about 6 Cups)

2/3 Cup flour

1/2 cup packed brown sugar

1/2 Cup cold butter cut into pieces

2/3 Cup quick-cooking oats

Heat oven to 375 degrees.

In a large bowl, stir together the caramel topping and the cinnamon until blended. Add apples; toss until evenly coated and spread into a 8 inch square (2 quart) baking dish.

In same bowl mix flour, and brown sugar, cut in butter and mix using a pastry mixer until mixture looks like course crumbs. Stir in oats. Crumble mixture over apples in baking dish.

Bake for 45-50 minutes or until apples are tender and topping is golden brown. If desired, serve with ice cream or whipped cream and additional caramel topping.

Recipe from Debbie Jones

Coca-Cola Cake

INGREDIENTS

For the cake:

2 cups sugar

2 cups all-purpose flour

1 1/2 cups small marshmallows

1/2 cup butter or margarine

1/2 cup vegetable oil

3 tablespoons cocoa

1 cup Coca-Cola®

1 teaspoon baking soda

1/2 cup buttermilk

2 eggs

1 teaspoon vanilla extract

For the icing:

1/2 cup butter

3 tablespoons

cocoa

6 tablespoons Coca-Cola

1 box (16 ounces) confectioners’ sugar

1 teaspoon vanilla extract

1 cup chopped pecans

METHOD
Preheat oven to 350 degrees. In a bowl, sift sugar and flour. Add marsh- mallows. Insaucepan, mix butter, oil, cocoa, and Coca-Cola. Bring to a boil and pour over dry ingredients; blend well. Dissolve baking soda in buttermilk just before adding to batter along with eggs and vanilla extract, mixing well. Pour into a well-greased 9-by-13-inch pan and bake 35 to 45 minutes. Remove from oven and frost immediately. Sprinkle chopped pecans.

Recipe from Faith Hill

Mamma's Lasagna

INGREDIENTS

1/2 lb. lean ground beef
1/2 lb. hot sausage
1 Tbsp. olive oil
1/2 tsp. salt
1/8 tsp. pepper
4 cups prepared meat sauce (I use 32 oz. Prego and add one small jar)
1 package of Italian cheese
1 lb. (or 16 oz.) mozzarella cheese, freshly grated
1/2- 1 cup cup Parmesan cheese, freshly shredded or grated
1 lb. whole-milk ricotta cheese

METHOD

1. Brown sausage and ground beef adding minced garlic (3-5 cloves chopped fine). Add one large jar (32. oz)of prego and one small one. Salt & pepper to taste....

2. Blanch the noodles. (Blanching means that you make the noodle water boil and then put each strip of lasagna in it for about a minute. The noodles will become a little bit tender on each side, but won't even come close to cooking through.) Take them out of the water with tongs so that you don't burn yourself, then lay the noodles out on a paper towel to absorb the extra water. While baking, the noodles will also absorb water from the other ingredients and become the perfect, not-at-all-mushy, no-way-gushy, noodles.

3. And don't eat the raw-ricotta mix out of the bowl. (That would be gross, although it smells so great.) Preheat the oven to 350°F. Rub a 13" x 9" baking pan with the remaining olive oil. Spoon a little meat sauce on the bottom of pan. Place a layer of cooked lasagna noodles over this, overlapping slightly to cover the bottom of the pan. Drop the ricotta filling by the spoonful on top of the noodles; smooth with the back of the spoon or spread it out with your freshly washed fingers. Scatter a layer of meat sauce over the ricotta. Top with half of the mozzarella, Italian cheese and Parmesan. Repeat layers, ending with a layer of noodles, top with the remaining sauce, and finish with the remaining cheese.

5. Bake covered for 45 minutes until golden brown; uncover and bake for an additional 15 minutes. (Tip: Try to clean up the kitchen now -- believe me, you'll hug yourself later.) Remove from the oven and let rest for 10 minutes before serving.

Serves 10

Recipe from Audrey Schepler

Vegetable Quiche Cups To-Go

INGREDIENTS

1 package (10 oz) of spinach

3/4 cup liquid egg substitute (I use 8-10 eggs & some milk)

3/4 cup of shredded reduced-fat cheese

1/4 cup diced green peppers

1/4 cup diced onions

3 drops of hot pepper sauce (optional)

METHOD

Microwave the spinach for 2 1/2 minutes on high. Drain the excess liquid.Line a 12 cup muffin pan with foil baking cups. Spray the cups with cooking spray.Combine the egg substitute, cheese, peppers onions and spinach in the bowl. Mix well. Divide evenly among the muffin cups. Bake at 350 for 20 minutes, until a knife inserted in the center come out clean.Quiche cups can be frozen and reheated in microwave. Any combination of appropriate vegetables and reduced-fat cheeses my be used.

Serves 6

Recipe from Tiffany Schepler

Raspberry Whip

INGREDIENTS
1 large raspberry jello
2 cups boiling water
1 small bag raspberries
1 pint whipping cream

Method
Mix jello with hot water and raspberries and put in fridge until it starts to firm up. Whip the cream until fluffy and mix with the raspberry mix. Chill and serve with whipped cream.

Missouri Earthquake Cake

INGREDIENTS
1 cup pecans
1 cup coconut
German chocolate cake mix
8oz cream cheese-softened
1 stick oleo- softened
1 box powdered sugar
1tsp vanilla

Method
Grease cookie sheet sprinkle nuts and coconut on bottom of a 9x13 baking pan. Prepare cake according to the directions and pour over nuts and coconut.

Combine melted margarine, soft cream cheese and powdered sugar and vanilla. Drizzle over top of cake batter.

Bake 350 degrees for aprox. 25-30min or until done.

Recipe from Audrey Schepler