Turkey Sandwiches

Turkey Sandwiches

by Marci Valentine

Asian Chicken Salad

Asian Chicken Pasta Salad
Katrine Judd as found on nobiggie.com

1 box bowtie (farfalle) pasta
4 chicken breasts cooked & shredded or all the breast meat of one rotisserie chicken
1/4 Cup green onions (sliced & diced into oblivion)
1/2 pack sliced almonds – toasted
1 bag spinach (stems removed)
1 sm. bag peapods
1 can Mandarin Oranges (drained)

The Dressing (double this into two batches)
1/4 Cup Sesame seeds (toasted)
1/3 Cup Soy Sauce
1/3 Cup Red Wind Vinegar
1/3 Cup Veg. Oil *or Sesame Oil is great here too
2 TBS. Sugar
1/2 tsp. S & P

Marinate chicken & pasta in the dressing in the fridge overnight.

Smoked Salmon Pate'

Smoked Salmon Pate'

Meagan Darbous

This recipe comes from the book “The Top 100 Recipes for a Healthy Lunchbox” by Nicole Graimes. I know a lot of kids don’t like fish of any kind, including my son, but he will actually eat this and enjoys it because it’s in a creamy dip. If you can get your kids to eat it, it’s a good way for them to get some of their recommended Omega 3’s.

6oz. Smoked salmon pieces
Juice of ½ lemon, or to taste
¼ pound low-fat cream cheese
½ tsp. paprika
Freshly ground black pepper

1. Put the salmon, lemon juice, cream cheese, and paprika into a blender or food processor. Process until smooth and creamy. Season with pepper to taste.
2. Transfer to a bowl, cover, and put in the refrigerator.
3. Serve with healthy wheat or oat crackers.

Fresh Fruit Pie

Fresh Fruit Pie
By Brooke Nilsson
I usually use Peaches, strawberries, and blueberries (Combined or solo)

1 cup water
1 cup sugar
1/4 cup corn starch
1/2 tsp. salt

Combine all ingredients. Cook on stove, stirring constantly until mixture thickens and turns clear. Add 1/4 cup Jello of the same fruit flavor you are using. (Add 1/8 more jello for an even firmer pie). I like to add lemon juice, about 1 Tablespoon, sometimes for a more tart taste. Pour over fresh fruit in a baked piecrust. Refrigerate. Top with whipped cream! by

ham and cheese sandwiches (aka funeral sandwiches)

Summer Miller
1 package of rolls (my favorite are the rolls at Costco)
1/2-1 lb. shaved ham (or leftover spiral cut ham)
Swiss cheese, thinly sliced (I like Havarti cheese a bit more)
1/2 c. butter, melted
3 T. worcheshire sauce
2 T. mustard
2 T. brown sugar
dash of onion powder
poppy seeds


Cut the rolls in half and line the bottom of a baking pan with the bottoms of the rolls. Layer the ham slices, then cheese and place the top half back on. Mix together the butter, worcheshire, mustard, brown sugar and onion powder. Pour the other ingredients over each one roll. Sprinkle with poppy seeds. Cover tightly with foil and place them in the fridge anywhere from 4-18 hours.


Preheat the oven to 350 degrees. Bake for 15 minutes, or until cheese is melted and bun tops are a bit golden.

Thai Chicken Salad Wraps

Thai Chicken Salad Wraps
by Trish Slussar
(inspired by recipes given to me by Terrah Anderson and various other sources)
For 4 wraps you will need:
4 tortillas

To make salad:
2 cups cooked, shredded chicken
1/2 cup finely chopped celery
1/2 cup chopped green onions
1/2 cup shredded carrot
1/2 cup chopped red bell pepper
3 Tablespoons chopped cilantro
1 Tablespoon chopped basil

Toss the above ingredients all together in a large bowl.

To make dressing:
1 Tablespoon lime juice
zest of 1 lime
1/4 cup peanut butter
1 Tablespoon soy sauce
1 Tablespoon hoisin sauce
1 Tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon grated fresh ginger
1 clove garlic, minced
1 teaspoon sugar
hot sauce to taste

Place dressing ingredients in a blender or food processor and process until smooth. Taste and adjust as needed. Too tart? Add a little more sugar. Not spicy enough? Add some more hot sauce.

Pour 2/3 of the dressing over the chicken and veggie mixture, stir well.

Whisk about 1/2 cup of chicken broth into the remaining dressing to make a sauce for dipping.

Divide the chicken salad equally on 4 tortillas or wraps.
(I used Santa Fe Tortilla Company whole grain tortillas from Sam's Club)

Fold the ends up and then roll the salad into the tortilla, burrito style.
Cut in half on an angle.
Enjoy!

School Lunch Peanut Butter Bars

"These were my very favorite growing up. My sister searched until she found the recipe. When I think of lunch in elementary school-- I think of these bars! Yum!" Kerstin Anderson

School Lunch Peanut Butter Bars

Cream together the following:
1/2 cup softened butter
3/4 cup sugar
3/4 cup brown sugar
1/2 tsp. vanilla
3 eggs
3/4 cup peanut butter (I used a 100% natural peanut butter, it worked just fine)

Add the mixed remaining ingredients:
1 1/2 cup flour
1 1/2 cup quick oatmeal
3/4 tsp soda
1/3 tsp salt

Bake at 350 degrees for 20-25 minutes. Do not overcook. Cool. Spread thin layer of peanut butter when still warm. Top with chocolate frosting. This was made in a jellyroll pan when I had it. It can also be made in a 9x13 pan.

Chocolate frosting:
4 Tbsp. cocoa
1 cube margarine (I used butter)
6 Tbsp milk

Bring to a boil. Add:
4 cups powdered sugar
4 tsp vanilla
1 cup walnuts (which I omitted)

Mix together thoroughly, then pour over Peanut Butter Bars while they are still warm, but not hot.

**Unless you are REALLY hungry, I recommended cutting it into bite-size/bar-size pieces.

Cobb Salad in a Cone

Kim Hamilton

Here is my idea anyway... for Cobb Salad Cones (or any sandwich filling inside an ice cream cone- just pack the filling and the cone separately, and they can scoop it in and eat! FUN!) This could be really good with Nutella and fruit, fruit salad, tuna, PB&J mixed with cereal, almost anything you could think up! Savory items will probably go best with the wafer cones, but you could use sugar cones for the sweeter fillings too!

Cobb Salad Wrap Filling (courtesy of About.com)

You can use other vegetables in this easy no cook sandwich wrap recipe. Try sliced red or green peppers or thinly sliced summer squash. You can make the filling ahead of time and store it in the fridge until you're ready to make the sandwiches.

Prep Time: 35 minutes
Total Time: 35 minutes

Ingredients:

2 cups cubed cooked chicken
1/3 cup chopped green onion
1 tomato, seeded and chopped
1 avocado, peeled and chopped
1/3 cup red wine vinaigrette salad dressing
1 Tbsp. Dijon mustard
6 (10") flour tortillas
1-1/2 cups shredded fresh spinach
1 cup crumbled blue cheese

Preparation:
Combine chicken, green onion, tomato and avocado in medium bowl and gently mix. In small bowl, combine salad dressing and dijon mustard and whisk to blend. Add to chicken mixture and stir to coat.

When ready to serve, spoon chicken mixture into each tortilla. Top with spinach and blue cheese. Fold up bottom edge and fold in sides, and serve. 6 servings

Butternet Squash Soup

Butternut Squash Soup

Cyndie Call

Prep Time: 25 Min
Cook Time: 35 Min


Ingredients
6 tablespoons chopped onion
4 tablespoons margarine
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken bouillon
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
2 (8 ounce) packages cream cheese
Directions
In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.

* My butternut squash was small so I added a whole bag of carrots (peeled and sliced).
Also I think 2 pkg of cream cheese is too much! I only put in 1/2 pkg and think it is plenty. Start out with that and see if you want more.

Fudge Pumpkin Brownies

Beth Anne Service

for my fantastic pumpkin brownies...
1 box fudge brownie mix
15oz pumpkin goo
mix
8x8 pan bake at 350 for 40 mins
9x13 pan bake at 350 for 30 mins
(please dont tell my kids there are veggies in this!)

White Corn and Baby Pea Salad

White Corn and Baby Pea Salad

1 lb. frozen white corn (thawed)

1 lb. frozen baby peas (thawed)

1 cup chopped and peeled jicama

2/3 cup celery

1/2 cup red or gr.onions

1/4 cup red bell peper chopped

Dressing:

1/2 cup seasoned rice vinegar

2 Tablespoons brown sugar

1 Tablespoon snipped fresh parsley

1 Tablespoon fresh mint

1/2 teasp. salt

1/4 teasp. ground white pepper

Combine dressing in a jar or food processor

and pour over the veggies.

Cover and chill for 2 hours or more.

I couldn't find frozen baby peas and used regular

but it is best with smaller peas.

Enjoy,

Cheryl Pugliano

Cheese Squares

Cheese Squares

1 pound Monterey Jack cheese (shredded)

1 pound sharp or med. Cheddar cheese (shredded)

6 eggs (beaten)

5 oz. can evaporated milk

1 large can green chilles

Add evaporated milk to beaten eggs and cheeses.

Grease a 9X13 pan and line with gr. chilles

Spread the cheese mixture on top and bake

350 degree oven 45 minutes to 1hour, until set

Enjoy,

Cheryl Pugliano

Creamy Fiesta Pasta Salad

Creamy Fiesta Pasta Salad
by Courtney Graves

1 pk. color pasta, cooked
1 can Kidney Beans, drained
1 can corn, drained
1 can Garbanzo beans, drained
1 can olives, drained and chopped
cubed cheese--as much as you want
tomatoes, chopped and also as much as you want
Combined all together.

DRESSING
1 pk. Hidden Valley Fiesta Ranch Dip (I can only find it at Walmart)
2 cups buttermilk
2 cups mayo.

Mix well, pour over pasta and mix together well.

Its best if you can refrigerate it for about an hour its best!

Triple Berry Strata

Triple Berry Strata
by Trish Slussar
*I doubled this recipe for the Neighborhood Recipe Exchange

For Strata:
1 one pound loaf of bread, cut in 1 inch cubes (I used the $1 loaf of french bread from Walmart)
6 eggs
2 cups half and half
1 1/2 teaspoons vanilla
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3 Tablespoons butter, melted
1 cup frozen raspberries
1 cup frozen blackberries
4 ounces cream cheese

For whipped cream topping:
1 cup heavy whipping cream
2 Tablespoons powdered sugar
1/2 teaspoon vanilla

For fruit syrup:
Commercially prepared or warmed fruit jam.
(I used a combination of strawberry and raspberry jam for the recipe exchange)


Butter a casserole pan that is at least 8X8 inches. A little bigger would be better.
Line the bottom of the pan with half the cubes of bread. Crowd them in as necessary.
Scatter the frozen berries on the bread layer.
With your fingers, pinch off pieces of cream cheese to scatter on top of the berries.
Arrange the remaining bread cubes on top, crowding together as necessary.

Whisk together the eggs, half and half, cinnamon, nutmeg, vanilla and melted butter.
Carefully pour egg mixture over the bread in the casserole pan.
Place a sheet of plastic wrap over the casserole and gently press to submerge the bread in the egg mixture. Wrap the plastic tightly around the dish and refrigerate 8 hours or overnight.

Bake at 350 degrees for about one hour. Until lightly browned and eggs are set in center.

Prepare the whipping cream by combining all ingredients and whisking with mixer at high speed until stiff peaks form.

Serve the warm strata with whipped cream and fruit syrup toppings.

I've made this strata with all kinds of different fruits (berries of all kinds, peaches, apple slices) and I've even added chopped nuts as well. It's pretty flexible and foolproof.
You can even use different types of breads. Cinnamon bread, fruit and nut breads, etc.

Fruit Salad

Bacon Appetizer Crescents

Bacon Appetizer Crescents

by Heather Ashby (taken from kraftfoods.com)

1 pkg (8 oz) Cream Cheese

8 slices bacon - crisply cooked, crumbled

1/3 cup Parmensan Cheese

1/4 cup finely chopped onion

2 Tbsp chopped fresh parsley

1 Tbsp milk

2 can (8 oz each) crescent dinner rolls

Preheat Oven to 375. Mix cream cheese, bacon, Parmensan cheese, onions, parsely and milk until well blended; set aside.

Seperate each can of dough into 4 rectandles; firmly press perforations together to seal. Spread each rectable with 2 rounded Tbsp. of the cream cheese mixture. Cut each rectangle into 12 wedges. Roll up wedges, starting at short ends. Place, seam-side down, on greased baking sheet.

Bake 12 to 15 minutes or until golden brown. Serve warm.

Makes 8 dozen or 24 serving of 4 crescents each.

Jazz it up: Sprinkle lightly with poppy seeds before baking.

Pillsbury now makes crescents with a “seamless dough sheet”. This works so much better!

Caramel Apple Cinnamon Rolls by Pioneer Woman Wanna Be Summer

• FOR ROLLS:
• 2 cups Whole Milk
• 1-¼ cup Sugar
• ½ cups Canola Oil
• 1 package (2 1/4 Teaspoons) Active Dry Yeast
• 4-½ cups Flour, Divided
• 2 teaspoons Salt
• ½ teaspoons (scant) Baking Soda
• ½ teaspoons (heaping) Baking Powder
• ¾ cups Melted Butter
• 4 Tablespoons Ground Cinnamon
• _____
• FOR THE CARAMEL TOPPING:
• 1 stick Salted Butter
• 1-½ cup Packed Brown Sugar
• 1 Tablespoon Dark Brown Corn Syrup
• 2 Tablespoons Cream
• 2 Tablespoons Apply Brandy Or Apple Juice (optional)
• 1 whole Granny Smith Apple, Peeled And Finely Diced

Preparation Instructions

To make the dough:
Heat milk, oil, and 1/2 cup sugar until warm (do not boil.) Allow to cool to lukewarm. Sprinkle in yeast and 4 cups flour. Stir gently and cover with a tea towel, allowing it to rise for 1 hour. After 1 hour, add remaining flour, baking soda, baking powder, and salt. Set aside.
To make the caramel topping:
Add 1 stick butter, brown sugar, corn syrup, cream, and optional apple brandy or apple juice. Allow to melt over low heat until totally combined. Allow to boil for a few seconds, then remove from heat. Set aside.
To make the rolls:
Roll out half the dough into a large rectangle. Pour on half the melted butter, half the remaining 3/4 cup sugar, and half the cinnamon. Roll into a long roll, then slice into rolls.
To assemble:
Spray 9-inch cake pan with cooking spray. Pour in half the caramel topping. Sprinkle diced apple over the top, then arrange sliced rolls all over the pan. Allow to rise for 20 to 30 minutes.
Bake at 375 degrees for 30 to 35 minutes, covered in foil for the first 25 minutes.
(Repeat with the other half of dough if desired, or save the dough in the fridge for another use.)
Invert on a cake pedestal or serving plate. Rolls will be very hot at first; allow to cool slightly before serving.

Breakfast Biscuit Quiches

Breakfast Biscuit Quiches
Kerstin Anderon

• 2/3 cup shredded Swiss cheese
• 1/3 cup finely chopped ham
• 1/4 cup finely chopped green onions
• 4 eggs
• 3 Tbsp. cream or milk
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1 (12 oz) pkg. refrigerated buttermilk biscuits (I used Pillsbury Simply Buttermilk Biscuits)

1. Preheat oven to 350°. In a bowl, mix together the cheese, ham and green onions.
2. In another bowl, whisk together the eggs, cream or milk, salt and pepper until well blended.
3. Open and separate biscuits. Press or roll each biscuit into a 5-inch round on lightly floured surface.
4. Put 1 biscuit in each of 10 greased muffin cups, leaving the 2 cups in center of pan empty. Press the biscuits firmly against bottom and sides of cups and form a rim at top.
5. Place 2 Tbsp. cheese mixture into each biscuit cup. Pour the egg mixture into the cups, dividing evenly.
6. Bake at 350° for 20 to 25 minutes until filling is set and biscuits are deep golden brown, . Remove from pan and serve warm.

Breakfast Strata

Breakfast Strata

16 slices white bread, crust removed and torn into pieces

1 lb. cooked sausage or ham chopped

3 cups cheddar cheese

Combine: 6-7 eggs

2 1/2 cups milk

1 1/2 tsp. dry mustard or yellow mustard

1 can cream of mushroom soup

Layer: in a 9x13 buttered dish

8 pieces of torn bread

1/2 of shredded cheese

sausage or ham

1/2 of egg mixture

Repeat and sprinkle w/ remaining cheese. Cover and refrig overnight.

The recipe says to pour soup with 1/2 cup milk over top and then bake. I like it better when soup is mixed into the egg mixture and don't add any more milk, but it's your choice. Bake at 325 degree oven for 1 1/2 hrs. and uncover the last 15 minutes.

Enjoy,

Cheryl Pugliano

Baked French Toast

Baked French Toast

Cheryl Pugliano

1 Loaf of French Bread

8 eggs

1 cup milk

1 cup of half and half or cream

2 tsp. of vanilla

1/4 tsp. cinnamon

3/4 cup butter

1 1/3 cup brown sugar

3 Tblsp. light corn syrup

Butter 9X13 baking dish. Arrange the slices of bread on bottom squeezed together. In lg. bowl beat: eggs, milk, cream, vanilla, and cinnamon. Pour mixture over bread slices, then cover and refrigerate overnight. Next morning, preheat oven to 350 degrees. In small saucepan combine butter, brown sugar, and corn syrup, heating until bubbly. Pour this sauce over the bread/egg mixture. Bake uncovered for 40 minutes.

Enjoy,

Waffle Casserole

Waffle Casserole (not at the recipe exchange but suggested by my friend Coralee)
Spray a 9x13 pan with non-stick
6 waffles – break up
Frozen berries, thawed (like from Costco/Sam's)
6 oz white chocolate chips
--
3 eggs
1/3 c sugar
1 T flour
1 t vanilla
16 oz sour cream

Alternate half of waffles, berries, chips then the second layer of waffles, berries, chips.

Mix remaining ingredients; pour over waffle mix. Cover with foil and bake at 400 for about 1 hour. Uncover last 15 minutes. (Check casserole at 45 minutes as it may not need the full final 15 minutes depending on your oven.)

Santa Fe Chicken Casserole

Summer Miller
3 cups cooked, shredded chicken
1 can black beans, drained
1 can diced tomatoes, drained
2 green onions, sliced
1 Tub Philadelphia Santa Fe Cooking Creme
3 flour tortillas
3/4 cup shredded cheese

Combine first 4 ingredients in a large bowl, add 3/4 of the Cooking Creme.
Place one tortilla in the bottom of a 9 inch pie plate and top with 1/3 of filling. Layer tortillas and filing and top with cheese. Bake at 425 for 20 minutes. I like to top mine with shredded lettuce and tomatoes.

Chicken Primavera with Pasta

Summer Miller (via Philadelphia Cooking Creme)
I left out the chicken so my daughter would eat it. I also substitute whatever veggies I have on hand.

1 lb. boneless chicken cut into bit size pieces
2 cups frozen stir fry vegetables (broccoli, carrots, peppers, snow peas)
1 Tub (10 oz) Philadelphia Creme ( I like the savory garlic blend the best)
2 cups hot cooked pasta


Cook and stir chicken in a nonstick skillet until done. Add vegetables, cook until heated through. Add cooking creme, cook and stir for 3 minutes. Stir in pasta.

This meal can be make in 15 minutes.

Simple Bread Sticks

Simple Bread Sticks

Heather Ashby
1 T yeast

1 1/2 c. warm water

1 T honey

4 c flour

1 tsp salt

1 cube melted butter (or less)

Garlic Powder

Parmesan Cheese

Parsley

Set aside yeast dissolved in warm water and honey. In a separate bowl mix together flour and salt. Add yeast mixture in with the flour. Knead dough for a few minutes. Roll out into a rectangle that is a little small than a cookie sheet. Spread butter over dough. Sprinkle with Garlic Powder, Parmesan Cheese and Parsley to taste. Cut into 1" strips and carefully move to a cookie sheet. (I usually cut the strips in half so they aren't so long) Place bread sticks in pan so they are touching each other. Let raise for 15 - 30 minutes. Bake at 425 degrees for 15-20 minutes.

Pomegranate Chicken

Pomegranate chicken
Cyndie Call

Ingredients:
4 Chicken breast halves
2 Tablespoons oil
½ teaspoon turmeric
1 medium onion, sliced
1 ½ cups pecans, ground in a processor (reserve ¼ cup for garnish)
4 cups chicken broth
1 pomegranate, seeded
¼ cup fresh orange juice
Dash of sugar (if needed. I usually forget to add it)
Salt & pepper


Method:

Heat oil in a large skillet, brown chicken breasts on both sides, remove and set aside. Add turmeric and onions to skillet, and most of ground pecans (Reserve 2 tbsp for garnish). Cook until light brown. Transfer onion walnut mixture to a 6 quart pot. Add broth, bring to boil, lower to simmer and cook for 15 minutes. Add chicken, cover, simmer for 45 minutes. Meanwhile, cut pomegranate in quarters and remove seeds. Add pomegranate to the chicken along with orange juice and sugar cover and cook for 30 minutes more. Season with salt and pepper. Serve with rice and garnish with extra ground pecans.

*this recipe actually called for walnuts, lemon juice, and 1/4 sugar. I use pecans because I like them better. I use the orange juice because it helped eliminate the white sugar.

Sneaky Banana Bread

Kersin Anderson

Sneaky Banana Bread
(This is a family favorite because both my kids love it...AND I can sneak some good stuff into their diet).(adapted from the cookbook "Deceptively Delicious")

Ingredients:
Nonstick cooking spray
3/4 cup whole-wheat flour
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon (optional)
1/2 cup firmly packed light or dark brown sugar
1/4 cup canola or vegetable oil
2 large egg whites
1 1/2 cups banana puree
1/2 cup butternut squash puree (or small jar of squash baby food)
1 teaspoon pure vanilla extract

1. Preheat the oven to 350 degrees. Coat a 9x5 inch loaf pan or 2 mini pans, with cooking spray.
2. In a bowl, mix the flours with the baking soda, baking powder, salt, and cinnamon, if using. Set aside.
3. In a large mixing bowl, mix the sugar and oil with a wooden spoon until well combined. Mix the eggs whites, purees, and vanilla. Add the flour mixture and mix until just combined.
4. Pour the batter into the loaf pan. Bake until a toothpick inserted into the center comes out clean, 55 to 60 minutes for the large loaf, 25 to 30 minutes for the mini loaves. Let cool on a rack for 5 minutes, then turn the bread out of the pan to cool before serving.

Fruit Dip

Fruit Dip
Beth Anne Service
2 block of cream cheese
1 bag of SKOR candy bits OR
1 bag of ‘fun size’ heath bars, crushed up in a blender
2 t of vanilla
1 cup of powdered sugar
1.5 cup of brown sugar

mix and eat! This is good on just about everything-even a spoon!

Tortellini with Roasted Butternut Squash

Terrah Anderson

This is a pretty dish with lots of veggies. I like how it uses soup for the pasta sauce. You can make the soup one night and use the leftovers to make the pasta dish a day or two later, or freeze it. The soup cooks easily in the crockpot or the stove. Sometimes I add chopped cooked chicken to the pasta, but it’s a good meal on its own too.

Tortellini with Roasted Butternut Squash - from Recipe Shoebox (http://recipeshoebox.blogspot.com)

2 lbs. butternut squash, peeled and cut into 1/2-inch cubes (you can also use sweet potatoes)
1/2 - 1 Tbs. sage (divided)
1 Tbs. olive oil
1 tsp. salt
1/2 tsp. black pepper
2 Tbs. butter, chopped (I left this out)
3 cups butternut squash soup (you can buy this in a box or make your own—my recipe below)
2 pkg. (9-oz each) cheese tortellini, cooked a minute less than the package directs (or just regular noodles)

Preheat oven to 450°. Toss squash (or sweet potatoes) with 1 Tbs. sage, oil, salt, pepper, and chopped butter in mixing bowl. Spread mixture in even layer on baking sheet. Roast 15-18 minutes until golden brown.

Add roasted squash, soup, and remaining tablespoon sage to skillet on medium; bring to a simmer. Season to taste with additional salt and pepper if desired. Add pasta. Cook 1 minute. Makes 5-6 servings.

Curry Butternut Squash Soup

1 butternut squash (or you can use acorn squash or another type if you like)
1 onion, diced
3c. chicken broth (I use water and bullion cubes)

1 large apple, peeled and chopped

1 c. apple juice
1-2 tsp. curry powder
Salt and pepper

1 can evaporated milk (or fresh milk or half and half)

Cilantro Cream Chicken

Cilantro Cream Chicken
Serves 6

Disclaimer: If you can feel your arteries clogging and your blood pressure rising as you read the ingredients, PLEASE keep reading. It's an OLD Atkins recipe that I modified when I went back to my beloved carbs. This recipe can be made as FAT or THIN as you like. There are options at the end.

1 pound fusili (or other short pasta)
2 boneless skinless chicken breasts, cubed
1/4 teaspoon cayenne
salt and pepper
small onion, halved and sliced
small red pepper. sliced
6 oz. cream cheese, cubed
1 1/2 cups whipping cream
2 Tablespoons lime juice
1 cup fresh cilantro, chopped
1/2 cup bottled jalapeno slices

Put a large pot of salted water on to boil. When it boils, add pasta and cook according to package directions.

Meanwhile, melt butter in a large skillet over medium high heat. Add chicken to pan and season with salt, pepper and cayenne. Cook about 5-7 minutes, stirring occasionally until chicken is almost cooked through.
Add peppers and onion to chicken, continue to cook until veggies are crisp tender. About 5 minutes.
Add cream cheese cubes and whipping cream. Cook and stir until cream cheese melts and sauce begins to bubble.
Add lime juice and half the cilantro.
Reduce heat, cover and simmer 10 minutes.
Remove from heat and stir in remaining cilantro and jalapenos.
Pour sauce over cooked pasta and toss to coat.

*I have made this recipe with the following substitutions, all with very similar results.

Cream cheese: regular, reduced fat or fat free.
Whipping cream: heavy, regular, half and half and fat free half and half.
Butter: I've made it with the whole amount, smaller amounts, and even with a little olive oil instead of butter.
I used reduced fat cream cheese, half and half and about 4 T. butter for the recipe exchange.

About the cayenne and jalapenos: Our family likes the heat to hurt a little. But you can easily reduce or eliminate them as you prefer.
I made it half strength for the recipe exchange.

Cream Cheese Chicken

Cream Cheese Chicken
Kanani Kaaiakamanu Hepworth

3-4 chicken breast
1 can cream of chicken soup
1/2 can milk
1 pkg. dry italian dressing mix
8 oz. cream cheese
dash of pepper

Put everything in the crock pot in order above on high for 4-5 hours. Do not mix. Stir after 4 hours. I like to shred the chicken.
Serve over rice or noodles.

Chipotle Chocolate Chili

Chipotle Chocolate Chili
Meagan Darbous


1 lb. lean ground turkey or beef
1 large onion, chopped
1 red bell pepper, minced (I have also used green before)
2-3 cloves garlic, minced
2 cans diced tomatoes
2 cans kidney beans, drained and rinsed
1 can beef broth
3 Tbsp. brown sugar
2 Tbsp. chili powder
1 tsp. ground cumin
1 Tbsp. unsweetened cocoa powder
1/2 tsp. freshly ground black pepper
1/2 tsp. salt
Chipotle sauce (from the can of chipotle chilies) sometimes this is hard to find, so in that case use chipotle chili powder, to taste
1/2 oz. unsweetened chocolate (1/2 unsweetened baking cube), chopped (use to taste as needed; be careful because too much will make your chili bitter)
Light sour cream
Chopped green onions
3-4 Tbsp. red wine vinegar
Shredded cheddar cheese

Heat some olive oil in a large soup pot over medium heat. Saute onion, garlic, bell pepper, and ground meat until meat is cooked through. Add salt, pepper, cumin, chili powder, brown sugar, unsweetened cocoa powder, tomatoes, beans, and beef broth. Add all of the chipotle sauce from a can of chipotle chilies (or about a tsp. or two of chipotle chili powder if you are going that route). Heat to boiling and then reduce to a simmer (uncovered), stirring occasionally, until thickened as desired (usually about 30-40 minutes). If desired, add some chopped chipotle chilies. Add 3 Tbsp. red wine vinegar and a small amount of chopped chocolate at a time until desired richness is reached. If necessary, add some more red wine vinegar to cut the sweetness of the chili (although I like it sweet and sometimes even add more brown sugar). You can play around here a little with the flavors.
When thickened and seasoned as desired, serve with chopped green onions, sour cream, and shredded cheddar cheese.

Creamy Chicken and Rice Soup

Creamy Chicken and Rice Soup
Heather Ashby

1. Boil 3 chicken breasts in unsalted water. Cool and dice chicken. Reserve broth and add enough water to make 1 ½ quarts of liquid.
2. Add 2/3 cup diced celery and 1 finely chopped carrot. Bring to a boil.
3. Add ½ cup instant rice and 2 TB dehydrated onion. Simmer for 10 minutes.
4. Add 1 can (12 oz) evaporated milk and ¼ cup butter. Simmer for 5 minutes.
5. Mix and add the following slowly to the soup (stirring constantly) until thickened:
1 ½ TB cornstarch
¼ cup chicken soup base
Pepper to taste
6. Add diced chicken and simmer 3-5 minutes.
Note – I always double this recipe.

Southern Corn Casserole

Southern Corn Casserole
Fawn Crist

1 can corn
1 can creamed corn
1 cup sour cream
1 box jiffy corn mix
2 eggs
1 cup butter

Combine all ingredients. Bake in greased 13x9 pan at 350 degrees for 35 mins. Optional, top with cheese. I recommend doubling the recipe.

Shredded Chicken Filling

Shredded chicken filling
Tiffany Dougher

2 pounds cooked, shredded chicken breast meat
1 pound tomatillos
7 oz. green chilies, diced
2 cloves garlic
1 tsp salt
1 Tbs. vegetable oil
1 c. chopped onion
2 tsp. chopped fresh cilantro (I use more!)

Combine tomatillos, chiles, garlic and salt in a food processor or blender, process 1 minute or until mixture is smooth. Heat vegetable oil in a large skillet over medium high heat. Add onion; cook, stirring occasionally for 1-2 minutes or until onion is tender. Stir in tomatillo mixture and chicken. Cook, stirring occasionally for 4-5 minutes or until heated through. Remove from heat and stir in cilantro. Use filling in burritos, tacos, enchiladas,or tamales.

Brown Rice and Chickpea Salad

Brown Rice and Chickpea Salad
Kim Hamilton

3 cups cooked brown rice
1- 19 oz can chickpeas/garbanzo beans
1 large bell pepper (any color) seeded and chopped
1/4 cup sliced or slivered almonds, lightly toasted
1/4 cup olive oil
1 1/2 Tbsp. lemon juice
1 1/2 Tbsp. white or apple cider vinegar
3/4 tsp. salt
3 Tbsp. (or more) minced fresh basil leaves

Prepare brown rice according to package directions. Fluff cooked rice with a fork and let cool slightly. Stir in chickpeas, bell pepper and almonds.

Whisk together olive oil, lemon juice, vinegar, and salt in a small bowl until smooth. Stir in basil. Drizzle over rice and bean mixture and mix well. Serve slightly warm, room temperature or cold.

Cream Cheese Potato Soup

Cream cheese potato soup:
Emily Vasica

6c water
3 ck bouillon cube (6 sm)
2 pkg cream cheese 8oZ cubed
4c thinly sliced potatoes (skins on)
1pkg Jimmy dean sausage - browned
1/2 c onion chopped fine
1tsp garlic powder
1tsp dill weed

In large pot combine water, ck bouillon & cream cheese
Bring to a boil & cook until cheese melts.
Add potatoes, onion, sausage & seasonings to soup

Simmer 45 minutes

Banana Bread

banana bread
Amy Richards
1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, room temperature
2 large eggs
3 ripe bananas
1 tablespoon milk
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Directions
Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.

Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.

Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.

Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.

Spread slices with honey or serve with ice cream.

Easy Cheesy Lentil Bake

Easy Cheesy Lentil Bake
Lesley Ann Presbury

1 large or 2 small onions
2 tbs of olive oil
2 cloves of Garlic
1/2 tsp Mixed herbs
1 red and 1 yellow pepper
2-4 carrots depending on size
1/2 small can of tomato paste
1 can chopped tomatoes
1 and 1/3 cups of lentils
1 can sweet corn
1 pint of vegetable or chicken stock
Lots of grated cheese

Heat oil in a fairly large pan and cook chopped onion and garlic.

After a few minutes add the chopped peppers (you can have them as big or as small as you like I personally like them fairly small) and carrot (again cut them as you like, I grate mine). Cook on low heat for about 5 minutes.

Add the can tomatoes, tomato paste, stock, herbs and lentils and bring to the boil and simmer for about 20 minutes adding the corn at the end and cooking for a further 5 minutes.

Transfer to an oven proof dish and top with lots of grated cheese and place in a oven 400 or broil until the cheese is melted and bubbling.

This makes a good 8 servings and is great served over baked potatoes and is more yummy that it sounds I promise you.

The main dish freezes very well so just add the cheese once it has defrosted.

No Fail Rolls

Never Fail Rolls

Teressa Chappel

1/2 cup warm water
2 Tbs yeast
1 Tbs sugar
1/2 cup melted butter
1 Tbs salt
1 lg can evaporated milk
1 can warm water
1/2 cup sugar
4 eggs
10 cups flour

Mix yeast and 1 Tbs sugar with 1/2 cup warm water. Let sit 5 minutes. Add melted butter, salt, evaporated milk, water, 1/2 cup sugar, and beaten eggs. Add flour and mix well. Knead until smooth and elastic. Put in greased bowl and turn dough over. Cover with plastic or wet cloth and let rise until double. Punch down dough and divide into 4 equal sections. Roll out each section into a circle. Spread with melted butter. Cut into 12 wedges. Roll up into crescent rolls. Put onto greased baking sheets and let rise. Bake at 350 for 15-20 minutes. May butter as soon as they come out of the oven.

Melanie's Famous Sugar Cookies

Melanie's Famous Sugar Cookies
Melanie Passey

1/2 c. shortening
1/2 c. butter
1 c. sugar
3 eggs
3-1/2 c. flour
1 t. baking soda
2 t. cream of tartar
1 t. vanilla

Cream shortening, butter and sugar. Add eggs and vanilla. Add dry ingredients all at once and mix well. Refrigerate dough for at least an hour. Roll on to a floured surface until 1/4 to 1/8" thick and cut. Add a little more flour if dough is too sticky. Bake at 350 for 10 min. Remove from pans immediately. They will seem a little crumbly after they are first baked. They are best after they have been frosted and have sat for a few hours. Store in an airtight container. Use wax paper if you have to layer them. These are great because they stay fresh tasting for up to a week!

Here is my favorite frosting recipe:

Buttercream Icing

4 c. powdered sugar
1/2 c. butter
1/2 c. shortening
1 t. vanilla
4-1/2 t. milk

Jeansoyke's Cinnamon Loaf

jeansoyke’s cinnamon loaf

Beth Anne Service

2 cups of sugar

1 cup of oil

mix really well

4 eggs, 1 at a time, mixing the whole time

alternate mixing

3 cups flour and 1 tablespoon baking power

1 cup of milk

into 2 sprayed bread pans put a ½ inch of the batter into the pan.

sprinkle a mixture of cinnamon sugar on top then another ½ inch of batter

do both pans at the same time so that they are equal in size

cook at 350 degrees for 45-50 minutes

Ginger Snap Cookies

Gingersnap Cookies
Kelsey Richards

Mix until smooth:
1 1/2 c butter
2 c sugar
2 eggs
1/2 c molasses
1/2 tsp salt

Add & Mix well:
5 c flour
2 1/2 tsp baking soda
2 tsp each cinnamon, cloves & ground ginger

Roll into balls, dip in sugar
Bake at 350 degrees for 10 minutes

Favorite Pizza Recipe

Summer Miller

Thin Crust Pizza Dough
.25 oz. pkt. active dry yeast
1/4 tsp. granulated sugar
3/4 cup 110 degree water
1 3/4 cups all-purpose flour
1/2 tsp. saltpizza sauce - of your choice, as needed
shredded cheese - of your choice, as needed
toppings - of your choice, as needed

-Dissolve yeast and sugar in water; allow to rest for 8 minutes.
-In a separate bowl, combine flour and salt.
-Pour yeast mixture over flour mixture and mix well with a heavy spoon.
-Turn dough onto a floured surface and knead for 2 minutes.
-Working from the edges to the center, press dough into a 12" circle. We've also found that holding the dough up, off the counter and stretching it works well, too (keep rotating the dough circle as you stretch to keep an even circle forming).
-Place dough on a lightly greased pizza pan and stretch dough to edges.
-Spread sauce over crust and top with cheese and desired toppings.
-Bake in a 500 degree oven for 8-12 minutes, or until edges are golden.

White Sauce like Papa Murphys

1 cup ranch dressing

1 T. minced garlic

Thai Chicken in Spicy Peanut Sauce

Thai Chicken in Spicy Peanut Sauce
Cyndie Call



3 chicken breasts- cubed
1 medium onion, diced
2 tbsp canola oil
1 can cream of chicken soup
3/4 can of water
3 tbsp peanut butter (I usually add more. We like it super peanutty)
1 tsp chili powder
1/8 tsp ground cayenne pepper
salt & pepper to taste

In a large skillet, sauté chicken and onions in oil until chicken is cooked through and onions are transluscent. Add soup, water, peanut butter, chili powder, cayenne pepper, and salt & pepper. Stir until smooth. Heat through and serve over rice.

*We usually add more chili powder and cayenne pepper because we like spicy. If you add more, just know that the spice builds as it cooks, so a spiciness that is perfect may end up too spicy by the time you eat it. Speaking from experience...

Pumpkin Cake

Pumpkin Cake *
Courtney Graves
Perfect for this time of year and sooo tasty! If you follow the directions its very easy and very delicious!

Filling:
Mix together the following in a bowl:
1 can evaporated milk
3 eggs
1 large can solid pumpkin
1/2 tsp. salt
1 cup sugar
2 tsp. pumpkin pie spice

Crust:
Put 1 cup aside to crumble on top:
3/4 cup COLD butter
1 dry yellow cake mix
Mix by **Cutting In** Dry cake mix and COLD butter.
Set aside 1/2 to 1 cup of crust mixture to sprinkle on top.
Pat in bottom of a greased 9 x 13 cake pan (DO NOT use a glass pan, it will destroy your crust).
Pour filling over crust and then crumble the crust mixture that you set aside over the top.

Bake at 350 degrees for 1 hour. Top with cool whip or icecream

**Here's a definition of what Cutting In means: When a solid fat such as butter is mixed with a dry ingredient like flour until they form into small particles. I would use a food processor fitted with a metal blade and just pulse it. You can also use your trusty fingers to do the job.
This keeps the bottom from getting hard.**

White Chocolate Chip Cookies

Oh my goodness these are yummy!

White Chocolate Chip Cranberry Cookies (like Kneaders)...Summer Miller
1 cup butter, softened at room temp 1 cup packed brown sugar
1 cup white sugar 2 eggs
1TBSP vanilla 3 cups all-purpose flour
1 tsp baking soda 1.5 cup white chocolate chips
1.5 cup dried cranberries I add a hint of orange extract
Directions
Bake 375F for 10-12 minutes, and cool on cookie sheet for 5 min. Makes 36 cookies.

Peanut Butter Chocolate Chip

Peanut Butter Chocolate Chip - Gluten Free
Courtney Graves

Ingredients
1 Cup Peanut Butter
1 Cup Brown Sugar
1 Cup Chocolate Chips
1 Egg
1 tsp Baking Soda

Preparation
350 Degree Oven
Mix all ingredients together
Place on cookie sheet (about TBSP sized works best)
Bake for 10 - 12 minutes

(I would say get them out at 10 minutes for sure, even if they look a little gooey, otherwise they burn fast!)

Chocolate Chip Cookies

This is my mom's cookie recipe:

Chocolate chip cookies
Kesley Richards

Cream: 1 c butter
3/4 c sugar
3/4 c brown sugar

Add: 2 eggs
1 t vanilla
1 t baking soda
1 t salt
Mix well

Add 3 c flour. Mix. Then add 1 package milk chocolate chips.

Bake 350 for 9-11 minutes

Tips: Here in SLC with the high elevation I bake them for only 8 minutes. Or you can bake them at 325 degrees for 10-12 minutes. I will also double the recipe and use a pkg. of white chocolate chips and a pkg. of toffee bits.

GingerSnaps

Ginger Snaps
Terrah Anderson

3/4 cup shortening
1 cup packed brown sugar
1 egg
1/4 cup molasses
2 cup flour
2 teaspoons soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/4 teaspoon salt

Combine shortening, sugar, egg, and molasses and mix until combined well. Mix in remaining ingredients. Cover and chill dough for 1 hour (I don't). Shape into balls and dip tops in granulated sugar. Place 3″ apart on lightly greased cookie sheet. Bake at 375 for 8-10 minutes.

Artichoke Dip

Artichoke dip
BethAnne Service

2 cup freshly grated Parmesan cheese
2 cup Mayo
2 cans of artichoke hearts
2 clove of garlic
Bake in casserole at 350 for 20-25 minutes

Serve with French Bread