Kid's Halloween Treats

*The pictures from Picky Palate are better than mine. I just made this super quick. You can spend a bit more time to make these look better. Eden was a little skeptical about eating this though. It was funny. Once she realized that its eatable, she took it all apart before eating...I think it freaked her out a little less.

Bug-a-Pillar Banana Dude
Recipe from picky-palate.com

1 ripe banana
Creamy Peanut Butter
Pretzel Sticks
Raisins
Red Fruit Snacks (optional)

Cut banana into 1 inch slices. Spread a thin layer of peanut butter on each slice (minus the last piece) then press gently back together, curving slightly if desired. Break pretzel sticks in half, then press into sides of banana for legs. Dip 2 raisins in peanut butter and stick on front banana slice for eyes, then dip red fruit snack in peanut butter and stick on bottom of banana slice for the tongue.

*Umm...these were really really good to eat. And play with...

Oozing Monster Apple Mouths

1 large Apple of choice
Peanut Butter
Mini Marshmallows

Core then cut the apple into fourths. Cut out a small wedge on the skin side of the apple. Blot inside with a paper towel then spread lightly with creamy peanut butter. Cut mini marshmallows in half and place over peanut butter to make the teeth.

Jalapeno Poppers and Essence Seasoning Recipe

*This can take a little time to make (especially if you don't have the Essence on hand) and definitely dirties a decent amount of dishes. But these were really good...that coming from someone who isn't big into jalapenos. My husband loves jalapenos and thought this was great.

Jalapeno Poppers
Recipe from foodnetwork.com

12 Fresh jalapeno peppers (halved lengthwise, stemmed, and seeded)
6 Ounces cream cheese, softened
1 1/2 Cups Monterey Jack or mozzarella cheese, grated
1/2 teaspoon ground cumin
1/2 teaspoon cayenne, or less to taste
2 Large eggs
2 Tablespoons milk
8 teaspoons Essence (or recipe below)
1 Cup Panko breadcrumbs
1/2 Cup flour

Preheat oven to 350. In a bowl, cream together cream cheese, Monterey Jack cheese, cumin, and cayenne. In another bowl, beat together eggs, milk, and 2 teaspoons Essence. In a shallow dish, combine breadcrumbs and 4 teaspoons Essence. In another dish, combine flour and remaining 2 teaspoons Essence. Fill jalapeno pepper halves with cream cheese mixture. One at a time dredge in flour, dip into egg mixture, then dredge in breadcrumbs, pressing to coat. If necessary, repeat the process. Place the coated jalapeno peppers, cut side up, on a lightly greased baking dish and bake until the filling is runny and crust is golden, about 30-40 minutes.


Essence (Emeril's Creole Seasoning)
(Makes more seasoning than is needed for above recipe)

2 1/2 Tablespoons paprika
2 Tablespoons salt
2 Tablespoons garlic powder
1 Tablespoon black pepper
1 Tablespoon onion powder
1 Tablespoon cayenne pepper
1 Tablespoon oregano
1 Tablespoon thyme

Mix together.

Chicken Katsu

Chicken Katsu (and sauce)
Recipe somewhere online

Chicken thighs, de-boned
1-2 Eggs, beaten
Panko bread crumbs or Corn Flake/Rice Krispy crumbs
Oil (for deep frying)

Cut off any access fat to the chicken if needed. Lightly pound into 1/2 inch thickness. Dip, not soak, the chicken into egg batter. Lay the chicken in the breadcrumbs and be sure to coat them. Get your wok or large skillet heated with the cooking oil. Once the oil is hot and sizzling, slowly drop the chicken pieces into the pan. Use the sides of the pan to drop the chicken in to avoid oil splattering. Remove chicken pieces once they are a golden brown color on both sides. Also check by making a small slit with a knife to see if pink inside. Serve on bed of lettuce for good looks (which I obviously didn't do).

Katsu Sauce

1/3 Cup ketchup
1/4 Cup Soy sauce
1/4 Cup sugar
2 teaspoons Worcestershire sauce
1/4 teaspoon ground red pepper (or cayenne)

Pour the ingredients into a sauce pan. Mix together and bring to a boil. Serve on the side as a dip for the chicken or lightly spoon over chicken.

Fried Rice

*I just guesstimated how much veggies and rice to put in...just throw in what you have available and it will be just fine. No need to measure, just make however much you want.

Fried Rice
Recipe from Mom

6-8 Strips bacon (or 1/2 c. chopped ham)
1-2 Cups vegetables, chopped
Choose from carrots, onion, peas, celery, green pepper,
bean sprouts, broccoli, or cabbage
3-4 Cups cooked rice (preferably cold, leftover rice works great)
1-2 Eggs
Salt
Pepper
Soy sauce

Fry bacon until barely done. Add vegetables and cook until just heated through. Turn down heat to medium and add rice, stirring constantly. Once rice is heated through, add egg. Stir until egg is completely added and cooked. Season with salt, pepper and soy sauce to taste. If you use ham, fry in 2-3 tablespoons vegetable oil.

Crockpot Lasagna

*This is a pretty basic lasagna recipe but done in a slow cooker. Why I like this? You don't have to pre-cook the noodles. I just don't enjoy trying to mess with the cooked noodles. I also use pre-cooked, frozen ground beef. I'll often take a whole package of ground beef, cook it all up and then split it to the amount needed. Then I'll label and freeze the rest. Makes it easy for this cause in the morning you don't have to even take out the skillet and brown the meat.

Crockpot Lasagna
Recipe from Macie Stratton

1 lb. Ground beef, cooked
4-5 Cups spaghetti sauce
8-10 Lasagna noodled, uncooked
1 Egg
24 Oz. cottage cheese
2-3 Cups mozzarella cheese or Italian blend, shredded

Combine ground beef and spaghetti sauce in bowl. Combine egg and cottage cheese in another bowl. Layer sauce, noodles, cottage cheese mixture, cheese. Repeat layers. Cover and cook on high 4-5 hours or on low 6-8 hours.

BBQ Pulled Pork Sandwiches (Crockpot)

*So, I LOVED this recipe. And it was easy with little mess. Not much better than that! This picture just doesn't do it justice.

BBQ Pulled Pork Sandwiches
Recipe from OurBestBites.com (with a few of my changes)

3 lb. boneless pork roast
Garlic powder
Onion powder
Salt
Pepper
Smoked paprika or liquid smoke (I used cayenne pepper)
1 Bottle BBQ sauce
Rolls, biscuits, or bread (I used Pillsbury homestyle biscuits)
Coleslaw (recipe here)
Thick cut dill pickles (optional)

Rinse pork in cold water and trim excess fat. Pat dry. Sprinkle roast with seasonings and place in slow cooker. Add about 1/2 inch of water and cook on low 8-10 hours. When roast is cooked, drain liquid and then return to slow cooker and shred. Pour enough sauce over the meat so its well-incorporated, but not soupy. Return the lid to slow cooker and heat through until ready to serve. To serve, slice rolls and add meat. Top with coleslaw and pickles.

Freezer instructions:

Prepare meat through seasoning step. Instead of placing in slow cooker, place seasoned meat in a freezer bag or freezer-safe container. When ready to prepare, follow same instructions. Just make sure you have buns, coleslaw, and BBQ sauce.

Tortilla Soup

*When making this I'm always skeptical...but when I taste it I remember how much I love this dish. Eden even loved it. After every slurp she said, "MMM!!"

Tortilla Soup
Recipe from the Finlinsons

1-2 Medium tomatoes, cut up
1/2 Onion
1-2 Garlic cloves
8 Cups chicken broth (1 quart or 5 cans)
Salt and pepper, to taste

Toppings:

Tortilla strips or chips
Salsa (preferably with tomato chunks)
Shredded cheese
Avocado (optional)

Blend tomatoes, onions, and garlic in a blender until smooth. Put in a large pot and heat until boiling, stirring frequently. Simmer on low, uncovered, for 10 minutes. Add chicken broth, salt, and pepper. Heat to boiling. Turn down and simmer, covered, for 15 minutes. Add toppings.

Stuffed Green Peppers

*Orange peppers are a little sweeter, so my kids liked it better than green peppers. Plus, they were cute on Halloween.

*Can use pre-cooked rice. If you use cooked rice then take out the water and the 15 minute cooking time. You could also make with Italian sausage and hot sauce if you like it spicy.

Stuffed Green (or Orange) Peppers
Recipe from the Finlinsons

6 Green peppers
1 Pound ground beef
1/3 Cup onion, diced
1/2 teaspoon salt
Dash pepper
1 lb (16 oz) can tomatoes
1/2 Cup uncooked long grained rice (white, brown, or wild)
1/2 Cup water
1 teaspoon Worcestershire sauce
1 Cup shredded cheddar cheese
1 Cup corn (fresh, frozen, or canned), (optional)

Cut off tops of green peppers (save and dice tops), remove seeds and membranes. Cook green pepper cups upside down in a little salted water about 5 minutes; drain. Sprinkle inside of cups with salt.

Cook ground beef, onion, and green pepper tops until meat is lightly browned. Season with salt and pepper. Add tomatoes, Worcestershire sauce, corn, water, and uncooked rice. Cover and simmer until rice is tender, about 15 minutes. Stir in 1 cup shredded cheese. Stuff peppers; stand upright in baking dish. Bake, uncovered at 350 degrees for 20-25 minutes.

Chicken Fajitas

*This recipe is a friendly reminder to myself that in order to "make dinner" I don't need to "make everything from scratch". I don't need to take out every spice I own just to make an original recipe. I often try to find new and exciting recipes...but sometimes I need something easy.

Chicken Fajitas

Recipe from my mom

Veggie & Chicken Mix:

2 Chicken breasts, cubed or t-strip

1 Green pepper, sliced lengthwise

1 Red pepper, sliced lengthwise

1/2 Onion, sliced lengthwise

1/2 Fajita/taco seasoning packet

1/2 Cup water

Fajita:

Tortillas

Sour cream

Salsa

Lettuce

Cheese

Can refried beans (heated through)

Any other condiments you would like

For the veggie/chicken mix: With a little oil in the bottom of a large skillet, cook chicken over medium-high heat until cooked through. Add vegetables and continue cooking until vegetables are soft (however soft you like them to be). Mix in seasoning and water. Let it come to a boil then reduce heat to low and cover with lid until ready to serve.

Lay down the tortilla and create fajita using condiments of your choice and the veggie/chicken mix.

Chicken Alfredo Pizza and Pizza Dough Recipe

Chicken Alfredo Pizza
Recipe from Liz Cox

Pizza Crust (only use 3/4 of dough and use the rest for bread sticks):

1 Tablespoon yeast
1 teaspoon sugar
1/2 teaspoon salt
1 Cup water
2 Tablespoon oil
3 cups flour
Italian seasoning and fresh garlic (optional)

Mix ingredients together, rise once in a warm place. Spray pizza stone or pan with pam and then dust with cornmeal. Form pizza crust.


Alfredo Sauce:

1/4 cup butter
2/3 cup heavy whipping cream (evaporated milk also works)
salt
nut meg
1 cup parmesan cheese

Melt butter, add cream and cook until boiling, stirring. Boil for a couple of minutes, add salt and nutmeg. Turn off heat and stir in cheese.


Pizza Topping:

1-2 boneless chicken breasts, cubed or tsrips
1/2 bag of baby spinach (use as much as you want)
1/2 onion largely diced
2 cloves minced garlic

1-2 fresh tomatoes, sliced
Mozzarella Cheese

Put a little oil in frying pan, cook chicken until completely cooked. Add garlic and onions until tender. Add spinach and heat through.


Assemble:

Make pizza by spreading Alfredo sauce on uncooked pizza crust, add pizza topping, top with grated cheese (mozzarella or any other kind). Lay down sliced tomatoes and add a little bit more cheese.

Bake at 450 degrees for 20 minutes on a pizza stone (or if you don't have a pizza stone, find instructions here).

Lime Chicken Linguine with Cilantro Cream Sauce

*Original recipe has baked zucchini under the chicken but I left it out because I didn't have any on hand. But I'll leave it on this recipe in case I ever want it. I also just diced a tomato and added it on top instead of using cherry tomatoes mixed with the pasta.

Lime Chicken Linguine with Cilantro Cream Sauce
Recipe from AllRecipes.com

Chicken

1/4 cup lime juice
1/8 teaspoon garlic powder
1/8 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 skinless, boneless chicken breast halves

Whisk together 1/4 cup lime juice, garlic powder, cumin, salt, and pepper in a large bowl; add the chicken breasts. Cover and refrigerate 1 to 2 hours, turning the chicken occasionally. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook the chicken breasts, turning once, until no longer pink in the center and the juices run clear, about 20 minutes.

Linguine

1 (8 ounce) package linguine
2 tablespoons olive oil
1/4 cup grated Parmesan cheese
8 cherry tomatoes, quartered

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink. Transfer linguine to a large mixing bowl; add 2 tablespoons olive oil, the Parmesan cheese, and the quartered cherry tomatoes; toss until the pasta is evenly coated in oil.

Zucchini (optional)

1 tablespoon olive oil
1 large zucchini, quartered lengthwise
1 tablespoon olive oil
3 tablespoons butter

Preheat oven to 425. Lie the zucchini on a baking sheet. Coat the zucchini with 1 tablespoon olive oil with a pastry brush. Place zucchini on middle rack in the oven, and bake, turning every 5 minutes, until nicely browned, 15 to 20 minutes.

Sauce

1/2 cup fresh cilantro, chopped
3 cloves garlic, minced

1/4 cup white wine (I substituted with more chicken broth)
1/4 cup chicken broth
2 tablespoons lime juice
1/2 cup heavy cream or half and half
1 bunch green onions, thinly sliced

Melt the butter in a saucepan over medium heat. Add the cilantro and garlic, cook and stir 1 minute. Pour in the wine, chicken broth, and 2 tablespoons lime juice, and return to a simmer. Transfer the mixture to a blender and blend until smooth. Return the mixture to the sauce pan and stir in the cream and green onions; bring to a boil and remove from heat.


*It was a little hectic when I was cooking this because I was doing everything at the same time (I was on a timed schedule and had to be somewhere that night). So, here's the sum up of the order in which to cook this meal.

When cooking entire meal

1. Marinate chicken 1-2 hours beforehand.
2. Start cooking pasta, slice and bake zucchini, and start frying chicken at the same time (all take about 15-30 hour.)
3. Add other ingredients to pasta after cooked.
4. Make sauce.

Butternut Squash Saute

Butternut Squash Saute
Prep: 20 mins. Cook: 20 mins.

*Tip on cutting squash: Use a peeler to peel off skin first, cut in half, dig out the seeds, and then dice. Can use frozen, chopped onion as well.

4 Slices of bacon (for vegetarian, take out bacon and add a little butter instead)
1 Medium onion, chopped (1/2 cup)
6 Cups 1/2 inch pieces peeled butternut squash (2 small)
1/2 teaspoon chopped fresh or 1/8 dried thyme leaves
1/8 teaspoon pepper
3 Cups firmly packed baby spinach leaves

Cook bacon in 12-inch skillet over medium-low heat, stirring occasionally, until crisp (or just melt butter for vegetarian style). Stire in onion. Cook about 2 minutes, stirring occasionally, until onion is crisp-tender. Stir in squash, thyme and pepper. Cover and cook 8-10 minutes, stirring occasionally, until squash is tender. Stir in spinach just until wilted.

Mozzarella Stuffed Meatballs

*I used leftover hamburger buns that were kind of small and the meatballs were large. It only took one meatball to fill the sandwich cause they were so large.

*I liked this recipe but I'm sure it would have been pretty good using any type meatball recipe....but I suppose all the extra stuff adds to it.

Mozzarella Stuffed Meatball Sandwiches
Recipe from Picky-Palate.com

1 lb ground beef
1 egg
2 Tablespoons mlk
1 Tablespoon hot sauce
1/2 Cup Italian Seasoned bread crumbs (I used crushed crackers)
1/2 Cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried basil

12-15 inch Mozzarella balls, marinated in olive oil (I used shredded and formed into balls)
1 26-oz jar of favorite pasta sauce
4-6 Buns or rolls of choice
4 slices of Provolone cheese, each cut into halves

Preheat the oven to 350. Place beef, egg, milk, hot sauce, bread crumbs, parmesan, salt, pepper, oregano and basil in a large bowl. With hands or large spoon, mix until well combined. Scoop about 1/4 cup meat mixture in hands, press 1 mozzarella ball into the middle of meat and form a ball around the cheese. Do this until all the meat and cheese is used up (makes about 12-15 large meatballs. Place meatballs into a 9x13 baking dish that has 1/4 cup olive oil in the bottom. Bake for 20 minutes, flip meatballs and cook for another 15-20 minutes or until meatballs are cooked through. Place pasta sauce into a large pot, add meatballs and simmer on low heat. Place 1/2 of the provolone cheese onto the cut sides of the rolls. Place onto tin foil or baking sheet and broil for 1-2 minutes or until rolls are toasted and cheese is melted. Place meatballs on bottom half of rolls, spoon sauce over meatballs and sprinkle with parmesan. Close with top roll and serve warm.

Italian Focaccia Sandwiches

*Good side for soup.

*I had leftover focaccia bread from the other night. It was thinner so I just used two pieces of bread instead of cutting the bread in half.

Italian Focaccia Sandwiches
Recipe from Betty Crocker

1 Round focaccia bread (8 or 9 inches in diameter), cup horizontally in half
1/2 Cup chopped drained sun-dried tomatoes packed in oil (reserve 2 Tablespoons oil)
(or I used my own sun-dried tomatoes, recipe here, and used olive oil)
2 Cups shredded mozzarella cheese (8oz)
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary leaves
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper

1. Heat oven to 400.

2. Place bottom half of bread on ungreased cookie sheet. Lightly brush cut sides of both bread halves with reserved tomato oil. Sprinkle bottom half with 1 cup of the cheese to within 1/4 inch of edge. Top with tomatoes. Sprinkle with rosemary, thyme, and pepper. Sprinkle with remaining 1 cup cheese. Top with other bread half; gently press down.

3. Bake 15-20 minutes or until cheese is melted and sandwich is heated through. Cut into wedges.

*Focaccia bread recipe found here.

Sun Dried Tomatoes

Sun Dried Tomatoes
Recipe from somewhere online

Tomatoes (Roma recommended)
Salt

Slice tomatoes lengthwise. Place on cookie sheet lined with parchment paper, so they don't overlap each other. Lightly salt tomatoes (or maybe try add some seasonings to them). Place in an oven at 200 or the lowest setting oven will allow. Bake for 6 hours. Let cool and store in bag until ready to use.

Big, Fat, Chewy Chocolate Chip Cookies

Three Ways to Eat...

1. Eat the cookie dough.
2. Eat like regular cookies.
3. Fill with ice cream to make an ice cream sandwich. (Although, these cookies are MASSIVE so I definitely recommend sharing this with a friend.)


Big, Fat, Chewy Chocolate Chip Cookies
Recipe from Macie Stratton

2 Cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 Cup unsalted butter, melted
1 Cup packed brown sugar
1/2 Cup white sugar
1 Tablespoon vanilla extract
1 Egg
1 Egg yolk
2 Cups semi-sweet chocolate chips

Sift together four, baking soda, and salt. In a medium bowl, cream together the melted butter, brown sugar, and white sugar until well blended. Beat in vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand, using a wooden spoon. Drop cookie dough 1/4 cup at a time (its huge, fits only 6 on a cookie sheet, you can do smaller if you want) onto a greased cookie sheet or lined with parchment paper. Cookies should be about 3 inches apart from each other. Bake at 325 for 15-17 minutes or until browning on the edges.

Grandpa Fin Carrots

Grandpa Fin Carrots
Recipe from the Finlinsons

6 Carrots, peeled and cut
1 Can chicken broth
3 Tablespoons honey

Put carrots and broth into a saucepan and let it come to a boil. Add honey. Let simmer until carrots are soft.

Banana Boats

Banana Boats
Recipe from somewhere online I can't remember

Bananas
Chocolate chips
Marshmallows
Other toppings of choice (peanut butter, coconut, candy bars, caramel, anything)
Ice cream (optional)

Cut banana open being careful to not slice all the way through the other side. Push together ends so the banana opens up (like a boat). Fill with desired toppings (technically you don't even need to use chocolate chips and marshmallows...just whatever you want inside). Cover with tin foil and put on a cookie sheet. Bake at 300 for 5-10 minutes or until toppings are melted or warm (ours took longer than that and didn't quite melt all the way but was still good). Serve with ice cream.

Ranch Cheddar Chicken

Ranch Cheddar Chicken
Recipe from Macie Stratton

4 (about 1 lb) chicken breast halves
1/2 cup ranch dressing
1 Tablespoon flour
1/4 cup cheddar cheese (can use Colby jack), shredded
1/4 cup grated Parmesan cheese
Cooked rice

Combine dressing and flour in a bowl. Coat each chicken breast with the dressing mixture. Place in ungreased baking pan. Combine cheeses and sprinkle over chicken. Bake at 375 fro 25 minutes or until no longer pink and juices run clear. Serve over rice.

*Really good over the cilantro rice found here.

Cilantro Rice

Cilantro Rice
Recipe from Macie Stratton

5 cups water
3 cups rice
4 teaspoons chicken broth
4 teaspoons garlic, minced
3/4 teaspoons salt
1/2 bunch cilantro, chopped
1 Tablespoon butter
1/2 onion, chopped

Put all ingredients in a pot and cook like regular rice.

Spaghetti Pie

Spaghetti Pie
Recipe from my mom

1/2 Bag of spaghetti noodles (maybe a little less)
1/2 Lb ground beef, cooked (optional)
1 Cup cottage cheese
1/2 Cup grated Parmesan cheese
1 Egg
1 Tablespoon butter or margarine
Spaghetti sauce

Cook spaghetti noodles according to package and drain. Pour noodles into a pie pan, 8x8 baking dish, or similar dish. Mix in Parmesan cheese and butter to noodles until butter is melted. Mix together cottage cheese and egg, layer over noodles. If adding ground beef, add a layer on top of cheese and egg mixture. On top, put a layer of spaghetti sauce (may be about 1/2 the bottle...needs lots). Poke holes into the spaghetti noodles for the sauce to get inside. Bake at 350 for 20-30 minutes or until bubbly.

Shepherd's Pie

*This is the very basic shepherd's pie...and I love it this way. Most people try to add more to it and make it more complex and difficult than it really needs to be. Other versions are good...but this is the quickest and easiest way to do it and I really do love it.

Shepherd's Pie
Recipe from my mom

1/2 lb ground beef (or turkey)
1 can green beans, drained
1 can cream of mushroom soup or tomato soup
Mashed potatoes (I just use potato pearls, talk about easy huh?)
Shredded cheddar cheese (optional)

Cook ground beef over the stove until browned. In a small, square baking dish, combine soup, beans, and cooked ground beef. Mix together. Make mashed potatoes. Put potatoes on top of mixture then put shredded cheese on top of that. Cook at 350 for 30 minutes or until bubbling on the sides.

Salmon or Chicken Patty Sandwich Sliders

*Also good plain (not as sandwich sliders). Just serve with tarter sauce, ketchup, BBQ sauce, whatever kind of sauce you like with it.

Salmon or Chicken Patty Sandwich Sliders
Recipe from my mom

1 can salmon or chicken (6-7 oz)
1 egg
1/2 cup bread crumbs (or crushed crackers)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 onion, diced
1 Tablespoon olive oil
Rolls or bread (I used slices of bread cut up into fourths)
Toppings of choice for sandwiches (lettuce, mayo, cheese, etc)

Mix together all ingredients (except olive oil) with a fork and form into small patties. If not solid enough to form into patties add a few more bread crumbs. Fry on stove over medium-high heat until browned on both sides and heated through, about 10 minutes (or stick in the George Foreman until cooked through).

Put patties in bread with desired toppings and serve.

Serve

Southern Vegetable Casserole

Southern Vegetable Casserole
Recipe from Debbie Huffman (ward cookbook)

1 16-oz sour cream
1/2 cup celery, chopped
1/2 cup green pepper, chopped
1/2 cup onion, chopped
1 can French style green beans (I used regular cut)
1/2 box Ritz crackers (or other similar type cracker)
1/3 cup slivered almonds
1 stick butter
1 can Shoe Peg corn (I used regular canned corn)
Salt and pepper

Mix sour cream with salt and pepper to taste. Add vegetables. Put in greased 9x12 baking dish. Crush crackers and mix with almonds. Melt stick of butter and add to cracker mix. Place topping on casserole. Bake at 350 for 30 minutes.

Stuffed Pizza Rolls

*Pictures and recipe from OurBestBites.com because quite frankly, her pictures are MUCH better than mine and have step by step instructions.

*My thoughts: Good and fun meal, especially for kids.

Stuffed Pizza Rolls
Recipe from OurBestBites.com

1 Roll refrigerated pizza dough (or options here for homemade)
Marinara/pizza sauce
2 Tablespoons grated Parmesan cheese
1 Tablespoons olive oil or melted butter
1/2 teaspoon garlic powder
1 teaspoon dried Italian seasoning
Mozzerella cheese
Pizza toppings of your choice (ham and pineapple, pepperoni slices, sausage, etc.)

Preheat oven to heat specified on pizza dough package. (Usually it's 400 degrees.)

Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". You're going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares.

Place cheese and desired toppings on each square. (Note that you're not putting the marinara sauce on the dough- it's for dipping after.)

When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).

Brush the tops of the dough balls with olive oil or melted butter, then sprinkle with the garlic and Italian seasoning, and top with Parmesan cheese. (In lieu of the Parmesan, garlic, and Italian seasoning you could substitute any garlic bread seasoning.)

Cook them in the oven for about 15-20 minutes or until golden brown on top. Keep an eye on them! Doughs vary, so I'd check them after even 10 minutes.

Serve warm with warmed marinara sauce on the side for dipping.

Simple Coleslaw

*I'm not a big coleslaw fan....but I loved this.

Simple Coleslaw
Recipe from Picky-palate.com

16 Oz bag of coleslaw mix
1/2 Cup miracle whip
2 Tablespoons sugar
1 Tablespoon Dijon mustard
1 teaspoon honey

Place coleslaw mix in one bowl and combine all the other ingredients in another bowl. Once well mixed together, combine with the coleslaw mix.

*Coleslaw is good as a side dish or on BBQ sandwiches instead of lettuce. BBQ pulled pork sandwich recipe here.

Crockpot Fettuccini Alfredo

Crockpot Fettuccini Alfredo
Recipe from Macie Stratton

2-4 Chicken breasts
Salt & Pepper, to taste
1 pkg. dry Italian dressing mix
3 Tbsp. Butter, melted
1-2 cans Cream of chicken soup
½ c. Milk
8 oz. Cream cheese, cubed
Pasta noodles, cooked

Place chicken in the Crockpot. Sprinkle with Italian dressing mix, salt and pepper. Drizzle the butter over the top of the chicken. Mix the soup and milk together and pour over chicken. Add the cubed cream cheese. Cook on low for 4 hours. Shred the chicken with a fork and serve over noodles.

Poppy Seed Chicken

*Tyson's favorite is eating this dish over noodles.

Poppy Seed Chicken
Recipe from Brittany Andersen

4-5 chicken breasts, boiled
1 can cream of chicken soup
8 oz. sour cream
1 tbsp. lemon juice
1 roll Ritz crackers, smashed up
1/2 cube of butter, melted
1 tbsp. poppy seeds

Boil chicken and drain. Slice up the chicken and place it in a 9 x 13 pan. Stir soup, sour cream and lemon juice together. Smash crackers and combine with melted butter and poppy seeds. Pour sauce over chicken and top with cracker mixture. Bake at 350 for 30 min.

Mexican Corn on the Cob (2 recipes)

Spicy Corn on the Cob
Recipe from Picky-Palate.com

Fresh Corn on the cob
Mayonnaise
Cholula hot sauce
Salt and Pepper

Spread the mayo on the corn on the cob. Then roll it around in the Cholula. Then sprinkle it with dashes of salt and pepper.

A Different Recipe:

Elote: Mexican Style Corn on the Cob
Recipe by Our Best Bites

4 ears corn
3 T mayo
2 T sour cream
1/4-1/2 t lime zest
1/2 t fresh lime juice
1/4 t cayenne pepper (optional)
1/4 t chili powder
tiny pinch kosher salt
1 C crumbled Cotija Cheese* (use fresh parmesan or queso fresco if you can't find Cotija)

Cook corn (however you like). While cooking corn, prepare the rest of the ingredients. Grate cheese with a fine grater and put on plate. In a small bowl, mix sour cream, mayo, some zest from the lime, the lime juice from the lime, chili pepper, cayenne, and salt. When corn is cooked and hot, spread the sauce over the corn and roll in grated cheese. If desired, sprinkle with a little extra chili powder and squeeze a little extra lime juice.

Banana Bread

Eden: Here...Have some banana bread! It's very good.

Just kidding! MUAHAHA! If you want some, make it yourself!

Banana Bread
Recipe from my mom

1 3/4 Cup flour
2 teaspoons baking powder
1/3 Cup shortening
2 Eggs, well beaten
1/4 teaspoon baking soda
1/2 teaspoons salt
2/3 Cup sugar
1 Cup mashed bananas (3)

Cream shortening and sugar together. Add eggs and beat well. Add dry ingredients alternately with bananas. Beat until smooth (better if you hand mix it and not use beaters). Pour into well greased bread pan. Bake at 350 for 1 hour.

German Pancakes

German Pancakes
Recipe from my mom

6 Eggs
1 Cup milk
1 Cup flour
1/2 teaspoon salt
3 Tablespoons margarine

Put margarine in 9x13 pan and place in 400 degree oven to melt. Mix the rest of the ingredients with an electric beater. Pour batter over melted margarine and cook for 20 minutes until puffy and browned at 400 degrees. Serve with maple syrup or lemon juice and powdered sugar.

Sticky Rice and Mango Dessert

Sticky Rice and Mango Dessert
Recipe from thai-laos-food.blogspot.com

*Great way to use up left over sticky rice. Below is another recipe I haven't tried but may be better than this one. But it uses un-cooked sticky rice.
*Thoughts: Tastes MUCH better when rice portion is warm and is served with ice cream. Also, a little goes a long way, this is really filling so don't overfill your bowl.

1 Cup coconut milk
1/4 to 1/2 cup sugar
3 Cups cooked sticky rice
1 Ripe mango (I think you could use other fruit also)
1/2 teaspoon coconut extract (optional-our own addition to recipe)
Dash of nutmeg (optional-our own addition)
Ice Cream (highly recommended-our own addition)

In a pot, over medium heat, add coconut and sugar. Stir until sugar dissolves. Add sticky rice and stir until coconut milk absorbs into sticky rice. Remove from heat and cool to room temperature. Remove skin of mango and cut into bit size pieces and discares the pit. Dish sticky rice with mangos on top.


Another recipe to try:

Mango Sticky Rice
Recipe from about.com

1 cup sticky rice
1 3/4 cups water
1-2 ripe mangos, cut into bite-size pieces or 1 pkg frozen mango
1/4 cup + 1 Tbsp. brown sugar (or maple syrup)
1 can good-quality coconut milk
1/4 tsp. + pinch of salt
2 tsp. coconut flavoring (optional)
1 tsp. vanilla
2 tsp. cornstarch dissolved in 2 Tbsp. water

1. Soak the sweet rice in 1 cup water for 20 minutes, or up to 1 hour.
2. Do not drain. Add 3/4 cup (more) water to the rice, plus 1/4 can coconut milk, 1/4 tsp. salt, 1 tsp. coconut flavoring, and 1 Tbsp. brown sugar. Stir this into the rice, lifting any rice grains that have stuck to the bottom of the pot.
3. Bring to a gentle boil, then partially cover with a lid allowing some steam to escape. Turn the heat down to medium-low.
4. Allow to simmer for 20 minutes, or until the water has been absorbed by the rice. Remove the pot from the heat, place the lid on tight, and leave to "steam" cook for 5-10 minutes.
5. Make sauce and serve the dessert right away, or store the rice (covered) in the refrigerator until you're ready to use it.
6. To make the sauce, warm the rest of the can of coconut milk together with 1/4 cup sugar, a pinch of salt, 1 tsp. coconut flavoring (optional) and 1 tsp. vanilla flavoring over medium heat (5 minutes).
7. Add cornstarch (dissolved in the water) to the sauce and stir to thicken it slightly. As it thickens, turn down heat to low. When thickened, remove from heat. Tip: Try not to boil the sauce, or you will lose that wonderful coconut flavor.
8. Before serving, taste-test the sauce for sweetness, adding more sugar if desired. If too sweet for your taste, add a little more coconut milk.
9. There are 2 ways to serve this dessert:

• Place scoops of the sticky rice in bowls (Note that sticky rice can be served cold, warm, or at room temperature, as desired). Ladle a generous amount of warm coconut sauce over the rice (creating an “island” of sticky rice). Add slices/pieces of ripe fresh mango. (If using frozen mango, be sure to give it enough time to thaw before serving.)
• For "saucier" rice: Add rice (portion out 1 scoop per person) directly to the sauce pot and stir over low heat, gently breaking apart the larger lumps, but leaving smaller lumps/chunks). Now add the mango pieces and gently stir until everything is warmed through. Portion out into serving bowls, making sure everyone has equal amounts of rice, mango, and sauce.
  

Hayden's Coconut Syrup

Hayden's Coconut Syrup
Recipe from Karen Cope

1 Can sweetened condensed milk
1/2 teaspoon coconut extract
water to desired consistancy

Mix or blend ingredients together. Serve over pancakes, waffles, or french toast.

Magleby's Syrup

Magleby's Syrup
Recipe from Jackie Williamson

*Warning, makes a lot.

1 Cup melted butter
1 cup buttermilk
2 Cups sugar
2 Tablespoons light corn syrup
2 Tablespoons vanilla
1 Tablespoon baking soda

In a 5-quart saucepan bring butter, buttermilk, sugar, and corn syrup to a full boil. Then add the vanilla and baking soda. Mix and serve over pancakes, waffles, or french toast.

Easy Cherry Cheesecake (or other fruit) (RECIPE TO TRY)

Easy Cherry Cheesecake
Recipe from Breta Finlinson

1/4 Cup lemon juice
1 Can sweetened condensed milk
9-10 Inch graham cracker crust, baked and cooled
1 Can fruit filling (or fresh fruit mixed with sugar and mashed)

Beat together lemon juice and sweetened condensed milk and pour into the cooked graham cracker crust. Top with filling and let chill in the fridge.

Chocolate Brownie Waffles

Chocolate Brownie Waffles
Recipe from The Finlinsons (but my mom makes these too)

1 Cup melted butter
1 1/2 Cups sugar
4 Lightly beaten eggs
1/2 Cup cocoa
2 Cups flour
2 teaspoons vanilla

Heat a waffle iron. Mix all ingredients together, careful not to overbeat. Use approximately 1/3-1/2 cup batter for each waffle area. Pour into sections of waffle iron and cook through, better if not overcooked.

Sauce

4 Cups powdered sugar
1/2 Cup melted butter
3 Tablespoons cocoa
1 teaspoon vanilla
Milk to make pourable
(my mom adds a few drops of mint extract)
Mix together to desired thickness.

Tastes AMAZING with vanilla ice cream and whipped cream on top.

Cincinnati Chili

Cincinnati Chili
Recipe from The Finlinsons

*It seems a little intimidating because of all the ingredients but it's actually pretty easy. To make faster you can use pre-cooked, frozen ground beef. I can also make this a pre-made mix with all the spices and powders. Also, this recipe needs to simmer for an hour, so prepare ahead of time.

1 ½ lbs. ground beef
2 vegetable oil
2 medium onions, finely chopped
2 medium garlic cloves, minced or pressed through a garlic press
2 Tbsp. chili powder
2 tsp. oregano
2 tsp. cocoa
1 ½ tsp. ground cinnamon
½ tsp. cayenne pepper
½ tsp. ground allspice
¼ tsp. black pepper
1 tsp. salt
2 cups low-sodium chicken broth
2 cups water
2 Tbsp. cider vinegar
2 tsp. brown sugar
2 c. tomato sauce
1 lb. spaghetti, cooked and drained with a small amount of oil or butter mixed in

Toppings (optional):

Shredded cheddar or Colby jack cheese
Red kidney beans, drained and rinsed
Onion, chopped
Fresh tomato, chopped
Cilantro, chopped
Green onion, chopped
Avocado
Sour cream

Brown ground beef (or thaw pre-cooked ground beef) and drain and set aside. Set a large pan over medium heat and add the oil. When the oil is warm, add the onions and cook, stirring frequently, until the onions are soft and browned around the edges (about 8 min.). Add the garlic and cook until fragrant (about 1 min.). Stir in the chili powder, oregano, cocoa, cinnamon, cayenne, allspice, black pepper and salt. Cook, stirring constantly until the spices are fragrant (about 30 seconds). Stir in the broth, water, vinegar, sugar and tomato sauce. Add cooked ground beef. Bring chili to a boil, scraping the bottom of the pan to remove any browned bits. Turn down to medium/low heat and let simmer for an hour, stirring occasionally. Serve over spaghetti and add toppings.

Grilled Santa Fe Burgers

Grilled Santa Fe Burgers
Recipe from Jackie Williamson
Makes 4 patties

1 Lb. ground beef
3/4 Cup cheddar cheese
1/4 Cup salsa
1/4 Cup crushed tortilla chips
1/4 Cup sliced green onions (optional)
1 teaspoon ground cumin
1/2 teaspoon garlic salt

Combine all ingredients in a medium bowl and mix. Shape into patties and grill until cooked through. Serve as is or on toasted buns.

Black Bean Chili

*Original recipe is served over baked sweet potatoes. You could do it over sweet potatoes, regular potatoes, or like I have it here as a side dish.

*For these kinds of meals, it is nice to have already chopped green peppers that I've prepared in the freezer. This saves time and then I could also make this a pre-made mix with the spices.

Black Bean Chili
Recipe from Betty Crocker

2 teaspoons vegetable oil
1 Small green bell pepper, chopped
1 Can stewed tomatoes (Mexican or plain)
1 Can black beans
1 teaspoon chili powder
1/16 teaspoon cayenne
1/16 teaspoon paprika
1/16 teaspoon cumin
1 Fresh jalapeno, chopped

Heat oil in a skillet over medium-high heat. Cook bell pepper in oil 3-5 minutes, stirring frequently. Stir in beans and tomatoes. Heat to boiling; reduce heat to medium-low. Cook uncovered 8-10 minutes, stirring occasionally, until hot.

Breakfast Braid Bread (and other fillings)

*I got the breakfast braid bread recipe from the website below. But my mom has long before made chili cheese braid bread which is the same but the filling inside is a can of chili and lots of cheese. When she used her breadstick recipe, it would make two braid breads. So for the second one she would make it a dessert braid bread. She would fill it with some fruit pie filling like cherry, apple, or apricot and then frost the top with homemade frosting. You can also try other things inside like pizza toppings.

Breakfast Braid Bread
Recipe from OurBestBites.com

1 Roll Pillsbury Crescent Recipe Creations (or use mom's breadstick recipe, which will make 2 braid breads, here)
Scrambled Eggs (3-4 eggs, milk, salt and pepper)
4-5 Strips bacon or sausage
1/2 Cup grated cheese, or more...
Hot sauce (optional)

Scramble eggs in a skillet. Since this will cook again in the oven, under cook your eggs. You want them to be cooked enough to hold together, but leave them a bit wet. Cook bacon strips and set aside. (I bake my bacon in the oven. Just lay flat on a foil lined cookie sheet and bake at 400 for about 12 minutes or until crisp)

Next, use a rolling pin and a lightly floured work surface to roll out the crescent dough to about 10 in x 12 in. Lay the eggs down the center of the rectangle, leaving room on both sides and the 2 ends, as pictured below. Top with bacon, cheese, and a couple shots of hot sauce if you want.

Use a pizza cutter to slice even slits on the sides of your rectangle:

Fold over both ends:

Now starting on one end, bring the side pieces in and overlap them. You'll want to alternate- one from the right, then one from the left and so on and so on. Does that make sense?

Keep doing it until you get all the way to the end.
When you get to the end, just tuck where you can to make it pretty!

Then you'll have this pretty little papoose. Yes I just called it a papoose. Isn't it fancy?

Bake according to package instructions. I believe it's 375 for about 15-20 minutes (but who knows, I threw away my package!) It might take a little longer than the package directs because of the way it's braided. And actually, if you want it shiny on top, give it a quick egg wash before you bake. When it's done, it should be golden brown on top. Remove from oven and let cool for about 5 minutes. Slice on a slight diagonal and eat immediately!

*I also put this in the freezable section because recipes like this make me wonder if I could make these into little individual sized ones and stash them away like Hot Pockets (but of course MUCH better than Hot Pockets). This way I don't have to make a WHOLE one of these but instead a few individual ones.