Swedish Meatballs

We love these tasty meatballs and gravy served over rice.  Ready in 45 minutes.

Ingredients:
1 lb hamburger
1 1/2 cups Pepperidge Farm stuffing mix
1/2 cup chopped onion
1 egg
1/2 tsp salt
dash of pepper
2 cans cream of chicken soup
1 1/2 cups water

Directions:
Combine all ingredients except soup and water and mix into 1 1/2 inch balls.  Brown in frying pan turning each ball with a fork to brown three or four sides.  Drain fat, mix water and soup and pour over.  Cover and simmer on low heat for 30 minutes.  Serve over rice.

Soft Sugar Cookies

We love these thick and chewy sugar cookies.

Ingredients:
1 cup butter
3/4 cup sugar
1 egg
1 1/2 tsp vanilla
2 Tbsp milk
3 cups flour
1 tsp baking powder

Directions:
Cream together the first five ingredients.  Add four and baking powder.  Refrigerate dough for 1 hour.  Roll out dough to about 1/4 to 1/2 inch thick depending on how soft and chewy you like your cookies.  Cut with cookie cutters.  Bake at 400 degrees for 5 to 8 minutes.  Take out before cookies are brown.  Yield 21 cookies.

Frosting:
1/4 cup butter
2 cups powdered sugar
1 tsp vanilla
1 tsp almond extract
evaporated milk to consistency desired
food coloring

Buttermilk Caramel Syrup

This syrup is delicious over the Whole Wheat Pancakes

Ingredients:
1 1/2 C buttermilk
1 C white sugar
1 C brown sugar
1/4 C butter
1 tsp baking soda (that's why you need the LARGE pan or it will boil over the top)
1 tsp vanilla

Directions:
Mix the buttermilk, butter, and sugars in a large saucepan until boiling. Remove from heat and add the baking soda and vanilla.  Store in the fridge in a recycled syrup container.

Broiled Tilapia Parmesan

Quick and tasty creamy Tilapia.  Ready in 15 minutes.  Serves 8.

Ingredients:
1/2 cup parmesan cheese
1/4 cup butter, softened
3 Tbsp mayonnaise
2 Tbsp fresh lemon juice
1/4 tsp dried basil
1/4 tsp ground black pepper
1/8 tsp onion powder
1/8 tsp celery salt
2 lbs. Tilapia fillets

Directions:

1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Quick Soft Breadsticks

Finally perfected these by preparing them thicker and not rolling the dough to thin.  Ready in 35 minutes.  Makes approximately 18 breadsticks.

Ingredients:
1 cup warm water
3 Tbsp brown sugar
1 tsp salt
1/4 cup oil
3 cups flour
2 1/2 tsp yeast

Directions:
Make dough using your favorite method - bread machine, mixer or by hand.  Personally, it works best for me when I mix it  and knead it by hand.  Roll out into a 10x12 inch rectangle.  Cut into strips about 3/4 inch wide.  Give each strip a twist and place on a greased cookie sheet.  Let rise for at least 20 minutes or more if you have time.  Bake at 375 for 10-15 minutes.  Brush with butter and sprinkle with garlic salt and parmesan cheese.

Shrimp and Asparagus

My newest pasta recipe!  Gotta say, this is wonderful.  I loved how it kept nicely in the fridge and re-heated for leftovers.  Ready in 50 minutes.  Serves 8.  Try it with these Quick Soft Breadsticks.

Ingredients:
1 lb. fresh asparagus
1 (16 oz) package egg noodles
4 cloves garlic, minced
1/2 cup extra virgin olive oil
1 cup butter
1 Tbsp lemon juice
1 lb. medium shrimp - peeled and deveined
1 lb. fresh mushrooms, thinly sliced
1/2 cup grated parmesan cheese
salt and pepper to taste

Directions

1. In a small saucepan, boil or steam asparagus in enough water to cover until tender; chop and set aside.
2. Bring a large pot of salted water to full boil, place the pasta in the pot and return to a rolling boil; cook until al dente. Drain well.
3. In a large saucepan, saute garlic in the olive oil over medium-low heat until the garlic is golden brown.
4. Place butter and lemon juice in the saucepan. Heat until the butter has melted. Place the shrimp in the saucepan and cook until the shrimp turns pink. Place the mushrooms and asparagus into the saucepan, cook until mushrooms are tender.
5. Toss the shrimp and vegetable mixture with the egg noodles and sprinkle with Parmesan cheese. Salt and pepper to taste. Serve immediately.

Cheeseburger Soup

My son loves this!  I can't decide if I like the basil & parsley in or out of the recipe.  Ready in 50 minutes.  Serves 8.

Ingredients:
1/2 lb. ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup chopped celery
1 tsp dried basil
1 tsp dried parsley
4 Tbsp butter
3 cups chicken broth
4 cups cubed potatoes
1/4 cup flour
2 cups cheddar cheese (cubed or shredded)
1 1/2 cups milk
1/4 cup sour cream

Directions:

1. In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown.
2. Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.
3. Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth.
4. Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.

Very Moist Cornbread

This recipe is soft and moist - like cake!  No more crumbly dry cornbread.  Ready in 15 minutes.  Serves 12.

Ingredients:
2/3 cup butter
1 cup sugar
3 eggs
1 2/3 cup milk
2 1/3 cup flour
1 cup cornmeal
4 tsp. baking powder
1 tsp. salt

Directions:
Cream butter and sugar.  Add everything else and mix.  Bak in greasted 9x13 pan at 400 degrees for 22-27 minutes.  Enjoy!

Sensational Steak Sandwich

Easy to make sandwich in the slow cooker.  Our kids couldn't get enough of this one.  Ready in 4 hours and 50 minutes.  Serves 4-5.

Ingredients:
2 Tbsp olive oil
1 lb. thinly sliced sirloin steak strips
8 oz. sliced fresh mushrooms
1 green bell pepper, seeded and cut into strips
10 slices provolone cheese
1 loaf french bread or individual hoagies
1 (14 oz) can beef broth
1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp garlic powder
2 Tbsp Worcestershire sauce
1/8 tsp red pepper flakes
1/4 cup dry red wine
1/2 cup prepared horseradish (optional)
1/2 cup brown mustard (optional)

Directions:

1. Heat the oil in a large skillet over medium heat. Add the beef, and cook until browned. Add the mushrooms, bell pepper and onion; cook and stir until starting to become tender, about 5 minutes.
2. In a slow cooker, combine the beef broth, salt, pepper, Worcestershire sauce, red pepper flakes and red wine. Transfer the beef and vegetables to the slow cooker, and stir to blend. Cover, and cook on High for 3 to 4 hours, until beef is extremely tender.
3. Preheat the oven to 425 degrees F (220 degrees C). Drain the liquid from the slow cooker, and save for dipping. Slice the French bread loaf lengthwise like a submarine sandwich. Mix together the horseradish and mustard; spread onto the inside of the loaf. Place slices of provolone cheese on both sides of the loaf, then fill with the beef and vegetables. Close the loaf, and wrap the entire sandwich with aluminum foil.
4. Bake for 10 to 15 minutes in the preheated oven. For crunchier bread, you can bake it without the aluminum foil. Slice into servings, and serve with the juices from the slow cooker for dipping.

Amish Baked Oatmeal

Great breakfast option when hosting visitors.  I like to make it the night before.  This stores nicely in the refrigerator for a week.  I like to double the recipe and cook it in a 9x13 pan.

Ingredients:
½ cup vegetable oil
1 cup brown sugar
2 eggs
3 cups quick oats (uncooked)
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 apple, peeled (optional) and chopped
(or ¾ cup dried pieces in water, soaking for 10 minutes)
1 teaspoon cinnamon
½ cup dried cranberries
½ cup chopped nuts (optional)

Mix oil, sugar, and eggs in a large mixing bowl with whisk. Add oats, baking powder, salt and milk.   Stir together well.   Stir in fruit.   Pour into lightly greased 9” square baking pan.  Bake at 350 degrees for 20-25 minutes.   Serve warm with a dash of cream and milk. 

Goya's Classic Beans and Rice

Delicious, quick, and cheap!  Ready in 25 minutes.  Serves 4-6.

Ingredients:
2 T olive oil
1/2 c ham, chopped
1/2 c onion, chopped
1/4 c green pepper, chopped
2 garlic cloves, minced
1/4 c. tomato sauce
1/4 tsp oregano
3/4 c water
1 can beans, undrained (red kidney, pink, small reds, Roman or pinto)
1 packet Goya con Culantro y Achiote (Orange Box, titled "Sazon Goya" found in the Mexican Isle)

Directions:
Heat oil in large skillet over medium heat.   Add ham, onions, green pepper, and garlic.   Cook 10 minutes.  Stir in remaining ingredients, bring to boil.   Reduce heat and simmer 10 minutes.  Serve over warm rice. 

Buttermilk Pancakes

I've made these so many times I could make them in my sleep.  So soft and tasty.  Makes 8-10 pancakes.  We often water down the batter a bit to make thinner pancakes or to make the batter stretch to make a few more pancakes.

Ingredients:
1 1/4 cups flour
1 egg
1 1/4 cups buttermilk
1/4 cup sugar
1 heaping teaspoon baking powder
1 teaspoon baking soda
1/4 cup cooking oil
pinch of salt

Directions:
Preheat skillet over medium heat, use a nonstick surface or nonstick spray.   In a blender or mixer comine all of the ingredients.   Pour the batter into the hot pan forming 5-inch circles.   When the edges appear to harden flip the pancakes.

Chocolate Snikers Bar Trifle

Serve this in a large trifle dish or individual dessert cups.  Sure to be a hit with your closest friends.

Ingredients:
Chocolate Jello-pudding (large package)
Chocolate cake mix
Snickers Bars (one for each person eating), cooled in the fridge
Whipped Topping

Directions: 
Bake any type of Chocolate cake.   Cut it into little squares and place a few squares in each dish.   Pour chocolate pudding over the cake pieces.   Chop up or Blend the Snickers bars in the blender.   Layer them on the Jell-0 and Cake.  Repeat layering if doing in trifle dish.   Add Whipped topping and sprinkle some bits of candy bar on top.

Miso Glazed Salmon

Our kids devour this.  We serve it over mashed potatoes or next to garlic mashed potatoes.  You can get Miso in the Oriental isle in your local grocery store. Ready in 20 minutes.  Serves 4.

Ingredients:
1/4 cup brown sugar, packed
2 tablespoons low sodium soy sauce
2 tablespoons hot water
2 tablespoons miso (soybean paste)
4 salmon fillets (about 1 inch thick)
cooking spray
1 tablespoon fresh chives, chopped

Directions:1. preheat broiler.
2. combine first 4 ingredients, stirring with a whisk.
3. arrange fish in a shallow baking dish coated with cooking spray.
4. spoon miso mixutre evenly over fish.
5. broil 10 minutes or until fish flakes easily when tested with a fork,
6. sprinkle with chives

Chocolate Cool Whip Cookies

Yum!  You'll never get enough of these.

 Ingredients:
2 large Hershey Bars (8 oz.) w/ almonds
    (or 1 lb dipping chocolate)
1 8 oz pkg Cool Whip
Vanilla wafer crumbs
Extra toasted almonds

Directions:
Melt chocolate slowly in microwave, stirring
Every 30 seconds.   Remove from heat and stir
In cool whip and nuts.   Cool until firm.   Shape
Into balls and roll in wafer crumbs and finely
Diced nuts.

Variation:   Add 1 c. ice cream instead of Cool
Whip.   Beat until fudgelike and roll in
Chopped nuts.

Mac and Cheese Casserole Cups

Ok.  This is soooo fun in the little cups.  Delish!

Ingredients:
3 cups skim milk
1/4 tsp. pepper
2 ½ tbsp all purpose flour
12 oz. (1 ½ cups) reduced-fat, shredded mild cheddar cheese
¾ cup light shredded mozzarella cheese
½ cup grated parmesan cheese
8 oz. elbow macaroni, cooked and drained
Paper muffin cups

Directions:
(1) Preheat oven to 350. (2) Place flour and pepper in medium saucepan, slowly add 1 cup of milk, stirring constantly until smooth. (3) Add the remaining milk, stirring thoroughly. (4) Place on stove and simmer 15 minutes, stirring occasionally, until sauce thickens (sometimes this takes 20 minutes, it really needs to be thick). (5) Stir in all cheese until blended (reserving ½ cup of cheddar). (6) Add macaroni, stirring gently to coat well. (7) Line muffin tin with paper muffin cups and place one scoop of mixture into each cup. (8) Top with reserved ½ cup shredded cheddar. (9) Bake 15 minutes or until golden brown. (10) Cool for 5 minutes before serving.
 

Slow Cooker Pepper Steak

This is my Sunday afternoon go-to!  It is amazing over mashed potatoes.  Serves 4-6.

Ingredients:
2 pounds beef sirloin
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1 tsp minced garlic
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can diced Italian-style tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt

Directions:
Put Steak in crockpot.   Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, garlic, soy sauce, sugar, and salt.

Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

Soft Chocolate Chip Cookies

These are my favorite!  So soft and chewy, I could eat a dozen in one sitting.  Makes 72 cookies so you can share with your neighbors.

Ingredients:
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)

Directions:Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown

Bowtie Pasta with Sausage, Tomatoes, and Cream

Another winning pasta recipe!
Ready in 45 minutes.  Serves 6.

Ingredients:
1 (12 oz) package pasta of your choice (we did curly roni, the original recipe called for bow tie)
2 tablespoons olive oil
1 pound sweet Italian Sausage, crumbled
1/2 tsp. red pepper flakes
1/2 cup diced onion
3 cloves garlic, minced
1 (28 oz) can Italian-style plum tomatoes, drained and coarsely chopped
1 1/2 cups heavy cream (I used cream and half and half)
1/2 tsp. salt
3 tablespoons minced fresh parsley

Directions:
Bring a large pot of lightly salted water to a boil.   Cook pasta in boiling water for 8-10 minutes, or until al dente; drain.

Heat oil in a large, deep skillet over medium heat.   Cook sausage and pepper flakes until sausage is evenly brown.   Stir in onion and garlic, and cook until onion is tender.   Stir in tomatoes, cream, and salt.   Simmer until mixture thickens, 8-10 minutes.

Stir cooked pasta into sauce, and heat through.   Sprinkle with parsley. 

Homemade French Bread

My wonderful sister-in-law shared this recipe with me.  Nothing is better than homemade french bread as a side to your meal.  Yields 2 loaves.

Ingredients:
2 1/2 cups warm water
2 T sugar
2 T dry yeast
1 T salt
2 T oil
6 cups flour

Directions:
Mix all ingredients.   Knead for 6-8 minutes.   Place in a large bowl sprayed with non-stick spray.   Cover and let rise 4 times, kneading well between risings.  
To form into loaves, divide dough in half.   Roll each half into a rectangle.   Roll up jelly-roll style from long end.   Pinch ends to seal.   Put on greased baking sheet seam-end down.   Cut about 5 slits into top of bread.   Cover with egg wash.   Sprinkle with sesame seeds, if desired.   Let rise until double.   Bake in 350 degree oven for 20-25 minutes, or until golden brown.

**For the longest time I found that any bread I made would rise slowly.  I created this little trick . . .  I put a wet clean wash cloth in the microwave for 30 seconds.  I take the wash cloth out and immediately put my bowl of dough covered with a thin cloth inside the microwave to rise.  Don't turn on the microwave, just let the bread rise in that moist warmish atmosphere.  Works for me every time! 

Soft Gingersnap Cookies

The most delicious soft gingersnap you'll ever taste!

Ingredients:

3/4 cup butter
1 cup sugar
1 egg
1/4 cup molasses
2 1/4 cup flour
1 tsp baking soda
2 tsp ground ginger
3/4 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp salt

small bowl of sugar for rolling

vanilla ice cream, optional for making it into an ice cream sandwich

Directions:

1. Preheat oven to 350 degrees. 

2. In a stand mixer cream the butter and sugar. 

3. Add egg and molasses and mix well.

4. Add flour, baking soda, ground ginger, cinnamon, ground cloves, and salt and mix until well combined. 

5. Shape into balls and roll in a small bowl of sugar. 

6. Bake for 8-10 minutes. Mine come out perfectly at 10 minutes. Cool for 2-3 minutes and then move over to a cooling rack. 

These taste great fresh from the oven, but they taste even better the next day after being stored in an air-tight container. They store well in a freezer bag in the deep freeze for up to 3 months. They are super tasty the next day (after being saved in an air-tight container) served with a scoop of vanilla ice cream at the side or smooshed in between two cookies in an ice cream sandwich. 

Sweet Potato, Carrott, Apple, and Lentil Soup

Delicious warm flavorful soup.  Sweet and spicy all in one spoonful.  Ready in 1 hour 10 minutes.  Serves 6.

Ingredients:
1/4 cup butter
2 large sweet potatoes, peeled and chopped
3 large carrots, peeled and chopped
1 apple, peeled, cored and chopped
1 onion, chopped
1/2 cup lentils
1/2 teaspoon minced fresh ginger
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
2 cans vegetable broth (about 4 cups total)
plain yogurt

Directions:
1. Melt the butter in a large, heavy bottomed pot over medium-high heat.   Place the chopped sweet potatoes, carrots, apple, and onion in the pot.   Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.

2. Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture.   Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft.   About 30 minutes.

3. At this point...we cool it for 5 mintues and then eat it.   But, the recipe suggest that you puree it in a blender.   I really prefer the soup sort of chunky, like a stew.   If you choose to puree it, then after it's pureed put it back on the stove to simmer for 10 more minutes.   Add water as needed to thin the soup to your preferred consistency.   Serve with yogurt for garnish (I have not tried the yogurt garnish).

Lentil Tacos

We lovingly re-titled these "poop tacos" because they look like . . . poop.  They really taste wonderful, though.
Ready in 45 minutes. Serves 8. 

Ingredients:
1 cup finely chopped onion
1 garlic clove, minced
1 tsp canola oil
2 cups dried red lentils, rinsed (use green lentils for a firmer texture)
1/4 tsp chili powder (use more for hotter flavor)
1/2 tsp paprika
1/2 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp salt
1/2 tsp black pepper
5 cups chicken broth
Flour tortillas, tacos, or tortilla chips

Toppings: shredded lettuce, olive, avocado, black beans, tomato, shredded cheddar cheese, and sour cream

Directions:
In a large nonstick skillet, saute the onion and garlic in oil until tender.   Add the lentils, chili powder, paprika, cumin, oregano, salt, pepper; cook and stir for 1 minute.   Add broth; bring to a boil.   Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender.   Uncover, cook for 6-8 minutes or until mixture is thickened.  Stir, the red lentils will naturally mash together like a refried bean texture.  Spoon lentil mixture onto each tortilla or taco and add toppings.

Tofu Lo-Mein

Ready in 30 minutes.  Serves 4.

Ingredients:
1 (16 oz) package extra firm tofu
2 tablespoons olive oil
2 (3 ounce) packages Oriental flavored ramen noodes (I used one Oriental and one Chicken)
1 (16 oz) package frozen stir-fry vegetables
1 1/2 cups water
1 tablespoon soy sauce, or to taste
**ginger, onion salt, & garlic powder to taste**

Directions:
Press tofu between paper towels to removes some water (I like to put it between paper towels on a plate and then set a heavy pot on top of it for 5 minutes to get the water out).   Cut tofu into bite size cubes.   Heat olive oil in large skillet over medium-high heat.   Add tofu, and fry until golden brown, about 15 minutes.   Stir occaionally to prevent burning.   **This is where I added a sprinkle of ginger, onion salt, and garlic powder as many of the allrecipes.com comments suggested that**

Meanwhile bring water to a boil in a medium saucepan.   Add noodles from ramen packages, reserving the seasoning envelopes.   Boil for 1-2 minutes, just until the noodles break apart.   Drain.

Add the stir-fry vegetables to the pan with the tofu, and seaon with the ramen noodle seasoning packet.   Cook, stir occasionally until vegetables are tender, but not mushy.   Add noodles, and stir to blend.   Season with soy sauce to taste and serve.
 

Sweet Potato Burritos

A yummy healthy twist on traditional burritos.  You'll hardly notice it's not made with meat.  Makes 12 burritos.

Ingredients:
1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups cooked and mashed sweet potatoes
12 flour tortillas, warmed
shredded cheddar cheese

Directions:
Preheat oven to 350 degrees

HEat oil in a medium skillet, and saute onion and garlic until soft.   Stir in beans, and mash.   Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.

Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas.   Top with cheese.   Fold up tortillas burrito style, and place on a baking sheet.

Bake for 12 minutes in the preheated oven, and serve.   We topped them with sour cream and lettuce, tomatos, etc.

These are also a good make-ahead meal and put in the freezer for later. 

Hearty Vegetable Lasagna

Yummy lasagna that's so rich and full you won't miss the meat.  Serve with Homemade French Bread.

Ingredients:

1 (16 oz) package lasagna noodles
1 pound fresh mushrooms, sliced
3/4 cup chopped green bell pepper
3/4 cup chopped onion
3 cloves garlic, minced
2 Tbsp vegetable oil
2 (26 oz) jars pasta sauce
1 tsp dried basil
1 (15 oz) container part-skim ricotta cheese
4 cups shredded mozzarella cheese
2 eggs
1/2 cup grated parmesan cheese

Directions:

1. Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
2. In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
3. Mix together ricotta, 2 cups mozzarella cheese, and eggs.
4. Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.
5. Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving 

Broccoli Cheese Soup

I really would call this a cheesy vegetable soup, it is sooooo good for you!

Ingredients:
2 TB butter
1 chopped onion
1 cup finely chopped carrot
1 red bell pepper, finely diced
3 stalks celery, finely chopped
1 TB minced garlic
1 TB salt
1/2 TB pepper
4 cups chicken or vegetable broth
2 potatoes, peeled and chopped
1/4 cup water
1 TB flour
2/3 cup whole milk
3 cups chopped broccoli (about bite size)
3 cups chopped cauliflower (finely chopped)
2 cups cheddar cheese, grated
1 cup pepper jack cheese, grated

Directions: 
Melt the butter in a large soup pot.  Make sure the vegetables are chopped up very small. The broccoli should be the only vegetable bite size. Add onions, carrots, red pepper, and celery and saute over medium heat until tender.  Add garlic and cook 1 or 2 additional minutes. Season with salt and pepper.  Add  broth and potatoes, bring to a simmer, and cook until potatoes are tender, about 15-20 minutes. In a small bowl, whisk the flour with water, add to soup along with the broccoli and cauliflower.  Simmer until broccoli is tender, another 10-15 minutes.  Add milk and cook until heated through.  If the soup is a bit too thick, add water or broth slowly until desired consistency is reached and bring back to a simmer. Stir in cheese, allow to melt, and serve.

Butternut Squash Soup

Ingredients:
1 small onion, chopped
2-4 carrots
Butternut squash or banana squash, cut into cubes (about 4 cups)
1 medium potato (red or white)
4-5 cups water
4-5 tsp. chicken bouillon

Directions:
Saute the onion in a bit of oil.  Add the rest of the ingredients and simmer until the vegetables are soft (20-30 minutes).  Put everything in the blender and puree it.  Return it tot he pot, taste it, and adjust if needed (sometimes it needs extra bouillon or salt & pepper).  If it's too strong add a bit of milk.

White Chicken Chilli

My sister won the church chili cook-off with this quick and super easy recipe!  You'll thank me for posting this because it is so good and simplified dinnertime.

Ingredients:
1 pkg. McCormick's White Chicken Chili Seasoning Mix
1 Tbsp oil
1 boneless skinless chicken breast, cut into 1/2 inch cubes (or canned shredded chicken)
1 cup water
1 can (15-16 oz) white beans, undrained.
1 can corn

Toppings: shredded cheese, cilantro, & sour cream.

Angel Hair with Feta and Sun-Dried Tomatoes

I like to make my own sun-dried tomatoes, seal them and freeze them and use them in this recipe during the winter.  Ready in 30 minutes.  Serves 8.

Ingredients
1 (16 oz) package angel hair pasta
1/4 cup olive oil
4 cloves garlic, crushed
3 oz sun-dried tomatoes, softened and chopped
1 (8 oz) package tomato basil feta cheese, crumbled
1 cup grated Parmesan cheese
1 bunch fresh cilantro, chopped
salt and pepper to taste

Directions:

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until done; drain. Return pasta to the pot.
2. Mix in olive oil, garlic, tomatoes, feta, and Parmesan cheese. Stir in cilantro and season with salt and pepper. Serve warm.

Stuffed Green Peppers

Delicious stuffed peppers.  Great recipe for using those extra green peppers from your garden. 
Ready in 1 hour.  Serves 6.

Ingredients:
6 green bell peppers
salt to taste
1 lb. ground beef
1/3 cup chopped onion
salt and pepper to taste
1 (14.5 oz) can whole peeled tomatoes, chopped
1 tsp Worcestershire sauce
1/2 cup uncooked rice
1/2 cup water
1 cup shredded cheddar cheese
2 (10.75 oz) cans condensed tomato soup
water as needed

Directions:

1. Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
2. In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
3. Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
4. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.

Fettuccine with Sweet Pepper-Cayenne Sauce

Quick healthy alternative to traditional fettuccine.  Ready in 15 minutes.  Serves 4.

Ingredients:
12 oz. dry fettuccine pasta
2 red bell peppers, julienned
3 cloves garlic, minced
3/4 tsp cayenne pepper (sometimes we lessen or omit this)
1 cup reduced fat sour cream
3/4 cup chicken broth
3/4 cup grated parmesan cheese
salt and pepper to taste

Directions:

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, spray cooking oil in a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.
3. Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
4. Toss hot pasta with sauce and season with salt and pepper to taste; serve.

Amazing Pork Tenderloin in the Slow Cooker

Wonderful flavor and perfectly soft pork in a delicious au jus. 
Ready in 4 hours 15 minutes.  Serves 6.

Ingredients:
1 (2 pound) pork tenderloin
1 (1 oz) envelopes dry onion soup mix
1 cup water
3/4 cups red wine (don't omit this)
3 Tbsp minced garlic
3 Tbsp soy sauce
black pepper to taste

Directions: 

Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.

Hearty Country Muffins

Simply amazing!  Recipe from Donna's Premier Bed & Breakfast Cabin Lodging.

Ingredients:
2 1/2 cups flour (or wheat or oat flour)
1/3 cup white sugar
1/3 cup brown sugar
1 Tbsp baking powder
2 tsp baking soda
2 tsp ground cinnamon
1 tsp nutmeg
1/2 tsp sea salt
2 eggs (lightly beaten)
1/2 cup vegetable oil
2 cups coarsely chopped apples
1 cup shredded carrots
1 cup dried cranberries
1 cup coarsely chopped pecans or walnuts

In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and sea salt.  In a separate bowl mix eggs and oil.  Add apples, carrots, cranberries and nuts; mix into dry ingredients (batter will be thick).  Fill muffin cups to 3/4 full and bake at 350 degrees for 15-20 minutes or until done.  Yields about 2 dozen.

Vanilla Crepes

We eat these are a lazy Saturday night or on a slow Sunday morning.  Ready in 30 minutes.  Serves 12.

Ingredients
1 1/2 cups milk
3 egg yolks
2 Tbsp vanilla extract
1 1/2 cups flour
2 Tbsp to 1/4 cups sugar (we like them sweeeeet)
1/2 tsp salt
5 Tbsp melted butter

Directions

1. In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.
2. Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
3. Fill crepes with your favorite foods: fruit, cream, caramel, ice cream, cheese, lemon juice & powdered sugar, apples & cinnamon, cheery pie filling.  The possibilities are endless!

Tomato Basil Penne Pasta

Awesome "from your garden" deliciousness.  Ready in 45 minutes.  Serves 4.  Try it with these Quick Soft Breadsticks.

I like to make this in the summer with fresh basil and cherry tomatoes from my garden.  I wouldn't make it any other way than with fresh garden ingredients.  As long as I'm putting in my two cents, don't use canned parmesean.  Ever.  Go get yourself a really good hand grinder and buy your parmesean in a wedge and grate it yourself.  You'll think you're as cool as the waiters in Olive Garden and you'll appreciate the taste!

Ingredients:
1 (8 oz) package penne pasta
1 Tbsp basil oil
1 Tbsp olive oil
3 cloves garlic, minced
1 pint grape tomatoes, halved
1 cup shredded pepperjack cheese
1 cup shredded mozzarella cheese
1/4 cup freshly grated parmesean cheese
1 Tbsp minced fresh basil (gotta use fresh, don't try it with dry basil)

Directions:

1. Bring a large pot of water to a rolling boil over high heat. Cook pasta in boiling water until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain.
2. Heat basil and olive oils in a large skillet over medium-high heat. Cook garlic in oil until soft. Add tomatoes, reduce heat to medium, and simmer for 10 minutes. Stir in pepperjack, mozzarella, and Parmesan cheese. When cheese begins to melt, mix in cooked penne pasta. Season with fresh basil.

Wheat Pancakes

Enjoy these fluffy whole wheat pancakes.

Ingredients:
1 3/4 cup ground wheat (sometimes I use 1/2 white flour and 1/2 wheat flour)
1 1/2 cups buttermilk
1 egg
1/2 tsp salt
1/4 cup oil (applesauce substitutes well here)
2 tsp baking powder
1 tsp baking soda
1 Tbsp brown sugar

Mix all ingredients with hand mixer.  Let batter sit for 2-3 minutes (they are fluffier this way, but you can omit this step if you're in a hurry).  Cook.  Enjoy.

Chicken Cordon Bleu

This chicken, ham, and swiss dish has the most delicious sauce.  Ready in 1 hour.  Serves 6.

Ingredients
6 skinless, boneless chicken breast halves
6 slices swiss cheese
6 slices ham (I purchase the really good brand at the Deli counter)
3 Tbsp flour
1 tsp paprika
6 Tbsp butter
1/2 cup dry white wine (do not omit this!)
1 tsp chicken bouillon granules
1 Tbsp cornstarch
1 cup heavy whipping cream


Directions:

1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Chicken Puffs

Delicious creamy chicken puffs.  Ready in 35 minutes.  Serves 12.

Ingredients:
2 skinless, boneless chicken breast halves - cubed or shredded after cooking
3 Tbsp chopped onion
3 cloves garlic, peeled and minced
8 oz. package cream cheese
6 Tbsp butter
3 (10 oz) cans refrigerated crescent roll dough

Directions:

1. In a medium saucepan over medium heat, slowly cook and stir skinless, boneless chicken breast halves, onion and garlic. Cook until onions are tender and chicken is lightly browned.
2. In a medium bowl, blend chicken mixture, cream cheese and butter until creamy.
3. Preheat oven to 325 degrees F (165 degrees C).
4. Unroll croissants and divide in half to create 12 rectangles. Place approximately one tablespoon of the chicken mixture on each rectangle. Fold into balls.
5. Arrange balls on a large baking sheet. Bake in the preheated oven 12 minutes, or until golden brown.

Fettuccine Alfredo

This recipe has endless possibilities.  I often serve the noodles with a side of mushrooms, broccoli or shrimp.

Ingredients:
1 12 oz box of fettuccine noodles
1/2 cup butter
1 cup whipping cream
3/4 cup freshly grated parmesean cheese
salt and pepper to taste
Optional add-ins: broccoli, mushrooms, and/or shrimp

Cook fettuccine according to package directions.  Drain well.  Add butter.  When it melts as the rest of the ingredients.

I like to steam 2 heads of broccoli until just tender and set it aside.  Then I saute mushrooms in butter until just tender.  Same for the shrimp.  I serve these on the side since not all the family likes it mixed in.

Spaghetti Sauce

I like to make this delicious sauce meatless or with ground turkey to make it healthier.  It is the best with home-canned tomatoes, but also wonderful with whole tomatoes or Italian style diced tomatoes.

Ingredients:
1 cup chopped onion
1 lb. beef (optional: 1 lb. ground turkey or make meatless)
 2 cloves minced garlic
3 (14.5 ounce) cans of whole/diced tomatoes (or Italian Style Diced Tomatoes)
6 oz. tomato paste
1 Tbsp brown sugar
1 tsp salt
1/2 tsp dried oregano 
1/4 tsp dried thyme
1 bay leaf
2 cups water (optional)

Brown onions, beef, and garlic.  Drain off fat.  (Sometimes I am guilty of also rinsing the cooked meat to get more grease off.)

Put meat mixture in large pot and add all other ingredients.  Let simmer 1-3 hours depending on desired thickness.  If you are making this in a hurry omit the 2 cups of water.  If you decide to cook this longer than expected just add more water.

As this simmers I stir it occasionally and mash the sauce with a potato masher so that it is creamier since my children don't like chunky tomatoes in their sauce.