Tiffany's Fantastic Mac & Cheese

Tiffany's Fantastic Mac & Cheese by Tiffany Vranes

Here's the recipe for 1 cup worth- double or make according to amount wanted.

2 cups makes 9x9" pan
3 cups makes a 9x13" pan.

Put macaroni noodles or desired noodle type on the stove to cook then start white sauce:
(1 cup of noodles for 1 cup of sauce)

White Sauce (for 1 cup of sauce):
2 TBS butter
2 TBS flour
1/4 tsp salt
1 c. milk (slowly mix in)
1 inch think chunk of velveeta cheese
Mix till melted

After noodles are cooked drain and put in dish. Pour sauce over noodles when melted and stir. Let sit for a minute and turn on oven to 350. Cook for 10-20 minutes uncovered (depends on consistency wanted!) Be careful not to overcook.

Pan fried tacos

Pan Fried Tacos by Evelyn Hornbarger

Beef
Corn tortillas
Toppings for tacos:
Salsa
Tomatoes
Green chilies
Lettuce
Cheese
Sour cream

Season raw ground beef in small bowl with salt/pepper/thyme/desired seasoning. Get oil in pan hot, put corn tortilla in pan. Put little patty of raw ground beef on half of tortilla and fold tortilla over on meat. Cook on both sides till meat is done. Serve with desired toppings in taco.

A completely different tasting taco!

Chicken Thigh roast

Chicken Thigh Roast by Evelyn Hornbarger

Chicken Thighs
Potatoes
Peas
Baby carrots
Onions
Seasoning salt or salt/pepper

Put chicken thighs (or breasts) in a 9x13 dish surrounded by cubed potatoes, carrots, peas, onions, any other vegetable you would like to add. Sprinkle with seasoning salt or salt/pepper. Cook at 350 for 30-45 minutes.

Super easy to make and yummy!!

Cobb Salad

Cobb Salad from Healthy Calendar Diabetic Cooking Recipe book

Bag of Romaine lettuce or 8 cups chopped romaine lettuce
6 slices turkey bacon, chopped
1/2 lb boneless, chicken breasts, cooked and cubed
1 large tomato, diced
2-3 hard boiled eggs (or just whites), sliced
1/4 c. red wine vinegar
2 Tbs olive oil
2 tsp Dijon mustard

1. In large salad bowl, toss together romaine set aside.
2. Cook bacon until crisp. Arrange the chicken, tomato, egg, and cooled bacon over top of lettuce.
3. In a small bowl, whisk together remaining ingredients. Drizzle dressing over salad and toss to coat.

*Can adjust amounts of tossed in ingredients to desired taste
*Also yummy to throw in cucumbers, avocado, bell pepper, or chopped ham

Such a tasty, yummy, healthy dinner! We loved it- and they dressing was so tangy and wonderful!

Chile Rellano Casserole

Chile Rellano Casserole from Ellie Collins

Take a 9x13 pan and spray with non stick

Take 2-2 1/2 package of Ritz crackers and grind up and put at bottom of 9x13
Take green chilis, either diced or cut in strips and lay all over crackers
Put sharp cheddar cheese over the chilis
Keep layering chilis with cheese until 1 to 1/2 lb of sharp cheddar is gone.

In separate bowl mix:
4 eggs
3/4 of 12 oz can of evaporated milk
1 tsp salt

Pour over pan of cheese/chilis

Bake at 350 for 50-60 minutes uncovered.
- I like to blot grease off after pulling out of oven
-Easier to cut if you let it cool for a min after getting out of the oven.

Yummy, yummy, yummy! A New Mexican tradition!

Rolo Cookies

Got this recipe and picture from http://jbeanrecipes.blogspot.com/. These were WAY easy to make and really yummy!

Rolo Cookies from http://jbeanrecipes.blogspot.com/

There are many recipes for these cookies floating around. These are my own version and I think they're the most moist and easy to make. You'll just have to make sure you don't eat all the Rolos before you make the cookies. :)

2 ¼ cup flour
1 tsp baking soda
1 cup butter/margarine softened
¼ cup sugar
¾ cup light brown sugar
1 tsp vanilla
1 small pkg instant chocolate pudding
2 eggs
Approximately 36 Rolo pieces, unwrapped

Mix flour with baking soda in separate bowl. In large bowl, combine butter, sugars, vanilla, and pudding. Beat until smooth and creamy. Add eggs. Gradually add flour mixture. Let chill in refrigerator for at least an hour. Roll medium to small amount of cookie dough around each Rolo. Place on greased cookie sheet. Bake 10 minutes at 350. Let sit on cookie sheet for a couple of minutes to let the caramel set up. Then place on wire rack to cool.

Makes about 3 dozen.

Lettuce Wedge Salad & Bleu Cheese Dressing to Die For!!

Recipe from Rachel Betteridge 2010

Bleu Cheese Dressing:
½ - 1 cup crumbled bleu cheese
½ cup mayonnaise
½ cup sour cream (I use the light stuff)
¼ cup buttermilk
1/3 cup real lemon juice (1 lemon usually)
1 tsp. each: salt, sugar, black pepper, and Worcestershire sauce
Optional add-ins: dash of garlic powder and/or onion powder

Use an electric mixer and combine above ingredients and refrigerate for at least an hour.


Slice a head or two of iceberg lettuce into quarters through the stem end. Cut the stem off and arrange each quarter on a plate.

Spoon about ¼ cup of bleu cheese dressing over each lettuce wedge.

Sprinkle crumbled bleu cheese over the top of the dressing.

Additional toppings:
*Diced Tomato
*Crumbled Bacon
Crumbled Hard-boiled Egg
*Diced Red Onion and/or
Chopped green onion
*love these on it always!!


I Love this salad alone or with a nice steak!! I am not a big “Bleu Cheese” person, but I do LOVE IT when I eat it on this salad. The presentation of this dish is really neat too – it looks fancy!

Hope you enjoy it!

Simply Beef Stew

This recipe/pictures is taken from http://jbeanrecipes.blogspot.com. We made it last night and it was so easy and really delicious!

Simply Beef Stew

I got this recipe from my neighbor. She brought this stew over after I had my baby. It was so simple and delicious. We'll be making it again because my kids loved it! The other great thing was the veggies were in beautiful, big chunks but they were so tender and not crunchy or mushy like in most stews. The key is cooking them separately. Hope you enjoy this simple, yet full of flavor, stew.

from Jean

1 lb ground beef
1 onion, cut up
2 cups cubed potatoes
2 cups carrots, cut in thick circles
1 tsp salt
1/8 tsp thyme or oregano (we used thyme)
pepper to taste
1 tsp Worcestershire
1 can tomato soup (I didn't have soup so I used tomato sauce and it still tasted great, but a little more watery consistency)
Reserved veggie water

Cook hamburger with salt, pepper, and thyme. (Keep hamburger kind of chunky.)

In separate pots, cook potatoes and carrots until almost done. (Cook the onions with the potatoes.)Reserve water from potatoes and carrots.

Add veggies, Worcestershire, tomato soup, and veggie water to hamburger. (You might not need all the veggie water. Add to desired broth consistency.) Simmer for 30 minutes until veggies are fully tender (but not mushy).Serve with breadsticks or saltines.

Zuppa Toscana

Zuppa Toscana by Cera Edgley
Yummy, yummy Olive Garden tasting soup!

3-4 large Russet Potatoes
1 lb or less Italian Sausage (mild or spicy depending on how you like it!)
5-8 slices bacon, depending on thickness, quality and preference
Kale- however much seems good to you!
A dash or two of Fennel (optional. I didn't use it cause I didn't have it...I guess its usually in the sausage too)
1 cup or so heavy cream
Several cups Chicken stock (I used 2- 14.5 oz cans)
1 onion
1-2 cloves garlic
Salt and Pepper

1. Chop up potatoes (Thin slices like they do at the restaurant). Leave the skins on. Cover with chicken stock and some water if needed and bring to a boil.
2. Meanwhile, in a separate skillet, brown the Italian sausage along with a clove or two of crushed garlic.
3. In another separate skillet, cook bacon until crispy, then chop into little pieces.
4. Whenever either bacon or sausage is done, use skillet and grease to sautee onions.
5. Whenever sausage, bacon and/or onions are done, go ahead and put them in w/ the potatoes anytime. Keep covered with water or stock.
6. Add a dash or two of fennel.
7. Add a cup or so of cream at some point (you can do this anywhere from the beginning to the end to made for more or less "chowdery" potatoes) *I put it in with the sausage and onions.
8. Add chopped kale when you have about 5 minutes of cook time left. Also add salt and pepper to taste.
9. Its done whenever the potatoes are soft cooked (about 15-20 minutes maybe). All ingredients are however much you like and can be adjusted.

Jessie’s Sugar-Coated Popcorn

Jessie’s Sugar-Coated Popcorn by Jessie McNaughton

4 quarts of popcorn

1/2 c. butter
1 c. sugar
1/4 cup karo syrup
1 tsp vanilla
1/2 tsp. baking soda
1/2 tsp. salt

Pop popcorn and set aside. Melt butter, sugar and syrup in pan. Take off heat and add vanilla, soda and salt. Mix with popcorn and cook in microwave for 1 1/2 minutes. Set out on wax paper to cool then cover and seal in an airtight container.

Chocolate Pudding Cake

Chocolate Pudding Cake by Kierra Dyer

1 box white cake mix
1 6oz instant choc. pudding
1 egg 2 egg whites
2 cups water

Beat for 2 mins. Bake @ 350 in greased 9x13 pan for 30-35 mins. Cake will shrink and pull away from sides after cooled.

Topping:
Mix 8 oz cool whip with 1 tsp vanilla and 1/4 cup softened butter then add 1 cup powdered sugar, mix well.

Chop one Almond and Toffee Symphony chocolate bar coarsely and add to top of cake. Keep refrigerated.

Crème Brulee

Crème Brulee by Merlene Betteridge

1 pint whipping cream
½ cup sugar
sugar for topping
4 egg yolks
1 TBS vanilla

Preheat oven to 350. Heat cream over low heat until bubbles form around the edge of pan. Beat egg yolks and sugar until thick, about 3 minutes. Gradually beat cream into egg mixture. Stir in vanilla and pour unto 6 or 8 custard cups. Place cups in baking pan with ½ inch of hot water on bottom. Cover with foil and bake about 30 minutes. Remove cups from water and chill. Sprinkle with 1-2 tsp sugar. Place under broiler on top rack until topping in medium brown. Watch closely – chill and serve.

Creamy Potato Soup

Creamy Potato Soup by Rachel Betteridge

1 can chicken broth
4 stalks celery. Sliced
2 carrots, shredded
2 potatoes, diced
½ onion, chopped

Bring to a boil and cook, till soft. Add salt and pepper to taste.

Add:
1 can cr. of celery, chicken, mushroom (whatever you have)
1 cup milk

Stir until thickened and add 1 cup of cheese just before serving.

Chicken and Broccoli Crepes

Chicken and Broccoli Crepes by Brooke Camp

2 chicken breasts, cubed
2 cups broccoli, cut up
½ onion
1 TBS minced garlic

Cook all together. Use lemon-pepper seasoning to taste.
Wrap in crepes and put in a greased dish. Mix I cup sour cream and 1 can Cream of Chicken soup and pour over crepes with cheese on top. Bake 350 for 20-25 minutes. Serve with rice.

Marie’s Breakfast Casserole

Marie’s Breakfast Casserole by Marie Bateman

6 eggs
2 cups milk
1 cup grated cheese
1 lb sausage (pre-cooked and drained)
1 tsp. Dry mustard
5-6 slices bread, broken up

Put broken bread in bottom of 9X13 pan, cover with sausage and cheese. Beat eggs, milk and mustard – Pour over rest. Let stand overnight in refrigerator. Bake 350 for 35-40 minutes (check doneness with knife).

Hot Fudge Sauce

Hot Fudge Sauce by Merlene Betteridge

½ cup butter
2/3 cup semi-sweet chocolate chips
1 – 13 oz can evaporated milk
2 cups powdered sugar
1 tsp vanilla

Boil at a low boil for 6-7 minutes; remove from heat and add vanilla. (yields about 3 cups)

Meat Loaf

Meat Loaf Donna Westhoff

1 ½ lb. Ground beef
¾ cup oats
¼ cup chopped onion
1 ½ tsp. Salt
¼ tsp. pepper
1 cup tomato juice
1 egg, beaten

Combine all ingredients thoroughly. Pack firmly into an ungreased loaf pan. Bake in a preheated over at 350 for 1 hour and 15 minutes. Let stand 5 minutes before slicing.

Cream Sausage Pasta

Cream Sausage Pasta by Lisa Sheffield (KU Med.)

Combine and Brown:
1 1/2 TBS Butter
1 1/2 TBS Olive Oil
1 lg Garlic, minced
1/2 Onion, chopped
3/4 lb Breakfast Sausage

Then add:
1 c. Spinach, chopped
1 c. Heavy Cream
2 TB fresh basil, chopped
1/4 tsp Nutmeg

Salt and Pepper to taste, reduce heat to simmer. At end add 4 chopped Roma tomatoes and serve with 1 lb cooked pasta. Sprinkle with Parmesan cheese.

Mont’s Pancakes

Mont’s Pancakes by Mont Betteridge

2 cups white flour
2 cups wheat flour (may substitute 1 cup oats or potato flakes for 1 cup of wheat flour)
2 TBS baking powder
½ tsp. Salt
2 TBS sugar
2 cups milk
¼ cup oil
2 eggs

Mix all together and make into delicious and nutritious pancakes. Serves 6.

Crepes

Crepes by Merlene Betteridge

1 cup flour
1/8 cup sugar
pinch of salt
1 cup milk
1 egg
½ tsp. vanilla
1/3 cup oil

Blend together in blender. Cook over hot griddle with about 1/3 cup per crepe. Makes enough for 2 servings. (Serve with fruit or use for broccoli crepes)