Breadsticks

Breadsticks from Kristen (Kueser) Peless

1 Tbsp self rising yeast
1 1/2 c. warm water
2 Tbsp sugar
3 c. all purpose flour rounded
1/2 tsp salt

Knead the dough for 3 min and let it rise for 10 minutes.

Melt 3/4 a cube butter in a bowl. Pour 1/2 butter on cookie sheet and sprinkle with corn meal and flour. Put dough in a cookie sheet using a scrapper sprayed with Pam. Spread the rest of the butter with a pastry brush. Cover with topping.

Topping:
Season salt
Garlic salt
Garlic powder
Parsley flakes
Grated Parmesan cheese

Rise for 10 min or refrigerate. Bake at 375 for 20 minutes.

Had with Mindless Meatloaf Minestrone at Kristen and Luke's house over Christmas break and loved it! Yum!

Cheesy Ham and Potatoes

Cheesy Ham and Potatoes from http://jbeanrecipes.blogspot.com/2009/09/cheesy-ham-and-potatoes.html

I got this recipe from Coleen's Recipes who got it from Carries Cooking and Recipes who got it from Melissa d'Arabian, winner of The Next Food Network Star. And not one of our recipes are the same... we all tweaked it! But 'tis the nature of recipes. While my version didn't turn out exactly as I planned/hoped, it was really delicious and we'll be making it again.

Ingredients:
2 large potatoes, peeled and diced very small
1 cup ham, chopped very small
1 cup colby jack cheese, shredded
1/2 tsp salt
1/4 pepper
Heavy cream (2 Tbsp per serving)

Although this makes 12 individual cheesy ham & potato servings, it could easily be cut down to serve only 2 people by halving the recipe. An adult can easily eat 2 servings. And they warm up well for the next day.

Directions:

Chop potatoes very small.

Add ham.

Add cheese.Mix all together.Spray muffin tins with Pam. Spoon potato/ham/cheese mixture into each cup.Using a Tbsp, pour 2 Tbsp into each cup. Cover with foil. And bake for 20 minutes at 375. You will want a cookie sheet on the bottom rack because some of the cream will boil over (but only a little). After 20 minutes, remove the foil and bake an additional 20 minutes. At the last 5 minutes, put the oven on HI broil. Remove from oven and let set for 5 minutes. Carefully remove from muffin tin with a spoon.

Now, here is where mine went awry. Mine did not solidify into little cake-like potato patties like Coleen's. I think my potatoes may have needed to be a little smaller, maybe somewhere between chopped and shredded. But they still tasted so wonderful. I'll still be making them again. I ended up scooping them all out and putting them in a dish and serving it that way. It was okay. I was disappointed in the presentation but the taste was so good I didn't really care anymore. And I really liked the potatoes being cut up so small. My family absolutely loved them. We served them with chicken, but they'd be a great side dish for any meal. I also think they'd be great served at breakfast as well. They are super easy and all in one dish. That's my kind of meal!

Tex-Mex Salad

Tex-Mex Salad

Hearts of romaine lettuce, shredded

fresh corn kernels

black beans

kidney beans

olives

avocado slices

grape tomatoes or sliced tomatoes

cheddar cheese, shredded

Toss all ingredients and serve with creamy cilantro dressing.

Creamy Cilantro Dressing

1 cup mayonnaise

1/3 cup milk

1/4 cup finely minced cilantro

2 t lime juice

1 t white wine vinegar

1 t sugar

1 t minced garlic

1 t minced onion

1/2 t salt

1/8 t black pepper

1/8 t cumin

Whisk the dressing together until smooth

Over night salad

Over night salad by Cathrine Dokos Morris

Layer in LG bowl or pan

1 bag of lettuce

green onions

red bell pepper

1 pkg of frozen peas (Sweet ones)

Cheddar Cheese

Real Bacon Bits

Ham and turkey chopped up

Black Olives

all this can be changed for what ever you like on a salad..

Red Wine Dressing

2 cups of Mayo

2 Tablespoons Red Wine Vinegar

2 Tablespoons sugar

The normal way is 1/2 of this but that is not enough dressing for me so I double it.

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.

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!

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!

Overnight Rolls

Overnight Rolls by Marie Bateman

1 pkg frozen rolls
½ c sugar
½ tsp cinnamon
½ c nuts
1- 3.5oz butterscotch pudding (not instant)
½ c butter
1 c brown sugar

Place rolls in pan. Mix sugar and cinnamon. Sprinkle over rolls. Sprinkle nuts and dry pudding mix. Melt butter and brown sugar. Pour over rolls and let rise. Bake 350 for 30 minutes. Cool 5-10 minutes and invert onto a platter.

Gurkensalat (Cucumber Salad)

Gurkensalat (Cucumber Salad) by Ben’s Mission (1992-94)

2 large cucumbers
2 TBS onion, diced
2 large tomatoes, thinly sliced
1 ½ tsp. Dry Mustard
1 ½ Red Wine Vinegar
3 TBS milk
1 TBS olive oil
salt and pepper

Peel cucumber and cut into halves. Remove seeds and cut into very thin slices. Add onion and tomatoes. Mix mustard, vinegar and milk. Pour over cucumbers, add salad oil and mix well. Season with salt and pepper.

TASTY Fruit Salad

TASTY Fruit Salad – Easy too.

2 cans mandarin oranges
1 can pineapple chunks, cut into tidbits
2-3 cut up apples
2 cups Red grapes
1/8 cup walnuts
* Can add any other fruit you want to or have on hand

Mix fruits and fold in enough cool whip to cover the fruit. Chill for at least an hour or two before serving.

Sour Cream Potatoes

Sour Cream Potatoes by Marie Bateman

6 large potatoes
¼ cup butter
1 can Cr. of Mushroom or Chicken Soup
1 pint sour cream
1/3 cup chopped green onion
½ cup shredded cheese

Cook potatoes, let cool, skin and then grate them. Melt butter; blend in soup and sour cream over low heat. Remove from heat and blend in onions and grated cheese, fold into potatoes. Put breadcrumbs on top and bake at 350 until warm 30 – 60 minutes. Keeps nicely in fridge until ready to heat up.

Frog Eye Salad

Frog Eye Salad (Ben’s favorite!) by Beth McNaughton

Cook "Acine de Pepe" pasta, then drain and cool.

Mix together:
1 cup sugar
2 TBS Flour
1 ¾ cup pineapple juice
2 beaten eggs

Cook until thickened and then cool.

3 cans Mandarin oranges (drained)
2 large cans chunked pineapple (drained)
1 large can crushed pineapple (drained)
1 large cool whip

Optional:
Coconut
Grapes
Mix all together and add 1 cup miniature marshmallows. Let cool in fridge for several hours or overnight. Serves 15-20.

Three Bean Salad

Three Bean Salad by Julie Berry

1 can 16 oz green beans (drained)
1 can 16 oz wax beans (drained)
1 can 16 oz garbonzo beans (drained)
1 can 16 oz kidney beans (drained)
¼ cup slivered green pepper
8 green onions sliced

1/2-1/3 cup sugar
1/2 cup cider vinegar
1/4 cup vegetable oil
1/2 tsp salt

In a large bowl that has a lid, combine all of the beans, pepper and onions. In a small bowl combine remaining ingredients, stir until the sugar is completely dissolved. Pour over bean mixture. Cover and chill for at least 5 hours, put lid on and turn upside down, shake 3 or 4 times before serving.

Tomatoes and Zucchini

Tomatoes and Zucchini

1 large onion, thinly sliced
1 clove garlic, minced
1 14 oz can tomatoes, cut up
2 medium zucchini, thinly sliced
1 medium green pepper, chopped

½ tsp. Dried basil, crushed
¼ tsp. pepper
2 TBS Parmesan cheese

Cook onion & garlic in skillet till onion is tender but not brown. Stir in undrained tomatoes, zucchini, green pepper, basil & pepper. Cover and simmer for 10 minutes or until zucchini is tender, stirring occasionally. Uncover and simmer about 5 minutes or till most of liquid evaporates. Pour into serving bowls and sprinkle with Parmesan cheese.

Yummy Crescent Rolls

Yummy Crescent Rolls THE BEST ROLLS YOU’VE EVER TASTED!

Mix and Set Aside:
2 pkg. yeast softened in ½ cup warm water

Mix:
2 cups milk/water scalded
½ cup sugar
½ cup shortening
2 tsp salt

Add 3 cups flour.
Add 2 eggs and yeast mixture, along with at least 4 cups flour (I like to do ½ wheat).

Knead 3-5 minutes. Set in greased bowl until double (cover with a damp dishcloth). Punch down and divide into 4 separate balls. Roll out to ¼ inch thickness and brush with butter. Use a pizza cutter and cut into 8 triangles ( 12 inch circle). Roll up dough from the outside. Set on cooking sheets; cover and let rise until double. Cook in 400 oven for 12-18 minutes or until golden. (Makes 30+.)

THE BIG SANDWICH

THE BIG SANDWICH


Roll out the dough to a nice rectangle. Butter the surface and place chopped ham, Swiss cheese and whatever vegetables you want (mushrooms, peppers, onions, tomatoes, etc.) on top. Roll the dough up from the long side. Place on a greased cookie sheet. Bake in a 350 oven for 20-30 minutes.


English Muffin Bread (machine)

1 ½ cup water
1 TBS sugar
1 tsp. Salt
½ tsp. Baking soda
3 ½ cups bread flour
¼ cup nonfat dry milk
2 tsp. Rapid or quick yeast


(This bread recipe is for the machine, but it can be done without the machine – just allow time for raising the dough.)

Texas Two-Step Slaw

Texas Two-Step Slaw by Merlene Betteridge

3 cups coleslaw mix
1/4 cup Mexicorn, drained
1 jalapeno pepper, seeded and chopped
2 Tblsp. chopped red onion
1 Tblsp. minced fresh cilantro
1/2 cup shredded cheddar cheese
3/4 cup ranch salad dressing
2 tsp. lime juice
3/4 tsp. ground cumin

In a large bowl, combine the first six ingredients. In a small bowl, combine the salad dressing, lime juice and cumin. Pour over the coleslaw and toss to coat. Refrigerate until serving.

Yield:8 servings.

Spinach and Strawberry Salad

Spinach and Strawberry Salad by Rachel Betteridge 2006

Combine:
6 cups spinach
1 ½ cups sliced strawberries
1 TBS sunflower seeds
1 sm red onion, thinly sliced

1 head radiccio, washed, leaves separated
1/3 cup enoki mushrooms (2 oz)

Dressing:
1 TBS seasoned rice wine vinegar
2 TBS honey
2 tsp Dijon mustard
sea salt and pepper

To serve, pour dressing over salad and toss. Place one radiccio leaf on each plate. Place one cup of salad in each leaf and garnish with mushrooms.

Spinach–Bacon Salad

Spinach–Bacon Salad

1 head lettuce, broken up
1 bunch spinach, broken up
¼ cup cottage cheese
½ lb swiss cheese, grated
½ lb bacon, cooked and crumbled
1/3 purple onion, sliced thin
½ lb fresh mushrooms sliced

Dressing:
1 TBS poppy seed
1 tsp. salt
½ cup sugar
1 TBS dried, minced onion
1 ½ tsp. Dry mustard
1 cup olive oil
½ cup vinegar

Do not toss together until ready to serve. Serves 8-10.
(Or pour salad dressing on individual salad at table, so leftovers stay fresh in fridge).

Spinach Artichoke Dip

Spinach Artichoke Dip

3 squares cream cheese
2 cans artichoke hearts, chopped
2 sm. Boxes frozen spinach, drained
1-2 tsp. Garlic powder

Put ingredients in a crock-pot on high until stirrable, then low to serve. Serve with roasted garlic Parmesan bread or crackers. This makes a lot!