Corn Bread

1 1/2 C flour

1 1/2 C Cornmeal

1 3/4 C sugar

1 1/2 tsp salt

1 1/2 Tbls baking powder

3/4 tsp soda

3 eggs

1/2 C oil

2 C buttermilk

 

Mix all ingredients together. Spray a 9x13 pan and put in hot oven (350 degrees) Remove when pan is hot and pour in batter. Return to oven and bake for 30 min or until toothpick is clean.

Pumpkin Bars

Mix

4 eggs

1 t. vanilla

1 c. oil

15 oz can pumpkin

Then add

1 2/3 c. sugar

1 t. ginger

1 t. cloves

1 t. salt

1 t. baking soda

1 t. baking powder

3 t. cinnamon sugar

2 c. flour

Bake @ 350 for 25 minutes

Frosting

8 oz cream cheese

1 bag powdered sugar

2 t. vanilla

4 tsp butter

thin with milk

Tacos

1-2 LBS ground beef

1 small onion chopped

1 recipe taco seasoning (below)

18 oz can low sodium tomato sauce

1 can refried beans

Brown ground been and onion together. Add remaining ingredients and cook until heated. 

Taco Seasoning

1 T. chili powder 

1/4 t. garlic powder

1/4 t. onion powder

1/4 t. crushed red pepper flakes

1/4 t. dried oregano

1/2 t. paprika

1 + 1/2 t. ground cumin

1 t. salt

1 t. black pepper

Chicken Fajita Rub

2 garlic cloves minced
1 tsp Chili powder
1 tsp cumin
1/2 tsp onion powder
1/2 tsp. salt

Cajun Chicken Pasta

3/4 lbs cooked pasta

2 T. Butter

2 Chicken Breasts

3 Cloves garlic

1 bunch green onions chopped

1-2 T. cajun seasoning

1 t. pepper

dash of cayenne pepper

8 oz Heavy cream

1 green bell pepper chopped

1 red bell pepper chopped

1/2 C. parmesan cheese grated

1. Melt butter in large skilet over medium head. Add chopped chicken and cook 6-8 minutes or until brown.

2. Add garlic, onions, all spices and cook until fragrant 

3. Add bell peppers. cover and cook 5 minutes

4. Add Heavy cream and let simmer about 2 minutes

5. Remove from head and mix in parmesan cheese and pasta. 

Creamy Cilantro Lime Dressing

1 package hidden valley mix
1 cup buttermilk
1/2 bunch cilantro
1 small jalapeno seeded
1 C. mayo
1 t. lime juice
1 tomatillos
1 clove garlic

blend all ingredients together and chill.

Frito Salad Recipe

2 - 15 oz cans ranch style beans drained
1 red onion finely chopped
1 C. cheddar cheese
4 Roma tomatoes chopped
4-5 Avacados
10 oz fritos


Dressing
1/2 C. oil
1/4 C. vinegar
1/8 C. Ketchup
1/4 C. Sugar
2 t. grated onion
1/2 t. salt
1/2 t. dry mustard
1/2 t. paprika
1/2 t. celery seed
pinch of garlic

blend

Add Avacados and Fritos right before serving

Go to Chocolate Chip Cookies

1 + 1/2 C. butter
1 + 1/4 C. Sugar
3/4 C. Light brown Sugar
1/2 C. Dark brown sugar (you can use all light brown sugar but the dark adds something extra:)
1T. Vanilla
2 Eggs

Mix and Add

4 C. flour
2 tsp. baking soda
1 tsp. salt

Chocolate chips or candy of your liking

Bake @ 350 for 8-10 minutes.

Thai Crunch Salad

Cilantro Lime Dressing

1/2 C. vegetable oil
1/4 C. Rice Vinegar
1/2 C. coarsely chopped cilantro
1/4 C. Honey
4 t. Dijon mustard
1 t. Sesame oil
2 t. lime juice
1 clove garlic
dash of salt and peper
Combine all ingredients in blender and blend on high for 20 seconds or until cilantro is chopped fine but not pureed. Cover and chill.

Spicy Peanut Sauce
1/2 C. peanut butter
6 T. hoisin sauce
2 T. soy sauce
2 T. rice vinegar
2 T. light brown sugar
1 T. chili sauce
1 t. sesame oil
1/2 t. minced ginger
1/2 C. water
Combine all ingredients in a small sauce pan. Heat over medium low heat until sauce is hot but not boiling. Make sure sugar is dissolved. Pour mixture into a blender and blend for 20 seconds. Cover and chill.

Salad
1-3 heads napa cabbage or romaine lettuce chopped
2 cups thinly sliced red cabbage
2 cups shredded carrots
1 cup chopped cucumber
4 green onions chopped
1 Cup cooked edamame
1 C. unsalted peanuts
mix together in a mixing bowl and toss cilantro dressing in it. Drizzle peanut sauce over the top.
Top with wonton strips.

Note: Feel free to change up the veggie combination. Its good with any cabbage variety and bell peppers are great in it too.

Poppyseed Salad Dressing

3/4 C. White Vinegar
3/4 C. Sugar
1+1/2 t. salt
3/4 t. dry mustard
blend above in blender

as blender is going add
1 + 1/2 C. oil and mix.
Turn blender off and add 1 T. poppyseeds

Thinly slice 1 red onion and add to dressing.

Refrigerate dressing. Just before serving remove some or all of the red onion from dressing.

Serve with any variety of spinach salad!

Ham and Cheese Sliders

24 White Rolls
Ham
Swiss Cheese
Mayo

Prepare rolls with 1 piece of ham and 1/4-1/2 piece of swiss cheese and mayo on each side of roll. Place in a pan close together

Sauce to be poured over top of rolls
1/2 C. Butter Melted
1+1/2 T. yellow mustard
1/2T. onion powder
1/2 t. worchestershire sauce
Whisk together and dump evenly over rolls

Let sit 10 minutes

Cover with foil and bake @ 350 for 12-15 minutes. Uncover and cook an additional 2 minutes.

Corn and Black Bean Salsa

1 can corn or 3-4 ears of corn cooked and cut off cob (much better with fresh corn if seasonal)
1 can black beans
2 large Roma tomatoes
3 avacados
1/2 C. cilantro
1/2 C. red onion
Mix above in a mixing bowl
add
2 T. Fresh lime juice
2 T. Olive Oil
1T. red win vinegar
1 t. cumin
1 t. salt
1/2 t. peper

Mix and chill. Serve with chips. Note: add avacados right before serving

Chex Mix Dessert aka Christmas Crack

1 C. Karo Syrup
1 C. Sugar
3/4 C. Butter

Boil for 2 minutes

3 + 1/2 C. corn Chex
3 + 1/2 C. rice chex
4 + 1/2 C. golden grahams
1 C. Almonds
1 C. Coconut
Mix together in a large mixing bowl

Pour boiled sauce of chex mix mixture. Spread out on wax paper to let cool.

Simple Twisty Breadsticks

1 + 1/2 cup warm water
2T sugar
1T yeast

Let sit for five minutes

add
3 + 1/2 cups flour
1t salt
mix until combined and knead 3-5 minutes in stand mixer.

let raise 10-30 minutes

Place dough on clean, floured surface. Roll dough out with a rolling pin into a circle or square shape. Brush dough with melted garlic butter and sprinkle with salt.
fold half of dough on top of the other half.

cut in 1-2 inch strips.

twist slices and place on pan

let raise 15-20 minutes

bake at 400 for 15-20 minutes

spread remaining garlic butter over baked breadsticks.

Cheese Bread

Bread

1/2 Cup Sugar
2 T. Yeast
2 Cups Warm Water
1 1/2 tsp. salt
Combine above ingredients and let fizzle.

Add: 5-6 cups of flour just watch for the dough to start to pull away from the side of the bowl. 
Knead for 3 min 
Let rise 20-40 minutes 
Roll out onto a pan that has been sprayed with pam and dusted with flour.

Mix topping together then add it on top of the dough. 

Topping
1/2 Cup Butter
1/4 cup mayo
1/2 tsp. Parsley
1 tsp. Garlic
1/2-1 Cup Monterey Jack Cheese (you can also use Italian cheese blend or mozzarella cheese)

Bake at 375 for 15 min

Hearty Tortellini Soup

1 package/roll Italian Sausage
1 cup coarsely Chopped onion
2 cloves garlic
5 cups beef broth
2 cans diced tomatoes
2 cups thinly sliced carrots
1/2 tsp dried basil*
1/2 tsp oregano*
8 oz Tomato sauce
1 + 1/2 cups zucchini or celery
1 green pepper chopped
8 oz torellini (approx. 2 cups)
3 TBS parsley

Brown sausage in large pot. Add onion and garlic. Saute until onions soften. Add beef broth, diced tomatoes, carrots, seasonings, and tomato sauce. Cook for 30 minutes stirring frequently. Add zucchini/celery, green pepper, tortellini and parsley and simmer until tender. Serve with parmesan cheese.

*Basic and oregano can be substituted for 1 + 1/2 tsp Italian Seasoning

This soup is a great meal to take to people, transfers well and is hearty and delicious.