Grandma's Fudge (Sister Earl's recipe)

4 Cups Sugar
2 Cubes Real Butter
11oz Canned Milk (not sweetened condensed)
2-7oz Marshmallow Cream
6 to 8 Cups Walnuts
12oz Semi-sweet Chocolate Chips

Add sugar, butter and milk in a large heavy pan, bring to a boil over medium heat, stir constantly until reaches soft ball stage (if you don't have a thermometer you can have a cup of very cold water by the stove and test this way by dropping a drip of mixture into the water, if it holds its shape and has kind of a taffy texture to it when you feel it with your fingers it is ready), remove from heat and immediately stir in chocolate chips till melted, then stir in marshmallow creme till disolved into fudge stir in the desired amount of walnuts then pour into a greased 11 by 13 pan, refridgerate till set, cut and enjoy. Stays fresher if kept in the fridge.

Delicious Food Blog

I know this isn't a recipe but I wanted to let you all know about my friend Lillian's food blog she has some really delicious, fancy recipes on her blog and everything that I have tried that she has made has been so good. Check it out!

A new ingredient for an old favorite!

So now that the weather is getting chilly out it's time for soup! I love soup and, in my opinion, it's one of the only good things about cold weather. The other night, I decided to make one of my all time favs - chicken noodle soup. I usually make my own noodles (I think there's a recipe for them somewhere on this blog) and serve it with yummy homemade bread. However, a few weeks ago I had some delicious chicken noodle soup and my friend Mindi's house. It was so creamy and delightful that I had to know what she put in it! Her secret ingredient...two cans of cream of chicken soup! So I tried it last night and it was the best chicken noodle soup I'd ever made! Here's what went into it:

Homemade noodles (which sound hard, but really aren't)
Carrots
Zucchini
Onion
Chicken (of course)
Yellow Squash
2 cans of chicken broth
1 can water
2 cans cream of chicken soup

Seriously, it was so yummy! Next time you make your own version of this classic - try a few cans of cream of chicken. I think you will be pleasantly surprised!

Pretzel Salad

1 cube butter
pretzels to line a 9x13 pan
1 8oz cream cheese
1 cup sugar
1 8oz cool whip
1 large box strawberry jello
In a 9x13 pan melt butter, crumble pretzels and put into a single layer on bottom of pan. Bake at 350* for 10 minutes or until most of butter has been absorbed into pretzels, cool completely. Beat together cream cheese, sugar, slowly add cool whip, if needed add a little milk to make a spreadable consistency, spread over cooled pretzels, seal edges. Prepare strawberry jello per package, chill till partially set and pour over the top of cream cheese refridgerate until completely set.

English Toffee

16oz milk chocolate chips
1/2 lb chopped almonds (I like mine whole)
1lb butter
2 1/2 cups sugar
1 cup water
4 Tbsp light corn syrup
chopped almonds for top
Cook butter, sugar, water and corn syrup over medium till 280*, add nuts and cook till 282* pour into greased cookie sheet allow to set for 10 minutes put chocolate chips on top and when melted spread smooth and sprinkle almonds on top. Allow to set completely break into pieces.

Poppy Cock

8 cups popped corn
1/2 cup light corn syrup
1 cup pecan halves
1 cup sliced almonds
1 1/3 cups sugar
1 cup butter (not margarine)
Keep popcorn warm in 224* oven. In sauce pan combine sugar, butter and corn syrup. Bring to a boil stirring constantly. Cook and stir until carmel color about 10 minutes. Add nuts and stir nuts in. Pour over popcorn mix well and turn out on wax paper. Separate with a fork.

Nana Nelson's Danish Rice Pudding

1 quart milk
1 cup rice
1/4 tsp salt
3 1/2 Tbsp sugar
1 bag slivered almonds (optional)
1 tsp vanilla
1/2 pint heavy cream
Bring milk and rice to a gentle boil for 25 minutes. Put into chilled dish, add salt , sugar, almonds and vanilla mix and refridgerate. Just before serving whip cream and sweeten to taste, fold in rice mixture, top with cherry pie filling. I enjoy it plain and without the almonds also.

Pumpkin Mushroom Soup

I stole this recipe off of this website. http://www.mom-mom.com/mushroom_pumpkin_soup.htm

It's really yummy and super easy.

• 1/2 lb. mushrooms, sliced
  
• 1/2 cup chopped onion
• 2 tbsp. butter or oil
  
• 2 tbsp. flour
  
• 1 tbsp. curry powder
  
• 3 cups chicken broth
  
• 1 can (1 lb.) pumpkin (2 1/2 cups)
  
• 1 tbsp. honey
• dash nutmeg
  
• salt to taste
• pepper to taste
• 1 cup evaporated milk
  
• optional sour cream or yogurt, topping

Sauté mushrooms and onion in butter or oil. Add flour and curry and
stir. gradually adding broth. Add all but milk and cook, stirring,
for 10 - 15 minutes. Add milk and heat through without boiling.
May top with sour cream or yogurt.

Lasagna with Turkey Sausage

We had the Zinke's over for dinner last night and this is a recipe that Vanessa got from the Barefoot Contessa. It's so delicious, I can't wait to eat the leftovers (although there weren't many). This is such a great meal and it doesn't take any longer to make than regular lasagna, but (I think) it tastes so much better!!

Ingredients:
2 tbsp olive oil
1 chopped yellow onion
2 cloves of garlic (minced)
1 1/2 lb. italian turkey sausage (casings removed)
28 ounce can crushed tomatoes in tomato puree
6 oz can tomato paste
1/4 cup chopped fresh flat leaf parsley, divided
1/2 cup fresh basil leaves
Kosher salt (although we omitted this ingredient)
Freshly ground black pepper
1/2 lb lasagna noodles (about 6)
15 oz. ricotta cheese
3 to 4 oz creamy goat cheese, crumbled
1 cup grated parmesan cheese, plus 1/4 cup for sprinkling on top
1 large egg, lightly beaten
1 lb mozzerella (we used grated, but you can also buy fresh and slice it thin)

Directions:
1. Preheat oven 400 degrees.

2. Heat olive oil in a large skillet. Add onions and cook for 5 minutes over medium heat, until translucent. Add garlic and cook for 1 minute. Add the sausage and cook over medium heat, breaking it up, about 8-10 minutes, until no longer pink. Add tomatoes, tomato paste, 2 tbsp of parsley, the basil, 1-1/2 tsp salt (but, as I said, we didn't), and 1/2 tsp pepper. Simmer, uncovered, over medium-low heat for 15-20 minutes, until thickened.

3. Meanwhile, fill a large bowl with the hottest tap water. Add noodles and allow them to sit in the water for 20 minutes. Drain. (Or you can just use the oven ready noodles!)

4. In a medium bowl, combine ricotta, goat cheese, 1 cup parmesan cheese, the egg, the remaining 2 tbsp parsley, 1/2 teaspoon salt (or not), and 1/4 tsp pepper. Set aside.

5. Ladle 1/3 sauce into a 9 x 12 x 2 inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozerella, half the ricotta mixture, and 1/3 sauce. Then add the rest of the pasta, mozerella, ricotta mixture, and, finally, sauce! Sprinkle with 1/4 cup parmesan cheese. Bake for 30 minutes, until the sauce bubbles.

You will love it!!! It sounds like a lot, but - as I said - it doesn't take any more effort than making regular lasagna. And (a big bonus for me) it doesn't use that many dishes. One cutting board, a big skillet, a mixing bowl, and a pan. Not too shabby!! Next time you are going to make lasagna - make this one instead. You will not be disappointed!!

Oriental Cabbage Salad

1 small head cabbage (chopped)
8 green onions (sliced thin)
3 chicken breasts (marinated in teriyaki, cooked and chopped)
1/2 cup sliced almonds
1/4 cup sesame seeds
2 packages Top Ramen

Dressing:
1/4 cup sugar
8 Tablespoons rice vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
2 season packets from the top ramen

Mix the dressing before hand so that the sugar and seasonings can disolve. Mix all the salad ingredients together then poor dressing on top, mix in well and let stand in fridge untill ready to eat. I like it made at least 1/2 a day early so that dressing can soak into salad. Mix again before serving to get the dressing well distributed.

Easy Chocolate frosting

6 tablespoons butter (softened)
2 2/3 cups powdered sugar
1/4 cup cocoa
4 tablespoons milk
1 teaspoon vanilla

In a bowl cream butter, sugar and cocoa, gradually add milk and vanilla beating well, you may need to add a little more powdered sugar to get it to the consitency that you like, frost cake and enjoy!

Peanut Butter Bars

3/4 cup butter
3/4 cup peanut butter
1/2 cup sugar
1 1/4 cup brown sugar
2 egg s
1 tsp vanilla
1 3/4 cups flour
3/4 tsp baking soda
dash salt
2 cups quick oats

Preheat oven to 350*. In a bowl beat softened butter with sugar and brown sugar till smooth, add in eggs and vanilla, mix in baking soda and flour and then finally oatmeal, press into the bottom of a texas sheet cake pan and cook for 12 to 15 minutes being careful not to over bake. After cooling for about 10 minutes spread a very thin layer of peanut butter on top, then frost with chocolate frosting, you can garnish the top with broken up reeses peanut butter cups, but are delicious without. makes about 3 dozen good size bars.

Goatherd's Pie

Have leftover or frozen meatloaf, but don't want meatloaf for dinner? (that's never happened to me before),...This might be just the recipe for you. Goatherd's Pie is a leftovers rendition of shepherd's pie.

Goatherd's Pie
by Theresa Judkins

• 4 slices leftover meatloaf
• 1 8 oz can of tomato sauce
• 1 can green beans drained
• mashed potatoes
• shredded cheese

Preheat oven to 405 degrees farenheight (high altitude,.. use 375 for lower altitude) In a 9x9 square casserole dish, break up your meatloaf into bite size or smaller bits. pour the can of tomato sauce and drained green beans in. Make sure it's all mixed together. Put the mashed potatoes over top the meat mixture. Spread shredded cheese over top the mashed potatoes. Bake for 25 minutes or until you're satisfied that contents are hot enough and the cheese is all melted.

Chicken Pom Poms

My friend, Vanessa, came over last night and we made these for dinner. She used to eat them when she was little and wanted to start making them again. Her mom got the recipe out of the NY Times. Clayton and Noah both liked them. They kept calling them cookies because of the way they look (hey, anything to get them to eat healthy)! It looks kind of overwhelming when you look at the long list of ingredients, but I bet you probably have most of these already at your house and, truthfully, it didn't take that long to make (the prep time was probably about 30 min. - which is how long most meals take anyway)!

Chicken Pom Poms
(makes 4 servings - 2 pom poms each)

Ingredients
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1 1/2 tbsp butter or margarine
3 tbsp flour
1/2 tsp salt
1/2 tsp poultry seasoning
1/8 tsp black ground pepper
3/4 cup milk
3 chicken bouillon cubes or 3 tsp granules
1 1/2 cups cooked rice, cooled
1 1/2 cups finely chopped cooked chicken
3/4 cup grated cheddar cheese
1/2 cup fine dry breadcrumbs
1/2 tsp paprika
1 cup chicken gravy

Directions:
1. Cook celery and onion in butter until soft but not brown. Blend in flour, salt, poultry seasoning, and pepper. Add milk and bouillon. Cook, stirring constantly, until mixture is smooth and thickened. Chill.
2. Mix sauce with rice, chicken, and cheese. Adjust seasonings, if necessary. Form into 8 balls (1/3 cup each). Roll in combined breadcrumbs and paprika. Place in buttered shallow 1 1/2 quart baking dish. Bake at 425 degrees for 30 minutes. Serve with chicken gravy.

Basically, you make the broth in #1 and let it chill. While it's chilling, put the chicken, rice, and cheese in a large bowl. Once the broth has chilled a little, dump it over the chicken/rice/cheese mixture and mix it all together. It will be sticky and will be able to be molded nicely. Once you've rolled a ball, roll it in breadcrumbs to cover it. When they're all done, cook 'em! Once they're done pour the gravy over top. They are pretty hot inside (Noah learned that the hard way), so be careful. It was such a delicious meal! I totally recommend this meal! We will be eating it often!

Yummy wraps

I have been making these for lunch almost every day lately. They are so simple and delicious. It may sound a little strange, but try it - it's really flavorful!

Ingredients (for one wrap):
1 wrap (I've been using whole wheat wraps, they're actually pretty good)
cream cheese
4 slices of turkey (I buy the thin slices)
spinach leaves
crasins or dried cherries (I've been using crasins, but they are both yummy)
sprouts

Directions:
1. Spread the cream cheese on the wrap. Spread it all over, in my opinion, the more the better! I like a semi-thick layer.
2. Lay the turkey slices down the middle of the wrap. I have found that four is a good amount to get from the top to the bottom. I overlap them a little.
3. Lay a layer of spinach leaves over the turkey.
4. Put the Crasins (or dried cherries) on top of the spinach. I like to use a pretty good handful. I think the Crasins give it a lot of good flavor so I like to make sure and pile them in there.
5. Spread a layer of sprouts on top.
6. Wrap it like you would a burrito. I like to tuck the ends under so that none of the Crasins escape.
7. Enjoy! I like to make this and eat it while the boys are down for quiet time. I think it is a very "adult" lunch (and sooooo yummy)!

Delicious Summer Salad

I had this salad at Panara Bread while Mom Peterson was visiting we decided to make it at home and modify it just a bit. It was delicious! It is like a meal and desert all in one.
- strawberries
-blueberries
-small can of pineapple tidbits
-small can of mandarin oranges
-2 cooked and seasoned chicken breasts chopped
-bag of baby spinach
-2 oz bag of pecans
-poppy seed dressing
Toss all the above ingredients, except the dressing, in a salad bowl. Serve and top with poppy seed dressing. This salad is so good and so easy, you should try it.

Orange Biscuits

Okay, one more recipe from Sister Bessette! This is her orange biscuit recipe. We had them one time when we had dinner at her house and they are SO yummy! I could eat them for a dessert!

Start with a regular biscuit recipe (this is hers):
1/2 tsp. salt
4 tsp. baking powder
1/2 tsp. baking soda
2 C. flour
Sift these together (I learned that a sifter is a must when making clump-free biscuits) and cut in 5 tbsp. shortening (she told me that she swears by Crisco) and 1 C. buttermilk.

Here is where we add the "orange biscuit" part:
In a saucepan combine:
1/2 C. orange juice
1/2 C. sugar
1/4 C. butter
2 tsp. grated orange peel
Cook and stir over medium heat for 2 minutes, then divide among 12 muffin cups (that you should spray with cooking spray). She actually told me that this recipe really makes 24 muffin-cups worth!

Take your regular biscuit dough and pat it into a 1/2 inch rectangle. Brush with melted butter. Combine cinnimon and sugar (to taste) and sprinkle over the butter on top of your biscuits. Pound out your biscuits (you can use a sterile can or a circular cookie cutter or whatever) and put them in the muffin tins CINNAMON-SUGAR SIDE UP!

Bake at 450 degrees for 12-16 minutes.

I also learned that biscuits freeze really well, so they can last forever!!

Cherry Pickles

This is another recipe from the amazing woman in my ward. These cherry pickles are Justin's absolute FAVORITE things ever!!! He kept begging me to learn how to make them and when I told him that I had finally learned how I think he was happier than he was on our wedding day and the day each of our children were born combined!

Use ripe cucumbers, peel, cut lengthwise, and scoop out seeds.

Cut about 20 cucumbers into cubes. Cover with water and 1/2 C. salt. Bring to a boil and cook until transparent, but firm. Drain off the water and make a syrup of:
3 1/2 lb sugar (there are 2 cups in a pound so you would need 7 cups)
1 pint white vinegar (or 2 cups)
1 tsp. ground cloves
2 sticks cinnamon

Boil and pour over the hot cucumbers; let stand overnight.

Next day bring to a boil, add two small jars of drained cherries. Bring back to boil and place in hot, sterile jars to seal.

Zucchini Relish

With canning season coming soon I thought I would post a few of the canning recipes I learned this year. There is this amazing woman in our ward who is my food storage idol (seriously, I think you could feed a family of ten really well for about three years with just what she has right now)! This is her recipe for zucchini relish. When my dad came to visit us not too long ago, he couldn't get enough of this stuff. It's REALLY delicious!!

10 C. ground zucchini (ground, grated, whatever)
4 C. sliced onion
1 red & 1 green pepper
Mix these together and let them stand overnight with 1 tbsp. salt

Next day, rinse well and drain for 2 hours. Put the veggies in a large kettle combined with:
2 1/2 C. white vinegar
5 C. sugar
1 tbsp. corn starch
1 tsp. tumeric
1 tsp. black pepper

Bring to a boil and simmer for about 45 minutes. Pour boiling mixture into sterile jars, seal.
It's really delish! A great food storage item!

Homemade Magic Shell Ice Cream Topping

I found this recipe off a post on my friend's blog. Here is the online source of the recipe http://www.browniepointsblog.com/2008/03/28/make-your-own-junk-food-homemade-magic-shell/

The following is copied right off of that website.

Homemade Magic Shell Ice Cream Topping

• 150 g finely chopped eating chocolate
• 100 g of refined coconut oil*
• pinch of salt

* I feel that using a touch of unrefined virgin coconut oil helps aid in the elusive “fake” flavor that store bought Magic Shell imparts. If you really want to go the nostalgia route, try out 80 g refined coconut oil + 20 g unrefined virgin coconut oil.

Combine the ingredients in a pyrex or glass bowl and melt in the microwave till almost, but not completely liquid. Stir to finish the melting outside of the microwave.

Pour melted mixture into a squeeze bottle or recycled pancake or maple syrup container. The mixture does not need to be refrigerated for storage. It will be liquid at room temperature in the warm summer months, and will be hard during the winter.

To reheat the Magic Shell to drizzle on your favorite frozen dessert, heat in the microwave (~ 40 seconds twice at 80% power), or sit the closed container in a cup of hot water for about 10 minutes.

Different flavor ideas for homemade Magic Shell

I’m a sucker for variety, and this is a great recipe to play with. Simply toggling a flavor with different varieties of chocolate will yield nice variety.

• Peppermint Patty: drops of mint flavoring with dark chocolate
• Creme de Menthe: drops of mint flavoring with white chocolate and green coloring
• Candy Bar: 70:30 mixture of refined:virgin coconut oil, drops of almond flavoring and milk chocolate
• Silky Orange: drops of orange oil in dark chocolate
• Creamsicle: drops of orange oil in white chocolate with orange coloring
• Spring Lemon: drops of lemon oil in white chocolate with yellow coloring
• Lime Me Up: drops of lime oil in white chocolate, and a sprinkle of salt on the shell as it hardens
• Midnight Chocolate: dark chocolate with smoked salt

See how tantalizing this project gets? One thing is certain, stock up on ice cream now before you resort to eating this off of frozen spoons.

Ham and Bean Soup Quickie

Ham and Bean Soup Quickie

(Not Kosher by Theresa Judkins)

• 1 can drained black eyed peas
• 1 can drained kidney beans
• 1 can drained great northern or navy or white beans
• 1 can diced tomatoes
• 1 can beef broth or 2 cups of water and beef bullion
• 2 cups cubed slices leftover baked ham from your favorite holiday
• 2 cups of your favorite fun pasta
• 6 cups water
• 1 1/2 cups sliced celery (3 stalks)
• 1 pkg lipton onion soup equivalent or 1 1/2 cups chopped onion
• 3/4 tsp crushed thyme
• 2 tsp salt
• 1 tsp black pepper
• 2 cups sliced carrots
• 1 tsp garlic pdr or 2-3 cloves fresh garlic crushed

- combine ingredients in a pot
- bring to a boil and reduce heat
- let simmer until carrots are soft enough

This turned out a little spicey so I changed the amount of pepper listed here to 1 tsp instead of 2. However, you should salf and pepper to taste especially if you have young ones who won't eat it spicy.

Pasta Bake

This is, without a doubt, the easiest thing I make. Justin kind of made this meal up a couple of years ago (I was way impressed). It's perfect for those days when it's getting close to dinner time and you haven't thought about what you are going to make (I can throw it together in less than 5 minutes - literally)! And, as a special bonus, my whole family likes it!! Even super picky Clayton!

Ingredients:
-1 jar of pasta sauce (whatever kind you like - I usually experiment with different flavors)
-1 bag of pasta noodles (bow tie works well, although lately I've been using tortellini and ravioli, but you need to buy a little more if you go with the stuffed pastas)
-2 cups cheese (I use cheddar, but you could also use mozzerella)

Directions:
-Preheat oven to 375
-In a 9x13 pan (I usually spray a little pam in it), dump the pasta.
-Pour in the whole jar of pasta sauce, then fill the empty sauce jar with water and add that also
-Stir the stuff right in the pan to mix it (I love that this meal only uses one dish)!
-Cover with aluminum foil and bake at 375 for 45 minutes.
-After 45 min. take the aluminum foil off and top with cheese. Put back in the oven uncovered for about 7 min (until cheese is melted)
-Wait for it to cool a little and then serve!

This meal usually makes enough for leftovers! This is one of my very favorites! Serve with a little garlic bread and a salad and no one will guess that you threw it together in only seconds!

Chocolate-Cherry Fudge Bars

These are so good. Jared even likes them and he doesn't really like chocolate.

4 squares BAKER'S Unsweetened Baking Chocolate (I used semi-sweet)
3/4 cup (1-1/2 sticks) butter
1-1/2 cups granulated sugar
3 eggs
1 tsp. vanilla
1 cup flour
1 pkg. (4-serving size) Chocolate Flavor Instant Pudding & Pie Filling
3/4 cup chopped maraschino cherries with 7 Tbsp. of the juice reserved, divided
2 oz. (1/4 of 8-oz. pkg.) Cream Cheese, softened
1/2 cup powdered sugar

PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil. Set aside.
MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add granulated sugar; mix well. Blend in eggs and vanilla. Add flour and dry pudding mix; mix well. Stir in 1/2 cup of the cherries and 1/3 cup of the reserved cherry juice; spread into prepared pan.
BAKE 30 to 35 min. or until wooden toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack.
MIX cream cheese, powdered sugar and remaining cherry juice until well blended. Drizzle over cooled dessert; top with remaining 1/4 cup cherries. Use foil handles to remove dessert from pan before cutting into bars. Store in tightly covered container in refrigerator.

Polynesian-Glazed Meatballs

These are great! Landon and Jared love them.

1 tsp. oil
1 large red pepper, chopped
1 onion, chopped
1/4 cup Barbecue Sauce
1 tsp. ground ginger
1 tsp. garlic powder
2 cans (8 oz. each) pineapple chunks, drained, liquid reserved
12 oz. (3/4 of 1-lb. pkg.) frozen cooked meatballs
2 cups instant white rice, uncooked
HEAT oil in large skillet on medium-high heat. Add peppers and onions; cook 5 min. or until crisp-tender, stirring frequently.
STIR in barbecue sauce, ginger, garlic powder and reserved pineapple liquid. Add meatballs; mix lightly until evenly coated. Cook 10 min. or until meatballs are heated through, stirring occasionally. Meanwhile, cook rice as directed on package.
STIR pineapple into meatball mixture. Serve over the rice.

Brunner Pizza

Mom's Pizza Recipe - submitted by Theresa

Pizza (Put together by Marrae Brunner)

Preheat oven to Bake 450* (Bake 450* 12 minutes)
(I use convection bake and cook three at once.)
Put in pizza stone/s first if you have 'em (not necessary).
I heat my stones for a half hour or so.
Spray pans(I use stainless steel)with Pam(I tried olive oil, but it sticks).

Pizza Dough: (2 lg. 16" / 3 sm. 12")

5 1/2 cups flour (I use 3 white,2 1/2 wheat)
2 1/4 cups warm water
1 1/2 Tbsp yeast
1 1/2 tsp salt
1/4 cup olive oil

I mix this in a bread machine - easy peasy.
You can mix it by hand and knead for 8-15 min.
Let Rest 5-10 minutes, while you make sauce.
Divide and roll, pat, or toss into pizza pans (I use stainless steel)

Sauce:
1 16 oz can Tomato Sauce/Puree (tomatoes only-no sugar or extras-Progresso)
1 6 oz. can Tomato paste (I use one that is tomatoes only-Cantadina)
1 1/2 tsp each dried Oregano, Basil, Garlic Pdr (fresh is even better)
Stir to blend.
Spread sauce on to shaped pizza dough crust.

Toppings:
1 lb. mozzarella cheese, grated (Preciou/Frigo-I don't use pre grated)
Our favorites are pepperoni, ham and pineapple, green/red peppers, olives mushrooms, tomato slices and any other vegetables that sound good.
More exotic options: artichoke heart, BBQ chicken, taco style
Lower fat style: Karl likes to use cottage cheese instead of mozzarella.

Sprinkle Toppings over cheese and bake for 12 minutes.
Let cool a minute before cutting.
Slide onto a cutting board so you don't cut your pans up.

Cafe Rio Pork Salad

I got this recipe from a girl out here and it is one of my new favs! It is so easy but it tastes like you spent a lot of time on it (so I like to feed it to company). It tastes just like the pork taco salad from Cafe Rio!
Ingredients:
2lb. Pork Tenderloin (boneless)
1.5 cups salsa (whatever kind you like)
1.5 cups brown sugar
Tortilla chips
Whatever toppings you like on a taco salad (I like lettuce, rice, black beans, cheese, olives, tomatoes, avacado, salsa, and sour cream)

Directions:
1. Put the pork tenderloin in a crockpot. Add the salsa and brown sugar. Mix them a little to combine and drizzle over the pork. Cook on low heat for 5 hours.
2. After 5 hours, take out the pork and shred it. It will be super tender so shredding it is easy (but watch out, it's HOT).
3. Put the shredded meat back in the crock pot for 30-45 minutes. This will allow the meat to soak up the remaining juices and become extra tender and juicy!
4. While that is cooking, chop your veggies and prepare your rice and beans (if you are using those).
5. Once the pork is done, serve it on top of crushed tortilla chips, and add your toppings!

Alternative serving suggestions(we have done these before and, while I prefer the salad, these are really yummy too):
1. Pork sandwich - serve in a hamburger bun with a little Miracle Whip. This is a great leftover lunch!
2. Real simple - serve over rice with a veggie and a simple side salad.

This is a delicious meal that is sure to please! And, as a bonus, it freezes amazingly well!! So I like to make extra and freeze some for a night when I want a yummy meal, but don't feel like cooking!

Apple Spice Muffins

Apple Spice Muffins - submitted by Marrae not Theresa

Preheat oven to 375*
2 cups flour (I used whole wheat)
½ cup sugar (could use honey is you like-I used organic pdr sugar-don’t know if it changed it)
1 ½ tsp baking soda
2 tsp cinnamon
2 eggs
1 cup Vanilla Yogurt (Stonyfield organic, Mountain High are favorites)
½ cup butter, melted
1 cup apples, peeled and chopped (apple, peeler, corer is great-eat the skins!)

In large bowl, sift together flour, sugar, baking soda and cinnamon.
In other bowl, blend together eggs, yogurt and butter.
Pour egg mixture into flour mixture,
add apples and stir.

Bake for 20-25 minutes.
Yields 12 large muffins
More yogurt recipes at Stonyfield.com

Southern Wannabe

I call it ...
Southern Wannabe

1. 1 1/2 - 2 cups bow tie pasta
2. 1 can whole kernel corn ( i added the liquid too)
3. 1 can cut green beans (I added the liquid too)
4. 1 can kidney beans drained
5. 1 can diced tomatoes (I added the liquid too)
6. 2-3 cups cut (cooked) chicken
7. 2 cloves fresh garlic minced
8. 2 cups water
9. 2 Tbsp cajun seasoning (I might have used more cajun seasoning than this but i also might have used too much)
10. 2 tsp cumin (I might have used more cumin than this)
11. 1 tsp salt & pepper
12. I did about 2-3 Tbsp Sugar but my recipe turned out pretty sweet. (probably too sweet) The sugar is to help prevent heartburn.
    
13. 1/4 tsp dried mustard (i used too much dried mustard,.... i don't know how much though)
14. 1/2 tsp nutmeg
15. 1/2 8 oz package cream cheese
    

• in a skillet with lid, combine pasta, corn, green beans, kidney beans, diced tomatoes, chicken, garlic, water, cajun, cumin, salt & pepper, sugar, mustard, nutmeg.
• Cover and Bring to a boil then simmer for 10 - 15 minutes until pasta has soaked up most of the liquid and is desired noodle texture. fall-apart-soft, rubbery, crunchy, whatever.
  
• add cream cheese and stir until cream cheese is melted and contents have heated back up.
• serve. Goes nicely with french bread.
  

comes out pretty spicy and/but smells really really good.
Yeah,.. I made this up and I don't remember the exact amounts so try at your own risk.

Here is a recipe that I have been told is the BEST Garlic Bread spread, and super easy!!

INGREDIENTS
-1 stick of butter (1/2 cup)
~2 Tbs. mayonnaise
-1 Tbs. Parsley (optional)
-4 Tbs. grated Pamesan cheese
-Garlic salt to taste
-1 Large loaf of French Bread

Soften butter and combine all ingredients. Stir until the mixture is fairly uniform and smooth. Cut loaf of bread in half and spread an each side. Broil at 500F until golden brown (usually 1-2 minute). Make sure to watch cooking time carefully because the bread can burn easily.

Sloppy Joes

I got this from my friend Stephanie. This is the best receipe! Once you have it, you'll never do Manwich again! We eat it a lot - it is VERY kid friendly and VERY easy!!

Ingredients:
2 lbs. hamburger
1 onion
1 and 1/2 tsp Worchestershire sauce
1 tsp salt
1 can tomato soup
1/2 cup katsup
2 tbsp brown sugar
1 and 1/2 tsp chili powder
1 and 1/2 tsp dry mustard (optional - I opt yes)
1/2 tsp curry powder (optional - I opt no)

Directions:
Brown and drain the hamburger and onion together (I do it in a large skillet - this way I am able to make this whole meal in one pan). Once it is drained put it back in the large skillet and add the rest of the ingredients. Mix together and let it simmer, stirring occasionally, until it is a "sloppy joe" consistency. Serve it on hamburger buns (we like to top it with a thin slice of cheddar cheese)!

Turkey and Apple Melts

Turkey and Apple Melts
from Harvest Creek

• 1 12.5 oz can harvest creek diced turkey, drained
• 1/3 cup mayonnaise
• 1 - 1/2 cups grated swiss cheese
• 1 apple finely chopped
• 12 slices bread of your choice
• 2 tbsp butter

combine the turkey, mayonnaise, swiss cheese, and apple.
make sandwiches
use butter or oil on the outside of sandwiches.
cook in a frying pan with a cover until cheese begins to melt and bread is toasted.

The Best Parmasan Chicken Ever!

This receipe comes from the Barefoot Contessa cookbook!
Parmasan Chicken:
6 boneless, skinless chicken breasts
1 cup flour
1/2 tsp. salt
1/2 tsp. freshly ground pepper
2 extra large eggs
1and1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated parmasan cheese (plus extra for serving)
unsalted butter
olive oil
salad greens for 6 (we used baby romaine)
lemon viniagrette (I will put the receipe for that at the bottom)

1. Pound chicken until it is 1/4 inch thick.
2. Combine flour, salt, and pepper, on a dinner plate (or a pie tin). On a second plate (or tin) beat eggs with 1 tbsp. water. On a third plate (or tin) combine bread crumbs and 1/2 cup grated parmasan cheese. Coat the chicken breasts on both sides with the flour mixture, then dip both sides in the egg mixture, and then dredge both sides with the bread crumb mixture. (**It seemed wierd to me to do the flour mixture before the egg mixture, but this is the correct order - so don't think I typed it wrong.)
3. Heat 1 tbsp. butter and 1 tbsp. olive oil in a large sautee pan and cook breasts on med-low heat for 2-5 minutes on each side until cooked through. Add more butter and olive oil every time you re-use the pan. (**We used one big sautee pan and one medium sized skillet and it made all five at once. Also, if you notice one part of the chicken isn't cooking Vanessa sprayed that part with cooking spray, put it back down in the pan, and it made it cook better - just a trick I didn't know!)
4. Top with lettuce greens and drizzle with lemon viniagrette. Serve with extra grated parmasan cheese on top (don't be stingy with the cheese!)

Lemon Viniagrette:
1/4 cup freshly squeezed lemon juice (2 lemons) (**Vanessa said you could use bottled lemon juice, but it wasn't as good.)
1/4 cup olive oil
1/4 tsp. salt
1/4 tsp. freshly ground black pepper

1. Wisk together the lemon juice, olive oil, salt, and pepper (**Rick added a little lemon zest also, it was great).
2. Drizzle over the greens that you have put on the chicken!
**I think this viniagrette would be delicious just on some lettuce or spinach as a light and refreshing summer salad, just some lettuce topped with the viniagrette and some grated parmasan cheese!

I realize it looks like a lot and sort of complicated, but from the time we started until we were ready to eat was about 30-40 minutes and we made side dishes in that time too, so it isn't as time consuming as it seems.