Tuna Zucchini Casserole

Ingredients--

2 small cans or 1 large can white tuna

3 cups uncooked egg noodles

1/2-2/3 cup sour cream

1/3 cup green onions (opt)

2 tsp mustard

1/2 cup mayo

1 tsp dried thyme leaves (rubbed between hands to make finer)

1/4-1/2 tsp salt

1-2 zucchini, scrubbed and sliced

1 cup shredded Monterey Jack cheese

Instructions--

• Drain tuna and set aside.
• Cook noodles as directed and drain.
• Add sour cream, mustard, mayo, tuna, thyme, onions, and salt to noodles and combine.
• Spoon half of mixture into casserole dish.  Top with zucchini.  Repeat layers.
• Top with cheese.  Bake at 350 for 30 minutes until hot and bubbly. 

Chicken Teriyaki Chow Mein

Ingredients--

1 lb chicken breasts, cubed

salt, to taste

pepper, to taste

1/2 cup teriyaki sauce, divided

4 Tbls cooking oil, divided

6 oz chow mein noodle, Hong Kong style pan fried noodles, par cooked according to package instructions

3/4 cup onion, sliced

1/2 cup carrot, julienned

1 cup broccoli floret

1 cup cabbage

sesame see, for garnish

Preparation--

• In a medium bowl, season the cubed chicken with salt and pepper.  Add 1/4 cup teriyaki sauce and mix until the chicken is well-coated.  Cover with plastic wrap and marinate in the refrigerator for 30 minutes to 1 hour.
• In a wok or deep skillet over medium-high heat, heat 2 Tbls oil, then add the par-cooked noodles.  Cook for 1-2 minutes, allowing the noodles to crisp, then flip and cook for another 102 minutes.  Transfer to a plate and set aside
• In same wok, heat 1 Tbls cooking oil, then add the chicken.  Cook for 3-4 minutes, until browned on one side, then stir and cook for another 3-4 minutes, until fully cooked through.  Set the chicken aside
• In same wok, add 1 Tbls oil, the onion, and carrot.  Cook 2-3 minutes, or until the onions are translucent.  Add the broccoli and cabbage.  Stir and cook for 1-2 minutes, then season with salt and pepper and cook for 3 more minutes, until the vegetables are soft.
• Add the cooked chicken and crispy noodles back to the wok, along with the remaining 1/4 cup teriyaki sauce.  Toss well and cook for 2-3 minutes, until everything is well-combined.  Garnish with sesame seeds.

💗Erin

Zuppa Toscana Soup

Ingredients--

1 lb spicy Italian sausage, crumbled

1/2 lb smoked bacon, chopped 

1 quart water

2-14.5 cans chicken broth

2 large russet potatoes, thinly sliced

2 garlic cloves, crushed

1 medium onion, chopped

2 cups chopped kale or swiss chard

1 cup heavy cream

salt and pepper to taste

Instructions--

• In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry; drain, set aside.
• In skillet over medium-high heat, brown bacon; drain, set aside.
• Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.
• Add sausage and bacon to pot; simmer for 10 minutes.
• Add kale and cream to pot; season with salt and pepper; heat through.

Easy Thai Coconut Soup

Ingredients--

1 tsp olive oil

1 1/2 Tbls minced jalapeno pepper

*1 1/2 Tbls freshly minced ginger, or 1 1/2 tsp ground dried ginger

2-14.5 oz cans chicken broth

1-13.5 oz can light coconut milk (about 1 3/4 cups)

1/2 tsp kosher salt

2 packages ramen noodles (do not use seasoning packet)

3/4 cup sliced mushrooms, opt

1 1/2 Tbls fresh lime juice

1 cup diced or shredded cooked chicken

2 Tbls chopped cilantro, plus more for garnish

Sliced green onions and lime wedges, for garnish

Instructions--

• Heat medium-sized soup pot to medium-high heat on stove top.  Add oil, jalapeno and ginger (if using fresh ginger). Cook 1-2 minutes, stirring frequently, until jalapeno and ginger are softened and fragrant.  If using ground ginger, add to softened jalapeno and stir.  Add chicken broth, coconut milk, and salt and increase heat to bring mixture to a boil.  Reduce to simmer and add noodles.  Simmer 3-5 minutes, until noodles are softened.  If using mushrooms, add them in the final 2-3 minutes of cooking the noodles
• Add chicken and simmer about 30 seconds to heat through.  Remove pot from heat and sir in lime juice and cilantro.  Ladle into serving bowls and garnish with additional chopped cilantro, green onions, and lime wedges, if desired.  

* I use "Spice World" squeeze ginger in a small plastic bottle from Frys

💗Our Best Bites

Pasta Fagioli Soup

Ingredients--

2 Tbls olive oil, divided

1 lb lean ground beef

1 1/2 cups chopped onion

1 cup diced carrots (about 2 medium)

1 cup diced celery (about 3 stalks)

1 1/2 Tbls minced garlic

3-8 oz cans tomato sauce

2-14.5 oz cans chicken broth

1/2 cup water, then more as desired

1-15 oz can diced tomatoes

2 tsp sugar

1 1/2 tsp dried basil

1 tsp dried oregano

3/4 tsp dried thyme

1/2 tsp dried marjoram

Salt and pepper

1 cup dry Ditalini pasta

1-15 ox can dark red kidney beans, drained and rinsed

1-15 oz can great northern beans, drained and rinsed

Finely shredded Romano or Parmesan cheese, for serving

3 Tbls minced fresh parsley

Instructions--

• Heat 1 Tbls olive oil in a large pot over medium high heat, crumble in ground beef and cook, stirring occasionally until cooked through.

• Drain fat from beef then transfer beef to a plate, set aside.  Heat remaining 1 Tbls olive oil in same pot.

• Add onions, carrots, and celery and sauté over medium-high heat until tender about 6 minutes, add garlic and sauté 1 minute longer.

• Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram, and cooked beef then season with salt and pepper to taste.

• Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15-20 minutes.

• Meanwhile, prepare Ditalani pasta according to directions on package, cooking to al dente.

• Add cooked and drained pasta to soup, along with beans.  Thin with a little more broth or water if desired.

• Allow to cook 1 minute longer.  Stir in parsley, serve warm with grated cheese.

Creamy White Chili with Chicken

Ingredients--

4 cans white beans

2 cans white corn

3 cans 14 oz chicken broth

2 cans diced green chilis

2 chicken bouillon cubes

2 medium onions chopped

1 Tbls garlic powder 

1 Tbls oregano

1 Tbls cumin

1/2 tsp cayenne

4 cups shredded chicken breasts

1-24 oz sour cream

Instructions--

• Combine onions, broth, and cubes
• Add all spices
• Simmer for a few minutes until onions are almost done
• Add green chilis, corn, chicken, and beans.  Cook for 15 minutes.
• Add sour cream and stir
• Cook for another 5 minutes and serve.

💗Made It. Ate It. Loved It.

White Chili with Chicken

Ingredients--

1 Tbls vegetable oil

2 medium chopped onions

2 cloves minced garlic

3 cups chicken broth

2 Tbls fresh cilantro, chopped

2 Tbls lime juice

1 tsp ground cumin

1/2 tsp dried oregano

1/4 tsp tabasco sauce

1/4 tsp salt 

1-11 oz can white shoepeg corn

1-15 oz great northern beans, drained

1-15 oz can butter beans, drained 

2 cups cooked and shredded chicken breast

• In 4 quart Dutch oven or large soup pot, heat oil over medium heat.  
• Cook onions and garlic in oil 4-6 minutes, stirring occasionally, until onions are tender.
• Stir in remaining ingredients except chicken.  
• Heat to boiling; reduce heat.  
• Simmer uncovered 20 minutes.  
• Stir in chicken; simmer about 5 minutes or until hot.

Honey Lime Enchiladas

Ingredients--

12 Tbls honey
10 Tbls lime juice (6-8 limes)
2 Tbls chili powder
1 tsp garlic powder
1 lb chicken, cooked and shredded (about 3 chicken breasts)
8-10 flour tortillas
1 lb monterey jack cheese, shredded
24 oz green enchilada sauce
1 cup heavy cream

Instructions--

• Cook chicken in crockpot with 1 can chicken broth on low for about 6 hours, until easy to shred.  
• Mix first four ingredients and toss half with shredded chicken in Ziploc bag.  Let marinate for at least 1/2 hour in refrigerator.  
• Pour about 1/2 cup enchilada sauce on bottom of 9X13 baking pan.  
• Fill flour tortillas with chicken and shredded cheese.  
• Mix remaining enchilada sauce with the cream and leftover marinade.  Pour sauce on top of the enchiladas and sprinkle with cheese.  
• Bake at 350 for 30 minutes until brown and crispy on top.

*I have also made these with corn tortillas layering tortillas, chicken, cheese, and sauce, repeating for about 3-4 layers, having tortillas as top layer with sauce over those.  Top with more cheese.

💗Debbie Fillmore

Kailua Pork

Ingredients--

4 lb pork loin roast

Pink sea salt

Hickory-flavored liquid smoke

Instructions--

• Rinse pork roast, pat dry, and place in crockpot 

• Pierce the entire roast with a fork.  

• Sprinkle generously with 3-4 Tbls liquid smoke

• Rub 2-3 Tbls salt into roast

• Cook on low for 8-10 hours or until meat shreds easily with fork. 

• Remove roast from pot and and place on serving dish/platter.  Shred and discard any large pieces of fat.  Drizzle enough cooking liquid over the pork to re-moisten it and keep it from drying out.  

• Serve with sweet potatoes, mashed potatoes, rice, macaroni salad, tossed salad, etc.

💗Janece Hughes and Our Best Bites

Sweet Pork

Ingredients--

Approximately 4 lb pork loin roast

2 tsp salt

4 Tbls brown sugar

2 tsp red pepper flakes

2 tsp cumin

Mix above ingredients and rub onto roast.  Place roast in crockpot.

Combine--

1 onion chopped

1/2 cup chicken broth

1 can coke

2 cloves minced garlic

Mix above ingredients and pour around roast.

Cook on low for 6-8 hours.

Shred pork and put back in crockpot.  Add 2-3 cups brown sugar.

Cook for another 3 hours.

Serve on salads, nachos, quesadillas, burritos, taco, etc. etc. etc.

Tuna Hotdish

 Ingredients--

1-8 oz package cream cheese, softened

1 cup shredded sharp cheddar cheese, plus more for garnish

1 cup chicken broth

1 Tbls coconut oil or butter

1/4 cup diced onions

1/4 cup chopped celery

4-5oz cans chunk tuna, drained

2 cups hearts of palm, (1 bottle) quartered lengthwise and cut in half 

Salt and pepper

1 cup diced  mini dill pickles

Fresh dill for garnish

Instructions--

• Place cream cheese, cheddar cheese, and broth in a blender and puree until smooth.

• Place coconut oil in non-stick frying pan.  When oil is hot, add onions and celery and cook, stirring often, for 4 minutes, or until soft.  Add the cheesy broth mixture, tuna, and hearts of palm and gently stir to combine.  

• Preheat oven to broil

• Sir in pickles, salt, and pepper

• Transfer the tuna and pickle mixture into a serving dish and top with additional cheese.  Place under broiler for a few minutes to melt the cheese.  Garnish with dill, if desired.

Butternut Squash Soup

Ingredients--

1/4 cup butter

3/4 cup brown sugar

1 tsp cinnamon

1 tsp ginger (can be freshly grated)

1 tsp nutmeg

1/2 tsp cloves

Salt and pepper to taste

1 1/2 cups chicken stock

1/2 cup apple cider

8 cups butternut squash cut into 1 inch cubes (about 2 lbs butternut squash)

1-2 cups heavy cream

Croutons, optional

Roasted or candied chopped pecans, optional

Instructions--

• In a large pot, melt butter over medium heat.  Add brown sugar and spices to melted butter and stir for 1 minute.

• Add chicken stock and apple cider.  Bring to a boil

• Add squash.  Sprinkle with salt and pepper.  Cover and simmer for 30 minutes, or until squash can easily be poked with a fork.  Check liquid in pot while simmering.  Add more chicken stock if necessary.

• Pour all the contents of the pot into a blender.  Puree until mixture is smooth.  (I have also used my hand blender and leave in pot.)

• Blend in 1 cup heavy cream.  Gradually add more until the mixture reaches the consistency of a cream soup.

• Pour the contents of blender back into the pot and keep warm until ready to serve.

• After serving soup into individual bowls, garnish with croutons and chopped pecans.

💗Favorite Family Recipes

Easy Focaccia Bread

Ingredients--

2 cups warm water

1 Tbls yeast

1 Tbls sugar

2 tsp salt

4 cups flour

Toppings--

1/2 cup melted butter

olive oil

rosemary

sea salt

thyme

sesame seeds

parmesan cheese

Instructions--

• Preheat oven to 400*

• Dissolve yeast in water.  Add sugar and salt.  Add flour last.

• Stir until mixed.

• Spray cookie sheet with Pam.  Spread dough in pan. (Wet fingertips to prevent sticking to fingers.)

• Top with toppings of choice. (Favorite is butter, rosemary, and sea salt) Be very liberal with toppings and press them down into the dough so they stick better.

• Let rise for 45 minutes

• Bake at 400* for 20-25 minutes, until golden brown.

💗Made It, Ate It, Loved It

No Fail French Bread

Ingredients--

 2 Tbls dry yeast (My favorite is SAF Instant brand)

1/2 cup warm tap water

2 cups very warm water

3 Tbls sugar

1 Tbls (yes tablespoon!) sea or Kosher salt

5 Tbls vegetable or canola oil

6 cups All Purpose flour divided (I use 4 cups All Purpose & 2 cups bread flour)

1 egg optional (beaten for glazing)

Instructions--

• Dissolve yeast in 1/2 cup warm water.

• In a separate large bowl, combine very warm water, sugar, salt, oil, and 3 cups flour.  Stir well.  (I use a Kitchenaid with paddle.)

• Add the yeast mixture to the very warm water-flour mixture.  Mix together with large wooden spoon.

• Switch to dough hook and add the remaining 3 cups flour a cup at a time, mixing well after each addition. (If too much flour is added, it's hard to roll out.)

• After all of the flour is added and mixed in, let sit in bowl for 10 minutes. (Dough is a bit sticky.  Each time it's mixed, it will come off side of bowl and get more manageable.)

• When dough has risen, stir down with a large spoon.  If making in a stand mixer, turn the machine on low for a few seconds until the dough is deflated, and push dough to bottom part of bowl with a spatula.

• Repeat 5 time, every ten minutes, for a total of 60 minutes of rising and then punching (or pushing) down.

• Divide the dough in half.  Roll each half of dough in a 9X12 rectangle on a floured surface.  You can also divide dough into fourths and roll into smaller rectangles.

• Roll the dough up like a jelly roll (long way).  Place the dough on a greased jelly roll pan, with the seam side down.  Loaves will fit on one pan, whether 2 or 4.

• Score the bread across the top 3 or 4 times, and brush with beaten egg (if using).

• Let rise for 20-30 minutes in warm place.

• Bake at 375 for 20-25 minutes in lower half of oven, until golden brown.  Or you may bake at 350-375 convection for 18-20 minutes until golden brown.  Bake for 15-20 minutes if baking 4 loaves.

💗A Bountiful Kitchen

Baked these @ 350 convection oven on next to last rack for about 15 minutes.

Quiche

3 eggs

1/2 cup Bisquick

1/4 cup melted butter

1 1/2 cup milk

1/4 tsp salt

Dash of salt

Blend ingredients in blender.  Pour in buttered quiche dish.  Add 2 cups grated mozzarella cheese. Spread on sausage, bacon, and/or onions. 

Bake at 350* for 45 minutes, or until knife inserted in middle middle comes out clean.

I like bacon with sautéed sweet onion, and sausage with green onion.

^1 batch at a time in blender

💗Cathy

Refrigerator Buttermilk Scones

2 cups buttermilk

2 Tbls yeast

2 Tbls sugar

3 tsp baking powder

1 tsp soda

1/2 tsp salt

2 slightly beaten eggs

6 Tbls vegetable oil

5 cups flour (approx)

Heat buttermilk to lukewarm.  Add yeast, then other ingredients, adding flour last.  Dough will be soft.  Let rise until double, punch down and refrigerate until ready to use.  Roll and cut into triangles, or roll into individual circles for Fry Bread.  Fry in 350* oil.  Dough keeps 5-6 days in refrigerator.

💗Cathy

Congo Bars

Cream together--

2/3 cup melted shortening

2 1/4 cups brown sugar

3 eggs

1 tsp vanilla

Add--

2 3/4 cup flour

1/2 tsp salt

2 1/2 tsp baking powder

1 package chocolate chips

1 cup nuts (optional--I use pecans)

1 cup coconut

Mix well in order given.  Press into large jelly roll pan with spatula or by wetting hands slightly.  Bake at 375* for 15-20 minutes.  For chewy cookies, bake for a less amount of time.

💗Cathy

Chocolate Chip Cookies

Cream together--

1/2 cup butter

1/2 cup shortening

3/4 sugar

3/4 cup brown sugar

2 eggs

1 tsp vanilla

Add--

3 cups flour

1 tsp salt

1 tsp soda

1 package chocolate chips

Combine all ingredients.  Use medium cookie scoop and place dough on parchment lined cookie sheet.  

Bake about 10 minutes at 350* until bottom is slightly brown.  Let sit for a couple of minutes, then put on cooling rack.

💗Diane Creer

Marshmallow Popcorn

1 1/4 cups sugar

1 cup light Karo

2 cubes butter

1 tsp vanilla

*3 pkgs microwave popcorn

Mini marshmallows

In medium saucepan, combine first 4 ingredients and boil for 3 minutes.

Pour over 3 batches of microwave popcorn and 3-5 cups mini marshmallows.  Stir until popcorn is coated and marshmallows are melted.

Recipe can easily be halved using 2 batches popcorn.

*I like to use Orville Redenbacher's Naturals Simply Salted Popcorn

💗Sherri Peterson

Better-Than-Anything Cake

Cake--

1 Duncan Hines yellow cake mix

2 cups warm water

2 eggs

1-3 oz package chocolate instant pudding mix

Mix together first 3 ingredients, then add dry pudding mix.

Bake @ 350* in sprayed 9X13 pan for 35-40 minutes.

Frosting--

Beat together--

1/4 cup melted butter

1 cup powdered sugar

2 egg yolks

Fold in 8 oz soft Cool Whip

Top with 4 crushed Heath or Skor bars

If making in jelly roll pan, make cake the same, baking for about 20 minutes.  Check with toothpick.

Frosting-- 

6 Tlbs melted butter

1 1/2 cup powdered sugar

3 egg yolks

12 oz Cool Whip

8 candy bars

💗Donna LeBaron

Blueberry (or Raspberry) Muffins

Ingredients:

10 Tbls butter

2 cups brown sugar

2 cups flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

4 eggs

16 oz sour cream

2 cups old fashioned rolled oats

2 cups blueberries (if frozen, do no thaw)

4 Tbls sugar (for later)

Instructions:

Heat oven to 375*.  In a medium saucepan over medium heat, melt the butter, then add the brown sugar.  Melt together for about 3 minutes and set aside to cool for about 5 minutes.  

Line 24-30 muffin tins with muffin cup liners.

In a bowl, mix together flour, baking soda, baking powder, and salt.  Mix together and set aside.  In a large mixing bowl, add the eggs and sour cream.  Beat together.  Once the butter and brown sugar mixture is cooled, slowly add into the egg and sour cream mixture.  Stir in the oats and fold in the flour mixture.  Fold in blueberries.

Fill muffin liners about 3/4 full and sprinkle a generous pinch of sugar on top of each muffin.

Bake for 24-26 minutes or until the edges are medium brown and the tops are firm. 

💗Made It Ate It Loved It

Ground Beef Stuffed Peppers

Ingredients:

1 cup cooked rice

6 large bell peppers (any color)

1 Tbls olive oil

1/2 onion, chopped

1 lb extra lean ground beef

3 cloves minced garlic

1-14 oz can tomato sauce

1 tsp Worcestershire sauce

1/2 tsp Italian seasoning

2 cups shredded cheddar cheese blend, divided

Salt & pepper, to taste 

If you don't have cooked rice, make some.

Preheat oven to 400* and move the rack to the middle position.  Meanwhile, prep your ingredients.  Cut the tops off the peppers as if you were carving a pumpkin, and as evenly as possible so the filling doesn't fall out.  Remove any seeds/membrane.  Chop up the usable stuff from the pepper tops to add to the filling.

Place the peppers cut-side- up in a 9X13 baking dish.  Add 1 cup of water to the bottom of dish to steam the peppers and cook faster

Add the oil, onion, and chopped up pepper tops to a skillet.  Sauté over medium-high heat for 5 minutes.

Add the ground beef to the skillet.  Cook it, breaking up the meat as you go, until it's browned and cooked through.  Drain off most of the fat/liquid.

Stir in the garlic, followed by the tomatoes, Worcestershire sauce, and Italian seasoning.  Let warm through and then take off the heat.

Stir in the cooked rice and 1/2 of the cheese.  Season the mixture with salt & pepper.  Spoon mixture into peppers.

Cover baking dish tightly with foil.  Place in the oven and bake for 40 minutes

Take dish out of the oven. Peppers should be a little bit firm to the touch.  Sprinkle with remaining cheese.  Return peppers to the oven, uncovered, for another 5-10 minutes or until the cheese is melted.

Note:  Recipe works best with peppers that are roughly the same size.  Also, the ones with 4 bumps on the bottom are less likely to fall over.

Bacon-wrapped Little Smokies

These are a little time consuming, but loved by our family.

1-48 oz pkg Little Smokie sausages
2-1 lb pkgs bacon
Brown sugar
Tooth picks

Cut each package of bacon into fourths. Wrap each sausage with a piece of bacon securing with a toothpick.

Place on foil lined baking sheet and sprinkle  each with brown sugar. Bake in 375 degree oven for 30-40 minutes until bacon is done.  To keep warm, place in a crock pot with lid kept off a bit so they don't get soggy.

Baked Beans

In large oven-proof crock or dutch oven, stir together:

6-15 oz or 3-28 oz cans pork & beans

1/2 cup ketchup

2 Tbls mustard

3/4 cup brown sugar 

Bake or fry 1 lb bacon. Remove bacon from grease.  Fry 1 large chopped onion in bacon grease and pour onion and grease into bean mixture.  

Bake uncovered at 350* for 1 hour.  Stir.  Top with crumbled bacon.

💗Brad

Hamburger Soup

Brown 1 1/2 lbs ground beef with 1 1/2 tsp minced garlic.  Drain and set aside.

Cook the following vegetables until almost tender:

2 large potatoes, peeled & diced

4 medium carrots, peeled & diced

28 oz plum tomatoes

1-46 oz bottle tomato juice

2 large onions, diced

4 stalks celery, sliced

1 green pepper, chopped

2 zucchini, sliced and quartered

Add:

Ground beef

1 can dark red kidney beans, drained

1 can cannellini beans, drained

1 can whole kernel corn, drained

1 tsp sugar

1 1/2 tsp salt

1 bay leaf

1 tsp oregano

pepper to taste

7 beef bouillon cubes

2 cups water

Tabasco to taste

Simmer until blended.

          

Four Bean Soup

Brown 1 lb hamburger.  Add 1 diced onion and 1 diced green pepper.  Sauté until onion is clear.

Add 1 tsp minced garlic and 2 tsp chili powder

Stir and let season while you open the following cans:

2 large cans pork & beans

2 cans pinto beans (drained)                   

1 can dark red kidney beans (drained) 

1 can garbanzo beans (drained) 

1 large can tomatoes

1 cup brown sugar

1/2 cup molasses

1 small can chopped green chilies

Add to the hamburger mix.  Bring to a boil, then let simmer.