Broccoli Cheese Soup

By: Maggie Minson

4 cups water
4 chicken bouillon cubes
2 stems broccoli (cut)
6 carrots (cut)
1 onion (cut)

4 cups (1 quart) half & half
4 cans cream of potato soup
2 cups cheddar cheese

Boil first 5 ingredients covered for 15 minutes. Add to crock-pot and let cool. Add last 3 ingredients and warm.
(This sized recipe will feed a family of 6 or more. I usually do a half batch for my family. I also really like cheese and usually double the amount of cheese.

Wassail

By: Julie Randall

8 cups apple juice or cider
2 cups orange juice
1 cup fresh lemon juice
1 cup sugar
1/2 tsp ground cloves
1/2 tsp all spice
1/2 tsp cinnamon

Combine all the ingredients in a large pot; bring to a boil. Reduce heat and simmer uncovered for 15 min. Keep hot in a thermos. Makes about 12 cups. Alternately, it can be made in a crock pot, covered and heated on high for 1 - 1 1/2 hours. If doubled, 2-3 hours.

Relief Society Ham Roll-Ups

By: Michelle Brownell

6 slices Swiss cheese
6 slices precooked ham (sliced ¼ inch thick)
1 10-ounce package frozen broccoli spears (can use fresh)
1 (10 ¾ -ounce) can cream of mushroom soup
½ cup mayonnaise
½ teaspoon lemon juice
¼ teaspoon curry powder
1 cup onion rings, canned or frozen

Place a slice of cheese on each slice of ham. Place a broccoli spear on top.
Roll up and secure with toothpick. Place roll-ups in a greased, shallow baking dish.
Prepare sauce by combining soup, mayonnaise, lemon juice, and curry powder in a small
Saucepan. Cook and stir until heated through. Drizzle sauce on top of roll-ups and bake covered at 350
Degrees Farenheit for 25 minutes. Top with onion rings. Bake an additional 5 minutes. Makes 6 servings.

Eggnog with a "kick"

By: Jennifer Sunseri

Egg nog
Sprite

Mix equal portions of egg nog and sprite. Enjoy!

Pumpkin Squares

By: Becky Woods

1 box yellow cake mix (save 1 cup for later)
1 egg
1/2 cup melted margarine

Mix and spread in the bottom of a 9x13 pan.

1 (15 oz) can of pumpkin
2 1/2 tsp pumpkin pie spice
1/2 cup brown sugar
1/4 cup sugar
2 eggs
2/3 cup evaporated milk
1/3 cup milk

Mix and spread over bottom layer

1/4 cup sugar
1 cup yellow cake mix
1 tsp cinnamon
2 Tbl softened margarine

Mix and crumble on top of pumpkin mixture

Bake at 350 for 40-50 minutes

Easy Gingerbread Cookies

By: Becky Woods

2 (3.4 oz) butterscotch instant pudding mix
3/4 cup butter
3/4 cup brown sugar, firmly packed
2 eggs
2 1/4 cups flour
1 tsp baking soda
1 Tbl ground ginger
1 1/2 tsp ground cinnamon

Cream pudding mix with butter and sugar; add egg, and blend well. Combine flour, baking soda, ginger, and cinnamon; blend into pudding mixture. Chill dough for 1 hour or until firm. Roll dough on a floured surface to about 1/4 inch thickness and cut with cookie cutter. Place on greased baking sheets. Bake at 350 for 8-10 minutes.

Cookie Press Shortbread

By: Nancy Lamb

Ingredients

1 cup butter
1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
1/2 cup cornstarch

Directions

Preheat oven to 350 degrees. In a medium mixing bowl, cream together butter, confectioners' sugar, and vanilla until smooth with electric mixer. Stir in flour and cornstarch. Pop dough into your cookie press, and away you go! Press cookies out onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven, or until the peaks are golden.

Caramel Rolls

By: Nancy Lamb

20 Frozen Rhodes Rolls
1/2 c. butter, melted
1/2 c. brown sugar
1/2 of a (3 oz) pkg Cook & Serve Butterscotch Pudding (trust me on the "Cook & Serve" thing)
1/2 tsp. cinnamon

Butter a bundt pan & place all dough into it. Sprinkle pudding on top of the dough. Mix the brown sugar into the melted butter, then pour over the dough. Sprinkle on the cinnamon evenly. Let rise (I let this rise overnight at room temp). Cook at 350 for about 15-20 minutes. Dump out upside down.

Muffin-Tin Eggs

By: Nancy Lamb

24 slices Deli Ham
12 Eggs
Salt & Pepper

Grease muffin tins. Place two slices of ham in each muffin tin. Break one egg into each muffin tin on top of the sliced ham. Season with salt & pepper to taste. Bake 350 for 20 minutes. We make this Christmas morning along with Caramel Rolls.

Christmas Pineapple Banana Slush

By: Melissa Stringham

Boil:

4 c. sugar 4c. water

Until sugar dissolves

Add:

12 oz. can frozen orange juice
3 c. cold water
1 large can crushed pineapple
3-4 mashed bananas

Freeze in plastic containers (empty ice cream bucket works well)

Take out of freezer 1 hour before serving. Mix with 7-Up or Sprite.

Homemade Caramels (microwave version, supereasy)

By: Sherrie Crawford

combine 1/2 cup of the following ingredients in your largest microwave safe bowl.

butter (room temperature, NOT margarine)
sweetened condensed milk
light corn syrup
regular sugar
brown sugar

Mix together till combined, and microwave on HIGH for 6minutes 38seconds. Prepare a casserole dish with non-stick cooking spray. Remove the mix from the microwave immediately and stir till creamy. Pour into the prepared dish and let cool for awhile. If you let it sit overnite, you can score it with a knife and wrap them individually with wax paper. oh, and I almost forgot, nuts go great on top of these whatever nut you like in whatever quantity you like. It's so yummy, I have to warn you to NOT eat it while it's still hot, and don't lick the bowl till it has cooled, you will burn your tongue/finger. Enjoy!

Jam Thumbprints

by: Ali Farrington

Ingredients

3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam

Directions

Preheat oven to 350 degrees F.

In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until just combined, and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic wrap and chill for 30 minutes.

Roll the dough into 1 1/4-inch balls. (If you have a scale, they should each weigh 1-ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

Fruit Salsa & Cinnamon Chips

By: Melissa Stringham

INGREDIENTS:
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
(You can substitute other fruits, I have used diced bananas and blueberries as well)
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor

10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar

DIRECTIONS
In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
Preheat oven to 350 degrees F
Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture

Grilled Asparagus

By: Sherrie Crawford

Olive oil
Coarse, Sea or Kosher salt
Black pepper (freshly ground is best)
Lemon juice (fresh is best)

Bend one of your asparagus at the chopped end til it snaps. Cut all the other asparagus to the same spot and rinse. Drizzle with olive oil, salt, pepper, and lemon juice. Toss to coat. Place the thicker end over the hot coals, and the tips towards the edge for even cooking, giving extra care to not lose them through the slats. They're finished in about 7 minutes depending on the heat of your coals. Once on a plate, sprinkle with a bit more salt, and a squeeze of lemon juice, and enjoy!

can be done in a 375 degree oven if you're just craving these on a cold winter day.

Zucchini Bread

By: Shellie Wilson

3 cups flour
1 T cinnamon
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
3 eggs (beaten)
1 cup granulated sugar
1 cup packed brown sugar
1 cup vegetable oil
1 T vanilla
2 cups grated zucchini

Sift together dry ingredients (first five) in a medium size bowl. In a separate mixing bowl, beat together eggs, sugars, oil and vanilla. Add in sifted dry ingredients. Lastly, blend in zucchini. Do not over beat. Pour into two prepared 4 1/2" x 8 1/2" loaf pans. Bake at 325 for 60-70 minutes or until toothpick comes out clean.

Pistachio Salad

By: Michelle Brownell

1 can (1 pound 4 oz) crushed pineapple in unsweetened juice (do not drain)
1 small package instant pistachio pudding
1 small tub Cool Whip, thawed
1 ½ cups mini marshmallows
3 to 4 sliced bananas

Add pineapple and juice to the pudding mix. Blend in the container of Cool Whip. Then fold in marshmallows and bananas to mixture and chill. Serves 8 to 10.

Pretzel Raspberry Jello Salad

By: Michelle Brownell

2 1/3 cup thin pretzels, coarsely chopped
1 ½ squares margarine, melted
1 (8 oz) package cream cheese
1 cup sugar
9 oz cool whip
1 (6oz) package raspberry jello
2 cups boiling water
2 sm packages frozen raspberries
1 small can crushed pineapple

Mix pretzels and margarine, pat in 9 x 13 pan and bake 10 minutes at 400 degrees. Let cool. Cream cream cheese, sugar, and cool whip and dob on top of crust. Dissolve jello in boiling water and add undrained raspberries and pineapple. Cool to room temperature and pour over cream cheese. Chill in refrigerator at least 4-5 hours or until set.

Sarah's Salad

By: Michelle Brownell

1 head iceberg lettuce
3 strips bacon
½ (10 oz) package frozen peas
¼ teaspoon sugar
½ teaspoon salt
¼ teaspoon pepper
½ cup shredded Swiss cheese (or cut 2 ½ ounces in strips)
2/3 cup chopped green onion
¼ cup mayonnaise
¼ cup miracle whip salad dressing

Wash and drain lettuce. Dry thoroughly. Dice bacon and sauté until crisp; drain on paper towels. Run hot water over frozen peas and drain. Tear lettuce into bite-size pieces into salad bowl. Sprinkle with sugar, salt, and pepper. Add peas, cheese, onion, mayonnaise, and salad dressing. (These ingredients may be layered, if desired, with the mayonnaise spread on last. Cover tightly and refrigerate overnight if desired.) Chill. Toss when ready to serve and garnish with bacon. Makes 8 servings.

Chicken Zucchini Casserole

By: Michelle Brownell

2 cups of diced cooked chicken
2 cups of diced fresh zucchini (peeled)
1 medium onion, chopped
1 pkg stove top stuffing
1 cube melted butter
1 can cream of chicken soup
16 oz sour cream
1 cup of chicken bouillon

Steam zucchini and onion until tender. Mix together seasoning mix from the stove top stuffing, soup, and bouillon and add zucchini, onion, and chicken. Mix crumbs with butter. Put ¾ of that in the bottom of a 9’ x13’ pan, sprayed with Pam. Fold sour cream into chicken mixture and spoon in over the crumbs. Sprinkle remaining crumbs on top. Bake at 350 degrees for 30 to 35 minutes.

Spinach Dish

By: Michelle Brownell

2 packages of frozen chopped spinach, cooked and drained—force water out
Small bottle of light cheez whiz
Ritz crackers
Butter

Combine spinach (already cooked) with two thirds of the bottle of cheese whiz. Crush 1 cylinder of Ritz Crackers. Sautee the crushed crackers in butter or margarine.

Put spinach-cheese mixture in a casserole dish. Top with sautéed ritz crackers. Bake in 350 degree oven for 20 minutes.

Black Bean Salad

By: Rebecca Hale

INGREDIENTS:
2 (15 ounce) cans black beans,
rinsed and drained
1 (15 ounce) can whole kernel corn, drained
4 green onions, chopped
1small red onion, finely diced
2 avocados - peeled, pitted, and diced
3 tomatoes, seeded and chopped (use only the outer part;
the inside pulp makes the salad too watery)
1 cup chopped fresh cilantro
1/2 cup lime juice (more, to taste, if desired)
1 1/2 teaspoons cumin

DIRECTIONS:
In a large bowl, combine the black beans, corn, green onions, red onion, avocados, tomatoes, cilantro, and lime juice. Season with cumin. Toss, and chill until serving.

I love this salad on its own, but it also makes an awesome tortilla chip dip.

Zucchini Brownies

By: Nancy Lamb

INGREDIENTS:
1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts

6 tablespoons unsweetened cocoa powder
1/4 cup margarine
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract

DIRECTIONS:
Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking pan. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Garden Tomato Salsa

8-10 roma tomatoes or equivlant
1/2 sweet onion
1-2 cloves garlic
1/2 cup fresh chopped cilantro leaves
1 jalapeno pepper
1 Tablespoon of sugar
1/2 Tablespoon salt
1/2 Tablespoon of pepper
juice from one lime

Banana Bread

1/2 cup butter
1/4 cup brown sugar
3/4 cup white sugar
Cream together. Add:
2 eggs
2 tsp vanilla
1 1/2 cup flour
1 tsp baking soda
1 tsp salt
mix together. Add:
1 cup mashed banana
1/2 cup sour cream
1/2 cup pecans or walnuts chopped fine

Harvest Apple Muffins

Apple Muffins
1/2 cup butter
3/4 cup white sugar
1/4 cup brown sugar
Cream ingredients together. Add:
2 eggs
2 tsp vanilla
1 tsp pumpkin pie spice
1 tsp salt
1 tsp baking soda
1/2 tsp bakin powder
2 cups of flour
Mix together and then fold in:
1/2 cup sour cream
3 apples peeled and coarsely chopped

optional crumb topping:
1/4 cup sugar
3 T flour
1/4 tsp cinnamon
2 Tablespoons butter
sprinkle on top of muffin batter
Bake at 350


When cooled frost with Maple Brown Sugar Frosting
I usually half the recipe
2 sticks of butter
3/4 cup brown sugar
1/8 tsp salt
1/3 cup of whipping cream (I usually use a dash of milk)
Heat all ingredients to boiling while stirring constantly
Remove from heat and add:
2 1/2 cup powdered sugar
1/2 tsp vanilla

Garden Veggie Pasta Salad

1/2 lb. Pasta Twists
2 cups broccoli florettes
1 bell pepper
2 tomatoes
4 green onions sliced
1 can sliced olives
1 can garbanzo beans
1 large jar maninated artichoke hearts
1 cup mozerella cheese
parmasean cheese
itallian dressing

Shelley's Green Beans or Asparagus

Steam Veggies. Then pour sauce on top.
sauce: 2 Tablespoons of melted butter.
1 Table spoon of soy sauce
1 tsp balsalmic vinegar
salt and pepper

Roasted Broccoli

1 head of broccoli-including stem
3 Tablespoons of olive oil
1 tsp water
3 cloves fresh pressed garlic
salt

Toss ingredients and roast at 450 for 15 minutes
Remove from oven and add
1/4 cup parmasean cheese
juice of 1 lemon

Minestrone Soup

1 T olive oil
2 cloves garlic
1 onion (I like the purple ones)

Sautee until soft. Then add:

4 cups chicken broth (I use the bullion)
4 Cups V8 tomato juice
1 cup water
1 tsp basil
1 tsp salt
1/4 tsp pepper
2 zuchinni
2 carrots
2 ribs celery
1 28 oz can of tomatoes (or the equivilant of chopped fresh if you need to get rid of them)
2 cans of kidney beans

Boil and simmer 1 hour or until veggies are soft.

Can add 1/2 cup noodles (to boil for last 5 minutes) and parmasean cheese

Huber Strawberry Rhubarb Cake

White cake mix
3 oz Red jello
1 cup sugar
5 cups rhubarb
3 cups of mini marshmallows

combine sugar, jello, and rhubarb. Put in a greased cake pan at bottom. Cover with marshmallos. Mix cake according to instructions. Pour on top of Rhubarb/marshmallows. Bake at 350 for apx 40 minutes

Ma Burnham's Peach Crunch

Jar of Peaches
1/2 C flour
1 C oats
3/4 Cup Brown Sugar
1 tsp cinnamon
1/2 tsp salt
1/2 cup melted butter

Pour peaches into a 8x8 pan with or without juice depending on how you like it. Mix all other ingredients together and crumble on top. Bake at 400 degrees for 25-30 mintues.

Nelson Garden Tomato Marinara

2 T olive oil
1 yellow onion
4 cloves garlic
1 lb ground beef
salt & pepper to taste
2 large cans of diced tomatoes (or the equvilant in chopped fresh tomatoes)
5 t italian seasoning
1 small can tomato sauce
1 can tomato paste
1 C beef broth
Saute onion in olive oil in a large pot for 5 minutes. Add garlic. Add ground beef and brown on med-high heat. Add tomatoes, sauce, paste, broth, and italian seasoning. Bring to boil. Simmer with lid for 2-3 hours. Salt and pepper to taste.

Out with the old and in with the new

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Harvest Pear Crisp

Harvest Pear Crisp
6 cups pears cored and cut lenght wise (3lbs) can use canned pears
1 T lemon juice
Mix and toss over pears:
1/3 cup sugar
1 T cornstarch
1 tsp cinnamon
1/3 cup flour
1/2 cup brown sugar
1/2 tsp salt
3 T butter
1/3 cup oats
1/4 cup walnuts mix in food processor.
Put on top of pears.
Bake at 375 for 40 minutes

Harvest Pear Crisp

Harvest Pear Crisp
6 cups pears cored and cut lenght wise (3lbs) can use canned pears
1 T lemon juice
Mix and toss over pears:
1/3 cup sugar
1 T cornstarch
1 tsp cinnamon
1/3 cup flour
1/2 cup brown sugar
1/2 tsp salt
3 T butter
1/3 cup oats
1/4 cup walnuts mix in food processor.
Put on top of pears.
Bake at 375 for 40 minutes

Yellow Zuchinni Egg Bake

3 T butter
8 medium yellow squash chopped
1 medium onion
2 large eggs beaten
2 T fresh minced parsley
1 cup sharp cheddar cheese
1 tsp salt
1/2 tsp freshly ground pepper
1 cup crushed potato chips

cook onions in broth until tender. add squash. Mash together. mix other ingrdeients. Pour egg mixture over veggies in a greased dish. Bake at 350 for 20 minutes. top with potato chips and cook 10 more minutes.

Yellow Zuchinni Egg Bake

3 T butter
8 medium yellow squash chopped
1 medium onion
2 large eggs beaten
2 T fresh minced parsley
1 cup sharp cheddar cheese
1 tsp salt
1/2 tsp freshly ground pepper
1 cup crushed potato chips

cook onions in broth until tender. add squash. Mash together. mix other ingrdeients. Pour egg mixture over veggies in a greased dish. Bake at 350 for 20 minutes. top with potato chips and cook 10 more minutes.

Stuffing and Zuchinni Casserole

6 oz herb seasoned stuffing mix
3/4 cup butter
2 lbs yellow squash sliced
1 medium onion
1 cup shredded carrots
1 can cream mushroom soup
1 cup sour cream
mushrooms and water chestnuts
salt and pepper

put 1/4 cup butter over stuffing
sautee veggies until soft
put half of the stuffing on bottom
put the squash in the middle
put other half of stuffing on top
bake at 350 for 30 minutes

Stuffing and Zuchinni Casserole

6 oz herb seasoned stuffing mix
3/4 cup butter
2 lbs yellow squash sliced
1 medium onion
1 cup shredded carrots
1 can cream mushroom soup
1 cup sour cream
mushrooms and water chestnuts
salt and pepper

put 1/4 cup butter over stuffing
sautee veggies until soft
put half of the stuffing on bottom
put the squash in the middle
put other half of stuffing on top
bake at 350 for 30 minutes

Corn Salad

5 ears corn
1/2 cup red onion (small onion)
3 T cider vinegar
3 T olive oil
1/2 tsp kosher salt
1/2 tsp pepper
1/2 cup basil leaves
tomatoes

cook corn.
cool in water to stop cooking and set color.
Cut corn off cob and toss with other ingredients.

Corn Salad

5 ears corn
1/2 cup red onion (small onion)
3 T cider vinegar
3 T olive oil
1/2 tsp kosher salt
1/2 tsp pepper
1/2 cup basil leaves
tomatoes

cook corn.
cool in water to stop cooking and set color.
Cut corn off cob and toss with other ingredients.

Kristen's Insalata Caprese

two large fresh, local heirloom tomatoes ( a colorful vairety from the garden)
one ball of fresh mozzarella cheese (can use regular mozzarella as well)
one large handful fresh basil leaves
extra virgin olive oil
Balsalmic vinegar
a dash of salt
a sprinkling of freshly course-ground black pepper
serve with fresh crusty bread (sourdough or equivalent. you can chop up bread and put in salad)

Chop everything up and toss in a bowl.

Kristen's Insalata Caprese

two large fresh, local heirloom tomatoes ( a colorful vairety from the garden)
one ball of fresh mozzarella cheese (can use regular mozzarella as well)
one large handful fresh basil leaves
extra virgin olive oil
Balsalmic vinegar
a dash of salt
a sprinkling of freshly course-ground black pepper
serve with fresh crusty bread (sourdough or equivalent. you can chop up bread and put in salad)

Chop everything up and toss in a bowl.

Pesto Ideas

Pesto can be served:
on top of toast
as a spread for sandwiches
over boliled noodles (can top with fresh tomato and grilled chicken in addition)
for pizza (use instead of red sauce. You can make little english muffin pizzas with pesto, cheese, and chopped fresh tomato)

Pesto Ideas

Pesto can be served:
on top of toast
as a spread for sandwiches
over boliled noodles (can top with fresh tomato and grilled chicken in addition)
for pizza (use instead of red sauce. You can make little english muffin pizzas with pesto, cheese, and chopped fresh tomato)

Pesto

Ingredients
2 cups packed basil leaves (approx. 2 oz)
1/3 cup olive oil
1/2 cup finely chopped walnuts
2 cloves garlic, minced or crushed
1/2 cup grated parmesan cheese
2 tablespoons softened butter (optional)
1/2 teaspoon salt (optional)
Directions
1Place basil, olive oil, walnuts, garlic and salt (if using) in food processor.
2Blend until thoroughly combined.
3Add Parmesan and butter (if using) and blend 5-10 seconds more.
4Just before serving, add 2 Tbsp of hot pasta water from cooked pasta.
5Serve over pasta with bread and salad.

Pesto

Ingredients
2 cups packed basil leaves (approx. 2 oz)
1/3 cup olive oil
1/2 cup finely chopped walnuts
2 cloves garlic, minced or crushed
1/2 cup grated parmesan cheese
2 tablespoons softened butter (optional)
1/2 teaspoon salt (optional)
Directions
1Place basil, olive oil, walnuts, garlic and salt (if using) in food processor.
2Blend until thoroughly combined.
3Add Parmesan and butter (if using) and blend 5-10 seconds more.
4Just before serving, add 2 Tbsp of hot pasta water from cooked pasta.
5Serve over pasta with bread and salad.

Garden Pasta Salad

tomatoes
bunch of green onions
bell peppers
olives
broccoli
carrots
garbanzo beans
mozzerella cheese
parmasean cheese
favorite itallian dressing
(you can do peperonni if you like)
bag of pasta

boil pasta
drain pasta and put in a bowl
chop veggies and add to bowl
add dressing, cheese, salt and pepper.

Garden Pasta Salad

tomatoes
bunch of green onions
bell peppers
olives
broccoli
carrots
garbanzo beans
mozzerella cheese
parmasean cheese
favorite itallian dressing
(you can do peperonni if you like)
bag of pasta

boil pasta
drain pasta and put in a bowl
chop veggies and add to bowl
add dressing, cheese, salt and pepper.

Roasted Veggie Medly

Combine an assortmet of veggies that could include:

• mushrooms
• tomatoes
• onions
• zuchinni
• asparagus
• bell peppers

(think of it like kabobs on a cookie sheet)

• toss veggies with olive oil, salt, pepper.
• Roast at 400 degrees for 20 minutes.
• Turn up to high heat for last five minutes

Roasted Veggie Medly

Combine an assortmet of veggies that could include:

• mushrooms
• tomatoes
• onions
• zuchinni
• asparagus
• bell peppers

(think of it like kabobs on a cookie sheet)

• toss veggies with olive oil, salt, pepper.
• Roast at 400 degrees for 20 minutes.
• Turn up to high heat for last five minutes

Tomato Basil Sandwiches

8 oz cream cheese
1 bunch green onions
8 basil leaves
salt to taste

• combine in food processor
• Assemble sandwich in this order

1. Bread
2. basil cream cheese mixture
3. tomato
4. bacon
5. basil leaf

Tomato Basil Sandwiches

8 oz cream cheese
1 bunch green onions
8 basil leaves
salt to taste

• combine in food processor
• Assemble sandwich in this order

1. Bread
2. basil cream cheese mixture
3. tomato
4. bacon
5. basil leaf

Garden Tomatoes

What do you do with your garden tomatoes? Here are some of my ideas.
tacos
BLT's
sandwiches
omlettes
salads
roasted tomatoes or roasted veggie medly/kabobs
salsa
soup-tomato, minestrone, tortilla
chopped tomato marinara
pasta salad

Garden Tomatoes

What do you do with your garden tomatoes? Here are some of my ideas.
tacos
BLT's
sandwiches
omlettes
salads
roasted tomatoes or roasted veggie medly/kabobs
salsa
soup-tomato, minestrone, tortilla
chopped tomato marinara
pasta salad

Garden Tomato Soup

3 T oil
2 carrots
2/3 cup2 celery stalks
1 small onion
1 garlic clove

• sautee until soft apx 8 minutes
• add

1/2 cup flour and blend well
add 1 quart broth
2 cups tomato puree (I don't add puree. I just chop a bunch of garden tomatoes)
2 cups tomatoes
peper
2 parsly stems
1/ bay leaf

• cook 30 minutes
• puree
• add1 cup cream

Garden Tomato Soup

3 T oil
2 carrots
2/3 cup2 celery stalks
1 small onion
1 garlic clove

• sautee until soft apx 8 minutes
• add

1/2 cup flour and blend well
add 1 quart broth
2 cups tomato puree (I don't add puree. I just chop a bunch of garden tomatoes)
2 cups tomatoes
peper
2 parsly stems
1/ bay leaf

• cook 30 minutes
• puree
• add1 cup cream

What on Earth do I do with all this zuchinni and tomatoes?!?

One of the ways that I was blessed while my husband was in medical school was to be the recipient of the garden leftovers of kind souls. It was left up to me to figure out what on Earth I was to do with the zuchinni, peaches, strawberries, lemons, oranges, tomatoes, apricots, blackberries, etc. We may grow our own food or we may be blessed with generous friends who share their homegrown delights. Please share your recipes and ideas of what to do with homegrown fruits and veggies.

What on Earth do I do with all this zuchinni and tomatoes?!?

One of the ways that I was blessed while my husband was in medical school was to be the recipient of the garden leftovers of kind souls. It was left up to me to figure out what on Earth I was to do with the zuchinni, peaches, strawberries, lemons, oranges, tomatoes, apricots, blackberries, etc. We may grow our own food or we may be blessed with generous friends who share their homegrown delights. Please share your recipes and ideas of what to do with homegrown fruits and veggies.

Zuchinni Bread

3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
2 cups sugar
1/2 cup vegtable oil
1/2 cup applesauce
4 eggs, beaten
1 tsp vanilla
1/3 cup water
2 cups grated zucchini
zest from 2 lemons
juice from one lemon
1 cup chopped walnuts or pecans (optional)

Lemon Glaze
juice the other lemon not used in bread
add apx 1 cup of powdered sugar until glaze is made.

Directions
Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5-6mini loaf pans for about 33 minutes.

Zuchinni Bread

3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
2 cups sugar
1/2 cup vegtable oil
1/2 cup applesauce
4 eggs, beaten
1 tsp vanilla
1/3 cup water
2 cups grated zucchini
zest from 2 lemons
juice from one lemon
1 cup chopped walnuts or pecans (optional)

Lemon Glaze
juice the other lemon not used in bread
add apx 1 cup of powdered sugar until glaze is made.

Directions
Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5-6mini loaf pans for about 33 minutes.

Wheat Bread

This the bread recipe that was used for the wheat cinnamon rolls for Father's Day. It yields 4 loaves or 4 batches of cinnamon rolls. It can be made with only wheat flour (no white) if desired, but cinnamon rolls seem to taste better if done with half white/half wheat flour -following the original recipe as follows.

4 cups of hot water
2 tablespoons of yeast
1 tablespoon sugar
--let mixture sit in mixer (Bosch) until it is bubbly (a couple of minutes). Then add the following:
2 eggs
3/4 cup powdered milk
2/3 cup honey
2/3 cup oil
6 cups wheat flour
6 cups of white flour
2 Tablespoons of salt

add enough flour until the dough is pulling away from the sides, but not so much that the dough isn't sticking to the bottom (it shouldn't be wiping the sides clean). Let the machine knead the bread for 5 minutes. Let bread rise for one hour. Punch down and form into 4 loaves. Let rise again for 40 minutes. Bake for 30 minutes at 350 or for 43 minutes at 310.

Wheat Bread

This the bread recipe that was used for the wheat cinnamon rolls for Father's Day. It yields 4 loaves or 4 batches of cinnamon rolls. It can be made with only wheat flour (no white) if desired, but cinnamon rolls seem to taste better if done with half white/half wheat flour -following the original recipe as follows.

4 cups of hot water
2 tablespoons of yeast
1 tablespoon sugar
--let mixture sit in mixer (Bosch) until it is bubbly (a couple of minutes). Then add the following:
2 eggs
3/4 cup powdered milk
2/3 cup honey
2/3 cup oil
6 cups wheat flour
6 cups of white flour
2 Tablespoons of salt

add enough flour until the dough is pulling away from the sides, but not so much that the dough isn't sticking to the bottom (it shouldn't be wiping the sides clean). Let the machine knead the bread for 5 minutes. Let bread rise for one hour. Punch down and form into 4 loaves. Let rise again for 40 minutes. Bake for 30 minutes at 350 or for 43 minutes at 310.

Cream Cheese Frosting

3 oz. cream cheese
1/2 box powdered sugar
1/2 tsp vanilla
1/4 cup margarine
milk for spreading consistency

Cream Cheese Frosting

3 oz. cream cheese
1/2 box powdered sugar
1/2 tsp vanilla
1/4 cup margarine
milk for spreading consistency

Fried Rice

3/4 to 1 cup Soy Sauce (preferred brand "Aloha")
2 Tbsp Oyster Sauce
10 Eggs
1 pound Bacon
1/2 Sweet Onion, cut
5 cups Rice (preferred brand "calrose rice"), cooked
1/2 cup Carrots, shredded
Green Onions, thinly sliced
Salt & Pepper


Heat wok to medium or medium hight. Beat eggs with a little milk. Cook eggs in thin layers until all the eggs are cooked, set aside to cool. Cook bacon, drain fat, and add sweet onions to same pan to cook. Cut bacon into bite size pieces. Add onions and bacon to a wok. Add Rice and turn down heat. Add soy sauce & oyster sauce, mix with rice until covered. Cut eggs into bite size strips. Add carrots & eggs to rice, heat rice through. Add salt and pepper to taste. Garnish with green onions. This recipe makes a rather large batch you might want to cut it in half.


Thanks Namea, for teaching us how to make this yummy fried rice!

Fried Rice

3/4 to 1 cup Soy Sauce (preferred brand "Aloha")
2 Tbsp Oyster Sauce
10 Eggs
1 pound Bacon
1/2 Sweet Onion, cut
5 cups Rice (preferred brand "calrose rice"), cooked
1/2 cup Carrots, shredded
Green Onions, thinly sliced
Salt & Pepper


Heat wok to medium or medium hight. Beat eggs with a little milk. Cook eggs in thin layers until all the eggs are cooked, set aside to cool. Cook bacon, drain fat, and add sweet onions to same pan to cook. Cut bacon into bite size pieces. Add onions and bacon to a wok. Add Rice and turn down heat. Add soy sauce & oyster sauce, mix with rice until covered. Cut eggs into bite size strips. Add carrots & eggs to rice, heat rice through. Add salt and pepper to taste. Garnish with green onions. This recipe makes a rather large batch you might want to cut it in half.


Thanks Namea, for teaching us how to make this yummy fried rice!

Cream Cheese Danish Braid

4 oz cream cheese
1/2 cup powdered sugar
1/2 tsp vanilla

strawberry jam

Roll bread out into rectangle. Mix powdered sugar, vanilla, and cream cheese. Spread down the middle of the bread. Dot with jam. Braid bread.

Bake at 350 until golden brown on top-- 25 minutes??

Cream Cheese Danish Braid

4 oz cream cheese
1/2 cup powdered sugar
1/2 tsp vanilla

strawberry jam

Roll bread out into rectangle. Mix powdered sugar, vanilla, and cream cheese. Spread down the middle of the bread. Dot with jam. Braid bread.

Bake at 350 until golden brown on top-- 25 minutes??

Pot Pie

Roll dough out thinnly. Cut dough into 1 inch strips. Form lattice over pot pie. Beat an egg. Brush egg over top of dough. Bake at 350 until golden brown.

Pot Pie

Roll dough out thinnly. Cut dough into 1 inch strips. Form lattice over pot pie. Beat an egg. Brush egg over top of dough. Bake at 350 until golden brown.

Cinnamon Breads

Cinnamon Breads

1/2 cup white sugar
1/2 cup brown sugar
1 Tablespoon of cinnamon

4 Tablespoons of butter

Roll bread dough into a triangle. Spread 4 tablespoons of butter (room temperature) on bread dough. Sprinkle cinn. sugar on top. Can sprinkle chopped nuts if desired.

Can be baked as a loaf for cinnamon swirl bread at 310 for 50-60 minutes.

Can be sliced into cinn rolls an baked at 325 or 350 for 20-30 minutes.

Can be baked as cinnamon pull apart bread. For this use only brown sugar and mix sugar and cinnamon with butter. Form rolls into balls the size of a frozen roll dough. Line a bread pan with two rows of 4 rolls (8 on the bottom). Put sugar mixture over rolls. put 2 rows of 5 rolls (10 total) on top. Top the rolls with more cinnamon sugar mixture. Bake for 60 minutes at 310 for big loaves and 38 minutes for small loaves. Don't let dough raise before putting it in the oven.

Cinnamon Breads

Cinnamon Breads

1/2 cup white sugar
1/2 cup brown sugar
1 Tablespoon of cinnamon

4 Tablespoons of butter

Roll bread dough into a triangle. Spread 4 tablespoons of butter (room temperature) on bread dough. Sprinkle cinn. sugar on top. Can sprinkle chopped nuts if desired.

Can be baked as a loaf for cinnamon swirl bread at 310 for 50-60 minutes.

Can be sliced into cinn rolls an baked at 325 or 350 for 20-30 minutes.

Can be baked as cinnamon pull apart bread. For this use only brown sugar and mix sugar and cinnamon with butter. Form rolls into balls the size of a frozen roll dough. Line a bread pan with two rows of 4 rolls (8 on the bottom). Put sugar mixture over rolls. put 2 rows of 5 rolls (10 total) on top. Top the rolls with more cinnamon sugar mixture. Bake for 60 minutes at 310 for big loaves and 38 minutes for small loaves. Don't let dough raise before putting it in the oven.

Different Uses for Potato Roll Dough

You can use Mandy's potato roll bread recipe (or any other white flour dough recipe) for many purposes. Here are some ideas that you can use the dough for:

rolls (can be used for sandwiches or to accompany dinner)
cinnamon rolls
orange rolls
monkey bread
cinnamon pull apart bread
cinnamon swirl bread
the top crust of a pot pie (lower fat and easy when you have the dough on hand)
cream cheese danish braid bread
bread sticks
stuffed sandwiches (ham and cheese calzone)
braids (meat, cheese, veggie braided in the bread)
etc.

The recipes will follow if one is needed. Demonstration and samples will be available June 20, 2009.

Different Uses for Potato Roll Dough

You can use Mandy's potato roll bread recipe (or any other white flour dough recipe) for many purposes. Here are some ideas that you can use the dough for:

rolls (can be used for sandwiches or to accompany dinner)
cinnamon rolls
orange rolls
monkey bread
cinnamon pull apart bread
cinnamon swirl bread
the top crust of a pot pie (lower fat and easy when you have the dough on hand)
cream cheese danish braid bread
bread sticks
stuffed sandwiches (ham and cheese calzone)
braids (meat, cheese, veggie braided in the bread)
etc.

The recipes will follow if one is needed. Demonstration and samples will be available June 20, 2009.

Lion House Orange Rolls

Stir together:
1/2 cup softened butter
Zest of 2 Oranges

Roll dough to a rectangle about 1/4 inch thick.
Spread orange butter on top
Sprinkle on top:
1/4 cup sugar
Cut 2 inch wide strips of dough, 3 1/2 inch long
Roll strips.
Place on greased cookie sheet
Let rise until doubled in size
Bake at 375 for 12-15 minutes
Remove from oven and brush with butter
Allow to cool 10 minutes before frosting.

Frosting:
1 1/2 cups powdered sugar
2 T orange juice from zested oranges
2 tsps orange zest

Lion House Orange Rolls

Stir together:
1/2 cup softened butter
Zest of 2 Oranges

Roll dough to a rectangle about 1/4 inch thick.
Spread orange butter on top
Sprinkle on top:
1/4 cup sugar
Cut 2 inch wide strips of dough, 3 1/2 inch long
Roll strips.
Place on greased cookie sheet
Let rise until doubled in size
Bake at 375 for 12-15 minutes
Remove from oven and brush with butter
Allow to cool 10 minutes before frosting.

Frosting:
1 1/2 cups powdered sugar
2 T orange juice from zested oranges
2 tsps orange zest

Potato Rolls

Mandy's Potato Rolls

1 1/2 Cups of warm water
1 Tablespoon yeast
sprinkle of sugar
let mixture sit while you work on the rest of the recipe
1 1/3 cup boiling water
2/3 cup Church's food storage mashed potatoes (potato pearls)
after this is well mixed add:
1/3 cup margarine
1/3 cup butter
after this is melted add:
2 eggs
2/3 cup sugar
2 scant teaspoons salt
combine potato mixture with yeast mixture in mixer
add 6-7 cups of flour and mix for 5 minutes (kneading hook)
put dough in a bowl and refrigerate 8 hours. Roll dough out on a floured surface and shape as desired: bow knot, clover leaf, crescent, etcbake @ 350 or 375 for apx 20 minutes. Dough can be refridgerated for up to 7 days.

Potato Rolls

Mandy's Potato Rolls

1 1/2 Cups of warm water
1 Tablespoon yeast
sprinkle of sugar
let mixture sit while you work on the rest of the recipe
1 1/3 cup boiling water
2/3 cup Church's food storage mashed potatoes (potato pearls)
after this is well mixed add:
1/3 cup margarine
1/3 cup butter
after this is melted add:
2 eggs
2/3 cup sugar
2 scant teaspoons salt
combine potato mixture with yeast mixture in mixer
add 6-7 cups of flour and mix for 5 minutes (kneading hook)
put dough in a bowl and refrigerate 8 hours. Roll dough out on a floured surface and shape as desired: bow knot, clover leaf, crescent, etcbake @ 350 or 375 for apx 20 minutes. Dough can be refridgerated for up to 7 days.