Fall Recipes (October 2018)

American Tacos   (Carla and Lacey Hansen)

1 lb. hamburger
1 (15 oz.) can pinto beans
1 (10 oz.) can tomato juice
Some onion and green peppers
1/3 tsp. salt
2 tsp. chili powder

Brown meat and onion.  Add rest of ingredients.  Simmer for two hours.  I cook in crockpot on LOW for about 4 or 5 hours.  Serve over Fritos.  Top with lettuce, cheese and tomatoes.


Sour Cream Enchiladas   (Carla and Lacey Hansen)

2 lb. ground beef
1 large onion
1 can green chilies
Grated cheese
2 large cans tomato sauce
24 corn tortillas
1 small tub sour cream
2 cans mushroom soup

Brown meat and onion.  Add chopped chilies and tomato sauce; simmer 15 minutes. Dip tortillas in hot oil; drain.  Put a spoonful of meat mixture on each tortilla; roll and place in baking dish.  Mix sour cream and soup; pour over enchiladas.  Sprinkle with cheese.  Bake 15 minutes at 425 degrees.

Fall Recipes (October 2018)

Apple Cake with Glaze   (Angela McCandless)

1 1/2 cups flour                               2 eggs                    
1 cup sugar                                     1/2 cup oil
1/2 tsp soda                                    1 tsp vanilla
1/2 tsp salt                                      1 1/2 cups chopped apples
1/2 tsp cinnamon                             1/2 cup chopped pecans

Glaze:
1/2 cup brown sugar
3 T. butter
1/2 tsp. vanilla
1 T. cream

Beat the eggs till foamy and then add the oil and vanilla.  Mix in the dry ingredients and stir till well blended.  Stir in the apples and nuts.  Bake at 350 for 25-30 mins. Mix ingredients for glaze in a saucepan and bring to a boil.  Pour warm glaze on the warm cake.


Mom's Vegetable Beef Soup    (Angela McCandless)

1 lb lean ground hamburger                   1 can diced tomatoes with the juice
1 onion chopped                                     1 can tomato soup
2 cloves garlic                                          2 tsp worcestershire sauce
1 Tbsp oil                                                 1 tsp Italian seasoning
2 large potatoes (cubed and cooked)      1 bay leaf
3 1/2 cups beef broth                               salt and pepper to taste
3 cups cooked vegetables (I just use a frozen mix of peas, carrots, corn)

Brown the onion, oil and garlic, then add the hamburger and brown it.  Mix everything else all together and simmer for 1/2 hour.


Grandma Van Orden's Mile High Buttermilk Cake + Fudge Frosting  (Sheri Peck)

Buttermilk Cake:
1 cup butter                          4 1/2 cups sifted cake flour
3 cups sugar                        1 tsp baking soda
1 Tbs. vanilla                        1/2 tsp baking powder
2 cups buttermilk                  1/2 tsp salt
6 egg whites

Cream butter and sugar until fluffy.  Beat in vanilla.  Add dry ingredients alternately with buttermilk.  Beat well.  Add egg whites. Beat for 2 minutes at medium speed.  Pour into 9x13 pan or 3 - 10 inch round pans.  Bake at 350 degrees for 25-30 minutes.  DO NOT OVERBAKE.

Fudge Frosting:
1/2  cup butter                         2 Tbs. cocoa powder
1 cup sugar                             3 1/2 cups powdered sugar
5 Tbs. heavy cream                1 tsp vanilla

In saucepan combine sugar, cocoa, butter and cream.  Bring to a boil and cook for 1 minute.  Remove from heat.  Gradually beat in powdered sugar.  Add vanilla.  Mix well.  Spread over cooled Mile High Buttermilk Cake.  ENJOY!

Sorry about the mess up on a couple of these recipes.  I tried to copy from a different document and it obviously didn't copy perfectly.  All of the ingredients are still there although the format is a little messed up so I think it is still understandable.  If you have any questions free to contact me.
Thanks,
Deana Day

Recipes from November 2, 2017 (Dinner Made Easy)

Crock Pot Teriyaki Chicken    (Deana Day)                                                                                                                         

3-4 lbs boneless chicken thighs (trim fat)                                                                                                  ¾ cup sugar                                                                                                                                                ¼ cup soy sauce 

6 Tbs. apple cider vinegar                                                                                                                        ¾ tsp ground ginger                                                                                                                                  1 tsp minced garlic                                                                                                                                    4 tsp corn starch

4  tsp. cold water                                                                                                                                                                                                                                                                                                           Place chicken in crock pot on low heat.  Mix all other ingredients in a

separate bowl and pour over chicken.  Cook on low for 4-5 hours until

chicken is tender.  Remove chicken and shred.  Put liquid in a saucepan

and bring to a boil.  Combine corn starch and water until smooth and

gradually stir into liquid in saucepan until it is thick.  Pour sauce over

shredded chicken and serve over rice.

 Anna’s Killer White Chile     (Deana Day)

48 oz can Great Northern White Beans 

16 oz jar salsa

½ cup chicken broth       

2 tsp cumin

1 lb chicken, cooked and diced

8 oz pepper jack cheese, shredded

Combine and cook in crockpot 4-5 hours.  Serve with corn chips,

sour cream, cilantro, and cheese.

Hamburger and Bean Casserole     (Teresa Nielsen)

1 lb. hamburger

1 large can pork and beans

1/2 cup ketchup

1/2 cup chopped onions

1 Tbs. vinegar

1 Tbs. worcestershire sauce

salt and pepper to taste

Brown hamburger and onions. Stir in beans and rest of ingredients.  Bake at 350 for 30 minutes.

Parmesan Crusted Chicken    (Lela Hansen) - from the Best Foods mayonnaise jar

1/2 cup Best Foods Real Mayonnaise

1/4 cup grated Parmesan Cheese

4 Boneless, Skinless Chicken Breast Halves

4 tsp. Italian Seasoned Bread Crumbs

Combine mayonnaise with cheese.  Arrange chicken on baking sheet.  Top with mayonnaise mixture.  Sprinkle with bread crumbs.  Bake at 425 for 20 minutes or until chicken is thoroughly cooked.

Dinner Pinwheels     (Lori Fillmore)

1 pkg. Rhodes Bread Dough or Rhodes Rolls (or homemade roll dough if you are ambitious)

Fillings as needed for pinwheel.  See recipe ideas below.

   

     1.  Defrost Rhodes bread dough or roll dough in a lightly greased bowl, cover, and let thaw for 5-8 hours.

     2.  Squish the dough together and roll out flat.

     3.  Spread with desired toppings.

     4.  Roll up like a cinnamon roll and cut out rolls, also like a cinnamon roll.

     5.  Place cut rolls on a greased baking sheet and let rise until double.

     6.  Bake at 350 for 15 minutes.

Topping ideas:

Ham and Cheese Rolls:  Spread butter all over the flat dough.  Sprinkle with grated cheese and ham lunch meat or ham cubes.  Roll up, cut out, and bake.

Pizza Pinwheels:  Spread with pizza sauce.  Add pizza toppings of choice.  Roll up, cut out, and bake.  Use extra pizza sauce for dipping.

Veggie Chicken Pinwheels:  Spread with veggie cream cheese.  Cook bacon and chicken, cut up, and sprinkle pieces on rolled out dough.  Roll up, cut out, and bake.

Breakfast pinwheels:  Spread butter all over flat dough.  Top with scrambled eggs, cooked hash browns, cooked breakfast meat of choice, and grated cheese. Roll up, cut out, and bake.

Sweet and Sour Cranberry Meatballs   (Tiniel Williams)

15 - 20 frozen meatballs (or homemade meatballs if you desire)

1 regular size can of jellied cranberry sauce

1 24 oz. jar of salsa

Combine cranberry sauce and salsa in saucepan and heat through.  Add cooked meatballs and allow to simmer for a few minutes.  Serve over rice.

Optional:  (Meatball Stroganoff) Combine one can of cream of mushroom soup and one can of milk.. Heat in saucepan and add cooked meatballs.  Simmer for a few minutes and serve over mashed potatoes.

Recipes from November 2, 2017 (Dinner Made Easy)

Taquitos     (Deana Day)                                                                                                                                                 

3 oz. cream cheese                                                                                                                                    1/4 cup green salsa                                                                                                                                    1tsp fresh lime juice                                                                                                                                1/2 tsp. cumin                                                                                                                                             1 tsp. chili powder

1/2 tsp. onion powder

3 Tbs. chopped cilantro                                                                                        

2 Tbs chopped green onions                                                                                                                      

2 C shredded cooked chicken

1 C grated pepperjack cheese                                                                                                                   

6-inch corn or flour tortillas

Mix all filling ingredients and put 2-3 Tbs on each tortilla.  Roll up

and place on foil lined baking sheet lightly sprayed with cooking

spray.  Lightly spray tops of taquitos with cooking spray and sprinkle

with a pinch of kosher salt.  Bake at 425 for 15 to 20 minutes.

Cilantro Lime Ranch Dressing     (Deana Day)

1 cup mayonnaise

½ cup milk or buttermilk

1 lime, juiced

1 packet Hidden Valley Ranch dressing mix (or less)

2 cloves garlic, minced

½ cup chopped cilantro

¼ cup green salsa

hot sauce to taste

Combine ingredients in blender.

DIY MIX RECIPES

Alright Ladies! Here they are... finally :) I have attached all the DIY mix recipes that we talked about at our activity last month. Enjoy!!

DIY MIXES

Cobbler Topping

INGREDIENTS

• 2 Cups All purpose Flour
• 1½ cup sugar
• 1 tsp Baking Powder

INSTRUCTIONS

1. Combine all the ingredients and store in an airtight container or baggie. Keeps well in the pantry for up to 6 months.

TO MAKE COBBLER

1. Pour two cans of any flavor pie filling into a 9x13” baking dish. Top with Cobbler topping mix. Cut one cube of butter into pieces and place on top. Bake at 350 degrees for 20-30 minutes or until golden brown and bubbly.

Better than Box Brownie Mix

Ingredients

• 6 cups all purpose flour
• 4 teaspoons salt
• 4 teaspoons baking powder
• 8 cups sugar
• 1 can of unsweetened cocoa powder (I used the Trader Joe's can which is 9oz.)

Instructions

1. You're going to need a large bowl.
2. Combine all ingredients into your bowl and stir until well blended.
3. Store into an airtight container and use 2¼ cups for traditional brownies.

Notes

Traditional Brownies are made with 2½ cups of brownie mix.

Mix 2¼ cups brownie mix
1/4 cup melted butter
2 eggs, beaten
1 teaspoon vanilla
1/2 cup nuts - I like using walnuts or macadamia nuts

Grease a square 8 inch pan. Preheat oven to 350° Combine melted butter, beaten eggs and vanilla with the brownie mix. Stir until well blended. Stir in nuts and pour into your pan. It may need to be pressed into the pan.
Bake for 30-35 min or until the edges pull away from the pan. Add vanilla chips to the top before or after baking.

Freestyle Muffins:

How to make the mix

In a large bowl, mix the following ingredients together with a whisk:

8 cups all-purpose flour
3 1/2 cups sugar
3 tablespoons baking powder
2 1/2 teaspoons salt

Store your muffin mix in an air-tight, one-and-a-half gallon size canister in your pantry until its needed.

How to use the mix

To make muffins, you'll need to add the following ingredients, for basic muffins, and if desired, your choice of add-ins from the printable chart below for countless other muffin variations. To make basic muffins

In a large bowl, mix the following ingredients with a rubber spatula just until blended (avoid over-mixing or your muffins may turn out tough):

2 2/3 cups homemade muffin mix
2 eggs, lightly beaten
1 cup milk
1/2 vegetable oil

(See freestyle chart below for add-in options)

Fill muffin tins 3/4 full and bake at 400 degrees for about 20 minutes, or until a toothpick inserted comes out clean. Allow muffins to cool in the pan on a wire rack. I batch yields approximately 24 muffins.

Freestyle Muffins Chart  

EXTRACTS (1 to 2 tablespoons) * Look for all-natural and/or organic extracts
Vanilla	Coconut	Esspresso
Lemon	Maple	Pumpkin Pie
Almond	Orange	Strawberry
SPICES / HERBS (1 to 2 teaspoons)
Cinnamon	Pumpkin Pie Spice	Rosemary
Nutmeg	Apple Pie Spice	Thyme
Allspice	Ginger	Basil
DRIED FRUIT (1/2 to 1 cup)
Raisins	Dried Blueberries	Dried Apples
Dried Cranberries	Dried Cherries	Dried Apricots
Dried Strawberries	Dried Pineapple	Dried Mango
FRESH / CANNED / FROZEN FRUIT (1 cup fresh: 3/4 cup frozen: 1/2 cup canned)
Apple	Strawberries	Pumpkin Puree
Banana	Blueberries	Applesauce
Raspberries	Cranberries	Sweet Corn
NUTS / SEEDS (2 to 4 tablespoons)
Poppy Seeds	Sliced Almonds	Hemp Seeds
Shredded Coconut	Chopped Walnuts	Flax Seeds
Sunflower Seeds	Chopped Pecans	Ground Flax Seed
Chia Seeds	Bran	Wheat Germ
OTHER (1 cup, unless otherwise noted)
Chocolate Chips	Cocoa Powder	Zucchini, grated
White Chocolate Chips	Bacon Bits	Lemon Zest (1-2 tsp)
Butterscotch Chips	Parm. Cheese (1/2 cup)	Orange Zest (1-2 tsp)
Vanilla Chips	Cornmeal (1/2 cup)	Lime Zest (1-2 tsp)
TOPPINGS (Mix and apply as directed)
1/3 cup brown sugar, 1/3 cup chopped walnuts, 1 tsp cinnamon: Top muffins prior to baking, then bake	1/3 cup flour, 1/3 cup brown sugar, 1 tsp cinnamon: Lightly sprinkle muffins prior to baking, then bake	Brush baked muffin tops with melted butter and dip in a bowl of cinnamon and white sugar (or any other spice and sugar)
Brush tops of unbaked muffins with a beaten  egg, and sprinkle with seeds, oats, or chopped nuts, then bake	Mix 2/3 cup powdered sugar, 1/2 to 1 tsp extract of your choice, and 1 tablespoon water: Drizzle over cooled muffin tops	Melt 2 cups chocolate chips and 1 to 2 tablespoons oil until smooth: Dip baked muffin tops in the chocolate and let harden as it cools

Fluffy Pancake Mix:

• 6 cups all purpose flour
• ¼ cup granulated sugar
• 3 tablespoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt

INSTRUCTIONS

1.      Whisk together all ingredients thoroughly and store in an airtight container.

2.      To make the pancakes, simply mix together 1 cup of the mix + 1 cup of milk + 1 egg (3/4 cup fresh fruit is optional and delicious!). Heat a nonstick skillet or pancake griddle and butter it. Pour the batter onto the hot griddle about ¼ cup at a time. When the top of each pancake bubbles, flip and continue cooking on the second side. Each cup of mix will yield 4-6 pancakes.

S.O.S. Mix (Soup or Sauce)

Use to substitute for any “Cream of Something” soup, or as a base for any creamy sauce or gravy.

Ingredients:

1 Cup Non-fat Dried Milk
3/4 Cup Cornstarch
1/4 Cup Bullion (can use cubes and crush them) - any kind you like
4 Tablespoons Dried Minced Onions
1 Teaspoon Dried Basil
1 Teaspoon Dried Thyme (can substitute with Parsley)
1 Teaspoon Pepper

Directions:

Mix all ingredients together and store.  One can of condensed cream soup = 1/3 cup dry mix with 1 1/4 cup water.  Cook until thick.

Ranch Seasoning Powder

INGREDIENTS:

·         1/3 cup dry buttermilk (**see note below**)

·         2 Tbsp. dried parsley

·         1 1/2 tsp. dried dill weed

·         2 tsp. garlic powder

·         2 tsp. onion powder

·         2 tsp. dried onion flakes

·         1 tsp. ground black pepper

·         1 tsp. dried chives

·         1 tsp. salt

DIRECTIONS:

Whisk all ingredients together until blended. If you want a more finely-ground seasoning mix, you can pulse the mixture in a food processor until it reaches your desired consistency.

Store in an airtight container in the refrigerator for up to 3 months.

*3 Tablespoons of this mix = 1 packet of the store-bought seasoning mix

**TO MAKE RANCH DRESSING:

Combine 1 Tbsp. seasoning mix with 1/3 cup mayo and 1/3 cup milk, and whisk to combine. You can also substitute Greek yogurt for the mayo

Crock Pot Creamy Ranch Chicken

Ingredients

• 3-4 Boneless Skinless Chicken Breasts
• 2 Servings of S.O.S. dry mix, prepared with water
• 3 Tbsp DIY Ranch Seasoning Mix

Instructions:

Place chicken in crockpot. Pour prepared S.O.S. mix over chicken and sprinkle Ranch Powder on top.

Cook on low for 6-8 hours or on High for 3-4 hours.

Remove chicken, shred with forks and serve over rice or potatoes