!Clint1969’s French Toast & Strawberries
" Oatmeal bread
" 1 egg
" Skim milk
" 1 tsp. maple syrup
1. Beat an egg, using a fork, in a medium, low bowl.
Add about ¾ cup milk per each egg used. Add a
teaspoon of maple syrup and stir well.
2. Using a heart-shaped cookie cutter, cut out heart
shapes from the center of bread slices.
3. Dip all bread pieces into egg mixture and set onto
pancake griddle or large skillet set on medium heat.
Brown lightly on both sides.
4. Garnish with cut strawberries and maple syrup.
Tiki Steve’s Banana Batter French Toast
This is yummy and easy to make! I found the recipe online and made it
for my girlfriend at the time one day on Mother’s day, she loved it!
" 1 ripe banana, mashed
" 1 egg
" 1 egg white
" 1/4 cup milk
" 1/2 tsp. vanilla
" 2 tsp. vegetable oil
" 4 slices whole grain bread
1. Beat the banana, egg, egg white, milk and vanilla
together in a small bowl.
2. Warm the oil in a large non-stick skillet over medium
3. Dip each piece of bread into the batter, turning them
to coat both sides. Fry until brown on both sides.
Serve with yogurt and fresh fruit, fruit syrup, etc.
MaryT’s Pumpkin bread
I like this recipe because it's so tasty with the ginger flavoring instead of the traditional pumpkin pie spices - it's like eating dessert for breakfast
" 3 ½ cups all-purpose flour
" 1 cup granulated sugar
" 1 cup packed light-brown sugar
" 2 tsp. baking soda
" 1 tsp. baking powder
" 1 tsp. of salt
" 2 ½ tsp. ground ginger
" 1 can (15 ounces) pumpkin puree (1 ¾ cups)
" 1 cup fat-free milk
" 3 large eggs
" ½ cup canola oil
1. Preheat oven to 350°F. Spray bottoms only of two 9x5 loaf pans; set aside. In a large bowl, whisk together
flour, baking powder, baking soda, ginger, and salt.
2. In a medium bowl, whisk together sugars, pumpkin, oil, milk, and eggs. Add flour mixture, and stir until just
3. Divide batter between prepared pans. Bake until a toothpick inserted in center of loaves comes out clean,
about 50-60 minutes.
SummerDawne’s Carrot Cake Pancakes
" 1 ¼ cup flour
" ¼ cup toasted walnuts
" 2 tsp. baking powder
" 1 tsp. cinnamon
" ¼ teaspoon salt
" 1/8 teaspoon each of nutmeg, cloves & ginger
1. Mix the first set of ingredients together (Flour nuts, spices). Mix the 2nd set of ingredients in a separate bowl
(sugar, milk, oil eggs). Mix the 2 bowls together. Fold in carrots.
2. Use 1/4 cup measure on hot griddle sprayed with PAM. Cook as you would a regular pancake.
3. Mix some honey & butter together. Serve over pancakes. This is so good. No syrup needed!
" ¼ cup brown sugar
" ¾ cup buttermilk
" 1 tbsp. oil
" 1 ½ teaspoon vanilla
" 2 beaten eggs
" 2 cups shredded carrots
Valleygirl2010’s Cheese Strata
This is a super easy, yummy breakfast we love at our home, I hope you
" 6 eggs (beaten)
" 1 tsp. onion powder
" 1 stick butter, melted
" 1 cup Bisquick
" 1 cup milk
" 8 oz. shredded Monterey jack cheese
" 16 oz. small curd cottage cheese
" 1 tsp. mustard powder (spice)
1. Use a small amount of the melted butter to grease a
9x13 glass dish.
2. Mix all remaining ingredients together. Pour into pan.
3. Bake at 325°F for 40-45 mins. till top is a light golden
Trevscout’s Sausage & Egg Casserole
" 9 eggs
" 9 slices of Italian bread, cubed with crusts removed
" 1 pound of breakfast sausage
" ¾ cup shredded Swiss cheese
" ¾ cup shredded cheddar cheese
" ¾ cup milk
" 1 ½ tsp. salt
1. Crumble and cook the sausage according to
package directions; drain and set aside.
2. Lightly whisk together the eggs. Mix in all other
ingredients, and then fold in sausage.
3. Pour the mixture into a greased 9x13-inch baking
pan. Cover and refrigerate overnight.
4. The next day, preheat the oven to 350°F. Bake,
uncovered for 45 minutes. Let sit for 10 minutes
Fieldﬂowers’s Quick Quiche
" 12 bacon strips, cooked to crisp, drained, and crumbled
" OR any other meat (ham, sausage, )/ OR any vegetable such as:
precooked broccoli, peppers, spinach
" 1 cup cheese, shredded (you can use any type)
" 1/3 cup onion, diced
" 2 cups milk
" 1 cup Bisquick
" 4 eggs
" Salt and pepper
1. Preheat the oven to 375°F. and lightly grease a 10-inch pie plate.
2. Sprinkle the crumbled bacon (or meat or vegetable), shredded cheese, and diced onion (in that order) evenly
over the bottom of the pie plate.
3. Beat the eggs with the salt and pepper and stir in the milk.
4. Add the Bisquick and beat until smooth.
5. Pour over the ingredients in the pie plate and bake for 35 minutes or until a toothpick inserted into the center
of the quiche comes out clean.
6. Let cool on a wire rack for 15 minutes before slicing and serving.
This is one of our favorite recipes! I found it long ago (about 26 years) in one of those church cookbooks that a friend gave me. I don't have the
exact recipe anymore, because I just toss things together, but this is close.
Brunch with a twist!
Babymama2008’s Breakfast Tacos
" ½ lb. Mexican chorizo (we prefer spicy)
" 6 eggs (beaten)
" ¾ cup refried beans
" Queso cotija, queso fresco, or Mexican shredded cheese
" Corn tortillas
1. Fry chorizo in a pan with a little oil, once it is crumbly
(but not overcooked), add eggs and cook and stir until
eggs are set.
2. Sprinkle with cheese and cover pan for a minute or
two until cheese starts to melt.
3. Warm up refried beans separately.
4. Warm up tortillas in a clean skillet, and wrap in a
5. Spread beans in middle of each tortilla, top with egg
mixture, wrap up like a taco and enjoy!
BrookeAnna’s Breakfast Cajun Pizza
" 1lb. fresh ground Cajun sausage
" 6 large eggs
" 2 Pioneer Peppered Gravy mixes
" 1 can Pillsbury Pizza Crust
" 1 cup shredded cheddar cheese
" 1 garlic clove
" 1 small onion, chopped
1. Pan fry sausage and break up into pieces. Add
onion and garlic.
2. Prepare packaged gravy mix and allow to sit and
thicken while scrambling eggs with salt & pepper.
3. Spray baking sheet with non-stick spray and open
canned pizza dough. Lay flat on baking sheet.
4. Top dough with gravy mixture. Then, top with
sausage topping and eggs.
5. Bake pizza in oven for 17-20 minutes at 400°F or
until browned to your liking around the edges. Top
with cheese and allow it to melt.
Callie’s Apple Pie Baked Oatmeal
" 2 large apples, chopped
" 2 cups Quaker® Old Fashioned rolled oats
" 1 tsp. baking powder
" ½ cup chopped pecans
" 1 ¼ teaspoon cinnamon
" ¼ teaspoon ground cloves
" ¼ teaspoon ground nutmeg
" ¼ teaspoon ground ginger
" 2 cups soy milk (or milk of choice)
" 2 eggs
" 1/3 cup pure maple syrup
" ¼ cup vegetable oil
" 2 tsp. vanilla extract
1. Preheat oven to 375°F . Spray a 9 inch pie dish with cooking spray and set aside.
2. In a medium size bowl combine dry ingredients: apples, oatmeal, baking powder, spices and salt. In another small
bowl combine wet ingredients: milk, eggs, maple syrup, oil and vanilla extract and whisk until well combined.
3. Pour wet ingredients into the dry ingredients and stir well to combine.
4. Pour mixture into prepared pie plate and bake on a cookie sheet for 45 minutes; cover with foil for the last 5
minutes if top is getting to brown. Cool on a baking rack for 10 minutes.
5. Cut into wedges and serve with a dollop of low fat whip cream, a drizzle of maple syrup or eat as is.
I first saw this online and loved how different it was. I like making it as a surprise for my
family. This is one of those kind of recipes you can smell through out the entire house.
Gardengal’s cream cheese danish cake
" 2 pkgs. Crescent Rolls (regular or low fat)
" 2 8oz. pkgs cream cheese (regular or low fat)
" 1 cup sugar or Splenda
" 1 egg
" 1 tsp. vanilla
" 1 9x13 pan
1. Soften cream cheese in microwave for 20 seconds
2. Layer 1 package Crescent Rolls in 9x13 pan - pinching all edges together. (You will need to stretch the dough).
3. Mix cream cheese, vanilla, sugar and egg yolk (set egg white aside).
4. Spread cream cheese mixture over the layer of Crescent Rolls.
5. Layer 2nd package of Crescent Rolls over mixture (again pinching all edges together). Beat egg white with a
fork until frothy. Spread over top of rolls & sprinkle with cinnamon.
6. Bake at 325°F for 30-35 minutes or until edges golden brown.
7. Cool & refrigerate. I've found the flavor is better if it is made the day before you plan to serve it.
This is a great substitute for danishes from the bakery. I like it because it is
less expensive and I know all the ingredients I am putting in it.
KenO’s Clam Chowdah!
Enjoy a taste of Boston!
" 1 can clams, but pick out the bad ones
" 1 cup diced potato
" 2 cups milk
" 2 tbsp. butter
" ¼ cup chopped onions
1. Drain clam juice from can into pot.
2. Add butter & onions, then simmer until clear.
3. Add potato and bring to a boil, quickly turn down to
a med heat for approx. 10 min. or until potato is done.
4. Add clams/milk and simmer for approx. 15 min... Do
not bring to a boil.
Art’s Baked Potato Soup
" 4 large baking potatoes
" 2/3 cup butter
" 2/3 cup flour
" 6 cups milk
" 4 green onions, chopped
" 12 slices bacon, cooked and crumbled
" 1 ¼ cups Cheddar cheese, shredded
" 8 oz. sour cream
1. Bake potatoes until done. Cut in half lengthwise.
Scoop out pulp and set aside.
2. Melt butter in heavy saucepan over low heat; add
flour, stirring until smooth.
3. Cook 1 minute, stirring constantly. Gradually add
milk, stirring over medium heat until thick.
4. Add potato pulp, salt and pepper, 2 tbsp. of the green
onion, 1/2 cup bacon and 1 cup cheese.
5. Cook until heated and stir in sour cream. Add more
milk if necessary (but it should be served thick).
6. Serve with remaining onions, bacon and cheese.
An awesome, super-easy summer soup that's perfect for the weather!
" 4 tomatoes (I used vine-ripened from the farmers’ market)
" 1 small cucumber
" 1 large green bell pepper
" 1tbsp. balsamic vinegar
" 2tsp. Worcestershire sauce
" 1 jalapeno
" 10 basil leaves (fresh, of course)
" 1t Kosher salt
" 2tsp. cumin
" 1/3 cup sun-dried tomatoes
" 5 cloves garlic
" 1 can (15oz) chickpeas
" ¼ cup parmesan cheese (if you like it!)
" ¾ cup corn (I used some leftover grilled corn)
1. Place all the ingredients except the chickpeas in a food processor and process until roughly pureed.
2. Stir in the chickpeas. Allow to chill overnight so all the flavors are soaked in.
3. Serve with a salad and crusty bread. Enjoy!
Melissa FV’s Avocado & Toast
It’s nice and simple, and one of my most favorite things to make. I'll have this for
lunch, but it's a great any-time meal or snack.
" 1 ripe avocado
" Juice of 1/2 lemon
" 2 slices of multigrain bread
" Hot sauce or red pepper flakes
" Salt and pepper
1. Place bread in toaster – cook until medium brown.
2. While bread is toasting, cut avocado into large chunks.
3. Mix together the avocado, lemon juice, and hot sauce (or pepper
flakes) to taste.
4. Place mixture on top of toast and sprinkle with salt and pepper.
" Place 2 fried eggs on top of toast for a delicious brunch option.
" Serve avocado-lemon juice- hot sauce mixture as a dip with pita
chips, tortilla chips, or sliced veggies.
" Add 2-3 strips of bacon for a savory treat.
" 1 pound ground pork
" 1 pound ground beef
" 1 medium onion, finely chopped
" 1 carrot, grated
" ¼ cup soy sauce
" 2 ½ teaspoons black pepper
" 1 ½ tablespoons garlic powder
" ½ tablespoons salt
" 1 (16 ounce) package spring roll wrappers
" 1 ½ quarts oil for frying
1. In a large bowl, combine pork, beef, onion, and carrot. I suggest getting down and dirty and use your hands.
Gradually blend in the soy sauce, black pepper, garlic powder, and salt until even.
2. Lay out a few wrappers at a time on a flat surface, and place 2 tablespoons of the filling in a line down the center of
the wrapper. Make sure the filling is no thicker than your thumb, or the wrapper will cook faster than the meat.
3. Take the bottom and top edges of the wrapper and fold them towards the center. Take the left and right sides, and
fold them towards the center. Moisten the last edge of the wrapper to seal. Now repeat using the rest of the
wrappers, and have hubby or the kids help you out.
4. Heat the oil in a deep-fryer or heavy skillet to 375°F. Fry 3 or 4 lumpia at a time. Fry for about 3 or 4 minutes,
turning once. Lumpia are cooked through when they float, and the wrapper is golden brown. Serve as is with
dipping sauce. We like sweet and sour sauce or soy sauce.
I got this recipe from a friend of mine from Guam. If you’ve ever tried lumpia, then you know how yummy it is! It is kind of like an egg roll.
Bectasy’s Baked Spaghetti Pizza
" 1lb of Jimmy Dean sausage or hamburger meat
" 1 box of spaghetti noodles
" Spaghetti sauce (either in jar or homemade)
" 1 bag of pepperoni
" 1 bag of mozzarella cheese
1. Cook the meat and mix with spaghetti sauce. Boil
noodles as normal.
2. Once those are done, layer in a baking dish. First put
down a layer of sauce, then noodles, then sauce,
cheese and pepperoni. Keep layering until full.
3. Bake in oven about 15 min at 375°F or until cheese is
Pam’s Spaghetti Braid
This is a great way to use leftover spaghetti!
" 1 egg, whisked
" Leftover spaghetti and sauce
" 1 loaf frozen bread dough
1. Roll the dough out flat and cut one inch slits on
each side of the dough.
2. Spoon your spaghetti down the center and then just
cross over strips to braid it.
3. Brush with egg mixture and sprinkle with
4. Bake 350°F for about 20 mins.
Donna’s Mexican Stuffed Shells
" 1 pound ground turkey (or ground beef or chicken)
" 1 package low-sodium taco seasoning
" 4 oz. cream cheese
" 16 jumbo pasta shells
" 1 ½ cups salsa
" 1 cup taco sauce
" 1 cup cheddar cheese
" 1 cup Monterrey jack cheese
" 3 green onions
" Sour cream
1. In a pan brown the ground beef; add taco seasoning and prepare according to package directions. Add cream
cheese, cover and simmer until cheese is melted. Stir together and mix well. Set aside and cool completely.
2. While ground beef is cooking, cook the pasta shells according to package directions; drain. Set shells out
individually on cutting board or baking sheet so that they don’t stick together.
3. Pour salsa on bottom of a 9×13 baking dish. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells
in pan open side up. Evenly cover shells with taco sauce.
4. Cover dish with foil and bake for 30 minutes at 350°F . After 30 minutes, add shredded cheese and bake for 10-15
more minutes with the foil removed.
5. Top with green onions or olives if desired. Serve with sour cream and/or more salsa.
Silverbackg1’s Pulled Beef Sandwich
" 1 Chuck Roast (I am not fussy on roast beef cuts-just usually
grab what is on sale)
" ½ cup fresh garlic
" 2 tbsp. paprika
" 2 tbsp. sugar
" 1 tsp. cumin
" ½ tsp. chilli powder
" ¼ tsp. red pepper flakes
" 1 cup soy sauce
" 1 can (8 ounces) of tomato paste
" 1 onion
" Sea salt and ground pepper
1. Chop up the onion and put in in the base of the crockpot with fresh garlic and then the roast and soy sauce.
2. Use the spice ingredients enough to cover the meat-enough so you cannot see it. Use more of the paprika and
chilli powder then salt, of course.
3. Cook on low in your crockpot for 8-10 hours. If you are home, you may want to add a little water, maybe 1/2
cup around hour 6 so the meat doesn't get too dry. About hour 10, the meat should be tender enough where it
breaks up with the mere touch of a fork.
4. Serve with your favorite kaiser rolls and enjoy!
Tasty Meat Dishes!
Alluringbrat’s Root Beer Glazed Ribs
" 2 lbs. of country style pork ribs (rinsed well)
" 1 tsp. of seasoning salt
" ½ tsp. black pepper
" 2 tbsp. of minced onion
" 2 tbsp. of minced garlic
" ¼ cup of spicy brown mustard
" 3 cups of Root Beer
" 1 cup YOUR favorite BBQ sauce
1. Pour the mustard all over your country style ribs,
making sure you coat all surfaces. Once the meat if
coated, sprinkle on your seasonings.
2. Place your meat on a baking tray leaving a small gap
between each rib.
3. Pour 1 cup of root beer into the tray. Make sure you
do NOT pour the root beer directly over the meat,
otherwise you will wash away some seasonings.
4. Leave the dish uncovered and cook in the oven on
325°F for 2 1/2 hours.
Twinmama’s Coke Roast
" Any cut of roast – I use what ever is on sale
" 1 can of Coca Cola
" 1 can of cream soup (mushroom, celery, potato etc.).
" This is a super easy crock pot recipe I got many
years ago from a friend’s mom.
1. Put it in your crock pot and cover with a can of
Coke and a can of soup.
2. Cook on low, for about 8 hours, I let mine cook all
day while we are at work. The broth is so rich and
flavorful and the meat is tender and juicy!
Bruingirl2’s Tomato Basil Pasta
" 12 oz. pasta (I used Linguine)
" 1 can (15 ounces) diced tomatoes with liquid (I used
zesty red pepper flavor)
" 1 large sweet onion, cut in julienne strips
" 4 cloves garlic, thinly sliced
" 1/2 tsp. red pepper flakes
" 2 tsp. dried oregano leaves
" 2 large sprigs basil, chopped
" 4 ½ cups vegetable broth (regular broth and NOT low
" 2 tbsp. extra virgin olive oil
" Parmesan cheese for garnish
I saw this recipe on Facebook, saw how easy it was and loved that the
ingredients were fresh and healthy.
Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! -
Bring it to a boil, then reduce to a simmer. The starch leaches out of the
pasta and makes a rich, warm sauce for the noodles. The other
ingredients cook right along with the pasta.
1. Place pasta, tomatoes, onion, garlic, basil, in a large
stock pot. Pour in vegetable broth. Sprinkle on top the
pepper flakes and oregano. Drizzle top with oil.
2. Cover pot and bring to a boil. Reduce to a low
simmer and keep covered and cook for about 10
minutes, stirring every 2 minutes or so.
3. Cook until almost all liquid has evaporated – I left
about an inch of liquid in the bottom of the pot – but
you can reduce as desired .
4. Season to taste with salt and pepper, stirring pasta
several times to distribute the liquid in the bottom of
5. Serve garnished with Parmesan cheese.
Crazy about chicken!
Danamariepowers’s Coffee Chicken
I know it sounds weird, but this is a major comfort food in our family. It
doesn't really taste like coffee, but it is fun to know it is in there.
" 1 and ¾ cup brewed coffee
" ¾ cup brown sugar
" 1 cup ketchup
" ½ cup vinegar (white or cider)
" ½ cup flour
" 4-5 chicken breasts
" Salt and pepper
1. Lightly dust chicken with flour, salt and pepper (I like
to throw it in a Ziploc and shake it.)
2. Heat a small amount of oil in frying pan and lightly
brown chicken (don't cook it all the way through).
3. In a separate bowl, combine coffee, brown sugar,
vinegar and ketchup.
4. After chicken is lightly brown, place in baking dish
and pour coffee mixture over.
5. Cover with foil. Bake at 350°F for 1.5 hours
Rubleaux’s Chicken Parmegiana
1. Pour egg into a small shallow bowl. Place bread
crumbs in a separate shallow bowl.
2. Dip chicken into egg, then into the bread crumbs.
Place coated chicken on a baking sheet and bake in
a preheated oven for 40 minutes at 350°F, or until
juices run clear.
3. Pour ½ of the spaghetti sauce into a 7x11 inch
baking dish. Place chicken over sauce, and cover
with remaining sauce.
4. Sprinkle mozzarella and Parmesan cheeses on top
and return to the preheated oven for 20 minutes.
" 1 egg beaten
" 2 skinless chicken breast halves
" 2 oz. dried bread crumbs
" 16 oz. spaghetti sauce
" ¼ cup parmesan cheese
" 2 oz. shredded mozzarella cheese
" Parmesan cheese
Bichondaddy’s Chicken Alfredo Lasagne
" 2 cups shredded cooked chicken breasts
" 1 can (14 oz.) artichoke hearts, drained, chopped
" 1 pkg. (8 oz.) shredded mozzarella cheese
" ½ cup grated parmesan cheese, please...don't use the stuff in
the green shaker can...it doesn't come out very well!
" ½ cup chopped drained oil-packed sun-dried tomatoes
" 2 pkg. (8 oz. each) cream cheese, softened
" 1 cup milk
" ½ tsp. garlic powder
" ½ cup tightly packed fresh basil, chopped, divided
" 12 lasagne noodles, cooked, or if you prefer, the lasagne
noodles you do not have to precook.
" Salt and pepper to taste
1. Combine chicken, artichokes, 1 cup mozzarella, parmesan and tomatoes, salt and pepper to taste (Please make sure
to taste it before adding any salt...the artichokes can be quite salty and the parmesan is salty also).
2. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the
3. Spread half the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3
of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream
cheese mixture and mozzarella; cover.
4. Bake 25 min at 350°F or until heated through. Sprinkle with remaining basil. Let stand 5 min. serving.
Salwa869’s Cilantro Lime Shrimp
" 2 tsp. olive oil
" 2 lb. shrimp, shelled and deveined
" 6 cloves garlic, crushed
" 1/3 cup chopped fresh cilantro
" 1 lime
" Salt and pepper
" 6 cups green beans
1. Heat a large frying pan add oil, and then add shrimp.
Season with salt and pepper.
2. When the shrimp is cooked on one side (about 2
mins), turn over and add garlic. Sauté another minute
or two until shrimp is cooked, careful not to overcook.
3. Remove from heat. Squeeze lime all over shrimp and
toss with cilantro. Serve hot.
4. In a separate pan, add 6 cups green beans, crushed
garlic and season with salt and pepper. Cook on
medium high for 2 mins. Add 1/2 cup water and
cover, cook for an additional 8 minutes.
5. Uncover and cook until water evaporates. Serve hot
on the side of shrimp.
Greenhonu’s Tequila Lime Grilled Shrimp
" 2 tbsp. lime juice
" 2 tbsp. tequila
" 1/4 cup olive oil
" 1 pinch garlic salt
" 1 pinch ground cumin
" Ground black pepper to taste
" 1 pound large shrimp, peeled and deveined
" 6 (10 inch) wooden skewers
1. Mix lime juice, tequila, olive oil, garlic salt, cumin,
and black pepper in a bowl.
2. Pour into a large resealable bag; add the shrimp,
seal bag and refrigerate 1 to 4 hours before grilling.
3. Soak skewers at least 30 minutes in water to
4. Drain and discard marinade from shrimp. Thread
shrimp onto prepared skewers, 5 to 6 per skewer.
5. Cook, uncovered, on preheated grill until shrimp
turn pink, turning once, for 5 to 7 minutes. Serve
with a wedge of lime – great for making tacos!
Matt FV’s Ragout of Lamb
" 2 ½ lb. lamb cut from the top of the leg, trimmed of fat and
cut into cubes
" 2 tbsp. flour
" 4 tbsp. oil
" 1 lemon
" 1 clove of garlic
" ½ tsp. cinnamon
" 2 large pinches of saffron (or large tsp. of turmeric)
" 2 ½ cups of chicken or vegetable stock
1. Toss the cubes of lamb in flour so that they are evenly coated. Brown in oil, a few pieces at a time, transfer to a
casserole dish and keep warm in oven.
2. Slice lemon thinly and lay slices over meat.
3. Stir garlic, cinnamon, saffron/turmeric, salt and pepper into stock, and pour over meat.
4. Cover casserole tightly and bake in moderate oven at 350°F for 1 hour. Like most casseroles, this tastes even better
made a day in advance and reheated.
5. Serve with couscous and green vegetables or salad.
I tasted this on vacation when I was about 15 years old, it was so delicious that I had to ask for the recipe straight away – I have been making
it for friends ever since!
Veggie Side Dishes!
MaryT’s Stuffed Peppers
This is a Mexican twist to regular stuffed peppers. They are easy to make
and taste so good my husband didn't even miss the meat!
" 4 red bell peppers
" 1 can black beans
" ¾ cup salsa
" 1 cup pepper jack cheese
" 1/3 cup instant brown rice
" 1 cup diced onion (or green onion)
" ½ cup frozen corn
" 2 tbsp. taco seasoning
" Optional: pepper jack cheese and jalapeno slices to top
1. Mix all ingredients together and stuff peppers. Top
with extra cheese and jalapenos if desired.
2. Place peppers into crock pot. Cook on low for 4-6
Maryrgrimm’s Roasted Cauliﬂower
A delicious vegetable with a roasted edge! Serve with mild BBQ
1. Cut cauliflower into florets and put in a single
layer in baking dish with the garlic, and cover
with lemon juice and olive oil.
2. Sprinkle with salt and pepper and cook at 400°F
for 25-30 minutes.
3. Remove from oven and sprinkle generously with
" 1 head of cauliflower
" 2-3 cloves of garlic, peeled and
" Lemon juice from half a lemon
" Olive oil
" Coarse salt and freshly ground
" Parmesan cheese
Clokm’s Chocolate Raspberry Cheesecake
" 1 cup Oreo Cookie Crumbs
" 5 tbsp. white sugar
" ¼ cup melted butter
" 10 oz. package of frozen
" 2 tsp. corn starch
" 1/2 cup water
1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into
the bottom of a 9 inch pan.
2. In a saucepan, combine frozen raspberries, 2 tbsp. of sugar, corn starch, and water. Bring to boil for 5
minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. In a metal bowl over a pan of simmering water, melt white chocolate chips with cream until smooth.
4. In a large bowl, mix together cream cheese and ½ cup sugar until smooth. Beat in eggs one at a time. Blend
in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tbsp. raspberry sauce over.
5. Pour remaining cheesecake batter into pan, and again spoon 3 tbsp. raspberry sauce over the top. Swirl
batter with the tip of a knife to create a marbled effect.
6. Bake for 55 to 60 minutes at 325°F, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8
hours before removing from pan. Serve with remaining raspberry sauce and fresh raspberries.
" 2 cups of white chocolate
" ½ cup half and half cream
" 3 packages of cream cheese
" ½ cup of white sugar
" 3 eggs
" 1 tsp. vanilla
" Fresh raspberries to garnish
and serve when ready
MamabearO’s Banana Pudding
" 1 12 oz. container of Cool Whip
" 1 14 oz. can sweetened condensed milk
" 1 8 oz. package cream cheese, softened
" 2 cup milk
" 1 5 oz. box instant French vanilla pudding
" 6-8 bananas, sliced
" 2 bags Pepperidge Farm Chessmen cookies
1. Line a 13"x9"x2" dish with 1 bag of Pepperidge Farm Chessmen cookies, top with the sliced bananas.
2. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
3. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold in the
4. Add the cream cheese mixture to the pudding mixture and stir until well blended.
5. Pour the mixture over the cookies and bananas and cover with the remaining cookies (either whole or crumbled).
Refrigerate until ready to serve.
Bluenose’s Frosty Peanut Butter Pie
" 4 ounces cream cheese, softened
" 1/4 cup peanut butter
" 1/4 cup sugar
" 1 teaspoon vanilla extract
" 1 package (8 ounces) frozen whipped topping, thawed
" 1 chocolate crumb crust (8 inches)
" 2 tsp. chocolate syrup
1. In a large bowl, beat the cream cheese, peanut butter,
sugar and vanilla until smooth. Fold in the whipped
2. Spoon into the crust. Drizzle with chocolate syrup.
3. Cover and freeze for 4 hours or until set.
Monge10’s Freak Out Pie
" 1 package Oreo Cookies
" 1 stick of melted butter or margarine
" 2 large 12 oz. Cool Whip packages
" 18 oz. cream cheese
" 1 cup confectionary sugar
" 2 instant chocolate pudding mix
1. Smash 1/2 the cookies with rolling pin. Mix
with melted butter and make a crust.
2. Combine sugar and cream cheese and 1
container of cool whip, spread on top of crust.
3. Make pudding according to directions and
spread on top of cool whip mixture.
4. Top with other container of cool whip and the
rest of the Oreos (crushed). Refrigerate for 2
hours to set.
Donna Chapin’s Carmelitas
" 32 caramel squares, unwrapped
" ½ cup heavy cream
" ¾ cup butter, melted
" ¾ cup brown sugar, packed
" 1 cup flour
" 1 cup rolled oats
" 1 tsp. baking soda
" 6 oz. semisweet chocolate chips
1. Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside.
2. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda.
3. Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 350°F degrees for 10 minutes.
4. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips.
Crumble remaining oatmeal mixture over caramel.
5. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and
cool completely before cutting.
These are always gone quickly when I make them. My brother in law says they are called Heaven, not carmelitas. I don't do it for us too much
because my husband and I will eat a whole pan in one night! Everyone loves these!
Peanut Butter Treats!
Cblackwelder’s Peanut Butter Balls
They taste just like a peanut butter cup!
" ½ cup rolled oats
" ¼ cup almond flour
" ¼ cup dark chocolate chips
" 2 tbsp. ground flaxseed
" ¼ cup unsweetened shredded coconut
" 2 tbsp. maple syrup
" ¼ cup peanut butter
" ½ tsp. vanilla extract
1. Combine all ingredients in a medium bowl and mix
together well with a spatula.
2. Refrigerate for 30 minutes.
3. Roll into balls. Keep refrigerated.
Marlene’s No Bake Candy Bar Cookie
" 1 cup chocolate chips
" 1 cup peanut butter
" 1 package of graham crackers
1. Place a layer of graham crackers on a foil lined
2. Heat peanut butter with chocolate chips in a pan
over low heat and stir until smooth. Remove from
heat and pour a smooth layer over the graham
3. Repeat this process with layers of graham crackers
and warm mixture. The last layer should be the
4. Refrigerate for 4 hours to cool and set. Cut into
squares and enjoy.
Tanja’s Rhubarb Dump Cake
1. Preheat oven to 350°F. Grease a 9x13 inch baking dish.
2. Spread the rhubarb evenly in the bottom of the baking
dish. Sprinkle the sugar over the rhubarb, followed by
the Jell-O, and finally the cake mix.
3. Pour the water and melted butter over the top. Do not
4. Bake for 45 minutes or until the rhubarb is tender.
With an abundance of tasty rhubarb every year, I have my fave desserts to make and share with family and friends.
" 1 pound rhubarb, cut into ¼ inch pieces (between 3 and 4 cups)
" 1 cup white sugar
" 1 (3 oz. package) strawberry Jell-O
" 1 package yellow cake mix
" 1 cup water
" ¼ cup butter, melted
Autumnblues’s gummy fruit snacks
" 1 cup mixed berries
" ¼ cup water
" ½ cup applesauce
" ½ cup fruit juice
" 2 envelopes gelatine
1. In a small saucepan over medium heat, combine the
berries and water. Bring to a boil and cook until
berries are soft, about 5 minutes.
2. Blend berries until smooth. Return to pot. Add
applesauce and return to a boil, then remove from
heat, cover and set aside.
3. In a large bowl, sprinkle gelatine over fruit juice and
let stand for 1 minute. Add hot fruit mixture and stir
until gelatine completely dissolves.
4. Pour into 8 x 8 dish (or into moulds, if you want to go
that route). Refrigerate until firm, about 3 hours. Cut
into blocks or shapes.
Nammiejo’s Watermelon Limeade Popsicles
1. Add watermelon to limeade and blend.
2. Pour the juice into small dixie cups, until about
3. Cut your tin foil or saran wrap to fit around the cup.
Place over the top, and secure in place with rubber
bands. Cut a ¼ inch slit in the center of the cup, and
put your popsicle stick into the juice, being held in
place by the wrap.
4. Then freeze until they are solid.
" 6 cups Limeade (can be
made from a frozen
" 1 cup blended watermelon
" Dixie Cups
" Tin Foil or saran wrap
" Rubber bands
" Mini popsicle sticks
Aldorn09’s Cinnamon Chips and Salsa
" 2 apples, cleaned and diced
" 1 pound strawberries, cleaned, hulled and diced
" 1 small package raspberries, cleaned
" 3 kiwi, peeled and diced
" 4 tablespoons raspberry jam
Cinnamon Sugar Chips:
" 10 flour tortillas
" 1/2 -1 cup canola oil
" 1 cup sugar plus 2-3 teaspoons ground cinnamon, mixed
Fruit salsa: Mix all of the fruit together with the jam (add more jam if not coated enough for you) in a large
bowl. Set aside in refrigerator.
Cinnamon Sugar Crisps: With a pizza cutter, cut tortillas into fourths and cut every fourth in half again (that
makes them eighths). Dip each eighth into oil then each side into cinnamon sugar mixture. Place on a baking
sheets. Repeat until sheet is full. Bake at 350°F for 10-12 minutes until hard. Let cool and serve.
I love to make this for my family and when we have company because it is so pretty.
Alluringbrat’s Peachy Bars
" 1 pkg. dry cake mix-white, yellow or French vanilla
" 1/3 cup butter, room temperature
" 2 large eggs
" 29 oz. can light peach slices, drained and cut into pieces
" 8 oz. cream cheese, room temperature
" 1/3 cup sugar
" 1 tsp. pure vanilla extract
1. In a large bowl combine cake mix, butter and 1 egg;
mix with fork just until crumbly. Set aside 1 ½ cup
crumbs for topping.
2. Press the remaining crumbs on bottom of greased
pan; Bake 10 minutes at 350°F .
3. Spoon peaches onto partially-baked crust.
4. In a large bowl, combine cream cheese, sugar, 1 egg
and vanilla extract; beat with mixer until creamy.
Spread over top of peaches.
5. Sprinkle with reserved crumbs; bake for 30 minutes.
6. Chill at least 30 minutes before serving;
Uclabruins’s Magic Cake Bars
" 1 package of devils food cake mix
" ½ cup butter (cut into small chunks)
" ½ cup dark chocolate chips (optional)
" 1 cup butterscotch chips
" 1 cup chocolate chips
" 1 cup coconut
" 1 cup chopped pecans
" 1 can (14 ounce) sweetened condensed milk
1. Place cake mix in a bowl and mix in butter until the
mixture is crumbly.
2. Press into a 15×10 jelly roll type pan. Sprinkle the
chips, coconut, and nuts on top. Pour sweetened
condensed milk evenly on top.
3. Bake at 350°F for 23-25 minutes. Cool for at least 30
minutes and cut into bars.
My mom taught me to make this when I was just 8 years old. It was
called Wink's salsa, but she renamed it Juliet's salsa and it's stuck!
" 32 oz. canned tomatoes
" 3-4 green onions
" 4 oz. canned chills
" 1 tbsp. oil
" 1 tbsp. lemon juice
" 2 fresh jalapenos
" 1 tsp. cumin
" ½ tsp. salt
" ½ tsp. garlic powder
" ½ bunch cilantro
1. Combine all ingredients in a food processor. Serve
with slightly salted tortilla chips.
Josephine’s Hot Crab Dip
I've had this recipe for many years and adjusted it to suit our families
taste. Hope you all try it and love it. Feel free to add your own touch.
" 1lb. of crab meat (or substitute crab)
" 10 oz. cheddar cheese,
" 8 oz. Velveeta cheese,
" ½ cup milk,
" ¼ cup white wine,
" 2 tsp. Old Bay crab seasoning.
1. Melt cheese and milk slowly, add crab meat and Old
Bay. Heat and stir until warm, then add white wine.
2. Serve with crackers or bread.
Admtf8’s Smoky Chipotle Hummus
" 2 cans garbanzo beans (chickpeas), drained
" ½ cup water
" ¼ cup plus 2 tbsp. tahini (sesame seed paste, we found
ours in the ethnic isle at HyVee)
" 3 tbsp. plus 2 tsp. fresh lemon juice
" 2 tbsp. olive oil
" 2 ½ tsp. minced canned chipotle chillies (we used
chipotles in adobo sauce, which added a smoky flavor)
" 2 large garlic cloves, minced
" 1 ½ teaspoons ground cumin
" 1 4 oz. jar sliced pimientos in oil, drained
" 1/3 cup chopped fresh cilantro (if you have it!)
1. Using a food processor, pulse the garbanzo beans and next seven ingredients until smooth. Add pimentos and
pulse until pimentos are coarsely chopped.
2. Transfer hummus to medium bowl. Stir in cilantro. Season hummus to taste with salt and pepper. Accompany
with garlic bagel chips.
Tip: do not use a blender. I’ve tried and promise you’ll regret it. Burned out motors do not smell appetizing!
I’ve only recently joined the ranks of those who like hummus and now that I’ve tasted this will never go back to store bought blandness.
Katie FV’s Spinach Artichoke dip
" 10oz frozen spinach, thawed and chopped
" 1 jar artichokes, roughly chopped (sometimes I use 2 jars!)
" 2 cloves of garlic, crushed
" 6 oz. cream cheese
" ½ cup sour cream
" ¼ cup grated fresh parmesan
" ½ cup shredded mozzarella
" Pinch of salt and black pepper
" 1 tsp. hot sauce (optional)
1. Combine all ingredients in a baking dish and mix until smooth, leaving some mozzarella to sprinkle on the top
2. Bake at 350°F for 30 mins or until golden and bubbling.
3. Serve with anything really: pita chips, carrot & celery sticks, tortillas, bagel chips, crackers, etc.
This is my favorite dip to serve at parties, it’s cheesy and satisfying! It’s really easy to customize and play around with ingredients and
proportions, I try to avoid mayonnaise, but you can use gorgonzola, goat’s cheese, cheddar – whatever you like!
Stormy’s Tea Eggs!
" 1 dozen eggs
" ¼ cup light soy sauce
" Enough water to cover eggs
" 1 tbsp. jasmine tea
1. Boil eggs until slightly done (approx. 8-10 minutes)
2. Crack eggs slightly all around.
3. Add tea and soy sauce.
4. Cook for another 5 minutes.
5. Let sit in tea broth for about at least an hour. Best
when steeped overnight for full flavor.
Minuitﬂeur’s Crab Rangoons
" 8 oz. cream cheese
" 8 oz. imitation crab meat, flaked & chopped
" ½ teaspoon light soy sauce and pinch of black pepper
" 1 green onion, finely sliced
" 1 package won ton wrappers
" Oil for deep-frying
1. Combine the cream cheese and crab meat. Mix in the
2. Fill mixture on a won ton wrapper with about 1
teaspoon of filling to the middle. Fold all four sides
(not corners) to the middle and firmly press together.
3. Heat large wok and add oil for deep-frying. When oil
is hot, slide in and deep-fry until golden brown.