Submitted by Judy Larson
1 pkg. spinach
1-2 pears (fresh or canned)
1 diced avocado
Sprinkle of dried cranberries
Pecans, heated in butter and brown sugar
White Cheese - grated (Swiss, Provolone, Dubliner, etc)
Sweet dressing - Poppy Seed or Fruit Vinaigrette
Other fruit such as strawberries, blueberries or raspberries - fresh - can be added/substituted.
Tuesday, May 10, 2011
Chicken Tortilla Soup
Submitted by Bethany Harper
2 T olive oil
1 lg. onion, chopped
2 medium carrots, finely chopped ( 3 carrots)
2 T minced garlic (1/2 t garlic powder)
3 c chicken broth (I added 2 bullion cubes to 3 cups of the water I used to boil the chicken)
1 14.5 oz can diced tomatoes undrained (2 cans)
1 C mild picante sauce ( ½ cup)
1 15 oz. can ranch-style beans, undrained
1 15 oz can black beans rinsed and drained
( 1 15 oz can pinto beans rinsed and drained)
1 c frozen corn ( 1-2 c )
1 t ground cumin (1/2 t)
1/2/ t black pepper
½ t dried oregano leaves
½ t chili powder (I don’t use this because I’m a “mild child”)
1/8 t paprika
2 c chopped cooked skinless chicken breast (approx 4 pieces)
¼ c chopped cilantro (I forgot about this)
Tortilla chips, sliced avocado, shredded cheese, sour cream (all optional)
1. Heat olive oil in large pan over med. Heat. Add onion, carrots and garlic. Cook until onion is tender (approx 6 min)
2. Increase heat to high; add broth, tomatoes, picante sauce, beans, corn and spices. Bring to a boil. Reduce heat, cover and simmer 30 minutes.
3. Add chicken and cilantro. Cook until thoroughly heated.
4. Ladle into soup bowls, top with chips, sliced avocado, cheese and sour cream.
Serves 6
TIP: If not serving immediately, add the cilantro at serving time for peak flavor
2 T olive oil
1 lg. onion, chopped
2 medium carrots, finely chopped ( 3 carrots)
2 T minced garlic (1/2 t garlic powder)
3 c chicken broth (I added 2 bullion cubes to 3 cups of the water I used to boil the chicken)
1 14.5 oz can diced tomatoes undrained (2 cans)
1 C mild picante sauce ( ½ cup)
1 15 oz. can ranch-style beans, undrained
1 15 oz can black beans rinsed and drained
( 1 15 oz can pinto beans rinsed and drained)
1 c frozen corn ( 1-2 c )
1 t ground cumin (1/2 t)
1/2/ t black pepper
½ t dried oregano leaves
½ t chili powder (I don’t use this because I’m a “mild child”)
1/8 t paprika
2 c chopped cooked skinless chicken breast (approx 4 pieces)
¼ c chopped cilantro (I forgot about this)
Tortilla chips, sliced avocado, shredded cheese, sour cream (all optional)
1. Heat olive oil in large pan over med. Heat. Add onion, carrots and garlic. Cook until onion is tender (approx 6 min)
2. Increase heat to high; add broth, tomatoes, picante sauce, beans, corn and spices. Bring to a boil. Reduce heat, cover and simmer 30 minutes.
3. Add chicken and cilantro. Cook until thoroughly heated.
4. Ladle into soup bowls, top with chips, sliced avocado, cheese and sour cream.
Serves 6
TIP: If not serving immediately, add the cilantro at serving time for peak flavor
Wednesday, April 13, 2011
Peanut Butter Fingers
Submitted by Betty Whitear
350 degrees F.
10-12 minutes
1 1/2 cups butter
1 cup sugar
1 1/2 cups brown sugar
3 eggs
1 Tbsp. vanilla
1 1/2 cups peanut butter
1 1/2 tsp. baking soda
3/4 tsp. salt
3 cups flour (this recipe usually needs another 1/2 cup)
3 cups oats
This makes 2 large cookie sheets - approximately 11x17 inches.
Mix all ingredients together. Dough should not be sticky, and also not to stiff. Divide the dough into the 2 cookie pans. Push it and pat until all the surface is covered. Pat until it is even all over the pan.
I put it in the oven on two racks and set the time for 6 minutes. Then I exchange them on the two racks so they each have about equal time on the top and bottom racks. Time for 6 more minutes. Depending on your oven, it may not take that long. It should be just slightly tan around the edges. Do not over bake or they will be hard. A little less time is better than over cooking them. Remove from oven.
If you are going to serve them now, let them cool and then spread a thin layer of peanut butter all over the top with a spatula. They can be frozen as soon as they are cool and the peanut butter spread on when thawed.
Frost with the chocolate frosting. Ty Nea's yummy Cooked Fudge Frosting recipe in below (it's better when she makes it).
This is the recipe Ty Nea and I used when we were both cooks at Centerville Elementary (I won't say how long ago). I don't know if they still make these or not, but the 450 kids we cooked sure loved them. Enjoy!!!
Ty Nea's Cooked Fudge Frosting
1 cup brown sugar
1/4 cup cocoa
1/3 cup butter
1/3 cup milk
2 cups powdered sugar
Mix and cook the brown sugar, cocoa, butter and milk, stirring constantly just until is boils. Beat well into powdered sugar.
Spread on cake or peanut butter fingers. It is just fight for one pan. If divided into half for two pans, it's a little skimpy. Any questions, call Ty Nea Sorenson cause she is the best cook!!
350 degrees F.
10-12 minutes
1 1/2 cups butter
1 cup sugar
1 1/2 cups brown sugar
3 eggs
1 Tbsp. vanilla
1 1/2 cups peanut butter
1 1/2 tsp. baking soda
3/4 tsp. salt
3 cups flour (this recipe usually needs another 1/2 cup)
3 cups oats
This makes 2 large cookie sheets - approximately 11x17 inches.
Mix all ingredients together. Dough should not be sticky, and also not to stiff. Divide the dough into the 2 cookie pans. Push it and pat until all the surface is covered. Pat until it is even all over the pan.
I put it in the oven on two racks and set the time for 6 minutes. Then I exchange them on the two racks so they each have about equal time on the top and bottom racks. Time for 6 more minutes. Depending on your oven, it may not take that long. It should be just slightly tan around the edges. Do not over bake or they will be hard. A little less time is better than over cooking them. Remove from oven.
If you are going to serve them now, let them cool and then spread a thin layer of peanut butter all over the top with a spatula. They can be frozen as soon as they are cool and the peanut butter spread on when thawed.
Frost with the chocolate frosting. Ty Nea's yummy Cooked Fudge Frosting recipe in below (it's better when she makes it).
This is the recipe Ty Nea and I used when we were both cooks at Centerville Elementary (I won't say how long ago). I don't know if they still make these or not, but the 450 kids we cooked sure loved them. Enjoy!!!
Ty Nea's Cooked Fudge Frosting
1 cup brown sugar
1/4 cup cocoa
1/3 cup butter
1/3 cup milk
2 cups powdered sugar
Mix and cook the brown sugar, cocoa, butter and milk, stirring constantly just until is boils. Beat well into powdered sugar.
Spread on cake or peanut butter fingers. It is just fight for one pan. If divided into half for two pans, it's a little skimpy. Any questions, call Ty Nea Sorenson cause she is the best cook!!
Good for you BEAN COOKIE BARS
Submitted by Kathy Hansen
3 c oatmeal (blended)
¼ c each (or white flour):
Soy flour
Rice flour
Tapioca flour
¾ c whole wheat flour
½ c bran
½ tsp baking powder
1 tsp baking soda
Pinch of salt
1 tsp cinnamon
½ tsp nutmeg
¼ tsp cloves
2 apples (granny or fuji) grated
2 carrots grated
3 eggs
1 c sugar (brown or white)
1 tsp vanilla
Heaping Tbsp of OJ concentrate
1 can refried beans + 1/3 c water
(or any beans w/liquid, blended)
ADD WHATEVER YOU LIKE:
½ c sunflower seeds
½ c coconut
½ c raisins, heaping
May add craisins for color
Handful of whole almonds
Handful of whole pecans
Measure all dry ingredients.
Blend all wet ingredients, then add dry ingredients. Now add whatever you like. Should be lumpy and thick.
Press into cookie sheet (I use parchment paper underneath).
Bake 18-20 min at 350
May bake individual cookies, about 12 min.
WITH chocolate chips:
Omit apples and carrots, spices and raisins
Use can of white beans
1 ½ c flour (instead of combo)
2 Tbsp butter
May add water 1 Tbsp at a time to correct consistency. Use for cookies 12-13 min
Bake as bars 15-17 min.
3 c oatmeal (blended)
¼ c each (or white flour):
Soy flour
Rice flour
Tapioca flour
¾ c whole wheat flour
½ c bran
½ tsp baking powder
1 tsp baking soda
Pinch of salt
1 tsp cinnamon
½ tsp nutmeg
¼ tsp cloves
2 apples (granny or fuji) grated
2 carrots grated
3 eggs
1 c sugar (brown or white)
1 tsp vanilla
Heaping Tbsp of OJ concentrate
1 can refried beans + 1/3 c water
(or any beans w/liquid, blended)
ADD WHATEVER YOU LIKE:
½ c sunflower seeds
½ c coconut
½ c raisins, heaping
May add craisins for color
Handful of whole almonds
Handful of whole pecans
Measure all dry ingredients.
Blend all wet ingredients, then add dry ingredients. Now add whatever you like. Should be lumpy and thick.
Press into cookie sheet (I use parchment paper underneath).
Bake 18-20 min at 350
May bake individual cookies, about 12 min.
WITH chocolate chips:
Omit apples and carrots, spices and raisins
Use can of white beans
1 ½ c flour (instead of combo)
2 Tbsp butter
May add water 1 Tbsp at a time to correct consistency. Use for cookies 12-13 min
Bake as bars 15-17 min.
Tuesday, April 12, 2011
Chocolate Chip Chewies
Submitted by Evelyn Cox
Cream:
2 cups brown sugar
2/3 c ups shortening
3 eggs
1 tsp. vanilla
Mix and add:
2 cups flour
1/2 tsp. salt
1 tsp. baking powder
Then add 2 cups chocolate chips and 1/2 cup nuts.
Mix well.
Bake in 9x13 inch pan, greased and lightly floured for 20 minutes until light brown at 350 degrees F.
(I put 1/2 cup whole wheat flour for part of the flour and added 1/4 cup applesauce and 1/3 cup oatmeal.)
Cream:
2 cups brown sugar
2/3 c ups shortening
3 eggs
1 tsp. vanilla
Mix and add:
2 cups flour
1/2 tsp. salt
1 tsp. baking powder
Then add 2 cups chocolate chips and 1/2 cup nuts.
Mix well.
Bake in 9x13 inch pan, greased and lightly floured for 20 minutes until light brown at 350 degrees F.
(I put 1/2 cup whole wheat flour for part of the flour and added 1/4 cup applesauce and 1/3 cup oatmeal.)
Toffee Bars
Submitted by Shellie Harris
2 cups butter
2 tsp. vanilla
2 cups brown sugar
Combine and cream together for at least 5 minutes.
Add 4 cups flour and 6 oz. chocolate chips.
Pat into an ungreased cookie sheet.
Bake at 350 degrees for 18-20 minutes.
2 cups butter
2 tsp. vanilla
2 cups brown sugar
Combine and cream together for at least 5 minutes.
Add 4 cups flour and 6 oz. chocolate chips.
Pat into an ungreased cookie sheet.
Bake at 350 degrees for 18-20 minutes.
Lemon Cheese Bars
Submitted by Janae Pickett
1 Lemon Cake Mix
1 8 oz. cream cheese
1/3 cup sugar
1 tsp. lemon juice
2 eggs 1/3 cup oil
Adjusted for lower fat:
1 Lemon Cake Mix
1 8 oz. fat free cream cheese
1/3 cup sugar
1/4 cup egg substitute
1 egg 1/4 cup applesauce
1 Tbsp. oil
Beat dry cake mix, 1 egg (or 1/4 cup egg substitute) and oil (or oil and applesauce) until crumbly. Don't beat too long. Reserve 1 cup. Plat remaining mixture lightly in a 9x13 inch pan. Bake 15 minutes at 350 degrees.
Beat cream cheese, sugar, lemon juice and 1 egg until light and smooth. Spread over baked layer. Sprinkle with reserved crumb mixture. Bake 15 minutes longer. Cool. Cut into bars. (Add food coloring to layers if desired.)
1 Lemon Cake Mix
1 8 oz. cream cheese
1/3 cup sugar
1 tsp. lemon juice
2 eggs 1/3 cup oil
Adjusted for lower fat:
1 Lemon Cake Mix
1 8 oz. fat free cream cheese
1/3 cup sugar
1/4 cup egg substitute
1 egg 1/4 cup applesauce
1 Tbsp. oil
Beat dry cake mix, 1 egg (or 1/4 cup egg substitute) and oil (or oil and applesauce) until crumbly. Don't beat too long. Reserve 1 cup. Plat remaining mixture lightly in a 9x13 inch pan. Bake 15 minutes at 350 degrees.
Beat cream cheese, sugar, lemon juice and 1 egg until light and smooth. Spread over baked layer. Sprinkle with reserved crumb mixture. Bake 15 minutes longer. Cool. Cut into bars. (Add food coloring to layers if desired.)
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