Creamy White Chili (Tina)

1 can chicken breasts or 2 chicken breasts (cut into 1-inch cubes)

1 medium onion chopped

1 1/2 tsp or 2 cloves of garlic

1 Tbls vegetable oil

2 cans (15 1/2 oz each) great northern beans, rinsed and drained

1 ½ cups water (if using canned chicken I use the broth from chicken and about ¾ c water)

2 tsp chicken boulion

2 cans (4oz each) chopped green chilies

1 tsp salt

1 tsp ground cumin

1 tsp dried oregano

1/2 tsp pepper

1/4 tsp cayenne

1 cup (8oz) sour cream

1/2 cup heavy whipping cream

In a large saucepan, sauté chicken (if using uncooked chicken), onion and garlic in oil until chicken is no longer pink and onions are soft.  Add beans, broth, chilies, and seasonings.  Bring to a boil.  Reduce heat: simmer, uncovered, for 30 minutes.  This is where I add canned chicken.  Stir in sour cream and cream.  Remove from heat.  Serve immediately. Yield: 7 servings

Chocolate Peanut Butter Bites (Becki)

3/4 cup brown sugar

1 pound confectioners' sugar

8 Tbsp butter

2 cups peanut butter

1 cup peanuts

12 oz. semisweet chocolate chips

1 Tbsp butter

1. Mix first 5 ingredients together. Pat into an ungreased jelly-roll pan, about 15x10x1 inch. Flatten top with a rolling pin.

2. Melt chocolate chips and butter in the top part of a double boiler over simmering water (or use microwave). Spread chocolate on peanut butter mixture.

3. Cut into bite-size squares. Chill for 15 to 20 minutes. Remove from pan. Serve chilled.

Makes 50 or more bites

Meaty Pasta Casserole (Becki)

1 pkg. (16 oz) penne pasta
1 pound ground beef
1 pound bulk Italian pork sausage
1 3/4 cups sliced fresh mushrooms
1 medium onion, chopped
1 medium green pepper, chopped
2 cans (14 1/2 oz. each) Italian diced tomatoes
1 jar (25.6 oz) Italian sausage and garlic spaghetti sauce
1 jar (16 oz.) chunky mild salsa
1 pkg. (8 oz.) sliced pepperoni, chopped
1 cup (4 oz.) shredded Swiss cheese, divided
4 cups (16 oz.) shredded Mozzarella cheese, divided
1 1/2 cups shredded Parmesan cheese, divided
1 jar (26 oz.) three-cheese spaghetti sauce

Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook the beef, sausage, mushroom, onion and green pepper over medium heat until meat is no longer pink; drain. Drain pasta; add to the meat mixture. Stir in the tomatoes, sausage and garlic spaghetti sauce, salsa and pepperoni. Divide half of pasta mixture between two greased 13-in. x 19-in. baking dishes. Sprinkle each with 1/4 cup Swiss cheese, 1 cup mozzarella cheese, and 1/3 cup Parmesan cheese. Spread 3/4 cup of three-cheese spaghetti sauce over each. Top with remaining pasta mixture and three-cheese spaghetti sauce. Sprinkle with remaining cheese. Cover one and freeze. Bake the other covered at 350 for 25 minutes. Uncover and bake about 10 minutes longer or until cheese is melted.

Cake Mix Cookies (Becki H)

1 box cake mix

2 eggs (or equiv. of powdered eggs and water)

1/2 c. oil

chips of choice or raisins, craisins, nuts, etc.

Mix everything together.  Bake at 350 for 8-10 minutes.  Let sit on pan 1 minute before removing to a cooling rack.

Pumpkin Cookies

Super Easy, Super Yummy, Pumpkin Cookies

1 box carrot cake mix or spice cake mix
15oz. pumpkin puree
1 tsp. cinnamon (more or less, if you like)
1/2 bag white chocolate chips

Mix everything together and drop on a greased cookie sheet.  Bake at 375 for 15 min for large drops or 9 min for small drops.  You could frost with cream cheese frosting, but the chips are enough to make it yummy without frosting.

6 Week Menu Planner

You can save these images and print them out. Just remember to print landscape for best results.

Pomodoro Tutti……….from Mimi’s cucina

Serves 4-6

7 Tablespoons Extra Virgin Olive Oil
1 Medium Red Onion – Diced
1 28oz Can Crushed Tomatoes
Salt to Taste
8 Grinds Black Pepper, or to taste
1 Tablespoon Dried Basil
________________________________________________________________________
In a large sauté pan over medium high heat:
Heat olive oil. Add onion – reduce heat to medium and sauté for 8 minutes. (Onions should be golden in color – so reduce heat if needed) Add tomatoes, salt and pepper and dried basil, simmer for 20 minutes.

Before beginning, put pasta water on to boil. Hold at simmer until ready to drop the pasta into water. Raise to the boiling point and add a good handful of salt. Time this step so that pasta and sauce are ready at the same time. Reserve a cup of pasta water. Drain pasta. Put pasta pan back onto low heat and put a couple of ladles of sauce in bottom of pan. Add pasta and remaining sauce. Toss to coat. Pasta will absorb sauce and be soooo tasty. Add some of the reserved liquid to loosen the pasta.

Serve with fresh parmigiano and a drizzle of extra virgin olive oil.

Great Whole Wheat Pizza Crust (Karina Andersen)

1 cup water

1-2 T olive oil
3 cup flour (usually 1/2 white and 1/2 whole wheat)
2 ¼ tsp yeast
1 t salt
1 T Italian seasoning (opt.)
1 t sugar

Bread Machine: Load ingredients in order in your bread machine. Set to dough cycle. When done, knead and roll out in a bit of flour and place onto baking stone/sheet. Let rise a few minutes.

Fluffy Pistachio Jello Salad (Shiloh)

Fluffy Pistachio Jello Salad
1 box of pistachio pudding
1 carton of Cool Whip (or generic brand)
1 can crushed pineapple, drained
1-2 cups of mini marshmallows
Mix pistachio pudding with Cool Whip.  Stir till it all turns green!  Then
add pineapple and marshmallows.  Stir and then chill.  Enjoy!

Peach Crisp (Shiloh)

Peach Crisp
(based on the Fruit Crisp recipe found in "Better Homes and Gardens New
Cookbook", c. 1989, pg. 125)
2 cans of peaches, drained and cut into bite-size pieces
½ c. regular rolled oats
½ c. packed brown sugar
¼ c. all-purpose flour
¼ tsp. cinnamon
¼ c. margarine or butter

Put peaches in the bottom of a glass pie plate.  Mix remaining ingredients
(in a separate bowl) using a pastry blender until mixture resembles course
crumbs.  Spread mixture over peaches.  Bake at 375 degrees for 30 to

35 minutes or until topping is golden.

Notes:  I make this recipe all the time, and I don't bake it but I do
microwave it.  You can microwave it for 5 to 7 minutes.
Also, you can make this recipe before church and cover it with plastic wrap
and then refrigerate it.  When you get home from church, just take the
plastic wrap off and microwave it while you eat your dinner. It's quick and
easy.

Scalloped Potatoes (Shiloh)

Scalloped Potatoes
(from "Better Homes and Garden New Cookbook," c. 1989, pg. 403)
¼ c. chopped onion
2 Tbsp. Margarine or butter
2 Tbsp. all-purpose flour
1 ¼ c. milk
3 medium potatoes, peeled and thinly sliced (3 cups)

For sauce, cook onion in margarine till tender.   Stir in flour, ½ tsp.
salt, and 1/8 tsp. pepper.  Add milk all at once.  Cook and stir till
thickened and bubbly.  Remove from heat.  Place *half*  the sliced potatoes
in a greased 1-quart casserole.  Cover with *half *the sauce.  Repeat
layers.
Bake, covered, in a 350 degree oven for 35 minutes.  Uncover; bake 30
minutes more or till potatoes are tender.  Let stand for 5 minutes.  Serves
4.

*Cheesy Scalloped Potatoes:*  Prepare as above, *except* reduce salt to ¼
tsp.  Stir ¾ cup shredded *American cheese* into thickened sauce till
melted.  If desired, sprinkle ¼ cup shredded American cheese over top before
serving.

Cheesy Corn on the Cob (Kristi H)

Cheesy Corn on the Cob

Boil corn on the cob for about 10 minutes
Right out of the hot water spread cream cheese all over the corn... as thick as you like.
Then, roll the corn in shredded mozzarella until it's covered.
Last of all, drizzle Taco Bell Mild Hot Sauce (or El Pato or your favorite) all over. It's YUMMY!

This is a Hansen family recipe. I'd never had it before I was married and Adam requested it one day. You could eat this with some grilled polish sausage or hot dogs or hamburgers... etc., but we get filled up just on the corn because we like it so much we each eat 2... even the kids (without the hot sauce).

An Awesome Cook...

We're so lucky to have Emily join us with her pie making expertise! Check out ALL of her awesome recipes at onelovelylife.com. Before I checked out her site I thought (because she's a master of pie making) that I'd find lots of complicated recipes that I'd never have time to make... but I was wrong! I want to make them all! Plus, she's got more than just recipes. Now I want to make new decorative pillows for my bed or couch or SOMEWHERE!

Crab Pasta Salad (Kristi H)

I've always made this without pasta, but decided to try some and liked it!

2 1/2 cups elbow macaroni, cooked
1 pkg. imitation crab meat, flaked
2 med. tomatoes, chopped
1 small cucumber, chopped
1 heaping tablespoon mayonaise
1 teaspoon ranch salad dressing mix (or to taste)
other spices you may like, to taste (garlic, celery salt, onion powder, lemon pepper, etc.)  *optional

Mix everything together and taste.  If it's too drab, sprinkle some more ranch mix on or add some of your other favorite spices.  Sometimes a tiny sprinkle of sugar brings out the other flavors. 

This always tastes better the next day, but is still great as soon as it's finished.  If you remember, make it the night before.

Lemon Bars (Teresa H)

Lemon Bars

Crust:

3 cups AP Flour

3/4 cup powdered Sugar

1 1/2 cups Margarine

---Mix well then pat into a 10x15 inch sheet-cake pan.

---Bake at 350*F for 12 minutes.

Filling:

Whisk together:

5 Eggs

3 cups granulated Sugar

9 Tablespoons Lemon Juice

2 Teaspoons grated Lemon Zest

6 Tablespoons AP Flour

1 1/2 Teaspoons baking powder

---Pour on top of baked crust and return to oven (I pour it while pan is still in the oven)

and bake 20 minutes longer or until topping is set.

---Remove from oven, dust with powdered sugar. When cool, dust with powdered sugar again.

---Cool and cut into squares.

Lemon Bars from the Lion House cookbook (Robin B.)

1/2 cup butter or margarine, softened
1/4 cup plus a few Tbsp. powdered sugar
1 cup flour

Preheat oven to 325. In a large bowl, cream butter and 1/4 cup powdered sugar; add 1 cup flour. Spread in an 8x8-inch pan and bake for 15-20 minutes. While crust is baking, prepare filling.

Filling:
2 eggs
1 cup sugar
2 Tbsp. flour
2 Tbsp. lemon juice
grated rind of 1/2 lemon

In a medium bowl, beat eggs slightly and add sugar, 2 Tbsp. flour, lemon juice and lemon rind. Mix well and pour over hot crust immediately after removing it from the oven. Bake for 15 to 20 minutes. Remove from oven and sprinkle with sifted powdered sugar. Cool slightly before cutting into 2-inch squares. Serve with vanilla ice cream, if desired. Makes 16.

The Best Chocolate Chip Cookies (Karina A)

-1 cup brown sugar
-1/2 cup oil
-3 cup flour
-1 tsp. vanilla
-1 1/2 cup chocolate chips
-1 tsp. baking powder
-1 cup sugar
-1/2 cup margarine (cold)
-1 tsp. soda
-1 tsp. salt
-2 eggs

Cream oil, margarine and sugars. Add eggs and beat until fluffy. Add remaining ingredients. Bake at 350 degrees for 8-10 minutes.

Spicy Chicken and Black Bean Enchiladas (Robin B.)

2 Boneless, skinless chicken breasts, chopped
1 tsp. Chili powder (sometimes I use a little less of each spice)
1/2 tsp. Cumin powder
1 (15oz.) can black beans, drained
1/2 cup sour cream, plus more for garnishing
1 (10oz) can enchilada sauce (use hot for really spicy enchiladas!)
8 flour tortillas (sometimes I use 10)
1 cup Colby Jack cheese, shredded, plus more for garnish
Chopped tomato, lettuce, and black olives for garnish

Heat oven to 375. Cook chicken in a large skillet, then add spices and beans, cooking on medium for 2-3 minutes or until heated through. Remove from heat and stir in half cup sour cream.
To assemble each enchilada, spread 1 Tbsp. Sauce on tortilla, place a third cup bean mixture in center of tortilla and sprinkle with 1 Tbsp. Cheese. Roll up and place seam side down in greased 13X9 inch baking pan. Repeat with remaining tortillas. Pour remaining enchilada sauce over enchiladas. Cover with aluminum foil and bake 15 minutes or until heated through. Uncover, sprinkle with remaining cheese and bake 3-5 minutes or until cheese is melted. To serve, garnish with desired toppings.
Meatless version: use an additional can of black beans, omit chicken.
Make ahead version: Prepare as directed, cover and freeze. Bake at 375 for 60-70 minutes. Again, sprinkle cheese on at end, uncover, and bake a few more minutes.

Slow Cooker Lasagna (Shiloh)

Yields: 10 servings

Ingredients:

1 pound lean ground beef

1 onion, chopped

2 teaspoons minced garlic

1 (29 ounce) can tomato sauce

1 (6 ounce) can tomato paste

1 1/2 teaspoons salt

1 teaspoon dried oregano

1 (12 ounce) package lasagna noodles

12 ounces cottage cheese

1/2 cup grated Parmesan cheese

16 ounces shredded mozzarella cheese

Directions:

1. In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorporated. Cook until heated through.

2. In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.

3. Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.

4. Cover, and cook on LOW setting for 4 to 6 hours.

Angel Hair Pizza (Shiloh)

(from The Friend, December 2000)

1 package (7 ounces/198 g) angel hair pasta
1 egg
1/2 cup milk
1/2 teaspoon salt
1 jar (14 ounces/397 g) spaghetti sauce
2 cups grated mozzarella cheese
pepperoni
green peppers, in thin strips

1. Boil the pasta according to the package directions; drain.
2. In a large bowl, beat the egg, then stir in the milk and salt. Add the drained pasta and stir well.
3. Spread the pasta mixture on a 14″ (35.5 cm) greased pizza pan and cover it with spoonfuls of the spaghetti sauce. Sprinkle cheese over the sauce and add the pepperoni and green peppers to form holly berry clusters (see illustration).
4. Bake at 325° F (160° C) for 20�25 minutes. Remove from the oven and let cool for 5 minutes.
5. Cut the pizza into triangular slices and serve.