Chocolate Zucchini Cake

-Amy Badger

¾ cup sugar
½ cup packed brown sugar
½ cup (4oz) block-style fat free cream cheese, softened
1/3 cup vegetable oil
2 large eggs
2 large egg whites
1 tsp. vanilla extract
2 ½ cups flour
½ cup unsweetened cocoa
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ tsp. cinnamon
¾ cup fat free buttermilk (or milk soured with a little lemon juice)
2 cups shredded zucchini
2/3 cups mini chocolate chips
¼ cup chopped walnuts

Preheat oven to 350 degrees. Spray 12-cup bundt pan with cooking spray and dust with flour. Place sugars, cream cheese, and vegetable oil in a large bowl and beat until well blended, several minutes. Add eggs and egg whites , 1 at a time, beating well after each one. Beat in vanilla. Combine dry ingredients and add slowly to cream cheese mixture, alternating with the buttermilk. Stir in the zucchini, chocolate chips and nuts. Bake at 350 degrees for 1 hour.

Marshmallow Fruit Salad

-Shauna Cooke

3 cups pastel colored mini-marshmallows
1-30oz can fruit cocktail, drained
2-11oz cans mandarin oranges, drained
1-8oz carton Cool-Whip, thawed
½ to 1 cup chopped walnuts, optional

Combine all ingredients, refrigerate until ready to serve.

Serves 6-8

IVIE'S BAKED BEANS

-Carly Paulsen

This was a recipe I got from Joel and Anne Ivie...
All ingredients are very approximate. Adjust to your individual taste.
1/2 - 1 lb. bacon
1 28oz. can of baked beans
1/2 - 3/4 c. ketchup
1/4 - 1/2 c. brown sugar
2-3 tsp. Worcestershire sauce
1-2 tsp. liquid smoke
Salt
Pepper
Garlic powder

Cut raw bacon into pieces (I use scissors for this). Brown bacon in large skillet. Remove cooked bacon and drain excess grease but don't wash out pan. Leave the little brown bits and pieces in the bottom of the pan. Add can of beans, and all other ingredients (including bacon). Let simmer together for about 20 minutes. Serve with biscuits or cornbread and you've got a filling cowboy dinner.

BBQ Ribs

-Carly Paulsen

Rack of baby back ribs
Your favorite BBQ sauce

Cut ribs in pieces (about two ribs per piece).
Place in large pot of boiling water (make
sure all ribs are completely submerged).
Bring water to a slow simmer.
Cover and simmer about two hours.
Heat grill to med - high heat.
Remove from water and pat dry.
Baste ribs with BBQ sauce.
Grill for about 2-3 minutes on each side. (This step can also be done in a broiler).

Cream Cheese Frosting

1/2 of 8-ounce block cream cheese
1/4 cup butter
1 box (4 cups) powdered sugar
1 tsp vanilla
about 2 Tbsp Milk (or to taste and spreadable consistency)

Mix together and whip to make frosting.

American Flag Cake

-Erin Callahan

1 box of your favorite Butter-flavored cake mix - make according to directions on box. Cool completely.

Frost cake with cream cheese frosting or cool whip.

Slice strawberries (I used a heavy-duty egg slicer to slice my strawberries).

Arrange blueberries in the left top corner to form stars of the flag.

Arrange strawberries in four rows on top of the cake to form stripes of the flag. Optional: use more strawberries for border around the bottom edge of the cake for decoration.

Fruit Salad

-Erin Callahan

2 Bananas (optional)
1 Can Peach Pie filling
2 Small Cans Mandarin Oranges
1 Can Pineapple chunks or tidbits
1 Container frozen strawberries (halved or sliced, sweetened or unsweetened)

Thaw Strawberries ahead of time.

• Empty pie filling into a bowl.
• Slice bananas into bowl. (optional)
• Gentle coat bananas with the pie filling, this helps keep the bananas from changing color. (optional)
• Drain Mandarin Oranges and Pineapple.
• Dump Mandarin oranges, pineapple, and strawberries into banana/pie filling mixture.
• Mix.
• Recommend chilling for at least 4 hours.
• Best if used within 48 hours.

Coconut Bread

-Originally submitted by Amy Badger

4 eggs
2 cups sugar
2 tsp. coconut flavoring
1 cup oil
3 cups flour
½ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 cup buttermilk
1 cup flaked coconut

GLAZE:
1 cup sugar
½ cup water
2 Tbsp. margarine
1 tsp. coconut flavoring

Beat eggs. Add sugar, coconut flavoring and oil. Sift dry ingredients and add to egg mixture. Fold in buttermilk and shredded coconut. Pour into greased and floured tube pan or 2 loaf pans. Bake at 325 degrees for 75 minutes. Or bake in several smaller loaf pans for 35 to 45 minutes.
In saucepan, combine sugar, water, and margarine for glaze. Boil for 5 minutes. Remove from heat and add coconut flavoring. Pour over bread as soon as it comes from the oven. Cool and remove from pans.

Note: For a patriotic flair you can add red Craisins and tint the glaze blue. For a quicker and more simplistic glaze, I just microwave some cream cheese frosting in a can and add 1 tsp. coconut flavoring to it before pouring over bread.

Lemon Cake with Jello

-Bonnie Aamodt

1 pkg. of lemon velvet cake mix
4 eggs
3/4 C. vegetable oil
1 pkg lemon Jello
3/4 C. water

Mix ingredients and bake at 350 degrees. When cake is finished immediately poke holes in top of cake with toothpicks and spread glaze over it.

Glaze: powdered sugar and lemon juice

Mix to about consistency of thin gravy and spread over cake. Lime Jello can be substituted and gives a light green color.

The above is the original recipe; if you use a white cake mix you can use any kind of Jello and get a different color. Use water or milk or appropriate juice for the glaze.

Frosting

-Carly Paulsen

3 Tablespoons butter
2 1/2 Cups sifted powdered sugar
2 Tablespoons milk
1 teaspoon vanilla
Extra Milk
Food Coloring

In a mixing bowl beat butter until fluffy. Gradually add 1 cup of the powdered sugar beating well. Slowly beat in 2 Tablespoons of milk and vanilla. Slowly beat in remaining powdered sugar. Beat in additional milk if necessary to reach spreading consistency. If desired tint with food coloring.

Sugar Cookie Cut-Outs

-Carly Paulsen

1/3 cup butter or margarine
1/3 cup shortening
3/4 cup sugar
1 teaspoon baking powder
Dash of salt
1 egg
1 teaspoon vanilla
2 cups all-purpose flour

Beat butter and shortening on med. to high for 30 seconds. Add sugar, baking powder, and a dash of salt. Beat until combined. Beat in egg and vanilla. Beat in as much flour as you can with mixer and stir in the rest. On a lightly floured surface roll dough 1/8 inch thick. Use cookie cutters to cut desired shapes. Transfer to ungreased cookie sheet. Bake in 375 degree oven for 7 - 9 minutes or until edges are firm and bottoms are very lightly browned. Top with frosting.

Homemade Root Beer

-Carly Paulsen

5 gallons of water
5 pounds of sugar
1 2-oz. bottle of McCormick Root Beer Concentrate (found near the spices and extracts in the supermarket)
5 pounds of dry ice

Put in a large drink cooler. Be careful it will probably bubble over and overflow. So you should mix outdoors.

Note: When I made this for the class it was flat. Sis. Woolsten suggested chilling the water until it was ice cold before mixing the ingredients to make it fizz.

Brownie Pizza

-Amy Gray

CRUST:
One brownie mix (or use your own recipe) make up brownie according to box and bake as directed for the crust.

SAUCE:
1-8oz cream cheese, softened
1-can marshmallow crème

DIRECTIONS:
Blend together and put on cooled, baked brownie crust.

Garnish with fresh fruit toppings of your choice: such as strawberries, raspberries, blueberries, bananas, etc.

Serve at room temperature. Refrigerate leftovers if any survive.

Blue Cheese Cole Slaw

- Carly Paulsen

(This makes A LOT)

1/2 small head green cabbage
1/2 small head red cabbage
4 large carrots, scrubbed or peeled
2 cups (16 ounces) good mayonnaise
1/4 cup Dijon mustard
2 tablespoons whole grain mustard
2 tablespoons apple cider vinegar
1 teaspoon celery salt
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups (6 ounces) crumbled Roquefort blue cheese
1 cup chopped fresh parsley leaves

Cut the cabbages in half and then in quarters and cut out the cores. Set up the food processor with the slicing blade (according to manufacturer's instructions) and place the pieces of cabbage, one at a time, lying horizontally in the feed tube. (If they don't fit, cut them to fit lying down.) Place the feed tube pusher on top and turn on the processor. Don't push on the feed tube pusher or the slices will turn out too thick! Continue with the remaining red and green cabbage quarters. Transfer into a large bowl, discarding any very large pieces. Before you pour the dressing on the salad, save a handful of the grated vegetables to decorate for serving.

Change the slicing blade for the large shredding blade and cut the carrots so they also lie down in the feed tube. Since the carrots are hard, replace the feed tube pusher and press firmly with the food processor on. Transfer to bowl with the cabbages.

In a medium bowl, whisk together the mayonnaise, both mustards, vinegar, celery salt, kosher salt, and pepper. Pour enough mayonnaise dressing over the grated vegetables and toss to moisten well. Add crumbled blue cheese and parsley and toss together. Cover the bowl with plastic wrap and refrigerate for several hours to allow the flavors to meld. Serve cold or at room temperature.

Ambrosia Salad

-Anne Ivie

1 Can pineapple chunks
1 Can mandarin oranges
1 Cup coconut
1 Cup Sour cream

Drain all the fruit and mix all ingredients together. If it is not sweet enough for you, add powdered sugar to taste. Refrigerate before serving. It gets better if it can be refrigerated for at least an hour.

Canned Potato Salad

- Carly Paulsen

4 cans sliced potatoes
Kosher salt
1 cup good mayonnaise
1/4 cup buttermilk, milk, or white wine
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion

Drain the potatoes in a colander.

Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.

Place the potatoes in a large bowl. Pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend.

Serve cold or at room temperature.

Poppy Seed Salad

-Carly Paulsen

1 head green leaf lettuce
1 head red leaf lettuce
2 sm. cans mandarin oranges
1 lg. chopped avocado
1 pack slivered almonds
1/2 lb. bacon cooked, cooled and crumbled

DRESSING:
1 cup mayo
1/4 cup sugar
3 Tbs. vinegar
3-4 Tbs. poppy seeds

Chill all ingredients for at least a couple hours. Do not add dressing until ready to serve.

Frosting for Angel Food Cake

- Carly Paulsen

1 1/2 cups heavy whipping cream
3 Tbs. sugar (granulated or powdered)
1 container (15 oz) ricotta cheese
1/4 cup powdered sugar

In a chilled medium bowl, beat whipping cream and 3 tbs. sugar on high speed until soft peaks form. In large bowl, beat ricotta cheese and 1/4 cup of powdered sugar on medium speed until fluffy. Fold in whip cream.

Watergate Salad

-Amy Badger

1 8oz Cool Whip
½ cup chopped nuts
1 large can crushed pineapple with juice
1 small box pistachio pudding, instant
2 cups miniature marshmallows

Mix together nuts, pineapple with juice, pudding and marshmallows. Fold in Cool Whip. Refrigerate for several hours to allow salad to set up before serving.

Light and Fluffy Spinach Quiche

-Erin Callahan

1/2 cup light mayonnaise
1/2 cup milk
4 eggs, lightly beaten
8 ounces shredded reduced-fat cheddar cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry (I used fresh spinach)
1/4 cup chopped onion
1 (9 inch) unbaked pie shell

Preheat oven to 400 degrees F. Line a cookie sheet with foil. In a large bowl, whisk together mayonnaise and milk until smooth. Whisk in eggs. Layer spinach, cheese, and onion in pie shell, making several layers of each. Pour in egg mixture. Place quiche on prepared cookie sheet. Cover quiche with foil. Bake in preheated oven for 45 minutes. Remove cover, and bake 10 to 15 minutes, or until top is golden brown and filling is set.

CHICKEN GRAPE SALAD

-Kathie Rutherford

2 c. Cooked, chopped chicken or turkey
2 cans of drained pineapple chunks
½-2 c. Seedless grapes halved
½ c. Sliced celery
½ c. Raisins
½ c. Golden raisins
½ c. Craisins

Stir these ingredients together and then make a dressing of:
½ c. Mayonnaise
1 c. Flavored yogurt

Toss ingredients together and refrigerate for 1 hour. Serve on lettuce leaf, avocado half or in a cantaloupe half. Can garnish with chopped walnuts or sliced almonds.

LAYERED GREEN SALAD

—Kathie Rutherford

In a clear glass bowl, layer the following ingredients:
Broken up pieces of lettuce
Diced tomatoes
Grated carrots
Chopped green onions
Sliced olives
Chopped hard boiled eggs
Frozen green peas (Place the peas in a sieve and quickly rise with cold water to take off ice crystals.)

Cover bowl with clear, plastic wrap and refrigerate so the flavors blend for several hours. May add cooked chicken or other meat to the top just before serving. Serve with salad dressing. May use other veggies such as green peppers, cauliflower or broccoli.

BANANA BREAD

Originally submitted by Kathie Rutherford

5 ripe bananas
3 eggs
1 tsp. Vanilla
¾ c. Butter
1 ½ c. Sugar
2 tsp. Baking soda
3 c. Whole wheat flour

Mix bananas, eggs, vanilla and butter. Add sugar and mix well. Mix whole wheat flour and baking soda in a separate bowl. Add to liquid mixture. Add ½ c. Chopped nut. Bake in 2 sprayed and floured pans. (4 1/2 x 8 ½ inches). Bake at 350 for 20 minutes and 300 for 25 minutes. Cool in pan for 10 minutes. Remove from pan and cool on racks covered with towel to maintain moistness.

BUTTERSCOTCH FRUIT SALAD

Originally submitted by Tiffany Solomon

-small container Cool Whip
-small box Butterscotch Instant Pudding mix
-20 oz. can crushed pineapple(with Juice)
-4 Cups Chopped apples
-crushed cashews (optional)

First combine pineapple (with juice) and instant pudding powder, mix well. Fold in Cool Whip. Add apples. Stir. Sprinkle with chopped nuts/cashews if desired.

Greek Bread

-Originally submitted by Amy Badger

Makes a 1 ½ lb. loaf
1 cup milk
½ crumbled feta cheese
1/3 cup chopped kalamata olives
2 Tbs water
2 tsp shortening or cooking oil
3 cups bread flour
1 Tbs sugar
1 tsp dried rosemary
½ tsp salt
1 tsp active dry yeast

Add all ingredients in order into a bread machine. Choose basic bread setting and
1 ½ lb. loaf size. Check after 5 minutes to see if you need to add a little bit more water if dry or flour if sticky.

Serve with extra virgin olive oil for dipping

Pancit Guisado

-Originally submitted by Bonnie Aamodt

1 cup boiled meat, cut into small cubes
½ cup boiled shrimps, shelled & heads cut off
1 med. Size cabbage cut into small squares
1 chayote, cut into cubes and carrots
1 cup green beans, sliced diagonally
3 Tbs soy sauce
1 kilo bijon
2 Tbs oil

Saute onion, shrimps, and add garlic if desired. Brown meat into it. After 10 minutes add the green beans, wait until 5 minutes then add the chayote and cabbage, cover and simmer it for 5 or 10 minutes then add the soy sauce.
Wash the bijon or pancit, then try to cut it by means of squeezing it. Cook in 2 cups of boiling water, mix with vegetables. Then simmer for 10 minutes.

The above recipe is exactly copied from the Philippines Manila Misson Cookbook. As you can tell, you have to add your own interpretation (onion not on the ingredient list, etc.) Basically it is a pasta (nade from rice) dish with vegetables and meat. My family doesn’t like green beans so I don’t use them, where I was in the Philippines the meat of choice was pork. Add the vegetables and meat your family likes. For the bijon I used “rice sticks.”

English Trifle

-Originally submitted by Shauna Cooke

1 box yellow cake mix
1 large box strawberry jello
2 boxes of 3 oz. instant vanilla pudding
12 oz. carton of Cool-whip
Fruit to put in jello, ie. strawberries, peaches, etc.

Bake the cake according to directions, let cool completely. Make jello according to directions, add the fruit when partially set, then let jello and fruit set until firm. Make the pudding according to directions.

In a large bowl crumble up the cake, then put jello mixture on top of cake. Spoon the vanilla pudding on top of jello mixture. Spoon the Cool-whip on top of pudding. Refrigerate until ready to serve.

Serves 12

Irish Soda Bread

2 cups flour
2 tablespoons sugar
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoons salt
3 tablespoons butter
1/2 cup raisins (optional)
1 cup buttermilk
1 tablespoon butter, melted
Flour to dust

In a large bowl, sift together flour, sugar, baking soda, baking powder, and salt. Cut in butter until mixture looks like fine crumbs. Add raisins, if desired. Add buttermilk. Mix with a fork until moistened.

Knead gently about 1 minute. Shape into a ball. Place dough on a greased cookie sheet or pie plate and flatten into a 7-inch circle. Dough will be about 1 1/2 inches thick. Bake at 375 degrees for 30 to 40 minutes, or until top is golden brown. Remove and place on a wire rack to cool. Brush top with melted butter. Dust with flour. Makes 1 loaf.

SPAETZLE (German Noodles)

-Originally submitted by Kathie Rutherford

Stir together :
2 2/4 c flour
1 tsp. salt
1/8 tsp. nutmeg
1/8 tsp. paprika
4 eggs
3/4 c. water

Beat ingredients well with spoon until thick and smooth. Put batter through a ricer into boiling water. When the noodles rise to the top, remove them from the boiling water with a slotted spoon. Place them in a dish and add a little melted butter or fry them in a small amount of butter. Serve with Goulash.

HUNGARIAN GOULASH

-Originally submitted by Kathie Rutherford

2 lbs. beef cut into cubes
2 TB. olive oil
1 large onion, chopped
1 TB. minced garlic or garlic powder
1 TB. Worcestershire sauce
1-8 oz. can tomato sauce
2 tsp. beef soup base
1 TB. paprika
1 tsp. caraway seeds
Dash of cayenne pepper

Saute beef, onion and garlic in olive oil until onion is tender and meat is brown. Stir in other ingredients plus 1 1/2 cups of water and simmer for 1 1/2 hours. Make gravy by blending 2 TB flour and 1/4 c.water. Stir gradually into the meat mixture. Heat to boiling stirring constantly. Boil and stir 1 minute. Add 1 can of sliced mushrooms. Serve over noodles, rice, potatoes or German noodles.

Albondigas (Mexican Meatball Soup)

- Originally submitted by Charly Paulsen

MEATBALLS:
1 lb. lean round beef
12 oz. lite pork sausage
1 onion chopped finely
1 egg beaten
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
1/3 cup milk
1/4 cup chopped fresh basil or 1/4 tsp. dried basil
2/3 cup cornmeal

BROTH:
6 can beef broth
1 10 oz. jar salsa
1 onion chopped
2- 14.5 oz. can petite diced tomatoes (I use one with mild green chilis in it)
1/2 tsp. dried basil
1/2 tsp. oregano
1/4 tsp. pepper
1/2 head of cabbage shredded
1/2 cup. white rice

Put beef broth, salsa, onion, canned tomatoes, cabbage, dried basil, oregano and pepper in a large pot. Bring to boil and simmer.

Combine ground beef, sausage, finely chopped onion, egg, salt, pepper, garlic powder, milk, basil and cornmeal, mix well. form tiny bite-sized meatballs

Add meatballs and rice to broth. Simmer covered very slowly for 1 -1 1/2 hours.

-Makes 8 main dish servings. I sometimes freeze half for another night.

Tami's Sassy Salsa!!

1 8oz can tomato sauce
3 cloves garlic
1-2 fresh jalapeños (seeded) OR
2-3 Arnolds Enchuritos (comes in a jar- yellow in color)
2-15oz cans diced tomatoes (sometimes I add 3)
1 can diced green chilies
1 can water
1 bunch green onions
1/2 bunch cilantro
3 T. sugar
1 t. salt
1/2 t. pepper
2-4 Roma Tomatoes
1 avocado (optional)
1 can El Pato sauce (optional)

Put first 3 ingredients in food processor or blender. Blitz for 1 full minute. Add remaining ingredients and pulse until all is mixed well. Do not over mix. You want it somewhat "chunky".
Enjoy!!

Vegetarian Chili

Originally submitted by Amy Badger

2 green peppers

1 onion

1 zucchini

1 med. yellow squash

2 Tbs salad oil

2 Tbs chili powder

1 Tbs sugar

3/4 tsp salt

1/4 tsp pepper

1 qt stewed tomatoes

2 15oz cans pinto beans

2 15oz cans black beans

1 4oz can chopped mild chilies

2 cups fresh or frozen corn

Chop green peppers, onion. Cook in oil until tender. Cut squash and zucchini into ½ inch thick slices and then quarter the slices. Add both to pot along with seasonings. Add tomatoes, beans, corn chilies with their liquids. Heat to boiling. Reduce heat to medium-low; simmer, uncovered 20 minutes. Makes 10 servings.

Variations: Put tortilla chips on plate scoop on some chili, cover with grated cheese and microwave just long enough to melt cheese.