Mexican Chicken Soup (Crock Pot)

1 1/4 pounds chicken (I used 3 frozen breasts)
2 cans condensed cream of chicken soup
2 c. water
1 (15 oz.) can black beans, drained
1 (14oz.) can diced tomatoes w/ green chiles (Note: Rotel brand is only 10 oz.)
1 t. cumin
Sour cream (optional)
Corn chips (optional)

Combine all ingredients except chicken and sour cream in a large bowl. Pour half the mixture into a lined crock pot. Lay chicken breasts on top and cover with remaining soup mixture. Cover and cook on Low for 4-6 hours, or High for 2-3 hours. About 1/2 hour before serving, remove breasts and shred. Return to the pot and stir all to combine. Top with sour cream, if desired, and crushed corn chips. Or serve with a side of corn bread.

Raspberry-Peach Jam

Photo to come!

3 c. finely chopped, peeled peaches
1-1/4 c. raspberries, crushed
3 c. sugar
1-1/2 t. lemon juice
1/8 t. almond extract

In a Dutch oven, combine all ingredients. Cook over low heat, stirring occasionally, until sugar has dissolved and mixture is bubbly, about 10 minutes. Bring to a full rolling boil; boil for 15 minutes, stirring constantly. Remove from the heat; skim off foam. Carefully ladle hot mixture into sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and top with hot, sterilized lids and bands. Process for 15 minutes in a boiling-water canner. Yield: 4-5 half-pints.

Hush Puppies

this is a great southern side dish that tastes great with fried chicken, fried green tomatoes, or jambalaya

2 qts. vegetable oil for frying
3 c. yellow cornmeal
2 t. baking powder
1 1/2 t. salt
1 1/2 c. milk
1/2 c. water
1 egg, beaten
1 small onion, minced

Heat vegetable oil to 365 degrees. In a large mixing bowl, combine corn meal, baking powder, salt, milk & water. Mix in egg and onion. shape the batter into small balls, approx. 1 T. each. Use a long handled spoon to gently slide the hush puppies into the hot oil. cook 8 or 10 at a time, until golden brown. (Make sure insides are fully cooked) Remove from the oil with slotted spoon & roll on paper towels to briefly drain. Serve hot, makes 2 dozen.

submitted by: Lindsay Anderson 11/05 sides

Yam Fries

This is a healthy (and yummy) alternative to french fries. Kids love them so it's a fun way to sneak in a veggie.

Ingredients:
2 Yams (or 1 yam and 1 potato)

Sauce:
2 T. olive oil
1/2 t. chili powder
1/2 t. garlic powder
1/2 t. cumin

Peel and cut 2 yams (or one yam and one potato) into fries or small wedges. Coat in sauce. Bake on cookie sheet @ 450 degrees 20-25 min. turning over 1/2 way through. (I sometimes cook them longer until more crispy on the outside) salt to taste

submitted by: Becca Hansen 11/05 sides

Harvest Mexican Soup

4 t. oil
2 large onions, chopped
4-5 carrots, cut into 1/4" pieces
2 garlic cloves, crushed
3 limes
4 c. chicken broth
5-6 red potatoes, unpeeled and cut into cubes
1/2 t. salt
1 11.5 oz. can V-8
2 c. fresh or frozen corn kernels
2-4 t. chopped cilantro
chopped avocado and plain tortilla chips, coarsely broken

In a large sauce pot, heat oil, over medium high heat. Add onion, carrots and garlic and cook. 15 min. or until golden. Add more oil if necessary. Meanwhile from limes, grate 1/2 t. lime zest and squeeze 1/3 c. juice, set aside. Add potatoes, broth, salt, V-8 and 2 c. water to sauce pot. Heat to boiling then reduce heat to low and simmer 10 minutes. Add corn and continue to simmer until potatoes are tender. Remove from heat and stir in cilantro, lime peel and juice. Ladle soup into bowls top with avocado and tortilla chips and serve immediately.

submitted by: Shauna Hunt 10/05 soups

Savory Vegetable Beef Soup

this soup is a family favorite. I have been serving it for 30 years. It is especially delicious with corn bread.

3 lbs. stew meat
2 11.5 oz. cans V-8
1/2 c. chopped onions
1 T. salt
2 t. Worcestershire sauce
1/2 t. chili powder
2 bay leaves
1 16 oz. can diced tomatoes
1 c. diced celery
1 small can corn (8 3/4 oz)
1 c. sliced carrots
1 large russet potato diced
1 10oz. package frozen Lima beans


Brown meat in 8 quart soup kettle. Add V-8, onion, seasonings and 6 cups of water. cover and simmer for 2 hours. Add vegetables. cover rand simmer for 1 more hour. 8 servings.

Tortellini Soup

6 c. water
1 (14 oz) can diced tomatoes
2 T. instant beef bouillon granules
1 t. dried basil, crushed
1/2 t. dried oregano, crushed
1 pkg. frozen California Mix Vegetables
1-2 c. fresh or frozen cheese tortellini
2 T. fresh parsley, chopped ( 1 T. if using dried)

In a large pan combine first 5 ingredients and bring to a boil. Add vegetables and tortellini and return to a boil. Reduce heat and simmer 7 minutes, or until tortellini is tender, stir in parsley, serve. about 8 servings.

submitted by: Jenna Mullen 10/05 soups

Baked Potato Soup

4 large baking potatoes
2/3 c. butter
2/3 c. flour
6 c. milk
3/4 t. each, salt & pepper
4-8 green onions, divided ( I like more, rather than less)
16 sliced bacon, cooked & crumbled, divided
1 1/2 c. shredded cheddar cheese, divided
1 1/2 c. sour cream

Bake potatoes about an hour at 400 degrees. Let cool. Peel and partially mash, leaving chunks. Melt butter in saucepan over low heat. Add flour, stirring until smooth. Cook 1 min. stirring constantly.. Gradually add milk. cook over medium heat, stirring constantly until mixture thickens, and bubbles. Add potatoes, salt, pepper, 4 T. sliced green onions, 1/2 c. bacon and 1 c. cheese. cook until thoroughly heated; stir in sour cream; do not boil. Add extra milk, if needed for desired thickness. Serve with remaining onions, bacon and cheese. or you can stir in all into the soup at one time.

submitted by: Krysta Fecke 10/05 soups

Ham and Cheese Bagel Sandwhich

1 plain bagel
½ c. shredded ham
½ c. shredded cheese (your preference)
2 Tbsp. Mayo

These ingredients may not be perfect but they are close. All you do is mix the ham, cheese, and mayo…as if making a tuna sandwich. Then you spread onto bagel.

Submitted by Genevieve Garner (from our original swap group theme "kid's favorites")

Peanutty Ghosts

Peanut shaped sandwich cookies
Vanilla flavored Almond bark or white dipping chocolate
small chocolate chips or small candies

Melt the vanilla flavored almond bark over low heat. Dip each cookie approximately 2/3 of the way down into the melted almond bark. Add two tiny chocolate chips or small candies for the eyes. Place on waxed paper to cool.

Submitted by Rita Yates (from our original swap group theme "kid's favorites")

Witch Hat Cookies

Chocolate Kisses
Round fudge striped cookies
Orange Frosting

Using frosting to attach an unwrapped chocolate kiss or the pointed end of an ice cream cone, to the center of the cookie. You now have a pointed witch hat. Using a pastry tube with a small round tip, pipe on an icing bow with orange frosting.

Submitted by Rita Yates (from original swap group theme "kid's favorites")

photo from Bettycrocker.com

Black Bat Brew

-The combination of colors in this drink makes it a black beverage-

1 pkg grape-flavored unsweetened powdered drink mix
1 pkg orange-flavored unsweetened powdered drink mix
2 c. sugar
1-2 qts. Ginger- ale
Mix well. Serve chilled with Creepy Crawly Ice (See below)

Creepy Crawly Ice
-This will be sure to get some laughs-
Place a plastic spider or bug in each individual square of an ice cube tray. Fill with water and freeze. Serve as you would ice in your favorite Halloween beverage. Another idea is a rubber or plastic snake in a gelatin mold filled with water. Freeze and float in a punch bowl. (Could also do gummy worms.)

Submitted by Rita Yates (from our original swap group theme "kid's favorites")

Tuna Triangles

1 can tuna fish (or canned/cooked chicken), well drained and flaked
½ cup shredded cheese (I like using mozzarella, but you can use whatever you want to)
1 tbsp ranch dressing (or enough to moisten as desired)
1 can (8oz) refrigerated crescent roll dough

Combine tuna, cheese, and dressing. If desired, up to ¼ cup chopped peppers, onion, celery, and/or olives may be added to the tuna filling. Separate crescent dough into four rectangles. On an un-greased baking sheet, press each rectangle to about 4"x 8". Cut each rectangle in half to form 8 squares. Mound tuna mixture on a diagonal half of each square, leaving a ½" border around the filling. Fold dough squares in half to form triangles, press edges with fork to seal, and cut a slit in top. Bake at 375º for 14-16 minutes until golden brown.

Submitted by Lindsay Anderson (from our original swap group theme "kid's favorites")

Honey Nut Cheerios Snack Mix

This is a great snack to put in your kids lunch box, or just a yummy snack to snack on. My 3 year old son Colin liked it, and so did I.

5 Cups Honey nut cheerios
1 Cup pretzel sticks or broken pretzels
1/4 cup Creamy peanut butter
2 tbs. Butter
1 cup Raisins
1 cup Honey roasted peanuts

Pre-heat oven to 350 degrees. Mix cereal and pretzel sticks in a large bowl. Heat peanut butter and butter to boiling stirring occasionally: pour over cereal mixture. Toss until evenly coated. Spread in un-greased rectangular pan, 13x9 in. Bake uncovered 10 minutes, stirring occasionally. Remove from oven; stir in raisins and peanuts. Spread over waxed paper; cool completely. Store in airtight container.

Submitted by Jenna Mullen (from our original swap group theme "Kid's Favorites")

Vegetable Pizza

1 (8oz) package ready to bake crescent rolls
1 (8oz) package cream cheese, softned
1 (4oz) package dry ranch dressing mix
2 carrots minced
1/2 cup chopped tomato
1/2 cup chopped green bell pepper
1/2 cup finely chopped broccoli
1/2 cup chopped green onions

Preheat oven to 375 degrees F (190 degrees C).
Roll out crescent rolls onto large non-stick baking sheet. Stretch/flatten to form rectangular shape on sheet. Bake 11-13 minutes, or until golden brown. Allow to cool. In medium size mixing bowl, beat cream cheese until softened. Mix in 1/2 to the whole package of ranch dressing mix, according to your taste. Spread the mixture over the cooled crust. Arrange carrots, bell peppers, broccoli, and green onions over the top of the crust. Refrigerate for 1 hour. cut into biet sized squares and serve.

Mostaccioli

1 lb. lean ground beef or sausage
1 1/2 large jars of spaghetti sauce
1 lb. mostaccioli pasta, cooked and drained
1 beaten egg
1/2 c. water
15 oz. ricotta cheese
2 c. shredded mozzarella cheese
1/2 c. freshly grated Romano cheese (for an easier and more inexpensive option, I just use mozzarella again)

Preheat oven to 375 degrees. Brown meat and drain. (I like to add a little onion when I brown the meat) Stir in sauce and cooked pasta. Set aside in a separate bowl, combine egg, ricotta cheese, water, and mozzarella. In a 13x9" casserole pan, spread 1/2 of the pasta mixture. Layer cheese mixture over all. Top with Romano (or mozzarella) cheese and bake 5 minutes longer, uncovered.

original post: Becca Hansen Sep. 2005 layered dishes

Ziti

Ziti pasta (or a similar tube pasta)
ground sausage
spaghetti sauce
Mozzarella cheese, grated
Olives (optional)

cook ziti pasta according to package directions. Put 1/2 in greased baking dish. cook ground sausage, drain, and layer 1/2 over ziti in pan. Pour 1/2 spaghetti sauce over pasta (use either Ragu or homemade) and sausage. Cover with shredded mozzarella cheese. Repeat layers again. Cover with foil and bake at 350 degrees until heated thoroughly

original post: Lindsay Anderson, much thanks to Joyce Anderson Sep. 2005 layered dishes.

Spinach Lasagne

2 c. low fat cottage cheese
2 c. low fat shredded Mozzarella cheese
1 egg
1 pkg. frozen chopped spinach
3/4 tsp. oregano
8 oz. uncooked lasagna noodles
1 c. water
tomato sauce

Thaw and drain spinach. In large bowl, mix cottage cheese, 1 cup mozzarella cheese, the egg, spinach and oregano. In a greased 13x9x2 inch baking dish, layer 1/2 cup tomato sauce, third of lasagna noodles and half the cheese mixture. Repeat. Top with remaining noodles, then 1/2 cup tomato sauce. sprinkle with remaining 1 cup mozzarella cheese. pour water around edges. Cover tightly with foil bake @350 degrees for 1 hour and 15 minutes until bubbly. Let stand 15 minutes before serving.

original post by: Genevieve Gillette Sep. 2005 layered dishes

White Cheese Chicken Lasagne

9 lasagna noodles
1/2 c. butter
1 onion, chopped
1 clove garlic, minced
1/2 c. all-purpose flour
1 t. salt
2 c. chicken broth
1 1/2 c. milk
4 c. shredded mozzarella cheese, divided
1 c. grated Parmesan cheese, divided
1 t. dried basil
1 t. dried oregano
1/2 t. ground black pepper
2 c. ricotta cheese
2 c. cubed, cooked chicken meat
2 (10oz) packages frozen chopped spinach, thawed and drained (I use fresh)
1 T. chopped fresh parsley
1/4 c. grated Parmesan cheese for topping

preheat oven to 350 degrees F (175 degrees C) Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8-10 minutes. Drain and rinse with cold water.

Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. remove from heat, and set aside.

spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach and the remaining 2 cups of mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. sprinkle with parsley and 1/4 cup Parmesan cheese. Bake 35 to 40 minutes in the preheated oven.

original post: Krysta Fecke Sep. 2005

Monkey Bread

This recipe gets its name because they're yummy, gooey, breakfast rolls you eat with your hands. A childhood favorite, for sure.

32 Rhodes frozen rolls
3/4 c. brown sugar
1 c. chopped walnuts
1 small pkg. butterscotch pudding
melted butter

Mix brown sugar, walnuts, and butterscotch pudding mix. Roll rolls in melted butter, then roll them in sugar mixture and place rolls in either a bundt pan or 10-inch tube pan (angle food cake pan). Sprinkle any remaining sugar mixture over top. Put in cold oven overnight. Remove from oven in morning. Preheat oven to 350 degrees then bake 40 minutes. Turn over onto serving plate immediately and serve.

Submitted by Becca Hansen (from our original swap group theme "Bread.")

Lemon Cranberry Bread

2/3 Cup butter
2 TB Baking powder
3 TB lemon juice
2 tsp Salt
3 Cup Flour
1 1/2 Cup Sugar
2 Cups Dried Cranberries
2 TB Grated Lemon Zest
4 Eggs
1 Cup Milk

Cream Butter and Sugar. Add eggs, beat well. In an other bowl combine flour, salt and baking powder. Alternate milk and flour mixture, mixing well after each addition. Stir in lemon juice and zest, Cranberries. Pour into greased and floured loaf pans. Bake at 350 degrees fro 35-40 minutes. Cool for 10 minutes. Poke holes in loaf then pour glaze over. Makes 4 mini loaves.

Glaze:
1/4 Cup Sugar
1/4 cup Lemon Juice

Simmer in a small pan until sugar is completely dissolved.

Submitted by Janene Erickson (from our original swap group theme "Bread.")

Grandma Jane's Cornbread

Beat 2 eggs, add 1 cup milk.

Add ½ cup oil and mix.

Add 2 cups Bisquick,
2/3 cups sugar,
½ tsp soda,
5 or 6 tbsp cornmeal.

Mix well and pour in 9x9" well-greased pan. Bake at 400º for 30-35 minutes

Submitted by Lindsay Anderson (from our original swap group theme "Bread.")

Coconut Croissants

¼ c. warm water
1 pkg. active dry yeast
1 c. whipping cream
1/3 c. sugar
2 eggs
½ tsp. salt
3 ¼ c. flour
½ c. butter, cold

Place warm water into bowl and add yeast. Stir until dissolved. Blend in cream, sugar, eggs, and salt. Add ¼ cup of the flour and mix well. Set aside.

Place the 3 cups flour into a separate bowl. With a pastry blender cut the butter into flour until the mixture is the size of small peas.

Pour yeast mixture over flour mixture and with a rubber spatula fold until flour is just moistened. Cover and refrigerate 2 hours-overnight.

Divide dough into four equal parts. On lightly floured surface roll each out into a 12-inch circle. Cut each round into eight wedges.

Place 1 level teaspoon coconut filling onto wide end of each wedge. Roll up toward point. Curve into crescent shape.

Place on greased baking sheet. Brush with Glaze and sprinkle with coconut. Let rise about 1 hour until puffy and almost doubled.

Bake at 375 for 12-15 minutes or until golden brown.

Coconut filling: cream ¼ cup soft butter with ½ cups un-sifted powdered sugar. Add ½ cup flaked coconut. Mix until well blended.

Glaze: Beat 1 egg with 2 TB milk until egg is thoroughly incorporated.

Submitted by Mandy Hillman (from our original swap group theme "Bread.")

English Muffin Bread

2 T. cornmeal
2 pkg. Yeast
2t. Salt
2 c. warm milk ( 120-130 degrees)
½ c. warm water
5 c. flour
1 T. sugar
¼ t. baking soda

Coat 2 loaf pans with cooking spray, sprinkle with cornmeal set aside. Mixing bowl combine 3 c. flour, yeast, sugar, salt, baking soda. Add milk and water; beat until smooth. Stir in remaining flour (dough will be very sticky) transfer to prepared pans, cover let rise in a warm place for 30 minutes. Bake at 400 degrees for 25-30 minutes or until golden brown.

Submitted by Shauna Hunt (from our original swap group theme "Bread.")

Pita Bread

2 ½ c. flour
¾ t. salt
½ t. sugar
1 ½ t. yeast
1 c. hot water
1. T vegetable oil at room temp.
Cornmeal

Set aside ½ c. flour. Mix reaming flour, salt, sugar, yeast, hot water, oil. Stir in enough reserved flour to make a soft dough. Knead until smooth and elastic.
Place dough in greased bowl, cover refrigerate for hours.
Divide dough into 6 pieces, on floured surface shape each piece into a smooth ball, roll balls into 6 inch circles.
Sprinkle ungreased baking sheets with cornmeal, place circles on baking sheet; cover place baking sheets on large shallow pan filled with boiling water, let rise until slightly puffy 15-20 minutes.
Place baking sheet in 475 degree oven on bottom rack, bake 5 minutes or until puffed and lightly browned.

Submitted by Emily Saye (from our original swap group theme "Bread.")

Scones

3 cups water
1/4 cup margarine
1 cup instant potatoes, dry
2 Tablespoons yeast
2 Tablespoons sugar
1 Tablespoon salt
6 cups flour (I use 6-8 cups)

Dissolve margarine in 2 cups of hot water. Add salt and dry instant potatoes. In 1 cup warm water, add sugar and yeast. Add to potato mixture and put in flour. Let rise until double. Pinch off golfball size piece and stretch out to pancake shape. Drop into preheated oil and fry until both sides are golden brown. Best served warm with honey, powdered sugar, or cinnamon sugar. (These are also the base for Navajo Tacos -- with chili, cheese, lettuce, etc...)

Submitted by Joyce Anderson (from our original swap group theme "Breakfasts.")

Ziploc Omelets

(This works great !!! Good for when all your family is together. The best part is that no one has to wait for their special omelet !!!)

Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them.
Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc.

Each guest adds prepared ingredients of choice to their bag and shake. Make sure to get the air out of the bag and zip it up.

Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water.

Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.

Submitted by Joyce Anderson (from our original swap group theme "Breakfasts.")

Chocolate Pancakes

1 2/3 c. flour
1/3 c. unsweetened cocoa
1/4 c. sugar
1 t. baking soda
1/4 t. Salt
2 1/4 c. buttermilk
1 egg, lightly beaten
3 T. oil
In a large bowl combine flour and other dry ingredients. In a second bowl combine remaining ingredients. Stir buttermilk mixture into flour mixture until slightly lumpy. Heat a lightly greased griddle or heavy skillet over medium heat. Reduce heat to medium low (Because of the chocolate, these pancakes have to be cooked at a lower temperature). For each pancake pour 1/4 c. batter onto griddle. Cook until lightly browned; turn when tops are bubble and edges slightly dry (1-2 min. per side.) Makes 16 pancakes. Top these with powdered sugar and whipped cream, ice cream or berries...or all the above!

Submitted by Krysta Fecke (from our original swap group theme "Breakfasts.")

Spiced Eggnog Pancakes

2 c. flour
1 T. baking powder
1/2 t. salt
1/4 t. nutmeg
2 eggs, lightly beaten
2 c. dairy or canned eggnog
1/4 c. oil

In a large bowl combine flour and other dry ingredients. In a second bowl combine remaining ingredients. Stir eggnog mixture into flour mixture until slightly lumpy. Heat a lightly greased griddle or heavy skillet over medium heat. For each pancake pour 1/4 c. batter onto griddle. Cook until golden; turn when tops are bubble and edges slightly dry (1-2 min. per side.) Makes 16 pancakes. Top with Orange-Ginger Spread.

Orange-Ginger Spread:
In a small bowl stir together 1/2 c. orange marmalade, 1/2 c. crushed drained pineapple, and 1/2 t. ground ginger. Makes about 1 cup.

Submitted by Krysta Fecke (from our original recipe swap group theme "breakfasts.")

Cherry Cheese Danishes

8 oz. cream cheese
1/4c. sugar
2 T. Flour
2 t. Lemon zest
1T. fresh lemon juice
1 t. vanilla
2 pkgs. crescent rolls
cherry pie filling
1/4 c. sliced almonds

375 deg. Beat cream chesse until smooth. Beat in sugar, flour, lemon Zest, juice and vanilla. set aside. Separate dough into 4 rectangles. Pinch together seams and cut rectangles in half. Stretch opposite corners of each piece and spoon 1 T. of cheese mixture into center. Top with 1 T. pie filling. Fold over stretched out flaps and secure in the center with water or egg wash. Bake 15- 18 minutes. When done, drizzle with a powdered sugar glaze flavored with almond extract and sprinkle with sliced almonds.

Submitted by Jenna Mullen (from our original swap group theme "Breakfasts.")

Baked French Toast

1 (1 pound) loaf French bread, cut diagonally in 1 inch slices
8 eggs
2 cups milk
1 1/2 cups half-and-half cream
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
3/4 cup butter
1 1/3 cups brown sugar
3 tablespoons light corn syrup

1. Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight. 2. The next morning, preheat oven to 350 degrees F (175 degrees C). In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture. 3. Bake in preheated oven, uncovered, for 40 minutes.

Submitted by Emily Saye (from our original swap theme "Breakfasts.")

Breakfast Pizza

1 Tube(8 oz) Refrigerated crescent rolls
1 Pound bulk pork sausage( I have also used bacon)
1 Cup Frozen Shredded Hash Brown Potatoes, thawed
1 Cup (4 oz) Shredded Cheddar Cheese
3 Eggs
1/4 Cup Milk
1/4 Teaspoon Pepper
1/4 Cup Grated Parmesan Cheese (optional)
Unroll crescent dough and place on a greased 12 in pizza pan: Press seams together and press up sides of pan to form crust. In a skillet, brown sausage over medium heat; Drain and cool slightly. Sprinkle Sausage, hash browns and cheddar cheese over crust. In a bowl beat eggs, milk and pepper: pour over pizza. Sprinkle with parmesan cheese. Bake at 375 for 28-30 minutes or until golden brown. Let stand 10 minutes before cutting.

Submitted by Janene Erickson (from our original swap group theme "Breakfasts.")

Eggs Benedict

Hollandaise sauce (we usually buy a "just add liquid" mix, but you're welcome to try making your own)
3 English muffins, halved, toasted and buttered
6 thin slices of fully cooked ham (cooked bacon strips also work)
6 poached eggs
paprika, if desired

Make Hollandaise sauce; keep warm. Cook meat in 1 tsp butter over medium heat until light brown on both sides; keep warm. Make poached eggs. Place one slice of meat on each muffin half. Top with egg. Spoon warm Hollandaise sauce over eggs. Sprinkle with paprika, if desired.

How to Poach an Egg (for those, like me, who need a quick lesson):Heat 1.5 to 2 inches of water to boiling in skillet or saucepan. Use large enough pan so eggs do not touch while cooking. Reduce to simmering. Break egg into custard cup. Carefully slip egg into water (hold cup close to surface of water for best shape and to avoid splashing). Cook about 5 minutes or until white and yolks are firm, not runny. Remove with a slotted spoon.

Submitted by Lindsay Anderson (from our original swap group theme "Breakfasts.")

Double Chocolate Pudding

This is my favorite chocolate pudding recipe, by far. Good, old-fashioned comfort food at it's best. I got it from The Best Recipe Cookbook by Cook's Illustrated. If you like chocolate, this is TO DIE FOR!

2 tablespoons Dutch-processed cocoa powder

2 tablespoons cornstarch

2/3 cup sugar

1/8 teaspoon salt

1 cup light cream

3 large egg yolks

2 cups whole milk

6 ounces bittersweet chocolate, melted and cooled slightly

1 tablespoon unsalted butter, softened

1 teaspoon vanilla extract

1. Sift cocoa powder, cornstarch, sugar, and salt into large heavy-bottomed saucepan. Slowly whisk in light cream, followed by yolks, then milk. Stir in chocolate. (Chocolate will form clumps that smooth with cooking.)

2. Bring mixture to boil over medium-high heat, stirring constantly with whisk, scraping bottom and sides of pot. Pudding will gradually darken and thicken. Reduce heat to medium and cook, stirring gently but constantly with wooden spoon until pudding very thickly coats spoon or instant-read thermometer registers about 200 degrees, 1 1/2 to 2 minutes.

3. Pass pudding through fine-mesh strainer into medium bowl, pressing with rubber spatula. Leave residue in strainer. Stir butter and vanilla into pudding. Serve warm or directly cover surface of pudding with plastic wrap, cool 30 minutes, and refrigerate. Serve with whipped cream, if desired. Makes 4-6 servings.

Tofu Lettuce Wraps

Ingredients

1 pkg extra firm organic tofu, cut into 1/4" cubes
1 large green bell pepper, chopped
2 c. chopped carrot
1 T. jalapeno pepper, minced
1 T. ginger root, minced
1 clove garlic, minced
1 T. extra virgin olive oil
1/4 c. soy sauce
1/4 c. brown sugar
1 head of iceberg lettuce

Directions
1. Mix jalapeno, ginger root, garlic, and olive oil.
2. Warm jalapeno mixture in a wok or frying pan as you would regular oil for frying.
3. Fry tofu until golden brown on most sides, it takes about 10 minutes.
4. Add bell pepper and carrot to pan, saute briefly.
5. Mix soy sauce and brown sugar, add all or desired amount to pan.
5. Once soy sauce mixture warms, serve on leaves of lettuce.

Comment: We are not big tofu fans or anything, especially my husband. But this meal is so tasty and the tofu is cut small enough that the texture doesn't bother us. Plus it is by far the healthiest meal we make. Each serving is only about 269 calories and VERY nutritious. The only thing that gets you is the brown sugar.

If you absolutely can't use tofu, we've had it with chicken and it tastes good too. Just costs more and doesn't give you as much nutritional value.

Grape Salad

1 (8 oz.) pkg. cream cheese

1/2 c. sour cream

1/4-1/2 c. powdered sugar

1 (8 oz.) container Cool Whip

about 2 lb. seedless grapes (I like a combo of red and green)

chopped walnuts or pecans (optional)

Combine the cream cheese, sour cream and powdered sugar until creamy. Fold in the Cool Whip. Gently fold in the grapes and nuts, if desired. Chill until ready to serve.

Notes: I don't know the exact amount of grapes we use, we just kindof keep throwing them in until we feel like there are enough. I use about 1 1/2 - 2 bags of grapes. But this recipe makes a lot of cream mixture and you want plenty of grapes, so that the cream mixture is really just enough to coat the grapes, rather than being an excessively creamy salad, if that makes sense. We actually added more grapes to the salad in the picture because we felt like there weren't enough in it.

Also, we only had red grapes for the salad in the picture, but I like it with both red and green grapes for a variety in the color. And the nuts will give it a little extra crunch and texture.

Mexican Rice

Ingredients

2 c. long grain rice
8 oz. tomato sauce
4 c. water
1 tsp. garlic powder
1 tsp. each salt and pepper
dash cumin
1/2 onion chopped
1/2 bell pepper chopped
1/4 c. cooking oil

Directions

1. In a skillet brown rice in oil.
2. Add onion and pepper.
3. Saute well.
4. Add water, sauce, and spices.
5. Bring to a boil.
6. Cover and simmer until water is reduced, like cooking regular rice.

This makes a lot of rice, so for just 2 people I would cut the recipe in half.

Chicken Enchiladas

We had our neighbor over for dinner last night to make his mom's enchiladas, that he claimed were the best. And they were! So here's the recipe...


Ingredients

1 3/4 c. sour cream
1/2 c. chopped green onion
1/3 c. minced cilantro
1 TBSP. minced jalepeno
1 tsp. cumin
1 TBSP. Olive Oil (for cooking the chicken)
12 oz. chicken, cut into 3"x 1" strips
1 tsp. garlic
8 flour tortillas
cheddar cheese
chunky salsa

Directions

1. Preheat oven to 350 degrees
2. Spray a 13"x 9" pan with pam.
3. In a bowl mix the sour cream, green onion, cilantro, jalepeno, and cumin.
4. Cook chicken and garlic oil.
5. Divide chicken and sour cream mixture onto the 8 tortillas.
6. Sprinkle cheese on top.
7. Cover with foil and cook for 30 minutes.
8. Spoon salsa down middle and serve.

I suggest serving this with mexican rice. I'll post a good recipe for that too.

Shrimp Salad

1 1/2-2 c. macaroni (cook around 10 min)
2 stalks of celery
1 bunch green onions
1 1/2 c. miracle whip
1 squirt ketchup, mustard
1/4 t. Dill
1/8 t. white pepper
1/8 t. paprika
Parsley
3 sweet pickles
1 can shrimp
salt

Sauce should look like a coral color. Mix all items together stirring together stirring shrimp last not to crush it to much. Best done day before so it can absorb the flavors.

Submitted by: Emily Saye (barbecue recipes June 2006)

Oatmeal Cake

1 c. quick oats and 1 1/2 c. boiling water mixed
1 c. sugar
2 eggs
1/2 c. chopped nuts
1 t. soda
1/2 t. mace
1/4 t. cinnamon
1/2 c. butter
1 c. brown sugar
1 t. vanilla
1 1/2 c. flour
1/2 t. salt
1/4 t. pumpkin pie spice

Mix oats and water and let cool. Mix dry ingredients together and sift. Cream margarine and sugars. Add eggs and beat well. Add dry ingredients alternately with oatmeal. Beat well. Bake at 350 degrees for 35 minutes in greased 9x13 pan.

TOPPING:
melt over low heat: 5 T. butter, 1/2 c. brown sugar and 1/3 c. evaporated milk, add 1 c. coconut and 1 t. vanilla. Mix and spread on cake while warm. Brown under broiler until golden brown. Best if made the day before eaten and sealed tightly.

Submitted by: Emily Saye (mom's favorite recipe May 2006)

Crock-Pot Cherry Cobbler

This recipe is soooo easy, fast, and great for a crowd. I actually like to double the fruit, especially if I need more servings. One cake mix seems to be plenty, though.

1 (21 oz.) can of cherry pie filling (may substitute peach or apple)
1 box yellow or white cake mix ( I liked white with peach, yellow with cherry)
1/2 cup applesauce

Place pie filling in a greased/sprayed crock pot. Combine dry cake mix and applesauce (mixtures will be crumbly). Sprinkle over filling. Cover and cook on low for 4 hours. Serve warm with ice cream. 10 servings.

Submitted by: Rebecca Hansen (crock pot April 2006)

Slow Cooker Chicken & Potatoes

2 c. sliced carrots
1/2 c. water
1 1/2 c. chopped onions
1 t. dried thyme
1 c. sliced celery
1/4 t. black pepper
2 T. snipped fresh parsley
1 c. frozen peas
1 bay leaf, salt & pepper, to taste
3 whole chicken legs, or 6 breasts, skinned
1/4 + c. sour cream
2 cans cream of chicken soup
Mashed Potatoes

In a 3 1/2-4qt slow cooker place carrots, onions, celery, parsley and bay leaf. Place chicken on top of vegetables. In a bowl stir together soup, water, thyme and pepper. Pour over chicken and vegetables. Cover and cook on low heat for 8-9 hrs. or high heat for 4-4 1/2 hours. Remove chicken and cool slightly. Remove and discard bay leaf. Remove chicken from bones, or cut into bite sized pieces if using boneless. Stir chicken and peas in cooker. Stir in sour cream. Serve over mashed potatoes. Season to taste with salt and pepper, if desired.

Submitted by: Krysta Fecke (crock pot April 2006)

Cheese Soup

1 c. potatoes
1 c. carrots
1 c. broccoli
1 c. cauliflower
1 c. onion
1 c. celery
3 c. water
2 chicken bouillon cubes

Simmer all the above ingredients for 1/2 hour or until tender then add:

2 cans cream of chicken soup
1 lb velveeta cheese

stir until all the cheese is melted.

submitted by: Janene Erickson (soup swap 10/2005)

Cream of Broccoli Soup

my mom got this recipe when she worked for the Lion House in SLC. She has tweaked it a little over the years and it is one of my favorite fall dinners. I usually serve it in brad bowls or with sourdough bread yummy!

2-3 heads of broccoli
2-14oz. cans of chicken broth
1 cup water
1/2 onion (medium)
1/4 cup of butter
1/2 cup flour
1 cup half & half
1 cup of milk
2 cups sharp cheddar cheese

chop broccoli and place in a large pot on the stove top. Add chicken broth, water, and onion. Cover and bring to a boil. Reduce heat and cook for 10 min. or until broccoli is tender. Transfer the mixture to a blender and blend until smooth. Set aside, cook butter and flour together in the same large soup pot for 2 min. add broccoli mixture and cook until thick. add half & half, milk, and cheddar cheese. Heat through.

submitted by: Mandy Hillman (soup swap 10/2005)

Larry's World famous Clam Chowder

2 large potatoes

1 onion chopped

juice from 2 cans of minced clams

1/2 tsp. thyme crushed

2 Tbs. chicken bouillon

1/2 tsp. curry powder

1 Tbs. bacon drippings

add all, boil till potatoes are soft, stir mixture to partiallymash potatoes

ADD:

1 cup cream

salt, pepper to taste,

may add a dash of worcestershire, bring to boil. Add 2 Tbs. flour mixed in some milk, let boil for 5 min. add clams let it boil for 2 more minutes then serve, Garnish with cooked bacon bits.

(submitted by Emily from "soup swap Oct. 2005")

Enchilada Soup

I posted this recipe on my blog a couple months ago. But we had it again for dinner last night, and it reminded me how yummy this is. So I had to post it here too.

Enchilada Soup

1 TBS. vegetable oil
1 lb. chicken breasts (approx. 3 fillets)
1/2 c. diced onion
1 clove garlic
4 c. chicken broth
1 c. masa harina (mexican cornmeal/flour)
3 c. water
1 c. red enchilada sauce
16 oz. velveeta cheese
1 tsp. salt
1 tsp. chili powder
1/2 tsp. cumin

1. Add oil to pot over medium heat.
2. Add chicken to pot and cook approx. 5 minutes on each side (until cooked, but not dry)
3. Take out chicken and shred on a plate, set aside.
4. Add onion and garlic to the pot. Cook for 2 minutes or until translucent.
5. Add chicken broth to pot.
6. In a separate bowl add masa harina and slowly add 2 cups water while mixing. Whip until blended.
7. Add masa harina mixture to pot.
8. Add remaining water, sauce, cheese, and seasonings to the pot.
9. Bring pot to a boil.
10. Add shredded chicken back into the pot.
11. Reduce heat, simmer for 30 to 40 minutes.
12. Garnish with tortilla chips, then serve.

This recipe could very well serve a family of 4-5. We had plenty of leftovers. Enjoy!

Strawberry Smoothie

8 strawberries, hulled (I use 1 c. frozen strawberries and omit the ice cubes)
1/2 cup skim milk
1/2 cup plain yogurt
1 scoop vanilla or plain protein powder (optional)
3 tablespoons white sugar
2 teaspoons vanilla extract
6 cubes ice, crushed

In a blender combine strawberries, milk, yogurt, protein powder, sugar and vanilla. Toss in the ice. Blend until smooth and creamy. Pour into glasses and serve.

*You can do a lot of different variations of this smoothie. I add a scoop of plain or vanilla whey protein powder to give it 20 grams of protein, and I use Splenda instead of sugar to make it healthier. To give it some flavor variations, you can add another fruit like banana or kiwi. You can also replace the milk with orange juice. I have also used frozen mixed berries and it turns out really good! To get in a serving of veggies, throw in a cup of fresh baby spinach. It's good, I promise!

Submitted by Krysta Fecke (from our original recipe swap group theme "Beverages.")

Any Flavor Julius

½ can frozen juice concentrate (any flavor)*
1 c. water**
1 c. milk
1/3 c. sugar
½ tsp. vanilla
12 cubes ice***

Blend all ingredients, minus the ice. Once all ingredients have been mixed well, slowly blend ice into beverage.

*This is what is great about this recipe, you can make a basic Orange Julius or you can use Mango Strawberry if that is the flavor you want.

**We use Sprite, Mountain Dew, or Fresca sometimes instead of water for an extra fizzy taste.

*** The more ice you put in the slushier it will be, sometimes we make it as thick as ice cream. Yum!!!

Submitted by Genevieve Garner (from our original recipe swap group theme "Beverages.")

Fruit Slush

6-8 c. fruit
2 c. pineapple with juice
1 bag blueberries, unsweetened
2-3 Bananas
2-3 Oranges

Pour lemon ice into punch bowl approximately one hour before serving. When ready to serve, add thawed fruit and sliced bananas and oranges. Pour lemon/lime soda on top and serve.

Lemon Ice
4 c. water
4 c. sugar
¾ c. lemon juice
Boil water and sugar together until sugar is dissolved. Add lemon juice and 4 more cups of cold water. Freeze.

(Note: For another version; 1 hour before serving, set out above lemon ice block and top with 3 packages of frozen berries (blueberry, raspberry, blackberry, etc.) in place of the other fruits.

Submitted by Mandy Hillman and Joyce Anderson (from our original recipe swap group theme "Beverages.")

Pineapple Punch Drink

My grandma makes this at every family event, big hit.

1 can pineapple juice
1 litter sprite or 7-up

In large punch bowl mix both together then serve over ice.

Submitted by Emily Saye (from our original recipe swap group theme "Beverages.")

Orange Julius

my younger sister taught me (I think she learned it in a middle school home ec class!)

1 cup water
1 cup milk
17 ice cubes
½ cup sugar
1 tsp vanilla
½ cup orange juice concentrate

Blend all ingredients in blender.

Submitted by Lindsay Anderson (from our original recipe swap group theme "Beverages.")

Golden Glow Punch

1 (3oz) pkg. orange flavored Jell-O
1 (6 oz. can frozen pineapple-orange juice concentrate
4 c. apple juice
1 (1 pt. 12 oz) bottle ginger ale, chilled

Dissolve gelatin in 1 c. boiling water. Stir in pineapple-orange juice concentrate. Add apple juice and 3 c. cold water. Carefully pour in chilled ginger ale. Makes about 24
(½ c.) servings.

Submitted by Mauria Leydsman (from our original recipe swap group theme "Beverages")

Feta, Herb & Sun-Dried Tomato-Stuffed Chicken

Yields 4 servings (one packet each).

Ingredients:
2 cups water
1/2 cup sun-dried tomatoes, packed without oil
1/2 cup (2 ounces) crumbled feta cheese
2 teaspoons chopped fresh basil
1 teaspoon chopped fresh oregano
1/2 teaspoon minced garlic
3/4 teaspoon freshly ground black pepper, divided
4 (6 oz) skinless, boneless chicken breast halves
1/2 teaspoon salt
2 tablespoons butter
1/2 teaspoon grated lemon rind
1/4 cup fat-free, less sodium chicken broth
2 teaspoons thinly sliced fresh basil (optional)

Directions:
Pre-heat oven to 425 degrees

Bring 2 cups water to a boil in a small saucepan; add tomatoes. Rem,ove from heat; cover and let stand for 5 minutes. Drain and slice into thin strips. Combine tomatoes, feta cheese, 2 teaspoons chopped basil, oregano, garlic and 1/4 teaspoon pepper in a small bowl.

Place chicken breast halves between 2 sheets of heavy-duty plastic wrap, and pound each piece to an even thickness using a meat mallet or small heavy skillet. Cut a horizontal slit through one side of each chicken breast half to form a deep pocket. Stuff 1/4 cup tomato mixture into each pocket. Sprinkle both sides of chicken with salt and remaining 1/2 teaspoon of pepper.

Fold 4 (16x12 inch) sheets of heavy-duty aluminum foil in half crosswise. Open foil; place 1 1/2 teaspoons of butter on half of each foil sheet. Lay one stuffed chicken breast half on top of each portion of butter. Place 1/8 teaspoon of grated lemon rind on top of each stuffed chicken breast half, and drizzle each serving with 1 tablespoon of chicken broth. Fold foil over chicken and tightly seal the edges. Place your packets on a baking sheet and back at 425 degrees for 20 minutes. Remove from oven and let stand for 5 minutes. Unfold carefully and slice each chicken breast in half. Garnish each serving with 1/2 teaspoon of sliced basil, if desired. Eat and enjoy!

Calories per serving (one packet): 311
Fat: 10.1 g
Iron: 1.6 mg
Sodium: 572 mg
Protein: 43 g
Fiber: 2.5 g

Kung Pao Chicken

Hi everyone! Just wanted to introduce myself. My name is Genevieve. I am a friend of Krysta's. I worked with her at Deseret book and also participated in the original email swap. I am very excited to be back with the rest of the girls. I still cook many of the meals that were shared during that swap. These recipes are definitely to be trusted. Anyway, let's get cookin'!

Kung Pao Chicken

Ingredients
14 oz. boneless chicken breast
1/2 tsp. salt
2 Tbsp. white wine (or water)
4 Tbsp. corn starch
1 1/2 oz. cashews
3/4 c. cooking oil
2/3 small onion
1 small green bell pepper
1 small red bell pepper
1/2 Tbsp. red pepper flakes
2/3 piece ginger root
1/4 c. green onion
2 Tbsp. soy sauce
2 tsp. white wine (or water)
2 tsp. white wine or red wine vinegar
2 Tbsp. chicken stock
1 tsp potato starch

Directions
1. Soak the cashews in cooking oil for 20 minutes.
2. Cook the chicken and chop into cubes, set aside.
3. Chop onion and peppers in 1/2 inch cubes, set aside.
4. Chop green onion, set aside.
5. Grate ginger, set aside.
6. Season chicken by mixing it with salt, 2 Tbsp white wine, and 4 Tbsp. corn starch. Set aside.
7. In a separate bowl, mix soy sauce, 2 tsp white wine, vinegar, chicken stock, and 1 tsp corn starch. Set aside.
8. Deep fry cashews in oil until brown.
9. Remove cashews and place on a paper towel to drain excess oil.
10. Pour 2 Tbsp oil into frying pan and saute chicken until golden.
11. Add vegetables and cashews, and saute briefly. Typically kung pao is slightly crunchy.
12. Add soy sauce mixture and red pepper flakes. Cook through.
13. Serve!

Calories: 390 per serving

*Beware this is spicy! You could probably reduce the red pepper flakes and add brown sugar to the soy sauce mixture for a sweeter version of this. I hope you enjoy it!

Wonton Salad

Mix Together and chill several hours-
1/4 c. sugar
1/4 c. white vinegar
1/4 c. oil
1 t. salt
1 T. Toasted sesame seeds
1/2 t. Accent (optional)

In the meantime, prepare salad using:
one head iceberg lettuce,
1/2 a bunch of green onions, chopped,
a small bunch of parsley, chopped

Add 3 chopped or shredded cooked chicken breasts. Cut 1/2 package wonton skins into strips and fry until golden. Just before serving, pour dressing over salad and sprinkle with wonton skins-toss and serve immediately.

Submitted by Janene Erickson (from our original recipe swap group theme "Green Recipes.")

Easy Mint Chocolate Chip Ice-Cream

2 c. 2% milk
2 c. heavy cream
1 c. sugar
1/2 t. salt
1 t. vanilla
1 t. peppermint extract
green food coloring
1 c. mini chocolate chips

In a large bowl stir together the milk, cream, sugar, salt and extracts until the sugar has dissolved. Color with green food coloring. Pour into ice cream freezer and freeze according to manufacturers directions. After about 15 minutes into the freezing, add the chocolate chips.
You are supposed to put this in a container and let it harden in the freezer for about 2 hours but we always end up eating it straight out of the ice-cream maker!

Submitted by Shauna Hunt (from our original recipe swap group theme "Green Recipes.")

Tomatillo Salad Dressing

1 c. sour cream
1 envelope ranch salad dressing/dip
½ envelope fiesta ranch salad dressing/dip
1 clove garlic minced
Juice from 2 limes
¼ c. fresh chopped cilantro
6 tomatillo’s husked and cut in half

Then blend all together, great to smoother over burrito’s etc.

Submitted by Emily Saye (from original recipe swap group theme "Green Recipes.")

Chicken Wonton Salad

Salad Ingredients:
½ package of small wontons
3 cups chopped chicken
1 whole head romaine lettuce chopped
1/2 bag of sliced almonds
2 small cans mandarin oranges

Dressing Ingredients:
¼ c. water
¼ c. oil
¼ c. vinegar
¼ c. sugar

Directions:
Place almonds on cookie sheet lined with aluminum foil. Bake in over until browned (I usually cook them at 450 degrees for about 5 minutes). Mix almonds with all other salad ingredients, except for wontons. Fry wontons in frying pan with olive oil/vegetable oil until slightly brown and crisp. Let wontons cool. Mix salad dressing ingredients and pour into salad until desired moisture. Crunch cooled wontons into salad and mix again. Serve.

* It is important that the wontons go in last so that they will stay as crisp as possible.
**This makes probably enough for 4 people.

Submitted by Genevieve Garner (from our original recipe swap group theme "Green Recipes.")

Spinach Turkey Wraps

¼ cup spreadable chive and onion cream cheese (or regular works fine)
2 flour tortillas
¼ tsp garlic powder
2 cups loosely packed fresh baby spinach
5 ounces thinly sliced deli turkey
½ to 1 cup shredded Monterey Jack cheese
¾ cup julienne sweet red pepper
¼ cup chopped green onions
2 tbsp prepared ranch salad dressing

Spread 2 tablespoons of cream cheese over each tortilla. Sprinkle with garlic powder. Layer each with ¾ cup spinach, turkey, cheese, red pepper, and onions. Top with remaining spinach. Drizzle with dressing. Roll up tightly jelly-roll style; wrap in plastic wrap. Refrigerate until serving.

Submitted by Lindsay Anderson (from our original recipe swap ggroup theme "Green Recipes.")

Easy Key Lime Pie

1 can (14 oz) sweetened condensed milk
1/2 c. Key lime juice or regular lime juice
1 container (8 oz)whipped topping
1 package (6 oz) ready to use pie crust (graham cracker or chocolate)
grated lime peel, if desired

1- Beat milk and lime juice in a large bowl with electric mixer on medium speed until smooth and thickened. Fold in whipped topping.
2- Spoon lime mixture into pie crust. Cover and refrigerate about 1 hour or until set. Cover and refrigerate any remaining pie. Garnish with grated lime peel.

Submitted by Jenna Mullen (from our original recipe swap group theme "Green Recipes.")

Spaghetti Pie

(6 ounce) package spaghetti
2 tablespoons butter
1/3 cup grated Parmesan cheese
2 eggs, beaten
1 pound lean ground beef
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 teaspoon white sugar
1 teaspoon dried oregano
1 cup cottage cheese
1/2 cup shredded mozzarella cheese

Cook and drain spaghetti. Stir in margarine, parmesan cheese and eggs, while spaghetti is hot. Form spaghetti mixture into a crust in a buttered 10 inch pie plate.
Preheat oven to 350 degrees F (175 degrees C).
In a skillet cook the beef, onion, green pepper and garlic. Drain off the fat and stir in the undrained tomatoes, tomato paste, sugar and oregano. Heat through.
Spread cottage cheese over the spaghetti crust then pour in the beef and tomato mixture.
Bake at 350 degrees F (175 degrees C) for 20 minutes. Sprinkle mozzarella cheese over the top of the pie then bake for 5 minutes longer, until cheese melts.

Submitted by Rachel Bruno (from our original recipe swap group theme "Pasta Dishes.")

Chili and Noodles

* I know that this sounds odd, because I thought it did when my boyfriend introduced it to me, but really it is one of my favorites now.

Elbow Macaroni Noodles
2 Cans Chili
½ lb. Ground Beef (or desired amount)
1 small can Tomato Sauce
Brown ground beef and stir in other ingredients, cook until warm. Serve chili mixture on top of cooked macaroni noodles.

Submitted by Genevieve Garner (from our original recipe swap group theme "Pasta Dishes.")

Summer Pasta Salad

½ c. mayonnaise
¼ c. parmesan cheese
2 T. milk
1 ½ c. cubed ham
1 c. shell pasta
1 c. tomato, chopped
1 c. green pepper, chopped
¼ c. finely chopped onion
1 c. frozen peas
½ t. salt
pepper to taste

Cook pasta, drain over peas in a colander. In as small bowl combine mayo, parmesan and milk. Mix well. In a large bowl combine drained pasta and remaining ingredients. Fold in dressing mixture and chill several hours or overnight. 4 servings.

Submitted by Krysta Fecke (from our original recipe swap group theme "Pasta Dishes.")

Tomato-Basil Chicken

1 Tbsp vegetable oil
4 boneless, skinless chicken breast halves (about 1 lb)
1 can condensed tomato soup
½ cup milk
2 Tbsp grated Parmesan cheese
½ tsp dried basil leaves, crushed
¼ tsp garlic powder
4 cups hot cooked medium tube-shaped pasta

In medium skillet over medium-high heat, heat oil. Add chicken and cook 10 minutes or until browned. Set chicken aside. Pour off fat. Add soup, milk, cheese, basil, and garlic powder. Heat to a boil. Return chicken to pan. Reduce heat to low. Cover and cook 5 minutes or until chicken is no longer pink. Serve with pasta.

Submitted by Lindsay Anderson (from our original recipe swap group theme "Pasta Dishes.")

Rainbow Pasta Salad

1 bag of tricolor pasta
1 Bottle Regular Italian or fat free Italian Dressing
1 Pint Cherry tomatoes
1 can olives sliced
Cucumber
Cauliflower
Any other vegetable you would like to put in

Cook pasta according to directions. Drain and set aside. Cut up vegetables and add to pasta. Pour salad dressing to taste over the pasta and veggies, stir well. Put in refrigerator until ready to serve. (I would suggest over night it makes it taste even better!) This is one of my favorites because it is super easy and really adaptable to your own tastes!! It is fantastic for family reunions, parties, etc!!! My husband takes it on his overnight 4 wheeler trips with his friends and it travels great!!!

Submitted by Janene Erickson (from our original recipe swap group theme "Pasta Dishes.")

Pasta with Carbonara Sauce *EASY*

1 egg
1 T. whipping cream, or milk
1 T. butter
4 slices of bacon, cut into 1” pieces
¼ c. grated parmesan cheese
1 T. snipped parsley

Let egg, cream/milk, butter stand at room temperature for 1 hour. Cook bacon till crisp, drain bacon on paper towels. Meanwhile, cook pasta, drain. Return pasta to saucepan and place over low heat. Toss butter with pasta, beat together egg and milk, just till combined. Pour egg mixture over pasta; toss till well coated. Add bacon, cheese and parsley; toss to mix. Season with coarsely ground pepper. Serve immediately.

Submitted by Emily Saye (from our original recipe swap group theme "Pasta Dishes.")

Foil-Pack Taco Chicken Dinner

4 small boneless skinless chicken breast halves
(1 lb.) 4 tsp. Taco Seasoning
Mix 2 cups thinly sliced peeled potatoes
1 cup Mexican Style Shredded Cheese
1/2 cup Salsa
1/4 cup Sour Cream

PREHEAT oven to 400°F. Sprinkle chicken evenly with seasoning mix. Place 1/2 cup of the potatoes on center of each of four large sheets of heavy-duty foil; top each with 1 chicken breast, 1/4 cup of the cheese and 2 Tbsp. of the salsa. BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in single layer in 15x10x1-inch baking pan. BAKE 30 to 35 min. or until chicken is cooked through (170°F) and potatoes are tender. Remove packets from oven. Let stand 5 min. Place one packet on each of four dinner plates. Cut slits in foil with sharp knife to release steam before opening. Top each serving with 1 Tbsp. of the sour cream.

Submitted by Janene Erickson (from our original recipe swap group theme "tin foil dinners."

Grilled Sausage with Potatoes and Green Beans

3/4 pound fresh green beans, trimmed and halved
1/2 pound red potatoes, quartered
1 large onion, sliced
1 pound smoked sausage, cut into 1 inch pieces
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon vegetable oil
1 teaspoon butter
1/3 cup water

Preheat an outdoor grill for high heat.
On a large sheet of foil, place the green beans, red potatoes, onion, and sausage. Season with salt and pepper, sprinkle with oil, and top with butter. Tightly seal foil around the ingredients, leaving only a small opening. Pour water into the opening, and seal.
Place foil packet on the prepared grill. Cook 20 to 30 minutes, turning once, until sausage is browned and vegetables are tender.

Submitted by Krysta Fecke (from our original recipe swap group theme of "tin foil dinners.")

Foil Packet Southwestern Chicken Dinner

2 cups instant brown rice, uncooked
1-3/4 cups warm water
4 small boneless skinless chicken breast halves
(1 lb.) 1/4 cup KRAFT Light Ranch Reduced Fat Dressing
1-1/2 tsp. chili powder
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese
4 cups small broccoli florets
1 medium red pepper, chopped

PREHEAT oven to 400°F. Combine rice and water; let stand 5 min. Spoon evenly onto centers of four large sheets of heavy-duty foil; top each with 1 chicken breast half. Sprinkle evenly with chili powder. Drizzle with dressing; top with cheese and vegetables. BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in single layer in 15x10x1-inch baking pan. BAKE 25 to 30 min. or until chicken is cooked through (170°F). Place one packet on each of four dinner plates. Cut slits in foil with sharp knife to release steam before opening.

Submitted by Emily Saye (from our original recipe swap group theme "tin foil dinners.")

Welcome

Welcome to our recipe swap blog, the Spattered Page. Like the gems often earmarked in a favorite, food-spattered cookbook, or the well-worn recipe cards passed down from mothers and grandmothers, we wanted a place to post and share the tried and true recipes that we find and love.

Anyone can join this blog as a contributor, just let me know that you want to join so that I can send you an invitation. I am thinking if enough people join, we can do like we did with the email swap from a few years back, and have a theme every month, although anyone is always welcome to post recipes at any time. And in case you missed out on our previous swap group, I am eventually going to post all the recipes from our former email swap group.

So, let me know if you are interested in joining, and I will (hopefully) start posting the old recipes during the next week or so, before we offically start any new swapping.