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.")