Spicy Bean Burgers

by Nancy

1/2 cup onion, chopped
2 garlic cloves, minced
olive oil
1/4 cup carrots, peeled and grated
1 teaspoon chili powder
1 teaspoon ground cumin
1 (15 ounce) can kidney beans
1-2 tablespoons Dijon mustard
1 tablespoon soy sauce
1-2 tablespoons tomato paste
1 (8 ounce) can sweet corn
3/4 cup rolled oats
salt and fresh ground pepper, to taste
oil, for frying

Sauté onions and garlic in oil until the onions begin to soften. Add carrots, chili powder and cumin. Cook on low heat for 5 minutes. Set aside.  Mash the beans in a large bowl with a potato masher. Add the mustard, soy sauce, tomato paste, sweet corn and the sautéed vegetables.  Mix in the oats. Add salt and pepper, to taste. Moisten your hands and form the burger mixture into 4 or 6 patties.  Oil a nonstick pan and cook burgers on medium-low heat for 5-8 minutes on each side. Alternatively, brush with oil and bake in the oven at 370 degrees F. for about 15 minutes, flipping over halfway through.

I like to make these ahead of time and freeze them so I can just pull them out of the freezer and cook them for a quick meal.

7 Minute Potato Chips

by Nancy

1 Large Russet Potato, Scrubbed
1 bowl cold water
Seasonings of your choice

Slice the potato into the thinnest slices possible. Try to make the slices even and thin. Place slices in ice water briefly to remove excess starch.  Remove from water and pat dry.


Place a piece of parchment on a large glass plate- or alternatively, if your microwave has a glass turntable, you can place the parchment paper directly on the turntable instead.



Arrange the potato slices on the parchment paper. Be sure they are not touching, as they'll stick together. Season as desired.

Microwave on Full power for 3 minutes. Remove from microwave, flip them all over, return to microwave, reduce the power to 70% and cook for another 3 minutes. If you've hand sliced your chips, you may need to cook for an additional minute or 2 at 70% power.


Repeat until all the "chips" are crispy and golden.

Herbed Potato Salad

by Nancy

1 1/2 pound potatoes
2 tbsp chicken or vegetable broth
1 tbsp white wine vinegar
1/2 tsp Dijon mustard
3 tbsp olive oil
2 scallions
fresh dill
parsley (flat-leaf)
pepper
salt
Optional: splash of fresh lemon juice
Optional: garlic


Peel, cube and cook potatoes.  Combine olive oil and vinegar in a separate bowl.  Stir in broth and mustard.  Chop scallions, dill and parsley and add to mix.  Drain potatoes and stir in to other ingredients.  Serve at room temperature or cold.

Portabella and White Bean Cassoulet

by Nancy and Jana

6-8 oz. portabella mushrooms, chopped in 1/2 inch pieces
3 large cloves garlic, chopped
2 cups OR 1 14 oz. can diced tomatoes
1 tsp. dried thyme or 1 Tbs. fresh thyme
2 tsp. dried basil or 2 Tbs. minced fresh basil
1 tsp. fresh or dried rosemary leaves
1 bay leaf
1 medium onion, chopped
Salt and freshly ground black pepper, to taste
4 cups cooked or 2 14 oz. cans navy or great northern beans, drained and rinsed if canned
Heat a large non-stick skillet or casserole over medium heat, and sauté the mushrooms for 1-2 minutes. When mushrooms begin to exude their juices, add the garlic and continue to cook, stirring, for another minute. Do not allow the garlic to brown. Add tomatoes, mushrooms, thyme, basil, rosemary, and bay leaf. Stir and bring to a boil. Add onions and salt and pepper to taste. Return to a boil, cover and simmer over low heat for 15 minutes, stirring occasionally. Remove and discard the bay leaf.
Mix in the beans, and simmer over low to medium heat until beans are warmed through, about 5 minutes. Add water, if necessary, to keep ingredients moist. Adjust seasonings and serve.

Black Bean Soup

by Nancy

1 T olive oil

4 large cloves garlic, roughly chopped

3/4 C diced carrots (about 2 med carrots)

3/4 C diced celery (about 2 ribs)

1 C diced onion (about 1 sm-med onion)

2 cans black beans, rinsed and drained

1 3.5oz can green chilies

2 cans low-sodium beef  or veggie broth

1 t kosher salt

1/8 tsp black pepper

1/2 t chili powder

1/4 t cumin

1/2 t dry oregano leaves

1 bay leaf

Optional Toppings: sour cream, tortilla chips, grated cheese, chopped cilantro, etc.

Place a large stock pot on the stove-top and set to medium-high heat.  When pan is warm, add olive oil.  Add carrots, celery, onion, and garlic and saute 4-5 minutes.

 

Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.

Simmer uncovered for about 20-25 minutes or until carrots are tender.

Remove from heat. Remove bay leaf from soup. 

Place soup in a blender. (You could use an immersion blender in place of this step) Place lid on blender, but remove the stopper in the lid to let heat escape. Place a paper towel over the hole to avoid splatters. 

Puree soup until completely smooth.  Optionally you could pulse until a semi-chunky soup is achieved. Squeeze in the juice from one lime and pulse to combine.

Bean Soup with Kale

by Nancy

1 T. olive oil

8 garlic cloves, minced

1 onion, chopped

4 c. kale, chopped (just the leaves, not the spiny parts)

4 c. chicken or vegetable broth, divided

2  15 oz cans cannellini beans, undrained

2 cans of sliced carrots (or use equivalent fresh)

1  28 oz. can diced tomatoes

2 t. Italian seasonin

salt

pepper

1 c. chopped parsley (optional)

shredded Parmesan cheese (optional)

Heat oil in large pot.   Sauté garlic and onion until soft.  Wash kale and sauté about 15 minutes until wilted and bright green.  Add 3 c. broth, reserving 1 cup.  Add 2 c. beans reserving 1 cup.  Add cooked carrots, tomatoes, herbs, salt and pepper.  Simmer 5 minutes.

In a blender, mix the reserved beans and broth until smooth, then stir into the soup to thicken it.  Simmer 15 more minutes.  Top with chopped parsley and parmesan.

Bean and Bacon Soup

by Bethany

2 cups pinto or navy beans - soaked overnight
1 lb bacon (or bacon sausage), cooked and crumbled
1/2 bag frozen mirapoix mix
1 8-0z. can tomato sauce
2 T. liquid smoke
2 T. chicken bouillon
1 cup dried potato flakes
8 cups water

Combine everything in 6-qt. crockpot and cook on high all day.

Smoky Black Beans

by Bethany

1 pound dry black beans, soaked overnight
4 pieces of bacon, cooked and crumbled
1 onion, chopped
2 T. hickory-flavored liquid smoke
2 T molasses
1/2 cup packed brown sugar
1-2 jalapenos, chopped and seeded
Juice of 1 lime
chopped cilantro (optional - to taste)
Drain the black beans from their soaking water and place in a slow cooker. Fill with enough fresh water to cover them add in all other ingredients except for lime and cilantro. Cook on high all day. Mix in lime juice and cilantro before serving.

Artichoke Steak Salad

by Bethany

2 lbs boneless sirloin steak
12 cherry tomatoes
1 red onion, sliced
1 jar (7.5 oz) marinated artichoke hearts
1 C sliced fresh mushrooms

1/4 C red wine vinegar
1/4 C olive oil1 tsp sugar
1 tsp salt
1 tsp Italian seasoning
1/2 tsp minced fresh garlic

6 C fresh spinach

Cook Steaks. Meanwhile, combine tomatoes, onion, artichokes, and mushrooms. In a small bowl whisk together vinegar, oil, spices, and garlic. Pour over vegetables and toss to coat. Thinly slice steaks across the grain. Add beef and spinach to veggie mixture. Toss to coat.

Beefy Tomato Mac

by Bethany

1 lb ground beef
1/2 large onion, chopped
1 can diced tomatoes
1 8oz can tomato sauce
3 T. dried minced onion
3 T. beef bouillon
1 box macaroni
1 chopped green pepper (frozen is fine)
2-3 cloves minced garlic
dash of Worcestershire
4 cups water

Brown ground beef and onion. Add in all other ingredients. Bring to a boil. Reduce heat, cover and allow to simmer for 20 minutes or until pasta is done.

Crispy Beef and Been Burritos

by Bethany

1 lb ground beef
2 cans refried beans
1 packet Burrito Seasoning
1 package flour tortillas
Vegetable oil

Brown ground beef. Add in burrito seasoning according to package directions. Add in 2 cans of refried beans. Place 1/4 cup of mixture on a softened flour tortilla and roll up. Place on a baking sheet that has been lightly brushed with vegetable oil. Complete rest of burritos. Brush the tops of the burritos with a bit more vegetable oil. Bake at 425ºF  for 10-15 minutes until crispy. Serve with salsa.

Pepperoncini Beef

by Bethany

3-4 lbs Beef Roast
1 T. minced garlic
1 16-oz. jar pepperoncini

Put all ingredients in crockpot (pepperoncini stems, juice, etc - ALL of it)

Cook on Low for 6-8 hours. Shred it and serve on hoagies or buns. Good also with provolone cheese.

We prefer to pull the pepperoncinis out at the end (leaving the juice) and serve those on the side for those who want them.

Crockpot Oatmeal

by Bethany

In this recipe, it is important to use steel-cut oats or you'll just end up with glop instead of oatmeal!

1 cup steel-cut oats
4 cups water
Your choice of sugar, spices, seasonings, dried fruits

This recipe uses a water-bath method.  The water-bath prevents the oatmeal from burning to the sides.
Locate an oven safe bowl that is approximately 2 quarts that will fit inside of a 6-qt. crockpot - I use either a corning ware bowl I have or the crock from my 2-qt. crockpot. 
Fill the 2-qt. bowl with your oats, water, and other misc items. 
Place the 2-qt bowl inside of your 6-qt crockpot.  Poor water into the 6-qt crock so that the water level comes to the same level on the outside of the 2-qt bowl as the oat mixture on the inside of the 2-qt bowl goes to. 
Put the lid on the 6-qt crockpot and cook on low overnight.
Breakfast will be ready in the morning!

Blueberry Muffins

by Bethany

2 cups Flour
1 1/2 tsp. Baking Soda
1/2 tsp Salt
3/4 cup Sugar
1 cup Milk (regular, soy, or rice)
1/3 cup Vegetable or Canola Oil
1 T. Vanilla Extract
1 T. Apple Cider Vinegar (or white vinegar)
1 1/2 cups Blueberries (fresh or frozen)

Preheat oven to 375*
Light grease or spray muffin tins or use cupcake liners.
Combine Flour, Baking Soda, Salt
In a separate bowl, combine Sugar, Milk, Oil, Vanilla, and Vinegar.  Mix well.
Add the dry ingredients to the wet and stir until just combined.
Gently fold in blueberries.
Fill muffin tins 2/3 full.
Bake at 375* for 22 minutes.
Remove from oven and allow to cool 5 minutes before removing from pan.

Makes 12 Muffins

Pancakes

by Bethany

3 cups flour
5 T. Sugar
3 T. Baking Powder
5 T. Vegetable Oil
1-1/3 cups Rice Milk
1-3/4 cups water
Mix all ingredients until batter is smooth and well mixed. Fold in extras like blueberries that you might want in it. Cook in a medium heated skillet.

Banana Oatmeal Muffins

by Bethany

1 1/2 cups all purpose flour
1 cup Minute Oatmeal
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp pumpkin pie seasoning (or do a mix of cinnamon, nutmeg, clove, allspice)
1/2 tsp. salt
1 1/2 tsp Ener-G Egg Replacer (OR 1 Egg)
3/4 cup Soy or Rice Milk (or regular milk)
1/3 cup oil
1 tsp Vanilla Extract
1/2 sugar
2/3 cup mashed banana(about 2 bananas)

Preheat oven to 400 degrees.
Stir together oatmeal, flour, baking powder, baking soda, spices, and salt. Mix Ener-G Egg Replacer (or egg), milk, oil, Vanilla, sugar and mashed banana together well and add to the dry ingredients. Mix. Fill greased muffin pans 2/3 full. Bake for 15 – 20 minutes, or until golden brown.

Makes 12 large muffins

40 Clove Chicken

by Bethany

3-4 pounds skinless chicken pieces (any variety will do)
3 T. Olive Oil
1 tsp salt (or 2 tsp. kosher salt)
2 tsp. paprika
1 tsp pepper
40 Cloves of garlic, peeled (plus or minus - approx. 2.5 bulbs)
1 onion, cut up into segments

Combine chicken, garlic cloves, olive oil, salt, pepper, and paprika in a bag and shake to combine.
Put onion in the bottom of the crock. Dump chicken mixture over the top. Cook on low for 6-8 hours.

AJ's Rotisserie Chicken

by AJ

Brine one whole chicken overnight. Pat dry, put the chicken on the spit and cover in the rub. Cook on rotisserie until done (about 2 hours)


Brine

1 gallon water
3/4 cups kosher salt
3/4 sugar
2 cups boiling water
1 tablespoon pepper

Dissolve salt and sugar in boiling water. Add pepper and add into gallon of water.


Rub

2 tablespoons kosher salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons freshly ground black pepper
1 tablespoon cayenne pepper
1/4 cup paprika

Curried Coconut Chicken

by Bethany

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar


Season chicken pieces with salt and pepper.
Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

Lime-Chili Chicken (for tacos)

by Bethany

1.5 pounds boneless skinless chicken breasts
1/3 cup lime juice
1 T. chili powder
4 cloves garlic, minced
1 cup frozen corn
1 cup chunky salsa
cilantro

Place the chicken in a the crockpot. Combine lime juice, garlic, and chili powder; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender. Shred with two forks. Stir in corn and salsa. Cover and cook on low for 30 minutes or until heated through. Sprinkle in some fresh cilantro if desired.
Serve in tortillas with sour cream, cheese and lettuce if desired.

Teriyaki Chicken

by Bethany

I had a roommate in college who was half Japanese. This recipe she gave is straight from her 100% Japanese grandmother!

3/4 cup Sugar
2/3 cup Soy Sauce
1 clove garlic, minced
1/2 tsp ginger
4 boneless, skinless chicken breasts

Combine and stir until sugar is mostly dissolved. Marinate meat and cook.

Kalua Pork

by Bethany

4-6 lb. Pork Shoulder Roast
3 T. kosher salt or 2 T. Sea Salt
2-3 T. liquid smoke

Put the roast in the crockpot and put the other ingredients on top. Cook on low all day. Shred pork. Serve with rice.

If you happen to have some Hawaiian Sea Salt, that is even better on it! There really is a taste difference.

Serve over rice.

Brownies

by Bethany

1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini

Preheat oven to 350ºF.  Grease and flour a 9x13 inch baking pan.

In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini. Spread evenly into the prepared pan.

Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.

Vanilla Cake

by Bethany

1/2 cup margarine
2-3/4 cups all-purpose white flour
2 1/2 tsp. baking powder
1/2 tsp. salt
2 tsp. Ener-G Egg Replacer
1/4 cup water
3/4 cup rice milk
1/2 cup water
1-3/4 cups sugar
1-1/2 teaspoons vanilla extract

Preheat oven to 375º F.
Combine flour, baking powder, and salt and set aside. Mix Egg Replacer and 1/4 cup water and set aside. Mix rice milk and 1/2 cup water, and set aside.
In large bowl of electric mixer, beat margarine until it is creamy. Gradually add sugar until well creamed. Beat in vanilla. Add mixed dry ingredients and mixed rice milk/water alternately to creamed margarine, sugar, and vanilla, beating after each addition. Add mixed Ener-G along with the rest of liquid. Pour into greased and floured pans.
Bake at 375ºF. for 30 to 35 minutes, or until done Remove from oven and let cool for 10 minutes. Remove from pans and let cool.

Taco Seasoning

by Bethany

8 T. chili powder
6 T. paprika
6 T. cumin
4 T. onion powder
3 T. garlic salt
2 T. salt
1 T. cayenne pepper

Store in a tupperware or old spice canister. 3 T. of this mixture will equal 1 packet of store bought seasoning.

Roasted Red Potatoes

by Bethany

2 lbs Red Potatoes
1/4 cups vegetable oil
Kosher Salt

 Wash potatoes and chop into bite sized pieces. Toss with oil and kosher salt. Cook on sheet pan at 450ºF. for 20 minutes. Stir and then cook an additional 10 minutes if necessary. (depends on how small you cut the pieces!

Homemade Rice-a-roni

Homemade Rice-a-roni

1 cup rice
1/2 cup broken up angel hair pasta
2 T. margarine or butter

1 T. seasoning (McCormick Grill Seasonings work well for this!)

3 cups water
1 T. bouillon (chicken, beef, vegetable)
OR
3 cups broth

Melt Margarine in pan. Cook rice and pasta in margarine until it starts to turn a bit brown. Add in remaining ingredients and mix well. Bring to a boil. Reduce heat to low and cover. Allow to simmer for 15 minutes. Turn off heat and all to sit for an additional 5 minutes.

If you are feeling really awesome you can combine the rice and broken pasta in a canister ahead of time (Example: 6 cups rices and 3 cups pasta). Then whenever you want Rice-a-Roni, just scoop of 1 1/2 cups of that mix and add in the remaining seasonings and water.

OR

If you know you only like one flavor, then you can go ahead and mix all the ingredients together in a canister and then to make it just add the water and cook as directed.

Roasted Corn on the Cob

by Bethany

8 medium ears of corn, husks and silk removed

vegetable oil

2 T. melted margarine

2 T. Dijon mustard

2 garlic cloves, minced

1/2 t. salt

1/8 t. pepper

1/8 t. paprika

Make 8 rectangles of foil.  Place one ear of corn on each piece of foil.  Rub corn evenly with vegetable oil.  Fold foil over corn and seal tightly.  Bake at 400ºF. for 25-30 minutes or until corn is tender.  When corn is done baking, combine margarine, garlic, salt and pepper.  Brush over corn.  Sprinkle with paprika.

Cream of Soup Substitute

by Bethany

3 T. margarine

3 T. flour

1/4 t. salt

1 cup of milk, broth or bouillon and water or combination

Melt margarine in sauce pan.  Stir in flour and salt. Cook and stir until bubbly.  Using wire whisk, stir in one cup of milk, stock or combination.  Cook just until smooth and thick.  Makes slightly over 1 cup and is the same as a 10 oz. can of undiluted condensed soup.

Cucumber Sunomono

by Bethany

2 cucumbers, sliced lengthwise, seeded and chopped into half moons

1/2 t. salt

1 T. sugar

1 T. vinegar

1 t. ginger

Sprinkle cucumbers with salt and let sit a few minutes to help pull the water out.  Meanwhile, combine sugar, vinegar and ginger and stir until dissolved.  Pour over cucumbers.  You can also add in things like carrots, tomatoes, etc.

Mexican Marinated Tomatoes

by Bethany

3-5 large tomatoes

1/4 c. vegetable oil

1 1/2 t. lime juice

1 clove garlic, minced

1/2 t. salt

Fresh Cilantro

Sliced Red Onion (optional)

Slice tomatoes into rounds. Combine remaining ingredients and pour over.  Toss to coat and chill in the refrigerator.

Broccoli Tomato Salad

by Bethany

This is all to taste...not set measurements

Fresh broccoli florets

Chopped Tomatoes

Red onion, chopped

Italian dressing

Combine.  Allow to marinate for at least an hour.

Shredded BBQ Chicken

 

by Bethany

 

3-4 boneless skinless chicken breasts (about 1 1/2. lbs)
1 bottle BBQ sauce

Throw it all in the crockpot.  Chicken can still be frozen or thawed.  Cook on low for 6 hours.  Use two forks to shred it.  Serve on buns or over rice.

 

 

Chickpea and Tomato Salad with Fresh Basil

by Bethany

1 can chickpeas, drained and rinsed
1 pint grape tomatoes, halved
25 large basil leaves, chopped
3 cloves of garlic, minced
1 T. red wine vinegar
1 T. apple cider vinegar
2 t. olive oil
1/2 T. honey (10 g)
pinch of salt

Toss all ingredients together and chill for at least 20 minutes, allowing all the flavors to merge

Applesauce

by Jana

8 c. chopped peeled apples

1/2 c. brown sugar

2 t. vanilla

1 t. cinnamon

Combine and simmer 30-40 minutes.  Mash but leave chunky.

Sweet Potato Pecan Pie

by Nancy

1 unbaked pastry shell

1 lb. sweet potatoes or 1 lb. can pumpkin

1/4 c. margarine

1  14 oz can Eagle Sweetened Condensed Milk

1 t. grated orange rind

1 t. vanilla

1 t. cinnamon

1 t. nutmeg

1/4 t. salt

2 eggs

Beat pumpkin/sweet potatoes with margarine until smooth.  Add remaining ingredients.  Pour into pastry shell.  Bake at 350ºF. for 30 minutes.  Remove from oven.  

Prepare pecan topping:

1 egg

3 T. dark corn syrup or molasses

3 T. packed brown sugar

1 T. margarine

1 c. chopped pecans

Mix and spoon over top of pie.  Bake an additional 20-25 minutes at 350ºF. or until golden brown.  Cool.  Refrigerate leftovers.

Rosie's Applesauce Cookies

by AWHC

1/2 lb. butter

1 c. brown sugar

1 c. granulated sugar

2 eggs

1 c. applesauce

4 c. flour

2 t. baking soda

1 t. salt

2 t. cinnamon

2 t. nutmeg

1 c. raisins

Cream butter and sugars.  Stir in eggs and applesauce.  Mix flour, baking soda, salt and spices and add to first mixture.  Beat until smooth.  Stir in raisins.  Drop cookies onto cookie sheet and bake at 350ºF. for 5-7 minutes.

Chicken Broccoli Rice Casserole

by Nancy

3/4-1 c. rice

cooked chicken

frozen or fresh broccoli

1 can cream of chicken soup

chicken broth

cheddar cheese

Cook rice.  Put in 9 x 13 pan and layer with chicken and broccoli.  Make a sauce out of soup, broth and cheese that is neither too watery nor too thick.  Pour over other ingredients.  Top with more cheese and bake at 350º F. until bubbly.

West Virginia Hot Dog Chili

by Nancy

1/2 lb. hamburger

1/4 c. chopped onion

2 T. celery

1  8 oz can tomato sauce

2 T. brown sugar

2 T. lemon juice

2 1/4t. Worcester sauce

3/4 t. chili powder

1/2 t. prepared mustard

1/4 t. salt

Cook hamburger, onion and celery.  Stir in other ingredients.  Bring to boil and simmer uncovered (15-20 min.)

~West Virginia hot dogs are different from hot dogs served in many other parts of the country.  The key ingredients are:

Soft bun made gooey by being steamed and wrapped in foil or wax paper

Hot Dog Chili

Hot dog

Yellow mustard

Chopped onions

Creamy cole slaw

West Virginia Hot Dogs

Mini-Meatloaf

by Jana

1 lb. ground beef

1  6 oz package stovetop stuffing

1 c. water

Seasoning choices:

1 t. Italian seasoning

2 t. chili powder

1 t. oregano

1 t. garlic powder

Add-in choices:

3/4 c. spaghetti sauce

3/4 c. salsa

3/4 c. roasted red peppers

3/4 c. BBQ sauce

Cheese choices:

3/4 c. mozzarella

3/4 c. Mexican cheese

3/4 c. feta cheese

3/4 c. cheddar

Mix meat, stuffing mix, water and seasoning. Press into 12 greased muffin cups.  Make indentations in top.  Spoon add-ins into indentation.  Bake 30 min. then top with cheese and bake 5 more minutes.

Pesto

by Nancy

2 c. basil leaves

1/3 c. parmesan cheese

4 cloves of garlic

1/2 c. pine nuts

1/2 c. olive oil

Blend.  Serve with pasta.

Potato and Green Bean Casserole

by Nancy

2 sliced red potatoes

1 lb. fresh or frozen green beans

1 small sliced onion

Put in pan, cover with water and simmer 5 minutes.  Drain.  Sauté in skillet with 1 T. canola oil until tender.  While vegetables are cooking, mix:

3 T. cider vinegar

2 T. water

2 T. sugar

1/2 t. ground mustard

Add to skillet and stir over medium heat until liquid is evaporated.

Homemade Chili Powder

by Jana

3 ancho chiles

3 dried New Mexico chiles

3-4 chiles de Arbol

2 T. cumin seeds

2 T. garlic powder

2 t. oregano

De-seed and stem chiles, then cut into pieces.  Toast over try heat in a pan until they are fragments.  Put pieces in blender.  Toast cumin, being careful not to scorch.  Place in ziploc bag and crush.  Put in blender along with garlic powder, oregano and chiles.  Blend mixture until it is a powder.  Allow blender to rest a few minutes before opening.

Crockpot Apple Butter

by Nancy

8 cups applesauce

5 cups sugar

cinnamon flavoring to taste

Mix and cook in covered crockpot on high for 8-10 hours.  Remove lid during the last 2 hours to stir occasionally

~This is another recipe given to us by a friend in West Virginia.  Apple Butter was a great favorite food there.

Overnight Apple French Toast

                                                                           by Nancy

1 c. packed brown sugar

1/2 c. butter, cubed

2 T. light corn syrup

2 large tart apples, peeled and sliced 1/4 inch thick

3 eggs

1 c. milk

1 t. vanilla

9 sliced day old French bread or bread for making Texas toast, sliced 3/4" thick

Syrup -Combine and heat

1 c. applesauce

1  10 oz jar apple jelly

1/2 t. cinnamon

1/8 t. ground cloves

Cook sugar, butter and corn syrup until thick (5-7 min).  Pour into ungreased 13x9 pan.  Arrange apple slices on top of mixture.  Beat eggs, milk and vanilla.  Dip bread slices into egg mixture for 1 minute, then place over apples.  Cover and refrigerate overnight  Remove from refrigerator 30 minutes before baking.  Bake uncovered at 350ºF. for 35-40 minutes.  Serve with syrup.

Sticky Buns

Sticky Buns

1/2 package non-instant butterscotch pudding

18  frozen Rhodes dinner rolls

1/2 c. butter

1/2 c. brown sugar

Spray bundt pan with PAM.  Drop in rolls.  Sprinkle with dry pudding .  Melt 1/2 c. butter or margarine with 1/2 c. brown sugar.  Pour over rolls.  Let rise overnight  Bake at 350ºF. for 30 minutes,  Turn upside down on place to serve

Charleston Christmas Punch

by Nancy via a friend in West Virginia

4 c. cranberry or cran-raspberry juice

4 c pineapple juice

1 c. sugar

1 T. almond extract

2 quarts gingerale or 7-UP

Mix first four ingredients.  Pour over ice.  Add gingerale.  Serves 20-25.

~This yummy punch came to our attention during the time we lived in West Virginia.

Wassail

by Nancy

1 gallon apple cider

 1/2 can frozen orange juice

1 1/2 cans water

2 c. pineapple juice

1 t. whole cloves

3 cinnamon sticks

Heat, simmer and serve

Piña Colada

by Bethany

1 can crushed pineapple

1 can cream of coconut

1 cap full of rum extract (optional)

Blend together and pour in a glass filled with crushed ice

Egg Substitute

by Kristin

1 T. ground flax

3 T. water

Combine and let sit a minute or so.  Can be used for baking in place of eggs.

by Bethany

1) 1 tsp baking powder
1 Tbsp. liquid
1 Tbsp. vinegar


2) 1 tsp. yeast dissolved in 1/4 cup warm water


3) 1 Tbsp apricot puree


4) 1 1/2 Tbsp water
1 1/2 Tbsp. oil
1 tsp. baking powder


5) 1 packet plain gelatin
2 Tbsp warm water
do not mix until ready to use.


Also, there is a product on the market called "Ener-G Egg Replacer" that also works well. You can find it at most health food stores and at many regular grocery stores.