Wednesday, December 17, 2008

Chicken Pockets

From Cooking Club, Dec 9th
Blend: 1 8 oz. cream cheese
4 Tablespoons margarine
1 1/2 c. chopped green onions
1/2 t. lemon pepper
3 c. chopped cooked chicken

Stuff in flattened Pillsbury crescent rolls, fold in diaper shape.
Dip in melted butter and 1 c. crushed seasoned croutons or bread or cracker crumbs.

Bake 425 for 10-15 minutes or until golden brown. Enjoy!
Cassie Larsen

Tuesday, December 16, 2008

Soft Ginger Cookies

Recipe Club Dec 11th
3/4 c. margarine
1 c. sugar
Cream together and then add:
1 egg
1/4 c. molasses
2 1/4 c. flour
2 t. ginger
1 t. baking soda
3/4 t. cinnamon
1/2 t. ground cloves
(note: t.=teaspoon)

Roll in balls, then in sugar.

Bake 350 1o minutes. Enjoy!
Cassie Larsen

Friday, December 12, 2008

Tomato Pasta

By: Erin Pitcher
I got this recipe from Amy Huff. It's cheap, relatively healthy for a high carb meal, tasty, and so easy.

28 oz. canned petite diced tomatoes (or fresh tomatoes)
4 to 6 cloves of garlic
2-4 T. olive oil
Parmesan cheese
about ½ lb. spaghetti
fresh basil (optional)
Cook spaghetti.
Heat olive oil. Dice garlic, add to olive oil, and cook for a few minutes. Add tomatoes. Season with salt and pepper. Don't boil, but heat thoroughly. Tomatoes will break down, but should not dissolve completely.
When spaghetti is cooked and drained toss tomato sauce to coat spaghetti. Sprinkle with Parmesan cheese. If desired, garnish with fresh basil.

Friday, December 5, 2008

Tiramisu Bowl

1 pkg. Philadelphia cream cheese, softened
3 c. cold milk
2 pkg. Jell-O Vanilla instant pudding (I used Cheesecake at Megan's!)
1 tub Cool Whip
48 Nilla Wafers
1/2 c. brewed strong Maxwell House Coffee, cooled, divided (I used Nesquick Cocoa!)
2 squares Baker's Semi-Sweet Chocolate, coarsely grated
1 c. fresh rapsberries (optional)

1. Beat cream cheese with mixer until creamy. Beat in milk and pudding mixes. Stir in 2 cups Cool Whip.
2. Line bowl with 24 wafers. Drizzle with 1/4 c. cocoa. Top with 1/2 pudding mixture and 1/2 chocolate. Repeat layers.
3. Top with remaining Cool Whip and raspberries.
4. Refrigerate 2 hours.

By: Nathalie Beeston

Chocolate Trifle

1 pkg. brownie mix
1/2 c. water
1 container frozen Cool Whip
1 bar chocolate candy
1 pkg. instant choclate pudding mix
1 can sweetened condensed milk
1 container frozen Cool Whip, thawed

1. Prepare brownie mix according to package directions. Cool completely. Cut into 1-in squares.
2. In a large bowl, combine mix, water, and condensed milk. Mix until smooth, then fold in 8 oz. Cool Whip until no streaks remain.
3. In a trifle bowl, place half of the brownies, half of the pudding mixture, and half of the container of Cool Whip. Repeat layers.
4. Shave chocolate bar onto top layer.
5. Refrigerate 8 hours before serving. (Although I never wait that long!)

By: Nathalie Beeston

Banana Trifle

3.9 oz. Banana Instant pudding mix
4-8 oz. Cool Whip
Nilla Wafers (optional)
1 box banana bread mix
banana slices

1. Combine ingredients for banana bread and pour batter into two 9-inch round pans. Bake as instructed.
2. After cakes have colled, make pudding and mix pudding with Cool Whip.
3. Place one of the banana cakes into a trifle bowl and pour half of the pudding mixture over the cake. Repeat layers. Place banana slices (and Nilla Wafers - optional) on top of pudding mixture.
4. Refrigerate until serving.

By: Nathalie Beeston

Friday, November 21, 2008

Pie and Cheesecake

Pecan Pie

3 eggs well beaten
1 cup Karo (light or dark)
½ OR 1 cup sugar (I used 1 cup)
2 TB melted butter
1/4 tsp salt (optional)
1 OR 1 ½ cups pecan halves (I used a little over 1 cup)
1 tsp vanilla

Mix together
Pour into 9 inch unbaked pie shell.
Bake at 350 degrees for 45 to 55 minutes

Pie Crust

1 cup fat (lard, shortening, butter…you choose)
3 cups flour
1 tsp salt
½ cup ice water (more or less)

combine salt, flour and fat into a large bowl.
Cut fat into flour until mixture resembles a course meal.
Add water to pull flour mixture into a wet dough mass.
Place dough in refrigerator until ready to use.
(To make an empty crust bake 400˚ for 15 mins)

Cheese Cake
(from Aug 08 recipe club)

8oz cream cheese
1 can condensed milk
1/3 cup lemon juice
1 tsp vanilla

Mix and pour into cracker or Oreo crust.
Chill 1 hr.
Make another one before kids get home.

--Sharon Pearson

Wednesday, November 19, 2008

Rolo Cookies

Rolo Cookies (using Rolo candies)

Blend together:

1 box Devil's Food Cake Mix

1/2 cup oil

2 eggs

Mold dough around each Rolo, just enough to cover. Spray cookie sheet with Pam. Bake at 350 degrees for 12-15 minutes, then let them sit on the cookie sheet for a couple of minutes before removing to a wire rack.

Monday, November 10, 2008

Cream Cheese Corn Dip

1/2 pkg. cream cheese (room temperature)
1/4 c. milk
1-2 Tbsp. butter or margarine
canned or frozen corn (as much as you like)
fresh jalapeno

Melt cream cheese and butter together on stove (low to medium heat). Continuously stirring, add milk until mixture is smooth. Then add as much corn and jalapeno (I take out the seeds... can't take the heat). Heat all the way through. Yummy with corn chips.

Chrissy Parkinson

Karin's Chicken Potpie

Hello, my dear girls! It's Karin Dance, your long-lost recipe club member. Well, I've decided I still want to post recipes here now and again so I can have them all in one place. So, today I'm posting one of my favorites: Chicken Potpie!!!

Dave and I found this recipe a few years ago in our favorite magazine, Real Simple. I've changed a few things to put my own twist. We've enjoyed eating these babies countless times. I love making individual potpies because, to me, one big potpie is just messy and no good. Hope you like it :) Miss you girls!

Individual Chicken Potpies
1 8-oz. bag of frozen mixed veggies (I like California mix, but I change it up a lot. I've put in cooked carrots from my garden, frozen peas, even cooked cubed potatoes.)
2 refrigerated piecrusts (I love Pillsbury--comes with 2 in one box)
1 10-3/4 oz. can cram of chicken soup
1/2 C milk
2 cups chopped cooked chicken or turkey (It's good with cooked frozen chicken, but MUCH better with fresh, rotisserie chicken. We like to buy the cheap, yummy COSTCO chickens. We shred up the chicken and use half for this recipe and save the rest to make soup or chicken quesadillas or something the next day).
1/2 t garlic salt
1/2 t black pepper
or any other seasonings to taste

Preheat oven to 375. Defrost the veggies in microwave (Or cook to soften fresh veggies. One time I didn't cook my fresh carrots and they were to hard when I cooked the pies). Chop up raw chicken, season, and cook in a frying pan (or just use rotisserie).

Cut 2 round piecrusts into quarters, to yield 8 equal pieces. Coat 4 small aluminum-foil pans or 4 ramekins with cooking spray (I don't do this step, but this is what the recipe instructs. Also, I can usually get 5 pies out of this recipe with the extra, trimmed-away dough, so prepare 5). Line the bottom of each with a quarter of crust, molding it with your fingers (break off small extra pieces to cover bare spots and completely cover pan). Trim off excess.

In large bowl, mix soup and milk; add remaining ingredients. Spoon about 2/3 C of mixture into each pan. Top each with piecrust quarter. Trim excess dough, pinch edges, an cut vents in top. Using either a little milk in a bowl or a beaten egg, dust the top of the pies with a pastry brush (This makes them come out pretty and golden. I prefer beaten eggs.).

Place on baking sheet and bake 35 to 45 minutes or until golden brown.

Monday, November 3, 2008

Artichoke Dip

1 14 oz. can artichoke hearts (in water), drained and finely chopped
1 c. mayo
4 oz. cream cheese
1/4 c. parmesean cheese
4 green onion stalks, finely chopped
1/2 t. garlic powder
1/2 t. onion powder
salt and pepper, to taste
parsely flakes, to taste
beaumonde, to taste (if unable to find this spice, add a little bit extra of all other spices
1 cup of love and 2 tbs. fairy dust
Combine all ingredients and warm in microwave. Broil in oven for 30 seconds if a crusty top is desired.
Best served with thinly sliced dense or hearty breads.

Posted by Jenni R.

Saturday, October 25, 2008

Pumpkin Pie Dip- Healthy Snack

Pumpkin Pie Dip

1 package vanilla instant pudding
1 can low fat evaporated milk

Mix together with a whisk. Let sit in fridge for about 5 minutes. then add:

1 Can pumpkin puree
1/2 tsp cinnamon
1/4 tsp nutmeg

Mix together all ingredients. Return to fridge until ready to eat, at least 10 minutes. Use fruit or crackers as a dip.

posted by Robyn Mons

Thursday, October 23, 2008

Cheesy Crockpot Chicken Dip

Cheesy Crockpot Chicken Dip
  • 1 cup salsa
  • 2 cans cream of chicken soup
  • 3 chicken breasts
Place all items in crockpot and cook on low for 5-6 hours or on high for 3-4 hours. When chicken is completely cooked, shred. Add 16 oz. Velveeta cheese and warm until melted. Serve with tortilla chips.
Posted by Sara P.

Thursday, October 9, 2008

Rice, Black Bean, and Corn Salad

Rice, Black Bean, and Corn Salad
It makes four servings
1 cup cold cooked brown rice.
1/2 cup cooked corn kernals
1/2 green bell pepper, seeded and chopped
1/3 cup canned black beans, rinsed and drained
1 stalk of celery, chopped
1/2 red onion, finely chopped
2 Tablespoons vinegar
1 1/2 Tablesoons fresh lime juice
1 Tablespoon extra-virgin olive oil
1/4 teaspoon salt
2 Tablespoons finely chopped fresh cilantro
1/2 jalapeno pepper, seeded and minced (wear gloves to avoid irritation)

1.) In a large bowl, combine the rice, corn, bell pepper, celery, beans, onion, cilantro, and jalapano.

2.) in a small bowl, whisk the vinegar, lime juice, oil, and salt. Pour over the rice mixture and toss to coat.
Refrigerate, covered, until the flavors are blended, at least 1 hour.

Serving size (one cup): 119 Cal, 4 g fat, 1g sat fat, 0 mg chol, 197 mg sod, 19 g Carb, 3 g Fiber, 3 g Prot, 21 mg Calc. (Points 2) Weight watchers cook book.

Wednesday, October 8, 2008

Angel Food Cake

1 cup cake flour, sifted
1 1/2 cups sugar
9 egg whites
1/4 tsp. salt
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon almond extract

1. Preheat oven to 325 degrees.
2. Sift together the flour and 1/2 cup of the sugar. Repeat.
3. Beat the egg whites until foamy. Add the salt an cream of tartar and continue to beat until they hold soft peaks; the tops of the whites should droop a little bit when you remove the beaters. Beat in the remaining sugar and vanilla and almond extracts and continue to beat until the soft peaks become a little stiffer.
4. Gradually and gently fold in the flour mixture, using a rubber spatula or your hand. Turn the batter into an ungreased 9- or 10-inch tube pan (not one with ridged sides) and bake 45 minutes to one hour, until the cake is firm, resilient, and nicely browned.
5. Invert the cake onto a rack and let cool for about an hour. Cut carefully around the sides of the cake and remove. Cool completely before slicing with a serrated knife or pulling apart with two forks. Angle Food Cake is best the day it's made; it becomes stale quickly, but is wonderful toasted. Recipe from How to Cook Everything by Mark Bittman.

Nutrition info: CALORIES: 126; FAT: 0.1g; PROTEIN: 3.5g; CARB:27.6g; FIBER: 0.3g; CHOLESTEROL: 0mg; IRON: 0.6mg; SODIUM: 70mg; CALCIUM: 3mg.

Applesauce Chocolate Chip Cookies

1 c. sugar
1/2 c. shortening
2 eggs
1 c. applesauce
1 tsp. baking soda
2 c. flour
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. cinnamon

Cream together sugar, shortening, eggs, applesauce, and baking soda. Mix in all other ingredients. Stir in as many chocolate chips as you want! Bake at 375 for 8-10 minutes. Makes many cookies! (Freeze and save half for a rainy cold day in January)

Chrissy Parkinson

Friday, September 26, 2008

Babotie (South African Curry)

2 lbs. cooked ground beef or turkey
1 thick slice of bread, soaked in 1 cup milk
2 medium onions, diced
1 Tbsp sugar
2 eggs
2 Tbsp curry powder (I use Rajah brand, but I'm sure any would work
2 Tbsp vinegar (whatever kind you prefer)
2 Tbsp butter
1 tsp salt
1/2 cup raisins (optional)
Fry onion in butter until translucent. Add curry powder, salt, sugar, vinegar, raisins, and meat.
Drain milk from bread and save milk. Mash bread with fork and add to meat mixture. Add 1 egg, slightly beaten. Mix well.
Place mixture in a greased pie or baking dish (I usually divide into two smaller pans since it serves 6 and our family is still small). Beat remaining egg with leftover milk. Pour on top of meat mixture.
Bake at 350 for 40-45 minutes. Serve over rice and garnish with tomatoes.
Posted by Sara P.

Chocolate Mousse Brownie Dessert

1 pkg. brownie mix
1/3 c. vegetable oil
5 eggs
1 bag (16 oz) semi-sweet chocolate chips
1/3 c. sugar
3/4 c. whipping cream
1/4 c. water

Heat oven to 350 degrees. Grease 13x9 or 10x3.
Stir brownie mix, water, oil, and 2 eggs into medium bowl until well-blended. Spread batter in pan.
Heat whipping cream and chocolate chips in 2-qt. saucepan over medium heat, stirring constantly until chocolate is melted and moisture is smooth. Cool slightly.
Beat 3 eggs and sugar on medium speed until foamy. Stir in chocolate mixture. Pour evenly over batter.
Bake in pan about 45 minutes to 1 hour or until topping is set. Cool completely, or about 1 hour. Refrigerate until chilled.

By: Nathalie Beeston

Thursday, September 25, 2008

Chocolate Chip Pound Cake

1 (18.25 oz) yellow cake mix (the kind that has the pudding in it)
1 (3.9 oz) package chocolate instant pudding
1/2 c. sugar
3/4 c. vegetable oil
3/4 c. water
4 large eggs
1 (8 oz) sour cream
1 (6 oz) package of semi sweet chocolate chips

Combine cake mi, pudding mix, and sugar. Get all of the lumps out. Add all other ingredient except chocolate chips and beat until smooth. Stir in the chocolate chips. Pour into a greased/floured 12 cup bunt pan. Bake at 350 for 1 hour (maybe a little less depending on your oven...mine was more like 50 min). Cool in pan for 10 minutes. Take out of the pan and cool completely. Sprinkle with powdered sugar.

Sunday, September 7, 2008

Rainbow Jello aka birthday jello

6 different flavors Jello (small packages)
1 pt. (large) sour cream

Dissolve one package jello with 1 cup boiling water. Stir until Jello dissolves completely . To 1/3 cup sour cream, add 1/2 cup of Jello mixture. Pour this Jello/sour cream mixture into 9 x 13 inch glass pan. Chill for 20 minutes, making sure the pan is level (kids paperback books work well to help level pan). To remaining jello, add 3 Tbsp. cold water and pour over chilled and firm cream mixture. Chill 20 minutes. Repeat with 5 remaining jello flavors, alternating the cloudy cream mixture with the clear jello mixture. Some of my favorite flavors (and funnest colors) are blackberry, peach, lemon, watermelon, berry blue and lime. For birthdays, I let my kids pick their own jello flavors. We have had some interesting combinations!

Shauni F.

Thursday, September 4, 2008

Brigadeiros- Brazilian Dessert

...Don't even try to pronounce them. Just eat and smile!


1 can (14 oz) sweetened condensed milk-( if you get the fat free kind- shame on you- I cannot guarantee the results.)

2 tablespoon margarine

4 tablespoon Nestle Quick (or whatever brand) cocoa powder. *Not baking cocoa, but the chocolate milk kind)


Cook over medium-hi heat, stir vigorously the sweetened condensed milk, margarine and cocoa powder. It will start to boil. Turn it down to med-lo and keep stirring.

Cook and stir the mixture until it thickens enough to show the pan bottom during stirring (about 5-8 minutes). *Tip- you'll know it's done when you tilt the pan, and it all slides down together without sticking to the bottom.

Pour the mixture in a greased dish and let it cool to room temperature. Take small amounts of the mixture with a teaspoon and make 1 ½ inch balls. (grease your hands with pam or butter, it is a sticky job)

Roll the balls over chocolate sprinkles to decorate and place in little candy cups, or whatever you wanna call them.

Please note: If the balls don't hold the shape and flat down like coins, it means that you did not cook enough. Darn! I guess you'll just have to eat it by the spoonfuls, or dip fruit in it and hope it works out better next time.

SERVING SIZE: 40 candies.

Monday, August 25, 2008

Scalloped Potatoes

Scalloped Potatoes from Dana Egbert

8-10 medium potatoes
3 TBSP butter
3 TBSP flour
1 tsp salt
1/4 tsp pepper
2 1/2 cups milk
1/2 yellow onion, chopped, sauteed
2 cups ham, diced, sauteed

Peel and half the potatoes, boil until transparent, cooked, but not too soft.
Chop 1/8 of an inch thick and layer bottom of a greased 9x13 pan with half of the potatoes.
Cover with sauteed onions and ham. Put the rest of the potato slices on top.

Make a roux (white sauce). Melt butter over low heat, stir in flour, cook until bubbly. Pour in milk, salt and pepper while stirring.

Pour roux over potatoes and ham.

Cook at 350 or 400 degrees until sauce is bubbly all over.

Top with parmesan cheese and broil until brown.

Oreo Truffles

1 package Oreo cookies, finely crushed
1 package 8 oz. cream cheese, softened
2 packages (8 squares each) Baker's semi-sweet baking chocolate, melted

Mix 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.
DIP balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs.
REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.

Enjoy! Amanda

Pumpkin Cake

Pumpkin Cake from Lenny Robinson

1 package yellow cake
1 cup canned pumpkin
1/2 cup oil
1/4 cup water
4 eggs
3/4 cup sugar
1 tsp cinnamon
dash of nutmeg

Combine cake mix, pumpkin oil, water, then one egg at a time, beating thoroughly after each addition. Add remaining ingredients.

Bake at 350 in a greased and floured pan for 45-60 minutes, or until golden brown and a knife stuck in the center is clean.

While still hot out of the oven, spread with a stiff mixture of powdered sugar and water.

Enjoy! Amanda

Sweet Salad

Sweet Salad from Ellie Datwyler

Use part spring mix, part romaine lettuce, part butter lettuce

Top with mandarin oranges, pears or cranberries

1/2 cup sliced almonds
3 TBSP sugar

Heat sugar and sliced almonds on low-medium heat until sugar is melted. Don't over cook and remove from hot pan so it will not burn.

1/4 cup vegetable oil
2 TBSP seasoned rice vinegar
1/4 tsp salt
1/4 tsp seasoned pepper

Enjoy! Amanda

Slow Cooker Pineapple Pork

Slow Cooker Pineapple Pork

2 lbs. boneless pork loin, cut into bite-sized pieces
1/2 cup honey barbeque sauce
1 can (20 oz.) pineapple chunks in juice, undrained
3 TBSP cornstarch
2 large green peppers, coarsely chopped
2 large red peppers, coarsely chopped
6 cups hot chopped rice
1/4 cups salted peanuts chopped

Place pork in slow cooker, add BBQ sauce, mix well
Drain pineapple, reserving 1/4 cup of the juice. Add reserved juice to cornstarch, stir until well blended. Add to pork mixture, stir until well blended. Top with the pineapple chunks and peppers, cover with lid.
Cook on low for 6 to 8 hours (or on high for 5 hours). Serve over hot rice. Sprinkle with peanuts.

Enjoy! Amanda

Friday, August 22, 2008

Zucchini Bread

3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts(I didn't add these when I made it)

1. Grease and flour two 8 X 4 inch pans. Preheat oven to 325.
2. Sift flour, salt, baking soda, baking powder, and cinnamon together in a bowl. Set aside.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. (I actually cooked it for about 75 minutes.) Cool in pan on rack for 20 minutes. remove bread from pan, and completely cool.

Kelly P.

Amish White Bread

Amish White Bread

* 2 cups warm water (110 degrees F/45 degrees C)
* 1/3 cup white sugar
* 1 1/2 tablespoons active dry yeast
* 1 1/2 teaspoons salt
* 1/4 cup vegetable oil
* 6 cups bread flour

1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.

2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth (I use a Kitchenaid mixer and let it knead the dough for me for about 10 minutes). Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

4. Bake at 350 degrees F (175 degrees C) for 30 minutes.

This isn't my grandma's bread recipe, but it reminds me of the bread she used to make all the time before she passed away. I got this recipe from I adjusted the ingredients a little bit so the bread wasn't so sweet. Here's the original if you want to check it out.

Sara P.

Thursday, August 21, 2008

Sugar & Spice Fruit Dip

1 tbsp. packed brown sugar or honey
1/4 tsp. ground cinnamon
dash ground nutmeg
1 1/3 cups vanilla thick-and-creamy low-fat yogurt
2 cups cubed honeydew melon or cantalope
2 cups. red raspberries

1. Mix brown sugar, cinnamon and nutmeg in small bowl. Stir in yogurt.
2. Spoon yogurt mixture into small serving bowl. Sprinkle with additional ground cinnamon. Serve with melon and raspberries.

By: Nathalie Beeston

Cornflake Chews

1 cup corn syrup
1/2 cup sugar
1 cup peanut butter
6 cups cornflakes

Pour cornflakes into a large bowl and set aside. Grease a 9x13 pan and set aside. In a double broiler melt corn syrup and sugar. Add peanut butter. When peanut butter is completely melted pour over cornflakes and mix thoroughly. After peanut butter mixture and cornflakes are mixed spread into 9x13 pan. Let cool and serve.

This was always that quick and easy dessert my mom did when we needed something for school or church. My grandma also made them for every holiday and reunion.

Kristelle Larsen

Wednesday, August 20, 2008

Fruit Soup

Heat until clear:
1 cup water
1/2 cup sugar
3 TBSP tapioca
(sometimes not all the tapioca goes clear, that's okay as long as the mixture is getting thick and the majority of the tapioca is clear)

6 oz. frozen orange juice
2 1/2 cups water (I use some of the peach juice from the can of peaches for this)
1 big can peaches sliced
3 pealed oranges
3 sliced bananas
1 box strawberries

Chill and Serve

***Cut the peaches and orange slices into chunks. I sliced the strawberries into quarters. If strawberries aren't in season you can use frozen too. We always had this Christmas definitely brings back childhood memories. I hope you enjoy it as much as I do!!!

Becca Fluhman

Saturday, August 16, 2008

Spicy Buffalo Chicken Dip

Spicy Buffalo Chicken Dip


8 oz cream cheese
1 cup cooked shredded chicken
1/2 cup blue cheese dressing
1/2 cup Red's buffalo wing hot sauce

Combine all ingredients in a sauce pan. Heat on medium until warmed, stirring occasionally. Serve with tortilla chips. It's great football food!

Sara P.

Friday, May 23, 2008

Lion House Crescent Rolls

2 tablespoons yeast
2 cups warm water
1/3 cup sugar
1/3 cup shortening, margarine, or butter
2 teaspoons salt
2/3 cup nonfat dry milk
1 egg
5 to 6 cups flour

Mix yeast and water and let stand 5 minutes. Add sugar, shortening, salt, dry milk, egg, and 2 cups of the flour. Beat until smooth. Gradually add remaining flour till soft dough is formed. Turn onto a lightly floured surface and knead till smooth and elastic. Place in greased bowl; cover and let rise till doubled. Punch down; divide into thirds. Roll out 1/3 of dough into a circle cut into 12 pie-shaped pieces. Starting at wide end, roll up each piece into crescent. Place on greased baking sheet with point on the bottom. Repeat with remainder of dough. Let rise until double. Bake at 400 degrees for 15 minutes. Makes 3 dozen.

Kelly P.

Rocky Road S'more Bars

1/2 c. butter or margarine (softened)
1/2 c. brown sugar (packed)
1 c. flour
1/2 c. graham cracker crumbs
2 c. mini marshmallows
1/2 pkg semi-sweet chocolate chips
1/2 c. coconut
1/2 c. walnuts/pecans (I put on only 1/2 of the pan, I'm not a nut fan)

Beat butter & brown sugar until fluffy. In a seperate bowl, combine flour and graham cracker crumbs. Add flour mixture to butter mixture & stir well until soft dough forms. Press dough into a greased 9x13 pan. Sprinkle remaining ingredients: marshmallows, chocolate chips, coconut, & nuts on top. Bake at 375 for 15-20 minutes or until golden. Cool & cut into bars.

-Ashley Rencher

Tiramisu mormon-style


- 1 cup water
- 8 tsp. hot chocolate
- 36 tea biscuits
- Cool Whip

1. Heat the water and add the hot chocolate.
2. Dip the biscuits in the hot chocolate long enough for them to get "mushy."
3. Put a layer of 9 biscuits on a platter.
4. Spread a layer of Cool Whip.
5. Repeat with another 3 layers of tea biscuits and Cool Whip.

You can vary the amount of layers as desired.

By: Nathalie Beeston

Wednesday, May 21, 2008

Fruit Salsa with Cinnamon Tortilla Chips

Fruit Salsa

Basically you can use any fruit that you want. I used finely chopped fresh strawberries, mangoes, kiwis, and pineapple. I added 2 Tb. sugar to sweeten it up, but it isn't necessary. I have also made it with melons, grapes, and other berries, so just use whatever fruit you like (or be like me, and pick whatever is cheap and in season). Canned fruit works as well, it's just not as tasty.

Cinnamon Tortilla Chips
  • 8 flour tortillas
  • cinnamon sugar
  • Pam cooking spray
Heat oven to 300 degrees F. Cut each tortilla into eight different pieces (a pizza cutter works great). Place on a cookie sheet in a single layer. Spray with Pam and sprinkle with desired amount of cinnamon sugar. Bake for 8-12 minutes, until chips are crispy but not burned. Serve with fruit salsa.

*Posted by Sara P.

Sunday, April 27, 2008

Ham and Broccoli Pasta (EASY AND FAST!)

This was served a little cold at the last recipe club but it's best warm.

4 cups bow tie paste
1 10-ounce package frozen broccoli (or asparagus)
8 ounces cooked ham (cut into slices or cubed)
1 8-ounce package ceam cheese (flavored cream cheeses are great too like ones with chives and onion; light or fat free works as well)
1/3 cup milk

Cook the pasta according to package directions, adding the frozen veggies the last 5 minutes and the ham the last 1 minute of the cooking time. Drain and return pasta to pan.

Stir together cream cheese and milk; add to the pasa mixture in the pan. Stir gently over medium heat until the mixture is heated through. Garnish with chives.

-Brittany Jennings

Wednesday, April 23, 2008


This quiche is easy!!! I spend about 10min TOPS in the kitchen and it bakes the rest of the time.
What I love about this is it's an easy reheat and tastes GREAT!!
For 9in round pan
Pie crust- your choice!! I will either use already made pie crust or the easy mix of Jiffy.

For the filling
3 eggs
1 1/2 C of evaporated milk 

I used ham & cheese  but you can use whatever your heart desires.
Bake at 450 for 30-35min. 

Tuesday, April 22, 2008

Peppermint Ice Cream Dessert

Okay, this is Jenny G.'s recipe, so she gets all the credit! She brought it to recipe club a couple of years ago. I promised some of the girls I would post it, though. This is my all-time favorite dessert! Dave and I have made it a Christmas Eve tradition now. I also made it on St. Patrick's day this year--to make it green, I just substituted the peppermint ice cream with mint chocolate chip, and substituted the crushed candy canes with Andes mints.

Karin Dance :)

1 box Nilla Wafers, crushed (set aside about 1/2 cup for the top)
1 stick butter, melted
1 qt. peppermint ice cream, softened
1/2 C butter
2 squares unsweetened chocolate
3 egg YOLKS, beaten well
1 1/2 C sifted powdered sugar
1 tsp vanilla
1/2 C chopped walnuts
3 egg WHITES (room temp, beaten until stiff peaks form)
crushed candy cane

Crush Nilla wafers (save 1/2 cup for later) and add melted butter. Press mixture into the bottom of a 9x13 oven dish. Spoon softened ice cream on top. (I buy ice cream in the box, leave it out to get soft, tear open the box, cut ice cream into thin rectangular pieces, and then shape them into a layer over the crust. Make sense???). Freeze.

Melt 1/2 C butter and chocolate over low heat. Gradually stir in egg YOLKS. Add powdered sugar, nuts, and vanilla. Cool completely. Fold whipped egg WHITES into chocolate mixture. Pour on top of frozen ice cream (make sure chocolate is not warm). Top with reserve crumb mixture and crushed candy cane. Freeze COMPLETELY--I learned that I need to be more patient because it's much tastier when it's fully frozen.


Spinach Artichoke Dip

Spinach Artichoke Dip

1 C real mayo
1 C sour cream
4 oz grated parmesan
2-3 cloves garlic, minced
1/2 onion, chopped
4 oz can green chilis--don't drain
8-10 artichoke hearts (in water), chopped
1 pkg frozen chopped spinach, prepared and drained well (sqeeze out all water)

Prepare spinach as directed on pkg. Drain. Mix all ingredients. Put in casserole dish. Bake at 350 for 35-45 minutes.

*I buy my artichoke hearts from Costco--you get a huge jar, but it's 10 times cheaper! I can make about 3 batches of dip from a jar. The batches are really big, too. I still have leftovers from the party.

Karin Dance :)

Monday, April 21, 2008

Fruit Dip

Cool Whip
Yogurt (6 oz)
"Wyler's Light" cool raspberry drink mix (3/4 of one packet)

Just mix together and enjoy! 

Lisa Nance

Sunday, April 20, 2008

Sherbet Fruit Pops

Prep: 15 minutes Freeze: 6 hours

10 5-oz paper cups
3 peeled and chopped kiwifruits
1 Tbsp. sugar
1 quart rasberry or tangerine sherbet
2 to 4 Tbsp. orange guice
10 flat wooden craft sticks

1. Arrange cups on a baking pan, in a small bowl combine kiwifruits and sugar. Divide chopped kiwi among cups. In a large bowl use an electric mixer on low speed to beat together the sherbet and orange juice until combined. Spoon sherbet mixture over kiwi, filling cups.
2. Cover each cup with a square of foil. Use a table knife to make a small hole in the center of each foil square. Slide a wooden craft stick through each hole and into fruit mixture in cup. Freeze at least 6 hours or overnight.
3. To serve, remove foil; carefully tear away cups. Serve immediately. Makes 10 pops.

Friday, April 18, 2008

Italian Broccoli Quiche


1/4 tsp. Italian seasoning
1/2 c. chopped onion
1 tbsp. vegetable oil
1 cup milk
1/2 tsp. salt
1 pkg. (10 oz.) frozen chopped broccoli
4 eggs
1/2 c. grated Parmesan cheese
4 slices bacon, cooked and crumbled

- Thaw broccoli and drain.
- Saute chopped onion in oil. Add milk, salt, and seasoning. Heat thoroughly.
- Beat eggs well. Gradually stir milk mixture into eggs.
- Add broccoli and 1/3 c. Parmesan cheese. Pour into greased 9 inch dish.
- Sprinkle wuth bacon and remaining cheese.
- Bake at 350 for 25-30 min. or until set.

By: Nathalie Beeston

Thursday, April 17, 2008

Lime and Cilantro Chicken Salad


1/3 cup seasoned rice wine vinegar
1/4 cup fresh lime juice
1 clove garlic, minced
2 teaspoons puréed chipoltle chiles in adobo sauce
2 tablespoons of honey
1/2 teaspoon kosher salt
3/4 cup canola oil - I usually use a little less
1 cup chopped fresh cilantro stems and leaves

Mix the first 6 ingredients in the blender. Then add a steady stream of oil while blending to form an emulsion. Add the cilantro and pulse to combine. Taste and adjust salt to taste. Set aside.


3 ears corn, chucked and grilled or boiled about 1 cup or use frozen corn thawed
1 cup shredded rotisserie chicken
1/2 cup chopped red peppers and/or sliced grape tomates
4 cups of mixed baby greens
3/4 cup toasted pumpkin seeds
1 1/2 cup grated Jack cheese
1 chopped avocado (optional)

Mix all the ingredients together. Drizzle the vinaigrette over the salad and toss gently with tongs.

Kelly P.

Whole Wheat Bread (in an hour)

1. 1/3 cup oil
1/3 cup honey
1 1/2 tsp. salt
2 1/2 HOT tap water

2 1/2 cup flour
1/4 cup gluten

1 cup flour
1 heaping TBSP yesat
1 1/2 cup flour

4. MIX 4 minutes

5. Put oven on warm (150) & put 2 loaves in oven for 20 mintues

6. Turn oven to 350 & bake for 20 minutes.

7. Brush top with butter when pulled out of oven.

*Makes 2-3 bread loaves depending on how big you want each loaf to be.

This recipe is so fast and easy. I found gluten at HyVee in the baking isle. I love that I can make hot fresh bread in an hour! Thanks Megan for sharing this recipe with me.

Becca Fluhman

Tuesday, April 8, 2008

Columbian Cake

3 cups flour
3/4 cup margarine
3/4 cup unsalted butter
1 1/2 cups sugar
zest of 2 big lemons
2 cups orange juice
3tsp baking powder
5 eggs
1 jar raspberry jam
Powdered Sugar

Sift flour and baking powder in a bowl.

Separate Bowl:
Cream butter, margarine, and sugar together. One by one add eggs mixing thoroughly. Alternate adding small amounts of flour mixture and orange juice mix until smooth. Add lemon zest.

Divide between two round cake pans. Cook at 350 for 30 minutes or until toothpick comes out clean.

Cool cakes then spread raspberry jam in the middle of the two cakes and over top and sides. Then sprinkle with powdered sugar.

Posted By:
Lisa N

Thursday, March 27, 2008

Vietnamese Egg Rolls

  • 1 lb. ground beef (or pork or turkey--I used turkey)
  • 1 package coleslaw mix (found in refridgerated section of produce dept.)--it usually has shredded cabbage and carrots
  • 2 cups vermacelli glass noodles (I have only been able to find these at Asian markets so I just stock up whenever I go)
  • Approximately 30 egg roll wraps (also found in the refrigerated section of the produce dept. or at Asian markets--the ones at Asian markets are usually cheaper and tastier but not as convenient as running to the grocery store)
  • salt and pepper to taste
  • 1-2 egg yolks
  • oil for frying
  • Sesame Ginger dressing for dipping (I used Newman's Own "lighten up!")

Brown the ground meat and drain excess grease/water. Allow to cool. Place coleslaw mix in a large mixing bowl. Using your hands, smash mixture in between your fists in order to release as much water from the cabbage as possible (I don't know why you do this but it's how I was taught). Add ground meat and mix with coleslaw.
Fill another bowl with approximately 5 cups of lukewarm water. Add glass noodle to water until completely submersed. Let soak for a couple of minutes until noodles are soft and flexible. Drain water and pat dry with paper towels until all of the excess water is soaked up.
Add noodles to cabbage mixture. At this point I usually take a pair of kitchen scissors and cut the noodles several times. It just makes it easier when rolling the egg rolls if the noodles aren't so long. Mix noodles well with cabbage/meat mixture. Season with salt and pepper.
Using the egg roll wraps, one at a time, take a small amount of mixture (approx. 3-4 tablespoons) and roll it up in the wrap. Seal with a dab of egg yolk (If you are confused about how to roll the wraps, check the back of the wrap package--I think they have pictures and do a much better job of explaining than I could). Repeat until all wraps and mixture have been used.
Fry egg rolls in oil until lightly browned. Serve hot with dipping sauce. Enjoy!

Posted by Sara P.

Wednesday, March 12, 2008

Nanaimo Bars

Nanaimo Bars

Mix following ingredients in top of double boiler, before turning on heat:
5 T. cocoa pwd.
½ c. sugar (mix cocoa and sugar together)
½ c. soft butter (be sure to use butter not margarine)
1 beaten egg

Cook and stir above ingredients until mixture resembles custard (pudding).
After mixture is cooked, add 1 tsp. vanilla

Blend following ingredients together, and then add to above mixture:
2 c. graham wafer crumbs (22 singles)
1 c. flaked coconut
½ c. chopped walnuts (I didn’t add these)

After mixing the 2 mixtures together, pack into a 9”x9” square pan.

Icing for Nanaimo Bars:
Cream ½ c. butter
Add: 2 T. birds custard powder
3 T. milk
2 c. sifted icing sugar
Spread icing over chocolate base. Let stand 15 min. (in refrigerator)
Melt 4 squares of semi-sweet chocolate, with 1 T. butter, over hot (not boiling) water.
Butter helps the chocolate spread more evenly.
Spread over icing. Refrigerate. Cut with hot knife.

ENJOY!!! - Laura Lee

Friday, March 7, 2008

Sal Picao

2-3 Boneless, skinless chicken breasts, cooked and shredded
3 Granny smith apples, peeled, cored and finely chopped
1 bunch green onions, chopped
1 small can yellow corn, (not creamed corn)
1 lb bacon, cooked to crispy and chopped/crumbled
3/4 to 1 cup mayonnaise (enough to coat)

Combine above ingredients and refrigerate for a couple of hours. ***One recipe night I didn't have the time to peel the apples, so really it is just up to your preference.

Becca Fluhman

Monday, March 3, 2008

Sparkling Limeade

1 cup lime juice (about 6 limes)
3/4 cup Splenda sugar
1 teaspoon lime zest
42-ounce bottle sparkling water (I used lime flavored sparkling water)

1.) Combine lime juice, Splenda, and lime zest in a large pitcher. Stir.
2.) Add sparkling water. Stir.
3.) Serve over ice. (I froze the extra lime flavored sparkling water into ice cubes and used those!)


SERVES 6 (12 oz. glasses)

I hope this works.....this is the FIRST post I have ever made on any blog.....I'm in the dark ages and I don't have a blog....yet.

Haylee Mollerup :)

Wednesday, February 27, 2008

Sante Fe Chicken

Sante Fe Chicken

Juice from 3 limes
1/4 cup soy sauce
1 1/2 teaspoons olive oil
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin seed
6 cloves garlic, minced
1 1/2 teaspoons honey
2 whole breasts boneless, skinless chicken
3 tablespoons chopped cilantro leaves

Mix together marinade ingredients in a bowl (I prefer to put all ingredients in a gallon-sized ziploc bag--that way I can mix them up and let the chicken marinate without dirtying any dishes!), stirring thoroughly. Pour marinade into a large ziploc bag or shallow baking pan. Cover baking pan and refrigerate for one hour (or longer if you have time--the longer the better!).

After one hour, when the chicken has absorbed all the flavors of the marinade, preheat oven to 350 degrees. Bake for 30-45 minutes, or until chicken is no longer pink in the middle. Serve over rice with low-fat sour cream, lime wedges, and salsa.

Posted by Sara P.

Monday, February 11, 2008

Red Velvet Cupcakes

The cake part is "healthy," but the frosting I used wasn't...Better a little healthy than not at all. :) You could use Fat Free Cool-Whip as icing if you wanted.

For Cupcakes -
1 cup Pillsbury Moist Supreme Reduced Sugar Cake Mix, Devil's Food
1 cup Pillsbury Moist Supreme Reduced Sugar Cake Mix, Classic Yellow
Two 25-calorie diet hot cocoa mix packets
1/2 cup fat-free liquid egg substitute (like Egg Beaters)
1/4 cup mini semi-sweet chocolate chips, divided
1/2 oz. red food coloring
1 tsp. Splenda No Calorie Sweetener (granulated)
1/8 tsp. salt

3/4 stick of butter of margarine (melted)
3 oz. cream cheese (I used Fat Free), softened
2 tsp. vanilla
1-2 cups powdered sugar

Directions: Place half of your chocolate chips (2 tbsp.) and the contents of both cocoa packets in a tall glass. Add 12 ounces of boiling water, and stir until chips and cocoa mix have dissolved. Place glass in the freezer until mixture is cold (about 30 minutes). Meanwhile, preheat oven to 350 degrees. Once the cocoa in the freezer has chilled, give it a stir, and pour it into a large mixing bowl. Add the cake mixes, egg substitute, remaining chocolate chips, red food coloring, 1 tsp. Splenda, and salt. Using a whisk or fork, mix batter for about 2 minutes (until smooth and blended). Batter will be thin, but don't worry, your cupcakes will puff up once baked. Line a 12-cup muffin pan with baking cups, and spray lightly with nonstick spray (or spray the pan with nonstick spray). Evenly spoon batter into the pan. Place pan in the oven, and bake for 15 - 20 minutes. Cupcakes will look shiny when done. For frosting: Melt butter in microwave, add cream cheese and vanilla and beat until smooth. Add 1 c. powdered sugar and stir. Continue to add powdered sugar until you reach your desired consistency. Once cupcakes have cooled completely, evenly spread the frosting over them. Enjoy! MAKES 12 SERVINGS

Posted by: Nikki Hook

Sunday, February 10, 2008

Poppyseed Pecan Salad

I got this fun salad recipe from my mother-in-law.  I wasn't sure what to call this salad and as I am writing this the heater in my townhouse is out (and we are freezing!).  My husband suggested I call it "broken heater salad,"  but because that has absolutely nothing to do with what is in the salad, we decided to come up with something else.  After much deliberation, here is the recipe for Poppyseed Pecan Salad:

2 bags romaine lettuce
1 med avocado
1 can diced pears
1 small pkg crumbled feta cheese
4 oz candied pecans

To candy pecans:
Sprinkle a little less than 1/4 cup sugar in a saucepan. Cover with 4 oz chopped pecans.  Put on medium high heat and heat (do not stir) until sugar starts to melt. Once sugar starts to melt, toss pecans with spatula until sugar is completely melted and pecans are coated.  Turn onto wax paper to cool. 
Mix all ingredients and serve with poppyseed dressing.

Poppyseed dressing:

Mix all ingredients in blender.

3/4 cups sugar
1/2 cup red wine vinegar
1/2 cup canola oil
1 tsp dry ground mustard
1 1/2 tsp poppyseeds
1 tsp salt
1/4 tsp worcestershire sauce

Pour dressing over salad just before serving.  Enjoy!

Shauni Frost

Saturday, February 9, 2008

Mexican Meatballs

I have a subscription to Real Simple--the best magazine ever made! Dave (the better cook between the two of us) found this on their website. They have AWESOME, easy recipes there and in their magazines. You can serve these with spanish rice, in quesadillas or tacos, or even eat them alone! We never get sick of these, and they make awsesome leftovers. I bet you could even freeze them. Enjoy!
Karin :)

Mexican Meatballs
2 T. extra virgin olive oil
1 med. yellow onion, finely chopped
2 cloves garlic, finely chopped
1 jalapeno, seeded and finely chopped
1 pound ground pork (but I use ground TURKEY--love it!)
1/2 C. dry bread crumbs
1 large egg
2 t. salt
1/4 black pepper
1 t. ground cumin
salsa (any kind, as much as you want)

Heat oven to 400. Heat 1 T. oil in skillet over medium heat. Add onion and cook until softened (about 3 min.). Add garlic and jalapeno; cook 1 min. Remove from heat and cool.

In large bowl, combine ground meat, crumbs, egg, salt, pepper, cumin, and onion mixture. Shape into 12 meatballs.

Wipe out skillet; add remaining oil and heat over medium-high. Brown balls on all sides (about 7 min.).

Transfer balls into baking dish and pour salsa over top. Bake till cooked through (about 25 min.). Serve over rice or in tacos. Serves about 4.

February Recipe Club

chocolate covered strawberries

16 oz bag milk chocolate chips
2 Tbsp vegetable shortening
1 lb strawberries*

Melt chocolate chips and shortening in a double broiler until smooth. Dip strawberries. Cool in refrigerator or freezer until ready to serve. Yum-O!

*Make sure the strawberries are dry for dipping!
Posted by Jordan

Friday, February 8, 2008

Homemade Graham Crackers

1 1/4 C whole wheat flour
3/4 C white flour
1/2 t salt
1 t soda
1/3 C brown sugar

Mix together. Cut in 1/3 C shortening or butter.

In separate container, warm 1/4 C honey. Add 4 T water. Add to shortening mixture and mix well. Squish into jellyroll pan. (At first you will think it won't fit, but it will!) Poke with fork. Bake 375 for 8 minutes. Great snack for kids! They think they are cookies, but not nearly as sugary!

From Laura Bernard

Valentine's Day Breakfast!

So I am not going to post my pink/orange pie recipe, but I will post what I should have made! I know we have had these before, but they are Oh! So Good!

Cranberry Scones

2 ¼ C flour
½ C sugar
2 tsp baking powder
½ tsp salt
¼ C cold butter
1 C heavy cream
¾ C dried cranberries or Craisins
Cream and sugar

Preheat oven 425F. Combine and sift flour, sugar, baking powder and salt. Cut in cold butter. Gradually add heavy cream, mix together (hands work best), then add cranberries. Pat out to a circle 2 inches thick. Brush the top with cream and sprinkle with sugar. Cut into 8 pieces using a pizza cutter. Bake on greased cookie sheet for 15-18 minutes. Serve warm!

I feel so domestic when I make these!

-Natalie Jones

Chocolate Fudge Layer Cake

1 pkg. (8 squares) Baker's Semi-Sweet Baking Chocolate, divided
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
4 eggs
1 cup sour cream
1/2 cup oil
1/2 cup water
1 tub (8 oz.) frozen Cool Whip Whipped Topping
2 Tbsp. Sliced Almonds (optional, or strawberries, raspberries, etc.)

1. PREHEAT oven to 350°F. Grease two 9-inch round baking pans. Chop 2 of the chocolate squares; set aside. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 min. Stir in chopped chocolate. Spoon into prepared pans.
2. Bake 30 to 35 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 min. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.
3. Place frozen whipped topping and remaining 6 chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is smooth, stirring after 1 min. Let stand 15 min. to thicken. Place one cake layer on serving plate; top with one-fourth of the chocolate mixture and second cake layer. Spread top and side with remaining chocolate mixture. Garnish with almonds. Store leftovers in refrigerator.

posted by: Ashley Rencher

Runner's Casseroles: "One Dish Wonders"

(Erin made her's for recipe club with rice, chicken, salsa, broccoli, and shredded cheese.)
A runner's casserole should have four standard components: a quality protein, a complex carbohydrate, vegetables, and a sauce. A topping is optional, but can add nutritional value. If you start with cooked ingredients, such as leftover cooked brown rice, the cooking time will be about 30 minutes at 350 degrees. Uncooked ingredients, such as pasta, will need more moisture (water or vegetable stock) and can take up to 90 minutes to bake. Use a glass baking dish spritzed with canola or olive oil cooking spray and cover with foil for all but the last few minutes of baking.
Create your own healthy casserole by picking one food from each category below (amounts are approximated for an eight-inch by 12-inch casserole dish).
Quality Protein
12 ounces canned salmon or tuna
2 cups cooked chicken, turkey, or lean cubed ham
1 pound ground and browned lean beef
4 soy burgers crumbled
Carb Choices
2 to 3 cups cooked wild or brown rice
2 to 3 cups cooked whole-grain pasta or mashed potatoes
1 tube polenta cut into 1/2-inch rounds
2 1/2 cups steamed sweet potatoes
Veggie Options
1 1/2 to 2 cups of precut, slightly thawed frozen:
green beans
stir-fry combination
1 10-ounce can of condensed, reduced-fat cream of mushroom, celery, broccoli, or potato soup
Stewed tomatoes
1 1/2 cups pasta sauce
1 1/2 cups salsa
1/2 to 1 cup shredded cheddar cheese (reduced fat), part-skim mozzarella, or Parmesan
1/3 cup wheat germ or chopped nuts
1/2 cup whole-wheat seasoned bread crumbs