Pizza

Pizza Crust

1 1/2 c flour

1 pkg active yeast

2 tblsp vegetable oil

1/2 tsp salt

1 c warm water

Mix well, add additional flour until ball is formed. Place in pizza pan, spread evenly. Let rise 15 minutes. Cook at 400 degrees for 15 minutes.

Topping:

chopped onion

chopped garlic clove

spinach

nutmeg

chicken

Saute onion and garlic in pan with olive oil. Add in chicken. Cook, stirring occasionally. Add in spinach add nutmeg. Let spinach cook down. Add more spinach as desired. Spread onto pizza crust, top with cheese. Cook in 400 degree oven till cheese melts.

Top with Caesar dressing to taste.

Recipe from: David Bushar

Cold Cucumber Soup

1 c chopped onions

1 Tblsp butter

1 can 14oz chicken broth

1 medium potato, peeled & cubed

1/4 c ranch

1/2 c milk

1 large cucumber peeled, seeded & chopped

Cook onions in butter, in saucepan 5 minutes or until tender. Add broth and potato. Simmer 15-20 minutes or until potatoes are tender. Transfer to blender. Blend until smooth. Pour into large bowl. Add dressing, milk and cucumber. Blend until smooth. Add to potato mixture. Mix well. Refrigerate.

Recipe from: www.foodnetwork.com

Cucumber Spread

1 8oz pkg cream cheese, room temperature

2 Tblsp grated onion

1/4 c mayonnaise

1 medium cucumber

salt & pepper

Peel and seed the cucumber, put in food chopper and chop until very fine. In small bowl combine all ingredients. Cover and refrigerate.

Recipe from: www.food.com

Veggie Casserole

Egg noodles

squash

onions

zucchini

salsa

any other veggies on hand

David made this dinner. He just got out a variety of veggies, sliced them and sauteed them. He added the veggies to the pasta, mixed in salsa and cheese, also a dab of sour cream.

I was surprised Christy actually liked this.

Filled Biscuits

Rhodes Frozen rolls

Inside is a mixture of onion, green pepper, pepperoni and cheese.

Let the biscuits rise then flatten fill and press closed. Bake at 350 for 15 minutes.

Raspberry Jalapeno Jam

1 c raspberries, washed

5 jalapeno peppers, washed, seeded, finely chopped

1 green bell pepper, washed, seeded, finely chopped

3 c sugar

3/4 c apple cider vinegar

3 oz pectin

Combine the raspberries, bell pepper & jalapeno peppers in a saucepan with the sugar and cider vinegar. Bring to a boil over medium-high heat and boil rapidly for 1 minute. Remove from heat and let stand for 5 minutes. Stir in the liquid pectin and run the mixture through a strainer to remove bits of pepper. Pour the strained liquid into sterilized jars and seal.

Stuffed Bell Pepper

Bell peppers, one for each person eating

hamburger

rice

corn

tomatoes

onion

garlic

salt

pepper

Worcestershire sauce

Saute onion and garlic in pan with olive oil. Add in hamburger, brown, drain excess grease. Add in remaining ingredients. Cut middle out of pepper, empty of seeds and excess insides. Fill peppers with filling. Cook in 450 oven for 45 minutes.

Chayote Soup

2 chicken bullion cubes, crumbled

2 c hot water

1 Tblsp butter

1 small yellow onion, minced

3 cloves garlic, minced

1/4 tsp red pepper flakes

2 chayote squashes peeled and cut into 1/2 pieces

2 Tblsp fresh cilantro

Dissolve bullion in hot water. Melt butter over medium heat. Stir in onion, garlic, red pepper flakes and onion. Cook until onion is soft. Add chayote and cilantro, stir continually for 5 minutes. Stir in bullion mix. Cover, let simmer for 20 minutes. Pour mixture into blender, puree till smooth.

Recipe from: allrecipes.com

Tips: I only used one chicken bullion cube to cut down the saltiness.

The family really like this recipe.

Plum Crumble

3 lbs fresh plum, pitted and quartered

1/4 c brown sugar

1 c sugar

1/2 tsp salt

1/2 tsp cinnamon

1 large egg, beaten

1/2 c butter, melted

Combine plums and brown sugar. Blend well. Pour into buttered baking dish. Sift together the flour, sugar, salt and cinnamon. Add the beaten egg, stir lightly with a fork until mixture is crumbly. Sprinkle evenly over plums, then drizzle with melted butter. Bake at 375 for 40-45 minutes. Serve with whipped topping or ice cream.

Recipe from: southernfood.com

Chayote Souffle

4 chayottes

2 tsp cinnamon

1/2 stick butter

1/2 c flour

Parboil chayottes. Cut into slices an place in baking dish. Sprinkle with cinnamon.

Mix flour and butter with table knife and sprinkle over chayote.

Put in oven at 350 degrees for 45 minutes.

Recipe from: AFYMCA Food Exchange

Tips: I sprinkled lots of cinnamon and sugar. This was not a big hit with the family.

Chayote and Sausage Stew

2 Italian sausage links

1 Tblsp olive oil

1 onion, chopped

3 cloves garlic, minced

3 chayote squashes, seeded and chopped

2 jalapeno peppers, seeded and diced

1 (15 oz) can diced tomatoes

1 (15 oz) can black beans, drained and rinsed

1 cup frozen corn

1/2 tsp ground thyme

1 tsp chili powder

In large sauce pan over medium heat cook the sausage till browned. Remove sausage. Add olive oil, anion and garlic. Cook and stir till onion softened between 3 and 5 minutes. Return sausage to pan and add chayote and jalapeno peppers. Cook till chayote begins to soften, about 10-15 minutes. Stir in remaining ingredients. Cook for 10 more minutes.

Recipe from allrecipes.com

Tips: I used a large fresh tomato diced. I also used pinto beans.

Chunky Celery soup

1 large onion, chopped

1 potato, chopped

3-4 carrots, chopped

10 celery stalks, chopped

3 Tblsp olive oil

2 cloves garlic, chopped

5 cups broth

2 cups cooked wild or brown rice

In soup pot over medium heat combine olive oil, onion, potato, carrots, celery and salt. Saute for 10 minutes. Add garlic and broth. Bring to a simmer and cook for 10 more minutes. Stir in rice after about 8 minutes. Top with cheese.

Recipe from: recipes.lovetoknow.com

Celery Relish

1 1.2 c chopped celery

4 tsp powdered sugar

1 tsp salt

1/2 tsp mustard

1/4 c vinegar

Mix ingredients in order given. Cover and let stand in a cold place one and a half hours. Drain off the excess liquid before serving.

Recipe from: recipes.lovetoknow.com

Celery Rolls

6 rolls

4 stalks celery

1 tsp salt

1 tsp pepper

1 Tblsp grated onion

2 Tblsp ketchup

4 Tblsp olive oil

1 tsp lemon juice

Cut a silver dollar sized piece from the top of each roll. Scoop out the inside of the roll. Chop the celery very finely. Mix together the celery, salt, pepper, onion, ketchup, olive oil and lemon juice. Fill the rolls with cooled celery mixture.

Recipe from: recipes.lovetoknow.com

Cobb Salad

lettuce

bacon

avocados

tomatoes

eggs, separate whites and yolk after cooked

chives

blue cheese

Chocolate No Bake Cookies

1 stick butter

2 c sugar

2 Tblsp cocoa

1/2 c milk

Bring the above to a boil then add:

1 tsp vanilla

1/2 c peanut butter

3 c quick oats

Stir up and drop on waxed paper.

We grew up eating these cookies. Amber gave me the recipe. She said to mix the cocoa and the sugar in a separate bowl before adding into the pan to boil.

Cheesy Potato and Corn Chowder

2 Tblsp butter
1 c shredded cheese
1 c chopped onion
3 c cubed potatoes
1 (4 oz) can diced green chilis
2 c milk
1 c chopped celery
2 (14.5 oz) cans chicken broth
1 can corn, drained
1 pkg country mix
In pan melt butter, add celery and onion. Cook till tender, about five minutes. Add broth, bring to boil. Add potatoes, cook on medium heat for 20-25 minutes. Stir in corn and chilis. Bring to boil. Dissolve gravy mix in milk, stir in. Add cheese. Stir till cheese is melted.

Sunshine Chicken

chicken breasts
2 Tblsp soy sauce
1/2 c ketchup
1/4 c corn syrup
1 pinch garlic powder
Baste the chicken with the sauce. Bake at 350. Baste chicken every 20 minutes. Cook for one hour.

Almost homemade tomato soup

tomatoes, cut in half and then half again

onion, diced

celery, 1 inch pieces

3 Tblsp butter

salt

sugar

cornstarch

oregano

1 can Campbells tomato soup

cilantro

Boil tomatoes, onion and celery until tender. Blend in blender. Strain mixture removing seeds and skins. Place mixture back in pot. Add butter, salt and sugar. Mix cornstarch with water to make smooth paste. Add cornstarch mix in. Bring to slight boil until desired thickness. Serve.

So I improvised a little here and there with this recipe. I boiled five tomatoes with the celery and onions and some dried cilantro. I strained the mix then placed in the blender. I added milk and a can of Campbells tomato soup. I left out the sugar, cornstarch and the butter. My soup turned out thick and oh so yummy.

Potato, corn, sausage mash

8 oz milk

1 can corn, drained

potatoes, cubed

1 lb sausage

onion

Brown sausage and onion in skillet. Place all ingredients in crock pot. Cook. It's done when the potatoes are soft.

Not one of my favorites. David mashed his all together and added salt.

Chicken Pot Pie

pie crust
chicken, cooked & shredded
carrots, sliced
celery, chopped
onions, diced
garlic, chopped
peas
corn
flour
butter
chicken stock

Melt the butter in a saucepan add the flour. Combine then add in chicken stock. Stir constantly letting it boil and thicken. Meanwhile cook pie crust in oven till golden brown. Combine all ingredients in bowl. Fill pie crust. Top with another pie crust or pie crust shapes. Bake at 325 for 20-30 minutes.

I didn't really measure any of the ingredients. I just added in what I thought looked right.

Taquitos

1/2 c cream cheese, softened
1/4 c green salsa
1 Tblsp lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp garlic powder
3 Tblsp chopped cilantro
2 Tblsp sliced green onion
2 c shredded cooked chicken
1 c grated pepper jack cheese
small corn tortillas
cooking spray
salt

Heat oven to 425. Line baking sheet with foil. Coat lightly with cooking spray. Heat cream cheese till soft and easy to stir. Add salsa, lime juice and spices. Stir to combine then add cilantro and onions. Add chicken and cheese. Combine well.

Place 2-3 Tblsp of chicken mixture on lower third of warm tortilla. Roll tightly.

Place seam side down on baking sheet. Spray lightly with cooking spray and lightly salt.

Bake for 15-20 minutes.

Serve with salsa, sour cream, guacamole or your favorite dip.

Recipe from: Aliese Fry's food blog.

Sour Cream & Chicken Enchiladas

1 can cream of chicken soup
1 c sour cream
4 oz green chili's, chopped
tortillas
grated cheddar
diced, cooked chicken

Mix soup and sour cream. Add chili's. Mix well, Add cooked chicken. Mix all together. Line casserole dish with tortilla shells, cover with a layer of the chicken mixture and sprinkle cheese. Continue layers. Bake at 325 for 30 minutes.

Recipe from: Aliese Fry's food blog.

Tips: I rolled the mixture in the tortillas and covered with green salsa and cheese.

Tina Casserole

2 chicken breast, cooked & cubed
1 c sour cream
1 can cream of mushroom soup
1 box stove top stuffing

Mix cooked chicken with the soup and sour cream. Top with cooked stuffing. Bake for 30 minutes at 350.

Recipe from: Smallfryfoods.blog

Tips: I cooked three pieces of chicken in the crock pot and shredded it. I used chicken flavored Stove Top.

This was not my favorite recipe, but it was super easy to make.

Buttermilk Pecan Chicken

3 Tblsp butter
3/4 c buttermilk
1 large egg
1 c flour
1 cup ground pecans
1/4 c sesame seeds
1 Tblsp paprika
3/4 tsp salt
1/8 tsp pepper
chicken, 16 pieces
14 pecan halves

Preheat the oven to 375, place the butter in a large shallow roasting pan and put in the oven to melt. In a pie plate whisk the buttermilk and egg. In a different shallow dish toss the flour, ground pecans, sesame seeds, paprika, salt and pepper. Dip the chicken pieces into the buttermilk, the coat with the pecan mixture. Roll the chicken in the melted butter, then arrange in a single layer in the roasting pan. Top each piece with a pecan half. Bake the chicken uncovered without turning for one hour.

Recipe from Readers Digest "Down Home Cooking".

Tips: When I made this I left out the seasame seeds (not a big fan). I also only used three boneless skinless chicken breasts. With using less chicken, you can adjust the flour mix to meet your needs. David dipped the chicken for me, and he dipped each piece in the milk mix then the flour mix and repeated. I also adjusted the cooking time.

Cornbread Salad

1 (16 ox) package cornbread

10 slices bacon

1 (1 oz) pkg. ranch dressing mix

1 1/2 c sour cream

1 1/2 c mayo

2 (15 oz) cans, pinto beans drained

3 tomatoes, chopped

1 c onion, chopped

1 c green pepper, chopped

2 c shredded cheese

2 (11 oz) cans corn, drained

Prepare cornbread as directed. Cool, crumble, set aside. Place bacon in skillet. Cook, drain, crumble, set aside. Whisk together the dressing mix, sour cream and mayo. Place half the cornbread in bottom of casserole dish. Layer with beans, tomatoes, green pepper, onion, cheese, corn, bacon and dressing mix. Repeat layers. Cover and chill before serving.

I don't remember where I got this recipe, but every time I make it it's a hit!

Popovers

1 c milk
2 large eggs
1/4 tsp salt
2 Tblsp butter (room temperature)
1 c flour

Preheat oven to 450. Grease 9 muffin cups. Place in oven to heat. In mixing bowl beat the milk, eggs, salt & butter until frothy. Add the flour, beating just until smooth. Fill the muffin cups 2/3 full. Bake for 20 minutes. Lower the heat to 350 and bake 10 minutes. Serve immediately.

Recipe from: Down Home Cooking, book put out by Readers Digest.

Hint: For successful popovers, preheat both the oven and the muffin tins.

Creamy No Cook Mints

3 oz light cream cheese
1/4 tsp mint extract
2 drops green food coloring
4 1/4 to 4 1/2 c powdered sugar
Mix cream cheese, extract and coloring. Mix well. Gradually add in powdered sugar until stiff.
After it was all mix I placed it on wax paper flattened it out and put it in the freezer for an hour. Then I used fondant cutters to make the shapes I wanted. You can add different colors and of course use whatever shapes you want or simply cut into squares.

Nilla Wafer Strawberry Shortcake Squares

64 Nilla Wafers1/4 c sugar

5 Tblsp margarine (melted)

2 1/2 c cold milk

2 pkg (4 serving size each) Jell-o Vanilla flavor Instant pudding and pie mix

1 1/2 c thawed cool whip (1/2 of 8oz tub)

3 cups sliced strawberries

Crush 40 of the wafers; mix with 3 Tblsp of the sugar and the margarine until well blended. Press firmly into the bottom of 13x9 baking pan; set aside.

Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in whipped topping. Spread half of the pudding mixture over crust; top with remaining wafers. Cover with remaining pudding mixture.

Refrigerate at least 3 hours. Meanwhile toss strawberries with remaining sugar. Serve each square with strawberries. Refrigerate leftovers.

Recipe from Zan Stephens.

I am not a big fan of this dessert because I do not like pudding. But I really like Nilla Wafers.

Lime Squares

Crust:

9 Tblsp butter

1/4 c sugar

1 c flour

Pinch of Salt

Filling:

1 1/2 c sugar

3 eggs

2/3 c lime juice (4-5 limes)

2 Tblsp lime zest optional

2/3 c flour

pinch of salt

green food coloring

Crust: Pre heat oven to 350 degrees. Cream butter, sugar & salt. Add in flour. Press dough into pan. Bake 20-25 mintues.

Filling: Whisk all ingredients together. Pour onto baked crust. Bake 30-35 minutes. Let cool. Dust with powdered sugar if desired.

Recipe from Just get off your butt and bake web page.

Rice Krispy Treats

3 Tblsp butter
1 pkg marshmallows
6 cups rice krispy cereal

Over low heat melt butter, add in marshmallows stirring until melted. Remove from heat and add in cereal. Stir well, turn onto waxed paper or greased baking sheet. Enjoy.

Tips: Add in additional candies, chocolates etc. to match holidays or occasions.

Orzo Feta Salad

3 1/4 c orzo: cooked and cooled
1 c cucumbers: cubed
4 green onions: chopped
2 c feta cheese: crumbled
1 c olives: sliced
1/4 c olive oil
juice of 1 lemon
2 tsp dried oregano
1/4 c parsley: chopped
1 tsp garlic: minced
1-2 tsp sugar
1 c mayo
salt and pepper

Combine all ingredients in bowl, mix well, chill before serving.

Tips: You can use flavored Feta cheese crumbles for additional flavors. Instead of four green onions I used half white and half purple, adds color.

Enchilada Pie

1 green bell pepper: Cut off 3 rounds of the pepper, set aside and finely dice the rest.

1 small onion, finely diced

1-2 lbs hamburger

Cuminos

1 can corn, drained

1 can ranch style beans, slightly drained

1 can tomato soup

1 small can sliced or chopped olives

grated cheese

soy sauce

Worcestershire sauce

small corn tortillas

Heat oven to 400 degrees. Saute pepper and onion in a small amount of oil. Add the hamburger breaking it into small bits. Cook until hamburger is browned and keep breaking it up. Add Cuminos and salt and pepper. Then add corn, beans and half a can of tomato soup. (You can substitute 1 small can of tomato sauce) Add soy sauce and Worcestershire sauces (to your liking). Turn heat to low and let cook about 15 minutes. Use a large deep oven proof dish and line the bottom with tortillas. Add a layer of the mix and a layer of the cheese. Sprinkle with olives. Continue to layer like this. Add more of the soy and Worcestershire sauce and the 3 rings of pepper. Top with the rest of the tomato soup (or another small can of tomato sauce). Cook in oven for about 20 minutes.

Tips/Changes:

I also add some fresh garlic to the pepper and onions and saute. You can also add in a small can of diced chilies. If you don't have Cuminos you can substitute with Cumin powder. If you don't like the taste of the corn tortillas you can use flour.

Recipe from Joan Baker; David Rileys grandma.

Brownie Pops

I made brownies like normal. After taking them out of the oven I let them cool just a little then cut them. I tried to form balls. It didn't work so well. I stuck a stick in each brownie. I melted chocolate and dipped the brownies in milk chocolate, let them cool then dipped them in white chocolate and added sprinkles.

Broccoli and Chicken stir fry

4 chicken breasts cubed

broccoli florets

carrots

slice almonds (optional)

Brown chicken in skillet or wok with olive oil. When cooked add sauce.

Sauce:

2 Tbsp soy sauce

1 Tbsp orange juice

1/2 tsp red wine vinegar

1 Tbsp brown sugar

1 tsp sesame oil (I used olive oil)

1 tsp red pepper flakes

1/2 Tbsp cornstarch

1/4 tsp black pepper

1/4 tsp garlic powder

1/2 tsp ginger

In small bowl combine well. Add to chicken and let thicken :) Add veggies. Serve over rice.

Recipe from: Just get off your butt and bake.com

It's a keeper for us :) We really enjoyed this meal.

Deviled Eggs

Boils as many eggs as you desire. De-shell and cut in half. Place yolk in bowl with mayo, mustard, chili powder, salt and pepper. Mix well and spoon mix into eggs. Top with chili powder and chill before serving.
Other things can be added: pickle juice, onion powder, horseradish etc.

Taco Bake

1 lb hamburger
1 pkg taco seasoning
1 can tomatoe soup
1 can milk
1 c salsa
1/2 c shredded cheese
tortillas cut into 1 in strips

Brown hamburger, add in seasoning and soup and milk. Mix well. Layer hamburger mix and tortilla strips. Bake at 350 for 25-30 minutes. At end add sour cream and salsa.

Recipe from: Teresa Bushar

When I made this I used jalapeno and onion taco seasoning mix. I also did not add the cheese or salsa until after it was cooked. Each person could add cheese, sour cream and salsa to their liking.

Triple Chocolate Quick Bread

1/2 c butter, softened
2/3 c brown sugar
2 eggs

1 c semi sweet chocolate chips, melted

1 1/2 c applesauce

2 tsp vanilla extract

2 1/2 c flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1/2 c semisweet chocolate chips

Cream butter and sugar in a mixing bowl. Add eggs and melted chocolate, mix well. Add applesauce and vanilla. Set aside. Combine dry ingredients, add to creamed mixture and mix well. Stir in chocolate chips. Spoon the batter into greased loaf pan.or mini loaf pans. Bake at 350 for 35-40 minutes or until done.

Glaze

1/2 c semi sweet chocolate chips

1 Tbsp butter

1/2 c marshmellows

1 tsp vanilla extract

Combine chips, butter and marshmellows over low heat. Stir while melting, add in vanilla. Mix well, pour over loaf.

Recipe: Karen Grimes, Stephens City Virginia

Puff-a-licous Puffs

Cream Puffs

1 c water
1/2 c butter
1/8 tsp salt
1 c flour
4 eggs


Preheat oven to 400. Grease a baking sheet. In a medium sauce pan combine the water, butter and salt. Bring to boiling. Add flour all at once, stirring vigourosly. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs one at a time. beatingw ell with a wooden spoon after each addition.

Drop 12 heaping tablespoons full of dough onto prepared baking sheet. Bake for 30 to 25 mintues or until golden brown and firm. Cool.

Cut tops from puffs, remove soft dough from inside. Fill with whipped cream.


Cream Puffs Know How:
* Use large eggs.
* Measure water carefully.
* Add the flour promtly after the butter melts and the water boils. This prevents the water from boiling away in the saucepan.
* Cool the dough for precisly ten minutes (set a timer) before beating in the first egg.
* Remove puffs from the oven only when they are golden brown, firm and dry.
* Fill puffs just before serving.


Recipe from: Better Homes and Gardens Cookbook.



I filled half the puffs with chicken salad and half with whipped cream. So we had puffs for both dinner and dessert.

Potato, Bell Pepper & Mushroom Hash

1 1/2 lbs potatoes, cubed
1 Tblsp olive oil
2 garlic cloves, chopped
1 green bell pepper, cubed
1 yellow bell pepper, cubed
3 tomatoes, diced
1 c halved button mushrooms
1 Tblsp Worcestershire sauce
2 Tblsp chopped basil
salt & pepper

Cook the potatoes in a saucepan of boiling,salted water for 7-8 minutes. Drain well. Heat the olive oil in a large skillet and cook the potatoes for 8-10 minutes, stirring constantly, until they are golden brown. Add the garlic and bell peppers and cook for 2-3 minutes. Stir in the tomatoes and mushrooms and cook, stirring, for 5-6 minutes. Stir in the Worcestershire sauce and basil and season well. Garnish and serve with crusty bread.

I added in red bell pepper as well. We had toast on the side. Not on of our favorite recipes.

Recipe from: "What's Cooking Vegetarian" by jenny Stacey

Souffled Cheese Potatoes

2 lbs potatoes, cubed

2/3 c heavy cream

3/4 c grated swiss cheese

pinch of cayenne pepper

2 egg whites

oil, for deep frying

salt and pepper

chopped parsley

cheese to garnish

Cook the potatoes in a saucepan of boiling salted water for 10 minutes. Drain well and pat dry. Mix together the heavy cream and swiss cheese in a large bowl. Stir in cayenne pepper and season with salt and pepper. Whisk the egg whites until stiff peaks form. Fold into the cheese mix. Add the potatoes turning to coat thoroughly. Heat the oil to 350. Remove the potatoes from the cheese mixture with slotted spoon and cook in oil for 3-4 minutes or until golden brown. Transfer the potatoes to a serving dish. Garnish with parsley and cheese.

I chose to bake instead of deep frying. So I put everything in a casserole dish and set it in the oven at 350 for 20 minutes. There really is not a whole lot of flavor to this meal, it's missing something.

Recipe from "Whats Cooking Vegetarian" by Jenny Stacey

Strawberry Shortcake

1 package white cake mix

1 1/2 quarts fresh strawberries

1/4 c granulated sugar

1 1/2 whipping cream

1/4 c confectioners sugar

1 tsp vanilla extract

Preheat oven to 350. Prepare cake according to package directions. Grease and flour two 9 inch cake pans. Pour batter into pans. Bake cakes according to package directions, until toothpick comes out clean.

Reserve 8-10 strawberries for garnish. Slice remaining strawberries, place in medium bowl. Sprinkle with granulated sugar. Mash slightly with potato masher. Chill until ready to assemble cake.

Beat whipping cream in a medium bowl on high speed until stiff peaks form. Add confectioners sugar and vanilla. Continue beating until just mixed.

Place 1 cake layer on serving plate, cover with mashed strawberries. Top with about 1 1/2 cups whipped cream. Place second cake layer on top. Spread with remaining whipped cream. Garnish with reserved strawberries.

Instead of white cake mix I used half a devils food cake mix. I lined a muffin tin with cupcake wrappers. I cut cupcakes in half and layered accordingly.

Vegetable Crepes

Filling:
2 Tbsp vegetable oil
1 leek, shredded
1/2 tsp chili powder
1/2 tsp ground cumin
1 3/4 oz snow peas
3 1/2 oz mushrooms
1 red bell pepper sliced
1/3 c chashew nuts chopped

Sauce:
2 Tbsp margarine
3 Tbsp flour
2/3 c vegetable stock
2/3 c milk
1 tsp Dijon mustard
3/4 c shredded cheese
2 Tbsp chopped cilantro

Heat oil in skillet and saute the leek for 2-3 minutes. Add the rest of the filling ingredients and cook for 5 minutes, stirring. Spoon filling into each crepe and roll up. Place in dish for baking.

To make the sauce melt the margarine in a pan, once melted add the flour. Stir until well mixed remove from heat. Add in the vegetable stock and milk. Mix well, return to heat. Bring to a boil, stirring until thick. Add the mustard, half the cheese and cilantro. Cook for one minute.

Top filled crepes with sauce and rest of cheese. Place under pre heated broiler for 3-5 minutes.
Serve and enjoy.

Recipe from:"What's Cooking, Vegetarian" by Jenny Stacey.

Tips: More spices can be added for additional flavor. Caution that above for sauce makes a lot, should cut sauce ingredients in half.

Crepes

3/4 c flour
pinch of salt
1 egg
1 1/4 c milk
vegetable oil for frying

Sift the flour and salt into a bowl. Beat in the egg and milk to make a batter. Heat 1 tablespoon oil in a 6 in skillet. Once heated pour out excess oil, add batter enough to cover the base of the skillet. Cook for 2 minutes, flip the crepe and cook 1 additional minute. Continue till all batter is used.

Nutella Cupcakes

Nutella Cupcakes
1 1/3 c flour
1/4 tsp baking soda
2 tsp baking powder
3/4 c cocoa
1/8 tsp salt
3 Tbsp butter
1 1/2 c sugar
2 eggs
3/4 tsp vanilla
1 c hazelnut coffee creamer

Preheat oven to 350 degrees. Sift together first five ingredients. In separate bowl cream together sugar and butter. Add eggs one at a time, stir in vanilla. Alternately add flour mix and creamer. Use cupcake liners. Bake 7-10 minutes.

Nutella Buttercream
1 c butter, softened
3-4 c powdered sugar
2 Tbsp hazelnut coffee creamer
1 c nutella

Cream butter and sugar until smooth. Mix in nutella and creamer until combined. Add powdered sugar until desired consistency.

Recipe from http://wlichty.blogspot.com

Chicken salad/Pita pockets

2 cans chicken
3 eggs
1/4 c green pepper
1/4 c red pepper
1 Tbsp lemon juice
mayo
ranch
salt & pepper

Boil three eggs, while eggs are boiling start browning chicken in pan. Add lemon juice mayo, ranch, salt & pepper in bowl. Chop red and green peppers add to bowl. Add chicken when browned. Chop eggs, add to bowl. Mix well. Refrigerate. Warm pita bread in oven. Cut pita bread in half's. Fill with chilled chicken salad and enjoy.

Pizza Factory Breadtwists

Dough:
1 1/2 c hot water
1 Tbsp sugar
1/2 tsp salt
1 Tbsp instant yeast
3 1/2-4 c flour

Glaze:
2-3 Tbsp melted butter
1/4 tsp garlic salt
1/4 tsp garlic powder
1/4 tsp dill weed
1/8 tsp Italian seasoning

Combine water, sugar, salt, yeast and enough flour to make a soft dough. Knead for 3-4 minutes, On greased counter top, break off pieces of dough and roll into thin ropes that are about 1 1/2 times the length of your skewers. Twist the rope around the skewer and place on a greased cookie sheet. Repeat till all dough is used. Let twists rise till doubled, about 30 minutes. While they are baking combine the glaze ingredients so the flavors will blend. Bake twists at 375 for about 12-15 minutes until they are golden brown. Remove from oven and brush with glaze.

Garlic Cheese Bread Sticks

3 T. yeast
3 T. sugar
3 tsp. salt
3 c flour
3 c warm water
2-3 T. Parmesan cheese
1/4 tsp. garlic salt
1/4 tsp. onion salt
1/2 tsp. crushed parsley
1 cube butter, melted
Mix together first four ingredients in a large bowl. Add the warm water. Mix well. Add enough more flour to make a stiff dough. Knead until smooth and elastic. Cover and let rise for about 30 minutes. Melt cube of butter. Mix cheese and seasonings together. Punch down dough. Divide into two halves. Roll out in rectangle shape and slice into strips using pizza cutter. Fold strips in half and twist. Dip into melted butter and place on baking sheet. Repeat with the rest of dough. Sprinkle with cheese mixture. Let rise for ten minutes. Bake at 400 degrees for 15-20 minutes.

Chicken Alfredo

1 8oz cream cheese
1 quart heavy whipping cream
2 gloves garlic
1-2 c shredded Parmesan cheese
4-6 boneless chicken breasts
1 tsp Italian seasoning
Dice chicken and cook in 1-2 Tbls olive oil until done. Sprinkle with Italian seasoning. Set aside. In a separate pan, heat olive oil and add chopped garlic. Cook 2-3 minutes. Add softened cream cheese and whipping cream. Stir in 1-2 cups shredded cheese to thicken. Cook your favorite pasta and then spoon Alfredo over the pasta and top with chicken and more shredded cheese.

I got this recipe from Snow Canyon First ward Relief Society bulletin.