September - Crock Pot Dishes

Meat Loaf
From: Teresa Hancock

2 beaten eggs
2/3 c. bread crumbs
1 tsp. salt
1 1/2 lbs. ground beef
3/4 c. milk
2 tbs. grated onion
1/2 tsp. sage

Spray crockpot with cooking spray. Put meat mixture in the crock pot and simmer on low for 5-6 hours. Tip on side and spoon off excess grease. Pour sauce mixture (see below) over meat and simmer on high for 15 more minutes.

Sauce:
1/2 c. ketchup
2 tsp. dry mustard
4 tbs. brown sugar
1/2 tsp. nutmeg

Alternative oven directions: bake at 350 degrees for 1 hour. Drain grease and tope with sauce. Bake an additional 15 minutes.


Orange Chicken

1 can Cream of Chicken soup
1 c. mayo
1 c. sour cream
1/2 can of orange juice concentrate
1 tsp. onion powder
1/2 tsp. garlic powder
3-5 boneless skinless chicken breasts

Mix all ingredients (minus chicken) in bowl. Add to crock pot along with chicken breast. Cook 4-6 hours. Thicken with cornstarch when finished (optional) and serve over rice.


Crock Pot Chicken Soft Tacos

4 frozen chicken breasts
1 16 oz. jar of salsa
1 c. sour cream
Tortillas

Grease crockpot, place chicken in and pour salsa on top. Cover and cook on high for 6 hours or low for 10 hours. Remove chicken and shred. Replace chicken and add sour cream. Fold chicken mix inside tortillas with lettuce, grated cheese, guacamole, sour cream, etc.

Pies

Pie Crust

Margie Johnson

3 Cups Flour 2 tsp. salt
2 tsp. sugar 1 1/2 cups shortening

1 egg
1 tsp. vinegar
2 Tbsp. cold water

Combine flour, salt and sugar. Cut in shortening.
Combine beaten egg, vinegar and water stir into dry mixture.
Divide into 4 equal amounts and roll out or place into freezer for a later date.

For a baked pie shell, bake at 425 degrees for 9 to 10 minutes.

This recipe makes two double crust pies or four single pies shells.


Pumpkin-Apple Pie

Marion Blackford

2 Apples
2 Cups Pumpkin
2 Eggs
1 Cup Brown Sugar
1 1/2 Cups Evap. Milk
1 tsp. Cinnamon
1/2 tsp. Nutmeg
1/4 tsp. Ginger
(Mother Johnsons Pie Crust)

1. Preheat oven to 425 degrees.

2. Roll Pastry and Fit into pie plate and chill (the pie plate, not you)

3. Peel and slice apples and place in skillet with 1 Tble spoon butter and cover for 5 minutes. Remove from heat and drain.

4. Place remaining ingredients in bowl and beat till smooth

5. Arrange apple slices in bottom of pie shell and pour pumpkin filling on top.

6. Bake at 425 degrees for 15 minutes. Then reduce heat to 375 degrees and bake 35-40 minutes more.

Enjoy!


Chocolate Ribbon Pie

Crissy Morgan

4oz. Cream Cheese, softened
2 Tbsp. Sugar
1 Tbsp. Milk
1 (8oz.) Tub Cool Whip, Thawed
1 (6oz. or 9-inch) Prepared Chocolate Flavor Crumb Crust
2 Cups Cold Milk
2 (4 Serving Size pkg.) Chocolate Flavor Instant Pudding and Pie Filling
1 Chocolate Candy Bar

Beat Cream Cheese, Sugar and 1 Tbsp. milk in large bowl until smooth. Gently stir in half of the whip topping. Spread over crust. Pour 2 cups milk into large bowl. Add pudding mixes. Beat with wire whick 2 minutes (mixture will be thick). Pour over cream cheese layer. Refrigerate 4 hours or until set. Just before serving, spread or dollop remaining whip topping over pudding layer. Garnish with shaved chocolate.

March Enrichment

Pesto

April Burton

1 1/2 oz. Fresh basil
3 garlic cloves minced
1/4 cup pinenuts(opt.)
1 1/2 Parmasan Cheese
3/4 cup Extra Virgin Olive Oil (EVOO)

Take leaves off of basil place into a blender add garlic, pinenuts and cheese blend together. Slowly add olive oil. Serve over hot or cold pasta.

Breakfast Foods

Baked French Toast
Ashley Wooters

1 loaf bread
6 eggs
1 cup milk
1 1/2 cups fat free half and half
2 tsp. vanilla
1/2 tsp. cinnamon
3/4 cup butter
1 1/3 cup brown sugar
3 TB corn syrup

Grease 9x13 pan. Place bread slices flat in pan. Combine eggs, milk, half and half, vanilla and cinnamon. Allow to sit in fridge overnight. Remove from fridge. In a pan, combine butter, brown sugar and corn syrup. Heat until melted. Pour over bread. Bake at 350 degrees for 30 minutes. Flip and bake an additional 10 minutes.



French Apple Cream Scones
Tiffany Warner

2 cups flour
1/2 cup turbinado sugar (sugar in the raw)
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 cup butter
3/4 cup apples (peeled and chopped)
1/2 cup heavy cream
1 tsp. vanilla
1 egg

Preheat oven to 400 degrees. Combine flour, sugar, baking powder, cinnamon, salt, and nutmeg in a large bowl. Cut in the butter with a pastry blender or two knives until like coarse meal. Stir in apples until well coated in dry ingredients. Combine cream, egg, and vanilla in smaller bowl. Combine wet and dry ingredients. Turn out onto floured surface and lightly knead. Divide into two balls. Form each ball into a round that is slightly mounded in the center (about 6 inches in diameter). Cut into 8 wedges. Sprinkle with additional cinnamon and sugar in desired. Place on cookie sheet and bake for 15-18 minutes until lightly golden. Serve warm. They are good plain, but can be served with butter, cream, jam, or whatever toppings you might like.


Creamy Cranberry Coffeecake
Amy McLaughlin

2 cups flour
1 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 egg
3/4 cup orange juice
1/4 cup butter, melted
1 tsp. vanilla
2 cups coarsely chopped fresh or frozen cranberries (if they are out of season I use 2 c. fresh raspberries)
1 TB grated orange peel

Cream Cheese Layer:

1 8 oz. pkg. cream cheese, softened
1/3 cup sugar
1 egg
1 tsp. vanilla

Topping:

3/4 cup flour
1/2 cup sugar
1/2 cup cold butter

Combine first four dry ingredients. Combine egg, OJ, butter, vanilla in separate bowl. Stir into dry ingredients. Fold in cranberries and orange peel. Pour into greased, 9" spring-form pan.

Beat cream cheese and sugar until smooth. Mix in egg and vanilla. Spread over batter. Combine flour and sugar. Cut in butter until coarse crumbs -- sprinkle over top.

Place pan on baking sheet. Bake at 350 for 70-75 minutes or until golden brown. Cool for 15 minutes before moving.



Egg Souffle
Missy Creasy

Combine in greased baking dish:

1/2 to 1 lb. sausage (browned and drained), -- you may also use cubed ham, bacon, or other meat. I use maple sausage for a sweet taste
5-6 slices bread (cubed, sliced -- I use thick potato bread)
1 cup grated cheddar cheese

Combine and pour over mixture in dish:

5-6 beaten eggs
1 tsp. salt
2 cups milk

Pour 3 tsp. melted butter over mixture and refrigerate overnight. Bake at 350 degrees for 50 minutes.

Brooke's Granola
Sherrie Waite

8 cups regular oatmeal
6 cups Rice Krispie cereal
2 cups slivered almonds
1 1/2 cups wheat germ

Stir together in a large bowl.

1 1/2 cups brown sugar
1/4 cup vegetable oil
3/4 cup honey
2 tsp. cinnamon
2 tsp. vanilla

Mix in saucepan over medium heat. Bring to boil. POur over cereal mixture. Stir well. Divide between 2 cookie sheets. Bake at 325 degrees for 5 minutes. Sir and bake 5 more minutes till lightly browned. Cool. Stir to break apart. Store in dry place. Keeps 2 months. Makes 4 quarts cereal. Serve over yogurt and fruit. Yum!



Breakfast Pizza
April Burton

4 T butter, divided
1/3 cup milk
2 T. flour
6 eggs, beaten
1 prebaked Italian bread pizza shell
2 cups chopped ham
2 cups grated mozzarella cheese
4 oz. can can sliced mushrooms, drained
1/4 cups sliced green onions

Preheat oven to 400 degrees. In a small pan, heat 2 T. butter. Add flour and cook for 1 min. until thickened. Let cool and stir in milk. Cool. In skillet, heat remaining 2 T. butter. Add eggs and stir until soft scrambled. Combine the milk sauce with the eggs and spoon over the pizza shell. Top with ham, cheese, mushrooms and onions. Bake for 15-20 minutes. (The toppings can be changed up a bit for each pizza for variety -- sausage, bacon, whatever).

Cream Cheese Bites
April Burton

1 loaf white bread
8 oz. cream cheese
1/2 cup sugar
1 egg yolk

Also,

1/2 cup melted butter
1 cup sugar and 1 T. cinnamon, mixed
Cut off bread crusts. Roll thin with rolling pin. Blend cream cheese. Roll up and dip in melted butter, then cinnamon/sugar mixture. Place on greased cookie sheet. Cut each roll into 3rds. Freeeze. Bake and 400 degrees in 10-15 minutes.

(Can be made and frozen the night before and then baked just before serving)

February Recipe Group Soups

Carrot Coriander Soup
From: Melinda Allen

1 tbsp. butter or oil
1 lb. carrots peeled and chopped (young carrots give the best flavor)
1 small onion
3 c. water
1 cube vegetable or chicken stock
½ tsp. Grated nutmeg (preferably fresh)
Salt and Pepper to taste
1 tbsp. sugar (optional)
1 tbsp. coriander (chopped fresh coriander leaves are best but what you buy in a seasoning jar can be used also)

Method:
Grate or finely chop the carrots and onion (Food processor works great!) and set aside. Heat the butter or oil in a large saucepan, add the carrots and oinion and cook gently for a few minutes until the onion is soft.
Add the water, chicken or vegetable stock cube, nutmeg, salt and pepper. Stir, cover and cook for 15 minutes or until carrots are soft.
Puree the soup in a blender until fairly smooth. Return to pan, sweeten if desired with the sugar and stir in the coriander. Bring to boil. Turn off heat and serve.
If garnish is desired, use a few fresh, whole coriander leaves and swirl cream on top of the soup.

Rudie's Soup
From: Sharon Lawhorne

1 can Progresso French Onion Soup
1 can Cream of Celery Soup
1 or 2 cans of Tomato Soup
1 large can of diced tomatoes
2 large cans of mixed vegetables
1 can corn
1 can lima beans
Beef and/or Chicken cooked

In a large stock or crock pot, cook beef/chicken until tender. Add all the soups and vegetables an simmer all day. You can easily modify this to suit your own family’s tastes; with a can of string beans, macaroni, kidney beans, etc. (Since I work fulltime, I usually cook in a crock pot, the beef and/or chicken overnight and the next morning add rest of the ingredients and let cook all day.)

Wild Rice Chicken Soup
Amy McLaughlin

3 TB Butter
1/2 cup celery, diced
1/2 cup onion, diced
1 cup chicken broth
2 cups milk
3 TB flour
1-2 cups chicken, cooked and shredded, or 1 large can chicken
1 box Uncle Ben's Wild Rice Mix, cooked

Cook rice mix according to directions. While it is cooking, saute onions and add celery in the butter in a stock pot. Add the chicken broth and 1 cup of the milk. Mix the flour in the remaining 1 cup milk until no lumps remain. Add to soup. Bring to boil.

Hearty Ham & Potato Soup

Crissy Morgan

3 C. Low Sodium Chicken Stock
4 Tablespoons Flour
3 Bay Leaves
6 Large Potatoes (peeled & diced)
3 C. Milk
2 Carrots, diced
1/2 teaspoon White Pepper
1/2 Large Onion, chopped
1 Stick of Butter/Marg.
1 C. Country Ham Chips (cut into small pieces)
1 teaspoon Salt
In a large pot boil potatoes and carrot (about 20 minutes). In another pot, saute onions and ham in butter until tender. Add flour and stir constantly. Add milk and chicken stock, pouring in a slow steady stream, while stirring vigourously to blend and eliminate lumps. Add bay leaves, pepper and salt. By this time your potatoes should be done so drain water off but reserve some liquid just in case you need to thin your soup later. Place potatoes back into large pot and pour soup over, lightly mix together and allow to simmer over low heat (do not boil) for about 20 minutes. Serves 8-10 people.

Amazing Tomato Basil Soup

Ashley Wooters

Saute:
1 Onion thinly sliced
1 Stick Butter
2 tbsp. Olive Oil

Add almost immediately and continue to saute until onion is clear:

1/2 tsp Dill
1/2 tsp Thyme
1/2 tsp Basil

Add:
2 28oz. Cans of Italian Plum Tomato (no basil or whole stewed tomatoes)
3 tbsp. Tomato Paste (or one whole small can)

Mix together then add:
1/4 Cup Flour with
1/2 Cup chicken broth A
dd rest of 48oz. Chicken broth

Bring to boil. Stir bottom occasionally to avoid burning. Let simmer for 20 minutes. Puree Soup with handheld or blender.

Add: 1 tsp Sugar
1 tsp Salt
1/2 tsp Pepper

Optional:

Add 1 Cup Heavy Whipping Cream. Serve with parmesan or cubes of cheddar cheese.

White Chili
From: Sherrie Waite

1 Large onion-chopped
1 tbsp. oil
3 cloves garlic
1 can chopped green chilis
2 tsp cumin
1 tsp oregano
1 tsp cayanne pepper
2-3 cups chicken broth
3 cups cooked chicken-chopped
3 cans white beans-drained (Great Northern or Navy)
1 can chick peas - drained
1/4 cup cilantro-chopped

Saute onion in vegetable oil till cooked then, combine all ingredients in large soup pot. Simmer 30 minutes. serve with shredded monterey jack cheese & sout cream and more chopped cilantro if desired. Prep time 45 mintues. Serves 6-8 .

Starting in January, Recipe Group will meet the first Tuesday of each month, rather than the first Wednesday. We hope to see you there!

Christmas Enrichment Recipes

Many of you requested recipes for the food from our Enrichment night. Enjoy and Merry Christmas!

Baked Potato Soup

Hillory Dahle

4 C. chicken stock

1/2 C. flour

4 Bay leaves

4 large potatoes (peeled and finely diced)

4 C. milk

1/2 teas. White pepper

1/2 teas. salt

1/2 C. Butter

Heat chicken stock and milk in large pan over medium heat until almost boiling. Remove from heat and set aside. In another pot, make a roux by melting butter. Add flour and stir constantly. Add milk mixture to roux, pouring in a slow, steady stream, while stirring vigorously to blend and eliminate lumps. Add bay leaves, pepper and salt. Then add diced potatoes and continue to simmer over low heat until potatoes are tender (about 20-30 minutes). Lightly mash potatoes in soup and stir to blend well. Serve hot and top with sour cream, Shredded cheese, bacon bits and chives.

Cranberry Salad

Amy McLaughlin

1 box Spring Salad mix (from Costco or Sam’s)

½ bag spinach

(you may also use 1 head red-leaf lettuce, washed and shredded, and one head romaine lettuce, washed and shredded)

1 cup craisins

1 cup sliced almonds, sugared

(To sugar almonds: put 8 oz. almonds and ¼ cup sugar in pan over medium-high heat, stir constantly until sugar melts and almonds are coated. Remove from heat immediately)

1 cup feta cheese

Dressing:

½ large red onion (approximately 1 cup, chopped)

1 ½ cup sugar

1 tsp. salt

4 tsp. dry mustard

1 cup red wine vinegar

2 cups oil

Mix all ingredients in blender until well blended. Add oil and blend. Extra dressing stores well in the refrigerator for several weeks.

Mix salad with dressing and serve immediately.

Luscious Raspberry Sauce

Sherrie Waite

1 can frozen Welch’s White Grape Raspberry juice concentrate

1 cup water

2 ~ 12 oz. bags of unsweetened frozen raspberries ~ thawed

2 Tbs. cornstarch

Place 1 bag of raspberries in blender along with the juice, water and cornstarch. Blend for several minutes until completely blended. Pour into heavy saucepan and cook over medium heat, stirring until it comes to a boil and becomes translucent. Remove from heat and add the other bag of raspberries. Cool well. Yield 3-4 cups. Use with-in 5 days. Great over cheesecake, ice cream, brownie sundaes, yogurt, etc.

Ice Ring for Punch Bowl

Sherrie Waite

½ gallon your choice of chilled fruit juice ~ depending on the flavor of punch you’ll be serving. You can also use water or Sprite if you prefer.

Assorted washed & prepared fruit:

Fresh cranberries, raspberries, strawberries, grape clusters, etc.

Sliced limes, oranges, kiwi, etc.

In a ring shaped Jell-o mold, pour 1-2 cups crushed ice. Arrange sliced fruit upright around mold, pushing into the crushed ice; fill in with berries or grapes. Carefully pour chilled juice into mold to fill ½ way up side. Freeze for 2 hours till firm. On top of the first layer, place more berries and fill to the top of mold with remaining juice. Top with sliced fruit and Freeze until solid about 8 hours.

~ For the Christmas Enrichment Ice ring we used sliced limes and fresh cranberries for the fruit and Cranberry juice. We served Cranberry flavored soda in the punch bowl.