Julia's Gluten-Free Egg Puff

By Julia McCrank

15 large or extra large eggs
1 cup half & half
1 red bell pepper, diced
2 cups shredded cheddar cheese

Directions: In a large bowl, scramble eggs. Combine remaining ingredients in the bowl. Spray a 9x13 pan with non-stick cooking spray. Pour mixture into the pan. Bake at 350 degrees for 45 minutes, or until golden brown and puffy.

Strawberry Pretzel Squares

Thank you, Heather Ridenour for this great recipe!

2 cups finely crushed pretzels
1/2 cup sugar, divided
2/3 cup butter or margarine, melted
1-1/2 pkg. (8 oz. each) Cream Cheese, softened
2 Tbsp. milk
1 cup thawed Whipped Topping
2 cups boiling water
1 pkg. (6 oz.) Strawberry Flavor Gelatin
1-1/2 cups cold water
4 cups fresh strawberries, sliced

Directions: Heat oven to 350°F. Mix pretzel crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Cool.
Beat cream cheese, remaining sugar and milk until blended. Stir in whipped topping; spread over crust. Refrigerate.
Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened.
Stir berries into gelatin; spoon over cream cheese layer. Refrigerate 3 hours or until firm.

Chili Cornbread Salad

This is a great recipe from Jerrie Hooper of United Methodist Church in Temple, Oklahoma. My Grandma goes to church there and she loves this salad. It is a salad with no lettuce. It looks delicious and worth a try.

1 pkg. cornbread muffin mix
1 can 4 oz. chopped green chilies (undrained)
1/8th tsp. cumin
1/8th tsp. dried oregano
pinch of sage
1 cup mayo
1 cup sour cream
1 envelope. Ranch dressing mix
2 cans pinto beans, rinsed and drained
2 cans whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped bell pepper
1 cup chopped onion
10 strips bacon, cooked and crumbled
2 cups shredded cheddar cheese

Directions: Prepare cornbread batter according to the package. Stir in chilies, cumin, oregano, and sage. Spread in greased 8 inch pan. Bake at 400 degrees for 20-25 minutes or until a toothpick in the center comes out clean. Cool completely.

In a small bowl, combine mayo, sour cream and ranch dressing mix. Set aside.

In a 9x13 pan, crumble half the cornbread. Layer with half the beans, dressing mixture, corn, tomatoes, bell pepper, onion, bacon and cheese. Repeat layers (the dish will be very full.) Cover and refridgerate at least 2 hours or over night. Enjoy!

Carrot Salad

1 1/2 pounds carrots, peeled and diced
1 onion, diced
1 green bell pepper, diced
2 T. olive oil
1 can tomato soup
1/4 c. vinegar
1/4 c. vegetable oil
1 tsp. salt
1 T. prepared mustard
1 tsp. Worcestershire sauce
1/2 c. sugar

Directions: Drizzle a pan with 2 T. olive oil and  lightly saute carrots, onion and green bell pepper. Remove from heat while veggies are still crisp. Set aside to cool. In a bowl, combine remaining ingredients. Add the veggies and mix. Refrigerate for 8 hours and enjoy.

Pumpkin Bread

4 eggs
2 cups sugar
2 cups pumpkin
1 1/4 cups oil
2 tsp. Cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. ginger
1 T. baking soda
1 T. baking powder
1 tsp. salt
3 cups flour
1 1/2 cups pecans, chopped

Directions: Beat eggs and sugar together. Add oil and pumpkin, mixing well. In a separate bowl, stir dry ingredients together. Combine the dry and wet ingredients. Add pecans last. Pour into greased and floured loaf pans. Bake at 350 degrees for about 1 hour. Make sure a toothpick comes out clean in the center of the loaf. Do not under cook.

Baked Eggs and Cheese

1/2 c. butter, melted
9 eggs, beaten
1 1/2 c. milk
1 1/2 c. Bisquick
2 c. cottage cheese
3/4 lb grated cheddar cheese
1 1/2 tsp. pasley flakes (optional)
1/4 tsp. salt
1 1/2 tsp. dry onion

Pour butter into a 9x13 pan. In a large bowl, mix eggs, milk, Bisquick, cottage cheese, cheddar cheese, parsley flakes, salt and onion. Pour into pan. Bake at 350 for 40 minutes.

Southwestern Egg Bake

10 eggs, lightly beaten
1/2 c. flour
1 tsp. baking powder
1/2 c. butter, melted
Green  onions, chopped, to taste
1 (8 oz.) can chopped chilies
1 pt. cottage cheese
1 (16 oz.) pkg. shredded Monterey Jack cheese
Salsa

In a large bowl, combine eggs, flour and baking powder. Add melted butter, onions, chilies, cottage cheese, and Jack cheese. Mix until blended. Pour into a 9x13 inch pan and bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake for 35-40 minutes longer. Cut into squares. Serve hot with salsa.

Stacy's Rice 'N Black Bean Bake

By Stacy Beck
For more recipes by Stacy, check out her website:
http://www.recipesformoms.com
Serves: 6

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

1 can (10 oz.) diced tomatoes and green chilies, undrained

1 can (8 oz.) tomato sauce

1 jar (8 oz.) picante sauce or salsa

2 c. cooked rice

1 c. (8 oz.) sour cream

2 c. (8 oz.) shredded cheddar cheese, divided

Tortilla chips

In a large bowl, combine the beans, diced tomatoes, tomato sauce and picante sauce. Stir in the rice, sour cream and 1 cup of cheese. Transfer to a greased 13 x 9 baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350 degrees for 20 minutes or until heated through. Serve with tortilla chips.

Stacy's Overnight Coffee Cake

By Stacy Beck

For more recipes by Stacy, check out her website

http://www.recipesformoms.com

Serves: 12-15

3/4 c. butter or margarine, softened
1 c. sugar
2 eggs
2 c. flour
1 t. baking soda
1 t. nutmeg
1/2 t. salt
1 c. (8 oz.) sour cream
3/4 c. packed brown sugar
1/2 c. chopped pecans or walnuts
1 t. cinnamon

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, nutmeg and salt; add the the creamed mixture alternately with sour cream. Pour into a greased 9 x 13 pan.
In a small bowl, combine the brown sugar, nuts and cinnamon; sprinkle over coffee cake. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes.
* A powdered sugar glaze can also be added to the top after it is finished baking.

Stacy's Cheese Egg Supreme

By Stacy Beck
For more recipes by Stacy, check out her site at
http://www.recipesformoms.com

Serves: 12-15

10 eggs

2 c. cottage cheese

1/2 c. flour

1/2 t. salt

1 t. baking powder

2 c. (8 oz.) Monterey Jack cheese, shredded

1 can (4 oz.) chopped green chilies

1/2 c. butter, melted

Beat eggs in a large bowl. Add remaining ingredients and mix well. Pour into a greased 9 x 13 baking dish. Bake at 350 degrees for 35-40 minutes.

Sausage Breakfast Casserole

2 lb. sausage
1 pkg. croutons
2 c. cheddar cheese
6 eggs, beaten
3/4 tsp. prepared mustard
2 1/2 c. milk
1 can cream of mushroom soup
1 c. fresh mushrooms, sliced
2 potatoes, peeled and grated

In a large skiller, brown sausage and drain. Pour croutons in the bottom of a greased 9x13 pan. Layer cheese and sausage over the croutons. Combine eggs, mustard, milk, soup, and mushrooms. Pour over the top. Top with potatoes and more cheese. Bake covered at 325 for 45 minutes.

Patty's Chicken and Dumplings

By Patty Schell

I tried this last night and it was wonderful, comfort food recipe. It is similar to the Chicken Pot Pie I make and is very easy. Instead of cooking chicken I had some left over Turkey Vegetable Soup from a couple of nights before. I drained the extra liquid for layer 3 and used turkey and veggies in the 1st layer then followed the rest of the directions. It took closer to an hour to bake at my house but I am at 4000 ft so that's normal. Thank goodness for left overs. They made a great casserole that I enjoyed again today for lunch. Thanks to The Shady Porch for your recipe.

Patty's Chicken and Dumpling Casserole

3 boneless, skinless chicken breasts, boiled and shredded*
2 cups chicken stock (from boiling the breasts above)
1 stick of butter(1/2 cup)
2 cups Bisquick or self-rising flour
2 cups 2% milk (whatever you prefer)
1 can cream of chicken soup (the herbed cream of chicken soup adds lots more flavor)
3 t. Wylers chicken granules or 3 bouillon cubes
1/2 t. dried sage
1 t. black pepper & salt, as desired

(*you can use any chicken you choose this is simply what we use most often)

Directions: Preheat oven to 350 degrees.Place boneless, skinless chicken breasts in sauce pan with enough water to cover the chicken. Bring to a boil, then turn off the heat; place a lid on your pot and allow to sit for 10-15 minutes to finish cooking. Remove chicken from stock (reserve the stock) and allow to cool, then shred the chicken.
When building the layered casserole, do not mix the layers.

Layer 1 - In 9x13 casserole dish, melt 1 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Note: If you want to serve this as a pot pie, add a layer of vegetables now.

Layer 2 - In small bowl, mix milk and Bisquick. Slowly pour over chicken.

Layer 3 - In medium bowl, whisk together 2 cups of the chicken stock (strained, if needed), chicken granules and soup. Once blended, slowly pour over the Bisquick layer. (Tip - Add some of the hot stock to the soup can to help melt the soup and get it all out of the can).

Bake casserole for 25-30 minutes, or until the top is golden brown.

 

From The Shady Porch athttp://theshadyporch.blogspot.com/2011/11/chicken-dumpling-casserole.html

Shannon's Best Banana Bread

by Shannon Cortez

This is the BEST banana bread I ever made. I love the amount of Bread it makes. I always like to save one for my family and give away the other 3 to family and or friends.  Makes 4 loaves.

Ingredients

1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)
Directions

Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
Bake for 1 hour, until a toothpick inserted in center comes out clean.
Nutritional Information

Amount Per Serving Calories: 263 | Total Fat: 10.5g | Cholesterol: 38mg

Sausage Omelet Casserole

This is a casserole that can be made the night before and baked in the morning.

1 1/2 sausage
12 eggs, beaten
3 c. milk
1 tsp. salt
5 slices bread, cut into cubes
1 c. grated cheddar cheese
1 c. mushrooms
1 c. green pepper, diced
1 can chilies, diced
Salsa

Brown Sausage. Add mushrooms, green pepper, and chilies to the pan and saute. In a large bowl, combine eggs, milk, and salt. Stir in bread, cheese, and sausage mixture. Pour into a greased 9x13 baking dish. Cover and refrigerate overnight. Bake uncovered at 350 for 1 hour. Serve with salsa.

Strawberry Spring Salad

Double this recipe to serve a large group. This recipe yeilds four 2 c. servings.

3 T. white wine vinegar
3 T. water
1 T. honey
2 tsp. olive oil
1/8 tsp. salt
1/8 tsp. pepper
3 c. strawberries, sliced
1 (10 oz.) bag of mixed salad greens (about 6 c.)
4 tsp. pine nuts or sliced almonds, toasted

Combine vinegar, water, honey, oil, salt and pepper. Whisk. Combine strawberries and greens. Add vinegar mixture and toss. Top with nuts. Enjoy!

Nancy's Sugar Free Baked French Toast

by Nancy Franklin

I love this recipe because it can be done the night before. I doubled the recipe for a larger group. I also used Splenda white and brown sugar. I have used the rolls at Costco which are really inexpensive. This time I used bread in the day old section at Staters. In the morning I sliced the apples and put them on before I put the topping. You could use other fruit as well. I like the recipe because you can use items you have on hand.

1 loaf Crusty Sourdough Or French Bread

 8 eggs

2 cups milk

 1/2 cup heavy whipping cream

 3/4 cup Splenda

 2 tablespoons Vanilla extract

Topping

• 1/2 cup flour
• 1/2 cup Splenda Brown Sugar
• 1 teaspoon Cinnamon
• 1/4 teaspoon Salt
• 1 stick cold Butter, cut into pieces
• fresh fruit

Grease 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.
Mix together eggs, milk, cream, Splenda, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge several hours or overnight.
In a separate bowl, mix flour, Brown Sugar Splenda, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and but into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.
When you’re ready to bake the casserole, preheat oven to 350 degrees. Remove casserole from oven and sprinkle crumb mixture over the top. (If you’re using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.
Scoop out individual portions. Top with butter and drizzle with maple syrup.

Heather's Pasta with Creamy Pesto Sauce

by Heather Ridenour

Pasta w/ Creamy Pesto Sauce

 (Note...I double this sauce recipe, and cook a 1 lb box of bow tie pasta)

1/2 cup heavy cream
2T butter
4 oz pesto
1/4 c Parmesan cheese
12 ozs pasta (cooked)
 4 Roma tomatoes, chopped
 2 cooked chicken breasts (optional)

 Heat cream in saucepan. Add butter, melt. Stir in the pesto and Parmesan. Let simmer for a few mins. Drain pasta. In large bowl, add pasta, sauce, and chicken. Mix to coat. Then carefully add in the tomatoes. Serve!

 

Heather's Hashbrown Casserole

by Heather Ridenour

 HASH BROWN POTATO CASSEROLE

2 LBS FROZEN HASH BROWN POTATO
2 CUP SOUR CREAM
4 CUP SHREDDED CHEDDAR CHEESE
1 STICKBUTTER
CAN OF CREAM OF CHICK SOUP
SALT AND PEPPER
1 MEDIUM ONION CHOPPED

PREHEAT OVEN TO 350 DEGREES, IN A LARGE BOWL, COMBINE
THE POTATOES, 2 CUP OF THE CHEDDAR, THE SOUP, SOUR
CREAM, BUTTER, ONION AND SALT AND PEPPER. PLACE IN A
BUTTERED 13X9X2 INCH PAN AND BAKE FOR 35 MINUTES.
REMOVE FROM THE OVEN AND TOP WITH THE REMAINING
CHEDDAR. RETURN TO THE OVEN AND BAKE 10 MINUTES
LONGER.

IT'S SO YUMMY!!!!!!!!!!!! GREAT FOR WEEKENDS.

Becky's Yellow Cake

by Rebekah Baylus

In my quest for recipes for things I make regularly, but want to make from scratch, I found this one for yellow cake. I look for things that 1) Are not complicated, 2) Have ingredients that I recognize!, and 3) Have ingredients that we all keep on hand. I made this today, and it made 12 cupcakes, and one large layer (I used a 9-inch springform pan). The texture is a little dense, like wedding cake, but it has a light, sweet taste, like a sugar cookie. It's a keeper!

Yellow cake

Preheat oven to 350. Grease and flour baking pans.

1 1/2 C granulated sugar

2 1/4 C all-purpose flour

3 1/2 t baking powder

3/4 t salt (use 1/2 t if you use unsalted butter)

1 1/4 C milk

1 T vanilla

2 T vegetable oil

1/2 C butter, at room temperature

3 eggs

Measure the dry ingredients in your mixing bowl, and stir.

Add milk, vanilla, oil, and butter. Mix on medium speed for 2 minutes.

Add eggs, and mix on medium speed for an additional 2 minutes.

Batter will be thick.

Put in prepared pan(s)

Bake at 350 for 25-30 minutes.

Let cool on rack until pan is cool enough to touch. Remove from pan, and cool further. Frost when completely cooled.

I don't pretend like this is a health food, but I really like that they are all regular ingredients, unlike some of the stuff listed on a cake mix box.

*I ran out of all-purpose flour, so I used about 1/2 a cup of white wheat flour, and it was still good. Might be why it was a little denser.

You can also use soy, almond, or ricemilk in this recipe.

Becky's Chocolate Cake

by Rebekah Baylus

 

I don't usually make cakes from scratch, because I find them to be a lot of work for a not-great cake. But this one looked so easy, I wanted to try it. It is SO good, and it has a texture more like a boxed cake mix, without the long list of chemicals. It calls for buttermilk, and after years of buying buttermilk for a recipe, then tossing most of the carton, I started buying the dry buttermilk powder. You just mix it with water, and instant buttermilk.

Chocolate Cake

1 3/4 c	all purpose flour
2 c	sugar
3/4 c	cocoa powder
2 tsp	baking soda
1 tsp	baking powder
1 tsp	salt
2	eggs
1 c	strong black coffee, cooled
1 c	buttermilk
1/2 c	vegetable oil
1 tsp	real vanilla extract

Mix dry igredients in a large mixing bowl. Add all the liquid ingredients and beat on medium for 2 minutes, scraping the bowl occasionally. The batter will be thin. Bake in two greased and floured* 9" pans for 30-35 minutes, or until a toothpick in the middle comes out clean. Cool for 10 minutes in pans, then remove to cooling racks. Frost with your favorite frosting.

*Be generous with the greasing and flouring, as the cake is moist and tender and wants to stick.

Genny's Chicken Cashew Salad Sandwiches

I like to serve this simple recipe on crescents. I get the mini crescents from Winco. They make the perfect little finger sandwiches.

4 boneless, skinless chicken breasts, baked and diced
4 green onions, chopped
2/3 cup cashews (the cashew pieces are fine)
1 cup mayo (light mayo is fine)
salt and pepper to taste

Mix all the ingredients and serve as a sandwich.

A variation can also be made by using pecans. Equally delicious.

Nancy's Egg Puff

Serves 18 Total time: 50 minutes Prep time: 10 Minutes

16 eggs
3/4 cup all-purpose flour
1 1/2 tsp. baking powder
3 cups cottage cheese
6 cups shredded Monterey Jack cheese
1 cup butter melted
1 large can chopped green chilis, drained

• In large mixing bowl, beat eggs well with mixer until light and frothy.
• Fold cottage cheese into eggs.
• Mix flour and baking powder together. Fold into eggs followed by cheese and green chilis.
• Pour into 9x13 baking pan.
• Drizzle butter on top.
• Bake at 350 degrees [325 degrees for dark pan] for 1 hour.
• Remove from oven when it smells yummy [Nancy's instruction] and center springs back at touch.

Denice's Slow Cooker Lasagna

I don't know about you but I can eat pasta almost any time of day. Here is a recipe my friend, Denice, passed on to me and I think, Penny, a friend of hers passed it on to her. So it must be good. In fact the note on the photo copied recipe says, "Spectacular!" I'm trying in for dinner tonight.

Denice's Slow Cooker Lasagna

Makes 6-8 very generous servings.

1 pound of ground beef, browned
4-5 cups of spaghetti sauce, depending upon how firm or juicy you want the finished lasagna.
24-ounce container cottage cheese
1 egg
8-10 lasagna noodles, uncooked, 2-3 cups mozzarella cheese

1. Combine ground beef and spaghetti sauce
2. Combine egg and cream cheese.
3. Layer half the ground beef mixture, half the dry uncooked noodles, half the cheese mixture and half the mozzarella cheese in slow cooker. Repeat layers.
4. Cover. cook high 4-5 hours or low 6-8 hours.

"Stuffed" Spaghetti

It sounds impossible to "stuff" spaghetti. This is a layered pasta dish that will leave any crowd feeling stuffed.

1 pound Italian sausage (ground beef if prefered)
1 jar tomato pasta sauce
1 can Italian seasoned diced tomatoes
1 t. oregano or Italian seasoning
1 package cream cheese
4 green onions, chopped
1 pound pasta
1 package shredded mozzarella cheese

Directions: Bring water to boil in a large pot and cook pasta according to the package directions. Meanwhile, in a sauce pan crumble and cook Italian sausage. (If you buy Italian sausage in the casings, slit them down the side and remove the sausage from the casing.) When sausage is browned, add the jar of sauce, diced tomatoes and oregano. Simmer 5 minutes. When pasta is cooked, drain. Add the cream cheese and green onions to the hot pasta and stir. Coat a 9x13 pan with non-stick cooking spray. Pour the pasta mixture into the pan. Top with the meat sauce. Cover with cheese. Bake in 350 degree oven until cheese is golden brown, 30-45 minutes.

Sour Cream Chicken Enchiladas

These can be made in the crock pot or baked in the oven. Either way, they are delicious!

1 can green enchilada sauce
1 can Cream of Chicken
1 can Cream of Mushroom
1 cup sour cream
1 onion, chopped
1 T. olive oil
4 chicken breasts, cooked and diced
Flour or corn tortillas
Shredded Mexican blend cheese

In a sauce pan, heat olive oil over medium high heat. Add onion and saute. Add enchilada sauce, Cream of Chicken, Cream of Mushroom, and sour cream. Simmer 2 minutes. Remove from heat. In a 9x13 pan, ladle a small amount of sauce and cover the bottom. Tear tortillas and cover the bottom of the pan. Layer chicken, sauce, and cheese. Cover with tortillas. Repeat layers. Pour remaining sauce over the top and cover with cheese. Bake in the oven at 350 degrees until brown and bubbly.

If using a crock pot, layer ingredients and cook on high 3 hours.

Patty's Spinach and Feta Crustless Quiche

This one always get raves wherever Patty takes it to Smiles. Delicious and Weight Watcher friendly. Double recipe for 9x13 pan.

4 eggs
1-1/4 cups 1% milk
3 slices whole wheat bread, crusts removed, cubed
4 cups fresh spinach, roughly chopped
1 cup chopped onions
3/4 cup feta cheese

Directions: Preheat oven to 350°F. Beat eggs and milk with wire whisk until well blended. Add bread; mix lightly. Stir in remaining ingredients until well blended. Pour into 9-inch square baking dish. Bake 45 min. or until center is set and crust is lightly browned. Let stand 10 min. before cutting to serve.

Serves 6 -- 180 calories, 9 fats, 3 fibers -- 4 ww pts.

Hawaiian BBQ Macaroni Salad

One of the Schell family's favorite places to eat is Hawaiian BBQ. This is a variation of the traditional macaroni salad served with grilled meats. It is so good you won't be able to put your spoon down!

8 oz uncooked macaroni
1/2 pound imitation crab meat, chopped
9 ounces frozen peas, thawed
2 stalks of celery, chopped
4 lg hard boiled eggs
1/4 cup pickle relish
salt and pepper
1/2 chopped yellow onions or 2 chopped scallions (optional, but highly advised)
3/4 cup mayo, or as needed to taste

 Directions: Cook macaroni to al dente being careful not to over cook. Cool. Add other ingredients to cooled macaroni, then add mayo. The macaroni will absorb the mayo, so you may want to make this salad a day ahead to allow the flavors to combine. Add more may just before serving. Enjoy.

Patty's Crustless Broccoli Quiche

This is Patty Schell's awesome broccoli quiche. So delicious! It is also Weight Watcher friendly. Double this recipe it to fit into a 9x13.

4 eggs
1-1/4 cups 1% milk
3 slices whole wheat bread, crusts removed, cubed
4 cups small broccoli florets, cooked, chopped
1 cup chopped onions
3/4 cup Shredded Sharp Cheddar Cheese

Directions: Preheat  oven to 350°F. Beat eggs and milk with wire whisk until well blended. Add bread; mix lightly. Stir in remaining ingredients until well blended. Pour into 9-inch square baking dish. Bake 45 min. or until center is set and crust is lightly browned. Let stand 10 min. before cutting to serve.

Serves 6 -- 180 calories, 9 fats, 3 fibers -- 4 ww pts.

Baked Potato Salad

This is a twist on the typical potato salad. I get many invitations to parties as long as I bring this salad! I make it with potatoes baked in the microwave. This saves a lot of time and effort!

6-8 potatoes baked, cooled and cut into one inch pieces
1 package of bacon, cooked and crumbled
4 stocks green onions, chopped
1 cup cheddar cheese, grated
1 cup sour cream
1/2 cup mayo
Garlic salt to taste
Pepper to taste

Directions: Combine all ingredients and serve.

Candy Bar Salad

6 Granny Smith apples, chopped
1 tub of Cool Whip
1 small jar of cherries, cut in halves
2 Snickers bars, chopped

Directions: Mix and serve!

Bacon-Spinach Dip

2 boxes chopped, frozen spinach, thawed, drained, and water squeezed out.
6 slices of bacon, cooked and crumbled
1 cup mayo
1 cup sourcream
4 green onions, chopped
1 package of dry ranch mix, bacon flavor if you can find it.

Directions: Combine all ingredients and refridgerate for at least 1 hour before serving.

Cheesy Hashbrowns

This delicious potatoes are an excellent side dish for breakfast or dinner. They go excellent with ham!

1 bag frozen hashbrowns
3 cups grated cheddar cheese
1 can cheddar cheese soup
1 cup sour cream
3/4 cup chopped green onions
1 cup crushed potato chips

Directions: Combine all ingredients and pour into a 9x13 pan sprayed with non-stick cooking spray. Sprinkle with potato chips. Bake at 375 degrees for 50-60 minutes or until brown and bubbling.

Overnight Baked Carmel French Toast

Topping:
1 cup packed brown sugar
6 tablespoons butter or margarine
1/3 cup whipping (heavy) cream
1 tablespoon light corn syrup


French Toast:
3 eggs
1/2 cup milk
1 teaspoon vanilla
1/4 teaspoon salt
8 (3/4-inch-thick) diagonal cut slices French bread

Directions:
Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, mix topping ingredients. Cook over medium heat, stirring constantly, until smooth. DO NOT BOIL. Spread topping in baking dish. In shallow bowl, beat eggs with fork. Beat in milk, vanilla and salt. Dip bread slices into egg mixture, making sure all egg mixture is absorbed; arrange over topping in dish. Cover; refrigerate at least 8 hours or overnight. When ready to bake, heat oven to 400°F. Uncover baking dish; bake 20 to 25 minutes or until bubbly and toast is golden brown. Remove from oven; let stand 3 minutes. Place large heatproof serving platter upside down over baking dish; turn platter and baking dish over. Remove baking dish, scraping any extra caramel topping onto toast. Serve immediately.

Veggie Pizza

by Joanna Franke

2 tubes of crescent rolls
1 package cream cheese
1 package ranch mix
1 vegetable medley pack (carrots, broccoli, and cauliflower)
1 cup shredded cheese, divided

Preheat oven to 375 degrees. On a cookie sheet, roll out crescent rolls. Bake in the oven for 15 minutes. Let cool. Meanwhile, combine cream cheese and ranch. Chop veggies very fine. Combine 1/2 cup cheese with the veggies. Spread the cream cheese mixture over crescent rolls. Cover with the veggie-cheese mixture. Top with remaining 1/2 cup cheese. Refrigerate for 1 hour.

Sara's Monkey Bread

Joanna Franke credits this recipe to Sara Smart. Thanks for sharing Sara!

4 tubes biscuits, cut into pieces
1 cup sugar
1/2 tsp. cinnamon
1/2 cup butter
1/2 cup brown sugar
1 T. pancake syrup
1 tsp. milk

Directions: In a ziplock bag, combine biscuits, 1/2 c. sugar, and 1/2 tsp. cinnamon. Pour mixture into a 9x13 pan. In a sauce pan, heat 1/2 cup sugar, 1/2 cup butter, 1/2 cup brown sugar, 1 T. pancake syrup, and 1 tsp. milk. Bring to a boil. Pour on top of biscuits. Bake in 350 degree oven for 30-40 minutes, until brown. Invert onto a platter and allow to cool 10 minutes before removing pan. Enjoy!

Joanna's Breakfast Casserole

Thanks, Joanna Franke, for this great make ahead meal!

Sourdough bread
2 pounds sausage links, cooked and cut into 1 inch pieces
3 green onion stocks, chopped
1/2 pound shredded cheese
1 1/2 cup milk
1 can cream of mushroom
8 eggs
salt and pepper

Directions: Spray a 9x13 baking pan with non-stick cooking spray. Line the bottom of the dish with slices of Sourdough bread. Layer sausage, onions, and cheese. Beat eggs, 1 cup milk, and salt and pepper. Pour over layers. Refrigerate over night. In the morning mix together 1/2 cup milk and cream of mushroom soup. Pour over mixture. Bake at 300 degrees for 30 minutes, covered. Remove cover and bake another 1 hour. Yields 8 servings.

Joanna's Egg Casserole

by Joanna Franke

12 eggs
1 c. plain yogurt
1 tsp. Lawry's season salt
3/4 stick of butter
2 c. shredded hashbrowns, thawed
1 c. grated cheese.

Directions: Preheat oven to 350 degrees. Combine eggs, yogurt, and season salt in a bowl and set aside. In a skillet, melt butter and saute hashbrowns. Add hashbrowns to the egg mixture and lightly stir. Pour into a casserole dish. Top with cheese. Bake for 25-30 until knife comes out clean.

Sausage Balls

by Joanna Franke

1 pound ground sausage
1 1/2 c. Bisquick
2 c. shredded cheese
1/2 c. milk

Directions: Preheat oven 350 degrees.  Mix ground sausage and Bisquick. Add milk until the mixture sticks together. Combine with cheese. Roll into 1 inch balls and place on a cookie sheet. Bake at 350 degrees for 20-30 minutes until brown. Yields 3 dozen.

Raspberry Jello

by Joanna Franke

1 large raspberry gelatin
2 c. boiling water
2 packages frozen raspberries
12 oz. apple sauce
16 oz. sour cream

Directions: Mix raspberry gelatin in boiling water. Add frozen raspberries and apple sauce. Pour half of the mixture into 9x13 pan and refrigerate until set, about 1 hour. Spread with sour cream. Pour remaining gelatin mixture over top and return to the refrigerator until firm.

Joanna's Broccoli Salad

by Joanna Franke

2 bunches of broccoli, chopped
1 ball of mozzarella, shredded
1 package bacon, crumbled
1/2 red onion, chopped

Dressing:
1 c. mayo
1/2 c. sugar
2 tsp. apple cider vinegar

Directions:
Mix dressing ingredients and set aside. Combine all salad ingredients. Pour dressing over salad and mix.

Combo Pizza Dip

I spent the morning with some of my young mommies from my Bible study. We enjoyed this dip and encouraged each other. This dip was inspired by another more labor intensive appetizer. I decided it would make a much better dip and it has been a success. The whole thing could be prepared in the food processor. Skill level: Easy.

Combo Pizza Dip

1 lb. Italian sausage, browned
1 red bell pepper, chopped
1 green bell pepper, chopped
1 can black olives, chopped
2 c Mexican blend cheese or 1c. Cheddar and 1c. Jack, grated
1c. Ranch dressing.
Mix all ingredients together. Heat until melted. Keep warm in a crock pot on low. Eat with tortilla chips.

Make this for your next party. The crowd will love it.
Don't forget your apron!

White Bean Soup

Now that winter has arrived in full force, our bellies crave something warm. There is nothing like coming home to a crock pot full of warm soup. This White Bean Soup is a family favorite. I prefer to make it with dry beans (they are cheaper), but I am including the instructions if you need to use canned. Dry beans require an overnight soaking. Sometimes canned are more convenient.

White Bean Soup
1 lb. dry or 4 12oz. cans Great Northern or Navy Beans
1/4c. Dry onion flakes
4 carrots, chopped
2c. Chopped ham or 1 Kielbasa sausage
2t. thyme
water
Chicken bouillon

Add all ingredients into slow cooker or pot. If using dry beans, cover with 5-6 cups of water and add 5-6 teaspoons chicken bouillon. If using canned beans, add about 2 cans of water and add 4 teaspoons chicken bouillon. In the crock pot heat on low 6 hours. If using a pot, heat to boiling then simmer 1 hour or until carrots and beans are cooked.
Enjoy and don't forget your apron!

Dump Cake

This recipe is in honor of my grandmother, Carolyn Dunn. I love her so much I named my daughter after her. She is a very kind and compassionate person. She is also a fabulous cook! My love of cooking has been past down from her. She has been making Dump Cake as long as I can remember. Dump Cake got it's name because it is made by dumping the ingredients in the pan. Dump cake is like a cobbler, but much easier and with better results. It can be made with any type of fruit, even pumpkin. Our favorite is peach. I've also made it using homemade apple sauce. Yummy!

Dump Cake

3- 4 cans of fruit
1 yellow, white, or vanilla cake mix
1 stick of butter (You can use margarine, but everything is better with butter!)

Dump cans of fruit in a 9 by 13 pan. Dump dry cake mix over it evenly. Pour 1 stick of melted butter over the top. Bake at 350 degrees until golden brown and cake is firm when you shake the pan. There will be some liquid in the bottom. Serve warm with vanilla ice cream.

Thanks for the good eating, Grandma! I think I'll make a Dump Cake for my husband,Larry, today. Happy baking and don't forget your apron!

Oatmeal Fudge Nut Bars

At our Valentine's Day Tea my friend, Shelly Brown, made this delicious dessert. She was kind enough to let me share it with you. These bars are delectably delicious. Warning to those watching their weight: Make these only for company. That way you won't have any leftovers to gobble up later.


Crumb Mixture:
1 cup marg/butter
2 cups brown sugar
2 eggs
2 tsp. vanilla
2 1/2 cups flour
1 tsp. baking soda
1 tsp. Salt
3 cups quick oats
Cream together butter & sugar. Add eggs & vanilla. Mix together flour, soda, salt, oatmeal and add. Mix till crumbly and set aside.

Fudge Nut Filling
2 cups semi sweet chocolate chips
1 14oz. can Sweetened Condensed Milk
2 Tbsp. butter
2 tsp. vanilla
1 cup walnuts partially chopped

Cola Pot Roast

The thought of a pot roast can be over whelming. The scrubbing and peeling the vegetables, and the hours of cooking time can make pot roast a dish only served on special occasions. This Cola Pot Roast is incredibly easy to make. It requires only 4 ingredients. It is made in the crock pot, which makes dinner a snap. I make this quite often. The roast cooks in its own creamy onion gravy. It can be served over potatoes or rice. You can also eat it on a bun. Your family will be very satisfied.

Cola Pot Roast

1 3lb. roast (I like pork loin roast. It's lean and I can find it on sale regularly.)
1 can diet cola
1 can Cream of Mushroom soup
1 packet dry onion soup mix

Place roast in the slow cooker. Combine next three ingredients. Pour over roast. Cook on high 4 hours or low 8 hours. Shred and enjoy!

One Pot Macaroni

I got this recipe from my friend Julie Bodenbender. She says, "It is a little like Hamburger helper but homemade and much better." I am always looking for quick and easy meals. I am a big fan of Hamburger Helper, so this recipe is right up my ally. I hope you all will give it a try.

2 pounds hamburger or ground turkey
1/2 c. onion, chopped
1/2 c. bell pepper, chopped
2 1/3 - 3 cups macaroni
16 oz. tomato sauce
1 t. salt
1/4 t. pepper
1 T. Worcestershire sauce
1 t. garlic powder
water

Instructions: Brown 2 pounds of hamburger(we use turkey) with an onion and green pepper, chopped. When brown and drained add 2 1/3 to 3 cups macaroni, 16 oz. tomato sauce, teaspoon of salt, 1/4 of pepper, tbsp of Worcestershire sauce and tsp of garlic powder. You can add 16 oz can of tomatoes if you like. Add enough water cover. Simmer, covered for 25 minutes, or until macaroni tender. You might need to add water, if necessary.

Julie says her kids love this dinner. Thank you, Julie for this great recipe. It sounds delicious! Happy cooking, and don't forget your apron!

Carrot Cake Cookie Bars

Easy desserts are always welcomed by a Domestic Warrior. I learned how to make these delicious bar cookies from my dear friend, Julie Hines. She makes a variation using lemon cake mix and white chocolate chips that is divine. I tried it with carrot cake Monday night and it was a major hit. If you need a quick dessert this is the one to turn too.

Carrot Cake Cookie Bars

1 box of Carrot cake mix
2 eggs
1/2 cup oil
1 bag of white chocolate chips.

Preheat oven to 350 degrees. Mix cake mix, eggs, and oil until combined. Add the entire bag of white chocolate chips and mix. Spread into a 9/13 greased pan and bake 30 minutes or until tooth pick comes out clean. Enjoy and don't forget your apron!

Tuna Casserole

I know what you are thinking, "Tuna Casserole! Yuck!" Tuna casserole can be a bland, tasteless meal. However, this casserole is full of flavor. It is the best tuna casserole recipe I have ever had. It is delicious! My family is always circling the pan wanting a second helping and there are never any leftovers. I got this recipe from my grandmother's church cookbook. It was submitted to the Sweet Memories Cookbook of Temple First United Methodist Church by Jerrie Hooper of Temple, Oklahoma. All her recipes are excellent. If I ever get to meet her I am going to invite myself over for dinner. Thank You, Jerrie Hooper!

Tuna Casserole

1/4c. chopped green pepper

1/2c. chopped onion

1 c. sliced celery stalk

1 (6 1/2 oz.) can tuna

1 6oz. package noodles (I increase to a 12oz. package for my family.)

1 can cream of celery soup (Cream of mushroom or chicken also works.)

1/2 c. milk (I increase to 1 c. if I add extra noodles.)

1/2 c. mayonnaise

1 t. salt

1 small jar of pimientos (I tend to omit this.)

1 c. cheddar cheese

1 c. bread crumbs or crackers

Saute green pepper, onion and celery. Cook noodles. In a separate bowl mix soup and milk with a whisk. Add mayonnaise. Drain tuna and mix with the milk mixture. Stir in sauteed vegetables. Add salt, pimientos, cheese and hot noodles. Coat a baking dish with cooking spray. Pour mixture into baking dish. Sprinkle top of casserole with the crumbs and bake at 350 for 30-45 minutes or until bubbly.

Cheese Burger Tator Tot Casserole

I love a potluck. Getting together with a group on loved ones to share our best dishes is a tasty delight. I regularly make Cheese Burger Tator Tot Casserole to share at a potluck or take to a friend who just brought home a new baby. It is always a hit!

Cheese Burger Tater-Tot Casserole

1 can Cheddar Cheese soup

1 can Golden Mushroom soup

1 lb. ground beef, browned

1 bag Tater-Tots

Heat oven to 400 degrees. Mix soups in a bowl. Pour Tater-Tots into a 9 by 13 pan. Cover with ground beef. Pour soups over top and spread evenly. Bake until brown and bubbly and Tater- Tots are golden and crispy around to edges of the pan (about 45 minutes). Enjoy.

I serve this with salad.