AVOCADO TOMATO HERB TACO

Ingredients:
3 6" corn tortillas
2 Laughing Cow garlic & herb wedge
1/2 c egg whites, scrambled with cooking spray
1 plum tomato, chopped
1/4 c avocado

Directions
1.  Warm tortillas and spread with garlic & herb wedge.
2. Top with scrambled egg and plum tomato and avocado.

FRITTATA WITH SMOKED SALMON

Ingredients:
2 tsp olive oil
6 scallions, white & green, chopped
6 egg whites
4 eggs
1 1/2 tsp tarragon, chopped (1/2 tsp dried)
1/4 c cold water
1/2 tsp salt
2 oz smoked salmon, thinly sliced or chopped
3/4 c BLACK TAPENADE

Directions:
1.  Preheat oven to 350*.  Heat an 8" ovenproof skillet over medium heat for  min.  Add oil and scallions, saute until soft.
2.  Whise together eggs, tarragon, water and salt.  Add pepper.  Pour into pan and lay salmon on top.  Cook, stirring occasionally for 2-3 min or partially set.
3.  Transfer to oven for 6-8 min or firm and golden.
Remove and slice into 6 wedges.  Serve each wedge with 2 Tbl tapenade.

ASIAN BEEF STIR FRY

Ingredients:
1 large london broil steak
1/8 tsp crushed red pepper flakes
3 cloves garlic, minced
1 onion, sliced
2 celery stalks, sliced thinly
1 head cabbage, shredded
1/2 cup soy sauce

Directions:
1.  Slice steak thinly, lengthwise.
2.  Lightly coat a large skillet or wok with cooking spray.  Over medium-high heat, stir fry red pepper flakes, and garlic.
3.  Add steak strips to skillet, stir fry just until no longer pink, about 2-3 min. Remove from skillet and set aside.
4.  Lightly recoat skillet and add onion and celery, cook about 5 min or until soft.
5.  Return steak to skillet and add soy sauce.  Mix and heat thoroughly.

ORANGE PINEAPPLE DELIGHT CAKE

Ingredients:
1 box yellow cake mix (or orange)
4 eggs
3/4 C oil
11 oz can mandarin oranges with juice
20 oz can crushed pineapple, juice reserved
1 small box vanilla instand pudding mix
9 oz cool whip

Preparation:
*Grease and flour a 13x9" baking pan.
*Mix cake mix, eggs, oil and mandarin oranges with juice, pour into pan.
*Bake at 350 for 30-40 minutes.
*Pour 3/4 C juice pineapple juice over cake while still warm.
*Mix pineapple with pudding and cool whip.  Spread over cake
*Refrigerte and serve cold.

WASSAIL

All I ever knew was that it's mention in a Christmas song. 

Ingredients:
2 qts. apple juice
1 pt cranberry jiuice
3/4 C sugar
2 cinnamon sticks
1 tsp allspice
1 small orange
5-8 whole cloves

Preparation:
In a large crockpot, combine juices and sugar.  Add cinnamon sticks and allspice.  Poke cloves into orange and add to mixture.  Cook on high for 1 hour, then low for 4-8 hours.  Serve hot.

APPLE BUTTER

Ingredients:
1 gal applesauce
6 C sugar to taste
5 tsp cinnamon
1 tsp allspice
3/4 tsp cloves

Instructions:
Mix all ingredients in a large sauce pan.  Heat thoroughly bringing to a boil.  Lower heat and cook 10-15 min.  Simmer for 30 min.  Cool completely and place in containers.

SWEET AND SOUR DRESSING

Ingredients:
2 C sugar
1/3 C oil
1 C vinegar
1 tsp parsley
1 tsp oregano
1 tsp onion salt
1/2 tsp garlic powder
salt & pepper to taste
dash of mustard

Mix all ingredients well.  Serve over tossed salad or over chopped, cooked chicken.

CHERRY FUDGE BROWNIES

Ingredients:
3/4 cup all-purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/8 teaspoon salt
1 cup sugar
1/4 cup butter, melted
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almost extract
1/2 teaspoon chopped cherried candies
1/4 cup semi-sweet chocolate chips
2 tablespoons powdered sugar

Directions:
1.  Preheat oven to 350.  Spray an 8" square baking pan with non-stick cooking spray.
2.  Combine flour, cocoa powder, baking powder and salt in a large bowl.
3.  Combine sugar, butter, eggs, vanilla and almond extracts in another bowl.
4.  Add the sugar mixture to the flour mixture and stir until blended.
5.  Fold in the cherries and chocolate chips.
6.  Pour the batter into the baking pan.
7.  Bake for 28-32 minutes or until a toothpick inserted in the center comes out clean.
8.  Cool in pan on a rack for 30 minutes. 
9.  Cut into 16 bars.  Remove from pan and sprinkle with powdered sugar.

BANANA PINON BREAD

Ingredients:
1 1/4 C flour
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
1 C sugar
2 large eggs
1/2 C oil
3 overripe bananas, mashed (about 1 1/4 cups)
1 tsp vanilla extract
3/4 C pinon nuts, chopped

Instructions:
*Butter a 9x5 loaf pan or a 12-cup muffin pan.
*Mix together flour, baking soda and powder, cinnamon and salt.
*In another bowl, whisk sugar, eggs and oil, vigorously until creamy and light, about 5 min.
*Add bananas and vanilla to egg mixture.
*Add flour mixture to egg mixture, a third of the mixture at a time.  Mix only enough to incorporate ingredients.
*Stir in nuts and pour into preferred baking pan.
*Bake at 350 degrees in center of the oven until a toothpick inserted comes out clean. 
About 50-60 min for a bread loaf.
About 25-30 min for muffins.

HONEY MUSTARD CHICKEN

Ingredients:
2 lbs chicken tenderloins, thawed
1/4 tsp pepper
non-stick cooking spray
3 T lemon juice
4 green onions, chopped
16 oz fz leaf spinach, thawed, drained and dried
-DO NOT put salt in this dish.  There is enough in the spinach

Instructions:
*Spray a glass 13-9 baking dish with cooking spray. 
*Arrange spinach in dish.
*Arrange chicken on top of spinach.
*Sprinkle chicken with pepper, lemon juice and green onions.
*Bake at 350 for 30-40 min.

GLAZED PORK CHOPS

Ingredients:
4 pork loin chops, boneless, no more than 1/2" thick
1/8 tsp sage
1/2 tsp salt
1/4 tsp pepper
1/4 C onion, minced
1/4 C jelly or jam, I like raspberry
1 1/2 tsp dijon mustard

Instructions:
*Sprinkle pork with sage, salt and pepper.
*BBQ for 5-8 minutes on each side, until done.  Transfer to a warming plate.
*Meanwhile,  heat onion, jelly and mustard in a sauce pan, stirring often until glaze is warmed and at the consistency you'd like.
*Pour glaze over pork.

I also like to add mushrooms to the glaze once in a while.

PUMPKIN YUMMY

By Brenna Spitzmiller
Pumpkin Yummy!!!

A Thanksgiving Must!

Ingredients:
Step 1
1 white cake mix (reserve 1 cup)
2 T flour
1/2 cup butter (softened)
1 egg

Step 2
29 oz can Pumpkin
2 beaten eggs
1/3 cup brown sugar
2/3 cup evaporated milk
1 cup sugar
2 tsp pumpkin pie spice

Step 3
1 cup reserved cake mix
1/2 cup sugar
1 tsp cinnamon
1/4 butter (cold)

Step 4
1 pkg instant vanilla pudding
2 cups milk
1 16 oz tub cool whip

Directions:
Combine all ingredients in step 1 and press into bottom o large jelly roll pan (It wont look like enough, but it is, you just have to work it into a thin layer)
Next mix all ingredients in step 2 and pour over cake mixture in pan.
Then mix all ingredients in section 3 and sprinkle on top of pumpkin mixture in pan.
Bake @ 350 for 40-45 minutes Let Cool COMPLETELY
Mix pudding and milk in step 4, fold in cool whip. Spread on top and refrigerate 8 hours.

OVERNIGHT COFFEE CAKE

Ingredients:
*Cake
1/3 C butter, softened
1/2 C sugar
1/4 C brown sugar, packed
1 egg, beaten
1 C flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
1/2 C buttermilk
*Topping
1/4 C brown sugar, packed
1/4 tsp cinnamon
1/8 tsp nutmeg

Instructions:
*In a bowl, cream together butter and sugars.  Add egg and mix well.
*In another bowl, mix remaining ingredients and mix well.
*Spread into a greased 8" baking pan.
*Combine topping ingredients.  Sprinkle over batter.
*Cover and refrigerate overnight.
*Bake at 350, uncovered for 45 minutes.

OREGANO BREAD

Ingredients:
1 1/2 C water
1/3 C olive oil
1/3 C parmesan cheese, grated
1 tsp oregano
3 1/2 flour
1/3 C notfat dry milk
2 1/2 tsp yeast
1 egg white

Instructions:
*Add ingedients to bread machine in the order given, except egg white.
*Set machine to bread cycle or to dough cycle to make rolls.
*When dough cycle is done, for the dough into 12 rolls and place in a cupcake tin.
*Let rise for 30 minutes.
*Brush with an egg wash (1 egg white and 1-2 tsp water).
*Bake at 350 for 20-25 min.

MASHED POTAOES DELUXE

Ingredients:
5 large russet potaotes (or 2 1/2 lbs)
3 oz cream cheese, softened
1/2 C sour cream
1 T chives, chopped
salt & pepper to taste
sprinkle of paprika
12 tsp of butter, individually measured

Instructions:
*Peel and cube potatoes, place in a pan and cover with water.  Cook on high and bring to a boil.  Boil for 10-15 minutes and drain.
*Mash potatoes until smooth.  Do not add any ingredients while mashing.
*After desired smoothness is reached, stir in cream cheese, sour cream, chives, salt and pepper.
*Spoon into a 13x9 baking dish and dot with butter and sprinkle with paprika.
*Bake at 350 for 35 minutes or until heated through.

PENNE SALMON ASPARAGUS SALAD

Ingredients:
1 lb penne pasta
1 C fresh asparagus tips, sliced
4 cloves garlic, minced
1/4 C olive oil
salt and pepper to taste
1 bunch basil, chopped
1 C sun dried tomatoes in oil
1 salmon steak, deboned

Instructions:
*Cook pasta according to box instructions.  Drain
*Cook salmon according to your personal preference.  Cut to small pieced, or shread.
*Saute asparagus in olive oil with garlic, salt and pepper until tender.
*Add to pasta along with basil and tomatoes.  Toss to mix.
*Add salmon to mix and fold in.
*Refrigerate for at least 1 hour.

CHICKEN SALAD

Ingredients:
4 chicken breasts, boneless skinless
3/4 C mayonaise
1/4 C honey
1/2 tsp kosher salt
1/4 tsp onion powder
1/4 tsp garlic salt
crushed red pepper flake to taste (I use very little)
*Croissants or cut lettuce to serve under chicken salad.

Instructions:
*Boil chicken breasts for 20 minutes.  Dip in cold water to stop cooking.
*Remove fat and gistle and chop remaining into small pieces.
*Mix all ingredients together and serve on croissants or on top of cut lettuce.

SPLIT PEA SOUP

Ingredients:
2 qts water
2 C split peas, green
4 stalks celery, chopped
2 carrots, sliced
1/2 C onion, white, finely chopped
1/4 tsp thyme
1 pinch cayenne pepper (I leave this out because I'm alergic and it's fine)
1 bay leaf
salt and pepper to taste

Instructions:
Combine all ingredients with water, boil hard for 20 minutes.  Turn down heat, simmer until peas are done.  Strain through colander or process in a food processor until smooth.

SPINACH DIP

Ingredients:
10 oz pkg fz spinach, thawed and chopped
1 1/2 C sour cream
1 C mayonaise
1 pkg Knorr vegetable soup mix
3 green onions, chopped
8 oz canned water chestnuts, chopped
1 loaf sourdough bread

Instructions:
*Squeeze spinach dry. 
*Stir in sour cream, mayonaise, soup mix, onion and water chestnuts.
*Refrigerate for 8 hours.
*Hallow out the loaf of bread, cutting pieces into serving size.
*Fill the bread crust shell with the dip and serve with bread pieces.

GARLIC LOAF

1 long loaf sour dough or french loaf, keeping the crusts intact
1/2 C butter
6 garlic cloves, minced
5 T sesame seeds
1 1/2 C sour cream
2 C monterey jack cheese, cubed
1/4 C parmesan cheese, grated
2 T parsley, minced
2 T lemon pepper
12 oz jarred artichoke hearts, drained and chopped
2 C cheddar cheese, shredded
6 oz canned olived, drained, kept whole

Instructions:
*Slice bread lengthwise and tear out soft inner bread into large chunks.
*Melt butter in saute pan, add garlic, sesame seeds and bread chunks, fry until goldern brown.
*Mix sour cream, cheeses, parsley, lemon pepper, artichoke hearts and bread chunks.
*Spoon back into bread crust, sprinkle with olives.
*Back at 350 for 30 minutes.

BLUE CHEESE BALL

Ingredients:
8 oz pkg cream cheese, softened
4 oz pkg bleu cheese, crumbled
1/4 c green onion, chopped
1 t lemon juice
1 t garlic, minced
1/4 t pepper
1/4 t salt
1/2 C parsley, chopped

Instructions:
Combine all ingredients except parsley and blend well.  Form into a ball.  Roll on chopped parsley.  Chill thoroughly before serving.

CHICKEN PICCATA

Ingredients:
3 chicken breast halves (skinless, boneless) pounded to 1/4" thick, then patted dry
2 eggs slightly beaten
2 T water
1 C dry bread crumbs (I use the Italian flavored ones)
1 t salt
1/2 t pepper
1/4 t garlic powder
1 C flour
4 T butter
4 T vegetable oil
1/4 C capers (optional)
4 T lemon juice
4 T dry white wine

Instructions:
*Mix eggs and water, mix in bread crumbs, salt, pepper and garlic powder.
*Coat chicken in flour, dip in crumb mixture, set aside.
*Heat 2 T butter and 2 T oil in a skillet, over medium heat.
*Cook chicken pieces about 8-12 minutes, turning once.  Remove to a warmed platter.
*Stir capers, lemon juice and wine in same skillet to boiling.  Pour over chicken.

CORN CHOWDER WITH SHRIMP

Ingredients:
10 oz frozen corn, slightly thawed.  Just put it on the counter 30 minutes before using.
1 T olive oil
1/2 C onion, chopped
1/4 C red bell pepper, chopped
1/2 C celery, chopped
2 cloves garlic, chopped
1 C chicken broth
1 large potatoe cut into 1/2 inch cubes
a large pinch of thyme leaves
1/8 t cayenne pepper
2 cups non-fat milk
2 T flour
12 oz shrimp, deveined and tails removed.  I buy medium sized.

Instructions:
1.  Use a 4-qt saucepan.  Heal olive oil and cook the onion, bell pepper, celery and garlic, stirring frequently, until tender. 
2.  Add the broth, potatoe, thyme and cayenne pepper.  Heat until it boils, reduce heat and simmer for 10 minutes.
3.  Add corn to the mixture.  Heat again until it boils, breaking up the corn stuck together.
4.  Pour the milk in a bowl and add the flour until smooth.  Add this to the soup.  Bring to boil again.  Reduce heat, simmer for 5 minutes.
5.  Stir in the shrimp, cook for 5 minutes.  (If you use small shrimp, cook only 2 min.)