Crispy Potato Quiche

1 24 oz. pkg. frozen shredded hash browns
1/3 c. melted butter
1 c. shredded hot pepper cheese
1c. Swiss cheese 1 c. diced cooked ham
1/2 c. half & half
2 eggs 1/4 tsp. seasoned salt

Press thawed hash browns between paper towels to remove moisture. Fit hash browns into greased 10 in. pie plate, forming a solid crust. Brown crust w/melted butter, making certain to brush top edges. Bake at 425 degrees for 25 min. Remove from oven and sprinkle cheeses, ham evenly on bottom of crusts. Pour egg mixture over cheeses and ham. Bake uncovered at 350 degrees for 30-40 min. or until knife inserted comes out clean.

Tasty Tortilla Rolls

6-8 inch flour tortillas
12 oz. cream cheese, softened
3 T. chopped green chilies or Jalapeno peppers
3 T. finely chopped walnuts
3 T. chopped ripe olives
4 1/2 T. minced green onions
dash of garlic powder

Combine cream cheese, chilies, nuts, olives, onions and garlic powder. Cover one side of each tortilla, then roll up jellyroll style. Wrap in plastic wrap and refregerate several hours. Serve, cut each roll in 1 inch rolls.

* Use green olives w/stuffed pimento & add Tabasco sauce or shred up any favorite vegetable to vary the inside

Way YUMMY!

Sausage Stars

3-4 dozen wonton wrappers(small squared)
1 lb. Italian Sausage, cooked and crumbled
1 1/2 c. sharp cheddar cheese, shredded
1 1/2 c. monterey spicy Jack cheese, shredded
1/2 c. red pepper, chopped
4 oz. can chopped olives
1 c. ranch dressing

Mix ingredients (except wrappers) together sausage thru dressing. Press wonton wrappers on inside of muffing tin. Bake at 350 degrees 5 min. or until browned and crisp. Place crisp wontons on cookie sheet. Place 1 1/2 T. filling in center of wonton. Bake and additional 5-7 minutes or til cheese is melted.

Spritz Cookies

1 1/2 cups butter (3 sticks), sofened
1 cup sugar
1 egg
1tsp. vanilla extract
3 1/2 cups all purpose flour
Colored sugars or sprinkles

Preheat oven to 375 degrees. In large bowl, beat butter and sugar on medium speed of mixer about 3 min. or until creamy, scraping down sides as necessary. Add egg and vanilla, beat well. Add flour mix on low speed just until blended, scraping down sides as necessary. ( Dough will be soft, don't refrigerate).

Fit Cookie Press with desired disk, fill with dough. Press dough onto cookie sheet 1 in. apart. Decorate cookies with colored sugar or sprinkles. Bake 10-12 minutes cool 2 minutes on cookie sheet, remove to cooling rack. Yields 6-7 dozen

Yummy Cinnamon Rolls

1 pkg. dry yeast
1/4 c. sugar
2 T. sugar
2 c. hot water
1/4 c. warm water
1/3 c. lard
1 T. salt
1 egg, lightly beaten
6 c. flour, divided

Filling:
1/2 c. butter,melted
1/2 c. sugar
1/4 c. ground cinnomon

Dissolve yeast and 2 T. sugar in 1/4 c. warm water and let stand 5 min. Dissolve salt and 1/4 c. sugar in 2 c. hot water. Add lard and beat until smooth. Add eggs, 2 c. flour and yeast mixture to lard mixture and beat until smooth. Add 2 more c. flour and beat again. Add remaining 2 c. flour working dough until all flour is moistened. Place dough in greased bowl,turning to coat all sides. Cover with plastic wrap and let rise in fridge overnight. Remove dough from fridge and divide into 2 parts. Roll each part into 12x18 rectangle. Spread w/melted butter, sprinkle with 1/2 cinnamon/sugar filling. Roll jellyroll style. Slice 1 in. slices, cover, let rised 1 hr. Bake 375 degree oven 20-25 min. Spread over warm rolls with glaze of 1 pound of powdered sugar and 5 T. half and half, add more if needed to make glaze.

Cowboy Caviar

1 14 oz. can shoepeg corn drained
1 15oz. can black eye peas drained
1 avaocado diced
1 tomato diced
12/3 cup green onions chopped
2/3 cup cilantro chopped

Dressing:
1/4 cup each olive oil and red wine vinegar
1 clove garlic chopped
1 tsp. cumin
3/4 tsp. salt

Combine and toss, serve with chips

double recipe, use 1 can black beans as substitue for 2nd can of black eye peas

Jess's Healthy High Protein Chili

Ingredients:
1 package 93% (or higher) lean ground beef or ground turkey
1 can cannellinni white beans
1 can fire-roasted tomatoes
1 white onion (diced)
1 red pepper (diced)
1 tbsp minced garlic
Olive oil (to cook meat in)
red pepper flakes
"Italian Seasoning" spice
Salt and Pepper
Reduced fat shredded cheddar cheese

Directions:
In heavy duty pot, cook turkey or beef until brown in a small amount of olive oil. Add all other ingredients (spices to your liking) and enough water to just cover the solid ingredients. Cook for about 4 hours. This only has about 100 calories for a bowl! I serve this with reduced fat cheddar cheese on top and whole grain bread.... MMMM!

Super Easy Almond Green Beans

Ingrediants:
FRESH green beans, cleaned and ends cut off
Almond slivers
Butter
Salt and Pepper

Directions:
Boil green beans in water bath for 10 minutes. Transfer green beans to saucepan, add a handful of almond slivers and 1/4 stick of butter. Cook until green beans are tender (add salt and pepper to taste).
Enjoy!

Dad's Best Steak Ever

This seems rather simple, but it seriously is the best steak you will ever have so I have to post it anyways.

Ingredients:
Red Wine
GrillMates Steak Seasoning
Good Quality Steak (or roast, or really any type of beef. Thats right. BEEF)

Directions:
Rub a generous amount of Grillmates Seasoning over the outside of the steak. Place in low bowl or dish and pour enough red wine over to cover the meat. Let marinate for 12-24 hours. Grill. Enjoy the good life.
I like this with my almond green beans... mmmm

Dad's Spicy Thai Chicken and Shrimp

Ingrediants:
Boneless Skinless Chicken Breast and/or
Shrimp, peeled, uncooked, and cleaned
1 can Coconut Milk
1 tsp curry powder (or paste)
1 tsp red pepper flakes
1 bag Mahatma Saffron Yellow Rice (found at Frys next to all the instant rice, its in a long skinny yellow bag... its freakin awesome)

Directions:
In saucepan, cook rice as directed.
In another saucepan, add all ingredients (except rice) and cook until meat is cooked (add chicken first to cook if doing both chicken and shrimp since it takes much longer).
Serve over rice.
Enjoy! MMMMMMM

Awesome Orange Chicken

Sauce:
1 1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon minced fresh ginger root (I use the cheap powder kind-totally works)
1/2 teaspoon minced garlic
2 tablespoons chopped green onion
1/4 teaspoon red pepper flakes

3 tablespoons cornstarch (or flour if no cornstarch available)
2 tablespoons water

Chicken:
2-4 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil

Directions...
For Chicken:
If you have lots of time, make the sauce first and marinate the chicken in some of the sauce for several hours. I never do this though, I'm impatient, and mine always turns out great!
Combine flour, salt, and pepper. Bread chicken with flour mixture and fry in oil. Set aside to cool.

For sauce:
Combine all ingrediants in saucepan. Bring to boil. Boil down for about 10 minutes. Thicken the sauce using the cornstarch and water method. Add the fried chicken and toss to coat. Serve with a few pieces of green onion on top for a snazzy look. :)
(this is awesome with brown rice and non-fried chicken as well for a lower carb/lower cal dinner)

Enjoy!

Sweet Potato Casserole

Ingredients

• 4 cups mashed sweet potatoes
• 1 cup white sugar
• 2 eggs, beaten
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/3 cup butter, melted
• 1 teaspoon vanilla extract
• 1 cup packed brown sugar
• 1/2 cup all-purpose flour
• 1/3 cup butter, melted
• 1 cup chopped pecans

Directions

1. In a mixing bowl, combine the sweet potatoes, sugar, eggs, milk, salt, 1/3 cup butter and vanilla. Mix together and pour into a greased 13x9 inch baking dish.
2. To prepare the topping, combine in a separate bowl the brown sugar, flour, 1/3 cup melted butter and pecans. Mix together and crumble over sweet potato mixture. Bake uncovered at 350 degrees F for 35 to 45 minutes.

Fool Proof Banana Bread

Preheat oven to 325 degrees

Mix together:
3/4 cup of sugar
1/2 cup veg. or canola oil
2 eggs
1 cup mashed bananas (about 2)

In another bowl:
1 1/3 cup flour
2 tsp. baking powder
1/2 tsp. salt

Fold dry ingredients into wet. Pour into greased loaf pan or muffin pan.

Bake 1 hour for bread.
15-18 minutes for muffins

* Try chocolate chips in the batter. Yum!!

Fruit Dip

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup sour cream, for topping
• 1 cup whipped cream
• 1/4 cup brown sugar
• 1/4 cup white sugar
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract

Directions

1. In a mixing bowl, combine the cream cheese, sour cream, whipped cream, brown sugar, sugar, maple syrup and vanilla extract. Mix until smooth. Serve immediately or chill for later.
2. Serve with strawberries, sliced apples, grapes, pineapple, or any other type of fruit. So good!
   

K.A. Carrot Cake

Ingredients

• 3 eggs
• 3/4 cup buttermilk
• 3/4 cup vegetable oil
• 1 1/2 cups white sugar
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups shredded carrots
• 1 cup flaked coconut
• 1 cup chopped walnuts
• 1 (8 ounce) can crushed pineapple with juice
• 1 cup raisins

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
2. In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
3. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
4. In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
5. Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
6. Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.
7. Allow to cool for at least 20 minutes before serving.

Cream Cheese Frosting

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup butter, softened
• 2 cups sifted confectioners' sugar
• 1 teaspoon vanilla extract

Directions

1. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

Chicken Tortilla Soup

Ingredients

• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 (28 ounce) can crushed tomatoes
• 1 (10.5 ounce) can condensed chicken broth
• 1 1/4 cups water
• 1 cup whole corn kernels, cooked
• 1 (4 ounce) can chopped green chile peppers
• 1 (15 ounce) can black beans, rinsed and drained
• 1/4 cup chopped fresh cilantro
• 2 boneless chicken breast halves, cooked and cut into bite-sized pieces
• crushed tortilla chips
• sliced avocado
• shredded Monterey Jack cheese
• chopped green onions

Directions

1. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
2. Stir in corn, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
3. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

Honey Ribs

Ingredients

• 1 (10.5 ounce) can beef broth
• 3 tablespoons honey mustard
• 1/4 cup honey
• 1/2 cup water
• 1/4 cup honey barbeque sauce
• 1/4 cup soy sauce
• 1/4 cup maple syrup
• 3 pounds baby back pork ribs

Directions

1. In the crock of a slow cooker, mix together the beef broth, honey mustard, honey, water, barbeque sauce, soy sauce, and maple syrup. Slice ribs apart, leaving an even amount of meat on each side of the bone. Place them into the slow cooker so that they are covered by the sauce. If there is not enough sauce, you may add a little water or beef broth to compensate.
2. Cover, and cook on High for 5 hours, or until the meat falls easily from the bones.

Easy Red Pepper Hummus

Ingredients

• 1 (16 ounce) can garbanzo beans, drained and rinsed (I soak the beans and take off the skins. Makes the hummus a lot smoother.)
  
• 1 tablespoon olive oil
• 1 medium red bell pepper, cut into 1/2 inch pieces
• 1 tablespoon tahini
• 1 fresh lime, juiced
• 1 1/2 tablespoons water
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 1/4 tsp. cumin
• pinch of cayenne pepper
  

Directions

1. In a food processor or blender, mix the garbanzo beans, olive oil, red bell pepper, tahini, lime juice, water, salt, black pepper, garlic powder, cumin, and cayenne. Blend until smooth.
2. Great with pita chips, veggies, and Mulit-grain Wheat Thins are my fav.!
   

Blueberry Zucchini Bread

Ingredients

• 3 eggs, lightly beaten
• 1 cup vegetable oil
• 3 teaspoons vanilla extract
• 2 1/4 cups white sugar
• 2 cups shredded zucchini
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 tablespoon ground cinnamon
• 1 pint fresh blueberries

Crumb Topping:
2/3 cup flour
1/2 cup brown sugar
1/2 cup white sugar
1 tsp. cinnamon
1/2 cup quick oats
cut all this into 1 stick of butter

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans or makes a large loaf and 12 muffins.
2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans or large loaf pan and muffin. Sprinkle crumb topping on the top of each loaf.
   
3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

White Chicken Chili By Maranda St. John

**Anything listed can be added to or reduced dependant upon the amount to be served.

3-5 chicken breasts (boiled and torn apart into bite sized pieces, or a ready cooked whole rotisserie chicken (usually $5 at Kroger) can be used when in a hurry)

2-4 cans EACH of the following beans (drained): Black Beans, Great Northern White Beans, Kidney beans, Pinto Beans, or the Organic Tri-Bean mix is great (really any bean that you like can be used except maybe lima beans and who knows maybe even those are okay!)

2 large cans of petite diced tomatoes (or more if you like)

1 regular can of mild or medium Rotel or just add 1 small can or chopped green chilis (I added mild Rotel that night-kids do not like spicy hot)

1 large onion diced or cut to your liking

1 large bunch of Cilantro (can't have too much of this stuff if you ask me) I don't like to use the stems only the leafy parts.

2 heaping tablespoons of minced garlic (you can substitute garlic salt or powder but not two tablespoons-you will have to do that to your own taste-I use minced)

1-2 seasoning packets of White Chicken Chili (McCormick is what we used- found at Fry's in AZ, but they carry it at Kroger and Wal-Mart in KY-good luck in IA) One Packet is plenty for a regular pot of soup. I added 1.5 for the large pot I made.

1 Large Can of Chicken Broth (Or you can use the broth from the chicken if you boil it-just make sure to strain it and add a little garlic powder or salt for good measure) I always fill the can with water and pour it into the mix so just fill your pot with some extra water after you have in all of your beans and tomatoes added if you use your own broth.

**Cracked black pepper, corn, green or red peppers, purple onions add pretty color, shallots are excellent, you can as creative as you would like with this soup.**

My family loves to have a pone (or a "pan" (cast iron skillet) for those of you north of the Mason-Dixon Line) of cornbread with this soup- fried cornbread is also excellent. Crackers are not so good. Another favorite is to get corn tortillas (white or yellow), cut them into strips and fry them until they are crispy crunchy, drain excess oil on paper towels and top the soup with them.

_________________________________________________________________
Combine all of the ingredients and bring to a boil. You can simmer on the stove top while you are at church, you can put this in the crock pot, you can whip it up pretty quick if need be. It can also be frozen in freezer bags for later use.

**Cheese and Sour Cream are yummy extras with this soup!