Mom's Easy Beefy Vegetable Soup

By Nanci

Ingredients:

• 1 pound ground beef
• 1/2 cup diced onions
• 3 cans Veg-All mixed vegetables, including liquid
• 16 oz tomato sauce
• 1 cup beef broth
• 1/2 cup orzo
• 1/2 tsp salt
• 1/2 tsp basil
• 1/8 tsp black pepper

Directions:

Cook ground beef and onions together until no longer pink. Drain off fat. Combine vegetables, tomato sauce, broth, and seasonings in large pot. Add meat/onion mixture. Bring to boil over medium high heat. Boil 15 minutes. Reduce heat to low and simmer until ready to serve. While soup is boiling, stir orzo into a separate pan of boiling water and cook 5 minutes. Drain, then add orzo to soup mixture cooking for at least 5 minutes before serving.

This soup is also great in the crockpot, simmering on low all day. Cook and add the orzo at least 15 minutes before serving.

Turkey Split Pea Soup w/Barley

By Becca

Super easy and tasty!

Ingredients:

• 4-6 cups Turkey broth (see recipe on blog, or use store bought; chicken broth will work too)
  
• 3-4 handfuls of split peas
• 1/2-1 cup barley
  
• about 1/2 teaspoon of crushed garlic, or dash of garlic powder
• dark turkey meat

Directions:

Simmer ingredients in Crockpot until peas dissolve. (I put it together before bed and let it simmer all night and it turned out great!)

Thanksgiving Dinner Wrap

By Becca

Ingredients:

• Flour or wheat tortilla wrap (or flavor of your choice)
• Thanksgiving dinner leftovers (e.g., turkey, mashed potatoes, gravy, stuffing, cranberry sauce--any flavors that blend well together; your pick!)

Directions:

Wrap leftovers in tortilla wrap. Cut in half. Enjoy!

Turkey Bacon Avacodo Wraps

By Becca

This is a great way to get a completely different taste combination with your leftover Thanksgiving turkey! Also works great with deli-sliced turkey breast.

Ingredients (per wrap):

• Spinach wrap (or flavor of your choice)
• a few slices of turkey
  
• 2 slices cooked bacon
• 1 small or 1/2 large avocado, sliced
• romaine lettuce
• 1 Roma tomato, chopped
• Parmesan cheese
  
• Dressing of choice (I like Creamy Italian for this recipe)

Directions:

Roll ingredients into wrap. Slice diagonally and enjoy.

Turkey Broth

By Jon and Becca

Ingredients:

• 1 turkey carcass
• 1 onion, carrot, and/or celery stalk, chopped coarsely*
• salt and pepper to taste (a couple dashes works fine)
  

Directions:

Boil carcass in enough water to cover with vegetables and salt and pepper for two hours. Skim fat as it cools. (Jon used a turkey baster to suck up the fat from the top).

*We didn't have a carrot or celery, but it still turned out great and delicious!

Festive Spanish Rice

By Becca

Ingredients:

• 1 pkt Spanish rice
• 1 red bell pepper, diced
  
• 1/2 green bell pepper, diced
  
• 1 can (14.5 oz) diced tomatoes, drained
  
• 1 can (4 oz) diced green chilies, drained
  

Directions:

Mix all ingredients in a medium sauce pan. Add water and butter as called for on the Spanish rice packet. Boil for about 10 minutes or until rice is tender.

Good with black or refried beans and in burritos, or as a side dish for any Mexican meal.

Ponchiki (Russian donuts)

By Angel Seldon

Ingredients:

• 1 tbsp yeast
• 1/4 cup warm water
• 3 eggs
• 1/2 sugar
• 1/2 cup butter, marg, or shortening
  
• 1 cup warm water
• 1 tsp salt
• 4 1/2 cups flour

Directions:

1. Melt butter in pan or microwave and let cool a bit so as to not cook the eggs.
2. Whisk together eggs and sugar. Whisk in melted butter.
   
3. Dissolve yeast in 1/4 cup warm water
   
4. While yeast is dissolving, dissolve salt in 1 cup warm water.
   
5. Add the yeast water and salt water to egg mixture. Mix well.
   
6. Add 3 cups flour, then continue to add flour until soft but rollable, about 4 1/2 cups. Too much flour will make the dough tougher and dryer.
   
7. Let rise in a warm place until double in size (about 1-2 hours). Punch down and roll out, or save covered in refrigerator for up to 24 hours.
8. Cut out in circles several inches in diameter. Cut a hole in the middle or each circle (this makes it easier to avoid a doughy center after cooking).
9. Let donuts rise until double again.
   
10. Heat oil, 1/2 inch deep, in a pan on medium heat. Test some dough to make sure it doesn't brown too fast or too slow.
11. Cover in powdered sugar (shaking them in a bag of powdered sugar works well). Coat donuts while warm to get a glaze or cool to get a light powder coating.
    

Note: these donuts (without the powdered sugar) are not very sweet, similar to fry bread.

Variations:

• Chocolate donuts (Becca): Increase sugar to 2/3 cup. Add 2/3 cup of cocoa powder to egg mixture. After coating with powdered sugar, spread chocolate fudge frosting on top and sprinkle with sprinkles. You do not need to wait for donuts to cool to add frosting.

• Brown Sugar glazed donuts (Teila Rowley): Melt 1 tbsp butter in saucepan; add about 1 cup of brown sugar. Add 1/4-1/2 cup sour cream. Bring to boil for 1 minute. Coat donuts with mixture instead of powdered sugar (step 11).
  

Chocolate Spiders

from allrecipes.com

Ingredients:

• 1 lb confectioner's chocolate
  
• 1 (8.5 oz) pkg chow mein noodles

Directions:

Chop the chocolate confectioners' coating and place into a heatproof bowl over simmering water. Cook, stirring occasionally until melted and smooth. Remove from heat and stir in the chow mein noodles so they are evenly distributed. Spoon out to desired size onto wax paper. Let cool completely before storing or serving.

Candy Corn Bark

By Meredith Rowley

Ingredients:

• 16 Halloween Oreo cookies, chopped
• 1 1/2 cups pretzels, broken up
• 1/3 cup craisins
• 1 cup peanut M&Ms
• 1 1/2 lbs white chocolate, broken up
• Halloween Sprinkles

Directions:

Line cookie sheet with wax paper. Spread cookies, pretzels, craisins, and M&Ms evenly onto wax paper. Melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted. Remove from heat while there are still a few chunks, and stir until smooth. While chocolate burns easily. Drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly. Top with candy corn and sprinkles. Lay another piece of wax paper on top, and light pat down. Let cool until firm. Break inot pieces and store in an airtight container.

Stuffed Shells

By Becca

Ingredients:

• 1 box jumbo shells
• 1 can spaghetti sauce
• 24-oz tub of 2% cottage cheese (do not use fat free), drained of extra liquid
  
• 1/3 cup Parmesan cheese, grated
• 8-oz (1/2 lb) low moisture mozzarella cheese
• 1 cup frozen or canned spinach, drained of extra moisture
• 1 egg
  
• dash of garlic powder, onion powder, pepper

Directions:

Preheat oven to 350 F. Boil shells until tender, but firm (about 10-12 minutes). While pasta is boiling, mix cheeses, spinach, egg, and seasoning together, reserving about half of the mozzarella. Pour half of the spaghetti sauce into a 9x13 casserole pan. Place shells on top of sauce and fill with cheese mixture. Cover with reserved sauce and cheese. Cover with foil and bake for 30 minutes or until cheese is melted.

Bean and Rice Tacos

By Becca

Ingredients:

• 1 can refried beans
• 1-2 cups cooked rice
• crunchy tortilla shells

Directions:

Mix beans and rice. Scoop into tortilla shells. Microwave on HIGH for 30 to 60 seconds per taco.

Frozen Key Lime Pie

from Emily Gibbons

Ingredients:

• 2 6-oz yogurt containers, key lime pie flavor
• 1 3-oz packet lime Jello
  
• 1 tub Cool Whip
• 1 graham cracker crust

Directions:
Mix yogurt and Jello together. Gently mix in Cool Whip (do not overmix). Spoon into crust and freeze for several hours before serving.

Carrot-Finger Dip

Try this one for a spooky decorative (and edible) Halloween party dip!

Ingredients

• Vegetable Dip (your choice)
• 4 long carrots
• 1 medium carrot
• Sliced almonds
• vegetables and/or crackers for dipping

Directions

Fill bowl with favorite vegetable dip. Wash and peel 4 long carrots for fingers and 1 medium carrot for a thumb. With a paring knife, cut a flat, shallow notch in the tip of each carrot. Then use a dab of dip to glue a sliced almond fingernail atop each notch. Stick fingers in the dip to make it look like a hand is reaching out of the dip. Serve with your choice of vegetables and/or crackers for dipping.

Halloween Popcorn Balls

By Becca

Ingredients

· 15 cups popped popcorn (about 2/3 cup unpopped)
· 1 bag (16 oz) marshmallows
· 2 tbsp butter
· ½ tsp salt
· yellow & red food coloring
· ½ cup peanuts (optional)

Directions:

Pop popcorn. Melt butter in large saucepan over medium-low heat. Add marshmallows. Mix until melted. Add salt. Remove from heat. Add several drops of yellow and red food coloring to make a rich orange mixture. Add popcorn and peanuts, stirring well. Pour a small amount of oil on hands and rub in well (this will prevent the popcorn from sticking). Form popcorn into balls and set on wax paper, re-oiling hands as necessary. Yield: about 15 balls.

Pretzels & Cream Cheese

By Becca

This may seem like a strange combination, but as of lately, this has become one of my favorite mid-afternoon snacks.

Ingredients:

• pretzels (I prefer sourdough nibblers)
• cream cheese (plain or any savory flavor)

Directions:

Scoop desired amount of cream cheese on serving dish. Dip pretzels in cream cheese and enjoy.

Asparagus Deli Roll-Ups

By Becca

I discovered this appetizing combination at a wedding reception that I attended with my dad and brother while I was in high school. My brother liked it so much that when I got up to fill my water, he stole my asparagus roll right off my plate!

Ingredients:

• asparagus
• cream cheese
• deli meat (turkey, ham, etc.)

Directions:

Trim ends of asparagus. Steam asparagus for 4-6 minutes. Soften cream cheese in microwave on 50% power for 15-20 seconds. Spread cream cheese on meat slice and roll around asparagus, cream cheese side in.

Pink Fruit Dip

By Lesta Sims
(from Jello Cooking With Kids)

Ingredients:

• 1 pkg (8 oz) cream cheese, softened
• 1 pkg (3-oz) gelatin, any red flavor
• 1/4 cup milk
• fruit for dipping

Directions:

Put cream cheese in small bowl. Add gelatin and milk. Beat until well blended and smooth. Put mixture into serving bowl. Put bowl into refrigerator to chill until serving time. Before serving, let dip stand at room temperature to soften slightly, if necessary (about 15 minutes). Arrange fruit on plate around serving bowl.

YIELDS ABOUT 1 1/2 CUPS

Custard Style Fruit Dip

~from a church recipe exchange~

Ingredients:

• 1 part custard style yogurt (strawberry is good)
• 1 part Cool Whip
• fruit for dipping

Directions:

Whip together. Serve with fruit. Keep refrigerated.

Apple and Fruit Dip

~from a church recipe exchange~

Ingredients:

• 1 pkg (8 oz) cream cheese
• 1/2-3/4 cup brown sugar
• 1 tsp vanilla
• fruit for dipping

Directions:

Mix together. Serve with fruit. Keep refrigerated.

Summer Fruit Drizzle

By Nicole Sims

Ingredients:

• Mixed Berries (strawberries, raspberries, blueberries)
• 1/3 C. preserves or jam

Chocolate Sauce:

• 1 tsp. shortening
• 3 oz. white chocolate chips

Directions:

Wash berries. Slice strawberries into bite size pieces. Gently toss berries together. Drizzle with melted chocolate sauce. Drizzle with melted preserves. Enjoy!

Whole Grain Pumpkin Cookies

~from a church recipe exchange~

Ingredients:

• 1 cup pumpkin
• 1/2 sugar
• 1/2 cup shortening
• 2 cups whole wheat flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 egg
• 1/2 tsp salt

Directions:

Preheat oven to 375F. Mix all ingredients well. Drop onto cookie sheet by spoon. Bake for 12-15 minutes.

Becca's Variation: add chocolate chips (yummy!)

(Healthier) No-Bake Cookie Bars

By Becca

I made this recipe (using the variation where I mix butterscotch chips into the batter) for the missionaries when they came over for dinner and they absolutely loved them!

Ingredients:

• 1/3 cup Smart Balance buttery spread
• 1/3 cup Smart Balance Creamy Peanut Butter
• ½ cup milk
• 1 cup Splenda Sugar Blend for Baking (or 1¾ cup of sugar)
• 1 tsp vanilla extract
• 2 tbsp cocoa powder
• 3 cups oats
• 1 cup dark chocolate chips

Directions:

Combine peanut butter, oats, and vanilla in large mixing boil. Set aside. In a saucepan, combine butter, milk, sugar, and cocoa powder; bring to boil and simmer for 1 minute. Add hot mixture to the mixing bowl; mix well. Spread into a 9X9 or 8X8 casserole dish. Pour chocolate chips over the top. Chocolate will melt slowly; if desired, spread melted chocolate with a spatula to form a chocolate layer on top of the cookies, or leave as is. Set aside to cool.

Variation: use butterscotch chips as well as dark chocolate chips as an added dimension of flavor. Mix the chips into the cookie batter to have them melt into the cookies, or add on top with the dark chocolate to keep flavor more distinct.

Oreo Cheesecake Cups

~from a church recipe exchange~

Ingredients:

• 18 Oreo Cookies
• 16 oz. cream cheese, softened to room temperature
• 2/3 cup sugar
• 1 tbsp flour
• 2 eggs
• 2 egg yolks

Directions:

Line 18 muffin cups with paper lines. Carefully separate cookies into halves. Using the halves with the white filling, place in the bottom of the muffin cup (cream side up). Break up the other halves of the cookies into small crumbs to be used later.

Beat cream cheese, sugar, flour and eggs with an electric mixer for about 5 minutes. Spoon a tablespoon full of filling on top of each cookie half in the muffin cups. Using half of the cookie crumbs, put a spoon full on top of the filling. Cover crumbs with remaining cream cheese mixture, filling each muffin cup to within 1/4 inch of the top.

Bake at 350 F for 20-25 minutes. Let cool for 15020 minutes. Prepare topping.

Topping

• 1 cup sour cream
• 2 tbsp sugar

Directions:

Beat sour cream and sugar together until combined. Spread on top of each cooled cheese cup. Garnish with remaining cookie crumbs. Store covered in refrigerator.

Lemon-Orange Cake

By Lorrie Blake

Ingredients:

Cake:

• 1 pkg yellow cake mix
• 1 pkg (3 oz) orange jello
• 3/4 cup water
• 3/4 cup vegetable oil
• 4 eggs

Lemon Glaze:

• 2 Cups powdered sugar
• juice of 2 lemons (4 tbsp lemon juice)

Directions:

Mix all cake ingredients until smooth. Bake at 350 F for 30-35 minutes. Make glaze by blending the powered sugar with the lemon juice. When cake is done and before it cools, poke holes in the top and saturate with the lemon glaze.

Peanut Butter Bars

~from a church group recipe exchange~

This recipe is more complex than the other peanut butter bars recipe, but these bars taste better in my opinion.

Ingredients:

• 1/2 cup (1 stick) butter, softened
• 1/2 cup sugar
• 1/2 cup light brown sugar
• 1 egg
• 1/3 cup creamy peanut butter
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup all-purpose flour
• 1/2 tsp pure vanilla extract
• 1 cup oats

Icing:

• 1 16-oz container Duncan Hines chocolate frosting
• 2 tablespoons creamy peanut butter

Directions:

Preheat oven to 375 F. Grease a 15x10x1 jelly roll pan. Beat together butter and sugars until creamy. Add egg and beat well. Mix in peanut butter. Sift together baking soda, salt, and flour in another bowl. Stir into creamy mixture; add vanilla and stir in oats. Pour into prepared pan. Bake for 10 to 15 minutes. Cool briefly, then cover with chocolate frosting mixed with peanut butter. Cut into finger lengths.

YEILDS ABOUT 2 DOZEN BARS

No-Bake Peanut Butter Bars

~from a church group recipe exchange~

Ingredients:

• 2 sticks butter, soft
• 1/3 box (1 pkg) graham crackers, crushed
• 1 cup peanut butter
• 3 to 4 cups powdered sugar
• 12 oz (1 pkg) chocolate chips

Directions:

Mix softened butter, peanut butter, powdered sugar, and graham cracker crumbs. Mash into bottom of 9X13 pan. Melt chocolate chips and pour on top of mixture. Chill and serve.