Recipes

Snack mix

1 cup small pretzels
1/2 cup cheerios
1/4 cup honey-roasted almonds(or nut of choice)
2 Tbsp. chocolate
2 Tbsp raisins

put all 5 ingredients into bowl use spoon to mix. makes one serving



Special K Loaf

1 package Lipton Onion Soup Mix
1/2 tsp. oil
3 eggs
4 cups cottage cheese
4 cups Special K Cereal
1 1/2 cups shredded cheese

Preheat oven at 350 degrees Fahrenheit.
Mix all ingredients well. Pour in greased loaf pan and bake for 45 minutes to 1 hour.

Banana Pops

Ripe bananas
6 oz any flavor yogurt
1/2 cup crushed cereal, nuts or any other topping
Popsicle sticks

place stick in banana, dip in yogurt and roll in topping. Place in freezer for 1 hour . Take out of freezer and enjoy.

Ants on a log

celery
peanut butter
raisins

Spread peanut butter on celery and top with raisins

Celery Logs

2 stalks celery
6 Tbsp. cream cheese
1/2 c. granola

Spread 1 Tbsp cream cheese on celery and top with granola and raisins.

Apples and Cream Cheese Dip

5 medium apples cored and sliced
1/2 c. orange juice
1 8 oz. package cream cheese at room temp.
2 Tbsp. brown sugar
1 1/2 tsp. vanilla extract

After coring apples put in orange juice. This will keep the apples from turning brown.
Use a mixer and combine remaining ingredients. Place in bowls and serve with apples.

Gold Fish in the Pond Rice Cakes
4 plain rice cakes
1/4 cup whipped cream cheese
2 drops blue food coloring
Goldfish crackers

Mix cream cheese and food coloring in bowl. Spread 1 Tbsp of cream cheese on each rice cracker.
Place gold fish standing up in cream cheese.

Banana Bread

1/2 cup margarine, softened
1 c. white sugar (or Splenda)
2 eggs
1 1/2 c. mashed banana
2 c. all purpose flour
1 tsp. baking powder

Preheat oven to 350 degrees. Grease and flour 9x5 pan
Cream margarine and sugar until smooth. Beat in eggs and banana.
Add flour and soda. Stir until all combined. Pour batter into prepared pan and bake for 1 hour. Remove from pan and let cool.

Zucchini Bread

3 eggs
1c. vegetable oil
2 c. white sugar (or Splenda)
2 c. grated zucchini
2 tsp. vanilla extract
3 c. flour
3 tsp. ground cinnamon
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 cup raisins(optional)
1/2 cup walnuts(optional)

Preheat oven to 325 degrees. In large bowl beat eggs well. Add oil, brown sugar, zucchini, and vanilla. Blend in flour, cinnamon, baking powder, baking soda and salt. Stir in raisins and walnuts. Pour batter into a greased and floured 9x5 loaf pan. Bake for 1 hour.

Baked Mac and Cheese

1/2 lb elbow macaroni
3 Tbsp butter
3 Tbsp flour
1 Tbsp powdered mustard
3 c. milk
1/2 c. chopped onion
1 bay leaf
1/2 tsp paprika
1 large egg
12 oz sharp cheddar cheese shredded
1 tsp salt
black pepper

Topping
3 Tbsp butter
1 c. bread crumbs (Planko brand)

Preheat oven to 350 degrees.
In large pot of boiling water cook pasta. While pasta is cooking in a separate pot melt butter. Whisk in the flour and mustard for about 5 minutes. Stir in milk, onion, bay leaf and paprika. Simmer for 10 minutes and remove bay leave. Temper in the egg. Stir in 3/4 c. of the cheese. Season with salt and pepper. Fold in macaroni and pour into a 2 quart casserole dish. Top with remaining cheese. Melt butter and toss in bread crumbs. Pour on macaroni. Bake for 30 minutes.

Chocolate Gooey Butter Cookies

1 8 oz brick cream cheese room temp
1 stick butter room temp
1 egg
1 tsp vanilla extract
1 18 oz box chocolate cake mix
confectioners sugar for dusting

Preheat oven to 350 degrees. In a large bowl cream butter and cream cheese together until smooth. Beat in egg. Then beat in vanilla and cake mix. Cover and refrigerate for 2 hours to firm up so you can roll the batter into balls. Roll the chilled batter into Tbsp size balls than roll in sugar. Place on ungreased cookie sheet 2 inches apart. Bake 12 minutes. The cookies will remain soft and gooey. Cool completely and sprinkle with sugar.

Healthy Pozole Recipe

2 lbs lean beef cubed
1 Tbsp olive oil
1 clove garlic finely chopped
1 large onion
1/4 tsp salt
1/8 tsp pepper
1/4 c. cilantro
1 can stewed tomatoes
1 can tomato paste
1 can Hominy (1 lb 13 oz)

In large pot heat oil, than saute beef. Add onion, garlic, salt, pepper, cilantro, and enough water to cover meat. Cover pot and cook over low. Heat until meat is tender. Add tomatoes and paste continue to cook for 20 minutes. Add hominy and continue to cook over low heat for another 15 minutes. Stirring occasionally.

Baked Beans

3 cups Canned vegetarian beans
1/4 cup catsup
2 TBS brown sugar

Preheat oven to 350 degrees. In small casserole dish combine beans, catsup, and brown sugar. Cover and bake until bubbly about 30 minutes.

Adina's Homemade Salsa
(made for Friday potluck)

5-7 large ripe tomatoes
4-6 tomitillos
cilantro
1-4 jalapeno peppers
1-3 Serrano peppers
1 habonero pepper
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
1 cucumber
1 medium onion
1-2 lemons
2 limes
salt
1 garlic clove(or garlic salt)

Chop finely tomatoes,tomitillos, peppers, cucumber, onion and garlic. Place chopped ingredients in large bowl and mix together. Squeeze the lemon and lime juice into mixture. Add salt to taste. Serve with chips or use as a topping.

Adina's Meatballs
(made on our Friday potluck)

1 lb hamburger
1 small onion
1 package crushed saltine crackers
3-6 Tbsp BBQ sauce
1-2 Tbsp of soy sauce
a dash of seasoning salt
a dash of Greek seasoning

Preheat oven to 400 degrees. In large bowl mix together all ingredients until well blended. Roll balls and place on cookie sheet. Cook for 15 minutes or until done. Meatballs are good with spaghetti.

Russell Hot Chocolate Mix

powdered chocolate milk mix (Nesquick)
powdered milk
confectioners sugar
powdered coffee creamer

In large bowl milk together all ingredients. Use your own discretion as to how much based on your tastes. If you like your cocoa mix more chocolaty use more Nesquick and less amounts of other ingredients. Makes good gifts.

Chicken Tacos
(made for our Friday potlucks)

1 Tbsp vegetable oil or olive oil
1/2 c. minced onion
2 garlic cloves minced
1 Serrano pepper minced
1/2 c. tomato sauce
1 tsp cumin
1/2 tsp salt
3 1/2 c. shredded cooked chicken
12 flour tortillas

Heat oil in a large skillet over medium heat. Add onion, garlic, and pepper and saute' until the onion has softened about 6 minutes. Add chicken and cook for 1-2 more minutes until heated through. Serve in tortillas and add toppings of your choice.

Eggplant Parmesan

2 (1 lb) eggplants
3 egg whites
3 Tbsp water
1 c. crushed crackers
1/2 c. freshly grated Parmesan cheese
1/2 tsp salt
1/2 tsp pepper
1/4 c. slivered fresh basil leaves
2 1/2 c. tomato sauce
3/4 c. grated part-skim mozzarella cheese

Preheat oven to 400 degrees. Lightly oil 2 baking sheets or coat them with non-stick cooking spray. Also oil an 8x11 inch baking pan. Cut eggplants crosswise into 1/4 inch thick slices. Whisk egg whites and water in shallow dish until frothy. Combine crackers, 1/4 cup of the Parmesan, salt, and pepper in a shallow dish. Dip the eggplant slices into the egg-white mixture, than coat with cracker mixture. Arrange the eggplant slices in a single layer on the prepared pan. Bake 15 minutes turn eggplant over. Stir basil in tomato sauce. Spread about 1/2 c. of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce. Spoon 1 c. of the remaining sauce over the eggplant and sprinkle with half of the mozzarella cheese and Parmesan. Bake uncovered until the sauce bubbles and top is golden about 15-20 minutes.

Nutty Chocolate Chip Cookie (diabetic)

2/3 c. light margarine, softened
2/3 c. brown sugar firmly packed
2/3 c. Splenda
2 tsp vanilla extract
2 eggs
1 1/2 c. flour
1 tsp baking soda
1/4 tsp salt
3/4 c. semisweet chocolate chips
1/4 c. chopped nuts (pecans, almonds)

Preheat oven to 350 degrees. Cream butter, brown sugar, Splenda and vanilla together in mixing bowl. Add eggs to mixture one at a time. Add flour, baking soda and salt mix until blended. Stir in chocolate chips and nuts. Place level Tbsp size of cookie dough on a greased baking sheet. Bake for 10-12 minutes or until golden brown. Remove and place on cooling rack.

Peanut Butter Bars

1/4 c. margarine
6 c. puffed rice cereal
1 10 oz package marshmallows
1/2 c. peanut butter chips
1/2 c. chocolate chips
1/2 c. chopped peanuts

Coat cookie sheet with non-stick spray. In large sauce pan melt margarine and marshmallows over low heat, stirring occasionally. Remove from heat and stir in remaining ingredients. Stir until well coated. Press mixture into pan. Chill in refrigerator and cut into 2x1.5 inch bars.

Broccoli and Cheese Casserole

2 lbs frozen broccoli thawed
1 10 3/4 oz can cream of Mushroom Soup
1 medium onion diced
1 lb med. sharp cheddar cheese grated
2 eggs
salt and pepper to taste
1 pkg. Ritz crackers crushed

Preheat oven to 350 degrees. Combine all ingredients except Ritz crackers in a large bowl. Mix well. Spoon into 9x13 pan. Cover with foil and bake for 50 minutes. Remove foil and sprinkle crushed Ritz crackers on top. Bake uncovered for an additional 10 min. or until crackers are golden brown.

Lanettes White Chicken Enchiladas
(used for our Friday Potlucks)

Sauce:
1/4 c. Flour
4 Tbsp butter
1 can (2 cups) Chicken Broth
1 c. sour cream
4 oz chopped green chilis

Melt butter, stir in flour until pastey. Add broth, let thicken, add sour cream and peppers let thicken agian. Do not boil sauce.

Enchiladas:
12 small tortilla shells
3/4 c. chopped onions
2 c. shredded Montery Jack Cheese
white chicken meat shredded

Preheat oven to 425 degrees. Place meat, 1 Tbs onion and 2 Tbsp cheese in shell, roll and place seam down in pan. Pour sauce over top of enchiladas. Bake 20 min. Sprinkle remaining cheese on top and bake 5 minutes more.