Jennifer Brown's recipe

Tuscana Soup (Similar to the Olive Garden Recipe)

3 slices of bacon (chopped)
1/2 of an onion (diced)
2-3 cloves of garlic (minced)
1/2-1 pack of hot breakfast sausage (or 3-4 links of hot italian sausage casings removed)
4-5 russet potatoes (sliced in 1/4 inch discs with the peel left on)
2 containers of chicken stock or broth (or use water and bullion cubes)
4-6 kale leaves (tear leaf from the stem, and then tear into 1 inch pieces)
1 cup of cream (or to taste depending on how creamy you like your soup)

Spices (measure to taste - I like my soup spicier so I use more red pepper flakes)
Salt
Black Pepper
Red Pepper Flakes

Garnish with shredded or shaved parmesan cheese, and croutons

Directions
1. Cook bacon in a large pot, and add onion, garlic and sausage. Cook until onions are soft and sausage and bacon are cooked through.
2. Pour the chicken stock into the pot, and add the sliced potatoes. Cook until potatoes are tender.
3. Add the chopped kale, and cook for a couple minutes.
4. Add the cream, serve and garnish.
*If the soup seems too thin, mash up some of the potatoes.

Alice Springs Chicken
2-4 Chicken Breasts (I like to use 2 and then slice them in 1/2 so they are thinner)
1/2 Cup of Dijon Mustard
1/4-1/2 Cup of Honey
Juice from 1 lemon
4 slices of bacon (chopped)
1 cup of shredded cheddar cheese
1/2 of mushrooms (sliced)
Spices (to taste)
Salt
Pepper
Paprika

Directions:
1. Clean and trim chicken (pound/slice thin if you like).
2. Mix marinade (mustard, honey and lemon juice) - adjust honey and juice to taste.
3. Season chicken with salt and pepper and marinade in the honey mustard sauce (reserve 1/2 of the honey mustard for dipping).
4. Cook bacon in a saute pan, and remove after it's cooked.
5. Saute mushrooms in pan and remove.
6. Saute marinated chicken in pan for 2-3 minutes per side depending on the thickness of the chicken.
7. Place chicken in an oven safe pan, and top with mushrooms, bacon and cheese.
8. Bake at 350 until cheese is melted and chicken is cooked through.

Ashley Ewert's recipe

Cilantro Lime Salmon Salad

Ingredients for salad

-Salmon

- Spring Mix Salad

- ½ Avocado

-1 Mango

-1/2 Jicima

Dressing

1 lime juiced
1 garlic clove minced
1 ½ tablespoon sugar
½ teaspoon salt
1/8 teaspoon ground coriander
2 tablespoons extra-virgin olive oil
1 handful of fresh cilantro

*mix all together in blender

Directions

Fry salmon in pan with olive oil, salt and pepper.

Add salmon to spring mix salad and top with Jicima, Mango squares or slices,
and avocado. Add dressing and enjoy!

Tater Tot Casserole

Ingredients

1 lb ground beef
½ onion chopped up
1 cup cream of mushroom
1 pkg tater tots or hash browns
1 cup cheddar cheese

Directions

Brown meet with onions and add soup and salt and pepper to taste. Line bottom of 8x8
pan with tater tots. Put meat mixture over top and add another layer of tater tots. Sprinkle
cheese on top. Bake 350 degrees for 35 minutes.

Serves 4-6

Jean LaNae's recipe - dessert

*This is a great way to get apples eaten REALLY fast*

Carmel Apple Dip

1 8oz. blocks of Cream Cheese

¼ cup Brown Sugar

¼ cup White Sugar

¼ Teaspoon of Vanilla extract

Sliced Apples

Take the cream cheese out of the wrapper and put it in a bowl probably for about 15-30 minutes
to soften. Then add all the other ingredients and beat till smooth and creamy. Eat right away or
cover and chill. Tastes the best with Gala Apples (in my opinion)

Jean LaNae's recipes

*Crock Pot Recipe*

Creamy Italian Chicken

4-6 Chicken Breasts (can be frozen or thawed out)

1 8 oz. block of cream cheese

1 can cream of chicken soup

1 packet Italian dressing mix

Directions: place chicken in the crock pot first. Put all other ingredients on top of the
chicken. If chicken is frozen cook on high for 4-5 hours if chicken is thawed cook on low for 3-
4 hours. Stir every 1 ½ - 2 hours. Shred with a fork when done or serve whole. Serve over rice or
noodles (Jasmine rice tastes the best in my opinion).

P.S. All crock pots are different with cooking stages so it all depends on what kind of pt
you have. So the first time you make it you’ll probably have to check every so often when you
stir it.

Black Bean Tortilla Pie

1 medium onion, chopped

1 medium green pepper, chopped

1 teaspoon ground cumin

1/4 teaspoon pepper

1 tablespoon olive oil

3 garlic cloves, minced

2 cans (15 ounces each) black beans, rinsed and drained

1 can (14-1/2 ounces) vegetable broth (Or chicken broth)

1 package (10 ounces) frozen corn, thawed

4 green onions, thinly sliced

4 flour tortillas (8 inches)

1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided (More cheese always tastes
better)

Directions: In a large skillet, sauté the onion, green pepper, cumin and pepper in oil until
vegetables are tender. Add garlic; cook 1 minute longer. Add beans and broth. Bring to a boil;
cook until liquid is reduced to about 1/3 cup. Stir in corn and green onions; remove from the
heat.

Place one tortilla in a 9-in. spring form pan coated with cooking spray. Layer with 1-1/2 cups
bean mixture and 1/4 cup cheese. Repeat layers twice. Top with remaining tortilla. Place pan on
a baking sheet.

Bake, uncovered, at 400° for 15-20 minutes or until heated through. Remove sides of pan.
Sprinkle with remaining cheese. Cut into wedges. Yield: 6 servings.

Kyleigh Brown's recipe - dessert

Frozen Strawberry Dessert

Crust:
1 1/2 cups flour
1 cube butter + 2 tbls
1/4 cup + 2 tbls brown sugar
1/2 cup chopped walnuts

Melt butter in 9x13 pin. Mix dry ingredients in bowl. When butter is melted mix in dry ingredients with a fork, but don't press into the bottom of the pan. Bake at 350 for 15 minutes. Stir and take 1/2 cup out (for top). Press the rest into the bottom of the pan.

Cream:
16 oz tub frozen strawberries (in juice) COLD
1 cup sugar
2 tbls lemon juice
2 egg whites
1/2 pint whipping cream

Beat all ingredients except for the whipping cream on high until stiff (about 10-15 minutes).
In a separte bowl, whip whipping cream. When stiff, fold into strawberry mixture with a spatula.

Make sure crust is cool. Pour creamy mixture over the top, sprinkle the rest of the crumbs on top, and freeze.

Kyleigh Brown's recipe

Easy Chicken Tacos

3 Chicken breasts, cut into bite size pieces
1 Can chicken broth
1 Package taco seasoning
1 Small can tomato sauce
1 Tbls oil
1 1/2 cups rice
Tortillas
Salt
Pepper
1 can corn
1 can black beans (optional)
Your favorite taco toppings

Cook chicken in oil and salt and pepper. Once chicken is lightly browned, add chicken broth, tomato sauce, taco seasoning, corn, and black beans. Let simmer for a few minutes. Add rice and cook until it's done (about 10-15 minutes). Stir occasionally. Add your favorite toppings and enjoy!

Erin Stevens' recipe - dessert

Sweet and Saltines

40 saltine crackers
1 cup (2 sticks) butter
1 cup light brown sugar
8 oz. semisweet chocolate chips (about 1 1/3 cups)

Preheat the oven to 425 degrees. Line a large cookie sheet or jellyroll pan with aluminum foil and the saltine crackers. In a medium saucepan, melt the butter and brown sugar together and bring to a boil. Boil for 5 minutes. Remove from the heat and pour over the crackers, covering them evenly. Put the cookie sheet into the oven and watch CLOSELY. Bake for 4 to 5 minutes, or until just bubbly. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a butter knife. Transfer the pan to the freezer for 15-20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.

Thanks Erin!!
That looks yummy :)

Erin Stevens' recipe

Beef and Rice Taco Casserole
PrepTime: 10 minutes
Bake Time: 25 minutes

1 lb. ground beef
1 can (10 3/4 oz.) Campbell's condensed tomato soup
1 cup Pace chunky salsa or picante sauce
1/2 cup milk
1/2 cup uncooked instant white rice
1/2 cup crushed tortilla chips
1/2 cup shredded cheddar cheese

Cook the beef in a 10-inch skillet over medium-high heat until the beef is well browned, stirring frequently to separate meat. Pour off any fat. Stir the soup, salsa, milk and rice into the skillet. Spoon the soup mixture into a 1.5 quart casserole dish. Cover the dish with foil. Bake at 400 degrees for 25 minutes or until hot. Stir. Sprinkle the chips around the edge of the casserole. Sprinkle with cheese.

Jessica Dewsnup recipe - breakfats

Pioneer Buttermilk Syrup

1 cup butter
1 cup sugar
1 cup buttermilk
1 tbsp Karo syrup

Bring to boil and boil for five minutes.
Add 1/2 tsp baking soda and 1 tsp vanilla

Jessica Dewsnup recipe

Sweet & Sour Meatballs

1 pound of hamburger
3/4 cup rolled oats
2 eggs slightly beaten
1/2 cup milk
1 teaspoon salt
1 teaspoon Worcestershire sauce

Combine all ingredients. Mix well. Form into balls and cover with sauce. Back @ 350 degrees for thirty minutes.

Sauce:

1/2 Cup brown sugar
1/4 cup vinegar
1 teaspoon prepared mustard
1/4 cup BBQ sauce
1 teaspoon Worcestershire Sauce

Combine & heat, pour over meatballs

Sheree Griffith recipe - dessert

Sheree's Brownies

1 1/2 cup flour
2 cups sugar
1/2 cup cocoa
1 tsp salt
4 eggs
2 tsp vanilla
1 cup shortening

-mix all ingredients together and bake for 20 min at 350.

Sheree Griffith recipe

Sour Cream Enchiladas

2 cans cream of chicken soup
2 chicken breasts
1 cup cheddar cheese
1/4 cup onions
1 cup sour cream
1 package tortillas (I don't usually use the whole package)

-Mix the cooked (diced) chicken, cheese, and onions. Mix Chicken soup and sour cream together in a separate bowl. roll the chicken mix in the tortillas and place in pan. put a thin layer of soup mix on the bottom of the pan and then spread the rest over the enchiladas. Cook at 400 for 20 min.

Thanks Sheree!!

Ashley Hendrickson's recipe - dessert

Homemade Oreos
1-package of chocolate cake mix
1/2 cup- shortening
2 eggs
1 tub cream cheese frosting
Directions
Preheat oven to 350 degrees
Blend the above ingredients together with a pastry blender until mixed.Roll in balls about the size of a quarter and place on ungreased baking sheets. Make an even number of balls. Bake for 10 minutes. Let cookies stand on cookie sheet for 5-6 minutes before removing them to cooling rack. After cookies have cooled, put Cream Cheese Frosting between two cookies, putting bottom sides together.

Ashley Hendrickson's recipe

Chicken stuffing Casserole
4- boneless, skinless chicken breasts
4- Tablespoons of butter
1- oz. cream of chicken soup
1 cup- shredded chedder cheese or 4- slices of swiss cheese
1 box- chicken flavor stuffing
Directions:
Prepare stuffing as directed on box and set aside. Place chicken breasts in a single layer accross a 9x13 casserole dish. Then spread the whole can of cream of chicken soup over the chicken. Then sprinkle 1/2 cup of shredded cheese or one slice of swiss cheese on top of each chicken breast (depending what cheese you prefer or have on hand). Then spread the cooked stuffing over the top. Take 4 pads of butter and place randomly accross the top of the stuffing. Cover the casserole with tin foil. Bake @ 350 for 45 mins or until chicken is fully cooked through.

Thanks Ashley!! Happy cooking everyone!

Carissa Baron's recipe - dessert

Two Minute Chocolate Peanut Butter Cake This makes one individual serving. Go ahead, indulge. :)
1 egg
1 Tbsp brown sugar
2 Tbsp peanut butter
1 Tbsp flour
1 Tbsp cocoa
1/4 tsp baking powder
a small handful of chocolate chips

1- In a small bowl, stir the egg, brown sugar, peanut butter, flour, cocoa and baking powder with a fork.
2- Stir in the chocolate chips.
3- Pour batter into a greased ramekin or mug.
4- Microwave for 1 minute.
5- Eat straight from the ramekin or mug, or invert onto a plate.



Cake Mix Cookies Makes about 4 dozen small cookies.
1 package of cake mix (any flavor)
1 large egg
1/4 cup oil
1/4 cup water
1 cup chopped nuts, raisins, oatmeal, coconut, chocolate chips, M&M'S, etc. (anything you like in cookies)

1- Preheat oven to 350°F.
2- Combine cake mix, egg, oil, and water. Beat until well blended. Stir in remaining ingredient(s).
3- Drop by teaspoon about 1 inch apart onto greased cooke sheet.
4- Bake for 12-15 minutes or until done.
5- Remove cookies onto cooling rack or foil.

Carissa Baron's recipe

Sharon's Amazing Chicken Casserole This makes a large casserole; 6-8 servings.
1 (14 ounce) package Pepperidge Farm stuffing (herb seasoned-blue package) OR 2 boxes Stovetop Stuffing Mix
1/2-1 cup butter
2 cans cream soup (celery, mushroom, or chicken)
1 (5 ounce) can evaporated milk
1/2 small onion, chopped
4 cups cooked chicken, chopped (rotisserie chicken works great!)
1 can sweet peas or 2 cups frozen peas

1- Preheat oven to 350 degrees F.
2- In large pot, melt butter over medium-high heat.
3- Remove from heat; add dry stuffing, stir to coat evenly with butter.
4- Layer 2/3 stuffing on bottom of an ungreased 9 x 13 baking dish.
5- In large bowl, combine evaporated milk, cream soups, and onion.
6- Gently fold in peas and chicken.
7- Pour chicken/soup mixture over stuffing in baking dish.
8- Top with remaining stuffing.
9- Bake for 45 minutes, or until bubbling in the middle.
10- Serve and enjoy!

Warm Baked Potato Salad This can be adjusted to fit any amount of servings.
3 medium baking potatoes, cubed and baked
salt
black pepper

1/4-1/3 cup sour cream (adjust accordingly)
3-4 slices bacon, cooked and crumbled
1/3 cup cheddar cheese, shredded
2 tablespoons green onions, chopped (optional)

1- Clean, cube, and bake potatoes. (Preheat oven to 450°F Cover an 8x12 baking sheet with aluminum foil and spray with non-stick cooking spray. Scrub potatoes and chop into bite-size cubes. Distribute potatoes evenly onto baking sheet, spray with cooking spray, and season potatoes generously with salt and pepper. Bake potatoes for 35 minutes, or until potatoes are cooked throughout.).
2- Once potatoes have cooled for 5 minutes, transfer to large bowl.
3- Fold potatoes, sour cream, bacon, cheddar, and green onions together until well mixed. (Reserve a little bacon, cheddar, and onions for garnish.).
4- Serve immediately and enjoy!

Carissa's Homemade Mac 'n Cheese The cheese sauce for this recipe can be used to top steamed broccoli, or anything you wish!
1 (8 ounce) package macaroni
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
fresh ground black pepper, to taste
1/2 teaspoon dry ground mustard (optional)
2 cups milk (any kind will do! - I use skim because that's what I normally have)
2 cups cheddar cheese, shredded
about 1/2 cup breadcrumbs (Panko bread crumbs work best!)

1- Preheat oven to 400°F.
2- Cook macaroni to al dente (do not over cook) and drain; set aside.
3- In a large saucepan, melt butter.
4- Add flour mixed with salt, pepper, and mustard, using a whisk to stir until well blended.
5- Pour milk in gradually, whisking constantly.
6- Bring to boiling point and boil about 2 minutes (whisking constantly).
7- Reduce heat and cook (whisking constantly) 7-10 minutes.
8- Turn off heat, add shredded cheddar little by little, stirring until cheese melts.
9- Add macaroni to the saucepan and toss to coat with the cheese sauce.
10- Transfer macaroni to a buttered baking dish.
11- Sprinkle with breadcrumbs.
12- Bake 20 minutes until the top is golden brown.
13- Enjoy!

Yasmin White's recipe - dessert

Peanut Butter Cookies (dessert)
Ingredients
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped
Directions
-Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
-Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
-Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Yasmin White's recipes

Sage Pork Chops (main entree)
Ingredients
2 teaspoons salt
1 teaspoon dried sage
1 teaspoon ground black pepper
6 center cut bone-in pork chops
2 tablespoons butter
1 cup water
2 cubes beef bouillon
Directions
-Combine the salt, sage and black pepper in a small bowl and rub on both sides of the chops. Melt the butter or margarine in a large skillet over medium high heat and saute the chops for 5 minutes per side, or until well browned.
-Meanwhile, in a separate small saucepan over high heat, combine the water and the bouillon and stir until bouillon dissolves. Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes.

Kalbi (Korean BBQ Short Ribs) entree
Ingredients
-3/4 cup soy sauce
-3/4 cup brown sugar
-3/4 cup water
-1 garlic clove, minced
-2 green onions, chopped
-1 tablespoon Asian (toasted) sesame oil
-2 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)
Directions
-In a bowl, stir together the soy sauce, brown sugar, water, garlic, green onions, and sesame oil until the sugar has dissolved.
-Place the ribs in a large plastic zipper bag. Pour the marinade over the ribs, squeeze out all the air, and refrigerate the bag for 3 hours to overnight.
-Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the ribs from the bag, shake off the excess marinade, and discard the marinade. Grill the ribs on the preheated grill until the meat is still pink but not bloody nearest the bone, 5 to 7 minutes per side.

**Enjoy your Kalbi with some rice. =]

Alyssa's Smeda recipe - dessert

Individual Cheese Cakes (dessert)
-2 (8oz) packages cream cheese (softened)
-3/4 C. sugar
-2 eggs
-1 tsp. lemon juice
-vanilla wafers
-cupcake liners

1. Preheat oven to 350 degrees.
2. In a mixing bowl, beat together cream cheese, sugar, eggs and lemon juice until creamy.
3. Put 1 vanilla wafer in the bottom of each cupcake liner.
4. Fill each liner 3/4 full.
5. Bake for 20 min or until they reach a golden color.
6. Refrigerate and enjoy! You can serve these with pie filling on top. (cherry, strawberry, blueberry)

Alyssa's Smeda recipes

Polynesian Chicken (main entree)
-1lb boneless skinless chicken (breasts or tenderloins)
-1 (2oz)envelope onion soup mix
-1 C. orange marmalade
-1 C. thousand island dressing

1. Preheat oven to 350 degrees. Arrange chicken in greased 9x13 baking dish.
2. In a mixing bowl, mix together dressing, marmalade & onion soup mix.
3. Pour mixture on top of chicken. Toss chicken so it is covered in the mixture.
4. Cover dish with foil and bake for 45 min-1 hour (stirring occasionally.) To thicken sauce, uncover for the last 15 min.
5. Serve over rice and enjoy!!! :)


Grilled Raspberry Peach Chicken (entree)
-1 lb boneless skinless chicken
-1/2 C. raspberries (fresh or frozen)
-2 Tbsp. apple juice
-1/4 tsp. salt
-1/4 tsp. pepper
-1 sm. peach (peeled & sliced)
-2 Tbsp. honey

1. Heat grill. Blend raspberries, peach, apple juice & honey. Heat mixture in sauce pan on low heat. Keep warm.
2. Sprinkle chicken with salt & pepper. Brush grill with vegetable oil. Grill chicken until no longer pink in center.
3. Spoon sauce on plate, place chicken on top of sauce. Drizzle additional sauce over chicken.
*I haven't tried this recipe yet, but I plan on making it this week*

Thanks Alyssa Smeda!!

I juat wanted to thank Alyssa Smeda for coming up with this recipe exchange email.
I'm loving all the recipes I'm getting!!
I thought creating a blog would be a good way to keep all the recipes in one place. Also, I would love to get more recipes from you.

So, if any of you has more recipes you'd like to share, please email me or Alyssa.
My email is tassiaoliphant@gmail.com.

If you have pictures of the recipes you share please send them!!