Runzas

Ingredients:
Frozen Dough 1Pkg
Ground Turkey
Garlic
Onion
Any Veggies you want:
Mushrooms
Corn
Zucchini

About 1lbs
2-3 cloves
1 small
Directions
1. In a large Pan, Saut the ground turkey, diced onions
and pressed garlic. Do not use olive oil, the meat with
create a great
2. Add your chosen veggies and stir fry until cooked.
3. Roll a dough ball flat (using flour)
4. Put your stuffing in the middle and pull the edged of the
dough together and pinch shut.
5. Put the dough balls on a greased cookie sheet
6. Check the dough package for cooking instructions
7. Check a few minutes before time is up. When they start
to get golden brown, they are ready.





Lauras Perfect Pizza

Ingredients:
Pizza crust
Olive oil
Tomato paste
Powdered garlic
Basil
Oregano
Garlic 2-3 cloves
Zucchini 1
Onion 1
Mushrooms
Corn 1 can drained
Mild cheddar
Shredded mozzarella


Directions
1. Saut onion, garlic, zucchini, and mushrooms on a thin
layer of olive oil
2. Put a thin layer of olive oil on the pizza crust
3. Apply tomato paste
4. Put a good layer of powered garlic, basil, and oregano
on the tomato paste
5. Spread the veggies evenly on the pizza
6. Spread corn on the pizza
7. Mix together shredded mild cheddar and shredded
mozzarella and apply enough so you cant see the
veggies underneath.
8. Follow baking directions on the crust package and then
bake until cheese starts to turn golden brown.



Oregano Chicken

Ingredients:
Chicken Breasts 4
Diced Tomatoes
Lemon Juice
Olive oil
Butter/margarine
Oregano
Salt
Pepper
1 can
4TBS
C
C
2tsp
3tsp
1tsp
Directions
1. Mix olive oil, lemon juice, 2tsp salt and pour over chicken
2. Roast Chicken at 375 for 45 min
3. In a sauce pan melt butter, add tomatoes, oregano, pepper
and 1 tsp. salt. Cook for five minutes stirring occasionally.
4. Pour over chicken and reduce temperature to 350.
5. Roast for another 30 minutes basting frequently.















Black Bean Chicken

Ingredients:
Olive oil
Red pepper flakes
Onion
Garlic
Chicken
Oregano
Cumin
Black beans
Diced Tomatoes
3T
1pinch
1
2-3 cloves
4 breast
2tsp
2tsp
2 cans undrained
1 can drained


Directions
1. In a large pan heat 3T Olive oil and 1 pinch red pepper
2. Add onion and garlic and cook till tender
3. Add chicken. Saut until cooked
4. Lower heat add 1 tsp. oregano, 1tsp cumin and simmer 1
min
5. Add black beans, and diced tomatoes and another 1
tsp. oregano, 1tsp cumin and simmer for 30 min stirring
occasionally
6. Serve over rice*

*In rice cooker, cook rice with chicken broth






Vegetables with Tortellini

Ingredients:
2 tbsp. olive oil
1 large eggplant, cut into 1/2-inch pieces
1 Zucchini, Cut into inch pieces
1 large red bell pepper, cut into 1/2-inch pieces
4 cloves garlic, chopped
1/4 tsp. crushed red pepper flakes
2 cups low-sodium Vegetable broth
1 can diced tomatoes w/ liquid
1/2 cup grated parmesan
1 lb. Cheese filled tortellini (fresh or frozen but defrosted)
salt, ground black pepper, and dried parsley to taste


Directions
1. Heat oil in large skillet over med-high heat. Add eggplant,
bell peppers, Zucchini, salt, and black pepper. Cook,
stirring occasionally, until veggies begin to soften. About 7
minutes.
2. Add garlic and red pepper flakes, cook, stirring, for 1
minute.
3. Add broth, tomatoes w/ liquid, and tortellini. Cover and
simmer over medium heat, stirring occasionally,
until tortellini is cooked through and broth is absorbed.
About 15 minutes. Note: the liquid will not cover
the tortellini but they will cook and will puff up as they
cook.
4. Fold in the parsley and 1/4 cup of Parmesan. Spoon into
bowls and sprinkle w/ remaining 1/4 cup of Parmesan.


Cornflake Chicken

Ingredients:
Boneless Chicken breast cut into strips
Bottle of Italian Dressing
Cornflakes


Directions
1. In a greased pan lay chicken close together
2. Cover with Italian Dressing
3. Top with Cornflakes
Bake uncovered at 350 for about an hour



















Easy Apple Sauce

Ingredients:
Apples 12 Cups
Sugar Cups
Water 1 Cup
Cinnamon tsp.
Lemon Juice 1 Tbsp.



Directions:
1. Spread the diced apples out in a slow cooker.
2. Spread remaining ingredients over the apples
3. Cook on high 3 hours, low 6 hours.



























Langert Family Cranberry Sauce

Ingredients:
Crushed Pineapple 2 9oz cans
Sugar 3 Cups
Fresh cranberries 1 LBS
Oranges 2
Ginger tsp.
Raisins Cup
Walnuts Cup


Directions
1. Take the juice from the pineapple cans plus enough
water to make 2 cups. Boil with sugar until dissolved and
then add cranberries and boil for five minutes
2. Add pineapple, rind, pulp, ginger, raisins, and nuts
3. Let simmer until thick



























Honey Whole Wheat Bread

Ingredients:
Water 1.5C
Honey C
Flour 2 C Wheat/2 C White
Salt 2t
Nonfat dry milk 2t
Butter 3T
Yeast 2.5 t


Directions
1. Put in bread machine according to its guidelines (liquids
first, then dry and pick whole wheat option.




*Parve version of this bread. Instead of non-fat dry milk, I use 2
Tablespoons of mocha mix and remove 2 Tablespoons of the 1 1/2
cups of water. Instead of butter, I use parve margarine












Spicy Cashew Chicken
Ingredients:
2 chicken breasts cubed
1 tbsp. cooking sherry*
2 tbsp. soy sauce
cup oil
1/2-1 tsp. red pepper flakes (depending on how spicy you want it, a little goes a
long way)
3 green onions, sliced diagonally
2 cloves garlic, minced (about 1 tsp. of jarred minced garlic)
1/2 cup cashews, unsalted
toasted sesame seeds (optional)

Sauce:
4 tbsp. soy sauce
1 1/2 tbsp. cornstarch
4 tsp. sugar
2 tsp. white vinegar

Directions
1. Combine 1 tablespoon soy sauce with the cooking sherry* in medium sized
bowl. Cut chicken into bite-sized pieces; put chicken pieces in soy/sherry
mixture. Let sit while you prepare the other ingredients.
2. In a small bowl, whisk 4 tablespoons soy sauce, 1 1/2 tbsp. corn starch, 4
tsp. sugar, and 2 tsp. vinegar. Set aside. Slice the green onions, and
measure out the red pepper flakes and minced garlic.
3. Drain chicken in strainer to get the marinade off as much as possible. Heat
oil in a wok over high heat. Add red pepper flakes to oil, stir a couple
times. Add chicken all at once, let sit for a minute or two till golden, and
then turn chicken. Add garlic to chicken. Cook chicken till golden on all
sides and cooked through. Add cashews. Move wok off hot stove and
immediately pour in sauce while constantly turning chicken over to cover
everything in sauce. Sauce should thicken quite a bit, if you want it thicker
put it back on medium heat for about 5-10 seconds, and stir, stir, stir.
Sprinkle toasted sesame seeds and add sliced green onions. Serve over
Rice.

Turkeyroni

Ingredients:
Ground Beef or Turkey 1lbs
Yellow Onion 1Chopped
Olive Oil
Seasoned Salt tsp.
Crushed red pepper pinch
Diced Tomatoes 28oz Can
Worcestershire Sauce 2 Tbsp.
Parsley C Chopped
Macaroni 2 C uncooked

Directions
1. Get a large pot of hot water heating and begin cooking
the macaroni as per the directions on the package until al
dente
2. In a skillet, brown the meat in a T of olive oil on high heat.
3. In a large skillet, saut chopped onion with a T of olive oil
on medium heat
4. Add ground beef and lower heat to medium
5. Add dash of crushed red pepper, seasoned salt, canned
tomatoes and Worcestershire sauce.
6. Bring to a simmer and let simmer for 5 minutes. Mix in
drained macaroni and parsley and simmer 5 more
minutes







Baked Ziti

Ingredients:
Ziti 16 oz.
Ricotta Cheese 24 oz.
Shredded mozzarella 1lbs
Egg 1 beaten
Jar sauce 32 oz.
Parmesan cheese C grated



Directions
1. Boil pasta
2. Mix ziti, ricotta, mozzarella, egg, and 1.5 cups sauce
3. Preheat oven to 375
4. Grease 9x13 inch baking dish and spoon in ziti mix
5. Top with leftover sauce
6. Bake for 30 min and let stand 15 min before serving











Stuffed Shells

Ingredients:
Jumbo Shells 1 box
Ricotta 18 oz. (give or take)
Mozzarella cheese 8 oz.
Parmesan Cheese 1 C
Sun Dried Tomatoes 1 bag. (I liked the smoked kind)
Spinach To taste
Pasta Sauce 2 jars


Directions
1. Boil pasta as per the directions on the box
2. Mix other ingredients.
3. In two 9x13 pans, thinly cover the bottom with sauce
4. Once pasta is drained stuff shells with filling and layer on
the sauce
5. Cover pasta with the sauce
6. Bake in oven at 350 until bubbly (about 30 min)













Pecan Pie

Ingredients:
Eggs 3
Light Corn Syrup C
Dark corn syrup 2T
Brown Sugar C
Butter 3T
Salt pinch
Pecans 1 C halved
1 C quartered
C finely crushed

Pie Crust


Directions
1. Preheat oven to 350
2. On crust spread quartered pecans
3. Mix all remaining ingredients except the pecan halves
4. Pour mixture over pecans
5. Put pecan halves on the top
6. Bake 1 hour (check at 45 min)










Pumpkin Pie

Ingredients:
Cinnamon C
Salt pinch
Ginger t ground
Allspice 1/4t
Eggs 2
Pumpkin 1 can (15oz)
Evaporated milk 12 fluid oz.




Directions

1. Preheat oven to 425 degrees F. Whisk pumpkin, sweetened
condensed milk, eggs, spices and salt in medium bowl until
smooth. Pour into crust. Bake 15 minutes.
2. Reduce oven temperature to 350 degrees F and continue
baking 35 to 40 minutes or until knife inserted 1 inch from crust
comes out clean. Cool. Garnish as desired. Store leftovers
covered in refrigerator.














Enchiladas
Ingredients:
1 bag of the microwave-in-pouch Mexican-style rice
2 cups ground veggie crumbles
1 packet of taco seasoning
1 16 oz. can of black beans, drained and rinsed (red can be
substituted)
1 16 oz. can of fire roasted tomatoes, drained
1/2 frozen corn
1 jalapeno pepper, diced
1 red onion, diced
2 cloves of garlic, diced
8 large soft-taco tortillas
cooking spray
1/2 tsp. olive oil
2 cups muenster cheese, grated.
1 small can of enchilada sauce

Directions
1. Preheat oven to 375 degrees.
2. In a skillet, saut the onions, pepper, garlic until translucent in the
olive oil. Add veggie crumbles until browned. Add half the
packet of taco seasoning. Add black beans, tomatoes, and corn.
Stir in rice.
3. Spray a pan with cooking spray.
4. Fill each tortilla with the enchilada filling, add a sprinkle of cheese,
fold it up into a burrito. Repeat until the tortillas fill the baking pan.
5. Douse in the enchilada sauce.
6. Top the dish with the remaining cheese.
7. Bake for 25-35 minutes or until cheese is all bubbly.

Serve with sour cream, and/or avocado, lettuce, olives, tomato,
whatever your little heart desires on a burrito usually will work as a
topping.



Easiest Crock pot BBQ Chicken

Ingredients:
BBQ Sauce 1 Jar for cooking
1 for condiment
Water
Chicken 6 Boneless Skinless


Directions:
1. Layer cleaned chicken in crock pot
2. Pour bottle of BBQ sauce over Chicken.
3. Fill bottle half way with water and shake, then pour over
chicken
4. Cook on low 6-8 hours until chicken pulls apart easily with
a fork
5. Serve on buns


















Beef Tangine with Butternut Squash

Ingredients:
2 teaspoons paprika
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
1 (1-pound) beef shoulder roast or petite tender roast, trimmed
and cut into 1-inch cubes
1 tablespoon olive oil
4 shallots, quartered
4 garlic cloves, chopped
1/2 cup fat-free, lower-sodium chicken broth
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
3 cups (1-inch) cubed peeled butternut squash (about 1
pound)
1/4 cup chopped fresh cilantro



Directions:
1.

Combine first 6 ingredients in a medium bowl. Add beef;
toss well to coat.
2.

Heat oil in a Dutch oven over medium-high heat. Add
beef and shallots; cook 4 minutes or until browned, stirring
occasionally. Add garlic; cook 1 minute, stirring frequently.
Stir in broth and tomatoes; bring to a boil. Cook 5 minutes.
Add squash; cover, reduce heat, and simmer 15 minutes
or until squash is tender. Sprinkle with cilantro.





Crock Pot Beef Stew

Ingredients:
2 pounds beef stew meat, cut into 1 inch cubes
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 1/2 cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped


Directions:
1. Place meat in slow cooker
2. In a small bowl mix together the flour, salt and pepper
3. Pour mix over the meat and stir to coat
4. Stir in garlic, bay leaf, paprika, Worcestershire sauce,
onion, beef broth, potatoes, carrots and celery
5. Cover and cook on Low for 10-12 hours or high 4-6 hours











Pesto Pasta with Sun Dried Tomatoes and Peas

Ingredients:
1 lb. pasta shells
1 cup marinated sun dried tomatoes, chopped
2/3 cup frozen peas, thawed
1/4 cup pesto sauce (recipe follows)
Salt and pepper to taste



Directions:
1. Cook pasta until al-dente.
2. Drain and transfer shells to a large mixing bowl.
3. While the pasta is still hot, add pesto, sun dried tomatoes,
peas, salt and pepper.
4. Serve with some fresh basil and enjoy


















Baked Chicken Fajitas

Ingredients:
1 pound boneless, skinless chicken breasts, cut into strips
1 (15 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies
1 medium onion, sliced
1 large bell pepper, seeded and sliced
2 Tablespoon vegetable oil
2 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
12 flour tortillas, warmed to serve


Directions:
1. Preheat the oven to 400 degrees.
2. Grease a 139 baking dish.
3. Mix together chicken, tomatoes, chilies, peppers, and
onions in the dish.
4. In a small bowl combine the oil and spices.
5. Drizzle the spice mixture over the chicken and toss to
coat.
6. Bake uncovered for 20-25 minutes or until chicken is
cooked through and the vegetables are tender. Serve
with warmed tortillas and enjoy!


*If desired, add guacamole and salsa at the table





Carrot Souffl

Ingredients:

1 lb. carrots, peeled and sliced
1/2 cup melted butter or margarine
3 eggs
1/2 cup sugar
3 T. flour
1 t. baking powder
1 t. vanilla



Directions:
1. Cook carrots until tender in small amount of boiling, salted
water; drain.
2. Combine carrots and butter in food processor, blend until
smooth.
3. Add remaining ingredients, blend well. Spoon mixture into
a lightly greased 1 qt. casserole or souffl dish.
4. Bake at 350 degrees for 45 min. until firm.















Sundried Tomato Pasta

Ingredients:
Jar of sun dried tomatoes
Bowtie Pasta (2/3rds of a box)
3 garlic cloves minced
1 can tomato paste
Red pepper (optional)
Frozen Peas(optional)



Directions:
1. Boil pasta
2. . Chop the sun dried tomatoes (I usually leave a few
big and chop the rest in my mini food processor)
3. In sauce pan pour some of the oil from the sun dried
tomatoes and saut the garlic.
4. Add sun dried tomatoes, the rest of the oil, and the
tomato paste (and optional red pepper flakes). Cook
until hot.
5. After draining the pasta put it back in the pan, pour
the tomato sauce over and mix well.
6. Add defrosted peas to taste













Passover Eggplant Parmesan

Ingredients:
Eggplant sliced (round) at least inch thick
Egg
matzah meal
Oregano
Basil
Garlic
pepper
spaghetti sauce of your choice
mozzarella cheese

Amounts are variable... about c of each seasoning in 3 C
Matzah meal
Directions:
1. Dip Eggplant into egg
2. Cover with a mix of matzah meal, oregano, basil, garlic
and pepper
3. Fry eggplant in vegetable oil until golden brown on both
sides
4. Place in a baking dish
5. Top with a spaghetti sauce of your choice
6. Top that with mozzarella cheese
7. Bake until cheese has melted










French Toast Bake

Ingredients:
8 slices bread, I like challah
3 Tbs. unsalted butter, melted
1/2 cup milk, room temperature, I like using half and half
2 eggs
1 tsp. vanilla extract
1 tsp. ground cinnamon I usually put in a bit more
1/8 tsp. nutmeg


Directions:
1. 1. Preheat oven to 325F.
2. Cut bread in in 1/4' to 1/2' slices and brush bread with
butter. (sometimes I put them in the toaster first).
3. Arrange bread overlapping slightly in 2 rows in a buttered
baking dish.
4. Combine milk, egg, vanilla, cinnamon and nutmeg in a
bowl and mix thoroughly.
5. Spread mixture over bread in baking dish.
6. Bake about 25 minutes or until top is browned.














Seven Layer Dip

Ingredients:
1 can refried beans (I use refried black beans with Jalapeno peppers from
Trader Joes. Any kind will work)
1 8 ounce tub of sour cream (I am not a big sour cream fan, if you are,
you can double this)
1 bag of cheddar cheese
1 jar of salsa
1 can of olives (You can buy presliced or unsliced and slice yourself)
Shredded lettuce
3 ripe avocados
2 garlic cloves
1 can of rotel tomatoes original
Milk
Directions:

First make the Guacamole by peeling and removing the seeds from the
avocados. Mash the avocadoes in a medium sized bowl. Mince the garlic
and stir in. Open and drain the Rotel Tomato Can. Dump into the
avocados and garlic. Mix up. Set Guacamole aside.

1. In a sauce pan heat up the refried beans. For the black beans I threw in
a dash of milk to make it a creamier consistency. Easier to spread and
easier for a chip to pick up. Once the beans are warm spread them
across a medium serving dish.
2. Sprinkle a layer of Cheddar cheese across the hot beans. Set extra
cheese aside.
3. Cover cheese with the guacamole
4. Cover Guacamole with sour cream
5. Cover sour cream with Salsa
6. Cover (or sprinkle, your preference) Salsa with shredded lettuce
7. Sprinkle extra cheese over lettuce.
8. Sprinkle olives on top.
9. Serve immediately or cover and refrigerate.

* Another fun way to do this is follow these directions, but divide each
ingredient between several clear plastic cups so people can grab their
individual dips and go.


Quinoa Salad with Cilantro Lime Vinaigrette

Ingredients:
For the salad:
1.5 cups uncooked quinoa
3 cups water
Two 15-ounce cans black beans, rinsed and drained
One box (14 oz.) of frozen corn, defrosted
2 avocados, peeled and cut into 1/2-inch pieces
1-2 pints grape tomatoes, halved ( I used 1 1/2)

For the dressing:
1 clove garlic
1/4 cup grape seed oil
3/4 teaspoon minced fresh ginger root
1/4 cup fresh lime juice
zest of one lime
2 teaspoons balsamic vinegar
salt to taste
1/4 cup fresh packed cilantro leaves (optional if you dont like cilantro)

Directions:
1. Cook quinoa with the water according to package
directions. Let cool to room temperature.
2. Combine beans, corn, avocado, and tomatoes. Toss with
cooled quinoa.
3. Mix all dressing ingredients together in a small bowl. Pour
dressing over salad. Let refrigerate for several hours or even
overnight. Makes 8 servings.





Tri Colored Pasta Salad

Ingredients:
1 box of tri colored noodles.
1 can of olives (You can buy presliced or unsliced and slice
yourself, which is what I did)
1 red bell pepper chopped into small pieces
1 Yellow bell pepper chopped into small pieces
1 large cucumber (or two small)
Any other veggies you want to add
Zesty Italian Salad Dressing
Italian Seasoning


Directions:
1. Cook the noodles
2. Throw all chopped veggies in with the noodles and mix
3. Add the salad dressing slowly until the pasta salad is
covered to your liking
4. Sprinkle on and mix in Italian seasoning to taste





















Accidental White Chocolate Marshmallow Cookie balls

Ingredients:
1 roll (18 oz.) Pillsbury Refrigerated Sugar Cookie
1 package (10 oz., about 40) regular marshmallows
3 tablespoons butter or margarine
White chocolate chips
*This is all estimates since the creation was an accident
Directions:
1. Cook Cookies as instructed on package. Let cool. Crumble
them up and put them in food processor to be ground into
bits.
2. In large saucepan melt butter over low heat. Add
marshmallows and stir until completely melted. Remove from
heat.
3. Add the ground up cookie. Stir until well coated.
4. Stir in white chocolate chips to your liking.
5. Quickly grab bits of the mixture and roll them into balls. (this
will be extremely messy with the melted white chocolate) Put
them on wax paper and let them cool. After about 5
minutes stick a toothpick in them. I refrigerated them.

Another option which I don't know if it will work but I think it
will: treat them like rice crispy treats and just put them in a
lined brownie pan. Cut into squares.









Challah

Ingredients:
Bread machine Challah
1 1/3 c. water
4 1/2 cups bread flour
2 t. salt
1/2 cup sugar
2 2/3 T. oil
3 eggs
2 1/2 teaspoons bread machine yeast


Directions:
1. Put these ingredients in your bread machine in the order
your specific bread machine suggests. Also, adjust the
water and flour as necessary to form a solid but silky
bread ball. We usually have to add quite a bit more flour
so that each strand of the braid holds its shape.
2. After mixing on the dough cycle, divide the dough in half,
each half into 3 pieces. Roll each into strands and braid.
3. Cover and let rise for approx. 45 min. Brush tops with
beaten egg. (At this point, if the braids have 'melted'
together, we sometimes have to use a poultry shears and
snip each strand slightly, to separate, so it doesn't melt
together when it is bakes.)
4. Bake at 350 for about 30 min. until loaves sound hollow
when tapped and are golden brown.

Yields 2 large loaves.





BBQ Beef Brisket (Langert)

Ingredients:
1 Brisket
C ketchup
grated onion
Heaping t. mustard
C lemon juice
2T brown sugar
Kitchen Banquet browning sauce
Salt
Pepper
Garlic powder


Directions:
1. Paint meat with browning sauce
2. Sprinkle with salt, pepper, and garlic powder
3. Mix remaining ingredients together and pour over brisket
4. Seal with foil
5. Cook 325F 3-4 hours
















Peggys Chocolate Matzah

Ingredients:
4.5 matzot
2 sticks Margarine
1 C Brown Sugar
1 pkg chocolate chips
Nuts


Directions:
1. Line baking sheet with foil
2. Line with Matzah
3. Melt butter and brown sugar, boil and then simmer for five
minutes stirring
4. Spread over matzah
5. Bake at 350 for 5-7 min
6. Sprinkle with chocolate chips. Allow chips to melt on hot
matzah and spread
7. Let cool.















Garlic Herb Pizza Dough

Ingredients:
1 cup + 2 TBSP water
3 cups bread flour
1 tsp. salt
1 TBSP sugar
2 TBSP olive oil
2 tsp. yeast
1/4 tsp. zatar (Italian seasoning if you don't have zatar)
1/4 tsp. basil
1/4 tsp. oregano
1/4 tsp. thyme
1 tsp. crushed garlic (equivalent of 2 cloves of garlic)


Directions:
1. Put ingredients in bread machine according to bread
machine instructions (wet first, then dry) and press dough
cycle
2. When dough cycle done, press into 14" pizza pan shaping
edges of dough to form a ridge. If having trouble getting
dough to fit pan, let rest for 10 min. before re-shaping.

Let stand for 20 min. before topping with sauce and
toppings.

Spread some crushed garlic on the pizza crust before
topping with sauce and cheese.







Chilaquiles Casserole

Ingredients:

1 tablespoon canola oil
1 medium onion , diced
1 medium zucchini , grated
1 19-ounce can black beans , rinsed
1 14-ounce can diced tomatoes , drained
1 1/2 cups corn , frozen (thawed) or fresh
1 teaspoon ground cumin
1/2 teaspoon salt
12 corn tortillas , quartered
1 19-ounce can mild red or green enchilada sauce
1 1/4 cups shredded reduced-fat Cheddar cheese

Directions:
1. Preheat oven to 400F. Lightly coat a 9-by-13-inch baking dish
with cooking spray.
2. Heat oil in a large nonstick skillet over medium-high heat. Add
onion and cook, stirring often, until starting to brown, about 5
minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt
and cook, stirring occasionally, until the vegetables are heated
through, about 3 minutes.
3. Scatter half the tortilla pieces in the baking dish. Top with about
half the vegetable mixture, about half the enchilada sauce
and half the cheese. Repeat with one more layer of tortillas,
vegetables, sauce and cheese. Cover with foil.
4. Bake the casserole for 15 minutes. Remove the foil and
continue baking until the casserole is bubbling around the
edges and the cheese is melted, about 10 minutes more.

*Prepare through Step 3, and refrigerate for up to 1 day.


Pear or Blueberry Crumble

Ingredients:
1 Egg
1 C Flour
1.5 C Sugar
3/4 tsp. Salt
2 C Fruit
1/3 C melted Margarine
5 inch pie pan



Directions:
1. Mix dry ingredients with egg until crumbly . (exclude
pears)
2. Pour pears into pan. Cover with crumb mixture.
3. Drizzle melted margarine over top
4. Cook at 350 for 30-40 minutes














Oreo Truffles

Ingredients:
Box oreos
8 ounces cream cheese
chocolate to melt


Directions:
1. Using a food processor, grind cookies to a fine powder.
2. With a mixer, blend cookie powder and cream cheese
until thoroughly mixed (there should be no white traces
of cream cheese).
3. Roll into small balls and place on wax-lined cookie
sheet.
4. Refrigerate for 45 minutes. (I skip this a lot only putting it
in for 5-10 minutes and it never causes problems)
5. Line two cookie sheets with wax paper.
6. In double-boiler, melt milk chocolate. ( I melt my
chocolate in the microwave... I chop it up into small
pieces and microwave for a minute, mix it, and then
another thirty seconds.)
7. Dip balls and coat thoroughly.
8. With slotted spoon, lift balls out of chocolate and let
excess chocolate drip off.
9. Place on wax-paper-lined cookie sheet.
10. In separate double boiler, melt white chocolate.
11. Using a fork, drizzle white chocolate over balls. (I put
the white chocolate in a plastic bag, cut a tiny hole
and use that to drizzle)
12. Let cool.
13. Store in airtight container, in refrigerator.




Stuffed Mushrooms

Ingredients:
12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Spray
a baking sheet with cooking spray. Clean mushrooms
with a damp paper towel. Carefully break off stems.
Chop stems extremely fine, discarding tough end of
stems.
2. Heat oil in a large skillet over medium heat. Add garlic
and chopped mushroom stems to the skillet. Fry until
any moisture has disappeared, taking care not to burn
garlic. Set aside to cool.
3. When garlic and mushroom mixture is no longer hot, stir
in cream cheese, Parmesan cheese, black pepper,
onion powder and cayenne pepper. Mixture should be
very thick. Using a little spoon, fill each mushroom cap
with a generous amount of stuffing. Arrange the
mushroom caps on prepared cookie sheet.
4. Bake for 20 minutes in the preheated oven, or until the
mushrooms are piping hot and liquid starts to form
under caps.




Broccoli Cauliflower Salad

Ingredients:
1 small head Cauliflower
1 small head Broccoli (or 2 bunches)
3/4 cup Mayo
1/4 cup Sugar
4 tsp White Vinegar



Directions:
1. Cut up the Cauliflower and Broccoli into little bite size
pieces
2. Mix together Mayo, Sugar and Vinegar
3. Toss dressing over the broc/caul.























Cheese Frittata

Ingredients:
6 eggs
1 cup milk
2 tablespoons butter,
melted 1/2
teaspoon salt
1/4 teaspoon ground
black pepper
1/4 cup chopped
green onions
1 cup shredded
Cheddar cheese


Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly
grease a 7x11-inch baking dish.
2. Beat eggs, milk, butter, salt, and ground pepper in a bowl;
pour into prepared baking dish. Sprinkle with onions and
Cheddar cheese.
3. Bake in preheated oven until a knife inserted near the
center comes out clean, 25 to 30 minutes.













Corn Chowder

Ingredients:
6 tablespoons butter
White Onion
Cup Celery
6 tablespoons Whole Wheat Flour
14.5 ounces Vegetable Broth
1 Large Potato (Diced into small pieces)
2 Cans Creamed Corn
1 Can Sweet Whole Kernel Corn (Drained)
1 carrot (Shredded)
1 Cup Half and Half Cream
Cup Skim Milk
Pepper to Taste


Directions:
1. Boil potatoes in a separate pot until slightly soft.
2. In large saucepan over medium heat, melt butter. Cook
onions and celery in butter for a couple of minutes. Mix in
flour slowly like a rue. (Just like the Turkey Butter Soup) Mix
in vegetable broth and potatoes and simmer for 10
minutes.
3. Stir in creamed corn, corn, carrot, half and half, and milk.
Simmer over low heat for 10 minutes. Then add pepper to
taste and enjoy!

*Note from experience, can add or delete any veggies you
want. Mushrooms are an excellent addition to this dish!











Chocolate Mint Brownies

Ingredients:
1 bag Andes Mints (24 or more)
Spray for pan
1 19.8 ounce brownie mix
8 tbsp (1 stick) unsalted butter, melted
1/4 c buttermilk
2 large eggs
1 tsp vanilla



Directions:
1. Preheat oven to 350. Spray 13x9 pan.
2. Mix brownie mix, butter, buttermilk, eggs and vanilla until
smooth.
3. Pour half batter into pan and spread over bottom.
4. Place Andes on top equidistantly.
5. Pour rest of batter in and smooth over top.
6. Cook on middle rack for 25 - 30 mins. Let cool.



















Garlic Soup

Ingredients:
1 medium onion, chopped
1/4 c shallots, chopped
1 large potato, chopped
1 tbsp olive oild
3 c vegetable stock
1 tsp dried thyme
3 heads roasted garlic
1 c milk
parsley for garnish


Directions:
1. In large pot, saunte onions, shallots and potatoes in oil
until onions are translucent.
2. Add stock, thyme and garlic.
3. Bring to a boil, reduce heat to low.
4. Simmer for 10 -15 minutes.
5. In a blender, blend until smooth, return to pot, reheat. Stir
and serve.













Corn Chili

Ingredients:
1lb ground beef
1/2 c chopped onions
1/2 c chopped green peppers
1/2 tsp salt
1/8 tsp pepper
1/4 tsp dried thyme
14.5 oz can petite diced tomatoes with Italian herbs
6 oz can tomato paste, diluted with one can of water
2 c frozen corn
16 oz can kidney beans
1 tbsp chili powder


Directions:
1. Saunte beef, onions, and peppers in deep sauce pan.
2. Drain and season with salt, pepper and thyme.
3. Stir in tomatoes, tomato past and corn.
4. Heat until corn is thawed.
5. Add kidney beans and chili powder.
6. Pour into slow cooker.
7. Cover and cook on low 5 - 6 hours













Tortilla Soup (Vegetarian)

Ingredients:
oil
3/4 cup chopped onion
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
3/4 teaspoon chili powder
4 cups canned vegetable broth
4 tablespoons chopped fresh cilantro
1 1/2 cups chopped tomatoes
1 Can black beans, rinsed, drained
1 chopped zucchini
1 1/2 tablespoons minced seeded jalapeo chili
1 Bag tortilla strips



Directions:
1. Large nonstick saucepan with oil. Add onion and garlic;
cover and cook over medium-low heat until almost
tender, stirring often, about 5 minutes.
2. Stir in tomato paste, cumin and chili powder.
3. Add broth and 2 tablespoons cilantro; bring to boil.
Reduce heat; cover and simmer until flavors blend, about
15 minutes. (Can be made 1 day ahead. Cover; chill.
Bring to simmer before continuing.)
4. Add tomatoes, beans, zucchini and jalapeo to soup.
5. Cover; simmer until zucchini is tender, about 5 minutes.
Season with salt and pepper.
6. Ladle soup into bowls. Sprinkle with remaining 2
tablespoons cilantro and top with tortilla strips.



Chicken Pot Pie Cups
Ingredients:
2 Chicken breast cooked/diced
1 can parve gravy (or make your own roux)
1 bag frozen veggies (or freshly cooked veggies of choice)
3 Pillsbury biscuit packages (or freshly made dough of your
choice)
Salt, pepper, garlic to your taste

Directions:
1. Preheat oven to Pillsbury package specifications
2. In a bowl combine cooked chicken, cooked veggies, and
preheated gravy. Add seasonings to taste.
3. Grease two muffin trays
4. Roll out the biscuits into large circles and place in muffin
cups, pressing them into the bottoms and up the sides.
5. Evenly spoon the pot pie mixture into each biscuit cup.
Slide into the oven and bake according to package
instructions. Check 2 minutes early.
6. Let cook 3 minutes and dig in.

Makes approx. 24








Baked Flautas
Ingredients:
2 (15 ounce) cans black beans, drained
1 bag (shredded) cheddar cheese,
1 (4 ounce) can diced green chiles
1 teaspoon cumin,
1 teaspoon chili powder,
Black pepper and Kosher or sea salt to taste)
10 (8-inch) whole wheat flour tortillas



Directions:

1. Preheat oven to 350 degrees.
2. Add black beans, cheese, green chiles and spices to a
medium mixing bowl. Use a fork and mix all ingredients
together.
3. Evenly divide mixture onto tortillas. Spread mixture over
each tortilla, roll tightly, lightly spray each side with non-
stick cooking spray or brush with olive oil, and place seam
side down on parchment lined cookie sheet or non-stick
baking dish. Don't allow flautas to touch so that they get
crispy on all sides.
4. Bake approximately 24-25 minutes, or until flautas are hot
and crispy, turn over after 12 minutes of cooking time.

*This is a starter recipe. You can play with the recipe adding
whatever sounds good to you. Bell peppers, onions, garlic.
**Serve with any toppings you desire: avocado, guacamole,
sour cream.
Portabella Mushroom Pizza

Ingredients:
Large portabella Mushroom
Cheddar Cheese
Parmesan Cheese
Tomato paste
Oregano
Basil
Red pepper flakes


Directions:
Preheat oven to 425
Clean mushroom pulling out stem and dry
Bake mushroom for 10 minutes
Remove mushroom and get rid of excess water
Fill mushroom with tomato paste
Apply seasonings to desired taste
Cover with cheddar and sprinkle with parmesan
Bake another 20 minutes











Easy Shepherds Pie
Ingredients:
1 1/2 lbs ground round beef
1 onion chopped
1-2 cups vegetables - chopped carrots, corn, peas
1 1/2 - 2 lbs potatoes (3 big ones)
8 tablespoons butter (1 stick)
1/2 cup beef broth
1 teaspoon Worcestershire sauce
Salt, pepper, other seasonings of choice

Directions:
Prep time: 10 minutesCook time: 50 minutes Yield: Serves four.

1. Peel and quarter potatoes, boil in salted water until tender
(about 20 minutes).

2. While the potatoes are cooking, melt 4 Tablespoons butter (1/2
a stick) in large frying pan.

3. Saut onions in butter until tender over medium heat (10 mins).
If you are adding vegetables, add them according to cooking
time. Put any carrots in with the onions. Add corn or peas either at
the end of the cooking of the onions, or after the meat has initially
cooked.

4. Add ground beef and saut until no longer pink. Add salt and
pepper. Add worcesterchire sauce. Add half a cup of beef broth
and cook, uncovered, over low heat for 10 minutes, adding more
beef broth as necessary to keep moist.

5. Mash potatoes in bowl with remainder of butter, season to
taste.

6. Place beef and onions in baking dish. Distribute mashed
potatoes on top. Rough up with a fork so that there are peaks
that will brown nicely. You can use the fork to make some designs
in the potatoes as well.

7. Cook in 400 degree oven until bubbling and brown (about 30
minutes). Broil for last few minutes if necessary to brown.
Recipe
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Directions:


Recipe
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