Black Bean Tortilla Casserole

By Stephanie H.

2 cups chopped onion

2 garlic cloves, minced

1 cup chopped red pepper

1 cup chopped green pepper

1/2 cup picante sauce

1 1/2 tsp cumin

1 can black beans, drained

18 - 6" corn tortillas

2 cups shredded monterrey jack

1/2 cup chopped tomatoes

1 cup shredded lettuce

sour cream

chopped cilantro

Saute onion 5 minutes, add peppers, saute 3 minutes, add garlic saute 2 minutes, add sauce, cumin, beans and tomatoes, simmer 5 minutes. Spray 9x13 pan a layer 6 tortillas, 1 1/2 cup bean mixture, cheese and then repeat layers ending with cheese. Bake 350* for 30 minutes, covered. Uncover and Bake 5 minutes until cheese is melted. Top each serving with lettuce, tomatoes and dallop of sour cream & cilantro.

*********chicken or beef can be added to bean mixture if desired.

Orange Sauce for Crepes

By Stephanie H.

1 cup white sugar
1/2 cup butter
1/2 cup light corn syrup
1/2 cup frozen orange juice concentrate, thawed

Combine sugar, butter, corn syrup and orange juice concentrate in a medium saucepan over medium heat. Bring to a boil, reduce heat and simmer 5 minutes more. Serve over crepes filled with ice cream. Topped with fresh fruit and whipping cream or cool whip.

Brown Sugar Chocolate Chip Cookies

By Stephanie H.

1 cup butter/margerine

1 1/4 cups brown sugar

1 egg

1 tsp vanilla

2 1/4 cups flour

1 tsp baking soda

3/4 tsp salt

1 1/4 chocolate chips

Combine first four ingredients, combine next three ingredients and mix both mixtures together. Stir in chocolate chips. Bake 350 degrees for 12 minutes. ***these stay chewy longer than reguar chocolate chip cookies because of the brown sugar.

Blond Brownies w/Chocolate Chips

By Kathryn A.

2 1/4 cup brown sugar
2/3 cup oil
3 eggs
1 tsp baking powder
1/4 tsp salt
2 1/2 cups flour
1 tsp vanilla
1-2 cups chocolate

Mix and spread in a greased 9x13 pan. Bake 350 degrees 30 minutes.

Oatmeal Cookies

By Amy C.

1 cup shortening (or margerine/butter)

1 cup sugar

1 cup packed brown sugar

2 eggs***

1/2 tsp vanilla

2 cups flour

1 1/2 cup quick oats

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 cup raisins (optional)

Beat first 5 ingredients. Then mix together next 5 ingredients. Then combine both mixtures well. Then stir in raisins if desired. Mixture will be somewhat dry.

Form into small balls. Place on ungreased cookie sheet.

Bake 375 dgrees for 8-10 minutes. Cool 5 minutes on pan to finish baking.

Yields: 3-4 dozen cookies.

***Use for each egg 1 tsp baking powder, 2 1/2 Tbsp water & 1 1/2 Tbsp oil.

Easy Chicken Tacos

By Kathryn A.

4 frozen chicken breasts

1 pkg taco seasoning

1 can Rotelle tomatoes

1/4 cup water

Place all ingredients into the crock pot for 4 hours on high (or all day on low). Before serving on warm tortillas, shred chicken with a fork. Top with cheese, guacamole, sour cream, lettuce, etc. as desired.

Sturkey House Salad

2007 Stake Erichment

1 bag mixed greens (spring mix) 5oz

1/3 cup toasted almonds

1/2 cup sun-dried cherries

1/4 cup feta cheese (herbed kind adds extra flavor)

1/2 cup Sturkey's Creamy Balsamic Vinaigrette dressing. There is a "lite" version as well.

Layer salad makings and drizzle with dressing just before serving.

Serves 4-5

Oven-Browned Potatoes

2007 Stake Enrichment/Jo Ann Rice

6 medium sized baking potatoes, washed, do not peel
1 medium sized sweet potatoe, peeled
Cut potatoes into pieces, larger than bite-size
Arrange in baking pan that has been sprayed with cooking spray.
Drizzle with 2 Tbsp olive oil and toss to coat.
Spring with seasoning salt that has some red pepper..
Bake in 500 degree oven for 20 minutes. Use middle rack.

Note: This recipe has no specific measurements. It will depend on how many people you are going to serve. This should feed a family of six.

Candy's Pork Roast

Stake Enrichment 2007

1 whole pork loin, 7-8 lbs

1 bottle liquid garlic

1 tsp garlic salt

1/2 tsp cracked black pepper

3 pkgs Pork Gravy Mix

1 Reynolds cooking bag.

Add liquid garlic, garlic salt and black pepper. Bake 300 degrees for 3 hours 15 minutes in Reynolds Cooking bag. (can cook in crock pot on high for 4 to 6 hours) Prepare gravy per package instructions, adding pan drippings. Slice when cool. Top with gravy. Serve with rice or potatoes. Serves 20-25.

Note: Can be cut in 1/2 for a smaller crowd.

Tortellini Soup

By Kenna W.
Saute 3-5 minutes:
1-2 tsp minced garlic
½-1 medium onion
1 tbsp oil

Add to garlic onion mixture on stovetop and sauté five more minutes:
1-2 cups chopped carrots
2 large celery stalks
1 med-large yellow squash
1 med-large zucchini

Boil:
6-8 cups chicken stock
Salt
Pepper
Basil
Oregano
(add seasonings to liking)

Add all veggies to boiling stock and boil until soft, about 7-9 minutes. Add a can diced tomatoes (drained) and one can tomato sauce. Bring to a boil. Add 1 package of tortellini. Boil 10-12 minutes until tortellini are puffy and done. Serve. Note: it tastes good the next day but the tortellini absorb more liquid the longer they sit in the soup.

Orzo Salad

By Kenna W.
½ pound fresh asparagus spears
1 garlic clove, minced
3 tablespoons olive oil
8 ounces, orzo, cooked according to package directions and rinsed for use in salad
2 cups cooked turkey (or chicken), cut into bite-size pieces
½ green pepper, cut into bite-size pieces
½ cucumber, diced
½ teaspoon salt
¼ cup minced fresh parsley (or basil)
1 tomato, chopped (or half pack of cherry or grape tomatoes)
¼ cup gorgonzola or feta cheese, optional
¼ cup dried cranberries or cherries, optional

Wash and trim asparagus, and slice into 2-inch pieces. Heat oil in sauté skillet and sauté asparagus and garlic for 3 minutes until crisp tender. Cook orzo and rinse in cold water for salad. Drain and place in large salad bowl. Add sautéed asparagus and garlic mixture, meat, green pepper, cucumber, tomato and fresh parsley (or basil). Sprinkle with salt. Toss to blend. Add cheese and dried fruit, if desired. Note that less is best when using a strong flavored cheese or it overpowers the meat flavor.

Smoothies

By Kenna W.

Frozen fruit (we love strawberries)
Banana
Milk or yogurt
Sugar to taste
Splash of lemon juice
Vanilla (optional)

Combine all ingredients in blender and blend to desired consistency. Enjoy.

Aunt Rose’s Cucumbers

By Kenna W.

4-6 cucumbers, peeled and sliced
Thinly sliced onion (to taste)
1 cup white vinegar
9 tablespoons sugar
4 teaspoons salt
Place sliced cucumbers and onions in a bowl. In a saucepan, combine vinegar, sugar and salt. Heat to boiling. Pour vinegar mixture over cucumbers and onions. Serve warm or refrigerate until ready to serve

Gobble Up Granola Snack

by: Kenna W.
2 ½ cups crispy rice cereal
2 cups quick-cooking oats
½ cup raisins
½ cup packed brown sugar
½ cup light corn syrup ( I used honey)
½ cup crunchy peanut butter
1 teaspoon vanilla extract

In a large bowl, stir together the rice cereal and oats. Set aside. Grease a 9x13 inch baking dish with cooking spray. Combine the brown sugar and corn syrup in a small saucepan over medium heat. Heat just until boiling, then remove from heat and stir in peanut butter and vanilla until smooth. Pour over the cereal and oat mixture, and mix well. Press into the prepared pan using the back of a large spoon. Allow to cool, then cut into squares.

Playgroup Granola Bars

by: Kenna W.

2 cups rolled oats
¾ cup packed brown sugar
½ cup wheat germ
¾ teaspoon ground cinnamon
1 cup all-purpose flour
¾ cup raisins (optional
¾ teaspoon salt
½ cup honey
1 egg, beaten
½ cup honey
1 egg, beaten
½ cup vegetable oil
2 teaspoons vanilla extract

Preheat the oven to 350 degrees. Generously grease a 9x13 inch baking pan. In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan. Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.

Quick Clam Chowder

by: Stephanie H.
1 (10.75 oz) can clam chowder
1 can cream of potato soup
1 can cream of celery soup
2 (6.5) oz cans mined clams w/juice
1/2 cup chopped onion
1/2 cup chopped celery
2 cloves garlic or 1/2 tsp garlic powder
1 T butter
1 quart Half n Half or Whipping Cream
2 cups potatoes, chopped into small cubes and cooked till tender (OPTIONAL)

Sauté onion, celery and garlic with butter until tender (about 10-15 minutes; I actually chop all 3 of mine in the food processor). Combine soups, sautéed vegetables, potatoes and half n half in a soup pot and bring to a boil. Make sure to stir so that it does not burn. Turn on low and simmer till ready to eat. You can also combine all and cook in a crock pot on low for 4-6 hours. This recipe is easily doubled and tripled. ***when doubling and tripling only add one more clove of fresh garlic per recipe or 1/8 tsp of powdered garlic)

Jambalaya

by: Teresa H.

1 box Zatarain's New Orleans Style Reduced Sodium Jambalaya Mix

2 1/2 cups water

15 oz can diced tomatoes

4 oz. can diced green chilies

handful of rice

canned diced chickcn (or fresh chicken cooked and cubed)

smoked sausage, diced (**other options are ham or shrimp)

Bring water to boil in 2 1/2 quart saucepan. Add precooked chicken and sausage and box of Zatarain's, tomatoes, chilies and handful of rice. Stir ingredients. Return to a boil. Reduce heat, stir, cover and simmer for 25 minutes over low heat. Remove from heat and let stand 5 minutes. Fluff and serve.

Surprise Fudge

by: Yvonne D.

1 can pinto beans, rinsed and drained

3/4 cup melted butter or margerine

1 Tbsp vanilla

1 cup baking cocoa

7 1/2 cups powdered sugar

1 cup chopped nuts

Mash beans with fork until smooth. Cover and heat in microwave for 1 -1/2 minutes until warm. Add cocoa, melted butter and vanilla (it will be thick). Slowly mix in sugar; add nuts. Spray 8x8 pan and press mixture into pan. Cover and refrigerate until firm. Cut into 1-inch pieces.

Zucchini Brownies

by: Yvonne D.

1/2 cup vegetable oil

1 1/2 cups white sugar

2 tsp vanilla extract

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 1/2 tsp baking soda

1 tsp salt

2 cups shredded zucchini

1/2 cups chopped walnuts (optional)

Preheat oven 350 degrees. Grease and flour a 9x13 pan. Mix oil, sugar and 2 tsp vanilla until blended. Combine flour, cocoa, baking soda and salt; stir into sugar mixture. Fold in zucchini and walnuts. Spread in prepared pan. Bake 25-30 minutes.

Frosting:

6 Tbsp cocoa powder

1/4 cup margerine

2 cups confectioners sugar

1/4 cup milk

1/2 tsp vanilla extract

Melt margerine and cocoa. Blend sugar milk and vanila, stir into cocoa mixture. Spread over cooled brownies.

Caramel Sauce

by: Stephanie H.

1 1/2 cups brown sugar, packed

4 Tbsp flour

1 cup boiling water

dash salt

2 Tbsp butter

2 Tbsp cream (or milk)

1 tsp vanilla

Mix sugar with flour in saucepan; blend well. Add water and salt. Stir while cooking for 6 to 8 minutes. If too thick add a little more water. Remove from heat; stir in butter, cream and add vanilla.

Serve over crepes filled with ice cream or pound cake w/ ice cream or just over ice cream.

Creamy Mexican Chicken Casserole

1 cup onion chopped and sauteed in margerine/butter
4 cups cooked chicken , diced (can used canned chicken)
12 corn tortillas
2 cans cream of mushroom or cream of chicken soup
1 can chopped green chilies (optional, or use can of corn)
1 cup sour cream
1 cup grated Jack, Cheddar or Longhorn cheese

Mix all but cheese and tortilas. Grease casserole dish. Layer mixture with tortillas. Top with cheese. Bake 30-40 minutes at 350 degrees.

Whole Wheat Muffins

by Stephanie H.

1 cup brown sugar

1 stick butter/margerine

2 cups whole wheat flour

1 egg

1 cup milk

1/4 tsp vanilla

1 tsp baking soda

Cream brown sugar and butter. Mix dry ingredients and add to cream mixture. Spoon into lined muffin cups or muffin tin sprayed with Pam. Bake 425 degrees for 12 minutes.