Cream Soup Substitute

This recipe can be used as a substitute for canned creamed soup. Handy for casseroles and other recipes that call for canned soup!

Ingredients:

2 c. non fat dried milk
3/4 c. corn starch
1/4 c. chicken or beef bouillon particles
2 Tbsp. dried minced onion
1 tsp. thyme
1 tsp. basil
1/2 tsp. pepper

Mix and store in covered container. To use, combine 1-1/4 cups cold water and 1/3 cup soup mix in a small pan. Add 1 tsp. butter. Cook until thick. Results in the equivalent of one 15 oz. can cream soup.

Oven Baked Bacon

I wish someone told me about this long ago!! We don't eat a lot of bacon, but I hate making it when we do because it's SO messy. This takes the mess out of bacon.....

1. Preheat oven to 425 degrees
2. Line a pan (that has edges) with foil
3. Bake bacon for 15-20 min. or how crispy you want it.

That's it. Nice and simple, the bacon stays flat, there's no splashes to wipe up, and the foil cuts cleaning in half!

Simple Chickpea Vegetable Bake

Ingredients:

2 medium white potatoes
1 medium sweet potato
1 can drained chickpeas (or 1-2 cups cooked)
8-10 asparagus spears
2 cloves chopped garlic
seasoning to taste

Directions:

Preheat oven to 425 degrees F.

Chop the potatoes into small chunks and put in a casserole dish generously coated with olive oil. Bake the potatoes for 10 minutes.

Meanwhile, chop the asparagus and mince the garlic.

Remove the potatoes and stir. Add the asparagus, drained chickpeas and minced garlic. Return to oven for 25-30 min or until all vegetables are tender. Stir occasionally during baking and add olive oil as needed to prevent sticking and to enhance flavor.

Season to taste (I just add salt, but other seasoning would be yummy too). If asparagus is not in season try broccoli, spinach or another green veggie.

Serve and enjoy!

Serves: 2-4

Preparation time: 45 minutes

Sweet Pork Burritos or Salad (Costa Vida Style)

Tried these, LOVE them, and they are so much cheaper than a trip to the restaurant! It makes a TON (like 12-15 burritos) so you can freeze some for later too. Also, it ends up being between $1.50-$2.00 per burrito verses $6.99 in the restaurant! These are very similar to the real thing, which would have been nice to have this recipe in TX since they don't have a Costa Vida or Cafe Rio in San Antonio!!

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To make a Sweet Pork Burrito...

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Add the following to your tortilla

1. Black or Pinto Beans (we just bought Bush's Black Beans in a can)
2. Cilantro Lime Rice (recipe below)
3. Sweet Pork (recipe below)
4. Green Chile Enchilada sauce (just buy a can from the store)
5. Mozzarella Cheese (We used the Mexican Blend Cheese from Kraft)

Smother with additional sauce and cheese if desired.

Put it in the oven or microwave to melt the cheese.

And on the side (if you want to):
Green Leaf Lettuce
Pico de Gallo

SWEET PORK MEAT:

4 lb. pork roast (make sure it's the butt/rump roast)

I made the roast the day before to cut back on time the day of making these

2 cups brown sugar

1 (12-14 oz.) jar salsa

1 can Coke (12 oz.)

Place roast in crock pot, fill half way with water and cook for 6-8 hours on high

Discard water and shred meat; return to the crock pot

Combine sugar, salsa, and coke in a separate bowl.

Add mixture to the meat in the crock pot.

Cook an additional 3 hours. Stir occasionally.

CILANTRO LIME RICE:

2 cups rice

4 cups water

1/2 cup lime juice

chopped cilantro (use about 1/4 of the bunch)

Add everything to a pot and cook according to package directions

***SALAD***SALAD***SALAD***SALAD***

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Do everything you did above, except instead of making a burrito, add it to some green leaf lettuce and make the following dressing...

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TOMATILLO RANCH DRESSING

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In a blender combine:

1 Buttermilk Ranch Mix packet

2 cups mayo

2 cups buttermilk (or 1 cup sour cream and 1 cup milk)

2 tomatillos

1 jalapeno, seeded

1/2 - 1 bunch cilantro

1 Tbs lime juice

1 clove garlic, crushed

(I didn't add garlic and it still tasted YUMMY!!)

Zucchini Pineapple Jam

Ingredients:

6 cups seeded, shredded, peeled zucchini
6 cups sugar
1/2 cup lemon juice
1 can (20 ounces) crushed pineapple, undrained
1 pkg. (6 ounces) strawberry gelatin

In a large kettle, bring zucchini and sugar to a boil. Boil and stir constantly for 6 minutes. Add the lemon juice and pineapple; cook and stir for 8 minutes. Add gelatin; stir for 1 minute. Remove from heat. Skim off any foam; fill jars or plastic containers. Cool before covering wth lids. Refrigerate up to 3 weeks.

Yield: 8 1/2 cups

Nancy's Bread Sticks

Ingredients:

1 Tbsp. Yeast
2 Tbsp. Sugar
3 cups Flour
1 1/2 cup warm water
1/2 tsp. Salt


Dissolve yeast in warm water. Mix and knead all ingredients in bread mixer for 3 minutes. Let rest for ten minutes.

Melt 1 cube butter and pour onto baking sheet. Roll dough into a rectangle (same size as cookie sheet). Cut in 1: x 4: strips. Roll in butter and place on baking sheet. Sprinkle with garlic salt and parmesan cheese. Let rise 15 minutes. Bake at 350 degrees for 15-20 minutes.

Party Potatoes

Ingredients:

1 bag frozen shredded potatoes
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup sour cream
1 cup shredded cheddar cheese
salt, pepper, garlic powder to taste
crushed corn flakes or bread crumbs

Heat oven to 350 degrees. Mix everything but the corn flakes together and pour into a greased 9x13 pan. Cover with foil and cook for 55 minutes. Remove foil and sprinkle corn flakes or bread crumbs. Return to oven and bake for an additional 5 minutes.

Yummy Spaghetti

All you do for my yummy spaghetti is add the following to your already prepared noodles and sauce.

Ingredients:
Olive Oil (or Vegetable Oil)
1 Red Bell Pepper, sliced into strips
1 Green Bell Pepper, sliced into strips
1 Yellow Bell Pepper, sliced into strips
1 Orange Bell Pepper, sliced into strips
1/2-1 onion sliced into strips (depends on how onion you want it)
1-2 garlic cloves minced (depends on how garlicky you want it)
1 pound Mild or Hot Italian Sausage

Preheat oven to 350. Get a cookie sheet with the high edges (not the ones with no lip on the edge). Poor a good amount of oil into the pan and place sausage on it. Rub each piece of sausage with oil, covering it. Cook in oven 20 minutes on each side (40 minutes total). When they are done slice into little circles.

Heat about 2 tablespoons olive oil in a pan on medium heat. Add Garlic and sautée for about five minutes. Add Onion and Bell Pepper. Sautee for about 20 minutes, or until veggies are to desired consistency. Add sausage and about a cup full of sauce to deglaze the pan (mix sauce in and then rub the pan bottom to get all the nice juices up off it). Serve on top of spaghetti.

Mexican Black Bean "Lasagna"

Fast, Easy & Delicious!!!

Ingredients:

* 2 cups frozen whole kernel corn, thawed
* 1/3 cup sliced green onions
* 2 tsp ground cumin
* 2 tsp oregano
* 1 can black beans (15 oz.)
* 1 can diced tomatoes with basil, garlic and oregano (14.5 oz.)
* 1 can chopped green chiles
* 4-6 flour tortillas
* 2 cups four cheese Mexican blend cheese

Preheat oven to 400 °F . Combine the first seven ingredients in a bowl and mix well. Coat an 11 x 7 in. baking dish with cooking spray. Place a layer of
tortillas in the bottom of the dish. Spoon half of the corn and tomato
mixture over the tortillas. Top with one cup of cheese. Repeat the layers.
Bake for 15 minutes.

Pistachio Pudding

1 sm. Pistachio Pudding Mix (w/ sugar)
1 lg. can Crushed Pineapple – Drained
8 oz cool whip
1 cup mini marshmallows
Nuts – opt.
Banana – opt.

Put the powder mix into bowl, and mix with remaining ingredients. Serve or refrigerate.

Potato Wedges

These are so yummy and I make these as a appetizer or when I'm in the mood for french fries. You can also just cut up potatoes and spray with olive oil and bake!

1/3 cup all-purpose flour
1/3 cup grated Parmesan cheese
1 tsp. Paprika
3 large baking potatoes
1/3 cup milk
1/4 cup butter, divided

1. In a large resealable plastic bag, combine the flour, Parmesan cheese and paprika. Cut each potato into eight wedges; dip in milk. Place in the bag, a few at a time, and shake to coat.
2. Place potatoes on a greased baking pan. Drizzle with 2 tablespoons butter. Bake, uncovered at 400 degrees for 20 minutes.
3. Turn wedges; drizzle with remaining butter. Bake 20-25 minutes longer or until potatoes are tender and golden brown.

Baked Butternut Squash

1 Butternut squash
Butter
Cinnamon
Sucanat or brown sugar
Water

Preheat oven to 400 degrees. Cut the squash in half, separating the narrow top section from the wide lower section. Then slice each section in half, lengthwise. Lay them face down in a glass baking dish and pour in enough water for about 1/4 inch deep. Cover with foil or glass dish lid and bake for 30 minutes. Remove from oven, turn the pieces face up, dab with butter and sprinkle cinnamon and sucanat (or brown sugar). Leave uncovered and return to oven for another 10-15 minutes. The squash is done when the peel looks more transparent and a fork easily pierces through the center.

Chocolate Zucchini Muffins

Ok, I know it may not sound healthy with the word chocolate in it--but it doesn't hurt to add a little chocolate with our vegetables, right?
It's really good.

2 1/2 cups all purpose flour
1/4 cup unsweetened cocoa powder
1 T. salt
1/2 tsp. baking powder
1 tsp. baking soda
1/4 cup ground flaxseed
1/2 cup margarine
1/4 canola oil
1 1/2 cups granulated sugar
2 eggs
1/2 cup sour 1% milk
2 cups finely grated, unpeeled zucchini

Preheat oven to 350 degrees. In a bowl, combine flour, cocoa, salt, baking powder, baking soda and ground flax. In a separate bowl, cream margarine, oil, and sugar. Add eggs and sour milk. Add flour mixture, stirring until just mixed. Add zucchini and mix. Fill paper baking cups half to two thirds full. Bake 18-20 minutes or until wooden pick inserted in center comes out clean. Remove and cool. Yield: 24 muffins. (Can also make as a cake--bake a little longer)

Pear Jello

This make a lot 9x13 pan so either half it or make it for a bigger group.

2 c. (1 lg can pears)
1 lg. lime jello
1 – 8 oz cream cheese
1 cool whip

Drain juice – add water to make 2 cups. Boil. Dissolve jello. Put pears & cream cheese in blender. Mix everything. Partially set. Whip in cool whip. Put in 9x13 pan

Apricot Jello Salad

8 oz can crushed pineapple
13 oz package apricot Jell-O
¾ c sugar
1 jr. size jar of apricot baby food
8 oz pkg. cream cheese (let it set out to soften)
8 oz. cool whip
Chopped pecans

Combine pineapple, Jell-O, and sugar in a pan over low heat: stir until dissolved remove from heat and add cream cheese and baby food
Chill until thick then fold in cool whip
Sprinkle with pecans and chill until set
(I cut the cream cheese into small pieces so it will melt easier)

Cornbread Cake

I still can't decide if this is more like cake or cornbread, but it is GOOD!!!

1 pkg yellow cake mix
2 Jiffy Cornbread mixes
4-5 eggs
1-1/2 cup milk
½ cup water

Put all 3 mixes in a bowl. Make a hole in the center. Put milk & eggs in hole. Stir with fork ‘til moistened. Pour in greased 9 x 13” pan. Bake 350 degrees for 30-40 minutes. Don’t over bake. Brush top with real butter.

Garlic Mashed Potatoes with Green Chilies and Carrots

A little fattening, but what isn't this holiday, deal with it. I could eat these all day long, they are that good. Honestly I make these every year for thanksgiving, because I like basic recipes with a twist, especially during the holidays.

2lbs. russet potatoes, peeled, if desired and quartered
1 1/2 red potatoes, peeled, if desired, and quartered
3 large carrots, peeled and cut into 3/4 inch pieces
1 tablespoon of minced garlic
1 3 oz. package of cream cheese, softened
1/2 c. sour cream
1/3 c. milk
1 4-oz. can chopped green chilies, drained
1 tsp. salt
2-3 Tbsp. butter, divided
1 dash of Tabasco Sauce

In a large stock pot, boil potatoes and carrots until they are tender when pierced with a fork. Drain and beat with electric mixer or hand masher until well mashed. Add garlic, cream cheese, sour cream, milk, green chilies, salt, 2 tsp. butter, and Tabasco sauce. Beat until smooth and fluffy (there will be chunks of carrots in the mixture.)

Serve immediately or transfer to prepared pan and dot with the remaining 1 tbsp. of butter. Cover with foil. (May be prepared to this point several hours in advance and chilled.) Preheat oven to 350 degrees and bake 30 min. Remove foil and continue baking 25 minutes or until heated thoroughly.

Low-Fat Rosemary Mashed Potatoes

8 servings
2/3 cup no-salt, fat-free chicken or vegetable broth
2 tablespoons fresh rosemary, chopped
6 large baking potatoes, preferably russet, peeled and cut into
1-inch pieces
1/3 cup fat-free sour cream, at room temperature, or
1/3 cup fat-free evaporated milk
2 teaspoons Dijon mustard
1/2 teaspoon salt
Sweet paprika or freshly ground black pepper, to taste
1. Place the broth and rosemary in a small saucepan set over high
heat. Bring the mixture to a simmer, cover, remove from heat,
and set aside.
2. Place the potatoes in a large saucepan and cover with cool water
to a depth of 2 inches. Bring to a boil over high heat. Partially
cover, reduce the heat to medium-low, and simmer until potatoes
are tender, about 15 minutes. Drain.
3. Place the potatoes in a large bowl and mash with a potato
masher or an electric mixer at medium speed. Beat in the rosemary
and broth mixture, then beat in the sour cream or evaporated
milk, mustard, and salt. Spoon into a medium bowl and
garnish with the paprika or ground black pepper before serving.

Bacon & Potato Salad

Small bag russet potatoes (about 15)
4 eggs, hard boiled
1 lb. bacon; very crispy (keep the grease)
2 big Tbs. mayonnaise
1 big Tbs. miracle whip
Tiny quirt of mustard
White pepper, to taste

Boil potatoes with skin on in salt water until soft but slightly hard

While potatoes are boiling, cook bacon and boil eggs

Peel potatoes and cut into small chunks

Pour bacon grease over potatoes and mix until desired consistency

Mix together miracle whip, mayonnaise and mustard; add to potatoes

Add white pepper to taste

Crumble bacon and chop eggs over top and lightly mix

**This is Nicki Norman's recipe. I have yet to make it as good as she did. Well, actually I believe it was always Mike that cooked. Her husband was the best cook! Anyway, it's really good!

Thanksgiving Yams

I know it says side dish, but this is basically a dessert. This is my home ward Relief Society president's famous recipes.

6 c. canned yams
2/3 c. melted butter
4 eggs
1/2 c. sugar
1 1/2 c. milk
2 tsp. vanilla
1 tsp. salt

Mix all ingredients and put into a greased 9x13 pan.

Topping:
1 c. pecans
3 TB. flour
1 c. brown sugar
1/3 c. melted butter

Combine and sprinkle on top of yams. Bake at 350 degrees for 30-35 minutes.