Caprese Salad

Tina Stevens

Roma Tomatoes

Fresh Mozzarella Cheese

Pesto

Olive Oil

Cut tomatoes and mozzarella into slices.  Arrange them on a plate in alternating order.  Spoon pesto onto the tomatoes and mozzarella and drizzle with olive oil.  Enjoy!

Crepes

From Salena Thomas

• 
  
• 4 eggs, lightly beaten
• 1 1/3 cups milk
• 2 tablespoons butter, melted
• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 1/2 teaspoon salt
• 
  
• In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.
• Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.
• Fill with either sweet or savory fillings.  For a truly French experience, use Nutella.  

Danish Oatmeal Cookies

From Kiersten Isom

1 cup all-purpose flour

1/2 tsp. baking soda

1/4 tsp. salt

1 cup butter, softened

1 cup powdered sugar

2 tsp. vanilla

1 cup oatmeal (I didn't want the texture of oatmeal so I put mine in my little blender/chopper thing and it came out like oatmeal flour)

1 cup chopped pecans (I chopped half of the nuts very finely in my blender)

powdered sugar for sprinkling

Preheat oven to 325 degrees. In a bowl, mix the flour, baking soda and salt. In a separate bowl mix the butter, powdered sugar and vanilla until the mixture is smooth and creamy. Stir in the flour mixture. Gently stir in the oatmeal and pecans and lightly mix until combined. 

Roll into small teaspoon sized balls and place on cookie sheet or baking stone. Bake for 10-15 minutes until lightly browned. Let cool completely before sprinkling with powdered sugar. 

Makes 90 little cookies. 

Blue Raspberry-Lemonade brand Kool-Aid

By Roz Brown

1 large lemon
2 Blue Raspberry Lemonade packets

Follow package directions
Slice and add lemon
Chill and enjoy!

Homemade Pizza Pockets

By Salena Thomas

Simple, fast, easy, and yummy!

small flour tortillas
1 lb ground meat of choice (breakfast sausage, italian sausage, hamburger, etc)
any other pizza topping you enjoy, chopped (chopped pepperoni, olives, mushrooms, peppers, onions, etc)
1 pkg mozzarella cheese sticks
1 can pizza sauce

Fry up meat and other pizza toppings in large pan until done.  Add enough pizza sauce to make a good filling consistency.  Unwrap all cheese sticks.  Warm tortillas in microwave to make more pliable.  Put one cheese stick on a tortilla.  Put about 1/4 - 1/2 cup filling on cheese.  Fold up tortilla like a Taco Bell burrito, closing the ends.  Place seam side down on sprayed cookie sheet.  Spray the tops of the pizza pockets.  If you like garlic, sprinkle with garlic salt.  Bake in oven at 350 until tortillas are lightly brown.  Make lots.  They freeze well.  You can make them early in the day and bake them at night.  Just easy-peasy.

Oven Smores

From Kiersten Isom

Ritz crackers
Large marshmallows
Regular Hersheys bar

Place one square of chocolate on a ritz cracker and put half a marshmallow, cut side down, on chocolate.  Broil in oven until marshmallow is light golden brown.

Slush Punch

From Alice Mann

1 qt water
2 c sugar
6 rotten bananas
1 large can orang juice (with water called ofr on can)
1 can each limeade, lemonade, pineapple juice

Boil sugar im water until sugar dissolves.  In a blender, add sugar water and bananas.  Add all rest of juices.  Freeze in containers.  Thaw before serving so it is slushy.  Add lemon lime soda.  4 liters soda to 1 gallon punch mix.

Jello Punch

From Jocelyn Denyer

1 sm pkg jello (any flavor)
2 c sugar
2 c boiling water
2 c cold water
3 Tbsp lemon juice
1 (46 oz) can pineapple juice
1 tsp almond extract
2 liters ginger ale or lemon lime

Dissolve jello and sugar in boilig water.  Once all crystals are dissolved, add cold water, lemon juice, pineapple juice, and almond extract.  Pour inot freezer containers and freeze.  One half hour before serving, remove punch from freezer to thaw.  Put in punch owl and use potato masher to slush up.  Add ginger ale or lemon lime soda.

Cracked Wheat Bread

From Ann Carter

This is the nearest thing to the popular commercial honey-wheatberry bread.  It is light, pale, pretty, delicious - far better in every way than it's store-bought counterpart.

To use Cracked Wheat - The night before, mix the wheat, molasses, and cool water.  The water should cover the grain when you start;  add more if necessary.  Let stand in a cool place until morning.

To use Bulgur Wheat - Just before you dissolve the yeast and begin to mix the dough, boil 3/4 c water.  Mix the bulgur, molasses, and water in a heavy saucepan.  Bring them to a boil, stirring, and cover, removing from heat.  Set aside.

 1/3 c coarse cracked wheat OR 3/4 c bulgur wheat
2 tbsp molasses
water to cover, 3/4 cup
2 tsp dry yeast
1/2 c warm water
1/2 c honey
3/4 c boiling water
1 1/4 c cold buttermilk
5 1/2 c finely ground high-gluten whole wheat flour
2 1/2 tsp salt
4 tbsp butter

Dissolve the yeast in the 1/2 c warm water.  Dissolve the honey in the hot water and add the buttermilk.  Stir the flour and salt together in a mixing bowl and make a well in the middle. Add the buttermilk mixture and the yeast, combining them to make a dough.  Knead partway, for about 10 minutes only, then let rise in a warm place about an hour and half.  Test to see whether it is ready to deflate:  wet your finger and poke the center of the dough about 1/2 inch deep.  If the hole does not fill in at all or if the dough sighs, go on to the next step.  Otherwise, allow a little more time.
Drain any excess water from the wheat.  Spread the butter on the kneading surface and turn the dough out onto it, flattening the dough to a large oblong.  Spread the grain out on the dough and fold them together.  Knead the grain and the butte into the dough, and keep working them together until the dough is silky and lustrous, stretchy and even - except for the brown grains, of course.  This will take about 10 minutes.  Let the dough rise again as before;  this time it will take about half as long.
As soon as the dough tests ready, turn it out onto the tabletop and press to deflate.  Cut in half and round each part.  Cover and allow to relax very well - this may take 15 minutes unless your dough is quite soft.  Use flour on the board when you shape the loaves, and be very gentle to keep the gluten film from tearing. This dough makes very fine hearth loaves, splendid buns or rolls, and big spectacular pan loaves.
The shaped dough should rise quite high before you put it in to the preheated oven.  It does best in a place that is warm and not too humid.  Have the oven ready a a little early, and if the tops of the loaves begin to rip from the stress of the wheat, get them into the oven.  usually they won't rip if you have kneaded well, but whether they do or not, their crusts will be pretty if you slash them.  If there is a rip, slash so as to make it look intentional.
Put the loaves into a preheated oven as soon as yo finish slashing them.  Start the oven at 400; after 10 minutes turn the heat down to 325 and bake for almost an hour.  when the loaves come out of the oven, brush the tops with butter.

Cream Biscuits

From Ann Carter

2 c flour
1 tbsp baking powder
2 tsp sugar
1 tsp salt
1 - 1 1/2 c heavy cream
1/3 c (5 tbsp) butter, melted

Preheat oven to 425.  Have ready an ungreased baking sheet.  Toss together flour, baking powder, sugar, and salt in a mixing bowl, stirring with a fork to blend and lighten.  Slowly add 1 cup cream, stirring constantly.  Gather the dough together;  when it hold together and feels tender, it is ready to knead.  If the dough seems shaggy and pieces are dry and falling away, slowly add enough additional cream to make the dough hold together.
Place the dough on a lightly floured surface and knead for 1 minute.  Pat the dough into a square that is about 1/2 inch thick.  Cut into 12 squares and dip each into the melted butter so all sides are coated.  Place the biscuits 2 inches apart on the baking sheet.  Bake for about 15 minutes or until the biscuits are lightly browned.  Serve hot.

Sour Cream Pound Cake

From Roz Brown

3 c Bisquick mix

1 1//2 c sugar

1/2 c flour

3/4 c butter

1 tsp vanilla

1/8 tsp salt

6 eggs

1 pkg (8oz) cream cheese

Powdered sugar, if desired

Heat oven to 350.  Grease and flour 10" angel food tube cake pan, 12 cup fluted tube cake pan or 2 loaf pans.  Beat all ingredients except powdered sugar in large bowl on low speed 30 seconds, scraping bowl frequently.  Beat on medium speed 4 minutes, scraping bowl occasionally.  Pour into pan.  Bake 55 minutes our until toothpick inserted near center comes out clean.  Cool 5 minutes; turn pan upside down onto wire rack or heatproof serving plate.  Remove pan;  cool cake completely.  Sprinkle with powdered sugar.

Spring Rolls
From Loan Kirkland

Filling

Golden Mountain Seasoning Sauce

2 cups Bean threads – soak in water until soft and cut small after you soak

4 cups chopped cabbage

2 cups shredded carrots

¼ c green onion

¼ c cilantro

1/3 c garlic

1 lb. ground turkey or chicken

1 lb ground pork

Garlic salt and pepper to taste

Spring roll sheets

Brown meats together with bay leaves and drain. Mix cilantro, onion and bean threads in a T. of oil over medium high heat. Sauté garlic and meat, season with pepper and garlic and seasoning salt. Add meat to cilantro mixture. Sauté carrots in another T. of oil and season. Add to meat and cilantro mixture. Sauté and season cabbage in a little oil. Add to meat mixture and mix well.

Put about ¼ c. filling on spring roll sheet and roll tightly. Seal roll with brushed eggs mixed with Tbs. water.

Fry in hot oil until crisp and brown.

Banana Cake
From Marci

2 large eggs, allowed to sit at room temp for 30 minutes
2 1/4 c flour
1 1/2 c sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp baking soda
1 cup (3 large) mashed ripe bananas
3/4 c buttermilk
1 tsp vanilla
1 c shortening

Grease 9x13.  In large bowl stir together flour, sugar, baking powder, baking soda, and salt.  Add bananas, buttermilk, shortening, and vanilla.  Beat with mixer on low speed until combined.  Then add eggs, beat on medium speed for 2 minutes.  Pur into prepared pan.  Bake at 350 for 25 - 30 minutes.  Cool cake layers in pan on wire rack for 10 minutes. Remove cake from pan, cool thoroughly on rack.  Frost with frosting.

Cream Cheese Frosting
1 (8oz) pkg softened cream cheese
1/2 c butter, softened
2 tsp vanilla
5 3/4 - 6 1/4 c powdered sugar

Beat cream cheese, butter, and vanilla until light and fluffy.  Gradually beat in additional powdered sugar to reach spreading consistency.

Whole Wheat Sugar Cookies

From Joni Page

1 c sugar
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp nutmeg
1/4 c soft butter
1/4 c applesauce
2 Tbsp milk
1 Tbsp orange peel
1 tsp vanilla
1 egg
2 c whole wheat flour

Combine all ingredients in given order.  Blend well.  shape into balls and roll in cinnamon sugar.  Bake at 375 for 8 - 10 minutes.

Turkey Hash

From Joni Page

3 - 4 cooked and cubed potatoes
1/2 chopped onion
1 can mixed peas and carrots
1 lb ground turkey
1 can fat free cream of chicken soup
McCormick's Seasoned Salt

Brown ground turkey, onion and seasoned salt until turkey is well done.  Add potatoes, vegetables, and soup.  Mix together.  Put in casserole dish.  Top with cheese  Bake in 350 oven for 30 minutes.