Cucumber Salad

Submitted By Jana Cannon

Peel and chunk 2-3 good sized cucumbers. Chop up one small onion and add to the cukes. (If you have picky eaters, that don't like onion, just chop them really big). Pepper, pepper, pepper. Coat the top of the mix with pepper and then mix. Add a splash of Apple cider vinegar, mix again. Then add a 1/4 to 1/3 C miracle whip, mix again.

Chill for 1 hour and then serve. The cucumbers will eventually make the miracle whip runny, but it still tastes fabulous the next day or two.

Broccoli Slaw Salad

Submitted By Traci Stephens

Mix together:

1 bag broccoli slaw (usually found with the bagged salads)

1-2 bunches green onions, chopped (amount would be to taste)

¾  cup to 1 cup slivered almonds (to taste)

¾ cup to 1 cup sunflower seeds (to taste)

2 packages Oriental Ramen noodles, crumbled

Dressing:

2 Oriental Ramen Noodles seasoning packets

¾ cup  vegetable oil 

1/3 cup white vinegar

½ cup white sugar

Chill dressing several hours before serving. For best results, add crumbled ramen noodles and dressing just before serving. It makes for a crunchier salad. Leftovers get soggy, but still tasty. However, I have heard it said that some like the noodles a bit soggy.

Sweet n' Healthy Quinoa Salad

Submitted by Anne Richardson

 

1 C quinoa
2 C water
1/4 C almonds, chopped
2 C fresh strawberries, diced
1 bell pepper, diced (or 2 halves, different colors)
1/2 C raw pumpkin seeds (or called pepitas-they’re green)
2 C or 1 can corn
2 C (cooked) or 1 can black beans
1/2 C Craisins
Approximately 1/3 C Brianna’s Poppyseed Salad Dressing
1/2 tsp garlic powder
1-2 tsp cumin powder
1/8 tsp ground black pepper, or to taste

This recipe is extremely flexible.  If you want you can add various ingredients like the green bell pepper I mentioned earlier, some onions or other types of nuts.  And if you’re short an ingredient (I did that once too for a potluck Christmas party last year), don’t worry, people won’t know the difference and it will still taste great!

You may already be familiar with the whole grain “Quinoa.”  If you’re not, then the first thing you need to learn is how to pronounce it: KEEN – WA.  It’s a whole grain, super good for you, high in iron, fiber and amino acids, and it can be dressed up in many different ways.

Measure out 1 cup of quinoa and 2 cups of water. Bring the water to a boil, add the quinoa and cover the pot.  Cook it over medium heat for 12 minutes or until most of the water is absorbed.  Don’t overcook it; we want it to be nice and moist.  This should give you about 4 cups of quinoa.

You can gather the other ingredients while the quinoa is cooking.  I prefer this salad to be cold, so you’ll want to leave enough time to let it cool off before you’re eat.

First you’ll need about 1/4 cup almonds.  We really like to soak almonds in our family.  All you do to soak them is put them in a little water for 6-10 hours and they start to absorb the water and plump up like they’re going to sprout.

They are healthier this way too, and softer to eat, but still crunchy.  If you have time and can remember details, you can soak your almonds the night before and use those in the recipe.  I have done it both ways, but remembering details is definitely not my strong suit.  Either way grab your food chopper or a knife and cut them up into smaller chunks.

Next you’ll dice up your strawberries.  You want about 2 cups, but more or less is fine.

Next dice up a bell pepper.  I did half a red bell pepper and half an orange one this time around.  If you like a little contrast to the sweet you can do half of a green bell pepper.

Next measure out about a 1/2 cup raw pumpkin seeds. These are crunchy and so so so yummy in this salad!  You can usually find raw pumpkin seeds in the freezer at your health food store.

Open up your can of corn and black beans.  I drain them both, but I rinse out the black beans.

Once your Quinoahas cooled you can throw it all together in a big bowl with a ½ cup of craisins and some Brianna’s poppy seed dressing.  Start with 1/3 cup of Brianna’s dressing and then add more if you feel it is too dry.  I’ve never actually measured the dressing, so that’s my best guess on how much you’d need. Last we’ll add a few simple spices.

Add ½ tsp garlic powder, 1-2 tsp of cumin and a few shakes of black pepper (or more if you like black pepper).

That’s it!

Zucchini Casserole

submitted by Sandee Hinman

6 c zucchini, peeled, seeds scooped out, cubed
1/4 c chopped onion
1 can cream of chicken soup
1 cup sour cream
1 cup shredded sharp cheese
1 cube of butter or margarine (to use with stuffing)
1 8oz package of herb seasoned stuffing mix

Boil zucchini and onion in water for 5 minutes. Drain well. In a bowl, combine soup, sour cream and cheese. Add zucchini and onions and mix well. In a bowl, melt butter and stir in stuffing mix. Put 1/2 crumb mixture in bottom of dish. Pour zucchini mixture into the dish and top with remaining crumb mixture.

Bake 350 for 1/2 hour, uncovered.

*can add shredded chicken too.

Cucumber Salad

Submitted By Jana Cannon

Peel and chunk 2-3 good sized cucumbers. Chop up one small onion and add to the cukes. (If you have picky eaters, that don't like onion, just chop them really big). Pepper, pepper, pepper. Coat the top of the mix with pepper and then mix. Add a splash of Apple cider vinegar, mix again. Then add a 1/4 to 1/3 C miracle whip, mix again.

Chill for 1 hour and then serve. The cucumbers will eventually make the miracle whip runny, but it still tastes fabulous the next day or two.

Thanksgiving Ribbon Jello

Submitted by Katie Griffin

My mom made this Jello every year and I decided to make it a family tradition. It takes quite a few hours to make but it always turns out beautiful and tastes absolutely delicious! I've had quite a few requests for the recipe and it's quite easy so here you go:

You need 5 different flavors (colors) of 3 oz jello. I usually use Cherry, Lemon, Lime, Orange, Grape (grape is hard to come by, if you want to fake the purple, buy strawberry and add blue food coloring).

Bring 1 cup of water to a boil. Add your first jello. Divide in 1/2.

To one 1/2 c add 3 T cold water. Pour that half in your bundt pan (I use a bundt pan because it's pretty, you don't have to), place in fridge.

To the other half add 1/3 C of sour cream (Jared has this funny thing about sour cream, he SWEARS he can taste it, so I use cool whip now but make sure it's at room temperature, otherwise you get bubbles and it doesn't set as nicely).


Here is the tricky part, you want to pour the next layer on before the previous layer is completely set. If you wait too long, the layers separate when they're served...who knows maybe you want it that way, it give the kids an excuse to play with their food ;).

This is the way I do it;  I lightly touch the top of the layer, if quite a bit of jello sticks to my finger, it's not ready. Once its barely sticks, I add the next layer.

You have to be careful not to just pour the next layer on because it will break the previous layer and then it won't look as clean. I gently pour the next layer onto the back of a spoon that's fairly close to the previous layer. It seems to help. There is always a little bit of mixing, nothing is perfect, accept it :).

You continue the process until you've done all your colors.

Once you're ready to get it out of the bundt pan, fill your sink with warm (NOT HOT) water. Place your bundt pan in the warm water for about 15-20 seconds. This melts the sides a little bit so it will "let go". Place your serving plate on the top of the bundt pan and flip! Good luck with that, I still haven't ever gotten it perfectly centered...again accept this :)

Enjoy your Jello treat!!!

Raspberry Chipotle Dip

Submitted by Jessie Pond

This is a party favorite!!! It sounds weird and even looks unappetizing once it is cooked, but I promise it will become one of your favorites!  Someone always asks for the recipe.

Raspberry Chipotle Dip

1 can black beans, rinsed and drained

1 block of cream cheese

1/2 bottle of Bronco Bob's Raspberry Chipotle Sauce

1 C shredded mozzarella cheese

Tortilla Chips

Place black beans in small baking dish.  Place whole block of cream cheese in the center, on top of the beans.  Pour sauce over the top of it all.  Bake in 425 degree oven for 15 minutes.  Pull out and stir.  Top with mozzarella cheese.  Bake for another 5 minutes.  Serve with tortilla chips.

***Bronco Bob's can usually be found at Target.  If you can't find that brand Archer Farms has a version of Raspberry Chipotle Sauce that works great, as well.  I've also seen another brand of the sauce at Costco.  

French Fried Beans

Submitted by Melinda LeCheminant

Green beans

Milk, any kind, butter milk would be good

Flour

Salt

Pepper

Any other spice you want

Oil

Place flour and spices in a pie dish

Pour an equal amount of milk in another pie dish

Wash beans

Dip the beans in the milk and let it soak for a min or so

Place the beans in the flour and cover with flour; let the sit for a min or so

Put the beans back in the milk and then back in the flour

Place the beans in a fryer or a pan with hot oil in it one at a time so they don’t stick together until the pan surface is full

Cook until the beans are a golden brown and serve with your favorite dipping sauce, our is Ranch dressing

Sour Cream Potato Casserole

Submitted By Janette Barron

Ingredients:

6 med.	Potatoes
¼ C.	Butter
1 C.	Sour Cream
1 Can	Cream of Chicken Soup
1/3 C.	Chopped onion
½ C	Shredded cheese
Top:	Corn Flake Crumbs

Directions:

1.    Boil potatoes with skins on, cool, peel

2.    Grate into greased casserole dish, melt butter

3.    Mix remain ingredients to potatoes

4.    Cover with topping of 2TB Melted butter and 2 Cups Corn flake crumbs.(the prepackaged crumbs work best)

5.    Best ‘funeral’ potatoes ever!

*i usually never add onion.

Orzo w/ Parmesan & Basil

Orzo w/ Parmesan & Basil - Katie Griffin

2 Tbsp. butter
1 cup uncooked orzo pasta
1 (14.5 oz) can chicken broth
1/2 cup grated Parmesan Cheese
1/4 cup chopped fresh basil
salt & pepper to taste

Melt butter in skillet over medium-high heat. Stir in orzo & saute until lightly browned. Stir in chicken broth & bring to a boil. Cover. Reduce heat & simmer until orzo is tender & liquid is absorbed, about 15-20 minutes.
Mix in parmesan cheese & basil.
Season w/ salt & pepper.

This is a very basic recipe. During the summer months I like to dress it up where I can (sauteed peppers, tomatoes, etc.) This last go around, I quartered a handful of cherry tomatoes, put them on a cookie sheet, drizzled them with olive oil, and some balsamic vinaigrette, and sprinkled them with some salt and pepper. I roasted them in the oven at 350 degrees for about 15-20 minutes then just stirred them into the finished orzo pasta.