Whipped Cream Topping for Pies

1 c whipping cream
1/3 c powdered sugar
1 tsp vanilla

Put all ingredients in a bowl and whip until desired consistency. Do not over whip or it will turn to butter.

Pumpkin Pie

from the kitchen of Patty

1 c brown sugar
¾ c sugar
1 tsp ginger
2 tsp cinnamon
1 tsp salt
4 eggs, slightly beaten
3 c canned milk (evaporated)
2/3 c cream
3 ½ c Libby’s pumpkin (or 1 large can)
Cream sugar, spices & eggs. Add the rest of the ingredients and mix well.  Pour into unbaked pastry shell. Bake at 425 for 15 minutes. Turn down to 350 for 45 minutes. Pie is done when a knife, poked in the middle, comes out clean. Makes 2 pies.

Wonderful Lemon Meringue Pie

from the kitchen of Jewal

Combine in a bowl and set aside:
Zest of 3 lemons
Juice of 3 lemons
6 egg yolks (save egg whites in another bowl for meringue)
3 T butter
½ tsp salt

Bring to a boil:
3 c water
2 ½ c sugar

Mix ¾ c cornstarch plus 3T cornstarch to 1 cup of coldwater. Pour into boilingwater, stirring constantly, until thickened. Take out ¾ c of hot thickened mixture and mix into lemon mixture from above. Then combine all ingredients into pan and stir over low heat for a few minutes. Remove from heat and pour into baked pie shells. This recipe makes enough for 2 pies.

Meringue
6 egg whites
1 tsp cream of tartar
1 ½ c powdered sugar

Beat egg whites and cream of tartar; add powdered sugar, a little at a time, until very stiff. Put on top of pie filling and cook at 325 for 10-15 minutes or until meringue is golden brown.

Easy Cream Pie Recipe

 from the kitchen of Jewal

1 lg pkg of instant vanilla pudding (for banana or coconut cream)
Or
1 lg pkg of instant chocolate pudding (for chocolate cream)
2 c milk
1 c whipping cream (whipped with ¼ c powdered sugar and 1 tsp of vanilla)-
or can use cool whip- may need more than 1 cup

Combine pudding and milk- stir until thickened. Fold in whipped cream.
Pour into pie shell. Chill for 3-4 hours then top with whipped cream.

Apple Pie Filling

 from the kitchen of Patty

3 c apples- peeled and sliced
¾ c sugar
¼ c flour
1 tsp cinnamon
2 T butter- dotted on top before you
put the top crust on the apples and the pie shell.
After pie is all made bake at 350 for 60 minutes.

Basic Cream Pie - Lion House

5 T cornstarch
1 c sugar
¼ tsp salt
2 ½ c milk
¾ c half & half
3 egg yolks
2 T butter
1 tsp vanilla
1 c whipping cream
1 9 inch pie shell

In a 3 qt sauce pan Mix cornstarch, sugar and salt. Add milk and cream and cook over med heat until smooth and thick stirring constantly. Pour small amount of hot mixture into egg yolks; blend thoroughly, then pour back into sauce pan. Cook another 2-3 min. Remove from heat and add butter and vanilla.

Coconut Cream Pie - Lion House
Add ½ cup coconut (toasted, if desired) to pie
filling. Pour into baked pie shell. Chill 3-4
hours. When ready to serve, whip cream and
spread over pie. Top with another ½ c coconut.

Banana Cream Pie - Lion House
Slice 2-3 bananas into baked pie shell. Pour
filling over bananas. Chill 3-4 hours. When
ready to serve, whip cream and spread over pie.

Chocolate Cream Pie - Lion House
Add ½- ¾ c semisweet chocolate chips to hot
pudding. Stir until melted. Pour into baked
pie shell. Chill 3-4 hours. When ready to
serve, whip cream and spread over pie.

Golden Mushroom Roast

from the kitchen of Laurie
1 eye of round roast
3 cans Golden Mushroom Soup (Campbell's)
1 C chopped dill pickles (or dill relish)
Cooked crisp & crumbled bacon (to taste)
Lemon Pepper

1-Mix soup and pickles in a bowl with whisk
2- Sear meat with lemon pepper on all sides
3-Put meat in crockpot; pour mixture over meat
4-Cook on low for as long as possible (I cook it overnight)
5-Add bacon one hour before eating
*You can also cook with potatoes and carrots for a complete meal.
*Soup mixture is already thickened and ready to use as gravy

Baked Beans

from the kitchen of Laurie

Brown 1lb. ground beef and 1/2 chopped onion
Put in crock pot and add the following:
1/2 C Ketchup
1/2 C BBQ sauce
3t. vinegar
squirt of mustard
1/2 C brown sugar
2 Cans Pork & Beans
2 Cans Kidney Beans (drain & rinse)
2 Cans Butter Beans (drain & rinse)

Cook in crockpot
Low 6-8 hours
High 3-4 hours

Zuppe Toscana

from the kitchen of Laurie

1 lb ground Italian sausage
2 large russet potatoes (1/4 in. slices)
1 large onion, chopped
2 cloves garlic, minced
2 C kale, torn in pieced
2 cans chicken broth
1 qt water
1 C heavy whipping cream
1/2 C Real bacon bits

Cook sausage. Place onion, potatoes, chicken broth, water and garlic in pot and cook on medium heat until potatoes are done. Add sausage, bacon bits, and salt and pepper. Simmer for another 10 minutes. Turn to low heat. Add kale and cream. Heat through and serve.

Crock Pot Teriyaki Chicken

from the kitchen of Laurie

1C. Soy sauce
1C. Sugar
1C. water
8-10 chicken thighs (I like boneless, skinless)

Mix first 3 ingredients and pour over chicken in crockpot.
Cook for at least 4 hours or all day.
Serve over rice with steamed veggies.
*You could thicken juices with cornstarch to make more of a glaze.

Mexican Pork Roast and Beans

from the kitchen of Laurie

1 lb dried pinto beans
3 lb pork roast (or beef roast)
7 C water
1/2 C chopped onion
2 cloves garlic, chopped
1 T salt
2 T chili powder
1 T cumin
1 T oregano
1 4oz can chopped green chilis

Put in crockpot and simmer for 5 hours (or longer)
Shred the roast and serve on tortilla chips or warm tortillas. Add limes, avocados, green onions, cilantro, cheese, lettuce, etc.

* This recipe makes A LOT! Leftovers can be frozen for another meal. Delicious!

White Chicken Chili

from the kitchen of Laurie

2 Cans Great Northern beans
2 cans chicken broth
1 can white hominy
1/2 c onion
1/2 t minced garlic
1 sm can gr chilis

Simmer together for 1 hour. Then add:

1 t. cumin
1/2 t. oregano
1/4 t cayenne
2 C chicken (cooked and chopped)
Simmer for 30 more minutes
*Serve with sour cream & Monterrey Jack cheese, if desired

Apple Pie

from Our Best Bites

Pastry for double-crust pie
6 cups peeled, sliced Granny Smith apples (about 1 1/2 pounds)
1 Tbsp. lemon juice
1/2 c. sugar
1/2 c. brown sugar
2 Tbsp. all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 Tbsp. butter, chopped

Roll half of the pastry to 1/8" thickness on a surface that's been sprayed with cooking spray. Gently place in a 9" pieplate; set aside.

Now...if you've never used an Apple Master (or similar product), your life is not complete, especially if you cook with apples a couple times a year. Heck, if you have one, you'll look for excuses to cook with apples because it's just so amazing. AMAZING. It peels. It cores. It slices. It can even be used on potatoes. It's magic.

Anyway. Preheat your oven to 450. Combine lemon juice and apples in a large bowl.. Combine 1/2 c. sugar and next four ingredients, mixing well. Spoon over apple mixture, tossing gently. Spoon filling evenly into pastry shell and dot with chopped butter.

Roll remaining pie crust 1/8" thick (see "Pie Crusts" for ideas on how to top your crust, including instructions on how to make a lattice crust). When your top is how you want it, bake at 450 for 15 minutes. Reduce heat to 350 and bake 50 minutes more. Definitely keep an eye on the pie; you may need to make a shield if it starts getting too brown. If you get worried, go ahead and make a square of foil, cut a center out of the foil, and place it on the pie so the foil covers the edge of the pie.

Crumb-Topped Apple Pie

Recipe from Our Best Bites

2 c. all-purpose flour
2/3 c. brown sugar
1/2 c. uncooked regular oats
1/2 tsp. salt
1/3 c. chopped pecans
3/4 c. butter, melted
4 c. tart, thinly sliced apples (like Granny Smith; about 3 apples)
1/3 c. white sugar
1 1/2 tsp. cornstarch
1/8 tsp. salt
1/4 c. water
1/2 tsp. vanilla

Preheat oven to 350.

Combine flour, brown sugar, oats, salt, chopped pecans, and melted butter in a medium bowl. Pack 1 cup of the mixture into a measuring cup and set it aside; gently press remaining mixture into a 9" pie plate. Be sure not to pack it in there too tightly or it will be too hard and messy to slice the pie when it's baked.

In a small saucepan, combine sugar, cornstarch, salt, water, and vanilla and bring to a boil. While mixture is heating, place apples in the pie crust. After sugar/water mixture has come to a boil, pour the hot mixture over the apples. Sprinkle reserved crumb topping over apples and then place the pie plate on a baking sheet.
Bake for 43-45 minutes. During the last 15 minutes or so, you may need to cover the pie with a sheet of aluminum foil to keep the pie from getting too brown.


Serve warm (if you can) with a scoop of vanilla ice cream or a dollop of sweetened whipped cream. But I'm not gonna lie, this is pretty darn fabulous even when it's not straight from the oven!

Getting Ready for the Holidays!

Hi-
It's  that time of year!  I am so excited for this Holiday Season!  I have been listening to Chrsitmas Music day and night!  We are having our Pie Making Class tomorrow with Jewal.  She is such a wonderful cook and I am so excited for everyone who signed up to learn her techniques!  I am going to be posting the pie recipes we will be making tomorrow and also a bunch of other great pie recipes that you can use for the Holidays or whatever else you want.  I just posted Jewal's Easy Pie Crust recipe that she will also be teaching.  So watch for more Holiday fun recipes to be posted and please send me your favorite holiday recipes to post.  They can include candy, cookies, pies, main dishes, rolls, etc...... Whatever your go to recipe is for the holidays, please share with all of us!

Jewal’s Easy Pie Crust

 from the kitchen of Jewal

4 ¼ c flour
2 tsp salt
1 1/3 c oil
½ c water

Combine flour and salt; then stir in oil just
to cover flour. Add the water. Do not over
stir. Divide dough into 4 balls and roll out
between 2 sheets of plastic wrap. Place
dough into pie dish and poke holes with
fork into the bottom of the crust. Bake
pie shell on 450 degrees for 10 minutes
or until lightly brown.

Taco Soup

from the kitchen of Sherry

1 lb ground beef
 16 oz can kidney beans
1 onion diced
1 24 oz can tomato juice
1 package taco seasoning
18 oz can tomato sauce
16 oz can corn

Cook 30 minutes. Pour over taco chips, top with cheese, tomatoes and olives.

Broccoli Cheese Soup

from the kitchen of Niki

2 16 oz packages frozen chopped broccoli
2 10 3/4 oz cans condensed cheddar cheese soup
2 10 oz cans evaporated milk
1/4 cup dried minced onions
1/2 teaspoon salt
1/4 teaspoon pepper

Combine all ingredients in greased 4 to 6 quart crock pot. Cover and cook on high heat for 2 to 3 hours or on low for 4 to 5 hours.

Spoon over baked potato or garnish with bacon.

Mock Lasagna- in the crockpot

from the kitchen of Chris

1 10 oz pkg lasagna noodles- broken into bite sized pieces
1 lb ground beef
1/2 lb italian sausage
1 onion- chopped up
1 clove of garlic-minced
12 oz mozzerella cheese- shredded
1- 12 oz cottage cheese
2- 6 oz cans of tomato paste
1/2 c water
1/4 tsp salt
1/2 tsp pepper
1 1/2 T dried parsley
1 tsp basil
1/2 tsp oregano

Cook noodles as directed on package and drain.  Cook ground beef, sausage and onion together and drain.
Put all in a lightly greased crock pot.  Pour in all other ingredients and stir together.  Cover and cook on low for 7-9 hours or high for 3-5 hours.

Corn Chowder

from the kitchen of Chris


5 pieces bacon-cut up into small pieces
1 onion-diced
1 can corn with juice
4-5 potatoes- cubed
1 can cream of mushroom soup
2 ½ c milk
1 t salt
1/8 t pepper

Saute bacon and onion in bottom of soup pan until bacon is crispy. Pour in corn, potatoes and milk. Cook until potatoes are tender. Add soup, salt and pepper. Bring to barely a boil.

Print Shop Cheese Soup 2

from the kitchen of Shawnalyn

Ingredients:

6-8 chicken bullion cubes
8 oz cheese whiz
1 lb velveta cheese (cubed)
3 cubes butter or margarine
1 1/4 cup flour 2 T sugar
2 carrots (chopped)
2 stalks celery (chopped)
1 small onion (chopped)
Salt & Pepper to taste

Directions:

1-Bring 3 quarts of water, bullion cubes, cheese whiz and velveta cheese to a boil.
2-Melt 3 cubes butter or margarine. Add flour, sugar and salt & pepper. Boil for 1 minute.
3-Boil carrots, celery, and onion.
Combine 1-2-3 in order heat but don’t boil.

cauliflower would be yummy too. It turns out like a really yummy turkey/chicken & rice cheesey soup. You could also just add peas and potatoes instead, or whatever you like.

Print Shop Cheese Soup

from the kitchen of Susan G.

2 carrots - chopped
2 stalks celery - sliced
1/2 onion chopped
1/2 package frozen peas

Cook in a small amount of water (just enough to cover vegetables) until just tender.

Melt one 8 oz bottle Cheeze Whiz in microwave or in boiling water bath.
In 4 - 6 quart pot, Make a roux: blend 1 1/2 cup flour and 3 sticks melted butter. When bubbly and mixed, slowly add approx 3 quarts water.
To this mixture add the melted cheeze, the vegetables, 2 chicken bouillon cubes, salt and pepper to taste and a couple of drops of yellow food coloring. Delicious and easy!

(Many of you will remember the old Print Shop Restaurant in SLC with fond memories).
My children still love this soup!

Hearty Soup

from the kitchen of Carol O.

6 C water
1 1/2 T salt
1 1/3 Soup Mix

Put together in large pan, bring to boil.  Cover and simmer 1/2 hour.

Add:
2 lg carrots (sliced)
1-2 stalks celery (chopped)
2 med. potatoes (cubed)
1 1/2  C cabbage (shredded)
1 24 oz can tomato juice or 2 qt bottle
2 15 oz can tomato sauce
1 lb hamburger (cooked) or any other left over meat

Simmer 20 more minutes or until vegetables are tender.

Hearty Soup Mix

1  (14 oz) pkg dry green split peas
1 (12 oz) pkg pearl barley
1 (14 oz) pkg alphabet macaroni
1 (12 oz) pkg lentils
1 1/2 C brown rice
4 C dry minced onion

Mix and store in airtight container store in cool dry place.  Use within 6-8 months.

Print Shop Soup

from the kitchen of Marlayne

1 onion
3 celery stalks chopped
3-4 carrotts diced
5 potatoes sliced
Cook until tender
Add 1 1-lb. Pkg. petite peas, cook 3 minutes. Drain off water.

In another pan
3 cubes marg. Melted
¾ C. flour
1 chicken bouillon
Melt and mix together
Add 1 ½ qts. Half and half
1 16 oz. Jar cheese whiz
salt and pepper
Thicken, pour over veggies & serve

Mom's Minestrone

from the kitchen of Marlayne

1 28-OZ. Can tomatoes
1 lb. Ground beef, browned
1 qt. Water
2 large carrots, peeled, sliced
2 8oz. Cans tomato sauce
2 C. beef broth
1 T. dried parsley leaves
1 tsp. dried oregano leaves
¼ tsp. pepper
½ tsp. garlic salt
1 15 oz. can garbanzo beans, drained
1 15 oz. Can kidney beans, drained
1 16 oz. Can green beans, drained
1-1/4 C. mostoccioli macaroni uncooked
½ tsp. basil leaves
Parmesan cheese for garnish

Puree tomatoes in blender. In a large pot or Dutch oven, combine all purpose ground beef mix, pureed tomatoes, water, carrots, tomato sauce, broth, parsley, basil, oregano, pepper and garlic salt. Bring to a boil. Cover, simmer over low heat about 20 minutes. Add garbanzo beans, green beans and kidney beans. Bring to boil; add macaroni. Cook 15 to 20 minutes until macaroni is tender. Garnish with Parmesan cheese.
Makes 10 to 12 servings.

Albion Grill's Vegetarian

from the kitchen of Marlayne

1 ½ to 2 pounds yams, about 2 medium
1 quarts water
1 medium onion, diced
1 (15-ounce) can tomato sauce
2 (15-ounce) cans diced tomatoes in juice
3 (15-ounce) cans black beans, drained
2 (15-ounce) cans whole kernel corn, drained
1 T. chili powder
½ tsp. cumin
½ tsp. hot sauce (Tobasco recommended)
½ C. chopped fresh cilantro

Peel and dice yams. Bring 2 quarts water to a boil, add yams and cook until soft. Drain and set aside.
In a large heavy pot, combine onion, tomato sauce, tomatoes, beans, corn, chili powder, cumin, hot sauce and cilantro. Bring to a simmer. Add yams and simmer for 1 hour.
Serve it with a dollop of sour cream and shredded cheddar cheese.

Tim Evenden, chef/owner Albion Grill, at Alta Ski Resort

Taco Soup

from the kitchen of Jewal

1 lb. extra lean hamburger
1 package of taco seasoning
1 package of dry ranch dressing
2 cans of crushed or stewed tomatoes
1-2 cans of kidney beans
1 can of black beans
1 can of pinto beans
1 can of corn drained
onion (optional)
shredded cheese, tortilla chips, sour cream

Cook hamburger with seasonings and onion. Add tomatoes, beans and corn. Simmer for flavors to mix. Serve with cheese, tortilla chips and sour cream. This is one of my favorite soups!

Crock Pot Chicken/Rice Mexican Dinner

from the kitchen of Jewal

4-5 chicken breasts
1 jar of salsa
1 pkg. of taco seasoning
1 can of corn, drained
2 cans of your favorite beans, drained
(I use black and kidney beans)
4 cups cooked rice
tortilla chips
shredded cheese,tomato, lettuce, avocado, etc.

Place chicken breast, salsa and taco seasoning in crock pot for the day. At dinner time, shred chicken, add corn and beans to heat through. Cook rice and add to the chicken mixture. Serve over chips with shredded cheese, tomato, lettuce, etc. This makes a lot, is yummy and so easy!

Easy Potato Cheese Soup

from the kitchen of Jewal

8-10 potatoes peeled and cubed
1 can of cream of chicken soup
1/3 of a block of Velveeta cheese
1-2 t. chicken bouillon granules
salt & pepper to taste

Peel and cube potatoes. Cover potatoes with water and boil until potatoes are very tender. Drain a small amount of water so the liquid is a little below the potatoes and add the rest of the ingredients. Easy, yummy & creamy!

Stracciatelle: Italian Egg Drop Soup

Translated as rag soup

from the kitchen of Cheryl

28 ounces ( 3-1/2 cups) chicken broth
2 eggs
3 TBS. Parmesan cheese (fresh or dried) or 3 TBS Parmigiano Reggiano cheese
Pinch ground nutmeg
1/8-¼ tsp black pepper
2 TBS. dried parsley or handful of fresh

Bring broth to a boil. Scramble eggs with cheese, nutmeg, and black pepper. Drop broth to simmer and drizzle the eggs into pot in a slow stream by scooping eggs into broth with a fork. Drizzle the eggs in a circular motion, moving slowly. When the eggs are all incorporated in broth, add the parsley and turn off the heat.

Serve with crusty bread.
For a broth with more flavor:
 Save vegetable peels and scraps, also water from canned olives, vegetables, mushrooms, water from boiling potatoes, ginger peels, celery ends and leaves, chicken fat, (anything that you think would add flavor to soup) in freezer then boil in water for 20 minutes. Strain out scraps and discard. Use 3-1/2 cups of the broth mixed with 4 teaspoons chicken or beef bouillon.

Adapted from “Rachael Ray 30 Minute-Meals”

Minestrone Soup

from the kitchen of Cheryl

1-1/2 lbs. ground beef, browned
2 onions, chopped
4 stalks celery, chopped
3-4 c. diced carrots
1 large can tomatoes, stewed, crushed or diced
2 quarts water
1 TBS. Beef bouillon
2 bay leaves
1 TBS. salt (need more if adding extra ingredients)
1-1/2 tsp. sugar
1-2 cloves garlic, minced
1-2 TBS parsley
2-4 TBS worcestershire sauce
¼ tsp. pepper
1 cup tomato juice (optional)
1 tsp. celery salt (or Bon Appetit*)
1 tsp. cumin
1 tsp. oregano
5 drops Tabasco sauce

Optional ingredients:

Mix of frozen vegetables of your choice for a total of 2-4 cups , peas, corn, zucchini, green beans, cauliflower, broccoli, shredded cabbage
Beans: kidney, pinto, black, garbanzo (also called chick peas) cooked or from a can
Mushrooms
Olives
Corkscrew pasta or macaroni- ½ cup

Cook 1-3 hours. If desired, last 10-15 minutes, add ½ cup macaroni or corkscrew pasta, and a combination of your choice of Chvegetables.

This recipe is adapted from Carol Watt’s recipe (see “Recipes from the Heart” p. 11) and is a great starting flavor to add your choice of ingredients to.

· Bon Appetit is a mixture of salt, celery seed, and onion

Recipe can be used in crockpot.

Crock pot cream cheese chicken

from the kitchen of Melanie

1 (8oz) cream cheese
1 pkg. dry itialian dressing
1 cube butter
1 can cream of chicken soup
4 chicken breasts cut

Add everything but chicken to melt. Stir. Add chicken, cook until chicken falls apart. Can serve over rice.
Yummy!

Coconut-Pecan Sweet Potatoes

from the kitchen of Jackie

Ingredients
4 pounds sweet potatoes, peeled and cut into chunks
1/2 cup chopped pecans
1/2 cup flaked coconut
1/3 cup sugar
1/3 cup packed brown sugar
1/4 cup reduced-fat butter, melted
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 teaspoon coconut extract
1/2 teaspoon vanilla extract

Directions
Place sweet potatoes in a 5-qt. slow cooker coated with cooking
spray. Combine the pecans, coconut, sugar, brown sugar, butter,
cinnamon and salt; sprinkle over potatoes.

Cover and cook on low for 4 hours or until potatoes are tender. Stir in extracts. Yield: 12 servings.

Nutrition Facts: 2/3 cup equals 211 calories, 7 g fat (3 g saturated fat), 5 mg cholesterol, 103 mg sodium, 37 g carbohydrate, 3 g fiber, 2 g protein.

“These delicious sweet potatoes cook effortlessly in the slow cooker so you can tend to other things.” Coconut gives this classic dish a new, mouthwatering flavor. Raquel Haggard - Edmond, Oklahoma


12 ServingsPrep: 15 min. Cook: 4 hours

Cheddar Chowder

from the kitchen of Stephanie

2 C water
2 C small diced potatoes
1/2 C diced carrots
1/2 C celery
1/4 C onion
1 tsp salt
1/2 tsp pepper

Combine all vegetables and salt and pepper.  Boil 10-12 minutes, do not drain.

White Sauce:
1/4 c butter
1/4 c flour
2 c milk or half & half
2 c grated cheddar cheese
1 c cubed ham

Melt butter, add flour, stir in milk.  Add to veggies.  Heat through until thick.  Add cheese and ham right before serving.

Fresh Tomato Soup

from the kitchen of Stephanie

8 or 9 tomatoes, skinned and chopped
1/2 c butter
1/2 tsp soda
3 tsp salt
1 T sugar
1/8 tsp pepper
1/4 c flour
1 qt half and half

Simmer tomatoes in large saucepan for 10 minutes.  Remove from heat.  Add soda, salt, sugar. and pepper. Mix the flour with about 1 cup of your half and half, stir this in after you put in the remaining half and half.  Put back on the heat, heat the soup slowly.  Add salt and pepper to taste.  Serve as soon as soup is piping hot.  If you want a thicker soup, add more flour.

Fresh Peach Chiffon Pie

from the kitchen of Jewal

Crust:
1 c crushed cornflakes
1/2 c sugar
1/3 c melted butter

Mix and press into 9 inch pie tin.

Pie:
3/4 c sugar
2 c fresh peaches, cut up
1 envelope unflavored gelatin
1/2 c hot tap water
1 T lemon juice
dash salt

Combine gelatin and hot water, mix until dissolved.  Add in all other ingredients and chill in refrigerator for several hours.  Then fold in 1/2 cup heavy whipped cream.
variation: I also like skipping the gelatin/hot water mixture and just sprinkle sugar on peaches then fold in the cream and chill.

Apple Spice Cake with Sauce

from the kitchen of Jewal

1/2 c soft butter
2 c sugar
2 eggs
4 c unpeeled,shredded apples (about 3 apples)
2 c flour
2 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1 c chopped nuts (opt)

Cream butter; gradually add sugar and eggs, mixing well.  Pour into 9x13 inch greased pan.  Cook for 35 minutes at 350.  Serve hot with sauce and whipped cream.

Sauce:
1/2 c butter
1 c sugar
1/2 c light cream
1 1/2 tsp vanilla
nutmeg

Heat butter, sugar and cream together over low heat 10-15 minutes, stirring occasionally until blended and lightly thickened.  Don't let boil.  Add vanilla and nutmeg.  Serve hot on cake.

Chicken Noodle Soup

from the kitchen of Michelle:

8-10 chicken thighs: fresh with skin and bones, boil approx 30 minutes in a stock pot 1/3 full of water
2 cans Cream of Chicken Soup
1/2 bottle of Wylers 3.75 oz chicken granules
4 stocks of celery, chopped
4 large carrots, chopped
1 medium onion, chopped (optional)
16 oz frozen egg noodles, Grandma's frozen egg noodles
1 cube butter
1/3 c flour

Cook chicken in a large stock pot 1/3 full of water for approx 30 minutes. When chicken is cooked, remove chicken and save broth. Cool chicken and debone and deskin then shred the chicken. Keep water on a low boil. You may need to add more water- you want the stock pot to be 1/3 full of water/broth. Add the soup and the bouillon. In another bowl melt the butter and whisk in the 1/3 cup flour. Mix well and slowly add to the soup mixture. Add the veggies to the soup mixture. In a seperate pan cook the noodles for 10-15 minutes or according to the directions on the noodle package. After the noodles are cooked, do not rinse. Transfer the noodles to the soup mixture using a slotted spoon. Add shredded chicken. Let soup sit on a low boil for 30 minutes before eating. The longer it sits, the thicker it will get. This whole process takes about 3 hours. Add more bouillon and salt to taste. It is well worth the time it takes to make and it makes a lot!

Clam Chowder

from the kitchen of Stephanie

2 (6 1/2 oz) cans clams
1 C chopped onions
1 C celery,diced
2 C potatoes, diced
 a  little pepper
carrots (if you desire)

White Sauce:
1/2 cube butter
1/2 C flour
2 1/2 C half & half
1 1/2 C milk
1 1/2 tsp salt
2 tsp sugar

Put all your vegetables in a pan and barely cover with water.  Drain your clam juice in here as well.  Bring to boil and cook until tender.  Leave the water in your vegetables. 
White Sauce: Melt butter.  Add flour slowly until it makes a paste.  Add milk and half & half slowly, stirring until thick.  Add salt and sugar.  Add vegetables and clams.  Serve with breadsticks or in a bread bowl.

Chili

from the kitchen of Stephanie

1 lb ground beef
1 onion, diced
1 pepper, diced
2 (28 oz) cans stewed tomatoes
2 (28 oz) cans chili beans
1-2 cans tomato sauce
1 (14 oz) can tomato paste for thicker chili (opt)

Brown ground beef, onion and pepper; drain.  Mix in pot tomatoes, beans and sauce.  Add beef mixture.  Simmer about 30-45 minutes on low.

Heidi's Cream of Tortilla Soup

from the kitchen of Heidi

5 - 6 cups chicken broth
1/4 cup butter
3 garlic cloves, crushed
1 onion, diced
1/2 cup diced celery
3 Tbsp flour
1/4 cup whipping cream
3 chicken breasts, cooked and diced
1 teaspoon chili powder
3 teaspoons cumin
tomatoes
cheese
tortilla chips

Heat chicken broth in a soup pan. Saute onion, celery and garlic in butter for 2 - 3 minutes. Mix 3 Tbsp flour in 1/4 cup of cold water - make sure it is mixed well and stir it into the sauted veges. Add warm chicken broth - stir and bring to a boil. Reduce heat and stir in whipping cream (do not boil once cream has been added). Add chicken, chili powder, cumin, and salt & pepper to taste. Serve with grated cheese, diced tomatoes, and tortilla chips. (I cook the chicken in my crock-pot earlier in the day.)

Minestrone Soup

from the kitchen of Heidi

1 Tbsp olive oil
1 onion, chopped
4 garlic cloves, crushed
4 ribs celery, chopped
3 carrots, chopped or grated
2 potatoes, cooked & chopped
1 1/2 cups shell pasta, cooked
chopped cabbage
4 - 5 cups beef broth
1 can stewed tomatoes
1 6 oz. can tomato sauce
1 can kidney beans
1 bay leaf
1 tsp dried oregano
1 tsp dried parsley
2 tsp dried basil

Saute onion, celery, and garlic in oil for a few minutes. Add broth, tomatoes, tomato sauce and herbs. Bring to a boil then simmer for 30 minutes. 20 minutes before serving add carrots and cabbage. 10 minutes before serving add kidney beans, pasta, and potato. Salt and pepper to taste. Can also add cooked hamburger if you want meat. Serve with bread or rolls.

Mulligatawny Stew

from the kitchen of Heidi

2 Tbsp olive oil
1 onion, chopped
3 carrots, chopped
2 celery ribs, chopped
1/2 green pepper, chopped
1 apple, chopped
2 chicken breasts, cooked & shredded
1/2 cup flour
2 tsp curry powder
4 cups chicken broth
1 can stewed tomatoes
2 cups cooked brown rice

Saute onion, celery, carrots and pepper for about 8 minutes. Add apple and cooked chicken and saute for another 3 - 4 minutes. Combine flour and curry - add to sauted mixture. Slowly stir in chicken broth and tomatoes. Simmer for 30 - 60 minutes. Serve over brown rice.

Zuppa Toscana

from the kitchen of Cheryl

½ pound sausage (2 large links), can also use beef summer sausage, or lean turkey sausage
3 cups chicken broth (can use fat-free)
3 cups milk (can use fat free)
2 TBS minced onion
1 TBS bacon bits
¼ tsp. salt
Dash crushed red pepper flakes
1 medium potato
2 cups chopped kale

1. Saute the sausage until cooked.
2. Combine chicken broth, milk, onion, bacon bits, salt and pepper flakes in a medium saucepan over medium heat
3. Dice potato and add to the saucepan (peeling is optional). When mixture begins to boil, reduce heat and simmer for 30 minutes. (Impatient cooks can bake potato in microwave to shorten cooking time.)
4. Cut the sausage at an angle into ¼ inch slices and add to the saucepan. Simmer for 1 hour or until potato slices begin to soften. (Add the kale to the soup and simmer for an additional 10 to 15 minutes or until potatoes are soft.

Inspired by “Top Secret Recipes Treasury II” imitating Olive Garden’s soup

Serves 3