Goulash

1c. cooked macaroni or cooked rice
1 lg. onion, chopped
1&1/2 lbs. ground beef (may use other meats or seafood, or a combination of meats and/or seafood totaling 1&1/2 lbs.)
1 can tomatoes, undrained (use a large can if you want lots of tomatoes, small can for less tomatoes)
1 can tomato paste

Cook the macaroni or rice accordingly.  In a large skillet, cook onion, on medium heat, in spoonful of margarine or cooking oil*.  Add ground beef broken in bits.  After beef is cooked, add tomato paste and tomatoes.  You may add seasonings to taste at this point.  If you chose rice, stir in the rice.  Increase the heat to bring to a boil, then reduce heat to low and simmer 10-15 min, stirring occasionally.  If you chose macaroni, then add the macaroni after simmering.

*For lower fat alternative, may omit margarine or cooking oil and cook the onion in with the beef which has its own fat.  You may also drain the fat after the beef is cooked.  Then add remaining ingredients as above.

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Pound Cake

3c. sugar
1/2c. shortening (may use butter or margarine)
2 sticks (1c.) butter or margarine
5 eggs
1T. vanilla or lemon flavoring
3c. flour
pinch of salt
1c. sweet milk*(see below)

Grease and flour loaf pan.  Soften butter, cream with shortening and sugar in a mixing bowl.  Add eggs 1 at a time; beat after each.  After all eggs are added, beat until fluffy (5 min.).  Add flavoring and salt.  Stir in flour mixture and milk, alternately.   Pour into loaf pan.  Bake at 350℉ for 1 hr. 15 min. or until toothpick inserted into the center comes out clean.

*sweet milk-traditionally known as raw milk straight from the cow.  For a pasteurized product, may use whole milk, half-and-half, or evaporated milk.  For something closer to sweet milk, add 2T. heavy cream to 1c. whole milk.  DO NOT USE SWEETENED CONDENSED MILK!!!

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Autumn Apple-Cranberry Crisp

From:  American Institute for Cancer Research

Canola oil spray

7 med. apples-peeled, cored, and sliced

1c. fresh cranberries

3/4c. brown sugar

1/2c. old-fashioned rolled oats

2/3c. whole wheat flour

1/4c. chopped nuts (optional)

3T. butter or trans-fat-free margarine

Lightly coat medium shallow square baking dish with canola oil spray.  Place apples and cranberries in dish, and gently toss together.  In medium bowl, combine brown sugar, oats, flour, nuts, and butter.  Sprinkle brown sugar mixture on top of fruit  Bake at 375℉ until apples and cranberries are bubbly and tender, about 50 min.  Transfer dish to wire rack to cool slightly.  Serve warm with frozen yogurt, if desired.  Makes 8 servings.

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Cream Cheese Frosting

3 oz. cream cheese
1&1/2c. powdered sugar
1t. vanilla

Cream all ingredients together until fluffy.

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Coconut Pie

5 eggs
1&1/2c. sugar
2c. cream (may use whipped cream)
2c. coconut
1/4t. lemon juice

Beat eggs and sugar in a large mixing bowl.  Stir in coconut, lemon juice, and cream.  Put in unbaked 9-inch pie crust.  Bake at 350℉ for 25 min.  Top with whipped cream and coconut.  Makes two 9-inch pies.

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Buttermilk Old-Fashioned Pancakes

2c. buttermilk
1c. flour
1/2t. baking soda
1/2t. salt
1t. baking powder

Mix baking soda, salt, baking powder, and milk together in a mixing bowl.  Stir in flour to thicken to desired consistency.  Cook on slightly oiled hot griddle (medium heat)--lightly brown on each side.

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Fresh Strawberry Pie

1 pkg. (4 serving size) vanilla pudding and pie filling
1 pkg. (3 oz.) strawberry gelatin
2c. water
1t. lemon juice
1&1/2c. prepared dream whip (whipped cream)
1c. sliced fresh strawberries
9-inch baked pie shell

Combine pudding mix, gelatin, water, and lemon juice in a saucepan.  Cook and stir over medium heat until mixture comes to a boil.  Pour into a bowl and chill until thickened.  To hasten chilling, place bowl of pudding mixture into a larger bowl of ice and water; then stir until thickened.  Fold in whipped topping, blending well. Stir in strawberries.  Pour into pie shell; chill until set, 1-2 hours.  Garnish with additional whipped topping and strawberries.

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Skillet Upside-Down Cake

From:  Kroger gelatin dessert box

1/2c. butter or margarine

3/4c. brown sugar

3 oz. pkg. strawberry gelatin (may use other flavors of gelatin)

1 can (8.25 oz.) crushed pineapple, drained (reserve juice)**

1/2c. chopped nuts (optional)

1 box yellow cake mix

1&1/4c. liquid (reserved pineapple juice + added water)

Melt butter in a heavy 10-inch skillet using low heat on the stovetop.  Remove from heat.  Sprinkle brown sugar and strawberry gelatin over butter.  Drain crushed pineapple, reserving liquid.  Spread crushed pineapple and nuts over gelatin mixture.  Prepare yellow cake mix according to directions on package using reserved pineapple juice + water to measure 1&1/4c. liquid.  Pour cake batter over pineapple mixture.  Bake in a 350℉ oven for 50-55 min.  Immediately turn upside-down onto a serving dish.  Refrigerate any leftovers. 

**may use other canned fruit that would complement the flavor of gelatin you're using.  Be sure to reserve the juice according to the recipe above.

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Fudge Brownie Pie

Nut Crust:  (This crust is optional--you may use a different kind of pie crust for this pie)

1/4c. butter or margarine
1/4c. sugar
1T. flour
1c. finely chopped nuts

Mix and press into bottom and sides of pie pan.

Filling:

1/2c. butter or margarine
1c. sugar
3 eggs
2 sq. unsweetened chocolate, melted and cooled
1/3c. flour
1t. vanilla
1/2t. baking powder
1/8t. salt

Mix filling until smooth;  pour into crust.  Bake at 325℉ for 35-45 min.  Filling will be slightly moist.  Top with whipped cream.

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Family Night Cobbler

1 cube butter or margarine
1c. flour
1c. sugar
pinch of salt
2t. baking powder
3/4c. milk
3-4c. chopped fresh or frozen fruits (peaches, nectarines, apricots, or berries)

Melt butter and pour into an 8 or 9-inch baking dish.  Combine flour, sugar, salt, baking powder, and milk in a mixing bowl.  Stir well.  Pour batter over butter.  Add fruit over the top of the batter.  Bake at 350℉ for 45 min.-1 hour (toothpick inserted into the center should come out clean).  Serve hot with whipped cream or ice cream.

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Methods of Cooking Corn on the Cob

1.  Boil in water--Shuck the corn removing the husk and all the silk.  Place in a large cooking pot.  Cover with water and bring to a boil on the stove.  Boil until the kernels of corn change to a darker yellow color.  Remove and enjoy!!!

2.  Microwave--Place a single ear of corn in the microwave.  Do not remove husk or silk before putting in the microwave.  Microwave on high for 4 min.  Remove husk and silk-- should easily be removed from the ear of corn.  Enjoy!!!

3. Grill--Place unhusked corn on a medium heat grill for 15-20 min., turning every 5 min.  Let cool about 5 min., then remove husk and silk.  Enjoy!!!

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Quick No Bake Chocolate Dessert (Single Serving)

chocolate chips
oatmeal (quick oats)*

Optional ingredients:
1-2T. peanut butter
1-2T. chopped nuts
1-2T. flaked coconut

In a regular sized glass (microwave-safe) cereal bowl, put a single layer of chocolate chips on the bottom.  Microwave on high 1-1&1/2 min. to melt the chocolate.  Stir in oatmeal until oatmeal is coated in chocolate.  Stir in any optional ingredients.  Eat right away--enjoy!!!

*may substitute other cereals such as rice krispies or chex cereals in place of oatmeal.

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Impossible Turkey or Chicken Pie

2c. cut-up, cooked chicken or turkey
4&1/2 oz. jar sliced mushrooms, drained
1/2c. sliced green onions (or yellow onions)
1/2t. salt
1c. shredded swiss cheese (or your favorite cheese)
1&1/2c. milk
3/4c. bisquick baking mix (or any similar baking mix)
3 eggs

Grease pie plate, 10 x 1&1/2 inches.  Sprinkle turkey or chicken, mushrooms, onions, salt, and cheese in pie plate.  Beat remaining ingredients (milk, baking mix, and eggs) until smooth, 15 sec. in blender on High or 1 min. with hand beater.  Pour into pie plate.  Bake at 400℉ until knife inserted between center and edge comes out clean, 30-35 min.  Cool for 5 min.  Makes 6-8 servings.

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Skinny Chocolate Cake

From:  Jorge Cruise, author of Happy Hormones Slim Belly

1/4c. truvia baking blend

1/2c. almond flour

3T. cocoa

1/8t. baking powder

1/4t. salt

2T. coconut oil

1 egg

2T. half-and-half

whipped cream for topping

Mix together the egg and truvia.  Stir in cocoa, baking powder, salt, coconut oil, half-and-half, and flour.  Put 1/4 of the batter in a coffee mug.  Microwave 1 min.  Top with whipped cream.

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Lemon Jello Dessert

2 pkg. lemon jello*
1 lb. pkg. cottage cheese (small curd)
2c. boiling water
1c. whipped cream
1 can crushed pineapple (med. size, drained)
18 chopped cherries (optional)*

Dissolve jello in boiling water.  Let stand until like thick syrup.  Add cottage cheese and pineapple.  Fold in whipped cream and cherries--a few chopped nuts may be added if desired.  Pour into jello molds or dish and chill in refrigerator until set.

*may experiment with other flavors of jello and use other fruit other than cherries that complement the flavor of jello you use (i.e. mandarin oranges or strawberries).

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Rocky Road Dessert

1 lg. angel food cake, broken into bite-size pieces (may substitute another already made cake/cake mix)
12 oz. pkg. chocolate chips or 2 large chocolate bars
4 separated eggs (whites separated from yolks)**
2T. sugar
1t. vanilla
1 pint whipping cream, whipped
1c. chopped nuts (optional)

Melt chocolate over hot, not boiling, water.  Cool slightly.  Beat egg yolks and blend into chocolate.  This mixture will be thick.  In a separate bowl, beat egg whites and add sugar and vanilla.  Continue beating until very stiff.  Stir into chocolate mixture.  Whip the cream in another bowl and stir into chocolate mixture with nuts.  Place cake pieces in buttered 9 x 13-inch pan.  Pour filling over cake.  Toss lightly, until cake pieces are coated.  Place in refrigerator and chill at least 3 hours or overnight.  Serves 12.

**Eggs will not be cooked in this recipe, so if you can find pasteurized egg whites and pasteurized egg yolks separately, that would be best.  You will use both the egg whites and egg yolks separately in the recipe.  You will have to add some cream of tartar or lemon juice or white vinegar to the pasteurized egg whites in order for them to fluff for the recipe.  For 1 egg white, use 1/4t. cream of tartar, 1/4-1/2t. lemon juice, or 1/4-1/2t. white vinegar--cream of tartar works best.

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Knorr Spinach & Greek Yogurt Dip

From:  Knorr's recipe site

10 oz. pkg. frozen chopped spinach, cooked, cooled and squeezed dry

16 oz. container nonfat plain greek yogurt

1c. light mayonnaise

1 pkg. knorr vegetable recipe mix

8 oz. can water chestnuts, drained and chopped (optional)

3 green onions, chopped (optional)

Combine all ingredients in medium bowl.  Chill and serve with your favorite dippers.

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Creamy Cookie Salad

2c. buttermilk
2-3 oz. pkg. vanilla instant pudding
16 oz. cool whip (whipped cream)
15 oz. can mandarin oranges, drained
11 oz. pkg. keebler fudge striped cookies

Beat together buttermilk and package of pudding.  Stir in cool whip and oranges.  Break cookies into bite-sized pieces and add to mixture.  Chill for one hour and serve.

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Chocolate Refrigerator/Freezer Cookies

1/2c. shortening (may use butter or margarine)
1c. brown sugar
1 egg
1&1/2 squares (1 oz. each square) unsweetened chocolate, melted
1/2t. vanilla
1/2c. chopped nuts (optional)
2c. flour
1/2t. baking powder
1/4t. baking soda
1/4t. salt
3T. sour milk
may add chocolate, peanut butter, butterscotch, or toffee chips to dough

Thoroughly cream shortening and sugar; add egg and mix well.  Add chocolate and vanilla; mix well.  Sift dry ingredients (flour, baking powder, baking soda, and salt); add to creamed mixture alternately with sour milk.  Stir in nuts, if desired.  Shape into long rolls of dough.  Wrap rolls in waxed paper of plastic wrap; chill thoroughly or freeze (easier to slice when frozen).  Slice thin, and bake on greased cookie sheet at 400℉ for about 10 min.  Makes 4 dozen.

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Chocolate Chews

1/2c. shortening (may use butter or margarine)
1&2/3c. sugar
1t. vanilla
2 eggs
2 oz. (1 oz. each) unsweetened chocolate squares, melted
2c. flour
2t. baking powder
1/2t. salt
1/3c. milk
1/2c. chopped nuts (optional)
1/2c. powdered sugar

Cream shortening, sugar, and vanilla in a large mixing bowl.  Beat in eggs and melted chocolate.  Sift dry ingredients; add alternately with milk.  Stir in nuts.  Chill 2-3 hours.  Form in 1-inch balls; roll in powdered sugar; place on greased cookie sheet 2 or 3 inches apart.  Bake at 350℉ for 12 min.  Makes 3 dozen cookies.

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Hawaiian Surprise

1 box yellow cake mix
3 eggs
20 oz. can crushed pineapple
8 oz. pkg. cream cheese (soft)
1 box instant vanilla pudding
1c. cold milk
9 oz. cool whip (a little more than a cup)
chopped nuts (optional)
shredded coconut (optional)

To cake mix, add syrup from crushed pineapple--add water to make 1&1/3c. liquid.  Stir in eggs.  Pour into large greased cake pan; bake 25-30 min. using temperature posted on the cake mix box.  Cool.  Whip together cream cheese, vanilla pudding, and milk.  Fold in pineapple.  Spread on cooled cake.  Spread cool whip on top and sprinkle with nuts and coconut, if desired. 

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Peachy Chocolate Shake

2/3c. fresh peaches, peeled, sliced, lightly sweetened
2c. softened vanilla ice cream
1/4c. chocolate syrup
1/4c. milk

Puree peaches in a blender; add ice cream, syrup, and milk.  Cover and blend on medium speed until smooth; serve immediately.

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Jean Jones Chocolate Dessert

1/2c. (1 cube) butter or margarine
1c. powdered sugar
3 eggs, separated (whites from yolks)**
2 oz. unsweetened chocolate
1c. chopped nuts (optional)
1c. heavy cream (whipped cream)
1c. crushed vanilla wafers
1c. mini marshmallows

Cream butter and sugar together until fluffy.  Add egg yolks and beat.  Add melted chocolate gradually, beating constantly.  Add 1/2c. nuts.  Fold in stiffly beaten egg whites.  Beat again.  Put 1/2c. crushed cookies in 9x9-inch pan.  Carefully spoon above mixture over cookies.  Set into refrigerator.  Whip cream, combine with remaining nuts and marshmallows.  Spread over top of chocolate mixture.  Top with remaining crumbs.  Refrigerate for several hours.  Makes 9 servings.

**Eggs will not be cooked in this recipe, so if you can find pasteurized egg whites and pasteurized egg yolks separately, that would be best.  You will use both the egg whites and egg yolks separately in the recipe.  You will have to add some cream of tartar or lemon juice or white vinegar to the pasteurized egg whites in order for them to fluff for the recipe.  For 1 egg, use 1/4t. cream of tartar, 1/4-1/2t. lemon juice, or 1/4-1/2t. white vinegar--cream of tartar works best.

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Hamburger Stew

1-2 lb. hamburger
6-8 lg. potatoes, diced**
1 lg. onion, diced
salt*
pepper
1/2c. flour (optional***)

In large saucepan, brown hamburger and drain fat.  Then add diced potatoes, onion, salt, pepper, and enough water to cook vegetables in.  Bring to a boil and boil until vegetables are tender.  Use a small amount of liquid and add to the flour (in a separate bowl) and stir until thick and all lumps are out.  Put flour mixture into stew and cook until thick.

*may omit salt and use other herbs and seasonings.  See link below for herbs and seasonings you can use and their health benefits.

**may add other vegetables to stew such as carrots, celery, and/or tomatoes.

***Flour is optional in this recipe.  It's used to make the stew thick (like gravy).  If you don't want thick stew, you may leave this out.

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Potato Soup

10 lg. potatoes, peeled and diced
2 lg. onions, diced
salt*
pepper
1&1/2c. dry milk   OR   5c. whole milk
1 stick butter or margarine
1/2c. flour

Boil potatoes and onions together until done (potatoes will be soft).  Add dry milk to water in pan or drain vegetables and add whole milk.  Bring back to a boil stirring constantly so milk doesn't burn, then reduce heat to low to medium heat.  Add butter, salt, and pepper to taste. Take a small amount of milk mixture and slowly add to flour, measured into a separate bowl, and stir until slightly thick and all lumps are gone.  Stir this mixture into pot.  Soup will thicken.

*may omit salt and add other herbs and seasonings to soup.  See link below for possible herbs and seasonings to use and their health benefits.

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Basic Cream Soup (with variations)

1&1/2T. margarine
1T. flour
dash of pepper
1/2t. salt*
1&1/2c. milk
3/4c. cooked, pureed vegetables of your choice**

Melt margarine in a small saucepan on medium heat.  Add milk, flour, and seasonings; stir until well blended.  Bring to the boiling point, stirring constantly so the milk doesn't burn on the bottom, then add the pureed vegetables.  Reduce the heat and cook over low heat about 5 min., stirring frequently.  Serve.  May serve with grated cheese of your choice on top and/or crackers.

*May omit salt and add other herbs/seasonings of your choice to the soup.  For suggestions, see the link below for common herbs/seasonings and their health benefits.

**May use uncooked diced vegetables of your choice--be sure they're diced quite small so they cook faster.  You'll have to boil them a while to cook them, stirring constantly so the milk doesn't burn on the bottom.  The soup will be ready to serve when the vegetables are softened to eat.

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Chicken Soup

chicken-uncooked (enough for 1-2c. cooked)
2 vegetables-preferrably different colors like peas and carrots (doesn't matter if they're canned-undrained-1 can each, bottled-small bottle-undrained-1 bottle each, frozen-1/2 bag each, or fresh-1c. each-bite-sized)
1 can cream of chicken soup (optional-if you prefer creamier soup)
1 chicken bouillon cube   OR   1 t. chicken bouillon powder
1c. noodles of your choice (optional)
1 quick sprinkle herbs/seasonings (recommended ginger and honey)

Herbs that can be used and their health benefits to the body:

cayenne-digestion, circulation, arthritis, colds/sinuses, kidneys
celery seeds-blood pressure, muscle spasms, arthritis, kidneys, antioxidant, sedative, diuretic, inflammation
fennel-digestion, kidneys, liver, lungs
honey-antibacterial properties, natural flavor enhancer
garlic-helpful for practically everything
parsley-cancer, digestion, kidneys, liver, thyroid, blood pressure, diuretic, bad breath
rosemary-digestion, circulation, congestion, liver, cancer, blood pressure, menstrual cramps, headaches
thyme-inflammation, respiratory issues, eliminates gas, headaches, liver
mustard seed (dry mustard)-digestion, inflammation, congestion
black pepper-antioxidant

Place uncooked chicken in a large soup pan.  Choose the herbs you want to flavor your chicken--just a quick sprinkle of each (choose no more than 3 or 4).  Add water to pan--so pan is about 1/2 full.  Bring to a boil on high heat and boil until chicken is cooked (about 20-30 min. depending on how big the chicken pieces are).  Remove chicken from pan and cut up into bite-sized pieces.  Return chicken to pan.  Add the vegetables, chicken bouillon, cream of chicken soup, and noodles.  Bring back to a boil and boil until vegetables and noodles are the right consistency or 5-10 min.  May serve with crackers if you don't add noodles to the soup.  Enjoy!

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Noodles (Make Your Own Pasta)

From:  Rose Ann Schelin (4-generation family recipe)

1 egg
1/4t. salt
about 2/3c. flour

Beat egg and salt until foamy; add flour to make a stiff dough.  Put onto floured board and knead a half dozen times.  Then roll out to thickness you want your noodles to be.  Let set 2-3 hours, then with sharp knife, cut the noodles into shape you like; long stripes, squares, etc.

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