Perfect Potatoes Au Gratin

from Mom/Walters

Note: If you are tired of "funeral potatoes", this is a welcome change. It calls for a lot of cream which makes them really yummy, but you could probably use 1% milk and they would still be very good.

Ingredients:

4 whole Russet potatoes, scrubbed clean
1 1/2 C heavy cream
1/2 C whole milk
2 tsp flour
3 or 4 garlic, finely minced
1 tsp salt
Freshly ground pepper, to taste
1 C sharp Cheddar cheese, freshly grated

Directions:
Preheat oven to 400 degrees.
Smear softened butter all over the bottom of a baking dish. Slice potatoes, then cut slices into fourths. In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper. Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes. Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3-5 min until cheese is melted and bubbly. Allow to stand for a few minutes before serving by the spoonful. Delicious!

Chocolate Chip Coffee Cake

from Walters

Ingredients:
1 C butter
1 C sugar (I half this and like it better)
2 eggs
1 C sour cream
1 tsp salt
2 tsp bakking soda
2 tsp vanilla
2 C sifted flour

Topping
1/4 C suar
1/3 C firmly packed brown sugar
1 tsp cinnamon
1 C chopped pecans or walnuts
1 6-oz package chocolate chips

Directions: In a large bowl, cream butter and sugar together until smooth. Add eggs, sour cream, baking powder, salt, soda, and vanilla. Gradually add flour and mix well. Preheat oven to 350.

Mix topping ingredients together in a small bowl. Sprinkle a greased tube pan with 1/4 of the topping.
Alternate layers of topping and batter. There should be 4 layers of topping and 3 layers of batter. Bake for 45-60 min or until knife comes out clean.

Corn Dip

from Walters

Ingredients:
1 can of shoe peg corn
8 oz chopped banana peppers
8 oz. shredded cheddar/Monterey jack
2 t mayo
2 T sour cream

Directions:
Drain the corn and peppers. Mix it all together.

Pesto Twists

from Nicole/ Walters

Ingredients:
1 pkg (17.3 oz) frozen puff pastry; thawed
1/2 C shredded parmesan cheese
1/2 C prepared pesto

Directions
Preheat oven to 400 degrees.

Unfold the puff pastry sheets on a floured surface. Roll each sheet into a 12 inch square. Spread the pesto onto one puff pastry sheet to within 1/4 in of the edges. Sprinkle with the parmesan cheese. Top with the remaining puff pastry, pressing lightly. Cut the pastry into twelve-1-inch wide strips. Twist each strip four times. Place the pastry strips 2 inches parat on parchment paper-lined baking sheets, pressing down the ends. Bake for 12-15 min or until golden brown. Serve warm.

Blueberry Cream Tart

Yummy. Almost like a no bake cheese cake but I think the nut crust is an improvement over a graham crust for that. Definitely want to try again with fresh blueberries this time. Peaches might be good as well.

Camie Christensen

Crust: Granny's no-roll nut crust
1 C flour
1/2 C butter/margarine, softened
1/4 C finely chopped walnuts
1/4 C powdered sugar

Mix all ingredients until soft and pliable. Press evenly against bottom and sides of pie pan. Prick bottom and sides with a fork. Bake at 350 for 12 minutes or until lightly browned. Cool completely before filling.

Filling:
8 oz cream cheese, softened
1/2 C sour cream
1/2 C powdered sugar

In mixer bowl, cream softened cream cheese, add sugar and sour cream and blend until smooth and fluffy. Pour onto cooled crust.

Berry Layer:
3 C fresh blueberries (tried frozen, okay, but fresh would be much better)
1 C sugar
1 C water

Put berries in a strainer over a pan. Simmer sugar and water in a small saucepan for 1 minute. Take off heat and pour over berries immediately. Toss berries slightly in strainer. Take syrup from the catch pan under the berries and pour over berries once more, with the saucepan as the catchpan. Drain berries completely and distribute over top of refrigerated filling. They will be sticky and will hold together. Refrigerate until served.

Baked Creamy Chicken Taquitos

from Walters who got it from Our Best Bites

1/3 C Cream cheese
1/4 C green salsa
1 Tbsp. fresh lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp onion powder
1 tsp garlic minced
3 Tbsp chopped cilantro
5 green onions, chopped
2 C cooked, shredded chicken
1 C shredded pepper jack cheese
1 can black beans
1/2 red pepper, diced
Tortillas

Directions:
Heat cream cheese in microwave for 20-30 seconds until soft. Mix in green salsa, lime juice, cumin, chili powder, onion powder and garlic. Stir to combine then add cilantro, green onions, chicken, cheese, black beans and red peppers. Fill tortillas with chicken mixture then roll and place in a greased baking pan. Once you have rolled all the taquitos, spray them with Pam or brush them with oil. Then bake at 425 for 20 minutes, or until crispy. Can garnish with sour cream, salsa, or guacamole.

Tomato vinaigrette baked chicken

from Walters/Cami

Notes: Easy, can prepare ahead, Daniel and I both really liked the tomatoes on top.

Ingredients (serves 4):
1 small red onion, thinly sliced (used small yellow and was great)
4 small chicken breast halves
1 can (14.5 oz) diced tomatoes, drained
1/4 C balsamic vinaigrette dressing
1/4 t garlic powder
1/4 C parmesan cheese (used shredded mozarella and was great)

Directions:
1. Preheat oven to 425.

2. Place onions in bottom of baking dish and then place chicken on top.

3. Combine tomatoes, dressing, and garlic powder then pour over chicken.

4. Sprinkle with cheese and Bake 30 minutes or until chicken is done.

Calories: 200, Fat: 6 g, Fiber 1 g

Lemon Cake

from my friend Brooksany B.

Ingredients:
1 lemon cake mix
1 pck instant lemon pudding (I think it's the small size)
1 C sour cream
3/4 C water
3/4 C oil
4 eggs

Directions:
1. Mix all ingredients together. Bake in 2 round cake pans at 350 for 30 min.

Frosting:
1 C butter
1/2 C fresh lemon juice
6-8 oz powdered sugar (bag)

Directions:
1. Mix together and frost to make a double layered cake.

Twix Bars

from my Mom

1/2 C butter
1/4 C sugar
1 C flour

Crumble together. Press into ungreased 9x9 pan. Bake at 350 x 15 min.

1/2 C butter
1/2 C brown sugar
2 T corn syrup
1/2 C sweetened condensed milk

Combine and stir together. Bring to a boil x 5 min. Stir constantly. Remove and pour over bottom layer.

6 oz chocolate chips
2 T shortening

Melt over low heat. Pour over 2nd layer. Chill.


Love these! A Gneiting Christmas tradition. My mom usually doubles the recipe.

Zuppa Toscana (Olive Garden's spicy sausage and potato soup)

1 lb. spicy Italian sausage
1/2 lb. smoked bacon
1 qts. water
3 2/3 C chicken broth (or 2- 14.5 oz cans)
2 large Idaho russet potatoes, scrubbed and cubed ( usually fudge and add a little more)
2 garlic cloves, peeled and minced
1 medium onion, chopped
2 C chopped kale or swiss chard
1 C heavy whipping cream or half and half
Salt and pepper to taste

Place water, broth, potatoes, garlic and onion in a pot and simmer over medium heat until potatoes are tender.

While the pot is simmering, prepare the meat: brown and crumble sausage, set aside. Brown and chop bacon set aside.

When the potatoes are tender  take 1-2 C of soup mixture and puree it. Then add it back to the pot. (This just makes it a little thicker, which I prefer). Add the sausage and bacon and simmer for 10 more minutes. Add kale and cream and heat through. Season with salt and pepper to taste.

Granny's Oven Stew

from Granny W.

Great warm comfort meal with minimal prep. Just takes planning ahead.

5 potatoes, peeled and cut in chunks
5 carrots, peeled and cut in large sections
1 onion, cut in large sections
1 can tomato soup
1 can cream of celery soup
1 can water
Stew meat or round steak cut into cubes

Mix together and bake covered at 300 for 4 hours.

Frank's Red Hot Sauce Chicken

from my cousin Ryan W.  (loved this sauce!)

Chicken:
1 C bread crumbs
1 C corn flakes, crushed
1 C flour
1/2 C Parmesan cheese
Salt and pepper to taste
Chili powder to taste
Paprika to taste
2 to 3 chicken breasts
1 to 2 eggs
Oil

Mix dry ingredients into a bowl. Cut chicken breasts into 2 inch cubes.  Dip in egg then into dry ingredients. Then fry in oil or you can bake in oven for a healthier version. Coat in sauce or serve sauce as dipping sauce.

Sauce:
1/2 C white vinegar
1/2 C butter
6-8 oz Frank's Red Hot sauce

Warm sauce in saucepan. And coat or set out as a dip for chicken.

Serve with blue cheese or ranch.

Champagne Salad

from Aunt Mona

Ingredients:
1 8 oz cream cheese
12 oz frozen strawberries, thawed
2 bananas, sliced
1 lg. can crushed pineapple, drained
1 C chopped nuts
1 9 oz Cool Whip
3/4 C sugar

1. Mix cream cheese, sugar together and then add strawberries with juice. Then add remaining ingredients and pour into 9x13 pan and freeze.

Take out 30 min. before serving.

Blackberry Chicken Salad

from Nicole G.

Ingredients:
1/2 C fresh orange juice
1/4 C fresh lime juice
1/4 C fresh lemon juice
1 T olive oil
1 spr fresh basil, chopped
3/4 tsp salt
1/2 tsp ground black pepper
4 medium skinless, boneless chicken breast halves (1 1/2 lb total)
3 C fresh blackberries
1/2 C balsamic raspberry vinegar
1 C blueberries
3 T sugar
1 tsp Dijon mustard
1/4 tsp dried oregano, crushed
1/2 C extra virgin olive oil
1 (8 oz) pkg Mediterranean mixed salad greens
2 medium pears, cored and thinly sliced
3/4 C crumbled feta cheese
pecans

1. In a small bowl, stir together orange, lime, and lemon juices, 1 T oil, basil, 1/2 tsp of the salt and 1/4 tsp pepper. Place chicken in resealable plastic bag set in large bowl. Pour juice mixture over chi ken and seal bag. Chill 1-4 hours, turning bag occasionally.
2. For dressing, combine 1 cup of the blueberries and vinegar, sugar, mustard, oregano, 1/4 tsp salt, and 1/4 tsp pepper in the blender. Cover and blend until smooth. With blender running, slowly add 1/2 cup oil in this steady stream until well combined. Transfer to serving container and chill til serving time.
3. Drain chicken, discarding marinade. Place chicken on the rack grill heated to medium heat and cover until done (170 degrees).
4. Slice chicken. Divide greens among 4 serving plates. Top with chicken, pears, and blackberries. Top each with dressing and cheese.

Serves 4

Theurer's Carrots

from Licking the Spoon

Ingredients:
9 medium carrots cut into strips
1 tsp. sugar
4 T butter, melted
1/2 C evaporated milk
1 tsp parsley diced (less if using dried parsley)
1/2 tsp salt

Cover. Cook for 20 min. turning lots.

Sauteed Zucchini

from Licking the Spoon

Ingredients:
Zucchini, diced with skin on
Onion, diced
Fresh or canned diced Tomato
Fresh or canned Corn
Bacon is desired
Salt and Pepper to taste

All amounts are just as desired. Steam zucchini and onion until onion is transparent. Add tomato and corn until warm. Top with cheese and cover with foil until ready to serve.

Best Summer Cucumbers

from Licking the Spoon

Ingredients:
6 cucumbers, thinly sliced
1 med. onion, sliced
1 C apple cider vinegar
1/4 to 1/3 C sugar
1/4 C oil
1 tsp salt
1 tsp dried oregano
1/2 tsp garlic powder
1/ tsp dried marjoram
1/2 tsp lemon pepper seasoning
1/2 tsp ground mustard

Mix together and pour over cucumbers and onions. The longer it refrigerates, the stronger the flavor.

Herbed Wild Rice

from Licking the Spoon

Ingredients:
1 tsp. olive oil
1 C uncooked basmati rice (used normal white rice)
1 garlic clove, minced
1 C water
1 C chicken broth
1/4 tsp salt
1/4 C chopped green onions
1/4 C pine nuts, toasted
3 T grated fresh Parmesan cheese
1 T chopped fresh basil
1 tsp chopped fresh thyme
1/2 tsp freshly ground black pepper

Heat olive oil in a medium skilled coated with cooking spray over medium-high heat.  Add rice and garlic to pan; saute for 2 minutes or until rice is lightly toasted.
Add 1 C water, broth, and salt to pan; bring to a boil. Cover, reduce heat, and simmer for 15 min or until liquid is absorbed and rice is tender.
Remove from heat; let stand for 5 min. Stir in onions, nuts, Parmesan cheese, basil, thyme, and pepper.

Yields: 6 servings (2/3 C size)

Sante Fe Salad

From Walters, Taste of Home

Ingredients:

Meat:
Marinate and grill or cook chicken using a fajita mix...cut into strips

Dressing:
1/3 C. olive or vegetable oil
2 T lime juice or more to taste
2 T cilantro..chopped very fine
1 1/2 tsp. sugar
1 garlic clove...minced
1/2 tsp. salt
1/4 tsp. pepper

Salad:
6 C torn Romaine
1 can (15 oz) black beans...rinsed and drained
1 can (11 oz) Mexicorn
1 med. red pepper...julienned
1/3 C green onions
sliced tomatoes
sliced black olives

Mix beans, corn, pepper...Put Romaine on plates...top with mixture, dressing, tomatoes, olives, chicken.

Or...

Mix beans, corn, pepper, Romained, onions. Toss with dressing. Top with checken, tomatoes, olives.

Can put sliced, baked tortillas on top.

Tortillas:
Cut tortillas into thin strips, spray cookie sheet with Pam...Bake at 350 degrees for 10-15 min. until crispy or light brown.

Most of this can be done in advance.

Turkey Mango Wraps

from Licking the Spoon

Ingredients:
1 pkg sundried tomato wraps
1 lb smoked turkey, sliced
Provolone cheese, sliced
Lettuce
Tomato, sliced
Mango, sliced
1/3 C cream cheese, softened
3 T mayonnaise
2 T ranch dressing mix

In a bowl mix together the cream cheese, mayonnaise, and ranch dressing mix. Set aside.

Lay out a wrap. Spread some of the cream cheese/mayo mixture on. Layer turkey meat around the wrap. Cut each slice of provolone cheese in half and put 2 pieces down the center. Put some lettuce tomato, and mango down the center. Fold the top and bottom edges in and roll like a burrito. Slice in half diagonally.

Serve with chips.