2 T. macadamia nut oil (or butter)

1 sm. onion, chopped

2 lbs. asparagus (2 bunches)

6 c. chicken stock

12-oz. can white beans, drained

1/3 c. plain Greek yogurt

1-3 pinches cayenne

1 lemon

3-4 slices bacon, chopped

In a large pot warm the oil or butter over medium heat.  Add the chopped onion and sauté for 2 to 3 minutes.  Cut the tops off and reserve for garnish.  Cut the rough ends off the bottom.  Chop the rest of the asparagus into short segments and add to the pot.  Sauté for another 3 to 5 minutes until the asparagus is bright in color and tender.  Add the beans, stock and cayenne to taste.  Simmer for 20 minutes, uncovered.  Using an immersion blender, puree the soup until smooth.  Add the yogurt and puree again.  Salt and pepper to taste and add a squeeze of lemon.  Place in a small skillet over medium heat.  Brown the bacon, then add the asparagus tops to the bacon.  Sauté for 1 to 2 minutes.  Drain and garnish the soup with the bacon and asparagus.  Prep time: 15 minutes; cooking time: 25 minutes.  Yield: 4 to 6 servings.

3 c. water

2 family-size tea bags

1 (1-oz.) pkg. fresh mint leaves

(about 1 c. loosely packed)

½ c. sugar

4 c. cold water

1 (6-oz.) can of frozen lemonade concentrate, thawed

Fresh citrus slices to garnish

Bring 3 cups water to a boil in a 2-quart saucepan.  Remove from heat, add tea bags and stir in fresh mint.  Cover and steep 10 minutes.  Remove and discard tea bags and mint.  Stir in sugar until dissolved.  Pour tea into a 3-quart container and stir in 4 cups cold water and lemonade concentrate.  Serve over ice.  Garnish, if desired.

BASIL PITA CHIPS

1 pkg. pita pockets

¼ c. extra-virgin olive oil

1 tsp. dried basil

½ tsp. oregano

1 tsp. salt

1 tsp. freshly ground black pepper

Preheat oven to 375 degrees.  Cut pita pockets in half and then cut each half into wedges.  Combine all remaining ingredients and brush onto pita wedges.  Place wedges onto baking sheet and bake for 8 minutes or until golden brown and crispy.  Can serve with Chipotle Chicken Salad or Hummus Dip.

1 c. whole wheat flour

1 c. reg. flour

1 tsp. salt

1 tsp. baking soda

2 tsp. baking powder

2 tsp. cinnamon

1 tsp. allspice

1 tsp. nutmeg

1 tsp. cocoa

¼ tsp. mace

4 oz. applesauce

½ c. buttermilk

1 c. corn oil

2 c. sugar

4 lg. eggs

1 c. pecans, minced

4 c. shredded carrots

Preheat oven to 350 degrees.  In a medium bowl mix the first 10 ingredients until thoroughly combined.  Ina large bowl mix the next 4 ingredients together.  Mix half the dry ingredients into that mixture.  Then add egg, dry ingredients, egg, dry ingredients, etc. until all is in the batter.  Then add pecans; mix until well blended.  Do not over mix.  Toss in carrots mix until well blended.  Oil and flour two (9-inch) round baking pans.  Pour half of the mixture into each pan and bake for 45 minutes or until toothpick comes out clean.  Cool on rack for 20 to 30 minutes.  Remove from pans and frost.

Frosting:

1 (8-oz.) pkg. cream cheese

2 sticks unsalted butter

1 box powdered sugar

1 tsp. vanilla

Pinch of salt

In a medium bowl bring cream cheese and butter to room temperature.  Beat the mixture until creamy, then add powdered sugar and beat excessively until fluffy; add vanilla and salt and mix well.  Spread on cool cake and serve.

Pastor Sherry Pollinzi

With the recent cold weather, the requests for hot chocolate have been frequent in our home! Bella and I decided to jazz up our hot drinks with some frozen whipped cream hearts! These not only taste delicious, but help to quickly cool down the hot chocolate for sensitive little tongues!

We used the following ingredients:

One large tub of Cool Whip

Two teaspoons of Pure Vanilla Extract

Wax paper (for lining our 9"x13" pan)

Small, heart-shaped cookie cutter

Directions:

Step 1

In a large bowl, combine all of the Cool Whip and two teaspoons of Pure Vanilla Extract.  Stir with a wooden spoon or spatula until smooth and creamy with minimal lumps.  Add 1/4 cup of water at this point to help with smoothness and with freezing.

1 (3-4-lb.) boneless chuck roast

1 ¼ tsp. salt

¾ tsp. pepper

¼ tsp. garlic powder

2 T. vegetable oil

1 c. thinly sliced onion wedges

3 cloves garlic

2 bay leaves

1 (10 ¾ -oz.) can cream of mushroom soup

¼ c. red wine

2 T. Worcestershire sauce

1 T. beef bouillon granules

¾ c. water

Preheat oven to 350 degrees.  Add salt, pepper and garlic powder in small bowl.  Rub seasoning onto the roast on all sides.  Place the meat in a roaster pan.  Add onions and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice.  Place into roaster pan with meat and bay leaves.  Combine the mushroom soup, wine, Worcestershire sauce and beef bouillon into a bowl.  Pour over the roast.  Add water.  Cover pan with foil.  Bake for 3 to 3 ½ hours or until tender.  Remove.  Discard the bay leaves.

2 T. butter

1 T. olive oil

1 ¼ lbs. onions, thinly sliced

1 tsp. sugar

2 cloves garlic, crushed, plus 1 clove garlic, halved

5 c. beef or chicken broth

½ tsp. salt

½ tsp. black pepper

8 slices French bread

¾ c. grated cheddar cheese

Heat the butter and oil in a large saucepan.  Add the onions and cook, stirring occasionally, until softened, about 10 minutes.  Add the sugar and crushed garlic to the pot, increase heat slightly and cook until the onions are dark brown, 10 to 15 minutes.  Pour in the beef broth.  Add the salt and pepper.  Simmer over low heat for 30 minutes.  Preheat broiler.  After the soup has been simmering for 20 minutes, rub the bread slices with the garlic halves.  Toast the slices on both sides under the broiler.  Ladle the soup into 4 ovenproof bowls.  Top each bowl with 2 toasts.  Sprinkle with the cheddar.  Place bowls under the broiler and broil until the cheese is bubbling, 2 to 3 minutes.  Serve immediately.  Prep time: 15 minutes; cook time: 50 to 60 minutes.  Serves 4.

1 (7-oz) jar marshmallow crème

1 (8-oz) pkg. cream cheese

½ c. sour cream

2 T. powdered sugar

Mix together marshmallow cream, softened cream cheese, sour cream and powdered sugar.  Serve with any kind of fresh fruit.

4 boneless chicken breasts

4 boiled ham or turkey

4 Swiss cheese

¼ c. flour

1 egg

1 c. bread crumbs

½ c. butter

1 c. dry white wine

1 med. onion

1 c. half-and-half

1 c. milk

4 c. rice

Flatten 4 boneless chicken breasts between wax paper.  Place a slice of boiled ham or turkey and Swiss cheese on chicken and roll up.  Secure with toothpick.  Dredge rolls in ¼ cup flour and dip in egg.  Coat well in bread crumbs, lightly brown on all sides in ¼ cup butter.  Add 1 cup of dry white wine.  Cover 20 minutes.  Place rolls in shallow baking dish, save drippings.  Sauté ¼ cup finely chopped onion in ¼ cup butter until tender, stirring occasionally, blend in ¼ cup flour, ½ teaspoon salt and pepper.  Gradually add 1 cup milk and 1 cup half-and-half.  Sir constantly until smooth.  Add reserved drippings, simmer; stir constantly until smooth and thicken.  Pour over rolls.  Bake, uncovered, at 325 degrees for 20 minutes.  Serve over rice.

8 oz. sour cream

1 c. mayonnaise

½ tsp. celery salt

½ tsp. dill weed

½ tsp. onion salt

¼ c. green onions, chopped

3 c. frozen cut leaf spinach, thawed and drained

8 oz. water chestnuts, drained and finely chopped

In medium bowl combine sour cream, mayonnaise and seasonings.  Stir in onions, spinach and water chestnuts.  Cover and refrigerate to blend flavors.  Makes 3 ½ cups.

1 pkg. white cake mix with pudding

3 whole eggs

1 can cream of coconut

¾ can Eagle Brand milk

Cool Whip

1 bag coconut

Mix 1 package white cake mix with 3 whole eggs.  In a cookie sheet while hot, prick generously with fork.  Pour can of cream of coconut over cake and pour ¾ can of Eagle Brand milk over cake.  Let cool and spread with Cool Whip.  Sprinkle generously with coconut.  Refrigerate.  Make day ahead.

1 salmon fillet

Greek seasoning to taste

4 T. honey

4 T. brown spicy mustard

1 tsp. dried dill

½ tsp. paprika

Sprinkle of cayenne pepper to taste

Place salmon with skin side down on aluminum foil.  Sprinkle with Greek seasoning.  Combine remaining ingredients and pour ½ of mixture over salmon fillet.  Reserve other half for later.  Wrap loosely in foil for ½ hour or longer, as long as overnight.  Remove from refrigerator if left overnight to bring to room temperature.  Place on grill at medium heat (approximately 350 degrees) for 20-30 minutes.  Use remaining honey mustard dill mixture to drizzle over salmon.

3 bacon strips, diced

1 sm. onion, chopped

1 clove garlic, minced

3 T. all-purpose flour

1 tsp. salt

1 tsp. dried basil

½ tsp. pepper

3 c. chicken broth

2 lg. baked potatoes, peeled and cubed

1 c. half-and-half cream

½ tsp. hot pepper sauce

Shredded cheddar cheese

Minced fresh parsley

In a large saucepan cook bacon until crisp.  Drain, reserving 1 tablespoon drippings.  Set bacon aside.  Sauté onion and garlic in the drippings until tender.  Stir in flour, salt, basil and pepper; mix well.  Gradually add broth.  Bring to boil; boil and stir for 2 minutes.  Add the potatoes, cream and hot pepper sauce; heat through but do not boil.  Garnish with bacon, cheese and parsley.

1 stick butter

1 c. shortening

2 c. sugar

6 eggs

2 c. flour

1 tsp. salt

1 tsp. vanilla

Mix butter, shortening and sugar together.  Add eggs, one at a time; beat well before adding another.  Shift flour then add salt and vanilla; mix together.  Bake in a well greased and lightly floured bundt pan at 300 degrees for 1 hour.

6 chicken breasts or 10 chicken thighs

1 cube butter

1 lg. onion, sliced in circles

2 T. Italian seasoning salt

Salt

Pepper

Garlic powder

Dried oregano

2 sm. cans mushrooms

1 c. marinated artichoke hearts

1 c. mozzarella cheese

Preheat oven to 350 degrees.  Melt butter in an 11 X 13-inch glass pan.  Place onion rings in pan.  Lay chicken on top of rings and lightly cover both sides of meat with all seasonings.  Cover with foil and bake for 30 minutes.  Take out of oven and turn over the onions and chicken.  Cover and layer in this order: mushrooms, artichoke hearts and cheese.  Place back in oven without the foil and continue to bake at least 30 more minutes.  If the breasts are thick, it may take 45 minutes.  Take from oven and replace foil.  It will continue to cook on it’s own.  Serve over angel hair or linguine pasta.

9 double graham crackers (may take a couple more, just make sure the pan is full with the crackers)

1 (6-oz.) pkg. almonds, sliced

2 sticks real butter

¾ tsp. almond flavoring

½ c. sugar

Preheat oven to 325 degrees.  Place crackers on cookies sheet (approximately 11 s 15 inches), covered with foil (up the sides of the cookie sheet too).  Sprinkle nuts on graham crackers.  (Don’t get the almonds too thick on the crackers, just get them covered; sometimes I don’t use the whole package of almonds.)  Melt butter; add flavoring and sugar, bring to boil and boil for about 3 to 5 minutes.  Stir mixture during the cooking time.  Then pour this mixture over graham crackers and almonds.  Bake 14 to 18 minutes at 325 degrees.  When top mixture begins to turn light brown, this will make them nice and crunchy after they’ve cooled down.  When coo, break cookies into small pieces and enjoy.

1 cube butter

¾ c. sugar

2 squares Baker’s unsweetened chocolate

1 tsp. vanilla

2 eggs

1 graham cracker pie crust

Cream butter and sugar until fluffy.  The secret to this recipe is to slowly add the sugar, then add the melted chocolate and vanilla.  Beat.  Beat in one egg at a time for 5 minutes each.  Pour into pie crust and chill 4 hours.  Top with whipped cream and chocolate shavings, if desired.  Enjoy.

1 c. boiled, chopped white meat chicken (can use canned chicken)

¼ c. diced bell pepper (can add red bell peppers)

1 diced sweet apple (Fugi)

1 c. chopped pecans or walnuts

1 c. seedless grapes (purple or white), sliced and quartered 

¼ c. chopped celery 

1 c. mayonnaise

Mix thoroughly and serve on sandwiches or croissants.  Can also serve on crackers or serve by itself.

1 lb. red beans

8 c. water

1 tsp. white pepper

¼ tsp. cayenne pepper

1 med. Onion

½ bell pepper

2 pkgs. turkey sausage 

1 T. sea salt or Creole seasoning (season to taste)

1 or 2 bay leaves

1 bunch onion tops

Approx. 1 T. marjoram

2 slices turkey bacon

3 c. rice

2 T. ketchup

Soak beans in about 8 cups of water overnight.  In morning, pour beans in to a strainer to drain and rinse.  Then place in Dutch oven with 8 cups of water.  Add a salt or Creole seasoning, white pepper, onion, bell pepper, onion tops, cayenne pepper, bay leaves, ketchup, marjoram and turkey bacon (tear in pieces).  Meanwhile, separately in skillet, cook 2 packs of turkey sausages, sliced.  When thoroughly cooked, pour the entire thing, including drippings, into beans.  Bring to a boil, then turn down halfway between low and medium or a little less for about 2 hours or until beans are tender.  When cooked, get about ½ cup of the beans and smash, then add back into beans.  Serve over rice.

Cake:

1 c. water

½ c. oil

1 stick margarine

4 T. cocoa

Melt together in a small saucepan.

In a separate bowl combine:

2 c. sugar

2 c. flour

1 tsp. cinnamon

½ tsp. salt

2 beaten eggs

1 heaping tsp. baking soda

½ c. buttermilk

1 tsp. vanilla

Combine in a small bowl; pour the heated mixture over the second; stir well.  Pour batter into a 9 x 13-inch cake pan that has been greased and floured.  Bake for 20 to 25 minutes on 400 degrees.

Icing:

1 stick margarine

4 T. cocoa 

6 tsp. milk

1 box powdered sugar

1 tsp. vanilla

½ c. chopped nuts (if you want nuts)

Make in a saucepan.  Pour icing on the cake while it is still warm.

9 c. chex mix

8-oz. bag semi-sweet chocolate chips

½ c. peanut butter, smooth

¼ c. butter

1 tsp. vanilla

1 ½ c. powdered sugar

Melt butter and chocolate chips in a saucepan; add 1 teaspoon vanilla and ½ cup peanut butter.  Take chocolate mixture and pour over Chex mix.  In a gallon zip-lock bag add powdered sugar.  Take the mixed Chex mix and add to powdered sugar in Ziploc bag.  Make sure well coated.  Ready to serve.

¾ c. shortening

1 c. white sugar

¼ c. light molasses

1 beaten egg

2 c. flour

¼ tsp. salt

2 tsp. soda

1 tsp. cinnamon

1 tsp. cloves

1 tsp. ginger

Cream Shortening and sugar; add molasses and egg, beat well.  Add sifted dry ingredients, mix well.  Roll in small balls, dip in sugar.  Place 2 inches apart on greased cookie sheet. Bake at 375 degrees for 15 minutes.

2 cans hominy

1 (8 oz.) sour cream

1 can green chilies

2 c. Colby Cheese

1 tsp. savory salt

1 tsp. garlic salt

Boil hominy with juice for 10 minutes then drain slightly. Mix hominy, sour cream, green chilies, Colby cheese, savory salt and garlic in large bowl. Place in Pyrex dish and cook at 350 degrees until bubbly.

2 poblano peppers

8 oz. sour cream (reg. or low fat)

1/8 c. olive oil

1-2 cubes Knorr bouillon

1 lg. can chicken broth

1-2 c. heavy cream, half-and-half, reg. or low-fat milk (better with higher fat milk content)

2-3 cans white chicken meat

1 (8-oz.) pkg. cream cheese (may also use low fat)

Chop pepper very fine and sauté in the olive oil.  While pepper and oil is cooking, place the chicken and broth in soup pan.  Break up the chicken as you put it in.  When the pepper is just starting to get soft (you do not want it cooked until mushy), pour entire mixture into soup pot.  In a blender place sour cream, cream cheese and 1 cup of desired milk.  Blend until smooth.  (This is an important step in order to dissolve the cream cheese, it will not melt if you just chop it and place in the soup mixture.)  Bring mixture to a boil, stirring constantly.  Blend until smooth and add to boiling soup mixture.  Taste and add other ½ cup milk if needed.  Serves 6 to 8.

4 BONELESS CHICKEN BREASTS

Uncle Ben’s long-grain and wild rice (slow or fast cook)

1 stick butter

1 c. sour cream

1/3 c. chopped onion

¼ c. flour

1 c. chicken broth

Pinch of salt and pepper

½ c. sliced or slivered almonds

Chicken Breasts: Season them with garlic powder and Lawry’s seasoned salt and bake them in the oven for 25 minutes at 350 degrees.  Cook Uncle Ben’s long-grain and wild rice on stove according to directions on box, set aside.  Put stick of butter and chopped onions in a skillet and sauté until onions are clear in color or about 4 minutes.  Add ¼ cup of flour and stir.  Add sour cream and chicken broth and stir again while simmering on low to medium heat.  Season sauce with a pinch of salt and pepper.  Once chicken is out of the oven, chop it up in bite size pieces or smaller.  Place it into a 9 X 13 inch baking dish and add Uncle Ben’s wild rice as well as the sour cream sauce simmering in skillet.  Add almonds and stir whole mixture while in baking dish.  Cover with aluminum with foil and place in oven for 25 minutes at 350 degrees.  Serve with a salad and vegetable side dish and enjoy.

5 c. chopped cooked chicken

1 (10.5-oz.) can condensed cream of mushroom soup

1 c. sour cream

1 ½ c. crushed buttery round crackers

1 tsp. poppy seed

½ c. butter, melted

Preheat oven to 350 degrees.  Place the chicken in a 9 x 13-inch baking dish.  In a medium bowl stir together the condensed soup and sour cream.  Pour over the chicken.  In a separate bowl stir together the crushed crackers, poppy seed and melted butter.  Sprinkle over the chicken and sauce.  Bake for 30 minutes in preheated oven until the top of the casserole is browned and the sauce is bubbly.

1 lg. box vanilla instant pudding mix

2 boxes Nilla wafers

16 oz. Cool Whip

8-9 ripe, bananas, sliced 

1 can Eagle Brand milk 

3 c. cold milk

In large missing bowl mix instant vanilla pudding and milk; add Cool Whip.  Mix until smooth.  In serving bowl layer pudding, then layer Nilla wafers (divided evenly throughout), then layer banana slices.  Repeat layers until bowl is full (top layer should be Nilla wafers).  Chill, serve and enjoy.

1 bunch spinach

1 c. sliced water chestnuts

1 c. bean sprouts

½ lb. bacon

2 eggs, hard boiled

¼ lb. mushrooms

4 green onions

Dressing:

1 onion

¼ c. vinegar

1/3 c. catsup

1 c. oil

¾ c. sugar

1 T. Worcestershire sauce

1 tsp. salt

Combine spinach, water chestnuts, bean sprouts, bacon (cooked and crumbled), 2 eggs (hard boiled and diced), mushrooms (sliced) and 4 green onions (sliced).  Toss lightly.  Heat dressing mixture; onion, vinegar, catsup, oil, sugar, Worcestershire sauce and salt until warm.  You can serve dressing on side.

1 stalk celery, chopped fine

1 c. onion, chopped fine

1 stick butter

½ c. all-purpose flour

1 (12-oz.) can evaporated milk

2 egg yolks

1 tsp. salt

½ tsp. red pepper (I only use ¼ tsp.)

½ tsp. black pepper

1 lb. white crab meat

½ lb. grated cheddar cheese

Sauté onions and celery in butter until onions are wilted.  Blend flour in well with this mixture.  Pour in the milk gradually, stirring constantly (it will get thick fast).  Add egg yolks, salt and peppers; cook 5 minutes.  Put crab meat in bowl suitable for mixing and pour the cooked sauce over the crab meat.  Blend well and then transfer into a light greased casserole and sprinkle with grated cheese.  Bake at 375 degrees for 10 to 15 minutes or until light brown.  Serves 6.

Taco Soup:

2 lbs. ground sirloin

1 onion, chopped (I shred mine)

2 cloves garlic, pressed (I use 4-5 cloves)

Fresh Cilantro, chopped

1 pkg. mild taco seasoning

1 pkg. Hidden Valley original dressing mix.

1 (16-oz.) can diced tomatoes with juice

1 can Ro-Tel tomoatoes and green chilies with juice

1 can pinto beans with juice

1 can black beans with juice

1 can corn, drained

½ lb. Velveeta cheese (try not to add too much, it makes it too thick)

Saute beef in Dutch oven. Add onion and garlic. Cook until done. Add seasonings. Add chopped cilantro and canned vegetables. Cut up Veleveeta cheese and melt into soup. (Make sure your fire is on low when adding the cheese, it burns on the bottom quickly.) Simmer for 1 hour. Garnish with sour cream and a spring of fresh cilantro.

Beer Bread:

3 c. self-rising flour

3 T. sugar

1 can beer

1 stick butter (Not margarine)

Mix ingredients together and put in stoneware loaf or bundt pan (I use bundt pan). Bake at 350 degrees for 45 minutes. Then pour melted butter on top and back additional 10-15 minutes.