Butterscotch Coconut Squares

Ingredients:
1 ½ teaspoons plus ½ cups butter, divided
1 package (11 ounces) butterscotch chips
1 cup peanut butter
1 cup miniature marshmallows
½ cup flaked coconut

Directions:
Grease a nine inch square pan with 1 ½ teaspoons butter; set aside.  In a microwave or heavy saucepan, melt the butterscotch chips, peanut butter, and remaining butter until smooth.  Cool for twenty minutes  Stir in marshmallows just until combined (do not melt).  Pour into pan; sprinkle with coconut.  Refrigerate, uncovered, for two hours or until firm.  Cut into one inch pieces.  Store in an airtight container.

Makes about 6 ½ dozen.

Buttermilk Waffles

Ingredients:
1 ¾ cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 eggs
2 cups buttermilk
1/3 cup canola oil
Optional: Strawberry pancake syrup, whipped cream

Directions:

• In large bowl, combine the flour, baking powder, baking soda, and salt.  In another bowl, beat the eggs; add buttermilk and oil.  Stir into dry ingredients until just combined.
• Bake in preheated waffle iron according to manufacturer's directions until golden brown.  Serve with syrup and whipped cream if desired.

Makes 16 waffles.

Buttered Honey Syrup

Ingredients:
1/3 cup butter
½ cup honey

Directions:
Melt butter in small saucepan over medium-low heat.  Stir in honey and cook for one minute until warm.

Makes 3/4 cup.

Brunch Pizza

Ingredients:
1 tube (8 ounces) refrigerated crescent rolls
½ pound sliced bacon, chopped
½ pound bulk pork
½ pound sliced fresh mushrooms
1 small onion, finely chopped
1 Tablespoon butter
8 eggs, lightly beaten
1 package (3 ounces) cream cheese, softened
1/3 cup sour cream
1 garlic clove, minced
¼ teaspoon Italian seasoning
2 plum tomatoes, chopped
1 ½ cups (6 ounces) shredded part-skim mozzarella
Optional: Picante sauce, extra sour cream

Directions:

• Unroll crescent dough in a greased thirteen by nine baking dish; seal seams and perforations.  Bake at 375° for six to eight minutes or until golden brown.
• Meanwhile, in a small skillet, cook bacon and sausage over medium heat until bacon is crisp,  and sausage is no longer pink  Using a slotted spoon, remove meat to paper towels; drain, reserving two Tablespoons of drippings.  Using the drippings, saute mushrooms, onion, and green pepper.  Remove and set aside.
• Heat butter in a large skillet over medium heat.  Add eggs, cook and stir until almost set.  In a small bowl, beat cream cheese, sour cream, garlic, and Italian seasoning; spread over crust.  Layer with eggs, sausage, bacon, sauteed vegetables, tomatoes, and mozzarella.
• Bake at 375° for fifteen to eighteen minutes or until cheese is melted.  Serve with picante sauce and additional sour cream if desired.

Makes 12 servings.

Brunch Lasagna

Ingredients:
6 lasagna noodles
8 eggs, beaten
½ cup milk
Butter-flavored cooking spray
2 jars (16 ounces each) Alfredo sauce
3 cups, diced fully cooked ham
½ cup chopped green pepper
¼ cup chopped green onions
1 cup (4 ounces) shredded cheddar cheese
¼ cup grated Parmesan cheese

Directions:

• Cook noodles according to package directions.  Meanwhile, in a large bowl, beat eggs and milk.  In large nonstick skillet coated with cooking spray, cook eggs over medium-low heat until set but still moist.  Remove from heat.
• Spread ½ cup Alfredo in greased ten inch square baking dish or thirteen by nine baking dish.  Layer with three noodles, ham, green pepper, onions.
• Top with half of the remaining Alfredo and remaining noodles.  Layer with scrambled eggs, cheddar cheese, and remaining Alfredo sauce.  Sprinkle with Parmesan cheese.
• Bake, uncovered, at 375° for forty-five to fifty minutes or until bubbly.  Let stand for ten minutes before cutting.

Makes 9 servings.

Broccoli Egg Cups

Ingredients:
1 bunch broccoli, cut into florets
10 eggs
2 cups half-and-half cream
¼ cup shredded Swiss cheese
1 Tablespoon minced fresh parsley
½ teaspoon salt
½ teaspoon minced fresh basil
1/8 teaspoon cayenne pepper

Directions:

• Grease six eight ounce ramekins; set aside. 
• In a large saucepan, bring three cups of water to boil.  Add broccoli; cover and boil for three minutes.  Drain and immediately place broccoli in ice water.  Drain and dry.
• In a large bowl, whisk four eggs, cream, cheese, parsley, salt, basil, cayenne pepper; pour into prepared dished.  Break an egg into each dish; arrange broccoli around each egg.
• Bake at 350° for thirty to thirty-five minutes or until set.

Makes 6 servings.

Bourbon-Brown Sugar Pork Tenderloin

Ingredients:
2 (1 pound) pork tenderloins (1 ½ pound flank steak may be substituted.  Reduce grill time six to eight minutes on each side or to desired degree of doneness.)
¼ cup firmly packed dark brown sugar
¼ cup minced green onions
¼ cup bourbon
¼ cup soy sauce
¼ cup Dijon mustard
½ teaspoon freshly ground pepper
½ teaspoon cornstarch

Directions:

• Remove silver skin from tenderloins, leaving a thin layer of fat.  Combine brown sugar and next five ingredients in large zip top plastic freezer bag; add pork.  Seal bag and chill eight to eighteen hours, turning bag occasionally.  Remove pork and reserve marinade.
• Preheat grill to 350° to 400° (medium-high).  Grill pork, covered with grill lid, eight minutes on each side until temperature reaches 155° at thickest part.  Remove and let stand ten minutes.
• Meanwhile, combine reserved marinade and cornstarch in saucepan.  Bring to a boil over medium heat; cook, stirring constantly, for one minute.  Cut pork diagonally into thin slices and arrange on serving platter; drizzle with warm sauce.

Makes 6-8 servings. 

Boston Cream Cupcakes

Ingredients:
3 Tablespoons shortening
1/3 cup sugar
1 egg
½ teaspoon vanilla extract
½ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
3 Tablespoons 2% milk
2/3 cup prepared vanilla pudding
½ cup semisweet chocolate chips
¼ cup heavy whipping cream

Directions:

• In a small bowl, cream shortening and sugar until light and fluffy.  Beat in egg.  Beat in vanilla.  Combine the flour, baking powder, and salt; add to the creamed mixture alternately with milk, beating well after each addition.
• Fill paper-lined muffin cups half full.  Bake at 350° for fifteen to swenty minutes or until toothpick comes out clean.  Cool for ten minutes before removing to wire rack to cool fully  Cut in a small hole in the corner of a pastry or plastic bag; insert a small tip.  Fill with pudding.  Push the tip through the tops of cupcakes to fill with pudding.
• Place chocolate chips in a small bowl.  In a small saucepan, bring cream just to a boil.  Pour over chocolate; whisk until smooth.  Cool, stirring occasionally, to room temperature or until ganache thickens slightly, about ten minutes.  Spoon over cupcakes.  Let stand until set.  Store in airtight container in the refrigerator. 

Makes 6 cupcakes.

Blue Cheese Ranch Dip

Ingredients:
1 (16 ounces) container of sour cream
1 (1 ounce) package of Ranch dip mix
1 (4 ounce) package of blue cheese crumbles
2 Tablespoons chopped fresh chives

Directions:
Stir together all ingredients.

Makes 2 ½ cups.

Blueberry Pecan Scones

Ingredients:
2 cup all-purpose flour
¼ cup plus 1 Tablespoon sugar, divided
3 teaspoons baking powder
¾ teaspoon salt
¼ cup cold butter
1 egg
½ cup milk
1 ½ teaspoons vanilla extract
1 cup fresh or frozen blueberries
1/3 cup chopped pecans, toasted
2 teaspoons grated lemon peel
1 egg white, lightly beaten

Directions:

• In a large bowl, combine the flour, ¼ cup of sugar, baking powder, and salt.  Cut in butter until mix resembles coarse crumbs.
• In a small bowl, whisk the egg, milk, and vanilla; add to crumb mix.  Stir in blueberries, pecans, and lemon peel just until moistened.
• Turn onto a floured surface and knead six to eight times.  Pat into an eight inch circle; cut into eight wedges.  Separate wedges and place two inches apart on greased baking sheet.
• Brush with egg white and sprinkle with remaining sugar.  Bake at 375° for eighteen to twenty-two minutes or until lightly browned.  Serve warm.

Makes 8 scones.

Blueberry and Cheese Coffee Cake

Ingredients:
½ cup butter, softened
1 ¼ cup sugar
2 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
¾ cup milk
¼ cup water
2 cups fresh blueberries
1 (8 ounce) package cream cheese, cut into ¼ inch cubes
½ cup all-purpose flour
½ cup sugar
2 Tablespoons grated lemon rind
2 Tablespoons butter, softened

Directions:

• Preheat oven to 375°.  Beat ½ cup butter at medium speed with electric mixer until creamy; gradually add 1 ¼ cup sugar, beating well.  Add eggs, one at a time, beating until blended after each addition.
• Combine two cups of flour, baking powder, and salt; stir well.  Combine milk and water; stir well.  Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture.  Mix at low speed after each addition until blended.  Gently stir in berries and cream cheese. Pour into greased nine inch square pan.
• Combine ½ cup flour and remaining three ingredients; stir well with fork.  Sprinkle over batter.  Bake at 375° for fifty-five minutes or until golden.  Serve warm, or let cool completely on wire rack.

Blueberry Citrus Cake

Ingredients:
1 package (18 ¼ ounce) yellow cake mix
3 eggs
1 cup orange juice
1/3 cup canola oil
1 ½ cup fresh blueberries
1 Tablespoons grated lemon peel
1 Tablespoon orange peel
Citrus frosting:
1 package (3 ounces) cream cheese, softened
¼ cup butter, softened
3 cups confectioners sugar
2 Tablespoons orange juice
2 Tablespoons grated orange peel
2 Tablespoons grated lemon peel
2 cups whipped topping

Directions:

• In large bowl, combine cake mix, eggs, orange juice, and oil; beat on low speed for thirty seconds.  Beat on medium for two minutes.  Fold in blueberries and peels.  Pour into two greased and floured nine inch round baking pans.
• Bake at 350° for twenty to twenty-five minutes or until toothpick comes out clean.  Cool for ten minutes before removing from pans to wire rack to cool completely.
• For frosting, in small bowl, combine cream cheese and butter until fluffy.  Add confectioners sugar, orange juice, and peels; beat until blended.  Fold in whipped topping.
• Spread frosting between layers and over the top and sides of cake.  Refrigerate until serving.

Makes 12 servings.

Best Deviled Eggs

Ingredients:
12 hard boiled eggs
½ cup mayo
1 teaspoon dried parsley flakes
½ teaspoon minced chives
½ teaspoon ground mustard
½ teaspoon dill weed
¼ teaspoon salt
¼ teaspoon paprika
1/8 teaspoon pepper
1/8 teaspoon garlic powder
2 Tablespoons milk

Directions:
Slice eggs in half lengthwise; remove yolks and set aside whites.  In small bowl, mash yolks.  Add the next ten ingredients; mix well.  Evenly fill the whites.  Garnish with parsley and paprika.

Makes 2 dozen.

Berry Cheese Torte

Ingredients:
1 cup crushed gingersnap cookies (about twenty cookies)
¾ cup crushed vanilla wafers (about twenty-five wafers)
¼ finely chopped walnuts
1/3 cup butter, melted
1 envelope unflavored gelatin
1 ¾ cup white grape juice
1 package (8 ounces) cream cheese, softened
¼ cup sugar
1 teaspoon vanilla extract
2 ½ cup fresh blueberries
1 ½ cup sliced fresh strawberries

Directions:

• In a small bowl, combine the cookie crumbs, wafer crumbs, walnuts, and butter.  Press onto bottom and 1 ½ inches up the sides of greased nine inch springform pan.
• Bake at 350° for eight to ten minutes until set.  Cool on wire rack.
• In a small saucepan, sprinkle gelatin over grape juice; let stand for one minute.  Heat over low heat; stir until gelatin is dissolved.  Cover and refrigerate until partially set, about forty-five minutes.
• Meanwhile, in a large bowl, beat cream cheese, sugar, and vanilla until smooth.  Spread over crust.  Place berries in large bowl; add gelatin mixture and gently stir to coat.  Spoon over cream cheese layer.  Refrigerate for at least two hours before serving.  Carefully run knife around edge of pan to loosen.  Remove sides of pan.

Makes 12 servings.

Beef and Spinach Lo Mein

Ingredients:
¼ cup hoison sauce
2 Tablespoons soy sauce
1 Tablespoon water
2 teaspoon sesame oil
2 garlic cloves, minced
¼ teaspoon crushed red pepper flakes
6 ounces uncooked spaghetti
1 pound beef top round steak, thinly sliced
4 teaspoon canola oil, divided
1 can (8 ounces) sliced water chestnuts, drained
¼ cup sliced green onions
1 package (10 ounces) fresh spinach, coarsely chopped
1 red chili pepper, seeded and thinly sliced

Directions:

• In a small bowl, combine the hoisin sauce, soy sauce, water, sesame oil, garlic, and pepper flakes.  Pour ¼ cup into large resealable plastic bag; add beef.  Seal bag and turn to coat; refrigerate for ten minutes.  Set remaining marinade aside.
• Cook spaghetti according to package directions.  Meanwhile, in large skillet or wok, stir-fry beef in three teaspoons canola oil in batches for one to two minutes or until no longer pink.  Remove with slotted spoon and keep warm.
• Drain spaghetti and set aside.  In skillet or wok, stir-fry water chestnuts and onions in remaining oil until onions are tender.  Stir in spinach, spaghetti noodles, and reserved marinade.  Cook and stir for two to three minutes or until spinach is wilted.
• Return beef to the pan; heat through.  Garnish with chili pepper.

Makes 5 servings.

Beef Sirloin Steak with Baby Spinach

Ingredients:
2 Tablespoons olive oil
1 boneless beef sirloin steak, ¾ inch thick, cut into four pieces
1 large onion, sliced
1 small red pepper, sliced
3 cloves garlic, minced
1 can (10 ¾ ounce) condensed cream of mushroom soup
½ cup water
2 Tablespoons balsamic vinegar
1 Tablespoon fresh or 1 teaspoon dried rosemary
1 bag (7 ounces) baby spinach
Hot mashed potatoes

Directions:

• Heat one Tablespoon of oil in skillet over medium-high heat.  Add beef and cook until well-browned on both sides.  Remove beef from skillet.  Pour off fat.  Heat remaining oil in skillet.  Add onion and pepper and cook for one minute, stirring occasionally.  Add garlic and cook until vegetables are tender-crisp, stirring often.
• Stir in soup, water, vinegar, and rosemary in a skillet and heat to boil.  return beef to skillet, reduce heat to medium.  Stir in spinach.  Cover and cook for two minutes or until desired doneness.  Serve with potatoes.

Basic Marinara Sauce

Ingredients:
3 cups chopped yellow onions (about 3 medium)
1 Tablespoon olive oil
1 Tablespoon sugar
3 garlic cloves, minced
5 teaspoons freshly ground Italian seasoning
2 teaspoon salt
2 Tablespoons balsamic vinegar
2 cups low-sodium fat-free vegetable broth
3 (28 ounces, each) cans no-salt-added crushed tomatoes

Directions:
Saute onions in hot oil in a large Dutch oven over medium-high heat for five minutes or until tender.  Add sugar and next three ingredients; saute for one minute.  Stir in vinegar; cook thirty seconds.  Add broth and tomatoes.  Bring to a boil; reduce heat to low and simmer, stirring occasionally, for fifty-five minutes or until sauce thickens.

Makes 11 cups.

Banana Bread

Ingredients:
1 cup sugar
½ cup shortening
2 eggs
1 teaspoon baking soda
½ teaspoon salt
3 bananas
2 cups flour

Directions:
Mix ingredients.  Bake at 350° for one hour and fifteen minutes.

Makes 1 loaf.

Baked Spinach Supreme

Ingredients:
1 cup reduced-fat biscuit/baking mix
2 egg whites
1 egg
¼ cup fat-free milk
¼ cup finely chopped onion
For Filling:
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 ½ cup fat free cottage cheese
¾ cup shredded Monterey Jack cheese
½ cup grated Parmesan cheese
2 egg whites
1 egg
1 teaspoon dried minced onion

Directions:

• In a small bowl, combine biscuit mix, egg whites, egg, milk, and onion.  Spread into a greased eleven by seven baking dish.
• In another bowl, combine filling ingredients.  Gently spoon over biscuit mixture.
• Bake, uncovered, at 350° for twenty-eight to thirty-two minutes or until golden brown and a knife inserted near the center comes out clean.

Makes 6 servings.

Baked French Toast Casserole

Ingredients:
Butter
1 (16 ounces) French bread loaf
8 large eggs, lightly beaten
3 cups milk
2 Tablespoons granulated sugar
1 teaspoon vanilla extract
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup firmly packed brown sugar
1 cup chopped pecans
½ cup butter, softened
2 Tablespoons light corn syrup
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg

Directions:

• Butter a thirteen by nine backing dish  Cut bread into twenty equal slices.  Arrange in two rows down length of dish, overlapping slices.
• Combine eggs and next six ingredients; pour over bread.  Cover and chill overnight.
• Meanwhile, combine brown sugar and remaining five ingredients; cover and chill overnight.
• Preheat oven to 350°.  Crumble brown sugar mixture evenly over bread.  Bake for forty minutes until browned.

Makes 10 servings.

Bacon-Stuffed Mushrooms

Ingredients:
1 package (8 ounces) cream cheese, softened
½ cup real bacon bits
1 Tablespoon chopped green onion
¼ teaspoon garlic powder
1 pound whole fresh mushrooms, stems removed

Directions:
In a small bowl, beat cream cheese until smooth.  Stir in the bacon, onion, and garlic powder.  Spoon into mushroom caps.  Broil four to six inches from heat for four to six minutes or until heated through.  Serve warm.

Makes about 2 dozen.

Bacon Potato Waffles

Ingredients:
1 cup all-purpose flour
2 Tablespoon sugar
2 teaspoon baking powder
½ teaspoon salt
2 eggs
1 ½ cups mashed potatoes (with added milk and butter)
1 cup 2% milk
5 Tablespoons canola oil
¼ cup finely chopped onion
3 bacon strips, cooked and crumbled
Maple syrup or chunky applesauce
Optional: additional crumbled bacon

Directions:

• In large bowl, combine the flour, sugar, baking powder, and salt.  In another bowl, whisk eggs, mashed potatoes, milk, and oil.  Stir into dry ingredients just until moistened.  Fold in onion and bacon.
• Bake in preheated waffle iron according to the manufacturer's directions until golden brown.  Serve with syrup or applesauce  Sprinkle with additional bacon if desired.

Makes twelve waffles.

Bacon-Herb Muffins

Ingredients:
1 ½ cups sour cream
½ cup cooked, finely crumbled bacon
½ cup melted butter
¼ cup finely chopped assorted fresh herbs (suggestions: parsley, thyme, and oregano, or sage, rosemary, basil, chives)
2 green onions, chopped
½ teaspoon pepper
2 cups self rising flour
6 ounces cream cheese, softened

Directions:

• Preheat oven to 375°.  Stir together first six ingredients.  Stir in flour until blended.  Mixture will be thick.  Spoon batter into lightly greased miniature muffin pans, filling completely full.
• Bake at 375° for twenty-six to twenty-eight minutes or until golden brown.  Remove from pans to wire rack; cool completely (about thirty minutes).  Spread or pipe tops of cupcakes with cream cheese.

Makes about 32 muffins.

Bacon Appetizers

Ingredients:
1 pound of bacon
1 ¾ (7 ounces) shredded Gouda
1 cup mayo
½ of a 16 ounce package of cocktail rye bread, lightly toasted
Optional: sun-dried tomato slivers, sliced ripe olives, fresh herbs

Directions:

• Preheat oven to 350°.  Cook bacon in large skillet over medium-high heat until crisp; remove bacon and drain on paper towels.  Crumble bacon.  Combine with cheese and mayo.
• Spread over rye bread slices.  Place on ungreased sheet.  Bake at 350° for seven minutes until cheese is bubbly.  Garnish with optional ingredients if desired.  Serve warm.

Makes two dozen.

Asian Skillet

Ingredients:
1 package (5.9 ounces) chicken and garlic flavored rice and vermicelli mix
2 Tablespoon butter
1 pound boneless skinless chicken breasts, cut into strips
2 ¼ cup water
¼ cup reduced-sodium teriyaki sauce
½ teaspoon ground ginger
1 package (16 ounces) frozen stir fry vegetable blend, thawed

Directions:

• In a large skillet, saute rice mix in butter until golden brown.  Stir in chicken, water, teriyaki, ginger, and contents of rice seasoning.  Bring to a boil.  Reduce heat; cover and simmer for ten minutes.
• Stir in vegetables.  Cover and cook five to eight minutes, until rice is tender and chicken is no longer pink.

Makes 4 servings.

Apple Oven Pancake

Ingredients:
3 large tart apples, peeled and sliced
1 cup raisins
¼ packed brown sugar
1 Tablespoon honey
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 Tablespoons butter
4 eggs
1 cup milk
1 cup all-purpose flour
1 Tablespoon sugar
¼ teaspoon salt
2 teaspoons lemon juice
Optional: 3 Tablespoons confectioners sugar

Directions:

• In large bowl, combine apples, raisins, brown sugar, honey, cinnamon, and nutmeg.  Melt butter in twelve inch ovenproof skillet.  Add apple mixture to skillet; saute for fifteen minutes or until tender.
• In blender, combine eggs, milk, flour, sugar and salt; cover and process ten seconds or until smooth.  Pour over apple mixture; gently lift apple mixture, letting egg mixture flow underneath.
• Bake, uncovered, at 425° for fifteen to twenty minutes until pancake is puffy and golden brown.  Sprinkle with lemon and sugar if desired.  Cut in wedges, serve warm.

Makes 6 servings.

Apple Crisp

Ingredients:
5 to 6 medium apples
½ cup flour
1 teaspoon cinnamon
1 teaspoon nutmeg
2/3 cup brown sugar
½ Quick oats
1/3 cup melted butter

Directions:
Grease a nine by thirteen pan; place sliced apples in layers in pan.  Mix the rest of the ingredients and sprinkle over apples.  Bake at 350° for thirty to forty minutes.

Amish Broccoli Casserole

Ingredients:
4 bunches broccoli, bite size
1 jar of bacon bits
1 large red onion (chopped)
1 cup mayo
¼ cup sugar
2 Tablespoons red wine vinegar
½ teaspoon pepper

Directions:
Mix ingredients.  Chill.

Almond-Bacon Cheese Crostini

Ingredients:
1 French bread baguette (1 pound), cut into thirty-six slices
2 cups (8 ounces) shredded Monterey Jack cheese
2/3 cup mayo
½ cup sliced almonds, toasted
6 bacon strips, cooked and crumbled
1 green onion, chopped
Dash of salt
Optional: Additional toasted almonds

Directions:
Place bread on ungreased baking sheet.  Bake at 400° for eight to nine minutes or until lightly browned.  Meanwhile, combine cheese, mayo, almonds, bacon, onion, and salt.  Spread over bread.  Bake seven minutes or until cheese is melted.  Sprinkle with additional almonds if desired.  Serve warm.

Makes three dozen.

Chili Cheese Quesadillas

Ingredients:
2 cans (4 ounces each) chopped green chilies
12 flour tortillas (6 inches)
3 cups (12 ounces) shredded cheddar cheese
3 teaspoon canola oil

Directions:
Spread about one tablespoon of chilies on half of each tortillas.  Sprinkle with ¼ cup of cheese; fold in half.  In large skillet, cook tortillas on one teaspoon of oil over medium heat until lightly browned on each side, adding more oil as needed.  Cut each in half.

Pinto Bean Chili

Ingredients:
1 pound dried pinto beans
2 pounds ground beef
1 medium onion, chopped
3 celery ribs, chopped
3 Tablespoons all-purpose flour
4 cups water
2 Tablespoons chili powder
2 Tablespoons ground cumin
½ teaspoon sugar
1 can (28 ounces) crushed tomatoes
2 teaspoon cider vinegar
1½ teaspoons salt

Directions:

• Place beans in Dutch oven or soup kettle; add water to cover by two inches  Bring to boil; boil for two minutes.  Remove from heat; cover and let stand for one hour.  Drain and rinse beans, discarding liquid.
• In Dutch oven, cook beef, onion, and celery over medium heat until no longer pink; drain.  Stir in flour until blended.  Gradually stir in water.  Add beans, chili powder, cumin, and sugar.  Bring to boil.  Reduce heat; cover and simmer for one hour and thirty minutes until beans are tender.  Stir in tomatoes, vinegar, and salt; heat through, stirring occasionally.

Makes 8 servings.  Serve with Chili Cheese Quesadillas.

Bacon Swiss Meat Loaf

Ingredients:
1 egg
¼ cup evaporated milk
1½ cups (6 ounces) shredded Swiss cheese, divided
1 cup crumbled cooked bacon (about 12 bacon strips), divided
½ cup soft bread crumbs
½ teaspoon garlic powder
½ onion powder
1½ pounds ground beef

Directions:

• In a large bowl, combine egg, milk, one cup of Swiss cheese, ¾ cups bacon, bread crumbs, garlic powder, and onion powder.  Crumble beef over mixture and mix well.  Shape into a loaf in greased eleven by seven baking dish.
• Bake, uncovered, at 350° for one hour until no longer pink and temperature reaches 160°.  Drain.  Sprinkle with remaining cheese and bacon.  Bake three to five minutes longer until cheese is melted.  Let stand for ten minutes before slicing.

Makes 6 servings.

Family Vegetable Beef Soup

Ingredients:
2 pounds ground beef
1 medium onion, chopped
1 can (46 ounces) tomato juice
1 can (28 ounces) diced tomatoes, undrained
1 jar (4½ ounces) sliced mushrooms, drained
2 cups frozen cut green beans
2 cups each finely chopped celery, cabbage, carrots
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon garlic powder
1 teaspoon salt
½ teaspoon pepper

Directions:
In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain.  Stir in the remaining ingredients.  Bring to a boil.  Reduce heat; cover and simmer for two hours.

Makes 14 servings.

Italian Stew

Ingredients:
1 pound ground beef
½ pound bulk mild Italian sausage
1 cup chopped onion
1 can (15 ounces) cannellini or white kidney beans, rinsed and drained
2 cups cut fresh green beans
1 can (14½ ounce) Italian stewed tomatoes
1 cup vegetable broth
1 can (6 ounces) tomato paste
2 teaspoons dried oregano
1 teaspoon salt
½ teaspoon pepper
1 bunch escarole, trimmed and torn
½ cup shredded Parmesan cheese

Directions:

• In a large skillet or Dutch oven, cook the beef, sausage, and onion over medium heat until beef is no longer pink; drain.  Add cannellini, green beans, tomato, broth, tomato paste, oregano, salt, and pepper.
• Bring to boil.  Reduce heat; cover and simmer for fifteen minutes.  Add escarole; cover and simmer about five minutes longer until escarole is wilted.  Sprinkle with Parmesan cheese.

Makes 6 servings.

Taco Meat Loaf

Ingredients:
1 cup crushed saltines (about 30 crackers)
1 envelope taco seasoning
½ cup ketchup
1 can (4 ounces) mushroom stems and pieces, drained
1 can (2¼ ounces) sliced ripe olives, drained
1 small onion, chopped
2 eggs, lightly beaten
2 Tablespoons Worcestershire sauce
2 pounds lean ground beef
Optional: salsa, sour cream, shredded cheddar cheese, additional olives

Directions:

• In large bowl, combine first eight ingredients.  Crumble beef over mixture; mix well.  Press into greased nine by five inch loaf pan.
• Bake uncovered, at 350° for one hour and thirty minutes until temperature reads 160°.  Serve with salsa, sour cream, cheese, and/or olives, if desired.

Makes 8 servings.

Zesty Horseradish Meat Loaf

Ingredients:
4 slices whole wheat bread, crumbled
¼ cup fat-free milk
½ cup finely chopped celery
¼ cup finely chopped onion
¼ cup prepared horseradish
2 Tablespoon Dijon mustard
2 Tablespoon chili sauce
1 egg, lightly beaten
1 ½ teaspoon Worcestershire sauce
½ teaspoon salt
¼ teaspoon pepper
1 ½ pounds lean ground beef
½ ketchup

Directions:

• In large bowl, soak bread in milk for five minutes.  Drain and discard milk.  Stir in celery, onion, horseradish, mustard, chili sauce, egg, Worcestershire sauce, salt, and pepper.  Crumble beef over mixture and mix well.
• Shape into a loaf in eleven by seven inch baking dish coated with cooking spray.  Spread top with ketchup. Bake at 350° forty to fifty-five minutes until no more pink remains and temperature reads 160°.  Let stand for ten minutes before slicing.

Makes 8 servings.

South Dakota Meat Loaf

Ingredients:
1 egg, lightly beaten
1/3 cup evaporated milk
2 Tablespoons Worcestershire sauce
¾ cup quick-cooking oats
¼ cup chopped onion
1 teaspoon rubbed sage
1/8 teaspoon pepper
1 ½ pounds ground beef
¼ cups ketchup

Directions:

• In large bowl, combine egg, milk, Worcestershire sauce, oats, onion, salt, sage, and pepper.  Crumble  beef over mixture and mix well.
• Press into an ungreased eight by four loaf pan.  Bake, uncovered, at 350° for one hour and fifteen minutes; drain.
• Spread ketchup over meat loaf.  Bake ten minutes until no longer pink and temperature reaches 160°. Let stand ten minutes before slicing.

Makes 6 servings.

Mom's Meat Loaf

Ingredients:
2 eggs
¾ cup milk
2/3 cup finely crushed saltines
½ cup chopped onion
1 teaspoon salt
½ teaspoon rubbed sage
Dash pepper
1 ½ pounds lean ground beef
1 cup ketchup
½ cup packed brown sugar
1 teaspoon Worcestershire sauce

Directions:

• In a large bowl, beat eggs.  Add milk, saltines, onion, salt, sage, and pepper.  Crumble beef over mixture and mix well.  Shape into an eight by four inch oval in ungreased shallow baking pan.
• Combine the remaining ingredients and spread ¾ cups over meat loaf.  Bake at 350° for sixty to sixty-five minutes until no longer pink and reaches 160°; drain.  Let stand for ten minutes before slicing.  Serve with remaining sauce.

Makes 6-8 servings.

Stuffed Potato Skins

Ingredients:
4 large baking potatoes (12 ounces each)
8 slices of bacon
1 large head broccoli, cut into florets
1 bag (8 ounces) shredded Mexican cheese blend
½ teaspoon salt
¼ teaspoon black pepper
½ cup sour cream blended with 2 Tablespoons chopped scallion

Directions:

• Scrub potatoes and pierce with a fork.  Place on paper towels.  Microwave for sixteen minutes until tender.
• Cook bacon in large skillet over medium heat until crisp, approximately eight minutes.  Drain on paper towels.  Cook broccoli in boiling salted water for four minutes.  Drain and set aside
• Position rack approximate six inches from heat.  Heat broiler.  Line backing sheet with foil.  Slice potatoes in half lengthwise; scoop out, leaving a quarter inch edge.  Place, cut sides down, on baking sheet.  Coat with spray.  Broil three minutes.
• Remove from oven.  Flip over; sprinkle with two Tablespoons cheese, one slice bacon, crumbled, ¼ cup of broccoli, salt, and pepper, and two more Tablespoons of cheese.  Broil four more minutes.  Serve with sour cream.

Makes 4 servings.

Twice-Baked Mashed Potatoes

Ingredients:
2 ½ pounds medium potatoes, peeled
1 cup (8 ounces) sour cream
¼ cup milk
2 tablespoon butter, melted
1 ½ cups (6 ounces) shredded cheddar cheese, divided
½ cup chopped onion
5 bacon strips, cooked and crumbled
½ teaspoon salt
1/8 teaspoon pepper

Directions:

• Place potatoes in large saucepan and cover with water.  Bring to boil.  Reduce heat; cover and cook for fifteen to twenty minutes or until tender. Drain.
• In large bowl, mash potatoes.  Add sour cream, milk, butter, and one cup of cheese.  Stir in onion, bacon, salt, and pepper.  Spoon into greased 2-quart baking dish.  Sprinkle with remaining cheese.
• Bake, uncovered, at 350° for thirty to thirty-five minutes or until heated through.

Makes six servings.

Pepper Jack Mac

Ingredients:
1 cup uncooked elbow macaroni
2 bacon strips, chopped
¼ cup chopped onion
¼ cup sliced fresh mushroom
1 ½ teaspoons butter
1 Tablespoon all-purpose flour
¼ cup plus 2 Tablespoons chicken broth
¼ cup plus 2 Tablespoons 2% milk
¾ cups shredded pepper Jack cheese
¼ teaspoon Italian seasoning
Dash of salt and pepper

Directions:
Cook macaroni.  Meanwhile, in a small skillet, cook bacon over medium heat until crisp.  Remove to paper towels with a slotted spoon; drain, reserving 3/4 teaspoon of drippings.  In same skillet, saute onion and mushrooms in drippins and butter until tender.  Stir in flout until blended; gradually stir in broth and milk.  Bring to a boil; cook and stir for one to two minutes or until thickened.  Stir in cheese, Italian seasoning, salt, and pepper.  Cook and stir over medium heat until cheese is melted.  Drain macaroni; stir macaroni and bacon into sauce.

Makes two servings.

Garlic-Chive Mashed Potatoes

Ingredients:
1 (24 ounce) package steam-and-mash potatoes
1 Tablespoon butter
4 garlic cloves, minced
4 ounces fat-free cream cheese
2/3 cups fat-free milk
1/3 cups chopped fresh chives
Salt and freshly ground pepper to taste

Directions:
Microwave potatoes according to package directions.  Meanwhile, melt one Tablespoon of butter in small skillet over medium heat; add minced garlic and saute one minute.  Transfer cooked potatoes to large bowl.  Add garlic mixture, cream cheese, milk, chives, salt and pepper.  Mashed to desired consistency.

Makes six servings.