DESSERTS
BLACKBERRY COBBLER
By Sammy Jo Hallbeck
Prep Time: 15 minutes Servings: 4 Cook Time: 1 hour
Directions: • Preheat the oven to 350 o F. • Grease a 3-Quart baking dish with butter. • In a medium bowl, whisk 1 cup sugar with flour
Ingredients: • 1/2 Stick Butter, Melted, Plus more for greasing • 1 1/4 Cups Plus 2 Tablespoons Sugar • 1 Cup Self-Rising Flour • 1 Cup Whole Milk • 2 Cups Fresh (or Frozen) Blackberries • Whipped Cream and/or Ice Cream for serving
and milk. Whisk in the melted butter. • Rinse blackberries and pat them dry. • Pour batter into baking dish. Sprinkle
blackberries evenly over top of the batter. Sprinkle ¼ cup sugar over blackberries. • Bake until golden brown and bubbly. With 10 mins. of cooking time left, sprinkle the remaining 2 tbsp. of sugar over top. • Top with whipped cream or ice cream and serve.
m & m cookie bars Directions: • Preheat oven to 325 o F. and line 9x13 pan with foil, grease foil. • Whisk together four, salt, and baking soda. • In different bowl, stir melted butter, both sugars. Then stir in the egg, extra egg yolk, then vanilla extract. • Using rubber spatula, fold together the dry mixture into the wet mixture. Fold in 1 cup of M&Ms. Save rest to press on top. • Using slightly wet fingers, press dough into even layer in pan and press rest of M&Ms on top. • Bake 25-28 mins. or until puffy and golden brown. Let it set upon cooling. • Let cool completely before removing entire dessert with the foil and placing on a cutting board. • Cut into squares and store at room temp in air tight container.
By Jessica Bui
Ingredients: • 2 1/4 • 1/2 tsp. salt • 1/2 tsp. baking soda
• 1 1/2 sticks butter, melted • 1 cup brown sugar, packed • 1/2 cup sugar, granulated • 2 egg, at room temp • 1 egg yolk, at room temp • 1 tbsp. vanilla extract • 1 1/2 cups of M&Ms
By Lindsey Klein
Ingredients: • 1/2 cup unsalted butter (1 stick melted) • 1 large egg • 1 cup light brown sugar • 1 tbsp. vanilla extract • 1 cup flour • 18 oreos chopped • 1/2 cup of M&Ms • Use any other chopped candy/crackers you wish
Directions: • Preheat oven to 350 o F. and line 8x8 pan with foil, grease foil. • In large bowl, melt butter then wait until cools and add the egg, brown sugar, vanilla and whisk until smooth. • Add flour and stir, don’t over mix. • Stir in the oreos, and smooth into the pan. Sprinkle M&Ms over the top of mix and press in with hand or spatula. • Bake for 20-22 mins., check with toothpick, then let bars cool down for at least 20 mins. before serving.
choc. chip banana bread
By Sara Brisky
Directions: • Preheat oven to 350 o F. and lightly grease a 9x5 ince loaf pan. • In large bowl, combine flour, baking soda, and salt. • In a separate bowl, cream together butter and brown sugar. • Stir in eggs and mashed bananas until well blended. • Stir banana mixture into flour mixture, stir just to moisten. • Stir in chocolate chips (add more or less as desired). • Pour batter into prepared loaf pan. • Bake in preheated oven for 60 to 65 mins., until a toothpick inserted into the center of loaf comes out clean. • Let bread cool in pan for 10 mins., then turn out onto a wire rack.
Prep Time: 15 minutes Cook Time: 1 hour 5 mins. Ready In: 1 hour 20 mins. Ingredients: • 2 cups of flour • 1 tsp. baking soda • 1/4 tsp. salt • 1/2 cup butter • 3/4 cup brown sugar • 2 eggs, beaten • 2 1/3 cups mashed ovverripe bananas • 1/2 cup chocolate chips
DIPS
Pickle dip
By Lindsey Klein
Ingredients: • 16 oz cream cheese (softened) • 9 oz dried beef or ham (finely) chopped • 16 oz of baby dill pickles (strained and chopped) • Spash of pickle juice
Directions: • Combine cream cheese and pickle juice. • Stir in the other ingredients. • Chill in the fridge for at least 2 hours. • Enjoy with your favorite crackers or chips!
GUACAMOLE DIP
By Bill Meister
Ingredients: • 4 avocados (feeds 2-3 people) • 1/2 bell pepper (finely chopped) • 1-2 garlic cloves (chopped) • 1/4 yellow onion (chopped) • 6-7 small cherry tomatoes cut each one in half • 1 1/2 jalepenos (chopped) more or less depending on preference • Cilantro
Directions: • Combine ingredients in bowl. • squeeze one full lime, stirring as squeezing. • Season depending on preference: salt, garlic salt, italian seasoning, pepper.
creamy parsely dip
By Sammy Jo Hallbeck
Prep Time: 5 minutes plus chilling Servings: 9
Ingredients: • 1 cup fat-free mayonnaise • 1 cup (8oz) reduced fat sour cream • 1/3 cup minced fresh parsley • 2 tablespoojns dijon mustard • 1/2 teaspoon salt • 1/2 teaspoon pepper
Directions: • In a large bowl, combine all ingredients. • Cover and refrigerate for at least 2 hours. • Servie with vegetables or chips.
hot sausage DIP By Lindsey Klein
Ingredients: • 1 lb. of jimmy dean pork sausage (hot or regular) • 10 oz can of Rotel • undrained original diced tomatoes and green chilies • 8 oz of cream cheese
Directions: • In a skillet cook sausage, break it up into littel pieces until full cooked. • Drain excess fat. • Add Rotel and cream cheese. • Mix until well blended and heated. • Enjoy with tortilla chips or fritos scoops!
cob salad DIP
By Lindsey Klein
Ingredients: • 8 oz cream cheese, softened • 1 cup sour cream • 1 package ranch dressing mix • 1/2 cup chopped romaine lettuce • 1/2 cup chopped tomatoes • 1/2 cup chopped cooked bacon • 2-4 oz crumbled blue cheese • 1 tbsp chopped fresh chives
Directions: • Combine the cream cheese, sour cream, and ranch dip mix and mix until smooth. • Spread into the bottom of a 9-inch plate or pan. • Top with lettuce, tomatoes, bacon, blue cheese, and chives. • Enjoy with tortilla chips or crackers!
APPS
hot wings By Cutter Tyllia
Prep Time: 5 minutes Cook Time: 30 mins. Serves: 4 Ingredients: • Coconut oil for greasing the wire rack • 2 lbs. chicken wings and/or drumsticks
Directions: • Preheat oven to 425 o F and line a rimmed baking sheet with aluminum foil and place a greased wire rack on top. • Arrange the chicken wings evenly on the wire rack and season with the salt, pepper, and granulated garlic. Place in oven and roast for 15 minutes. • After 15 minutes, remove wings and place in large mixing bowl. Pour hot sauce over the wings and toss until coated evenly. • Place wings back in oven on the wire rack for 15 mins. • Remove wings from oven and serve!
• 1 tsp coarse sea salt • 1 tsp granulated garlic
• 1 tsp freshly ground black pepper • 1 cup Frank’s Red Hot sauce or your favorite hot sauce
caprese toast
By Sammy Jo Hallbeck
Ingredients: • 1 slice whole wheat bread • 1 slice of mozzarella cheese • Fresh basil • Fresh sliced tomato
Directions: • Lightly toast bread. • Place cheese and tomato on toast. • Broil in oven until cheese is metly then top with fresh basil!
peanut butter banana sushi
By Lindsey Klein
Directions: • Trim the ends of the bananas. • Spread the peanut butter over the outside of each banana. • Roll each peanut butter covered banana in the crushed cereal. • Cut each banana into 6 rounds.
Ingredients: • 1 cup chocolate cocoa crisps cereal • 2 bananas peeled • 1/4 cup smooth peanut butter
hot dishes
cheesy hash browns
By Sammy Jo Hallbeck
Directions: • Preheat oven to 340 o F. • Pour 1/4 cup melted butter into 9x13 pan baking dish. • Add 5 cups shredded hash browns. • Mix soup, sour cream, milk, and green onions in separate bowl. • Pour 1/2 of mixture over hash browns. • Sprinkler 1 cup grated cheese on top. • Add remainder of hash browns and mixture on top. • Sprinkle on remaining cheese. • Drizzle 2 tbsp melted butter on top and bake 60 mins.
Ingredients: • 10 cups shredded hash browns • 1/4 cup or 2 tbsp. of butter • 1 can cream of chicken soup • 1/2 cup chopped green onion • 2 cups grated cheddar cheese • 12 oz. sour cream • 1/2 cup milk
cheesy tater tot breakfast bake
By Molly Smith
Directions: • In large skillet, brown sausage while breaking up the meat. Once cooked, drain and layer in the bottom of a 9x13 baking pan. • Evenly sprinkle 2 cups of the cheese over cooked sausage. • Then, in a large bowl, hand-whisk together the milk, eggs, pepper, onion powder, and salt. • Once mixed, pour evenly over the cheese and sausage in baking dish. • Layer top with frozen tater tots. • When ready to bake, place casserole in oven at 350 o F for 35 mins. • Top with additional 1/2 chese, cooked/crumbled bacon and bake another 5-10 minutes or until sides are bubbling and top is golden brown. • Garnish with chopped parsley, set for 10 mins. and serve!
Ingredients: • 4 slices bacon, cooked & crumbled • 1 lb. ground breakfast sausage, no casings • 2 1/2 cups sharp cheddar cheese (shredded) • 2 cups whole milk • 2 extra large eggs or 3 large eggs • 1/2 tsp. freshly ground black pepper • 1/2 tsp. onion powder • 1/8 tsp salt • 2 lbs. frozen tater tots • 3 tbsp. freshly chopped parsley for garnish (optional)
Directions: • Preheat oven to 375 o F. • Add sausage to medium sauté pan and cook unitl browned (crumbling the sausage with a spoon as it cooks) • Remove sausage when done and place in large mixing bowl. • Sauté onion and red pepper for 5 minutes, then add to bowl. • Sauté garlic for 2 minutes and then add to bowl. • Add hash browns and 1 1/2 cups of cheese into mixing bowl. • In separate bowl, wisp the eggs, milk, and black pepper together, then add to large bowl. • Pour the mixture into 11x7 or 9x9 baking dish and top with rest of cheese. • Cover with aluminum foil and bake for 20 mins. Remove easy cheesy casserole
By Lindsey Klein
Ingredients: • 1 lb italian sausage
• 1 medium white onion • 3 gloves garlic, minced • 1 red bell pepper, cored and diced • 6 eggs • 1/3 cup of milk • 1 20 oz bag of frozen hash browns, thawed • 2 cups shredded cheddar or mozarella cheese • 1/3 tsp. ground black pepper • Optional: green sliced onion
aluminum foil and bake for additional 15 mins. • Let casserole sit for 5 mins. before serving.
mexican hot dish
By Molly Smith
Ingredients: • Serves 2 to 4 • 1 lb. ground beef • 1 jar of Tostitos restaurant style salsa • 1 bag mexican style cheese • 1/4 cup mayonnaise • Paprika (amount by preference) • Tostitos bite or scoop chips
Directions: • Preheat oven to 375 o - 400 o F. • Brown ground beef in large skillet on stove. • Chop meat up as it cooks and add in paprika as you go. • Add in corn, salsa, and mayo. • Mix well. • Fill oven dish with layers of skillet mixture, cheese, and hand-crushed chips (not the whole bag). • Place in oven for 8-12 mins. • Serve hot with option to dip leftover chips in the complete dish!
asian cashew chicken
By Lauren Thompson Ingredients: • 3 tbsp oil • 1 tbsp unsalted butter • 1 lg onion, 1/4 finely chopped, 3/4 thinly sliced • 1 ½ C. brown rice • 3 C. chicken stock or broth • 1 ½ lb chicken, cut into 2 in pieces • 2 Tbsp grill seasoning • 4 garlic cloves, chopped (or minced) • 1 red bell pepper, thinly sliced • 2-3 Tbsp cilantro, chopped • 1 C. raw cashews • 1 tsp crushed red pepper flakes • 1 C. pea pods, chopped • 2 C. bean sprouts • 4 scallions, sliced in diagonal 2in length • 1/3 C. tamari • ½ C. duck sauce
Directions: • Preheat oven to 375 o F.
• Add sausage to medium sauté pan and cook unitl browned (crumbling the sausage with a spoon as it cooks) • Remove sausage when done and place in large mixing bowl. • Sauté onion and red pepper for 5 minutes, then add to bowl. • Sauté garlic for 2 minutes and then add to bowl. • Add hash browns and 1 1/2 cups of cheese into mixing bowl. • In separate bowl, wisp the eggs, milk, and black pepper together, then add to large bowl. • Pour the mixture into 11x7 or 9x9 baking dish and top with rest of cheese. • Cover with aluminum foil and bake for 20 mins. Remove aluminum foil and bake for additional 15 mins. • Let casserole sit for 5 mins. before serving.
egg roll stiry fry
By Cailan Kearns
Directions: • Cook and crumble ground meat with onions in a very large skillet until meat is cooked through. Do not drain. You’ll need to select a skillet large enough to contain all the cabbage – divide everything evenly into two skillets if necessary. • While meat and onions cook cut cabbage into thin shreds; set aside (or use a bag of coleslaw: shredded cabbage + carrots). • Peel carrots then either dice small or use the peeler to shave off thin slices; set aside (along with any optional veggies). • Combine garlic, ginger, pepper, sesame oil, vegetable oil, and soy sauce in a small bowl and stir to combine. • Add cabbage and carrots to ground meat then cook and stir over medium-high heat for 3-4 minutes. Add soy sauce mixture then stir well. • Reduce heat to medium and continue cooking for 5-10 minutes or until cabbage is tender.
Ingredients: • 1 pound ground beef or pork • 1 large onion, diced • 1 small head of cabbage • 3 carrots • 4-5 cloves garlic, minced • 1 tablespoon grated fresh ginger • 1/2 teaspoon black pepper • 2 tablespoons sesame oil • 1 tablespoon vegetable oil • 1/4 cup soy sauce *Optional: mushrooms, water chestnuts, whatever veggies you’d like
french dip sandwich
By Hannah McClellan
Ingredients: • 2 cans (10.5 ounces each) condensed French Onion Soup • 1 can (10.5 ounces) Beef Consommé • 3-4 lbs. beef chuck roast • 8 sandwich rolls • 8 slices provolone cheese
Directions: • Place the roast in a slow cooker. Pour soup and consommé over the top. • Cover and cook on low for 8 hours or high for 4 hours. • Remove 3 cups of the juice from the slow cooker with a measuring cup or ladle and add to a small sauce pan. Turn heat to medium and bring to a boil. Reduce to a hard simmer and let cook until reduced by half, about 10 minutes. • Transfer the beef to a pie plate and shred with a fork. • Place the sandwich rolls in a 9x13 pan and spoon meat into each roll. Top with provolone cheese. Cover with foil and bake at 350 degrees for 5 minutes or until the cheese is melted. • Serve immediately with sauce on the site for dipping.
paleo joe
By Cutter Tyllia
Ingredients: • 1 1/2 lbs. ground beef • 4 ounces mushrooms • 1/2 cup oil-packed sundried tomatoes, drained • 3 garlic cloves, crushed • 10 ounces frozen, chopped spinach, thawed and squeezed dry • 5 eggs • salt and black pepper to taste
Directions: • Brown ground beef in large skillet on medium heat. • Chope mushroom, onions, and sundried tomatoes but keep the tomatoes separate from mushroom and onions. • When most of pink is gone in the ground beef, add mushrooms, onions, and garlic. • Stir mixture often until pink is gone and onions are translucent. Drain excess fat. • Add tomatoes and spinach to mixture and stir. • Crack eggs in bowl and scramble with fork. • Pour eggs over misture and stir until eggs are set. Then serve with salt and pepper to taste.
mushroom gravy
By Sammy Jo Hallbeck Ingredients: • 1 Lb. Lean Ground Beef • 1 (10oz) can condensed cream of mushroom soup • 1/2 cup Italian bread crumbs • 1 Egg • 1/2 cup Frozen or chopped onions • 1 tsp. canola oil • 1 tsp. steak seasoning • 2 tbsp. Butter • 1/4 cup cognac (optional) • 1 (8oz) package of sliced mushrooms • 2 cups beef broth • 1 (1.2oz) packet brown gravy mix • Cooked rice for serving
Directions: • In a large bowl, combine beef, 1/4 can mushroom soup, bread crumbs, egg, onions, and steak seasoning. Mix thoroughly and shape into 4 oval patties. • Heat oil and 1 tbsp butter in large skillet over medium- high heat. Brown patties on both sides and transfer to a plate. • Add remaining butter and cognac (remove pan from heat when adding cognac.) Saute mushrooms for 7 to 8 minutes. Add beef stock and whisk in gravy mix until smooth. Stir in remaining mushroom soup. • Return patties to skillet and spoon gravy over top. Cover pan and simmer for 20 to 25 minutes. • Serve Salisbury Steaks and Mushroom Gravy over hot cooked rice.
Directions: • Brown and drain the meat in a frying pan. • Place meat and rest of ingredients in a gallon sizes pot with lid and bring to boil. • Lower heat and simmer for one hour while tasting occasionally. • Add garlic and italian seasoning along the way for preference. colorado chunky pasta sauce
By John Hulett
Ingredients: • 1 lb. hamburger, italian suasage, or jimmy dean hot and spicy • 2 - 6oz cans of tomato paste • 2 – 12oz cans of stewed tomatoes • 2 – 12oz cans of tomato sauce • 2 – cups fine diced sweet onions • 2 – Cups sliced mushrooms • 1 Tbsp. of diced garlic (you can always add more) • 2 Tbsp. of dried Italian seasoning • 1 – Cup of water (You can add more if you like it runny)
soups
jambalaya
By Lauren Thompson
Ingredients: • 1lb cut up chicken in 1in cubes • 1lb andouille sausage sliced • 1lb shrimp w/o tails, thawed • 1 28oz can diced tomatoes with juice • 1 lg onion, chopped
Directions: • Put all ingredients, except for the shrimp, into a large pot. • Mix and simmer at least 1 hour to cook the chicken through and blend flavors. • If using cooked shrimp, add 5 min before serving. If uncooked shrimp, add 8-10 min before serving. • Serve over Jasmine rice!
• 1 lg green pepper, chopped • 3-4 stalks of celery, chopped
• 1 C. chicken broth • 2 tsp dried oregano • 2 tsp dried parsley • 2 tsp Cajun seasoning • 1 tsp cayenne pepper • ½ tsp dried thyme • 3 cloves garlic
broccoli cheese Soup
By Lauren Thompson Ingredients: • 4 Heads Broccoli – Cut into 1 Inch Pieces • Olive Oil for Drizzling • Salt and Freshly Ground Black Pepper • 1 Stick (4ox) Unsalted Butter • 1 Onion, Diced • ½ Cup All Purpose Flour • 4 Cups Whole Milk • 2 Cups Half and Half • 3 Cups Grated Cheddar Cheese Plus More for Garnish • 1 Cup Chicken Broth
Directions: • Remove 2 cups of the broccoli florets, cut in half, drizzle with olive oil and sprinkle with salt and pepper. Place on a baking sheet cut-side down and bake until the florets begin to crisp and turn slightly brown. • Meanwhile, melt the butter over medium heat. Add onions and cook until softened, 3 to 4 minutes. Sprinkle the flour on top. Stir to combine and cook until the flour is absorbed and smells lightly toasted, 1 minute or so. • Add the milk and half-and-half. Add the nutmeg, then the broccoli, a small dash of salt and plenty of black pepper. Cover the pot and reduce heat to low. Simmer until broccoli is tender, 20 to 30 mins. Stir in the cheese and allow to melt. • Season with salt and pepper to taste. Serve the soup as is, mash with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree in a blender, return the soup to the heat to heat back up. Splash in some chicken broth if needed for thinning.) • Garnish with the toasted broccoli or grated cheese and serve.
creamy wild rice soup
By Sammy Jo Hallbeck Ingredients: • 2 tbsp. butter
Directions: • Place everything into the Instant Pot less the cream cheese and give it a good 15-second stir. • Lock the lid and press the ‘Soup’ button. • Once it’s ready, release the pressure and lift the lid to place the remaining softened cream cheese cubes and stir until melted.
• 1 cup chopped onion • 1 cup diced carrots • 1 cup diced delery • 2-14 Oz cans chicken broth or 4 cubes chicken bouillon with 4 cups of water • 2 large boneless skinless chicken breasts – diced • 6 Oz. package of Uncle Bens long grain & wild rice • 1 tsp. salt • 1/2 tsp. black pepper
• Dash of red pepper Ffakes • 1 tbsp. dried parsley or fresh
• 2 tbsp. cornstarch mixed with 1 tbsp. of water • 4 Oz. cream cheese – cubed and softened • 1 cup milk • 1 cup Half and Half
If you would like to add a recipe, please send the ingredients and directions to taylor.skorik@api-nsg.us .
Thank you!
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