Recipie Exchange Past

Here are past recipes. Ask Jessica if you didn't get a binder to put them in. There is only a limited amount so first come first served! Have fun cooking!

Appetizers:

Bread Spread
1 cup Monterrey Jack cheese 1 cup chopped green onions
1 cup Cheddar cheese ½ cup mayonnaise
Mustard to taste
1. Mix together. Spread on small breads or French bread slices.
2. Bake at 350 till melted
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Mexican Cheese Mix
1 pkg Good Seasonings Italian dressing mix
1 lb grated Mexican cheese mix
Diced tomatoes as desired
Bunch of chopped green onion
1 small can chopped olives
1 can chopped green chilies
Chopped cilantro as desired
1. Make Seasoning mix as directed on pkg.
2. Mix ingredients together. Serve with crackers or chips.
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Make-Ahead Meatballs
4 eggs 2 tsp Worcestershire
2 cups dry bread crumbs ½ tsp white pepper
½ cup finely chopped onion 4 lbs lean ground beef
1 Tbsp salt
1. Beat eggs. Add the next five ingredients. Add beef; mix well.
2. Shape into 1-in balls, about 12 dozen. Place meatballs on greased rack in shallow baking pans. Bake at 400 for 10-15 minutes or until no longer pink, turning often.
Time Saver: Place about 30 meatballs into freezer containers. May be frozen for up to 3 months.
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Meatball Sandwiches
1 batch of 30 meatballs ¼ to ½ cup chopped onion
1 cup ketchup ¼ tsp garlic powder
¾ cup packed brown sugar 1/8 tsp liquid smoke, opt
1. Place meatballs in an ungreased 1-qt baking dish. Combine the next five ingredients; pour over meatballs. Cover and bake at 350 for 1 hour. Serve on rolls.
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Artichoke Dip
1 can of artichoke hearts 1 cup Parmesan cheese
½ cup sour cream 3 to 5 garlic cloves
½ cup mayo
1. Mix all ingredients in a blender until smooth. Pour in shallow baking dish.
2. Bake 375 for 30 to 45 minutes until brown. Serve with French bread or crackers
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Curry Shrimp Mold
1 can cream of celery or mushroom soup ½ cup chopped onion
6 oz reduced calorie cream cheese 1 cup Mayonnaise
1 pkg plain Knox gelatin ¼ tsp curry powder
½ cup chopped celery 2 cups fresh small shrimp
1. Melt the first two ingredients in a double boiler. Remove from heat and stir in gelatin mixture that has been softened with ¼ cup cold water.
2. Let cool in refrigerator, then add the last five ingredients. Pour into a 4 cup mold that has been greased with mayonnaise. Refrigerate until set. Serve as a spread with crackers.
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“Aunt Judy” Dip
2 (8 oz) cream cheese pkg, softened
2 (2.5 oz) Buddig beef, chopped
3 to 6 green onions (use green)
1. Mix together. Serve with crackers.

Breads:

Nut Lovers Banana Bread
1 Quick Bread mix (Nut) 2 Tbsp oil
2 over ripe mashed bananas (1 cup) ½ cup milk
2 eggs 1 cup chopped nuts
1. Heat oven to 375. Grease an 8x4” loaf pan.
2. Mix ingredients and add extra nuts. Pour mixture in loaf pan and bake until knife stuck in center of bread comes out clean. About 45-60 minutes. Cool before serving.
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Easy Applesauce Muffins
6 Tbsp margarine ½ tsp salt
1 ½ cups flour 2 eggs
1 tsp baking powder 2/3 cup brown sugar
½ tsp baking soda 1 ½ cups chunky applesauce
1 tsp cinnamon
1. Preheat oven to 375. Line muffin tin.
2. In a small bowl melt butter; set aside to cool.
3. Sift together flour, baking powder, baking soda, cinnamon, and salt into a large mixing bowl. In another bowl whisk together eggs and brown sugar. Stir in the applesauce and melted butter until mixture is smooth. Pour the apple mixture over the flour mixture; gently mix until the flour disappears. Fill muffin cups about 2/3 full. Bake for 20 minutes.
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Lemon Loaf
1 lemon ¾ cup butter
2 ¼ cups flour 3 eggs
1 ½ tsp baking powder ¾ cup milk
¾ tsp salt 2 Tbsp sugar
1 ½ cups sugar
1. Preheat oven to 350. Mix flour, baking powder, salt and sugar. With pastry blender, cut in butter until mixture resembles coarse crumbs. Wash the lemon peel and grate the entire peel into the mixture, stir; set aside the remainder of the lemon. 2. In a separate bowl beat eggs and stir in milk. Add this to the flour mixture until just blended. Pour into a greased and lightly floured bread pan and bake for 45-60 minutes. While baking the bread, juice the lemon into a small pan. Add 2 Tbsp of sugar to lemon juice. Cook on low heat until slightly thickened. Brush glazed over the top of the baked bread while still warm.
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Oatmeal Honey Bread
1 cup rolled oats 1 Tbsp salt
2 pkgs yeas ½ cup honey
5 cups flour 2 Tbsp melted butter
1. Pour 2 cups boiling water over the rolled oats. Let stand 10-15 min or until soft.
2. Mix the yeast with 1/3 cup warm water.
3. Add to the oats the salt, honey and butter. Stir in yeast. Add the flour. Knead 8-10 minutes. Rise until double in a greased bowl covered with a damp cloth. Divide into 2 loaves and let rise. Bake for 50 min at 325 degrees.
Whole Wheat: for ½ whole wheat use 3 packages yeast, for 100% whole wheat use 4 packages yeast.
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Pumpkin Bread
1 cup pumpkin 1 tsp cinnamon
4 cups sugar 1 tsp cloves
4 tsp soda 1 tsp salt
2 cups nuts 5 cups flour
1 cup oil 2 cups raisins
1. Combine dry ingredients. Add oil and pumpkin. Stir in nuts and raisins.
2. Pour into 2 greased and lightly floured bread pans. Bake 1½ hours at 325 degrees.
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Prize Winning Zucchini Bread
3 Tbsp butter, softened 1½ cup unsifted whole wheat flour
1 cup sugar 1½ cup unsifted all-purpose flour
2 large eggs 1 tsp baking soda
1 Tbsp grated orange rind 2 tsp baking powder
1 (16 oz) can whole berry cranberry sauce
1½ cup coarsely grated zucchini
1 cup walnuts, coarsely chopped
1. Heat oven to 350; grease and flour a 9x5” loaf pan or 2 8x4” loaf pans.
2. Beat the butter, sugar and eggs until fluffy. Stir in orange rind and cranberry sauce. Fold into mixture the flours, soda and baking powder. Fold in the zucchini and walnuts.
3. Bake 1 hr for 1 large loaf or 1 ½ hrs for 2 small loaves.
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Zucchini Bread
3 eggs ¼ tsp baking powder
1 cup oil 1 Tbsp cinnamon
2 cups grated zucchini 1 to 2 tsp vanilla
3 cups flour 2 cups sugar
1 tsp soda 1 cup nuts
1. Mix ingredients. Pour into greased bread pan. Bake 350 for 1 ½ hrs.
Morning Glory Muffins
2 ½ cups all-purpose flour ½ cup vegetable oil
1 ¼ cups sugar 1 tsp vanilla extract
3 tsp ground cinnamon 2 cups grated carrots
2 tsp baking soda 1 medium tart apple, peeled and grated
½ tsp salt 1 can (8oz) crushed pineapple, drained
3 eggs ½ cup flaked coconut
¾ cup applesauce ½ cup chopped walnuts
½ cup raisins
1. In a large bowl, combine the first five ingredients. In another bowl combine the eggs, applesauce, oil and vanilla. Stir into dry ingredients just until moistened (batter will be thick). Stir in carrots, apple, pineapple, coconut, raisins and nuts. Fill greased or paper-lined muffin cups two-thirds full.
2. Bake at 350 degrees for 20-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Yield: 2 dozen muffins
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Corn Bread
3 cups Bisquick 1 cup melted butter
¾ cup sugar 1 ½ cup milk
½ cup cornmeal ¾ tsp baking powder
3 eggs
1. Mix all the ingredients. Bake 350 degrees for 35-40 minutes.
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Strawberry Bread
2 (10oz) pkgs frozen strawberries, thawed 1 tsp cinnamon
3 cups flour 1 ½ cups sugar
1 tsp baking soda 3 eggs, beaten
½ tsp salt 1 cup vegetable oil
1. Preheat oven to 350 degrees. Briefly rinse thawed strawberries and then drain of all liquid.
2. Mix together flour, baking soda, salt, cinnamon and sugar. Make hole in center of the mixture. Pour strawberries, eggs and oil into the hole. Mix by hand until all ingredients are thoroughly combined.
3. Pour into 2 greased and floured 9x5x3” loaf pans. Approximately 3 cups each. Bake 40-60 minutes (Until a toothpick comes out with crumb on it).
Dress it up: Serve it with cream cheese.

Dessert:

Foolproof Dark Chocolate Fudge
3 cups semi-sweet chocolate chips ½ to 1 cup chopped nuts (optional)
1 can sweetened condensed milk 1 ½ tsp vanilla extract
Dash salt
1. In a heavy sauce pan, over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in nuts and vanilla.
2. Spread evenly into waxed-paper lined 8 or 9 inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature.
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Milk Chocolate Orange Mousse
5 oz milk chocolate 1/3 cup sugar
3 oz semisweet chocolate 1 tsp freshly grated orange zest
2 cups chilled heavy cream 2/3 cup egg whites (from about 5 eggs)
1 tbsp thawed frozen orange juice concentrate
1. In a large double broiler set over barely simmering water, melt the chocolates together. Stir well and set aside to cool slightly. In mixer fitted with a whisk attachment (or use hand mixer), whip the cream until stiff. Keep refrigerated.
2. In a clean, dry bowl, whip the eggs whites until soft peaks form. Add the sugar and continue whipping just until stiff peaks form. Add the sugar and continue whipping just until stiff and glossy, about 30 seconds more. Whisking hard, incorporate 1/3 of eggs whites into the chocolate until well blended. Fold in the next 1/3 of the egg whites. Fold in the remaining egg whites until just barely combined (the mixture will be streaky). Add the orange zest, orange juice concentrate and whipped cream and fold until smooth.
Dress it up: Use a pastry bag fitted with a large plain or star tip to pipe the mousse into serving dishes, or simply spoon it into a large serving bowl. Cover lightly and refrigerate at least 1 hour or until ready to serve.
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Edith’s chocolate Chess Pie
1 ¾ cups sugar 4 beaten eggs
1/3 cup cocoa 1 tsp vanilla extract
1 ¼ cup butter melted 1 unbaked 9-inch pie shell
¼ cup evaporated milk
1. Combine the sugar, cocoa and butter, mix well. Add eggs, evaporated milk and vanilla. Mix thoroughly, then pour into unbaked pie shells and bake at 350 degrees for 55 minutes, until done.
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Chocolate Chip Dream Bars
Bars 1 tsp baking powder
½ cup packed brown sugar ½ tsp salt
1/3 cup butter/margarine, softened 1 cup semisweet chocolate chips
1 cup flour 1 cup milk chocolate chips
2 eggs
1 cup packed brown sugar Chocolate Glaze
1 tsp vanilla ¾ cup milk chocolate chips
2 Tbsp flour 2 tsp vegetable oil
Heat oven to 350 degrees.
1. In medium bowl mix ½ cup brown sugar and the butter. Stir in 1 cup flour. Press in ungreased rectangular pan, 13x9x2”. Bake 10 minutes.
2. In a medium bowl mix eggs, 1 cup brown sugar and vanilla. Stir in 2 Tbsp flour, baking powder and salt. Stir in semisweet and milk chocolate chips. Spread over crust. Bake bars 15 to 20 minutes or until golden brown. Cool completely in pan on mire rack. In saucepan, heat all Chocolate Glaze ingredients over low heat, stirring constantly, until chocolate is melted. Drizzled glaze over cooled bars. Refrigerate at least 1 hour until firm.
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Snickers
1 ¼ cups milk chocolate chips 1 (7oz) jar marshmallow cream
½ cup butter 1 tsp vanilla
½ cup butterscotch chips 1 ¼ cups dry roasted peanuts
½ cup peanut butter 1 (11 ½ oz) bag of caramels
¼ cup milk 4 Tbsp evaporated milk
1 cup sugar
1. Melt 1 cup chocolate chips, ¼ cup of butter, butterscotch chips and ¼ cup peanut butter in a sauce pan. Spread the mixture in a greased 9x13 pan. Cool.
2. Combine sugar, milk and ¼ cup butter in a saucepan. Boil 5 minutes. Add to this mixture ¼ cup peanut butter, marshmallow cream and vanilla. Mix in peanuts. Spread this over the first layer.
3. Melt caramels with evaporated milk. Spread this over the second layer. Sprinkle remainder chocolate chips over the top of the caramel layer. If not warm enough to melt, put in the microwave for a few seconds. Spread. Cool. Cut.
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Oreo Cookies
1 pkg devils food cake mix 4 oz cream cheese
2/3 cup oil 2 Tbsp butter
2 eggs 1 ½ cups powdered sugar
1. Mix the cake mix, oil and eggs with a fork. Roll into balls and bake at 350 degrees for 8-10 minutes.
2. Beat together the cream cheese, butter and powdered sugar. Use to frost the cookies.
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Faux-Tiramisu Brownie Square
1 pkg (19-21oz) brownie mix (plus ingredients to make cake-like brownies)
1 cup milk
¼ cup caramel ice cream topping
1 container (12oz) frozen whipped topping, thawed, divided
2 pkgs (3.4 oz each) cheesecake instant pudding and pie filling
20 chocolate Oreo-type sandwich cookies, coarsely chopped
¼ cup semisweet chocolate morsels, grated
¼ tsp cinnamon
1. Preheat oven to 350. Lightly spray 9x13 pan with oil. Prepare brownie mix according to package directions for cake-like brownies. Pour into pan, spreading evenly. Bake 25-30 minutes or until cake tester inserted in center comes out clean. Remove to cooling rack, cool completely.
2. In a bowl, combine milk and caramel, stir until dissolved. Add half of the whipped topping and pudding mix, whisk until smooth. Coarsely chop cookies, fold into pudding mixture. Spread filling evenly over cooled brownie.
3. Attach open star tip to a decorator bag (or Ziploc bag, then cut corner off) fill with remaining whipped topping mixture. Pipe diagonal rows ¼ inch apart over entire surface of filling. Grate chocolate morsels over whipped topping. Sprinkle with cinnamon. Chill 30 minutes. Slice and serve.
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Better than Sex Cake
1 yellow cake mix 1 small tub of cool whip
1 can sweetened condensed milk 1 Skor/Heath candy bar (about 3)
1 jar caramel ice cream
1. Bake cake as directed. Poke holes into hot cake using a wooden spoon handle. Pour milk into holes, pour caramel topping into holes. Cool completely.
2. Frost with cool whip and garnish with crushed candy bar. Refrigerate before serving.

Dinner:

Curry
Potatoes Chicken or Beef
Onion 1 pkg of Mild Golden Curry Seasoning
Carrots
Celery
1. Cook meat until tender, drain
2. Cook vegetables until soft, drain
3. Heat 3 cups of water, meat and vegetables. Stir in curry cubes. Mix well.

Holiday:

Boo the Ghost
Coconut 1 cake (any)
2 chocolate wafers (for eyes) 1 can frosting (white)
2 green candy wafers (for eyes)
Candy (for mouth)
Black licorice sticks (cut to make spider’s legs)
1 jelly bean (for spider’s body)
1. Bake cake and let it cool in the freezer. Frost with white frosting. Cover with coconut. Create the ghost’s face with the wafers and candy. Put a spider on the ghost with the black licorice and jelly beans.

Soup:

Zuppa Toscana
1 lb ground Italian sausage 1 large diced white onion
1½ tsp crushed red peppers 4 Tbsp bacon pieces
10 cups water 2 tsp garlic puree
5 cubes chicken bouillon 1 lb sliced Russet potatoes/3 large potatoes
1 cup heavy cream ¼ of a bunch of Kale (optional)
1. Saute Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pot saute bacon, onions and garlic for 15 min. or until the onions are soft. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook to boiling. Add potatoes and cook until soft about half an hour. Add heavy cream completely heated through. Stir in sausage. Add kale before serving.
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Black Bean Soup
1 cup dried black beans ¼ tsp dry mustard
4 cups water 1 ½ tsp chili powder
3 bay leaves 4 whole cloves
2 garlic cloves 2 med. Chopped onions
1. Wash and pick over beans. Soak overnight in water to cover. Discard water the next day.
2. Put fresh water on the beans and bring to a full boil. Add bay leaves, garlic, mustard, chili powder, cloves and onions. Simmer until beans are tender, about 1 to 1 ½ hours.
Dress it up: You can add soy sauce to taste and garnish with a lemon slice and sliced eggs.
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Split Pea Soup
1 lb split peas 2 stalks celery
1-1 ½ lbs ham hocks (or leftover ham) 2 large carrots, sliced
5 cups water 1 tsp salt
1 garlic clove ¼ tsp pepper
1 med onion, chopped 3 to 5 cups milk
1. Rinse peas. Combine all ingredients except milk in a dutch over. Bring to boil and simmer until peas are soft, about 1 to ½ hours.
2. Cut meat off bones, remove bones, add milk and heat to serving temperature.
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Protein Power Soup
3 tsp olive oil 3 cups chicken/turkey, diced
2 garlic cloves, crushed 2 cans (15 oz) tomatoes, diced
1 ½ onion, diced 2-3 cans chicken broth
3 cups sliced zucchini 6 cups fresh spinach
3 cups yellow summer squash
2 (10 oz) pkg. frozen spinach, chopped (thaw & press the juice out)
1. Saute until onion start to look clear. Add zucchini and squash. Add other ingredients and simmer.
Makes about 6 quarts
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Creamy Chicken Rice Soup
1 can (10 ¾ oz) condensed cream of chicken soup
¾ cup uncooked Minute White Rice
1. Heat condensed soup with 1 soup can water. Stir in rice. Cover. Let stand 5 min. Stir.
Makes 3 servings, about ¾ cup each
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Tomato Bisque
1 can (10 ¾ oz) condensed tomato soup
3 oz Philadelphia cream cheese
1. Heat condensed soup with 1 soup can water. Stir in cream cheese until completely melted. Sprinkle with black pepper, if desired.
Makes 3 servings, about ¾ cup each
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Easy Zuppa Toscana
2 ¾ cups chicken stock or broth ½ pound spicy Italian sausage
¼ cup heavy cream ¼ tsp salt
1 med russet potato ¼ tsp crushed red pepper
2 cups kale, chopped
1. Heat stock and cream in a saucepan over med heat. Slice the unpeeled potato into ¼ inch slices, then quarter the slices and add them to the soup. Add kale.
2. Grill or saute the sausage. Cool. Cut at an agle into slices about ¼ inch thick. Add to the soup. Add the spices and let the soup simmer for about 1 hr. Stir occasionally.
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Black Bean and Chicken
1 Tbsp veg. oil 1 can corn, drained
2 garlic cloves 2 cups salsa
1 ½ cups cooked chicken chunks 2 tsp ground cumin
31 oz canned black beans, drained 2 cups water
1. Heat oil in over med heat, add garlic and simmer 2 min. Stir in the rest of the ingredients and bring to a boil, about 15 min.
Dress it up: serve with fat freet sour cream and lime wedges.
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Hamburger Soup
½ pound lean ground beef 1 cup whole kernel corn (optional)
1 onion, chopped ¼ cup brown rice, noodles or macaroni
3 stalks celery, diced 4 to 6 cups water
4 potatoes, cubed 1 large bay leaf
3 carrots, diced 2 to 3 tsp salt
2 cups cabbage, chopped 1 tbsp Worcestershire sauce (optional)
1 (16 oz) cans tomatoes pepper to taste
1. Brown beef and onions. Drain. Add remaining ingredients. Soup should not be too thick so add more water if needed. Bring to boil. Lower heat and simmer about 1 ½ hours. Remove bay leaf before serving.
Slow Cooker: Brown beef, then combine all the ingredients in the slow cooker and simmer on low all day.
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Gumbo
3 green bell peppers, diced 1 round of Kielbasa
1 bunch green onions, sliced, green part too 1 whole boiled, de-boned chicken
1 bunch celery, sliced save the stock
1 large bottle of spicy V8 juice
Salt and pepper to taste
1. Mix all ingredients in crock pot or large pan, adding saved chicken stock to cover all the ingredients. Bring to a boil. Cook on low heat until vegetables are tender but not mushy.
Dress it up: Serve over rice
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Hearty Bacon-Potato Chowder
8 slices bacon, cut up 1 (10oz) can Cream of Mushroom soup
1 cup onion, chopped ½ cup sour cream
1 cup celery, chopped 1 ½ cup milk
2 medium potatoes, peeled salt
Coarsely ground pepper 1 cup chicken broth or bouillon
¼ cup chopped parsley
1. In saucepan cook bacon and then the onion and celery until tender. Pour off the drippings. Dice potatoes and add with both salt and pepper and broth. Cover and simmer for 12 to 15 minutes or until potatoes are done. Stir in soup, sour cream, milk and parsley. Heat through and serve.
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Byrnes Hearty Bacon-Potato Chowder
1 lb bacon, cut up 2 (10oz) cans Cream of Mushroom soup
1 onion, minced 1 cup sour cream
3 stalks celery, minced 3 cups milk, warmed
8 potatoes, peeled Lemon Pepper to taste
3 cups water 3 bouillon cubes
Chopped parsley
1. In saucepan cook bacon and then the onion and celery until tender. Pour off the drippings. Dice potatoes and add with both salt and pepper and broth. Cover and simmer for 12 to 15 minutes or until potatoes are done. Stir in soup, sour cream, milk and parsley. Heat through and serve.

Vegies:

Spaghetti Squash
1 spaghetti squash
1. Cut squash in half and clean out seeds. Place half of the squash, cut side down in a microwave safe dish with a few Tbsp of water.
2. Cover with plastic wrap and microwave on high for 10 minutes. Let stand for 5 minutes. Scrape squash from shell, allowing it to string like spaghetti.
Serve with: butter, salt and pepper or parmesan cheese. Or try it with spaghetti sauce.