Thursday, May 27, 2010

Grilled Zucchini

Grilled Zucchini
By: Stephanie

4-6 Zucchini (depending on the time of year and size of the zucchini)
Extra Virgin Olive Oil
Italian Seasoning
Feta (optional)

Cut the zucchini into long, thick spears (like carrot sticks) want them long enough that they won't fall through your grill grate
Place in a big bowl and pour on just enough EVOO to coat the zucchini lightly (about 1 TBSP)
Sprinkle on seasonings to taste (I use mostly salt and dill with a touch of pepper and for an added zing I add the Italian Seasoning, but I don't always use the Italian Seasoning)
Then you can grill them inside if you have a stove top grill or you can throw them on the grill outside (med to low heat).
Heat them until they are crisp tender and you can see the grill marks on the outside (about 5-8 minutes)

Balsamic Caesar Chicken

Balsamic Caesar Chicken
By: Stephanie

2-4 Chicken Breasts
1/2 cup to 3/4 cup Caesar Dressing (I like Newman's Own Light Caesar Dressing)
2-4 TBSP Balsamic Vinegar

Marinate the chicken breasts in Caesar Dressing anywhere from 30 minutes to two hours, depending
on when you remember to do it. (I like to throw the chicken in a ziplock back and then dump the
dressing in and let it sit in the fridge for a couple of could probably even do this in the
morning before work if needed).

Then I set the chicken on a plate and drizzle the balsamic over the top. I let this sit for about 20 minutes
to take the chill off of the chicken.

Then I place the chicken on a foil lined (with non-stick spray) cookie sheet and bake for 25-30 minutes at 400,
or 35 minutes at 350-375....just depends on what else I'm cooking with it and what temp. the other items
need to be at.

This is also a good marinade for chicken when you're planning on grilling! The dressing keeps the chicken really

I use this chicken as a main dish or I have also used this chicken as the topping for a Caesar Salad.

Friday, May 14, 2010

Strawberry Banana Bread

Strawberry Banana Bread
From the Kitchen of Diana Brewster

3 c Flour
1 tsp Baking Soda
1/2 tsp salt
1 TBSP cinnamon
2 c Sugar
3 Eggs, beaten
1 c Vegetable Oil
1 c Strawberries (fresh or frozen), sliced
3 ripe Bananas mashed
2 TBSP Vanilla Yogurt

Preheat oven to 350. Combine first five ingredients and mix well. In a separate bowl, mix eggs, oil, strawberries, bananas, and yogurt. Add dry ingredients, mixing well. Pour batter into 2 well-greased loaf pans. Bake for 1 hour or until toothpick comes out clean. Cool in pans for 10 minutes before removing.

Healthy Baseball Tailgating

Healthy Baseball Tailgating

SunShine shows how to tailgate without guilt!

Fruit Salad
3 cups strawberries
1 cup mango
1 cup kiwi
1 cup blackberries

Serving Size: 1/2 cup
Calories: Approximately 50

Black Bean Salad
1 cup cooked broccoli
1 1/2 cup low sodium black beans
8 oz. carrot slaw
1 cup chopped cucumber
1/4 cup galeos toasted sesame dressing
1/2 cup roasted/no salt sunflower nuts

Serving Size: 1 cup
Calories: Approximately 115

Monday, May 10, 2010

Spinach and Rice Salad

Spinach and Rice Salad
From the kitchen of Margot Bass (from Aunt Sherry)

1 cup brown rice
2 cups spinach, thin slices
green onions
chopped celery
1/2 cup italian dressing
1 TBSP soy sauce
1/2 tsp sugar
2 slices cooked bacon

Cook rice according to package directions and let cool
Combine soy sauce, italian dressing, and sugar
Pour over warm rice
Store in refrigerator
Before serving add: celery, onion, spinach, and top with crumbled bacon

Serves 4-6 people


from the kitchen of Mary Hyatt

Recipe is for ½ pan, double for full 10x13

1 lb cooked bacon or whatever meat

13 oz. can PET milk

1 ½ slices of bread torn up

5 eggs

2 cups grated cheese
Beat eggs and milk together

Add rest of ingredients & mix

Put in refrigerator overnight

Bake uncovered 350⁰ - 1 hour

Saturday, May 8, 2010

Spinach Salad

Spinach Salad
From the Kitchen of Susan Reid

I probably eat this at least once a week for tasty.

10-16 oz fresh spinach
1/4 cup red onion, chopped
4 hard boiled eggs, sliced
1/2 lb. fried bacon, crumbled
2/3 cup sugar
1/4 cup vinegar
1/4 cup vegetable oil
1/3 cups ketchup
1 tsp salt
1 tsp Worcestershire Sauce

Combine first four ingredients in a large salad bowl. Combine remaining six ingredients for the dressing. Chill dressing for at least two hours to allow flavors to marinate. Stir before using. Grilled Chicken can be added to this recipe to make it a main dish.

Mediterranean Chicken Orzo

Mediterranean Chicken Orzo
From the Kitchen of Beth Vincent

1 can (2.25 oz) kalamata olives sliced
1/3 cup oil packed sundried tomatoes, plus 1 tablespoon of the oil
1 TBS balsamic vinegar
1 tsp dried basil
1lb chicken (sliced like tenders)
1 can chicken broth (14oz)
1 cup dried orzo
2 oz (1/2 cup) crumbled feta cheese

In medium bowl toss together olives, tomatoes, 1/2 tsp of basil- set aside

In large skillet heat 1 TBS of sundried tomato oil over high heat. add chicken sprinkle with remaining basil, cook until brown. Turn tenders, push aside.

Add broth and orzo. bring to boil. Reduce heat, cover, and simmer until liquid is absorbed. Remove chicken. Stir half olive mixture into orzo, Spoon orzo onto plates, top with chicken, feta, remaining olives/tomatoes mixture, and balsamic vinegar.

serves 4

Ginger Lemonade

Ginger Lemonade


3 cups white sugar
4 quarts water
14 slices fresh ginger root
4 cups fresh lemon juice
2 lemons, sliced

In an 8-quart saucepan combine sugar, water and ginger root. Heat to boiling, stirring occasionally. Remove from heat.
Stir in lemon juice. Cool 15 minutes. Remove ginger. Refrigerate lemonade at least 1 hour, or until chilled.
Serve over ice, and garnish with lemon slices.

Italian Sausage Soup with Tortellini

Italian Sausage Soup with Tortellini
From the Kitchen of Cali Jo Hawkins
created by


1 pound sweet Italian sausage, casings removed...I use the Sweet Basil friend suggested it and it was fabulous
1 cup chopped onion
2 cloves garlic, minced
5 cups beef broth
1/2 cup water
1/2 cup red wine
4 large tomatoes - peeled, seeded and chopped
1 cup thinly sliced carrots
1/2 tablespoon packed fresh basil leaves
1/2 teaspoon dried oregano
1 (8 ounce) can tomato sauce
1 1/2 cups sliced zucchini
8 ounces fresh tortellini pasta
3 tablespoons chopped fresh parsley


In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.

Peanut Butter Chocolate Chip Brownies

Peanut Butter Chocolate Chip Brownies
From the Kitchen of Diana Brewster

1 cup Peanut Butter
6 tablespoons of butter
1 1/4 c of sugar
3 eggs
1 teaspoon of Vanilla
1 c flour
1/4 teaspoon of salt
2 c of Choc chips

Beat peanut butter and butter until smooth. Add sugar, eggs and vanilla, beat until creamy.
Blend in flour and salt, stir in one cup of Choc chips. Spread into an ungreased pan 9x13 bake for 25 to 30 min @ 350. Sprinkle the remaining choc chips on top of brownies right away and let melt for 5 min until chips become soft. Using a knife spread the choc chips and then let cool.

Lemon Fruit Dip

Lemon Fruit Dip
From Taste of Home

1 cup cold milk
1 package (3.4 ounces) instant lemon pudding mix
1 cup (8 ounces) sour cream
Assorted fresh fruit

In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Whisk in sour cream. Chill until serving. Serve with fruit. Yield: 1-2/3 cups.
Nutrition Facts: 2 tablespoons (calculated without fruit) equals 75 calories, 4 g fat (3 g saturated fat), 14 mg cholesterol, 106 mg sodium, 9 g carbohydrate, 0 fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Low-Sodium Apricot Chicken

Low-Sodium Apricot Chicken
From Sparks Recipes


2 tablespoons extra-virgin olive oil
4 chicken breasts, cut in cubes or thin slices
Salt and pepper
1 large onion, chopped
2 tablespoons cider or white wine vinegar
12 dried pitted apricots, chopped
2 cups chicken stock
1 cup apricot all fruit spread or apricot preserves
3 tablespoons chopped flat-leaf parsley, for garnish


Heat a large skillet over medium high heat.
Add oil and chicken and season with salt and pepper. Lightly brown the chicken a few minutes on each side, then add onions. Cook 5 minutes.
Add vinegar to the pan and let it evaporate. Add apricots and stock.
When stock comes to a bubble, add preserves and stir to combine.
Cover pan, reduce heat and simmer 10 to 15 minutes. Serve chicken with a sprinkle of chopped parsley.

Number of Servings: 8

White Bread

White Bread
From the Kitchen of Cali Jo Hawkins

Mix in large bowl:
4 c. warm water
2 heaping TB shortening
1 heaping TB salt
1/2 c. sugar
2 TB yeast

Add 4 c. flour, stir around. Add 4 more c. flour and mix well. Add about 2 more c. flour. Knead approximately 5 minutes. Let raise double in bulk. Make 4 separate loaves. Let rise again for 30 minutes. Bake at 350 for 30-35 minutes. Remove from pans and lay on side to cool.

Wheat Bread

Wheat Bread (This is a great recipe if you don't like to use dough enhancer or don't have them. Because you knead part of the dough for 5 minutes at the beginning, it builds up more gluten and helps to create a softer bread)
From the Kitchen of Cali Jo Hawkins

2 c. hot water
1/4 c. oil or melted shortening
1/3 c. honey
1 c. evaporated milk
1 TB yeast
1 TB salt
4 c. whole wheat flour (Because I don't have a wheat grinder, I use hard red wheat flour that I just buy at the grocery store. If I had a grinder, I would buy the hard white wheat at the cannery and use that)

Mix for 5 min. This will make a sponge type dough. Add 2 c. white flour and enough wheat flour for the dough to start pulling off the sides of the bowl—maybe 1 c. or less. Knead 10 min and shape into 2 loaves and place in greased pans. Let raise to double. Bake at 350 for 30 min.

Sugo Rosso

Sugo Rosso (Red Sauce. That is what it was always called where I served. I've heard it called Ragu, Sugo di Carne--Meat Sauce. Call it what you like, I'm not particular)
From the Kitchen of Cali Jo Hawkins

In large sauce pan, cook over medium-high heat until onions are soft:
2 TB olive oil
1-2 cloves of garlic, chopped fine
1/2 of medium onion or 1 small onion chopped fine

Add and cook until sausage is no longer pink:
1/2 package Johnsonville Brand Sweet Italian Sausage (It is made with Sweet Basil), push out of casings and break into small chunks (I have only seen this at Walmart or Winco. You can also use Mild or Hot Italian Sausage, but it will give your sauce a spicier flavor with a hint of licorice from the fennel in the sausage, which I really don't like. I prefer the sweet basil flavor)
2 finely chopped carrots
1 finely chopped celery stick

Stir in one 14 oz. can of petite diced tomatoes and 2 small cans of tomato sauce
Add 1 dried bay leaf, basil, parsley (If using fresh herbs add them at the end of cook time)

Simmer on low heat stirring occasionally for 3-5 hours
Remove bay leaf before serving. Serve with cooked pasta and freshly grated parmesan cheese.

Add 1 small carton HEAVY whipping cream for a creamier pink sauce and heat through just before serving. This is one of my favorite ways to eat pasta!

Homemade Condensed Cream of Chicken Soup

Homemade Condensed Cream of Chicken Soup

3 cups (about 2 cans)

1 1/2 cups chicken broth*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

1. In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).
2. In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.
Additional Notes:
*I use the broth from my oven-roasted chicken. Refrigerate broth and then take fat off the top. If you're using chicken bouillon + water for your broth, you may want to add a little extra seasonings, such as lemon pepper, extra garlic, or seasoned salt, since my broth normally has bits of those in it. You can also add bits of chicken, but if you have good rich chicken broth, you probably won't need any chicken in it.
**Or, diced onions (boil with broth for a few minutes)
***Or, fresh minced garlic (boil with broth for a few minutes)

Preparation Time:
5 minutes
Cooking Time:
10-15 minutes

***I've made this and it's great. My only suggestion is (if you can) to use all of the fresh ingredients instead of the dried ones...just gives it a bit more flavor***

French Bread 3-4 Loaves

French Bread 3-4 Loaves
By: Every Day Food Storage

2 T. yeast
2 1/2 c. warm water
7 c. flour
2 T. sugar
1 T. salt (remember this is for 3-4 loaves…so it’s not really alot)

Dissolve yeast in water. Then add sugar, salt and 2 c. flour. Beat. Add rest of flour and knead on floured board (or in standing kitchen mixer) for about 5 minutes. Let rise about 30-45 minutes. Grease 1-2 cookie sheets and sprinkle lightly with corn meal. Punch down bread and knead one minute. Divide into thirds or fourths. Let rest 10 minutes. Roll each piece into ropes as long as the cookie sheet. Place on cookie sheet being sure there is ample space between each rope or loaf. make several evenly spaced shallow cuts diagonally in the top of each loaf; brush with water or egg wash, then brush again and sprinkle with sesame seeds. Let raise until double (about 30 minutes). Place pan of hot water on lower shelf of oven. Bake at 450 for 10 minutes and then reduce heat to 350 for 20-30 minutes or until bread gives a hollow sound when tapped. Remove from pans and cool and wrap in plastic bags.
NOTE: This is EXTREMELY delicious warm and the next day but after that it starts to dry out and isn’t very tasty.

***My friend who gave this recipe to me said that she freezes the extra loaves and uses them of other meals***

Sweetened Condensed Milk

Sweetened Condensed Milk:
from the kitchen of Cali Jo Hawkins

1/2 c. hot water
1 c. dry powdered milk
1 c. sugar
1 TB butter

Blend all ingredients in blender VERY WELL

Creamy Lemon Crumb Squares

Creamy Lemon Crumb Squares
By: Pioneer Woman

***click on above link to see step by step on how to make this dessert***

1-⅓ cup All-purpose Flour
½ teaspoons Salt
1 teaspoon Baking Powder
1 stick (1/2 Cup) Butter, Slightly Softened
1 cup Brown Sugar (lightly Packed)
1 cup Oats
1 can (14 Ounce) Sweetened Condensed Milk
½ cups Lemon Juice
Zest Of 1 Lemon
Preparation Instructions
Mix butter and brown sugar until well combined.
Sift together flour, salt, and baking powder.
Add oats and flour to butter/sugar mixture and mix to combine.
Press half of crumb mixture into the bottom of an 8 x 11 inch pan.
Mix together condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. Top with the other half of the crumb mixture, but don’t press.
Bake for 20 to 25 minutes, or until golden brown.
Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool.
Serve cool.

Lemon Bread

Lemon Bread
by: Taste of Home

1/2 cup butter, softened
1 cup sugar
2 eggs
2 tablespoons lemon juice
1 tablespoon grated lemon peel
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup 2% milk

2 tablespoons lemon juice
1/2 cup confectioners' sugar

In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, lemon juice and peel. Combine flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition.
Pour into a greased 8-in. x 4-in. loaf pan. Bake at 350° for 45 minutes or until a toothpick inserted near the center comes out clean.
Combine glaze ingredients. Remove bread from pan; immediately drizzle with glaze. Cool on a wire rack. Yield: 1 loaf (16 slices).

Nutrition Facts: 1 serving (1 slice) equals 171 calories, 7 g fat (4 g saturated fat), 43 mg cholesterol, 113 mg sodium, 26 g carbohydrate, trace fiber, 2 g protein.