Easy Beef Stew

40 oz. Can Nalley's Big Chunk Beef Stew
2 cans Beef and Veggie Soup
1 Can Pinto Beans, drained
1 Can Corn
1 Can Green Beans

(Kids enjoy dipping tortilla chips in this)

From: Carrie

White Chili

1 lb. Chicken, cooked and cubed (or 1-2 cans chicken)
1 Medium onion chopped and cooked with chicken
1 ½ tsp minced garlic
2 Cans great northern beans, drained (I use whatever beans I have on hand, even pork and beans works)
2 cans diced green chilies
2 C. Chicken Broth
1 tsp. Salt
1 tsp. Cummin
1 tsp. Oregano
¼ tsp. Cayenne

Warm through and add just before serving:
1 C. sour cream
½ C. Cream or milk

Fideo (Mexican Spaghetti)

2 Chicken Breasts cooked and shredded (or 1-2 cans chicken)
1 – 12 oz. pckg. Spaghetti Noodles
1 Can Chopped Tomatoes
1 Lrg. Onion, Chopped
½ Tbs. Cumin
2 ½ tsp. Chili Powder
Salt and pepper to tastes
1 ½ C. Water

- Add ingredients, cover and simmer until pasta is tender, about 10 minutes.
- Top with shredded cheddar cheese.

September 23rd at 6:30 Go To Meals!

This month for cooking group we will meet at my house and do a potluck. Everyone attending will bring their favorite simple meal that they "go to" when they are in a rush or just need a simple meal at the end of a long day. Please rsvp below. Thanks!

Pink Lemonade

1 C. Freshly Squeezed lemon juice (about 5-6 lemons)
1/2 - 3/4 c. Sugar
1 C. Crushed Ice
1 tsp. Grenadine

Put all ingredients into a blender. Add 4 cups and water and process until smooth. Serve over crushed ice.

Sweet Salsa

10-12 Tomatoes
1/4 C. Real Lemon Juice
salt and pepper
1 bell pepper chopped
1 onion chopped
1 can diced chilies
paprika
chili powder
sugar

Buffa-Que Wings

Chicken Wings
1/2 C. Tabasco Sauce or Franks Hot Sauce (this is what Carrie used)
1/2 C. Lemon Juice
1/4 C. Vegetable Oil
2 Tb. Worcestershire Sauce
2 tsp. Salt
1 tsp. Pepper

- Rinse wings and pat dry.
- Mix marinade and pour over wings in a ziplock bag.
- Marinate at least 4 hours and cook on gril 30-40 minutes.

Dipping Sauce:
1 stick butter (Carrie used 1/2 a stick)
1/2 C. Tabasco or Franks Hot Sauce

Sweet and Sour Chicken Wings with Apricot Sauce

4 lbs. Chicken Wings
2 tsp. Dry Mustard
1 Tb. Water
1 C. Flour
1 tsp. Salt
1/2 tsp. Pepper
1 C. Oil

- Rinse wings and pat dry.
- Stir together mustard and water, toss with wings.
- Combine salt, pepper and flour in a ziplock bag, add wings and toss to coat.
- Heat oil over med-high heat and fry wings about 25 min. or utnil golden brown. (At our cooking group Carrie just grilled to make healthier, super yummy!)

Apricot Sauce:
1 C. Apricot Preserves
2 Tb. Brown Sugar
1 tsp. Dry Mustard
1/4 C. Cider Vinegar

- Stir over low heat about until warmed through. Serve warm as a dipping sauce to the chicken wings.

Cajun Rubbed Chicken Wings

Rub:
1 Tb. Garlic
1 Tb. Onion Powder
1 Tb. Sugar
1 tsp. Salt
1 tsp. Pepper
1 tsp. Basil
1 tsp. Paprika
1/2 tsp. Cayenne

Rub on to chicken and grill.

Mexican Kabobs

1 pkg. Taco Seasoning Mix
1 1/2 lb. Chicken cubed

Place chicken into bag and coat with seasoning mix. Cover and chill for 2 hours. Skewer with desired veggies and grill. Can serve with plain yogurt or sourcream mixed with taco seasoning for a dipping sauce.

Teriyaki Kabobs

1 lb. Chicken
Broccoli
Mushrooms
1/2 C. Picante Sauce
1/4 C. Reduced Calorie Italian Dressing
2 Tb. Soy Sauce
1/2 tsp. Sugar

Place chicken, broccoli and mushrooms in a plastic bag. Mix remaining ingredients and pour into bag. Mix to coat well and refridgerate for 1 hours. Skewer and grill.

Texas Sheet Cake

2 sticks Butter
4 Tbs. Cocoa
2 C. Sugar
1/2 tsp. Salt
2 Eggs
1 C. Water
2 C. Flour
1 tsp. Baking Soda
1/2 C. Buttermilk
1 tsp. Vanilla

- Melt butter with water and cocoa in saucepan and bring to boil.
- Pour over dry ingredients.
- Mix and add buttermilk, eggs and vanilla.
- Pour onto a greased and floured sheet pan and bake at 350 for 15-20 min.

Icing:
1 Stick Butter
6 Tb. Buttermilk
1 tsp. Vanilla
4 Tb. Cocoa
1 lb. Powdered Sugar
Chopped Walnuts (opt.)

- Boil Butter, cocoa and buttermilk
- Add powdered sugar and vanilla
- Pour over warm cake and sprinkle with walnuts if desired.

Shish Kabobs and Wings

Mark your calendars! This month we will meet Thursday:
August 26th at 6:30
Our host, Carrie M. will be sharing with us her favorite marinades for grilling a variety of Shish Kabobs and wings. Please rsvp in the comment box below so we can have a head count for our host. Also, don't forget your $3 to help cover the cost of food.

Keep on Cooking!

Whole Kernel Wheat Pancakes

1 cup wheat kernels
1 cup milk
1/2 cup milk
Blend wheat kernels and 1 cup milk at highest speed of blender for 4 minutes, then add 1/2 cup milk and blend for 4 more minutes

Add:
1/3 cup oil
2 eggs
3 tsp. baking powder
1/2 tsp salt
and a little more milk if batter is too thick.

Blend just a little more and pour onto hot griddle.

Buttermilk Syrup
1/2cup butter
1/2 cup buttermilk
1 cup sugar

*mix over medium heat until it starts to thicken, then add:
1/2 tsp soda
1/2 tsp salt

*then take off heat and stir in:
1 tsp. vanilla

*Serve over pancakes. Bon Apetit! Refrigerate leftover syrup by the way.

Chilean Empanadas!

July 22nd at 6:30
Carrie G. has offered to open her home and share her cooking talents and knowledge on Chilean Empanadas! Yummmm!! If you would like to attend please rsvp in the comment box below. Remember, we all throw in $3 to help our host cover the cost of food.
Thanks

Land of Nod Cinnamon Buns

20 frozen dough rolls
1 C brown sugar
¼ C Vanilla instant pudding
1-2 Tbsp. cinnamon
¾ C raisins (optional)
¼ to ½ C melted butter
Before going to bed, grease a 10” bundt pan and add frozen rolls. Sprinkle with brown sugar, pudding powder, cinnamon and raisins. Pour melted butter over all. Cover with a clean, damp cloth. Leave out at room temperature.

In the morning, preheat oven to 350 F and bake for 25 minutes. Let sit for 5 minutes and then turn out on a serving plate.

There were suggestions to improve this recipe: Try cook and serve pudding to make the topping gooey. Try flavored pudding such as butterscotch for more flavor.

Stampede Casserole

1 ½ lbs. bulk pork sausage
3 4oz. cans diced green chilies, drained (as well as possible)
¾ lb. cheddar cheese, grated
¾ lb. Monterey jack cheese, grated
(I use 1 ½ lbs. preshredded cheddar/jack blend from Costco)
12 eggs, beaten
1 cup milk
2 Tbsp. flour
paprika

Brown sausage and drain well. Drain chilies and set aside one can for later. Layer sausage with cheeses and remaining 2 cans of chilies in a greased 9x13 glass baking dish. Beat eggs, milk and flour together until well-blended. Pour over layered mixture. Top with remaining chilies. Sprinkle with paprika and bake at 350 F for 45 minutes.

This can be put together the night before and baked in the morning.

Scotty’s Nest Eggs

Each Nest

1-2 thin slices of ham
1 egg
1 Tbsp. cream
1 heaping Tbsp. grated swiss cheese
sprinkle of dried basil
English muffin

Preheat oven to 350 F. Grease muffin tins. Line with ham and break egg over top. Add cream and sprinkle with cheese and basil. Place water in any unused muffin cups to prevent damage. Bake 12-15 minutes (20-25 if you like a firm yolk). Serve on half a toasted English muffin.

Strawberries and Cream French Toast

½ C chopped pecans
¼ C brown sugar
6 Tbsp butter, divided
(I doubled the pecans, brown sugar, and butter to make 1 Cup of sugared pecans)

6 (2” wide) slices challah or brioche bread: We used 12 slices of Texas Toast)
4 oz. cream cheese, softened
4 oz. Mascarpone cheese
2 Tbsp powdered sugar
6-8 large strawberries
1 C buttermilk
3 large eggs
1 level Tbsp white sugar
¼ tsp nutmeg
¼ tsp cinnamon
1/8 tsp salt
½ tsp lemon zest (we put in a little more)

Heat brown sugar and 2 tablespoons of butter in a skillet over medium heat (4 Tbsp. if doubling). Stir until sugar has melted and and pecans. Stir until pecans are coated and sticky. Set aside on parchment paper.

If using challah or brioche bread, slice through the middle stopping at opposite edge to create a single hinged piece like a clam shell. Set aside. In a medium-sized bowl, mix cream cheese, Mascarpone cheese, and powdered sugar until well blended. Slice the strawberries to desired thickness. Gently open the “pocket” of each piece of bread, smoothing the cream cheese mixture onto each creating a thick layer of cream. If using Texas Toast, spread cream cheese mixture onto six of the slices.

Blend buttermilk, eggs, sugar, nutmeg, cinnamon, salt and lemon zest in a blender. Pour into a shallow baking dish. Melt 2 tablespoons of butter in a large skillet over medium heat. Melt 2 tablespoons (or more) butter on the electric griddle. Dip the unspread side of the Texas toast into the egg mixture. Place on griddle and layer with slightly overlapping strawberries. Sprinkle with a small amount of the pecans. Dip another plain piece of Texas Toast in the egg mixture and top the strawberries and pecans with this piece, egg side up. Fry until golden on both sides (flip carefully). Serve with powdered sugar, additional pecans and strawberries for garnish.

Breakfast and Brunch Foods- YUM!

June 24th
6:30
Melissa's Home
$3 to help with expenses

Please rsvp in the comment box below.
If you have a favorite recipe you'd like to share with the group please let me know and we can add it to our recipe collection here on our blog!

A Taste of Mexico for Cinco de Mayo!

Cindy Olsen has volunteered to be our host and teach us how she makes enchiladas from scratch! No canned sauces or anything, learn how to make it all from an all home-made pro. Learn some fun dishes just in time to celebrate Cinco de Mayo.

April 22nd at 6:30

Also, if you would like to host a specific month please let me know which one and I will get you scheduled on our calendar. I am so thankful to all of our Hosts and women who have an interest in learning new things so we can keep this wonderful group going!

Lettuce Wraps

* This recipe appears long and maybe complicated, it's not so don't be afraid! It's quiet simple, I just tried to be detailed in the directions. Hope you enjoy!

1 lb. Chicken, ground or finely diced (you can also use pork or turkey)
1 Tb. Cooking Wine
1 Tb. Cornstarch
1 Tb. Sugar

- Mix above ingredients together and let set while you do the following:
- Mix and set aside:

1/3 C. Hoisin Sauce
1 Tb. Rice Vinegar
1 Tb. Soy Sauce
a pinch of chili sauce

- Heat a drizzle of oil in Wok or frying pan, add the following ingredients and saute for 1 min:

1 Tb. Garlic
2 tsp. Ginger
1 small onion finely diced

- Add chicken and brown until well cooked
- Cover with sauce
- Toss in 8 oz. chopped water chestnuts and 1/2 C. favorite nuts, I prefer slivered almonds.
- Serve warm with leaves of romaine letuce and special sauce.

Special Sauce:
1/4 C. Water
2 Tb. Sugar
1 Tb. Soy Sauce
1 Tb. Rice Wine Vinegar
1 Tb. Ketchup
1/2 Tb. Lemon Juice
a dash sesame oil
1/2 Tb. Chinese Hot Mustard
1/2 tsp. Chili Sauce

compliments of: Shauna

Egg Rolls

Egg roll or spring roll wrappers
1 lb. Ground Pork
1 Head Cabbage
1 Lrg. Onion
1/2 lb. Carrots
Garlic Salt
Pepper

- Shred veggies into large bowl.
- Mix in pork. Sprinkle with a generous amount of garlic salt and pepper. I like to be able to smell the pepper coming off the mixture!
- Lay your spring roll wrapper out in front of you in a diamond shape.
- Add 1/3 C. of mixture to center of wrapper. Fold bottom corn up and over mixture, press down to form into a narrom roll. Fold in side corners and continue rolling tightly.
- Deep fry imediatly, the moisture from the meat will soften your wrappers just enough that they will tear otherwise.
- Deep fry at 350-400 for 6-8 minutes until golden.
- You can also bake your egg rolls for a healthier version. Roll your egg rolls and line on a greased cookie sheet. Lightly spray the egg-rolls with cooking spray. Bake at 425 for about 10-12 minutes.

Compliments of: Shauna

Fried Rice

4 C. Cookied White Rice
2-3 Tbs. Garlic
1- 12 oz. bag frozen mixed veggies
3 Chinese Sausages Diced
4 Eggs
Oyster Sauce
Soy Sauce

- Drizzle oil in bottom of pan or wok, heat over med-high heat.
- Add garlic and saute 1 minute.
- Add rice, sausages, and frozen veggies.
- Stir well to fry and heat through.
- Press rice to the sides to clear a hole to the bottom of the pan.
- Drizzle a bit more oil and scrample eggs.
- Stir to mix in then drizzle rice with the oyster sauce.
- I just do this to taste, just enough to make the rice go from white to a light caramel color, you can do more or let to you taste.
- I also do a few shakes of soy sauce.

compliments of: Shauna

Chicken for asian sauces

This chicken is my favorite, I use it for all of my asian dishes: General Tsao's, Orange Chicken, Sweet and Sour Chicken, Sesame Honey etc.

- Cube desired amount of chicken
- Mix "Fried Chicken Batter Mix with Pepper and Garlic" with enough water to make a runny sauce.
- Pour over chicken and mix well.
- Heat deep fryer to 350-400, drop chicken in one peice at a time and cook about 8 minutes until golden.
- Remove and drain, you can place on a baking sheet and keep warm in oven at 350.
- You can also use this mix as a "shake and bake" Just toss you cubed chicken in the dry mix, spread chicken peices on a greased baking sheet and bake at 425 for 8-10 minutes.

General Tsao's Chicken

1/4 C. cornstarch
1/4 C. water
1 1/2 tsp. minced garlic
1 1/2 tsp. ginger
1/2 C. sugar
1/4 C. soy sauce
1/8 C. white wine vinegar
1/2 C. hot chicken broth
2 C. chopped green onions
16 chile peppers, sun-dried (I only did 3, depends on the peppers you buy and how hot you like it)

- Drizzle your pan with oil, saute green onions and chili peppers for 1 minute.
- Mix remaining ingredients in seperate bowl and stir well with wisk to mix in cornstarch. Add to green onions and chili's.
- Cook over medium heat until it begins to simmer, stirring frequently.
- Simmer 2-3 minutes until thickens.

compliments of: Shauna
- Serve over chicken and a bed of rice.

Sweet and Sour Sauce

2 Tb. Ketchup
1 C. Water
½ C. Vinegar
1 Tb. Soy Sauce
1 C. Brown Sugar
½ C. Melted Butter
2 Tb. Cornstarch
3 Drops Red food Coloring (opt.)

- Mix all ingredients in a saucepan. Stir well with wisk to mix in cornstarch.
- Cook over medium heat until it begins to simmer.
- Simmer 2-3 minutes until thickens.
- Serve over chicken and a bed of rice. Or just use a dipping sauce for eggrolls etc.

Orange Chicken

1 1/2 C. water
2 Tbs. orange juice concentrate
1/4 C. lemon juice
1/3 C. rice vinegar
2 1/2 Tbs. soy sauce
½ Tbs. orange zest
1 C. packed brown sugar
1/2 tsp. ginger
1/2 tsp. garlic
1/4 tsp. red chili sauce
3 Tbs. cornstarch

- Mix all ingredients in a saucepan. Stir well with wisk to mix in cornstarch.
- Cook over medium heat until it begins to simmer.
- Simmer 2-3 minutes until thickens.
- Serve over chicken and a bed of rice.

Fortune Cookies

5 tablespoons unsalted butter
4 egg whites
1 cup super fine sugar
1 cup sifted all-purpose flour
1 pinch salt
3 tablespoons heavy whipping cream
1 teaspoon vanilla extract

- Mix egg white and sugar on medium speed for about 30 seconds.
- Add flour and salt and beat until mixed.
- Add Melted butter, heavy cream and vanilla, beat until mixed.
- Pour 1 Tbs. batter onto halt a greased baking sheet. Spread with spoon into a 5" circle, repeat on the other side of cookie sheet.
- Bake at 400 about 6 minutes until edges turn golden brown.
- Working quickly, slide a spatula under one cookie. Lift and place on a dish towel. Fold cookie in half with your message tucked in. Pinch in the center and fold corners together. These cool in about 10-15 seconds so you have to work fast and only bake two at a time.

compliments of: Shauna

Asian Foods

Thursday March 25th at 6:30
Host: Shauna
Please vote for the foods you would like to learn at our asian night!
Please rsvp in the comment box below.
Also, let me know if you have any ideas and when you would like to host!

Quick Tex-Mex Tortilla Soup

1 can 12.5 oz. chicken [I use Kirkland (Costco) brand Chicken Breast]
2 cups water
1 14 ½ oz can beef broth (or use 2 bouillon cubes and 1 ½ cups water)
1 14 ½ oz can chicken broth (or use 2 bouillon cubes and 1 ½ cups water)
1 14 ½ oz can tomatoes, cut up
½ cup chopped onion
¼ cup chopped green pepper
1 cup frozen corn
1 tsp chili powder
½ tsp ground cumin
1/8 tsp black pepper
Tortilla chips (about 3 cups) coarsely crushed
4 oz Monterey Jack cheese, shredded (about 1 cup)
1 avocado, peeled, seeded, and cut into chunks (optional
Snipped cilantro (optional)
Lim wedges (optional)

In a large saucepan combine water, beef broth, chicken broth, undrained tomatoes, onion, and green peppers. Bring to boiling. Add drained chicken, reduce heat. Cover and simmer for 10 minutes. Add corn, chili powder, cumin, and pepper. Simmer, covered, for 10 minutes more. To serve, place crushed tortilla chips into each bowl. Ladle soup over tortilla chips. Sprinkle with cheese, avocado, and cilantro, if desired. Serve with lime wedges. Makes 6 servings.

Compliments of: Mindy

Quick Broccoli Chowder

1 10 oz. package frozen chopped broccoli
1 medium onion, finely chopped
1 103/4 oz can condensed cream of chicken soup
1 cup milk
1 cup shredded cheddar cheese
1/8 tsp ground red pepper (I use black pepper)

In a 2 quart saucepan, bring ½ cup water to boiling: add broccoli and onion. Cover and simmer 5 minutes or till tender. Do not drain. Stir in soup, milk, cheese, and pepper. Cook and stir till heated through. Makes 6 side-dish servings

Compliments of: Mindy

Quick Sensational Chicken Noodle Soup

3 ½ cups chicken broth
Generous dash of pepper
1 medium carrot, sliced
1 stalk celery, sliced
½ c. uncooked medium egg noodles
1 cup cubed cooked chicken [I sometimes use 1 can of Kirkland (Costco) brand Chicken Breast] when I’m in a hurry

Mix broth, pepper, carrot and celery in saucepan. Heath to a boil.
Stir in noodles and chicken. Cook over medium heat 10 minutes or until noodles are done. Serves 4.

Compliments of: Mindy

Minestrone with Italian Sausage soup

*This one is not a quick soup but is delicious and worth the wait!

1 lb bulk Italian sausage
1 large onion, chopped
2 large carrots, chopped
2 celery ribs, chopped
1 medium leek (white portion only), chopped
2 garlic cloves (minced)
1 medium zucchini, cut into ½ in. pieces
1 can cut green beans
6 cups beef broth (I use bouillon cubes and water)
2 cans (14 ½ oz. each) diced tomatoes with basil, oregano, and garlic
3 cups shredded cabbage
1 tsp. dried basil
1 tsp. dried oregano
¼ tsp pepper
1 can kidney beans (rinsed and drained)
½ cup uncooked small pasta shells
3 Tbs minced fresh parsley
1/3 cup grated Parmesan cheese

In a large saucepan, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the carrots, celery, leek and garlic; cook for 3 minutes. Add zucchini and green beans; cook 2 minutes longer.
Stir in broth, tomatoes, cabbage, basil, oregano and pepper. Bring to a boil. Reduce heat. Cover; simmer for 45 minutes.
Return to a boil. Stir in kidney beans, pasta and parsley. Cook for 6-9 minutes or until the pasta is tender. Serve with Parmesan cheese. Makes 11 servings (about 3 quarts).

Compliments of: Mindy

Simple Soups February 25th

Mindy has volunteered her home and wants to share with us her favorite soup recipes, yum! We will meet at her house Thursday February 25th at 6:30. Please rsvp with your name in the comment box below. Also don't forget your $3 to help our host with the cost of food. We also have a challenge for everyone this month, send me your top three favorite "go to" recipes, I will post them on our blog to share with the rest of the group. Thanks!

Granny Wozney’s Perogies: Polish

2 c. warm water (on the hotter side)
1 tbsp oil
6 c. flour
2 tsp salt

Mix all ingredients to a firm dough. Let rest for 1/2 hour. On a floured board, roll to 1/8 inch thick. Cut into 2 inch rounds. Place spoonful of potato filling on one side, fold over and pinch to seal edges. Set aside until all perogies are formed. Keep covered with tea towel.
Boil a few at a time until they float. Serve hot with sour cream or fry in butter until golden brown on one side and serve with fried onions.

Potato filling-
boil potatoes and mash with a very small amount of milk and butter (keep stiff). Add salt and pepper to taste.
Options...
Add cheddar cheese for cheese perogies.
Add dry cottage cheese with a bit of cream.
Add chopped, fried bacon and onions.

Compliments of: Candy

Parmesan Rolls

12 Rhodes Frozen rolls
1 cube butter
1/2 c. parmesan

Melt butter in large bowl in microwave. Stir in parmesan. Throw all 12 Rhodes rolls (frozen) into mixture and mix. Spoon out frozen rolls (now covered in butter mixture) and place in 9x13 pan. Let rise 3-5 hours. Bake at 350 for 12-15 min. (I like mine to not turn brown). Serve hot.

Compliments of:Candy

Scones & Honey Butter

3 cups flour
1 tbsp baking powder
1 tsp salt
1/4 cup milk
1 1/8 cup warm water

~ Mix and let rise 15 minutes.
~ Roll to 1/2 inch thick.
~ Cut into squares and deep fry.

Honey Butter:
1 large marshmallow cream
1 1/2 cup honey
1 1/2 cup margarine or butter

Whip together and serve with scones.

Compliments of: Candy

Polish Night at Candy's January 28th at 6:30

Happy New Year Everyone!
I hope everyone enjoyed the Holidays! Now that things are hopefully settling down for all of us I wanted to send out an invitation to our cooking group. We are going to resume our schedule of meeting the 4th Thursday of every month at 6:30.

This month Candy has volunteered to host with the theme of Polish Perogies, a wonderful winter comfort food!
We will meet at her home January 28th at 6:30.
Also, don't forget your $3 to help cover the cost of food.

Please rsvp in the comment box to help our host know how many to prepare for, thanks.