Copycat Orange Dream

I had my first Jamba Juice this weekend - very yummy but more than I want to spend on a regular basis so I'm going to have to try this - heading to the store now . . . Orange Dream Machine Smoothie Recipe: Ingredients: 2 scoops frozen vanilla yogurt 2 scoops orange sherbet ice cream 1/2 cup low-fat milk (soy or rice is fine) 1/2 cup orange juice 1/8 cup - 1/2 cup of ice (not too much is needed) Directions: Add all ingredients to blender and, well...blend. Difficulty: Easy Prep/Cook: 5 minutes Serving: 1

Ceasar Pasta Salad

1 (8 oz) box Penne Pasta, cooked, drained
1 bag Hearts Of Romaine lettuce (Spinach is great too!)
2 green onions, washed, sliced
1 cup cherry tomatoes, washed
Feta cheese to taste
Grilled chicken, cut into strips or bite size pieces
Brianna's Asiago Ceasar dressing, to coat

Mix all the ingredients in a bowl. Add dressing just before serving. This is a terrific side dish, but also filling enough to be a light meal.

Sweet Pumpkin Seeds with a bit of Spice

Today we carved pumpkins and since Sky has been sooooo wanting to roast seeds I thought we'd try out some new recipes. This one is from Martha and so of course it's yummy.

Ingredients
1 cup roasted seeds (roast on a parchment paper lined baking sheet in a 250 F oven for 30 minutes to an hour, just until they are dry - stir every once and awhile)
5 Tbsp. sugar
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. ground cumin
1/4 tsp. ground ginger
a pinch of cayenne pepper, one recipe said red pepper, I used paprika because that was all I had
1 1/2 Tbsp. peanut oil

Mix 3 Tbsp. sugar and all the other dry ingredients in a bowl.

In a large saucepan heat oil over high heat, add 2 Tbsp. sugar and seeds, stir until the sugar melts and it all starts to caramelize (45-60 seconds).

Stir seeds into dry mix.

Enjoy

Kristi H

Bread Sticks

1 ½ cups warm water

1 Tbsp. Active dry yeast (or 1 ¼ oz. Pkg.) SAF yeast in the gold pkg.

2 Tbsp. Sugar

1/2 tsp. salt

3 ½ to 4 cups flour

Combine water, yeast and sugar, let sit for 10 min. Add salt and 3 ½ cups flour, beat until smooth. Add enough remaining flour to form a soft dough. (If kneading by hand, knead for about 5 minutes). Cover and allow dough to rest 10 minutes. Coat baking sheet with margarine Place dough in the middle and roll out almost to the edge. Let rise until double. Use pizza cutter to cut into strips and then in half. Spread with topping*. Bake at 350 F for 20-25 minutes.

Topping: brush with butter and sprinkle on Parmesan cheese and garlic salt, or salad supreme, garlic bread topping, kosher salt or whatever sounds good.

*The seasoning Tiffany used is garlic bread seasoning from Russ's work, if anyone is interested in ordering some.

Tiffany E

Best Bread Sticks Ever

1 1/2 C warm water

2 Tbsp. sugar

1 pkg. yeast (or 1 Tbsp.)

Combine ingredients and let rest until yeast starts to bubble.

1/2 tsp. salt

3 1/2 C flour

Add salt and 2 1/2 C of the flour. Stir until dough is smooth, then gradually add

the remaining 1 C flour until dough is soft, but not sticky. (you may or may not

need the whole cup.) Knead dough until smooth and let rest for about 10 min.

While dough is resting melt 1 cube butter and put in 9X13 pan. Roll out dough

into a rectangle and cut into 1 in. strips. (I use a pizza cutter) When you pick up

a strip, fold in half and as you twist kinda stretch the dough a little bit. Then roll it

in the butter.

Then sprinkle with garlic salt and Parmesan cheese. (apply liberally for yummy-

ness!)

Sprinkle parsley flakes on top of that.

Bake at 400 degrees for 15-20 min. We like them a little crusty on the bottom so

we usually do 20 min.

Sarah S

Mini Meatball Soup

1 lb. Ground beef

1 egg

½ c Italian bread crumbs

1/3 c. grated Parmesan cheese

1 tsp. Garlic powder

Make into mini-meatballs (nickle sized)

Bake at 375 for 12-15 minutes

½ onion, chopped

1 carrot, chopped

1 stalk celery, chopped

2 cloves garlic, minced

1 -2 Tbsp. Olive oil

salt and pepper

2 pinches nutmeg

saute for a few minutes

add 3 cans chicken broth, bring to a boil, then add

½ c. short cut pasta (ditalini) or short cut penne

bring to a boil and boil until the noodles are done

garnish with parsley

Tiffany J ( a Rachel Ray recipe)

Pumpkin Spice Cake

1 c. sugar

1 c brown sugar

1 c oil (or ½ cup oil and ½ cup applesauce)

2 tsp. Vanilla extract

3 eggs

2 c pumpkin

2 c flour (can use 1/2 white and 1/2 wheat)

2 tsp cinnamon

½ tsp salt

1 tsp baking soda

Bake at 350 for 15 minutes in a cookie sheet pan.

Angela W

Chili

1 ½ lbs hamburger, browned

2 (15 oz) cans kidney beans

2 (30 oz) and 1 (16 oz) can chili beans

2 (11 oz) Campbell's Tomato juice

1 (14oz) can diced petite tomatoes

1 ½ pkgs. McCormick's chili powder

combine all ingredients and simmer for 45 minutes.

Melanie P

Taco Soup

(a dump recipe)

Brown 1 lb. hamburger and 1/2 cup chopped onion
(the hardest part is done:)

Add:

1 16oz. can tomatoes
1 16 oz. can kidney beans
1 16 oz can corn
1 4 oz. can diced chilies
(add a little until desired "hotness")
1 8 oz. can of tomato sauce
1 pkg of taco seasoning

Simmer 15 minutes or longer. Serve in a bowl over corn chips topped with grated cheese and sour cream.

Julie D

Easy Taco Soup

1 can (15 oz) chili with beans and meat

1 can (15 oz) whole kernel corn, with liquid

1 can (14 ½ oz) diced tomatoes, with liquid

1 can (8 oz) tomato sauce

1 can (15 oz) black beans, with liquid

1 ½ to 3 tablespoons dry taco seasoning mix

Combine all ingredients in a slow cooker. Cover and cook on low heat 6-8 hours. Serve over Fritos with shredded cheese on top. (This can also be made on the stove top—just combine all ingredients and let simmer about 15-20 minutes.)

Leslee B

Food Storage Mexican Chicken Chowder

1 can cream of chicken soup
1 can chicken broth
1 c. water
2 Tbsp. taco seasoning or chicken taco seasoning
1 large can of chicken
1 small can of chicken
1 can corn
1 can black beans
1 can diced tomatoes
1 can chopped green chilies
2 Tbsp. minced dried onions
1 tsp. chili powder
1 tsp. cumin

Mix all ingredients in a crock pot and cook on low for 5-6 hours or high for 3-4 hours. Just before serving you can mix in sour cream, chopped green onions or cilantro and serve with tortilla chips. Fresh ingredients can be substituted for all the ingredients. This is a great soup to use up food storage items.

Melanie C

Marie Calender Cornbread

1 C. melted butter 1 1/4 C. cornmeal

1 1/3 C. sugar 2 3/4 C. flour

2 C. buttermilk* 1 1/2 tsp. baking powder

4 eggs 1/2 tsp. baking soda

1 tsp. salt

Mix butter, sugar, buttermilk, eggs, and salt.

Add remaining ingredients and mix well.

Bake in greased 9x13 pan at 375 degrees for

about 35 minutes, until light brown on top.

*To make your own buttermilk, add 1 Tbs

lemon juice or vinegar to 1 C. of milk.

Alison B

White Chili

In a large pot combine:

2 c water

2 (14 oz) cans chicken broth

1 tsp lemon pepper

1 tsp cumin seeds

Bring to a boil and add:

4 skinless, boneless chicken breasts

Reduce heat and simmer for 30 minutes.

Remove chicken, cut into bite-size pieces and return to pot with broth.

In a small skillet over medium heat saute:

1 tsp olive oil

1 minced garlic clove

1 c finely diced onion

Add this mixture to the broth.

Add:

1 tsp cumin

3 Tbs lime juice

2 (4 oz) cans diced green chilies

Boil for 10 minutes.

Add:

2 (15 oz) cans great northern or small white beans, drained.

Heat thoroughly and serve with tortilla chips and grated Monterrey Jack cheese

Jennie D

Corn Chowder

1 c. diced celery

1 c. diced carrots

1 c. minced onions

2 c. diced potatoes

Use the juice of 2 cans of corn and 2 cans of water to cover the vegetables and cook 20 min. or until vegetables are tender.

Melt 3/4 c. butter

3/4 cup flour

1/2 tsp. sugar

1 1/2 tsp salt

1 tsp pepper

Mix together with 1 quart of half and half. Stir until thickens.

Add vegetables and 1 can of corn (so basically you open two cans of corn and use the juice of it but only use one of the cans of actual corn) --I use both cans of corn

Before you add the half and half, take some of the liquid out and then slowly add back in after the milk until you have reached desired thickness.

Leslee B

Quick Italian Soup

2 Tbsp. Butter

1 Tbsp. Dried onion

1 small head cabbage, diced (about 6 cups)

2 (15 oz,) cans mixed vegetables, un-drained

2 (14.5 oz) cans Italian stewed tomatoes

optional: cooked sausage, 1 can tomato paste, kidney beans

saute onions in butter in large saucepan over medium heat, add cabbage to wilt, stir in mixed veggies, tomatoes and one can of water

Kristi H

Baked Potato Soup

2/3 C butter 1 c sour cream

2/3 C flour 3/4 tsp salt

7 c milk 1/2 tsp pepper

4 green onions, sliced 4-5 large baked potatoes, cooled, peeled and cubed

1 ¼ c shredded Cheddar cheese 6-12 bacon slices, cooked and crumbled

In a large soup kettle, melt butter. Stir in flour until smooth. Gradually add milk. Heat and stir constantly until thickened. Add potatoes, green onions, and bacon. Reduce heat; simmer 5 to 10 minutes. Add remaining ingredients. Stir until cheese is melted. Serve immediately. Serves 8 to 10.

Leslee B

Homemade Chicken Noodle Soup

12 cups water,

3-6 bouillon cubes,

1 pkg. Lipton soup mix,

2-3 carrots,

2-3 celery,

2 Tbs dried onion,

1 lg can of chicken

Cook over med heat.

While cooking, make noodles:

2 cups flour,

4 eggs (center of flour),

1tsp salt. Fold in & mix with hands.

Flour the surface & roll out your dough, cut into strips—the thinner the better.

Add noodles to soup, done when noodles are done.

Lane H

BAKED ZITI

12 OZ. Uncooked Ziti or small tube pasta
2 pounds ground beef
1 jar (28 oz.) Spaghetti sauce
2 eggs
1 carton (15 oz.) ricotta cheese
2 ½ cups shredded mozzarella cheese, divided
½ cup grated Parmesan cheese

Cook pasta according to package directions. Meanwhile, in a skillet, cook ground beef over medium heat until no longer pink, drain. Stir in spaghetti sauce.
In a bowl, combine the eggs, ricotta cheese and 1 ½ cups mozzarella cheese and Parmesan cheese.
Drain pasta, add to cheese mixture and toss to coat. Spoon ½ meat sauce into a greased 13 in. x 9 in. baking dish. Top with pasta, cheese mixture, Top with remaining meat sauce.
Cover and bake at 350 degrees for 40 minutes. Uncover, sprinkle with remaining mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand for 15 minutes before serving.
Yield: 6-8 servings.

Janet P.

Italian Soup (Zuppa Italiana)

1-carton (5 cups) Chicken Broth
1- cup Heavy Cream
1 pkg. Italian Sausage (Hot or Mild)-which ever you prefer.
2-4 Russet Potatoes-sliced thin (skins on)
2 cups Kale or frozen Spinach-drained

Boil thin sliced potatoes until tender to the bite. Drain, add to chicken broth.
Brown Sausage in fry pan-drain off fat, add to chicken broth-in stock pot. Bring to boil, add Kale or Spinach. Reduce heat to low, add cream, heat until Hot.
Serve topped with Parmesan Cheese.

Lemon Rice

10 servings

2 1/2 cups water
2 1/2 cups chicken broth
1/3 cup fresh squeezed lemon juice
5 Tablespoons of butter or margarine
2 1/2 cups rice
5/8 teaspoon dried basil
lemon pepper

Combine all ingredients, except for the lemon pepper, and bring to a boil. Simmer slowly for about 20 minutes, or until the liquids are absorbed. Spinkle with lemon pepper, once cooked.

by: Jenn L