Cheese Ball

• 2 (8 ounce) packages cream cheese, softened  
• 1 1 oz package of ranch
• 2 1/2 C cheddar cheese
• Optional Crushed nuts or bacon

In a medium size bowl, mash cream cheese. Mix dressing mix and Cheddar cheese into the cream cheese. Shape the mixture into 2 balls. Roll the balls in the chopped nuts or bacon. Refrigerate covered until ready to serve.

Variation:
  Instead of ranch mix use 2 T Worcestershire sauce.

Baked Mozzarella Sticks

Ingredients

• 12 sticks string cheese (go for the low sodium kind if you want to be extra healthy)
• 1 eggs
• 2 tablespoons flour
• 5 tablespoons bread crumbs
• 2 tablespoons parmesan cheese
• cooking spray (or a dollop of olive oil) 

 Directions:

1. Cut the cheese sticks in half, making 24 slices, then freeze the slices in the freezer until completely frozen
2. Beat the egg in a small bowl. Use a separate bowl to combine the bread crumbs and Parmesan cheese
3. To bread the cheese sticks: First dip the frozen cheese stick into the flour, then into the egg, then into the bread crumb mixture
4. Once all of the 24 sticks are coated, place them on a baking sheet covered with aluminum foil coated with a few drops of olive oil or sprayed with cooking spray (this will keep cleanup to a minimum, and keep the sticks from sticking!)
5. Bake in the oven at 400 degrees for about 4 minutes, or until crisp.  They need to be watched closely so they don’t melt completely! 

Serve with warm with your favorite pizza sauce!

Baked Beans

13x9 pan
4 cans or pork and beans  (drain of the juice off)
1/4 cup ketchup
1/8 cup of mustard
1/4 cup of brown sugar
Mix all together
Bake at 400 for 45 minutes

Extra Easy Hummus

1 can 15.5oz Garbanzo beans drained( save juice to thin out hummus if to thick)
1 clove garlic, crushed ( I use power)
2 tsp. ground cumin
1/2 tsp salt
1 TBSP olive oil
In Mixer or food processor mix the beans until smooth.  Add garlic, cumin, salt and olive oil.  Blend together.  Add bean juice if to thick or to a consistency that is prefer.

Serve with bread, crackers, chips

Yogurt Fruit Dip

8oz flavored yogurt - peach, strawberry etc..
Cool whip 1/2 container

mix together and dip your favored  fruit

Salsa

Ingredients:

• 1 can (28 Ounce) whole tomatoes with juice
• 2 cans (10 Ounce) Rotel (diced tomatoes And green chilies)
• 1/4 cup chopped onion
• 1 clove garlic, minced
• 1 whole jalapeño, quartered And sliced thin
• 1/4 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/2 cup fresh cilantro (more To taste)
• 1/2 whole lime, juiced

Directions:

1. In a large food processor or blender, combine whole tomatoes, Rotel tomatoes, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro. Pulse until you get the salsa to the consistency you’d like. Taste and adjust seasonings, if necessary.
2. Refrigerate salsa for at least an hour. Serve with tortilla chips.

 

From: https://www.twopeasandtheirpod.com/restaurant-style-salsa/

Homemade Spaghetti Sauce

 Ingredients:
2 cans of whole tomatoes ( I use about 8 red tomatoes and 8 little yellow tomatoes. I blanched the tomatoes to remove the skin.)
1/2 minced onion sauteed
3 garlic cloves (I used garlic powder)
1/2 tsp basil
1/2 tsp thyme
1/2 tsp rosemary (I just used 1 tsp of Italian season because I didn't have thyme or rosemary, and both of those are in Italian seasoning)
1 large can of tomato sauce
1 small can tomato paste
1 tsp salt
1/2 tsp pepper
1/2 tsp oregano
2 tsp italian seasoning



 Directions
Puree the tomatoes. Put all the ingredients in a large saucepan and bring to a boil. Cover and simmer for 15 minutes.  Serve with cooked pasta.  Can add ground beef or ground turkey as well to make a meat sauce.

Cafe Rio Tomatillo

Ingredients:
1 package Ranch mix
1 c mayonaise
1 c milk
1 c sour cream
3 T tomatillo sauce
1 tsp minced garlic
2 dashes of Hot sauce
1 Bunch of  cilantro chopped
2 squirts of lime juice

Directions:
1. In the blender mix all the ingredients until smooth.

Enjoy with chips, tacos, burritos or salads.

Best Steak Marinade

1/3 cups soy sauce
1/2 olive oil
1/3 cup lemon juice
1/4 cup Worcestershire sauce
11/2 TBSP garlic powder
3 TBSP dried basil
11/2 TBSP dried parsley flakes
1 tsp ground pepper
Mix all ingredients
Poke meat with fork and place into a zip lock bag with marinade ingredients to the bag

Mix meat and marinade together making sure that the marinade is evenly distributed.

Refrigerate for at least 1 hour or up to 24 hours.

Applesauce

http://www.pickyourown.org/applesauce.htm

The above website gives some great information on how to make applesauce.

Ingredients:
2 boxes of seconds apples (jonagolds are the best)  at the farmer's market (usually half price)
Sugar
Cinnamon

Directions:
1. (Cut apples in quarters (If you have an apple processor you don't need to take out core, stem or seeds) If you are using a blender then you will need to remove those parts. )
2. In a big pot of water bring them to a boil until soft and mushy.  Put in the apples in the apple processor (Victorio). or in the blender with a small amount of water.  Add 1/2 c sugar and 2 T of cinnamon per pot of apples.
3.  I like mine extra smooth with no lumps so then after I press them through the Victorio, I put in the blender for about 10 seconds.
4.  I put 4 cups into a quart freezer bag, let them cool and then seal them and freezer them.


**If your fruit is extra sweet you may not need to add the sugar. Taste and see and add sugar to your preferences.

Alfredo Cream Sauce:

 Ingredients

1 8 oz package of cream cheese

2 t garlic powder

2 c milk

2/3 c parmesan cheese 

1/8 t pepper

1/2 c butter

Directions
Melt butter in a saucepan over medium heat. Add cream cheese and the garlic. Stir until smooth. Add milk a little at a time stir out lumps.  Stir in Parmesan and pepper.  Remove from when when thicken.  Add more milk if it is too thick.

Orange Fluff Salad

Carton of cottage cheese
1 large pkg of orange jello
1 can crushed pineapple
2 cans mandarin oranges drained
1 small carton of cool whip

Mix all ingredients together and let set overnight.

Green Jello Salad

 Ingredients
1 large box of lime jello
1 container of cool whip (thawed)
A Bunch of seedless grapes
1 can of pineapple chunks, drained (Do not use fresh pineapple)
1 package cream cheese
Crushed Pecans (optional)

Directions:
1. Prepare jello with 1/2 the amount of water that it calls for on the box. Put jello in the fridge to set.  You want to add the other ingredients before it is all the way set.
2.  Freeze cream cheese for about an hour and then cut into small cubes.
3. Cut grapes in half
4. Drain the pineapple and pat dry with a paper towel.
5. Combine cool whip, grapes, cream cheese, pineapple and nuts if desired.
6. When jello is not all the way set mix the jello and cool whip mixture.
7. Keep in the refrigerator for a couple of hours before serving. 

Grape Salad

• 2 lbs green seedless grapes
• 2 lbs red seedless grapes
• 8 ounces sour cream
• 8 ounces cream cheese, softened
• ¹⁄₂ cup granulated sugar
• 1 teaspoon vanilla extract, to tasteT

Toppings: 
1 cup brown sugar, packed, to taste 
1 cup crushed pecans, to taste 

•  Directions: 
• Wash and stem grapes.
• Set aside.
• Mix sour cream, cream cheese, white sugar and vanilla by hand until blended.
• Stir grapes into mixture, and pour in large serving bowl.
• For topping: Combine brown sugar, and crushed pecans.
• Sprinkle over top of grapes to cover completely.
• Chill overnight.
   

Egg Salad

Ingredients:
12 eggs
1/2 c mayonnaise
1/4 c mustard
1 T pickle juice
1 t salt and pepper
 Bread for Sandwiches

Directions:
1. Brings eggs to a boil eggs covered.  When water comes to a boil, boil for 10 minutes.
2. Cool the eggs in cold water then peel them.
3. In a bowl mash the eggs
4. Mix mayonnaise, mustard, pickle juice, salt and pepper together, then add it to the mashed eggs.
5. Refrigerator.
6. Enjoy with your favorite bread for sandwiches.

Apple Snicker Salad

Ingredients

• 6 small apples, cored and chopped (I like to use a blend of Granny Smith and Red Delicious)
• 6 (1.86-ounce) Snickers Bars, cut into bite-sized pieces
• 1 (5.1-ounce) box instant vanilla pudding mix,
• 1/2 cup milk
• 1 (12-ounce) container Cool Whip
• 1 cup marshmallows, optional
• 1/2 cup caramel sauce

Instructions

1. Whisk together pudding mix and milk in a large bowl. Fold in Cool Whip.
2. Fold in apples, chopped Snickers, and marshmallows.
3. Drizzle caramel sauce on top.
4. Refrigerate until ready to serve.

Colored Play Dough

Materials

• 1 cup water
• 1 tablespoon vegetable oil
• 1/2 cup salt
• 1 tablespoon cream of tartar
• 1 cup flour 
• Food Coloring 

Directions

1. Combine water, oil, salt, cream of tartar, and food coloring in a saucepan and heat until warm.
2. Remove from heat and add flour.
3. Stir, then knead until smooth. The cream of tartar makes this dough last 6 months or longer, so resist the temptation to omit this ingredient if you don't have it on hand.
4. Store this dough in an airtight container or a Ziploc freezer bag.

Sherbet Punch

Directions: 

• 2 2 Liter Bottle Sierra Mist, Sprite or 7-up
• Chilled 1 Fruit punch can (12oz), or pink lemonade, thawed in the fridge (*see note) 
• 1 Pineapple juice can (12oz), thawed in the fridge 
•  6-8 scoops Raspberry Sherbet Ice cream, or any flavor you have available 
• *note: if you can’t find fruit punch or pineapple juice, then 2 cans pink lemonade will work well also.

For Garnish (optional, but so pretty!): Fresh or frozen raspberries for garnish Pineapple slices for garnish (canned or fresh)

Instructions:

• Pre-scoop ice cream and place on a baking dish lined with plastic wrap. 
• Freeze and add ice cream just before serving so it remains frozen in the punch. 
• In a punch bowl, combine 2 juice cans. 
• Pour in Sierra Mist and Club Soda and gently stir until combined. 
• Add pineapple slices and raspberries if using and top with scooped sherbet just before serving. 
• The ice cream will keep it chilled. 

*Note: Add cold water or ice if desired to control how sweet your punch is. Also, keep in mind, once the ice cream is added, the punch will be sweeter.

Brazillian Limeade

Brazilian Limeade

• 7-10 limes, quartered
• Water
• 1 can sweetened condensed milk
• ½ cup granulated sugar
• Ice cubes

Directions: Quarter your limes, and put them in a blender. Fill the blender with water until limes are covered (Blender should be about ¾ full) Blend limes up. Get a large pitcher (preferably a gallon) or a large bowl and strain the lime mixture into the bowl. Discard the stuff in the strainer, return the lime liquid to the blender.
Add in ice cubes to near the top of the blender Add in sweetened condensed milk and sugar. Blend until smooth and frothy. It might take a couple of rounds depending on the size of your blender to get it all mixed well. Taste and add more water or sweetener based on preference.
Serve cold.

Berry Smoothie

2 c milk

1 c v8 fusion or other juice

2 c Frozen mixed berries

12 Tbs cool whip

1 ripe banana

1/2 c water 

 Mix it all in the blender and enjoy. 1 cup  is 23 carbs. 1 C without banana is 18 carbs. 

Teriyaki Chicken Pineapple Bowls

Ingredients:

1 large pineapple or 1 can of pineapple chunks
1 T oil
1 pound (4-5) breasts cut into cubes
3/4 C soy sauce
1/4 c brown sugar
1/4 c honey
2 T cornstarch
2 C cooked rice

Directions

1. Heat oil in the large skillet on high heat.   Add chicken and cook stirring occasionally until chicken is done.
2.  Mix together soy sauce, sugar, honey and cornstarch Add it to the chicken. 
3. Bring the mixture to a boil until it thickens.  
4. Serve with Fresh pineapple and cooked rice.

Taco Bake

Ingredients:
1 can of crescent rolls
1 can of kidney beans (cooked and mashed)
1 lb of ground turkey or beef (browned)
1/2 package of taco seasoning
1/2 Container of sour cream
2 C cheese
Doritos or Tortilla Chips.

Directions:
1. In a 9X13 rolls out the crescent rolls into a greased pan.  Press the rolls to fit into the pan.
2. Then spread the sour cream over the rolls, the spread the kidney beans. Mix the seasoning with the meat and spread on the beans.
3. Then spread the cheese on top.  Crush Doritos or Tortilla Chips on top of the cheese.
4. Bake at 350 degrees for 15-20 minutes.

Serve with any Taco Topings like sour cream, lettuce, hot sauce etc.

Sweet and Sour Chicken

Ingredients:
1/2 c vegetable oil
1 1/2 c sugar
8 T ketchup
1 c vinegar
2 T soy sauce
1 t garlic salt

4-5 chicken breast cut into cube.
Corn starch
salt and pepper to taste
2 eggs

Directions
*preheat oven to 350
1.  In a bowl beat the eggs
2. In a separate bowl combine cornstarch, salt and pepper
3.  Dip the cubed chicken into the egg and then into the cornstarch mixture
4. In pan heat oil until hot, add the breaded chicken.  Cook until slightly brown but not cooked all the way through.
5. Put the chicken in a 9 by 13 greased pan
6. In a mixing bowl combine oil, sugar, ketchup, vinegar, soysauce and garlic salt. 
7. Pour over the chicken in the pan.
8. Bake in preheated oven for 1 hour.  Every 15 minutes you will need to turn the chicken
9. Serve Immediately with Rice and steamed veggies.

Stuffed Shells

Ingredients:

• 1 large container of cottage cheese
• 2 c mozzarella grated
• 1 c Parmesan cheese
• 2 eggs
• 2 T Italian seasoning
• 1 box of Jumbo Shells cooked
• 1 jar of Spaghetti sauce
• 1 c Mozzarella grated 

Directions:

1.  Mix the cottage cheese, 2 c mozzarella cheese,  Parmesan cheese, eggs and Italian Seasoning in a large bowl. 
2. Spray a 9x13 pan then pour half of the sauce into the bottom of the pan and spread it out.  
3. Stuff cheese mixture into each shell and place the shells facing up in the pan.  Pour the rest of the sauce over the shells.
4. Sprinkle the rest of the cheese on top.
5. Bake in a 350 degrees preheated oven for 35-40 minutes until the cheese is melted and it bubbly.

Roasted Pork with Tomato Fondue

Ingredients:
1 pork roast
pork roast Spice Blend
1/2 c Oil.
1 can diced tomatoes
4 T butter
2 T vinegar
1 t salt
1/4 t pepper

Directions 

1.  Preheat oven to 450 degrees
2. Take your pork roast and rub the spice blend all over the roast on all sides.
3. Heat oil in medium heat and sear the pork roast on all sides.
4. Bake in a preheated oven for about 30 minute.  Until Temperature reaches 145 degrees.
5. While the pork is cooking in the same pan you seared the pork melt the butter,  add tomatoes, salt and pepper.  Cook and stir for about 2-3 minutes.  Add vinegar.  Cook and stir for another 2 minutes or until thoroughly combined and slightly thickened.  Remove from heat and mash up the tomatoes.
6. Spread the tomato fondue on the pork roast and serve hot. 

Mexican Pie

1 box Pillsbury pie crust (2 crust in a box) softened as directed
1 pkg (9oz) cooked southwestern season chicken breast strips thawed and cut into bit size pieces
1/2 cup uncooked instant white rice
1 can black beans, drained and rinsed
1 can 11oz green giant steam crisp Mexican whole kernel corn with red and green peppers, drained
1 tsp garlic powder
1 tsp cumin
1/2 tsp salt
1/2 tsp pepper
1 cup sour cream
1 cup think and chunky salsa
2 cups shredded Colby-Monterey jack cheese
1 egg beaten
1 tsp chopped fresh parsley

1.  Heat oven to 400  Put pie crust in a 9" pie pan
2,  In Large bowl mix all ingredients together except for egg and parley, mix good
     pout into crust, top with second crust, seal edges, Cut slits in top crust.
3.  Bake 35 to 45 minutes or until golden brown, after 15 minutes cover crust edge with strips of foil
     to prevent excessive browning. Let stand 5 minutes before serving.
Can serve with sour cream, lettuce, salsa if desired.

Macaroni and Cheese

1 lb box of macaroni. 
1/3 of a box of velveeta - cube/soften it. 
Block of mild longhorn or cheddar cheese. Shredded.  Probably 2-3 cups of this. ~ you can never have too much cheese.
You also need butter, milk and sour cream.  ~ just set these on the counter to use as needed.

Cook the macaroni and drain.  While macaroni is draining in a colander....

In your macaroni pot, with the heat turned off (or down to low), add some milk (i'd say i use maybe 1/4 cup) I don't measure any of this.  Add some sour cream (again no measuring- huge dollop- maybe another 1/4 cup) 
and butter (maybe 1/4 stick of butter) in the same pot you cooked the macaroni - and then add the velveeta. Stir on low heat til it's all melty.  
Put the hot macaroni noodles on top and throw in a few hand fulls of the cheddar/longhorn.  
Stir again til it is all melty and cheesy.  I keep the milk or sour cream by the stove and splash in either one if i need it to get creamier.  --- 

You can eat it just like this, but i like to spray a glass dish and dump it in the dish and top it with more longhorn and bake it at 350 for about 30 mins or until it looks good. :)

~Emily

Lasagna

Ingredients:

• 1 large container of cottage cheese
• 2 c mozzarella grated
• 1 c Parmesan cheese
• 2 eggs
• 2 T Italian seasoning
• 1 lb ground turkey or ground beef cooked until brown
• 1 box of lasagna noodles cooked
• 1-2 Jars of Spaghetti Sauce

Directions:

1. Mix cheeses, eggs, and seasons.
2. 1 Jar of sauce and cooked meat together
3. In a 9x13 pan put a thin layer of sauce, then add put 3 noodles on the bottom, Put cheese mixture on top of noodles,  add a some sauce over cheese mixture.  
4. Repeat The laying process until you are out of ingredients.  On top put a final layer of sauce.  If you don't have sauce left you may need to open another jar.  Then top with shredded mozzarella cheese.