This is a fun tasting juice that can replace pop. It’s still fizzy, but doesn’t have the caffeine or citric acid. 
Needed:
1 can unsweetened frozen juice concentrate
Club Soda
Mix frozen juice with club soda, following the directions on the can. The club soda replaces water.
*note: keeps like kool-aid, but the longer it sits the less fizzy it gets. best to consume within 1-2 days.
1 pound Italian Sausage
2-4 lg russet baking potatoes, sliced in 1/4-1/2 inch pieces
1 large onion, chopped
1 pkg. Oscar Meyer Real Bacon Bits(less fat)
2 clovess minced garlic
2 Cups Kale, chopped
2 cans chicken broth
1 qt. water
1 Cup heavy whipping cream
Cook sausagge and drain on paper towels, break into small pieces.
Place onion, potatoes, chicken broth, water & garlic in pot, cook on med heat until potatoes are done.
turn to low heat, add kale and cream. Heat through and serve…
…a favorite among my girlfriends!
3/4 c cocoa
3/4 c oil
2 c sugar
~ Mix above ingredients
4 eggs ~add one at a time
2 t vanilla ~ add
~ Sift and add these dry ingredients:
2 c flour
2 t baking powder
1/2 t salt
~ Chill the dough in the freezer for several hours or overnight. (It helps to use 2 separate containers).
Powdered sugar 1/4 - 1/2 cup as needed
~ Roll a tsp. of dough into a ball. Drop into powdered sugar.
~ Place 2″ apart on greased baking sheet.
~ Bake 10-12 min. @ 350 degrees. Don’t overbake.
Note: chilled dough will be very hard, but it gets too soft if left at room temperature.
A recipe I got in Africa from Judy Futato on my Summit Trip in 1998. Yum. — Regina
1 c peanut butter
1 c corn syrup
1 c brown sugar
Melt above ingredients in saucepan.
ADD these ingredients:
2 t vanilla
2 c chopped nuts
4-6 c Rice Krispies
Grease two 8 x 8″ pan and pour bars into them (or use 1 bigger pan).
Spread butter over the top of bars while still warm.
Wacky Cake:
3 c. flour
1/2 c. cocoa
2 c sugar
1 t salt
1 t baking soda
2 c water
2/3 c. oil
1 t vanilla
2 T vinegar
Place ingredients in a bowl in order. Mix.
Pour batter in two 8″ or 9″ round pans.
Marble (cream cheese mixture):
6 ounces Cream Cheese
1/3 c. sugar
1 egg
1 rounded T of flour
1/2 t vanilla
Beat ingredients together until smooth.
Spoon cream cheese mixture over cake batter; swirl with knife to marbleize.
Optional: Sprinkle a handful of chocolate chips over the batter before baking.
Bake both pans together at 350 degrees for 30-33 min.
After pans are cool, frost with chocolate frosting. Place one cake on a cake board, frost. Place other cake on top to make a double layer. Frost top and sides.
1 (32 0unce) package frozen hash browns (Do not thaw)
1 lb ham, extra lean, cooked and cubed (or sausage)
1 medium onion chopped
1 medium red bell pepper chopped
1 1/2 cups shredded cheddar cheese
(May vary the type cheese used or combine two cheeses)
12 eggs
1 cup milk
1 teaspoon salt
1 teaspoon black pepper
Directions:
Spray the inside of the Crock-Pot with nonstick spray. Place 1/3 of the frozen potatoes on the bottom of the Crock-Pot. Add layers of ham, onions, peppers and cheese. Repeat the layering process two or three times, ending with a layer of cheese. Beat the eggs, milk, salt and pepper together. Pour over the layers, cover and turn on low. Cook for 10-12 hours.
Yield: 10-12 servings
From the Kitchen of: Carol Hockenbrocht
Ingredients
1/2 c light molasses
1 egg yolk
1 tsp. soda dissolved in 3/4 c boiling water
3/4 c flour
1/2 c brown sugar
2 Tbl. shortening
1/8 tsp. nutmeg
1/8 tsp. ginger
1/8 tsp. cloves
1/2 tsp. cinnamon
1/4 tsp. salt
Combine above dry ingredients, working in the shortening. Line the pan with pastry. Make alternate layers of crumbs & liquid. Top with crumbs and back at 450 degrees. When the crust turns brown, reduce heat to 250 degrees about 20 minutes.
From: C. Baker
16 ounces skinned and boned uncooked chicken breasts, cut into 1/2 inch strips
4 cups fresh asparagus spears or 2 (10 ounce) packages frozen asparagus thawed. ( or substitute broccoli)
1 (10 3/4 ounce) can Healthy Request Cream of Mushroom Soup
1/2 cup Fat Free Mayonaise
1 tablespoon Lemon Juice
Opt. 1 teaspoon curry powder
3/4 cup (3 ounces) shredded Kraft reduced -fat Cheddar cheese
Preheat oven to 375 degrees. Spray an 8 X 8 inch baking dish with cooking spray. In a large skillet sprayed with cooking spray, brown chicken about 3 minutes, stirring frequently. Place asparagus in bottom of prepared baking dish. Arrange browned chicken evenly over asparagus. In a medium bowl, combine mushroom soup, mayonaise, lemon juice, and curry powder. Pour soup mixture into same skillet used to brown chicken. Cook over low heat 1 minute, stirring until well blended. Evenly spoon soup mixture over chicken and asparagus. Sprinkle Chedddar cheese evenly over top. Cover and bake 30 minutes. Uncover and continue baking 10 minutes. Place baking dish on wire rack and let set 5 minutes. Cut into 6 servings.
194 calories 6gm fat 24 gm Protein
11 gm Carbohydrate 512 mg. Sodium
2 lbs ground beef
2 T chili powder
1 clove garlic (optional)
1 medium can tomato sauce
1 small onion, chopped
salt & pepper to taste
2 C grated cheddar cheese
12 corn tortillas
3/4 C milk
1 can Cream of Chicken soup
DIRECTIONS: Brown Beef, onion, and garlic in skillet. Add tomato sauce, chili powder, salt and pepper, heat all thoroughly. Then grease casserole dish and line it with half the corn tortillas. Pour meat mixture over, then cover rest of tortillas over meat. Mix milk and soup together and pour on top of tortillas. Sprinkle cheese over all and bake for about 30 minutes at 350 degrees. Serve with taco sauce or sour cream.
~B. Sova~
2 lbs frozen hash browns
1 C onion, chopped
1 can Cream of Chicken soup
1 lb carton sour cream
6 T butter, melted
8 oz sharp cheese, grated
salt & pepper to taste
DIRECTIONS: Allow hash browns to thaw 30 minutes before use. Then mix all ingredients in pyrex bowl. Optional: Crumble potato chips on top. Bake 1 hour at 375 degrees.
~B. Sova~
From the kitchen of: Carol Hockenbrocht
Ingredients:
1 c white sugar
1 c white karo syrup
2 eggs
1 cup, chopped pecans
1/8 lb. butter
1/4 tsp. salt
Cream butter and sugar. Add salt, well beaten eggs, syrup and nuts. Mix well.
Bake in raw pastry shell 1 hour 300 degrees.
From: Chris Sukta
1. Family sized tomato soup
2. Half & half cream (1 pt)
3. 1 14 oz.can diced tomatoes (I like the Italian spiced ones
4. 1 medium onion chopped
5. 1 8 oz. cream cheese
6. Italian seasonings 1 tsp or so
In dutch oven cook onion and tomatoes until onion is done. Add soup and half&half, fill up soup can with milk. Stir well. Add cream cheese and mix well until cheese is melted (I usually pre-soften the cr cheese in the microwave first). Heat to boiling, reduce heat and add the Italian spices. Serve.
Ingredients:
1/4 c water
1 c sugar
1/4 c oil
1/2 c peanut butter
1 1/2 t salt
2 t cinnamon
5 c oats
1 c coconut
1/2 c nuts
1 c raisins
Boil water, sugar, oil, peanut butter, salt, and cinnamon for 1 1/2 to 2 min.
Stir in oats, coconut, nuts, and raisins.
Put in 8 x 10 pan. Cook at 300 degrees til crunchy.
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