• 1 oz package taco seasoning mix
• 16 oz can refried beans
• 8 oz package cream cheese, softened
• 16 oz sour cream
• 16 oz jar salsa
• 16 oz diced tomatoes
• 1 bunch green onions
• 2 c shredded cheese

1. blend taco seasoning and refried beans, spread in oiled 9×13 pan
2. mix sour cream and cream cheese, spread over beans
3. add salsa, tomatoes, green onions, and cheese
4. bake 20 min at 400

• 6-7 medium apples
• 1/2 c white sugar
• 1/4 t salt
• 1/2 c brown sugar
• 5-6 T flour
• 1 t cinnamon

Mix in all ingredients except apples in a large bowl. Wish, peel, and slice apples and add them to flour mixture. Mix. Place in pie crust.

• 1/2 c white sugar
• 3/4 c flour
• 1/2 c butter

Mix sugar and flour together. Mix in butter with pastry blender (without a pastry blender I used a regular blender to break up the butter and then mixed the rest by hand). Carefully pour topping on pie filling. Bake at 400 for 45 min.

Notes:

Made on 2019-10-06 with 2 Ida Red, 2 Spy, and 2 Empire. It was overall very good but a little tart.

• 2 c bisquick mix
• 1 c almond milk
• 2 eggs
• 3 T sugar
• 2 t baking powder
• 2 T canola oil
• Optional:
  • 1 t vanilla
  • 1 c blueberries
  • cinnamon

Makes 8 medium size pancakes.

• 12 oz pkg of broccoli slaw
• 1 pkg ramen noodles, oriental or chicken
• 1/2 c chopped green pepper
• 1/2 c chopped red pepper
• 1 pkg sliced almonds
• 5 green onions, chopped

Toast crumbled ramen noodles at 325F for 10min (or on stove top). Mix all above *just* before eating. Mix dressing below and mix into above mixture:

• 1/2 c canola or vegetable oil
• 1/2 t salt
• 1/4 c sugar
• 1/2 t pepper
• 2 T vinegar
• oriental seasoning pkt from ramen pkg

• 4.5 oz chocolate liqueur
• 4.5 oz creme de cacao
• 1.5 oz vanilla vodka
• 7.5 oz half-and-half

I think this might make 3?

• 2 c flour
• 1 t baking powder
• 1/2 t salt
• 2 c frozen corn, thawed
• 1 c (4 oz) smoked cheddar cheese, shredded
• 1 c skim milk
• 2 egg whites + 1 egg, beaten
• 4 green onions, finely chopped
• 2 cloves garlic, minced
• 1 T chili powder

1. combine flour, baking powder, and salt in large bowl with wire whisk
2. stir in corn, cheese, milk, eggs, green onions, garlic, and chili powder until well blended
3. heat griddle or sprayed nonstick skillet to medium-high heat
4. drop batter by 1/4 cupfuls
5. cook 3 minutes per side or until golden brown
6. serve with sour cream & hot sauce

These turned out fairly bland but the girls ate them ok. Need something to spice them up a little more next time.

• 8 oz angel hair pasta
• 2 c chopped, cooked chicken
• (2) 10 oz cans cream of chicken soup
• 1 c salsa
• 1 c sour cream
• 2 c Mexican cheese blend
• 1 T taco seasoning

1. preheat oven to 350
2. spray 9×13 baking dish with noncook spray
3. cook and drain pasta
4. combine pasta, diced chicken, cream of chicken soup, salsa, sour cream, 1 c Mexican cheese blend, and taco seasoning
5. pour combined mixture into baking dish
6. top with remaining cheese
7. cover with aluminum foil
8. cook for 25 min

• 2 cans french style green beans
• 1 can cream of mushroom soup
• 2 T milk
• french fried onions

1. mix together beans, cream of mushroom soup, milk
2. bake at 350 for 30 min
3. add french fried onions
4. bake 5 more min

• 2 avocados
• 2/3 greenhouse tomato, finely diced
• 1/2 c onion, finely diced
• 1 T lime juice
• 1 t minced garlic
• 2 T canola oil
• 1 T cilantro
• 1/2 t salt
• 1 pinch cayenne

• 1 lb ground beef
• 2 t minced garlic
• 1/3 c bread crumbs
• 1/8 t cayenne pepper
• 1 egg, beaten
• 1 T milk

1. mix by hand in bowl, divide in fourths and form into patties
2. grill 500-600F for 6 min. one side, 4 min. other side, flameout, add cheese, rest 30s

These turned out excellent, very moist even with no pink. Could possibly try increasing cayenne or garlic but were good as-is.

A second time these seemed very slightly overdone. Probably will reduce cook time ~20s on each side. I increased garlic about 50% and that was great.

• 2 15 oz cans chickpeas (drained and rinsed)
• 1 medium lemon (juice only)
• 1/2 c tahini sauce
• 1/2 t salt
• 1-2 large garlic cloves
• water

1. Put ingredients in food processor and blend until smooth
2. add more lemon juice or water to loosen up as needed

• 1/2 lb homemade angel hair pasta
  • 1 1/2 eggs + 1 c flour
• 1/4-1/2 food processor unit of sliced jalepeños
• 10-15 shrimp, cut up
• ~ 1/8 c olive oil
• 2 1/2 T butter

1. cook pasta (~ 3 min)
2. melt butter with olive oil
3. mix butter, olive oil, shrimp, jalepeños with noodles

From https://www.southernliving.com/recipes/classic-baked-macaroni-and-cheese-recipe

• 2 c milk
• 2 T butter
• 2 T flour
• 1/2 t salt
• 1/4 t ground black pepper
• 10 oz shredded cheddar cheese
• 1/4 t ground red pepper
• 1/2 of a 16 oz package of elbow macaroni, cooked

1. preheat overn to 400
2. microwave milk on high for 1 1/2 min
3. melt butter in large skillet or dutch oven over medium-high heat
4. whisk in four and cook for 1 min
5. gradually whisk in warm milk and cook, whisking constantly, 5 min or until thickened
6. whisk in salt, peppers, 1 cup shredded cheese
7. stir in pasta
8. spoon the mixture into lightly greased baking dish
9. top with remaining cheese
10. bake at 400 for 20 min or until golden and bubbly

• 1 1/2 c. graham cracker crumbs
• 1/4 c. melted butter
• 1 T sugar
• 1/4 t cinnamon
• 1/4 t salt

Preheat oven to 350F. Combine ingredients and press into springform pan. Bake for 8-10 minutes. Wrap pan in two layers of aluminum foil when cool.

• 1 1/2 lb cream cheese at room temperature
• 1 1/2 c sugar
• 5 eggs
• 1 T vanilla extract
• 1 1/2 t cinnamon
• 1/4 t nutmeg
• 2 c pumpkin puree

Cream the cream cheese and sugar in stand mixer, scraping bowl frequently. Add eggs one at a time, beating in thoroughly, scraping bowl between each addition. Mix together remaining ingredients. Pour on top of crust and bake in a water bath at 350F (put foil around springform pan) until set but slightly jiggly, about 75-90 minutes. *I found this might need more than 90 minutes since it was a little underdone at 90 once*. Cool at least 6 hours, preferably overnight.

• 1/4 c mayo
• 1/8 c shredded jalepeno slices
• 1/2 t cumin
• 1/2 t paprika
• 1/8 t cayenne pepper
• 1/8 t garlic powder
• pinch salt

• shell
• sauce
• chicken
• shredded pepperjack cheese

• shell
• hummus
• sliced/diced cherry tomatoes
• diced onion
• salt
• pepper

Filler ingredients:

• 3.5 cups rhubarb chopped
• 3/4 cup sugar
• 3T flour
• 1 apple, peeled and chopped
• 1/2t ground cinnamon

Topping ingredients:

• 1 cup flour
• 1/4 cup brown sugar
• 1/2 cup oats
• 1/2 cup melted butter

Instructions:

• Preheat oven to 375.
• Combine all filling ingredients in large bowl and mix thoroughly. Pour into a 9×9 glass baking dish and set aside.
• Combine the topping ingredients and mix thoroughly. Crumble evenly over the filling.
• Bake for 35 minutes.

Notes:

Overall this turned out very well. The filling tasted excellent. The topping was good but a little bland. Perhaps some spice or extra flavor could be added to make it taste less bland. Still great though.

2019-07-06 Did this again for neighbor get-together. I increased recipe by about 50% (2 apples instead of 1), added some cinnamon in the topping, and cooked in a 9×13. Turned out great, and the cinnamon in the topping helped a bit.

From Michigan Country Lines.

• 2 T olive oil
• 1 small red bell pepper (or aloha), chopped
• 1/4 c onion, chopped
• 3/4 t salt
• 1/4 t black pepper
• 1/2 t garlic, minced
• 10 oz spinach, washed and coarsely chopped
• 12in pizza crust (I use half of Stromboli Dough recipe)
• 1 1/2 c shredded mozarella cheese
• 1 sm can mushroom stems and pieces (optional)

1. Preheat oven to 450F.
2. Heat olive oil in large skilled (wok worked well) over medium heat.
3. Add red pepper, onion, salt, and pepper.
4. Cook until tender, 3-5 min, stirring occasionally.
5. Add garlic (and mushrooms); cook and stir 1 min.
6. Add spinach; cook and stir until wilted.
7. Sprinkle pizza crust with 1 c mozarella.
8. Distribute spinach mixture evenly over crust.
9. Sprinkle remaining 1/2 c mozarella over spinach layer.
10. Bake 10 min.

• Oil dutch oven
• Add ingredients of choice:
  • red, yellow, green bell peppers
  • red onion
  • tofu/chicken
• Add flavor:
  • salt
  • red chili flakes
  • red chili powder
  • onion powder
  • garlic powder
  • lemon juice
  • honey
  • sesame seeds

• 1 1/3c. water
• 2t olive oil
• 1t sugar
• 1t honey
• 1 1/4t salt
• 2T cornmeal
• 3 1/2c flour
• 1t baking powder
• 1/4t garlic powder
• 1/4t onion powder
• 1/2t italian seasoning
• 1 1/2t bread machine yeast

1. Combine ingredients, liquids first, in bread machine. Run on dough cycle.

Possible filling ingredients (all optional):

• 10 slices provalone cheese
• 1 jar pizza sauce
• grated parmesan cheese
• 1 small green pepper, diced
• 1 1/4-inch slice of a large red onion, diced
• 2 small cans of mushroom stems & pieces
• 1 small can of black olive slices
• A couple ounces of jalepeño slices, cut up into smaller pieces
• 12ish oz shredded mozarella cheese
• pepperoni
• crushed red peppers

1. Start making Stromboli Bread Dough about 4 hours before you want to eat fresh stromboli. The dough cycle will take about 1.5h, then let dough sit for 0.5-1.0h.
2. Split dough into two halves, roll each out, and place next to each other on baking pan lined with parchment paper.
3. Add desired filling ingredients.
4. Bake at 350 for 20 min.
5. Melt 2 T butter and spread over tops with a basting brush.
6. Sprinkle grated parmesan cheese over tops.
7. Bake for 10 more min.
8. Let sit and cool for 25-30 min.

From http://www.foodnetwork.com/recipes/alton-brown/sushi-rice-recipe.html

• 2 cups Sushi or short-grain rice
• 2 cups water
• 2T rice vinegar
• 2T sugar
• 1T kosher salt

1. Swirl rice in cool water to rinse it 2-3 times or until water is clear.
2. Bring rice and water to a boil in a medium saucepan
3. Reduce heat to lowest setting and cover
4. Cook for 15 minutes
5. Remove from heat and let stand, covered for 10 minutes
6. Combine rice vinegar, sugar, and salt in small bowl and heat in microwave on high for 30-45s.
7. Transfer rice into wooden or glass mixing bowl and add vinegar mixture.
8. Fold thoroughly to coat rice.
9. Allow to cool to room temperature before using for sushi.

From http://www.foodnetwork.com/recipes/alton-brown/california-roll-recipe.html

• juice from 1/2 lemon
• 1 medium avocado
• 4 sheets nori
• 1/2 batch of sushi rice
• shrimp (if desired)
• 1/3 cup sesame seeds, toasted
• 1 small cucumber
• crabsticks
• pickled ginger, wasabi, soy sauce for serving

1. Squeeze lemon juice over avocado to prevent browning
2. Lay nori shiny side down on rolling mat
3. Wet fingers with water and spread rice on rough side of nori
4. sprinkle rice with sesame seeds
5. place cucumber, avocado, and crab sticks in center
6. roll tightly

Notes:

• 1/2 batch of sushi rice (1 cup dry) makes 2-3 rolls
• Should try cutting the Nori sheets to about 75-80% of their size
• Adding shrimp is good

• 24oz frozen broccoli, cauliflower, and carrots; cooked and drained
• 1 can (10.5 oz reduced sodium) condensed cream of mushroom soup
• 1 1/2 c shredded Swiss cheese
• 5/8 c sour cream
• 1/2 t black pepper
• 1 jar (8 oz) chopped pimentos, drained
• 2.8 oz can french fried onions

1. preheat oven to 350
2. combine vegetables, soup, half cup of cheese, sour cream, pepper, pimentos, and half of onions
3. pour into 1 q casserole dish and bake uncovered 30 min
4. top with remaining cheese and onions
5. bake 5 min longer

This turned out ok. Girls didn't love it too much.

From https://www.averiecooks.com/thai-chicken-coconut-curry/

• 2-3 T coconut oil
• 1 medium/large vidalia/yellow onion, diced small
• 1 lb boneless chicken breast or tofu, diced
• 3 cloves garlic, finely minced
• 2-3 t ground ginger
• 2 t ground coriander
• 13 oz coconut milk
• 1-1.5 c shredded carrots
• 1-3 T Thai red curry paste
• 1 t kosher salt
• 1/2 t ground black pepper
• 3 c fresh spinach leaves
• 1 T lime juice
• 1-2 T brown sugar
• 1/4 c fresh cilantro, finely chopped for garnishing
• rice, quinoa, or naan for serving

1. in dutch oven add oil and onion and saute over medium heat until onion begins to soften, about 5 min
2. add chicken/tofu and cook until done
3. add garlic, ginger, coriander and cook for 1 minute
4. add coconut milk, carrots, curry paste, salt, and pepper, reduce heat slightly and allow to boil for 5 min
5. add spinach, lime juice and cook for 1-2 min
6. add brown sugar and other spices to taste

This one turned out great but not spicy enough. Need to add more spice next time.

From https://www.theslowroasteditalian.com/2018/01/chicken-alfredo-tortellini-soup.html?m=1

• 2 tablespoons unsalted butter
• 1/2 medium yellow onion, diced
• 4 ounces baby carrots, halved lengthwise and sliced into half-moons
• 2 cloves garlic, minced
• 1 pound boneless skinless chicken breasts, cut into bite-size cubes
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup all-purpose flour
• 4 cups reduced-sodium chicken stock
• 1 cup half-and-half
• 1 teaspoon crushed red pepper flakes
• 9 ounces cheese tortellini, frozen or fresh
• 2 cups freshly shredded Parmesan cheese
• 2 ounces fresh baby spinach

1. Warm a large pot over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the pot, add the butter and let it melt. Add the onion and carrots. Cook the vegetables until the onions are translucent, about 3 minutes. Add the garlic and cook for 30 seconds.
2. Then add the chicken, salt and pepper. Stir to combine. Cook for 3 minutes, just to get a little color on the chicken, stirring occasionally. Don’t worry about the chicken being cooked through, because we are going to continue cooking it.
3. Sprinkle the flour over the chicken and veggies. Stir to coat everything and continue cooking for 2 to 3 minutes to cook out the floury taste. Stir in the chicken stock, half-and-half and red pepper flakes. Continue cooking until the soup thickens, 5 to 10 minutes.
4. Add the tortellini to the pot and cook until al dente (has a bite to it), 5 to 7 minutes (frozen takes longer). Remove the pot from the heat. Sprinkle a handful of cheese over the soup and stir. Once it has melted into the soup, add another handful. Slowly melting the cheese will give the soup a smooth consistency. Taste for seasoning and add salt and pepper as necessary. Pour into bowls and garnish with the spinach.

From Tony.

• 1 lb ground turkey or beef
• 16 oz black beans
• 1 can kidney beans (light or dark)
• 3 cans diced tomatoes with green chilies
• 1/2 diced onion

1. Cook the turkey/beef.
2. Add onions.
3. Drain beans.
4. Add beans plus tomatoes in pot.

Seasoning:

• 1 T chili powder
• 1 t cumin
• 1/4 t cayenne pepper
• 1/4 t garlic powder
• 1/2 t onion powder
• 1 t salt