Family: Mary Fredna Danford

2 T cooking oil
1 large onion, chopped
1 green pepper, chopped
1 lb. ground beef
1/4 lb. wide noodles
1 16oz. can cream style corn
1 16oz. can tomatoes
1 6oz. can tomato paste
1 tsp. chili powder
1 T worcestershire sauce
1 lb. grated sharp cheddar cheese
salt and pepper

In a skillet brown the onions and green pepper in oil. Add ground beef and cook until browned. Cook the noodles according to package directions for 7 min. In a large bowl mix the creamed corn, tomatoes and tomato paste. Add the beef mixture to this and then the noodles. Season to taste with salt and pepper, chili powder, and worstershire sauce. Pour into a large casserole and top with cheese. Bake at 45 minutes to one hour at 350°. This recipe can be divided into two casseroles and one placed in freezer. Adjust baking times for smaller casseroles.

Family: Kathryn Paden

1 1/2 – 2 lbs chicken

Place in a crockpot with a cup or so of water. drizzle of olive oil, salt and pepper, and cook for 4 hours on low. Take out chicken and shred with a fork (keep liquid in pot). Put chicken back in crockpot and add 1 1/2 packets of taco seasoning.

From Nanoo’s church cookbook

• 4-5 cups mashed sweet potatoes, cooked
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla
• 1/2 cup milk
• 1/2 cup melted butter

Combine all ingredients and place in a greased casserole dish.

Topping:

• 1 cup brown sugar
• 1/3 cup melted butter
• 1/3 cup flour
• 1 cup chopped pecans

Combine and sprinkle over top of sweet potato mixture. Bake at 350° for 30-35 minutes.

From Pillsbury

• 1 (18.9-oz.) pkg. Pillsbury® Moist Supreme® Funfetti® Cake Mix
• 1/3cup oil
• 2 eggs
• Optional: 1/2 (15.6-oz.) can Pillsbury® Creamy Supreme® Funfetti® Vanilla Frosting

Heat oven to 375°F. In large bowl, combine cake mix, oil and eggs; stir with spoon until thoroughly moistened. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. With bottom of glass dipped in flour, flatten to 1/4-inch thickness. Bake at 375°F. for 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.

adapted from Everyday with Rachael Ray and Cassie Craves

• 3/4 cup flour
• 3/4 teaspoon baking powder
• 1 tablespoon Italian seasoning
• pinch of salt (my addition, optional)
• pinch of red pepper flakes (my addition, optional)
• 3/4 cup whole milk
• 1 egg, lightly beaten
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 cup cubed pepperoni
• 1/2 cup store-bought pizza sauce

1. Preheat the oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder, Italian seasoning, salt and red pepper flakes (if using); whisk in the milk and egg. Stir in the mozzarella, Parmesan and pepperoni; let stand for 10 minutes.

2. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.

3. Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.

NOTE: All my batter did not fit into the 24-mini muffin pan. So I made a full size muffin with the leftover batter. Some pans are larger than others so you may not have have an issue.

Family: none

• 1 tablespoon extra virgin olive oil
• 2 (10 ounce) packages frozen chopped spinach
• 1/2 onion, chopped
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 2 cloves garlic, crushed
• 1 (32 ounce) jar spaghetti sauce
• 1 1/2 cups water
• 2 cups non-fat cottage cheese
• 1 (8 ounce) package part skim mozzarella cheese, shredded
• 1/4 cup grated Parmesan cheese
• 1/2 cup chopped fresh parsley
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• 1 egg
• 8 ounces lasagna noodles

Preheat oven to 350 degrees F. In a large pot over medium heat saute spinach, onion, oregano, basil and garlic in the olive oil. Pour in spaghetti sauce and water; simmer 20 minutes. In a large bowl mix cottage cheese, mozzarella cheese, Parmesan cheese, parsley, salt, pepper and egg. Place a small amount of sauce in the bottom of a lasagna pan. Place 4 uncooked noodles on top of sauce and top with layer of sauce. Add 4 more noodles and layer with 1/2 sauce and 1/2 cheese mixture, noodles and repeat until all is layered, finishing with sauce. Cover with foil and bake in a preheated oven for 55 minutes. Remove foil and bake another 15 minutes. Let sit 10 minutes before serving.

• 1 cup margarine
• 1 1/2 cups white sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 3 1/2 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Cream the margarine and add the sugar gradually. Beat until light and fluffy. Add eggs one at time, mixing well after each addition. Stir in the vanilla. Add the flour, cream of tartar, baking soda and salt gradually to the creamed mixture, stirring in by hand. Cover and chill dough overnight. Preheat oven to 375 degrees F. Line baking sheets with parchment paper. Roll dough out on a floured surface to 1/8 to 1/4 inch thick and cut into your favorite shapes. Place cookies onto the prepared baking sheets. Bake at 375 degrees F for 6 to 8 minutes or until cookie has a golden appearance.

Family: Angela Lemmons

• 1 (14 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), drained
• 1 (1 pound) loaf processed cheese food (such as Velveeta®), cubed
• 2 large cooked skinless, boneless chicken breast halves, shredded
• 1/3 cup sour cream
• 1/4 cup diced green onion
• 1 1/2 tablespoons taco seasoning mix
• 2 tablespoons minced jalapeno pepper, or to taste (optional)
• 1 cup black beans, rinsed and drained

Directions
Place the diced tomatoes, processed cheese, chicken meat, sour cream, green onion, taco seasoning, and jalapeno pepper into a slow cooker. Cook on High, stirring occasionally until the cheese has melted and the dip is hot, 1 to 2 hours. Stir in the black beans, and cook 15 more minutes to reheat.

Cook’s Note: If the dip gets too thick, thin with small amounts of milk.

• 1 lb ground beef, browned & drained
• 1 cup salsa
• 2 TBS taco seasoning mix
• 8 whole wheat tortillas (I use flour tortillas)
• 1 cup heavy cream
• 2 cups shredded cheese
• Cumin to taste
• Chili powder to taste

Preheat oven to 350. Butter 13×9 in baking dish. Once beef is browned and drained mix in 2 TBS of taco seasoning mix and salsa. Simmer on low/med low for about 5 min, stirring often. Dip a tortilla into the heavy cream, fill with beef mixture (keep it small so they aren’t stuffed and spilling out), roll and place in dish seam side down. Repeat with the remaining tortillas. Top with shredded cheese, pour remaining cream over the top of the enchiladas and bake for 30 minutes or until cheese begins to brown.

From Parade Newspaper Insert – Patricia Heaton

• 1 cup bread crumbs
• 1 lb ground beef
• 1/2 water
• 2 eggs
• 1/4 cup grated Parmesan cheese
• 1 tsp dried parsley
• 1/4 tsp dried oregano, crushed
• 2 Tbsp olive oil
• 1 tsp salt
• Dash of pepper
• Marinara sauce

Combine bread crumbs and water. Stir in eggs, Parmesan, herbs, salt, and pepper. Add meat; mix well. With wet hands, form 20-24 small balls. Heat oil and cook meatballs until brown, turning regularly, over low to medium heat. Place meatballs on paper towels to absorb any oil. Heat sauce to a boil. Lower to simmer, add meatballs, and cook, loosely covered, for 30-40 minutes. Serve with spaghetti.