Sweet & Sour Meatballs

Ingredients

- Around 20 to 30 meatballs (just depends on how many you want)

- 1 (12 fluid ounce) bottle of chili sauce (you can find it in the isle where the bbq sauce is)

- 2 teaspoons of lemon juice

- 1 cup of grape jelly

- Pineapple tidbits (however many you want)

Directions

- Place meatballs in crock pot and put the rest of the ingredients on top of the meatballs.

After an hour stir all the ingredients and let it sit the rest of the time. Last hour add in pineapple. Cook on high for 4 to 5 hours.

- Serve over rice.

Way EASY and YUMMY!

*Nikki Anderson

Tortilla Soup

Saute over med. heat in 1/4 c. oil, butter or combination of the two:

1 large onion
1 jalepeno

6 ribs celery
4 cloves minced garlic
1 lb (about 6-8) sliced carrots
2 lbs cubed uncooked chicken (you could use pre-cooked chicken too, and just throw it in with the tomatoes)

add and thicken: 1 tsp; cumin, chili powder, salt, lemon pepper
3 tsp tabasco sauce (or your favorite hot sauce)
1/2 c. flour (optional, this just gives the soup a little more body)

add: 1 quart diced tomatoes
2-3 quarts chicken broth
1 can black beans (optional)

1 can or 1-2 c. corn (optional)

simmer 1 hour (I usually don't simmer it this long, just until all the veggies are cooked)

Top with baked tortilla strips, avocado or guacamole, sour cream, and shredded cheese

Tortilla strips

Slice tortillas (I prefer corn) into strips directly on cookie sheet (easiest with a pizza cutter). Spray with cooking spray. Sprinkle with salt. Broil 3-4 minutes. Flip and broil again, about 2 minutes. Sometimes I am too lazy to flip them :)

Cinnamon Rolls

4 c. hot water

2 T. instant yeast (I'm sure you could use regular yeast too, just proof it)

1/2 c. sugar

1 Tbsp salt

3 eggs

1 stick softened butter (or margarine)

2 c. potato flakes

4 c. flour

Combine all ingredients above and mix 10 min. Add 4-5 cups additional flour (I always end up having to add a little more than this, maybe because it is more humid in NE?). Knead until smooth and springy. The dough will be a little sticky, so just add whatever it takes to be able to handle it. Cover, rise until doubled (about 1 hour). Punch dough down. Divide into two (at least). Roll out into a large rectangle. Spread with additional melted butter, and sprinkle with sugar/cinnamon mixture, and nuts if desired.

I don't usually measure exactly at this part but I've included my best guess of how much I use. And this is for the full recipe, so only use half on each rectangle.

1/2 c. melted butter (more butter is yummy though :) )

1 c. sugar (I usually do half white granulated, half brown)

2 T. cinnamon

1 1/2 c. chopped nuts (I like walnuts. You could reduce the amount of nuts, or leave them out entirely. I think adding raisins would be a sin)

Roll dough up. Pinch at seam. Cut using floss, or a sharp serated knife about 3/4 in thick. Repeat entire process for remaining dough. Let rise again until almost double. Bake at 405 degrees. for 10-12 minutes.

Let cool slightly and top with glaze (I also never measure this part but, about 2 c. powdered sugar + 1/4 c. milk). Or you could use a cream cheese frosting.

This recipe makes a TON of cinnamon rolls, two baking sheets full or 48-60 rolls (or even more if you made them smaller). I have halfed the recipe before, and just used one egg and it worked just fine. If I know I am going to be delivering them, it's super convenient to bake them in those aluminum cake or pie pans and that way you don't have to worry about taking them out of the pan to deliver them, a trick my momma would sometimes use.

Homemade Granola Bars

2 C Rolled oats
1 C chopped nuts (your choosing)
1 1/2 C any puffed grains (brown rice, millet, wheat, etc)
2/3 C brown sugar
½ C honey
4 Tbsp butter (or peanut butter!)
½ tsp salt
½ tsp cinnamon (optional)
2 tsp vanilla (or something different if you’re playing with flavors)
1 Cup dried fruit (your choosing)
1 Cup chocolate chips (optional)

Line a cookie sheet or 8 x 8 pan (size doesn't matter too much-- just depends on how thick or thin you'd like your bars) with parchment paper (not waxed paper). Spread the chocolate chips over the parchment paper.

Toast the oats and nuts on a baking sheet in the oven until golden. Once toasted, toss them together with the puffed grains and dried fruit in a large bowl.

Meanwhile, melt the butter, sugar, honey, salt and cinnamon in a small saucepan over medium heat. Cook until all the sugar is dissolved but don’t boil. Remove from heat and add in vanilla. Pour over the granola mixture and toss to coat evenly.

Press firmly into the prepared dish over the chocolate chips. (I use another piece of parchment on top and use my hands or a flat bottomed dish to press it firmly). The chocolate chips will melt and create a layer on the bottom of the pan.

Allow to cool completely before turning out of pan and cutting with a large knife. You can put them in the fridge to speed up the process.

Store bars between layers of parchment paper in an airtight container for up to 2 weeks.

Possible Flavor Combinations:
Walnut and Raisin (use maple syrup instead of honey!)
Pecan and Cranberry with white chocolate chips
Macadamia, Coconut and Pineapple with white chocolate chips
Almond and Dried Apricot

*Because Olivia can't have nuts, we just increase the amount of dried fruit. We use dried cranberries, raisins, coconut, and dried bananas. I also add wheat germ and flaxseed. You can play with the different flavor combinations-- just make sure you keep the dry to wet ratio the same. I generally make a double batch, in two 13 x 9 cookie sheets, and send Jonathan with a large tupperware container to work that lasts him a few weeks! YUM!

Tiffeny

Mac and Cheese

Noodles (I like bow-tie and spiral)
4 tbsp. butter
4 tbsp. of flour
2 cups milk
Cheese (a cup will do)

Optional extras: add to taste salt, pepper, cut up hot dogs or other form of meat, broccoli, peas and carrots, and etc.

Cook as many noodles as you want. Drain and in the same pot as you just cooked your noodles in, melt butter. Add flour once melted (this is called a roux - equal parts fat and flour). Add milk and bring to boil. Allow to boil until thick. Add cheese. Mix in the noodles and serve with a sprinkle of basil or oregano on top.

Variations: Just add your vegetables or meat into the noodles for cooking and drain w/ the noodles. Stir it into the sauce when done.

Sour Cream Banana Bread

1 C. Sugar
1/2 C. Oil
2 Eggs
1 C.  Mashed Bananas
1 tsp. Vanilla
1/2 C. Sour Cream
1 1/2 C. Flour
1 tsp. Baking Soda
1/2 tsp. Salt

Mix oil and sugar. Add eggs, bananas, vanilla and sour cream. Blend well. Add dry ingredients and mix on low speed until just moistened. Pour into a greased and floured large bread pan. Sprinkle with cinnamon and brown sugar. Bake at 350 for 1 hour.

Missy Thompson

Fudgy Homemade Brownies

4 Eggs
2 C. Sugar
2 tsp. Vanilla
1 C. Melted Butter
1 tsp. Salt
1 1/2 C. Flour
3/4 C. Cocoa

Cream eggs, sugar, vanilla and butter. Add salt, flour and cocoa. Bake in a 9x13 greased pan at 350 for 18-20 minutes.Do not over bake.  Frost right away for a yummy, gooey glazed frosting!

Frosting
2 C. Powder Sugar
1/4 C. Cocoa
1/4 C. Butter
1 tsp. Vanilla
Beat butter, powder sugar, cocoa and vanills. Add tiny bits of Milk until you have a good frosting consistency.Spread over warm brownies. Let set until cooled. These are to die for!!

Missy Thompson

Chocolate Revel Bars

1 C. Brown Sugar
1 C. Butter
2 tsp. Vanilla
2 C. Flour
2 C. Quick Oats
1 tsp. Baking Soda
1/2 tsp. Salt

Cream sugar, butter and vanilla. Add dry ingredients and press 2/3 of dough in a greased 9x13 pan.

On the stove: Melt 1 can of Sweetened Condensed Milk, 1 Bag of Chocolate Chips (semi or milk)        2 Tbsp. Butter, 2 tsp. Vanilla. Stir until smooth and pour and spread over pressed dough. Drop quarter size remaining dough on top. Bake at 350 for 18 minutes.

Missy Thompson

Perfect Sugar Cookies

1 C. Crisco
2 C. Sugar
1 tsp. Vanilla
4 Eggs
1 C. Sour Cream
1 tsp. Salt
1 tsp. Baking Soda
2 tsp. Baking Powder
5-6 C. Flour

Cream crisco, sugar, eggs, vanilla and sour cream. Add the dry ingredients slowly on SLOW speed until it forms a non sticky dough. Chill the dough for 30 minutes and roll out to about 1/4". Use cooking spray instead of flour to roll dough out on to avoid adding more flour to the dough causing it to be tough. Bake at 375 for 6 minutes. Keep a watch on them to avoid over baking!

Cream Cheese Frosting

6 oz. Cream Cheese
1 Stick of Butter
2 tsp. Vanilla
4 1/2 C. Powdered Sugar

*Add milk if you feel it needs to be thinner, I usually don't have to.

Missy Thompson

Easy Chicken Bake

2-3 C. Chopped Cooked Chicken
2 C. Diced Celery
2 C. Cooked Rice (white or brown)
2 C. Cream of Chicken Soup
1/2 tsp. Pepper
1/4 C. Chopped Onions
3/4 C. Mayonnaise (not miracle whip)
Cheddar Cheese

Combine mayonnaise and soup in a large bowl and mix. Add onion, celery, chicken, rice, and pepper. Mix well. Pour the mixture into a 9x13 pan that has been sprayed with PAM. Sprinkle cheese on top. If you like more of a crust cheese leave uncovered while baking or if you like a gooey cheese cover with foil. Bake at 350 for 40 minutes.

Missy Thompson

BBQ Burgers

1 1/2 lb. Hamburger
3/4 C. Bread Crumbs
3/4 C. Evaporated Milk
1 Egg
1 1/2 tsp. Salt
3 Tbsp Chopped Onion

Mix together, shape into patties and brown them in a frying pan. Place burgers back into a pan that they will all fit into as you will be simmer them in the sauce for 45 minutes.

Sauce: 6 Tbsp. Vinegar, 2 C. Ketchup, 1 C. Water, 1/2 tsp. Mustard, 3/4 C. Chopped Onions.
Mix these ingredients on a pot on the stove and bring to a boil. Pour over burgers and simmer uncovered for 45 minutes. Sauce will thicken during this time. Serve on buns! These are definitely worth making!!

Missy Thompson

Banana Cookies

6 Tbsp of Butter
6 Tbsp of Crisco
1 C. Sugar
1 Egg
1 C. Mashed Bananas (3 Bananas)
1 tsp. Vanilla
1/2 tsp. Baking Soda
1 tsp. Salt
3/4 tsp. Cinnamon
1 1/2 C. Flour
1 3/4 C. Quick Oats
Chocolate Chips
Nuts are optional if you like!

Cream butter, crisco, sugar, egg, vanilla and bananas. Add dry ingredients mix until just moistened and add the oats, chocolate chips and nuts. Bake at 375 for 9-10 minutes.These are such a great alternative to banana bread if you have those over ripe bananas!

Missy Thompson

Taco Salad

1 Head of Lettuce, chopped
2 lg. Tomatoes, chopped
1 Can of chopped Olives
1 Bag of Shredded Cheddar Cheese
Taco Meat (1 lb hamburger and taco seasoning)
1 Bag of Doritos slightly crushed
1 Small bottle of Catalina Dressing

Combine lettuce, tomatoes, olives in a big bowl. Add the cooled taco meat, cheese and Doritos. Add the dressing right before you are going to eat so your chips stay crunchy! This salad does not keep for very good left overs, eat right away.

Missy Thompson

Pumpkin Chocolate Chip Cookies

1 C. Butter
1 C. Sugar
1 C. Brown Sugar
1 Egg
1 tsp. Vanilla
3 C. Flour
1 tsp. Baking Soda
1 tsp. Cinnamon
1/2 tsp. Salt
1 C. Pumpkin
1 Bag of Chocolate Chips

Cream butter, sugars, egg and vanilla. Add dry ingredients alternating with the pumpkin. Add chocolate chips. Bake at 350 for 9 minutes, do not over bake!

Missy Thompson

Snickerdoodles

1/2 C. Crisco
1/2 C. Butter
1 1/2 C. Sugar
2 Eggs
2 3/4 C. Flour
1 tsp. Baking Soda
1/4 tsp. Cream of Tartar
3 tsp. Baking Powder
1/4 tsp. Salt

Cream crisco, butter, sugar and eggs. Add dry ingredients and mix on slow till just barely mixed. Roll into balls and coat with cinnamon and sugar. Bake at 400 on a greased cookie sheet for 8 minutes.

Missy Thompson

Caramel Brownies

1 Bag of Caramels
1 can of Evaporated Milk
1 German Chocolate Cake Mix
3/4 C. Melted Butter
1 Bag of Chocolate Chips

On the stove melt the caramels and 1/3 C. evaporated milk over low heat.
Mix cake mix, melted butter and 2/3 C. evaporated milk. Spread 2/3 of the dough into a greased 9x13 pan and bake for 7 minutes. Pour melted caramel on top and sprinkle on the chocolate chips. Drop quarter size balls with the remaining dough using spoons. Place back into the oven for 15-17minutes at 350 degrees. Let completely cool before cutting. Absolutley sinful!

Missy Thompson

Baked Potato Soup

4 lg. Potatoes, baked
2/3 C. Butter
2/3 C. Flour
4-5 C. Milk
1 can Chicken Broth
1 tsp. Salt
1/2 tsp. Pepper
4 Green onions, chopped and divided
2 C. Shredded Cheese
1 pkg Real Bacon Bits or Cooked Crumbled Bacon

Bake potatoes and let cool. Cut in half and scoop out the pulp into a bowl and slightly mash them, there should be chunks. Set aside. In a pot good for soup, melt better and add flour.Gradually add milk and chicken broth. Cook until it is thick and bubbly. Add in potatoes, salt and pepper, green onions, bacon and cheese. Cook until thoroughly heated. Add green onions and more bacon on top when serving. This is so yummy on a cold day with warm rolls!!!

Missy Thompson

White Chili Chicken

3 Tblsp Olive oil
1 lg Onion-chopped
2 tsp. Chili Powder
1/2 tsp. Cumin
1 tsp. Oregano
2 Cloves mined garlic
2-15oz cans of White Kidney Beans or Navy Beans
3-4 C. Diced cooked Chicken
2 C. Frozen Corn
1 7oz can Green Chilies
2 c. Chicken Broth
2 Tblsp Butter
1 1/2 Tblsp Flour
Shredded Cheese

Sautee the onions for 7 minutes in the olive oil then add the rest of the seasonings and sautee for another minute. Add beans, chicken, corn, broth, chilies and salt and pepper to taste. Bring to a gentle simmer for 10 minutes with it partially covered. In a small bowl mix the butter and flour and then add to the chili to thicken it. Stir in as much cheese as you want before you are ready to eat!

Missy Thompson