What's Cookin'?

SPINACH ARTICHOKE DIP

Leila Miller

1 (14oz) can artichoke hearts, drained and chopped

1 (10oz) package frozen spinach, thawed and drained

1 cup mayonnaise

1 cup grated Parmesan cheese

2 1/2 cups shredded Monterey Jack Cheese

1 Tbsp. minced garlic

1.Preheat oven 350 degrees. Lightly grease 1 quart baking dish.

2.In a medium bowl, mix together artichoke hearts, spinach,

mayonnaise, Parmesan cheese, and 2 cups Monterey Jack cheese.

3.Bake in the center of the preheated oven until the cheese is melted;

about 15 min.

Serve with chips.

What's Cookin'?

CHARLENE’S CHOCOLATE MOUSSE

Jane McClanahan

1 (3 ounce package instant chocolate pudding mix

1 cup cold water

1 (14-ounce) can sweetened condensed milk

8 ounces of Kool Whip

Chocolate candy bar shavings

Combine pudding mix, water and milk in mixer bowl. Beat for 30 seconds. Chill for 5 minutes. Fold in the Kool Whip. Spoon into a graham cracker pie crust or dessert dishes. Chill until serving time. If done in a pie, spread another 8 ounces of Kool Whip on top and then sprinkle with shavings when ready to serve. If done in dessert dishes, sprinkle with the shavings when ready to serve.

What's Cookin'?

WILD RICE HARVEST CASSEROLE

Tammy Conder

4 to 5 cups diced cooked chicken

1 cup chopped celery

2 tablespoons butter or margarine

2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted

2 cups chicken broth

1 jar (4-1/2 ounces) sliced mushrooms, drained

1 small onion, chopped

1 cup uncooked wild rice, rinsed and drained

1/4 teaspoon poultry seasoning

3/4 cup cashew pieces

Chopped fresh parsley

In a skillet, brown chicken and celery in butter. In a large bowl, combine soup and broth until smooth. Add the mushrooms, onion, rice, poultry seasoning and chicken mixture. Pour into a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 1 hour. Uncover and bake for 30 minutes. Stir; sprinkle with cashews. Return to the oven for 15 minutes or until the rice is tender. Garnish with parsley. Yield: 10-12 servings

What's Cookin'?

There have been a few requests for the Chicken Salad recipe from the "Back to School" sack lunches. The truth is that I didn't really follow a recipe, but here is the gist of what I threw together (add/adjust to taste).

CHICKEN SALAD (for sandwiches)

Mandi Moss

Canned chicken meat

Diced celery

Sliced grapes

Craisins (dried cranberries)

Sliced almonds

Mayonnaise

Garlic Salt

Pepper

Optional: Cream cheese (I added a small amount that I had on hand, would have added more)

Mix together, keep chilled. Serve on bread, rolls or croissants (extra yummy!)

What's Cookin'?

JOSEPH’S FAVORITE

Debbie Fraedrich

1 lg. bag frozen Southern-style potatoes OR

8-10 medium cooked and diced potatoes

1 can cream of chicken or mushroom soup

8 oz. sour cream

3/4 cup milk

1 lb. diced ham

1/2 c. grated cheese

1/2 stick butter or margarine (optional)

Sesame seeds (optional)

Prepare and set aside potatoes. Melt margarine in skillet or pan. Add soup and milk. Stir

till smooth sauce. Put potatoes in large bowl. Pour cheese sauce over top. Mix well. Add

ham and mix well. Pour into sprayed or greased 9x13 pan. Sprinkle top with sesame

seeds. Cover with foil before baking at 350 for 30-45 min. Remove foil last 5-10 minutes.

Tomato Bisque soup

A few people asked me for the tomato bisque soup recipe from craft day. It's actually fairly easy.

2 cans of Campbell's tomato soup
2 regular size (8oz maybe) evaporated milk (you can use 2 cups cream too but evap. milk makes it creamy and is less fattening I use it in all my soups that call for cream to make them lower fat. You can get evap. milk in skim FYI)

1 or 2 cans of stewed tomatoes (I usually use Italian stewed, but any work)

1 cup fat free sour cream

about 1 cup fresh chopped basil or 2-3 tablespoons of dried basil do it to taste

for a little extra flavor you can throw in a slice or two of chopped bacon, maybe not a good idea if your going for low fat though.

put it all together stir and heat.

Hope you enjoy it!

BRI

What's Cookin'?

POPPY SEED BREAD w/ Orange Glaze

Mandi Moss

3 c flour

1 1/2 t salt

1 1/2 t baking soda

2 1/2 c sugar

1 1/2 c milk

3 eggs

1 c oil

1 1/2 T poppy seed

1 1/2 t vanilla

1 1/2 t almond extract

Mix together and beat 2 minutes. Pour into 3 greased and floured bread pans. Bake at

350º for 45 min.

Glaze

3/4 c powdered sugar

1/2 c orange juice

1/2 t almond extract

1/2 t vanilla extract

1/4 c melted butter

Mix, heat on low, and pour over bread hot out of oven. Let cool in pans.

What's Cookin'?

5 C-SALAD

Jean Olsen

1 cup mandarin oranges, drained

1 cup crushed pineapple, drained

1 cup shredded coconut

1 cup miniature marshmallows

1 cup sour cream

Mix all together and chill 24 hours. Nuts may be added.

What's Cookin'?

VEGA, TEXAS SALSA

Becky Matuszewich

3 ripe tomatoes

2 medium onions

2 cans pitted black olives

2 – 4oz cans chopped green chilies

8 Tbsp cooking oil

1/4 cup vinegar

1/2 tsp garlic powder

1/2 tsp salt

Chop tomatoes, onions, and black olives.

Mix all ingredients together and chill 1 hour.

Serve with corn chips.

What's Cookin'?

Parmesan Chicken

Hilda Jenkins

6 Chicken breasts

2 Eggs, beaten

1 Cup bread crumbs

10 Oz. grated Mozzarella cheese

1/2 Cup parmesan cheese

16 oz. bottle of Ragu sauce

Dip chicken in egg, roll in crumbs.

Brown on both sides. Place in 9x13 pan.

Pour Ragu sauce over chicken.

Mozzarella cheese over chicken.

Sprinkle Parmesan cheese on top

Bake at 350 deg. uncovered 40 min.

What's Cookin'?

Honey Bun Cake

Tonia Burke

1 pkg (18-1/4 oz.) yellow cake mix

2 cup (8oz) sour cream

4 eggs

2/3 cup vegetable oil

ICING:

2 cups confectioner’s sugar

1 cup packed brown sugar

1/4 cup milk

1 tbs ground cinnamon

2 tsp vanilla extract

In a mixing bowl, combine dry cake mix, sour cream, eggs and oil; beat

well. Spread half of the batter into a greased 13 x 9-in. baking pan.

Combine brown sugar and cinnamon; sprinkle over batter. Carefully spread

remaining batter on top. Bake at 350 for 30-35 min. or until toothpick

inserted near the center comes out clean. Combine icing ingredients and

drizzle over warm cake. (16-20 servings)

What's Cookin'?

TRAIL MIX MUFFINS

Maren Tolley

2 1/4 cups flour

1 cup granola

3/4 cup brown sugar

2 teaspoons baking powder

1/2 teaspoon salt

2 eggs

1 cup milk

3/4 cup oil

1 teaspoon vanilla

Mix wet ingredients, mix dry ingredients, mix wet and dry.

1/2 cup chocolate chips

1/2 cup dry-roasted peanuts

1/2 cup raisins

1/2 cup chopped dried apricots

(or craisins, coconut, choc chips, etc)

Fold in. Bake 375F 15-18 min. Makes 1 1/2 dozen

What's Cookin'?

PARMESAN CHICKEN

Heather Shadle

6 boneless, skinless chicken breasts (or less if you want)

2 T butter

1/2 cup parmesan cheese (I use the already grated)

1/4 cup Italian seasoned bread crumbs

Combine parmesan cheese and bread crumbs. Melt butter. Dip chicken in

butter. Then coat with bread crumb-parmesan mixture. Bake at 400 degrees

for 25 minutes.

Hint: Cut the breasts into strips or use chicken tenders. They are smaller

pieces so you can get more breadcrumb mixture covering the chicken. For

two people you can use 2 chicken breast halves and only about half or a third

of the mixture, then save the crumb mixture for another time. This is very

tasty and very easy.

What's Cookin'?

GRANNY NOODLES

Pamela Wright

2 eggs

2-2 1/2 c all purpose flour

1 tsp salt

1/2 tsp baking powder

1/2-3/4 c milk

Mix all ingredients together, roll, cut, and dry 3-4 hours

Broth (can use beef, chicken, or veggie)

16 c water

6 bullion cubes

1 lb meat

1 tbsp garlic

1/3 c onion

2 gravy mixes

Cover; simmer meat on med. heat 3-4 hours. Cook noodles in broth 20-30 min.

What's Cookin'?

SALMON CHOWDER

Jennie Allen

Chopped green onion
½ cup butter
1 6 oz can salmon
1 16 oz can creamed corn
2 10 ½ oz cans of cream of potato soup
1 Qt Half and Half

Sauté green onion and butter in 3 qt saucepan. Add remaining ingredients. Heat slowly over medium heat, stirring constantly. Serve when all ingredients are heated through.

What's Cookin'?

CHICKEN PUFFS

Rebekah Teel

Crescent Roll dough (it now comes as a flat sheet also)

Cooked and chopped chicken breasts

Cream cheese

Green onion (optional)

Shredded Cheddar (or other cheese)

All the amounts are to your taste. If you like it cheesy add more,

if you want less meat do that, it’s very forgiving.

Combine everything except the dough and mix thoroughly.

Press the dough flat and cut into triangles or squares.

Spoon filling in, fold up edges, and pinch closed.

Cook at temp on the package until golden.