French Toast Bundt

24 Rhodes™ Dinner Rolls or 12 Rhodes Texas Rolls, thawed but still cold
2 eggs
1/3 cup liquid hazelnut coffee creamer
3 tablespoons butter, melted
1/2 teaspoon nutmeg
1/4 teaspoon ginger
2 tablespoons sugar
1/2 tablespoon cinnamon
1/2 tablespoon vanilla extract
1/4 cup maple syrup
powdered sugar

Cut rolls in half forming 48 pieces (dinner rolls) or cut rolls in fourths (Texas rolls). Mix other ingredients in a bowl except powdered sugar. Dip rolls in mixture and place evenly in bundt pan sprayed with non-stick cooking spray. Pour remaining mixture over rolls. Cover with plastic wrap and let rolls rise to top of pan (about 4 hours). Remove wrap and bake at 350° F for 35 minutes. Invert onto serving platter. Drizzle with syrup and sprinkle with powdered sugar. Slice and serve with additional syrup as desired.

Servings12, Per Serving 4 pieces, Food Exchange: 2 Bread, 2 Fat
Calories 312, Fat 11gm, Sodium 372mg, Carbohydrate 50g, Cholesterol 15mg, Dietary Fiber 0g, Sugar 6g, Protein 8g.

Aaron and I started making this recipe several years ago. It's a family favorite, we like to try different flavors of coffee creamer in it.

Baked Potato Soup

4 large baking potatoes (about 2 3/4 lb.)
1/2 cup butter or margarine
1/2 cup all-purpose flour
3/4 teaspoon salt
1/2-1 teaspoon pepper (to taste)
6 cups milk
1 cup sour cream
1/4 cup thinly sliced green onions
10 slices bacon, cooked and crumbled
1 cup shredded cheddar cheese

Bake potatoes at 350 degrees for 65-75 minutes or until tender; cool completely.
Peel and cube potatoes.
In a large saucepan, melt butter; stir in flour, salt and pepper until smooth.
Gradually add milk.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat; whisk in sour cream.
Add potatoes and green onions; mix well.
Ladle into serving bowls; top with bacon and cheddar cheese.

Makes 8-10 servings

Brisket

1/2 bottle liquid smoke
1 Tbsp. garlic salt
1 Tbsp. celery salt
1 Tbsp. worcestershire sauce

Mix together and brush over medium sized brisket in a covered pan. Cook for 8 hours at 250. Drain and throw away dripppings. Cool meat and slice.

After cooking and cooling mix:

1 large diced onion
1/4 cup vinegar
1 cup catsup
4 Tbsp. worcestershire sauce
1/2 cup brown sugar one
8 oz. can tomato sauce

Place sliced meat in pan and pour sauce over brisket. Cover and cook for 1 hour.

Sloppy Joes

Recipe from T.J. Wilcken


2 lbs. ground beef
1 chopped onion
1 teaspoon salt
½ teaspoon chili powder
1 Tablespoon Worcestershire
½ teaspoon pepper
1 can chicken gumbo soup
1 cup ketchup
2 tsp. prepared mustard
2 Tablespoons brown sugar

Brown meat, add salt, pepper, and onion, drain well. Add rest of ingredients and simmer 20 minutes

Swedish Pancakes

3 eggs
1 1/4 cup milk
3/4 cup sifted flour
1 Tbsp. sugar
1/2 tsp. salt

Beat eggs until thick and lemon-colored. Stir in milk. Sift dry ingredients; add to egg mixture, mixing until smooth. Drop by Tablespoon onto moderately hot buttered griddle. Spread batter evenly to make thin cakes. Turn when underside is light brown. Spoon melted butter over, sprinkle with sugar; stack. Serve with lingonberry sauce.

Apple and Oatmeal Crisp

1 1/2 cups water
1 1/2 cups (packed) light brown sugar
1/2 stick butter, melted
2/ Tbsp. + 1 1/2 cups flour
1/2 tsp. salt
1 1/4 tsp. cinnamon
3/4 tsp. nutmeg
2 1/2 pounds cooking apples; peeled, cored and cut into wedges
1 stick butter, cut into small pieces and at room temperature
1 1/2 cups oatmeal

Preheat oven to 350 degrees. In a mixing bowl combine the water, 3/4 cup brown sugar, melted butter, 2 Tbsp flour, 1 tsp. cinnamon and 1/2 tsp nutmeg, whisk until smooth. Place apples in 9x12 glass baking pan and pour mixture over the apples. Mix well. In a mixing bowl, combine the remaining 3/4 cup brown sugar, 1/4 tsp. nutmeg, 1/4 tsp. cinnamon, 1 1/2 cups flour, oatmeal and butter. Work the mixture together using your fingers until it resembles a crumb topping. Pour topping over apples. Bake for one hour.

Grandma Stillman's Oatmeal Raisin Cookies

2 cups raisins
2/3 cup water

Boil and reserve 2/3 cup liquid

1/2 cup shortening
1 cup sugar
2 eggs

Cream shortening and sugar together and add eggs, mix well

1 Tbsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. salt
2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1 cup nuts, chopped (optional)
1 cup oats
1 tsp. vanilla

Sift all dry ingredients together and add to egg mixture; stir just to mix throughout. Add raisins, nuts and liquid from boiling raisins along with oats and vanilla, mixing gently. Don't over-stir. Bake at 350 degrees for 10-15 minutes.

Pam's Pecan Tarts

1 (3 oz) package cream cheese
1/2 cup butter
1 cup sifted flour
1 egg
3/4 cup packed brown sugar
1 Tbsp butter, softened
1 tsp vanilla
Dash salt
2/3 cup coarsely broken pecans

Cheese pastry
Let cream cheese and 1/2 cup butter soften at room temperature; blend together. Stir in flour. Chill about 1 hour. Shape in 1-inch balls; place in ungreased 1 3/4 inch muffin pans. Press dough evenly against bottoms and sides.

Pecan Filling
Beat together egg, brown sugar, the 1 Tbsp. butter, vanilla and salt just until smooth. Divide half the pecans among pastry lined pans, add egg mixture and top with remaining pecans. Bake at 325 degrees for 25 minutes or until filling is set. Cool before removing from pans.

Porcupine Meatballs

1 1/2 cup Multi-bran Chex cereal
1 lb. lean ground beef
2/3 cup uncooked rice
1/2 cup milk
1 package onion soup mix
1 egg
1 cup water
2 cans tomato juice

Heat oven to 425 degree ofen. Crush cereal. Mix cereal, beef, rice, milk, dry soup mix and egg in large bowl. Shape mixture into 30 meatballs. Place in ungreased rectangular baking dish or 3 quart casserole. Mix water and tomato juice, pour over meatballs. Cover and bake 50-55 minutes.

Chicken Broccoli Cordon Bleu Casserole

4 boneless chicken breasts
1 (16 oz) bag cut-up frozen broccoli
1 cup ham, diced
4 oz. swiss cheese, diced
1 (10 3/4 oz.) can cream of chicken soup
1/2 cup milk
1 clove garlic
1 Tbsp. butter
salt and pepper to taste

Cut chicken breasts into strips. Saute garlic and chicken strips in butter in a non-stick skillet over medium heat until cooked and lightly browned. Place broccoli in bottom of 2 quart casserole. Lay chicken strips over broccoli. Top chicken with diced ham and cheese. In small bowl combine soup and milk and pour over chicken mixture in casserole. Sprinkle with salt and pepper. Cook uncovered for 45 minutes in 350 degree oven.

Layered Bean Dip

1 can spicy refried beans
16 oz. sour cream
1 carton Avocado dip (frozen section at grocery store)
3 green onions, chopped
3 tomatoes, diced
1 (8.5 oz) chopped olives
7 oz. can green chiles
15 oz. jar salsa
1.5 lbs cheddar/jack cheese, grated

Beans on bottom, then sour cream, then avocado dip. Garnish with remaining ingredients.

Hot Spinach and Artichoke Dip

1 (8 oz) package cream cheese
1 can (14 oz) artichoke hearts, drained, coarsely chopped
1/2 cup frozen spinach, chopped or steamed - drain well
1/4 cup mayonnaise
1/4 cup parmesan cheese
1/3 cup romano cheese (can use all parmesan)
1 clove garlic, minced
1/2 tsp. dried basil
1/4 cup mozzarella, grated
1/4 tsp. garlic salt
salt and pepper to taste

Allow cream cheese to come to room temperature. Cream together mayonnaise, parmesan and romano cheese, garlic, basil and garlic salt. Mix well. Add artichoke hearts and spinach and mix until blended. Spray glass baking dish with cooking spray, pour in dip and top with mozzarella cheese. Bake at 350 degrees for 25 minutes. Serve with toasted bread and crackers.

Creamy Chicken Chowder

1 lb boneless skinless chicken breasts, cut into 1/2 inch pieces
1 (11 ounce) can corn mixed with chopped peppers, drained
1 (10 3/4 ounce) can condensed cream of potato soup
1 (4 1/2 ounce) can diced green chili peppers, undrained
2 tablespoons snipped fresh cilantro
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1 (14 ounce) can chicken broth
1 (8 ounce) carton sour cream
4 ounces processed cheese with jalapeno peppers, cubed

In a 4-quart slow cooker, add the chicken, corn, potato soup, chile peppers, cilantro, chili powder, cumin, and garlic powder; stir to combine.
Add the chicken broth; stir to combine.
Cover and cook on LOW for 4-6 hours.
In a small bowl, stir about 1 cup of hot soup into the sour cream.
Add sour cream mixture back into the slow cooker.
Add in Velveeta cheese cubes; stir to combine.
Cover and let stand 5 minutes.

Taco Soup

1 lb ground beef, browned and drained
1 (28 ounce) can crushed tomatoes
1 can corn, undrained
1 can black beans, undrained
1 can kidney beans, undrained
1 envelope ranch dressing mix
1 envelope taco seasoning
1 small onion

1. Combine all ingredients in slow cooker.
2. Cover.
3. Cook on low 4 to 6 hours.
4. Garnish individual servings with tortilla or corn chips, cheese and sour cream.

Laura Bush's Cowboy Cookies

3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1-1/2 cups (3 sticks) butter (at room temperature)
1 1/2 cups granulated sugar
1-1/2 cups packed light-brown sugar
3 large eggs
1 tablespoon vanilla extract
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened flake coconut
2 cups chopped pecans (8 ounces)

Preheat oven to 350 F. Mix flour, baking powder, baking soda, cinnamon and salt in bowl. In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars; beat to combine, 2 minutes. Add eggs, one at a time, beating after each. Beat in vanilla extract. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans. For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart. Bake for 17 to 19 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool. Makes about 3 dozen cookies.

NOTE: For 6 dozen smaller cookies, use 2 tablespoons dough for each. Bake at 350 F for 15 to 18 minutes.

Caramel Popcorn

1/4 cup butter
1 cup brown sugar
1/2 cup light corn syrup
1/2 can sweetened condensed milk
1/2 tsp. vanilla
5 qts popped corn

Melt butter, sugar and corn syrup, bring to a boil over medium heat. Stir in sweetened condensed milk, simmer, stirring until mixture reaches soft ball stage. Add in vanilla. Pour over popcorn. Stir to coat. Can be shaped into popcorn balls.

Easy Crockpot Corn Chowder

Easy Corn Chowder

2 cans of chicken broth (14.5 oz each)
1 bag frozen corn kernels (16 oz)
3 small potatoes
1 red bell pepper
1 medium onion
1 rib celery
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp ground coriander
1/2 cup heavy cream
8 slices of bacon, crisp-cooked & crumbled

1. Place broth, corn, potatoes, bell pepper, onion, celery, salt, black pepper and coriander in slow cooker. Cover. Cook on LOW for 7-8 hours.

2. Partially mash soup mixture with potato masher to thicken. Stir in cream; cook on HIGH, uncovered, until hot. Adjust seasonings, if desired. Garnish with bacon.

Makes 6 servings.

**This would be good with chicken and maybe a can of creamed corn to thicken up a little more.

Corn Chowder

Brandii's recipe (August 2002 Playgroup)

4 fresh medium ears of corn OR 1 (10 oz) package frozen whole kernel corn
1/2 C. cubed, peeled potatoes
1/2 C. chopped onion
1/2 C. water
2 tsp. instant chicken bouillon granules (or the equivalent amount of stock cubes)
1/4 tsp. pepper
1 3/4 C. milk
1 TBL. butter
2 tsp. flour


If using frsh corn, remove kernels w/ sharp knife, then scrape cobs w/ dull side of knife (you should have 2 cups corn kernels)

In a large saucepan, combine corn, potato,onion,water, bouillon and pepper.
Bring to boil, then simmer 10 minutes or until corn and potato are just tender, stirring occasionally.

Stir in 1 1/2 cups of the milk (reserving 1/4 C) and butter.

In small bowl, combine the remaining milk and flour forming a smooth mixture.

Stir this into the corn mixture and cook and stir until thickened and bubbly.

Cook on low for 1 minute more before serving.

You can top this with snipped fresh chives, crisp crumbled bacon or a sprinkling of fresh chopped parsley.

Steak Soup

Beth's recipe (August 2002 Playgroup)

2 lbs. ground chuck, browned and drained
5 cups water
1 large onion, chopped
4 stalks celery, chopped
3 carrots, sliced
salt to taste (optional)
2 cans (14.5 oz each) diced tomatoes
1 10 oz. package frozen mixed veggies (I just use drained canned corn and canned green beans - DH hates lima beans so I skip the mixed veggie blend)
5 tablespoons beef granules (sometimes I can't find the granules, so I'll disolve several beef cubes in the 5 cups of water mentioned above)
1/4 teaspoon pepper
1/2 cup butter, melted
1/2 cup all purpose flour

Place browned beef and rest of ingredients (except flour and butter) in crockpot. Cover and cook on low 8-10 hours (or high 4-6 hours). One hour before serving, turn to HIGH. Make a paste of melted butter and flour. Stir until smooth and pour into soup. Stir until well blended. Cover and cook until thickened.

Carne Adovada

Mary's recipe (August 2002 Playgroup)

This is a combination of several recipes and some experimenting (provided I'm giving you the right version). It's not a quick, toss-everything-in-and-run-out-the-door recipe, but it's my favorite think that I make in a crockpot. Serve with rice and beans and tortillas.

1/3 cup peanut or vegetable oil
2 1/2 pounds pork loin or butt, cut in 3/4-inch cubes (2 1/2 to 3)
4 cups hot water
2 onions diced
2 tablespoons minced garlic
2 teaspoons ground coriander seed
2 teaspoons dried oregano
3 Tbs chili powder
2 teaspoons crushed red pepper
3 dried ancho chiles
1 chipoltle peppers in adobo sauce or 2 tsp of dried ground chipotle pepper (1 to 2)
1 tablespoon honey
2 tablespoons red wine vinegar
1 teaspoon salt, to taste (1 to 2)
1 lime
1 orange


1. Place dried chiles in a bowl with the hot water. Set aside.

2. Cut pork loin into 1 inch cubes. Add 1/2 the oil to a frying pan on medium heat and add pork. Brown pork cubes on all sides. Remove pork to a crock pot.

3. Saute onions until translucent with rest of oil, in the same pan used to brown the pork. Add onions to the crock pot.

4. In a bowl combine garlic, coriander seed, chili powder, oregano, crushed red pepper, vinegar, salt and honey (and chipotle chile powder, if using). Mix until well combined. Add to the crock pot.

5. Now, prepare the chiles that have been soaking in the hot water. At this point they should be softer, and tear easily. Remove the stems and seeds. The stem should pull off easily. The seeds can then be rinsed out in the soaking water. Place the chiles in the crock pot. Add the soaking water to the crock pot through a strainer to catch all the seeds. (Add chipotle chiles in adobo sauce if using).

6. Cut the orange and lime in half and squeeze juice into crock pot. Put the rest of the orange and lime into the crock pot. Mix everything together well and cook on high for 6 to 8 hours. If possible remove the orange and lime about 1/2 way through the cooking to keep the carne adovada from getting too bitter.

7. Near the end of cooking (30min to 1 hour) before serving taste the sauce and make adjustments for flavor. Add salt and pepper if needed. If its too bitter, add more honey.



Notes:
1. Dried chiles can be bought and any local supermarket in the Southwest, but they may be harder to find other places. They will generally be sold in cellophane bags and can either be found in the aisle with Latino/Hispanic foods, or near the produce.

2. If you want to serve this after work you can cook it longer on medium, or even cook it overnight the night before, refrigerate and reheat.

3. Dried chipotle chile powder can be found with the spices. Chipotle chiles in adobo sauce can be found with Latino/Hispanic foods.

Saucy Porkchops

Brandii's Recipe (August 2002 Playgroup)

8 boneless porkchops (1/2 inch thick)
2 TBL veg oil
1/4 tsp salt
1/8 tsp pepper
2 cans (10 3/4 oz EACH) condensed cream of chicken soup, undiluted
1 med onion,chopped
1/2 C ketchup
2 TBL worcestershire sauce
Mashed potatoes or hot cooked rice

In lg skillet, brown the chops in the oil until lightly browned on each side.
sprinkle w/ salt and pepper.
Transfer to slow cooker.
In a bowl combine all other ingredients EXCEPT the rice or potatoes.
Pour over chops.
Cover and cook on high for 4-5 hrs or until meat juices run clear.

Serves over potatoes or rice

NOTE I usually DOUBLE the sauce depending on the size of the chops.

Cowboy Salsa

6 roma tomatoes
1/2 bunch cilantro
1/2 bunch green onions, chopped
1 can black-eyed peas, drained
1 can whole kernel corn, drained
1 avocado, peeled and chopped
1 packet Good Seasons Italian dressing mixed with:
1/4 cup vinegar
1/4 cup oil
1/3 cup water

Pour dressing mixture over vegetables and stir. Make and serve the same day.