Blueberry French Toast Casserole

6 slices bread -- 1 inch cubes
8 ounces cream cheese -- 1/2" cubes
1/2 cup blueberries -- fresh or frozen
6 eggs -- beaten
1 cup Milk
1/2 teaspoon Vanilla
1/4 cup Maple Syrup
1/2 cup Sugar
1 tablespoon Cornstarch
1/2 cup Water
1/2 cup blueberries -- fresh or frozen
1/2 tablespoon butter

Spray treat or grease a baking dish. Arrange half of the bread cubes in the dish. Top with cream cheese cubes. Sprinkle 1/2 C. blueberries over the cream cheese. Top with the remaining bread cubes. In a large bowl, mix the beaten eggs, milk, vanilla extract and maple syrup. Pour over the bread cubes. Cover and refrigerate overnight if serving the next day. If not, continue with freezing instructions. Freezing and Cooking Directions: Cover the pan loosely with plastic wrap and place inside a labeled one or two gallon freezer bag. Remove excess air, seal and freeze. To serve, thaw if frozen (takes about 12-14 in refrigerator). Remove the casserole from the refrigerator about 30 minutes before baking. Bake covered for 30 minutes at 350 degrees. Uncover and continue baking 25-30 minutes until center is firm and surface is lightly browned.

For sauce, in a medium saucepan mix the sugar, cornstarch and water. Bring to a boil, stirring constantly cook 3-4 minutes. Mix in the remaining blueberries (1/2 C. per recipe). Reduce heat and simmer 10 minutes until the blueberries burst. Stir in the butter and pour over the baked French toast casserole.

Jennifer Williams

Cafe Rio Chicken

This chicken is great on a salad with romaine lettuce, black beans, pico de gallo, cheese and the tomatillo dressing below!

5 pounds of chicken breast
1 small bottle zesty italian dressing
1 T. chili powder
1 T. cumin
3 cloves of garlic, minced
Mix all ingred. together in a large crock pot. Cook on high for 5-7 hours.
Remove chicken and shred. Reserve a small amount of juice and pour over
shredded chicken. Keep warm.

Tomatillo Ranch Dressing

1 pkg. Hidden Valley Buttermilk Ranch Dressing Mix
1 C. buttermilk
1 C. Mayo
1-2 tomatillos
1/2-1 clove garlic, minced
1/2 to 1/3 bunch cilantro, chopped
1/2 t. lime juice
1/2 to 1 small jalapeno, seeds removed

Add it all to a blender and mix.

Nona Durham
Jennifer Williams
Lindsey Patten

Green and Gold Casserole

1-pound zucchini, sliced
1 (1 pound) can kernel corn
2 eggs
1 ½ cups cottage cheese
1-2 tablespoons diced green chilies
2 tablespoons sour cream
1/2 cup grated cheddar cheese
2 tablespoons flour
½ cup buttered breadcrumbs
2 dashes Tabasco sauce
¾ teaspoon salt dash of pepper

Preheat oven to 350º. Cook zucchini in boiling salted water until tender; drain. Drain corn. In blender, combine cottage cheese, sour cream, flour, seasonings and eggs; blend until smooth. Combine with zucchini and chilies. Pour into a buttered 1-quart casserole dish; top with cheddar cheese and buttered breadcrumbs. Bake 45 minutes. Makes 4-6 servings.

Gail Short

US Senate Bean Soup

Soak 1 pound white beans overnight in cold water and cover. Drain the beans and put them in a soup kettle with a ham bone that still has some meat on it and 3 quarts water. Bring the water to a boil and simmer the mixture for about 2 hours. Stir in 1 cup cooked mashed potatoes and add 3 onions, 1 small bunch of celery including tops and 2 garlic cloves all finely chopped and 1/4 cup chopped parsely. Simmer the soup for 1 hour longer, until the beans are thoroughly cooked. Remove the ham bone from the kettle and dice the meat on it and return to the soup pot. Serves 6.

Sandra Talbot

Toffee Bars

Here's the recipe for the toffee bars:

Preheat Oven to 350.

Ingredients:
3/4 c butter, softened
3/4 c brown sugar
1 egg yolk
1 1/2 c flour
1/4 tsp salt
one 14 oz. can sweetened condensed milk
2 TBSP butter
2 tsp vanilla
one 12 oz. pkg of semisweet chocolate chips (2 cups)
1 cup of crushed toffee bars I.e. Heath or Skor (I usually chop some almonds too and mix with toffee)

Grease a 13 x 9 x 2 pan.
For crust, beat the butter and brown sugar until well combined. Beat in egg yolk. Stir in the flour and salt with a wooden spoon until well mixed. Using floured hands, press dough into the bottom of the prepared baking pan.
Bake in 350 oven for about 20 minutes or until light brown. Cool on wire rack while you make filling.

For filling: in a small heavy saucepan, heat and stir the sweetened condensed milk and the 2 TBSP butter over medium heat until bubbly. Cook and stir for 5 more minutes (Mixture will become thick and smooth--don't leave unattended it's a hug mess if it boils over). Stir in vanilla and spread over the baked crust. Bake 12 to 15 minutes more until top layer is golden brown.

Remove from oven and immediately sprinkle choc. chips on top. Put bak in over for 1 or 2 more minutes to melt the chocolate. Remove from oven and use a spatula to spread the chocolate evenly over the top. Sprink with toffee bits/almond mixture. Cool on a rack for a bit , then put in the fridge and chill until the chocolate is set. Cut into squares.

Enjoy!

Christina Slabaugh

St. Louis Toasted Ravioli

1 bag frozen ravioli
2 Eggs
2 Cups Milk
Italian Bread Crumbs
1 jar spaghetti sauce

Whip eggs and milk, place in a bowl. In a separate bowl add bread crumbs. Drop 6 frozen ravioli at a time in wet mixture. With a slotted spoon place in bread crumbs
and coat. Place in freezer till you fry. Fry in skillet or Fry Daddy till puffy and golden brown. Serve hot with side of spaghetti sauce for dipping.

Chris Bowman

Mexican Rice

2 pkg Rice a Roni Spanish Rice
2 jars Rotell with chilies
1 can black beans
1 can corn
1 red bell pepper chopped
1 red bell pepper chopped
1 bad shredded Mexican cheese

Prepare Rice a Roni according to box (using Rotell with Chilies as the tomatoes) in a very large skillet. Add rest of ingredients and simmer till all is cooked about 20 or 30 minutes. Top with cheese and serve. If cooking for a small group of around 4 use half recipe.

Chris Bowman

SOUTHERN SWEET POTATOES

2 Large Cans Yams or 4 Cups cooked Mashed Sweet Potatoes
1 Cup Sugar
1/2 Cup Milk
2 Eggs
1/2 Cup Melted Butter
1 tsp vanilla
1 tsp cinnamon

Mix in blender till smooth or slightly lumpy. Spread in a greased baking dish any size but 2 inch deep.

Topping:

1 Cup Brown Sugar
1/3 Cup Flour
1/3 Cup Melted Butter

Pour Over Potatoes Bake 350 for 30 min. You can top with pecans before baking (optional).

Chris Bowman

SHRIMP AND BACON WRAPS

1 lb large or medium shrimp
1 can chunk pineapple
1 package bacon

Cut bacon in 1/2. Wrap one shrimp around a chunk of pineapple, then wrap bacon around shrimp. Be sure to over lap bacon and place fold side down in a non stick skillet. When crisp, flip over and cook other side. Drain on paper towel. Serve hot.

Chris Bowman

Buttermilk Cornbread (Utah Cable Car Company Restaurant)

A fluffy, flavorful, cake-like cornbread

6 T. butter, melted
2/3 C. sugar
2 eggs
1 C. buttermilk (may use powdered buttermilk, make adjustments according to pkg)
½ tsp. soda
1 C. flour
1 C. cornmeal
½ tsp. salt

Combine ingredients in this order in electric mixer: melt butter and mix with sugar. Add eggs. Add soda to buttermilk separately before adding to other ingredients Add dry ingredients, mix well. Pour into greased cast iron skillet (best) or 8x8 square pan. Bake 350 degrees for 30 min. Test with toothpick, do not undercook.

Christine Williamson

Lucy's Banana Chocolate Chip Muffins

3 C. flour
1 2/3 C. sugar
3 tsp soda
1/2 tsp salt
2 1/2 C mashed banana (about 3 big ripe bananas)
1 C. melted unsalted butter
2 eggs
6 T buttermilk
1 C. semi sweet chocolate chips
25 muffin liners

mix dry ingredients separately, mix wet until well blended. fold in together until well blended but DO NOT OVERMIX. bake 25 minutes at 350 degrees. remove, invert

Christine Williamson

St. Louis Gooey Butter Cake

1 box yellow cake mix
1 stick of butter melted
2 eggs

Mix well. Dough will be stick and thick. Press into a 9x13 pan that's been greased

1 8 oz cream cheese softened
1 lb powder sugar
2 eggs

Mix well and pour over cake. Bake 350 for 25 -30 min. Cake should be light brown on top. Let sit for several hours until cool. Cake will sink down. Eat cold.

Chris Bowman

Pumpkin Chocolate Nut Cake

1 Cup Butter
2 Cups Sugar
4 Eggs
1 tsp vanilla
3 Cups Flour
2 Cups Chocolate Chips
2 tsp baking powder
1 tsp salt
1 tsp soda
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1 small can pumpkin
1 cup chopped nuts

Beat Sugar and butter until fluffy, add eggs and vanilla. Add all other ingredients. Bake in a bundt pan at 325 for one hour.

Optional Glaze of 1 Cup Powder Sugar and 1 tsp milk if desired

Chris Bowman

Cranberry Salad

1 1/2 cups cranberries ground with one whole orange (including rind)
1 cup sugar
1 cup drained, crushed pineapple
1/2 cup chopped pecans

Dissolve one small package of Cherry Jello in one cup boiling water and pour over above ingredients. Stir and chill until gelled.

Yummy!

Jeannie Sapp's mother's recipe from the 1930s

Australian Macaroni, Cheese and Bacon Casserole

This is Mac & Cheese Aussie style.. A LOT LESS FAT and A LOT MORE FLAVOUR. One of my favourite meals mum made growing up. Works really well if you serve it with green peas.

INGREDIENTS:
125 grams Canadian Bacon (medium sized pieces)
1 onion (medium sized pieces)
2 cups cooked macaroni
2 cup grated tasty cheddar cheese
Salt and pepper to taste
1 cup undiluted condensed chicken soup (can)
1 cup crushed potato chips (50 gram packet)

METHOD:
1. Place bacon and onion in a shallow dish or pie plate.
2. Cook on HIGH for 3 to 4 minutes.
3. In a 2 litre casserole dish, place in layers - macaroni, bacon, onion and cheese in layers and then soup poured over the top (no cheese on top).
4. Top with crushed potato chips.
5. Cook on MEDIUM for 8 to 10 minutes.

Christy Holzworth

Creamy Banana Pudding

14 oz. can sweetened condensed milk (low-fat works great)
1 ½ cups water
1 pkg. instant vanilla pudding mix (4-serving size)

2 cups whipping cream, whipped
Vanilla Wafers
Banana’s (dipped in lemon juice)

In a large bowl, combine sweetened condensed milk and water, add pudding mix, beat well, chill for about 5 minutes, then fold in whipped cream. Arrange in a truffle bowl layering pudding, wafers, and the banana!

Jennifer Williams