New Category!....Pizza

Aaron and Erin's Roman-style pizza
Ingredients
for Pizza Dough
1 package active dry or fresh yeast
1 tsp. honey or sugar
1 cup warm water (105 to 115 degrees)
3 cups all-purpose flour
1 tsp. kosher salt
1 tablespoons extra virgin olive oil

For Pizza toppings
1 can tomato paste
1/4 pound sliced mozzerella cheese (or six slices)
2 roma tomatoes or 1 large tomato
Fresh basil

To put it all together...
preheat oven to 400 degrees
In a small bowl, dissolve the yeast and honey or sugar in with 1/4 cup of water

In a mixer fitted with a dough hook, combine the flour and salt. Add the oil, the yeast mixture and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl. The dough can also be made in a food processor fitted with a steel blade.

Allow the dough to continue in the mixer on a low speed for 5 minutes. I like to add a drizzle of olive oil about 3 minutes in.

Once the dough has formed into a ball and is "following" the around the hook; turn mixer off. Place dough into a glass bowl that has been drizzled in olive oil. The olive oil will keep the dough from sticking to the sides of the bowl. Place a very warm, damp towel over the bowl and put the bowl in a warm or humid space for 45 minutes.

By this time, your dough should have risen a little to perhaps twice its original size. Once it has risen, you'll need to flatten it out into a pizza shape. Depending on your work surface or pizza pan, I like to roll mine out in the pizza pan itself. Use a rolling pin and start to roll the pizza dough out to the edges of the pan.

Once the dough has reached the edges of the pan, begin with the toppings. Take your can of tomato paste and spread it on the dough. To make it a truly Roman pizza, take your slices of mozzerella cheese and place six of them on the tomato paste. Take your tomatoes and slice them to a thickness you prefer. Place the tomatoes between and on the slices of cheese. Add fresh basil leaves to the top.

Once your toppings are complete, brush the sides of the pizza with olive oil. This will keep them from burning and will provide for a nice, golden color during baking.

Bake pizza for 15-17 minutes and serve.....

Sides

Jen’s Hash Brown Casserole
Ingredients
2 lbs country style hash browns, thawed
1 can cream of chicken
16 oz. Sour cream
8 oz. Shredded cheese
½ c chopped onion
1 t salt
¼ t pepper
topping: ¼ c butter melted with 2 c crushed corn flakes

Directions
Mix and bake in 9x13 pan @ 350 degrees for 1 hour

Mary Jo’s Bean Casserole
Ingredients
1 lb ground beef
8 slices bacon
1 sm onion (diced)
1 can kidney beans
2 cans pork and beans
1 can butter beans
¾ c brown sugar
1 t salt

Directions
Brown and drain ground beef, bacon, and onion.
Mix all ingredients together in large casserole dish.
Bake 375 for 30 minutes covered then 30 minutes uncovered.

Mary Jo and Becky’s Mashed Potato Casserole
Ingredients
8 potatoes
8 oz cream cheese
¼ c butter
1 egg
1 sm onion grated or
3 green onion tops
salt, pepper, parsley, paprika

Directions
Mash potatoes and beat in remaining ingredients.
Spoon in baking dish.
Sprinkle with paprika in center and parsley around edge.
Bake at 350 for ½ hour.

Mary Jo’s Cole Slaw
Ingredients
1 c. canola
½ c white vinegar
1 c sugar
1 t dry mustard
1 t celery seed
1 t salt
1 onion, finely chopped
1 head cabbage, shredded
2 carrots, shredded

Directions
Combine and serve

Stacy's Hot Rolls
Ingredients
2 cans Grands biscuits
1 stick butter
1 bundt pan

Directions
Melt butter in pan
Place Grands in pan, layering on top of each other
Bake at 400 degrees for 20 minutes or until golden

Salads

Aaron and Erin's Caesar Salad
Ingredients
Salad
1 tsp. worchestershire sauce
3 tablespoons lemon juice
*1 medium garlic clove crushed (can be eliminated if you don't like garlic)
1 pinch salt
1/2 tsp. freshly ground pepper
1 1/2 tsp. anchovy paste (usually found around the tuna fish section of the grocery store)
1 tsp. Dijon mustard
1/3 cup olive oil
2 heads of romaine lettuce
1/3 cup Parmesan cheese (freshly grated or in the plastic bottle)

Croutons
You can make your own using this easy recipe
Bread, baguette -- what ever you have in the pantry
I cube up enough bread to make as many croutons as we like
Mix cubed bread with two pinches of salt; drizzle of olive oil (enough to coat most of the bread cubes); and parmesean cheese (again, enough to coat most of the bread cubes).
Bake at 400 degrees until golden brown. Depending on your oven, that can take 10 minutes to 20 minutes.

To mix the salad
Mix into a wooden bowl (preferable but not necessary):
Worchestershire sauce, dijon, lemon juice, salt, anchovy paste, garlic -- whisk together until mixed
Cut up your romaine into bite-size pieces. I like to cut mine on a cutting board on the counter. I mix in half of my parmesan while the romaine is spread out on the cutting board. Do not add romaine to the bowl yet.
Ever so slowly, integrate your olive oil into the rest of the ingredients in the wooden bowl. You will need to do it slowly; whisking in the olive oil. If you add the oil to fast, everything you learned in chemistry class about waters and oils will come to fruition -- things will spread apart.
Once you've added in the olive oil; pour in the remaining half of your parmesan cheese. Whisk again.
Now add in your lettuce and croutons and mix everything together.
**For an added effect, put your salad serving bowls in the freezer when you begin preparing the salad. Serve salad on a restaurant-style chilled plate.

Mrs. Strong's Bok Choi Salad

Ingredients
Salad
1 big bok choy
1 bunch green onions
1 package Ramen noodles soup mix (don't use the dry mix)
1/2 cup sunflower seeds
3 tbs. sliced almonds

Dressing
2 tbs. sugar (2 packets Splenda)
1/4 cup olive oil
1/4 cup apple cider vinegar
1 tbs. soy sauce

Directions

Roll and thinly slice bok choy

Mix noodles, sunflower seeds and sliced almonds. Spread on cooksie sheet and back 8-10 min. at 350 degrees

For the dressing, mix sugar, olive oil, apple cider vinegar and soy sauce in pan. Bring to a boil, remove and cool.

Place bok choi on platter, then onions, baked noodles with seeds and nuts, then dressing.

Becky’s Spinach Strawberry Salad
Ingredients
1 Bag Spinach
1 Cucumber Peeled and Sliced
Chopped Sweet (Red , Yellow or White) Onion to taste
½ of a small bag of sliced almonds
¾ tablespoon poppy seeds
Dressing
1 tablespoon lemon juice
1/3 cub Splenda or sugar
¼ cup apple cider vinegar
½ cup Premium Extra Virgin Olive Oil
A dash of lemon zest

Directions

Combine spinach, cucumber, onion, almonds and poppy seeds in a salad bowl

Refrigerate until ready

When ready to serve, combine salad and dressing and top with 1 pint sliced fresh strawberries

Jean’s Almond Broccoli Salad
Ingredients
4 cups chopped broccoli
1 cup chopped celery
2/3 cup slivered toasted almonds
1 cup each of red and green grapes
8 stripes bacon – cooked crisp and but into little bits
½ cup green onions with tops
Dressing
1 cup mayonnaise
1/3 cup sugar
1 tablespoon vinegar

Directions
Add dressing, onions and almonds just before serving.


Mary Jo’s Cauliflower Salad
Ingredients
1 large head cauliflower
1 box frozen peas
8 strips bacon, fried and broken into bits
1 sm onion, chopped
1 ½ c miracle whip
¼ c sugar
1/3 c parmesan cheese
1 large head cauliflower

Directions
Combine and serve.

Soups

Aaron’s Butternut Squash Soup
Ingredients
4 leeks, rinsed and chopped (3 cups)

1 3-pound butternut squash, cut into 1-inch chunks

1 bay leaf3/4 teaspoon kosher salt

5 cups low-sodium chicken broth

1/4 cup shelled raw pumpkin seeds (optional)

1 tablespoon fresh rosemary

2 teaspoons olive oil

Directions
Place the leeks, squash, bay leaf, salt, and broth in a large saucepan.
Bring to a boil.
Reduce heat and simmer gently until the squash is tender, about 12 minutes.
Let cool for at least 10 minutes.
Remove and discard the bay leaf.
Puree the soup in batches and rewarm over medium-low heat.
Place the pumpkin seeds (if using) and rosemary on a cutting board and roughly chop.
Heat the oil in a small skillet over medium heat.
Add the seeds and rosemary and heat, stirring occasionally, until fragrant, 2 to 3 minutes.
Ladle the soup into bowls and sprinkle with the seeds and rosemary.


Jean’s Tortellini soup
Ingredients
3 cans (14 oz each) of chicken stock
1 can white beans
chopped garlic per taste
1 can chopped or stewed tomatoes (chef’s choice is Italian style)
Fresh basil if you have it
1 pkg tortellini (chef’s choice is fresh stuff, but you can use boxed, too)
Chef’s notes: I usually sauté the garlic for a couple minutes in some olive oil.
Can be made it without basil, not quite as flavorful, but still good.

Directions
Add stock and bring to boil.
Add tortellini.
When the tortellini is a couple minutes from being done, add the tomatoes and beans, then the fresh basil at the end.

Drinks

Tom’s Swamp Water
Ingredients
1 oz. 151-proof rum
½ oz. Gin
¾ oz. Melon liqueur
pineapple juice
2 oz. Lime juice
grenadine
ice

Directions
In a hurricane glass, splash some grenadine.
Add ice, then rum, gin and melon liqueur.
Fill with pineapple juice.
Top with a handful of green straws to look like reeds and a plastic frog

Aaron and Erin's Cat-a-tonic (recipe from the Ko'Olina Cat in Hawaii)

Ingredients

Dark Rum

Light Rum

Pineapple Juice

Nutmeg

Pineapple

Directions

Combine 1 shot Dark Rum with 2 Shots Light Rum in shaker or cold glass

add two shots pineapple juice

sprinkle with nutmeg and serve with slice of pineapple

Desserts

Becky’s Lemon Squares

Ingredients
2 cups flour
1 cup margarine
¼ cup powdered sugar
4 eggs
2 tablespoons lemon juice
1 teaspoon baking powder
1 teaspoon salt
2 cups sugar

Directions
Melt margarine in 13 x 9 pan
Mix flour and powdered sugar into pan – stir with margarine. Press down firmly. Bake for 20 minutes at 330 degrees
Beat together remaining ingredients
Pour over crust
Bake for 25 minutes at 350 degrees
Remove from oven and sprinkle powedered sugar over the top while still hot
Let cool, cut and serve

Bess’s Apple Crisp

Ingredients
1 cup flour
1 ½ cup sugar
1 egg
1/2 teaspoon salt
1 teaspoon Baking Powder
1 teaspoon Cinnamon
Apples

Directions
Slice unpeeled apples
Put in small cake pan.
Mix all of the ingredients.
Pour over apples. Top with butter.
Bake at 350 degrees 1-1½ hours.

Becky’s Frozen Strawberry Salad

Ingredients
8 oz. softened cream cheese
½ cup sugar
1 large can pineapple
10oz. package of frozen strawberries (thawed)
2 bananas
8 oz. Whipped Topping
1 cup chopped pecans

Directions
Beat cream cheese and sugar. Set aside
Drain pineapple and add strawberries, bananas and pecan.
Mix with whipped topping
Mix everything with cream cheese mixture.
Freeze in 2 qt. casserole dish or paper muffin cups placed in tins

Jean’s Crock Pot Chocolate Stuff

Ingredients

1 cup water
1 box chocolate cake mix
1 small package instant chocolate pudding
1 small bag chocolate chips
4 eggs
¾ cup salad oil
1 pint sour cream

Directions
Mix ingredients together in a bowl
Pour into greased crock pot and cook at low for 3 – 4 hours.
Serve warm in bowls with ice cream.

Jean’s Chocolate applesauce cake

Ingredients
Dry Ingredients:
1 1/2 c sugar
2 c flour
1/2 c cocoa
1 tsp salt
2 tsp baking soda
Wet ingredients:
1 c oil
2 c applesauce
2 tsp vanilla

Frosting
1/8 c water
1 square unsweetened bakers chocolate *
1/2 c mini marshmallows
1/2 cube margarine (smart balance works too)
1 c powdered sugar
1/2 tsp vanilla

Directions
Mix together dry ingredients
Add oil, applesauce, vanilla
Mix dry and wet ingredients together for 3-5 minutes
Put in greased 9 X 13 pan
Bake at 350 degrees for 30-35 minutes

Frosting Directions: Melt together over medium low heat stirring constantly
After frosting ingredients are all combined and marshmallows are completely melted, add powdered sugar and vanilla
Mix well and then pour over warm cake.

Mary Jo’s Lemon Jell-O Cake

Ingredients
1 pkg lemon jello
1 yellow cake mix
¾ c oil
4 eggs
1 ½ cups powdered sugar
5 T lemon juice

Directions
Dissolve Jell-O in 1 cup boiling water and set aside.
Mix yellow cake mix, ¾ c oil, add 4 eggs.
Mix in Jell-O. Pour in well greased 13x9 pan.
Bake at 350 for 40 minutes.
Poke holes through top of warm cake (still in pan).
Make a glaze of 1 ½ c powdered sugar and 5 T lemon juice.
Pour over cake.

Mary Jo’s Apple Pie

Ingredients
AllReady Pie Crust – 2

Filling
6 cups sliced apples (8 or 9 jonathan apples)
1 c sugar
2 T flour
1 t cinnamon

Directions
Line 9” Pie Plate with pie crust
Mix well, pour into crust and dot with 2 Tablespoons of butter top with crust.
Brush top with egg white (beaten with fork) sprinkle generously with sugar.
Cut slits in top of pie.
Bake 400 for 50 minutes.

Jen’s Pumpkin Crisp

Ingredients
1 30 oz. Can Libby’s pumpkin pie mix
2 eggs
2/3 c evaporated milk
1 box yellow cake mix
½ c margarine

Directions
Beat 2 eggs lightly in a large bowl.
Stir in pumpkin pie mix and evaporated milk. Pour into a 9x13 pan.
Sprinkle yellow cake mix (in dry form) over the pumpkin pie mixture.
Melt margarine and drizzle over the covered pie mixture.
Bake for 1 hour at 350.
Serve with Cool Whip.

Stacy's Apple Sundae

Ingredients

4 Green Apples...more or less depending on how many people there are.
1 tablespoon of butter
Cinnamon
Nutmeg
Brown sugar, dark or light
Dark Rum - Optional
Dulce De Leche Caramel Ice Cream
Whip Cream

Directions

Cut up apples into small pieces leaving skin on.

Melt butter in large skillet on medium heat.

Add apples to skillet, then add the cinnamon, nutmeg and brown sugar to taste. You can use more of less, it's up to you.

Sauté the apples in the skillet until they begin to soften and absorb the flavor.

Add rum, as much as you want, and let the alcohol burn out. The rum taste will remain.

While apples are cooking in the rum...prepare your sundae with a scoop or two of the caramel ice cream.

Add apples, and top with whip cream.

Becky’s Cherry Trifle
Ingredients
1 angel food cake -- cut into 5 cups, cubed
12 oz. cool whip -- thawed
3 oz creame chees
1 cup chopped pecans
2 cans cherry pie filling
1 cup powdered sugar

Directions
Mix Cook Whip, softened cream cheese, powdered sugar until creamy
Add pecans
Hand foold Cool whip mixture into cake cubes
Using trifle glass bowl, layer cake mixture, cherries, cake, cherries, and so on until you reach the top.
Top with some of the white mixture and dot with cherries

Breakfast Dishes

Becky's Breakfast Casserole
Ingredients
1 pound turkey or pork sausage
10 white bread slices (cubed) or sour dough
2 cubs shredded cheddar cheese
6 eggs
2 cups of milk
1 tsp. of salt
1 tsp. dry mustdard
1/4 tsp worchestershire sauce

Directions
Cook sausage
Place cubed bread in lighly greased 13x9 pan
Evenly spread cheese over the top with sausage
Whisk egg and remaining ingredients
Pour over bread mixture.
Cover and Chill for 8 hours
Let it stand for 30 minutes before baking 350 degrees for 45 minutes
Let it stand 10 minutes before cutting

Mary Jo’s Breakfast Casserole
Ingredients
9 eggs
2 ½ c Colby Jack cheese
1 c half and half
1 stick butter
2 ½ c ham, shredded
½ t Lawry’s seasoning
7 Orieda hasbrowns
Directions
Melt butter in 13x9 pan.
Add Orieda hashbrowns (Thawed).
Press to make crust.
Bake at 425 for 25minutes.
Add 2 ½ c ham.
Mix 9 eggs, 1 cup half and half and lawry’s. Pour over ham and hashbrowns.
Top with cheese.
Bake at 350 for 40 minutes.

Debby’s Sausage Bread
Ingredients
¼ cup diced celery
¼ cup green pepper
1 tablespoon parmesan cheese
¼ cup onion
1 lbs. cooked pork sausage
1 egg
1 loaf frozen bread or 1 package frozen rolls

Directions
Warm frozen bread on greased baking sheet until three times its size (it is helpful to turn on oven and warm bread on oven.
Flatten proofed loaf or rolls out
Combine ingredients and spoon on to loaf or into rolls
Roll flattened loaf or rolls so one side joins the other. Pinch seam
Bake at 350 degrees for 20 minutes or until bread is golden brown
Serve warm

Main dishes

Erin & Aaron’s Shrimp Pasta
Ingredients
Enough spaghetti for each person
½ pound cooked shrimp
2 cloves garlic
2-3 leaves of fresh Basil
2 roma tomatoes
Parmesean cheese (to taste)
½ pound (or one big handful) of mushrooms of sliced buttom mushrooms
Butter

Directions
Chop garlic and mushrooms (if mushrooms are preferred)
In big pan, sauté mushrooms and garlic in 2 tablespoon of butter, add a dash of salt at this stage
Keep on low flame until pasta is ready
Boil water for pasta. After water has come to a boil, cook pasta for 7 minutes. Use whatever means necessary to test readiness of pasta (throw it against the wall to see if it sticks, taste it)
Dice fresh tomatoes, chop basil
When pasta is ready, put drained pasta in sautéed garlic and mushroom mixture. (turn off flame at this point)
Use tongs to mix pasta with sauté mixture. Add diced tomatoes and basil.
Immediately prior to serving, mix in parmesan cheese and salt as necessary.

*Chefs’ note: Like most pasta dishes, ingredients are based on preference. Add more or fewer vegetables, cheeses or herbs per taste.

Jen’s White Chicken Chili
Ingredients
6 cups chicken stock
1 lb. bag great northern beans (soaked in water overnight)
2 medium onions, chopped
6 cups diced cooked chicken
2 jalapeno peppers, seeded & diced
2 diced chili peppers
1 1/2 teaspoons oregano
2 teaspoons cumin
1/4 teaspoon cayenne pepper
2 garlic cloves, minced
1 cup salsa
1 tablespoon vegetable oil
salt to taste

Directions
Simmer beans, half the onions, and half the garlic for 2 hours in the chicken stock or until the beans soften, stirring frequently.
Add chicken and salsa.
Sauté pepper, spices, and the remaining onions and garlic in the oil and add to the chili.
Simmer for one more hour. Garnish with sour cream or Monterey Jack cheese.
Chef’s note: I have also made this recipe entirely in slow cooker.

Erickson Family Lasagna
Ingredients
Shredded Mozzarella (at least 4 cups)
Parmesan cheese
Ricotta Cheese (at least 1 cup)
1 box Lasagna noodles
1 large jar of spaghetti sauce (or home sauce)

Directions
In a 13x9 glass baking dish, sprinkle a light dusting of mozzarella cheese.
Spread a layer of sauce over cheese
Place dry noodles on top of sauce and cheese. Do not boil noodles ahead of time. (trust us, this will come out perfectly)
Spread at least ½ cup of ricotta over noodles. Sprinkle with Parmesean
Sprinkle at least a cup of Mozzarella cheese over ricotta and noodles
Start layering:
Noodles
Ricotta
Sauce
Mozzarella
Noodles
Sauce
Mozzarella
Bake for 45 minutes at 350 degrees
After 45 minutes, when cheese is golden brown, remove, let it cool for 10 minutes, cut and serve. (The formerly dry noodles will soak up the moisture from the sauce and cheeses and will hydrate while baking, leaving a perfectly-cut square with no excess liquid)

Chefs’ notes: Because Erin doesn’t eat red meat, we’ve taken out the meat from the sauce and have replaced it with sautéed mushrooms. Feel free to add your preferred sauce ingredients. Also, the dry noodles part of the recipe has been handed down by Jean.

Jen’s Tangy Pork Chops
Ingredients
6 boneless pork chops
1 c. ketchup
1 c. beer
1/3 c brown sugar
1 green pepper, chopped
1 onion, chopped

Directions
Brown pork chops.
Add mixed ketchup, beer, and brown sugar.
Simmer for 1 hour.
Add green pepper and onion and simmer for 30 more minutes.
Serve with mashed potatoes.

Mary Jo’s Upside Down Pizza
Ingredients
1 ½ pounds ground beef
1 med onion, chopped
15 ½ oz pizza sauce
½ t garlic salt
¼ t oregano
8 oz. Mozz cheese, grated
2 eggs
1 c milk
1 T oil
½ t salt
1 c flour
½ c grated parmesan

Directions
Preheat oven to 350. Meanwhile, brown beef and onion, drain fat.
Blend in pizza sauce, garlic, and oregano.
Put mixture in greased 9x13 pan and sprinkle with mozzarella.
In small bowl, mix eggs, milk, oil, salt, and flour, pour over meat mixture and sprinkle with parmesan.
Bake 30 minutes

Mary Jo’s Italian Beef
Ingredients
3 lbs rump roast
1 pkg Good Seasons Italian mix dry
1 16 oz. Jar mild banana pepper rings

Directions
Pour peppers and juice over roast.
Sprinkle with Italian seasoning.
Bake at 350 for 2 hours or slow cook several hours.
Flake meat and add fresh pepper rings.

Michael's Stuffed Baked Chicken
Ingredients
Boneless and skinless chicken breast
Olive Oil
Pam
Salt and Pepper
Seasoned bread crumbs
Tomato and Basil flavored, crumbled feta cheese
Baby spinach
Glass baking pan

Directions
Pre-heat oven to 450 degrees.
Spray Pam into glass baking pan and add about two tablespoons of olive oil.
Take chicken breasts and cut a slit along the side of the chicken breast to form a pocket.
Create the stuffing by finely chopping spinach and combining it with the crumbled feta cheese in a bowl.
Take the stuffing and place it in the pockets of each chicken breast.
Place chicken breast into baking pan and make sure the chicken is coated with oil on both sides.
Sprinkle bread crumbs, and salt and pepper over chicken.
Cover baking pan with aluminum foil and place in the oven.
Bake for approximately 20 minutes and then remove the foil and bake for another 10 minute to brown the bread crumbs.
Cut into chicken to make sure its done.

Amy’s Chicken and Pasta
Ingredients
Boneless, Skinless Chicken breast
1 Jar Bartolli Tomato and Basil with Olive Oil
Shredded Mozzarella Cheese
Bow Tie Pasta

Directions
place chicken in casserole dish
pour sauce over chicken
top with cheese
bake 350 degrees for 30 minutes
cook pasta, drain

to serve, place pasta on plate and top with chicken.

add salad

Fish Dishes

Jean and Dennis’s Halibut Casserole (from Anchorage Alaska)
Ingredients
Enough fish for 2 servings (1 ½ pounds)
LeGryuere and Swiss natural cheese
Mayo – enough to cover fish
Dried Bread Crumbs
Paprika

Directions
Lay fish in a casserole dish that will go in oven
Shred LeGryuere, Swiss natural cheese to equal 1 cup
Mix cheese with mayo until you have enough to cover fish
Salt and pepper fish
Cover fish with dried bread crumbs
Sprinkle with paprika
Cook for 45 min. @ 350 degrees covered.

Appetizers

Jean’s Artichoke Dip
Ingredients
1 1/2 cups mayo
12 oz grated parmesan cheese
1 can (14 oz) artichoke hearts
2 cloves garlic finely chopped

Directions
Mix it all together and bake in a pie dish (or similar size) at 350 until golden brown.

Jean’s Crostini recipe
Ingredients
One baguette
Gorgonzola cheese
Crushed pecans
Honey

Directions
Slice baguette lengthwise and then in 2 inch chunks.
Cover bread with crumbled gorgonzola cheese and crushed pecans
Bake at 350 for approx. 10 minutes (or until cheese is melted and a bit browned)
Remove from oven and drizzle with honey.
Serve warm.

Bess’s Sausage Balls
Ingredients
2 lbs. Fresh Sausage
1 ½ cups Bisquick
½ teaspoon garlic powder
4 cups Shredded sharp cheddar cheese
½ cup finely chopped celery and onion

Directions
Combine into 1 inch balls
Bake at 375 degrees for 15 minutes on ungreased cookie sheet

Erin’s ‘shrooms
Ingredients
Button Mushrooms
Worchestire sauce
Zesty Italian Salad Dressing

Directions
Gently wash mushrooms with luke warm water
Place mushrooms in glass baking dish
Bake mushrooms in 400 degree oven for at least 10 minutes
After 10 minutes, check consistency of mushrooms. They should be soft and dark brown. If not ready, continue heating until desired constiency.
When mushrooms have softened, remove from oven and drizzle with Worchestire sauce and zest Italian salad dressing.
Serve warm.

Erin & Aaron's Chipotle Mexican Grill Guacamole

(This is recipe is actually from the ChipotleFan.com website)

Ingredients

1 large ripe Hass avocado, peeled, pitted

2 teaspoons fresh lime juice

2 Tbsp chopped fresh cilantro

1/4 cup finely chopped red onions

2 cloves garlic, finely minced

1 serrano chili, seeded, chopped

1/4 teaspoon salt

Directions:

Mash up avocado with a fork or electric mixer.

Add lime juice.

Add all other ingredients and blend well.

Serve with tortilla chips.

Becky's Stuffed Mushrooms
Ingredients
8 oz. cream cheese
A dash of garlic, chives
Bacon (six to eight pieces, crumbled)
Salt, Pepper
Dash of Soy Sauce
Small Red Onion
Mushrooms (button)

Directions
Wash mushrooms (with damp paper towel) and remove stems
Mix all of the ingredients together and fill mushroom caps
(Should be able to stuff about 40 mushrooms depending on size of mushroom)
Bake 350 degrees for 20 minutes
Enjoy!

Sauces and Marinades

Jen’s Spaghetti Sauce
Ingredients
2 pounds ground meat
½ pound fresh muchrooms
2 large onions, chopped
2 cloves garlic, minced
¼ c olive oil
1 can Italian tomatoes (28 oz)
1 can tomato paste (6 oz)
1 T chili powder
1 T sugar
¾ t Italian seasoning
2 bay leaves
salt and pepper to taste
good red wine
thin spaghetti
parmesan cheese

Directions
Saute onion and garlic for few minutes in the olive oil.
Add venison.
Brown meat.
Stir in mushrooms.
Add tomatoes with liquid and tomato paste plus half can of water.
Stir in chilli powder, sugar, salt, pepper, Italian seasoning, and bay leaves.
Slowly simmer uncovered for at least 3 hours on very low heat, stirring occasionally and adding water if needed.
About 20 minutes before serving, add ½ cup of wine.
Makes a LOT of sauce.


Cook’s notes: (We use this for our venison, but you can use regular ground beef if you want)