Recipes to Share

Cookbook

Girl Scout Troop 261

 How This All Started

Our Girl Scout Troop 261 chose to earn The Girl Scout Silver Award, the highest award a Girl
Scout Cadette can earn. We were inspired to take action on the subject of hunger after meeting
with Ann Edenfield-Sweet, Founder of Wings for L.I.F.E. The day we met Ann we knew this
project would be a success. We decided to make a cook book using the ingredients you would
find at a food pantry or in a food box. Each Girl Scout visited a food pantry, asked questions and
saw what actually went into a food box. From there, we assembled a list of ingredients and
found recipes that used them. Our finished product is this recipe book. It will be given to our
local food pantries to be handed out with food boxes.

From start to finish, the Silver Award requires a Girl Scout to log fifty community service hours.
While working on the Silver Award we identified issues we cared about, explored our city, took
action, developed a project, made a plan and put it in motion. We also reflected, shared,
celebrated, and laughed.

We would like to dedicate this cookbook to Ann Edenfield-Sweet. She helped us realize the
impact we could have in our community with this project. Ann had so much faith in us and for
that, we thank her.

Girl Scout Troop 261

Jacquelyn
Jessica
Kali
Payton
Renata
 Cinnamon Toast

Ingredients:

Bread (sliced)
Cinnamon
Sugar
Butter

Directions:

1. Toast the bread.

2. Take sugar and put a little cinnamon in with it and mix it up.
3. Butter the bread and sprinkle the mix over the toast.

All American Breakfast

Ingredients:

1 or 2 eggs
Bacon
Bread

Directions:

1. Toast the bread.

2. Then crack an egg into a frying pan on medium heat and cook egg to your liking.
3. In the same pan, put the bacon in and flip it every once in a while until its cooked.

Toast with Peanut Butter and Jelly

Ingredients:

Bread (sliced)
Peanut Butter
Jelly

Directions:

1. Toast bread.
2. Spread peanut butter and jelly on each slice.
 Bagel with Cream Cheese

Ingredients:

One bagel
Cream cheese

Directions:

1. Toast the bagel.

2. Spread on cream cheese.

French Toast

Ingredients:

1 egg
cup milk
1 Tablespoon ground cinnamon
1 teaspoon vanilla extract
1 pinch salt
2 slices bread

Directions:

1. Beat together egg, milk, cinnamon, vanilla and salt.

2. Heat a lightly oiled skillet or griddle over medium heat.
3. Soak bread slices in egg mixture for 20 second on each side, or until thoroughly
coated.
4. Cook bread until both sides are lightly browned and crisp. Serve hot.
 Banana Bread

Ingredients:

2 cups all-purpose flour

1 teaspoon baking soda
teaspoon salt
cup butter
cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Lightly grease a 9x5 inch loaf pan.
3. In a large bowl, combine flour, baking soda and salt.
4. In a separate bowl, cream together butter and brown sugar.
5. Stir in eggs and mashed bananas until well blended.
6. Stir banana mixture into flour mixture; stir just to moisten.
7. Pour batter into prepared loaf pan.
8. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of
the loaf comes out clean.
9. Let bread cool in pan for 10 minutes, and then turn out onto a wire rack.
 Pancakes

Ingredients:

1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder
1 teaspoon salt
1Ttablespoon white sugar
1 1/4 cups milk
1 egg
2 tablespoons butter, melted

Directions:

1. In a large bowl, sift together the flour, baking powder, salt and sugar.
2. Make a well in the center and pour in the milk, egg and melted butter; mix until
smooth.
3. Heat a lightly oiled griddle or frying pan over medium high heat.
4. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each
pancake.
5. Brown on both sides and serve hot.

Breakfast Sandwich
Ingredients:

Egg(s)
Bread slice(s)

Directions:

1. You make over-medium eggs.

2. Toast a piece of bread.
3. Put them together and enjoy!
 Breakfast Burritos
Ingredients:

Tortilla
Scrambled eggs
Fresh tomatoes
Cubed fried potatoes
Shredded cheese

Directions:

1. Scramble some eggs and fry and cube some potatoes.

2. Put everything else on a tortilla, roll, and eat!

Goldenrod Eggs

Ingredients:

2 hard-cooked eggs
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon white pepper
1 cup milk
2 slices bread, toasted

Directions:

1. Cut eggs in half; remove yolks and set aside. Chop egg whites; set aside.
2. In a small saucepan melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in
milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
3. Stir in egg whites; heat through. Pour over toast. Force egg yolks through a sieve to break into
small pieces; sprinkle over sauce.
 Omelet
Ingredients:

2 eggs
1 tablespoon of water
Salt and pepper
Butter

Directions:

1. Combine eggs, water, salt and pepper in a medium-sized bowl. Beat with a fork until
combined but not too frothy.
2. Melt a little butter (1 or 2 tsp.) over medium-high to high heat.
3. When the butter stops foaming, pour the egg mixture into the skillet, and without
moving the skillet, allow the eggs to set on the bottom (this should only take a few
seconds).
4. As eggs set, take a spatula and push the edges of the egg mixture in, allowing the
uncooked eggs on top to flow underneath and make direct contact with the skillet. Repeat
the procedure at various spots around the edge of the setting egg mixture.
5. When eggs are set but still shiny, remove the omelet from the heat. The whole process
should take just 2 or 3 minutes.
6. Fold the omelet in half and eat.

Peanut Butter Toast

Ingredients:

Peanut butter
Bread to toast

Directions:

1. Toast a piece of bread.

2. Spread peanut butter on it.
 Tortilla Roll-Ups

Ingredients:

4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened

3 Tbsp. Salsa
4 flour tortillas (6 inch)
1/2 cup shredded Mexican Cheese
1/4 tsp. chili powder

Directions:

1. Mix cream cheese and salsa; spread onto tortillas.

2. Top with remaining ingredients.
3. Roll up tortillas tightly. Cut each crosswise into 5 slices.

Pizza Witches

Ingredients

Bagels or English muffin

Sauce
Cheese
Any topping

Directions:

1. Take bagel/muffin and spread sauce all over the bagel.

2. Sprinkle cheese and topping.
3. Toast in toaster oven.
 Banana Smunchies
Ingredients:

1 ripe banana
1/3 cup of peanut butter
Graham crackers
Spoon
Small mixing bowl
Plastic wrap

Directions:

1. Check with a grown-up before you start this.

2. Use a spoon to mash the banana with the peanut butter in a small mixing bowl.
3. Put a spoonful of the banana and peanut butter mixture onto half a graham cracker.
4. Cover with another graham cracker half so it looks like a sandwich.
5. Wrap your smunchies in plastic wrap and put them in the freezer for 3 hours.
6. Now they're ready to eat. They go great with a glass of milk!
7. Bon appetite!

Simple Fruit Kabobs

Ingredients:

Various fruit (bananas, apples, strawberries, melon, pineapple)

Bamboo skewers
Spoon
Knife for slicing fruit
Bowls

Directions:

1. Check with a grown-up before you start this.

2. Slice the fruit into large chunks and put in separate bowls.
3. Put chunks of the different fruits on a skewer.
4. Try dipping the skewers in yogurt if you like.
5. Enjoy your healthy Snack
 Fruit Flowers
Ingredients:

Apple
Strawberry
Raisins
Peanut butter or cream cheese
Plate
Butter knife
Cutting board

Directions:

1. Check with a grown-up before you start this.

2. Spread peanut butter on a plate. This will be the glue to stick your fruit flower to the
plate. If you are allergic to peanut butter, which a lot of kids are, you can use cream
cheese.
3. Cut the top of the strawberry off and place it in the middle of the peanut butter.
4. Put some raisins around the strawberry.
5. Cut an apple into eight slices and put them in the peanut butter so that they resemble
flower petals.
6. Your fruit flower is ready to eat.
 Fruit Leather
Ingredients:

1 cup chopped fruit, like strawberries, blueberries or raspberries

2 tablespoons honey
Cookie sheet with a lip
Plastic wrap
Blender
Spoon or plastic spatula

Directions:

1. Check with a grown-up before you start this.

2. Preheat the oven to 140 degrees or lower.
3. Then, take the plastic wrap and cover the top of the cookie sheet.
4. Put the chopped fruit and two tablespoons honey in the blender. Make sure that the top
is secure on the blender.
5. Blend for ten seconds or until its smooth.
6. Once it's done, make sure you stop the blender before you take off the top.
7. The fruit will look all mushed-up.
8. Pour the fruit onto the cookie sheet and smooth it out with a spoon or spatula. Make
sure that you spread it evenly.
9. Put the tray in the oven and cook for three hours or until the fruit is dry.
10. Remember that it takes a long time for the fruit to cook in the oven. It won't save
time if you turn up the heat you will just burn the fruit.
11. Once the fruit is dry, take it out of the oven and set it aside to cool.
12. When it is cool, just roll it up and it is ready to eat.
Main
Dishes
 Texas Melt-ems

Ingredients:

1 (16 ounce) caned refried beans

1 (16 ounce) jar salsa
1 (16 ounce) package shredded Mexican-style cheese blend

Directions:

1. Preheat an oven to 350 degrees F. Grease a 9x12 inch-baking dish.

2. Scoop the refried beans into the baking dish, and smooth to form an even layer.
3.Spread the salsa on top of the beans, and top with shredded cheese.
4. Bake in the preheated oven for 15 minutes, until the mixture is hot and the cheese is
bubbling.

Easy Ham and Veggie All Chowder

Ingredients:

2 cans (15 ounce each) mixed veggies with liquid

1 can (10.75 ounce) cream of potato soup
1 cup cubed, cooked ham
1/2 teaspoon dried basil
teaspoon black pepper

Directions:

1. In medium saucepan, combine all ingredients.

2. Heat until hot and serve.
 Quick Vegetable Soup

Ingredients:

2 cans (14.5 ounces each) vegetable broth

teaspoon basil
teaspoon garlic powder
1 can (14.5 ounce) whole peeled tomatoes
9 ounces frozen mixed vegetables
1 cup uncooked macaroni

Directions:

1. In medium saucepan mix broth, basil, garlic powder, tomatoes, and vegetables.
2. Over medium-high heat, heat to a boil.
3. Stir in macaroni.
4. Reduce heat to medium.
5. Cook 15 minutes or until macaroni is done.

Porcupine Meatballs

Ingredients:

1-pound ground beef

cup rice
1/4 cup chopped onion
1 can of tomato soup
1 cup water

Directions:

1. Combine ground beef, rice, and onion.

2. Form into balls.
3. Place in skillet.
4. Mix tomato soup and water and pour over meatballs.
5. Simmer for 1 hour.
 Spaghetti
Ingredients:

Water to boil
Spaghetti noodles
Tomato sauce

Directions:

1. Boil water.
2. Add spaghetti noodles from 8 to 10 minutes.
3. Strain noodles.
4. Add spaghetti sauce.
5. Mix.

Ramen Noodle Mix-up

Ingredients:

1 pound ground beef browned and drained

2 packages Beef Ramen Noodles
1 Frozen bag vegetables (oriental)

Directions:

1. Cook Noodles according to directions and drain.

2. Sprinkle 1 package of beef seasoning on noodles.
3. Put cooked ground beef in skillet and sprinkle 1 package of beef noodle seasoning
over.
4. Add frozen vegetables and cook on medium heat 5 minutes.
5. Stir in noodles.
6. Serve.
 Cowboy Dinner

Ingredients:

1 Large can baked beans or 2 small cans

1 can corn- drained
1 lb. ground beef
onion chopped
Ketchup
Garlic powder

Directions:

1. Brown ground beef with onion in a skillet.

2. Drain beef.
3. Add can of baked beans and drained corn.
4. Stir well.
5. Add 1-2 tablespoons of ketchup and dash of garlic powder.
6. Heat over medium heat.
7. Serve.

Easy Stroganoff
Ingredients:

4-6 potatoes peeled and sliced

1 lb ground beef
2 cans mushroom soup
1 cup milk
onion chopped

Directions:

1. Brown beef and onion.

2. Drain off fat.
3. In a bowl mix soups with milk.
4. In a greased casserole dish layer 1/3 of beef, then 1/3 potatoes and pour cup of soup
mixture over the top.
5. Layer again with beef, potatoes and soup.
6. Repeat layer one more time.
7. Pour remaining soup on top
8. Bake 40 minutes covered at 350 degrees.
 Easy Mexican Stew

Ingredients:

1-pound ground beef

1 (10 ounce) can diced tomatoes with green chile peppers
1 (15 ounce) can ranch-style beans or pinto beans
Garlic salt to taste
4 potatoes, sliced
Salt and ground black pepper to taste

Directions:

1. Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir
until the beef is crumbly, evenly browned, and no longer pink. Drain. Stir in the diced
tomatoes, ranch-style beans, and garlic salt. Bring to a boil; reduce the heat to low.
2. Layer the sliced potatoes evenly over the ground beef mixture; season with salt and
black pepper. Cover. Simmer until potatoes are tender, about 30 minutes.

Quick Chili Mac

Ingredients:

1 (7.25 ounce) package macaroni and cheese mix

1 (14 ounce) can of hot dog chili
1/4 cup shredded Cheddar cheese, or cheese of choice

Directions:

1. Cook macaroni and cheese in a saucepan on the stovetop according to package

directions.
2. Once macaroni and cheese is done, stir in chili, and cook over medium heat until hot,
about 2 minutes.
3. Sprinkle with shredded cheese to serve.
 Taco Bake

Ingredients:

1 pkg. (14 oz.) Macaroni & Cheese Dinner

1 lb. Ground beef
1 pkg. (1-1/4 oz.) Taco Seasoning Mix
cup Sour Cream
1-1/2 cups Shredded Cheddar Cheese, divided
1 cup Thick 'N Chunky Salsa

Directions:

1. Heat oven to 400F.

2. Prepare Dinner as directed on package. While Macaroni is cooking, cook meat with
taco seasoning as directed on package.
3. Stir sour cream into prepared Macaroni; spoon half the Macaroni mixture into an 8-
inch square baking dish sprayed with cooking spray. Top with layers of meat mixture, 1
cup shredded cheese and remaining Macaroni mixture.
4. Cover and bake for 15 min.
5. Top with salsa and remaining shredded cheese. Bake uncovered, 5 min. or until cheese
is melted.

Sloppy Joes

Ingredients:

1 pound lean ground beef

1 (10.75 ounce) can of condensed tomato soup
2 tablespoons ketchup
1 tablespoon yellow mustard
1 cup of water
Salt to taste
Ground black pepper to taste

Directions:

1. In large skillet over medium heat, brown meat. Drain any grease from pan.
2. Stir in soup, ketchup, yellow mustard, water, salt and pepper. Turn heat to medium-
low; simmer uncovered for about 1 hour until liquid is absorbed and mixture is thickened.
 Easy Meatloaf
Ingredients:

1 lb. hamburger meat

1 can of vegetable soup
2 Tbsp of ketchup
1 egg

Directions:

1. Mix all ingredients.

2. Form into a loaf.
3. Bake for 55 minutes at 350.

Sloppy Enchiladas
Ingredients:

2 cups cooked chicken diced or ground beef

2 cups shredded cheese- cheddar
1 cups salsa
8 Taco Shells
1 can of red enchilada sauce
1 can of tomato soup
1 can cream of mushroom soup

Directions:

1. In a bowl mix diced cooked chicken with 1-cup cheese and salsa.
2. Stuff taco shells with chicken mixture and lay down leaning against each other in a 9
x 13 casserole dish.
3. Mix soups and enchilada sauce together in a bowl and pour over the taco shells.
4. Sprinkle 1-cup cheese on top.
5. Cover with foil.
6. Bake at 350 for 35-45 minutes.
 Chicken Noodle Soup

Ingredients:

2 1/2 cups wide egg noodles

1 teaspoon vegetable oil
12 cups chicken broth
1 1/2 tablespoons salt
1 teaspoon poultry seasoning
1 cup chopped celery
1 cup chopped onion
1/3 cup cornstarch
cup water
2 cups of diced, cooked chicken meat

Directions:

1. Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for
8 minutes, or until tender. Drain and rinse under cool running water.
2. In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring
to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.
3. In a small bowl, mix cornstarch and water together until cornstarch is completely
dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and
heat through.

Biscuit Pizza
Ingredients:

2 cans of biscuits
1 small jar spaghetti or pizza sauce
8 oz. pkg. shredded mozzarella cheese

Directions:

1. Pre-heat oven according to biscuit package instructions.

2. Place biscuits on a large greased cookie sheet. With a small round cup, press each
biscuit into a mini pizza, leaving a small lip around the edges.
3. Using a teaspoon, place sauce on top of each pizza. Cover each pizza with cheese.
4. Bake for 20 minutes.

Additions: Add any meat or vegetable topping before adding cheese.

 Chicken Enchiladas
Ingredients:

1 (10.75 ounce) can of Cream of Mushroom soup

1 (8 ounce) package Cream Cheese, softened
1 1/2 pounds chicken, cooked and cubed
2 cups Monterey Jack cheese, shredded
1 bunch green onions, chopped
1 (4.5 ounce) can chopped green chiles, undrained
8 flour tortillas

Directions:

1. Stir together mushroom soup and salsa, spoon 1/2-cup mixture in bottom of 13x9
baking dishing coated with cooking spray.
2. Beat cream cheese until smooth. Stir in chicken, 1-cup cheese, green onions and
chiles.
3. Spoon 1/3-cup mixture down center of each tortilla. Roll up tortillas, and place seam
side down in baking dish. Pour remaining soup mixture over enchiladas and top with
remaining 1 cup of cheese.
4. Bake at 350 degrees for 25 minutes. If desired, sprinkle with parsley or cilantro.

Meatloaf
Ingredients:

2 pounds lean ground beef

1 (10.75 ounce) can of condensed tomato soup
1 onion, finely diced
1 cup rolled oats
2 eggs, beaten
1 tablespoon steak sauce
1/2-cup ketchup
1 Tablespoons prepared mustard

Directions:

1. In a large bowl, combine ground meat, soup, chopped onion, rolled oats, eggs, steak
sauce, ketchup and mustard. Mix well.
2. Shape into a loaf, and pat into a loaf pan.
3. Bake in a preheated 350 degree oven for 1 hour or until done.
 Sloppy Joes
Ingredients:

1 pound lean ground beef

1 (10.75 ounce) can of condensed tomato soup
2 tablespoons ketchup
1 tablespoon yellow mustard
1 cup of water
Salt to taste
Ground black pepper to taste

Directions:

1.In large skillet over medium heat, brown meat. Drain any grease from pan.
2. Stir in soup, ketchup, yellow mustard, water, salt and pepper. Turn heat to medium-
low; simmer uncovered for about 1 hour until liquid is absorbed and mixture is thickened.

Chicken a la Chic
Ingredients:

cup long grain rice

envelope onion soup mix
1/3 lb. chicken cut into serving size pieces
1 can cream of chicken soup
2 cups water

Directions:

1. Grease a 9 by 13 pan. Sprinkle rice (uncooked) over the bottom. Sprinkle onion soup
over the rice. Lay chicken with undiluted soup.
2. Pour water over the whole thing.
3. Cover with foil and bake at 350 degrees for 1 hrs.
 5 Cup Salad
Ingredients:

1 cup canned mandarin oranges

1 can pineapple tidbits
1 cup mini marshmallows
1 cup flaked coconut
1 cup sour cream

Directions:

1. Mix together and chill.

Fried Rice

Ingredients:

2 1/2 tablespoons vegetable oil

1/2 teaspoon sesame oil or regular cooking oil
onion sliced
1 cup frozen baby peas, thawed
1 medium carrot, peeled and grated
3 cups cooked and chilled long grain white rice
3 large eggs
1 1/2 to 2 tablespoons soy sauce

Directions:

1. Heat 2 tablespoons of the vegetable oil and the sesame oil in a large saut pan or wok
over medium heat. Add the scallions, peas, and grated carrot all at once, taking care to
avoid being splattered by hot oil. Saut the vegetables for 1 minute, stirring them
constantly. Add the rice and stir the mixture occasionally as it heats for 2 to 3 minutes.
2. Break the eggs into a small bowl and beat them with a fork or small whisk until blended.
3. Move the rice to the perimeter of the pan and pour the remaining 1/2 tablespoon of
vegetable oil into the center.
4. Add the eggs and stir them continuously with a wooden spoon until they are soft but not
overcooked.
5. When the eggs are almost fully cooked, stir the rice into them until everything is well
mixed. Add the soy sauce and heat for another minute or two, stirring often.
6. Makes 4 servings.
 Escalloped Corn

Ingredients:

2 cans whole corn drained

1/2 cup crushed soda crackers
2 eggs
salt & pepper
3/4 cup milk

Procedure:

1. Mix together and pour into buttered dish.

2. Dot with butter and pour in milk.
3. Bake 30-40 minutes at 350 degrees.

Baked Potatoes
Ingredients:

Potatoes
Any toppings including butter, sour cream, cheese, scallions, bacon, and more (optional)

Directions:

1. Wash and dry potatoes. With a fork or sharp knife, pierce each potato 2 or 3 times.
2. Place potatoes in a circle on a paper towel; leave 1-inch space between each potato.
3. Cook on HIGH for 15 to 20 minutes or until tender when pierced with a fork, turning
once during cooking and removing any that are done after 15 minutes.
4. Let potatoes stand for 5 to 10 minutes before serving.
5. Add cheese and or other things including sour cream, butter, etc.
 Homemade Refried Beans
Ingredients:

6 1/4 cups water

1 cup condensed chicken broth
2 pounds dried pinto beans
5 cloves cloves garlic, chopped
1/2 red onion, chopped
5 tablespoons salt, or to taste
2 tablespoons ground black pepper, or to taste
1 tablespoon red pepper flakes, or to taste
1 (8 ounce) package shredded mozzarella cheese (optional)
1 (16 ounce) container pico de gallo (optional)

Directions:

1. Combine water, condensed chicken broth, beans, garlic, onion, salt, pepper, and crushed
red pepper flakes into a large saucepan. Bring to a simmer; cover. Cook, stirring
occasionally, until beans are soft, about 3 1/2 hours. You may need to add additional
water to keep the beans from drying out.
2. Mash cooked beans with a potato masher to desired consistency. Stir in mozzarella and
pico de gallo before serving.

Pinto Beans and Rice

Ingredients:

Cooked rice
Cooked pinto beans
Canned tomatoes
Salt and pepper
Canned corn
Chopped onions (if available)
Canned meat cooked (optional)

Directions:

1. Cook necessary ingredients separately.

2. Add all ingredients together and simmer.
3. Eat and enjoy!
 Spanish Rice
Ingredients:

2 tablespoons oil
2 tablespoons chopped onion
1 1/2 cups uncooked white rice
2 cups chicken broth
1 cup chunky salsa

Directions:

1. Heat oil in a large, heavy skillet over medium heat.

2. Stir in onion, and cook until tender, about 5 minutes.
3. Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and
salsa.
4. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

Mac and Corn

Ingredients:

1 (14.75 ounce) can creamed corn

1 (11.25 ounce) can corn
1 cup macaroni
1/2 cup butter
8 ounces cubed processed cheese food

Directions:

1. Mix together creamed corn, whole kernel corn, and uncooked macaroni. Slice the butter
or margarine, and mix into the corn mixture along with the cheese. Place in a buttered
casserole dish. Cover.
2. Bake at 350 degrees F for 30 minutes. Uncover, stir, and bake uncovered for 30 more
minutes.
 Funky Beans
Ingredients:

1 pound dry pinto beans

1 pound bulk pork sausage
1 pound ground beef
1 onion, chopped
1 green bell pepper, chopped
1 (10 ounce) can diced tomatoes and green chiles, undrained
1/2 cup ketchup
chili powder to taste

Directions:

1. Pick over and rinse the dried beans, and place them in a large saucepan of water with a
lid. Bring to a boil over high heat, cover, turn off the heat, and let the beans sit for 1
hour. Drain and rinse the beans in a colander, return to the saucepan, cover with water,
and simmer for 2 hours, until the beans are tender.
2. Meanwhile, place the sausage, beef, onion, and green pepper in a skillet over medium
heat, and cook and stir for about 10 minutes, until the3 sausage and beef are evenly
brown.
3. Stir the meat mixture into the beans, and mix in the tomatoes with chiles, ketchup, and
chili powder. Bring the mixture to a boil, reduce the heat, and simmer for about 20
minutes to thicken.
 Cream of Potatoes

Ingredients:

1 (10.75 ounce) can condensed cream of chicken soup

1 1/2 cups KNUDSEN Sour Cream
1 (32 ounce) package frozen Southern-style hash browns, thawed
1 (8 ounce) package KRAFT Shredded Sharp Cheddar Cheese
20 RITZ Crackers, crushed
2 tablespoons butter, melted

Directions:

1. Preheat oven to 350 degrees F. Mix soup and sour cream in large bowl. Add
potatoes and cheese; stir until well blended.
2. Spoon mixture into 13x9-inch baking dish. Combine cracker crumbs and butter;
sprinkle over potato mixture.
3. Bake 50 minutes or until heated through.

Stewed Cabbage

Ingredients:
1/4 cup butter
2 onions, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
1 medium head cabbage, cut into squares
1 (14.5 ounce) can stewed tomatoes, with liquid
salt and pepper to taste

Directions:

1. Melt butter in a large saucepan over medium heat. Add onion, celery, and garlic and
saut for 3 to 5 minutes, or until translucent. Stir in cabbage, reduce heat to low, and
simmer for 15 minutes.
2. Pour in tomatoes and season with salt and pepper to taste. Cover pan and cook over
medium heat for 30 to 40 minutes, or until cabbage is tender.
 Cheesy Mashed Potatoes
Ingredients:

Potatoes
Cheese
Butter
Salt and Pepper
Milk

Directions:

1. Boil your potatoes until you can easily slice through them with a knife.
2. Drain the water out of your pot.... CAREFUL, dont burn yourself by the steam.
3. Once the potatoes are drained, put a spoonful of butter and enough milk to reach the desired
texture of your potatoes.
4. Blend with a mixer or mash with a potato masher.
5. Put a HEAPING amount of cheese in the potatoes. Mix some more.
6. Keep repeating step 5 until they are at the cheesy state that you desire.

Corn Casserole
Ingredients:

1 can corn
1 can cream corn
stick butter
2 3 inch block of Velveeta cheese
1 cup broken spaghetti, not cooked

Directions:

1. Mix cook in microwave for 5 min.

2. Stir cook again for 5 minutes.
 Broccoli Cheese Casserole
Ingredients:

2cups cooked rice

1 frozen, chopped broccoli
cup chopped onions
cup chopped celery
1 can mushrooms
1 small jar cheese whiz

Directions:

1. Combine onions and celery in 2 tbsp oil.

2. Saut, add broccoli, add rest of ingredients.
3. Spray the cooking pan and bake for 30 45 min at 350 degrees.
4. Top with grated cheese and melt.

Corn Bread
Ingredients:

1/2 cup butter

2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

Directions:

1. Preheat oven to 375 degrees F.

2. Grease an 8 inch square pan. Melt butter in large skillet.
3. Remove from heat and stir in sugar.
4. Quickly add eggs and beat until well blended.
5. Combine buttermilk with baking soda and stir into mixture in pan.
6. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter
into the prepared pan.
7. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center
comes out clean.
 Chocolate Fudge Cookies

Ingredients:

1 (18.25 ounce) package devil's food cake mix

2 eggs
1/2-cup vegetable oil
1-cup semi-sweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F. Grease cookie sheets.

2. In a medium bowl, stir together the cake mix, eggs and oil until well blended.
3. Fold in the chocolate chips.
4. Roll the dough into walnut sized balls.
5. Place the cookies 2 inches apart on the cookie sheet.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet
for 5 minutes before removing to a wire rack to cool completely.

Ice Cream in a Bag

Ingredients:

1 tablespoon sugar
1/2 cup milk
1/4 teaspoon vanilla
6 tablespoons rock salt or regular salt
1 pint-size plastic food storage bag (e.g., Ziploc)
1 gallon-size plastic food storage bag
Ice cubes

Directions:

1. Fill the large bag half full of ice, and add the rock salt. Seal the bag.
2. Put milk, vanilla, and sugar into the small bag, and seal it.
3. Place the small bag inside the large one, and seal it again carefully.
4. Shake until the mixture is ice cream, which takes about 5 minutes.
5. Wipe off the top of the small bag, and then open it carefully. Enjoy!
 Fruit Pizza
Ingredients:

fresh flour tortillas

peanut butter
raisins
apple
knife
bowl

Directions:

1. Spread some peanut butter over the tortilla.

2. Cut the apple into thin slices and put them all over the peanut butter like a pizza topping.
3. Then sprinkle the raisins over the tortilla.
4. Dig in!

Ape Cookies

Ingredients:

Banana
1/2 cup of chocolate chips
Peanut butter
Microwave-safe bowl
Toothpicks
Wooden spoon
Butter knife
Plate covered with waxed paper
Oven mitts

Directions:

1. Melt chocolate chips in microwave-safe bowl. The chips take about a minute and a half
to melt, but you should check them every 30 seconds and stir with a wooden spoon.
2. Slice the banana into pieces about half an inch thick.
3. Put the banana slices into the melted chocolate.
4. Use toothpicks to take the banana slices out of the chocolate with the toothpicks still in
them, and put them on a plate covered with waxed paper.
5. Put the plate in the freezer for an hour, or until the Ape Cookies are frozen.
6. After they're frozen, you can dip your Ape Cookies in peanut butter.
 Cinnamon Twists
Ingredients:

1 cup of sugar
1 teaspoon of cinnamon
cup of butter
1 can of biscuits
1cup of powdered sugar
1/8 cup of milk

Directions:

1. Preheat oven to 350 degrees.

2. On a plate, mix 1 cup sugar and 1 teaspoon cinnamon.
3. Melt 1/4 cup butter in a bowl.
4. Take out the canned biscuits. Take them apart. Take one, mash it flat and give it a little
pull from each end.
5. Dip it in butter, then the cinnamon and sugar.
6. Take it by each end with both hands and give it a twist. It will look like a bow tie. Do all
biscuits the same way.
7. Place on an ungreased cookie sheet. Bake at 350 degrees until all are nice and brown.
Remove from oven.
8. Drizzle with glaze. Glaze: 1 cup powdered sugar and enough milk to make a thin glaze.
Serve warm.

Cinnamon Pretzels
Ingredients:

1 (16 ounce) package sourdough pretzel nuggets

2/3 cup vegetable oil
1/3 cup sugar
1 1/2 teaspoons ground cinnamon

Directions:

1. Place pretzels in a microwave-safe bowl.

2. In a separate small bowl, combine oil, sugar and cinnamon; pour over pretzels; toss to
coat.
3. Microwave, uncovered, on high for 2 minutes; stir.
4. Microwave 3-4 minutes longer, stirring after each minute or until oil is absorbed.
5. Cool to room temperature.
 Dump Cake
Ingredients:

20 ounces crushed pineapple

16 ounces cherry pie filling
1 package yellow cake mix, dry
1 1/2 sticks butter, sliced

Directions:

1. Dump all ingredients into baking pan and bake at 350F until brown, approximately 1
hour.

Easy Apple Crisp

Ingredients:

5-6 apples
1/8 teaspoon salt
1 cup uncooked oatmeal
1/3 cup butter
3/4 cup brown sugar
Cinnamon
1/2 cup flour
Sugar

Directions:

1. Slice apples in baking dish (peeled or unpeeled).

2. Sprinkle cinnamon and white sugar over apples.
3. Mix remaining ingredients in a bowl with a fork and sprinkle on apples.
4. Bake at 350 degrees for 35 minutes.
 Rice Krispy Treats
Ingredients:

3 tablespoons butter or margarine

1 package (10 oz., about 40) regular marshmallows
- OR -
4 cups miniature marshmallows
6 cups Rice Krispies

Directions:

1. In a large saucepan melt butter over low heat.

2. Add marshmallows and stir until completely melted.
3. Remove from heat. Add Rice Krispies cereal immediately.
4. Stir until well coated. Using buttered spatula or wax paper evenly press mixture into 13 x
9 x 2-inch pan coated with cooking spray. Cool.
5. Cut into 2-inch squares. Best if served the same day.

Chocolate Fudge Cookies

Ingredients:

1 (18.25 ounce) package devil's food cake mix

2 eggs
1/2 cup vegetable oil
1 cup semi-sweet chocolate chips

Directions:

1. Preheat oven to 350 degrees.

2. Grease cookie sheets. In a medium bowl, stir together the cake mix, eggs and oil until
well blended.
3. Fold in the chocolate chips.
4. Roll the dough into walnut sized balls.
5. Place the cookies 2 inches apart on the cookie sheet.
6. Bake for 8 to 10 minutes in the preheated oven.
7. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to
cool completely.