Sautéed Kale

1 bunch of kale, washed and chopped into bite-size pieces
1 yellow onion, sliced
1-2 cloves of garlic, minced or finely chopped
2-3 tablespoons of extra virgin olive oil
Juice of 1/4 lemon
1/2 cup of vegetable broth or water
Sea salt and pepper, to taste (optional)

Warm olive oil over medium heat in a large pot or pan. Add onions and cook for 3-5 minutes or until slightly translucent. Be sure to stir the onions around once in a while so that they don't burn.
Add garlic and kale and mix them together with onions. Allow garlic, kale and onions to cook for one minute, then add vegetable broth and cover pot or pan for 4-6 minutes. Check kale from time to time starting at the 4 minute mark for tenderness.
Once kale is tender, add sea salt and just a few drops of lemon juice. Give it one last stir and serve.
Be sure to taste as you add lemon juice. Adding too much can turn the whole dish sour.
We enjoy this dish with avocado and a bowl of brown rice or quinoa.

Recipe by: Dr. Ben Kim

~Loralee Darley

Baked Kale Chips

"These are a low calorie nutritious snack. Like potato chips, you cannot stop at just eating one. They are great for parties and a good conversation topic."

1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt

1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.

2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.

3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Prep Time: 10 Minutes
Cook Time: 10 Minutes
Ready In: 20 Minutes
Servings: 6

Recipe by: Lucy DelRey

~Loralee Darley

Tomato Basil Squares

1 pkg (10 oz) refrigerated pizza crust (or 2 pks crescent rolls)
2 C shredded mozzarella cheese (8 oz), divided
¼ C fresh Parmesan cheese (1 oz), grated
1 Tbsp fresh basil leaves, snipped, or 2 tsp dried basil leaves
2/3 C mayonnaise
1 garlic clove, pressed (or minced)
4+ plum tomatoes, thinly sliced

Roll out pizza crust onto rectangular cookie sheet to size of 10”x13”. Sprinkle crust with 1 cup of the mozzarella cheese; set aside. In bowl, combine remaining 1 cup mozzarella cheese, Parmesan cheese, basil and mayonnaise; mix well. Press garlic over cheese mixture; mix well. Thinly slice tomatoes; arrange in single layer over mozzarella cheese on crust. Spread mozzarella cheese mixture over tomatoes, covering it evenly. Bake on 350 for 15-20 minutes, or until top is golden brown and bubbly. Cut with pizza cutter. Serve warm. Makes 20 servings.

~Marcie Norton

Grandma’s Sweet Rolls

1 pkg dry yeast (~2 ¼ tsp)
¼ C lukewarm water
1 C milk, scalded
½ tsp salt
½ C sugar
½ C butter (shortening)
2 eggs, beaten
4 C flour (approx.)

Filling:

Butter, melted (~ ½ C)
Brown sugar
Cinnamon
Nuts (optional)

Mix yeast and water in a small bowl and set aside. Scald milk and add butter, salt and sugar. Mix well. When milk is cool, add eggs and enough flour to make a thick batter. Add yeast mixture. Add enough flour to make a soft dough. Place in a greased bowl, cover, and let rise until double in bulk or more (at least an hour). Punch down and let rise 30 minutes. Punch down and let rest 10 minutes.

Divide dough in half. Roll one half into a rectangle. Spread ½ of the melted butter on top, sprinkle with brown sugar, then cinnamon and nuts. Roll jelly-roll style, starting on a long end. Cut (with sharp knife or clean thread) and place on cookie sheet. Let rise until double in bulk. Bake at 350º until lightly browned (10-15 minutes). Frost with powdered sugar frosting or glaze.

(Note: Altogether the dough is left to rise 4 times, or at least 100 minutes. So, plan ahead!)

~Marcie Norton

Honey Popcorn Balls

¾ C brown sugar
1/3 C honey
2 Tbsp butter
10-12 C popped popcorn

Combine sugar, honey and butter over low heat until mixture bubbles. Pour over popcorn and stir until popcorn is well coated. Let cool until OK to handle. Butter hands and make balls. Wrap balls in waxed paper.

~Marcie Norton

Best Ever Carrot Cake

3 eggs
¾ C buttermilk
¾ C oil
1½ C sugar
2 tsp vanilla
2 tsp cinnamon
¼ tsp salt
2 C flour
2 tsp baking soda
2 C shredded carrots
1 C coconut
1 C walnuts
1 can crushed pineapple (15-oz)
1 C golden raisins

Preheat oven to 350º. Spray 9x13 pan with Pam. In large bowl, mix eggs, buttermilk, oil, sugar, and vanilla. In separate bowl, mix cinnamon, salt, flour, and baking soda. Combine with the first bowl. Then add carrots, coconut, walnuts, pineapple, and raisins. Mix well. Pour into prepared 9x13 baking dish. Bake for 1 hour. Frost with cream cheese frosting after cake is cooled.

~Cheryl Mitchell

Custard with Pineapple

¾ C sugar
3 eggs
2 cans condensed milk (14-oz each)
2 cans evaporated milk (12-oz each)
1 can pineapple chunks (20-oz)

On a very low fire, caramelize sugar. Put it on the bottom of the container you are going to bake the custard in. Mix together 3 eggs and the milks. Put it on top of the caramelized sugar. Add the pineapple and bake for 1½ hours, or until the knife come out clean. Let it cool. Serve.

~Elsa Cabrera

Coconut Cake

1½ C butter, softened
2 C sugar
5 eggs
1 to 1½ tsp vanilla extract
1 to 1½ tsp almond extract
3 C all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 C buttermilk
1¼ C flaked coconut

Cream Cheese Frosting

1 pkg cream cheese (8 oz), softened
¾ C butter, softened
½ tsp vanilla extract
½ tsp almond extract
2¾ C confectioners’ sugar
Additional flaked coconut, toasted

In large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder, baking soda, and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut. Grease and flour a 13”x9” pan. Pour batter into pan. Bake at 350º for approximately 40 minutes or until a toothpick comes out clean. Cool.

For frosting: in a large bowl, beat the cream cheese, butter and extracts until smooth. Gradually beat in confectioners’ sugar. Frost cake; sprinkle with toasted coconut.

~Lori Ann Parkinson

Banana Delight

2 C graham cracker crumbs
6 Tbsp melted butter
1 C butter
2 C powdered sugar
3 eggs
1 tsp vanilla
4-5 ripe bananas
2 C heavy cream
¼ C powdered sugar
1 Tbsp vanilla

Combine graham cracker crumbs and melted butter. Pat into the bottom of a buttered 9x13 pan. Refrigerate. Cream butter at medium speed of electric mixer. Add powdered sugar gradually. Cream well. Add eggs one at a time. Beat after each addition. Add vanilla. Beat mixture 10 minutes, or until very smooth and creamy. Spread butter mixture over crumbs. Place sliced banas on top. Whip cream, then add the ¼ C powdered sugar and 1 Tbsp vanilla. Spread over bananas. Refrigerate several hours or overnight.

~??

Strawberry Cream Cake

1 box white cake mix
2 Tbsp poppy seeds
8 oz cream cheese
2 C powdered sugar
8 oz Cool Whip
2 C fresh strawberries, sliced

Make cake mix according to package directions. Stir in poppy seeds and pour into large greased pan. Bake slightly less time than box directions. Cool.

Combine cream cheese, powdered sugar, and Cool Whip. Spread on cooled cake.

Strawberry Glaze:

2 C fresh strawberries
1½ C water
2 Tbsp cornstarch
1 C sugar

Crush the strawberries. Add water, cornstarch, and sugar and cook in small saucepan until thick and clear, stirring constantly. Let cool to room temperature.

Slice remaining fresh strawberries and put on top of cream cheese layer. Pour strawberry glaze over sliced strawberries. Refrigerate 2 hours before serving.

~Sue McNelly

Chocolate Cake with Candy Bar Frosting

Chocolate Cake

1¾ C flour
2 C sugar
¾ C cocoa
1½ tsp baking soda
1½ tsp baking powder
1 tsp salt
2 eggs
1 C milk
½ C vegetable oil
2 tsp vanilla
1 C boiling water

Combine dry ingredients in large mixing bowl. Add remaining ingredients except water. Beat at medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into 2 (9 in) cake pans. 3 (8 in) cake pans, or a 9 x 13 inch pan, greased. Bake at 350º for 30 to 35 minutes for layers or 35 to 40 minutes for 9 x 1 inch pan. Cool. Top with candy bar frosting.

Candy Bar Frosting

1 pkg cream cheese (8 oz)
1 C powdered sugar
½ C granulated sugar
12 bars Hershey Chocolate w/Almonds
1 pkg Cool Whip (12 oz)

Beat cream cheese, powdered sugar & granulated sugar on medium speed until creamy. Chop 10 Hershey Chocolate Bars w/ Almonds finely. Fold into cream cheese mixture, along with Cool Whip. Mix with spoon until well-blended. Spread icing generously between layers, side and top of cake. Chop remaining 2 candy bars and sprinkle on top of cake. Keep refrigerated.

~Lauri Redd

Unbelievable Rolls

¾ C milk
¾ C water
½ C white sugar
1 tsp salt
2 eggs
5 tsp active dry yeast
5 C all-purpose flour
½ C margarine, melted

In a medium saucepan over medium heat, warm milk, water, sugar and salt. Remove from heat, and mix in the eggs and yeast.

Measure flour into a large bowl. Make a well in the flour, and pour milk mixture into it. Do not stir. Cover with a lid, and let stand for 20 to 30 minutes.

Pour melted margarine into flour, and mix well. Add more flour if too sticky. Knead lightly. Cover, and let rise for 20 to 30 minutes.

Shape the dough into rolls, and place on a baking sheet. Let rise again for 20 to 30 minutes.
Bake rolls in a preheated 400 degrees F (205 degrees C) oven for 15 minutes, or until done.

Prep time: 30 min Cook time: 15 min Ready in: 2 hrs 15 min
Makes 16 Rolls

~Kathy Ray

Pizza

5 C bread flour
2 Tbsp yeast
1 tsp sugar (to help yeast grow)
1 Tbsp salt
2 C water (warm-hot)
2 Tbsp olive oil (approx. -I just pour some in!)

Mix in large bowl. Cover. Let rise until almost double. Divide and roll out dough. (This will make 2 crusts on 2 round Pampered Chef stones or 2 rectangular jelly roll pans.) Top with favorite toppings. Bake at 400 º-450 º for 15-20 minutes.

Toppings & Sauce: Can of plain tomato sauce. Sprinkle with basil, garlic powder and parmesan cheese. Then top with toppings of choice and cheese. You can also use BBQ sauce for chicken pizza. Enjoy! Makes 2 crusts.

~Caroline Adamo

Sweet Banana Bread

5½ - 6 C all-purpose flour
2 Tbsp active dry yeast (or 2 pkgs)
¾ C milk
½ C sugar
½ C butter or margarine
1 tsp salt
2 ripe bananas, mashed (1 cup)
2 eggs
1 tsp water

In bowl, combine 2 cups flour and the yeast. Heat milk, sugar, butter, and salt just until warm (115º to 120º), stirring constantly. Add to flour mixture. Add bananas, 1 egg, and 1 egg yolk (reserve egg white). Beat at low speed of electric mixer for 30 seconds, scraping bowl. Beat 3 minutes at high speed. Stir in as much remaining flour as you can mix in with a spoon. Turn out onto lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough (6-8 minutes). Shape into a ball. Place in greased bowl; turn over. Cover and let rise until double (about 1 hour).

Punch down; divide in half. Cover. Let rest 10 minutes. Shape into two round loaves. Place on greased baking sheets. Flatten slightely with palm of hand to 6-7 inch diameter. Combine reserved egg white and water and brush tops. Cover. Let rise until nearly double (30-45 minutes). Bake in 325 º oven for 35-40 minutes. Cool. Makes 2 loaves.

~Loralee Darley

White Bread

6 C all-purpose flour
2 Tbsp active dry yeast (or yeastcake)
2½ C water or milk
3 Tbsp sugar
1 tsp salt
¼ C shortening

In large mixer bowl, combine 2½ cups of the flour and the yeast. In saucepan, heat milk, sugar, shortening, and salt just til warm (115º to 120º) and shortening is almost melted, stirring constantly. Add heated milk mixture to flour mixture. Beat at low speed with electric mixer for ½ minute, scraping sides of bowl. Beat 3 minutes at high speed. Stir in as much of remaining flour as you can mix in with a spoon.

Turn out onto lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Shape into a ball. Place in lightly greased bowl. Turn once to grease surface. Cover. Let rise in warm place. Beat down every 10 minutes for 5 times.

Punch down. Turn out onto lightly floured surface. Divide dough in half. Cover. Let rest 10 minutes. Lightly grease two 8x4x2 inch loaf pans. Shape each half of dough into a loaf shape, tucking the edges beneath. Brush loaves with melted butter. Cover. Let rise in warm place until nearly double (45-60 minutes).

Bake in 375º oven about 45 minutes, or until done. Or bake at 400º 30-40 minutes. Test by tapping the top with your finger. A hollow sound means the loaf is properly baked. If top browns too fast, cover loosely with foil the last 15 minutes of baking. Remove from pans. Cool.

~Loralee Darley

Cranberry Orange Bread

1 C fresh or frozen cranberries, chopped
¾ C nuts, chopped (optional)
1 Tbsp orange peel, grated
2 C flour
1 C sugar
1½ tsp baking powder
1 tsp salt
½ tsp baking soda
2 Tbsp shortening
¾ C orange juice
1 egg, well beaten

Preheat oven to 350º. Grease and flour 9 X 5 X 3 loaf pan.

Mix flour, sugar, baking powder, baking soda, and salt in bowl. Cut in shortening. Stir in orange juice, egg and orange peel, mixing just enough to moisten. Fold in cranberries and nuts. Bake 60 minutes or until toothpick comes out clean. Let cool before cutting. Makes 1 loaf.

~Tracy Gergetz

Elsa's Salsa

10 ripe tomatoes
1 med onion
5 garlic cloves
1/2 cup ketchup
2 jalapenos peppers
1 can 12 oz. V-8
oregano
cilantro
vinegar or lemon juice
salt and pepper

Chop all the ingredients, add ketchup,V-8, salt and pepper and vinegar or lemon juice and enjoy it with corn chips.

~Elsa Cabrera

Kristin Mautz's Avocado Salsa

Description: I've tweeked this recipe from our church friend Kristin Mautz based on what ingredients I have in the house (primarily the dressing). Anytime you make it, with any variation it is FANTASTIC! Ralph and I have even had it for a light supper! This recipe makes enough for a crowd, so feel free to cut it in half.

Ingredients:
2 (16 ounce) cans whole kernal corn, drained
1 large can ripe olives, sliced and drained
1 red, yellow or green bell pepper, chopped
1 small onion, chopped
1 (15.5 oz) can black-eyed peas, drained
1 (15.5 oz) can black beans, drained
2 large tomatos, seeded and chopped
11-12 fresh cilantro leaves,or to taste
1 envelope Good Season Italian dressing, made per instructions, OR 1 bottle of your favorite Italian Dressing (my preference), OR dressing below.

Dressing:
5 cloves garlic, minced
1/3 cup olive oil
1/4 cup lemon juice
3 tablespoons cider vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2-4 avocados, peeled, pitted and diced

Directions:
1) In a large bowl, mix first eight ingredients.
2) If making your own salad dressing - in a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper.
3) Pour your chosen salad dressing into the corn mixture and toss to coat.
4) Cover and chill in the refrigerator 8 hours, or overnight.
5) Stir avocados into the mixture before serving.
6) Serve with tortilla chips.

~Denise Bound

Pumpkin Squares

1 c flour
½ c quick rolled oats
½ c brown sugar, firmly packed
½ c butter ( 1 lb.)
1 can pumpkin or 2 cups
1 (13 ½ oz) can evaporated milk
2 eggs
¾ cup sugar
½ t salt
1 t ground cinnamon
½ t ground ginger
¼ t ground cloves
½ c chopped pecans
½ c brown sugar
2 T butter

Combine flour, oats, 1/2 c brown sugar and ½ c butter; mix until crumbly. Press into ungreased 13 x 9 pan. Bake 350 degrees 15 mins. Combine pumpkin, evap. milk, eggs, sugar, salt and spices in bowl. Blend well. Pour into crust. Bake 350 degrees for 20 minutes. Combine pecans, ½ c brown sugar and 2 T butter; sprinkle over pumpkin filling. Return to oven and bake 15-20 minutes more or until filling is set. Cool in pan. Cut into 2 inch squares. Serve with dollop of whipped cream and a pecan half on each square. Makes about two dozen if you don’t snitch any!

~Pam Schaefer

Pepian (Spicy Chicken)

Elsa made this at the Fiesta de Culturas we had a year and a half ago.

2 chiles ancho
2 chiles guajillo
1/2 cup sesame seed
1/2 cup pumkin seeds
1/2 cinnamon stick
1/2 chocolate round
5 large tomatoes
2 large red peppers
1 med. onion
4 garlic cloves
3 lbs. chicken
3 slices of bread
Salt and pepper to taste

In a pot bring chicken, onion, garlic, tomato, and red pepper to boil. When done set it aside. Roast cinnamon, pumkin seeds, sesame seeds, and the chiles. Toast the bread. When everything is ready, add chocolate and blend to make the sauce. By that time the chicken is cold. You cut it in pieces or shred. Put all the ingredients together and bring them to boil. Add salt and pepper. If you like add some vegetables and serve with white rice. I HOPE YOU LIKE IT.

~Elsa Cabrera

Rhubarb Muffins

Makes 12 Muffins

Preheat oven to 400*
Grease muffin tins or use wax paper cups etc.

1-1/4 cups Brown sugar, firmly packed
1/2 cup Veggie oil
1 Egg
2 tsps. Vanilla
1 cup Buttermilk
1-1/2 cups Diced Rhubarb
1/2 cup Chopped Nuts (optional)
2-1/2 cups Flour, half whole wheat
1 tsp. Soda
1 tsp. Salt

Combine sugar, oil, vanilla, egg and buttermilk. Beat well, then stir in diced rhubarb and chopped nuts. Combine dry ingredients and stir into mixture. Spoon into greased of paper-lined muffin tins. Bake in a 400* oven for 20-25 minutes.

~Loralee Darley

Avocado Chicken Pitas

4 Whole Pita bread
2 Tablespoons Olive Oil
1 Medium Avocado -- peeled and pitted
1 Tablespoon Lemon juice
1/4 Teaspoon Salt
1/4 Teaspoon Garlic Powder
1/8 Teaspoon Hot pepper sauce
3/4 pound chicken -- Cooked Rotisserie, skin removed, cut into strips
1 medium Tomato -- Chopped
2 Cups Monterey jack cheese -- shredded

1. Brush one side of each pita bread with oil. Place on an ungreased baking sheet. Bake at 350 for 12-15 minutes or until browned and crisp.
2. Meanwhile, in a small bowl, mash the avocodo with lemon juice, salt, garlic powder and hot pepper sauce.
3. After Pitas are crisp remove from oven and Spread avocado spread over pitas, layer with chicken, tomato and cheese. Bake for 5-6 minutes or until cheese is melted.

NOTES : Did not put hot pepper sauce in avocado spread, but added tobasco to those who wanted it a little spicier. Did not use rotisserie chicken, just cooked chicken breasts. . tasted fine. I have used the Monterey Jack/Colby Cheese shredded blend. Instead of Pitas -can use refrigerated thin pizza crust dough (or homemade crust) and make as one big pizza. Bake Crust before topping with avocado spread & toppings. Bake crust as directed on the packaging, then top with spread & toppings, put back in oven for about 5 min. or until cheese is melted. (If making pizza version, at least double all ingredients - but all toppings & avocado spread amounts can be increased or decreased to personal taste.)

~Tracy Gergetz

Apple Dip

8 ounces cream cheese
3/4 cup Brown Sugar
1 Tablespoon Milk
1/2 cup peanut butter
1 Tablespoon vanilla

Combine all ingredients. Beat well. (May add a little milk if too thick)

~Tracy Gergetz