Monday, January 13, 2014



ü  4 T butter or margarine
ü  6 T onion, chopped
ü  ¾ c celery, large dice
ü  2 ½ c hot water
ü  2 c raw potato, peeled and cut in ½-in cubes
ü  1 qt half and half
ü  3 c frozen corn, thawed
ü  2 T sugar
ü  2 tsp salt
ü  1 pinch black pepper
ü  3 T flour

1.      On medium heat, melt butter, and simmer onion and celery for 5 min until soft, but not brown.
2.      Add water, potato, corn, and seasonings.
3.      Cover and simmer for 30 min, or until potatoes are barely tender.
4.      Whisk the flour into 1 c of the half and half, and stir into the soup.
5.      Add the remaining 3 c of half and half.  Simmer for about 15 min., until the soup has thickened to a creamy consistency.
6.      Correct the seasoning with additional salt and pepper, if needed.
7.      Correct the consistency, if needed: to make the soup thinner, add a little milk; to make the soup thicker, simmer another 5-10 min.

Apple Cider by Ophelia Dunk

ü  4-5 cups apple juice
ü  1/2 teaspoon cinnamon
ü  1/4 teaspoon nutmeg
ü  3 ounces spiced rum (optional)
ü  Cinnamon sticks for garnish
ü  Apple slices for garnish

  1. In a small pot heat the apple juice, spices and rum (if using) over low/medium heat.
  2. Stir often while the mixture is heating so the spices will blend into the juice (you don't want any spice clumps).
  3. Once it's hot pour into two mugs and garnish with apple slices and cinnamon sticks. Serve warm, while wearing a turtle-neck sweater (Note: turtle-neck sweater is optional).

Gluten-Free Apple Cider Cupcakes by Maggie Graham

Gluten-Free Apple Cider Cupcakes
adapted from A Hint of Honey

3 cups Maninis All purpose flour
1 Tbsp. baking powder
1½ tsp. baking soda
1½ tsp. ground cinnamon
½ tsp. salt
1½ cups light brown sugar
¾ cup canola oil
¾ cup unsweetened applesauce
3/4 cup condensed milk
2 tsp. vanilla extract
3 eggs
1½ cups buttermilk

Apple Cider Frosting:
7 1/2 cups powdered sugar
3/4 cup butter, softened
1/2 cup apple cider 
3/4 tsp. ground cinnamon
pinch of salt

Preheat oven to 350 F. Line cupcake pans with paper liners. 

In a large bowl, whisk together flour, baking powder, baking soda, cinnamon and salt. Set aside.
In a second large bowl, beat sugar and oil together with an electric mixer until well combined, about 30 seconds. Add applesauce, condensed milk and vanilla, beat for 30 seconds, then add eggs one at a time, beating well after each addition. Add flour mixture in three parts, alternating with the buttermilk, and continuing to beat until well combined.
Pour batter into prepared muffin tin.
Bake until golden brown and a toothpick inserted in the middle of each cake comes out clean, about 25-30 minutes.
Set aside to let cool for 10 minutes.

For the frosting, put sugar, butter, cider, cinnamon and salt into a large bowl and beat with an electric mixer until light and fluffy, about 5 minutes. Frost and serve!

Crock Pot White Chicken Chili by Roxanne Worden

1 1/4 lbs boneless skinless chicken
2 (15 ounce) cans great northern beans or 2 (15 ounce) cans navy beans
1 (15 ounce) can hominy or 1 (15 ounce) can white corn
1 (1 1/4 ounce) envelope taco seasoning
1 (4 1/2 ounce) can of chopped green chilies
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (14 ounce) can chicken broth
1/2 cup sour cream
chopped green onion (optional)
monterey jack cheese (optional)


1.  Place chicken in a 4 quart slow cooker.
2.  Top with beans and corn.
3.  In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth. Pour over top of ingredients in the crock pot.
4.  Cover and cook on low for 8 to 10 hours.
5.  Before serving, stir gently to break up chicken, then stir in the sour cream.
6.  Serve topped with green onions and jack cheese, if desired.

Mikey's Dip by Jessica Christensen

Mikey's Dip

Ground beef
1 block cream cheese
1 pack taco seasoning
bag of tortilla chips

Brown and drain beef. Cook with taco seasoning according to directions. Add cream cheese 
(sometimes I add cream cheese and taco seasoning at the same time, and still add the water from taco recipe). Stir until fully melted/blended. Eat with chips.

Tomato Basil Soup by Katelyn Fischer

Tomato Basil Soup

3 cloves of garlic, minced
2 tbsp olive oil
2 - 14 oz. cans of crushed tomatoes
1 - 14 oz. can of whole tomatoes
2 cups of stock (chicken or vegetable)
1 tsp of sea salt
1 tsp sugar
1/2 tsp fresh ground black pepper
1/4 cup heavy cream
3 tbsp of fresh basil, julienned
parmesan cheese for serving

In a saucepan, saute garlic in olive oil on medium heat for 1 minute - being careful not to burn the garlic. Add the crushed tomatoes. Add the whole tomatoes one at a time, squeezing them into the pan to break them up. Add the juice from the whole tomatoes, as well. Add stock, salt, pepper, and sugar. Cook the soup on medium at a simmer for 10 minutes. To finish, reduce the heat to low and stir in the heavy cream and basil. Serve topped with parmesan cheese.

Beef Stew by Samantha Hlavacek

2 pounds beef stew meat, cut into 1 inch
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 1/2 cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped
1.Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
2.Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Shrimp & Corn Chowder by Katie Hardy

Shrimp & Corn Chowder

1 bunch of green onions
1 lb. shrimp
1 stick butter or margarine
1 can cream of mushroom soup
2 cans potato soup
1 can whole kernel corn & juice
8 oz. cream cheese
1 pt. half and half

Saute onions in margarine. Add shrimp, then soups with corn and cook until bubbling. Add cheese and half and half. Cook on low and stir while cooking. Serve with garlic bread