Cooking WITH M STATE
Seafood Lasagna Roll-ups, Page 39
Table of Contents APPETIZERS........................................................ 3 SOUPS AND SALADS........................................ 19 MAIN COURSE................................................ 29 SIDE DISHES..................................................... 53 BREADS, CAKES, COOKIES AND DESSERTS........ 59
1
Shrimp Tachos, Page 15
Appetizers Applewood Smoked Salmon and Corn Stuffed Sweet Peppers....................................4 Bacon Cheese French Bread.........................................5 Buffalo Chicken Dip........................................................6 Caramelized Bacon.......................................................7 Easy Taco Dip.................................................................8 Hot Corn Dip...................................................................9 Jalapeno Popper Dip................................................... 10 Jessie’s Little Smokies.................................................... 11 Pickled Fish.................................................................... 12 Queso Fundito.............................................................. 13 Saucy Asian Meatballs.................................................. 15 Shrimp Tachos............................................................... 16
3
Applewood Smoked Salmon and Corn Stuffed Sweet Peppers Shared by: Tina Bartels, Senior Graphic Designer
INGREDIENTS
DIRECTIONS
1 (11 oz) bag frozen sweet corn 1 pkg cream cheese, softened 1 c grated Parmesan cheese 1 portion Morey’s Applewood Chipotle Smoked Salmon, diced 12 mini sweet peppers, cut in half lengthwise, leave stem attached 1 can refrigerated crescent dough sheet (rolls will work too) 3 tbsp butter, melted
1. Preheat oven to 375°F. 2. Line baking sheet with parchment paper. 3. Microwave corn as directed on package, cut open and allow to cool. 4. In a large bowl, beat cream cheese until smooth. 5. Add corn, ½ cup parmesan cheese, mix well. 6. Fold in diced smoked salmon until blended. 7. Stuff each pepper with filling. 8. Unroll dough to form a rectangle. 9. Using a pizza cutter, cut dough into ½ inch strips. 10. Wrap 1 dough strip around each pepper from stem to tip. 11. Place filling side up on parchment lined baking sheet. 12. Bake 12-15 minutes or until golden brown. 13. Remove from oven, brush with melted butter and sprinkle with remaining Parmesan cheese. Serve warm.
NOTES Place cream cheese mixture in a Ziploc bag. Cut corn of bag and pipe filling into each pepper half. 4
Bacon Cheese French Bread Shared by: Karen Reilly, Associate Dean of Marketing and Outreach
INGREDIENTS
DIRECTIONS
1 loaf of French bread (split down the middle lengthwise)
1. Cut bread the long way; butter both sides.
1 lb of bacon (fried and crumbled)
3. Sprinkle bacon bits on top.
8-10 oz of shredded cheddar cheese
2. Mix mayo and shredded cheese together and spread over buttered bread. 4. Bake 350 degree until cheese is melted.
1 cup mayo 4-6 tbsp of butter
NOTES 5
Buffalo Chicken Dip Shared by: Karen Reilly, Associate Dean of Marketing and Outreach
INGREDIENTS
DIRECTIONS
2 (5 oz) cans chicken, drained
1. Beat cream cheese, ranch dressing, and red hot sauce.
2 (8 oz) pack cream cheese, softened
2. Fold in shredded chicken.
1 cup ranch dressing ¾ cup red hot sauce Shredded cheddar cheese, you decide how much
3. Spread mixture into pie plate sprayed with Pam. 4. Bake at 350°for 15 min. 5. Top with cheddar and bake an additional 10-15 min. 6. Serve hot with Frito scoops.
Frito corn chips, scoops
NOTES 6
Caramelized Bacon Shared by: Karen Reilly, Associate Dean of Marketing and Outreach
INGREDIENTS
DIRECTIONS
1 /3 cup firmly packed brown sugar
1. Heat oven to 450°F.
1 tsp ground cinnamon ½ pound (8 slices) bacon
2. Spray top of broiler pan lightly with no-stick cooking spray; line bottom of pan with aluminum foil. 3. Combine brown sugar and cinnamon in small bowl. 4. Coat bacon slices with brown sugar mixture. 5. Place coated bacon onto prepared pan. Bake for 12 to 15 minutes or until wellbrowned. 6.
Immediately remove bacon; place onto serving plate.
NOTES 7
Easy Taco Dip Shared by: Leslie Rudrud, Associate Director of Financial Aid and Academic Advisor
INGREDIENTS
DIRECTIONS
1 tub of sour cream
1. Brown the hamburger until fully cooked and add taco seasoning and water according to package directions.
1 lb hamburger 1 pkg of taco seasoning 2 cups shredded cheese 2 chopped tomatoes 1 cup black olives
2. Let cool completely. 3. Dice tomatoes, black olives and lettuce. On a large serving tray spread a thick layer of sour cream.
4 cups shredded lettuce
4. Layer with cooled hamburger and then a layer of shredded lettuce. Top with shredded cheese, tomatoes, sliced black olives and any other vegetable you’d like.
Optional:
5. Chill for one hour or longer. Serve with chips.
Taco sauce to be served on the side
6. Enjoy!
Add additional toppings to taste
NOTES 8
Hot Corn Dip Shared by: Karen Reilly, Associate Dean of Marketing and Outreach
INGREDIENTS
DIRECTIONS
2 cans corn
1. Drain corn, dump into a slow cooker and add softened cream cheese, green chilies and jalapenos to the corn and mix together.
2 pkgs cream cheese 1 small can chopped green chilies 1 small can chopped jalapeños
2. Heat on high until warm then turn on low. 3. Serve with crackers or pieces of bread.
NOTES If your cream cheese is not thawed, warm it up in the microwave. You can use fat free cream cheese as well. Add more jalapenos if you like it spicier. 9
Jalapeno Popper Dip Shared by: Karen Reilly, Associate Dean of Marketing and Outreach
INGREDIENTS
DIRECTIONS
2 (8 oz) packages cream cheese, softened
1. Stir together cream cheese and mayonnaise in a large bowl until smooth.
1 cup mayonnaise
3. Pour mixture into a microwave-safe serving dish and sprinkle with Parmesan cheese.
1 (4 oz) can chopped green chilies, drained 2 oz canned diced jalapeno peppers, drained
2. Stir in green chiles and jalapeno peppers.
4. Microwave on high until hot, about 3 minutes. 5. Serve with chips or celery sticks.
1 cup grated Parmesan cheese
NOTES Add diced cooked chicken (I cut up a rotisserie chicken) for a more hearty dip. 10
Jessie’s Little Smokies Shared by: Karen Reilly, Associate Dean of Marketing and Outreach
INGREDIENTS
DIRECTIONS
2 pkgs of Little Smokies
1. Cut the bacon into thirds.
1 package of bacon
2. Wrap a piece of bacon around one Little Smokie.
1 cup yellow mustard 1 cup brown sugar
3. Place a toothpick through the bacon and Little Smokie. 4. Once you have wrapped all the bacon around the Little Smokies, bake them at 350°for about one hour. 5. Place the Little Smokies on a cooling rack on a cookie sheet so the grease drips onto the cookie sheet. 6. Mix the yellow mustard and brown sugar in a crock pot. 7. Add Little Smokies and cook on high for 3 hours.
NOTES I usually put two Little Smokies to a toothpick. 11
Pickled Fish Shared by: Pat Nordick, Vice President of Finance and Facilities
INGREDIENTS
DIRECTIONS
BRINE:
1. Add salt to water to prepare brine.
½ cup salt (not iodized)
2. Place fillets of fish in crock with brine for 24 hours. Cut fillets into squares, approximately pickled herring size. Cover completely Drain brine after the 24 hours.
1 quart water PICKLING SOLUTION: 4 cups white vinegar 3 cups sugar 1 cup Richards white wine 2 raw onions, sliced fine ¼ cup pickling spice
3. Cover with white vinegar for 12 hours. Drain vinegar and throw away. 4. Dissolve sugar in white vinegar. Heat, then cool (do not boil). Add white whine, onions, and pickling spice. Bring to a boil then cool. 5. Pack fish in jars and add raw onion slices in alternating layers. 6. Add enough pickling solution to cover fish and cover jars.
NOTES 12
Queso Fundido Shared by: Karen Reilly, Associate Dean of Marketing and Outreach
INGREDIENTS
DIRECTIONS
1 green pepper, chopped
1. In a frying pan, break the chorizo into fine pieces and fry until done.
1 small onion, chopped
2. Remove the chorizo from the pan and place on a paper towel.
6-8 cremini or bella mushrooms (minced) 1 lb chorizo (hamburger or breakfast sausage) 1 small can of green chili (drained) 1 cup picante sauce 1 cup chicken broth 1 tbsp corn starch ¼ cup water 1 pkg of taco seasoning or fajita seasoning (optional) 1-2 cups of shredded Mexican cheese ¼ cup Parmesan cheese
3. Take the green pepper, onion and mushrooms and fry it all up in the chorizo renderings (or about 2 tbsp of the chorizo renderings). You could also fry green pepper, onion and mushrooms in hamburger grease or olive oil. 4. Once the green pepper, onion and mushroom are cooked (peppers will be soft, onion translucent and mushrooms will be soft), place the chorizo back in the pan with green pepper, onions and mushroom. 5. Dump in the chicken broth and bring to a boil. 6. While you are waiting for the mixture to boil, mix 1 tbsp of cornstarch with about ¼ cup cold water. If you are adding taco or fajita seasoning mix, please add to mixture and stir. 7. Once the mixture is boiling, add the corn starch mixture and stir. Let this cook for about 5-7 minutes until most of the moisture is gone. 8. Add the cup of picante sauce and bring to a simmer. Simmer about 5-7 minutes. 9. Place in an oven proof dish (with low sides) or shallow baking pan. Top with cheese and broil for about 5 minutes (just until cheese is melted and turning golden brown). 10. Remove from oven and sprinkle with Parmesan cheese. 11. Serve with chips or tortillas.
NOTES I use the taco or fajita seasoning mix if I use hamburger. 13
M State Stories
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14
Saucy Asian Meatballs Shared by: Lori Mattison, TRIO Advisor
INGREDIENTS
DIRECTIONS
Meatballs:
1. Preheat oven to 400°F.
2 lbs ground beef (or beef and pork)
2. Mix meatball ingredients gently and form into 1½ inch balls.
2 tsp sesame oil
3. Bake on a sheet pan for 10-12 minutes.
1 cup panko bread crumbs 1/2 tsp ground ginger 1/2 cup sliced green onions Sauce: 2/3 cup hoisin sauce 1/4 cup rice vinegar 2 garlic cloves, minced 2 Tbsp soy sauce 1 tsp sesame oil 1 tsp ground ginger
NOTES 15
Shrimp Tachos Shared by: Tina Bartels, Senior Graphic Designer
INGREDIENTS
DIRECTIONS
SHRIMP MARINADE
1. Mix ingredients together for shrimp marinade, add shrimp and marinade for a 1/2 hour or while you prepare the tater crowns and queso.
1 tbsp olive oil ½ tsp chili powder
/3 tsp ground cumin
1
¼ tsp salt ½ tsp garlic powder 1 tsp lime juice 1 lb shrimp TATER CROWN SEASONING 4 tsp seasoned salt 2 tsp paprika 1 tsp cayenne pepper (adjust to your liking) 1 tsp cumin ½ sugar 1 bag tater crowns
2. Mix all dry ingredients together. Place tater crowns in a Ziploc bag and sprinkle seasoning mix in the bag of crowns, shake to coat. Bake tater crowns according to package directions. Remove from oven when done and set aside. 3. Sauté onion and jalapeno in olive oil until softened. Add cream of chicken soup. Melt diced Velveeta into mixture. When melted, add milk, taco sauce and tabasco sauce to taste. 4. Sauté shrimp over medium-high heat until shrimp are done, approximately 4-5 minutes. Shrimp will be opaque in color when done. 5. Arrange tater crowns on platter or individual sized plates. Top with shrimp and chili con queso. Add toppings of your choice. Topping ideas: cilantro, guacamole, salsa, black olives, tomatoes, jalapenos and sour cream.
CHILI CON QUESO 2 tbsp olive oil 1 chopped onion 1 chopped jalapeno 1 can cream of chicken soup 1 lb. Velveeta, diced 1 cup milk 1 16 oz bottle taco sauce few dashes tabasco sauce
NOTES 16
Recipe Shared by:
INGREDIENTS
DIRECTIONS
NOTES 17
Recipe Shared by:
INGREDIENTS
DIRECTIONS
NOTES 18
Chicken Gnocchi Soup, Page 20
Soups Asian Chili.....................................................................20 Chicken Gnocchi Soup................................................ 21 Ham and Wild Rice Soup.............................................. 23 Instant Pot - Cream Mushroom, Wild Rice and Salmon Soup......................................... 24 Quinoa Vegetable Soup with Kale................................ 25
Salads Orange Salad............................................................... 26 Southwestern Chicken and Pasta Salad....................... 27
19
Asian Chili Shared by: Jana Shepard, English Instructor
INGREDIENTS
DIRECTIONS
1 can of chili
1. Heat can of chili.
Chow mien noodles
2. Pour over chow mien noodles in a bowl. 3. Eat.
NOTES I looked in the cupboard to see what I had besides the chicken noodle soup cans that have been there since Reagan was in his first term. Found chow mien noodles and a can of chili. 20
Chicken Gnocchi Soup Shared by: Tina Bartels, Senior Graphic Designer
INGREDIENTS
DIRECTIONS
1 cup diced cooked chicken breasts
1. In a large stockpot, saute the onion, celery and garlic in the butter and olive oil.
4 tbsp butter
2. When the onion is clear, add the flour and form a roux.
4 tbsp olive oil I quart half-n-half (can use evaporated milk) 1 (14 oz) can chicken broth ½ cup celery, sliced ¼ cup flour 2 garlic cloves, minced 1 cup carrots, shredded
3. Stir and cook a minute. Add the half-n-half. 4. Meanwhile, in another pan, cook the gnocchi. 5. Add the carrots and chicken to the stockpot with the roux. Stir often. 6. When it gets thicker, add the chicken broth, gnocchi, spinach and seasonings. Cover and heat through.
1 medium onion, diced 1 cup fresh spinach, coarsely chopped ½ tsp dried thyme salt and pepper to taste 16 oz package gnocchi
NOTES 21
M State Stories
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22
Ham and Wild Rice Soup Shared by: Heidi Anderson, ELL/English instructor
INGREDIENTS
DIRECTIONS
2 cup diced cooked ham (turkey or chicken)
1. Mix all ingredients except half-n-half in a crockpot.
¾ cup uncooked wild rice
2. Cover and cook on low 7-8 hours.
½ cup chopped onion
4. Increase heat to high.
1 bag (lb) frozen mixed vegetables, thawed
3. Stir in half-n-half. 5. Cover and cook for 10-15 minutes.
1 can (14 oz) chicken broth 1 can (10.75 oz) cream of celery soup ¼ tsp pepper 3 cup water ½ cup half-n-half
NOTES 23
Instant Pot – Creamy Mushroom Wild Rice and Salmon Soup Shared by: Tina Bartels, Senior Graphic Designer
INGREDIENTS
DIRECTIONS
Instant Pot ingredients:
1. Place all Instant Pot ingredients in the instant pot, including the marinated salmon portions with the (from frozen works great) marinade. Cook in the Instant Pot for 45 minutes on manual high pressure.
2 cups carrots, chopped 2 cups celery, chopped 3 cloves garlic, minced ¾ cup onion, chopped 8 oz portabella mushrooms, sliced 1 cup wild rice, Uncooked 4½ cups vegetable broth
2. Once cooked release steam using the release valve. Remove salmon portions, skin and flake. Add flaked salmon to Instant Pot. 3. Melt the butter in a saucepan, add the flour and whisk until blended. Cook for 1-2 minutes. Add milk slowly, whisking until blended and sauce thickens. Add sauce to instant pot and mix well. Enjoy!
1 tsp salt ½ tsp thyme ½ tsp poultry seasoning 1 box (2 portions) Morey’s Atlantic Salmon Steakhouse Stove top ingredients for rue: 6 tbsp butter ½ cup flour 1½ cups milk
NOTES 24
Quinoa Vegetable Soup with Kale Shared by: Amy Hochgraber, Director of Business and Industry
INGREDIENTS
DIRECTIONS
3 tbsp extra virgin olive oil 1 medium yellow or white onion, chopped 3 carrots, peeled and chopped 2 celery stalks, chopped 1 to 2 cups chopped seasonal vegetables, like zucchini, yellow squash, bell pepper, sweet potatoes or butternut squash 6 garlic cloves, minced ½ tsp dried thyme 1 large can (28 oz) diced tomatoes 1 cup quinoa, rinsed well 4 cups (32 oz) vegetable broth 2 cups water 1 tsp salt, more to taste 2 bay leaves Pinch red pepper flakes Ground black pepper 1 can (15 oz) great northern beans or chickpeas, rinsed and drained 1 cup or more chopped fresh kale or collard greens, tough ribs removed 1 to 2 tsps lemon juice Optional: freshly grated Parmesan cheese
1. Warm the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and a pinch of salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes. 2. Add the garlic and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often. 3. Pour in the quinoa, broth and the water. Add 1 tsp salt, 2 bay leaves and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. 4. Cook for 25 minutes, then remove the lid and add the beans and the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking. 5. Remove the pot from heat, then remove the bay leaves. Stir in 1 tsp lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. (You might need up to ½ tsp more salt, depending on your vegetable broth and your personal preferences.) Divide into bowls and top with grated Parmesan if you’d like.
NOTES 25
Orange Salad Shared by: Karen Reilly, Associate Dean of Marketing and Outreach
INGREDIENTS
DIRECTIONS
1 pkg vanilla pudding (not instant)
1. Mix pudding, Jell-O and water and bring to a rolling boil.
3 oz. pkg orange Jell-O
2. Cool.
2½ cups cold water
3. When it starts to thicken, fold in whipped cream and mandarin oranges.
1 cup whipping cream, whipped 1 small can of mandarin oranges, drained
NOTES 26
Southwestern Chicken and Pasta Salad Shared by: Karen Reilly, Associate Dean of Marketing and Outreach
INGREDIENTS
DIRECTIONS
Dressing:
1. Mix dressing ingredients together and set aside.
2
/3 cup vegetable oil
2 limes juiced (¼-1/3 cup)
2. Cook pasta (8-10 minutes) in large pot of boiling water until done. Drain and set aside.
2 tsp salt
3. Prepare chicken by lightly sprinkling taco seasoning over chicken. Heat 1-2 tbsp of olive oil in frying pan over medium heat. Cook chicken 8-10 minutes on each side.
1½ tsp minced garlic
4. Let chicken cool and cut into 1-inch cubes.
Salad:
5. In large bowl, combine cooked pasta, corn, beans, pepper, onions, tomatoes and cooked chicken.
2 tbsp taco seasoning
16 oz rotini pasta 1½ cups corn 15 oz black beans, drained and rinsed
6. Pour dressing mixture over the salad and mix thoroughly. 7. Refrigerate until ready to serve.
1 cup red bell pepper, diced ¾ green onion, chopped 4 boneless, skinless chicken breasts 1 cup Roma tomatoes, diced 2 tsp taco seasoning 1-2 tbsp olive oil
NOTES 27
Recipe Shared by:
INGREDIENTS
DIRECTIONS
NOTES 28
Scallops with Asparagus, Page 43
Main Dishes Bacon-Cheese Topped Chicken.........................30
Quinoa Black Bean Crockpot Stuffed Peppers...........40
Cavati......................................... 31
Seafood Lasagna Roll-ups.......... 41
Chalupas.................................... 32
Salmon Alfredo Pizza...................43
Chicken Artichoke Hotdish..........33
Santa Fe Casserole.....................44
Chow Mein Hotdish.....................34
Scallops with Asparagus.............45
Company Chicken.....................35
Sour Cream Burritos.....................46
Creamy Chicken and Pasta.......36
Spaghetti Sauce......................... 47
Creamy Ranch Chicken............. 37
Spanish Rice Turkey Casserole....48
Egg Roll in a Bowl........................38
Turkey Sandwiches...................... 49
Penne and Smoked Sausage..... 39
Wild Rice Casserole....................50
29
Bacon-Cheese Topped Chicken Shared by: Karen Reilly, Associate Dean of Marketing and Outreach
INGREDIENTS
DIRECTIONS
½ cup Dijon mustard
1. In a bowl, combine the mustard, honey, 1-1/2 tsp oil and lemon juice.
½ cup honey 4½ tsp vegetable oil, divided ½ tsp lemon juice 4 boneless skinless chicken breast halves
2. Pour 1/2 cup into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for 2 hours. 3. Cover and refrigerate the remaining marinade.
/8 tsp pepper
4. Drain and discard marinade from chicken. In a large skillet over medium heat, brown chicken in remaining oil on all sides.
Dash paprika
5. Sprinkle with salt, pepper and paprika.
2 cups sliced fresh mushrooms
6. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish.
2 tbsp butter
7. In the same skillet, sauté mushrooms in butter until tender.
¼ tsp salt 1
1 cup (4 oz) shredded Monterey Jack cheese 1 cup (4 oz) shredded cheddar cheese 8 bacon strips, partially cooked 2 tsp minced fresh parsley
8. Spoon reserved marinade over chicken. 9. Top with cheeses and mushrooms. 10. Place bacon strips in a crisscross pattern over chicken. 11. Bake, uncovered, at 375° for 20-25 minutes or until a meat thermometer reads 160°. 12. Sprinkle with parsley.
NOTES 30
Cavatini Shared by: Karen Reilly, Associate Dean of Marketing and Outreach
INGREDIENTS
DIRECTIONS
½ cup each 3 different pastas (spirals, wheels, shells)
1. Brown hamburger with onions and green pepper; drain.
1 lg stick pepperoni, sliced
2. Add pepperoni, mushrooms, black olives, tomato paste, sauce, spaghetti seasoning mix and water.
1 green pepper chopped
3. Cook pasta; drain.
1 can mushrooms, sliced
5. Put in 13X9 in greased pan.
1 onion, chopped
4. Add to the above mixture. 6. Top with cheese. 7. Bake at 350° for 30 min.
1½ lbs hamburger 1 small can tomato paste 1 can tomato sauce 1 pkg spaghetti sauce seasoning mix 1 cup water 1 small can black olive sliced
NOTES 31
Chalupas Shared by: Karen Reilly, Associate Dean of Marketing and Outreach
INGREDIENTS
DIRECTIONS
10 - 12 inch flour tortillas
1. Mix soups and sour cream, onions and ½ the cheese. Take out 1½ to 2 cups and set aside.
4 oz chopped green chilies
2. Dump chicken in remaining soup mixture.
½ can jalapeno
3. Put 3 tbsps of mixture into each tortilla shell.
1 can cream of celery
4. Roll and place seam side down in greased casserole.
1 can cream of chicken 16 oz sour cream 1 bunch green onions, chopped 2 cups Monterey Jack cheese shredded
5. Put saved soup over the top and sprinkle cheese over the top. 6. Place chopped green onions on top. 7. Bake at 350OF for 45 minutes.
2 cups mild cheddar cheese shredded 1 lb chicken breast, boneless and skinless, boiled and shredded
NOTES 32
Chicken Artichoke Hotdish Shared by: Karen Reilly, Associate Dean of Marketing and Outreach
INGREDIENTS
DIRECTIONS
2 can of quartered artichokes (drained)
1. Cook pasta according to package directions and drain.
1 box of tri-colored pasta
2. Mix artichokes, chicken, soup and sour cream with pasta.
4 cooked chicken breasts (cubed)
3. Add 1 cup of cheddar cheese.
1 can of cream of mushroom soup
5. Spray 9x13 pan and place mixture in pan.
1 (16 oz.) tub of sour cream 2 cups of shredded cheddar cheese
4. Mix well. 6. Sprinkle with remaining cup of cheese. 7. Bake for 1 hour uncovered in a 350 degree stove. 8. Sprinkle Durkee’s French Fried Onions on top for the last 10 minutes of baking. (optional)
NOTES 33
Chow Mein Hotdish Shared by: Karen Reilly, Associate Dean of Marketing and Outreach
INGREDIENTS
DIRECTIONS
1 lb ground beef
1. Brown ground beef and simmer together with celery and onion.
1 cup chopped celery 1 cup chopped onion 1 can chicken noodle soup 1 can cream of mushroom soup
2. Add soups, broth and rice. 3. Pour into a greased 2 quart casserole and bake at 325° for one hour. 4. Sprinkle with chow mein noodles and bake for 25-30 minutes longer.
1 can chicken and rice soup 1 can of beef broth ½ cup cooked rice or cooked noodles Chow Mein noodles
NOTES 34
Company Chicken Shared by: Sue Zurn, Career Services Director
INGREDIENTS
DIRECTIONS
1 envelope Lipton Cream of Chicken Flavor Cup-a-Soup
1. Preheat oven to 375°.
/3 cup hot water
3. Pour onto a plate.
1
4 chicken breasts 1 cup seasoned croutons (crushed) 1 tsp melted butter
2. Crush croutons in a zip-lock bag using a rolling pin. 4. In a shallow bowl, blend soup with water. 5. Dip chicken breasts in soup mixture, then crumbs, coating well. 6. Place in shallow glass baking dish and drizzle with butter. 7. Bake 45 minutes or until done. 8. Serve with wild rice pilaf and your favorite salad.
NOTES You may not know this, but I have a degree in “Home Economics Education” and was an avid “Martha” fan until she went to prison. Martha usually doesn’t take shortcuts in the kitchen, but I do and the first time you come to our house for dinner in the winter, you are likely to be served this recipe. Turns out perfectly every time and Martha might approve if she doesn’t know how easy it is to prepare! 35
Creamy Chicken and Pasta Shared by: Karen Reilly, Associate Dean of Marketing and Outreach
INGREDIENTS
DIRECTIONS
2 cups uncooked penne or tube pasta
1. Cook pasta according to package directions.
2 cups sliced fresh mushrooms 1 cup sliced green onions
2. Meanwhile, in a large skillet, sauté mushrooms and onions in butter for 4-5 minutes or until tender. 3. Add wine or broth and garlic.
2 tbsp butter
4. Bring to a boil; cook until liquid is reduced by half, about 5 minutes.
½ cup white wine or chicken broth
5. Combine flour and water until smooth; gradually add to mushroom mixture.
1 tsp minced garlic
6. Bring to a boil.
1 tbsp all-purpose flour /3 cup water
7. Reduce heat; cook and stir for 2 minutes or until thickened.
1 cup heavy whipping cream
8. Stir in cream. 9. Bring to a boil.
2 cups cubed cooked chicken
10. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through.
2 tbsp capers, drained
11. Drain pasta.
¼ tsp salt /8 tsp pepper
12. Add the pasta, chicken, capers, salt and pepper to cream sauce.
Shredded Parmesan cheese
14. Sprinkle with Parmesan cheese.
1
1
13. Cook for 3-4 minutes or until heated through.
NOTES 36
Creamy Ranch Chicken Shared by: Karen Reilly, Associate Dean of Marketing and Outreach
INGREDIENTS
DIRECTIONS
6 slices of bacon
1. Cut bacon into narrow strips.
2 tbsp flour
2. In large skillet cook bacon over medium heat until crisp.
2 tbsp ranch salad dressing mix 1¼ cup whole milk 3 cups dried medium noodles 1 tbsp Parmesan cheese 4 skinless, boneless chicken breast halves, cut into bite-sized pieces
3. Drain bacon on paper towels; discard all but 2 tbsp drippings. 4. In the same skillet cook chicken in reserved drippings until tender and no longer pink, turning to brown evenly. 5. Sprinkle flour and salad dressing mix over chicken in the skillet, stir well. 6. Stir in milk. 7. Cook and stir until thickened and bubbly. 8. Cook and stir for 1 minute more. 9. Stir in bacon. 10. Meanwhile, cook noodles according to package directions. 11. Serve chicken with noodles; sprinkle with Parmesan.
NOTES 37
Egg Roll in a Bowl Shared by: Carrie Brimhall, President
INGREDIENTS
DIRECTIONS
1 lb ground turkey
1. Saute olive oil and ground turkey in a large saute pan over medium heat. (step 1 above)
5 cups cabbage 1 cup varrots 3 cloves garlic 1 green onion 1 1/2 cups sweet onion ¼ cup vhicken broth ½ tsp ginger paste 2 tbsp soy sauce ¼ tsp pepper ½ tsp salt 1 tbsp sesame seeds, toasted 2 tbsp olive oil 2 tsp rice wine vinegar 1 tsp sesame oil, toasted
2. Cook for 5-6 minutes, or until turkey is almost cooked through. 3. Push turkey to the side of the pan and add onion and the other tablespoon of oil. Saute for 3-4 minutes. 4. Add shredded carrots, garlic, and ginger and saute for 2 minutes. Stir the vegetables and turkey together. 5. Pour chicken broth in the pan and scrape the bottom of it to deglaze it. 6. Add cabbage, coconut aminos or soy sauce, vinegar, salt, and pepper. Stir well and cover with a lid. 7. Reduce heat to medium-low and cook for 1215 minutes, or until cabbage is to your desired tenderness. 8. Just before serving add toasted sesame oil and stir to combine.
NOTES 38
Penne and Smoked Sausage Shared by: Karen Reilly, Associate Dean of Marketing and Outreach
INGREDIENTS
DIRECTIONS
2 cups uncooked penne or tube pasta
1. Cook pasta.
1 pound smoked sausage or cooked kielbasa, cut into ¼ in slices 1½ cups milk 1 can condensed cream of celery soup
2. Meanwhile, in a large skillet, brown sausage over medium heat for 5 min; drain. 3. In a large bowl, combine milk and soup. 4. Stir in ½ cup onions, ½ cup cheese, peas and sausage. 5. Drain pasta; stir into sausage mixture. 6. Transfer to a greased 13x9x2. baking dish.
1½ cups cheddar french-fried onions
7. Cover and bake at 375° for 25-30 min or until bubbly.
1 cup shredded mozzarella cheese
8. Sprinkle with remaining onions and cheese.
1 cup frozen peas
9. Bake, uncovered, 3-5 min longer or until cheese is melted.
NOTES 39
Quinoa Black Bean Crockpot Stuffed Peppers
Shared by: Amy Hochgraber, Director of Business and Industry
INGREDIENTS
DIRECTIONS
6 bell peppers
1. Cut the tops off of the peppers and scrape out the ribs and seeds.
1 cup uncooked quinoa, rinsed 1 (14 oz) can black beans, rinsed and drained 1 (14 oz) can refried beans 1½ cups red enchilada sauce 1 tsp cumin 1 tsp chili powder 1 tsp onion powder ½ tsp garlic salt
2. In a large bowl, combine the quinoa, beans, enchilada sauce, spices, and 1 cup of the cheese. Fill each pepper with the quinoa mixture. 3. Pour 1/2 cup water into the bottom of a crockpot. Place the peppers in the crockpot so they’re sitting in the water. Cover and cook on low for 6 hours or high for 3 hours. Remove lid, distribute remaining cheese over the tops of the peppers, and cover again for a few minutes to melt the cheese. 4. Serve topped with anything you like! These are also great with chips and guacamole, believe it or not.
1½ cups shredded Pepperjack cheese Toppings: cilantro, avocado, sour cream, etc.
NOTES 40
Seafood Lasagna Roll-ups Shared by: Tina Bartels, Senior Graphic Designer
INGREDIENTS
DIRECTIONS
Seafood filling: 1 tbsp butter 1 lb uncooked shrimp, peeled and deveined 1 lb lobster 1 lb mock crab or fresh crab 5 garlic cloves, minced 1/4 cup white wine 1 tbsp lemon juice
1. Preheat oven to 350°. Cook lasagna noodles according to package directions; drain.
Roasted vegetables: 1 tbsp olive oil 1 tsp garlic powder salt and pepper to taste 1 medium onion, sliced 2 cups asparagus, cut into bite-sized pieces 2 cups fresh sliced mushrooms
2. Spread vegetables on a cookie sheet and drizzle with olive oil. Sprinkle with garlic, salt and pepper and place in the oven to roast for 15 minutes. 3. Meanwhile, in a large skillet, heat butter over medium heat. Add shrimp in batches; cook 2-4 minutes or until shrimp turn pink. Remove from pan. 4. Add garlic to same pan; cook 1 minute. Add wine and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook 1-2 minutes or until liquid is reduced by half. Add crab; heat through. Stir in shrimp and scallops.
Cheese sauce ¼ cup butter, cubed ¼ cup all-purpose flour 3 cups 2% milk 1 cup mozzarella ½ cup grated Parmesan ½ tsp salt ¼ tsp pepper Dash ground nutmeg
5. For cheese sauce, melt butter over medium heat in a large saucepan. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in remaining cheese sauce ingredients. In a large bowl, combine ricotta mixture ingredients; stir in 1 cup cheese sauce.
Rocotta mixture 1 carton (15 oz) ricotta 1 pkg (10 oz) frozen chopped spinach, thawed and squeezed 1 cup shredded part-skim mozzarella cheese ½ cup grated Parmesan cheese ½ cup seasoned bread crumbs 1 large egg, lightly beaten
6. Cover bottom of greased 13X9-in. baking dish with 1/2 cup cheese sauce. Spread ricotta mixture on top of one lasagna noodle. Top with seafood mixture then layer with roasted vegetables. Carefully roll lasagna noodle and transfer to baking dish. Continue the same process for the remaining 11 noodles. Top each roll-up with remaining cheese sauce and top with mozzarella and parmesan cheese.
TOPPING: 1 cup shredded mozzarella ¼ cup grated Parmesan Minced fresh parsley
7. Bake, uncovered, 40-50 minutes or until bubbly and top is golden brown. Let stand 10 minutes before serving. Sprinkle with parsley.
NOTES 41
M State Stories
g. Photography. COokin n. sig De s. nd ie Fr . y. Family thing I love every da er ev e ar sh to ty ili s, the ab orey’s. Over the year M I am so lucky to have at ng ti ke ar m in eir friends works our creations for th ph ra og One of my very best ot ph d an rtunity to cook eir blog! we have had the oppo to share a few of my recipes through th le d okbook can be foun website. I was even ab co is th in ed ar sh ve I ha . The seafood recipes have taken together e w os ot ph by ed ni mpa on their website acco o Pizza Salmon Alfred Tina Bartels
42
Salmon Alfredo Pizza Shared by: Tina Bartels, Senior Graphic Designer
INGREDIENTS
DIRECTIONS
Alfredo sauce:
1. Melt butter in a medium saucepan over medium-low heat.
¼ cup butter 1 cup heavy cream 2 cloves minced garlic 1½ cup shredded parmesan cheese ¼ cup chopped fresh parsley Salt and pepper to taste Pizza: Naan bread Alfredo sauce Grilled salmon or Morey’s Wood Roasted Salmon, Seasoned Grill Salmon or Steakhouse Salmon, cut into small pieces
2. Add garlic and sauté for about a minute. 3. Add cream and bring to a low boil. Reduce heat to medium-low and simmer for five minutes. 4. Slowly add cheese and cook for two to three minutes. Stir constantly. 5. Preheat oven to 350°. 6. Place Naan bread on pan, brush edges with olive oil and smother with Alfredo sauce. 7. Top with salmon, onion, spinach and mozzarella cheese. 8. Bake in preheated oven until cheese is melted, about eight minutes. If you prefer lightly browned cheese, place under broiler for a minute or two.
Thin sliced sweet onion Baby spinach, sliced into ribbons Mozzarella cheese
NOTES 43
Santa Fe Casserole Shared by: Karen Reilly, Associate Dean of Marketing and Outreach
INGREDIENTS
DIRECTIONS
1 lb ground beef
1. Brown meat until crumbly; drain fat; add taco spice and blend well
1 pkg of taco seasoning 2 cups of chicken broth ¼ cup flour 1 cup sour cream 1 can diced green chilies 1 pkg (11 oz) of Doritos or Fritos 2 cups Monterey Jack or Cheddar Cheese ½ cup sliced green onions
2. In a small bowl combine flour and broth and then add to meat mixture 3. Bring to a boil 4. Stir in chilies and sour cream, blend well 5. Slightly crush Doritos and coat lightly greased 9” x 13” pan. 6. Top with ½ beef mixture and then ½ the cheese and then ½ the green onions 7. Layer again ending with green onions. 8. Bake at 375° for 20 minutes.
NOTES 44
Scallops with Asparagus Shared by: Tina Bartels, Senior Graphic Designer
INGREDIENTS
DIRECTIONS
1 lb medium asparagus
1. Trim asparagus, then cut stems into 1/4-inchthick diagonal slices, leaving tips whole.
3 tablespoons olive oil 2 lb large sea scallops, tough ligament removed from side of each if attached ½ tsp black pepper ¾ tsp salt /3 cup dry white wine
1
2 tsps white-wine vinegar ½ stick (1/4 cup) unsalted butter, cut into tablespoon pieces
2. Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté asparagus, stirring occasionally, until just tender, 5 to 6 minutes. Transfer with a slotted spoon to a plate, reserving skillet off heat (do not clean). 3. Pat scallops dry and sprinkle with pepper and 1/2 tsp salt. Add 1 tablespoon oil to skillet and heat over moderately high heat until hot but not smoking, then sauté half of scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer scallops with tongs to another plate as cooked. 4. Wipe out skillet with paper towels, then add remaining tablespoon oil and heat until hot but not smoking. Sauté remaining scallops, turning over once, until browned and cooked through, 4 to 6 minutes total, transferring to plate. (Do not wipe out skillet after second batch.) 5. Carefully add wine and vinegar to skillet (mixture may spatter) and boil, scraping up brown bits, until liquid is reduced to about 2 tablespoons, about 1 minute. Add any scallop juices accumulated on plate and bring to a simmer. 6. Reduce heat to low and whisk in butter, 1 tablespoon at a time, until incorporated. 7. Add asparagus and remaining 1/4 tsp salt and cook until heated through, about 1 minute. 8. Serve scallops on bed of with asparagus and sauce.
NOTES 45
Sour Cream Burritos Shared by: Karen Reilly, Associate Dean of Marketing and Outreach
INGREDIENTS
DIRECTIONS
2 lbs of ground beef, browned
1. Mix sour cream and soups together and set aside.
3 cups shredded Colby Jack cheese
2. Grease 9x13 pan (this recipe makes two pans).
2 pkgs of taco seasoning mix
3. Place 1½-2 cups of sour cream soup mixture in bottom of pan.
10-12 inch flour tortilla shells
4. Brown beef and add taco seasoning mix according to package directions.
1 can black olives chopped
5. Put 4 tbsps of meat in each tortilla shell followed by olives, corn, chilies and cheese.
2-16 oz sour cream
6. Roll and place seam side down into greased pan.
1 can of Mexican corn, drained 4 oz can green chilis 2-10¾ oz condensed cream of mushroom soup
7. Pour 1½-2 cups of sour cream soup mixture over the top of the rolled tortilla shells. 8. Bake 30-45 minutes at 350°.
NOTES 46
Spaghetti Sauce Shared by: Lori Mattison, TRIO Advisor
INGREDIENTS
DIRECTIONS
2 large onions
1. Simmer 1½ hours or longer, depending upon how wet the tomatoes are, and how thick you want the sauce.
12 large tomatoes, blanched and peeled 2 cloves garlic, minced 2 cups red wine 2 tsp beef bouillon
2. Adjust salt and sugar at the end, remove bay leaves, and freeze or process in a water bath (in boiling water, fully covered for 20 minutes for pint jars).
4 tsp dried basil 1 tsp dried oregano 2 bay leaves 1.5 tsp salt (or to taste) 2 tsp brown sugar (or to taste) 6 oz can of tomato paste
NOTES This is a recipe my parents received from a friend about 45 years ago. My Mom made and froze this sauce, and now I make and can it. I haven’t bought spaghetti sauce from a grocery store in decades. 47
Spanish Rice Turkey Casserole Shared by: Karen Reilly, Associate Dean of Marketing and Outreach
INGREDIENTS
DIRECTIONS
2 packs Spanish Rice and vermicelli mix
1. In a large skillet, sauté rice and vermicelli in butter until golden brown.
¼ cup butter, cubed
2. Gradually stir in water, tomatoes and content of rice seasoning packets.
4 cups water 1 can diced tomatoes, undrained 1 can diced tomatoes and green chilies
3. Bring to a boil. 4. Reduce heat: cover and simmer for 15-20 minutes or until rice is tender.
3 cups cubed turkey or chicken
5. Meanwhile, in a large bowl, combine the turkey, corn, sour cream and ½ cup cheese in rice mixture.
1 can whole kernel corn, drained
6. Transfer to a greased 3 qt baking dish. 7. Sprinkle with remaining cheese.
½ cup sour cream
8. Bake uncovered at 375° for 20-25 minutes until heated through.
1 cup shredded Mexican cheese blend, divided
NOTES 48
Turkey Sandwiches Shared by: Karen Reilly, Associate Dean of Marketing and Outreach
INGREDIENTS
DIRECTIONS
6 cups cooked and diced turkey
1. In a slow cooker, mix together turkey, cheese, soups, onion and Miracle Whip.
3 cup cheese (diced or shredded)
2. Cover and cook on low for 3-4 hours.
1 can of Cream of Mushroom Soup
4. Add a little water, if needed.
1 Can Cream of Chicken Soup
3. Stir turkey mixture occasionally. 5. Serve on buns.
1 onion, chopped ½ cup Miracle Whip
NOTES 49
Wild Rice Casserole Shared by: Sue Zurn, Career Services Director
INGREDIENTS
DIRECTIONS
1 cup uncooked wild rice
1. Pour 4 cups boiling water over wild rice; let stand 30 minutes, then drain.
1½ lb ground beef, browned and drained
2. Combine wild rice with soups, vegetables, mushrooms, and seasonings.
6 tbsp chopped onion ¾ cup chopped celery
3. Stir in ground beef and some of the almonds (optional).
¼ tsp each: celery salt, onion salt, garlic powder, paprika
4. Place in large casserole and top with remaining almonds. 5. Refrigerate one hour or overnight.
2 beef bouillon cubes in one cup hot water
6. Bake with cover at 325° for 1½ hours.
1 can cream of mushroom soup 1 can cream of chicken soup 2 small cans mushrooms, drained ½ cup slivered almonds (optional)
NOTES This recipe was a favorite of my mother-in-law who prepared delicious meals for her large family on a farm in Callaway, Minn. It’s comfort food for all of us and a great “make ahead” recipe! 50
Recipe Shared by:
INGREDIENTS
DIRECTIONS
NOTES 51
Recipe Shared by:
INGREDIENTS
DIRECTIONS
NOTES 52
Grandma Opal’s Potatoes, Page 53
Side Dishes Flavorful Rice Dressing..................................................54 Grandma Opal’s Potatoes............................................55 Homemade Mac and Cheese....................................56
53
Flavorful Rice Dressing Shared by: Karen Reilly, Associate Dean of Marketing and Outreach
INGREDIENTS
DIRECTIONS
7 slices day-old bread, torn
1. In a large bowl, lightly toss bread and water.
2/3 cup hot water
2. In a skillet, sauté celery, onion and mushrooms in oil until tender, stirring constantly.
1/2 cup thinly sliced celery
3. Stir into bread mixture. 4. Add remaining ingredients; mix well.
1/2 cup chopped onion
5. Place in a greased 2-qt. baking dish.
1/2 cup sliced fresh mushrooms
6. Cover and bake at 350° for 30 minutes.
1 cup torn corn bread
1 tbsp vegetable oil 1 cup firmly packed sliced fresh spinach 1 cup cooked long grain rice 1/2 cup cooked wild rice 1/2 cup orange juice 1 egg, beaten 2 tsp rubbed sage 1/2 tsp dried thyme 1/2 tsp salt 1/4 tsp sugar 1/4 tsp pepper
NOTES 54
Grandma Opal’s Potatoes Shared by: Karen Reilly, Associate Dean of Marketing and Outreach
INGREDIENTS
DIRECTIONS
1 stick of butter (melted)
1. Wash your potatoes really good.
1 pkg of Lipton Onion soup mix
2. Leave the skins on the potatoes.
2 lbs (5-6 medium) red potatoes
4. Slice your potatoes thin about a 1/4 inch thick works well. Mix soup mix with butter.
3. Cut the ends of the potatoes off.
5. Spray your 2 qt. casserole with cooking spray. Place some of the soup/butter mixture on the bottom, then a layer of potatoes. 6. Continue to layer your soup/butter mixture with potatoes. 7. Place in oven (uncovered) and bake about 45 minutes at 350°. 8. Stir your potatoes about every 15 minutes or so to better flavor your potatoes.
NOTES 55
Homemade Mac and Cheese Shared by: Carrie Brimhall, President
INGREDIENTS
DIRECTIONS
12 ounces dry elbow macaroni
1. Preheat oven to 425°.
¼ cup butter ¼ cup flour 1½ cups milk 1 cup light cream about 10-12% MF ½ teaspoon dry mustard powder 1 tsp onion powder salt and pepper to taste 1 can condensed cheddar cheese soup optional 10.75 ounces 4 cups sharp cheddar divided ½ cup fresh parmesan cheese
2. Cook macaroni al dente (firm) according to package directions. Drain and run under cold water. 3. Melt butter over medium heat in a large saucepan. Whisk in flour and let cook 2 minutes while stirring. Slowly whisk in milk, cream, mustard powder, onion powder, salt and pepper to taste. Cook over medium heat while stirring until thickened. 4. Remove from heat and stir in parmesan cheese and 3 cups cheddar cheese until melted. Add soup if using. 5. Toss cheese sauce & macaroni noodles together. Pour into a greased 9×13 pan. Top with remaining cheese. 6. Bake 18-24 minutes or until bubbly. Do not over cook. Cool 10-15 minutes before serving.
NOTES 56
Recipe Shared by:
INGREDIENTS
DIRECTIONS
NOTES 57
Recipe Shared by:
INGREDIENTS
DIRECTIONS
NOTES 58
Berries & Cream Cinnamon Dessert Cups, Page 62
Breads, Cakes, Cookies and Desserts Banana Bread............................. 61
Melting Moments........................ 70
Berries & Cream Cinnamon Dessert Cups............................... 62
Miller’s Muffins............................. 71
Black Bean Brownies...................63
Peach & Blueberry Pie................ 73
Carrot Cake................................64
Popcorn Balls.............................. 74
Ginger Crinkles............................65
Rolo Cookies............................... 75
Kaiserschmarrn........................... 67
Salted Nut Rolls........................... 76
Lemon Crumb Bars.....................68
Salty Peanut Squares.................. 77
Marble Cookies.......................... 69
Sour Cream Sugar Cookies......... 78
Mom’s Chocolate Chip Cookies......72
59
M State Stories
or in the freezer / d n a r te n u co e th either on A bundle of bananas h our abundance of it W e. m ho r ou in d un akes this recipe m can most often be fo s t’ ha W d. ea br a n ake bana bananas we often m those who get a slice. s se ea pl ys a lw a d n a mple tras such as a dash ex special is that it is si d d a n ca u yo ch dation whi s, leave out a fraction The recipe is a foun ip ch e at ol oc ch of l fu hand you desire. Keep it r of cinnamon, add a ve te ha w or , rs ga ck on su of sugar if cutting ba create a tasty bread. to d n u ro yg a pl or e simpl d Banana Brea iek Jennifer Bien
60
Banana Bread Shared by: Jennifer Bieniek, Academic Advisor
INGREDIENTS
DIRECTIONS
3 or 4 bananas, smashed
1. Preheat oven to 350 degree F (175 degree C).
1/3 cup melted butter 1 cup sugar (can easily be reduced to 3/4 cup)
2. With wooden spoon, mix butter into mashed bananas in a large mixing bowel. 3. Mix in the sugar, egg, and vanilla.
1 egg, beaten
4. Sprinkle the baking soda and salt over the mixture and mix in.
1 tsp vanilla
5. Add the flour last, mix.
1 tsp baking soda
6. Pour mixture into a buttered 4x8 inch loaf pan.
Pinch of salt
7. Bake 1 hour.
1 1/2 cups of all-purpose flour
8. Cool on rack. 9. Remove from pan, slice, and serve. 10. Enjoy!
NOTES 61
Berries & Cream Cinnamon Dessert Cups Shared by: Amy Hochgraber, Director of Business and Industry
INGREDIENTS
DIRECTIONS
12 wonton wrappers
1. Pre-heat the oven to 350. Lightly mist a muffin tin with cooking spray and set aside. In a small dish, mix together the 5 teaspoons of sugar and one teaspoon of cinnamon.
5 tsps sugar 1 tsp cinnamon 4 oz 1/3 less fat cream cheese 1 cup vanilla nonfat Greek yogurt (I used Yoplait Greek 100 brand) ½ tsp vanilla extract 4 tbsp sugar 1 ¼ cup fresh berries (I used a combination of strawberries, raspberries, blackberries and blueberries)
2. On a sheet of parchment paper or a clean surface, lay out the wonton wrappers. Lightly mist the wrappers with cooking spray and then sprinkle each with ¼ teaspoon of the cinnamon sugar mixture. Flip each wrapper over and mist these sides with cooking spray as well. Sprinkle each with another ¼ teaspoon of cinnamon sugar mixture so that both sides are coated. Push each wonton wrapper into a slot of the muffin tray to form a cup. Bake in the oven for 8 minutes until brown and crispy. Set aside to cool. 3. In a medium sized mixing bowl, combine the cream cheese, yogurt, vanilla extract, and the remaining 4 tablespoons of sugar. Using and electric mixer (hand or stand) mix until smooth. 4. Divide the yogurt mixture into each of the cooled cinnamon cups* (each one will receive a generous tablespoon of filling). Top with berries and serve. If you don’t plan to serve these all at once then I recommend storing the cinnamon cups and filling separately and filling them as needed so that the cups remain crispy.
NOTES 62
Black Bean Brownies Shared by: Bill Evans, Biology Instructor
INGREDIENTS
DIRECTIONS
1 -15 oz. can (1½ cup) black beans drained and rinsed
1. Combine all ingredients except chips in food processor & blend until completely smooth.
2 tbsp cocoa powder
2. Stir in chips then pour in greased 8 x 8 pan.
½ cup quick oats ¼ tsp salt /3 cup pure maple syrup, honey or agave 1
2 tbsp sugar, or equivalent Stevia or omit and increase syrup to ½ cup ¼ cup coconut or vegetable oil 2 tsp vanilla extract ½ tsp baking powder ½ - 2/3 cup chocolate chips
NOTES Most brownie recipes are loaded with processed carbohydrates to include sugars. Here is an alternative that replaces much of the simple carbs with more complex carbs and protein. While this is really not a heath food per se, it is a healthier alternative to typical brownie recipes. And did I sa yet that this actually tastes amazing!!! 63
Carrot Cake Shared by: Lorie Heldt, Campus Resource Specialist
INGREDIENTS
DIRECTIONS
Cake:
1. Use a 9x13 pan.
2 cups sugar
2. Cream sugar and oil.
2 tsp soda
3. Drop in 1 egg at a time, beating after each one.
1½ cups Mazola oil 2 tsp cinnamon 4 eggs 1 tsp nutmeg 3 cups grated carrots, fine
/8 tsp salt 2 cups regular flour
1
4. Mix other ingredients together and sift. 5. Add to above ingredients. 6. Fold in carrots. 7. Bake at 350° for 45 minutes. 8. After cooling, frost and top with ½ cup of chopped pecans if desired.
Frosting: 4 tbsp soft butter 8 oz pkg Philadelphia cream cheese 2 cups powdered sugar 1 tsp vanilla
NOTES 64
Ginger Crinkles Shared by: Shawn Anderson, Dean of Students
INGREDIENTS
DIRECTIONS
1 ½ cup vegetable oil
1. Mix oil, sugar and eggs.
2 cups granulated sugar
2. Next add molasses, baking soda, ginger, cinnamon, salt and then mix together.
2 eggs
3. Add flour a bit at a time until it is all mixed thoroughly.
½ cup dark molasses 4 tsp baking soda 2 tsp ginger 2 tsp cinnamon 1 tsp salt 4 ½ cups all-purpose flour
4. Cover dough and chill for 30 to 45 minutes. 5. Roll into balls, roll the cookie balls into granulated sugar and place on a cool baking sheet and press down. Using the bottom of a flat glass dipped in granulated sugar to work best). 6. Bake at 350° for 10 minutes.
NOTES My mother used to make this. More people like cranberries when they are made fresh with this sauce. 65
M State Stories
ns of There are two versio Kaiserschmarrn. arrn, which Viennese Kaiserschm -Viennese is baked, and the non e non-Viennese version. This one is th e top version cooked on th be served of the stove. It can nch or dessert. as a breakfast/ bru meal. I often make it as a in metric. The ingredients are Eric Daeuber rrn Kaiserschma
66
Kaiserschmarrn Shared by: Eric Daeuber, Humanities faculty
INGREDIENTS
DIRECTIONS
190 ml milk
1. Separate the eggs and beat the whites in a bowl till stiff peaks form.
1 tsp vanilla extract 3 eggs 145 grams flour fine zest from half an orange fine zest from one lemon ¼ tsp salt ½ tsp baking powder 20 grams sliced almonds 40 grams raisins (soaked beforehand in 2 tbsp rum) 30 grams butter 30 grams sugar 45 ml rum powdered sugar
2. In a separate bowl, beat yokes until pale yellow and slightly thick. Combine flour, salt and baking powder and add to the eggs alternating with milk. Mix at slow speed with an electric mixer or a wisk. It’s important not to overbeat the milk/flour mixture to avoid forming to much gluten but it should be smooth when finished. Add vanilla and zest. Fold in the egg whites gently. 3. Preheat a 12 inch frying pan over low heat and grease with butter. Pour the Kaiserschmarrn into the pan and cook, covered, on low for about 10 minutes. The top should be dry and the bottom lightly browned. 4. On a cutting board, shred the Kaiserschmarrn with two forks into clumps roughly an inch across. This is not elegant and looks pretty rough when you’re done. 5. Turn the heat up under the frying pan to medium high and melt the butter. Add the sugar and mix well. Before the sugar caramelizes, add the shredded Kaiserschmarrn and mix with the sugar/butter mixture quickly with a spatula. Add the rum soaked raisins, rum and almonds to the pan, and flambe. It helps if the rum is warmed to about 130° and give it a moment to vaporize before putting the match to the pan. As the flames die down, stir the mixture a little to be sure the alcohol is burned off and the ingredients incorporated. 6. Dust with powdered sugar and serve with applesauce.
NOTES 67
Lemon Crumb Bars Shared by: Karen Reilly, Associate Dean of Marketing and Outreach
INGREDIENTS
DIRECTIONS
Crust & Topping:
1. Preheat oven to 375°.
3 cups all-purpose flour (stir, spoon, & level)
2. Line a 13x9-inch baking dish with parchment paper (for lifting the bars out) or grease with cooking spray.
1 cup granulated sugar 1 tsp baking powder 1/2 tsp salt 1 cup (2 sticks) butter, room temperature (salted or unsalted) 1 large egg Lemon Filling: 14 oz can sweetened condensed milk 1-2 Tbsp lemon zest (zest of 2 lemons) 1/2 cup fresh lemon juice (about 4-5 lemons) 2 large egg yolks
3. In the bowl of a stand mixer, stir together the flour, sugar, baking powder, and salt. 4. Add the butter one tbsp at a time and mix with the paddle attachment until the ingredients resemble fine crumbs. 5. Add the egg and mix until incorporated. Press 2/3 of the mixture onto the bottom of the prepared baking dish. Bake at 375˚F for 10-12 minutes or until the crust is matte (not shiny/ wet) and starting to lightly brown. 6. While crust is baking, mix together the sweetened condensed milk, lemon zest, lemon juice, and egg yolks. 7. Gently pour over the semi-cooked crust while still warm. 8. Spread evenly with a spatula. 9. Crumble the remaining crust evenly over the top of the lemon filling. (Squeeze crumbs together in hands for bigger chunks.) 10. Bake at 375˚ for an additional 20-25 minutes until the top is lightly brown and the filling is set in the center. 11. Cool on a rack to room temperature. Then chill in the refrigerator for 2 hours or until cold. 12. Lift bars out of the pan with the parchment paper. 13. Cut and serve. 14. Store leftovers in an airtight container in the refrigerator
NOTES 68
Marble Cookies Shared by: Karen Reilly, Associate Dean of Marketing and Outreach
INGREDIENTS
DIRECTIONS
¼ cup semisweet chocolate chips
1. Melt chocolate chips.
1¼ cup flour ½ tsp soda
3. Add shortening, sugars, egg, vanilla and milk. Beat until smooth.
½ tsp salt
4. Stir in quick oats.
½ cup shortening
5. Add melted chocolate pieces mixing only enough to give marbled effect.
½ cup packed brown sugar ¼ cup sugar
2. Sift together flour, soda and salt into bowl.
6. Drop tsp onto cookie sheet. 7. Bake for 12-15 min at 350.
1 egg 1½ tsp vanilla ¼ cup milk 2 cups quick oats
NOTES 69
Melting Moments Shared by: Linda Jaeger, Adjunct Social Work Instructor
INGREDIENTS
DIRECTIONS
1/2 cup powdered sugar
1. Mix in order given.
1 cup butter
3. Bake at 350° for 8 minutes.
3/4 cup cornstarch 1 cup flour Frosting:
2. Chill, then form into balls. 4. Watch closely as they burn easily. 5. Frost while hot. 6. Sprinkle with colored sugar on top or colored the frosting.
1 cup powdered sugar 2 tbsp butter Moisten with enough cream to spread
NOTES This recipe was handed down from my Mother and her family before her. It is a family tradition to bake these for Easter with pink frosting and green frosting for Christmas. It doesn’t seem like the holidays without these bite size cookies on the table that actually do melt in your mouth! 70
Miller’s Muffins. A popover recipe. Shared by: Heath Sershen, Marketing Technologist
INGREDIENTS
DIRECTIONS
1 cup all-purpose flour
1. Preheat oven to 425° (220° C).
¼ tsp salt
2. Spray a muffin pan with nonstick cooking spray.
3 eggs 1 1/2 cup milk 2 tbsp unsalted butter
3. Place pan on center rack of oven and preheat for 2 minutes. 4. Blend flour, salt, eggs, milk, and melted butter until it looks like heavy cream, about 1 to 2 minutes. 5. Cut chilled butter into 6 even pieces. 6. Place 1 piece of butter in each cup and place pan back in oven until butter is bubbly (about 1 minute). 7. Fill each cup half full with batter and bake until popovers are puffed and golden brown, about 25 minutes. 8. Turn out popovers and serve warm.
NOTES This is an old family recipe fabled to have come from German immigrant relatives that milled their own flour when they homesteaded in northeast Iowa 140 years ago. Original recipe yields 6 servings 71
Mom’s Chocolate Chip Cookies Shared by: Lorie Heldt, Campus Resource Specialist
INGREDIENTS
DIRECTIONS
1 cup butter
1. Combine butter, Butter Crisco and 3 eggs.
1 cup butter Crisco
2. Add white and brown sugar.
1½ cup sugar
3. Add soda, salt and flour.
1½ cups dark brown sugar
4. Mix in vanilla then add chocolate chips.
3 eggs
5. Bake 8-10 minutes at 350°.
1½ tsp soda 1½ tsp salt 4½ cups flour 1 tbsp vanilla 1½ pkg chocolate chips
NOTES 72
Peach & Blueberry Pie Shared by: Sue Zurn, Career Services Director
INGREDIENTS
DIRECTIONS
4½ cup fresh peaches, skinned and sliced
1. Preheat oven to 425°.
1 cup fresh blueberries
2. Prepare a double pie crust (or buy one) for a 9 inch pie plate.
1 tsp lemon juice
3. Mix fruit and lemon juice.
1 cup sugar
4. In another bowl, mix together sugar, flour and cinnamon; stir into fruit mixture.
¼ cup flour ¼ tsp cinnamon 2 tsp butter
5. Turn into the pie plate; dot the top with butter and cover with a top crust. 6. Crip edges and slit top to vent. 7. Cover the edges with strips of aluminum foil to prevent excess browning; remove during the last 15 minutes of baking. 8. Bake for 35-45 minutes or until crust is brown and juice begins to bubble through slits in crust.
NOTES
This recipe is from my mother’s Betty Crocker cookbook (1960 edition) which she received as a bridal shower gift in 1962. This pie has been a family favorite for years. 73
Popcorn Balls Shared by: Karen Reilly, Associate Dean of Marketing and Outreach
INGREDIENTS
DIRECTIONS
14 cups of popped popcorn
1. Place popped popcorn in a large greased bowl.
1 cup butter
2. Melt butter, marshmallows, caramels until melted.
10 oz of marshmallows 25 caramels 1 cup M&Ms 1 cup peanuts
3. Stir mixture constantly and never leave unattended. 4. Once everything is melted, pour over popcorn. 5. Mix well. 6. Add M&Ms and peanuts. 7. You can form popcorn balls or place in a greased angel food pan and cut like a cake.
NOTES 74
Rolo Cookies Shared by: Karen Reilly, Associate Dean of Marketing and Outreach
INGREDIENTS
DIRECTIONS
Cream:
1. Mix well.
1 cup butter
2. Take about 1 tbsp of dough and form a ball around a Rolo candy.
1 cup brown sugar 1 cup white sugar 2 eggs
3. Roll in sugar. 4. Place on cookie sheet and bake 7-10 minutes at 350°.
Add: 1 tsp vanilla ¾ cup cocoa 2½ cups flour 1 tsp baking soda
NOTES 75
Salted Nut Rolls Shared by: Karen Reilly, Associate Dean of Marketing and Outreach
INGREDIENTS
DIRECTIONS
2 cups powdered sugar
1. Line cookie sheet with wax paper.
3 tbsp water
2. In a medium bowl, combine ½ cup powdered sugar with marshmallow crème.
1 (7oz) marshmallow cream
3. Blend thoroughly.
21 oz caramels
4. Knead in remaining powdered sugar.
3 cups salted peanuts chopped
5. Divide mixture into 4. 6. Form each into a rope ½ inch diameter. 7. Cut into 1½ inch long pieces. 8. Place on lined cookie sheet. 9. Freeze until firm. 10. Meanwhile, in medium sauce pan over low heat, heat caramels and water until caramels are melted. 11. Remove from heat. 12. Dip frozen marshmallow pieces into caramel mixture. 13. Roll in peanuts. 14. Freeze until set. 15. Store in covered container in refrigerator.
NOTES 76
Salty Peanut Squares Shared by: Karen Reilly, Associate Dean of Marketing and Outreach
INGREDIENTS
DIRECTIONS
10 oz corn chips, slightly crushed, divided
1. Place half of the corn chips and peanuts in a greased 13x9x2 pan; set aside.
1 cup unsalted peanuts, divided
2. In a saucepan, bring the corn syrup and sugar to a boil.
1 cup light corn syrup
3. Stir in peanut butter until blended.
1 cup sugar
5. Add remaining corn chips and peanuts to remaining syrup; stir until combined.
1 cup peanut butter ½ cup milk chocolate chips, melted
4. Drizzle half over corn chip mixture in pan.
6. Spoon over mixture in pan; press down lightly. 7. Drizzle melted chocolate. 8. Cool.
NOTES 77
Sour Cream Sugar Cookies Shared by: Karen Reilly, Associate Dean of Marketing and Outreach
INGREDIENTS
DIRECTIONS
1 cup butter
1. Cream butter and sugar; add beaten egg; add sour cream and vanilla.
2 cups sugar 2 eggs, beaten 1 cup sour cream 1 tsp vanilla 5 ½ cups flour 1 tsp soda ½ tsp salt
2. Sift together flour, soda and salt. 3. Add to the creamed mixture. 4. Mix well. 5. Chill dough thoroughly. 6. Roll out and cut into desired shaped. 7. Bake 375° until lightly brown around edges.
NOTES 78
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INGREDIENTS
DIRECTIONS
NOTES 79
Recipe Shared by:
INGREDIENTS
DIRECTIONS
NOTES 80
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