The 2012 ModSquad Cookbook

The 2012 ModSquad Cookbook

Contents Nectarine Lime Pie, Melanie Bruchet || 3 Grandma’s Famous Macaroni and Cheese, Molly Rex || 4 Orange Creamsicle Cookies, Molly Rex || 5 Red Wine Poached Pears with Mascarpone Filling, Amber Leivo || 6 Southern Sweet Potato Casserole, Amanda Cobb || 7 Peanut Butter Blossoms, Madeline Frisk || 8 Swedish Meatballs, Madeline Frisk || 9 Touch of Spring Muffins, Madeline Frisk || 10 Sangria Blanco, Stephanie Hercula || 11 Spinach Burgers, Laura W. || 12 Single Serve Baked Ziti Pasta, Laura W. || 13 Chicken Taco Pizzas, Laura W. || 14 Banana Milkshake, Talita de Moraes || 15 Dad’s Strawberry Smoothie, Talita de Moraes || 16 Aromatic Noodles with Lime Peanut Sauce, Sarah Crossland || 17 Mamie Eisenhower’s Million Dollar Fudge, Sarah Crossland || 18 Cheesecake Bars, Lauren Hines || 19 Vegetarian Creamy and Delicious Coconut Corn Chowder, Katie Young || 20 Andersen’s Split Pea Soup, Rachul Lomeli || 21 Shepherd’s Pie, Rachul Lomeli || 22 Fish Chowder, Rachul Lomeli || 23 Buttermilk-Blueberry Breakfast Cake, Kim Smith || 24 Jalapeno Kettle Chip Crusted Chicken with Jalapeno Ranch, Kim Smith || 25 Daddy’s Famous Casserole, Amy Mire || 26 Oriental Coleslaw, Melissa McFadden || 27 Sausage Casserole, Melissa McFadden || 28 Spinach and Rice (Spanakorizo), Lauren Kilmer || 29 Pimiento Cheese Panini, Lauren Kilmer || 30 French Onion Soup, Lauren Kilmer || 31 Spicy Quinoa Patties, Sophia Villagrasa || 32 Red Velvet Brownies, Sophia Villagrasa || 33 Balsamic and Herb Pork Tenderloin, Sophia Villagrasa || 34

Nectarine Lime Pie submitted by Melanie Bruchet Ingredients: 9-inch store bought or homemade deep dish pie crust (and a deep dish pie pan, obviously) Filling: 4 cups (around 5 fruits, depending on size) firm but ripe nectarines, sliced (leave the skins on; it gives it the gorgeous color and a great flavor) 1/3 cup plus 2 tbsp sugar 1 1/2 tbsp lime juice 1/2 tsp lime zest (I like a little more) 2 tbsp cornstarch pinch of ground nutmeg Crumb Topping: 1 cup flour 1/2 cup sugar 1/4 tsp salt pinch of ground cinnamon 1/2 tsp lemon zest 5 tbsp unsalted butter, melted Directions: Put the sliced nectarines, 1/3 cup sugar, lime juice and zest in a large bowl and mix to coat. Leave them to juice in the bowl for about 15 minutes. Preheat the oven to 400.

Mix the cornstarch, 2 tbsp sugar, and nutmeg in a small bowl and, once the 15 minutes are up, mix it with the fruit in the large bowl. Put all this in the unbaked crust, smooth out the top, and bake for 30 minutes.

Make the crumb topping while you're waiting. Mix the flour, sugar, salt, cinnamon, and lemon zest in a medium bowl. Pour the melted butter in and blend with a fork until it's a gravelly crumb. Refrigerate it until ready to use.

Take the pie out, being careful to remember which way it was facing, turn the oven down to 375, dump the crumb into the middle and smooth it out to the sides. Press it down very lightly, just so it doesn't roll off. Put the pie back in the oven so that the side that was facing the front is now facing the back (this allows for uneven ovens to produce magically even pies!). Bake for another 25-30 min., until the juices start to bubble out of the crumb topping at the sides.

Let it cool! About an hour on the counter, or if you're really impatient, stick it in the fridge for a little while.

Enjoy in heaping slices.

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Grandma's Famous Macaroni and Cheese submitted by Molly Rex; adapted from Melissa Rex (AKA "Momma" of "Grandma") Serves 3-4. (Makes a great main course or side dish) Growing up, this stovetop recipe was a favorite that my mom made for my sisters and me. All that warm, cheesy goodness was a meal in and of itself! Once I became a mom, this simple, delicious, and fast dinner became a favorite of my daughter (and still is). One day while driving to my parents' house she dubbed it "Grandma's Famous Mac 'n Cheese). Welcome to our favorite comfort food!

Ingredients: 2 cups of macaroni noodles uncooked 2 tablespoons of salted butter 2 tablespoons of flour 1/8 teaspoon of salt; Extra for water 1 cup of milk; Skim works well, but the higher, the fat content, the creamier the sauce.

2 cups sharp cheddar cheese, grated. More or less to taste. Our favorite is Tillamook Extra Sharp Special Reserve Cheddar.

Directions: 1) Put water on to boil; Salt water; Cook to package directions. Once you've started to cook the macaroni, start your sauce.

2)Over low heat, melt butter; Add salt 3) Add flour to make paste 4) Slowly whisk in milk, a bit at a time. incorporating fully with the flour mix as you go.

Turn heat up to medium to thicken sauce. Wisk frequently.

5) Once sauce has thickened, add in cheese. Reduce hear to low. Melt.

6)Pour sauce over cooked, drained noodles. Stir and serve immediately.

7) Enjoy!

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Orange Creamsicle Cookies submitted by Molly Rex (Source: by Baked Perfection) Ingredients: 2 1/2 cups all purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt 1 cup (2 sticks) butter, softened 1/2 cup sugar 1/2 firmly packed brown sugar 1 large egg 1 teaspoon vanilla extract 2 tablespoons orange zest (for me that was the zest of 2 oranges) 2 cups white chocolate chips Directions: Preheat oven to 375 degrees.

In a small bowl, combine flour, baking soda, and salt; set aside.

In a large bowl, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth. Gradually add flour mixture until combined. Stir in orange zest and white chocolate chips.

Drop rounded teaspoonfuls onto ungreased cookie sheets. Do not flatten cookies; it will make them dry. Bake 8 10 minutes or until golden brown around edges. Do not overcook! Cookies will be plump. Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container.

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Red Wine Poached Pears with Mascarpone Filling submitted by Amber Leivo Ingredients: 6 firm Bartlett pears 1 bottle red wine 1 vanilla bean, whole 2 cinnamon sticks 2 bay leaves 2 cups sugar 2 (8 ounce) containers mascarpone cheese, softened 1/2 cup heavy cream Pinch cinnamon 1/2 cup powdered sugar 2 tablespoons butter Directions: Peel pears and leave stem intact. In a large saucepan, bring wine and an equal amount of cold water to a simmer.

Split vanilla bean lengthwise and add to wine and water mixture. Add cinnamon sticks, bay leaves and sugar, to taste. Add pears to liquid and simmer for about 20 minutes or until tender. Cool pears in wine mixture to room temperature. You can refrigerate them in the poaching liquid until you're ready to fill them.

Remove stems from pears and set stems aside. Core pears with an apple corer, leaving pear whole.

Whisk together mascarpone cheese, heavy cream, pinch cinnamon and powdered sugar until smooth. Transfer to a pastry bag, or if you do not have one, use wax paper tightly wrapped into a cone with the corner snipped off.

Pipe filling into cored pears and finish by putting the stems gently into the mascarpone filling on top of the pears.

Bring sauce up to a simmer and reduce by half. Add butter to reduced sauce and stir until combined. Spoon generously over pears. Cool to room temperature before serving.

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Southern Sweet Potato Casserole submitted by Amanda Cobb Ingredients: 2 eggs 1 cup granulated sugar 3/4 cup butter, softened 1/2 cup milk 1 teaspoon vanilla 3 cups cooked mashed sweet potatoes (takes about 5 whole sweet potatoes to make 3 cups mashed, or use the canned pre-mashed stuff – fresh is better though, I think) Topping: 1/2 cup brown sugar 1/3 cup flour 2 tablespoons butter, softened 4 tablespoons maple syrup Directions: 1. Peel sweet potatoes and boil in water to soften. If necessary, cut into smaller pieces and boil further before mashing.

2. Beat eggs, granulated sugar, and butter together. Add milk and vanilla.

3. Combine well with the mashed sweet potatoes (I use an electric hand mixer on lowest setting – but beware splattering); spoon into a greased 2-quart casserole dish.

4. Combine brown sugar, flour, softened butter, and maple syrup in a separate bowl, mixing until smooth; drizzle over sweet potatoes.

5. Bake at 350° for 45 minutes.

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Peanut Butter Blossoms submitted by Madeline Frisk Ingredients: 48 HERSHEY'S KISSES Brand Milk Chocolates 1/2 cup shortening 3/4 cup REESE'S Creamy Peanut Butter 1/3 cup granulated sugar 1/3 cup packed light brown sugar 1 egg 2 tablespoons milk 1 teaspoon vanilla extract 1-1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt Granulated sugar Directions: 1. Heat oven to 375째F. Remove wrappers from chocolates.

2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.

About 4 dozen cookies.

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Swedish Meatballs submitted by Madeline Frisk Ingredients: 2 slices fresh white bread 1/4 cup milk 3 tablespoons clarified butter, divided 1/2 cup finely chopped onion A pinch plus 1 teaspoon kosher salt 3/4 pound ground chuck 3/4 pound ground pork 2 large egg yolks 1/2 teaspoon black pepper 1/4 teaspoon ground allspice 1/4 teaspoon freshly grated nutmeg 1/4 cup all-purpose flour 3 cups beef broth 1/4 cup heavy cream Directions: Preheat oven to 200 degrees F. Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.

In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.

In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.

Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.

Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.

Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.

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Touch of Spring Muffins submitted by Madeline Frisk Ingredients: 2 cups all-purpose flour 1/2 cup sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 egg 3/4 cup milk 1/3 cup canola oil 1/2 cup sliced fresh strawberries 1/2 cup sliced fresh rhubarb Topping: 6 small fresh strawberries, halved 2 teaspoons sugar Directions: In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, beat the egg, milk and oil until smooth. Stir into dry ingredients just until moistened. Fold in strawberries and rhubarb.

Fill greased or paper-lined muffin cups three-fourths full. Place a strawberry half, cut side down, on each.

Sprinkle with sugar.

Bake at 375째 for 22-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

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Sangria Blanco submitted by Stephanie Hercula Serves 10-12 People Ingredients: 2 Bottles of Chardonnay (I normally use Barefoot, but any Chardonnay will do the trick) 1.5 Cups of Orange Juice 0.5 Cups of Sugar 0.5 Cups of Peach Schnapps 0.5 Cups of Triple Sec Directions: Add Chardonnay and Orange Juice to a large mixing bowl. Add Sugar. Using a Whisk, stir until sugar is dissolved. Add Peach Schnapps and Triple Sec and stir.

Serve chilled or over ice/frozen white grapes. Add orange slices for a garnish.

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Spinach Burgers submitted by Laura W. Ingredients: 1 bag of thawed and well drained chopped spinach 2 egg whites 1 whole egg 1/4 c diced onion 1/2 c shredded cheese 1/2 c bread crumbs 1 tsp red pepper flakes 1 tsp salt 1/2 tsp garlic powder Directions: 1. Mix ingredients together in a bowl.

2. Now form into burger-sized patties (or you can do spinach balls).

3. Heat a nonstick skillet over med-hi heat. Spray with a bit of cooking spray. Cook for 4-6 min per side.

4. Serve on your choice of bread product, or eat them “naked.” I you want to know how I like them, it’s with onion and ranch on a pita, maybe even a splash of hot sauce. That’s the ticket!

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Single Serve Baked Ziti Pasta submitted by Laura W. I absolutely love baked ziti. Unfortunately, the only chance I ever really get to enjoy this delicious pasta is on my birthday, or once in a blue moon when someone in my family decides to make a pan. (That may be for the best, though, considering how much of it I can eat in one sitting!) A few weeks ago, I had a huge craving for it, and tried looking online for any single serve recipes of baked ziti. All I found were a few others searching and asking for the same thing, with tons of links to recipes for a full pan. While I could probably eat a whole pan myself in only a few days, I thought it’d be nice to have a single serve baked ziti recipe, so I did some experimenting and I think this came out pretty well. I actually managed to create a single serve portion of baked ziti! The recipe is below, try it out and let me know what you think!

Ingredients: 3/4 Cup Ziti Pasta (I use Penne, but you can use whichever you prefer.)

1/2 Cup Pasta Sauce (I usually just buy a can of pre-made pizza or spaghetti sauce.)

1 Cup Mozzarella Cheese Parmesan Cheese to sprinkle on top Directions: 1. Boil the pasta until it’s al dente, or almost done.

2. Once the pasta is done, put a layer of pasta on the bottom of a microwave safe bowl. Follow with a layer of sauce, then mozzarella cheese until you reach the top of the bowl. (You may not have room for all of the pasta/sauce/cheese depending on the size of your bowl.) Once you’ve finished layering the noodles, sauce and cheese, sprinkle a little parmesan cheese on the top.

3. Place a paper towel over the top of the bowl and microwave on high for 5 minutes. Let cool for 2 minutes and enjoy! *Note: I didn’t actually remember to measure everything so these are just estimates and yours may differ depending on the size of the bowl you use. I tend to use a larger size bowl since I love the dish so much and usually want a pretty good amount of baked ziti."

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Chicken Taco Pizzas submitted by Laura W. Makes 4 servings.

Ingredients: 2 whole wheat pita bread rounds, split horizontally 1 teaspoon olive oil or canola oil 25-ounce can no-salt-added chunk chicken breast, drained ¼ cup bottled salsa 1 cup shredded reduced-fat Monterey Jack and/or cheddar cheese (4 ounces) 1 ½ cups shredded lettuce 2/3 cup halved grape tomatoes or chopped tomato 1 recipe Light Sour Cream Drizzle Directions: 1. Preheat oven to 425 degrees F. Place pita bread pieces, cut sides up, on an ungreased baking sheet. Lightly brush cut sides of each piece with oil. Bake about 4 minutes or until lightly browned and crisp.

2. Meanwhile, in a small bowl, stir together drained chicken and salsa. Evenly spoon chicken mixture over pita bread pieces. Sprinkle with cheese.

3. Bake about 5 minutes more or until chicken is heated through and cheese melts.

4. To serve, top with lettuce and sprinkle with grape tomatoes. Drizzle with Light Sour Cream Drizzle.

Light Sour Cream Drizzle ¼ cup light sour cream 1-2 teaspoons fat-free milk In a small bowl, stir together light sour cream and fat-free milk. If desired, transfer mixture to a small resealable plastic bag. Snip off one corner and squeeze onto pizzas.

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Banana Milkshake submitted by Talita de Moraes Ingredients: 2 Large Chopped Bananas 4 Vanilla Ice Cream Scoops 1 Milk Cup Directions: 1. Pour everything in the blender.

2. Mix in blender until you're happy with the texture.

3. Serve in a Milkshake Glass with sliced bananas on top.

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Dad's Strawberry Smoothie submitted by Talita de Moraes Ingredients: 10-15 Large Strawberries 1 Sweetened Condensed Milk Can (14 Oz) 15-20 Ice Cubes Directions: 1. Pour everything in the blender.

2. Mix in blender until you're happy with the texture.

3. Serve in a Tall Glass.

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Aromatic Noodles with Lime Peanut Sauce submitted by Sarah Crossland Ingredients: 3/4 pound spinach linguine or wholewheat spaghetti 2 cups (about 9 ounces) broccoli florets 2 cups (about 6 ounces) snow peas, trimmed 2 cups (about 6 ounces) sugar snap peas, trimmed 1/2 cup natural creamy peanut butter 1/4 cup low-sodium soy sauce 1/4 cup water 2 tablespoons rice vinegar 2 tablespoons fresh lime juice 1 scallion, cut into pieces 3/4 inch fresh ginger, finely grated 2 tablespoons brown sugar 1/4 teaspoon red pepper flakes 1/2 cup shelled unsalted peanuts Directions: Cook the pasta in a large pot of water according to the directions on the package. Drain and rinse with cold water. While the pasta is cooking put the broccoli in a steamer basket over a large pot of boiling water and steam it for 3 minutes. Add the snow peas and sugar snap peas and steam for 2 minutes more.

Toast the peanuts in a dry pan over a medium heat until they become fragrant, about 3 minutes. Set them aside to cool. Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, sugar and red pepper flakes in a food processor or blender until smooth.

Right before serving, toss the pasta with 3/4 cup of the peanut sauce. Divide into 6 serving bowls and top each serving with the vegetables. Drizzle the remaining sauce over the vegetables. Coarsely chop the peanuts, sprinkle them on top and serve. Makes 6 servings.

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Mamie Eisenhower’s Million Dollar Fudge submitted by Sarah Crossland Ingredients: 4 1/2 cups sugar Pinch of salt 2 Tbl butter 1 tall can evaporated milk 12 ounces semi-sweet chocolate, broken into pieces 12 ounces German sweet chocolate, broken into pieces 1 pint marshmallow cream Directions: Grease a 9 x 13 Pyrex dish—line with foil or wax paper if desired. In a large saucepan, stir together sugar, salt, butter, and evaporated milk over medium heat. Meanwhile, place the chocolates and the marshmallow cream in a large bowl. Bring the sugar mixture to a boil. Pour boiling syrup over ingredients in bowl. Beat until chocolate is all melted and pour in prepared dish. Let stand a few hours before cutting. No need to chill. Store in a tin box.

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Cheesecake Bars submitted by Lauren Hines Ingredients: 2 large tubes Pillsbury Crescents 16 ounces cream cheese 1 cup granulated sugar 1 teaspoon vanilla extract 3/4 cup granulated sugar 1 teaspoon cinnamon 1/2 cup (1 stick) butter or margarine Directions: In large bowl soften cream cheese. Add the 1 cup granulated sugar and vanilla extract, and mix well.

Open 1 tube of crescents and unroll, but do not tear apart. Put them in the bottom of a 13 x 9-inch baking pan.

Spread cream cheese mixture over crescents. Put the other roll of crescents on top of cream cheese.

Melt butter and pour over crescents. Mix the 3/4 cup granulated sugar and cinnamon together. Sprinkle sugar/cinnamon mixture over top and bake at 350 degrees F for 30 minutes.

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Vegetarian Creamy and Delicious Coconut Corn Chowder submitted by Katie Young Preparation Time: 15 minutes Cooking Time: 45 minutes Servings: 3 to 4 Ingredients: 1 large russet potato, peeled and chopped 1 (14 ounce) can coconut milk 2/3 cup nondairy milk (I use soy) 1 (14 ounce) can yellow corn 1/3 medium yellow onion, diced 2 cloves garlic, minced 1 teaspoon paprika salt and pepper, to taste 1/4 teaspoon cayenne pepper, optional 1 cup broccoli, stems and florets chopped separately, optional 1 teaspoon vegan margarine or oil, optional Directions: 1. In a large pot, bring water to a boil. Add potato and boil until soft. This took me about 20 minutes, but you will know they're ready if you stick a fork in them and they easily slide off.

2. At the same time, heat coconut milk, nondairy milk, corn, onions, garlic, and spices at a low heat. If using broccoli, include broccoli stems in this mixture and saute florets in margarine or oil separately.

3. When potatoes are done, drain water and allow to cool for 5 minutes or so. Put all ingredients (except broccoli florets) into a food processor or blender until creamy.

4. Return all ingredients to large pot and add broccoli florets to add a chunkiness to the soup. Reheat until hot and serve in a sourdough bread bowl, mmmm!!

This recipe is easily one of the best things I've ever made! It is pretty simple but so, so good. The coconut milk is really what makes this dish unique and delicious. Check the ingredients to make sure it's real coconut milk and not water with coconut extract.

Enjoy!!!

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Andersen's Split Pea Soup submitted by Rachul Lomeli Ingredients: 8 cups water 2 cups green split peas 1 Rib celery, chopped 1 large carrot, chopped 1 small onion, chopped 1/4 tsp thyme Dash red pepper sauce 1 bay leaf Salt Pepper Directions: Combine water, peas, celery, carrot, onion, thyme, red pepper, and bay leaf in large kettle. Season to taste with salt and pepper. Boil vigorously 20 minutes, then reduce heat, cover, and simmer until split peas are tender.

Press soup through fine sieve and reheat just to boiling point.

Add ham hock in beginning and diced ham at end for non-vegans.

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Shepherd's Pie submitted by Rachul Lomeli Ingredients: 6-8 medium potatoes 1/3 cup milk 1/4 cup butter salt and pepper 1 egg, beaten 1-2 tablespoons oil 1 large onion, minced 1 clove of garlic, minced 2 pounds ground chuck 2 cups beef stock (I like Kitchen Basic brand) 1/3 cup flour dash Worcestershire sauce, to taste 1 pound frozen corn, thawed melted butter Directions: Peel, cube, and boil the potatoes. Add butter to the milk and warm until the butter melts. Drain potatoes, salt and pepper to taste and whip with an electric beater with the warm milk/butter mixture. Add the beaten egg and whip lightly.

In the meantime, heat a large skillet over medium low heat, sautĂŠ the onions in oil until they are translucent (soft), add the garlic and stir for about a minute more, remove from pan and reserve.

Turn heat to high and make a large patty out of the ground beef, when the pan starts to smoke, add the patty and brown on one side, turn the patty, and start browning on the other side, breaking it up as it cooks.

Once the meat is thoroughly cooked, whisk the flour into the beef stock and pour it over the beef, add the dash of Worcestershire sauce, return the onion/garlic mixture back to the pan and let it simmer for about 5-10 minutes, until thick. Season with salt and pepper. Pour this mixture into a 13x9" glass baking dish and top with the corn. Spread the mashed potatoes on top, and sprinkle liberally with melted butter.

Bake at 350 degrees for 30 minutes until bubbly. (You might want to put some aluminum foil under the dish as it sometimes bubbles over) Let sit 10 minutes, serve.

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Fish Chowder submitted by Rachul Lomeli Ingredients: 3 strips uncured bacon 1 large yellow onion, diced 1/2 cup diced celery 3 medium russet potatoes, peeled and diced 2 cups fish stock or clam stock 1/2 cup whole milk 1/2 cup half and half 1 pound boneless white fish fillets, diced 1/2 pound clam meat, chopped 1/2 pound shrimp, chopped 1/2 pound bay scallops 1/4 teaspoon fresh ground black pepper, or to taste 1/4 teaspoon salt 1 tablespoon minced chives for garnish Oyster crackers for garnish (optional and contain gluten) Directions: Brown bacon in a deep, heavy-bottomed sauce pot until crisp. Remove with slotted spoon and set aside. SautĂŠ onion and celery in the bacon fat in the same pot until onion is translucent.

Add potatoes and sautĂŠ about 5 minutes, stirring occasionally. Do not brown. Add stock, bring to a boil, then reduce heat and simmer until potatoes are fork tender about 10 minutes.

Add milk and half and half, fish, shellfish, and pepper. Simmer over low heat about 5 to 8 minutes or until fish is cooked through and liquid is steaming, but not boiling. Adjust seasonings to taste, adding salt if desired.

Transfer chowder to serving bowls and garnish with crispy bacon pieces and chives. Serve with oyster crackers, if desired.

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Buttermilk-Blueberry Breakfast Cake submitted by Kim Smith Serves 6-8 Ingredients: ½ cup unsalted butter, room temperature 2 tsp. lemon zest or more — zest from 1 large lemon 7/8 cup + 1 tablespoon (for sprinkling on top) sugar 1 egg, room temperature 1 tsp. vanilla 2 cups flour 2 tsp. baking powder 1 tsp. kosher salt 2 cups fresh blueberries ½ cup buttermilk Directions: 1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

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Jalapeno Kettle Chip Crusted Chicken with Jalapeno Ranch submitted by Kim Smith Yield: 4 servings Total Time: 35-45 minutes Ingredients: For the Jalapeno Ranch Dipping Sauce: 1/4 cup mayo 1/4 cup lowfat sour cream 1/4 cup (plus 2 tablespoons) lowfat buttermilk 1 tablespoon Hidden Valley Ranch Dressing (the powder) 1/2 teaspoon salt 1/2 teaspoon garlic powder dash of cayenne 5-6 hot pickles jalapeno slices, finely chopped For the Chicken: 4 chicken breasts (about 1 3/4 - 2 pounds total) 1 bag Jalapeno Kettle Chips, crushed 1 cup low fat buttermilk 1 teaspoon salt dash cayenne Directions: For the Jalapeno Ranch Dipping Sauce: Mix ingredients together (adding additional buttermilk until desired consistency). Refrigerate until ready to use.

For the Chicken: Preheat oven to 375ยบ. Place an oven safe cooling rack in a large jelly roll pan and spray with non-cooking spray.

In a bowl, whisk together buttermilk, salt, and cayenne. Pound out chicken breasts to roughly 1/2" thickness and add to buttermilk mixture (toss to coat well).

Place crushed Kettle chips in a shallow baking dish. Pull one piece of chicken at a time out of the buttermilk and gently shake to remove some of the excess. Dip into the chips and coat thoroughly on both sides. Place on prepared baking sheet. Repeat until all chicken breast are thoroughly coated.

Place into oven and bake for 25-35 minutes, until cooked through (cooking times vary based on chicken thickness and actual oven temperature). Serve hot with jalapeno ranch dipping sauce.

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Daddy’s Favorite Casserole submitted by Amy Mire This recipe has been a family favorite over 50 years. It has been my grandfather's favorite and is still my father's favorite as well as my husband's and my son's favorite casserole.

Ingredients: 1lb ground beef 1 chopped onion Salt Pepper 1 family size Cream of Mushroom Soup 1 can chopped mushrooms (optional) 1 large package egg noodles (any pasta works though) Shredded Cheese (Colby Jack or your favorite) Directions: Cook pasta according to directions.

Brown ground beef, add in chopped onion when beef is half done. Drain grease. Season with salt and pepper.

Add in mushrooms and soup. Mix well.

Place half of cooked pasta in a casserole dish, layer half of meat mixture. Repeat. Add shredded cheese to top.

Place in oven at 350 for 15 minutes to melt cheese.

This casserole freezes very well. It can be made in large portions as well. I usually make 3 at a time. If heating from frozen, allow at least 1 hour at 350.

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Oriental Coleslaw submitted by Melissa McFadden Ingredients: 2pkg. Ramen noodles( break into small pieces) 8T toasted almonds 8T toasted sesame seeds(optional) 1 16oz. bag slaw 8 green onions or dice small onion Directions: Mix 3/4c oil, 6T rice vinegar, 4T sugar, 1 t. pepper, 2 t. salt whisk together until sugar dissolves. Pour over slaw mixture and toss well.

You can only use one pkg. of noodles if you want and I add one seasoning pack to the dressing mixture(I buy the chicken flavor). You can use regular onion instead of green and you can mix regular slaw and angel hair. I toast ramen noodles and almonds in the microwave. It will probably take a couple of minutes at 20-30 sec. intervals, stir after each time, and be careful not to burn them.

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Sausage Casserole submitted by Melissa McFadden Ingredients: 1 package of sausage (1 lb) 2 packages of crescent rolls 2 eggs 2 cups of sharp cheddar cheese Directions: Preheat oven according to crescent rolls package directions. Spray a 9 x 13 pan and unroll 1 package of the crescent rolls into the bottom of pan. Brown sausage and remove from heat—add both eggs (make sure you have removed from heat so the eggs don't begin to cook). Mix well. Put half the cheese on the layer of crescent rollsadd sausage/egg mixture and top with the rest of the cheese. Roll out 2nd package of crescent rolls. Cook according to package directions- or until browned on top.

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Spinach and Rice (Spanakorizo) submitted by Lauren Kilmer Makes 4 servings.

Ingredients: 1/3 cup olive oil 2 onions, chopped 2 pounds fresh spinach, rinsed and stemmed 1 (8 ounce) can tomato sauce 2 cups water 1 teaspoon dried dill weed 1 teaspoon dried parsley salt and pepper to taste 1/2 cup uncooked white rice Directions: Heat olive oil in a large skillet over medium-high heat. Saute onions in the oil until soft and translucent. Add spinach, and cook stirring for a few minutes, then pour in the tomato sauce and water. Bring to a boil, and season with parsley, dill, salt and pepper. Stir in rice, reduce heat to low, and simmer uncovered for 20 to 25 minutes, or until rice is tender. Add more water if necessary.

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Pimiento Cheese Panini submitted by Lauren Kilmer Serves 6 30 minutes or fewer Ingredients: Pimiento cheese, a Southern favorite, travels west here with the addition of cumin and chili powder.

8 oz. grated reduced-fat Cheddar cheese ¼ cup fat-free mayonnaise 1 4-oz. jar diced pimientos, drained 1 tsp. ground cumin ½ tsp. chili powder ¼ tsp. cayenne pepper 12 slices pumpernickel sandwich bread 1 medium zucchini, thinly sliced Directions: 1. Stir together Cheddar, mayonnaise, pimientos, cumin, chili powder, and cayenne in bowl. Spread cheese mixture on 6 slices bread; top with zucchini and remaining bread slices.

2. Spray panini with cooking spray. Coat skillet or grill pan with cooking spray, and heat over medium heat.

Place panini in pan; weight with smaller-diameter saucepan weighted with 2 cans. Cook 2 minutes. Flip, replace weight, and cook 2 minutes more. (Or cook 4 minutes in panini maker.)

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French Onion Soup submitted by Lauren Kilmer Ingredients: 4 medium onions 2 tablespoons butter or margarine 2 cans (10.5 oz each) condensed beef broth (I sub. beef consommé) 1 ½ cups water 1/8 teaspoon pepper 1/8 teaspoon dried thyme leaves 1 dried bay leaf 4 oz Gruyère, Swiss or mozzarella cheese 4 slices (3/4 to 1 inch thick) French bread ¼ cup grated Parmesan cheese Directions: 1. Peel and cut the onions into slices to measure 4 cups. In a 4-quart nonstick Dutch oven, melt the butter over medium-high heat. Stir in onions to coat with butter. Cook uncovered 10 minutes, stirring every 3 to 4 minutes.

2. Reduce heat to medium-low. Cook uncovered 35 to 40 minutes longer, stirring well every 5 minutes, until onions are deep golden brown (onions will shrink during cooking).

3. Stir in broth, water, pepper, thyme and bay leaf. Heat to boiling over high heat. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover with lid; simmer 15 minutes. Meanwhile, shred the Gruyère cheese by rubbing it across the largest holes of a grater to measure 1 cup; set aside.

4. You may need to move the oven rack so it is near the broiler. Set the oven control to broil. On a cookie sheet, place the bread slices. Broil with tops about 5 inches from heat 1 to 2 minutes or until golden brown. Turn bread over; broil 1 to 2 minutes longer until golden brown. Place toasted bread in 4 ovenproof bowls or individual ceramic casseroles (do not use glass, which cannot withstand heat of broiler and may break).

5. Remove bay leaf from soup. Ladle soup into bowls. Top with Gruyère cheese. Sprinkle with Parmesan cheese.

Place bowls in pan with shallow sides.

6. Broil soup bowls with tops about 5 inches from heat 1 to 2 minutes or just until cheese is melted and golden brown. Watch carefully so cheese does not burn. Serve with additional French bread if desired.

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Spicy Quinoa Patties submitted by Sophia Villagrasa adapted from Super Natural Every Day Prep Time: 10 minutes Cook time: 20 minutes Yield: About a dozen patties Ingredients: 2 cups cooked quinoa, at room temperature (leftover quinoa is perfect) 3 large eggs, beaten 1/2 teaspoon fine-grain sea salt 1/3 cup finely chopped fresh chives 1 small sweet onion, finely chopped 1/3 cup freshly grated Gruyère cheese 2 cloves garlic, finely chopped 1/2 teaspoon crushed red pepper a few grinds of fresh black pepper 3/4 cup whole grain bread crumbs, plus more if needed (I sometimes use a ground millet/wheat bread mix) Water, as needed 1 tablespoon extra virgin olive oil Directions: Combine the quinoa, beaten eggs, and salt in a medium bowl. Stir in the chives, onion, cheese, garlic, crushed red pepper and black pepper. Add the bread crumbs, stir well, and the let the mixture rest for a few minutes. To test that the mixture has the proper texture to form patties, pick up a palm full, squeeze and release. If the mixture holds together in a clump, then it’s ready. If it’s dry and crumbly, add water a 1/2 teaspoon at a time until the mixture passes the test. If the mixture feels wet and mushy, add more bread crumbs.

Form the mixture into thick patties (about 3/4″), 2″ round. (My shaping method: Place some mixture in one palm, then use your other palm and your thumbs to smoosh and shape the patty very tightly.)

Heat the oil in a large, heavy skillet over medium heat until shimming, swirling to thoroughly coat the bottom of the pan. Working in batches, gently place patties in the pan, leaving space between for easy flipping (depending on the size of your skillet, 4 to 6 will fit). Cover and cook for 8 to 10 minutes, until the bottoms are browned.

Carefully flip the patties with a spatula and cook the other sides for 7 minutes, or until golden. Remove patties from the skillet and cool on a wire rack while you cook the remaining patties.

Serving suggestions: Perfect for a light meal with a side salad, or roasted Brussels sprouts, or a bowl of soup. I adore them for breakfast. Made slightly smaller, these would be awesome party appetizers with raita or tzatziki for dipping.

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Red Velvet Brownies submitted by Sophia Villagrasa Ingredients: Brownies: 4 oz chopped bittersweet chocolate 3/4 cup unsalted butter, cut into tablespoon-size pieces 2 cups sugar 3 eggs 1 1/2 cups all-purpose flour 1 oz bottle of red food coloring 1 1/2 tsp. baking Powder 1 tsp. vanilla extract 1/4 tsp. salt Frosting: 8 oz. cream cheese, softened to room temperature 3 Tablespoons unsalted butter, softened to room temperature 1 1/2-2 cups confectioners' sugar 1/4 tsp. salt 1/2 tsp. vanilla extract Directions: Brownies: Preheat the oven to 350 F. Line a 9x9-inch square baking pan with foil, butter the bottom and sides. [Note: Do not use an 8x8-inch pan for this recipe. I did, and my brownies almost didn't survive their stay in the oven.]

In a large, heat-proof bowl, combine the chopped chocolate and butter. Place the bowl over a pan of simmering water (make sure the bottom of the bowl doesn't touch the water). Stirring occasionally, melt the chocolate and butter together until smooth. As soon as the mixture is smooth, remove the bowl from the heat. Whisk in the sugar until well blended. Add the eggs, one at a time, whisking till each one is just blended. Add the flour, food coloring, baking Powder, vanilla, and salt. Using a large spatula, gently fold everything into the chocolate mixture just until all the streaks of flour have disappeared. Pour the batter into prepared pan. Bake for 40-45 minutes, or until toothpick inserted in the center holds only a few moist crumbs. Remove from the oven and place the pan on a cooling rack. Cool completely before frosting.

Frosting: In a large mixing bowl, combine the softened cream cheese and butter. Beat on medium speed until creamy (about 2 minutes). Add the confectioners' sugar in 1/2-cup increments, beating well after each addition. If the frosting looks thin, and un-spreadable after adding 1 1/2 cups, add an additional 1/2 cup of sugar. Add the salt and vanilla. Beat on high speed until fluffy (about 1 minute).

Spread the frosting over the cooled brownies.

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Balsamic and Herb Pork Tenderloin submitted by Sophia Villagrasa Ingredients: 1/4 cup balsamic vinegar 1/4 cup olive oil 2 tsp Dijon mustard 1 TBSP minced garlic 1 TBSP fresh rosemary, chopped 1 TBSP fresh thyme, chopped 1 tsp fresh sage, chopped 1 tsp kosher salt 1/2 tsp black pepper 2 1/2 lb. pork tenderloin (this was two separate pieces for me, each weighing about 1 1/4 pound. I cooked them both but served only one and saved the other for another meal) For Gravy: Âź cup canola oil 1 heaping TBSP flour 1 cup chicken broth Salt and pepper to taste Directions: Combine all marinade ingredients in a sealable gallon baggie. Add tenderloins. Press air out of baggie and seal.

Refrigerate for at least 4 hours.

Remove pork tenderloins from marinade and discard marinade. Season tenderloins with salt and pepper. In a LARGE (12 inch) oven-proof skillet, heat 1/4 cup canola oil. When oil is hot, add the tenderloins and sear on all sides, about 1-2 minutes per side. Place skillet in oven and finish cooking tenderloins, about 15-20 minutes or until internal temperature reaches 140 degrees. Remove pan from oven (BE CAREFUL, the handle will be screaming hot) Remove tenderloins to cutting board and cover tightly with aluminum foil.

Add the flour to the same skillet and cook the flour over medium heat for a few minutes. Add chicken broth and whisk until smooth, scraping up any brown bits on the bottom of the skillet.

Slice tenderloins into 1 1/2 inch slices and add to serving platter. Pour pan gravy over meat and serve.

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