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recipes

Recipes

From our kitchen to yours - savor some good eats from our February employee cook-off!

 
  • Guacamole

    Submitted by Mary Barnette

    • 2 avocados, diced
    • 2 roma tomatoes seeded and diced
    • 2 cloves of garlic, minced
    • ¼ cup minced onion
    • Juice from small lime
    • Sea Salt and freshly ground pepper to taste

     

    Mix all ingredients and serve with tortilla chips.

  • Aunt Peggy’s Grilled Chicken

    Submitted by Mary Barnette

    • ½ cup Soy Sauce
    • 4 Boneless, skinless chicken breasts
    • Ranch Dressing


    Pierce chicken breasts with fork and marinate in soy sauce for at least 1 hour. Place on hot grill and brush occasionally with ranch dressing. Moist and delicious!

  • Quick summer pies

    Submitted by Debbie George

    Place 2 tablespoons of your favorite pie filling between two crescent roll triangles press together with fork tines spread a thin layer of butter on top

     

    Sprinkle sugar on top

     

    Bake for 14 minutes at 375

     

    Enjoy!

     

    One roll of crescent rolls makes 4 pies.

  • No-Bake Energy Bites

    (makes 18-20 bites)

    Submitted by Laura Morgan

    • 1 cup oatmeal
    • 1/2 cup peanut butter (or other nut butter)
    • 1/3 cup honey
    • 1 cup walnuts
    • 1/2 cup wheat germ
    • 1/2 cup dark chocolate chips
    • 1 tsp vanilla

     

    Mix everything above in a medium bowl until thoroughly incorporated.  Let chill in the refrigerator for half an hour.  Once chilled, roll into balls and enjoy!  Store in an airtight container and keep refrigerated for up to 1 week.

  • Quick Greek Salad for Two

    Submitted by: Christy Elliott

    • 1 cup chopped cucumbers
    • 1 tomato coarsely chopped
    • ¼ cup coarsely chopped green peppers
    • ¼ cup thinly sliced red onions
    • ¼ cup ATHENOS traditional crumbled feta cheese
    • 2 tbsp. KRAFT Greek Vinaigrette dressing
    • ½ tsp. grated lemon zest

     

    Combine all ingredients and enjoy!

  • Mexican Dip

    Submitted by Julia Dawson

    Ingredients:
    1 lb. Hamburger
    1 Package Taco Seasoning
    ¼ Cup Chopped Onion
    1 Can Refried Beans
    8 oz. Sour Cream
    1 Small Jar of Mexican Cheese Whiz
    1 Jar of Salsa
    1 Cup Shredded Cheddar Cheese
    Tortilla Chips

    Instructions:
    Brown hamburger with onions and drain. Add taco seasoning and water and cook according to seasoning package. Add refried beans and heat at medium temperature for 5 minutes. Add sour cream, Cheese Whiz and salsa, and place ina large casserole dish. Top with cheese and bake at 400° until cheese is melted. Serve with chips and enjoy!

  • Taco Dip

    Submitted by Lorie Walton

    Ingredients:
    1 Large Can of Refried Beans
    1 16 oz. Container of Sour Cream
    1 8 oz. Cream Cheese
    1 Package of  Taco Seasoning Mix
    1 ½ Jars of Chunky Salsa
    2 Cups of Cheese – whatever kind you prefer

    Instructions:
    Spread beans in a 9"x13" pan. Mix sour cream and cream cheese together until blended and spread. Sprinkle taco seasoning over, but reserve some for later. Spoon salsa over, but add in small amounts to avoid making dip too watery. Sprinkle cheese. Use the remainder of the taco seasoning to sprinkle over the cheese. Let the dip set up, then serve.

  • Sour Cream Coffee Cake

    Submitted by Pam Hurst

    Ingredients:
    1 Cup Margarine
    1 tsp. Vanilla
    2 Cups Sugar
    2 Cups Flour
    2 Eggs
    1 tsp. Baking Powder
    1 Cup Sour Cream
    ¼ tsp. Salt
    Topping
    ½ Cup Pecans
    2 Tbsp. Brown Sugar
    ½ tsp. Cinnamon
    Powered sugar

    Instructions:
    Cream sugar, eggs and margarine. Fold in sour cream and vanilla. Add flour, salt and baking powder. Pour half of the batter into greased and floured Bundt pan. Spoon half of the pecans, brown sugar and cinnamon to cover the batter. Repeat with the remaining batter and toppings. Bake at 350° for 55 to 60 minutes. Remove from oven and cool. Sprinkle with powdered sugar.

  • Slow Cooker Beef Stew

    Submitted by Evelyn Barnett

    Ingredients:
    3 lb. Cubed Chuck Roast
    Several Medium Potatoes
    1 Bag of Baby Carrots
    3 Stalks of Celery
    1 Large Onion
    1 Can Celery Soup
    1 Can Mushroom Soup
    2 Beef Bouillon Cubes in 1 1/2 Cups Water
    Salt and Pepper to Taste 

    Instructions:
    Roll beef in flour, and brown in skillet with oil. In a slow cooker, pour in beef bouillon. Layer browned roast, cream of celery soup and cream of mushroom soup. Place carrots, celery, onion and potatoes on top of soups. Season to taste. Let cook 5 to 6 hours on low heat.

  • Stuffed Green Pepper Soup

    Submitted by Debbie Kerns

    Ingredients:
    2 lbs. Ground Beef
    1 Small Onion, Chopped
    2 Quarts Water
    1 (28 oz.) Can Diced Tomatoes (un-drained)
    1 (29 oz.) Can Tomato Sauce
    1 Cup Minute Rice (uncooked)
    2 Cups Chopped Green Bell Pepper (about 2 large peppers)
    2-3 Beef Bouillon Cubes
    2 Tbsp. Packed Brown Sugar
    2 tsp. Salt
    1 tsp. Pepper

    Instructions:
    In a 6 quart saucepan or Dutch oven, brown ground beef and onion, then drain. Add all remaining ingredients except the rice; bring to a boil. Reduce heat, cover and simmer for 30 minutes or until the peppers are tender. Add rice, cover and simmer until rice is tender.

  • Sweet Chicken Wraps

    Submitted by Martha Easter

    Ingredients:
    1 1/2 lbs. Boneless Skinless Chicken Breasts
    1 lb. Sliced Bacon
    ¾ Cup Firmly Packed Brown Sugar
    2 Tbsp. Chili Powder
    Wooden Toothpicks 

    Instructions:
    Preheat oven to 350°. Cut chicken breasts into one-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden toothpick inserted on the diagonal, starting where bacon seam overlaps.Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with non-stick cooking spray. Place chicken on rack in broiler pan. Bake at 350°F for 30 to 35 minutes, or until bacon is crisp.

  • Fresh Strawberry Cake

    Submitted by Debbie George

    Ingredients:
    4 eggs
    1 Box of White Cake Mix
    1 Small Box of Strawberry Gelatin
    ½ Cup Water
    ½ Cup Fresh Strawberries
    ½ Cup Cooking Oil 
    Frosting:
    1 Large Container of Whipped Cream
    1 Cup Confectioner's Sugar
    ½ Cup Fresh Strawberries 
    Several Sliced Strawberries (for garnish) 

    Instructions: Puree strawberries in blender, then separate into two half-cup portions. Combine cake mix, gelatin, oil and water. Mix well with an electric mixer. Beat in eggs, one at a time, for two minutes. Beat in strawberries. Pour mixture into a greased and floured 9"x12" banking pan or three 8" or 9" round pans. Bake at 350° for 20 to 25 minutes. Put cake on rack and let cool before icing.

    Frosting: mix sugar in with whipped cream, blending well. Puree strawberries in blender, and add to mixture. Mix until the frosting is of spreading consistency. Frost each layer (if using three rounds), top and sides. Garnish with sliced strawberries.

  • Chicken and Stuffing Casserole

    Submitted by Laura Waybright

    Ingredients:
    4 or 5 Boneless Chicken Breasts
    1 can Campbells Cream of Celery Soup
    1 can Campbells Cream of Chicken (or Cream of Mushroom) Soup
    1 8 oz. Container of Sour Cream
    1 Box Stove Top Stuffing (Chicken Flavor)
    1 Stick of Butter
    1 9"x13" non-stick or glass pan

    Instructions:
    Place chicken breasts in large pan and add just enough water to cover them. Start boil and reduce heat to simmer for approximately 1 1/2 hrs. Once chicken is thoroughly cooked, remove from heat, and drain water. Using butter or cooking spray, lightly cover sides and bottom of baking pan. After chicken has cooled, cut into bite-sized pieces and place at the bottom of the pan. Pre-heat oven to 350 degrees. In a large bowl, combine soups and sour cream. Mix well. Top the layer of chicken with soup mixture, spreading mixture evenly. Shake bag of stuffing to be sure all seasoning in bag is evenly distributed. Add uncooked stuffing mix evenly to the top of the soup mixture. Melt the stick of butter and pour evenly over stuffing topping. Bake casserole uncovered 40-45 minutes. Watch for browning on stuffing. Remove from the oven and let sit for approximately 10 minutes before serving.

  • Chicken Enchiladas

    Submitted by Debbie McKenna

    Ingredients:
    Cooked, Diced or Shredded Chicken
    Shredded Cheddar Cheese
    Diced Onion
    Flour or Corn Tortillas
    1 Tbsp. Chili Powder
    Salt and Pepper to taste
    2 Cans of Cream of Chicken Soup
    Diced peppers
    ½ Cup Sour Cream
    1 cup cooked rice

    Instructions:
    Sautee onion and chili powder in 1 Tbsp. butter in medium sauce pan. Combine cream of chicken soup and sour cream. Add chicken and 2 Tbsp. of cream of chicken soup and sour cream mixture. Heat thoroughly. Spread ¼ cup of cream of chicken soup and sour cream mixture on bottom of baking dish. Fill tortillas with chicken mixture and rice, roll and place in baking dish. Spread cream of chicken soup and sour cream mixture over rolled tortillas, and sprinkle shredded cheese on top. Bake in oven for 20-25 minutes at 350 degrees. If using corn tortillas, fry in hot oil before rolling.

  • Spinach & Herb Artichoke Dip

    Submitted by Sharon Wigal

    Ingredients:
    1 8 oz. Pkg. Frozen Chopped Spinach, thawed
    1 Tbsp. McCormick Spinach Dip Seasoning Mix
    1 Clove of Diced Garlic
    1 tsp. Seasoned Salt
    1 tsp. Pepper
    1 14 oz. Can Drained, Chopped Artichoke Hearts
    1/2 Cup Mayonnaise
    1 8 oz. Pkg. Softened Cream Cheese
    1 Cup Grated Parmesan Cheese, Divided
    1/2 Can Drained Petite Diced Tomatoes
    Tortilla Chips, Crackers or Bread (to serve)

    Instructions:
    Squeeze water out of spinach. Combine first 9 ingredients and 3/4 cup Parmesan cheese. Spread evenly in baking dish; top with remaining 1/4 cup cheese and tomatoes. Bake at 400 degrees for 15 minutes. Serve hot with tortilla chips, crackers or bread. Makes 10-12 servings.

  • Black Bean Salsa

    Submitted by Lisa Duskey

    Ingredients:
    2 Cups Chopped Tomatoes
    1 15 oz. Can Black Beans (drained)
    1 15 oz. Can Garbanzo Beans (drained)
    1 15 oz. Can Whole Kernel Corn (drained)
    1/2 Cup Diced Red Onion
    1/2 Cup Chopped Green Bell Pepper
    1 4 oz. Can Diced Jalapeño Pepper
    1 Cup Zesty Italian Dressing
    1/2 tsp. Garlic Salt
    1 Tbsp. Extra-Virgin Olive Oil
    3 Tbsp. Lime Juice (1 fresh lime can also be used)  
    1 Clove of Garlic (finely chopped)
    1/4 cup Chopped Cilantro

    Instructions:
    Mix all ingredients together and serve with scooped tortilla chips. 

  • Taco Salad

    Submitted by Cheryl McCullough

    Ingredients:
    Nacho Cheese Doritos (taco-flavored is the best, but hard to find)
    1 Packet of Taco Seasoning
    Chopped Lettuce
    Chopped Tomatoes
    Shredded Taco Cheese
    1/2 Jar Taco Sauce
    1 Large Bottle of Creamy French Dressing
    1 Can Kidney Beans

    Instructions:
    Brown the meat, then add taco seasoning, taco sauce, and kidney beans. Chop lettuce, dice tomatoes, and crumble Doritos. Put Doritos in a bowl, then add the meat, lettuce, tomatoes, and shredded cheese. Pour the French dressing over all, blend well and enjoy. For a spicy twist, add a can of green chili peppers (found near taco items at the grocery store).

  • Spicy Chili

    Submitted by Mitch Wagner

    Ingredients:
    2 14.5 oz. Cans of Fire-Roasted Diced Tomatoes
    2 Packs of Chili Mix
    2 15 oz. Cans of Hot Chili Beans
    2 10 oz. Cans of Original Rotel
    1 15 oz. Can of Black Beans
    1 6 oz. Can of Tomato Paste
    1 28 oz. Can of Tomato Puree
    1 29 oz. Can of Tomato Sauce
    Approximately 1.5 lbs. of Lean Ground Beef or Lean Ground Turkey

    Instructions:
    Brown the meat in a skillet, then add all ingredients to a large pot. Stir regularly and simmer for approximately two hours.

  • Texas Sheet Cake

    Submitted by Tammy Fordyce

    Ingredients:
    2 Cups Sugar
    ½ Cup Milk
    2 Cups Flour
    1 Tbsp. Vinegar
    2 Sticks Butter
    1 tsp. Baking Soda
    2 Eggs, slightly beaten
    ¾ tsp. Cinnamon
    3 ½ Tbsp. Cocoa
    1 Cup Water
    ½ tsp. Salt
    1 tsp. Vanilla
    For Icing:
    1 Stick of Butter
    6 Tbsp. Milk
    4 Tbsp. Cocoa
    Pinch of Salt
    1 tsp. Vanilla
    1 Box of Powdered Sugar

    Instructions:
    Pre-heat oven to 375 degrees. Sift flour, sugar and salt.Bring cocoa, butter and water to a boil and then pour over flour mixture. Add milk, eggs, vinegar, baking soda, vanilla and cinnamon. Mix well and pour into pan. Bake 20-25 minutes on a cookie sheet with sides.

    For Icing
    Prepare icing 5 minutes before cake is ready to be taken out of oven. Mix butter, milk, cocoa and salt. Bring to a boil, and pour over a sifted box of powdered sugar. Add vanilla while mixing. As soon as you take the cake out of the oven pour icing over it.

  • Praline Crumb Cheesecake Bars

    Submitted by Christy Elliott

    Ingredients:
    1 1.15 lb. Pouch Betty Crocker® Sugar Cookie Mix
    1/2 Cup Cold Butter or Margarine
    1/2 Cup Chopped Pecans
    1/2 Cup Toffee Bits
    For Filling
    2 8 oz. Packages Cream Cheese, softened
    1/2 Cup Sugar
    2 Tbsp. All-Purpose Flour
    1/2 Cup Caramel Topping
    1 tsp. Vanilla
    1 Egg

    Instructions:
    Pre-head oven to 350 degrees. Spray bottom and sides of 13"x9" pan with cooking spray. Place cookie mix in bowl. Cut in butter using pastry blender or fork utnil mixture is crubmly. Reserve 1 1/2 cups of mixture for topping. Press remaining mixture into bottom of pan. Bake 10 minutes. In a large bowl, beat cream cheese, sugar, flour, 1/4 cup of caramel topping, vanilla and egg with an electric mixer on medium speed until smooth. Spread cream cheese mixture evenly over partially baked cookie base. Sprinkle with reserved crumb topping, pecans, and toffee bits. Bake 35 to 40 minutes, or until light-golden-brown. Cool 30 mintues. Refrigerate for two hours or until chilled. Drizzle with remaining 1/4 cup of caramel topping. For bars, cut into 9 rows x 4 rows. Store covered in the refrigerator.

  • Hershey Chocolate Pie

    Submitted by Melody McLean

    Ingredients:
    5 Hershey's Chocolate Bars
    ½ Cup Milk
    20 Big Marshmallows
    1 Package of Dream Whip
    1 Pre-packaged Graham Cracker Crust

    Instructions:
    Place chocolate bars, milk and marshmallows in a double boiler and let melt until very thin, stirring constantly. Let cool. Whip package of Dream Whip and add to chocolate and marshmallow mixture. Beat all together. Place mixture in graham cracker crust and keep refrigerated.

  • Country Kitchen Casserole

    Submitted by Julie Grimm

    Ingredients:
    1 lb. Velveeta, cubed
    3 Cups Cooked Chicken, Shredded
    1 Cup Milk
    1 10 oz. Pkg. of Frozen Vegetables, cooked and drained
    1/2 Cup Mayonnaise
    1 Tbsp. Chopped Onion
    5 oz. Cooked Pasta, Drained

    Instructions:
    Pre-heat oven to 350 degrees. Heat cheese, milk, mayonnaise and onion over low heat until melted. Stir until smooth. Add remaining ingredients and mix well. Pour into a 2 qt. buttered baking dish and bake at 350 degrees for 35-40 minutes.

  • Whole Wheat Banana Bread

    Submitted by Cassie Dowler

    Ingredients:
    1 ½ Cup Whole Wheat Flower
    ½ Cup Sugar
    2-3 Mashed Bananas
    1 6 oz. Container of Plain Greek Yogurt
    1/3 Cup Applesauce
    1 tsp. Salt
    2 Eggs

    Instructions:
    Pre-heat oven to 350 degrees. Combine all ingredients and place in non-stick pan. Bake for 45-55 minutes.

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