"V8" Juice

This recipe comes from my mom through her sister-in-law, Roma.

12 quarts tomato juice

3 medium onions

6 celery sticks

2 medium green peppers

1/4 cup salt

1/2 cup sugar

3/4 cup lemon juice

In a large pot, combine tomato juice, celery, onions, peppers. Bring to boil over medium  heat and boil gently, stirring often for about 20 minutes. In a covered blender, whirl a small amount at a time until smooth. Press through a wire strainer, discarding pulp. Stir in salt, sugar, and lemon juice. Chill the juice. This can be frozen in containers in the freezer or canned by putting into quart jars and boiling for 50 minutes.

Honey Mustard Salad Dressing

This recipe comes from our sister-in-law.

3 Tbsp raw honey

2 Tbsp apple cider vinegar

2 Tbsp Dijon mustard

1/2 cup olive oil

Put in bottle and shake well.

Lemon Whippersnappers

This is Aunt Mary's famous lemon cookies recipe.

1 package Pillsbury lemon cake mix (17 1/4 oz)

2 cups (4.5 oz) whipped topping, thawed

1 egg

1/2 cup powdered sugar

Combine cake mix, whipped topping, and egg in a large bowl. Stir until well-mixed. Drop by teaspoon into powdered sugar, rolling to coat. Place 1 1/2 inches apart onto greased cookie sheet. Bake at 350 degrees for 10 - 15  minutes until light golden brown. Remove from cookie sheet to cool. Makes about 4 dozen cookies.

Lemon No Bake Cheesecake

I got this recipe from my friend who makes an insane number of pies for Thanksgiving every year.

1 package cream cheese

1 can sweetened condensed milk

2 large lemons, squeezed until you can squeeze no more

Beat cream cheese and milk until smooth with no lumps. Add lemon  juice. Mix thoroughly. Pour into crust and chill it (overnight, if possible).

Crème Brûlée

This is a crème brûlée recipe that I enjoy!

2 1/2 to 4 cups of heavy cream (depending on how creamy you like it)

6 egg yolks

1/2 tsp vanilla

1/2 cup sugar (or a little less)

*You will need additional sugar for torching and hardening on top

Pour cream in saucepan. Heat until simmering. Remove from heat. In separate bowl, mix egg yolks, sugar, and vanilla. Add cooled cream a tablespoon at a time to prevent cooking the yolks. Mix all together. Put in a double boiler and heat until it coats a spoon (about 3 minutes). Spoon into ramekins. If there are bubbles, pop them with a toothpick. Put ramekins into cake pan. Fill the pan with the hot water from the double-boiler so that the water reaches halfway up the sides of the ramekins. Bake at 325 degrees for 30 to 45 minutes. Cool for about 30  minutes. Refrigerate at least an hour. Take out of fridge at least 30 minutes before serving. Top with a layer of sugar. Brûlée with a torch.

Cream Puffs

This is the recipe I would consistently make. It has morphed over time until I got it where I want it!

Puffs

1 cup water

1/2 cup butter

1 cup flour

4 eggs

Heat butter and water to a rolling boil and add flour, stirring vigorously for about a minute on low heat until it sticks together and forms a ball. Remove from heat and beat in eggs with a wooden spoon until it's smooth. It takes a while to incorporate it all. Put dough into plastic baggie, seal it, and cut the corner. Squirt dough out to desired size of puffs onto baking tray. Bake at 400 degrees Fahrenheit for 35 - 40 minutes for large puffs or 25 - 30 minutes for small puffs. Don't open oven too soon. Puffs should start to brown and crisp up and should puff up in the oven. To prevent from sticking, immediately remove from baking tray. Cool, cut off tops, remove any excess dough and fill with filling.

Filling

2 small Jello pudding packets (my favorites are white chocolate with cheesecake or chocolate with white chocolate)

2 cups milk

1 cup heavy whipping cream

Beat Jello pudding packets with milk for 2 minutes on low. Add cream and beat on medium for about 2 minutes until peaks form. If you like a more firm cream filling, use 1 cup of milk and 2 cups heavy cream.

Chocolate Chip Cookies

This is the recipe for chocolate chip cookies that Mom and Dad used to make. It makes about 72 cookies.

2 1/2 cups of all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter or margarine, softened

1/2 cup shortening

1 cup packed brown sugar

1/2 cup granulated sugar

2 eggs

1 1/2 teaspoons vanilla

2 cups chocolate chips

1 cup chopped walnuts or pecans

In a mixer bowl, beat butter and shortening on medium speed for 30 seconds. Add sugars and beat until fluffy. Add eggs and vanilla. Beat well. Add the dry ingredients after sifting them together. Bet well until blended. Stir in chocolate pieces and nuts. Drop from a spoon 2 inches apart onto an ungreased cookie sheet. Bake in a 375 degree oven for 8 to 10 minutes or until done. Remove, and cool on a cooling rack.

Cheesecake

This is the first cheesecake recipe I ever tried.

4 pkgs cream cheese

4 eggs

1 1/2 cup sugar

2/3 cup heavy cream

1 - 2 tsp almond extract

Soften cream cheese at room temperature. Beat cream cheese with sugar. Add cream and almond extract. Beat in eggs.

Place in a 10 inch spring form pan in crust or as a crustless cheesecake. Bake at 325 degrees for 45 minutes to 1 hour and 15 minutes with a pan of water to steam the top so it doesn't crack.

Apple Pie

I got this recipe from a roommate. It quickly became my favorite apple pie recipe. She made it with the favorite pie crust recipe.

Favorite pie crust - 2 crusts

Granny Smith apples, about 8 - 10 (any apples work, but tart ones are the best for this pie)
1 1/2 cups sugar (she filled a mug with sugar, so I'm guessing on the quantity)
1 Tbsp flour
Cinnamon
Nutmeg

1/8 cup butter

Milk and sugar (optional)

Peel apples and slice them with the slicer side of a cheese grater. Fill mug with sugar and add flour. Add cinnamon and nutmeg to taste. Mix with apples. Place pie crust in pie dish. Fill with apple mixture. Place about 4 small pats of butter on top of apples. Cover the pie with the top crust with a couple of holes for vents. Brush top of crust with milk and some sprinkles of sugar. Bake at 400 degrees for 15 minutes and then turn it down to 350 degrees to bake for another 45 minutes.

Favorite Pie Crust

I got this pie crust recipe from a roommate who would make the best apple pie. It's the best pie crust recipe I've found that I like. It makes enough for about 2.3 crusts, or if you roll it thinner, 3 crusts. I don't usually roll it thin enough for 3 crusts, but in theory, you could.

3 cups flour
1 tsp salt
1 1/3 cup shortening

Cut/mix all these ingredients together.

1 egg

1 Tbsp vinegar

Cold water

In a 1 cup measuring cup, add egg and whisk it. Add vinegar and fill the rest of the cup up with cold water. Add to dry ingredients mixture. Roll out. It will be sticky. Roll it out with more flour. Divide in halves or thirds for use!

Honey Cinnamon Orange Glazed Carrots

This is the recipe I made up from a few sources, inspired by some orange-glazed carrots I had at a bed and breakfast in Jackson Hole once. I serve these often at Sunday dinner.

1 small package of cut and peeled baby carrots

1/2 cup orange juice (or to taste)

1/4 - 1/3 cup honey (or however much)

1 tsp cinnamon (or to taste)

1 tsp cornstarch, dissolved in 2 Tbsp cold water

Place carrots in saucepan with lid. Add about 1 centimeter of water to bottom of the pan and put on the lid. Bring to boil. After it reaches boiling point, turn heat down to low to simmer for about 10 minutes. Drain liquid from pot and place back on stove still on low, squeezing about 1/4 cup of honey in the bottom of the pan with carrots. Add orange juice and cinnamon. Turn the heat up to boiling or simmering point and stir frequently. When the liquid is hot enough, add cornstarch solution. Stir frequently so it doesn't burn but turns into a glaze. When the glaze is at desired consistency, take off heat and serve!

Vegetable Dip

This is the recipe for vegetable dip I used to take to family gatherings sometimes. I got it from my friend Emily.

1 cup sour cream
1 cup mayonnaise

1 Tbsp seasoned salt

1 tsp parsley flakes

1 Tbsp celery salt

1 Tbsp sugar

1 tsp onion powder

1 Tbsp minced onion

1 Tbsp dill

Mix everything together in a bowl and taste to make sure the flavor is to taste. Chill. Serve with fresh chopped vegetables.

Potstickers

This is the recipe I got from my friend Sarah who got it from her sister-in-law who is of Taiwanese descent. It's the recipe I would use when making them for our New Years parties.

1 pound lean ground pork

1 head cabbage, finely chopped

4 - 5 green onions, finely chopped

1 carrot, finely chopped

1 egg

2 - 3 Tbsp soy sauce

1 Tbsp sesame oil

1 - 2 tsp white pepper

1 tsp salt

About 100 or more wonton skins

Mix everything together and fill wonton skins with a spoonful of mixture. Wet half of the edges of the wrappers and pinch closed. You can flash freeze them separately from each other at this point and fill freezer bags full of the potstickers for cooking later.

To cook, steam or boil in a pot of water or pan fry them with a little bit of oil and then steam them with the lid on. Enjoy!

For a quick potsticker dipping sauce, I add half soy sauce and half rice vinegar, a splash of sesame oil, and maybe a tiny bit of cayenne or maybe a tiny bit of garlic powder. You can also add green onions or sesame seeds, but I usually don't.

Cheese Fondue for Five

This is the recipe I got for "the best" fondue or "the right recipe" for cheese fondue for picky people (my coworkers).

1 cup dry white wine (just get the cheapest bottle)
1/2 pound shredded Swiss cheese
1/2 pound shredded Gruyere cheese

2 Tbsp flour

1/4 tsp salt

1/4 tsp ground nutmeg

1 tsp Kirschwasser (sometimes I skip this)

Cut up french bread for dipping or other items for dipping

Simmer white wine. Add cheese a quarter cup at a time. Stir in flour. When all the cheese has melted, stir in salt, nutmeg, and Kirschwasser. Serve and enjoy!

Shrimp Tacos

This is the recipe for shrimp tacos I like to use. 2/2 of my kids have enjoyed these!

3 or 4 pieces of shelled and deveined shrimp per taco you're making
1/4 cup butter
1/2 tsp cumin
1 tsp garlic powder
Olive oil for frying
Corn tortillas
Lettuce
Avocado

Diced tomatoes

Shredded cheddar cheese
Lime wedges

Place shrimp in bowl and sprinkle cumin and garlic powder around shrimp to evenly coat.

To make taco shells, heat oil in pan over medium low heat. Place corn tortillas in oil for a minute and flip to other side. Immediately fold over and place on plate. To soak up extra oil, put a paper towel on the plate. Repeat for number of taco shells desired.

In separate pan, heat butter over medium low heat. Place shrimp one at a time in pan and heat until bottom half of shrimp is no longer translucent. With tongs, flip over each shrimp so the other side cooks, as well. Remove when fully cooked through. Fill taco shells with shredded cheese, shrimp, shredded lettuce, diced tomatoes, and sliced avocado. Top with fresh lime if desired.

Tilapia with Honey-Orange Glaze

This is a recipe that Banana made before, and I enjoyed it a lot!

2 Tbsp butter
2 Tbsp honey
3/4 cup orange juice (or freshly-squeezed juice from 1 orange)
Tilapia fillets

Rinse tilapia and place in baking dish. Salt to taste. Melt butter over stove top. Add honey to mix with butter. Take off heat, add orange juice and mix. Pour over tilapia and bake at 400 degrees for about 20 minutes or until fish is flaky.

Shrimp Ceviche (Ecuadorian-Style)

 Brita served this recipe for us when she returned from her mission. I definitely like it!

2 cups freshly squeezed orange juice (from 5 or 6 oranges)
3/4 cup freshly squeezed lime juice (from 4 or 5 limes)
1 8 ounce can of tomato sauce
1 yellow onion, chopped
2 - 3 cups already-cooked salad shrimp
1 tsp salt
1 tsp pepper
Lots of cilantro

Combine all ingredients in a bowl and enjoy! For Quito-style ceviche, serve with a handful of popcorn on top!

Artichoke Parmesan Dip

I originally got this recipe from my aunt, but I have slightly edited it for my own purposes.

1 1/4 cup grated Parmesan

1 cup mayonnaise

Diced tomato (it's best to take out the seeds)

Green onions, chopped

14 oz can of artichoke bottoms or hearts, diced

Mix all ingredients in baking dish. Bake at 350 degrees for 20 - 25 minutes. Serve with baguettes, crackers, or cut up pieces of french bread.

Rolls of Chicken with Eggplant and Cheese

I made these for a dinner party that was Spain-themed. I like these different chicken roll ups!

4 chicken breasts

An eggplant

1 medium onion

4 slices of cheese to melt (mozzarella is fantastic)

Vegetable broth

Butter

Salt

Pepper

Cut the eggplant in very thin slices. Cover them with salt and let them sit for a half an hour so all the liquid leaves. Salt and pepper the chicken. Brown the chicken on both sides in butter. Cut the onions in large pieces and put them to boil with a little oil and vegetable broth until they're clear. Roll up the chicken with the eggplant, onions, and slices of cheese. Cook the rolls until the cheese is melted, turning every once in a while.

Serve.

Sweet and Spicy Shredded Pork

Pretty basic recipe to get your mock Cafe Rio/Costa Vida sweet pork.

5 - 6 pounds pork tenderloin or roast
21 oz Dr. Pepper or Coke
1 cup brown sugar
3/4 cup white sugar
2 cloves garlic, minced
1 7 oz can chipotle chilies in adobo sauce
6 oz medium red taco sauce
1 tsp dry mustard
1 tsp cumin
1/2 tsp salt
1/2 tsp pepper
Optional: 2 small cans green chilies

Using Dr. Pepper or Coke and over a blender, rinse all the chilies to try to get all the adobo sauce off of them. Discard chilies. With the adobo sauce and Dr. Pepper or Coke combo, add remaining ingredients (except pork roast) in blender. Blend. Place pork roast in crock pot and pour sauce over pork roast. Cook on high for 5 hours or low for 8 hours.

This pork can then be shredded and used for delicious taco meat, enchiladas, tostadas, burritos, or chimichangas.

Spicy Country-style Ribs

This is an excellent quick and easy way to make ribs. My friend used to make this in his dutch oven when we went camping.

Country-style pork ribs
2 cups brown sugar
1 cup Frank's Hot Sauce

Cut pork ribs into serving sizes. Combine brown sugar and hot sauce. Adjust quantities of hot sauce versus sugar to adjust the heat/spiciness of the ribs. Pour into crock pot over ribs and cook on low for approximately 6 hours.

Crock Pot Baby Back Ribs

This is my favorite recipe for crock pot baby back ribs.

1 rack baby back ribs

Rib Rub:

1/4 cup white or brown sugar

2 tsp salt

2 tsp black pepper

2 tsp paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp ground mustard

1/2 tsp cinnamon

1/2 tsp celery salt

1/4 tsp cayenne pepper (optional)

Mix all ingredients of rib rub in bowl. Peel membrane off of the bony side of the baby back ribs. Cut rack in half. Rub rib rub all over all sides of the ribs. Wrap both pieces into aluminum foil. Place side by side in large crock pot. Cook on low for 6 to 8 hours. I find that closer to 8 hours is better for fall-off-the bone consistency. I also use tongs to switch sides of ribs about halfway through cooking if I'm home.

Serve after cutting pieces apart like that, or if you want to caramelize sauce on the outside, brush both sides of ribs with barbecue sauce and caramelize in a hot oven for about 20 minutes.

Red Curry (Thai-style) with Chicken

This is the red curry recipe I use. It really smells up your house, so be sure to ventilate well or at least not cook it unless you're willing to have your home occupants smell it for a few days.

2 Tbsp peanut oil
1 onion, finely chopped
2 tsp red curry paste (or powder & water)
2 cloves garlic, finely chopped
1 cup coconut cream or milk
1 cup chicken stock
2 Tbsp fish sauce
1 Tbsp brown sugar
1/2 tsp salt
1 zucchini, thinly sliced
1 red pepper, julienned
12 oz chicken breast, cut into small pieces
2 Tbsp lemon juice
4 basil leaves, finely sliced

In a large pan with lid, cook onion in oil for 5 minutes. Add red curry paste and garlic, and stir fry for a minute. Add coconut milk, chicken stock, fish sauce, brown sugar, and salt, and bring to a boil. Add zucchini and red pepper. Cover with lid and simmer on medium heat for 12 minutes. Add chicken and cook for 8 minutes. Add lemon juice and basil leaves and stir in.

Serve over rice.

Pot Roast in a Crockpot

I got this recipe from my friend Bubba. It's a quick and easy dinner to get ready when you're busy all day.

Chuck or rump roast (approximately 3 pounds)
1 1/2 cans cream of mushroom soup
2 potatoes, cubed
1/4 onion, sliced
4 stalks celery, chopped
6 - 7 carrots, chopped
1 packet Lipton dried onion soup mix

Add all ingredients into crock pot. Cook for about 9 hours or until done. Times vary, depending on size of roast.

Pork with Apple-Curry Sauce

My dad uses this sauce on occasion for pork.

Cubed pork (or use as a sauce to top slices of pork roast)
1 cup milk
2 tsp yellow curry powder
2 Tbsp butter or margarine
2 cups chopped apples (2 medium apples or 1 large apple)
1/3 cup finely-chopped onion
2 Tbsp flour

In a saucepan, cook and stir curry powder in butter for 1 minute. Stir in apples and onion. Cook, covered until apples and onion are tender. Stir in flour. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 to 2 minutes more. Add salt and pepper, if desired. Spoon sauce over slice of roast or add cubed pork until heated. If the sauce gets too thick, warm some apple sauce and add it to the sauce for thinning.

Serve over rice or noodles.

Pad Thai

This is the Pad Thai recipe my friend Emily and I used to make. It can be made with meat or with a meatless option by using tofu.

1 1/2 Tbsp soy sauce
3 - 4 cloves garlic, minced
1 - 2 red or green chilis, finely sliced or 1 - 2 tsp red pepper flakes
1 tsp grated ginger or 1/2 tsp ginger spice
2 eggs, whisked together
9 oz Pad Thai rice noodles
2 - 3 Tbsp peanut oil
4 green onions, sliced, separate the white parts from the green parts
Choice of protein: tofu, cubed;1 chicken breast, cut into small pieces; thinly sliced pork or beef cut into pieces; medium raw, shelled and deveined shrimp (at least 12)

Items to garnish:
Green parts of green onion, sliced
1/3 cup peanuts, chopped
2 - 3 cups fresh bean sprouts
Lime wedges

Sauce:
1/3 c chicken broth
3 Tbsp rice vinegar
1 Tbsp lime juice
3 - 4 Tbsp brown sugar
2 Tbsp Fish sauce
1 Tbsp soy sauce
1/4 tsp cayenne
1/8 tsp white pepper

Chop meat and toss with soy sauce. Set aside. Bring large pot of water to boil. Put in rice noodles and turn off heat. Let sit for 6 minutes. Drain (should be undercooked). Rinse with cold water to keep from sticking. Combine sauce ingredients. Set aside.

Heat large pan or wok to medium-high heat. Saute the following in peanut oil: garlic, chilis, ginger, white parts of green onion. Stir fry for 1 minute. Add meat and saute for 2 - 3 minutes. Add 1 Tbsp sauce mixture so it doesn't get dry.

Push ingredients to side of pan. Add additional oil if necessary. Add eggs and scramble.  Add noodles and 3 to 4 Tbsp of sauce. Stir fry, adding sauce until noodles are chewy and sticky (about 8 to 10 minutes).

Remove from heat. Fold in bean sprouts or garnish with sprouts. Also garnish with green onions, peanuts and juice from lime wedges. Enjoy!

Grilled Turkey Breasts

This recipe came from my aunt. She made this a couple times when I lived with her in Jackson Hole for the summer.

1 part oil
1 part soy sauce
2 parts 7up
Garlic salt or powder, to taste
Turkey breasts

Mix oil, soy sauce, 7up, and garlic salt in bowl. Add turkey breasts to marinate overnight. Cover bowl with wrap or a lid.

Grill on medium heat on each side until turkey breasts are cooked through.

Baked Chicken Wings

2 dozen chicken wings

1 cup flour

1 tsp salt

1 tsp black pepper

1 tsp paprika

1 tsp garlic powder

1 tsp chili powder (optional)

Mix dry ingredients. Coat chicken wings with mixture. Bake on a baking sheet, lined with parchment paper for 45 minutes at 425 degrees Fahrenheit, flipping the chicken over halfway through. Bake until crispy. If wanting to sauce the wings, brush the chicken wings with sauce and bake at 500 degrees Fahrenheit for 8 to 10 additional minutes.

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Honey BBQ Sauce:

1 cup BBQ sauce

1/2 cup honey

Heat together in saucepan until well blended.

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Teriyaki Sauce:

1/2 cup soy sauce

2 Tbsp honey

2 Tbsp brown sugar

1 Tbsp sesame seeds

Heat together in saucepan until well blended.

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Honey Garlic Sauce:

1 Tbsp butter

1 Tbsp garlic, minced

1 Tbsp ginger

1/2 cup soy sauce

5 Tbsp honey

1 Tbsp brown sugar

1 tsp sesame seeds

Sliced scallions or green onions

Heat together in saucepan until well blended.

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Amazing Wing Sauce:

2 parts brown sugar

1 part Frank's Hot Sauce

Bring to boil in saucepan and then simmer until brown sugar is well-incorporated. Allow to cool for better consistency before using.

Apricot Ginger Chicken

This recipe is one that my sister Banana used to make. I think it's tasty!

3 chicken breasts, cubed
1 medium onion, sliced into large wedge pieces
2 garlic cloves, diced
2 14 oz cans apricots
1/2 to 1 tsp ginger powder or fresh ginger
Salt, to taste
Cooking oil

Drain and rinse apricots. Combine with ginger and salt in blender. Puree until sauce is smooth, adding water to desired consistency. Take deep frying pan with lid and coat the bottom with oil. Add onions & cook on medium until starting to brown. Add chicken and garlic. Stir fry until chicken is cooked on the outside. Pour apricot sauce over the chicken. Cover and simmer for about five minutes or until chicken is fully cooked. Serve over rice.

Bacon-wrapped Chicken

This is a recipe I got from one of my former roommates. I love this recipe and make it regularly.

Chicken breasts, flattened or butterflied
Cream cheese
Salt
Pepper
Chives
Bacon

Flatten chicken with a meat tenderizer. If desiring smaller pieces of chicken, fillet each chicken breast into two pieces and tenderize. Add a pat of cream cheese on one end of the piece of chicken. Salt and pepper the chicken. Add chives, as well. Roll up the chicken so that the cream cheese is in the middle of the piece of chicken. Wrap the chicken roll with a piece of bacon.

Bake at 400 degrees Fahrenheit for 35 - 40 minutes until juices run clear, then broil until the bacon is crispy.

Applesauce Curry Pork Chops

These are the applesauce curry pork chops my dad taught me how to make! It's one of the only ways I like applesauce.

1 Tbsp oil
2 - 3 pork chops
1/2 can applesauce
1/2 tsp yellow curry powder or to taste

Add oil to pan with lid. Brown pork chops at a medium high heat in pan, Cover pan with a teeny bit of water to steam with lid on for 10 - 15 minutes. Add 1/2 can applesauce and curry powder. Heat for an additional 15 minutes. Serve and enjoy!

Honey Mustard Chicken

This is the honey mustard chicken I like to make on occasion.

1 cup dijon mustard
1 cup honey
1 Tbsp olive oil
1 tsp lemon juice
2 - 3 large chicken breasts (or 4 - 6 small chicken breasts)
2 - 3 Tbsp butter or olive oil
1 package sliced mushrooms
1 yellow onion, sliced in large wedge strips
3 or 8 oz shredded cheddar cheese

If the chicken breasts are large, fillet each chicken breast into two pieces. Tenderize the chicken until it's slightly thinner.

With a mixer, mix the dijon mustard, honey, olive oil, and lemon juice until well blended. Separate half of the mixture into a jar for a sauce when serving. With the remainder, put chicken into bowl and marinade, covered in the refrigerator for a couple of hours or up to 24 hours.

Saute onions and mushrooms in olive oil or butter until tender. At the same time in a different frying pan with a lid, add oil and cook chicken on both sides until cooked through. When it is finished cooking, top with the mushrooms and onions and then top with the sprinkling of shredded cheese. Put lid on pan and cook an additional minute or two until cheese has melted. Serve with the reserved marinade.

Spinach Rose Alfredo Ravioli

This is the Ravioli recipe I have used for a while. It feels like a healthy meal because it's meatless and has an entire package of fresh spinach. Pay no attention to the cream!

2 Tbsp olive oil
2 or 3 jalapenos, seeded and diced
2 Tbsp minced garlic
2 14.5 oz cans diced tomatoes
Heavy cream
1 package frozen cheese ravioli
1 package baby spinach, roughly chopped
Mozzarella or parmesan cheese to top

In a deep frying pan with a lid, saute diced jalapeno in oil for a couple of minutes and then add minced garlic. After a minute, add diced tomatoes and bring to simmer. Add cream until desired rose color and bring back to simmer. Add pasta and cook with lid on until slightly tender. Add package of spinach and cook until wilted with lid on. Top with cheese and warm until it's melted. Serve and enjoy!

Lasagne

This is a pretty basic recipe for lasagne and is the one our mom used to make when we were children.

2 Tbsp veg oil

2 cloves garlic, crushed

1 lb hamburger, crumbled

8 oz can tomato sauce

2 1/2 c canned tomatoes

1 1/2 tsp salt

1/4 tsp pepper

1/2 tsp oregano

8 oz lasagne noodles

8 oz sliced mozarella (if our mom didn't have any, sometimes she'd use monterrey jack)

12 oz ricotta (or cottage cheese)

1/2 c grated parmesan

Saute burger and garlic in oil. Add tomato sauce, canned tomatoes, salt, pepper, and oregano and simmer for 20 minutes. While simmering, cook noodles for 15 minutes and drain. In a casserole dish, layer noodles, cheese, tomato/meat mixture, and parmesan, finally ending with the sauce & parmesan.

Bake uncovered at 375 degrees for 20 minutes.

Goulash Pasta

This is the infamous recipe where I asked Mom and Dad how to make it, and they responded with amounts like, "however much" or "a bit." They tend to cook, not with exact recipes but by putting ingredients together "to taste." I had to assign actual amounts to these ingredients, but if you're going to make this properly, you can totally deviate from the quantities listed here.

1 c uncooked elbow macaroni
1/2 can corn
1/2 green pepper, chopped
1/2 onion, chopped
1 8 oz can tomato sauce
1/2 lb hamburger
1 tsp chili powder
Salt and pepper to taste

Cook elbow macaroni. Drain. Set aside. While the macaroni is cooking, brown onion and green pepper in a pan. Add hamburger and cook until browned. Add tomato sauce and corn. Mix and heat until warm. Add chili powder, salt, and pepper to taste. Mix in the macaroni until coated sufficiently with hamburger mixture. Enjoy!

Zucchini Bread

This is the recipe for zucchini bread that my mom always made from the garden zucchinis.

1 1/2 cups flour
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp baking powder
1 cup sugar
1 cup shredded zucchini
1 egg
1/2 cup vegetable oil
1/4 tsp shredded lemon peel or 1/8 tsp lemon juice or extract
1/2 cup walnuts

Mix sugar, egg, oil, until blended. Add lemon and zucchini and mix well. After sifting dry ingredients together. Add into wet ingredients until well mixed. Fold in walnuts.

Bake in bread loaf pan at 350 degrees for 50 minutes to an hour or until thoroughly cooked through.

Sweet & Sour Pork or Chicken

This is my dad's recipe for the Sweet and Sour Pork or Chicken that he used to make.

Cubed Pork or Chicken (leftover from Sunday dinner was common)
Onion, chopped into large pieces
Carrots, cut into large pieces
Peppers (green or red), cut into large pieces
Canned Pineapple

Sauce:

1 cup pineapple juice (add water, to get to 1 cup if necessary)
1 Tbsp cornstarch
3 Tbsp brown sugar (you can use white if you don't have brown)
3 Tbsp vinegar
1 tsp chicken granules (or chicken bouillon)
1 tsp soy sauce
Optional: Add garlic powder or minced fresh garlic

If uncooked, fry chicken or pork for 2 minutes. Add vegetables and fry about 4 minutes to soften. In a pint jar, shake up sauce ingredients. Add sauce to pan and stir while thickening. Add the pineapple and cook until warm. Serve over rice.

Stroganoff

When my mom and dad were first dating, Dad when to Mom's apartment, and she whipped this up really quickly. He was impressed how quickly she could make this meal.

Hamburger

1/2 - 1 Onion, diced

1 big spoonful of sour cream

Cream of mushroom soup

Can of mushrooms

Brown hamburger with diced onion in a pan. Drain any excess grease. Add a big spoonful of sour cream, a can of cream of mushroom soup, and a small can of mushrooms. Mix and heat until fully warmed and bubbling. Add any additional seasonings to taste.

Serve over noodles or rice.

Manicotti

Our  mom made this a few times when I was in high school, and I really liked it, so I've been making it regularly since then!

Sauce:

1 28 - 32 oz can tomato sauce
1 pound of sausage, country style
3 cloves garlic
1 Tbsp sugar
1 Tbsp sweet basil

Brown sausage and garlic. Drain. Add tomato sauce, sugar, basil, and 1 1/2 cup water. Simmer in crock pot all day.

Cheese mixture:

16 oz shredded mozzarella
16 oz ricotta
1 cup grated parmesan
2 eggs
1/2 cup parsley, finely chopped

Mix all cheese mixture ingredients together until well-mixed.

16 oz box of manicotti noodles or large shells

Cook according to box instructions. Let them cool until you can handle them. Stuff noodles with cheese mixture. In a 9 x 13 pan, pour 1/2 of the sauce in the bottom. Place stuffed noodles in pan. Cover with the remaining sauce.

Bake at 350 degrees for 30 minutes.

Haystack Dinner

This was always one of my favorite dinners!

8 chicken breasts or 1 whole chicken

Boil until done (save broth for gravy), and cut into small pieces.Place chicken in a baking dish & cover with 1 - 2 cans of cream of chicken soup, thinned a little with water. Bake at 350 degrees F for 45 minutes. Serve over rice.

Gravy:

Add enough water to chicken broth for 3 cups. Mix 1/2 cup cold water with 1/4 cup flour and 1/2 tsp curry. Cook in chicken broth until the gravy thickens.

Top with your favorite toppings, such as:

Chopped tomatoes
Chopped celery
Sliced green onion
Grated cheese
Pineapple bits
Mandarin oranges
Slivered almonds
Coconut
Chow mein noodles

Green Rice

I got this from a woman named Becky on my mission. It reminded me of home, even though I had never had it before. It's a great side, especially if you add more cheese to it!

2 cups rice
1 can cream of chicken (or whatever cream of soup you like)
Steamed broccoli (1 or 2 crowns of broccoli)
1/2 - 1 cup shredded cheese

Steam rice. Mix with cream of soup. Put in casserole dish. Cut up steamed broccoli into really small, pieces. Mix in with the rice and soup and a half a cup of cheese, if desired. Sprinkle half a cup of cheese on top and place in oven to melt cheese and warm casserole (about 5 minutes at 350 degrees).

Grated Potato Casserole

This casserole is also known as cheesy potatoes or funeral potatoes, depending on who you ask. There are about as many recipes and even toppings for this as there are people in any given family, so this is a very flexible dish for people's tastes, preferences, and allergies. This is the recipe our mom used growing up.

6 to 9 potatoes
1/4 cup butter
1 can cream of chicken soup
1/3 cup chopped onion
1 pint sour cream
1 1/2 cups shredded cheddar cheese

Cook potatoes in skins (don't overcook them). Cool, peel, and coarsely grate the potatoes. To mix sauce, heat 1/4 cup butter with the soup. Blend in the sour cream, onion, and cheese into soup. Layer mixture with potatoes in a 2 1/2 quart casserole dish or a 9" x 13" pan. Slightly mix with a fork to even mixture with potatoes. Top with extra cheese or your preferred topping. Heat in a moderate oven until bubbling.

Egg Foo Yung

This is a recipe my dad used to use. It is typically served with steamed rice.

1 1/2 cups finely chopped/shredded veggies (cabbage or zucchini usually)
1/4 cup chopped onion
1/4 cup chopped green pepper
3 eggs
1/2 tsp salt
1/8 tsp pepper
Oil for frying

Optional: Add shrimp or other cooked meat.

Fry vegetables in about a tablespoon of oil. Remove from pan and cool. Make the sauce (see below) while cooling,

Mix fried vegetables with the eggs, salt and pepper. Fry in about 1/4 cup quantities in oil, about the shape of a pancake. Flip and cook until thoroughly cooked through. Serve on steamed rice and topped with sauce.

Sauce:

1 Tbsp cornstarch
1 tsp beef boullion
1 tsp sugar
1 cup cold water
1 Tbsp soy sauce

Cook and stir until thickened and bubbly. Continue cooking and stirring for an additional minute to two minutes. Serve sauce on egg foo yung and steamed rice.

Chicken Tortilla Casserole

Our mom used to make this when we lived in Illinois.

Preheat oven to 350 degrees.

2 - 3 lbs chicken, cooked, and cut up into bite-sized pieces
1 medium onion, diced
2 Tbsp butter
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup chicken broth
1 small can of chopped green chilis
1 pkg corn tortillas
1 lb cheddar cheese, grated

Saute diced onions in butter in saucepan. After onions have started to become translucent, add cream of chicken soup, cream of mushroom soup, chicken broth, and green chilis. After slightly bubbly, take off heat. In a casserole dish, layer sauce, chicken, tortilla, and cheese, making sure sauce prevents any dry sections. Top with cheese. Heat in a 350 degree oven for 30 minutes.