Peanut Butter Fingers

From the Kitchen of: Stephanie Jensen

Ingredients:

1 1/2 cup soft margarine

1 cup Sugar

2 cup brown sugar

2 eggs

2 tsp. vanilla

1/2 cup peanut butter

1 1/2 tsp. baking soda

1/2 tsp. salt

3 cups flour

3 1/2 cup oats

Frosting:

1 cube butter

1/4 cup cocoa

4 cups powdered sugar

1 tsp. vanilla

3-4 T. milk

Directions:

1.      (Fingers)  Mix together and pour into 11X17 greased pan. Bake at 325 for 25 min. Don't over bake! Top with chocolate frosting

2.      (Frosting)  Melt butter and cocoa. Add powdered sugar, vanilla and milk. Mix together til smooth

Avocado Basil Pasta

From the Kitchen of: Colie Morby

Ingredients:

8 oz. bowtie pasta

2 avocados halved, seeded, peeled, and coarsely chopped

6 slices crispy bacon, drained and crumbled

2/3 cups chopped basil (sometimes I use dried basil but only about 1 Tbs.)

2 Tbs. lemon juice

1 Tbs. olive oil

3 cloves garlic, minced

¼ tsp. ground black pepper

1/8 tsp. salt (I don’t add any salt to anything I cook and it’s still good)

½ cup shredded Romano cheese (Parmesan works too)

Directions:

1.       Cook pasta according to package directions.  Drain.

2.      Meanwhile, in a large bowl combine avocados, bacon, basil, lemon juice, olive oil, garlic, pepper, and salt.  Add the hot pasta and toss to combine.

3.      Transfer to a serving bowl, sprinkle with cheese.

Hard Pretzel Bites

From the Kitchen of: Emily Balling

Ingredients:

1 ¾ cups warm water (105-110 degrees F)

2 tsp. of active dry yeast

1 Tbs. sugar

4 ½ cups flour

2 tsp. salt

2 Tbs. baking soda

1 egg

Directions:

1.      In a large bowl, combine water with yeast and sugar and let sit for 5 minutes till foamy.

2.      In a medium bowl, stir together the flour and salt.  Add to the yeast mixture with a wooden spoon till dough forms (Personally I just add the flour and salt to the yeast mixture.)

3.      Turn dough out onto a flour-dusted work surface and knead for about 5 minutes until elastic.  (I just knead in the bowl to save on mess.)

4.      Place dough in oiled bowl and cover tightly with plastic wrap and let sit in a warm spot for 30 minutes till doubled in size.  (I add oil to the bottom of my used bowl.)

5.      Preheat oven to 350 degrees.

6.      Bring a large pot of water to a boil and add the baking soda to it, stirring well.

7.      Pinch off walnut sizes of dough (we do a tad smaller) and roll in your hands.  Lightly oiled hands help.  About 75 pieces, unless you are making the traditional shaped pretzel for some of your pretzels.

8.      Using a slotted spoon, transfer pieces into boiling water,(you will have to do a few batches for all 75.) and parboil till they float, about 30 seconds.  If they float right away still parboil 30 seconds.

9.      Make an egg wash by beating 1 egg with 1 T water.  Brush the egg wash over each bite and sprinkle with coarse salt.

10.  Lay the pretzels on an oiled baking sheet or parchment-paper covered baking sheet.  Bake 55-60 minutes until golden and brown and hard.  If they aren’t as crunchy as you like turn off the oven and let them sit in a while more…but watch that they don’t burn.

11.  Cool for 15 minutes and store in an air tight container for up till a week, if they last that long!

*** We make pretzels as a tradition for the fourth of July.  We learned from Mary Jane Farm Girl’s magazine, that the twisted pretzel originally symbolized folded arms, so this tradition reminds us of our lovely rite to worship as we may in this country.  Since they are some work, it’s a one time a year ordeal, and Riley my husband helps to boil them and the children all roll balls for the bites and snakes for the pretzels.  It’s a fun family activity!

Easy Teriyaki Chicken

From the Kitchen of: Kristie kano

Ingredients:

2-4 Chicken Breasts

Salt and pepper to taste

½ Cup Soy Sauce

½ Cup Sugar

Pinch of ginger powder (or a couple of thin slices of fresh ginger)

Rice

Directions:

1.       Cut chicken into 1 inch chunks.  Salt and pepper the chicken.  Fry chicken in pan till cooked.

2.      While chicken is cooking. Stir soy sauce, sugar, and ginger together.

3.      When chicken is nearly finished, pour sauce over chicken till fully cooked and the sauce is warm.  Serve over rice

**Soy Sauce and Sugar are always equal parts.  If you are making dinner for more than 2, I would increase both of those and the amount of chicken made.  I always cook for leftovers because this is a great meal for lunch the following day.  We make this meal weekly because it’s extremely easy and beyond delicious.

PF Chang's Dali Chicken

From the Kitchen of: Emily Balling

Ingredients:

2 Yukon gold potatoes

3 chicken breast fillets

6-8 dry red chilies

1 tsp. of corn starch

3 tbsp. of hot sauce

3 tsp. soy sauce

½ cup brown sugar

1 tsp. garlic powder

1 tsp. onion powder

2 tbsp. cumin

3 tbsp. rice vinegar

1 tsp. fresh ginger

1 cup chopped leaks

Salt to taste.

Directions:

1.      Cut the 2 Yukon gold potatoes cut up in thin slices then cut in half (so they looked like half-moons), toss the potatoes in 1 Tbsp. cumin

2.      Sauté them in a pan with some sesame oil and vegetable oil and some dried red chilies. Cook them in two batches and until they are somewhat browned and add leaks. Drain them on paper towels and salt to taste.

3.      Cut up 3 chicken breasts into cubes and season with salt, garlic powder, cumin, and onion powder to taste.

4.      Sauté the chicken quickly on high heat until just cooked. Lower heat to medium and add the chili paste mixture (recipe below) or the Sriracha hot sauce if you can find it at the store. Add the soy sauce and a tsp. of corn starch mixed into it, with rice vinegar and brown sugar. Throw the potatoes back in the pan and toss the mixture until nicely coated. Take it off when the potatoes and the chicken are done, approx. 6-8 minutes.

Sweet and Sour Chicken

From the Kitchen of: Alyssa Potter

Ingredients:

2 eggs

Desired amount of chicken (breasts or tenders)

Corn starch

Vegetable Oil

½ cup chicken broth

¾ cup sugar

1 Tbs. soy sauce

¼ cup catsup

3/8 cup vinegar

Directions:

1.      Beat eggs and dip chicken into egg and roll in corn starch.  Brown in vegetable oil on the stove. Transfer into oven safe dish.

2.      Mix chicken broth, sugar, soy sauce, catsup, and vinegar together.  Pour over chicken.

3.      Bake at 350 degrees for 1 hour.  (Less time if using tenders)

Salsa

From the Kitchen of: Alyssa Beveridge

Ingredients:

2-14.5 oz cans diced tomatoes

2 large fresh tomatoes, diced

1 can sweet corn, drained

1 can black beans, rinsed & drained

1/2 purple onion, diced

4 avocadoes, diced

Fresh cilantro to taste

1 packet good seasons Italian salad dressing mix

Juice from 2 limes

Salt to taste

Directions:

You can do all fresh tomatoes if you want and they can be cut either minced or chunky, however you like your salsa.  Just mix everything together and serve with chips!

Loaded Mashed Potatoes

From the Kitchen of: KamiAnne Dastrup

Ingredients:

6 cups potatoes cooked and ready to be mashed

½ cup milk

1 cup sour cream

2 tsp. parsley

1 tsp. garlic powder

1 cup shredded cheddar cheese

½ lb. bacon crumbled

Directions:

1.       Mix first 5 ingredients in mixer until creamy.

2.      Spoon into greased 9x13 pan.

3.      Top with cheese and bacon.

4.      Cover with foil and bake for 30 minutes.

Fantastic Potato Salad

From the Kitchen of: Jessica Bright

Ingredients:

6 medium red potatoes

1 small onion, finely chopped (can use green)

1 cup celery, chopped

1 teaspoon salt

6 hard-cooked eggs, diced 

2 eggs, beaten

1/2 cup white sugar (can be reduced to 1/3)

2 teaspoon cornstarch (Can increase the amount of corn starch for thicker dressing)

salt to taste

1/2 cup vinegar (can use ¼ apple cidar vinager, and ¼ white vinegar)

1 (5 ounce) can evaporated milk

1 teaspoon prepared yellow mustard

1/4 cup butter

1 cup mayonnaise

1 tsp. of celery seed for the dressing

*can add ¼ to ½ cup of chopped dill pickle, or ½ cup sweet relish to dressing before adding it to the potatoes

**you can also add 4 strips of crumbled bacon

Directions:

1.      Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs. (if you are adding bacon, this is where you would add it)

2.      While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.

3.      Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.

Ramen Noodle Cabbage Salad

From the Kitchen of: Allie White

Ingredients:

1 head cabbage shredded

4 cups cooked chicken

2 packages of ramen noodles (Chicken flavor) Just noodles at this point

4 Tbs. sliced almonds

Green onions to taste

Dressing:

4 Tbs. sesame seeds

¾ cup oil

4 Tbs. sugar

6 Tbs. rice vinegar

2 flavor packets from ramen noodles

1 tsp. salt

½ tsp. pepper

Directions:

Combine first set of ingredients for salad, and second set for the dressing.

** This will make a lot!!! I always cut it in half!

Easy Cinnamon Pancakes

From the Kitchen of: Britlyn Case

Ingredients:

1 ½ cups flour

3 Tbs. sugar

1 Tbs. baking powder

½ tsp. salt

1 ¼ cups milk

½ stick butter, melted

2 large eggs

1 tsp. of vanilla

1 tsp. of cinnamon

Directions:

1.      In a large mixing bowl, whisk the flour, sugar, baking powder, and salt.

2.      Then whisk in the milk, melted butter, eggs, and vanilla. 

3.      Lastly, once that is all combined, add the cinnamon.

4.      Ladle ¼ cupfuls onto a hot buttered skillet and cook until bubbly.  Flip and cook until golden on the bottom.