Vinegar Veggies

2 cucumbers
2 green peppers
1/2 sweet onion
1/2 to 1 cup vinegar
4 cups water
Italian dressing packet
1/4 cup sugar
salt and pepper to taste
2 Tomatoes

Add all ingredients in a large bowel- except for the tomatoes. Cover and put in fridge overnight. When ready to eat, add diced tomatoes.

The vegetables stay good for at least a week in this substance in the fridge.

Great for taking however much you want for a lunch or a snack and leaving the rest in the fridge.

I personally like the taste of the cucumbers the most, so I decrease everything by half and just add the cucumbers and tomatoes.

Spinach Mandarin Salad

A great combo of veggies and fruits that makes getting your 5 a Day EASY!!

10 oz spinich

1/2- 1 head of romain, chopped

1/3 thinly sliced red onion

1 large avacado (I add 2)

8 oz mozzarella shredded cheese

1 large can mandarin oranges, drained

optional: 1 12 oz package bacon, cooked and crumbled (I omit this and it is still amazing)

Add all of this together, then add Sweet Poppy Seed dressing (recipe on blog). Delicious!

Sweet Poppy Seed dressing

Literally the best dressing I have ever had!!

1/3 c white vinegar

1 tsp kosher salt

a few turns of freshly ground pepper

3/4 c sugar

1 tsp mustard

1 green onion, ends removed

1/2 c. canola oil (or olive oil if you have it)

1 tsp. poppy seeds

In a blender combine first 5 ingredients. While blender is running, add the green onion. Continue running the blender and slowly add in the oil. Keep blender on until well combined. Pour into a serving dish and whisk in the poppy seeds. Store in the fridge for up to 3 weeks. Goes GREAT with Spinach Mandarin Salad.

Strawberry Romanoff

Uncle Rob deserves credit for this one. It is delicious and super easy to make.

1 lb of strawberries

1/2 tube of fat free sour cream

2 TBSP white sugar

2 TBSP brown sugar

Mix everything together except for the strawberries. Cut up strawberries into bite size pieces and fold into the mixture. It is also great as a fruit dip for bananas and other berries. If there is any recipe having to do with berries, Rob knows best!

Oven-Roasted Vegetables

This recipe makes eating vegetables easy! It may seem like a lot of vegetables, but in the end, this serves 4-6 people.

1 whole medium yellow squash

1 whole medium cucumber

10 sticks of asparagus

1 medium red onion (I used half. If you don't like onions, do it anyways, trust me.)

1 whole green, yellow, or red bell pepper (pick 2)

Cut all into bite size pieces. Put in large bowl and coat with 3 TBSP extra virgin olive oil. Sprinkle with 1/2 tsp fresh ground pepper and 1/2 tsp of salt. Spread veggies into a thin layer on a cookie sheet and bake at 450 degrees for 30 minutes, stirring occasionally.

Angel Biscuits

1 pkg Dry Yeast
1/4 c. warm water
2-1/2 c. flour
1/2 tsp baking soda
1 c. buttermilk
1 tsp. baking powder
1 tsp. salt
1/8 c. sugar
1/2 c. shortening
2 tsp sugar

-Dissolve yeast in warm water and 1/2 tsp sugar
-mix dry ingredients
-stir in buttermilk with yeast mixture
-Blend thoroughly-refrigerate, or make into biscuits after 15 minutes of rising
-Turn dough onto floured board and knead lightly
-roll out and cut
-place in greased pan and let rise slightly
-Cook at 400 until lightly browned

cha cha cha dip

Cha Cha Cha Dip From the kitchen of: Angela Cronin

2 (8oz) pkg of cream cheese softened
¾ cup salsa
½ bunch of green onions (chopped)
1 dash of salt

Mix all ingredients together. Heat in the microwave 3-4 min stirring every 30 seconds. Serve with your choice of chips, pretzels or raw veggies.

Fat Lady Potatoes

From the kitchen of: Summer Cronin

2 lb. frozen shredded hash brown potatoes, thawed.

Mix in:

1/2 c. melted butter

1 can cream of chicken soup

1 pint sour cream

2 c. grated cheddar cheese

Spread in a 9 x 13 inch greased baking dish. Mix 1/2 cup melted butter with 2 cups crushed corn flakes and spread over potatoes.

Bake at 350 for 45 minutes

Sweet Potato Casserole

From the kitchen of: Angela Cronin

5-6 Fresh Sweet Potatoes

¼ cup butter (I half this)

1 cup sugar (I half this)

½ tsp salt

1 tsp vanilla extract

2/3 cup evaporated milk

2 eggs

Peel, dice and boil potatoes until soft. Drain and add remaining ingredients. Beat until smooth. Pour into 9x13” dish.

Topping

3 Tbsp butter

1 cup brown sugar (I half this)

1/3 cup flour

½ cup chopped pecans (I double this)

Sprinkle topping on potato mixture and bake at 350’ for 45 min.

Bran Muffins

From the Kitchen of: Sonya Young

3 cups bran buds

1 ½ cups sugar

1 tsp. salt

½ cup finely sliced margarine

Preheat oven to 400. Mix together and add 1 cup boiling water. Stir. Set aside and let cool 10 minutes. Stir in: 2 well beaten eggs. Alternate adding: 2 ½ cups flour, 2 cups buttermilk (mixed with 2 ½ tsp. soda) to the bran mixture. Pour into greased muffin tins and bake 18 minutes.

Blueberry Muffins

From the Kitchen of: Tina Cronin

List #1 List #2

2 eggs 3 cups flour

1 cup milk 1 cup sugar

½ cup oil 4 tsp. baking powder

2 tsp. salt

2 cups blueberries

Preheat oven to 400. Whip together ingredients from list #1. Mix list #2 in separate mixing bowl. Gradually add list #1 to list #2. Fold in Blueberries and bake for 20 minutes.

Zucchini Bread

From the Kitchen of: Tina Cronin

1 cup oil

2 cups diced zucchini

3 eggs

2 cups sugar

1 Tbsp. vanilla

1 tsp. baking powder

3 cups flour

1 tsp. salt

1 Tbsp. cinnamon

1 tsp. soda

Preheat oven to 325. Blend oil, zucchini and eggs in blender. Mix the rest of the ingredients in a mixing bowl. Add zucchini mixture. Pour into 2 greased loaf pans. Bake for 1 hour.

Parmesan Fries

From the Kitchen of: Jana Cronin

1 egg white, beaten

¼ cup grated parmesan cheese

¾ teaspoon garlic powder

3 medium potatoes cut into thin wedges

Salt

Heat oven to 425۫ F. Combine egg white, cheese and garlic in a large bowl. Add potatoes and toss to coat. Spread onto a greased cookie sheet. Sprinkle with salt and bake for 35-40 minutes or until golden brown. Makes about 4 servings; recipe can be doubled.

Cheesy Sour Cream Potatoes

From the Kitchen of: Jana Cronin

½ bag of frozen hash browns

1 can or cream of chicken soup or cream of mushroom soup

1 cup sour cream

1/8 cup melted margarine

¾ cup grated cheddar cheese

Salt, pepper, onion salt

1/3 cup cheese and crushed corn flakes

Mix first five ingredients together in a large bowl. Season to taste with salt, pepper and onion salt. Spread mixture into an 8x8 baking dish. Bake at 350۫ F for 45 minutes. Sprinkle with additional cheddar cheese and crushed cornflakes (optional) then bake for an additional 10 mins.

Broccoli Cheddar Soup

From the Kitchen of: Jana Cronin

1 tablespoon olive oil

½ cup carrots (chopped)

½ cup celery (chopped)

1 teaspoon onion powder

½ teaspoon crushed dried thyme (optional)

2 cans chicken broth -or- 3 cups of water and 3 chicken bouillon cubes

8 ounces shredded cheddar cheese

½ cup milk

¼ cup flour

2-3 cups of frozen broccoli and cauliflower

4-8 strips of bacon (crumbled)

In a saucepan combine oil, carrots, celery and spices on med-low heat. Cook until veggies are soft. Add broth and frozen veggies to saucepan. In a bowl combine milk and flour and stir until smooth; add to saucepan. Stir soup until evenly warm. Turn burner to low and add cheese. Pour desired amount of soup into a bowl and sprinkle with crumbled bacon.

Cheesy Potato Soup

From the Kitchen of: Jana Cronin

2 cups water

½ cup carrots (chopped)

½ cup celery (chopped)

4 medium potatoes (chopped)

½ teaspoon salt

1/8 teaspoon pepper

½ cube butter or margarine

1/3 cup flour

2 cups milk

2 cups cheese

1 cup cubed ham

In a large saucepan bring water to a boil. Add carrots and celery then reduce heat to Med-High. When carrots begin to soften add potatoes, salt and pepper.

In a separate saucepan melt butter, remove from heat and add flour. Add milk and blend together until smooth. Bring to a boil, stirring frequently, until thickened (about 1 min). Remove from heat then add cheese.

Once veggies are tender, remove from heat and add cheese mixture and ham.

Buttermilk Dressing

From the Kitchen of: Grandma Young

1 quart mayonnaise (Best Foods)
1 quart buttermilk
2 Tablespoons MSG (Accent)
1 Tablespoon garlic powder
1/2 tablespoon black pepper
1 teaspoon salt

Mix all together and refrigerate. Eat on everything!

SIX WEEK MUFFINS

From the Kitchen of: Marilyn Young

Prep. Time: 20 minutes

1 15 oz. box Raisin Bran (about 7 cups)

1 c. canola oil

3 c. sugar

4 eggs, beaten

1 qt. buttermilk

5 c. flour

5 tsp. baking soda

2 tsp. salt

Mix Raisin Bran, sugar, flour, soda, and salt in a very large mixing bowl. Combine eggs, oil, and buttermilk. Add to dry ingredients. Mix well. Store in covered container in refrigerator and use as desired. Keeps for 6 weeks. For muffins, fill greased tins 2/3 full. Bake at 400 degrees for 15 minutes.

ORIENTAL SALAD

From the Kitchen of: Mimi Glover

2 Tbsp. sesame seeds

½ cup slivered almonds

½ head cabbage, chopped,

4 green onions, chopped

1 pkg. Ramen noodles, uncooked and broken up

A bag of pre-chopped cabbage for cole slaw can be used to save time.

Dressing ingredients

1 packet Ramen noodle seasoning, chicken or oriental flavor

2 tsp. sugar

½ c. salad oil

½ tsp. pepper

3 tsp. vinegar

Toast sesame seeds and almonds together on cookie sheet in oven until golden brown (250 degrees). Mix salad ingredients in large bowl. Add seeds and almonds. Mix dressing ingredients in separate bowl and then toss with salad.

Speedy Dinner Rolls

From the Kitchen of: Summer Cronin

3 cups flour

2 Tablespoons sugar

1 envelope (1/4 ounce) rapid rise yeast

3/4 teaspoon salt

3/4 cup warm water (105-115 degrees)

2 Tablespoons light olive oil

1 large egg

1. In large bowl, compine 1-1/2 cups of flour, sugar, yeast, and salt. Mix well. Stir in water, oil, and egg until blended. Stir in enough oof the remaining flour (about 1 cup) to form a soft dough.

2. On a floured surface, knead the dough until smooth and elastic, about 8 minutes, adding more flour to prevent sticking. Shape into a ball. Plac in a large oiled bowl, turing to coat. Cover loosely with a damp cloth; let rise in a warm place for 15 minutes.

3. Spray a 9-inch square baking pan with vegetable cooking spray. Punch down dough; place in prepared pan, patting to an even thickness. Cut into 16 squares.

4. Fill a large shallow pan with 1 inch of boiling water. Place a wire rack on top. Place the pan of rolls on rack, cover with a damp cloth, and let rise for 20 minutes.

5. Preheat oven to 400 degrees. Sprinkle tops of rolls lightly with flour. Bake until rolls sound hollow when tapped, about 10 minutes. Place on a wire rack and cool for 10 minutes. Serve warm.

Makes 16 rolls. You can freeze these rolls for up to a week. To reheat, wrap in foil and warm at 350 degrees for 25 minutes. They take less than 1-1/2 hours