{Recipe of the Week}

Dutch Oven Potatoes

5 lbs. potatoes, par boiled and cubed
1 small sweet onion
1/2 red bell pepper
1/2 green bell pepper
4 oz. mushrooms
1 can Cream Mushroom Soup
1/2 lb. bacon, fried crispy
1/2 lb. grated cheddar cheese

Saute vegetables in bacon grease, starting with onions, adding peppers, adding mushrooms last. Mix vegetables with potatoes and soup. Mix in half of the cheese. Sprinkle top with remaining cheese. Cover and bake in 350 degree oven until warmed through and the cheese is melted. About 30 minutes.

These potatoes were served at the Relationship Fireside on Friday.

Recipe courtesy Morgan Mangum

{Recipe of the Week}

Rolls

4.25-4.75 cups of flour, I use a mix of whole wheat and white
1 TBL yeast
1 cup goat milk or other milk
1/3 to ¼ c. sugar
1/3 butter, margarine, oil, or shortening
½ tsp salt
2 eggs

Warm the milk, sugar, butter, and salt until the butter just starts to melt. Put into a large mixing bowl, add yeast and 2 cups of flour. Mix on high with beaters for 4 minutes. Let set for 15min. Add flour until the dough is easy to handle. Roll out, use biscuit cutter to cut rolls. Put on cookie sheet and let rise for 30min to 1 hour. Cook at 375 for 12-15 minutes until golden brown.

Recipe courtesy Caryn Lee

{Recipe of the Week}

Broccoli Slaw Salad

1 package broccoli slaw (found in the produce section)
2 T. vegetable oil (any oil can be substituted)
1 T. lemon juice
2 T. lemon pepper

Mix all ingredients and chill in the refrigerator for at least 20 minutes.

Serve alongside anything grilled!

Recipe courtesy Brittany Bartelme

Thanks for the recipe...keep them coming, we'll feature your favorite recipe in the weeks to come!

{Back To Basics}

Homemade Baking Mix

This recipe will store in an airtight container at room temperature for 4 weeks. You can use it exactly as you would use Bisquick of Jiffy.

8 c. flour
1 1/2 c. instant nonfat dry milk
1/2 c. sugar
5 T. baking powder
1 T. salt
2 c. shortening

In a large bowl, blend all dry ingredients thoroughly. Cut in shortening until mixture resembles corn meal.

{Recipe of the Week}

Orange Brownies:

1 1/2 c. flour
2 c. sugar
2 stick softened butter
1 t. salt
4 eggs
1 t. orange zest
2 t. orange extract

Mix together all ingredients. Pour into greased 9x13 pan. Bake @ 325 degrees for 30 minutes until light brown in color and set.

Orange Cream Cheese Frosting:
1 - 8 oz. package cream cheese
1/2 stick softened butter
2 T. orange zest
16 oz. powdered sugar

While mixing, pour in 2 T. orange juice. Frost brownies after they have cooled.

Recipe courtesy Morgan Mangum

I may have to go on recipe strike if I don't get some volunteer recipes soon, I can't give away all my secrets!

Submit your favorite springtime recipes, we'll feature you next week! (If you don't have a "spring" recipe, any recipe will do)

{Recipe of the Week}

Pot Stickers

1/2 head of cabbage, finely chopped
2 T. salt
2 cloves garlic
grated ginger (to taste preference)
1 t. pepper
2 T. olive oil
2 T. soy sauce
green onions, finely chopped
1 1b. cooked ground pork or finely diced pork chunks

Put cabbage and salt in a bowl lined with a towel. Let sit for 1/2 hour. The salt will draw out the water. Squeeze out the water and put the cabbage back in the bowl. Add the pork and seasonings. Mix together.

Spoon onto won ton wrappers (found in the produce department by the tofu). Wet edges with water, fold over, seal, making sure to press edges together well so the filling does not fall out.

Spray large skillet or frying pan lightly with oil. Fry the pot stickers over medium heat on each side until they are golden brown(approx. 2 minutes). Add about 2 T. water to pan and quickly cover with a lid so the pot stickers will steam. Pot stickers are done when the wrapper becomes translucent (approximately 1-2 minutes).

Serve with a little soy sauce mixed with ginger and garlic.

Recipe courtesy Morgan Mangum

Please submit your favorite recipes to be featured next week, we need lot's of fun ideas to keep meals fun and exciting!

{Recipe of the Week}

Secret version of KFC Macaroni and Cheese
6 C. water
1 1/3 C. elbow macaroni
4 oz Velveeta cheese
1/2 C. shredded cheddar cheese
2 TB whole milk
1/4 tsp salt

Bring water to boil over high heat in a medium saucepan.
Add macaroni to water and cook for 10-12 minutes.
While macaroni is boiling, prepare the cheese sauce by combining remaining ingredients in small saucepan over low heat.
Stir often so the cheese melts into a smooth consistency.
When the macaroni is done, strain it and then pour it back into the same pan, without the water.
Add the cheese sauce to the pan and stir gently until the macaroni is well coated with the cheese.
Serve while hot.

{Recipe of the Week}

Whole Wheat Almond Banana Muffins
2 c. whole wheat flour
1 1/2 tsp aluminum free baking powder
1/4 tsp salt
3 large ripe mashed organic bananas (approximately)
2 large eggs
1/2 cup raw honey
1/2 cup organic cane sugar
1/3 cup non-homogenized whole milk
1/4 cup oil
1 tsp almond extract (can substitute vanilla and omit almonds listed below)
1/2 cup sliced almonds
extra almonds for topping

Mix all dry ingredients except the almonds for the topping. Add all wet and mix. Scoop batter 2/3 full in paper filled or greased muffin cups. An ice cream scoop works well!Sprinkle almonds on top.Bake at 375 degrees for about 18-22 minutes. Remember that whole wheat looks browner when baked so check to make sure they're not under-baked.Makes about 18 muffins.You can substitute apples and cinnamon or blueberries, for the bananas and almonds(and add 1/4 cup of sugar) for other flavors. If you do, you will get only about 12 muffins instead of 18.

Recipe Courtesy of Yvonne Lorenc

Have a recipe you think we would love, feel free to share! We need more ideas for upcoming weeks and want your input!

{Recipe of the Week}

Big Fluffy IHOP-Like Whole Wheat Pancakes
1 cup non-homogenized whole milk
1 egg, beaten
2 Tbsp oil
2 tsp aluminum-free baking powder
3 Tbsp organic sugar or raw honey
1 1/4 c whole wheat flour
dash of salt

Mix dry ingredients. Mix in wet ingredients. Cook on griddle right away. Makes 10-12 three-inch pancakes, or about 3-4 servings.
*Chefs note - this recipe is written with the specific products she uses, but they can be substituted for more common shelf ingredients, i.e. regular milk, non-organic sugar, etc. Just don't omit the whole wheat flour!
Serve with warm homemade syrup or whipped topping and fruit! Yummy!

Homemade Syrup:
2 cups organic sugar
1/2 cup water
Bring to slight boil in pot and add 1/2 tsp maple extract. Makes eight 1/4 cup servings.

Recipe Courtesy Yvonne Lorenc (Thank You Yvonne!)

Have a recipe you would like to share...leave it in the comments or e-mail it to letusallblogon@gmail.com

{Recipe of the Week}

Top Secret version of K.C. Masterpiece Original BBQ Sauce
2 C. water
3/4 C light corn syrup
1/2 C tomato paste
1/2 C vinegar
3 TB molasses
3 TB brown sugar
1 tsp liquid smoke (found near the BBQ sauces and marinades, get hickory smoke if you can)
1/2 tsp salt
1/4 tsp onion powder
1/4 tsp pepper
1/8 tsp paprika
1/8 tsp garlic powder

Combine all ingredients in a med. saucepan over high heat and whisk until smooth. Bring mixture to a boil, then reduce heat and simmer for 45--60 min. or until mixture is thick. Cool, then store in a covered container in the refrigerator overnight so that flavors can develop.

{Recipe of the Week}

Top Secret version of Heinz 57 Sauce
Raisin Puree
- 1/2 C raisins
- 1/2 C water

1 1/3 C white vinegar
1 C tomato paste
2/3 C Malt Vinegar
2/3 C sugar
1/2 C water
1 T. yellow prepared mustard
2 t. apple juice concentrate
1 1/2 tsp salt
1 tsp lemon juice
1/2 tsp onion powder
1/4 tsp garlic powder
Combine all ingredients in a medium saucepan over medium heat. Whisk until smooth. When mixture comes to a boil, reduce heat and simmer for 20 min. stirring often. Remove pan from heat and cover until cool. Chill in a covered container.

Recipe Courtesy Sandy Cane

I am putting in a special request for the Lorenc whole wheat pancake recipe. I keep hearing how wonderful they are...will you share...or is it top secret? --Morgan

{Recipe of the Week}

Homemade Laundry Soap

TIPS FOR LAUNDRY SOAP: We use Fels-Naptha bar soap (which we could not find at Wal-Mart, but the smaller chains like Price Cutter carry it) but you can use Ivory, Sunlight, Kirk's Hardwater Castile or Zote bars. Don't use heavily perfumed soaps. Washing Soda and Borax (the Borax also was found at Price Cutter) can normally be found on the laundry or cleaning aisle. Recipe cost approx. $2.

Homemade Liquid Laundry Soap - Front or top load machine- best value
4 Cups hot tap water
1 Fels-Naptha soap bar
1 Cup Washing Soda
½ Cup Borax
- Grate bar of soap and add to saucepan with water. Stir continually over medium-low heat until soap dissolves and is melted.
-Fill a 5 gallon bucket half full of hot tap water. Add melted soap, washing soda and Borax. Stir well until all powder is dissolved. Fill bucket to top with more hot water. Stir, cover and let sit overnight to thicken.
-Stir and fill a used, clean, laundry soap dispenser half full with soap and then fill rest of way with water. Shake before each use. (will gel kind of like egg drop soup)
-Optional: You can add 10-15 drops of essential oil per 2 gallons. Add once soap has cooled. Ideas: lavender, rosemary, tea tree oil.
-Yield: Liquid soap recipe makes 10 gallons.
-Top Load Machine- 5/8 Cup per load (Approx. 180 loads)
-Front Load Machines- ¼ Cup per load (Approx. 640 loads)

Powdered Laundry Detergent- Top load machine
1 Fels-Naptha soap bar
1 Cup Washing Soda
½ Cup Borax
-Grate soap or break into pieces and process in a food processor until powdered. Mix all ingredients.
For light load, use 1 Tablespoon. For heavy or heavily soiled load, use 2 Tablespoons.
Yields: 3 Cups detergent. (Approx. 40 loads)

Inexpensive Fabric Softener Recipes
1 Cup White Vinegar
Add vinegar to rinse cycle. Works great. Removes residue and odors. Sets colors to prevent fading. Also helps to keep washing machine and hoses fresh and clean too.

1 Container of Name Brand Fabric Softener
4 Inexpensive sponges, cut in half
Pour entire container of softener into a 5 gallon bucket. Fill empty softener container with water twice. (2 parts water to 1 part softener) Add sponges to softener/water mixture. When ready to use wring out extra mixture from one sponge and add to the dryer as you would a dryer sheet.

Recipe Courtesy Morgan Mangum

{Recipe of the Week}

Chicken Tortilla Soup(crock pot recipe)
1 1/2 lbs. boneless, skinless chicken, cooked and shredded.(It can cook with the other ingredients if you don't want to cook it before separately. Just cube it first )
1 can (15oz) whole tomatoes
1 can (10oz) enchilada sauce
1 medium onion, chopped
1 can (4oz) chopped green chilies
1 clove garlic, minced
2 C. water
1 can (14 1/2 oz) chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp salt
1/4 tsp. clack pepper
1 bay leaf
1 pkg.(10oz) frozen corn ( you can use canned if you want)
1 T. dried chopped cilantro
6 corn tortillas
2 T. vegetable oil
grated Parmesan cheese to garnish

Combine first 15 ingredients. Cover and cook on Low 6-8 hours or High 3-4 hours. Preheat oven and lightly brush both sides of tortillas with oil. Cut tortillas into strips. Spread onto baking sheet and bake, turning occasionally, for 5-10 minutes. Sprinkle strips and cheese over soup. Serves 6-8

Recipe courtesy Sandy Cane

Still desperately waiting for all those fabulous recipes you are keeping so secret! We know you have them...Share Please!

{Recipe of the Week}

Secret version of Lawry's Seasoned Salt
2 T. salt
2 T. sugar
1/2 t. paprika
1/4 t. turmeric
1/4 t. onion powder
1/4 t. garlic powder
1/4 t. cornstarch
Combine in small bowl and mix will.Pour blend into an empty spice bottle with a shaker top to store. ( You could make your own label and give as a special handmade gift!)

Recipe courtesy of Sandy Cane

We want to hear your recipes! (The RS blog author's are running out of ideas) If you have a tried and true recipe your family loves, or one that is quick and easy, or one that is new and fabulous, let us know!

{Recipe of the Week}

Black Bean Salsa

2 cans black beans, rinsed
5 -6 very ripe Roma tomatoes, seeded and diced small
1/2 red onion, diced small
1 can Shoepeg corn
1/2 jalapeno, minced
2 T. fresh cilantro, finely chopped
1-2 avocados, diced small(add just before serving to prevent browning)

Dressing:
1 T. red wine vinegar
1 T. salt
2 T. olive oil
1 lime, juiced

Mix together and set in refrigerator overnight so all the flavors can marry. Add avocado and serve with tortilla chips.

Recipe courtesy of Morgan Mangum

We want your recipes! E-mail them to letusallblogon@gmail.com

{Recipe of the Week}

Fluffy Biscuits

2 c. flour
4 t. baking powder
3 t. sugar
1/2 t. salt
1/4 c. shortening
1/4 c. butter or margarine
1 egg
2/3 c. milk

In a bowl, combine flour, baking powder, sugar and salt. Cut in shortening until small crumbs form. Cut in butter until larger crumbs are formed. Beat the egg with the milk, stir into dry ingredients until just moistened.

Turn out onto a well floured surface. Knead 5-6 times. Pat out and fold onto self 4 times to give the biscuits layers. Pat out to 3/4 to 1 inch thick and cut with floured 2 1/2 inch biscuit cutter.

Place on a lightly greased baking sheet.

Bake at 450 for 8-10 minutes or until golden brown.

Recipe courtesy of Sarah Rone (She says this is the best biscuit ever!)

Have a recipe you want featured, leave it in the comments or e-mail it to Sis. Mangum @ nellie_n_mo@hotmail.com

{Recipe of the Week}

Easy Caramel Popcorn

1/2 c. margarine or butter
1/2 c. brown sugar
1 c. mini marshmallows

Put all ingredients in a large microwave safe bowl. Microwave on high for 1 minute. Stir. Microwave on high for 1 minute. Stir until smooth. Pour over 4 qaurts popped popcorn. Stir to coat evenly. Enjoy! (This caramel will stay soft, it won't get hard and crunchy like a traditional caramel popcorn, bit it's super addicting, so be careful!)

Recipe courtesy of Morgan Mangum

Have a recipe you would like featured, leave it in the comments or e-mail it to letusallblogon@gmail.com.

{Recipe of the Week}

Italian Soda
1 oz. flavored Italian syrup
1/2 oz. half and half
Seltzer or Club Soda
ice

To a tall glass add ice, syrup of your choice, and half and half. Fill the glass to the top with seltzer or soda. Stir and serve. yield:1
Tip: the Italian syrups are available in many grocery stores. Usually in the hot beverage aisle. and in most kitchen shops.

Have a recipe you would like featured next week, or anytime? Please leave it in the comments!

{Recipe of the Week}

Split Pea Soup
Works really well in a crock pot. Follow package directions. Add garlic salt and pepper to taste. Make with Sourdough bread or grilled cheese sandwiches.