Taco Soup

From Mary Millward

1 pound ground beef

1 onion, chopped

1/2 green pepper, diced

1 package taco seasoning mix

1 quart (or one large can) tomatoes

4 cups water

1 can chili

1 can black beans, drained and rinsed

1 can pinto beans, drained and rinsed

1 can corn

1 can beef broth

or

2 cups water

1 package onion soup mix

---

Brown ground beef. Drain and add onions and green pepper. Cook until tender and then add taco seasoning mix. Remove mixture to a soup pot. Add tomatoes, 4 cups water, 1 can of chili and both cans of beans. Simmer one hour. Add corn and beef broth, or water and onion soup mix. Heat through. Serve with cheese, sour cream and corn chips.

For a printable version, click here. 

Fudge Brownies

Mary's Fudge Brownies

From Mary Millward

2 cups sugar

3/4 cup oil

1/2 cup cocoa powder

4 eggs

2 cups flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon vanilla extract

---

Preheat oven to 350 degrees. Beat together the sugar, oil and cocoa. Add the eggs and vanilla; beat well. Add the flour, salt and baking soda. Spread into a lightly greased 13 x 9-inch pan. Bake for 25-30 minutes. Top with chocolate frosting, if desired.

For a printable version, click here.

Chicken Noodle Soup

Becky's Chicken Noodle Soup

From Becky Hansen

1 can chicken noodle soup

1 chicken bullion cube

1 can cream of chicken soup

1 can evaporated milk

1 can cooked chicken

1 can chicken broth

1 tablespoon parsley

---

Heat through and serve.

For a printable version, click here. 

Pumpkin Bars

Servings 30

From Thanksgiving Point Deli and Bakery

2 cups flour

2 cups sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon nutmeg

1/2 teaspoon salt

1/2 teaspoon cloves

1 cup canola oil

2 cups canned pumpkin

4 eggs

Cream cheese Frosting

8 ounces cream cheese

1/2 cup butter

1 pound powdered sugar

1 tablespoon vanilla extract

---

Preheat oven to 350 degrees. Grease and flour a large sheet pan (15 x 10-inches). Combine all bar ingredients and mix at low speed for 2 minutes. Pour into pan and bake 25-30 minutes. Cool.
For the frosting, cream butter and cream cheese until fluffy. Add powdered sugar and vanilla; mix on low until sugar is combined and then mix on high until fluffy.
Spread frosting over cooled bars and enjoy. Store any leftovers in the refrigerator.

For a printable version, click here. 

Hopkins Heroes

From Dayna Larsen

1 loaf garlic parmesan French bread

1/4 pound sliced Swiss cheese

1/2 pound sliced ham

1 red onion, thinly sliced

1/2 pound sliced turkey

1 head Romaine lettuce

1/4 pound sliced Cheddar cheese

1 bottle italian dressing

---

Slice bread in half. Butter each half and broil. Layer meat and cheeses. Pepper entire sandwich and broil again until melted. Add onion and tomato slices. Top with lettuce. Drizzle Italian dressing over lettuce.

For a printable version, click here.

Dayna's French Bread

French Bread

Servings 12

Prep Time: 1 hour, 30 minutes
Cook Time: 22 minutes

Dayna Larsen's version

2 1/2 cups very warm water

2 tablespoons sugar

2 tablespoons yeast

2 tablespoons oil

1 tablespoon salt

6 cups flour

---

Mix together the warm water, sugar and yeast. Let proof for several minutes. Add the oil, salt and three cups flour. Mix until moist; scrape down sides, then mix on high for 2-3 minutes. Add the remaining 3 cups of flour. Beat together. Let raise for 10 minutes. Punch down. Do this five times for a total of 50 minutes. Divide dough in half. Roll into a 9 x 12-inch rectangle. Roll up, jelly roll style, from the long side. Pinch bottom seam and tuck ends under. Repeat with remaining dough. Place both loaves on a greased cookie shoot. Let raise 30 mimutes. Cut 4 slits in the top. Beat 1 egg and brush over both loaves. Bake at 400 degrees for 22 minutes.

For a printable version, click here.

Healthy Flourless Chocolate Muffins

From Lou D'Arc
Source: http://mywholefoodlife.com/2014/08/17/flourless-chocolate-muffins/

1 cup creamy peanut butter (or nut butter of your choice)

2 very ripe bananas

1/4 cup maple syrup

1/3 cup cocoa powder

---

Preheat oven to 350 degrees. In a food processor combine all ingredients. You may have to stop and scrape down the sides a few times.
Once everything is mixed well, spoon batter into lined muffin cups. I used silicone molds. The batter will be very sticky. I found wetting a spoon kept it from sticking. I topped a few of mine with chocolate chips. Feel free to do the same. Place muffin pan in the oven and bake for about 15 minutes.
Wait until these are completely cooled before removing from the pan. Store these muffins in the fridge. They should last at least 5 days. You can also freeze them for longer storage. Enjoy!

For a printable version, click here. 

Tortellini Caprese Salad

From Misty Hall

1 package fresh cheese tortellini

1 package fresh mozzarella balls

1 package grape tomatoes

1/4 cup olive oil

2 tablespoons balsamic vinegar

basil, chopped

---

Cook Tortellini. Drain. Add all ingredients to the bowl. Mix to combine.

For a printable version, click here. 

Thai Peanut Salad

From Ashley Buhman

For the Thai Peanut Dressing

1/4 cup creamy peanut butter

2 tablespoons rice vinegar (unseasoned)

2 tablespoons lime juice

3 tablespoons vegetable oil

1 tablespoon soy sauce

2 tablespoons honey

2 1/2 tablespoons sugar

2 cloves garlic, roughly chopped

one-inch square piece ginger, peeled and roughly chopped

1 teaspoon salt

1/4 teaspoon crushed red pepper

2 tablespoons fresh cilantro

For the Salad

4 cups chopped Napa cabbage or shredded coleslaw mix (I like to toss in a little shredded red cabbage)

1 cup shredded carrot

1 green bell pepper, thinly sliced into bite-sized pieces

1 small English cucumber, halved lengthwise, seeded and thinly sliced

4 cups salad greens

1 cup cooked and shelled edamame

2 medium scallions, thinly sliced

1/2 cup loosely packed, chopped cilantro

---

1. For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.

2. For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.

For a printable version, click here. 

Simple Waldorf Salad

From Margaret Rupp

Diced apple

Chopped walnuts

craisins (or raisins)

Miracle Whip

milk

sugar

---

Mix Miracle Whip with a little milk and sugar to taste. Mix with the rest of the ingredients and enjoy.

For a printable version, click here. 

Oreo Cookie Salad

From Melodie Loveless

2 large boxes instant vanilla pudding (or four small boxes)

1 (12-ounce) container Cool Whip, thawed

1 package Oreos, crushed

---

Prepare pudding, according to directions on boxes. Fold in Cook Whip and crushed Oreos. Keep refrigerated until time to serve. Enjoy!

For a printable version, click here.

Macaroni Salad

4 cups macaroni

1/2 cup mayonnaise

1/4 cup milk

1/4 teaspoon salt

3 teaspoons sugar

1 tablespoon red wine vinegar

pepper

splash pickle juice

3 green onions

1/2 cup black olives, diced

6 spicy sweet pickles, diced

3 bottled roasted red peppers

---

Combine all ingredients.

For a printable version, click here.

Jello Salad

From Krista Rigamoto

1 (15-ounce) can crushed pineapple

1 (16-ounce) container cottage cheese

1 (3-ounce) package strawberry jello

1 (8-ounce) container Cool Whip

---

Mix, chill and serve

For a printable version, click here.

Greek Salad

From Dayna Larsen

1 bag baby spinach

1/4 red onion chopped

16 ounces cooked penne pasta

1 cucumber peeled, cut into quarter

2 chicken breasts cubed, browned and seasoned with Italian seasonings

feta cheese

1 can whole olives

1 package baby tomato

Dressing:

1 tbsp. lemon juice

1/4 teaspoon garlic, minced or 1/2 garlic clove

1/4 cup olive oil

1 tbsp. sugar

1/2 cup red wine vinegar

dash of salt and pepper

1/2 teaspoon oregano

---

Mix dressing together then pour over salad before serving. Serve with baked pita chips.

For a printable version, click here. 

Grape Salad

From Angie Maynes

2 pounds green seedless grapes

2 pounds red seedless grapes

8 ounces softened cream cheese

1 teaspoon vanilla extract

8 ounces sour cream

1 cup coconut

1 cup Grapenuts

2/3 cup brown sugar

---

Blend cream cheese, sour cream and vanilla. Mix in Grapes. Pour in dish. Blend coconut, Grapenuts and brown sugar. Sprinkle mixture on top. Refrigerate before serving.

For a printable version, click here.

Easy Chinese Chicken Salad

From Alison Johnson
Source: prettyprovidence.com

For the salad

1 head green or red cabbage, shredded or chopped

2 cups grapes (I like opposite the color of cabbage)

1 bunch green onion, chopped

3-4 cups cooked chicken breasts, diced

2 packages Oriental-flavored ramen noodles

For the Dressing

1/4 cup canola oil

1/4 cup vinegar

1/4 cup soy sauce

1/4 cup sugar or Splenda, to taste

2 Seasoning packets from noodles

---

1. Combine all salad ingredients together in a large bowl.
2. Whisk all dressing ingredients together and pour over salad.
3. Toss and Enjoy

For a printable version, click here

Classic Potato Salad

From Melanie Whiting

5 pounds potatoes

5 eggs

8 small dill pickles, diced

2 cups mayonnaise or Miracle Whip

1 tablespoon yellow mustard

---

Cube potatoes and boil with 1 teaspoon salt for 20 minutes. Boil the eggs for 14 minutes. Cool, peel and dice. Add to potatoes. Add pickles. Stir together the mayonnaise or Miracle Whip and mustard. Stir into potatoes when cool and mix until all potatoes are covered. Salt and pepper to taste. Refrigerate for several hours.

For a printable version click here

Super Saturday, 2014

     Come join us for Super Saturday, 2014. October 11, from 9 a.m. to 1 p.m. We'll have crafts to make, demos on French bread and jam making, and a delicious light lunch. 

We have some fun crafts lined up, several of which you can personalize to make unique to you and your family or to give as gifts. Click here to print out an order form. 

Here's our lineup. 

Pumpkin

($1.25)

Antiqued Letter

(8-inch Small $3.25, 12-inch Large $6.00)
We will have white paint and dark wax for antiquing. If you'd like your letter to be another color, please bring you own paint. Also, please indicate on your order form which letter(s) you would like.

Twig Wreath

($22.00)

if you want to buy your own supplies to cut cost and/or personalize your embellishments, here's the supply list: 

Twig wreath

18" twig wreath

1 Burlap ribbon (you will have lots left over for another project)

2 short stem (usually it's less $) hydrangea flowers -or your choice of flower

In addition you can also purchase a smaller flat leaf or acorn stem for added texture and color. .

Amber P. will help you put it together. As Amber says, "the possibilities are limitless."

Burlap Wreath
($30.00)

Supply List
Burlap wreath

18" wire frame (as pictured below)

3-4 burlap ribbons 15 feet length

1 pack Chenille pipe stems in tan color 

This is where you can get creative....You can add flowers or another ribbon (patterned or color) You can add a painted monogram letter to hang from the middle. You can add a board with a Welcome sign or any kind of bow. If you have an idea but need further help with putting things together I would be happy to help out!! 

Also if you'd rather do the smaller wreath there is a 12" frame option also and that would use 2-3 burlap rolls. 

Thanks and please let me know if anyone has any questions! Amber P.

Chalkboard

(Small $8.50, Medium $10.00, Large $11.00)

Vinyl lettering and/or other embellishments can be added to personalize it. For all the board projects some basic paints will be available, but you are also welcome to bring your own. If you want to add scrapbook paper to your project, you'll need to bring that as well.   

Dry Erase Board

(Small $14.00, Medium $14.50, Large $16.00)

Photo Board

(Small $14.00, Medium 15.50, Large $17.00)

Money for projects will be due Oct 3rd to Dayna or Alison. They can also answer any questions you might have. 

We'll see you there. It's gonna be good.