Lemon cookies

Ingredients:½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar
Directions:
Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes. Makes 2-3 dozen (closer to 2) recipe from Lauren Brennan via Lisa Evans

Cauliflower Soup

Wisconsin Cauliflower Soup

2 tablespoon butter or margarine
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk**
1 1/2 cups water**
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch chunks
1 teaspoon Dijon mustard
1 cup sharp cheddar cheese, shredded
1 cup Pepper Jack cheese, shredded

**Can substitute 1 can {12 oz} evaporated milk and 2 cups water for the 2 cups milk and 1 1/2 cups water.

In a large saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Whisk in flour and salt. Gradually stir in milk, chicken broth, and water.

Add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 15 minutes.In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. {Don't let this step deter you from making the soup! Blending it is really easy and so worth the extra 3 minutes. The most annoying part are the added dishes!}Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Serve soup with remaining cheese as a garnish.

 

From some website called cullinary queen bee

Baked Creamy Chicken Taquitos

Baked Creamy Chicken Taquitos

recipe by Ourbestbites.com

1/3 C (3 oz) cream cheese

1/4 C green salsa

1T fresh lime juice

1/2 t cumin

1 t chili powder

1/2 t onion powder

1/4 t granulated garlic, or garlic powder

3 T chopped cilantro

2 T sliced green onions

2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)

1 C grated pepperjack cheese

small corn tortillas (and actually, flour ones are really good as well)

kosher salt

cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

The ones pictured below are actually flour tortillas- which I found out I like just as well (maybe even better!) than corn ones.

Dip ‘em in salsa, sour cream, guacamole, or this dressing.

Makes 12-16

Freezer Instructions: Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425 and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.

Chicken Pot Pie

Top and Bottom Pie Crust
1 Can Cream Potato Soup
1 Can Cream of Chicken Soup
1/2 C Milk
2 C Chicken, Cooked and Cubed
1/2 tsp Pepper
16 oz Bag of Frozen Mixed Veggies
Mix all together and put in pie crust.  Slit top crust and cover edges with foil.  Bake 1 hour at 375.  Remove foil and bake until brown. 

Chicken Stroganoff

1 1/2 lbs Chicken Breast
2 T Oil
2 C Sliced Mushrooms
2 T Flour
1 1/2 C Chicken Broth
1 Can Cream Mushroom Soup
1 T Sugar
1 C Sour Cream
1 tsp Red Wine Venegar
1 tsp Dijon Mustard
1/2 tsp Salt
1/4 tsp Pepper
Egg Noodles or Rice
Cut chicken into bite sized pieces.  Brown in oil.  Remove from pand and add butter.  Cook mushrooms and onion in butter.  Wisk together flour and broth.  Add to skillet.  Cook and stir until thick and bubbly.  Remove from heat.  Add soup, sugar, sour cream, vinegar, mustard, salt, pepper, and chicken. 
Allow to cool if freezing.  Freeze in bag.
Serve over egg noodles or rice.

From Shauna Eccles

Chicken Noodle Soup and Noodles

Chicken
Onion
Several Carrots
Several Stalks Celery
12 Chicken boullion cubes

Boil a chicken in enough water to keep it covered and add one chopped onion. Pull apart chicken and get rid of any white floaties on broth (strain broth).  Cook carrots and celery in water for 20 minutes with 12 chicken bullion cubes. Add noodles (below) to soup 10 minutes before eating.

Noodles
2 Eggs
6 T Milk
1 tsp. Salt
1 tsp Sugar
2 C Flour

Mix all of the above together, roll out, cut with pizza cutter.  Let dry as long as possible and then add to soup.

From Lisa Evans

Sloppy Joes

1 lb. lean ground beef

Seasoning salt to taste

1 medium onion, minced

1/2 green pepper, minced

3-4 cloves garlic, minced or pressed

3/4 c. ketchup

1 tsp. mustard

3 Tbsp. + 1 tsp. brown sugar

1 1/2 tsp. red wine vinegar

3/4 tsp. Worcestershire sauce

3 Tbsp. tomato paste

1/3-1/2 c. water to reach desired consistency

Freshly ground black pepper to taste
6 hamburger buns

 

Stovetop Instructions:

Brown ground beef with onion, green pepper, and garlic. Season to taste with seasoning salt. Add in mustard, ketchup, brown sugar, red wine vinegar, and Worcestershire sauce. Combine tomato paste and water and add to hamburger mixture. Add more water if desired. Season with freshly ground black pepper to taste. Cover, turn heat to low, and simmer for 30 minutes, stirring occasionally. Serve on hamburger buns.

Crockpot Instructions:

Brown ground beef with onion, green pepper, and garlic. Season to taste with seasoning salt. Transfer to slow cooker. Add in remaining ingredients and combine well. Cook on low for 3-4 hours and serve on hamburger buns.

Freezer Instructions:

Brown ground beef with onion, green pepper, and garlic. Season to taste with seasoning salt. Transfer to a freezer-safe container. Add in remaining ingredients and combine well. Freeze. When ready to cook, transfer to a slow cooker and cook on low to 3-5 hours. Serve on hamburger buns.

Meatloaf

2 lbs Lean Ground Beef
2 Egg Whites
1 Package Chicken Stuffing
1/2 C + 1/4 C Ketchup
1 C Water
1 C Chopped Onion
1/4 C Light Zesty Italian Dressing
Shredded Cheese

Saute onion in Italian dressing.  Add all ingredients except 1/4 C ketchup and cheese into big bowl and mix.  Freeze, or bake in oven after coating with ketchup.  Put cheese on top the last 10 minutes. 

Refried Beans

6 c dry pinto beans
1 c sour cream
2 c Picante sauce
1 c shredded cheese
8 oz cream cheese
3 Tbs. salt (added to the cooking beans)
1 Tbs.Cumin
1 Tbs. Chile spices

Put dry beans in crock pot. Cover with water -- approx. 1 ½ cups for each cup of beans. Add 3 tablespoon salt. Turn on high for 6-8 hours. Watch beans so water never goes much below the level of the beans. When beans are soft mash (drain water but save some in case you need to add it back in) with potato masher or immersion blender. Add remaining ingredients. Freeze in Ziploc bags or turn on low for 15 min
 From Shauna Eccles

White Chicken Chili

1 T Extra virgin Olive Oil
1 lb boneless chicken, cubed (about 3-4 boneless, skinless breasts)
1 medium onion, diced
3-4 cloves garlic, minced
2 cans Great Northern Beans
1 3.5 oz can green chilies
1/2 t cumin
1/2 t dried oregano leaves
1/2 t coriander
1/2 t salt
fresh cracked pepper
1 lime
1/2 C chopped cilantro

1 32oz box chicken broth
Condiments: (in addition to measurements above)
Sour cream
Chopped cilantro
Pepperjack or Jack cheese, shredded
Avocado
Tortilla Chips or make your own tortilla strips
In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes- just until it starts to become translucent. While onions are cooking, drain beans and rinse with cold water and set aside. Sprinkle chopped chicken with a little salt and pepper and add to pot. Add garlic as well. Cook until there’s no more visible pink on the chicken, probably 3-4 minutes.
Then add green chills- along with all of the juices in the can. Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and then add chicken broth.
Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes. Remove from heat and add the juice from one lime and the 1/2 C chopped cilantro. Add salt and pepper to taste.

Heather Soup

4-5 C Potatoes Cubed
2 C Carrots Sliced
2 C Celery Sliced
1 C Onion
10 oz. Broccoli
1 tsp. Salt
1/2 tsp. Pepper
6 Cubes Chicken Bouillon
1/2 C Butter
2 C Milk
1 T Dry Mustard or 3T mustard
1 lb. Velveta
1/2 C Flour

Cover all veggies except broccoli with water and boil until tender.  Add broccoli, salt, pepper, bouillon, butter, mustard, and velveta.  When cheese melts, add flour to milk and add both to the soup.  Simmer until ready to eat.

To freeze, don't add milk, flour, velveta, broccoli, or water until you thaw and cook.