November Recipe Exchange: Winter/Comfort Foods

If I left anyone's recipe out, please let me know or go ahead and post it yourself! Thanks! Also just a reminder that next month (December) we will be sharing our favorite holiday treats so start thinking!

Chili
Submitted by Monica Hokanson

12 oz. cooked ground beef
1 cup chopped onion
2 cloves garlic
15 oz. can dark red kidney beans (rinsed and drained)
14-1/2 oz can diced tomatoes (undrained)
8-oz can tomato sauce
2-3 tsp. chili powder
1/2 tsp dried basil
1/4 tsp black pepper

Combine all ingredients and let simmer, covered, for 20 minutes.


Amanda's Corn Bread
Submitted by Amanda Haderlie

1-1/2 cups flour
2/3 cups sugar
1/2 cup cornmeal
1 Tbls baking powder
1/2 tsp salt
1-1/4 cup milk
2 eggs
1/3 cup oil
3 Tbls melted butter

Add all of the ingredients to a mixing bowl and mix. Put in greased muffin tins or cake pan. Bake at 350 degrees for about 30 minutes or until done in the middle. Usually I cut the recipe in half and bake in a smaller baking pan.


Taco Soup
Submitted by Michelle Bell

1 lb ground hamburger
1/2 onion, chopped fine
1/2 green pepper, chopped fine
1 can of corn (15 oz.)
2 cans of kidney beans (15 oz. each)
1 can of crushed tomatoes (28 oz.)
2 cans of pork & beans or Chili (15 oz.)
1 pkg taco seasoning

Brown meat and sautee onion and green pepper. Rinse kidney beans, then place in pot. Add entire can of corn, juice and all, and then add the rest of the ingredients. Add seasoning last, you don't have to use and entire package. It just depends on how spicy you like it.


Hot Juice
Recipe by Olive Harwood, submitted by Jessica Harwood

1 can orange juice concentrate
1 can lemonade concentrate
5 cans water (use concentrate cans)
cinnamon, nutmeg & cloves to taste

Pour the juice from the cans into a medium sized container or pitcher. Using the can from the juice, measure 5 cans of water into a large pan and bring to a boil. Once the water is boiling, add the juice and spices. Serve hot.


Cheeseburger Soup
Recipe by Olive Harwood, submitted by Jessica Harwood

1/2 lb hamburger, browned
3/4 cup shredded carrots
1 tsp dried basil
3 cups chicken broth
1/4 cup flour
1-1/2 cups milk or evaporated milk
pepper
3/4 cup onion, chopped
3/4 cup celery, diced
1 tsp dried parsley
4 cups diced potatoes
8 oz Velveeta, cubed
3/4 tsp salt
1/4 cup sour cream (optional)

Cook all the veggies in the broth until tender. Add hamburger and spices. Make a thickening out of flour and milk. Add to the rest. Add Velveeta (to melt) and sour cream right before serving.

Note: if you use evaporated milk, it is absolutely not necessary to use sour cream. The sour cream in smainly just to change the coloring of the soup and the evaporated milk does just that if you use it.



Chocolate Chip Cookies
Submitted by Jennifer Lee

1 cup sugar
2 cups brown sugar
2 cups shortening
1/2 cup milk
4 eggs
1 tsp vanilla
6 cups flour
2 tsp baking soda
1 tsp salt
1 pkg chocolate chips

Mix sugars, shortening, and eggs until creamy. Add vanilla and milk. Add other ingredients. Bake at 350 degrees for 8-10 minutes.

I got this recipe from my sister-in-law, who has a large family. This recipe makes about 7 dozen cookies, which my small family shouldn't eat at once (and I don't have the patience to bake one cookie sheet at a time.) What I like to do with this is bake one or two dozen as I'm making the dough, then freeze the rest for later. I preform the dough balls and put enough for one cookie sheet in each bag. To bake the frozen dough, I put it in the oven at 375 degrees for 12-15 minutes. That way, I'm always a few minutes away from warm, soft chocolate chip cookies, and without the mess!

Pumpkin Chocolate Cookies

Submitted by Jessica Smith

1 ½ c flour

1 tsp. baking powder

½ tsp baking soda

¼ tsp salt

½ tsp cinnamon

¼ tsp ground cloves

½ c. sugar

¼ c brown sugar

¼ c oil

¾ c pumpkin

2 eggs, well beaten

½ c chocolate chips

Sift dry ingredients together. Blend pumpkin, sugars, oil, and eggs together. Stir dry ingredients into pumpkin mix. Add chocolate chips and stir well. Drop onto greased cookie sheet. Bake at 375 for 12-15mins.

Cheesy Chicken Soup

Submitted by Jessica Smith

2 potatoes, chopped

2 carrots, chopped

2 c water

1 chicken bouillon cube

1 cup chopped broccoli

1 ribs celery, chopped,

1/4 c chopped onion

1 can cream of chicken soup

1/2 cup grate cheese

1/2 cup cooked chicken

Steam carrots and potatoes together until soft. Mash by hand. Dissolve bouillon cube in 2 cups water in soup pot. Add onions, celery, and broccoli. Simmer 20 mins. Stir everything together and heat through until cheese melts.

Chili-chip casserole

Submitted by Jessica Smith

1 cup chili con carne

1/4 c salsa

1/4 c sour cream

1/4 c chopped olives

1/2 cup whole kernel corn

1/2 cup grate cheese

20 corn tortilla chips

Mix all ingredients together in a casserole dish. Bake at 350 for 20 mins.

Ritzy Chicken

Submitted by Jessica Smith

2 boneless skinless chicken breasts

1/2 c plain yogurt or sour cream

10 Ritz Crackers

1/4 c Parmesan Cheese

1 tsp garlic powder

1 TB parsley flakes

1/4 tsp salt

1/2 can cream of chicken soup

1/2 cup canned milk

Crush the crackers to make the coarse crumbs. Mix crumbs with Parmesan cheese, garlic powder, parsley, salt, and pepper. Pour mixture in zip-top bag or shallow dish. Dip chicken into yogurt and then in crumb mixture to coat chicken. Place chicken in baking pan. Bake at 425 for 50-60 mins or until chicken is crisp and golden brown. Mix soup and milk. Heat through and pour over chicken.

Salmon Loaf

Submitted by Mallory Watkins

1 (14.75 oz) can salmon, undrained

1/2 c. bread crumbs (I like to use italian seasoned, but it doesn't matter)

1/2 c. milk

1 egg, preferably beaten, but I forget all the time

salt and pepper to taste

2 T. melted butter

1. Preheat oven to 350

2. Combine all ingredients and mix well

3. Pour mixture into lightly greased loaf pan (9*5)

4. Bake for 45 min. or until lightly golden around edges.

The great things about this is that salmon is safe for pregnant mothers to eat (although they should follow the guidelines, I suggest going to http://www.americanpregnancy.org/pregnancyhealth/fishmercury.htm) and WIC will pay for canned salmon for moms who breast feed. Not to mention it's wicked easy. Serve with tartar sauce.


Tartar Sauce
Submitted by Mallory Watkins

3-4 heaping t. mayonnaise

1-2 t. sweet relish

juice from 1/2 lime or lemon (about 1 T.)

Mix well. Taste it to make sure it's to your liking.

Chicken Pot Pie
Submitted by Tari McDonald

1 cup chopped onion
1 bag frozen peas and carrots
2 cups diced potatoes, cooked until tender (I used 2 large baking potatoes)
1/3 cup butter
1/2 cup flour
2 cup chicken broth
1 cup half-and-half (milk should work fine, too, but I'd use 2% or whole)
2 cups cooked, diced chicken
pie crusts (I was able to get 2 whole pies from this recipe, which means 4 crusts, or 2 double crusts)

Saute onions, peas and carrots in butter until tender. Add flouur and stir until smooth. Cook 1 minute, stirring constantly. Add chicken broth and half-and-half. Cook, stirring constantly until thickened and bubbly. Stir in chicken and potatoes.

Place 1 crust in pie dish and fill with chicken mixture. Place second crust on top and cut vents. Repeat with other crust. Bake at 375* covered, for 35 minutes then uncovered for 20 minutes.

Notes: You can use any vegetables you want, you should just have at least 4 cups total. My mom's original recipe called for 4 cups chicken- I cut it in half and substituted potatoes to make it less expensive. If you want to freeze the filling or a whole pie, do not use the potatoes in the filling. Use 4 cups of chicken for the potatoes and chicken.


Flakiest Pie Crust
Submitted by Tari McDonald

Makes 2 crusts:

2 cups flour
1 cup shortening
1 tsp salt
1 Tbl sugar
For "slurry":
1/3 cup flour
1/2 cup water

Cut shortening into flour, sugar and salt until it resembles coarse crumbs (like peas). Combine "slurry" ingredients; pour over other mixture and combine until just starting to be uniform. Divide into 2 equal discs, wrap in plastic and refrigerate for 30 minutes (or place in freezer for 10-15 minutes).