Butterfinger Cake

submitted by Dara's Aunt Lorna Gundaker of Arkansas



One Box Devils Food Cake Mix
One can of Caramel topping
One can of condensed milk
One large tub of cool whip
One large Butterfinger candy bar
Prepare cake according to pkg directions. Immediately after removing cake from the oven poke several wholes into the top of the cake with a fork. Mix sweetened condensed milk and caramel together. Pour over the hot cake and spread as evenly as possible. Chill well. After cake has cooled completely spread cool whip over the top. Place Butterfinger in a large plastic zip lock bag and break into crumbs. Spread the Butterfinger bar all over the top!

Banana Chip Oatmeal Muffins

submitted by Kim Rojak - Missionary to Vanuatu

1 c. quick oatmeal
3/4 c. flour
3/4 c. whole wheat flour
2 t. b. powder
1/2 t. b. soda
1/8 t. salt
2 T. softened butter
1/2 c. brown sugar, Packed
3 med ripe bananas, mashed, I usually put in at least 4
1 egg
2 T. unsweeteded applesauce
1 t. vanilla
3/4 c minature choc chips (I just use normal size ones)

Mix all dry ingredients together then add butter, bananas, egg, applesauce and vanilla. Add choc chips mix well and fill greased muffin tin 3/4 full and bake at 350 for 15-20 min.

Chocolate Lowfat Muffins

Submitted by Kim Rojak - Missionary to Vanuatu

3/4 c. sugar
1/2 c. cocoa
2 t. b.powder
1 t. soda
1/2 t salt
2/3 c. lowfat vanilla yogurt
2/3 c. skim milk
1/2 t. vanilla
1/4 c. chocolate chips

sift dry ingredients together then add yogurt and milk. mix well and add choc. chips and vanilla

Fill greased muffin tins and bake at 375 til toothpick inserted comes out clean.

Yum!

Enjoy with a cup of tea or cold milk

WHITE BEAN AND KALE SOUP

submitted by Stephanie Doll

1 Tbs olive oil
1 small onion, halved and thinly sliced
3 cups chopped kale
1 small garnet yam, peeled and diced
1 Tbs smoked sweet paprika
1 Tbs curry powder
1 bay leaf
4 cups low sodium vegetable broth
2 15 oz. cans great northern beans, drained and rinsed, divided
2 Tbs red wine vinegar

1. heat oil in saucepan over medium heat. Add onion and cook 8 minutes or until lightly caramelized, stirring often

2. add kale, and cook 4 to 5 minutes or until wilted. Stir in yam, paprika, curry powder, and by leaf; cook 1 minute more or until fragrant.

3. Add broth and bring to a simmer. Reduce heat to medium-low and cook 30 minutes or until kale and yam are tender. Puree 1 cup beans with 3/4 cup water in a blender or food processor. Add puree and remaining beans to soup. Simmer 10 minutes, then stir in vinegar. Season with salt and pepper.

serves 6

GRILLED SESAME-TOFU SKEWERS WITH GINGER PEANUT SAUCE

submitted by Stephanie Doll

1/2 cup fresh orange juice
4 Tbs low-sodium soy sauce, divided
1 Tbs toasted sesame oil
2 cloves garlic, minced, divided
1/2 tsp red pepper flakes
1 12 oz. pkg. extra firm smoked tofu cut into 16 cubes
1/4 cup natural creamy peanut butter
3 Tbs minced fresh ginger
2 Tbs light brown sugar

1. combine orange juice, 2 Tbs soy sauce, sesame oil, 1 tsp garlic, and red pepper flakes. Let stand 15 minutes at room temperature. Fold in tofu, cover, and marinate 1 hour or overnight stirring occasionally

2. soak 16 wood skewers in cold water 1/2 hour. Preheat grill. Drain tofu, and thread on skewers. Grill 5-7 minutes or until lightly browned on all sides, turning occasionally.

3. whisk together peanut butter, remaining 1 tsp.garlic, ginger, brown sugar, remaining soy sauce, and 1/3 cup warm water to make thick sauce. Serve skewers with dipping sauce

Serves 8

CURRIED APPLE-POTATO SOUP

submitted by Stephanie Doll

2 large russet potatoes
3 large medium-tart apples (gala or braeburn, cored but NOT peeled)
2 Tbs olive oil
1 Tbs curry powder
2 tsp onion powder

1. preheat oven to 350. Line baking sheet with parchment paper, and prick potatoes all over with fork. Bake 30 minutes. Place apples on same baking sheet and bake 30-45 minutes more, or until both apples and potatoes are very soft. Cool 10-15 minutes, or until easy to handle. Scoop flesh from potatoes and apples and mash with hand masher in bowl

2. heat oil in saucepan over medium heat. Add curry and onion powders and cook 30 seconds or until fragrant, stirring constantly. Stir in apple-potato mixture and 4 cups water, and season with salt and pepper. Cover, reduce heat to medium-low, and simmer 30 minutes, stirring occasionally. Adjust seasonings if necessary, and serve hot or cold.

MEXICAN RICE

submitted by Stephanie Doll

1 Tbs olive oil
1 cup instant brown rice
1 cup frozen corn
1 cup frozen peas
8 green onions, chopped
3 cloves garlic, minced
1 tsp ground cumin
1/2 tsp dried oregano
2 Tbs tomato paste

1. heat oil in saucepan over medium-high heat. Add rice and saute 3 to 4 minutes, or until beginning to brown. Add corn, peas, green onions, garlic, cumin, and oregano, and saute 1 minute.

2. spoon tomato paste in 2-cup measuring cup. Add enough boiling water to make 2 cups, and stir to combine. Pour tomato paste mixture into rice, and season with salt and pepper. Reduce heat to medium-low, cover, and simmer 15 minutes, or until all liquid is absorbed. Remove from heat, and fluff with fork just before serving.

serves 4

CHICKPEA TACOS

submitted by Stephanie Doll

1 avocado, peeled, pitted, and diced
1 15 oz can chickpeas, rinsed and drained
4 tsp fresh lime juice
1 clove garlic minced
8 corn taco shells
2 cups baby salad greens
1 cup salsa
1/2 cup nondairy sour cream (Tofutti is my favorite!)

1. Place avocado in small bowl, and mash with fork. Stir in chickpeas, lime juice, and garlic; season with salt and pepper

2. Set taco shells, salad, salsa, and sour cream in separate bowls alongside chickpea-avocado mash

3. Build your own taco

serves 4 people

Chicken & Broccoli Alfredo

Submitted by Dara Singleton
given to me by Darla Davis

Sprinkle basil on boneless, skinless, chicken breast. Brown on both sides in butter. Remove Chicken, and in the same skillet, cook 2-3 boxes of Rice -a -Roni and when the water is added add chicken too. Cover and Cook 17 minutes. Remove lid, add broccoli all over top and cover and cook 3-5 more minutes.

Pour Alfredo sauce all over top, and top with mozzarella cheese.

Alfredo Sauce:
3/4 cup Parmesan cheese
8 oz cream cheese
1/2 cup milk
1/2 cup butter

Poppy Seed Bread

submitted by Dara Singleton
from the kitchen of Renae Whitley

3 eggs, beaten
2 cups sugar
1 cup oil
1 1/2 t. butter flavoring
1 1/2 t. vanilla flavoring,
1 1/2 t. almond flavoring
2 T poppy seeds

MIX WELL.

Add:
3 cups flour alternately with 1 1/2 cups milk, 1 1/2 ts. salt, & 1 1/2 ts. baking powder.

Grease and flour loaf pan. Then grease and flour wax paper and line pans before pouring in batter. Bake at 350 for 1 hour and then cool for 3 minutes in pan before removing. Remove wax paper, Glaze Immediately -

Glaze:
1 cup powdered sugar
2 T orange juice
1/2 tsp almond flavoring
1/2 tsp vanilla flavoring
1/2 tsp butter flavoring

Makes 2 loaves.

Strawberry Nut Bread

submitted by Dara Singleton
from the kitchen of Lorna Gundaker (my Aunt)

3 cups all purpose flour
1 ts. baking soda
1 ts. salt
1 T cinnamon
2 cups sugar
4 eggs, beaten
1 1/4 cup veg oil
2 cup thawed sliced frozen strawberries
1 1/4 cup chopped pecans

Combine dry ingredients. Add eggs, oil, and strawberries, and pecans; stir just until all the ingredients are moistened. Spoon batter into two well greased 9x5x3 inch loaf pans. Bake at 350 for 60-70 minutes or until bread tests done. Cool in pans 5 minutes; remove to wire rack to cool. Makes two loaves.

Breakfast Casserole

Submitted by Dara Singleton

8 eggs, beaten
6 slices of bread, cubed
1 lb. sausage, cooked and crumbled
1 cup grated mild cheddar cheese
2 cups milk
1 tsp salt
1 tsp dry mustard

Mix ingredients and refrigerate 12 hours in 9x13 pan. Bake 35 min @ 350.

Krista's Meatloaf

submitted by Dara Singleton
from the kitchen of Krista Lake

2 lbs. Hamburger
1 lb. mild sausage
2 tsp. sage
2 eggs
1 onion
1 pkg. crackers (saltines)
1 cup milk
1 tsp. salt

Combine all ingredients and make into two loafs. Bake one hour at 350, then add ketchup and cook one hour more.

Ham Balls

submitted by Dara Singleton
from the kitchen of Betty Swaim

1 1/4 lb. ground smoked ham
1 lb. ground lean pork
1/2 lb. ground beef
2 eggs
1 cup milk
1 1/2 cup crushed graham crackers

Mix all ingredients and form into balls. 1/4 cup per ham ball.

Sauce:
2 cans tomato soup
6 T vinegar
2 1/4 cup brown sugar
2 ts. dry mustard (or regular mustard)

Pour sauce over the ham balls and bake at 325 for 1 hour.

Salt Dough

submitted by Dara Singleton

2 1/2 c. flour
1 cup salt
1 cup water

bake at 350 for one hour.

(We use this for making Christmas Ornaments - don't forget to make a hole for the hook!)

After ornaments have cooled - paint with craft paints.

Forgotten Cookies

Submitted by Dara Singleton
(a Holiday Tradition at our house - but great any time!)

1 cup chocolate chips
2 egg whites at room temperature
1 cup chopped pecans
3/4 cup sugar
1 t. vanilla
pinch of salt

Beat egg whites till stiff peaks form, add sugar slowly. Fold in remaining ingredients. Drop by teaspoonfuls on a cookie sheet that is covered with foil.
Preheat oven to 350, Turn the oven off and leave cookies in the oven all night. They will be done in the morning.
Peal off the foil and eat up!