Submit your recipes to dakcrop@triotel.net and we will post them here!

 

Mary's Sweet Potato Soup

 

Servings: 6

 

Ingredients:

3 Sweet Potatoes

3 Baking Potatoes

10 Strips Bacon

1 Onion (Chopped)

4 Sticks of Celery

3 Carrots (Chopped)

2 Tbsp Chives

2 Tbsp Fresh Parsley

1 Stick of Butter

4 Cups Chicken Broth

Salt & Pepper

 

Prepare:

Melt stick of butter in a large pot.  Chop onions and celery and put in the large pot.  Sauté the vegetables on medium in butter until translucent.  Fry bacon and add to pot.  Add chicken broth.  Chop up potatoes and carrots and add to the pot.  Chop up chives and parsley and add to the pot.  Shake salt and pepper into the pot.  Bring to a boil.  Turn down to medium/low for an hour and a half while stirring occasionally.  Sweet potatoes will make the soup creamy.

 

Cook Time: 2 hours

(1/2 hour to prepare 1.5 hours to cook)

 

 

Tricia's Pulled Pork Sandwiches

 

Servings: 6

 

Ingredients:

2 lbs Pork Loin

1 Cup Yellow Onion (Chopped)

1 Cup Diet Dr. Pepper

1 Cup BBQ Sauce

Buns (optional)

 

Prepare:

Place pork loin in slow cooker on high heat.  Mix remaining ingredients in mixing bowl, and pour over pork loin.  Cook on high heat 4-6 hours or until white and tender.  Take pork out of cooker, pull apart, and place back into the slow cooker.  When it is all pulled, mix together with the ingredients in the slow cooker.  ENJOY!

 

 

Kathryn's Easy Cheesy Chicken Wrap

 

Ingredients:

1 Lb Grilled Chicken Breast

1 Cup Shredded Cheese

1 Cup Pico de Gallo

3 Tbsp Ranch

4 Flour Tortillas (8 Inch)

 

Prepare:

Heat grill to medium heat.  Mix chicken, cheese, pico de gallo, dressing; mix lightly.  Take spoonful of mix, and spread down centers of tortillas.  Fold in opposite sides of tortillas.  Roll up burrito-style.  Grill wraps, seam-side down 8-9 minutes or until golden brown, turning after 5 minutes.

 

 

 

Judy Kenton's Baked Crab Rangoon

 

Servings: About 40

 

Ingredients:

8 oz. Cream Cheese (Room Temp)

(1) 6 oz. Can Crabmeat, drained

1/2 Cup Chopped Scallions (about 3)

(1) 12-oz. Package small (3 1/4-inch) Square Wonton Wrappers

1 Cup duck dipping sauce

 

Prepare:

Preheat oven to 375 degrees.  Spray 24 cup mini muffin pan with cooking spray.  Mix cream cheese, crab, and scallions in medium bowl.  Place a wonton wrapper on a cleared space with 1 point facing you.  Cover remaining wrappers with damp paper towel and set a bowl of water nearby.  Place 1 TSP of cream cheese mixture in center of wrapper.  Dip a finger in water and dampen edges of wonton wrapper; fold in half, forming a triangle.  Press out air and pinch edges to seal.  Place in a cup of mini muffin pan.  (Edges will stick out).  Repeat with remaining wrappers and filling, setting extras aside.  Mist wrappers in pan lightly with cooking spray.  Bake until browned 10-15 minutes.  Mist pan with cooking spray and repeat with remaining wontons.

 

Baking Time:

About 1/2 hour

(15 to prepare, 15 to cook) 

 

 

Gen Weber's Fruit Pizza

 

Servings: 10

 

Ingredients:

1/2 Package of Refrigerated Sugar Cookie Dough

8 Oz Whipped Light Cream Cheese

1/3 Cup Sugar

1/2 TSP Vanilla

1 TBSP Water

1/4 Cup Apricot preserves

Fruit of your choice (sliced bananas, sliced strawberries, sliced kiwi, seedless grapes cut in half, blueberries, melon balls sliced in half)

 

Prepare:

Crust: Spread the 1/2 package of sugar cookie dough over a 14-inch pizza pan.  Bake in a 375 degree oven for 12 minutes or until lightly golden brown.  Cool in the pan.

 

Topping: Blend the cream cheese with the sugar and vanilla until completely mixed.  Spread in a thin layer over the cooled crust.

 

Fruit Layer: Creatively arrange the fruit in circles while slightly overlapping the slices around the crust.

 

Glaze: Bring the water and preserves to a boil stirring constantly.  Lightly brush this glaze on top on the fruit to preserve the color.  Refrigerate until ready to serve.

 

 

Turkey & Tomato Panini

 

Servings: 4                                                                                                                  

 

Ingredients:

3 tablespoons reduced-fat mayonnaise

2 tablespoons nonfat plain yogurt

2 tablespoons shredded Parmesan cheese

2 tablespoons chopped fresh basil

1 teaspoon lemon juice

Freshly ground pepper, to taste

8 slices whole-wheat bread

8 ounces thinly sliced reduced-sodium deli turkey

8 tomato slices

2 teaspoons canola oil

Prepare:

1. Have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove.

 

2. Combine mayonnaise, yogurt, Parmesan, basil, lemon juice and pepper in a small bowl. Spread about 2 teaspoons of the mixture on each slice of bread. Divide turkey and tomato slices among 4 slices of bread; top with the remaining bread.

 

3. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Place 2 panini in the pan. Place the medium skillet on top of the panini, then weight it down with the cans. Cook the panini until golden on one side, about 2 minutes. Reduce the heat to medium-low, flip the panini, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more. Repeat with another 1 teaspoon oil and the remaining panini.

 

 

 

 

Sweet Curry Broccoli Salad

 

Ingredients:

4 Stalks Broccoli - Washed and cut into bite-size pieces

3/4 Cup Raisins (soak in 1 cup warm water - drain before using)

3/4 Cup Chopped Celery

1 Can sliced water chestnuts drained

 

Dressing:

1 TSP Curry

1 Cup Mayonnaise

2 TBSP Sugar

2 TBSP Vinegar

 

Add dry-roasted nuts to liking

 

 

Deb Lukes Frozen Fruit Salad

 

Ingredients:                                                                                                                

1 3/4 Cup Sugar

3/4 Cup Water

Bring to boil, then cool.

1 #2 Crushed Pineapple (Do not drain)

4 Bananas, sliced

1 Quart Apricot Nectar

1 Large Package Frozen Whole Strawberries, sliced

1 Small Can Mandarin Oranges, drained

Pinch of Salt

 

Combine nectar, pineapple, and oranges.  Slice bananas into this mixture (pineapple juice will keep them from turning brown).  Add cooled sugar mixture and a pinch of salt.  Ladle into plastic cups or into 2 - 9" square dishes.  You can also add blueberries, raspberries, or peaches.  Let your imagination run!

 

 

Corinne Nuss's Black Pepper Salad

 

Salad Ingredients:

Romaine Lettuce

6 Strips Bacon

4 Green Onions, chopped

 

Toast the following items:

1 (4 oz.) Bag of slivered almonds

1/2 Cup Cow Mein Noodles

4 Tbs. Sesame Seeds

 

Dressing:

4 Tbs. Sugar

1 1/2 Tsp. Salt

1 Tsp. Pepper

2 Tsp. Accent

6 Tsp. Vinegar

1/2 Cup Oil

SHAKE WELL!

Toss together. Put dressing on right before serving!

Enjoy!

 

 

 

Jenny McMahon's Pineapple Curry Meatballs

 

Ingredients:                                                                                                                      

12 Oz. Jar of Orange Marmalade                                                                                       

8 Oz. Dijon Mustard

8 Oz. Can of pineapple tidbits & juice

1/2 Cup Brown Sugar

1 Tsp. Curry Powder

 

Boil in saucepan.  Pour over 2 1/2 lbs. meatballs in crock pot for 4 hours or bake at 300 degrees for 1 hour.

 

 

Coconut Sheet Cake

 

Ingredients:

1 (18.25 - oz.) box white cake mix with pudding in the mix                                                

2/3 Cup Whole Buttermilk

1/3 Cup Vegetable Oil

1/3 Cup Water

3 Large Eggs

1 Tsp. Vanilla Extract

1 Tsp. Coconut Extract

1 (15 oz.) Can cream of coconut

1 (14 oz.) can sweetened condensed milk

1 (8 oz.) container frozen non-dairy whipped topping, thawed

2 Cup sweetened flaked coconut

 

Prepare:

Preheat oven to 350 degrees.  Spray a 13x9 inch baking pan with nonstick baking spray with flour.  In a large bowl, combine cake mix, buttermilk, oil, water, and eggs.  Beat at medium speed with an electric mixer until smooth.  Beat in extracts, Bake for 27-30 minutes or until a wooden pick inserted in center comes out clean.

 

Using the end of a wooden spoon, make 1/2 inch-deep holes in top of cake at 1-inch intervals.

 

In a small bowl, combine cream of coconut and sweetened condensed milk.  Pour evenly over top of cake, let cool completely.

 

Spread whipped topping over coconut mixture, sprinkle with flaked coconut.  Cut into squares to serve.  Store in refrigerator.

 

**NOTE: canned cream of coconut (15 oz.) can be found in the liquor department, not in the grocery!  DO NOT USE COCONUT MILK!  The liquor department has two kinds of Cream of Coconut.  One is something Lopez and the other is one I don't remember but I think either works, and I have used both and they both work.**

 

Sharon's Cajun Mac & Cheese


Ingredients:

2 Tbsp. Butter

2 Large yellow onions, finely diced (about 2 cups)

2 Cups finely diced bell peppers

1 Cup sliced Andouille Sausage

4 Cups Heavy Cream

2 Cups Shredded Cheddar Cheese

1/4 Tsp. Salt

1/2 Tsp. Freshly Ground Black Pepper

1 Pound Bow-Tie Pasta, cooked

1/4 Cup Sliced Green Onions


1. Melt the butter in an extra large skillet over medium-high heat. Add the onions and bell peppers and cook until the vegetables begin to soften, 5 to 6 minutes. Add the sausage and cook for another 5 to 6 minutes or until the vegetables are soft and the sausage begins to brown.

2. Pour in the heavy cream and increase the heat to high. Bring to a boil, then turn the heat to low and simmer until the ream has thickened slightly, about 5 minutes.

3. Add the cheese and stir until melted and combined. Season with salt and black pepper. Add the cooked pasta and stir until all ingredients are well combined and the pasta is coated with sauce.

4. Serve immediately topped with a sprinkling of green onions.