Perfectly Easy Party Punch

I made this for several things this past week, and it is still yummy!

Perfectly Easy Party Punch

1 64 ounce container Cran-Raspberry juice
1 2 Litre bottle of Ginger Ale soda
1 package frozen raspberries

Mix juice and soda in punch bowl. Add frozen raspberries just before serving.

** Party Ice Cubes
Cran-Raspberry Juice
Frozen Raspberries
Fresh or frozen whole cranberries

Place one or two berries (you can mix them if you want) into ice cube tray.
Pour juice into ice cube tray.
Freeze.
Place in punch bowl just before serving.
(for an easier take just place berries in bottom of bunt cake pan and pour juice on top. Works easiest with silicone bunt cake pan).

Sausage and Potato Quesadilla

In an effort to be more "adventurous" with my culinary exploits, I thought I would try something new. I came across a quesadilla recipe, and tweaked it out for our family. Here is the recipe I ended up with.

Sausage and Potato Quesadilla

1/2 lb spicy pork sausage
2 cups mashed potatoes*
1 tsp crushed fresh garlic
1 tbsp dehydrated onion
1 tbsp fresh parsley, chopped
1 tbsp butter
2 cups shredded low fat mozzarella cheese
12 flour tortillas, soft taco sized
cooking oil
salt
pepper

1. Brown sausage in medium frying pan, drain.
2. Mix mashed potatoes, sausage, herbs, and seasonings in large bowl.
3. On griddle (or large skillet), heat oil.
4. Place 2-3 tbsp of filling on middle of each tortilla.
5. Sprinkle 2 tbsp of cheese on top of filling.
6. Fold tortillas over filling, and place on griddle or pan.
7. Cook about 1 min on each side, or until tortillas are browned.
8. Serve with sour cream and salsa.

This was a super easy and quick meal to make. The kids even ate it! You can use a spicier sausage like chorizo if you want a more "authentic" experience.

You could even use this as an appetizer, just cut each quesadilla into 3 wedges, top with dollop of sour cream and garnish with sprig of fresh parsley or cilantro.

*For the mashed potatoes, I used normal white potatoes (about 3 medium sized). I cubed them, with skins still on, and boiled them for 15-20 min. I mashed them up and mixed in about 2 tbsp of butter and 2/3 C of milk. If you are in a hurry you could use instant mashed potatoes, just make sure that you use ones made from real potatoes.

Pumpkin Chocolate Chip Cookies

Submitted by Lisa Terhune

Pumpkin Chocolate Chip Cookies

1 box spice cake mix

1 15 oz. can pumpkin

1 pkg. chocolate chips

Combine all ingredients.
Bake 350 degrees for 20 min.

Oatmeal Chocolate Chip Cookies - Mrs. Fields Cookies

Submitted by Amy Shumway

Oatmeal Chocolate Chip Cookies - Mrs. Fields Cookies

I lb butter (four cubes)
1 1/2 cups sugar
2 cups brown sugar
3 eggs
2 tsp vanilla
6 cups regular oatmeal
3 cups flour
1 1/2 tsp salt
1 1/2 tsp baking soda
chocolate chips (I prefer milk chocolate)

1. Pre-heat oven to 350 degrees F (or 180 degrees C).
2. Cream butter and sugars in large bowl.
3. Mix in eggs and vanilla.
4. In a separate bowl, mix oatmeal, flour, salt and baking soda.
5. Add egg and sugar mix to dry ingredients and mix well.
6. Stir in chocolate chips with a wooden spoon.
7. Spoon onto cookie sheet 2 inches apart.
8. Bake 8-10 minutes.
9. Cool on wire wrack.

Enjoy!

Soft Chocolate Cookies

Submitted by Katie Cunningham

Soft Chocolate Cookies

(From "The Essential Mormon Cookbook" by Julie Badger Jensen)

1 1/2 cups flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1/2 cup butter, softened

1 1/2 cups packed brown sugar

2 eggs

1 tsp almond or vanilla extract

2 (1-oz) squares unsweetened chocolate, melted and cooled

1 cup sour cream

1 recipe Creamy Chocolate Frosting (see below)

40 pecan halves

1. Sift the flour, baking soda, baking powder, and salt together in a large bowl; set aside.
   
2. In another bowl cream butter, brown sugar, eggs, almond or vanilla extract, cooled melted chocolate, and sour cream.
   
3. Stir in the flour mixture.
   
4. Mix well.
   
5. Drop by teaspoonfuls onto greased cookie sheets.
   
6. Bake at 350 degrees F for 8-10 minutes. Cool.
   
7. Frost cookies with Creamy Chocolate Frosting and top each with a pecan half.
   

Makes 40 cookies.

Creamy Chocolate Frosting

2 (1-oz) squares unsweetened chocolate

2 Tbl butter

2 1/4 cups powdered sugar

1/4 cup cream

1. melt chocolate in microwave at 20-second intervals just until melted.
   
2. Stir in butter.
   
3. Add powdered sugar and cream. Mix together.
   
4. Add more powdered sugar or cream if necessary for desired consistency.
   

Makes enough frosting to cover 4 dozen cookies.

Recipe Exchange Group

Our women's auxillary at our church here in Germany has started a recipe exchange group. I am putting together the recipes we share into a handy recipe booklet in June.

But, you don't have to wait! I am going to post the recipes I receive, with credit to those who submitted them.

Enjoy.

Candy Bonanza

Just Click on the link for each treat, and you will be shown the recipe!

2 Minute Microwave Fudge

5 Minute Fudge

7 Layer Bars

Aaron's Buttery Cashew Brittle

Almond Bark

Amanda's Peppermint Creams

Ann's Cream Nut Candy

Bavarian Inn Peanut Bars

Beth's Delicious Fudge

Brownie Fudge Dessert

Buckeyes

Buckeyes

Butter Toffee

Candied Yams

Candy Bar Brownies

Candy Cane Brittle

Candy Cane Fudge

Caramel Krispie Treats

Caramels

Carmel Corn

Carol's Christmas Treats

Chocolate Almond Bars

Chocolate Balls

Chocolate Billionaires

Chocolate Chow Mein Candy

Chocolate Covered Cherries

Chocolate Covered Nuts

Chocolate Covered Peanut Butter Balls

Chocolate Covered Pretzels

Chocolate Covered Pretzels

Chocolate Covered Pretzels

Chocolate Nut Caramels

Chocolate Popcorn

Chocolate Silk Bon Bons

Chocolate Truffels

Christmas Candied Walnuts

Christmas Crackle Candy

Christmas Mice

Chunky Mallow Candy

Cinnamon Hard Candy

Cinnamon Popcorn

Cranberry Nut Fudge

Cream Cheese Candy

Creamy Chocolate Truffles

Creamy Microwave Pralines (Texas Stye)

Crispy peanutbutter balls

Dark Chocolate Fudge

Deborahe's Holiday Chocolates

Disappearing Marshmallow Brownies

Dish of Dirt

Divinty

Dorothy's Peanut Butter/Butterscotch Noodle Cookie

Dreamcicle Fudge

Easy Candy

Easy Divinity

Easy Divinity Easy Divinity Candy

Easy Fudge

Easy Granola Candy

Easy Microwave Carmel

Easy Microwave Fudge

Easy Pecan Logs

English Toffee

English Toffee

English Toffee Bars

Fabulous Fudge

Fake Brittle

Fantasy Fudge

Festive Chocolate Truffles

Five Minute Fudge

Fool-Proof Fudge

Frosted Pecans

Fudge

Brownies

Fudge for One

Fudge Puddles

Georgia Nuggets

Grandma Donna's Nummies

Grandma F's Delicious Fudge

Grandmother' s Holiday Fudge

Hard Candy

Hard Tack Candy

Hazelnut Fantasy Fudge

Ho-Ho Hash

Holly Confection

Honey Comb

J & D's Peanut Butter Balls

Jeanne's Tiger Butter

Jen's Chocolate Meringues

J's Cream Fudge

Kim's Famous Cashew Brittle

Magic Marshmallow Fudge

Mama's Fudge

Maple Rum Balls

Margie's Best Candy

Martha Washington Candy

Martha Washington Mounds

Marzipan

Melting Moments

Melting Moments

Memaw's Reese's

Meme's Best Ever Peanut Butter Fudge

Meringues

Micky's Mints

Microwave Peanutbutter fudge

Microwave Pralines

Milk Fudge

Milky Way Bars

Million Dollar Fudge

Mimi's Famous Fudge

Mocha Truffles

Mom's Mints

Mr. Monroe's Famous Fudge

Mrs. Eisenhower's Fudge

Never Fail Fudge

Never Fail Fudge

No Bake Rum Balls

No Cook Peanut Butter Fudge

No Fail Fudge

Novia Scotia Treats

Nut Mallow Goodies

Nutty North Pole Fudge

Orange Balls

Orange Glazed Pecans

Out Of This World Fudge

Oven Carmel Corn

Peanut Brittle

Peanut Brittle

Peanut Brittle

Peanut Brittle (Microwave)

Peanut Butter Balls

Peanut Butter Balls

Peanut Butter Balls

Peanut Butter Bars-An Elve's Favorite Treat

Peanut Butter Candy

Peanut Butter Candy

Peanut Butter Cups

Peanut Butter Cups

Peanut Butter Fruit Squares

Peanut Butter Fudge

Peanut Butter Fudge

Peanut Butter Fudge

Peanut Butter Snowballs

Peanut Clusters (mircrowavable)

Peanut Krispies

Peanut Patties

Pecan Candy

Pecan Kisses

Penuche

Penut Butter Buckeyes

Peppermint Bonbons

Peppermint Bark

Peppermint Bark

Peppermint Bark

Peppermint Wands

Popcorn Cake

Popcorn Cake

Potato Candy

Potato Candy

Potato Candy

Potato Candy

Praline Kisses

Pralines

Puppy Chow

Puppy Chow

Puppy Chow

Puppy Chow (for Humans)

Quick and Easy Mini Marshmallow Sandwiches

Quick and E-Z Fudge

Raspberry Fudge Balls

Reindeer Chow

Reindeer Chow

Reindeer Chow

Reindeer Chow

Reindeer Droppings

Reindeer Food

Reindeer Food

Rocky Road

Rocky Road

Rocky Road Bark

Rudolph's Favorite Pecans

Rum Balls

Salt Water Taffy

Sea Foam Candy

Skor Fudge

Snowballs

Snowy Day Brownies

Snowy Divinity

Snowy Pretzels

Spiced Pumpkin Fudge

Stained Glass Candy

Sugared Nuts

Super Peanut Clusters

Treacel Fudge

Triple Layer Bars

TripleLayer Chocolate Bars

Truffles

Turkish Delight

Turkish Delight

Turkish Delight

Turtles

Uncle Ferd's Butter Crisp Cracker Candy

Uncle Jack Hallwood's Peanut Butter Fudge

Very Easy Fudge

White Christmas

Willy Wonka Bars

Winter Strawberries

Lonette Bushman’s Baked Garlic Chicken

We had this at our annual Visiting Teaching Dinner. It was SOOOOO good. I highly recommend it.

Lonette Bushman’s Baked Garlic Chicken

2 cups Ritz crackers, crushed

1 lemon

1 cup grated parmesean cheese

Parsley flakes

½ cup butter, melted

8 chicken breasts

4 cloves garlic, minced fine

1. Preheat oven to 350.
2. Grease a 13x9 baking dish.
3. Mix the cracker crumbs and cheese in a bowl together.
4. Combine butter and minced garlic in a bowl and microwave until melted.
5. Drench chicken breasts in the garlic butter then dredge in the crumb mixture.
6. Place in baking dish. Squeeze half a lemon over the top of the chicken and some parsley flakes.
7. Bake in 350 oven for 45 min- 1 hour.
8. Serves 8.

Spareribs Cantonese

I found this recipe and tried it last night and it was a HUGE hit!

Spareribs Cantonese

1 c. Orange marmalade
3/4 c. water
1/2 c. soy sauce
1/2 tsp garlic powder
1/2 tsp ground ginger
1/4 tsp. salt
dash of pepper
about 3lbs pork spareribs
orange/or lemon wedges to garnish (optional)

Preheat oven to 450*. Place ribs in baking dish or roasting pan, cover with foil, and bake in oven about 45 min. Meanwhile combine the rest of the ingredients and whisk together. Pour sauce over ribs and return to oven UNcovered for about 1 hour- I suggest half way through you turn the meat so it doesn't get too cooked or dry on side not covered by sauce. Serve with rice.

Spicy Hamburgers

1 lb ground beef
1 lb mild pork sausage
1/2 cup bread crumbs
1/2 cup Yoshida's gourmet sauce

1. Combine all ingredients in bowl and mix well.
2. Refrigerate for 20 minutes.
3. Form into 6 patties.
4. Grill for 5-7 minutes on each side (until internal temperature of meat reaches 165 degrees F).
5. Serve with favorite burger toppings.

Easy Frosting

I was looking for an easy and GOOD frosting recipe, and I got this one from a friend here. It is SO easy to make, and you can flavor it with anything you want.

Frosting

1 lb confectioner's sugar
1 Cup shortening
1 teaspoon vanilla
1 teaspoon flavoring (use what you want like maple, butter, lemon, vanilla, or almond)
1 dash salt
Food coloring (optional)

Soft Frosting (for general frosting) -- add 4 tablespoons water
Medium Frosting (for beading work) -- add 3 tablespoons water
Thick Frosting (for roses, intricate decorations) -- add 2 tablespoons water

1. Place ingredients in large mixing bowl.
2. Beat on medium speed for 3-5 minutes, until well blended.
3. Frost cake, or for decorations, put in pastry bag.

This was so easy to make and use, and worked really well (and I am the world's worst cake decorator).

Honey Glazed Honey Corn Muffins

Had these with some chili, they were yummy, especially with honey butter.

Honey Corn Muffins

1 Cup corn meal
1 Cup all purpose flour
3 teaspons baking powder
1/2 teaspoon salt
5 tablespoons butter, melted
1 egg well beaten
1 Cup milk
1/2 Cup honey
1 teaspoon vanilla

1. Preheat oven to 350 degrees F.
2. Mix together dry ingredients: flour, baking powder, salt, and corn meal.
3. In a separate bowl, whisk together wet ingredients: egg, milk, melted butter, and honey.
4. Add wet mixture to dry mixture and beat until smooth, but don't over mix.
5. Bake in greased muffin pans at 350 degrees F. for 20 minutes

Honey Glaze:
For a sweet glaze, mix together 2 tablespoons honey to 1 tablespoon warm water. Brush on top warm muffins and allow muffins to sit for 5 minutes to dry.

Honey Butter

1/2 Cup salted butter
1/2 Cup honey

1. Place butter in small bowl.
2. Slowly add honey until butter reaches desired consistency.
3. Refrigerate until ready to use.

Super Chunky Chicken Soup

I have been trying to "experiment" with some new meals lately (trying to change up the routine). I wanted to make a chicken soup, but didn't find a recipe I really liked, so I winged it (note to self, winging it not always a good idea).

3 boneless skinless chicken breasts
2 cans chicken broth
1 Cup chopped carrots
1 Cup chopped celery (about 3 medium stalks)
4 medium potatoes (white, yukon gold, or red baby are best) cubed
1 1/2 cups uncooked seashell pasta
1 small onion, finely chopped
1 clove garlic, finely chopped
1 tablespoon dried parsley flakes
1/2 teaspoon oregano
2 chicken bouillon cubes
Salt
Pepper

Directions:

1. Place chicken breasts in a large stock pot (or other large pan) and cover with hot water (about 1 inch above the chicken).
2. Boil chicken for about 20-30 minutes.
3. Remove chicken, and shred with forks.
4. Pour water from pan into separate bowl.
5. Place chicken, veggies, and seasonings in stock pot.
6. Pour both cans of chicken broth into stock pot.
7. Measure out 2-3 cups of water from the bowl (the chicken stock from boiling the chicken breasts), and add to stock pot.
8. Bring soup to boil over medium heat.
9. Bring heat down to low, and let soup simmer for 20-30 minutes (until veggies and potatoes are tender).
10. Serve Hot!!

This turned out better than I had expected, and was pretty good. I might add some more garlic and salt if I made it again. You can also add other veggies if you want.

We served with some nice soft wheat bread (which I did NOT make, bought it at the commissary, but it was delish).

Baked Macaroni and Cheese

I don't know about everyone else, but my kids love mac and cheese! I am not a fan of the boxed kind (too many memories of the broke college student days), so I decided to try out a homemade bake version.

Bake Macaroni and Cheese

8 oz Macaroni (elbow is easiest, but you can be creative)
1/4 Cup margerine or butter
3 Tablespoons of Flour
1/8 tsp salt
1/8 tsp pepper
2 Cups milk (for even creamier mac and cheese you can use evaporated milk)
2 Cups shredded cheddar cheese
1/4 Cup grated parmesean cheese
Topping:
1/2 Cup bread crumbs
1/4 Cup grated Parmesean cheese
1 1/2 Tablespoons melted butter

1. Preheat oven to 350 degrees F.
2. Boil macaroni for about 10 minutes.
3. Melt margerine in sauce pan.
4. Add salt, pepper and flour, mixing until smooth.
5. Add milk slowly, stirring until mixture reaches smooth consistency.
6. Cook over medium heat until it thickens and begins to boil.
7. Lower heat and add cheddar cheese and 1/4 cup of parmesean, stirring until smooth and all cheese is melted.
8. Drain macaroni (do not rinse).
9. Place macaroni in 3 quart baking dish and pour cheese mixture over it.
10. Stir until macaroni is well coated.
11. Mix bread crumbs, 1/4 cup parmesean, and melted butter until mixture is crumbly.
12. Sprinkle crumb mixture over macaroni.
13. Place dish in oven.
14. Bake at 350 for 20-25 minutes.

**Choose your cheese: the sharper the cheddar, the stronger the taste. You can also go for a white cheddar, for a different look.

**You can add some onion or leeks for a more "grown up" taste.

No-rise Bread Sticks

1 pkg (1 Tbsp) active dry yeast
2 Tbsp honey
1 1/2 c. warm water
1/3 c. powdered milk
1 tsp salt
4 c. Flour

Roll into sticks. Sprinkle with garlic salt or Parmesan cheese (if desired). Bake at 400* for 15 minutes.

Chicken Ribbon Satay

Chicken Ribbon Satay

4 boneless chicken breasts

Marinade
1/2 cup peanut butter
1/2 cup water
1/4 cup soy sauce
4 cloves minced garlic
2T lemon juice
2T brown sugar
3/4 t ground ginger
1/2 t crushed red pepper

1. Cut chicken into strips.
2. Place in ziploc.
3. Combine all marinade ingredients in saucepan.
4. Cook over medium heat for 1 minute, stirring constantly.
5. Mix with chicken in Ziploc.
6. Marinate in fridge 6 hours or overnight.
7. Thread on skewers (a messy task, but worth it) and grill.

Outrageous Cookie Bars

I had some sweetened condensed milk I needed to use, and I found this recipe. It is delicious, and fun. Kids loved them.

Ingredients:

• 1/2 cup (1 stick) butter or margarine

• 1 1/2 cups graham cracker crumbs

• 1 can (14 oz.) sweetened condensed milk

• 2 cups (12-oz. pkg.) semi sweet chocolate chips

• 1 cup flaked coconut

• 1 cup chopped walnuts

Directions:
PREHEAT oven to 350° F.

MELT butter in 13 x 9-inch baking pan in oven; remove from oven. Sprinkle graham cracker crumbs over butter. Stir well; press onto bottom of pan. Pour sweetened condensed milk evenly over crumbs. Sprinkle with chocolate chips, coconut and nuts; press down firmly.

BAKE for 25 to 30 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars.

Sweet and Sour Chicken

I found a sweet and sour pork recipe a while ago, and then tweaked and changed it to my liking.

4 boneless skinless chicken breasts
Cooking oil
Rice

Sauce
1 8 ounce can pineapple chunks (with juice)
1/3 Cup of granulated sugar
1/4 cup white vinegar
2 Tablespoons cornstarch
2 Tablespoons soy sauce
1 teaspoon (or one cube) instant chicken bouillon

Breading
1 beaten egg
1/4 Cup cornstarch
1/4 Cup all-purpose flour
1/4 Cup of water
1/8 teaspoon black or white pepper
1/8 Teaspoon garlic powder (optional)

1. Cut meat into small pieces (make size to your liking, but no bigger than 3/4 inch cubes).
2. Heat cooking oil in deep skillet to 365 degrees Farenheit.
3. Cook rice.
4. In medium bowl combine breading ingredients and stir until smooth.
5. Dip chicken pieces in batter mix.
6. Fry chicken in hot oil (about one quarter of the batch at a time) for 3-4 minutes on each side, or until batter is golden.
7. Drain on paper towels.
8. While chicken is cooking, get out medium sauce pan.
9. Drain pineapple, reserving the juice.
10. Add enough water to the juice to equal 1 1/2 cups of liquid.
11. Stir in sugar, vinegar, and 2 tablespoons of cornstarch, soy sauce, and bouillon.
12. Make sure mixture is well blended.
13. Heat over low-medium heat until sauce begins to thicken.
14. Be sure to stir occassionally so the sauce does not burn.
15. Once sauce is thickened, add pineapple chunks.
16. Serve chicken and sauce over rice.

**for a heavier meal, stir fry vegetables like carrots, onions, peppers, water chestnuts, etc, and mix with chicken and sauce.

Favorite Chicken Recipe

Okay, this week's request is for your favorite chicken recipe.

For those of you who may be new, we have already requested favorite pork and beef recipes (so feel free to post any recipes in those categories as well).

Happy cooking!

Grandma Olive's Russian Tea Cakes

This was always a staple at Grandma Olive's house for Christmas. They are delicious, and so easy to make.

Grandma Olive’s Russian Tea Cakes

1 pound butter or margarine, softened

1 cup confectioner’s sugar

1 teaspoon vanilla

4 1/2 cups flour

1/2 teaspoon salt

3/4 cup walnuts, finely chopped

1. Cream butter, sugar, and vanilla in large bowl, until smooth.

2. Mix in flour, salt and nuts until well blended.

3. Place dough in airtight container, and chill in refrigerator overnight.

4. Pre-heat oven to 350 degrees (F) or 180 degrees ( C ).

5. Roll chilled dough into 1/2 inch balls.

6. Bake for 10-15 minutes.

7. Roll baked cookies in confectioner’s sugar until well coated.

Green Chile Pork Soup

In response to favorite pork recipe.

My husband's favorite recipe of his mom's was a pork green chile- but her recipe was too complicated and time consuming for my liking- so I started looking for a simpler one. I found one that I've since played with and present in its "perfected" form here. You can used chopped pork or stewing pork for a spur of the moment making- but the "pulled pork" is our favorite. My husband says it has even surpassed his mom's recipe.

1/4 cup chopped cilantro
1-2 tsp minced garlic
1 med onion chopped
1-2 Tbsp Olive oil

1 jar "El Pinto" Green Chile Sauce (I've tried several jarred green chile sauces/salsas and this is our favorite- it comes in mild, medium, and hot- all are good for whatever heat preference you have)
2 cans chicken broth (or equivalent homemade stock)
1 can black beans
1 can white beans
1 tsp. Cumin

1 lb pork. cooked in crock pot in water then drained and shredded.

Sautee first four ingredients until onions are clear and soft. Add second set of ingredients, bring to boil and let simmer 10 minutes. Add pork.

We always serve with tortilla chips (Tostitos gold), shredded cheddar cheese and a bit of sour cream.

Fabulous Taco Chip Dip

My FAVORITE CHIP DIP EVER!!! :) This is a great recipe for entertaining. It looks pretty, tastes fabulous, and gets a lot of compliments!

1 8-oz softened cream cheese
1 8-oz cottage cheese (small curd 4% milkfat)
1/2 pkg McKormick Taco Seasoning
shredded lettuce
shredded cheese
diced fresh tomoatoes
diced green onions
olives (if desired - I usually put them on half)

Mix softened cream cheese and cottage cheese together by hand or with a mixer. Mix in 1/2 the package of the taco seasoning. Spread on a platter (I usually use a platter a little bigger than a dinner plate, but a small platter or a plate works well too.) Top with shredded lettuce, cheese, tomatoes, green onions, and olives. Serve with chips or Wheat Thins and enjoy!

Penne and Veggies in Tomato-Basil Sauce

This is one of the best tomato based pasta recipes I have ever made. It is easy and delicious! We usually add more parmesan cheese to our individual plates.

Servings: 4
Prep & Cook Time: less than 30 minutes
2 c uncooked penne pasta (6 oz)
1 Tbsp olive or vegetable oil
1 medium onion, chopped (1/2 c)
1 medium carrot, chopped (1/2 c)
1 can (14 ½ oz) diced tomatoes with basil, garlic and oregano, undrained
1 can (8 oz) tomato sauce
1 small unpeeled zucchini, chopped (1 c)
1 Tbsp chopped fresh or ½ tsp dried basil leaves
2 Tbsp chopped fresh parsley
¼ c shredded Parmesan cheese

Cook and drain pasta as directed on package. While pasta is cooking, heat oil in 10-inch nonstick skillet over medium heat. Cook onion and carrot in oil 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in tomatoes and tomato sauce. Cook 5 minutes. Stir in zucchini and basil; reduce heat to medium. Cook about 5 minutes, stirring occasionally, until sauce is desired consistency. Stir in parsley. Serve over pasta. Sprinkle with cheese. YUM!!!

Simple Garlic Spinach

One of the sisters in our ward taught us how to make this, and it was so good! I am not a fan of cooked spinach, but this was delicious. I would recommend even adding some nuts (like hazelnuts, walnuts, or pistachios) for some extra zing and crunch!

Simple Garlic Spinach

1. A bag or two of pre-washed spinach leaves.
2. Smash 2 or 3 cloves of garlic.
3. Put a few teaspoons of olive oil in a large pan (frying pan or wok work best) on high heat.
4. Add garlic till you can smell it and then salt.
5. Add garlic; stir and cook on high to med heat until wilted (just a few minutes).

NOTE: Non-spinach lovers might love this spinach.

Grammy Hurren’s Harvest Potatoes

This is from one of the sister's in our ward.

Grammy Hurren’s Harvest Potatoes

4-5 white potatoes (depending on size)

1-2 sweet potato(es)

¼ c. butter

½ c. milk

¼ c. sour cream

¼ c. grated parmesan cheese

1 T prepared horseradish

½ t. salt and ½ t. pepper

¼ t. cinnamon and 1/8 t. nutmeg

Peal and cook potatoes. Add all other ingredients and mash until smooth.