Two Peas in a Bucket Cookbook 3rd edition

Two Peas In A Bucket Cookbook, 3rd edition Table of Contents Appetizers, 4 Appetizer Wreath, 4 Artichoke & Spinach Dip Restaurant Style, 4 Artichoke Dip, 4 Asparagus Canapes, 4 Bacon Stuffed Cherry Tomatoes, 4 Bacon-wrapped Shrimp, 5 Bacon-wrapped Smokies, 5 Baked Artichoke Dip, 5 Beer Meatballs, 5 Bekalab’s Dip, 5 Betty’s Boozie Chicken Wings, 6 Blt Dip, 6 Buffalo Chicken Dip, 6 Candied Kielbasa, 6 Cheese Ball, 6 Cheesy Triscuits, 6 Cherry Tomatoes And Avocado Mousse, 6 Chicken Enchilada Dip, 7 Chicken-bacon Nuggets, 7 Chili Dip, 7 Chili Tamale Dip, 7 Chipped Beef Dip, 7 Chocolate Chip Cheese Ball, 8

Cold Veggie Pizza, 8 Corn Dip, 8 Crab Meat Bacon Roll, 8 Cream Cheese With Cocktail Sauce, 8 Dates Wrapped In Bacon, 9 Easy Cheesy Apple Appetizer, 9 Easy Meatballs, 9 Easy Stuffed Mushrooms, 9 Fluffy Peanut Butter Dip, 9 Fried Raviolis, 9 Fruit Dip, 9 Ham And Swiss Cheese Spirals, 9 Ham Roll-ups, 10 Hanky Pankies, 10 Hoagie Bake, 10 Hot Artichoke Dip, 10 Hot Dog Thingies, 10 Hot Sausage Dip, 11 Layered Nacho Dip, 11 Mexican Savory Cheese Spread, 11 Party Bites, 11 Pepperoni Pizza Dip, 11 Pepperoni Tortilla Pizzas, 12 Pizza Dip, 12 Quick N' Easy Creamy Apple Dip, 12 Quick N' Easy Seasoned Fries, 12 Reuben Dip, 12 Rotel Dip, 13 Sausage Dip, 13

Two Peas in a Bucket Cookbook

Spinach Artichoke Dip, 13 Spinach Bites, 13 Spinach Dip, 13 Spinach-and-artichoke Dip, 13 Stuffed Mushrooms, 14 Tea Sandwiches, 14 The World’s Easiest Dip, 14 This Is The Best Chicken Dip Ever!, 14 Tortilla Roll-ups, 14 Tuna Dill Spread, 15 Beverages – Non-Alcoholic, 16 Cara’s 7up Punch, 17 Cranberry Citrus Punch, 17 Easy Party Punch, 17 Flamingo, 17 Grapple, 17 Mock Pink Champagne, 17 Orange Cheesecake Smoothie, 17 Perfect Iced Tea, 18 Shaky C's, 18 Shirley Temple, 18 Strawberry Frappe, 18 Strawberry Lemonade, 18 Strawberry Lemonade Punch, 18 Summer Slush, 18

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Beverages – Alcoholic, 16 Virgin Pina Colada, 19 After Eights, 19 Appletini, 19 Between The Sheets, 19 Coquito, 19 Cranberry Margaritas, 19 Frozen Mojitos, 20 Frozen Toasted Almond, 20 Grandma's Green Grog, 20 Grape Crush Martini, 20 Jell-o Jiggler Shots, 20 Long Island Iced Tea, 20 Malibu Breeze, 20 Midori Orange, 21 Morgan's Mountain, 21 Mule P*ss, 21 Nuts And Berries, 21 Raspberry Jell-o Shots, 21 S3x On The Beach, 21 Southern Comfort Punch, 21 Strawberry Daiquiri, 22 Sue Riding High, 22 The Double D, 22 The Incredible Hulk, 22

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Two Peas in a Bucket Cookbook

Breads, 24 Baking Powder Biscuits, 24 Banana Bread, 24 Banana Cranberry Bread, 24 Carrot Bread, 25 Cherry Tea Bread, 25 Chocolate Chip Banana Bread, 25 Chocolate Chip Zucchini Bread, 25 Chocolate Walnut Bread ( Bread Machine), 26 Chocolate Zucchini Bread, 26 Cornbread, 26 Creamy Streusel Banana Bread, 27 Crusty Cuban Bread ( Bread Machine), 27 Dilly Bread, 27 Dilly Casserole Bread ( Bread Machine), 27 Double Chocolate Zucchini Bread, 28 Garlic Cheese Biscuits, 28 Garlic Poppy Knots, 28 Gooey Pumpkin Bread, 28 Krispy Kreme Bread Pudding, 29 Low-fat Sesame French Bread, 29 Mil's Yummy Zucchini Bread, 29 Mom’s Low Fat Bran Muffins, 30 Parmesan Bread Bowls, 30 Peach Tea Bread, 30 Peachy Pecan Bread, 31 Peanut Banana Bread, 31 Quick Mix Pizza Dough, 31

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Rosemary Garlic Bread ( Bread Machine), 31 Taffy Apple Bread, 32 Whole Grain Bagels, 32 Winter Blueberry Muffins, 32 Yvonne's Done-to-death Apple Bread, 32 Zucchini Bread, 33 Zucchini Bread, 33

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Two Peas in a Bucket Cookbook

Cakes, 34 Bacardi Rum Cake, 35 Banana Chip Bundt Cake, 35 Better Than Sex Cake, 36 Chocolate éclair Cake, 36 Chocolate Peanut Butter Cake, 36 Chocolate Zucchini Cake, 37 Chocolate Zucchini Cake Recipe, 37 Coconut Cake, 37 Frosted Brownie Cake, 38 Funnel Cakes, 38 Kahlua Cake, 38 Kentucky Butter Cake, 38 Lemon Pound Cake, 39 Mandarin Orange Cake, 39 Meringue Cake, 39 Mint Mousse Cake, 40 Peach Flip, 40 Poppy Cake, 40 Pumpkin Angel Food Cake, 40 Snickerdoodle Cake, 40 Spicy Applesauce Cake, 41 Spread & Bake Cake, 41 Watergate Cake, 41 Winter Blueberry Muffins, 42 Zucchini Cake, 42

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Two Peas in a Bucket Cookbook

Pies, 42 Chocolate Chip Ice Cream Pie, 42 Creamy Lemonade Pie, 43 Creamy Peanut Butter Pie, 43 Julian Dutch Apple Pie Posted, 43 Lemon Chess Pie, 43 Quarter Cathy), 43 Million Dollar Pie, 44 Mississippi Mud Pie, 44 Orange Creamsicle Ice Cream Pie, 44 Sugar Cream Pie, 44 Sour Cream Apple Pie, 44 P-jam Pie, 45

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Cookies, 48 Angel Food Lemon Bars, 48 Award Winning Soft Chocolate Chip Cookies, 48 Brownies, 48 Butterfinger Cookies, 48 Cherry Balls, 48 Club Cracker Caramel Bars, 49 Cranberry Clementine Cookies, 49 Cream Cheese Brownies, 49 Forgotten Cookies, 49 Giant Toffee Pecan Cookies, 50 Ginger Cookies, 50 Jessica’s Sugar Cookies, 50 Key Lime Cookies, 51 Kim's Chocolate Chip Cookie, 51 Lemon Bar Cookies, 51 Lemon Sugar Cookies, 51 Meltaways, 52 Mint Cookies, 52 Molasses Cookies, 52 Mollybebe's Dad's Favorite Sugar Cookies, 52 Ms Maple Walnut Oatmeal Cookies – The Best Ever!!, 53 Oatmeal Cookie Mix, 53 Oatmeal Pudding Cookies, 53 Oatmeal Scotchies Cookies, 54 Pb Chocolate Chip Cookies, 54 Peanut Butter Bars, 54

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Two Peas in a Bucket Cookbook

Peanut Butter Bars, 54 Peanut Butter Blossoms, 55 Peanut Butter Fingers, 55 Pear Custard Bars, 55 Pecan Sandies, 56 Pennsylvania Dutch Soft Sugar Cookies, 56 Rotten Banana Cookies, 56 Snowballs, 56 Snowflakes, 57 Soft Peanut Butter Cookies, 57 Soft Sugar Cookies, 57 Sour Cream Cookies, 57 Sour Cream Softies, 58 Sugar Cookies, 58 Tropical Lime Bars, 58 Two-tone Brownies, 58 Victorian Tea Cookies, 59 Wendy’s Devils Food Surprise Cookies, 59 Whipped Shortbread, 59 White Chip Orange Cream Cookies, 59 X-tra Special Oaties, 60

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Candies, 60 Buttermilk Praline Squares, 60 Caramels, 60 Cheesecake Fudge, 60 Chocolate Billionaires, 61 Easy Peanut Butter Fudge, 61 Hard Candy, 61 Huge Hershey’s Kiss, 61 Peanut Butter Balls/buckeyes, 61 Quick Nut Fudge, 62 Raspberry Truffle Cups, 62 Salt Water Taffy, 62 Sugar Coated Peanuts, 62 Turtles, 62 White Russian Truffles, 62 Desserts, 64 Banana Pudding, 65 Banana Split Cake, 65 Blue Bowl Of Happiness, 65 Brownie Mounds, 65 Butterscotch Bars, 66 Cappuccino Nanaimo Bars, 66 Chocolate & Pecan Dessert, 66 Chocolate Ambrosia Salad, 67 Chocolate Chip Cookie Bars, 67 Chocolate éclair Dessert, 67 Chocolate Peanut Butter Squares, 67

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Chocolate Truffle, 67 Chocolate Upside-down Cake, 68 Chocolate-crumb Pudding Cake, 68 Delightful Strawberry Dessert, 68 Dirt Cake Dessert, 68 Dreamsicle Salad, 69 German Chocolate Bars, 69 Gooey Bars, 69 Gooey Butter Cake, 69 Hawaiian Wedding Cake, 69 Indoor S'mores, 70 Key Lime Pie Cheesecake, 70 Lazy-day Cobbler, 70 Melt-in-your-mouth-lemon Dessert, 70 Peanut Butter Pie, 70 Punch Bowl Cake, 71 The Cheesecake Factory Pumpkin Cheesecake, 71 The Olive Garden Chocolate Lasagna, 71 Toffee Mocha Dessert, 72 Truffle, 72 Meats, 74 Beef Florentine, 74 Country Fried Steak, 74 Crescent Cristo Sandwich Loaf, 74 Filet Mignon With Merlot Sauce, 75 Florentine Meatballs, 75 Impossible Cheeseburger Pie, 75 Impossible Taco Pie, 75 Lazy-day Stew, 76

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Meat Loaf, 76 Meatballs, 76 Noodle Casserole, 76 Pepper Steak, 77 Pork Chops Ole', 77 Prime Rib, 77 Ranch Burgers, 77 Souper Burgers, 77 Stir-fried Beef And Green Peppers, 78 Stuffed Peppers, 78 Super Simple Stroganoff, 78 Poultry, 79 Baked Chicken Fingers, 80 Chicken And Sausage With Pasta, 80 Chicken Asposa, 80 Chicken Casserole, 81 Chicken Casserole, 81 Chicken Cordon Bleu, 81 Chicken Cordon Bleu Casserole, 81 Chicken Flautas, 81 Chicken Fried Steaks And Creamed Pan Gravy W/biscuits, 82 Chicken In Potato Baskets, 82 Chicken Parmesan, 82 Chicken Quesadillas, 83 Chicken Roll-ups, 83 Chicken Scampi, 83 Chicken Tacos, 84 Chicken Tetrazzini, 85 Chicken With Spinach And Cream Sauce, 85

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Cinnamon-garlic Chicken, 85 Creamy Chicken And Shells, 85 Crisp Coconut Chicken Fingers, 86 Deviled Chicken And Potatoes, 86 Dilly Chicken, 86 Easy Swiss Chicken, 86 Garlic Chicken, 86 Kfc Rotisserie Gold Marinade, 87 Lemonade Chicken, 87 Mushroom Chicken And Sausage Casserole, 87 Parmesan Chicken, 87 Ranch Chicken, 88 Ruby Tuesday’s Smokey Mountain Chicken Knock-off, 88 Sleepy Hollow's Chicken Salad Supreme, 88 Spicy Chicken, 88 Stuffed Chicken Breasts, 88 Fish, 90 David’s Secret Shark Steak Recipe, 91 Less Clean-up Salmon Dinner, 91 Linguine With Salmon And Mushrooms, 91 Parmesan Herb-baked Tilapia, 91 Salmon, 92 Tilapia Lemon Parmesan, 92 Tilapia With Mango Salsa, 92 Tuna Spinach Braid, 92 Tuna With Pesto, 93 Shellfish, 90 Angel Hair Pasta With Shrimp And Basil, 93 Baked Crab Casserole, 93

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Two Peas in a Bucket Cookbook

Baked Stuffed Scallops, 93 Champagne Shrimp And Pasta, 94 Cioppino, 94 Crab Cakes, 94 Crab Quiche, 95 Easy Boiled Shrimp, 95 Garlic And Shrimp Pasta Toss, 95 Greek Shrimp Pasta Salad, 96 Lobster With Havarti-cognac Cream Sauce, 96 Sampan Shrimp, 96 Seashells With Creamy Clam Sauce, 96 Shrimp With Pasta, 97 Shrimp With Roasted Pepper Cream Sauce, 97 Spinach Cheese Scallops, 97 Casseroles, 99 7 Layer Casserole, 99 Baked Penne With Sausage, 99 Baked Seafood Casserole, 99 Broccoli Casserole, 99 Bubble Pizza, 100 Cabbage Roll Casserole, 100 Carrot Casserole, 100 Casserole Caroline, 100 Cherokee Casserole, 100 Chicken Casserole, 101 Chicken Casserole, 101 Chicken And Wild Rice Casserole, 101 Chicken Cordon Bleu Casserole, 101 Chicken Divan, 101

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Chicken Enchilada Casserole, 102 Chicken Enchilada Casserole, 102 Chicken Noodle Casserole, 102 Chicken Pot Pie, 102 Chicken Yogurt Enchilada Bake, 102 Chili Casserole, 103 Christmas Breakfast Sausage Casserole, 103 Corn Casserole, 103 Cory's Sour Cream Enchiladas, 103 Cowboy Casserole, 104 Crab & Shrimp Delight, 104 Creamy Chicken Asparagus Casserole, 104 Creamy Escalloped Potatoes And Ham, 104 Crock Pot Macaroni And Cheese, 105 Enchilada Casserole, 105 Grandma’s Casserole, 105 Ham And Potato Casserole, 105 Ham Spaghetti Casserole, 106 Hamburger Hotdish, 106 Hashbrown Casserole, 106 Herbed Spinach Casserole, 106 Husband’s Casserole, 106 Impossible Cheeseburger Pie, 107 Impossibly Easy Ham And Swiss Pie, 107 Mexican Casserole, 107 Mushroom Chicken And Sausage Casserole, 107 Noodle Casserole, 108 Pierogi Casserole, 108 Pineapple Casserole, 108

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Reuben Casserole, 108 Spaghetti Casserole, 109 Spinach Beef Biscuit Bake, 109 Super Easy Stuffing Casserole, 109 Swiss Vegetable Medley, 109 Tex-mex Bake, 109 Tuna Casserole, 110 Tuna Pasta Microwave Casserole, 110 Zesty Italian Casserole, 110 Grilling, 112 All-american Mixed Grill, 112 Applebee’s Honey Barbecue Sauce, 112 Baby Back Ribs, 112 Baked Beans, 112 Beach Grill Kabobs, 112 Beer Butt Chicken, 113 Cumin-corn Burgers, 113 Flank Steak With Blue Cheese Butter, 113 For The Best Steak Ever, 113 Garlic Marinade, 113 Grilled Bacon And Onion Skewers, 113 Grilled Corn On The Cob, 114 Grilled Corn On The Cob, 114 Grilled Fish In Foil, 114 Grilled Salmon With Coconut Crust, 114 Grilled Squash, 114 Hellmann's Grilled Pork Chops, 114 Honey Lime Grilled Chicken, 115 Italian-style Chicken Kabobs, 115

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Marinade For London Broil, 115 Marinated And Grilled Shrimp, 115 Marinated Flank Steak, 115 My Quick And Easy Marinade, 116 Quick Appetizer For The Grill, 116 Savory Grilled Potatoes In Foil, 116 Sirloin Kabobs, 116 T.g.i. Friday's Jack Daniels Grill Glaze, 116 Tequila And Lime Pork Spareribs, 117 Tips On Grilling Seafood, 117 Veggie Marinade, 117 Rice, Grains & Beans, 118 Almond Rice Pilaf, 119 Baked Beans, 119 Cheesy Rice Bake, 119 Consommé Rice, 119 Lemony Couscous, 119 Lotsa Baked Beans, 120 Mexican Black Beans, 120 Mushroom Oven Rice, 120 Orzo-broccoli Pilaf, 120 Red Beans And Rice, 121 Seafood Risotto, 121 Spanish Rice, 121 White Wine Risotto, 122 Vegetarian, 123 Abby’s Eggplant Sauce With Pasta, 124 Alfredo Pasta, 124 Anasazi Cream Of Green Chile Soup, 124

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Avocado Egg Rolls, 124 Baked Spinach, 125 Black Bean Soup, 125 Brown Gravy, 125 Butternut Squash Ravioli, 126 Carrot Soup, 126 Chana Masala, 126 Cincinnati-style ( Vegetarian) Chili, 126 Cornucopia Compote, 127 Crustless Cranberry-pecan Pie, 127 Gemelli With Creamy Zucchini And Basil Sauce, 127 Hashbrown Casserole, 127 Lasagna Spirals, 128 Lentil And Red Pepper Frittata, 128 Macaroni And Cheese With Secret Silken Tofu Sauce, 128 Marinated Sautéed Tofu, 129 Moroccan-style Matzo Ball Soup, 129 No Hurry Vegetable Curry, 129 Not Chicken Soup, 129 Pasta With Fresh Tomatoes & Basil, 130 Peanut, 130 Plantain Black Bean Fritters, 130 Potato Soup, 131 Pueblo Corn Pie, 131 Pumpkin Risotto, 131 Red, White & Green Lasagna, 132 Spaghetti And Spicy Rice Balls, 132 Spaghetti Squash With Sauce, 132 Spinach Artichoke Calzones, 133

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Stuffed Pumpkins, 133 Three Sisters Stew, 133 Tomato, Eggplant & Black Olive Sauce With Rosemary, 134 Twice-baked Potatoes, 134 Vegetarian Matzo Ball Soup, 134 Vegetarian Nachos 'grande', 135 Veggie Fajitas, 135 Veggie Loaf, 135 Veggie Pot Pie, 135 Veggie Pot Pie, 136 Veggie Quesadillas, 136 Walnut-apple Stuffing, 136 White Cheddar Potato Gratin, 137 Wild Rice Stuffed Acorn Squash With Cherries, 137 Winter White Bean Soup, 137 Pasta, 138 Bbq Chili Pasta, 139 Chicken And Sausage With Pasta, 139 Chicken Tetrazzini, 139 Creamy Chicken And Shells, 139 Fettuccine Supreme, 140 Heather's Southwest Chicken Pasta, 140 Linguine With All-american Bbq Beef Sauce, 140 Linguine With Salmon And Mushrooms, 140 Seashells With Creamy Clam Sauce, 141 Shrimp With Pasta, 141 Springtime Penne, 141 Ziti With Broccoli Alfredo, 141 Salads, 143

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Andrea's Delicious Pasta Salad, 144 Apple Spinach Salad, 144 Asian Cole Slaw, 144 Asparagus And Bocconcini Salad, 144 Blt Salad, 145 Broccoli Raisin Salad, 145 ( Quarter Cathy), 145 Five-vegetable Slaw Salad, 145 Frog-eye Salad, 145 Garlic Basil Bow Ties, 145 ( Quarter Cathy), 145 German Potato Salad, 146 Greek Shrimp Pasta Salad, 146 Irene's Tuna Macaroni Salad, 146 Karen's Tomato & Mozzarella Salad, 147 Orange Jell-o Salad, 147 Sensational Salad, 147 Sleepy Hollow's Chicken Salad Supreme, 147 Strawberry Spinach Salad, 148 T.g.i. Friday's Pecan-crusted Chicken Salad, 148 Taco Salad And Dressing, 149 The Cheesecake Factory's Santa Fe Chicken Salad, 149 The Stuff, 149 Salad Dressings, 150 Hidden Valley's Ranch Dressing Mix, 150 Homemade Italian Salad Dressing, 150 Pizza Shop Salad Dressing, 150 Ranch Dressing Mix, 151 Asian Chicken Salad Dressing, 153

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Chili Sauce, 153 Chunky Guacamole, 153 Emeril's Essence, 153 Fresh Tomato Cream Sauce, 153 Golden Sauce, 154 Hooter's Hot Wing Sauce, 154 Hot Fudge Sauce, 154 Michigan Sauce, 154 Paula Deen's House Seasoning, 154 Pina Colada Salsa, 154 Sweet And Sour Sauce Tnt, 155 Teriyaki Sauce, 155 Stews & Soups, 157 Calabrian Mushroom Soup, 157 Chicken Enchilada Soup, 157 Chicken Wild Rice Soup, 157 Cream Of Green Chile Soup, 157 Creamy Chicken-broccoli Soup, 158 French Onion Soup, 158 Italian Tomato Soup, 158 Miami-style Chili With Beer, 158 Sorta Like Wendy's Chili, 159 Spicy Chicken Rice Soup, 159 String Bean Soup, 159 Taco Soup, 160 Tammy's Corn Chowder, 160 The Bott Family Lamb Casserole Recipe, 160 Sandwiches, 160 Fiesta Sandwich Ring, 160

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French Dip Sandwiches, 161 Philly Cheese Steak Sandwiches, 161 Vegetables, 162 Baked Asparagus Casserole, 163 Baked Spinach, 163 Baked Vidalia Onions, 163 Broccoli Bake, 163 Broccoli With Deviled Cream Sauce, 163 Broccoli With Olive Butter, 164 Carrot Casserole, 164 Cognac Carrots, 164 Corn Pudding, 164 Creamy Mashed Cauliflower, 164 Fried Corn, 165 Glazed Baby Carrots, 165 Grilled Veggie Skewers, 165 Hungarian Cauliflower In Cream Sauce, 165 Irene's Corn Pudding, 165 Italian-seasoned Corn, 165 Old-time Fried Okra, 166 Onion Patties, 166 Oven-roasted Potatoes, 166 Roasted Veggies, 166 Skillet Corn, 166 Squash Casserole, 166 Swiss Vegetable Medley, 167 Fruit, 162 Apricot Chavez, 167 Apricot Stuffing, 167

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Baked Pears With Lemon Cream Sauce, 167 Fruit Dip, 167 Fruit Salad, 168 Hot Fruit, 168 Mango Salsa, 168 Picnic Fruit Salad, 168 Pink-fluff Fruit Salad, 168 Wendy's Peach, 168 Special Holiday Recipes, 169 Baked Pineapple Casserole, 170 Bourbon Fudge Balls, 170 Candied Sweet Potatoes, 170 Candy Shop Pizza, 170 Cinnamon Chips, 171 Classic Holiday Fruit Cake From Jack Daniel's, 171 Classic Thanksgiving Stuffing, 171 Cranberry Bog, 171 ( Scrappyhoosier), 171 Cranberry-apple Mold, 172 Creamed Corn, 172 Libby's Pumpkin Pie, 172 Libby's Pumpkin Roll, 172 Mexican Wedding Cakes, 173 Peach Delight, 173 Pumpkin Dip, 173 Pumpkin Spice Cheesecake Bars, 173 Spiced Pumpkin Pecan Butter Recipe, 174 Spiced Pumpkin Pecan Fudge, 174 Sugar-coated Pecans, 174

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Sweet Potato Casserole, 175 Thanksgiving Patties, 175 Thanksgiving Stuffing, 175 Wassail, 175 Crockpot, 176 7-layer Dinner, 178 Baked Beans, 178 Balsamic Roast In The Crock Pot, 178 Bbq Beef Or Pork, 178 Best Bean Chili, 178 Best Chuck Roast, 179 Busy Woman’s Roast Chicken, 179 Cheesy Corn & Macaroni, 179 Chicken And Broccoli Casserole, 179 Chicken And Creamy Red Potatoes, 180 Chicken In Mushroom Sauce, 180 Chicken Lickin' Good Pork Chops, 180 Chicken With Winter Vegetables, 180 Chops In A Crock, 180 Classic Beef Stew, 180 Cola Roast, 181 Corned Beef And Cabbage, 181 Cranberry Chicken, 181 Cream Cheese Chicken, 181 Creamy Herbed-chicken Stew, 181 Crock Pot Brunswick Stew, 182 Crock Pot Cranberry Pork Roast, 182 Crock Pot Lasagna, 182 Crock Pot Triple Chocolate Mess, 183

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Crockpot Apple Pie, 183 Crockpot Beef Burgundy, 183 Crockpot Beef Burgundy, 183 Crockpot Beef Stew, 184 Crockpot Bread Pudding, 184 Crockpot Breakfast, 184 Crockpot Chicken & Dumplings, 184 Crockpot Chicken, 185 Crockpot Creamy Chicken Fettuccine, 185 Crockpot Lasagna, 185 Crockpot Lasagna, 185 Crockpot Pork Chops, 185 Crockpot Ribs, 185 Crockpot Roast, 186 Crockpot Shredded Beef, 186 Crockpot Soy Chicken, 186 Crockpot Spanish Rice, 186 Crockpot Spinach, 186 Easiest Pork Chops Ever!, 187 Easy & Good Crockpot Beef Roast, 187 Easy Beef Stroganoff, 187 Golden Glow Pork Chops, 187 Hamburger Casserole, 187 Hawaiian Chicken!, 188 Hearty Fondue, 188 Herbed Turkey Breast, 188 Hidden Valley Taco Soup, 188 Home-again Pot Roast, 188 Italian Crock Pot Chicken, 189

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Italian Low-fat Soup, 189 Italian Pork Chops, 189 Jambalaya, 189 Lasagna With Italian Sausage, 190 Lemonade Chicken, 190 Mediterranean-style Chicken, 190 Megan’s Mac, 190 Mock Lasagna, 190 Mock Stroganoff, 191 Mom’s Roast, 191 No Hurry Vegetable Curry, 191 Parmesan Chicken, 191 Perfect Taco Salad, 192 Pizza Chicken, 192 Pizza Soup, 192 Pork Chops Dijon, 192 Pot Roast, 193 Potato Soup, 193 Potted Chicken, 193 Salsa Cheese Dip, 193 Salsa Chicken, 193 Salsa Chicken, 193 Santa Fe Chicken, 194 Shepherd's Pie, 194 Shredded French Dip Sandwiches, 194 Slow Cooker Hamburger-barley Soup, 194 Slow Cooker Hot Fudge Sundae Cake, 194 Slow-cooked Shredded Beef Tacos, 195 Slow-cooked Streusel Cake, 195

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Smoked Shrimp And Sausage Gumbo, 195 Spaghetti Sauce, 195 Sticky Chicken, 196 Sticky Chicken, 196 Swiss Cheese Chicken, 196 Swiss Steak, 196 Taco Chicken, 197 Taco Chicken, 197 Taco Soup, 197 Tender Barbecued Chicken, 197 Thai Pork, 197 The Best Pot Roast, 197 The Bott Family Lamb Casserole Recipe, 198 Tortilla Soup, 198 Vegetarian Chili, 198 Reduced-Calorie, 199 3 Pt Yummy Chicken Salad, 200 Baked Chicken And Ziti, 200 Baked Pasta With Sausage, 200 Baked Potato Soup, 201 Better Than Sex Cake, 201 Broccoli Salad, 201 Butterfinger Cake, 201 Cabbage Soup Recipe, 202 Charlie's Broccoli Salad, 202 Cheez-it Chicken, 202 Chicken Jambalaya, 202 Chicken Spaghetti, 203 Chocolate éclair Dessert, 203

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Choc-peanut Frozen Cookies, 203 Cola Chicken, 203 Colorful Chicken Stew, 203 Cornflake Chicken, 204 Crockpot Breakfast, 204 Double Chocolate Chip Brownies, 204 Easy Three-bean Salad, 204 Fat-free Pineapple Cake, 204 Fettuccine With Shrimp And Zucchini, 205 Garlic-lover’s Chicken, 205 Laughing Cow Chicken ( Chicken Cordon Bleu), 205 Light Pudding Dessert, 205 Low-carb Mocha Frappuccino, 206 Lower-fat Macaroni And Cheese, 206 Low-fat Sesame French Bread, 206 Macaroni Salad, 206 Mexican Chicken, 207 Mexican Chicken-tortilla Soup, 207 Mint Mousse Cake, 207 Noodles With Turkey Sausage And Cabbage, 207 Parmesan Herb-baked Tilapia, 207 Pork Chops In Mushroom Gravy, 208 Raspberry-peach Smoothie, 208 Salmon, 208 Savory Beef Burgers, 208 Spinach Pie, 209 Strawberry-banana Salad, 209 Stuffed Chicken Breasts, 209 Taco Pasta Skillet, 209

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Taco Soup, 210 Tater Tot Casserole, 210 Tilapia With Mango Salsa, 210 Ww Crockpot Chicken, 210 Ww Mac N' Cheese, 210 Breakfast, 212 Baked Eggs, 212 Baked French Toast, 212 Blueberry-lemon Poppy Seed Muffins, 212 Breakfast Casserole, 212 Breakfast Casserole, 213 Breakfast Pizza, 213 Breakfast Quiche, 213 Chicken Fajita Breakfast Skillet, 213 Chocolate Gravy, 214 Christmas Breakfast Sausage Casserole, 214 Creamed Dried Beef, 214 Crockpot Breakfast, 214 English Muffin Loaf, 215 Freezer Quiche, 215 German Apple Pancakes, 215 Ham & Egg Casserole, 216 Holiday Morning French Toast, 216 Oven Omelet, 216 Overnight Coffee Cake, 216 Pumpkin Muffins, 216 Sticky Cinnamon Rolls, 217 Waffles, 217

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Two Peas in a Bucket Cookbook

Two Peas in a Bucket Cookbook 3rd Edition

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Two Peas in a Bucket Cookbook

Appetizers Appetizer Wreath (ANGELI) Artichoke & Spinach Dip Restaurant Style (SemperGumbyPea) Artichoke Dip (CA-scrappin) Asparagus Canapes (monica2001) Bacon Stuffed Cherry Tomatoes (Jenny) Bacon-Wrapped Shrimp (Quarter Cathy) Bacon-Wrapped Smokies (Jenny) Baked Artichoke Dip (SallyPA) Beer Meatballs (Peas2BHere) Bekalab’s Dip (Bekalab) Betty’s Boozie Chicken Wings (Quarter Cathy) BLT Dip (Jenny) Buffalo Chicken Dip (Quarter Cathy) Candied Kielbasa (Chrystyne731) Cheese Ball (Jenny) Cheesy Triscuits (rlswolf) Cherry Tomatoes and Avocado Mousse (ANGELI) Chicken Enchilada Dip (SemperGumbyPea) Chicken-Bacon Nuggets (St_angel) Chili Dip (Sandy) Chili Tamale Dip (Connie) Chipped Beef Dip (stefanieva) Chocolate Chip Cheese Ball (St_angel) Cold Veggie Pizza (Johna) Corn Dip (Scrapgen) Crab Meat – Bacon Roll (Quarter Cathy) Cream Cheese with Cocktail Sauce (Mary Mary) Dates Wrapped in Bacon (Leone) Easy Cheesy Apple Appetizer (austyn) Easy Meatballs (Cara in TX) Easy stuffed mushrooms (Iowa Girl) Fluffy Peanut Butter Dip (ajsweetpea) Fried Raviolis (Peas2Bhere) Fruit Dip (Connie) Ham and Swiss Cheese Spirals (Jenny) Ham Roll-Ups (garrettandkatesmom) Hanky Pankies (austyn) Hoagie Bake (Jenny) Hot Artichoke Dip (marianne) Hot Dog Thingies (jcm28) Hot Sausage Dip (Jenny) Layered Nacho Dip (Connie) Mexican Savory Cheese Spread (Jenny) Party Bites (Jenny) Pepperoni Pizza Dip (Quarter Cathy) Pepperoni Tortilla Pizzas (Jenny) Pizza Dip (disneypal) Quick n' Easy Creamy Apple Dip (CA-scrappin) Quick N' Easy Seasoned Fries (ajsweetpea) Page 2

Two Peas in a Bucket Cookbook

Reuben Dip (ANGELI) Rotel Dip (St_angel ) Sausage Dip (St_angel ) Spinach Artichoke Dip (Katie Fields) Spinach Bites (garrettandkatesmom) Spinach Dip (Jenny) Spinach-and-Artichoke Dip (brokeshopaholic) Stuffed Mushrooms (Luvs2Scrap.alot) Tea Sandwiches (karynsig) The World's Easiest Dip (lissarooni) This is the BEST Chicken Dip Ever! (Jennieliz) Tortilla Roll-Ups (Jenny) Tuna Dill Spread (marianne)

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Two Peas in a Bucket Cookbook

Appetizers Appetizer Wreath (ANGELI) 2 tubes (8 oz each) refrigerated crescent rolls 1 pkg (8 oz) cream cheese, softened 1/2 c sour cream 1 tsp dill weed 1/8 tsp garlic powder 1 1/2 c chopped fresh broccoli florets 1 c finely chopped celery 1/2 c finely chopped sweet red pepper Celery leaves Remove crescent dough from packaging (do not unroll). Cut each tube into eight slices. Arrange in an 11-in. circle on an ungreased 14-in. pizza pan. Bake at 375° for 15-20 minutes or until golden brown. Cool for 5 minutes before carefully removing to a serving platter; cool completely. In a small mixing bowl, beat the cream cheese, sour cream, dill and garlic powder until smooth. Spread over wreath; top with broccoli, celery and red pepper. Form a bow garnish with celery leaves. Artichoke & Spinach Dip Restaurant Style (SemperGumbyPea) I found this recipe on allrecipes.com about 2 years ago and it's always a hit! This tastes just like the TGI Friday's dip. 4 cloves garlic 1 (10 oz) container alfredo-style pasta sauce* 1 (10 oz) pkg frozen chopped spinach, thawed and drained 1 (14 oz) can artichoke hearts, drained and chopped 1/3 c grated parmesan cheese 1 c shredded mozzarella cheese 1/2 (an 8oz) pkg cream cheese, softened Preheat oven to 350 degrees. Combine all of the ingredients in a baking dish. Bake for 1 hour. Serve with tortilla chips or bread. *NOTE-I substitute a packet of dry garlic-alfredo sauce for the pre-made type. You can find it in the gravy & packet aisle at the grocery store. Artichoke Dip (CA-scrappin) 1 can water-pack chokes #303 1 jar marinated chokes drain 1 green chilies, drain 1 large cream cheese 2 slices sharp cheese 4 tbsp mayo Whirl in food processor, spread in a baking dish. I use my pampered chef round stoneware. (it helps retain the heat. Bake at 350 for 20 minutes or until it starts to bubble. Serve with wheat thins or triscuits. Asparagus Canapes (monica2001) 1 (8oz) pkg cream cheese at room temp 1 lb blue cheese crumbled (about 1 c) 1 tbsp mayonnaise 1 egg 18 slices of soft white bread w/crust removed (I always end up needing a loaf and a half) 18 asparagus spears trimmed and blanched 5 tbsp butter, melted In bowl combine cream cheese, blue cheese, mayo and egg; refrigerate. Heat oven to 400. With rolling pin flatten bread slices; spread 2 tbsp of cheese mixture on each. Place a piece of asparagus on bread, roll up and slice in half on a diagonal. Place on baking sheet. Brush w/ melted butter. Bake 15 min. or until golden brown. Serve warm or at room temp. (makes 36) ((I have made these up a day in advance up to baking and then refrigerated them until I bake them before serving.)) Bacon Stuffed Cherry Tomatoes (Jenny) 1 pint cherry tomatoes 1/2 c mayonnaise 1/2 c freshly grated Parmesan cheese

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Two Peas in a Bucket Cookbook 1 bunch green onions, finely chopped 1 (16-oz) pkg bacon, crisply cooked and crumbled (or used pre-cooked bacon) Cut the top off each cherry tomato, and using a melon-baller. Carefully scoop out the seeds and pulp. Place each tomato upside down on paper towel to drain. Combine the rest of the ingredients in a small bowl. Stuff each cherry tomato with the bacon mixture. Chill in fridge for at least 2 hours to blend flavors. To serve, I like to line the serving tray with parsley to keep the little tomatoes from rolling around. It's very pretty too! Bacon-Wrapped Shrimp (Quarter Cathy) 1 (16 oz) pkg bacon 40 shrimp 1 (10 oz) bottle teriyaki sauce Cut bacon slices in half. Wrap bacon around shrimp. Secure with toothpicks. Place in 9x13 inch baking dish. Pour teriyaki sauce over shrimp. Cover and refrigerate 1 hour. Bake at 400 degrees, uncovered, 20-25 minutes or until bacon is crisp. Bacon-Wrapped Smokies (Jenny) 2 pkg little smokies 1 pkg bacon brown sugar Heat oven to 350. Cut bacon into thirds. Wrap smokies with a piece of bacon and place in baking dish. Spread a light layer of brown sugar over to of bacon smokies. Bake for 30 minutes or until bacon is done. Baked Artichoke Dip (SallyPA) 14 oz can artichoke hearts (not marinated), drained 1 c grated parmesan 1/2 c sour cream 1/2 c mayo 8 oz softened cream cheese 2 cloves garlic, minced 1-2 jalapenos, stemmed, seeded, and diced Preheat oven to 325. Place all ingredients into a blender or food processor. Puree until smooth. Bake in a shallow dish (like pie plate) 35-45 minutes. Serve with tortilla chips (blue are best,) french bread, or crackers. Beer Meatballs (Peas2BHere) 2 lb lean ground beef -- (up to 3 pounds) 1 c chopped onions 1/2 c Italian breadcrumbs 2 eggs -- (up to 3) salt and pepper -- to taste 1 28 oz bottle ketchup 1 12 oz can favorite beer 1 6 oz can spicy V-8® vegetable juice 1 tsp fresh lemon juice 1 tsp hot sauce 1 tsp prepared horseradish 1 tsp Worcestershire sauce Combine ground beef, 1/2 c onions, Italian breadcrumbs, eggs, salt & pepper. Make the mixture into small meatballs. Then fry or bake the meat. In a saucepan combine the remaining ingredients. Simmer for 15 minutes. Put meatballs and sauce into a crockpot. The sauce should cover the meat. Allow to simmer in the crockpot for at least 3 hours (the longer you let them simmer, the better they are! Six to ten hours on low temperature is great) Stir them occasionally. Add more ketchup or V/8 juice if desired, and spice them up if you like them hot. Bekalab’s Dip (Bekalab) 2 pkg cream cheese, softened 1 c Ranch dressing 1 c shredded cheddar cheese 1/2 to 3/4 c Red Hot Sauce 2 pkg (or 1 lb) pre-cooked chicken breasts, cut into bite sized pieces Mix all together and put into casserole dish. Bake at 350 degrees for 25-30 minutes or until really bubbly, stirring a couple of times along the way. Serve with celery sticks and crackers.

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Two Peas in a Bucket Cookbook Betty’s Boozie Chicken Wings (Quarter Cathy) 4 lbs chicken wings, remove tips 2 1/2 oz soy sauce 1 1/2 oz oil 2 oz Tequila or vodka 2 oz white wine or lime juice 1-2 tsp garlic powder Marinate wings overnight turning once or twice. Bake at 375 degrees for 30 minutes. Drain off oil mixture; turn wings and bake 20 to 30 minutes longer. BLT Dip (Jenny) 1 lb bacon 2 tomatoes 1 c of sour cream 1 c of miracle whip salad dressing Fry the bacon to a crisp and then crumble. Dice the tomatoes. Add the cup of sour cream and the miracle whip. Mix it all up and serve with crackers or veggies. Buffalo Chicken Dip (Quarter Cathy) 4 boneless chicken breasts, boiled & shredded or well-chopped 12 oz Frank’s Red Hot Sauce 2 (8 oz) pkg cream cheese 16 oz ranch dressing 1 c chopped celery (optional) 4 c packed shredded monterey and cheddar cheese Combine all and mix well. Put in casserole. Bake 350°F for 20-30 minutes. Let sit 10-15 minutes before serving. Serve with nachos, Fritos, celery or carrot sticks. Candied Kielbasa (Chrystyne731) 1 c packed brown sugar 1/2 c ketchup 1/4 c prepared horseradish 2 lb kielbasa sausage, sliced thin In a slow cooker combine the sugar, ketchup and horseradish. Add the sausage, and mix well. Cook on High until it starts to boil. Reduce heat to Low, and cook until sauce thickens, about 45 minutes to 1 hour. Cheese Ball (Jenny) 3 (3-oz each) pkgs cream cheese 1 (4 oz) pkg blue cheese, crumbled 1 jar Kraft Old English cheese spread 1 small onion, grated finely 2 tsp Worcestershire sauce Mix all together. Form into two balls, medium size then wrap in plastic wrap. Refrigerate overnight. Roll in nuts or parsley. Serve with crackers. Cheesy Triscuits (rlswolf) 1 box Triscuits 1 1/2 c shredded cheddar 1 1/2 c shredded FRESH parmesan (not the kind in a can!) 1 1/2 c mayonnaise (reduced fat works, but don't use Miracle Whip) 1 bunch scallions. Chop scallions into small pieces. Mix all ingredients together in medium sized bowl, excluding the Triscuits. Put around 1 TB of mixture onto a cracker, repeat. Fill up a cookie sheet. Broil in the oven on low for 4-5 minutes, until cheese is melted and bubbly. Serve warm. Sounds nasty, but they are so incredibly good!! Cherry Tomatoes and Avocado Mousse (ANGELI) 3 cherry tomatoes 1/2 avocado 1/2 tbsp lemon juice 1/2 tbsp olive oil

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Two Peas in a Bucket Cookbook 2 good black olives 4 small Boston lettuce leaves 1 lemon wedge salt & pepper Cut the top of the tomatoes and empty them with a spoon. Dry the inside of the tomatoes with a paper towel. Salt and pepper. Peel the avocado and put the flesh in your blender with the lemon juice and oil until smooth. Put this smooth avocado mousse in pastry pouch or a small plastic bag. Let it cool in the refrigerator for an hour or two. Fill the tomatoes with the avocado mousse like you would do with whipped cream. Chop the black olives. You want to have something that will look like caviar. Let drop loosely this olive caviar with your fingers over the top of the stuffed tomatoes. Place the tomatoes on the 4 lettuce leaves in a medium-sized plate. To do so, you might want to remove a thin slice from the bottom of the tomato so it will hold straight on the lettuce. On the right side on the tomatoes, set the lemon wedge. Chicken Enchilada Dip (SemperGumbyPea) This is another allrecipes.com recipe I found about 2 years ago that has quickly become a guest favorite. This easy recipe is made even easier if you use a food processor to chop up the chicken. This is a sure hit! 1 lb skinless, boneless chicken breast halves 1 (8oz) pkg shredded cheddar cheese 1 (8oz) pkg cream cheese, softened 1 (4oz) can diced green chile peppers 1 (8oz) jar mayonnaise 1 jalapeno pepper, finely diced Preheat oven to 350 degrees. Place chicken breast halves on a medium baking sheet. Bake in the preheated oven 20 minutes, or until no longer pink. Remove from heat, cool and shred. Place shredded chicken in a medium bowl, and mix in cream cheese, mayo, cheddar cheese, green chile peppers, and jalapeno pepper. Transfer the chicken mixture to a medium baking dish. Bake uncovered in the preheated oven 30 minutes, or until the edges are golden brown. Chicken-Bacon Nuggets (St_angel ) 2 large skinned and boned chicken breast halves 8 bacon slices, cut into thirds 1/2 c orange marmalade 1/4 c soy sauce 2 tbsp sesame oil 1 tsp ground ginger 1 garlic clove, minced Vegetable cooking spray Cut chicken breasts into 24 (1-inch) cubes. Wrap each chicken cube with bacon, and secure with a wooden pick. Stir together orange marmalade, soy sauce, sesame oil, ground ginger, and minced garlic in a shallow dish or large zip-top freezer bag; add chicken nuggets. Cover or seal, and chill 2 hours, turning occasionally. Coat a rack and broiler pan with cooking spray. Place chicken nuggets on rack in broiler pan. Bake at 450° for 10 minutes; turn and bake 10 more minutes. Chili Dip (Sandy) 1 can puritan chili (HOT) 1 large package Velveeta cheese (cubed) 1 can condensed cream of mushroom soup Toss it all into a crock pot and give it a stir now and then. Otherwise, forget about it till it's time to serve. I serve it with nacho chips, it's yummy. Chili Tamale Dip (Connie) 1 can chili 1 can tamales (mashed) 2 cans cheddar cheese soup 1½ lb Velveeta cheese (in cubes) Mix chili, tamales, soup, and cheese, until hot. Keep warm in crock-pot. Serve with chips. Chipped Beef Dip (stefanieva) 8 oz cream cheese, soft 4 oz sour cream 1 green pepper, diced small 1 med onion, diced small 1 pkg dry chipped beef, chopped

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Two Peas in a Bucket Cookbook chopped nuts Sociables crackers Combine all ingredients except chopped nuts and sociable crackers. Bake in a glass pie pan uncovered at 350 degrees for 20 minutes or until bubbly. Sprinkle chopped nuts on top when done (walnuts taste really good.) Spread on sociable crackers. This is a hot dip, so eat it right when it comes out of the oven! Chocolate Chip Cheese Ball (St_angel ) 1 (8 oz) cream cheese, softened 1 stick butter, softened 1/2 c chopped pecans, finely chopped 2 tbsp light brown sugar 3/4 c powdered sugar 1 tsp vanilla 3/4 c mini semisweet chocolate chips Combine all ingredients (except choc. chips) in a bowl, much like you would a cookie dough. Refrigerate for at least half an hour. Take out mixture, form into a ball, then roll it in the chocolate chips. Refrigerate again until ready to serve. Serve with graham crackers, or shortbread cookies. Can substitute mascarpone for the butter and can also add toffee bits. Cold Veggie Pizza (Johna) 2 pkg crescent rolls 16 oz sour cream 1 pkg dry ranch dressing mix 1 c shredded cheese misc fresh vegetables, chopped Preheat oven to 375. Open crescent rolls and put them in a rectangle shape on your cookie sheet, pinching the edges closed (I did use my Pampered Chef roller to roll them out a bit.) Prick the crust with a fork. Bake according to crescent roll directions. Watch them so they don't brown too much. Let the crust cool. Mix sour cream with dry ranch dressing mix. Spread over cooled crust. Add whatever veggies you like. *I cut up broccoli, cauliflower, green peppers, and shredded carrots on mine. Add shredded cheese. Chill until ready to serve. Yummy! Corn Dip (Scrapgen) 2 pkg softened cream cheese 1 pkg Ranch dressing mix (not the one for dip) 1 med red bell pepper finely chopped 1 can (4 1/2 oz) chopped ripe olives 1 (11oz) can whole kernel corn, drained 1 (4 oz) can chopped green chilies, drained Beat cream cheese and Ranch mix until smooth. Add remaining ingredients. Cover and chill 1-2 hours before serving. Serve with scoopable tortilla chips. Crab Meat - Bacon Roll (Quarter Cathy) 1/4 c tomato juice 1 egg, well beaten 6 1/2 to 7 1/2 pkg crab meat, drained and flaked 1/2 c dry bread crumbs 1 tbsp chopped parsley 1 tbsp lemon juice 1/4 tsp salt 1/4 tsp Worcestershire sauce Dash of pepper 9 slices of bacon, cut in half Mix tomato juice and egg. Add crab, crumbs, parsley, lemon juice, and seasonings. Mix thoroughly. Roll into 18 fingers about 2 inches long. Wrap each roll with 1/2 slice of bacon. Fasten with toothpick. Broil 5 inches from heat for about 10 minutes. Turn often to brown evenly. Enjoy! Cream Cheese with Cocktail Sauce (Mary Mary) This is super easy and very tasty. Spread cream cheese on a dish. Cover with cocktail sauce. Add baby shrimp on top. Eat with crackers. Yummy!

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Two Peas in a Bucket Cookbook Dates Wrapped in Bacon (Leone) 1 pkg of pitted dates 1 lb bacon (cut each slice into 1/3) almonds Stuff each date with an almond (sometimes I use the smoked variety.) Wrap each date with 1/3 slice of bacon and secure with a toothpick. Bake at 350 degrees for 15 to 20 minutes or until bacon looks cooked. These are delicious! Easy Cheesy Apple Appetizer (austyn) 1/2 c sugar 1/2 tsp ground cinnamon 1 each small red and green apple, each cut into 20 slices 1 pkg (10 oz) extra sharp cheddar cheese, cut into 20 slices 40 triscuit crackers Preheat oven to 350°F. Mix sugar and cinnamon in medium bowl. Add apples; toss to coat. Cut cheese slices in half diagonally. Place crackers on baking sheet; top each cracker with 1 cheese piece and 2 apple slices. Bake 4 to 5 minutes or until cheese is melted. Serve warm. Easy Meatballs (Cara in TX) 1 bag/box Swedish meatballs 1 small jar mustard 1 small jar red currant jelly Put frozen meatballs, mustard, and jelly in crockpot on high, mixing occasionally. Easy stuffed mushrooms (Iowa Girl) 1 pkg mushrooms large enough to stuff 1 pkg onion and chive cream cheese (another flavor would work, too) 1 pkg puff pastry, thawed Wash and clean the mushrooms, removing the stems. Fill with cream cheese and wrap each mushroom in a square of puff pastry dough. Brush the mushrooms with an egg wash. Bake at 350 until golden. Fluffy Peanut Butter Dip (ajsweetpea) 1/2 c creamy peanut butter 1 container (8 oz) vanilla yogurt 1/8 tsp cinnamon 1/2 c whipped topping Place peanut butter, yogurt and cinnamon in a bowl, stir with whisk until blended thoroughly. Stir whipped topping into peanut butter using whisk until fully blended. (Serves 12) Fried Raviolis (Peas2Bhere) 2 pkg ravioli (cheese or meat)- thawed 1 1/2 c plain bread crumbs 2 eggs 2 tbsp milk Preheat fryer to 375 degrees. Meanwhile, line a baking sheet with waxed paper. Beat eggs and milk together, and dip raviolis into the egg mixture. Next, dip them into the bread crumbs. Place on baking sheet until ready to fry. Fry 5-6 at a time for 3 minutes. Place in a 200 degree oven for up to 30 minutes to keep warm and crisp. Serve with your favorite chunky marinara sauce. Fruit Dip (Connie) 1 jar marshmallow cream 1(8 oz) pkg cream cheese, softened Mix all together. May add ¼ tsp cinnamon and/or nutmeg for flavor. Ham and Swiss Cheese Spirals (Jenny) 10 large flour tortillas (10" - 12") 10 thinly sliced cooked ham 10 slices swiss cheese (same size as the Ham) 8 oz cream cheese, softened

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Two Peas in a Bucket Cookbook 1/4 c mayonnaise 8 oz frozen spinach (thawed, rinsed, and completely drained of all liquid) 1 tbsp brown mustard 1 1/2 tsp prepared horseradish 1/4 tsp salt 1 1/2 tsp roasted garlic 1/4 tsp sugar Whip cream cheese; add mayonnaise, mustard, horseradish, salt, garlic, and sugar. Spread cheese mixture on flour tortillas (about 3 tablespoons for each shell, depending on the size.) Sprinkle 1/8 cup of spinach on cheese spread. Place ham near the edge and then the Swiss cheese on top of the ham. Begin rolling tortilla. Wrap rolled tortillas in plastic and let sit in the refrigerator for several hours until set. The rolls may be made the day before and be kept in the refrigerator for several days if sealed. When rolls have set and keep their shape, cut into 1/4 inch slices. Arrange on tray, garnish with pickles or cherry tomatoes. Ham Roll-Ups (garrettandkatesmom) 10 flour tortillas (8-inch) 1 (8 oz) pkg low-fat or regular cream cheese 10 ham or turkey slices 1 head lettuce salt and pepper to taste Spread tortillas with cream cheese and sprinkle with salt and pepper; top with a slice of ham and a lettuce leaf. Roll tortillas up and chill. Cut each tortilla into 5 pieces before serving. Serve with salsa, if desired. Makes 50 appetizers. Hanky Pankies (austyn) 1 lb lean ground beef 1 (12 oz) pkg sausage 1 tsp Worcestershire sauce 8 oz Velveeta cheese 1-2 loaves of pumpernickel party bread (those little tiny loaves) Place ground beef and sausage in a large skillet. Cook over medium-high heat until evenly brown. Drain the meat and mix in Worcestershire sauce. Spread cheese over meat, allowing it to melt. Spoon onto slices of bread and bake 10 min. Hoagie Bake (Jenny) 2 (8 oz) pkg refrigerated crescent rolls 1/4 lb salami 1/4 lb cooked ham 1/4 lb pepperoni sausage 8 slices Provolone cheese 8 slices Swiss cheese 3 eggs, beaten 2 tbsp grated Parmesan cheese 1. Preheat oven to 350 degrees F. 2. Cover bottom of a 9x13 inch baking dish with 1 package crescent rolls. Layer salami, ham and pepperoni. Cover meat with a layer of Provolone cheese and Swiss cheese. Spread 1/2 of the beaten eggs over the cheese. Top with second package of crescent rolls. Brush with remaining beaten eggs and sprinkle with Parmesan cheese. 3. Bake uncovered in the preheated oven for 25 minutes. Cover with foil, and bake for another 10 minutes. Cut into squares. Cut into wedges. Serve with pita bread wedges, breadsticks, or crackers. Hot Artichoke Dip (marianne) 1 pkg dry onion soup mix 1 (14 oz) can artichoke hearts, drained & chopped 1 c mayonnaise 1 (8 oz) container sour cream 1 c shredded Swiss or mozzarella cheese Preheat oven to 350 degrees. Combine all ingredients in 1 quart casserole. Bake uncovered 30 minutes or until heated through. Serve with your favorite dippers. Makes 3 cups. Hot Dog Thingies (jcm28) Buy cheap hot dogs but good bacon. Cut hot dogs into fourths. Cut bacon into thirds. Wrap each hot dog with a piece of bacon. Secure with toothpick. Line them up in a 13x9 pan. Sprinkle 1/2 box of dark brown sugar over them. Bake at 350 for about an hour. Serve warm.

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Two Peas in a Bucket Cookbook Hot Sausage Dip (Jenny) 1 lb sausage-mild 1 lb sausage-Hot 2 (8 oz) pkg cream cheese 2 cans Rotel tomatoes Crumble and brown the sausage and drain. Cut the cream cheese in chunks and add to the cooked sausage. Add the drained Rotel and mix well. Serve on chips of your choice. Layered Nacho Dip (Connie) 16 oz refried beans ½ pkg taco seasoning mix 2 mashed avocados 8 oz sour cream 4½ oz ripe olives 1 small onion 1½ c shredded Monterey Jack cheese 2 large tomatoes Corn or tortilla chips Combine beans and seasoning mix. Spread in 13x9” glass dish. Layer avocado and sour cream over bean mixture. Next sprinkle olives and onions. Then put a layer of cheese. Bake in oven until cheese melts. Add tomatoes. Serve with chips. Mexican Savory Cheese Spread (Jenny) For crust: 1 c crushed corn chips 2 tbsp melted butter For filling: 12 oz cream cheese, softened 1 1/4 c shredded cheddar cheese 2 eggs, beaten 2 tbsp chopped chilies, drained (for spicier flavor, use jalapeno peppers) 1 tsp garlic powder 1/4 – 1/2 tsp chili powder For topping: 1/3 c spicy cheddar cheese dip 1/2 c sour cream Lightly spray bottom of 6-inch springform pan with vegetable pan spray. Mix chips and butter and press into bottom of prepared pan. Bake 10 minutes. Cool. In bowl, cream cheese until light and fluffy. Add eggs one at time. Mix in cheddar cheese and blend until well combined. Add remaining ingredients. Pour into prepared crust. Place pan on cookie sheet and bake at 325 degrees for 45-50 minutes. Cool 10 minutes. In small bowl, mix together cheese dip and sour cream. Pour over baked cheese spread. Bake 15 minutes more at 400°. Cool and refrigerate 2-3 hours. Serve with nacho chips. Party Bites (Jenny) 1 2/3 C self-rising flour 1 c grated cheddar cheese 1/4 c butter or margarine, melted 1/4 c water 1/2 c salsa Preheat oven to 425 degrees. Generously grease cookie sheet. Combine flour and cheese in a large bowl, mixing well. Add salsa, water and butter; stir just until blended (don't overwork dough) Knead dough gently on lightly floured surface. Roll out or press into a large rectangle and cut with sharp knife or pizza cutter in 1X1 inch strips. Use a spatula to place bites on greased cookie sheet, placing them about 1/2 inch apart. Bake in a preheated 425 degree oven for 10-12 min or golden brown. Serve warm. Makes 4 dozen bites. Pepperoni Pizza Dip (Quarter Cathy) 1 (8 oz) pkg cream cheese, softened ½ c sour cream 1 tsp dried oregano 1/8 tsp garlic powder 1/8 tsp crushed red pepper ½ c pizza sauce

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Two Peas in a Bucket Cookbook ½ c chopped pepperoni ¼ c sliced green onion ¼ c chopped green pepper ½ c shredded mozzarella crackers, chips for dipping In a small mixing bowl, beat together first five ingredients. Spread evenly in a 9-10" quiche dish. Spread pizza sauce over the top. Sprinkle with pepperoni, green onion, and green pepper. Bake in a 350 degree oven for 10 minutes. Top with mozzarella and bake an additional 5-10 min or until the cheese is melted and mixture is bubbly. Pepperoni Tortilla Pizzas (Jenny) 1/2 c Pace picante sauce 1 large tomato, chopped 1/2 tsp dried oregano leaves, crushed 6 flour tortillas (8'') 1/2 c pepperoni, chopped 1/2 c green pepper, chopped 1 1/2 c shredded mozzarella cheese PREHEAT oven to 400°F. Mix picante sauce, tomato and oregano. Place tortillas on 2 baking sheets. Top each tortilla with about 1/4 cup picante sauce mixture. Spread to within 1/2" of edge. Top with pepperoni, pepper and cheese. Bake 10 min. or until hot. Cut each pizza into 4 wedges. Serve with additional picante sauce. Makes 24 appetizers. Pizza Dip (disneypal) 1 (8 oz) pkg cream cheese, softened 1 (14 oz) can pizza sauce 1/4 lb pepperoni sausage, diced 1 onion, chopped 1 (6 oz) can black olives, chopped 2 c shredded mozzarella cheese Preheat oven to 400 degrees. Spray a 9-inch pie pan with non-stick cooking spray. Spread cream cheese on the bottom of the pie pan. Pour pizza sauce over the cream cheese, and spread it so that there is an even layer of sauce. Sprinkle with pepperoni, onion, and olives. Top with mozzarella cheese. Bake at 400 degrees for 20 to 25 minutes. Quick n' Easy Creamy Apple Dip (CA-scrappin) 1 (8 oz) pkg cream cheese, softened ½ c brown sugar ¼ c powdered sugar 1 tsp vanilla ½ cup SKOR candy bites Mix together with hand-held mixer. Chill. Serve with apple slices. Quick N' Easy Seasoned Fries (ajsweetpea) 2 tbsp olive oil 1/2 tsp Italian seasoning 1/2 tsp garlic powder 1/4 tsp cayenne pepper 4 c frozen curly fries In a bowl, combine olive oil, Italian seasoning, garlic powder, and cayenne pepper. Add fries, toss until fries are covered in oil mixture. Spread in a single layer on an ungreased cookie/baking sheet. Bake at 450 stirring until golden brown, for about 18 minutes. Reuben Dip (ANGELI) 1 (16 oz) can sauerkraut, drained and pressed dry 1 small onion, finely chopped 1/2 lb corned beef 1 c mayonnaise 1 1/2 c sour cream 3 tbsp prepared horseradish 1 1/2 c shredded Swiss cheese Preheat oven to 350 degrees F. Lightly grease a 1-quart baking dish. In a blender or food processor, place sauerkraut, onion and corned beef. Process until smooth. Place sauerkraut mixture in the baking dish, and mix with mayonnaise,

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Two Peas in a Bucket Cookbook sour cream, prepared horseradish and Swiss cheese. Bake in the preheated oven 30 to 40 minutes, or until bubbly and lightly browned. Rotel Dip (St_angel) A bit spicy, and, though I am not into spicy things, I like this, always is a hit, and so EASY! 1 lb Velveeta 1 (10 oz) can Rotel* Tostitos Scoops or similar tortilla chips Place Rotel and Velveeta in a saucepan on low-medium, stirring frequently, until cheese melts. Serve in a crock pot or warmer with tortilla chips. EASY! *Rotel is canned tomatoes with little chilies thrown in, can usually be found near the canned tomatoes. Sausage Dip (St_angel) 1 lb hot sausage 1 (8 oz) pkg cream cheese 1 (16 oz) container sour cream 1 (10 oz.) can diced Rotel tomatoes with green chilies Brown sausage, drain. Mix in cream cheese, sour cream, Rotel tomatoes. Serve with tortilla chips or crackers. Spinach Artichoke Dip (Katie Fields) 1 (10 oz) pkg of frozen, chopped spinach, thawed 1 (13.75 oz) can artichoke hearts (not marinated), drained and chopped 1 (8oz) pkg cream cheese, softened 1 c mayonnaise 1 c grated parmesan cheese Preheat oven to 350°F. Rinse the spinach in a strainer and drain. Squeeze dry. In a medium bowl, mix together spinach, artichokes, cream cheese, ½ of the parmesan cheese, and mayonnaise. Place in a small oven proof dish, sprinkle with parmesan cheese and bake for 30 min. Serve with tortilla chips, crackers, or toasted French bread slices. Spinach Bites (garrettandkatesmom) 2 pkg (10oz each) frozen chopped spinach, thawed and well drained 3 c herb stuffing mix 1 large onion, finely chopped 6 eggs, well beaten 3/4 c melted butter 1/2 c grated Parmesan cheese 1 tbsp pepper 1 1/2 tsp garlic salt 1/2 tsp thyme Combine all ingredients; mix well and shape into balls about 1/2- to 3/4-inch in diameter. Place on a baking sheet lightly sprayed with vegetable cooking spray. Bake in a preheated 325 degree oven for 20 to 25 minutes. Makes 6 to 8 dozen. Spinach Dip (Jenny) 1 pkg frozen, chopped spinach 1/2 c chopped scallions or green onions 1/2 c finely minced parsley 2 c Hellmann’s mayonnaise 1 tsp salt 1/8 tsp freshly ground pepper Thaw spinach and squeeze out liquid. Mix all ingredients together and chill 24 hours. Serve with raw vegetables. Spinach-and-Artichoke Dip (brokeshopaholic) 2 c (8 oz) shredded part-skim mozzarella cheese, divided 1/2 c fat-free sour cream 1/4 c (1 oz) grated fresh Parmesan cheese, divided 1/4 tsp black pepper 3 garlic cloves, crushed 1 (14 oz) can artichoke hearts, drained and chopped 1 (8 oz) block 1/3-less-fat cream cheese, softened

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Two Peas in a Bucket Cookbook 1 (8 oz) block fat-free cream cheese, softened 1/2 (10 oz) pkg frozen chopped spinach, thawed, drained, and squeezed dry 1 (13.5 oz) pkg baked tortilla chips (about 16 c) 1. Preheat oven to 350. 2. Combine 1-1/2 c mozzarella, sour cream, 2 tbsp Parmesan, and next 6 ingredients (2 tbsp Parmesan through spinach) in a large bowl, and stir until well-blended. Spoon mixture into a 1-1/2-quart baking dish. Sprinkle with 1/2 c mozzarella and 2 tbsp Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with tortilla chips. Yield: 5-1/2 cups (serving size: 1/4 cup dip and about 6 chips) Stuffed Mushrooms (Luvs2Scrap.alot) 1 pkg mushrooms 1 pkg cream cheese 1 lb spicy sausage Brown sausage. Mix sausage and cream cheese together in blender or food processor. Take the stems off the mushrooms, wash and stuff with sausage/cream cheese mixture. Bake at 400 degrees for 30 minutes. Tea sandwiches (karynsig) A dark bread, like pumpernickel Butter Powdered ginger Sliced turkey Lettuce Cranberries Toasted pine nuts Toast the pine nuts in a clean frying pan over med-high heat until they're browned, chop finely (I use a meat tenderizer.) Let the butter soften and add ginger, mix well. Butter the bread with the ginger butter. Sprinkle on pine nuts and cranberries. Layer on a piece of turkey and a piece of lettuce. The World’s Easiest Dip (lissarooni) In a cake pan, or casserole dish, decorative bowl etc. spread out 1 block of cream cheese to cover the bottom. Pour on enough salsa to cover the cream cheese. Cover salsa with shredded cheddar. We always use tortilla chips and it is the very first thing to go This is the BEST Chicken Dip Ever! (Jennieliz) 2 (10 oz) cans chunk chicken, drained 2 (8 oz) pkg cream cheese, softened 1 c Ranch dressing (or 1/2 c Ranch and 1/2 c Blue Cheese) 3/4 c Frank’s Red Hot pepper sauce 1 1/2 c shredded Cheddar cheese 1 bunch celery, cleaned and cut into 4 inch pieces 1 (8 oz) box crackers (I like wheat thins) Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well-blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on low setting until hot and bubbly. Serve with celery sticks and crackers. Tortilla Roll-Ups (Jenny) 12 flour tortillas 4 oz sour cream 12 oz cream cheese, room temperature 3 tbsp grated onions 1 small can diced green chilies dash Louisiana hot sauce 1/2 tsp garlic powder salt & pepper as desired 4 (4 oz) cans chopped green chilies 1/2 tsp garlic salt Mix softened cream cheese and sour cream until smooth. Add remaining ingredients. Spread on tortillas. Roll up gently. Wrap in plastic wrap & chill well in refrigerator. Slice 3/8 inch thick and place on platter. Serve with salsa for dipping.

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Two Peas in a Bucket Cookbook Tuna Dill Spread (marianne) 1 (8 oz) pkg cream cheese, very soft 1 (7 oz) can tuna, drained 1 tbsp lemon juice 1/2 tsp seasoning salt (may reduce amt or omit) 1/2 tsp dill weed 1/4 tsp black pepper 1/4 c minced onion 1/4 c sweet pickle relish garlic salt/powder for top (optional) In mixing bowl combine all but onion and relish. Mix with electric mixer until light and fluffy. Stir in onion and relish, blending well. Sprinkle top with garlic salt/powder if desired. Serve with your favorite cracker or party bread.

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Two Peas in a Bucket Cookbook

Beverages – Alcoholic After Eights (KJC44) Appletini (bekalab) Between the Sheets (Teen in OR) Coquito (bekalab) Cranberry Margaritas (CA-scrappin) Frozen Mojitos (viola64) Frozen Toasted Almond (Janet in FL) Grandma's Green Grog (paperchick) Grape Crush Martini (bekalab) Jell-O Jiggler Shots (Quarter Cathy) Long Island Iced Tea (Teen in OR) Malibu Breeze (KJC44) Midori Orange (Fit4Life) Morgan's Mountain (Mandy28) Mule P*ss (CheriV) Nuts and Berries. (hogue_97) Raspberry Jell-O Shots (Quarter Cathy) S3x on the Beach (Teen in OR) Southern Comfort Punch (Quarter Cathy) Strawberry Daiquiri (bantamscrapper) Sue Riding High (Mandy28) The Double D (jenniferpebbles) The Incredible Hulk (Mandy28)

Beverages – Non-Alcoholic Cara’s 7UP Punch (Cara in TX) Cranberry Citrus Punch (*andygirl*) Easy Party Punch (JustCallMeMommy) Flamingo (Tickled PEA-INK) Grapple (Tickled PEA-INK) Mock Pink Champagne (Tickled PEA-INK) Perfect Iced Tea (polliwog) Shaky C's (bllang) Shirley Temple (Tickled PEA-INK) Strawberry Frappe (Ducko) Strawberry Lemonade (bllang) Strawberry Lemonade Punch (Jana2676) Summer Slush Cathy (Quarter Cathy) Virgin Pina Colada (Qwendy)

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Non-Alcoholic Cara’s 7UP Punch (Cara in TX) 2 (2 liters) 7-up or sprite 1 bottle Hawaiian Punch concentrate 1 or 2 large cans pineapple juice That's it! So easy. I usually freeze orange slices and cherries in water in a bundt pan to add to my big punch bowl (upside down). You can really use anything. It doesn't melt as fast and doesn't water the punch down. Cranberry Citrus Punch (*andygirl*) 1 (12 oz) can frozen cranberry concentrate 3 1/2 c fresh orange juice 1 liter lemon-lime soda Combine all ingredients in a pitcher. Easy Party Punch (JustCallMeMommy) Ginger Ale Sorbet (lime, pineapple, or raspberry) Grenadine (optional) About 20 minutes before party time, pour 1 bottle of Ginger Ale and 1 container of sorbet into punch bowl. For a bright pink punch (with raspberry or pineapple sorbet), add grenadine until you have the color you would like. Flamingo (Tickled PEA-INK) 4 oz Cranberry juice 2 oz Pineapple Juice 1/2 oz Lemon Juice 2 oz Club Soda 1 Lime Wedge In a shaker half-filled with ice cubes, combine the cranberry juice, pineapple juice, and lemon juice. Shake well. Strain into a glass. Top with the club soda. Stir well and garnish with the lime wedge. Grapple (Tickled PEA-INK) 1 c grape juice 1 c apple cider 1 tsp Lemon Juice 1/4 tsp Cinnamon Place all ingredients in the blender jar - cover and whiz on medium speed until well blended. Pour in one tall, 2 medium or 3 small glasses. Mock Pink Champagne (Tickled PEA-INK) ½ c Sugar 1 ½ c Water ½ c Orange Juice 2 c Cranberry Juice 1 c Pineapple Juice 4 Liter 7-UP Blend all ingredients and pour over ice. Orange Cheesecake Smoothie (Tickled PEA-INK) 1 c orange sherbet 1 c buttermilk Blend well in blender container. Recipe can be doubled.

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Two Peas in a Bucket Cookbook Perfect Iced Tea (polliwog) Put 12 teabags in a saucepan with 8 c of water. Bring to a boil then remove from heat. Let sit for exactly 10 minutes, no more no less. Remove teabags and pour into pitcher with 8 c of cold water. Makes one gallon. Sweeten with sugar or honey if you’re not a tea purist. Shaky C's (bllang) 1/2 c sliced strawberries 1/2 ripe banana 1/2 c orange juice 1/2 c plain yogurt Blend all ingredients in blender container until combined. Makes 1-2 servings. Recipe can be doubled. Shirley Temple (Tickled PEA-INK) 3 oz Lemon Lime soda 3 oz Ginger Ale 1 tsp Grenadine Fill a glass almost full of ice cubes. Pour all ingredients into the Highball glass and stir well. Garnish with a Lime Wedge and a Maraschino Cherry. Strawberry Frappe (Ducko) 1 ¼ c sugar 2 c fresh or frozen strawberries (unsweetened) 1/3 c lemon juice 4 c water lemon-lime soda pop Combine sugar and water in saucepan and heat to a boil. Boil for 5 minutes. Cool to room temp. Puree strawberries in blender. Add strawberries and lemon juice to sugar and water mixture. Stir to mix. Pour into 8x11 inch pan and place in freezer. Stir every 30 minutes until half frozen. Break up and serve in cups (blender may be needed). Fill glasses 2/3 full with slush; pour in lemon-lime soda pop to fill glass. Strawberry Lemonade (bllang) 3 c halved strawberries 1 1/2 c sugar 1 1/2 c fresh lemon juice 2 tbsp lemon zest 2 c water Puree berries in blender container; pour into pitcher. Stir in water, sugar, lemon juice, and zest. Refrigerate. Strawberry Lemonade Punch (Jana2676) 1 pack of frozen sweetened strawberries or any blend of berries, thawed 2 containers of lemonade concentrate, thawed 1 liter of ginger ale Mix the strawberries and lemonade concentrate in a pitcher using directions on packaging, minus one c of water per container. Slowly mix in ginger ale to taste. I like to make berry ice in ice cube trays to serve with this drink. Drop the left over berries in the ice cube trays, fill with water, freeze for at least 3 hours prior to serving. Summer Slush (Quarter Cathy) 2 c sugar 3 c water 1 46 oz can pineapple juice 1 (12 oz) can frozen orange juice 1 (12 oz) can frozen lemonade 4 bananas (quite ripe) Boil sugar and water; cool. Mix with juices, put bananas and some juice in blender or mixer until bananas are completely mashed. Fill glasses 1/2 full and fill with 7-Up.

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Two Peas in a Bucket Cookbook Virgin Pina Colada (Qwendy) 2 c Non-fat Milk (or any kind of milk) 2 c Pineapple juice 1 tsp coconut extract or 1 tbsp shredded or flaked coconut 1/3 c sugar Blend together and freeze half. When ready to serve mix frozen half with remaining. Top with a whipped cream!

Alcoholic After Eights (KJC44) 1/2 oz. crème de mint 1/2 oz. crème de cacao Serve in shot glass - tastes like an after dinner mint! Appletini (bekalab) 3 parts vodka 1 part Sour Apple Pucker schnapps 1 splash of Rose's lime juice Shake with ice in a cocktail shaker until it frosts then strain and serve. Can garnish with a thin slice of green apple. You can also try coating the glass rim with a cinnamon/sugar mixture. Keep the vodka and schnapps in the freezer and you're always ready to go! Cheers! Between the Sheets (Teen in OR) 1 oz Bacardi rum 1/2 oz Cognac 30 oz passion fruit juice 1/2 oz lime juice Shake with ice. Serve on the rocks with lime garnish. Coquito (bekalab) 2 egg yolks, beaten 1 (12 fluid oz) can evaporated milk 1 (14 oz) can cream of coconut 1 (14 oz) can sweetened condensed milk 1/2 c white rum 1/2 c water 1/4 tsp ground cloves 1/2 tsp ground cinnamon 1 tsp vanilla extract In the top of a double boiler, combine egg yolks and evaporated milk. Stirring constantly, cook over lightly simmering water until mixture reaches a temperature of 160 degrees F (71 degrees C) The mixture should be thick enough to coat the back of a spoon. Transfer mixture to a blender, and add cream of coconut, sweetened condensed milk, rum, water, cloves, cinnamon, and vanilla. Blend for about 30 seconds. Pour into glass bottles, and chill overnight. Cranberry Margaritas (CA-scrappin) 1 can frozen cranberry juice concentrate. about 4 c crushed ice. 1 shot triple sec 3-4 shots tequila sprinkle in some red granulated sugar BLEND Wipe the rim of the glass with a lime, then invert glass into a bowl with the red sugar.

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Two Peas in a Bucket Cookbook Frozen Mojitos (viola64) For every 4 slushes, you will need: 1 pint lime sorbet or 1 can limeade from frozen juice section 8 shots light rum 1/2 c mint leaves 1 tray ice cubes In a blender, combine 1/2 pint sorbet or 1/2 can of limeade with 4 shots of rum, 1/4 c mint leaves and 1/2 tray of ice. Pulse, then blend on high until lime-mint slush is smooth. Pour drinks into 2 large cocktail glasses using a long handled spoon and repeat with remaining ingredients. Frozen Toasted Almond (Janet in FL) 1 oz Amaretto 1 oz Kahlua 1 oz half and half Serve over ice. Grandma's Green Grog (paperchick) 1 can frozen limeade 1 can rum 2 cans water sugar (if desired) Mix and pour over ice. Enjoy but be careful. These are very powerful and you can't taste the alcohol. Grape Crush Martini (bekalab) 1 part DeKuyper® Peachtree® Schnapps 4 parts DeKuyper® Pucker® Grape Schnapps Splash of Triple Sec Shake with ice in a cocktail shaker until it frosts then strain and serve. Jell-O Jiggler Shots (Quarter Cathy) 1 1/4 c Vodka 1 large box Jell-O 2 packets unflavored Gelatin 1 1/4 c boiling Water Mix Jell-o and unflavored gelatin in bowl. Add 1 1/4 c of boiling water. Wait a few minutes to cool and add vodka. Pour into pan and refrigerate until solidified. Cut into squares and enjoy! ** I've also seen people use small plastic cups or little pill cups. Long Island Iced Tea (Teen in OR) 3/4 oz tequila 3/4 oz rum 3/4 oz gin 3/4 oz vodka 3/4 oz triple sec 3/4 oz sour mix splash cola Shake liquors and sour mix. Pour in hurricane or tall glass. Add a splash of cola and a lemon wedge. Malibu Breeze (KJC44) 1/3 part Malibu rum 1/3 part pineapple juice 1/3 part cranberry juice Shake and serve.

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Two Peas in a Bucket Cookbook Midori Orange (Fit4Life) 3 oz of Midori melon liqueur 3 oz of premium orange juice (I use Tropicana Premium) Serve over ice. It's very good and sweet. Morgan's Mountain (Mandy28) 1 1/2 oz Light rum 1/2 oz white crème de cacao 1 oz Heavy cream 1 tsp Kahlua In a shaker half-filled with ice cubes, combine the rum, crème de cacao, and cream. Shake well. Strain into a cocktail glass. Drop the kahlua into the center of the drink. Mule P*ss (CheriV) 1 quart vodka (use good vodka, I implore you) 1 c sugar 1 quart lemonade Ice Pour ingredients into a large glass jar, wrap jar with a wet dishtowel and shake vigorously. When dishtowel freezes to the jar -- it's ready. Take away car keys. Nuts and Berries. (hogue_97) 1/2 oz Frangelico® hazelnut liqueur 1/2 oz Chambord® raspberry liqueur 2 oz half and half Shake and serve. Raspberry Jell-O Shots (Quarter Cathy) 1 (16 oz) box raspberry Jell-O (big one) 2 c boiling water 1 1/2 c vodka 1/2 c raspberry schnapps Dissolve Jell-O with boiling water. Add Jell-O to vodka and schnapps; stir 60 seconds. Pour into individual shot-size cups and chill. S3x on the Beach (Teen in OR) 1 oz vodka 1 oz peach schnapps 2 oz orange juice 2 oz cranberry juice Shake with ice and strain into glass. Southern Comfort Punch (Quarter Cathy) 1 can frozen orange juice (12 oz) 2 lemons, sliced 2 oranges, sliced 1 jar maraschino cherries (6 oz) 1 can (6 oz) frozen lemonade, undiluted 1 can (12 oz) frozen five juice blend, undiluted 1 fifth Southern Comfort 4 oz apricot brandy 1 can (11 oz) mandarin oranges 1 bottle (64 oz) lemon lime carbonated beverage Mix orange juice according to directions on can. Arrange sliced lemons, oranges and cherries in bottom of a mold. Pour orange juice over the fruit and freeze. Before serving, place lemonade and five juice blend in punch bowl. Mix together. Pour Southern Comfort and apricot brandy over frozen juices. Stir. Add mandarin oranges and frozen mold. Add bottle of lemon-lime beverage. Stir. Serves 25.

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Two Peas in a Bucket Cookbook Strawberry Daiquiri (bantamscrapper) 2 oz White Rum 1 oz Lime Juice 1/2 oz Triple Sec 1/2 teaspoon Powdered Sugar 1 cup Ice 5 Strawberries (fresh or frozen) Pour all ingredients in a blender and blend at high speed for about 30 seconds. Strain into a Martini (or cocktail) glass and decorate with a strawberry. Serve with a straw. (Instead of mixing all the ingredients yourself, you can use a readyto make strawberry daiquiri syrup.) Serves 2. Sue Riding High (Mandy28) 1 1/2 oz Dark rum 1/2 oz Dark crème de cacao 2 oz Hot chocolate 1 tsp Heavy cream Let the hot chocolate cool to room temperature. In a shaker half-filled with ice cubes, combine the rum, crème de cacao, and hot chocolate. Shake well. Strain into a cocktail glass. Drop the cream into the center of the drink. The Double D (jenniferpebbles) 1/2 oz each of the following: gin tequila rum vodka 1 oz Midori fill with equal parts Cranberry Juice and 7up This is my invention, named after my old boobs...they have since been reduced. So pour a little out for their memory when you make this drink. The Incredible Hulk (Mandy28) 2 oz Captain Morgan's Spiced rum 1 tbsp Sugar 2 liters Mountain Dew Add 2 oz of Captain Morgan to glass. Add sugar. Add Mountain Dew until mix turns green.

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Breads Baking Powder Biscuits (ScrappyHoosier) Banana Bread (Scrappin2go) Banana Cranberry Bread (Vi) Carrot Bread (Mandy28) Cherry Tea Bread (Quarter Cathy) Chocolate Chip Banana Bread (Hollye) Chocolate Chip Zucchini Bread (Mignonne) *Chocolate Walnut Bread (organist37) Chocolate Zucchini Bread (disneypal) Cornbread (Mignonne) Creamy Streusel Banana Bread (Vi) *Crusty Cuban Bread (CroppingKate) Dilly Bread (Janet in FL) *Dilly Casserole Bread (Quarter Cathy) Double Chocolate Zucchini Bread (Ca-Scrappin) Garlic Cheese Biscuits (ConstantaMom) Garlic Poppy Knots (ajsweetpea) Gooey Pumpkin Bread (Mandy28) Krispy Kreme Bread Pudding (Scrappin2go) Low-Fat Sesame French Bread (JoanieS) *LOWCAL RECIPE TOO MIL's Yummy Zucchini Bread (lisamorg) Mom’s Low Fat Bran Muffins (Marinemomof2) Parmesan Bread Bowls (Mandy28) Peach Tea Bread (Quarter Cathy) Peachy Pecan Bread (Hollye) Peanut Banana Bread (Hollye) Quick Mix Pizza Dough (Mandy28) *Rosemary Garlic Bread (organist37) Taffy Apple Bread (Hollye) Whole Grain Bagels (Mandy28) Winter Blueberry Muffins (lisamorg) Yvonne's Done-to-Death Apple Bread (oh Yvonne) Zucchini Bread (JoanieS) Zucchini Bread (Mignonne)

*Bread Machine Recipes

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Breads Baking Powder Biscuits (ScrappyHoosier) (adapted from Fannie Farmer) 2 c flour 1/2 tsp salt 4 tsp baking powder 1/2 tsp sugar 1/2 c vegetable shortening 2/3 c milk Preheat oven to 425. Grease two 8 inch cake pans (I used my large PC stone.) Put the flour, salt, baking powder, and sugar in a bowl. Cut the shortening into the flour with two knives (or a pastry blender) until the mixture resembles coarse meal. Add the milk all at once and stir just until the dough forms a ball around the fork. Turn the dough onto lightlyfloured board and knead 14 times. Pat until ½-inch thick. Cut into rounds with 2-inch cookie cutter. Place touching each other in the cake pans and bake for 15-20 minutes. Banana Bread (Scrappin2go) 2 c all-purpose flour 11/2 tsp baking soda 1/2 tsp salt 4 overripe bananas 1 c sugar 3/4 c (11/2 sticks) unsalted butter, melted and cooled 2 large eggs 1 tsp pure vanilla extract 1/2 c pecans, finely chopped Confectioners' sugar, for dusting Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan. In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out. Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don't get nervous if the banana bread develops a crack down the center of the loaf; that's no mistake, it's typical. Rotate the pan periodically to ensure even browning. Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing. Toast the slices of banana bread, dust with confectioners' sugar, and serve. Banana Cranberry Bread (Vi) 2 1/2 c white sugar 1 c shortening 3 eggs 3 mashed bananas 1 c cranberry sauce 1/2 c milk 1 tsp vanilla extract 4 c all-purpose flour 1 1/2 tsp baking soda 1 1/2 tsp baking powder 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1/2 c chopped walnuts 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. 2. In a large bowl, cream together the sugar and shortening until light and fluffy. Beat in eggs, and mix in bananas, cranberry sauce, milk, and vanilla. In a separate bowl, mix together flour, baking soda, baking powder, cinnamon, and nutmeg. Gradually blend flour mixture into the banana mixture. Fold in walnuts. Pour into the prepared loaf pans. 3. Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack, and cool completely.

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Two Peas in a Bucket Cookbook Carrot Bread (Mandy28) 2 Eggs 2 tsp Cinnamon 1 tsp Vanilla 1 c Sour Cream 1 Stick of butter, room temperature 1 c of Sugar, heaping 1/2 tsp Salt 2 c Flour 1 tsp Baking Soda 1 tsp Baking Powder 1 c of finely grated Carrots 1 c Pecan Pieces 1 c of 8 1/4 oz. Crushed Pineapple drained 1 c Coconut Cream butter, salt, sugar and eggs. Add Sour Cream, Vanilla, Cinnamon. Mix in Flour, add grated Carrots, Coconut, Pineapple and Nuts. Bake at 350 degrees in a loaf pan for 1 hour and ten minutes or until done. Cherry Tea Bread (Quarter Cathy) 1/2 c Walnuts, coarsely chopped 2 1/4 c All-purpose flour 1 tsp Double-acting baking powder 3/4 tsp Baking soda 1/4 tsp Salt 1 1/4 c Sweet cherries in juice, drained 8 tbsp Unsalted butter, softened 3/4 c Sugar 1/4 c Honey 2 large Eggs 1/3 c Fresh orange juice Preheat oven to 300 degrees. Toast the chopped walnuts in a baking pan in the oven for 15 minutes. Remove from the oven and set aside. Raise the oven temperature to 350 degrees. Sift the flour, baking powder, baking soda, and salt together into a bowl. In a second bowl, combine the cherries and the nuts. In the bowl of an electric mixer, cream the butter until it is light and fluffy; add the sugar and honey gradually, beating the mixture until it is very light. Add the eggs, one at a time. With mixer at lowest speed, add the flour mixture (reserving 1/4 cup), alternating it with the orange juice. Toss the cherry-nut mixture with the reserved 1/4 cup of flour, and fold it into the batter. Turn the batter into a buttered and floured loaf pan, approximately 9 x 5 x 3 inches. Bake the bread in the center of the oven for 1 hour. Cool the loaf for 15 minutes in the pan; un-mold the bread on a rack to cool completely. Wrap it in plastic wrap and keep it a day before serving. Chocolate Chip Banana Bread (Hollye) 3/4 c sugar 1/2 c butter or margarine 2 c (2 medium) mashed ripe bananas 1/2 c sour cream 2 eggs 2 c flour 2 tsp baking soda 1/2 tsp salt 3/4 c mini chocolate chips 1/2 c chopped nuts Preheat oven to 350degrees. Grease & flour (bottom only) 9x5 loaf pan or two 8x4 loaf pans. Beat butter and sugar until light and fluffy. Add bananas, sour cream and eggs and blend well. Stir in flour, soda and salt and blend well. Fold in chips and nuts. Pour into prepared pan and bake 55-65 minutes until toothpick comes out clean. Cool 15 minutes before removing from pan. Finish cooling on rack. Chocolate Chip Zucchini Bread (Mignonne) 3 Eggs 2 c Sugar ¼ c Brown Sugar 1 tbsp Vanilla ½ c Oil

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Two Peas in a Bucket Cookbook ½ c Applesauce 3 c Zucchini Grated 3 c Flour ½ tsp Baking Powder 1 tsp Salt 1 tsp Baking Soda 3 tsp Cinnamon 1 c Chocolate Chips Combine first four ingredients until creamed. Add oil, applesauce, and zucchini. Add dry ingredients and then chocolate chips. Bake at 350 degrees for 50-60 minutes. Chocolate Walnut Bread (Bread Machine) (organist37) * Exported from MasterCook * Recipe By : Published by Gold Medal Flour Serving Size : 2 1 egg -- PLUS 7/8 c (water to equal) 1/2 tsp salt 2 2/3 tbsp sugar 1/2 tsp vanilla extract 2 1/4 c Gold Medal Better for Bread Flour 1 tbsp dry milk 3/4 c semisweet chocolate chips 1/4 c walnut halves 1 tsp Fleichmann's Bread Machine Yeast Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Sweet or Basic/White cycle. Use Medium or Light crust setting. Push start. Use of a delay cycle is NOT recommended because of perishable ingredients. Chocolate Zucchini Bread (disneypal) Makes 1 loaf (12 servings) 1/3 c shortening 1 1/3 c white sugar 2 eggs 1 1/2 c grated zucchini 1/3 c water 1 tsp vanilla extract 1 2/3 c all-purpose flour 1 tsp baking soda 1/2 tsp salt 1/4 tsp baking powder 1 tsp pumpkin pie spice 1/3 c chopped walnuts 3 tbsp unsweetened cocoa powder 1/3 c mini semi-sweet chocolate chips Preheat oven to 350. Grease one 9 x 5 inch loaf pan. In a large bowl, cream shortening and sugar together. Mix in eggs. Add zucchini, water, and vanilla; stir. Blend in flour, baking soda, salt, baking powder, and pumpkin pie spice. Stir in nuts. Divide batter in half, and add cocoa powder and chocolate chips to one of the halves. Pour plain batter into bottom of the loaf pan. Pour chocolate batter on top of plain batter. Bake until wooden pick inserted into center comes out clean, about 1 hour. Cool 10 minutes, and remove from pan. Store in refrigerator. Cornbread (Mignonne) 1 c melted margarine or butter 2 c Buttermilk 1 tsp salt 1 tsp baking soda 1 1/3 c sugar 2 c cornmeal 4 Eggs

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Two Peas in a Bucket Cookbook 2 c flour Add all ingredients in order into your mixer. Mix until well blended. Put in 9x13 greased cake pan. Bake at 350 degrees for 45-55 minutes until golden brown or until a toothpick comes out clean. Creamy Streusel Banana Bread (Vi) 1/2 c margarine, softened 1 (8 oz) pkg cream cheese, softened 1 1/4 c white sugar 2 eggs 3 mashed bananas 1 tsp vanilla extract 2 1/4 c all-purpose flour 1 1/2 tsp baking powder 1/2 tsp baking soda 3/4 c chopped pecans 2 tbsp brown sugar 2 tsp ground cinnamon 1. Cream the butter or margarine and cream cheese together. Gradually add the white sugar, and continue beating until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla. Add flour, baking powder, and soda; mix until batter is just moist. 2. In a small bowl, mix together chopped pecans, 2 tbsp brown sugar, and cinnamon. 3. Divide 1/2 batter into two greased and floured 8x4 inch loaf pans. Sprinkle pecan mixture over batter in pans, and top with remaining batter. 4. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until an inserted toothpick comes out clean. Crusty Cuban Bread (Bread Machine) (CroppingKate) -Comes from the Bread Machine Cookbook 1 1/3 c water 1 1/2 tsp sugar 1 tbsp salt 3 c bread flour 2 1/2 tsp yeast Add the ingredients in order recommended by the bread machine maker. Makes 1-1/2 lb loaf. Goes well with wine and cheese! Dilly Bread (Janet in FL) 1/4 c margarine, melted 3 tbsp chopped parsley 2 tbsp lemon juice 1/4 tsp dried dill weed 2 pkg refrigerated buttermilk biscuits Combine margarine, parsley, lemon juice and dill weed. Dip the biscuits in the margarine mixture; stand on end in greased ring mold or bundt pan. Brush top with 1 beaten egg; bake at 475 degrees for 12 to 15 minutes. Dilly Casserole Bread (Bread Machine) (Quarter Cathy) 2 1/2 c Flour 2 tbsp Sugar 1 tbsp dried onions -- minced 2 tsp Dill Seed 2/3 tsp Salt 1/4 tsp Baking Soda 2 tsp Yeast 1/4 c Water 1 tbsp butter or margarine 1 Egg 1 c creamed cottage cheese The 2 ½ c flour is kinda odd, but it was half of the published 5 c. I show 2 tsp yeast because most machines use a little more than the Hitachi and I use a little extra on the "rapid" setting.

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Two Peas in a Bucket Cookbook Double Chocolate Zucchini Bread (Ca-Scrappin) 2 small zucchini (approx 1/2 pound total) or 2 c grated 4 c flour 1/2 c cocoa 1 1/2 c sugar 1 tsp baking soda 1/2 tsp baking powder 3/4 tsp salt 1 tsp cinnamon 1/2 tsp nutmeg 11/2 c vegetable oil 3 eggs 11/2 c milk 2 tsp vanilla extract 1 c miniature semi-sweet chocolate chips Heat the oven to 350 degrees. Grease 2 loaf pans, 8" X 4" Grate zucchini. In a large bowl, combine the flour, cocoa, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. In another bowl combine the zucchini with all the remaining ingredients EXCEPT the chocolate chips. Stir the wet ingredients into the dry ingredients until just blended. Do not use a mixer and do not over-stir. Stir in the chocolate chips. Pour into the prepared pans. Bake until cake tester (i.e. toothpick) stuck in the center comes out clean--about 1 hour and 15 minutes. Cool on a rack for 10 minutes. Remove from pans and cool completely. Garlic Cheese Biscuits (ConstantaMom) 1/3 c margarine or shortening 1 ¾ c all-purpose flour 2 ½ tsp baking powder ¾ tsp salt ¾ c milk ½ c grated cheddar cheese ½ c melted butter or margarine ¼ tsp garlic powder Mix together in a large bowl flour, baking powder and salt. Cut in shortening with a pastry blender until mixture resembles fine crumbs. Stir in just enough milk until dough leaves the side of the bowl and rounds up into a ball. (Too much milk makes dough sticky. Add more flour if needed. Too much flour makes biscuits dry.) Add cheddar cheese and stir well. Drop by spoonfuls onto a generously greased cooking sheet. (These tend to stick!) Bake 8-10 min until golden brown at 450 degrees. Mix melted butter and garlic powder. Brush mixture over warm biscuits before removing from cookie sheet. Garlic Poppy Knots (ajsweetpea) (Makes about 10 knots) 1 1/2 tsp minced onion 1 lb frozen bread dough, thawed 3 tbsp butter/margarine 3 cloves garlic, minced 1/2 tsp salt 1 egg, lightly beaten 1 1/2 tsp poppy seeds Spray a baking sheet with cooking spray. On a lightly floured surface, knead onion into the bread dough. Cover loosely with plastic and let stand for 10 minutes. Meanwhile, melt butter/margarine in a pan at medium heat. Add garlic and cook for 1-2 minutes until golden. Remove from heat, stir in salt and set aside. Separate dough into 10 equal pieces. Roll each dough piece into a 10" long rope. Dip ropes into butter and then tie into knots. Place on baking sheet, cover with plastic and let rise in a warm place for @ 30 minutes. Brush with egg, sprinkle with poppy seeds. Bake 18-20 minutes or until golden at 375 degrees. Cool for about 10 minutes and serve. Gooey Pumpkin Bread (Mandy28) Step One: 1 c Sugar 1 c Oil 4 Eggs (Add one at a time) Beat for 5 minutes. Step Two: Sift together

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Two Peas in a Bucket Cookbook 3 ½ c Flour 1 tsp Cinnamon 1 tsp Nutmeg 1 tsp Salt 2 tsp Baking Soda Step Three: Combine 2 c Pumpkin 3/4 c Water Add Step 2 (Dry Ingredients) alternating with Step 3 (Pumpkin) to Step 1 (Liquid) Grease and flour bread pan. Bake at 350 for 45 minutes. Makes 4 or more loaves depending on bread pan size, great for gift giving. Also makes good muffins as well. Can be refrigerated one day. "Caution" Rises a good deal. Only fill pans about halfway or so. Krispy Kreme bread pudding (Scrappin2go) 6 to 8 servings 9 regular glazed Krispy Kreme doughnuts, day old 2 large eggs plus 2 egg yolks 1/2 c plus 1 tablespoon sugar 1 tsp vanilla 1/2 tsp salt 1/2 tsp cinnamon 1/4 tsp nutmeg 3 c whole milk Butter a 2-quart baking dish and set aside. Cut doughnuts into 1/2-inch cubes and spread evenly in baking dish. In a bowl, whisk together remaining ingredients and pour over doughnuts. Let rest 1 hour. Preheat oven to 350 degrees. Make a water bath for the pudding by placing the baking dish in a shallow, ovenproof pan. Fill pan with warm water. Place in oven and bake for 70 to 75 minutes; center should be firm. Serve warm or cold. Low-Fat Sesame French Bread (JoanieS) 2 pkg active dry yeast (can use rapid rise) 2 ½ c warm water (110 to 115) 2 tbsp sugar 2 tbsp vegetable oil 2 tsp salt 6 to 6 ½ c flour 2 tbsp cornmeal 1 egg white 1 tbsp water 2 tbsp sesame seeds In a large mixing bowl, dissolve yeast in warm water. Add sugar, oil and salt and 4 cups of flour. Beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a bowl coated with cooking spray, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide in half. Roll each half into a 15 inch x 10 inch rectangle. Roll up from long side; seal well. Place with seam side down on a baking sheet coated with non stick cooking spray and sprinkled with cornmeal. Beat egg white and water; brush over loaves. Sprinkle with sesame seeds. Cover with plastic wrap sprayed with cooking spray; let rise until nearly doubled, about 30 minutes. With a very sharp knife, make four shallow diagonal cuts across top. Bake at 400 for 25 minutes or until lightly browned. Cool on wire rack. MIL's Yummy Zucchini Bread (lisamorg) 3 c flour 2 c sugar 3 tsp cinnamon 1 tsp salt 1/2 tsp baking powder 1 1/2 tsp baking soda 2 c shredded unpeeled zucchini 1 c chopped nuts. optional 1 c raisins, optional 1 tbsp water

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Two Peas in a Bucket Cookbook 3 eggs 1 c oil Mix all above ingredients and bake at 350 degrees for 50 minutes in 2 loaf pans. Mom’s Low Fat Bran Muffins (Marinemomof2) 1 c flour 1 ½ tsp baking powder ½ tsp baking soda ½ tsp ground cinnamon 2 c Nabisco-Post 100% Bran Cereal 1 ¼ c 2% milk 1/3 c packed brown sugar 1 egg ½ c applesauce 2 tbsp vegetable oil ½ c raisins (optional) 1. Preheat oven to 400. Coat muffins pan with cooking spray or Crisco. 2. Mix flour, baking powder, baking soda and cinnamon in large bowl. Mix cereal, milk and sugar in another bowl; let stand for five minutes. Stir egg and applesauce (and optional oil or raisins) into cereal mixture. Add this to flour mixture in large bowl. Batter will be a bit lumpy. 3. Fill muffin cups about 2/3 full. Bake 18-20 minutes. They should be golden brown. Makes 12 muffins. These freeze nicely. Parmesan Bread Bowls (Mandy28) These make great containers for chili or soup. 1 pkg yeast 1/4 c warm water 2 tbsp sugar 1/4 c shortening 3 c flour 3 tsp baking powder 3/4 tsp salt 1/3 c grated parmesan 1 c buttermilk custard cups Dissolve yeast in warm water. Stir in sugar and set aside. Cut shortening into flour, baking powder, salt and cheese in a large bowl until mixture looks like fine crumbs. Stir in yeast mixture and just enough buttermilk so that the dough leaves the sides of the bowl and forms into a ball. Turn dough out on a lightly floured surface. Knead 1 minute or until smooth. Cover and let rise in a warm place for 10 min. Heat oven to 375 degrees. Grease the outside of custard cups. Place cups upside down in a pan. Divide dough into 6 equal parts. Pat into 7 inch circles. Shape dough over cups. Bake 1822 min or until brown. Peach Tea Bread (Quarter Cathy) 2 1/2 c all purpose flour 1 c sugar 1 tbsp baking powder 1/2 tsp salt 1/4 tsp nutmeg 1 1/2 c finely chopped fresh peaches or frozen peach slices, unthawed 1 tbsp lemon juice 1/3 c oil 1/3 c milk 2 tsp vanilla extract 2 large Eggs 1/3 c chopped walnuts Heat oven to 350 degrees. Grease 9 x 5 loaf pan. In large bowl, combine flour, sugar, baking powder, salt and nutmeg. In medium size bowl, combine peaches and lemon juice. In 2 cup glass measuring cup, combine oil, milk, eggs and vanilla. Add oil mixture to flour mixture and stir just until dry ingredients are moistened. Do Not over beat. Fold in peaches and walnuts. Spoon into greased pan.

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Two Peas in a Bucket Cookbook Bake bread for 55 to 60 minutes or until top is golden brown and center springs back when lightly pressed with finger tip. Cool in pan on wire rack for 10 minutes. Remove bread from pan and cool to room temperature before slicing. Peachy Pecan Bread (Hollye) 1 (16 oz) can sliced peaches 1 tbsp lemon juice 2 eggs 3/4 c sugar 1 tsp salt 2 tbsp peach preserves 6 tbsp butter or margarine, melted 2 c all purpose flour 3 tsp baking powder 3/4 c chopped pecans Drain peaches, reserving 1/4 cup syrup. Finely chop 1 c peaches; set aside. In blender container, combine remaining peaches, butter or margarine, eggs, the reserved peach syrup and lemon juice. Cover; blend just until smooth. Stir together dry ingredients. Add egg mixture; stir just until moistened. Fold in reserved peaches and nuts. Turn into a greased 8"x4"x2" loaf pan. Bake at 350 degrees for 1 hour. Spread with peach preserves. Cool in pan 10 minutes; remove and cool on rack. Peanut Banana Bread (Hollye) 2 c flour 1 c sugar 1 tbsp baking powder 1/2 tsp salt 1 c mashed ripe bananas (about 2 medium) 1/3 c milk 1/3 c peanut butter 3 tbsp vegetable oil 1 egg 1 c milk chocolate morsels, divided (I use the chocolate chip/peanut butter chip combination) 1/3 c peanuts, chopped Preheat oven to 350 degrees. Spray bottom ONLY of loaf pan. Combine flour, sugar, baking powder and salt. Add bananas, milk, peanut butter, oil & egg. Stir just until dry ingredients are moistened. Stir in 3/4 cup of the milk chocolate morsels. Spoon batter into pan. Sprinkle peanuts and remaining milk chocolate morsels evenly over batter. Bake 60 minutes or until toothpick comes out clean. *** I use a Kitchen Aid mixer to make this, and do the steps slightly different...will give you them too, so you can try it if you want! (Takes me less than 10 min to make this) I mash the banana in my mixer (with the paddle) then I add the dry ingredients and blend slightly. Then I add the milk, peanut butter, oil and egg. Mix it for about 30 seconds, and stir in the chocolate chips, and pour into the loaf pan! Quick Mix Pizza Dough (Mandy28) 1 c water 2 tbsp olive oil 3-3 1/2 c flour, divided 1 pkg active dry yeast 1 tsp sugar 1/2 tsp salt Heat water and oil to 120 degrees. Mix 1 1/2 c flour, yeast, sugar and salt together. Add warm water mixture and beat with a mixer for 3 min. Stir in an additional 1 1/2 c flour by hand until soft dough forms. Turn onto a floured surface. Knead dough for 10 min, adding the rest of the flour as needed to keep the dough from sticking. Dough should be smooth and elastic but not sticky. Shape dough into a ball and place in a large greased bowl, turning dough over to grease the top. Cover with a damp cloth. Let rise until doubled, about 45-60 min. Preheat oven to 450 degrees. Punch down dough and divide in half. Dough may be frozen at this point if desired for later use. Place half the dough out into a 13-14 inch circle on a pizza pan or baking stone. Form a thick ridge around the edge to hold the toppings. Prick surface of the dough with a fork. Partially bake the crust for 10-15 min or until lightly browned. Add your favorite toppings and bake an additional 10-15 min or until crust is crisp and cheese is melted. Rosemary Garlic Bread (Bread Machine) (organist37) * Exported from MasterCook * Serving Size : 15 1 pkg Active Dry Yeast 1 c Whole-Wheat Flour

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Two Peas in a Bucket Cookbook 2 c Flour 1 tsp Salt 1 tsp Ground Pepper 2 tbsp Oil 1 1/2 tsp Garlic 1 tbsp Dried Parsley 1 tsp Dried Rosemary 1 1/2 tsp Dried Oregano 1 1/4 c Warm Water Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Taffy Apple Bread (Hollye) 25 to 30 caramels (most of a 14-oz bag) 3 c all-purpose flour 1 c butter, softened 4 c confectioners sugar 1 tbsp vanilla 6 eggs 2 tsp cinnamon 1 tsp ground allspice 3-4 c peeled and chopped Granny Smith apples Preheat oven to 350. Grease and flour two 9x5 loaf pans. Unwrap caramels; using scissors, cut each into eight pieces. Toss with 1 tbsp of the flour in a small bowl to prevent them from sticking together. Set aside. In a large bowl, use an electric mixer to beat butter, sugar and vanilla until fluffy. Add the eggs, mixing well. In another bowl, combine the remaining flour, cinnamon, and allspice. Add the flour mixture to the butter mixture, blend well. Using a wooden spoon, stir in the apples and caramel pieces. Divide between prepared pans. Bake for 1 hour 10 minutes to 1 hour 20 minutes or until a toothpick inserted in the centers comes out clean. Cool completely on a wire rack, then remove from pans. Whole Grain Bagels (Mandy28) 3 c warm water (110-115) 3 tbsp honey 2 pkg yeast 1 tsp salt 4 c whole wheat flour 4 c bread flour In a very large bowl, mix the water, honey and yeast. Set aside for 5-10 minutes. Add the salt to half the flour. Beat for 3 minutes. Turn out on floured board and knead in remaining flour. Knead well for 10 minutes. Place in greased bowl, turn to coat well, cover with plastic wrap, set aside for 1 hour to rise. Bring a large pot of water and 2 tbsp sugar to a boil. Punch down the dough and divide into 18 equal pieces. Shape each into a ball, flatten and poke a hole into each. Gently drop a few bagels into the water. Boil for 2 minutes, using a slotted spoon, remove and drain. Repeat with the rest of the bagels. Place on a greased cookie sheet and bake in pre-heated 400degree oven for 20 minutes, or until golden brown. Winter Blueberry Muffins (lisamorg) Preheat oven to 400. Combine 1 ¾ c of flour, 2 tsp baking powder, 1/2 tsp ground allspice, 1/4 tsp salt, and a couple of dashes of cinnamon. Next add 3/4 c of milk, 1/3 c sugar, 1/4 c vegetable oil, 2 tsp lemon juice, 1 tsp vanilla, 1 egg, and 1 c of fresh blueberries. Mix together and divide into 12 sprayed muffin tins. Bake 20 minutes. Yvonne's Done-to-death Apple Bread (oh yvonne) 3 eggs, slightly beaten 2 c sugar 1 c vegetable oil 1 tbsp vanilla 3 c flour 1 tsp baking soda 1 tsp ground cinnamon 4 c chopped, pared, cored apples (about 3-4) (this puts to good use that darned apple/peeler/corer slicer thing you got at a Pampered Chef party years ago and never used!) 1 c chopped pecans

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topping: 2 tbsp sugar 1/2 tsp ground cinnamon 1. Preheat oven to slow 325. Grease and flour two 8 1/2 x 5 1/2 x 2 1/2 inch loaf pans (or I use those mini loaf pans.) 2. Stir together the eggs, sugar, oil and vanilla in medium sized bowl until well-mixed. 3. Combine the flour, soda and cinnamon on piece of waxed paper, and then stir into liquid ingredients until just evenly mixed. Stir in the apples and pecans. The mixture will be very thick and gloppy. Divide between the loaf pans. 4. Prepare the topping: combine the sugar and cinnamon in a small cup, and sprinkle over the loaves. 5. Bake in preheated slow oven at 325 for approximately 1 hour and 10 minutes. Check it carefully with a tester inserted in center comes out CLEAN. Make sure it's done. Sometimes in my oven they take longer than the time specified. Make sure they are done. Nothing worse than raw middle. Let the breads cool in the pans on wire racks for 10 minutes. Run a thin knife around the edges of the pans. Remove the breads from the pans to wire racks to cool. The breads are better the second day. Wrap them tightly in plastic wrap or foil and store at room temperature. This is easy to make with ingredients always on hand. It's so good. People will beg you for the recipe. Then you will give it out, and it will appear at every single function you attend there after, and then you get sick of it. Don't hate me, I told you so. Zucchini Bread (JoanieS) (makes 2 loaves) 3 eggs 2 1/4 c sugar 1 c oil 3 tsp vanilla 3 c flour 1 tsp salt 1 tsp baking soda 3 tsp cinnamon 1/2 tsp baking powder 2 c minced zucchini 1 c walnuts Beat eggs, beat in sugar. Add oil slowly; beat well. Add vanilla. Sift flour with salt, baking soda, baking powder and cinnamon. Add to egg mixture. Add zucchini and nuts, mix well. Grease and flour 2 loaf pans. Bake at 350 for 45 minutes or until a toothpick inserted near center comes out clean. Zucchini Bread (Mignonne) Makes one large loaf 3 Eggs 2 c Sugar ¼ c Brown Sugar 1 tbsp Vanilla ½ c Oil ½ c Applesauce 3 c Zucchini Grated 3 c Flour ½ tsp Baking Powder 1 tsp Salt 1 tsp Baking Soda 3 tsp Cinnamon 1 c Chocolate Chips Combine first four ingredients until creamed. Add oil, applesauce, and zucchini. Add dry ingredients and then chocolate chips. Bake at 350 degrees for 50-60 minutes.

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Cakes Bacardi Rum Cake posted (Jennia Hart) Banana Chip Bundt Cake (lisamorg) Better Than Sex Cake – (MIGNONNE) Chocolate Éclair Cake (gigireese) Chocolate Peanut Butter Cake (ScrappyHoosier) Chocolate Zucchini Cake (imafishtank) Chocolate Zucchini Cake Recipe (CrazyHare) Coconut Cake (MIGNONNE) Frosted Brownie Cake (ScrappyHoosier) Funnel Cake (Scrappinchrista) Kahlua Cake (SemperGumbyPea) Kentucky Butter Cake (disneypal) Lemon Pound Cake (deer721) Mandarin Orange Cake (ScrappyHoosier) Meringue Cake (PlayTime) Mint Mousse Cake (imafishtank) Peach Flip (ConstantaMom) Poppy Cake (MIGNONNE) Pumpkin Angel Food Cake (ScrappyHoosier) Snickerdoodle Cake (JoanieS) Spicy Applesauce Cake (ScrappyHoosier) Spread & Bake Cake (marianne) Watergate Cake (Marianne) Winter Blueberry Muffins (lisamorg) Zucchini Cake (Mandy28)

Pies Chocolate Chip Ice Cream Pie (Mandy28) Creamy Lemonade Pie (Scrappinchrista) Creamy Peanut Butter Pie (Scrappinchrista) Julian Dutch Apple Pie (Jennia Hart) Lemon Chess Pie (Quarter Cathy) Million Dollar Pie (jennid) Mississippi Mud Pie (cbttwins) Orange Creamsicle Ice cream Pie (Scrappinchrista) Sour Cream Apple Pie (ajsweetpea) Sugar Cream Pie (ScrappyHoosier)

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Cakes Bacardi Rum Cake (Jennia Hart) CAKE: 1 c finely chopped walnuts 1 (18.25 oz) pkg plain yellow cake mix 1 (3.4 oz) pkg vanilla instant pudding mix) 1/2 c Bacardi dark rum 1/2 c vegetable oil 1/2 c water 4 large eggs GLAZE: 4 tbsp butter -- (1/2 stick) 2 tbsp water 1/2 c sugar 1/4 c Bacardi dark rum Preheat oven to 325 degrees. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour, shaking off excess. Sprinkle the nuts in the bottom of the pan; set aside. Place the cake mix, pudding mix, rum, oil, water and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and smooth. Pour into the prepared pan, smoothing it out with a rubber spatula. Place the pan in center rack in the oven. Bake until cake is golden brown and springs back when lightly pressed with your finger, 55 to 60 minutes. Remove from oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert onto a serving platter. Poke holes in the top with a wooden skewer or toothpick. Prepare the glaze: Place the butter in a small saucepan and melt over low heat, 2 to 3 minutes. Add the water and sugar, stirring. Increase heat to medium and bring to a boil. Reduce heat slightly and let simmer until thickened, 4 to 5 minutes, stirring constantly. Remove from the heat and stir in rum. Spoon glaze over the warm cake, allowing it to seep into the holes and drizzle down the sides. Cool completely before slicing. Makes 16 servings. NOTES : This legendary cake dates to 1976, Byrn writes, when Bacardi president William Walker was entertaining at his Miami home. "A neighbor brought a cake for dessert. It was based on a yellow cake mix and contained Bacardi dark rum in both the cake and the glaze. The cake was such a hit that this neighbor was called on to bake rum cakes again and again. And Walker asked corporate chef Julio Perez to make one of these cakes for Bacardi executives at lunchtime. They, too, loved the cake and the rest, as they say, is history." Byrn reduced the amount of glaze by half. That's plenty, but those of us who love sublimely sweet excess can simply double the glaze ingredients. I don't drink anymore but this used to be a FAVORITE recipe!! Banana Chip Bundt Cake (lisamorg) 1 pkg (18.25 oz.) banana cake mix 1 pkg (4-serving size) banana cream instant pudding and pie filling mix 4 eggs 1 c water 1/2 c vegetable oil 1 c Hershey’s mini chips, semi-sweet chocolate CHOCOLATE GLAZE (recipe follows) 1. Heat oven to 350°F. Grease and flour 12-cup fluted tube pan. 2. Combine cake mix, pudding mix, eggs, water and oil in large bowl; beat on low speed just until blended. Increase speed to medium; beat 2 minutes. Stir in small chocolate chips. Pour batter into prepared pan. 3. Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Drizzle with CHOCOLATE GLAZE. 12 to 16 servings. CHOCOLATE GLAZE: Heat 1/3 c sugar and 1/4 c water in small saucepan to full boil, stirring until sugar dissolves. Remove from heat; add 1 c Hershey’s mini chips, semi-sweet chocolate. Stir with whisk until chips are melted and mixture is smooth. Cool to desired consistency, then use immediately. About 2/3 c glaze.

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Two Peas in a Bucket Cookbook Better Than Sex Cake (MIGNONNE) 1 German Chocolate Cake Mix 1 can sweetened condensed milk 1 jar caramel topping 1 container Cool Whip toffee chips Bake one German Chocolate cake mix as directed on the box. After the cake is removed from the oven, allow to cool for a few minutes then poke holes all over the cake with the back of a wooden spoon. Pour can of sweetened condensed milk over the cake. Pour caramel topping over the cake. Frost with Cool Whip and sprinkle with toffee chips. Refrigerate and serve cold. Chocolate Éclair Cake (gigireese) PASTRY 1/2 c butter 1 c water 1 c all-purpose flour 3 eggs FILLING 1 pint heavy cream, whipped (sometimes I use cool whip) 2 (3.4 oz) pkg instant french vanilla pudding mix 2 1/2 c milk FROSTING 1 (16 oz) container prepared chocolate frosting 1 c heavy cream, whipped (optional) 1 (4 oz) jar maraschino cherries (optional) 1 c chopped walnuts (optional) Preheat oven to 400 degrees F (200 degrees C). Grease and flour a pizza pan. Grease the bottom of a small glass bowl and place in center of pan. In a small saucepan over medium heat, combine butter and water; bring to a boil. Remove from heat and stir in flour, stirring until thickened. Stir in eggs, one at a time, stirring well after each. Pour batter around bowl, forming a ring. Bake in preheated oven for 40 minutes. Turn off the heat and allow pastry to rise another 15 minutes. Do not open the oven door while pastry is rising. After the 15 minutes, remove pastry from oven and cool completely. Cut through the pastry horizontally, making a bottom and a top. Beat together the milk and pudding mix. Stir pudding mixture into whipped cream and beat until thick. Spread filling in pastry bottom, and then replace pastry top. Heat the prepared chocolate frosting for a few seconds in the microwave, to make it pourable. Pour over filled pastry, letting it drip down the sides. If desired, pipe dots of whipped cream on top, sprinkle with walnuts, and place a cherry on each whipped cream dot. *Once, my pastry didn't rise, so I put the filling on top and it was still tasty. Chocolate Peanut Butter Cake (ScrappyHoosier) 2 c flour 1-3/4 c sugar 2/3 c baking cocoa 1-1/2 tsp baking powder 1-1/2 tsp baking soda 1/2 tsp salt 1 c milk 1 c water 1/2 c vegetable oil 2 eggs 2 tsp vanilla 1 pkg (11 oz) peanut butter & milk chocolate morsels, divided FROSTING 1 pkg (8 oz) cream cheese, softened 1-1/2 tsp vanilla 1/8 tsp salt 3 c powdered sugar 1 bar (2 oz) semi sweet chocolate bar, grated or made into curls In a large mixing bowl, combine flour, sugar, cocoa, baking powder, baking soda and salt. Add milk, water, oil, eggs and vanilla; blend until moistened. Beat for 2 minutes (batter will be thin). Pour into two greased 9-inch round cake pans. Sprinkle 1/3 c morsels over each cake. Bake at 350º for 25-30 minutes. Cool in pans on wire racks for 10 minutes. Remove to wire racks to finish completely cooling. In a small microwave safe bowl, microwave remaining morsels on medium-high for 1 minute; stir. Microwave at additional 10-20 second intervals, stirring until smooth. In a small mixing bowl, beat cream cheese, melted morsels,

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Two Peas in a Bucket Cookbook vanilla and salt until light and fluffy. Gradually beat in powdered sugar. Spread frosting between layers and on top/sides of cake. Garnish with chocolate (grated or curled). 10-12 servings. Chocolate Zucchini Cake (Robyn’s favorite!!) (imafishtank) ½ c margarine, softened ½ c vegetable oil 1 ½ c sugar 2 large eggs Mix, then add: 1 tsp vanilla ½ c sour cream 2 ½ c flour 4 tbsp cocoa ½ tsp baking powder 1 tbsp baking soda 1 ½ tsp cinnamon 2 c grated zucchini Blend well. Place in a greased 9x13 cake pan. Top w/ 1 (12 oz) pkg semisweet (Robyn ALWAYS uses milk chocolate, te hee hee). Bake at 250 for 40-45 min. Chocolate Zucchini Cake Recipe (CrazyHare) This recipe was taken from Pea 1's (Kristina) blog. This is her mom's recipe, and it is wonderful! 1/2 c soft margarine 1/2 c vegetable oil 1/2 c sour milk* 2 eggs 1 tsp vanilla 2 c shredded zucchini 2 1/2 c flour 1 3/4 c sugar 1/4 c cocoa 1/2 tsp baking powder 1 tsp baking soda 1 tsp salt 1/4 c chocolate chips Topping 1 c Chocolate Chips 1/4 c sugar Mix all ingredients together. Pour into 9 X 13 baking pan. Top with 1 c chocolate chips and 1/4 c sugar. Bake 40 minutes at 325 degrees. * You do need to use sour milk or you can make a substitute by adding a tablespoon of vinegar to a cup of milk and let it sit for about 5 minutes. Coconut Cake (MIGNONNE) 6 eggs separated 1 c shortening ½ c margarine 3 c sugar ½ tsp vanilla 1 tsp coconut extract ½ tsp salt 3 c flour 1 c milk 2 c coconut Separate eggs and let stand at room temperature for an hour. Beat yolks, shortening, and margarine. Slowly add sugar then extracts and salt. Mix in flour and milk alternating (end with flour) Add coconut, beat well. Beat egg whites until stiff. Fold into batter, pour into pans. Bake at 300 degrees for 2 hours (loaf pans 1 hour) Cool in pan for 15 minutes before removing. Yield: 2 loaf pans, 1 bundt, or one angel food pan. *Grease pan really well. If using loaf pans put wax paper on the bottom.

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Two Peas in a Bucket Cookbook Frosted Brownie Cake (ScrappyHoosier) 2 c flour 2 c sugar 1 tsp baking soda 4 tbsp cocoa powder 1 c water 10 tbsp butter 1/2 c buttermilk 2 eggs Sift together flour, sugar, soda and cocoa in a large bowl. Heat water to boiling; remove and cool slightly, then pour into dry ingredients. Beat until well blended. Beat in buttermilk, then add one egg at a time, beating well after each addition. Pour batter in greased 10x15 pan and bake at 350* for 25 minutes. Let cool 2 minutes and then spread frosting over while still warm. FROSTING: In a mixing bowl, combine 1 box of powdered sugar, 1/4 c cocoa, 1/3 c milk and 1 tsp vanilla. Slowly add 1/2 c melted butter and beat until desired consistency (depending upon how thick you want it, you may not use all of the butter) Funnel Cakes (Scrappinchrista) -Can't wait for the State Fair? Try this recipe! 1 egg, room temperature 2/3 c whole milk, room temperature 1 1/4 c flour 2 tbsp granulated sugar 1 tsp baking powder 1/4 tsp salt powdered sugar Vegetable oil (for frying) 1. Begin to heat the oil, use enough so the cakes will float. 2. In a mixing bowl, beat the egg and milk until combined. 3. Add the flour, granulated sugar, baking powder, and salt and beat until smooth. 4. If the dough is too thick to drizzle off of a spoon, add a little more milk. 5. When the oil temperature reaches 365 degrees, you can begin to fry your cakes. Use a large spoon or a funnel to drop some of the dough into the hot oil in a circular motion to form spirals. 6. Flip the cake when the first side is lightly browned. 7. Remove when golden brown, drain on paper towels, and sprinkle with powdered sugar. Continue with the remaining dough. Makes 2 large funnel cakes. Kahlua Cake (SemperGumbyPea) This is my SIL’s recipe and the first time I tried it, I thought I was in heaven. If you make this for a function, be prepared to give out the recipe! 1 box German chocolate cake mix, prepared 1 small box chocolate pudding, prepared 1 container cool whip, thawed 3 Skor bars, crushed 1 c Kahlua Prepare cake & pudding according to instructions. Allow cake to cool & poke holes throughout. Pour Kahlua over entire cake and allow it to soak in for 30 min to 1 hour. Once Kahlua has soaked into cake, break the cake up and begin layering into a trifle dish, starting with the cake, then the pudding, then the cool whip, then a layer of crushed Skor bars. Continue this process until you reach the top of the dish. Finish off with a layer of cool whip and crushed Skor bars for garnish. This dish does not last long! Kentucky Butter Cake (disneypal) 3 c unbleached all-purpose flour 2 c white sugar 1 tsp salt 1 tsp baking powder 1/2 tsp baking soda 1 c buttermilk 1 c butter 2 tsp vanilla extract 4 eggs 3/4 c white sugar

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Two Peas in a Bucket Cookbook 1/3 c butter 3 tbsp water 2 tsp vanilla extract Preheat oven to 325 degrees. Grease and flour a 10 inch Bundt pan. In a large bowl, mix the flour, 2 c sugar, salt, baking powder and baking soda. Blend in buttermilk, 1 c of butter, 2 tsp of vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan. Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still warm cake. Slowly pour butter sauce (recipe below) over cake. Let cake cool before removing from pan. To Make Butter Sauce: In a saucepan combine the remaining 3/4 c sugar, 1/3 c butter, 2 tsp vanilla, and the water. Cook over medium heat, until fully melted and combined, but do not boil. Lemon Pound Cake (deer721) 1 yellow cake mix (without pudding) 1 small box lemon instant pudding 4 eggs 1/2 c oil 1 c water Spray or grease/flour Bundt pan. Mix all ingredients together and pour into pan. Bake 50-55 minutes at 350 degrees. Cool for 10-15 minutes in pan and then remove to cool completely. Glaze: Powdered sugar Lemon juice (I don't know how much, as I don't measure) Mix sugar and juice together until you have a drizzling consistency and enough to drizzle over the top of the cake and drip down the crevices on the sides. Enjoy! Mandarin Orange Cake (ScrappyHoosier) 1 package yellow cake mix- no pudding mix 3 eggs 3/4 c oil 1 (11 oz) can mandarin oranges with juice Mix the above for 3 minutes, put into a 9x13 greased pan and bake for 30-35 minutes at 350. Cool. Topping: 9 oz Cool Whip 1 tsp vanilla 3 oz package instant vanilla pudding- unprepared 20 oz can crushed pineapple with juice Mix together and spread over cooled cake. Refrigerate. Meringue Cake (PlayTime) ½ c sugar 2 oz butter 2 egg yolks 5 tbsp milk 1 c self-rising flour Cream the butter and sugar, add egg yolks, flour alternatively with the milk. TOPPING 2 egg whites ½ c sugar ½ c cocoanut, if desired Beat egg whites until stiff and making peaks, gradually add sugar. Spread over uncooked cake mixture and bake in a moderate oven for about 40 minutes. This cake is very sweet but very nice as well.

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Two Peas in a Bucket Cookbook Mint Mousse Cake (imafishtank) (good luck finding all the ingredients for the fat free version) 2 (8 oz) containers Cool Whip Free (be sure they are VERY cold) ½ c well-chilled Hershey’s Fat-Free Chocolate Mint Sundae Shoppe Syrup 1 (12 oz) fat-free chocolate pound cake Combine cool whip and syrup in chilled bowl. Gently stir until creamy light mousse. Remove cake from fridge and cut horizontally into 3 layers. Lightly spread layers and frost top and sides WITHOUT using all the mousse. Cover and refrigerate. Keep chilled till ready to serve, then top each piece with remaining mousse. Peach Flip (ConstantaMom) 2 packets Active Dry Yeast ½ c warm water 1/2 c and 2/3 c sugar ½ c and 1/4 c butter ½ c hot scalded milk 2 tsp salt 4 eggs 5 to 5 ½ c all-purpose flour 2 tsp cinnamon 1 c walnuts, chopped 1 c peach or apricot preserves Soften Yeast in water. Combine in mixing bowl ½ c sugar, ½ c butter, milk and salt. Cool to lukewarm. Blend in eggs and yeast. Gradually add flour to form stiff dough. Knead on floured surface until smooth and satiny, 3 to 5 minutes. Place in greased bowl; cover. Let rise in warm place (85 to 90 F) until light, 1 to 1 ½ hours. Combine 2/3 c sugar, cinnamon and walnuts. Roll out half of dough on lightly floured surface to a 20 x 10-inch rectangle. Spread with 2 tbsp butter and ½ c preserves. Sprinkle with half the sugar mixture. Roll up, starting with 20-inch side. Seal. Place seam side down on greased cookie sheet, curving ends to make “U” shape. With scissors, make cut down center, ½ of the way through roll to within 2 inches of ends. Repeat with remaining roll. Let rise in warm place until light, about 30 minutes. Bake at 350 for 20 to 25 minutes. If desired, frost with confectioners sugar glaze. Poppy Cake (MIGNONNE) 1 yellow cake mix 1 small package vanilla instant pudding 1 c water 1/2 c oil 4 eggs 3 tbsp poppy seeds Pre-heat oven to 350 degrees. Spray a bundt pan with cooking spray then coat with cinnamon sugar, set aside. Combine all ingredients and pour into the coated bundt pan. Bake about 35 minutes or until toothpick comes out clean. Turn cake out and cool on a wire rack. Pour a glaze over the cake if desired. This can be treated as a cake or as bar cookies. Pumpkin Angel Food Cake (ScrappyHoosier) 1 c cooked or canned pumpkin 1 tsp vanilla extract 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp ground cloves 1/8 tsp ground ginger 1 pkg (16 oz) one-step angel food cake mix 14 tbsp reduced-fat whipped topping Additional ground cinnamon and nutmeg, optional In a large bowl, combine the pumpkin, vanilla, cinnamon, nutmeg, cloves and ginger. Prepare cake mix according to package directions. Fold a fourth of the batter into pumpkin mixture. Gently fold in the remaining batter. Gently spoon into an ungreased 10-inch tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350 for 38-44 minutes or until top is golden brown and cake springs back when lightly touched. Immediately invert pan onto a wire rack; cool completely, about 1 hour. Run a knife around sides of cake and remove to a serving plate. Garnish each slice with whipped topping; sprinkle with cinnamon if desired. Yield: 14 servings Snickerdoodle Cake (JoanieS) 1 pkg white cake mix 1 c milk 1 stick butter, melted

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Two Peas in a Bucket Cookbook 3 large eggs 1 tsp vanilla 3 tsp ground cinnamon Cinnamon Buttercream Frosting (recipe below) Preheat oven to 350. Grease and flour 2 - 9 inch round cake pans. Combine the cake mix, milk, melted butter, eggs, vanilla and cinnamon in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop and scrape down sides of the bowl. Increase mixer speed to medium and beat 2 minutes more, scraping down the sides. Divide the batter between the pans. Place the pans in the oven side by side. Bake for 27 to 29 minutes. Let cool on wire racks for 10 minutes, remove from pan and let cool completely. Frost middle, top and sides. Cinnamon Buttercream Frosting 1 stick butter, room temp 3 3/4 c 10x sugar, sifted 3 to 4 tbsp milk 1 tsp vanilla 3 tsp cinnamon Beat butter until light and fluffy. Add 10X sugar a bit at a time, cinnamon, 3 tbsp milk and vanilla. Blend on low 1 minute. Increase speed to medium and beat until fluffy. Add up to 1 tbsp more milk if the frosting is too thick. Spicy Applesauce Cake (ScrappyHoosier) This is a favorite with children. We like to have it in the fall with hot cider or cocoa 2 c flour 1 1/2 c sugar 1 tbsp baking cocoa 1 1/2 tsp baking soda 1 tsp ground cinnamon 1 tsp nutmeg 1 tsp allspice 1 tsp ground cloves 1 tsp salt 1/2 c shortening 2 c applesauce 2 eggs -- lightly beaten 1/2 c chocolate chips 1/2 pecans -- chopped (or walnuts) 1 c raisins ***TOPPING*** 1/2 c chocolate chips 1/2 c pecans -- chopped (or walnuts) 2 tbsp brown sugar In bowl, combine dry ingredients. Add shortening, applesauce, and eggs; beat until well mixed. Stir in chocolate chips, nuts and raisins. Pour into a greased 13x9x2 baking pan. Combine topping ingredients and sprinkle over batter. Bake at 350 for 35-40 minutes, or until cake tests done. Spread & Bake Cake (marianne) 1 (20 oz) can crushed pineapple 1/4 c rum 1 (15 1/2 oz) can cherry pie filling 1 box yellow cake mix 1 c shredded coconut 1 c butter, melted 1/2 c chopped nuts (optional) whipped cream Spread pineapple w/juice in bottom of 8" square baking dish. Sprinkle with rum and top with cherry filling. Combine cake mix and coconut; spread evenly over fruit. Pour melted butter over cake mix and sprinkle with nuts. Bake at 350 degrees for 1 hour. Cool at least 30 min. Cut into 9 portions and serve with whipped cream. Watergate Cake (Marianne) 1 box white cake mix 3 eggs

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Two Peas in a Bucket Cookbook 1 c ginger ale (or club soda) 1 c oil 1 box instant pistachio pudding 1/2 c chopped walnuts (optional) Mix all ingredients for 4 minutes at medium speed. Bake at 350 degrees for 40-45 minutes. Icing 1 large container Cool Whip 1 box instant pistachio pudding 1 1/4 c milk 1/2 c coconut and/or walnuts (optional) Mix all ingredients and whip until firm. Spread on completely cooled cake and chill immediately. Winter Blueberry Muffins (lisamorg) 1 ¾ c of flour 2 tsp baking powder 1/2 tsp ground allspice 1/4 tsp salt cinnamon 3/4 c of milk 1/3 cp sugar 1/4 c vegetable oil 2 tsp lemon juice 1 tsp vanilla 1 egg 1 c fresh blueberries. Preheat oven to 400. Combine flour, baking powder, ground allspice, salt, and a couple of dashes of cinnamon. Next add milk, sugar, vegetable oil, lemon juice, vanilla, egg, and fresh blueberries. Mix together and divide into 12 sprayed muffin tins. Bake 20 minutes. Zucchini Cake (Mandy28) 2 ½ c flour 2 c sugar 1 ½ tsp ground cinnamon 1 tsp salt ½ tsp baking powder ½ tsp baking soda 1 c vegetable oil 4 eggs 2 c zucchini, shredded ½ c chopped walnuts-optional Frosting 1 pkg (3 oz) cream cheese, softened ¼ c butter, softened 1 tbsp milk 1 tsp vanilla extract 2 c confectioners sugar additional chopped walnuts-optional In a mixing bowl, combine flour, sugar, cinnamon, salt, baking powder and baking soda. Combine oil and eggs, add to dry ingredients and mix well. Add zucchini, stir until thoroughly combined. Fold in walnuts, if desired. Pour into a greased 13 x 9 x 2 in. baking pan. Bake at 350 degrees for 35-40 min or until a toothpick inserted near the center comes out clean. Cool. For frosting, in a small mixing bowl, beat cream cheese, butter, milk and vanilla until smooth. Add confectioners sugar and mix well. Frost cake. Sprinkle with nuts if desired. Store in the refrigerator. Yield: 20-24 servings.

Pies Chocolate Chip Ice Cream Pie (Mandy28) 1/2 c chocolate syrup 1/3 c semisweet chocolate chips 2 c Rice Krispies 1/4 c sour cream 1 quart chocolate chip ice cream, softened Coat bottom and sides of an 8 inch pie plate lightly with butter. Combine chocolate syrup and chocolate ships in a

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Two Peas in a Bucket Cookbook small microwave safe bowl. Microwave on high until hot, about 45 seconds. Stir until smooth. Reserve 1/4 c of the chocolate mixture. Combine remaining chocolate mixture and cereal in a medium bowl and mix to coat cereal. Press mixture over bottom and up sides of prepared pie plate. Freeze until firm, about 15 min. Combine reserved chocolate mixture and the sour cream in a small bowl and mix well. Spread half the ice cream in the prepared pie plate. Drizzle with half the sour cream mixture. Freeze pie, covered, until firm, about 1 hour. Serve. Creamy Lemonade Pie (Scrappinchrista) 1 (8 oz) pkg cream cheese, softened 1 can sweetened condensed milk 1 (6 oz) container frozen lemonade concentrate 1 (8 oz) container Cool Whip 1 prepared graham cracker crust Beat cream cheese until smooth. Add remaining ingredients and beat to combine. Spoon mixture into prepared crust and chill. Creamy Peanut Butter Pie (Scrappinchrista) 1 (8 oz) pkg Cream cheese ¾ c peanut butter 1 ½ c powdered sugar 1 (8 oz) container Cool whip, thawed 1 prepared Oreo crust Beat cream cheese and peanut butter together till smooth. Beat in remaining ingredients. Spoon into the Oreo crust, chill. Garnish with chocolate shavings and peanuts. Julian Dutch Apple Pie posted (Jennia Hart) -From a local Southern California Apple Town Julian that is well know for their apples and pies! "This pie alone made this cookbook a GREAT investment. My family and friends LOVE it!!" Source: Julian Pie Company Apple Cookbook page 48 to order visit http://www.julianpie.com sliced apples- enough to fill a pie tin. 1/2 c sugar 1 tbsp flour ** crunch topping** 2 1/2 c flour 2 1/2 c sugar 1 1/2 c margarine -- cold Original pie crust recipe (or your favorite recipe) Filling- use enough sliced apples to fill a pie tin. Toss the apples with sugar and flour. Crunch topping- use a pastry blender to cut in cold margarine to flour and sugar. Blend until the mixture is crumbly. Pie assembly- place the pie crust in the pie tin. Add filling mixture. Add crunch topping. Bake at 375 degrees for one hour or until paring knife meets no resistance. **Jennia's Notes: I always find that I have enough crunch topping to cover 2 pies. So I either cut the recipe in half or plan to make 2 pies. Lemon Chess Pie (Quarter Cathy) 2 whole eggs 4 egg yolks 1 c sugar 4 tbsp butter, melted 1/4 c heavy cream 1 tbsp flour 1 tbsp yellow cornmeal 4 tbsp lemon juice 1 tbsp grated lemon rind 1 (9 inch) pie crust, unbaked Preheat oven to 350 F. Beat eggs, yolks, and sugar together at high speed for two minutes. Add butter and cream; beat again at high speed for two minutes. Add flour, cornmeal, lemon juice and rind; mix well. Pour into crust and bake 45 - 60 minutes until top is medium brown. (Test with toothpick.) Allow to cool to room temperature before serving with whipped cream topping if desired. Makes 6 slices.

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Two Peas in a Bucket Cookbook Million Dollar Pie (jennid) 1 can Eagle Brand milk 1 tbsp lemon juice 1 (20 oz) can drained crushed pineapple 1 large container Cool Whip 1 graham cracker crust Mix ingredients together. Pour into crust and refrigerate. Mississippi Mud Pie (cbttwins) 1 c flour 1 stick butter 1 c chopped pecans 1 (8 oz) pkg cream cheese 1 large tub Cool Whip 1 c powdered sugar 2 small packages of chocolate pudding Milk Chopped pecans or mini chocolate chips for topping CRUST: Melt stick butter. Mix well in medium bowl with flour and 1 cup chopped pecans. Press mixture into well-greased 9x13 glass pan. Bake at 350 degrees until golden brown (about 20 minutes or so). Set aside to cool completely. LAYER #1: Mix powdered sugar, half tub of Cool Whip, and room-temperature cream cheese until well blended. Refrigerate until ready to use. LAYER #2: Mix pudding with milk according to package directions. Refrigerate until ready to use. LAYER #3: Other half of Cool Whip. (Sometimes, I purchase a small tub in addition to the large just in case.) Once crust is completely cooled, layer cream cheese mixture evenly on top of crust. Next, layer pudding mixture evenly on top of cream cheese mixture. Top with remaining Cool Whip as a third layer. Sprinkle additional chopped pecans or mini chocolate chips as topping. Orange Creamsicle Ice cream Pie (Scrappinchrista) ¼ gallon vanilla ice cream 6 oz frozen orange juice concentrate ¾ c powdered sugar 1 prepared graham cracker crust In a large bowl, beat the ingredients together till soft and creamy. Spread into the crust, freeze until firm. To serve, sit the pie down in ¼ inch of warm water for a few minutes to soften the crust for cutting. Garnish with Cool Whip and orange slices. Sugar Cream Pie (ScrappyHoosier) 3/4 c sugar 1/4 c cornstarch 1 pint half and half 1/2 stick margarine 1 tsp vanilla 1 pie crust, pre-baked 1 tbsp melted butter cinnamon Mix sugar and cornstarch thoroughly in saucepan. Add half and half, margarine and cook until it boils and becomes thick, stirring constantly. Remove from heat and stir in vanilla. Let cool for a few minutes and pour into a baked pie shell. Drizzle 1 tbsp melted butter over top and sprinkle with cinnamon. Place under broiler until it bubbles up, 1-2 minutes (watch VERY carefully!) Very rich and feeds LOTS of people. Sour Cream Apple Pie (ajsweetpea) 3/4 c sugar 2 tbsp flour 3/4 tsp cinnamon 1/2 tsp salt 1/2 c sour cream 1 egg lightly beaten

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Two Peas in a Bucket Cookbook 1/2 tsp vanilla extract 4 Granny Smith apples, peeled, cored and sliced into 1/4" slices 1 frozen 9” pie shell Combine first 4 ingredients in a bowl. Stir in sour cream, egg and vanilla until combined. Arrange apple slices in pie shell, pour sugar mixture over. Cover pie shell with foil. Bake at 375 for 30 minutes. Remove foil and bake for an additional 35 minutes, until edges are golden. Cool before serving. Serves: 8 P-Jam Pie (peamommyof2boys) 1 (9 inch) graham cracker crust, prepared 8 oz cool whip, thawed and divided 1/2 c strawberry jam 1 c cold milk 1 (3.4 oz) pkg instant vanilla pudding 1/2 c peanut butter Spread 1 c cool whip over graham cracker crust. Carefully spread jam on cool whip. In a bowl, whisk milk and pudding until thick, then add peanut butter. Mix well. Fold in remaining cool whip. Spread over jam. Cover and freeze for 4 hours or until firm. Remove 10 min before serving.

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Cookies Angel Food Lemon Bars (justjenny) Award Winning Soft Chocolate Chip Cookies (SemperGumbyPea) Brownies (Scrap_happy) Butterfinger Cookies (justjenny) Cherry Balls (Scrap_happy) Club Cracker Caramel Bars (StamptheraPea) Cranberry Clementine Cookies (ScrappyHoosier) Cream Cheese Brownies (justjenny) Forgotten Cookies (jennid) Giant Toffee Pecan Cookies (Lori McMud) Ginger Cookies (ScrappyHoosier) Jessica’s Sugar Cookies (RummyJen) Key Lime Cookies (Quarter Cathy) Kim's Chocolate Chip Cookie (ScrappyHoosier) Lemon Bar Cookies (Quarter Cathy) Lemon Sugar Cookies (Quarter Cathy) MeltAways (scrap_happy) Mint Cookies (Imafishtank) Mocha Pecan Balls (ginacivey) Molasses Cookies (ScrappyHoosier) MollyBeBe's Dad's Favorite Sugar Cookies (MollyBeBe) MS Maple Walnut Oatmeal Cookies – The best ever!! (vkoop) Oatmeal Cookie Mix (Jennia Hart) Oatmeal Pudding Cookies (gigireese) Oatmeal Scotchies Cookies (Scrap_happy) PB Chocolate Chip Cookies (austyn) Peanut Butter Bars (justjenny) Peanut Butter Bars (stefanieva) Peanut Butter Blossoms (IMafishtank) Peanut Butter Fingers (Imafishtank) Pear Custard Bars (ScrappyHoosier) Pecan Sandies (Jennia Hart) Pennsylvania Dutch Soft Sugar Cookies (Quarter Cathy) Rotten Banana Cookies (Ducko) Snowballs (ScrappyHoosier) Snowflakes (brookepi) Soft Peanut Butter Cookies (MIGNONNE) Soft Sugar Cookies (Quarter Cathy) Sour Cream Cookies (marianne) Sour Cream Softies (Quarter Cathy) Sugar Cookies (Just Like Pillsbury) (Jennia Hart) Tropical Lime Bars (Quarter Cathy) Two-tone Brownies (HuskerFaninIL) Victorian Tea Cookies (Quarter Cathy) Wendy’s Devils Food Surprise Cookies (JennHales) Whipped Shortbread (Quarter Cathy) White Chip Orange Cream Cookies (JoanieS) X-tra Special Oaties (ScrappyHoosier) Page 46

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Candies Buttermilk Praline Squares (jtaylorsmom) Caramels (SallyPA) Cheesecake Fudge (justjenny) Chocolate Billionaires (Dawnss) Easy Peanut Butter Fudge (Paulan) Hard Candy (Paulan) Huge Hershey’s Kiss (mandy28) Peanut Butter balls/Buckeyes (HuskerFaninIL) Quick Nut Fudge (marianne) Raspberry Truffle Cups (Quarter Cathy) Salt Water Taffy (Paulan) Sugar Coated Peanuts (PHinVA) Turtles (HuskerfaninIL) White Russian Truffles (Quarter Cathy)

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Cookies Angel Food Lemon Bars (justjenny) 1 box angel food cake mix (dry) 1 (18 oz) can lemon pie filling 1 c of coconut Mix well and put into a 9x13" greased pan (bottom only). Bake at 350 for 25 to 30 minutes. Sift confectioners sugar over the bars while still warm. Award Winning Soft Chocolate Chip Cookies (SemperGumbyPea) This is another allrecipes.com recipe I've been using for years. This is the only chocolate chip cookie recipe I use and I always get tons of compliments on the cookies. These are so yummy! 4 1/2 c all-purpose flour 2 (3.4 oz) pkg instant vanilla pudding mix 2 tsp baking soda 4 eggs 2 c butter, softened 2 tsp real vanilla extract 1 1/2 c packed brown sugar 4 c semi-sweet chocolate chips 1/2 c white sugar 2 c chopped walnuts (optional) Preheat oven to 350 degrees. Sift together the flour and baking soda, set aside. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts (if desired.) Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes in the preheated oven. Edges should be golden brown. *NOTE--I use my Pampered Chef medium scoop to scoop these onto the cookie sheets. That seems to make the perfect sized cookie. Brownies (Scrap_happy) 1 stick butter 5 tbsp Cocoa ¾ c sugar 2 eggs 2/3 c flour 1 tbsp Vanilla 1 c nuts Melt butter. Add cocoa and stir. Beat eggs with sugar; stir in butter-cocoa mixture. Add flour; stir to blend. Mix in vanilla and nuts. Pour into square pan, well greased. Bake 350° for 20-25 minutes. Butterfinger Cookies (justjenny) 1 yellow or chocolate cake mix 2 eggs 1/2 c vegetable oil 1 large Butterfinger candy bar Preheat oven 350* Mix together cake mix, eggs and oil until powder is completely dissolved into dough. Chop Butterfinger into tiny pieces, then mix into dough. Drop dough in small balls onto greased cookie sheet. Bake 10-12 minutes or until lightly golden. DO NOT OVERBAKE. Remove from pan and cool. Cherry Balls (Scrap_happy) 1 box confectioner’s sugar 2 jars cherries 1 pkg Chocolate chips 1 can Eagle Brand Milk 1½ cake paraffin Drain cherries. Mix sugar and milk until dough is stiff. Roll into small balls. Pat out flat onto sugared wax paper. Put cherry into patty. Roll into ball. Insert toothpick and freeze overnight. Next day melt chocolate and dip into chocolate.

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Two Peas in a Bucket Cookbook Club Cracker Caramel Bars (StamptheraPea) Caramel mixture: 2 sticks butter 1/2 c crushed graham crackers(12) 1/2 c milk 1/2 c brown sugar 1 Box Keebler Club Crackers Frosting: 1 c chocolate chips 1 c butterscotch chips 2/3 c peanut butter Bring caramel mixture to boil for 5 minutes. Place a layer of the crackers on bottom of a 9X13 pan. Pour 1/2 of the caramel mixture over crackers. Add another layer of the crackers, then pour the remaining caramel over the second layer of crackers. Add another layer of crackers. Frost with chocolate mixture. Cranberry Clementine Cookies (ScrappyHoosier) 3/4 c sugar 1/2 c brown sugar 1/2 c softened butter 1/2 c sour cream 1 t vanilla I added an itty bitty dash of nutmeg 2 eggs 2 1/4 c flour 1/2 t baking soda 1/2 t baking powder 1 c chopped fresh cranberries 1/2 c chopped pecans In a large mixing bowl combine sugars, butter, sour cream, vanilla and eggs; blend well. Add flour, baking soda and baking powder. Gently stir in the cranberries and nuts. Do NOT over mix. Drop by tsp 2” apart on lightly greased pan. Bake at 350 for 11-13 minutes. Do not allow them to get brown. Let cool, then frost with icing. Makes about 5 dozen. Icing 2 c powdered sugar 2 tbsp melted butter 1 tsp grated Clementine zest 2-3 tbsp Clementine juice In a small bowl, blend icing ingredients and spread over cooled cookies. *the cookies taste great w/out the icing too! **You can substitute oranges for Clementines. Cream Cheese Brownies (justjenny) 1 pkg Betty Crocker Super Moist German Chocolate Cake Mix 1 (8 oz) pkg cream cheese, softened 1 egg 1/2 c sugar 1/2 c milk chocolate chips Heat oven to 350 degrees. Grease and flour jelly roll pan 15 1/2 x 10 1/2 x 1 inch. Prepare cake mix as directed on package. Pour batter into pan. Mix remaining ingredients. Drop by tablespoonfuls onto batter. Cut through batter with knife or metal spatula several times for marbled effect. Sprinkle with additional chocolate chips and chopped nuts if desired. Bake until cake springs back when touched lightly in center or when wooden pick inserted in center comes out clean 25 to 30 minutes. Forgotten Cookies (jennid) 2 egg whites 2/3 c sugar pinch of salt 1/2 tsp vanilla 1 small (6 oz) pkg chocolate chips (or 1/2 chopped pecans) This recipe can easily be doubled.

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Two Peas in a Bucket Cookbook Preheat oven to 375 degrees. Beat egg whites slowly at first with salt, until whites begin to foam. Increase mixer speed to high, and beat until stiff. Gradually add sugar by tablespoonful until a stiff meringue forms. Add vanilla and beat. Add chocolate chips and pecans and mix. Drop by teaspoonful onto a greased cookie sheet. Place in oven, turn off oven, go to bed. The next morning: Remove from cookie sheets and store in air-tight containers. My mom would add food coloring for special holidays. These cookies are the best! Giant Toffee Pecan Cookies (Lori McMud) -1999 Great American Family Cookie Swap Winner Submitted by: Denise Myres, Fayetteville, North Carolina Preparation time: 40 minutes Baking time: 11 minutes 1 c Land O Lakes® Butter, softened 3/4 c firmly packed brown sugar 1/2 c sugar 2 eggs 1 tbsp vanilla 2 1/4 c all-purpose flour 2 tsp baking powder 1/2 tsp salt 1 (12 oz) pkg (2 c) semi-sweet chocolate chips 3/4 c chopped pecans 2/3 c English toffee bits (such as Heath or Skor) Heat oven to 350°. Combine butter, brown sugar and sugar in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add eggs and vanilla; continue beating until well mixed (1 to 2 minutes). Reduce speed to low; add flour, baking powder and salt. Beat until well mixed (1 to 2 minutes). Stir in chocolate chips, pecans and toffee bits by hand. Drop dough by 1/4-cupfuls 2 inches apart onto greased cookie sheets. Bake for 11 to 16 minutes or until edges are lightly browned. Let stand 2 minutes; remove from cookie sheets. TIP: Cookies will look under baked in center but will continue to brown while cooling. Ginger Cookies (ScrappyHoosier) 1 c butter 1 c sugar 1 c molasses 1 c boiling water 1 tsp baking soda 2 tsp cinnamon 1 tsp ginger 1/4 tsp allspice 1/4 tsp cloves 5 c flour (yes, 5 cups) Cream butter and sugar, add molasses and boiling water with baking soda added. Mix dry ingredients together and stir into the creamed mixture. Roll into a ball and cover with plastic wrap. Refrigerate for 2-3 hours. Roll dough out and cut with cookie cutter. Bake at 375* for 6-7 minutes. Frosting 1 egg white beaten stiff plus 1 c powdered sugar, 1 tbsp water and a few drops of vanilla. Jessica’s Sugar Cookies (RummyJen) 2 c sugar 1 c margarine, shortening, or butter Cream together. Add: 4 eggs, beaten 1 c sour cream 1 tsp baking soda 1 tsp baking powder nutmeg to taste (I use about 1/2 tsp) pinch of salt 4 tsp vanilla and/or lemon extract Mix until well blended. Mix in: 6 to 7 c flour (enough to make a soft dough) Roll out and cut with cookie cutters. Bake at 400 degrees for 5-6 minutes. Frosting: 1/4 c butter 3 tbsp milk 1 tsp vanilla

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Two Peas in a Bucket Cookbook 1 tsp flavoring (orange is good) powdered sugar to consistency Key Lime Cookies (Quarter Cathy) 1/2 c butter, softened 1 1/2 c confectioners' sugar 1 egg 2 tbsp key lime juice 2 tsp grated lime zest 1 c all-purpose flour 1 tsp baking powder 1/4 tsp salt 2 c crushed cornflake crumbs 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a medium bowl, cream together the butter and confectioners sugar until smooth. Mix in the egg, lime juice and lime zest. Mixture may appear curdled, but that's okay. Combine the flour, baking powder and salt; stir into the lime mixture until well blended. Drop batter by teaspoonfuls into the cornflake crumbs. Place cookies 2 inches apart onto ungreased cookie sheets. 3. Bake for 12 to 15 minutes in the preheated oven, until edges are golden. Remove from cookie sheets to cool on wire racks. Kim's Chocolate Chip Cookie (ScrappyHoosier) 1 c brown sugar 1 c sugar 3/4 c butter flavored Crisco 3 eggs 1 1/4 tsp Vanilla 1 tsp Cream of tartar 2 tsp Baking soda 1 tsp Salt 3 c flour 1 c semi sweet chocolate chips 1 c milk chocolate chips 1/2 c chopped pecans (optional) Mix the first 5 ingredients together until well blended. In another bowl, mix together the next 4 ingredients. Slowly add the flour mixture to the butter mix. Stir until just blended. Add chocolate chips/nuts and bake on ungreased cookie sheet at 350 degrees for 9-10 minutes. Lemon Bar Cookies (Quarter Cathy) Crust: 1 c soft butter 1/2 c powdered sugar 2 c flour dash of salt Combine ingredients and mix well. Press mixture in 9 x 13- inch greased pan. Bake at 350 F for 15 minutes or until lightly browned. Filling: 4 eggs, beaten 1/4 c flour 2 c granulated sugar 6 tbsp lemon juice (FRESH!!) grated rind of 2 lemons Combine flour and sugar; mix in beaten eggs, lemon juice and rind. Pour onto slightly cooled crust. Bake at 350 F for 25 minutes or until filling is set. Cool and sprinkle with powdered sugar. Lemon Sugar Cookies (Quarter Cathy) 3 c flour 2 tsp baking powder 1/2 tsp salt 2 c sugar 1 c shortening 2 eggs 1/4 c lemon juice Additional sugar

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Two Peas in a Bucket Cookbook Preheat oven to 350 degrees. Stir together flour, baking powder and salt. Set aside. In large mixer bowl, beat sugar and shortening until fluffy. Stir in dry ingredients, then lemon juice. Mix well. Chill 2 hours. Shape into 1 1/4" balls. Roll in additional sugar. Place 2" apart onto greased cookie sheets. Flatten. Bake 8-10 minutes or until lightly browned. MeltAways (scrap_happy) 1 stick butter 1½-2 c graham cracker crumbs Small can coconut 6 oz Nestles chocolate chips ½ c nuts--more if you want more 1 can Eagle Brand Milk Preheat oven to 325°. Melt butter in a 9x13 (glass) dish. Layer ingredients in the order of the above list. Pour Eagle Brand Milk over all. Put into oven and cook for 25 minutes. Mint Cookies (imafishtank) 3/4 c butter 1 ½ c brown sugar 2 tbsp water 2 c chocolate chips (the recipe calls for semi-sweet, but I ALWAYS use milk) 2 eggs 2 ½ c flour 1 1/4 tsp baking soda ½ tsp salt 36 Chocolate Mints (Andes... or Andes chips) In large pan on low heat, place butter, sugar, and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat. Keep stirring, then pour into large bowl. Stand 10 min. On high, beat in eggs 1 @ a time. Reduce to low speed and add dry ingredients. Chill 1 hour. Preheat to 350. Roll dough into balls and place on ungreased baking sheet (or stoneware) 2" apart. Bake 8-10 min (I did 10 and they weren’t quite done yet). Once out of the oven, place ½ a mint on top of each. Let stand 5 min, then spread the mints like frosting. Mocha Pecan Balls (ginacivey) 1 roll sugar cookie dough 1/4 c baking cocoa powder 1 tbsp instant espresso coffee powder 1 c finely chopped pecans 48 milk-chocolate candy drops or pieces 3/4 c powdered sugar Preheat oven to 375. In a large bowl break up cookie dough. Stir in cocoa, dry espresso and pecans. Shape dough into 48 balls (1 inch in diameter.) Wrap each ball around a chocolate piece. Place 2 inches apart on ungreased cookie sheet. Bake 8-10 minutes or until set; immediately transfer from cookie sheet to wire rack. Cool slightly about 5 minutes. Roll cookies in powered sugar. Cool completely about 15 minutes and roll in sugar again. Molasses Cookies (ScrappyHoosier) 3/4 c margarine 1 c sugar 1/4 c molasses 1 egg 2 tsp baking soda 2 c flour 1/2 tsp ground cloves 1/2 tsp ground ginger 1 tsp cinnamon Combine margarine, sugar and molasses in bowl. Add egg, beat well. Add baking soda, flour, cloves, ginger and cinnamon. Mix well. Chill for a short time. Shape into balls the size of walnuts. Roll in sugar until well coated. Place on baking sheet 2 inches apart. Bake 375* 10-12 minutes. Makes about 3 dozen. MollyBeBe's Dad's Favorite Sugar Cookies (MollyBeBe) 1 c powdered sugar 1 c white sugar 1 c butter 1 c vegetable oil 2 eggs 1 tsp vanilla 4 c plus 4 heaping tbsp sifted flour

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Two Peas in a Bucket Cookbook 1 tsp salt 1 tsp baking soda 1 tsp cream of tarter Cream sugars, butter and oil until light and fluffy. Beat in eggs and vanilla. Sift dry ingredients together and add to first mixture. Mix well. Shape into small balls and place on ungreased cookie sheet. Press down with glass dipped in sugar. Bake at 375 for 10 minutes or until golden brown.

These are melt in your mouth delicate sugar cookies. The flour must be sifted then measured. Don't substitute butter for the oil and it is better if you sift the powdered sugar too. MS Maple Walnut Oatmeal Cookies – The best ever!! (vkoop) Source: Martha Stewart 1 ½ c oatmeal ¾ c coconut 1 1/3 c Flour ½ tsp salt 1 c brown sugar 1 stick plus 1 tbsp unsalted butter 3 tbsp pure maple syrup 2 tbsp Karo syrup 1 tsp baking soda 2 tbsp boiling water 1 tsp pure maple extract 1 c walnuts, coarsely chopped Preheat oven 300 degrees. 1. Have two baking sheets ready, lined with parchment paper (or use a silpat.) In medium bowl, mix: oatmeal, coconut, flour, salt and sugar. Set aside. 2. In small saucepan over medium heat, combine the butter, maple syrup and karo syrup. Heat until butter is melted. Remove from heat and set aside. In small bowl, combine baking soda with boiling water. Immediately stir this mixture into syrup mixture until combined. Add the maple extract; stir in oat mixture. Fold in walnuts. 3. Form balls, using 3 tbsp of dough and place 3” apart on baking sheets, 6 to a sheet. Flatten balls slightly. 4. Bake until golden brown and set, about 20 minutes, rotating half way through. Makes 12 good sized cookies. Oatmeal Cookie Mix (Jennia Hart) -from 30 Day Gourmet Freezer Manual 3 c sugar 3 c brown sugar 6 c flour 1 tbsp plus 1 tsp salt 1 tbsp plus 1 tsp baking soda 2 tsp baking powder 4 c shortening 12 c oats In a large container mix first 6 ingredients with hand mixer or by hand. Cut in shortening with hand mixer. Mix in rolled oats. Place in an airtight container and store in a cool place. To use mix, place 4 cups mix, 2 eggs and 2 tsp vanilla in mixer bowl and mix. I add 1 c of raisins and 1 c of nuts (walnuts or pecans) for each batch but you can add chocolate chips, cinnamon, sunflower seeds or ??? I add one cup of trail mix that I buy at Henry's a local health food store (it is just mixed nuts and raisins.) It REALLY makes yummy healthy cookies!! Bake at 350 for 10-12 minutes. Makes 36 cookies. **I store this in a rectangular Tupperware container that is a height of 2. It holds 32c well but would not hold a larger recipe. Makes 32 cups of mix/8 batches. Oatmeal Pudding Cookies (gigireese) This is the base recipe I use all the time but I put in M&Ms, Skor, heath bits, and walnuts instead of raisins. I don't always use all of the oats, depends on how stiff the batter starts to get. 1 c butter or margarine 3/4 c packed brown sugar

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Two Peas in a Bucket Cookbook 1/4 c white sugar 1 (3.5 oz) pkg instant vanilla pudding mix 2 eggs 1 1/4 c all-purpose flour 1 tsp baking soda 3 1/2 c rolled oats 1 c raisins (optional) Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. In a large bowl, cream together shortening, brown sugar, and white sugar until smooth. Blend in instant pudding, then beat in eggs until the batter is light and fluffy. Combine flour and baking soda; mix into the batter. Stir in oats and raisins. Dough will be stiff. Drop dough by spoonfuls onto the prepared baking sheets. Bake for 8 to 12 minutes in the preheated oven, or until firm. Cool on wire racks. Oatmeal Scotchies Cookies (Scrap_happy) 1 c all purpose flour 1 tsp Baking soda ½ tsp Salt ½ tsp Cinnamon 1 c butter, softened ¾ c sugar ¾ c firmly packed brown sugar 2 eggs 1 tsp Vanilla extract 3 c oats, uncooked (quick or old fashioned) 1 (12 oz) pkg Nestle Butterscotch Morsels Preheat oven to 375°. In a small bow, combine flour, baking soda, salt and cinnamon; set aside. In a large bowl, combine butter, sugar, brown sugar, egg, and vanilla extract; beat until light and fluffy. Gradually add flour mixture. Stir in oats and butterscotch morsels. Drop by level tablespoonful onto ungreased cookie sheet. Bake at 375° for 7-8 minutes for chewier cookies; 9-10 minutes for crisper cookies. Makes 4 dozen. PB Chocolate Chip Cookies (austyn) 1 c creamy peanut butter 1 c brown sugar (packed) 1 large egg 1 tsp baking soda 1/2 c chocolate chips Preheat oven to 350. Mix all ingredients except chips in a bowl. Mix until combined. Stir in chocolate chips just until mixed in. Drop tablespoons of dough 2 inches apart on ungreased cookie sheet. Bake 9 -10 min or until puffed and golden. Let cookie sheet rest on wire rack 5 minutes, then remove cookies to wire rack to cool completely. Makes 4 1/2 dozen. Peanut Butter Bars (justjenny) super simple and yummy... 1 c brown sugar 1/4 c peanut butter 1 c butter or margarine 2 c all purpose flour 1/2 tsp salt 1 tsp baking soda 1 c oatmeal 1 (12 oz) pkg chocolate chips Blend all ingredients EXCEPT chocolate chips together well. Pat it onto an ungreased cookie sheet, making sure the dough is as flat as possible. Bake at 325 degrees for 20-25 minutes. Immediately after removing from oven, sprinkle chocolate chips evenly across the surface and return to the still warm oven for approximately 5 minutes to melt the chips (forming the "frosting") Remove from oven and spread chips with spatula. Cool completely before cutting into bars. Peanut Butter Bars (stefanieva) 2 c graham cracker crumbs 15 tbsp butter, melted 1 c peanut butter 2 ½ c powdered sugar, sifted 1 (12 oz) pkg semi-sweet chocolate chips

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Two Peas in a Bucket Cookbook Mix together first 3 ingredients, then add the powdered sugar. Press into bottom of greased 9x13 pan. Melt chocolate chips and spread over graham cracker mix. Chill until firm. Let come to room temperature before cutting into bars. Peanut Butter Blossoms (imafishtank) 1 ¾ c flour ½ c sugar ½ c brown sugar 1 tsp baking soda ½ tsp salt ½ c shortening ½ c peanut butter 2 tbsp milk 1 tsp vanilla 1 egg sugar 48 milk chocolate candy kisses Heat oven to 375. In large bowl, combine flour, sugar, brown sugar, baking soda, salt, shortening, peanut butter, milk, and vanilla. Blend @ low speed until stiff dough forms. Shape into 1" balls; roll in sugar. Place 2" apart on ungreased cookie sheet. Bake 375 for 10-12 min or until golden brown. Immediately top each cookie w/ a kiss, pressing down firmly so cookie cracks around edges. Remove from cookie sheets. Cool completely. Store in airtight container. Peanut Butter Fingers (imafishtank) 1 c butter 1 c brown sugar 1 c sugar Cream together 2 eggs 2/3 c peanut butter 1 tsp vanilla Add to the above mix and blend well. 1 tsp baking soda 2 c flour ½ tsp salt Add and blend. Pat dough into well greased and floured large cookie sheet or 2 small ones. Bake @ 350 for 15 min. Frost w/Chocolate Butter Frosting when cool. Chocolate Butter Frostings for Peanut Butter Fingers 1/3 c butter, softened 1/3 c cocoa 2 c powdered sugar 1 ½ tsp vanilla about 2 tbsp milk Mix butter, cocoa, and sugar. Stir in vanilla and milk. Beat until frosting is smooth and spreadable. Pear Custard Bars (ScrappyHoosier) 1/2 c butter, softened 1/3 c sugar 3/4 c flour 1/4 tsp vanilla 2/3 c chopped pecans FILLING/TOPPING: 1 pkg (8 oz) cream cheese, softened 1/2 c sugar 1 egg 1/2 tsp vanilla 1 can (15 1/4 oz) pear halves, drained* 1/2 tsp sugar 1/2 tsp cinnamon In a mixing bowl, cream butter and sugar. Beat in the flour and vanilla until combined. Stir in nuts. Press into a greased 8-inch baking pan. Bake at 350º for 20 minutes or until lightly browned. Cool in a wire rack. Increase heat to 375º. In a mixing bowl, beat cream cheese until smooth. Add sugar, egg and vanilla; mix until combined. Pour over crust. Cut pears into 1/8 inch slices; arrange in a single layer over filling. Combine sugar and cinnamon; sprinkle over pears. Bake at 375º for 28 minutes (center will be soft-set and will become firmer upon cooling.) Cool on a wire rack for 45 minutes.

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Two Peas in a Bucket Cookbook Cover and place in fridge for at least 2 hours before cutting. Store in fridge. Yields 16 bars. *I have substituted with very ripe, fresh pears with good success. Pecan Sandies (Jennia Hart) 1 c butter 1/3 c granulated sugar 1 tsp vanilla 2 1/4 c all-purpose flour 1 c chopped pecans 1 c sifted powdered sugar Beat butter with an electric mixer on medium to high speed 30 seconds. Add granulated sugar. Beat till combined, scraping bowl. Beat in 1 tbsp water and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in remaining flour and pecans. Shape dough into 1-inch balls or 2x1/2" logs. Place 1" apart on ungreased cookie sheet. Bake in a 325* oven 20 min or until bottoms are lightly browned. Transfer to a rack; cool. Gently shake cooled cookies in a plastic bag with powdered sugar. Makes about 36 cookies. NOTES : Made Christmas 1999 These are now a family favorite. Pennsylvania Dutch Soft Sugar Cookies (Quarter Cathy) 3 1/2 c flour 1 tsp baking soda 1 tsp baking powder 1 tsp salt 2 c sugar 1 c butter 2 eggs 1 tbsp vanilla 1 c buttermilk Sift together flour, baking soda, baking powder and salt. Set aside. Cream together sugar and butter. Add eggs one at a time and beat. Add vanilla and beat. Stir flour mixture into sugar mixture alternating with the buttermilk. Stir until smooth. Drop by tablespoon full (or use a small ice cream scoop) onto greased cookie sheet (or for best results, use cookie sheet lined with parchment paper). Sprinkle tops with sugar. Bake in 375° oven for 7-10 minutes. Remove from cookie sheet and cool on rack. Makes 2-3 dozen. Store in airtight container. Rotten Banana Cookies (Ducko) 3/4 c shortening 1 c firmly packed brown sugar or 3/4 c Honey 1/2 c granulated sugar 1 egg 1/4 c water 1 tsp vanilla 3 c oatmeal 1 c flour 1/2 tsp salt 1/4 tsp baking soda 1 rotten banana 3/4 c raisins 1/2 tsp cinnamon 1/2 tsp nutmeg Cream shortening, sugars, banana, and egg. Add water, vanilla, salt, soda, cinnamon, and nutmeg. Mix. Add flour and mix. Mix in oats and raisins. Bake at 350 for 12 to 15 minutes. Snowballs (ScrappyHoosier) 1 c butter, softened (no substitutes) 1/3 c plus 1 tbsp powdered sugar 2 tsp vanilla 2 c flour 1 1/2 c chopped pecans Cream butter and sugar with a mixer. Add separately the vanilla, flour and then nuts, mixing after each addition. Chill for 1 hour. Shape into walnut size balls. Bake on ungreased cookie sheets at 350 for 16-18 minutes. DO NOT BROWN. Roll hot baked cookies in powdered sugar. Let cool. Roll in powdered sugar again. Makes about 50 cookies.

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Two Peas in a Bucket Cookbook Snowflakes (brookepi) -from www.christmas-cookies.com/ This is a recipe to use with your cookie press. Usually most cookies from cookie presses are dry and hard. But these cookies are absolutely delicious; they are soft and melt in your mouth. I get SO many compliments on them. 1 c butter 1 (3 oz) pkg cream cheese 1 c sugar 1 egg yolk 1 tsp vanilla 1 tsp grated orange zest 2 1/2 c sifted all-purpose flour 1/2 tsp salt 1/4 tsp cinnamon Preheat oven to 350 F. Cream together butter, cream cheese and sugar. Beat in egg yolk, vanilla and orange zest. Sift together flour, salt, and cinnamon. Gradually blend flour mixture into butter mixture. Fill cookie press. Form cookies on ungreased cookie sheets. Sprinkle with colored sugar, if desired. Bake 12 to 15 minutes. Remove at once to cooling racks. Makes about 66. Soft Peanut Butter Cookies (MIGNONNE) ¾ c Peanut butter ½ c Butter flavored Crisco shortening 1 ¼ c firmly packed brown sugar 3 tbsp milk 1 tbsp vanilla 1 egg 1 ¾ c Flour ¾ tsp salt ¾ tsp baking soda Heat oven to 350 degrees. Combine peanut butter, Crisco, brown sugar, milk, and vanilla in a large bowl. Beat until well blended. Add the egg and beat until just blended. Combine dry ingredients in another bowl and add then slowly to the peanut butter mixture. Roll into balls and roll in white sugar and place on ungreased cookie sheet. Flatten slightly by making a crisscross pattern with fork. Bake for 8 minutes or until just beginning to brown. Sprinkle with white sugar after removed from oven and allow to cool for 2 minutes before removing from cookie sheet. Soft Sugar Cookies (Quarter Cathy) 3 1/4 c sifted flour 1 tsp soda 1/2 tsp salt 1/2 c shortening or soft butter 1 c sugar 1 egg, unbeaten 1 tsp vanilla or 1/2 tsp. nutmeg 1/2 c thick sour cream Add sifted flour mixture. Beat until blended, about 1 1/2 minutes. Scrape bowl while beating. Roll out on lightly floured surface to 1/4 inch thickness. Cut and sprinkle with sugar. Put on prepared cookie sheet. Bake at 425 degrees for 12 minutes or until golden brown. Makes 2 1/2 dozen. Sour Cream Cookies (marianne) 3 1/2 c flour 1 3/4 c sugar 1 c shortening (margarine) 1 c sour cream 2 eggs 1 tsp baking soda 1 tsp baking powder 1 tsp vanilla 1/2 tsp salt Cream shortening, add sugar, salt and unbeaten eggs. Beat well. Add sour cream and sifted dry ingredients alternately (may have to add milk to moisten dough.) Add vanilla. Drop by spoonfuls on greased cookie sheet. Sprinkle generously w/sugar. Bake at 400 for 10-12 min or until lightly browned.

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Two Peas in a Bucket Cookbook Sour Cream Softies (Quarter Cathy) 1 c butter 3 c sugar 4 eggs 1 1/2 tbsp vanilla 6 c flour 1/2 tsp salt 1 rounded tsp baking powder 2 c sour cream Cream butter & sugar. Add eggs & vanilla. Beat well. Mix dry ingredients. Add to creamed mixture, alternating with sour cream. Drop by spoonful on cookie sheet. Bake @ 400 degrees for 10-12 minutes. Cookie toppings: Cinnamon - Mix 1 tbsp sugar & 1 tsp cinnamon Sprinkle over cookies before baking. Orange - Beat juice & pulp from one orange with 2 1/2 c powdered sugar. Frost while cookies are still warm. Sugar Cookies (Jennia Hart) (Just Like Pillsbury) -Family Circle Magazine 10/3/2000 3 c all-purpose flour 3 tsp baking soda 1/2 tsp salt 2 c sugar 1 c butter (2 sticks) -- at room temperature 2 eggs 2 tsp vanilla Preheat oven to 350 degrees F. Combine all ingredients in a large mixing bowl and mix well. Shape into 2 (15-inch) logs and wrap in plastic wrap. Refrigerate at least two hours and up to 3 days. Dough may be frozen for up to 3 months until ready to use. Cut dough into 1/4 inch-thick slices. Bake in 350 degree oven for 10 to 12 minutes or until lightly golden brown around the edges. Remove baking sheet to wire rack and cool for 1-2 minutes. Remove the cookies to the wire rack and let cookies cool. Makes 5 dozen. Tropical Lime Bars (Quarter Cathy) Crust 2 c flour 1/3 c powdered sugar 1 c butter or margarine -- softened Filling 4 large eggs -- lightly beaten 2 c sugar 1/4 c flour 1 tsp baking powder 1/4 c freshly squeezed lime juice -- about 3 limes 1 tsp lime zest, grated Glaze frosting 1 c powdered sugar 3 tbsp freshly squeezed lime juice Preheat oven to 350 F. In a mixing bowl, combine all crust ingredients using an electric mixer at low speed. Mixture will be crumbly. Press into the bottom of a 9x13" baking pan. Bake for 20 to 25 minutes or until lightly browned. Meanwhile, whisk together all filling ingredients. Pour over crust & continue baking for 25 to 30 minutes or until the filling is lightly browned. Cool in the pan on a wire rack. Stir together the glaze ingredients, spread over the entire top of the filling. Allow glaze to set before cutting into bars. Two-tone brownies (HuskerFaninIL) Brownie Layer 1 c semi sweet chocolate chips 1/2 c butter or margarine, softened 1 c sugar 3 eggs 1 tsp vanilla 1 1/4 c flour 1/4 tsp baking soda

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Two Peas in a Bucket Cookbook 3/4 c chopped walnuts (optional) Cookie Dough layer 1/2 c butter/margarine, softened 1/2 c brown sugar, packed 1/4 c sugar 3 tbsp milk 1 tsp vanilla 1 c flour 1 c semi sweet chocolate chips (for Christmas you can substitute holiday M&M's) Brownie Layer In microwave safe bowl melt chocolate chips, cool slightly. In a mixing bowl cream butter and sugar together. Add eggs and vanilla mix well. Stir in the melted chocolate. Combine flour and baking soda in their own bowl. Add to chocolate batter. Stir in nuts. Spread into greased 13 x 9 in pan. Bake at 350 for 16-22 min or until toothpick comes out clean. Cookie Mixture In a mixing bowl cream butter and sugars. Beat in milk and vanilla. Gradually add the flour. Stir in chocolate chips. Drop onto cooled brownies and spread thinly. Store in refrigerator. **NOTE- There are no raw eggs in the cookie mixture so it is perfectly safe. Victorian Tea Cookies (Quarter Cathy) 4 sticks butter 2 c sugar 6 eggs 1 tsp vanilla 7 c flour 2 tbsp baking powder Mix together sugar, butter, eggs and vanilla in a mixing bowl. In separate bowl, mix flour and baking powder. Slowly blend flour mixture and sugar mixture. Knead together. If sticky, add more flour and let sit a minute. Roll into balls and then into cocktail wiener shaped cookies. Beat an egg and brush cookie tops. Bake at 350 degrees for about 20 minutes. Wendy’s Devils Food Surprise Cookies (JennHales) 1 Devils Food Cake Mix 2 eggs 1/3 c oil Rollos Mix dry cake mix, eggs, and oil. Place about 1 tsp of mixture in hand and flatten. Place 1 Rollo in the center and roll into a ball. Place on an ungreased cookie sheet. Bake 7-10 min @ 350 degrees. Sprinkle with powdered sugar. Yummy! Whipped Shortbread (Quarter Cathy) 1 lb butter 1 c powdered sugar 1 tsp vanilla pinch salt 1/2 c cornstarch 3 c flour Preheat oven to 350 F. Cream together butter, icing sugar, vanilla and salt. Gradually add cornstarch and flour. Whip with an electric mixer until fluffy. Place into a cookie press and press out cookies on cool baking sheet. Decorate with candied cherries if desired. Bake 12-15 minutes. Let cool for 2 minutes on baking sheet, then remove to wire rack to cool completely. Store in an airtight container at room temperature. White Chip Orange Cream Cookies (JoanieS) 2 1/4 c all purpose flour 3/4 tsp baking soda 1/2 tsp salt 1 c butter 1/2 c sugar 1/2 c packed light brown sugar 1 egg 2 to 3 tsp grated orange peel 2 c (12 oz) white morsels Combine flour, baking soda and salt in a small bowl. Beat butter and sugars until creamy. Beat in egg and orange peel.

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Two Peas in a Bucket Cookbook Gradually beat in flour mixture. Stir in morsels. Drop dough by rounded tablespoons onto ungreased cookie sheets. Bake in preheated 350 degree oven for 10 to 12 minutes or until edges are golden brown. Let stand 2 minutes. Remove to cooling rack. X-tra Special Oaties (ScrappyHooier) 1 c softened butter 1 c brown sugar 3/4 c sugar 2 eggs 1 tsp vanilla 1-3/4 c flour 1 tsp baking soda 1/2 tsp salt 1/4 tsp ground nutmeg 1/4 tsp cinnamon 3 c uncooked oats 10 oz pkg chocolate-covered raisins Preheat oven to 375º. In large bowl, beat margarine until light. Add sugars; beat until fluffy. Add eggs and vanilla, mix well. In another bowl, stir together flour, baking soda, salt, nutmeg and cinnamon. Add to butter mixture and mix well. Stir in oatmeal and chocolate-covered raisins. Drop by rounded tablespoons, onto a barely greased cookie sheet. Bake for 12 minutes or until set - do not over bake. Allow to cool slightly on cookie sheet before placing on wire rack for complete cool down. Makes about 4 1/2 dozen.

Candies Buttermilk Praline Squares (jtaylorsmom) 3 c sugar 1 tsp Soda 1 c buttermilk 5 tbsp white corn syrup 2 sticks butter 4 c pecans Mix all ingredients in large saucepan. Cook to soft ball stage or 234 degrees on candy thermometer. Remove from heat and add pecans and 1 tsp vanilla. Cook 3 minutes. Beat for a couple of minutes. Pour into 13x9” pan lined with foil. When completely cooled and set, cut into desired size squares. Caramels (SallyPA) 2 c white sugar 1 c brown sugar 1 c corn syrup 1 c evaporated milk 1 pint heavy whipping cream 1 c butter 1 1/4 tsp vanilla Combine all except vanilla in a large, heavy pan. Heat slowly to 250 (use candy thermometer.) Remove from heat. Add vanilla-it will bubble. Transfer to a well greased pan-either one 12x15" or one 9x13" plus one 8x8" (I don't have a 12x15 and this works fine.) Before completely cool, score the caramels. When cool, cut or break apart and wrap in waxed paper. Time consuming, but worth it. Cheesecake Fudge (justjenny) 1/4 c butter 2 1/2 c sugar 1 (5 oz) can evaporated milk (or 2/3 c) 3 c miniature marshmallows 2 (3 oz) pkg cream cheese, cubed and softened 1 (12 oz) pkg premium white chocolate chips 2 tsp vanilla extract Line a 9-inch square baking pan with lightly buttered waxed paper or aluminum foil. Set aside. Combine butter, sugar, milk and marshmallows in heavy 2 1/2 to 3-quart saucepan; bring to full rolling boil on medium heat, stirring constantly. Continue boiling for 5 1/2 minutes on medium heat or until candy thermometer reaches 234° F. stirring constantly to prevent scorching. Remove from heat. Stir in cream cheese and white chocolate chips until melted. Add vanilla and mix well. Pour into prepared pan. Cool at room temperature. Cut into squares. Makes about 2 dozen candies.

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Two Peas in a Bucket Cookbook Chocolate Billionaires (Dawnss) 1 (14 oz) pkg caramels 3 tbsp water 1 1/2 c chopped pecans 1 c coarsely crushed crisp rice cereal 1 tbsp shortening 2 c semi sweet or milk chocolate chips In top of double boiler over low heat, melt caramels with water. Remove from heat and stir in pecans and cereal. Drop by rounded teaspoons onto lightly greased waxed paper. Chill until firm. Melt Chocolate chips and shortening in the double boiler or heavy saucepan and dip candies until coated. Place on wax paper and chill until set. Store in airtight container. Makes about 4 dozen candies. Easy Peanut Butter Fudge (Paulan) 3 c sugar (granulated) 1/2 c butter 2/3 c evaporated milk 2 c marshmallows or cream 1 (18 oz) peanut butter (crunchy if you want nuts) 1 tsp vanilla In a medium pan heat together the sugar, butter, and evaporated milk. Cook over medium heat. Bring to a full boil, stirring constantly. Boil 5 minutes, remove from heat and add the rest of the ingredients. Stir together and pour into a buttered 13 x 9 x 2 inch pan. Cut into squares when cooled. Hard Candy (Paulan) 3 ¾ c sugar 1 ½ c light corn syrup 1 c water 1 tbsp flavoring Powdered sugar (optional) Food coloring Mix first three (3) ingredients in a saucepan. Stir over medium heat until sugar dissolves. Boil, without stirring, until temp reaches 310 F. or until syrup form hard brittle threads in cold water. Remove from heat. After boiling has ceased, stir in flavoring (any flavor would work) and coloring (any color of food coloring would do). Pour onto lightly greased cookie sheet. Cool, break into pieces. Sprinkle powdered sugar over pieces and even coat all the pieces. Store in airtight containers. Makes in excess of two pounds. Huge Hershey’s Kiss (mandy28) -from ThriftyFun Funnel Mini Marshmallows Chocolate (enough to fill the funnel you’ve chosen when melted, if you have extra, it just gives you something to munch on) Put the mini marshmallow in the hole of the funnel. Melt chocolate in the microwave for approximately 3 minutes, stopping halfway to stir the chocolate. Be careful not to burn it. Spray the funnel with Pam or your favorite cooking spray while the chocolate is melting. Once the chocolate is melted pour into the funnel. Place the funnel in a cup and put it in the freezer to harden. Once the chocolate is hardened, remove it from the funnel and wrap in aluminum foil. At this time you can add your own tag on white paper to stick out of the top. You can vary this recipe by using white chocolate, adding peanut butter half way through then pour more chocolate on top, or use butterscotch chips instead of chocolate, the possibilities are endless. Peanut Butter Balls/Buckeyes (HuskerFaninIL) 1/2 lb margarine 1 lb peanut butter 1 1/2 tsp vanilla 1 1/2 lb powdered sugar 1 pkg semi-sweet chocolate chips 1/4 bar paraffin wax Toothpicks Wax paper Mix first four ingredients until you achieve a smooth consistency. Form in small balls. Chill until firm. Melt Chocolate chips and paraffin wax in a double boiler until melted and smooth. Pierce chilled peanut butter ball with a toothpick and dip into the melted chocolate. Place on wax paper until the chocolate hardens.

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Two Peas in a Bucket Cookbook Quick Nut Fudge (marianne) 1 lb confectioners sugar ½ c cocoa ¼ tsp salt 6 tbsp butter or margarine 4 tbsp milk 1 tbsp vanilla 1 c chopped nuts (optional) Combine all ingredients except nuts in top of double boiler. Place over hot water and stir until smooth. Add nuts and mix. Spread in buttered 9x5 pan. Cool and cut into squares. Yield: 2 dozen pieces. Raspberry Truffle Cups (Quarter Cathy) 6 oz Vanilla-flavored candy coating (almond bark), cut up 6 oz semi-sweet baking chocolate, cut up 2 tbsp butter or margarine, cut into pieces 1/3 c heavy whipping cream 2 tbsp Raspberry liqueur 24 Whole Raspberries Melt candy coating as directed on package. Spread 1 teaspoon coating evenly in bottoms and up sides of 24 miniature paper candy cups. Let stand until hardened. Melt chocolate in heavy 2-quart saucepan over low heat, stirring constantly; remove from heat. Stir in remaining ingredients except raspberries. Refrigerate about 35 minutes, stirring frequently, until mixture is thickened and mounds when dropped from a spoon. Place raspberry in each candycoated cup. Spoon chocolate mixture into decorating bag with star tip. Pipe mixture into candy-coated cups over raspberry. Place cups on cookie sheet. Refrigerate about 30 minutes or until chocolate mixture is firm. Peel paper from cups before serving if desired. Store tightly covered in refrigerator. Variations: for Cherry Truffle cups, substitute cherry liqueur for the raspberry liqueur and 24 candied cherry halves for the raspberries. Makes 24 candies. Salt Water Taffy (Paulan) 1 c sugar 2 tbsp cornstarch ¾ c light corn syrup ½ c water 2 t margarine ½ t salt 1 tbsp flavoring Food coloring Mix sugar and cornstarch in a 1 ½ quart saucepan. Stir in next four (4) ingredients. Cook over medium heat, stirring constantly until mixture boils and sugar is completely dissolved. Continue cooking, without stirring until temp reaches 260 F or until a hard plastic ball is formed in cold water. After boiling has ceased, stir in flavoring (any kind will do) and coloring (any food color.) Pour onto slightly greased cookie sheet. Let stand until cool enough to handle. Grease hands and pull until it has a satin like finish and light color. Cut into 1 inch pieces. Wrap in wax paper. Makes about 1 pound. Sugar Coated Peanuts (PH in VA) 1 c granulated sugar 1/2 c water 2 c raw, shelled peanuts with red skins on Melt sugar in water in a saucepan over medium heat. Add peanuts and cook at medium temperature, stirring frequently and coating peanuts well, until sugar crystals form on peanuts. Place peanuts on an ungreased cookie sheet and bake in a 300° F oven for 30 minutes, stirring peanuts every 5 minutes. Turtles (HuskerfaninIL) 2 (14 oz) bags of caramels 5 c chopped pecans 1/2 c evaporated milk 1 (20 oz) pack of milk chocolate almond bark Melt caramels and evaporated milk in double boiler. Add pecans to caramel mixture and stir. Drop by teaspoonful onto wax paper sprayed with non-stick spray. Let cool. Melt chocolate in double boiler, pick up caramel/nut mixtures with fork and dunk into the melted chocolate. Place back on wax paper to cool. White Russian Truffles (Quarter Cathy) 1 3/4 lb milk chocolate, divided 1 c Whipping cream

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Two Peas in a Bucket Cookbook 1/4 c Kahlua Chop finely 1 lb of the chocolate. Melt in a double boiler to 120 degrees. Measure the cream into a 3-quart saucepan and bring just to the boil. Remove from the heat and cool to 120 degrees. Add the chocolate to the cooled cream and stir until the mixture is smooth. Stir the Kahlua into the chocolate, mixing well. Scrape onto a baking sheet and refrigerate until firm. Finely grate the remaining 3/4 lb of the chocolate. (This is easiest to do using the grater blade of a food processor.) Remove the filling from refrigeration and form into small rough balls. Place on a baking sheet lined with wax paper. Roll the truffles in the grated chocolate, pressing gently to make it adhere. Refrigerate overnight. Remove from refrigeration 15 minutes before serving. **Note: these truffles do not hold well at room temperature.

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Desserts Banana Pudding (Doe-Doe) Banana Split Cake (glorib) Blue Bowl of Happiness (jillonthehill) Brownie Mounds (Quarter Cathy) Butterscotch Bars (Quarter Cathy) Cappuccino Nanaimo Bars (Quarter Cathy) Chocolate & Pecan Dessert (mommy2cole) Chocolate Ambrosia Salad (anthacat) Chocolate Chip Cookie Bars (lisamorg) Chocolate Éclair Dessert (garrettandkatesmom) Chocolate Peanut Butter Squares (YUM!) (lisamorg) Chocolate Truffle (NYRican71) Chocolate Upside-Down Cake (justjenny) Chocolate-Crumb Pudding Cake (justjenny) Delightful Strawberry Dessert (Mandy28) Dirt Cake Dessert (garrettandkatesmom) Dreamsicle Salad (glorib) German Chocolate Bars (justjenny) Gooey Bars (jillonthehill) Gooey Butter Cake (disneypal) Hawaiian Wedding Cake (glorib) Indoor S'mores (glorib) Key Lime Pie Cheesecake (viola64) Lazy-Day Cobbler (justjenny) Melt-In-Your-Mouth Lemon Dessert (emeraldeyez) Peanut Butter Pie (stefanieva) Punch Bowl Cake (weaselwatchr) The Cheesecake Factory Pumpkin Cheesecake (viola64) The Olive Garden Chocolate Lasagna (SemperGumbyPea) Toffee Mocha Dessert (Mandy28) Truffle (emeraldeyez)

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Desserts Banana Pudding (Doe-Doe) 6 or 7 bananas 1 box of vanilla wafers 1 c sugar 3 heaping tbsp flour 1 can evaporated milk ½ c milk 3 eggs (divided) 1 tbsp vanilla Icing: 3 egg whites (from above ingredients) ¼ c sugar Slice bananas and layer along with vanilla wafers in oven proof dish, starting with wafers. Fill bowl to the rim. In a saucepan, combine sugar and flour. Stir together until all lumps are gone. Add evaporated milk and whole milk. Stir until smooth. Turn on med high heat and let mixture began to heat. Add beaten egg yolks. Continue to heat until mixture starts to thicken. When mixture is thick as it needs to be for pudding, turn off heat and add vanilla. Stir together and then pour mixture over bananas and wafers. Set aside. Pour egg whites into a metal or glass mixing bowl (do not use plastic.) Use an electric beater to whip egg whites. When whites get thick and can hold a peak, add ¼ c of sugar and resume beating until sugar is mixed in well. Spread over bananas and wafers. Remove top shelf from oven. Turn broiler on high. Place pudding in oven, brown very slightly the top of the egg white frosting. You must watch very carefully it only takes a few minutes to brown. Remove pudding from oven. You may serve hot or put pudding in refrigerator to chill. Banana Split Cake (glorib) 2 c graham cracker crumbs 1 stick melted margarine Mix together and press into 9 X 13 pan. 2 eggs 2 c powdered sugar 2 sticks margarine 1 tsp vanilla Mix together until thick and creamy. Spread mixture over graham cracker crust. Add layer of sliced bananas (about 4 medium-sized.) Add layer of drained crushed pineapple (1 large can) Spread cool whip over top. Add chocolate syrup, cherries or strawberries and chopped nuts. Chill overnight. Blue Bowl of Happiness (jillonthehill) 1 box chocolate cake mix 1 large package chocolate pudding 1 large tub of Cool Whip 6 toffee bars, chopped 1/2 c Amaretto Liqueur (or syrup) Bake cake and cut into small pieces. Put half of cake in bottom of large blue bowl (or any other large bowl on hand.) Mix pudding and amaretto together. Spoon half the mixture over cake. Spoon half of the Cool Whip over the toffee. Place the remaining cake on top and follow with toffee and Cool Whip. Sprinkle a few toffee bits on top. Refrigerate until ready to serve. Brownie Mounds (Quarter Cathy) 3 1/3 c flour 1 tsp baking powder 1/2 tsp salt 2/3 c butter 1 1/2 c sugar 2/3 c light corn syrup 2 eggs 6 oz bitter chocolate, melted 2 tsp vanilla

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Two Peas in a Bucket Cookbook 1 1/2 c chopped nuts Preheat oven to 350 degrees. Grease baking sheets. Sift together flour, baking powder, and salt. Cream together butter and sugar. Stir in corn syrup and eggs. Stir in flour mixture, chocolate, vanilla, and nuts. Drop by heaping tablespoonful onto greased baking sheet. Bake 10- 12 minutes. Makes 3-4 dozen. Butterscotch Bars (Quarter Cathy) 1/4 c butter Flavor Crisco 1 (12 oz) pkg butterscotch Chips* 1 c peanut butter, creamy style 1/3 c milk 2 c graham cracker crumbs 1 c salted peanuts, chopped 1 (6 oz) pkg chocolate chips, semi-sweet 3 tbsp butter flavor Crisco Finely chopped peanuts Preparation Time: 20 Minutes Bake Time: None *Peanut Butter chips may be substituted for the Butterscotch Chips. 1. Combine 1/4 c Butter Flavor Crisco, butterscotch chips, peanut butter and milk in top of double boiler over hot water. Stir occasionally until mixture is melted and smooth. 2. Combine graham cracker crumbs and 1 c chopped nuts in large bowl. Pour butterscotch mixture over crumbs. Stir until combined. 3. Spread mixture in ungreased 9x9x2 inch pan. (Hint: If a 9x9x2 inch pan is not available, form a 9x9x2 inch tray by lining a 13x9x2 inch pan with aluminum foil.) Refrigerate until firm. Cut into bars 3/4 x 1 3/4 inches. 4. Combine chocolate chips and 3 tbsp Butter Flavor Crisco in top of double boiler over hot water. Stir occasionally until chocolate melts. 5. Place one bar at a time in melted chocolate. Turn with fork. Lift from chocolate on fork. Allow excess to drip off. Place on paper lined baking sheet. Sprinkle top with finely chopped nuts. Return to refrigerator to harden chocolate. Cappuccino Nanaimo Bars (Quarter Cathy) 1/2 c unsalted butter 1/3 c unsweetened cocoa powder 1/4 c granulated sugar 1 egg, lightly beaten 1 1/2 c graham cracker crumbs 1 c coconut, shredded 1/2 c walnuts, finely chopped ----FILLING---2 tbsp milk 3 tbsp unsalted butter 2 tsp instant espresso or coffee granules 1/2 tsp vanilla 2 c icing sugar ---TOPPING---4 oz semi-sweet chocolate, coarsely chopped 1 tbsp unsalted butter 1/2 tsp instant espresso powder In heavy saucepan, combine butter, cocoa, sugar and egg; cook over low heat, stirring, until butter has melted. Remove from heat; stir in graham cracker crumbs, coconut and walnuts. Pat evenly into greased 9-inch square cake pan. Bake in 350F (180C) oven for 10-12 minutes or until just firm. Let cool completely on rack. Filling: In small saucepan, heat milk, butter, espresso powder and vanilla over low heat until butter has melted and espresso powder has dissolved. Transfer to mixing bowl; let cool. Beat in sugar until thickened and smooth; spread evenly over cooled base. Refrigerate for about 45 minutes or until firm. Topping: Meanwhile, in the top of a double boiler over hot (not boiling) water, melt together chocolate, butter and espresso powder; spread over filling. With sharp knife, score topping only into bars. Refrigerate until topping is set. Cut into bars. Bars can be covered and refrigerated for up to 5 days or frozen in airtight container for up to 1 month. Chocolate & Pecan Dessert (mommy2cole) This is really good; my MIL makes it (she left out the nuts though.) She even made a batch with a sugar substitute and it was good! 14 graham crackers

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Two Peas in a Bucket Cookbook 1 c unsalted butter 1 c packed brown sugar 1 tsp vanilla extract 1 1/2 c chopped pecans 1 c semisweet chocolate chips Preheat oven to 350 degrees F (175 degrees C). Grease a jellyroll pan. Arrange graham crackers side by side on the entire bottom of the jelly roll pan. In a small saucepan, cook the butter and brown sugar, stirring constantly until the sugar is dissolved. Bring to a boil and simmer for one minute. Remove from heat, stir in the vanilla, and pour the entire mixture evenly over the graham crackers. Sprinkle the pecans all over. Bake in the preheated oven for 10 minutes. After removing cookies from the oven, sprinkle with the chocolate chips. Let stand until completely cool before cutting into bars. For best results, try to cut along the perforations of the graham crackers. Chocolate Ambrosia Salad (anthacat) 1 container cool whip free 1 pkg chocolate instant pudding 1 jar maraschino cherries, drained 1 can pineapple, drained 1 can mandarin oranges, drained Combine all in large bowl and chill. Serve, yum! Chocolate Chip Cookie Bars (lisamorg) 1 large Pillsbury Chocolate Chip Cookie Roll (frozen) 1 can sweetened condensed milk 8 oz semi-sweet chocolate chips Spray 9" x 13" Pyrex pan with Pam. Slice 2/3 of frozen cookie roll into ¼" slices and spread on the bottom of the pan. In a medium saucepan, melt together over low heat, condensed milk and chocolate chips. Pour over dough. Slice remaining roll and break each slice into quarters. Dot over melted chocolate. Bake at preheated 350 degrees for 25 minutes. Freeze and cut into bars. Chocolate Éclair Dessert (garrettandkatesmom) POINTS® Value | 3 Servings | 10 24 Keebler Grahams Low-Fat Honey Crackers 2 oz fat-free sugar-free instant vanilla pudding & pie filling mix 3 c fat-free skim milk 8 oz Cool Whip Free Whipped Topping 1 1/4 oz fat-free sugar-free instant chocolate pudding and pie filling mix 1 1/2 c fat-free skim milk Place 8 crackers in bottom of 9"X12" baking pan. Mix vanilla pudding with 3 cups milk. Set 2 min and fold in cool whip. Pour half vanilla over crackers. Top with eight more crackers. Top with rest of vanilla. Top with the last of the eight crackers. Mix chocolate pudding with 1 1/2 c of milk. Set 2 minutes. Spread over crackers. Cover and put in refrigerator overnight to soften crackers. Chocolate Peanut Butter Squares (YUM!) (lisamorg) Bottom Layer: 2 c confectioner's sugar 1 1/2 c graham cracker crumbs 1 c creamy peanut butter 1/2 c margarine, melted. Topping: 1 (12 oz) bag semi-sweet chocolate chips, melted 1 c creamy peanut butter Combine confectioners sugar, graham cracker crumbs, peanut butter and margarine. Press on bottom of a 9 x 13-inch pan. Melt chocolate chips. Stir in peanut butter. Pour on top of first layer. Smooth. Refrigerate at least 2 hours. Cut into squares. May be served cold or at room temperature. Freezes well. ENJOY! Chocolate Truffle (NYRican71) Brownie mix (everything you need to make the brownies) 6 Skor/heath candy bars Chocolate pudding (instant and everything you need to make the pudding) Cool whip Chocolate bar or reserve a little crushed Skor for garnish

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Bake brownies according to the directions. Let cool. Line a dish with the brownies. Break up the candy bars into 1/2 inch pieces and sprinkle the brownie with the candy. Pour the pudding on top of the brownie and candy. Allow the pudding to set and add the cool whip covering all the chocolate. Garnish with a little left over Skor or chocolate curls. Dessert can be made low fat by using skim milk in the pudding, and light cool whip. The portion of the ingredients will vary depending on the size of the dish you are using. Chocolate Upside-Down Cake (justjenny) 3/4 c sugar 2 tbsp butter 1/2 c milk 1 c flour 1/4 tsp salt 1 tsp baking powder 1 1/2 tbsp cocoa SAUCE 1/2 c sugar 1/2 c brown sugar 1/4 c cocoa 1 1/4 c boiling water Cream sugar and butter. Add milk. Sift and add dry ingredients. Pour into 9-inch square greased pan. Sprinkle with nuts. Make sauce and pour over batter. Bake at 350 degrees for 45 to 50 minutes. Cool in pan. Serve with ice cream or whipped cream. Chocolate-Crumb Pudding Cake (justjenny) 1 chocolate cake mix 3/4 c semi-sweet chocolate chips 1 small box French Vanilla Instant pudding 1 c chocolate or caramel sauce 1 pkg (12 oz) whipped topping, thawed 1/2 c chopped nuts Preheat oven 350* Prepare cake according to instructions on the box ,adding the chocolate chips before baking. Make pudding according to package directions and allow to set in refrigerator 5 minutes. Spread into bottom of a 9x13" pan or a large glass bowl. Sprinkle half the cake crumbs over top of pudding and gently press into pudding. Drizzle 3/4 c of the chocolate sauce over the crumbs. Add remaining cake crumbs, gently pressing into cake pan or bowl. Spread whipped topping over cake. Refrigerate until ready to serve. Just before serving, drizzle with remaining chocolate sauce and sprinkle with chopped nuts. Delightful Strawberry Dessert (Mandy28) 3 egg whites 1 1/2 c sugar, divided 3/4 tsp cream of tartar 1/2 c crushed Saltine crackers 1/2 c flaked coconut 1/2 c chopped pecans 2 c whipping cream 1/2 tsp unflavored gelatin 1 quart fresh strawberries, sliced In a mixing bowl, beat egg whites until soft peaks form. Gradually add 1 c sugar and cream of tartar, beating until stiff peaks form. Gently fold in the cracker crumbs, coconut and pecans. Spread onto the bottom and sides of a 9 inch pie plate. Bake at 375 degrees for 20-22 min or until lightly browned. Cool completely. In a mixing bowl, beat cream, gelatin and remaining sugar until stiff peaks form. Fold in strawberries and pour into shell. Chill 2 hours. Dirt Cake Dessert (garrettandkatesmom) 1 (20 oz) pkg Oreo cookies, finely ground 1/4 c butter 1 c powdered sugar 8 oz cream cheese 2 small boxes instant French vanilla pudding 3 1/4 c milk 8 oz Cool Whip Cream butter, powdered sugar, and cream cheese; set aside. Mix pudding and milk. Add Cool Whip to pudding

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Two Peas in a Bucket Cookbook mixture. Add first creamed mixture to pudding mixture and mix well. Put 1/2 of the cookie crumbs in 9 x 13 inch pan. Pour filling mixture on top of crumbs and top with remaining cookie crumbs. Refrigerate to set. Dreamsicle Salad (glorib) 8 oz cool whip, thawed 8 oz sour cream 1 small pkg orange Jell-O 1 large can mandarin oranges, well-drained Mix together cool whip and sour cream, Add in Jell-O, then fold in oranges. It's best if you chill it in the refrigerator for about an hour, but it's fine if you don't have time. I generally double this recipe for large gatherings, and never have leftovers! German Chocolate Bars (justjenny) 80 light caramels 1/2 c evaporated milk 1 pkg German chocolate cake mix 3/4 c margarine, softened 1/3 c evaporated milk 1 c nuts, chopped 1 c chocolate chips Melt caramels and 1/2 c evaporated milk and set aside. Combine cake mix, margarine, and milk. Press half of mixture into a 9x13 inch pan. Bake at 350 degrees for 6 minutes. Sprinkle nuts and chocolate chips over pan mixture. Place remaining mixture over chips and bake at 350 degrees for 15 minutes. Gooey Bars (jillonthehill) 1 box yellow cake mix 4 eggs 1/2 c butter 1- 8 oz package cream cheese 1 2/3 c powdered sugar Combine cake mix, 2 eggs, and butter. Spread in greased and floured 9 x 13 inch pan. Combine cream cheese, 2 eggs, and all but 2 tbsp of powdered sugar. Spread over cake mixture. Bake at 350 degrees for 35 minutes. Remove from oven and cool. Sprinkle remaining 2 tbsp of powdered sugar over top. Gooey Butter Cake (disneypal) Melt: 1 stick of butter Add: 1 box yellow cake mix and 1 egg Mix above until blended. Pack into the bottom of a well-greased 9x13 inch pan (will be kind of crumbly.) 1 (8 oz) pkg cream cheese, room temperature 1 box powdered sugar 2 eggs Mix together until creamy; pour on top of cake "crust" in pan. Bake in preheated 350 degree oven for 30 - 35 minutes. Hawaiian Wedding Cake (glorib) 2 eggs 2 c flour 2 c sugar 1 (20 oz) can crushed pineapple, with juice 1 c chopped pecans 1 c shredded coconut Mix all ingredients together in a large bowl - make in a greased and floured 9 X 13 pan at 350 for 30-40 minutes. Frosting: 8 oz cream cheese 1 stick margarine 1 tsp vanilla 1 1/2 c powdered sugar 1/2 c chopped pecans Cream ingredients together (I like to keep aside some coconut and pecans to sprinkle on top of the frosting.)

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Two Peas in a Bucket Cookbook Indoor S'mores (glorib) 12 graham crackers 1 bag milk chocolate chips 1/2 bag mini marshmallows 3/4 c REAL butter - margarine will not work! 3/4 c brown sugar 1 tsp vanilla extract Melt together butter, brown sugar and vanilla over medium heat, stirring frequently until thickened (about 7-10 minutes) Line non-stick cookie sheet (spray with Pam also) with graham crackers, sprinkle chocolate chips over, top with marshmallows, then pour sauce over. Bake at 350 for 10-12 minutes until marshmallows are slightly browned. Let cool and cut into small pieces - these are very rich! Key Lime Pie Cheesecake (viola64) 1 3/4 c (425 ml) graham cracker crumbs 5 tbsp (70 ml) butter, melted 1 c (225 ml) plus 1 tbsp (15 ml) granulated sugar 3 (8 oz) (224 gm) pkg cream cheese, softened 1 tsp (5 ml) vanilla 1/4 c (60 ml) fresh or bottled key lime juice (If using fresh green limes or juice, use 1/2 cup) 3 whole jumbo eggs (or 4 large eggs) Garnish: sweetened whipped cream Optional garnish: candied lime peel julienne strips Preheat oven to 350 degrees (175 C.) Combine crumbs, butter and 1 tbsp (15 ml) sugar in a bowl. Stir well to coat all crumbs. Press the crumbs onto the bottom and about half way up the sides of an 8" springform pan. Bake crust for 5 minutes and set aside. In large deep mixing bowl combine cream cheese, 1 c (225 ml) sugar and the vanilla; beat until smooth. Add key lime juice and eggs and continue to beat until smooth and creamy. Pour filling into baked crust. Bake for 60 to 70 minutes. If top turns light brown, it's done. Remove from the oven and cool until it reaches room temperature. Place in the refrigerator to chill. When chilled, remove the springform pan sides and cut. Serve with sweetened whipped cream and the lime strips is used. Hint: To avoid cheesecakes from having their tops crack while baking, it is useful to put a pan of hot water, like a 9 x 13 cake pan in the oven under the springform pan. Serves/Makes: 12 slices. Lazy-Day Cobbler (justjenny) 1 c flour 2 tsp baking powder 1/4 tsp salt 1 c sugar 3/4 c milk Combine above ingredients and beat until smooth. Melt 1 cube (1/2 c) butter or margarine in deep dish. Pour batter on top of butter (do NOT mix.) Put 2 c drained canned fruit (1 (16 oz) can) I use peaches) evenly over top of batter (do NOT stir.) Mix 1/4 c sugar and 1 tsp cinnamon, sprinkle over top. Bake at 350-375* oven for 30-45 minutes (or until golden brown and middle is set.) Melt-In-Your-Mouth-Lemon Dessert (emeraldeyez) 1 c flour 1 stick butter 1 c walnuts(optional) Mix together and pat into a pan (smaller than the 9x13) cook at 350 degrees until browned. Let cool. 1 bar of cream cheese 1 c powdered sugar (or more to taste) 1/2 container of cool whip Mix together until really creamy, pour and smooth over crust. Add 1 pkg of lemon pudding (follow directions <with milk> and let set.) When set, pour over above mixture. Add the other 1/2 of container of cool whip spread over lemon pudding. Chill all and serve after dinner. Peanut Butter Pie (stefanieva) 3 oz cream cheese 1 c powdered sugar 2/3 c super chunk peanut butter 8-11 oz cool whip, thawed Keebler crust

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Two Peas in a Bucket Cookbook Hershey's chocolate syrup Mix cream cheese, powdered sugar and peanut butter. Stir in cool whip. Pour into Keebler crust and put in freezer. Before serving, drizzle Hershey's chocolate syrup on top. Yummy! Punch Bowl Cake (weaselwatchr) One large punch bowl 1 box yellow cake mix prepared according to directions 1 container Cool Whip or other non-dairy whipped topping 1 can crushed pineapple 1 bag shredded coconut 1 box Jell-O Pudding Vanilla prepared according to directions 1 Can Cherry pie filling Take the yellow cake that you baked. Divide it into two equal pieces. Crumble the first half up and place into the bottom of your punch bowl. Take half of the crushed pineapple and layer on top of the cake. Next take half of the pudding and layer on top of the pineapple. Follow this with a layer of half of the Cool Whip. Then sprinkle coconut on top of this. Repeat layers. The very top layer of the cake will be shredded coconut. Chill several hours or overnight to give the cake some time to let the flavors blend. Enjoy! The Cheesecake Factory Pumpkin Cheesecake (viola64) -from www.topsecretrecipes.com 1 1/2 c graham cracker crumbs 5 tbsp butter, melted 1 c plus 1 tbsp sugar 3 (8 oz) pkg cream cheese, softened 1 tsp vanilla 1 c canned pumpkin 3 eggs 1/2 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp allspice whipped cream 1. Preheat the oven to 350 degrees F. 2. Make the crust by combining the graham cracker crumbs with the melted butter and 1 tbsp sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly. 3. Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan. You don't want the crust to form all of the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, then set it aside until you are ready to fill it. 4. In a large mixing bowl combine the cream cheese, 1 c sugar, and vanilla. Mix with an electric mixer until smooth. 5. Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy. 6. Pour the filling into the pan. Bake for 60 to 70 minutes. The top will turn a bit darker at this point. Remove from the oven and allow the cheesecake to cool. 7. When the cheesecake has come to room temperature, put it into the refrigerator. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces. Serve with a generous portion of whipped cream on top. The Olive Garden Chocolate Lasagna (SemperGumbyPea) -taken from TopSecretRecipes.com This recipe is a bit time-consuming, but deliciously worth the extra effort!! The real secret to this Top Secret Recipe is how we put it all together. You've got to make two slices through the edge of the cake to create the three layers, so grab a long serrated knife. Lay down some wax paper so that you can spin the cake while you slice, slide the whole thing over near the edge of the counter, and you should have no trouble at all. 1 (18.25 oz) box devil's food cake mix 1 1/4 c water 1/3 c oil 3 eggs Buttercream Frosting 1 1/2 c butter, softened (3 sticks) 4 c powdered sugar 1/4 c milk 1/2 tsp vanilla extract 4 oz semi-sweet chocolate, chilled 1. Make the cake in a 13x9-inch baking pan following instructions on the box of cake mix (Preheat oven to 350 degrees; mix cake mix, water, oil, and eggs together in a large bowl; pour batter into pan greased generously with shortening.) Allow the cake to cool completely.

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Two Peas in a Bucket Cookbook 2. When cake is cool, make buttercream frosting by first whipping the soft butter in a large bowl with an electric mixer on high speed. Add two cups of the powdered sugar, mix well, then add remaining powdered sugar. Add 1/4 cup of whole milk and vanilla, then mix on high speed for 2 minutes or until frosting is smooth and creamy. 3. Turn cake out of the pan onto wax paper. Using both hands, carefully flip the cake over, so that it's right-side-up, onto another strip of wax paper. Now you're going to cut through the cake twice, creating three layers. We'll start at the bottom slice. First slide the cake over to the edge of your kitchen counter. This way you can drop your hand with the knife down below the counter at the edge to get a nice, straight cut through the cake. Using a long bread knife or other long serrated knife, cut through the bottom third of the cake. Spin the cake and wax paper so that you can cut through all sides (your knife probably won't get all the way through to the other side.) When the cake is sliced, carefully flip the top section over onto the other sheet of wax paper. Frost the bottom layer of cake with approximately 1/3 of the buttercream frosting. Break the chilled semi-sweet chocolate into little bits that are a tad smaller than chocolate chips. A good way to do this is to put the chilled chocolate into a large zip-top bag, then use the handle of a butter knife to smash the unsuspecting chocolate into pieces. Sprinkle about 1/3 of the chocolate bits over the frosting on the bottom layer. 4. Turn the top section back over onto the bottom layer. Again, slice through the top section creating the final two layers. Carefully flip the top over onto the wax paper, and frost the new layer as you did with the first layer, adding chocolate bits as well. You may, at this point, wish to slice the top into thirds across the width of the cake. This makes flipping over the top layer much easier. It's also how you're going to slice the cake later, so you'll never see the cuts. 5. Carefully reassemble the top section on the rest of the cake. If you have a large bulge in the center of the cake, you may wish to slice that off so that the cake is flatter on top. Throw that slice away. Frost the top of the cake with the remaining frosting, then sprinkle on the remaining chocolate bits. 6. The cake is served as triangular slices. So, slice it up by first cutting through the middle of the cake, lengthwise. Next cut across the cake through the middle (widthwise) twice. Now you have six slices that just need to be cut from corner to corner one time each, creating 12 triangular slices. Chill any cake you don't eat that day. Makes 12 servings. Toffee Mocha Dessert (Mandy28) 1 (8 inch) angel food cake, cut into 1 in cubes 3/4 c strong brewed coffee, cooled 1 (8 oz) pkg cream cheese, softened 1/2 c chocolate syrup 2-4 tbsp sugar 2 c whipped cream 2 Heath bars, crushed Additional Heath bars-optional Place cake cubes in an ungreased 13 x 9 in baking dish. Add coffee & toss lightly. In a mixing bowl, combine cream cheese, chocolate syrup and sugar until blended. Fold in whipped topping. Spread over cake. Sprinkle with crushed Heath bars. Cover and refrigerate for at least 1 hour. Garnish with additional Heath bars if desired. Truffle (emeraldeyez) 1 box yellow cake mix (bake as directions say) 1 large box instant choc pudding 2 large containers of cool whip 1 bar semi sweet chocolate 1 glass bowl 1 grater after cake has cooled .... layer cake pudding cool whip You should finish with layer of cool whip and grate chocolate bar on top to make pretty. This is a hit at every function I go to and is always gone. So easy and quick (my mom’s flub turned into a great melt in your mouth treat.)

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Meats Beef Florentine (Quarter Cathy) Country Fried Steak (JoanieS) Crescent Cristo Sandwich Loaf (jcm28) Filet Mignon with Merlot Sauce (Quarter Cathy) Florentine Meatballs (Quarter Cathy) Impossible Cheeseburger Pie (garrettandkatesmom) Impossible Taco Pie (garrettandkatesmom) Lazy-Day Stew (ScrappyHoosier) Meat Loaf (garrettandkatesmom) Meatballs (gigireese) Noodle Casserole (garrettandkatesmom) Pepper Steak (marianne) Pork Chops Ole' (ScrappyHoosier) Prime Rib (Janet in FL) Ranch Burgers (justjenny) Souper Burgers (a variation of sloppy joes) (marianne) Stir-fried Beef and Green Peppers (SemperGumbyPea) Stuffed Peppers (justjenny) Super Simple Stroganoff (ScrappyHoosier)

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Meats Beef Florentine (Quarter Cathy) 2 c medium egg noodles 1 1/2 lb ground beef 2 cloves garlic, chopped 1 tsp oregano 1/2 tsp salt 1/4 tsp pepper 2 (8 oz) cans tomato sauce 1/2 c water 1 (10 oz) pkg frozen chopped spinach, thawed and drained 1 (8 oz) container cottage cheese 1/4 c chopped onion 2 tbsp grated Parmesan cheese 8 oz shredded mozzarella cheese Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F. In a skillet over medium heat, brown the ground beef until evenly brown; drain excess fat. Season with oregano, salt and pepper. Stir in tomato sauce and water. Remove from heat, and stir in cooked noodles. In a medium bowl, combine spinach, cottage cheese, onion, and parmesan cheese. Spread half of noodle mixture in a large casserole dish. Layer with all of spinach mixture, then cover with remaining noodle mixture. Bake in preheated oven for 15 minutes. Cover with mozzarella, and continue cooking 10 minutes, or until cheese is melted. Country Fried Steak (JoanieS) ½ c all-purpose flour ½ tsp salt ½ tsp pepper ¾ c buttermilk 1 c crushed saltines 4 cube steaks (1 lb) 3 tbsp cooking oil 1 can cream of mushroom soup, undiluted 1 c milk In a plastic bag or bowl, combine flour, salt and pepper. Place buttermilk in a shallow bowl. Place saltine crumbs in a plastic bag or bowl. Coat steaks with flour mixture, then dip into buttermilk and coat with crumbs. In a large skillet over medium-high heat cook steaks in hot oil for 2 to 3 minutes until golden brown and cooked thorough. Remove and keep warm. Add soup and milk to pan and bring to a boil, stirring to loosen brown bits from bottom of pan. Serve gravy with steaks. Crescent Cristo Sandwich Loaf (jcm28) -from the Pillsbury "Taste of the Bake Off" 3/01 Loaf 2 (8 oz) cans Pillsbury refrigerated crescent rolls 2 tbsp margarine or butter, melted 6 oz thinly sliced smoked turkey breast 6 oz thinly sliced cooked ham 6 oz thinly sliced muenster cheese 1/3 to 1/2 c red raspberry preserves Topping 2 tbsp honey 1 tbsp sesame seeds 1. Heat oven to 375. Separate dough into 4 long rectangles. Place rectangles crosswise on 1 large or two small ungreased cookie sheets. Rectangles should not touch. Firmly press perforations to seal. 2. In small bowl, combine margarine and 2 tbsp honey; mix well. Brush over dough. 3. Bake at 375 degrees for 8-12 minutes or until light golden brown. Remove crust from cookie sheet; cool 15 minutes. 4. Spray 15x10x1 inch baking pan with nonstick cooking spray. Carefully place first crust in center of pan. Top evenly with turkey. Place second crust on top of turkey; top evenly with ham/cheese. Place third crust on top of turkey/cheese; spread evenly with preserves. Place fourth crust on top of preserves. Brush top with honey and sprinkle with sesame seeds. 5. Return to oven. Bake an additional 10-15 minutes or until crust is deep golden brown and loaf is hot. Let stand 5 minutes. Cut into 8 slices.

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Two Peas in a Bucket Cookbook Filet Mignon with Merlot Sauce (Quarter Cathy) 1 (750 milliliter) bottle Merlot wine 2 (14.5 oz) cans low-sodium chicken broth 1 (14.5 oz) can beef broth 2 tbsp unsalted butter, softened 1 tbsp all-purpose flour 1 tbsp olive oil 6 (6 oz) fillets beef tenderloin freshly ground black pepper to taste 1/4 c chopped shallots 1 tbsp chopped garlic 1 tsp fresh thyme 1. In a heavy sauce pan over high heat, combine wine, chicken broth and beef broth. Bring to a boil, and cook until mixture is reduced to 2 c, about an hour. (This can be prepared a day ahead - cover and refrigerate). 2. In a small bowl, mix butter and flour. Heat 1 tbsp olive oil in a large skillet over medium heat. Sprinkle steaks with salt and pepper, and sauté until medium-rare (about 4 minutes per side.) Transfer steaks to a plate. 3. Stir shallots, garlic and thyme into skillet. Add 2 c reduced wine mixture to skillet. Bring mixture to a boil, scraping up any browned bits. Whisk in butter mixture until smooth. Boil sauce until thick enough to coat a spoon, about 2 to 3 minutes. Florentine Meatballs (Quarter Cathy) 1 (10 oz) pkg frozen chopped spinach, thawed/moisture squeezed out 3 eggs 2 slices bread, shredded 2 tsp dried parsley flakes 1/4 c Parmesan cheese, grated salt and pepper to taste 1 clove garlic, minced 1 1/2 lb ground chuck 1 small onion, grated or finely minced flour 1 tbsp olive oil 1/2 c beef broth 1/2 c red wine 1/2 tsp dried oregano Beat eggs and mix with bread, parsley, cheese, salt, pepper, and garlic. Add meat, spinach and onion, mixing well. Shape into 1-inch balls, roll in flour and brown in olive oil. Remove meatballs, and in the same pan add the beef broth and wine. Boil until reduced about 1/2. Add oregano. Put meatballs in the crock pot and pour sauce over them. Cook for 2 to 4 hours on low. Impossible Cheeseburger Pie (garrettandkatesmom) 1 lb ground Beef 1 c onion, chopped 1/2 tsp salt 1 c shredded cheddar cheese 1 c milk 1/2 c Bisquick baking mix 2 Eggs Preheat oven to 400°F. Cook onion & ground beef; drain. Stir in salt. Spread into a greased 9" pie plate. Sprinkle with cheese. Stir remaining ingredients in a bowl until blended. Pour over ground beef mixture. Bake for 25 minutes or until inserted knife comes out clean. Impossible Taco Pie (garrettandkatesmom) 1 lb lean ground beef 1/2 c chopped onion 1 envelope (1 1/4 oz) taco seasoning mix 1 can (4 oz) chopped chilies, drained 1 tomato, chopped 1/2 c Bisquick 1 c milk 2 eggs 3/4 c shredded Monterey Jack, Cheddar, or Mexican blend cheese salsa sour cream chopped green onions Grease a 9-inch pie plate. In a heavy skillet, cook ground beef with onion over medium heat, stirring occasionally.

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Two Peas in a Bucket Cookbook Drain. Stir in taco seasoning; spread in pie plate. Top with green chilies and about half of the chopped tomatoes. In a mixing bowl, combine Bisquick, milk, and eggs; stir until well blended. Pour over the mixture in the pie plate. Bake at 400° for about 25 minutes, or until a knife inserted in center comes out clean. Sprinkle with the shredded cheese. Bake for a few more minutes, until cheese is melted. Serve with salsa, sour cream, and chopped green onions, if desired. Serves 6 Lazy-Day Stew (ScrappyHoosier) Arrange 2 lb of raw beef cubes or round steak in a casserole dish. Cut potatoes, carrots, onions and celery in large chunks. Layer on top of meat. Mix in a 15 oz can of tomato sauce with 1 c of water plus 2 tsp of sugar. Pour over meat and veggies. Salt and pepper to taste. Scatter 4 tsp of quick tapioca* on top. DO NOT STIR IN. Place a piece of foil over top of dish, then cover with lid. Place in a 325* oven for 2-3 hours. Do not open during cooking time. *Quick Tapioca is usually found in the Jell-O/pudding aisle. Meat Loaf (garrettandkatesmom) 1 1/2 lb ground beef 1 c bread crumbs 1 medium onion, chopped 1/2 (15 oz) can tomato sauce 1 egg, beaten 1 1/2 tsp salt 1/4 tsp pepper Topping : 1/2 can tomato sauce 1 c water 2 tbsp mustard 2 tbsp vinegar s tbsp brown sugar Mix all ingredients and form into a loaf. Mix the topping ingredients and pour over the top. Bake at 350 for 1 1/2 hours. Baste often with the sauce. Meatballs (gigireese) -adapted from a Food Network Recipe 1/2 lb ground pork* 1/2 lb ground veal* 1/2 lb ground beef chuck* 1/4 c plus 2 tbsp grated Parmesan 1/4 c plus 2 tbsp grated Pecorino Romano 1/4 c chopped flat-leaf parsley 2 tsp kosher salt 1/2 medium onion, grated (about 1/4 c) 2 cloves garlic, minced 1 large egg, beaten Bread crumbs, about 1/3 c Freshly ground black pepper, to taste 1/3 c olive oil, divided *You can use Meatloaf mix that already has the 3 meats together. Mix ingredients together and roll into balls. In a large skillet brown the meatballs in olive oil. Brown them in batches to prevent overcrowding. Transfer meatballs and olive oil to a baking dish and finish cooking in a 300F over for 15-20 minutes. Serve on hoagie rolls or pasta with your favorite marinara sauce. Noodle Casserole (garrettandkatesmom) 1/2 lb noodles 1 lb ground beef 1 tsp salt 1/2 tsp garlic salt 1/2 tsp pepper 8 oz can tomato sauce 1 c creamed cottage cheese 1 c sour cream 6 green onions, chopped 3/4 c shredded cheddar cheese Cook noodles as package directs. Rinse and drain. Cook ground beef and drain. Add salt, pepper, and tomato sauce to the beef and cook for 5 minutes. Mix cooked noodles, cottage cheese, sour cream, and onions together, then place in an 8x11 inch Pyrex dish. Top noodle mixture with meat mixture, then top all with the shredded cheese. Bake at 350 for 20 minutes or until cheese melts.

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Two Peas in a Bucket Cookbook Pepper Steak (marianne) 1-1/2 - 2 lbs flank (or round) steak, thinly sliced on the diagonal 1 medium onion, sliced 2 tbsp oil 1 pkg brown gravy mix 1-1/4 c water 1 tbsp soy sauce 2 large green peppers, cut in thin strips 1 large tomato, cut in wedges (optional) Salt & pepper to taste Brown steak with onion in oil. Stir in mixture of gravy mix, water and soy sauce. Stir until thickened. Cover and simmer 30 min. Add pepper strips and tomato wedges, simmer 10 min. Serve over white rice. Note: We prefer them more tender so I cook the peppers with the steak and onion, omit the tomato, and simmer for about 30 min total. Pork Chops Ole' (ScrappyHoosier) 6 loin pork chops (1/2 inch thick) 2 1/2 tbsp cooking oil Seasoned salt and pepper to taste 3/4 c uncooked long grain rice 1 1/2 c water 1 can (8 oz) tomato sauce 1/2 envelope taco seasoning mix (2 tbsp) 1 medium green or red pepper, chopped 3/4 c shredded cheddar cheese In a large skillet, brown pork chops in oil; sprinkle with seasoned salt and pepper. Meanwhile, in a greased 13x9 baking dish, combine rice, water, tomato sauce and taco seasoning; mix well. Arrange chops over rice; top with green pepper. Cover and bake at 350* for 1 1/2 hours. Uncover and sprinkle with cheese; return to the oven until cheese is melted. Yield: 4-6 servings Prime Rib (Janet in FL) 1 standing rib roast, about 1/2 lb to 1 lb per person olive oil rock salt (I use kosher salt) coarse ground black pepper chopped fresh garlic thyme (optional) Mix olive oil, salt, pepper, garlic and thyme together. Rub on outside of roast. Place in PREHEATED (very important!) 450500 degree oven for 10 or 15 minutes to sear the outside and seal in the juices. Reduce temperature to 325 degrees and cook until meat thermometer shows desired doneness. Ranch Burgers (justjenny) 1 1/4 lb ground beef 3/4 c ranch salad dressing in bottle 3/4 c dry bread crumbs 1/4 c onion, minced 1 tsp salt 1/2 tsp black pepper Sesame seed buns Lettuce, tomatoes, onion slices (optional) Ranch salad dressing In large bowl, combine ground beef, 3/4 c salad dressing, bread crumbs, onion, salt and pepper. Shape into six patties. Grill over medium hot coals or gas flames for 5 minutes per side or until desired doneness. Place on sesame-seed buns with choice of toppings. Souper Burgers (marianne) (a variation of sloppy joes) 1 lb ground beef 1 can cream of mushroom soup 1 heaping tbsp prepared mustard few shakes of Worcestershire sauce (optional) salt and pepper to taste sautéed onions

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Two Peas in a Bucket Cookbook shredded cheddar cheese Brown ground beef, drain fat. Add undiluted soup and cook slowly - it will be thick but will thin as soup heats. A bit of water may be added if too thick. Add mustard and simmer until thoroughly heated. Serve on top-toasted sesame seed hamburger buns with sautéed onions and shredded cheese. Stir-fried Beef and Green Peppers (SemperGumbyPea) This is a Japanese recipe from an Okinawan publication that has quickly become a favorite in our house. 7 oz beef, thinly sliced 5 green bell peppers, cut into thin strips 1 tsp granulated sugar 2 tsp sesame oil 1 tsp vegetable oil salt & pepper, to taste Sauce: 1 tbsp soy sauce 1 tbsp sake (Japanese rice wine) 1 tsp oyster sauce 1 tsp corn starch (as a thickener) Slice beef into strips and marinate in sauce. Cut green peppers into strips. Heat a frying pan (set on high heat) and add vegetable oil. Add meat, and cook until surface is browned. Add green peppers and sugar. Stir fry until peppers are slightly tender and season with salt & pepper. Add remaining sauce, then thicken using corn starch to desired consistency. Add sesame oil and mix well. Serve over steamed white rice. **NOTE: We also add 1 large onion, sliced into thin strips. Stuffed Peppers (justjenny) 4 green bell peppers 1 c ground beef 1 c canned tomatoes 1 tbsp olive oil 1 tbsp butter bread crumbs salt pepper Cut around the stem and remove the top and seeds from the peppers. Boil the peppers for 2 min then drop them in cold water to cool. Combine the tomatoes and meat with enough crumbs to make a thick stuffing. Heat stuffing in a frying pan with oil and butter, seasoning to taste, until it begins to brown. Fill the peppers and put them in a pan that's just large enough to hold them upright. Pour in one cup of hot water and bake at 400 for 30 min. Serves 4 Super Simple Stroganoff (ScrappyHoosier) 1 1/2 lb ground meat (I prefer turkey) 1 large onion, thinly sliced 1 (16 oz) container sour cream 1 (10 3/4 oz) can cream of chicken soup, undiluted (I make my own sauce) garlic salt and pepper to taste Hot cooked egg noodles Brown meat in large skillet, stirring until it crumbles; drain and set aside. Add onion to skillet, and cook over medium heat, stirring constantly, 5 minutes or until firm tender. Add ground meat, sour cream, and soup; cook over medium heat 5 minutes or until heated through, stirring often. If desired, stir in garlic salt and pepper. Serve immediately over noodles. Yield: 4-6 servings

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Poultry Baked Chicken Fingers (Jennia Hart) Chicken and Sausage with Pasta (ScrappyHoosier) Chicken Asposa (ScrappyHoosier) Chicken Casserole (Johanna Hall) Chicken Casserole (Quarter Cathy) Chicken Cordon Bleu (garrettandkatesmom) Chicken Cordon Bleu Casserole (Quarter Cathy) Chicken Flautas (Mignonne) Chicken Fried Steaks and Creamed Pan Gravy w/Biscuits (Mandy28) Chicken in Potato Baskets (JoanieS) Chicken Parmesan (jcm28) Chicken Quesadillas (AKathy) Chicken Roll-Ups (Kat57) Chicken Scampi (JoanieS) Chicken Tacos (viola64) Chicken Tetrazzini (tranquilityscrapper) Chicken with Spinach and Cream Sauce (Quarter Cathy) Cinnamon-Garlic Chicken (tranquilityscrapper) Creamy Chicken and Shells (JoanieS) Crisp Coconut Chicken Fingers (jillonthehill) Deviled Chicken and Potatoes (marianne) Dilly Chicken (garrattandkatesmom) Easy Swiss Chicken (tranquilityscrapper) Garlic Chicken (disneypal) KFC Rotisserie Gold Marinade (AKathy) Lemonade Chicken (jcm28) Mushroom Chicken and Sausage Casserole (Quarter Cathy) Parmesan Chicken (JoanieS) Ranch Chicken (justjenny) Ruby Tuesday’s Smokey Mountain Chicken Knock-off (weaselwatchr) Sleepy Hollow's Chicken Salad Supreme (jcm28) Spicy Chicken (ScrappyHoosier) Stuffed Chicken Breasts (Mandy28)

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Poultry Baked Chicken Fingers (Jennia Hart) -from "The Freezer Cooking Manual from 30 Day Gourmet" original recipe by: Tara Wohlenhaus and Nanci Slagle 2 lb boneless skinless chicken breast -- cut into lengthwise strips 1/2 c milk 1/2 c ranch salad dressing 2 c bread crumbs or cracker meal 1/2 tsp paprika Mix milk and salad dressing together with a whisk. Place all of chicken pieces into sauce to coat. Place bread crumbs and paprika into a Ziploc bag and shake to mix. Take about 1 lb (half) of the chicken and place it into the crumb mixture. Seal bag and shake to coat chicken with crumb mixture. Place chicken on spray-treated or greased baking sheets and bake at 375 degrees for 15-20 minutes, turning once. Remove from oven and cool. Flash freeze and store in a Ziploc bag until ready to serve. To serve: Place frozen fingers on a baking sheet and reheat at 400 degrees for 5-10 minutes until sizzling and hot. Yield: 36 fingers NOTES : This is one of my favorite "I forgot to take something out of the freezer for dinner" meals. Everyone likes it in our family I sometimes add dipping sauces- everyone LOVES dipping!! "Great for picky eaters and toddlers” Chicken and Sausage with Pasta (ScrappyHoosier) 14 oz linguine, fettuccine OR spaghetti 6 oz sweet (or hot) Italian sausage (I use turkey) with casings removed 1 can chicken broth 1 lb chicken, cut into bite size pieces (I use skinless/boneless breasts) 4 garlic cloves, finely minced 1 (14 1/2 oz) can of chopped tomatoes with liquid 2 tbsp tomato paste 1/2 c fresh parsley 1/2 tsp pepper 1/4 tsp salt 1/8 tsp red pepper flakes (may omit, or add more) 1 c frozen peas, thawed 3/4 c shredded mozzarella cheese (3 oz) In a large pot of boiling water, cook pasta until just tender. Drain well. Meanwhile, crumble the sausage into a large skillet. Add 1/2 c of the broth and cook over medium heat, stirring, until the sausage is no longer pink. Add the chicken and garlic and cook, stirring occasionally, until the chicken is no longer pink. Stir the tomatoes, paste, parsley, pepper, salt, and the remaining broth into the pan and bring to a boil. Reduce to a simmer and cook until chicken is thoroughly cooked (about 4 minutes.) Add the peas and cook just until heated. Toss the sauce with the hot pasta, sprinkle with cheese and serve. Chicken Asposa (ScrappyHoosier) 3 lb boneless skinless chicken breast, cut into 1/2-inch cubes 2 tsp dried oregano 1/2 tsp freshly ground black pepper 1 tbsp paprika 1/2 tsp salt 5 tbsp olive oil 3 oz Canadian bacon, chopped 1 clove garlic, chopped 1 medium onion, chopped 1 medium bell pepper, chopped 1 medium tomato, chopped 1/2 medium spicy turkey sausage, cut into 1/2-inch thick slices 1/4 c pimiento-stuffed olives, chopped 1 tbsp capers 1 c long-grain white rice 3 c water or chicken stock 1/2 c frozen peas Toss chicken with oregano, pepper, paprika, salt, and 2 tablespoons of olive oil until evenly coated. Brown chicken in a nonstick skillet over medium-high heat. Remove from heat and set aside. Heat remaining 3 tbsp oil in a large non-stick pot. Add Canadian bacon and garlic and sauté until fragrant. Add the onion and bell pepper and sauté until onion and pepper are tender. Add tomato, browned chicken, and sausage. Cover and simmer for 10 minutes. Add olives,

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Two Peas in a Bucket Cookbook capers, rice, and water. Cover and simmer for 15 minutes. Add frozen peas and simmer for 5 more minutes. Taste for seasoning and serve. Chicken Casserole (Johanna Hall) 1 chicken, boiled and de-boned 1 (7 oz) bag of Doritos, crushed 1 can cream of chicken soup 1 onion, chopped 1 lb Velveeta, cubed 1 can cream of mushroom soup 1 can Rotel tomatoes (stewed tomatoes with green chilies) Mix soup and Rotel, adding one cup of milk. Layer in a greased 13x9 pan in this order: chicken, onion, Velveeta, chips and liquid. Bake at 350 for 45-60 minutes or until cheese is melted and bubbling. Chicken Casserole (Quarter Cathy) 4 chicken breasts, boiled and shredded 1 c chopped celery 1 c chopped onions 1 1/2 tsp butter 2 cans cream of chicken soup 1 can sliced water chestnuts 1 can sliced mushrooms 1 c mayo 1 can crescent rolls 1 c grated mozzarella cheese 1/4 c slivered almonds Pre-heat oven for 350 degrees. Sauté onions and celery in butter. Mix soup, chestnuts, mushrooms, and mayo in a large bowl. Add chicken, celery, and onion. Pour into large ungreased casserole dish. Sprinkle cheese all over the top. Cover with crescent rolls. Sprinkle almonds on top. Bake for 30 minutes. Chicken Cordon Bleu (garrettandkatesmom) 4 skinless, boneless chicken breast halves 1/4 tsp salt 1/8 tsp ground black pepper 6 slices Swiss cheese 4 slices cooked ham 1/2 c seasoned bread crumbs Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray. Pound chicken breasts to 1/4 inch thickness. Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs. Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately. Chicken Cordon Bleu Casserole (Quarter Cathy) 6 chicken breasts - cut in half 2 c swiss cheese - grated 2 c ham - julienne cut 1 c sour cream 1 can cream of chicken soup 1/2 c milk 1 sleeve Ritz crackers - crushed 1/2 c melted butter seasoning salt Arrange chicken in 9 x 13 greased pan. Season with seasoning salt. Layer over chicken Swiss cheese and ham. Sprinkle with cracker mixture over top. Bake at 350 for 1 hour. Sauce: mix sour cream, soup and milk together Cracker topping: combine crushed crackers and butter. Chicken Flautas (MIGNONNE) (very American) 3 tbsp margarine ¼ c flour 1 tsp salt

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Two Peas in a Bucket Cookbook 1 c chicken broth 1 tbsp dried parsley 1 tbsp grated onion Dash of paprika Dash of nutmeg 1 ½ c of cooked and shredded chicken Melt margarine in pan. Blend in flour and salt. Add broth and cook and stir until mixture thickens. Add spices and stir in chicken. Spoon mixture into flour tortilla shells, roll and secure with a toothpick. Fry rolled tortillas in a pan of hot oil until brown on all sides. Serve with black beans and top with cheese, lettuce, sour cream or whatever else you would like. Chicken Fried Steaks and Creamed Pan Gravy w/Biscuits (Mandy28) From 30 Minute Meals by Rachel Ray 1 1/2 lb round steak, 1/2" thick 1 c flour, plus 2 tbsp flour 1/3 c cornmeal 1 tsp sweet paprika 1 tsp salt 1/2 tsp freshly-ground black pepper 2 eggs beaten 2 tbsp water 4 tbsp vegetable oil 1 1/4 c beef broth or stock 1/4 c half-and-half or cream 1 pkg bake-off biscuits, prepared according to package directions Waxed paper, as needed 1. Preheat large, heavy skillet over medium high heat. 2. Set steaks on to a waxed paper lined work surface and cover with another piece of waxed paper. Pound steaks to 1/4-inch thick. Pull steaks off work surface and set to the side. Line work surface with more waxed paper. Pour 1/2 c flour into 2 piles on opposite sides of the work space. Add cornmeal, paprika, salt and pepper to 1 pile of flour. Beat eggs and water in a pie plate or shallow dish. 3. Cut steaks into 4 portions and coat in flour, eggs, then seasoned flour and cornmeal. 4. Add 2 tbsp oil to hot pan and cook 2 steaks at a time. Brown steaks about 2 minutes per side, or until cooked and remove from the pan. Add 2 tbsp more oil and repeat with remaining 2 steaks. Remove steaks to serving platter and pour off all but 2 to 3 tbsp of drippings. Add 2 tbsp flour to drippings and cook 2 minutes. Whisk in broth and season with salt and pepper. Whisk half-and-half or cream into gravy. When gravy bubbles, remove from heat. 5. Serve steaks and warm biscuits with gravy on top. This recipe yields 4 servings. Chicken in Potato Baskets (JoanieS) 4 ½ c frozen shredded hash brown potatoes, thawed 6 tbsp margarine or butter 1 ½ tsp salt ¼ tsp pepper Filling: ½ c chopped onion (I only use ¼ c) ¼ c butter or margarine ¼ c flour 2 tsp chicken bouillon granules 1 tsp Worcestershire sauce ½ tsp dried basil 2 c milk 3 c cubed cooked chicken 1 c frozen mixed veggies, cooked In a bowl, combine the potatoes, butter, salt and pepper. Press in bottom and up sides of 6 greased 10 oz custard cups; set aside. In a saucepan, sauté onion in butter. Add the flour, bouillon, Worcestershire sauce and basil. Stir in the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and veggies. Spoon into prepared crusts. Bake, uncovered at 375 for 30 to 35 minutes or until crust is golden brown and filling is bubbly. Chicken Parmesan (jcm28) 1/2 c fine bread crumbs 1/2 c grated parmesan cheese 1/4 c parsley or parsley flakes 1/3 c melted butter 1 clove garlic, crushed 1 (3 lb) cut up chicken

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Two Peas in a Bucket Cookbook Combine bread crumbs, cheese, and parsley. Combine butter and garlic. Dip chicken in butter mix, roll in crumbs. Place chicken, skin side up and not touching on greased pan. Bake at 350 degrees for one hour. Do not turn!! Chicken Quesadillas (AKathy) 4 boneless, skinless chicken breast, diced small 1 tbsp McCormick California Style Garlic Pepper 1 can (14.5 oz can) diced tomatoes with juice (unseasoned) ½ green pepper, diced 1 medium onion, diced 2-3 gloves garlic, minced 2 c shredded Colby/ Monterey Jack cheese 8 flour tortillas In a skillet, bring diced tomatoes, green pepper, onion and garlic to a simmer. Simmer until all liquid is absorbed, watching so it doesn’t scorch. (about 15-20 minutes) Remove from burner and set aside. Meanwhile, put a little oil (about a tbsp) in a skillet and heat. Add chicken and garlic pepper and sauté until chicken is done. Set aside. In a hot skillet, brown each tortilla on both sides. To assemble: Spread ¼ c cheese on each of flour tortillas. Follow with a fourth of the chicken and then a fourth of the tomato mixture. Top with another ¼ c of the cheese and top that with another tortilla. Makes four Quesadillas. To serve: Place Quesadillas on a cookie sheet and bake at 375 degrees for 10-15 minutes or until cheese is melted. Cut into wedges (a pizza cutter works well for this) and serve with salsa, sour cream, guacamole and/or sliced avocado. To freeze: Layer Quesadillas between sheets of waxed paper and slip into Ziploc freezer bags and freeze. To bake from frozen state, place on cookie sheets and bake at 375 degrees 15-20 minutes or until cheese is melted. These are wonderful to have in the freezer when you need a quick meal or cut into smaller wedges and used as an appetizer. Chicken roll-ups (Kat57) boneless chicken breasts swiss cheese sliced ham optional Campbell's Golden Mushroom Soup white wine or water to thin soup mushrooms, fresh or jarred toothpicks 1. Flatten chicken breast so it is fairly evenly flat. 2. Lay a slice of Swiss cheese on top of the inside. Top that with ham if you are using it. 3. Roll up the chicken breast with the cheese (and ham if used inside.) 4. Keep closed with a toothpick 5. At this point, you can freeze them for later. 6. For the meal, place in a (cover optional if you don't like a tough outer chicken) baking dish and cook at 350 for 45 minutes. 7. Meanwhile, heat the soup with the liquid filled to 1/4-1/2 the can, depending on how thin you want your gravy. 8. At the 45 minute point, open oven and put mushrooms and mixed soup over chicken. Heat at 350 for another 15 minutes or until chicken is cooked. Serve with rice and favorite vegetable. Chicken Scampi (JoanieS) ½ c butter (I only use ¼ c) 1/8 tsp crushed red pepper ½ c white wine, divided 2 tsp flour 1/8 c olive oil 4 cloves minced garlic ½ c chicken broth 1 tsp oregano 2 tsp parmesan cheese (I use MORE!) 2 tbsp bread crumbs parsley (for color) 6 chicken breasts, cubed Simmer chicken in butter and red pepper until lightly browned. Take chicken out and place in baking dish (12X8). Add to butter: ¼ c white wine and flour. Mix well. Add rest of wine, olive oil, garlic, chicken broth and oregano. Simmer 10 minutes. Pour over chicken. Sprinkle with cheese, crumbs and parsley. Bake 350 for 30 minutes, uncovered.

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Two Peas in a Bucket Cookbook Chicken Tacos (viola64) from Fine Cooking Marinade: 1/2 c fresh lime juice 1 tbsp ancho chile powder 2 cloves garlic, minced 1 1/2 tsp kosher salt 1 tsp dried oregano 1 tsp freshly ground black pepper 1 c vegetable oil 1 1/4 lb boneless, skinless, chicken breasts Filling: 1 tbsp vegetable oil 1 c cored, seeded, and finely chopped fresh poblano chilies (about 2 poblanos) OR 2 fresh jalapenos and 1/2 green bell pepper, cored, seeded, and finely chopped 1 c finely chopped yellow or white onion 1/4 c chopped fresh cilantro juice of 1 lime kosher salt 1/2 c grated Oaxaca cheese or freshly grated mozzarella For Serving: 12 -16 corn tortillas, warmed guacamole pico de gallo tomatillo salsa Marinate the chicken: In a med bowl, mix the lime juice, chile powder, garlic, salt, oregano, and pepper; whisk in oil. Add the chicken, cover and marinate in the refrigerator for 1 hour but no longer than 1 1/2 hours. Make the filling: Prepare a medium-hot fire on a gas or charcoal grill or set a large, heavy skillet over medium-high heat for 1 1/2 minutes. Remove the chicken from the marinade, shaking off any excess. Grill the chicken (or sear it in the skillet with 1 tbsp oil) flipping after 4 minutes, until it’s just cooked through, about 9 minutes. Let the chicken cool and then chop into very small pieces. Heat a skillet over medium-high heat, add 1 tbsp oil. Add the chilies and onion, and cook, stirring frequently, until they begin to soften, about 4 minutes. Add the chopped chicken, cilantro, and lime juice and stir constantly until the chicken is hot. Season with salt to taste. Sprinkle the cheese over the top, take the pan off the heat, and let the cheese melt. To Serve: Set the skillet with the filling on a trivet on the table next to the hot tortillas, guacamole, pico de gallo, and tomatillo salsa. Pico de Gallo 1/4 c coarsely chopped white onion 1/4 c coarsely chopped fresh cilantro 3 fresh Serrano or jalapeno chilies coarsely, seeded, and coarsely chopped 1 1/2 c ripe medium tomatoes, finely chopped kosher salt and freshly ground black pepper Put the onion, cilantro, and chilies in a food processor and pulse until very finely chopped. Transfer to a bowl and stir in the tomatoes. Season with about 1/2 tsp salt and 1/4 tsp black pepper. Tomatillo Salsa 1/4 c coarsely chopped white onion 1/4 c coarsely chopped fresh cilantro 3 fresh Serrano or jalapeno chilies coarsely, seeded, and coarsely chopped 1 1/2 cup ripe medium tomatillos, finely chopped kosher salt and freshly ground black pepper Put the onion, cilantro, and chilies in a food processor and pulse until very finely chopped. Transfer to a bowl and stir in the tomatillos. Season with about 1/2 tsp salt and 1/4 tsp black pepper. *note: you could use store bought salsa instead, but the pico de gallo and tomatillo salsa are very easy to make and taste 1000 times better than anything bought at the store!

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Two Peas in a Bucket Cookbook Chicken Tetrazzini (tranquilityscrapper) 8 oz spaghetti 2 c chicken, diced ¼ c butter or margarine 1 small onion, chopped ¼ c flour 1 c chicken broth 1 c heavy whipping cream ½ c shredded Swiss cheese ¼ tsp dry mustard 1small can rotel tomatoes (mild-hot depending on your heat factor) (optional) Preheat Oven 350. Cook spaghetti and rinse. Sauté diced chicken, onion in some butter until tender, set aside. Blend flour and gradually add broth and cream. Cook over low heat stirring frequently until sauce thickens. Don’t hurry because the sauce is the secret to this recipe. Add Swiss cheese, mustard, pepper and the optional can of rotel. Continue stirring until cheese melts. Add chicken, place spaghetti in casserole dish, mix sauce and chicken in. Sprinkle with Parmesan cheese. Cover dish with foil, and bake at 350 until it simmers about 20 min. At the end of baking, broil to brown the top. (Really tasty as leftovers as well) For a 9x13 casserole-double the sauce and use 1(12 oz) box of spaghetti. Serves 6-8 Preparation time 20 min. Chicken with Spinach and Cream Sauce (Quarter Cathy) 1 tsp tarragon 1 tsp basil 1 garlic clove 4 tbsp flour 1 c parmesan cheese 1 c heavy cream 1 (8 oz) cream cheese 2 pkg frozen spinach, chopped 1 can chicken broth 3 or 4 chicken breast, cutlets Boil chicken. Cook and drain spinach. Melt 1 tbsp butter with 1 clove garlic, basil and tarragon. Add 1 tbsp flour. Add spinach, 1/3 c heavy cream and cream cheese. Layer spinach mixture on bottom of large casserole dish. Place boiled chicken on top. Top with sauce. SAUCE: Melt 3 tbsp butter and 3 tbsp flour until thick. Add 3/4 c heavy cream and 3/4 c chicken broth. Pour sauce over chicken and top with 1 c parmesan cheese. Bake at 400 degrees for 20 minutes or until bubbles. Serves 8 Cinnamon-Garlic Chicken (tranquilityscrapper) 1 ½- 2 lb chicken 1 tbsp crushed garlic ½-1tsp cinnamon ½ tsp pepper 2 tbsp olive oil 1/3 c vinegar Combine in 2 qt casserole dish, add chicken last, cover, bake 1 hr at 350. Creamy Chicken and Shells (JoanieS) 10 oz shell macaroni or bow tie pasta ¼ c butter 1/8 c chopped onion ¼ c flour 1 ½ c milk ¾ c sour cream ½ c grated parmesan cheese (not fresh, the can stuff) 1 quart chicken broth 2 c cooked chicken, cubed Cook pasta in chicken broth until mostly absorbed. Stir occasionally to prevent sticking. Meanwhile, sauté onion in butter. Blend in flour. Stir in milk. Cook and stir until smooth and thickened. Add cheese and sour cream. Transfer pasta from any remaining broth with slotted spoon into sauce. Stir together over low heat, add chicken and heat until heated through.

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Two Peas in a Bucket Cookbook Crisp Coconut Chicken Fingers (jillonthehill) 1 c sweetened coconut flakes 1/2 c flour 1/2 tsp salt 1/4 tsp pepper 1/4 tsp garlic powder 1 1/2 lb boneless chicken breasts 1 egg, lightly beaten 1/3 c melted butter Preheat oven to 400 degrees. Mix coconut, flour, salt, and garlic powder in medium bowl. Dip chicken strips into eggs, then coat with coconut mixture. Place in shallow baking pan. Drizzle with melted butter. Bake 25 minutes or until chicken is browned and cooked through, turning once. Deviled Chicken and Potatoes (marianne) 4 skinless/boneless chicken breasts 1 can cream of chicken soup 1 tbsp or so prepared yellow mustard 1 tbsp or so mayonnaise 2 or 3 medium potatoes (sliced) paprika salt and pepper to taste Lightly grease casserole dish and line with sliced potatoes; place chicken on top; sprinkle salt and pepper over all. Blend mustard & mayonnaise with soup and heat in small saucepan to liquefy soup. Pour soup mixture over chicken/potatoes and sprinkle top w/paprika. Cover with foil and bake at 350 degrees for 1 to 1-1/2 hr, until potatoes are tender. Serve with crispy green salad or green veggie. Dilly Chicken (garrettandkatesmom) 3 lb bone-in chicken pieces 1 (10.75 oz) can condensed cream of mushroom soup 1 c milk 1 c sour cream 1 tsp dry onion soup mix 1 tsp dried dill weed Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Place the chicken pieces into the prepared baking dish. Pour the mushroom soup (undiluted), milk, and sour cream over the chicken. Season with onion soup mix and dill. No need to stir. Bake for 1 1/2 hours in the preheated oven, or until the chicken is falling off the bone. The longer you can cook it, the better it will taste. Easy Swiss Chicken (tranquilityscrapper) 4 skinned chicken breasts 1c Swiss cheese, grated 1 can cream of chicken soup ¼ c white wine 1 c Pepperidge farm seasoned bread crumbs (stuffing mix) Melt butter, place chicken in 9x13 casserole, cover with cheese. Mix wine and soup together and pour over the chicken and cheese, cover with bread crumbs and drizzle with melted butter. Cook 1 hour at 350, serve over white rice. Garlic Chicken (disneypal) 1 egg yolk 6 cloves garlic, chopped 4 skinless, boneless chicken breast halves 6 tbsp butter 1 c dry bread crumbs 1 c grated Parmesan cheese 1 tbsp dried parsley 1 tbsp garlic powder 1/2 tbsp salt 1 tbsp ground black pepper In a glass dish, beat egg yolk with garlic. Place chicken in egg mixture, and turn to coat. Cover dish and refrigerate for at least 4 hours, or overnight if possible. Preheat oven to 400 degrees. Melt butter and pour into the bottom of a 9x13 inch baking dish. Mix together the bread crumbs, Parmesan cheese, parsley, garlic powder, salt and pepper. Dip marinated chicken in crumb mixture. Place coated chicken in baking dish,

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Two Peas in a Bucket Cookbook and pour remaining egg mixture over. Bake in preheated oven for 15 to 20 minutes on each side, or until chicken is no longer pink and juices run clear. Serves 4 KFC Rotisserie Gold Marinade (AKathy) 1/4 c oil 1 tbsp honey 1 tbsp lime juice 1/4 tsp paprika seasoned salt to taste (optional) Mix all ingredients well in saucepan and warm just to melt honey. Arrange 4 chicken breast halves, skin-side up, in a baking dish or pan sprayed with Pam. Bake, uncovered, at 400F, about 35-40 minutes, basting pieces (without turning them) 3-4 times during baking or until nicely browned. Immediately upon removing from oven, seal baking dish or pan tightly in foil and let stand 15-20 minutes before serving. *Although this recipe calls for baking in the oven, it will actually taste like rotisserie-cooked chicken. Lemonade Chicken (jcm28) 4 boneless, skinless chicken breast halves 2 cloves garlic, minced 2 tbsp vegetable oil 1 can (6 oz) frozen lemonade concentrate, thawed 1/2 c water 3 tsp chicken bouillon granules 3 small bell peppers, cut into 1 inch strips 2 tsp cornstarch Cut chicken into uniform strips, about 2x1/2x1/2 inches. In a 10 inch skillet, over medium-high heat, sauté chicken and garlic in hot oil, until chicken is not longer pink on the outside. Reduce heat to medium. Add lemonade concentrate, 1/4 c water and bouillon granules. Cook 10 minutes or until liquid is reduced by half. Add peppers. Cover and cook 5 minutes or until peppers are crisp & tender. In a small bowl, stir remaining 1/4 c water and cornstarch until smooth. Pour into skillet. Stirring, bring to a boil for one minute. Serve over rice. Mushroom Chicken and Sausage Casserole (Quarter Cathy) 4 c cooked chicken 1 1/2 lb pork sausage 3-4 stalks celery, diced 1 c chopped mixed peppers (I like a combo of red and green) 1 small onion, diced 1 tbsp onion powder, NOT onion salt 3/4 lb fresh mushrooms 12 oz cream cheese, softened 16 oz bag frozen cauliflower, cooked well and drained (mix in some frozen broccoli if you have some on hand, but it’s not necessary) 8 oz shredded cheddar cheese 1/2 tsp pepper Salt Paprika (optional) Brown the sausage with the celery, onion and mushrooms. Stir the softened cream cheese into the sausage mixture until well blended. Stir in onion powder. Chop the cooked cauliflower. Mix all ingredients and spread in a greased 9x13" baking dish. Bake, covered with foil, at 350º for about 40 minutes. Uncover and bake until hot and bubbly and top is lightly browned, about 10-15 more minutes. Parmesan Chicken (JoanieS) ½ c melted butter or margarine 2 tsp Dijon mustard 1 tsp Worcestershire sauce ½ tsp salt 1 c dry bread crumbs ½ c grated Parmesan cheese 6 to 8 boneless, skinless chicken breasts In a pie plate or shallow bowl, combine butter, mustard, Worcestershire and salt. In a plastic bag, combine crumbs and Parmesan cheese. Dip chicken in butter mixture, then shake in crumb mixture. Place in an ungreased 9X13 dish. Drizzle with any remaining butter mixture. Bake at 350 for 40 - 45 minutes or until juices run clear and chicken is no longer pink.

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Two Peas in a Bucket Cookbook Ranch Chicken (justjenny) 5 boneless chicken breast 1 pkg Ranch dressing 1/2 lb bacon 2 c shredded cheese Place chicken in 9x13 pan. Sprinkle dressing on top. Lay bacon across to cover all and top with cheese. Bake covered at 350 for 45 minutes. Remove foil and bake uncovered for an additional 15 minutes. Ruby Tuesday’s Smokey Mountain Chicken Knock-off (weaselwatchr) 4 boneless skinless chicken breasts 4 slices deli ham 4 slices mozzarella cheese 4 tbsp BBQ sauce chopped tomatoes-for garnish chopped green onions-for garnish In large skillet, cook chicken breasts until done. Take one tbsp of bbq sauce and spread on each chicken breast. Place ham on top of the bbq sauce, and sprinkle with the chopped tomatoes and green onions. Top with a slice of mozzarella cheese. Place lid on skillet, and heat until cheese melts. Serve with some extra bbq sauce. Sleepy Hollow's Chicken Salad Supreme (jcm28) 4 c diced cooked chicken* 3/4 c dark or golden raisins 3/4 c drained pineapple tidbits 1 tsp Dijon mustard 1 tsp curry powder 3/4 c mayonnaise 1/2 c chopped celery lettuce 1/2 c chopped pecans fresh fruit for garnish In a large bowl, blend together chicken, raisins, pineapple, mustard, curry powder, mayo, and celery. Place four large servings on bed of lettuce. Top each serving with pecans. Garnish with grapes or other in season fruit. Makes 4 servings **There used to be a tea room here in Orlando. It was a lovely, quaint place that was a perfect place for quiet lunches or bridesmaids luncheons. This was one of their most popular dishes. *In a pinch, you can use canned chicken Spicy Chicken (ScrappyHoosier) -adapted from “The Children's Step by Step Cookbook” 4 chicken portions, each cut in half 1 c plain yogurt 1 1/2 tbsp vegetable oil 1 large onion 1 small clove of garlic 1/2 tsp turmeric 1 tsp curry powder 1/4 tsp cayenne pepper salt and pepper to taste Put pieces of chicken on the cutting board and make two deep cuts across each of them with a sharp knife. Mix half of the spices and a tbsp of oil in the bowl. Add the chicken and turn it. Leave it to marinate for an hour. Set the oven to 350. Put the chicken pieces on the baking sheet and bake them for 30 minutes. Chop the onion. Heat the rest of the oil in the skillet and fry the onion gently until soft and golden. Mix the rest of the spices and garlic into the yogurt until creamy. Add the fried onions and stir everything together. Spoon the mixture on top of the pieces of chicken. Then, bake them for 20 minutes, or until chicken is thoroughly cooked. Chicken should be golden brown. *serve with buttered noodles and peas Stuffed Chicken Breasts (Mandy28) 4 large chicken breast halves 3 tbsp seedless raisins 2 tbsp margarine 1/2 c chopped onion 1/2 c chopped celery

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Two Peas in a Bucket Cookbook 1/4 tsp minced garlic 1 bay leaf 1 c chopped, peeled apple 2 tbsp chopped water chestnuts 1 c skim milk 1 tsp curry powder 2 tbsp flour 1. Preheat oven to 425 degrees. Bone the chicken breasts. Put the raisins into a bowl and cover with warm water. Set aside and allow mixture to swell. 2. Place onions, celery, garlic and bay leaf into a skillet. Cook, stirring often until the onion is wilted. Remove the bay leaf. Add the chopped apple. Cook for about 2 minutes, stirring occasionally. 3. Squeeze the raisins to extract the liquid. Add them to the apple mixture. Stir in the water chestnuts and remove the mixture from the heat. Let cool. 4. Loosen the skin on chicken breasts and spoon filling between skin and breast. Add margarine to a skillet. Brown lightly and transfer them to a baking dish. Bake for 20 minutes. 5. Add the milk, curry powder and flour to the skillet. Mix, cooking gently until the mixture thickens. Pour over the chicken breasts, and cook another 15 minutes. Serve on warmed plates. Garnish with lemon wedges or parsley. This recipe yields 4 servings. Each serving is 7 Weight Watcher points.

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Two Peas in a Bucket Cookbook

Fish David’s Secret Shark Steak Recipe (Swordscrapping) Less Clean-Up Salmon Dinner (austyn) Linguine with Salmon and Mushrooms (Janet in FL) Parmesan Herb-Baked Tilapia (amykuc) Salmon (CheriV) Tilapia Lemon Parmesan (garrettandkatesmom) Tilapia with Mango Salsa (JoanieS) Tuna Spinach Braid (Scrappinchrista) Tuna with Pesto (SemperGumbyPea)

Shellfish Angel Hair Pasta with Shrimp and Basil (garrettandkatesmom) Baked Crab Casserole (Quarter Cathy) Baked Stuffed Scallops (kjrjandmomma) Champagne Shrimp and Pasta (garfpookie) Cioppino (camomoftwins) Crab Cakes (SemperGumbyPea) Crab Quiche (disneypal) Easy Boiled Shrimp (justcallmemommy) Garlic and Shrimp Pasta Toss (garrettandkatesmom) Greek Shrimp Pasta Salad (BzMom23boys) Lobster with Havarti-Cognac Cream Sauce (Quarter Cathy) Sampan Shrimp (Janet in FL) Seashells with Creamy Clam Sauce (Janet in FL) Shrimp with Pasta (Layce) Shrimp with Roasted Pepper Cream Sauce (JoanieS) Spinach Cheese Scallops (austyn)

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Fish David’s Secret Shark Steak Recipe (Swordscrapping) One medium shark steak - place on aluminum foil Season with salt, pepper, Old Bay seasoning, Cajun seasoning (Zatarain's), garlic powder Add 2 tbsp butter on top & ½ onion (sliced) Wrap in foil and bake for 15 minutes at 400. Cut into small cubes. Serve on cracker with a small dash of Melinda's (XX or XXX) hot sauce Less Clean-Up Salmon Dinner (austyn) salmon filets lime juice Mrs. Dash seasoning assorted veggies (I use squash, zucchini, carrots, sugar snap or snow peas) lime(s) preheat oven to 350. If using frozen salmon, thaw per package directions. Tear 12" pieces of foil (1 per serving) and slice veggies over foil (here's where you can cater to each person's taste.) Spritz with butter flavor Pam or spray butter (or put a couple of thin butter/margarine slices on the pile), sprinkle with salt and pepper. Top with 1 piece of salmon. Top with lime juice (1/2-1 tsp - whatever your taste is) sprinkle with Mrs. Dash seasoning and one or two lime slices, fold sides up and seal into a packet. Put packet(s) in a single layer on a cookie sheet, bake for 12-15 min or until salmon flakes easily with a fork. Yummy and quick and not much cleanup! Linguine with Salmon and Mushrooms (Janet in FL) A family favorite ¼ c olive oil 1 (12 oz) skinless salmon fillet, cut into ¾ inch pieces 3 large cloves of garlic, chopped ½ lb fresh mushrooms, sliced 5 green onions, chopped 1 large tomato, seeded, diced 1/3 c dry white wine 3 tbsp drained capers ½ lb linguine, cooked ¼ c chopped fresh dill or 1 tbsp dried dill weed 1 tbsp fresh lemon juice Heat oil in heavy large skillet over medium heat. Season salmon with salt and pepper. Add to skillet; sauté until just cooked through, about 3 minutes. Using slotted spoon, transfer salmon pieces to a plate. Add garlic to same skillet; sauté 30 seconds. Add mushrooms; sauté 2 minutes. Add green onions, tomato, wine and capers; cook until mushrooms are tender, about 5 minutes. Add linguine, dill, lemon juice and salmon and toss. Season with salt and pepper. Parmesan Herb-Baked Tilapia (amykuc) 4 (6 oz) tilapia fillets Cooking spray 1/3 c (about 1 ½ oz) grated parmesan cheese ¼ c low-fat mayonnaise 2 tbsp minced green onions ¼ c dry breadcrumbs 1 tsp dried basil 1 tsp dried oregano ¼ tsp salt ¼ tsp black pepper Preheat oven to 400°. Place fish on a foil-lined baking sheet coated with cooking spray. Combine cheese, mayonnaise, and onions; spread evenly over fish. Combine breadcrumbs and remaining ingredients; sprinkle evenly over fish. Lightly coat fish with cooking spray. Bake at 400° for 10 minutes or until fish flakes easily when tested with a fork. CALORIES: 241|FAT: 5.6|FIBER: 0.7g|POINTS: 5|Servings: 4

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Two Peas in a Bucket Cookbook Salmon (CheriV) This is a South Beach Diet recipe but I have made a couple of modifications based on my family's tastes. **NOTE: You will need a grilling wok or a large, disposable aluminum pan. 1 lb salmon fillets, cut into 4 slabs 1 bunch fresh asparagus 12 fresh clams, scrubbed 8-10 cherry tomatoes 1 medium purple onion, quartered 3 tbsp olive oil 1 tbsp Dijon mustard 5-10 white mushrooms, quartered Salt and Pepper to taste Crushed or minced garlic (jar type) to taste In a glass pan, mix the olive oil, mustard, garlic and salt and pepper. Add fish cubes and marinate for 10-30 min. Refrigerate. Remove fish from marinade and return to refrigerator while you start to grill the veggies. Using a fork or ice pick, punch holes in the bottom of the disposable aluminum pan or use a grilling wok. Toss veggies and the marinade into the pan while pan is on a medium hot grill. Don't worry -- the marinade will be cooked, so it's OK that it has already been on raw fish. When veggies are close to desired doneness, add the salmon planks to the grill. This goes quickly, so be careful. Add the clams during the last 3-5 minutes of cooking. Clams are done when they open. Tilapia Lemon Parmesan (garrettandkatesmom) 2 ½ lb Tilapia fillets 2-4 tsp butter or margarine, softened 2 tsp fresh lemon juice Lemon-Parmesan Sauce 1 c mayonnaise 2 tbsp fresh lemon juice ½ c grated Parmesan cheese Garnish 2 lemons, sliced fresh parsley Rinse the tilapia fillets in cold water and drain thoroughly. Top with butter or margarine and lemon juice. Broil about 4 inches from the source of heat for approximately 5 to 6 minutes or until the fish is opaque and flakes easily when tested with a fork. Top each portion with 1-2 tbsp of Lemon-Parmesan Sauce; broil 2-3 minutes or until sauce puffs and turns golden brown. Place fillets on serving plate; garnish with lemon slices and fresh parsley. Serves: 6 Tilapia with Mango Salsa (JoanieS) 1 lb tilapia 1 can mango, chopped 1 jalapeno pepper, chopped fine 1 tsp light brown sugar 1 ½ limes salt and pepper 1 red bell pepper, diced 1 cucumber, seeded and chopped In a bowl, combine mango, jalapeno pepper, brown sugar, the juice of 1 lime, salt and pepper, red pepper, and cucumber. Mix well. Cover and let sit on counter for 1 to 2 hours. Squeeze the juice of ½ a lime over fish. Grill, broil or bake. Serve with salsa! **This is an “Applebee’s” recipe. It is on their Weight Watchers menu** Tuna Spinach Braid (Scrappinchrista) -from www.newsobserver.com 1 (10 oz) pkg frozen chopped spinach, thawed and drained 1 (9 ½ oz) can chunk white tuna, water packed, drained 1 c low-fat ricotta or cream-style cottage cheese, drained 1/2 c grated parmesan cheese 1 clove garlic, minced 3 (1 oz) thick slices provolone cheese 1 (8 oz) package refrigerated crescent rolls chopped tomato, optional grated parmesan cheese, optional Preheat oven to 375 degrees. Filling: In a mixing bowl, stir together spinach, tuna, ricotta or cottage cheese, parmesan cheese and garlic; set aside. Bread: Unroll and separate crescent dough into 4 rectangles. On an ungreased baking sheet or shallow baking pan, place rectangles together, overlapping edges slightly for a 14- by 10-inch rectangle. Firmly press edges and perforations together to seal. Spread filling in a 3 1/2-inch wide strip lengthwise down the center of

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Two Peas in a Bucket Cookbook dough. Top with provolone, cutting cheese as necessary to cover filling. Make cuts in dough at 1-inch intervals on both sides of rectangle just to the edge of the filling. Fold dough strips diagonally over filling for a braided appearance. Bake for 18 to 20 minutes, or until golden brown. Serve warm. Garnish: If desired, serve with chopped tomatoes and grated parmesan cheese. Makes 4 servings Tuna with Pesto (SemperGumbyPea) -from Betty Crocker's Cookbook 1 lb yellowfin tuna, swordfish or halibut fillets, 3/4 in thick 1 tsp olive or vegetable oil 2 med green onions, sliced (2 tbsp) ½ c pesto 2 tbsp lemon juice 1. If fish fillets are large, cut into 4 serving pieces. Heat oil in 10 inch nonstick skillet over medium heat. Cook onions in oil 2 to 3 min, stirring occasionally, until crisp-tender. 2. Stir in pesto and lemon juice. Top with fish. Heat to boiling; reduce heat to low. Cover and cook 5 to 10 min or until fish flakes easily with fork.

Shellfish Angel Hair Pasta with Shrimp and Basil (garrettandkatesmom) ¼ c olive oil, divided 1 (8 oz) pkg angel hair pasta 1 tsp chopped garlic 1 lb large shrimp - peeled and de-veined 2 (28 oz) cans Italian-style diced tomatoes, drained ½ c dry white wine ¼ c chopped parsley 3 tbsp chopped fresh basil 3 tbsp freshly grated Parmesan cheese Bring a large pot of water to a boil, and add 1 tbsp oil. Cook pasta in boiling water until al dente. Place pasta in a colander, and give it a quick rinse with cold water. Heat remaining olive oil in a 10 inch skillet over medium heat. Cook garlic, stirring constantly, until the garlic is tender, about 1 minute. Do not let the garlic burn. Add shrimp, and cook for 3 to 5 minutes. Remove shrimp from the skillet, and set aside. Stir tomatoes, wine, parsley, and basil into the skillet. Continue cooking, stirring occasionally, until liquid is reduced by half, 8 to 12 minutes. Add shrimp, and continue cooking until the shrimp are heated through, about 2 to 3 minutes. Serve the shrimp mixture over the pasta. Sprinkle with Parmesan cheese Baked Crab Casserole (Quarter Cathy) 8 oz uncooked pasta ½ lb mushrooms, freshly sliced 2 cloves garlic-minced 16 oz crab meat, chopped 2 tsp salt 1 ½ c shredded cheddar 2 large onions, chopped ½ c green pepper, chopped ½ c butter ½ c sour cream 1 ½ tsp basil Cook pasta according to directions. Sauté onion, garlic, mushrooms and green pepper in butter until crisp & tender. Remove from heat. Drain pasta; add to vegetable mixture. Stir in crab, sour cream, basil and salt. Place mixture in 2 greased 8-inch baking dishes. Sprinkle with cheese. Cover and freeze one dish. Cover and bake the second one for 20 minutes at 350F. Uncover and bake 5 more minutes. Baked Stuffed Scallops (kjrjandmomma) 1 lb of scallops 1 stick of butter ¼ c fresh grated parmesan cheese ¾ c Italian bread crumbs 3 tsp fresh minced garlic Melt stick of butter and garlic together in a pan. Add melted butter/garlic to a glass baking pan; add scallops. Mix ¾ c

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Two Peas in a Bucket Cookbook bread crumb and fresh grated parmesan cheese together. Sprinkle bread crumb mixture over scallops along with drizzling a bit of butter mixture on top. Bake for 30 minutes at 350 degrees. Champagne Shrimp and Pasta (garfpookie) -from Allrecipes.com 8 oz angel hair pasta 1 tbsp extra virgin olive oil 1 c sliced fresh mushrooms 1 lb medium shrimp, peeled and de-veined 1 ½ c champagne ¼ tsp salt 2 tbsp minced shallots 2 plum tomatoes, diced 1 c heavy cream salt and pepper to taste 3 tbsp chopped fresh parsley freshly grated Parmesan cheese Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 6 to 8 minutes or until al dente; drain. Meanwhile, heat oil over medium-high heat in a large frying pan. Cook and stir mushrooms in oil until tender. Remove mushrooms from pan, and set aside. Combine shrimp, champagne, and salt in the frying pan, and cook over high heat. When liquid just begins to boil, remove shrimp from pan. Add shallots and tomatoes to champagne; boil until liquid is reduced to ½ c, about 8 minutes. Stir in ¾ c cream; boil until slightly thick, about 1 to 2 minutes. Add shrimp and mushrooms to sauce, and heat through. Adjust seasonings to taste. Toss hot, cooked pasta with remaining ¼ c cream and parsley. To serve, spoon shrimp with sauce over pasta, and top with Parmesan cheese. Cioppino (camomoftwins) -from Sunset Magazine ¼ c olive oil or salad oil 1 large onion, chopped 2 cloves garlic, minced or pressed 1 large green bell pepper, stemmed, seeded and chopped 2/3 c chopped parsley 1 can (15 oz) tomato sauce 1 can (28 oz) tomatoes 1 c dry red or white wine 1 bay leaf 1 tsp dry basil ½ tsp dry oregano leaves 12 clams in shell, suitable for steaming, scrubbed 1 lb large shrimp, (30 per lb), shelled & de-veined 2 live or cooked large Dungeness crab (about 2 lbs each), cleaned and cracked In 6-8 quart pan over medium heat, combine oil, onion, garlic, bell pepper and parsley; cook, stirring often, until onion is soft. Stir in tomato sauce, tomatoes (break up with spoon) and their liquid, wine, bay leaf, basil, and oregano. Cover and simmer until slightly thickened, about 20 minutes. To the broth, add clams, shrimp and crab. Cover and simmer gently until clams pop open and shrimp turn pink, about 20 minutes. Remove bay leaf and discard. Ladle hot broth and some of each shellfish into large bowls. Serve with warm sourdough bread. You can actually use whatever shellfish you like, even fish. Scallops, squid and monkfish are good in cioppino. It's traditional to sop up the thick tomato and garlic sauce with lots of extra-sour sourdough bread. This is supposed to be the original recipe, dating back to 1941 in San Francisco. My kids loved this. (They're in their 20's.) Crab Cakes (SemperGumbyPea) -from Betty Crocker's Cookbook ¼ c mayo or salad dressing 1 large egg 1 ¼ c soft bread crumbs (about 2 slices bread) 1 tsp ground mustard ¼ tsp salt 1/8 tsp pepper 2 med green onions, chopped (2 tbsp) 2 cans (6 oz each) crabmeat, drained, cartilage removed and flaked* 2 tbsp vegetable oil ¼ c dry bread crumbs 1. Mix mayo and egg in medium bowl. Stir in remaining ingredients except oil and dry bread crumbs. Shape mixture into 6 patties, about 3 inches in diameter. 2. Heat oil in 12 inch skillet over medium heat. Coat each patty with dry bread crumbs. Cook in oil over medium heat about 10 min, turning once, until golden brown and hot in center. Reduce heat if crab cakes become brown too

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Two Peas in a Bucket Cookbook quickly. *3/4 lb cooked crabmeat, flaked, can be substituted for the canned crabmeat. Crab Quiche (disneypal) 1 (9 inch) deep dish pie crust 2 eggs, beaten ½ c milk ½ c mayonnaise 1 tsp cornstarch 1 ½ c shredded Swiss cheese 1/2 lb imitation crabmeat 1 pinch ground black pepper Preheat oven to 350 degrees. In a medium bowl, combine the eggs, milk, mayonnaise and cornstarch. Stir in the cheese, imitation crabmeat and pepper. Pour into the pie shell. Bake for 35 to 40 minutes or until a knife inserted in the center comes out clean. Let cool slightly and serve. Easy Boiled Shrimp (justcallmemommy) 1-5 lb of shrimp Zatarain's Crab Boil Place 1 bag of crab boil in a large pot of water. Bring to a rolling boil. Add shrimp for 2 minutes, just until pink. Very important-DO NOT OVERCOOK. After 2 minutes, immediately drain and run cool water over the shrimp until shrimp is cool (alternately, place in ice) to prevent further cooking. Serve with cocktail sauce (below). Cocktail Sauce 1 c ketchup Lime juice, 3 drops 1 tbsp prepared horseradish garlic, to taste Mix and serve as dipping sauce for boiled shrimp. Garlic and Shrimp Pasta Toss (garrettandkatesmom) 1 lb fresh or frozen large shrimp in shells 1 large garlic bulb 1 tbsp olive oil 2 tbsp lemon juice 1 red or yellow sweet pepper, quartered lengthwise 1 onion, cut into ½ inch slices 3 c packaged dried cavatelli (curled shells) or bow tie pasta (farfalle) (about 8 oz) 2 tbsp butter, softened 1/2 tsp salt 1/2 tsp freshly ground black pepper 1/3 c shredded Asiago or parmesan cheese 1. Thaw shrimp, if frozen. Peel and de-vein shrimp, leaving tails intact. Rinse shrimp; pat dry with paper towels. Cover and refrigerate until ready to grill. 2. With a sharp knife, cut off the top 1/2 inch from garlic bulb to expose the ends of the individual cloves. Leaving garlic bulb whole, remove any loose, papery outer layers. 3. Fold an 18x9 inch piece of heavy foil in half to make a 9 inch square. Place garlic bulb, cut side up, in center of foil. Drizzle bulb with 1 1/2 tsp of the oil. Bring up opposite edges of foil and seal with a double fold. Fold remaining edges together to completely enclose garlic, leaving room for steam to build. 4. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place garlic on greased grill rack over drip pan. Cover and grill for 30 minutes. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) 5. Meanwhile, thread shrimp onto long metal skewers, leaving a ¼ inch space between pieces. In a small bowl combine the remaining oil and 1 tbsp of the lemon juice; brush over shrimp and vegetables. 6. Add skewers to grill over drip pan; add vegetables to grill directly over coals. Cover and grill for 8 to 10 minutes more or until garlic is soft, shrimp are opaque, and vegetables are tender, turning shrimp and vegetables once halfway through grilling. Remove from grill. Cool garlic and vegetables slightly. Coarsely chop vegetables. 7. While shrimp and vegetables are grilling, cook pasta according to package directions; drain. Return pasta to hot pan. 8. Squeeze garlic pulp into a small bowl. Thoroughly mash garlic pulp. Add butter, salt, and black pepper; mix well. In a large bowl combine pasta and garlic mixture; toss to coat. Add shrimp, vegetables, remaining lemon juice, and cheese; toss gently to mix. Serve immediately. Makes 4 servings Prep: 25 min Grill: 38 min

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Two Peas in a Bucket Cookbook Greek Shrimp Pasta Salad (BzMom23boys) 1 (8 oz) pkg of Athenos feta cheese with basil and sundried tomato 20 medium-sized shrimp green pepper, sliced very thin and roughly chopped few black olives (optional) ½ of a cucumber, chopped ½ of a red onion, chopped about ½ c fresh grated parmesan cheese (I love parmesan reggiano) extra virgin olive oil (EVOO) white balsamic vinegar 1 pkg of mini penne pasta McCormick brand garlic pepper (the kind you grind) McCormick brand pizza seasoning (also the kind you grind) kosher salt Clean and de-vein shrimp, then season them with salt and pepper and sauté in a little EVOO. Put them aside. Boil the pasta with kosher salt, when it's done, drain (I always add a little EVOO to keep from sticking.) Chop all the veggies and season those with the garlic pepper and a tiny dash of salt. Mix together the EVOO and the vinegar (I never measure. Just mix until you like the taste.) Season the oil with the garlic pepper and the pizza seasoning. Mix the shrimp with the pasta and veggies and feta cheese and add the oil and vinegar mix. Top with the parmesan cheese and then chill a bit. Delicious. *I have made this pasta salad without the shrimp and it is delicious without it also. The feta cheese comes two ways, either chopped in a little container or in a square block. I prefer the already chopped but lately have had a hard time finding that one, so I just chop the block myself. Lobster with Havarti-Cognac Cream Sauce (Quarter Cathy) Grate 2 c of Havarti cheese into a saucepan; stir in a cup of light cream, ¼ c of cognac, 2 tbsp of chopped garlic, a good tbsp of black pepper, and some salt and fresh tarragon. Stirring almost constantly, let the sauce simmer until all the cheese has melted. Run it through a blender, adding 1 egg in the process. Pour it back into the saucepan and add 1 lb of fresh lobster meat cut into generous chunks. Simmer for a few minutes more, then toss with pasta and serve. Sampan Shrimp (Janet in FL) A family favorite for many years 1(8 ½ oz) can pineapple chunks ¼ c vegetable oil 1 lb shrimp, shelled and de-veined 2 small onions, cut in rings 1 green pepper, cut in thin strips 2 tbsp cornstarch ¼ c brown sugar ½ tsp salt 1 tsp powdered ginger 2 tbsp soy sauce ¼ c vinegar 1 large tomato, cut in wedges Drain pineapple, reserving syrup. Heat oil in large skillet. Sauté shrimp until pink; set aside. Add onion and peppers to skillet and sauté until softened but not browned. Mix cornstarch with sugar, salt and ginger. Gradually stir in soy sauce, vinegar and fruit syrup. Pour into skillet and cook gently until liquid thickens. Add pineapple, tomato and shrimp. Stir constantly as you bring to a boil. Serve over rice. Seashells with Creamy Clam Sauce (Janet in FL) 1 lb medium size seashell shaped pasta 2 cans (7 oz ea) minced or chopped clams, drained (reserve liquid) heavy cream ¼ c butter or margarine 1 small clove garlic, minced 2 tbsp flour ¼ tsp pepper 2 tbsp chopped fresh parsley Cook pasta according to package directions. Meanwhile, pour reserved clam liquid into a 2 c measuring cup; fill with cream to measure 2 c. Melt butter in a small saucepan over moderate heat. Add garlic and cook 30 seconds. Sprinkle with flour and cook 1 minute, stirring constantly. Add clam juice/cream mixture and pepper and bring to boiling, stirring often. Lower heat, simmer 3 minutes. Stir clams and parsley into sauce and serve over drained seashells.

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Two Peas in a Bucket Cookbook Shrimp with Pasta (Layce) 1-2 pkg frozen cooked shrimp with tails, etc. 1-2 cans of Hunts diced tomatoes (many varieties, take your pick) olive oil garlic pasta baby Spinach Okay. You are going to stir-fry the shrimp in olive oil and some of that minced garlic that comes in a jar. Add the canned diced tomatoes and a little Italian seasoning, oregano, whatever you have on hand. Meanwhile, be boiling up some angel hair pasta. This takes, like, all of less than ten minutes. Serve shrimp mixture over pasta. Baby spinach makes a great salad, with either ranch dressing or balsamic vinaigrette. Shrimp with Roasted Pepper Cream Sauce (JoanieS) 1 (7 oz) pkg dry pasta of your choice 1 (12 oz) jar roasted peppers 1 (8 oz) pkg cream cheese, softened ½ c chicken broth 3 garlic cloves ½ tsp cayenne pepper 2 lb large shrimp, cooked, peeled and de-veined ¼ c chopped fresh basil or 1 tbsp dried basil Prepare pasta according to package directions, omitting salt and oil. Meanwhile drain the roasted peppers. Place peppers, cream cheese, broth, garlic and cayenne pepper in a blender or food processor. Cover and process until smooth. Pour the mixture into a large skillet; cook over medium heat for 5 minutes, stirring often, until thoroughly heated. Add the cooked shrimp and heat for 2 - 3 minutes, stirring occasionally until heated through. Serve over cooked pasta. Garnish with basil. Spinach Cheese Scallops (austyn) 2-3 tbsp olive oil 1 ½ c onion, finely chopped 2 tbsp minced garlic 1/8 tsp cayenne pepper 1 c chopped red bell pepper 1/3 c fresh lemon juice 1 tbsp brown sugar 1 tbsp lemon zest 1 tbsp salt 1 tsp black pepper ¾ lb cooked linguine 1 (10 oz) pkg frozen chopped spinach (thawed and drained) 1/3 c crumbled feta cheese 1 ½ lb cooked scallops Heat oil in 12 inch heavy skillet on medium-low heat until hot. Add onion, garlic, cayenne, and bell pepper; cook uncovered until tender, about 10 minutes. Add lemon juice, brown sugar, zest, salt and pepper; heat one minute. While preparing onion/pepper mixture, bring a large pot of water to a boil; salt to taste. Cook pasta until tender, 8-10 minutes. About one minute before pasta is cooked, add spinach. Drain pasta and spinach and place in a large, warm serving bowl. Add onion/pepper mixture and toss to coat. Taste and adjust seasonings. Add previously cooked and warmed scallops to pasta and sprinkle with feta cheese. Serves 4

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Casseroles 7-Layer Casserole (ScrappyHooiser) Baked Penne with Sausage (weaslewatchr) Baked Seafood Casserole (Quarter Cathy) Broccoli Casserole (lisamorg) Bubble Pizza (Janet in FL) Cabbage Roll Casserole (Quarter Cathy) Carrot Casserole (JoanieS) Casserole Caroline (Buzz727) Cherokee Casserole (jcm28) Chicken and Wild Rice Casserole (jcm28) Chicken Casserole (Johanna Hall) Chicken Casserole (Quarter Cathy) Chicken Cordon Bleu Casserole (Quarter Cathy) Chicken Divan (JoanieS) Chicken Enchilada Casserole (MIGNONNE) Chicken Enchilada Casserole (Miss Jen) Chicken Noodle Casserole (Mandy28) Chicken Pot Pie (JoanieS) Chicken Yogurt Enchilada Bake (JoanieS) Chili Casserole (disneypal) Christmas Breakfast Sausage Casserole (garrettandkatesmom) Corn Casserole (Sunshine36616) Cory's Sour Cream Enchiladas (SemperGumbyPea) Cowboy Casserole (Peased2BHere) Crab & Shrimp Delight (disneypal) Creamy Chicken Asparagus Casserole (garrettandkatesmom) Creamy Escalloped Potatoes and Ham (ScrappyHoosier) Crock Pot Macaroni and Cheese (Jenny Girl) Enchilada Casserole (ajsweetpea) Grandma’s Casserole (karynsig) Ham and Potato Casserole (Jennia Hart) Ham Spaghetti Casserole (jcm28) Hamburger Hot Dish (Peased2BHere) Hashbrown Casserole (cbttwins) Herbed Spinach Casserole (Quarter Cathy) Husband’s Casserole (disneypal) Impossible Cheeseburger Pie (Quarter Cathy) Impossibly Easy Ham and Swiss Pie (SemperGumbyPea) Mexican Casserole (garrettandkatesmom) Mushroom Chicken and Sausage Casserole (Quarter Cathy) Noodle Casserole (garrettandkatesmom) Pierogi Casserole (Quarter Cathy) Pineapple Casserole (garrettandkatesmom) Reuben Casserole (Quarter Cathy) Spaghetti Casserole (marianne) Spinach Beef Biscuit Bake (Mandy28) Super Easy Stuffing Casserole (peamommyof2boys) Swiss Vegetable Medley (melissapaige) Tex-Mex Bake (ScrappyHooiser) Tuna Casserole (anthacat) Tuna Pasta Microwave Casserole (Mandy28) Zesty Italian Casserole (JoanieS)

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Casseroles 7 Layer Casserole (ScrappyHooiser) 1 c uncooked rice 1 c frozen corn ½ tsp salt 1/8 tsp pepper 1 (8 oz) can tomato sauce ½ c water ½ c onion, chopped ½ c green pepper, chopped ¾ lb ground turkey or beef, lightly browned 4 strips bacon, cut in half Place ingredients in a 2-quart covered dish in the order given. Bake at 350º F for 1 hour. Uncover and bake 30 minutes more or until bacon is crisp. Serves 6 Baked Penne with Sausage (weaslewatchr) 1 (16 oz) pkg Hillshire Farm Smoked Sausage 1 (10 ¾ oz) can Campbell's Cream of Celery Soup 1 ½ c milk 4 c cooked penne pasta; (2 ½ c (8 oz) uncooked) 1 c shredded mozzarella cheese 1 ½ c French's Cheddar French Fried Onions 1 c frozen peas Heat oven to 375°. Cut sausage into 1/4” slices and brown in skillet; drain. Combine soup and milk in 3-qt casserole. Stir in pasta, sausage, ½ c cheese, ½ c French Fried Onions and peas. Bake 30 minutes until hot; stir. Top with remaining cheese and onions. Bake 3 minutes until golden. **Danica’s Notes: I hate celery, so I always substitute cream of onion soup. Baked Seafood Casserole (Quarter Cathy) 1 can (5 oz) peel & de-veined shrimp, drained and rinsed 1 can (8 oz) crabmeat, drained and flaked 6 c cubed French or Italian bread ¼ c chopped parsley 1 c diced cheddar cheese 4 eggs 2 c milk 1 c light cream or table cream 4 tbsp (1/2 stick) butter or margarine, melted 2 tsp dry mustard ½ c shredded cheddar cheese Combine shrimp and crabmeat in a medium-sized bowl. Combine bread cubes, chopped parsley, and diced cheese in a second bowl. Alternate layers of seafood and bread mixtures, a quarter at a time, into a buttered 10 c baking dish. Beat eggs slightly in a medium-sized bowl; stir in milk, cream, melted butter or margarine, mustard and shredded cheese; pour over layers in dish; chill 1 hour. Bake at 350° for 1 hour, or until puffed and golden. Serves 4 Broccoli Casserole (lisamorg) 2 pkg frozen chopped broccoli 1 can cream of mushroom soup ¾ c mayonnaise 1 c grated cheddar cheese 2 tbsp chopped or minced onion 1 egg Ritz cracker crumbs, bread crumbs, or crushed matzo Cook broccoli and drain well. Mix with the rest of the ingredients (except crackers). Top with crumbs. Bake uncovered at 350 o for one hour. **Lisa’s Notes: You can substitute light varieties of mushroom soup, mayonnaise, cheddar cheese. Also you can substitute Egg Beaters for eggs.

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Two Peas in a Bucket Cookbook Bubble Pizza (Janet in FL) This is one of those dishes that you can customize to your liking. 2 tubes (12 oz each) refrigerated buttermilk biscuits 1 can/jar (15 oz) pizza sauce 12 oz shredded mozzarella cheese 1 pkg sliced pepperoni 1 (4 oz) can mushrooms (optional) 1 chopped green pepper (optional) Cut the biscuits in quarters, place in a greased 13 x 9 baking dish. Top with pizza sauce, sliced pepperoni, mushrooms, & green peppers. Bake uncovered at 400o for 20-25 minutes. Sprinkle with cheese, bake for about 10 more minutes or until cheese is melted and biscuits are done. Let stand for 5-10 minutes before cutting and serving. Serves 6 - 8 Cabbage Roll Casserole (Quarter Cathy) 2 lb ground beef 1 c chopped onion 1 can (29 oz) tomato sauce 3 ½ lb cabbage, chopped 1 c uncooked white rice 1 tsp salt 2 cans of beef broth (14 oz) Preheat oven to 350°. In a large skillet, brown beef in oil over medium high heat. Drain. In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together. Pour mixture into a 9 x 13 baking dish. Pour broth over meat mixture and bake in the preheated oven, covered, for one hour. Stir, replace cover and bake for another 30 minutes. Carrot Casserole (JoanieS) 3 lb carrots ½ c butter 2 tbsp dried minced onion ¼ c flour 1 tsp salt ½ tsp dry mustard 1/8 tsp pepper ¼ tsp celery salt 2 c milk 8 oz grated sharp cheese bread crumbs. Peel, slice and cook carrots. Drain. Melt butter in a saucepan. Add flour, salt, mustard, pepper and celery salt. Add milk slowly. Heat until think and bubbly. In a 1 quart casserole, layer 1/3 of the carrots, ½ the cheese, 1/3 of the sauce, 1/3 of the carrots, ½ the cheese, 1/3 of the sauce, 1/3 of the carrots and the last 1/3 of the sauce. Sprinkle with bread crumbs. Bake at 350° for 25 minutes. This can be prepared a day ahead, just bring to room temperature before baking. Casserole Caroline (my mom's name) (buzz727) 1 to 1-1/2 lb ground Beef 4-5 carrots, sliced 3 medium potatoes, cubed 1 can cream of celery soup Brown ground beef, seasoned with salt, pepper, onions and garlic powder. Drain. Add carrots, potatoes, soup and 1/2 can of water. Bake at 350° for one hour or until veggies are tender. Serve with salad and rolls. **Buzz727’s notes: Amounts can be increased/decreased depending on how many are eating and what their appetites are like! Cherokee Casserole (jcm28) 1 lb ground beef 1 (10 oz) can cream of mushroom soup 1 lb can whole tomatoes ¼ c chopped onions dash of pepper 1/8 tsp garlic salt 1/8 tsp oregano 1 c minute rice 3 slices American cheese

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Two Peas in a Bucket Cookbook Brown ground beef and onions, drain. Stir in seasonings. Add tomatoes (cutting them up), mushroom soup and rice. Mix well. Simmer, covered for 5 minutes, stirring occasionally. Top with cheese. Re-cover and simmer 2-3 minutes more. Serves 4-6 Chicken Casserole (Johanna Hall) 1 chicken, boiled and de-boned 1 (7 oz) bag of Doritos, crushed 1 can cream of chicken soup 1 onion, chopped 1 lb Velveeta, cubed 1 can cream of mushroom soup 1 can Rotel tomatoes (stewed tomatoes with green chilies) Mix soup and Rotel, adding one cup of milk. Layer in a greased 13x9 pan in this order: chicken, onion, Velveeta, chips and liquid. Bake at 350 for 45-60 minutes or until cheese is melted and bubbling. Chicken Casserole (Quarter Cathy) 4 chicken breasts, boiled and shredded 1 c chopped celery 1 c chopped onions 1 ½ tsp butter 2 cans cream of chicken soup 1 can sliced water chestnuts 1 can sliced mushrooms 1 c mayo 1 can crescent rolls 1 c grated mozzarella cheese ¼ c slivered almonds Pre-heat oven for 350 degrees. Sauté onions and celery in butter. Mix soup, chestnuts, mushrooms, and mayo in a large bowl. Add chicken, celery, and onion Pour into large ungreased casserole dish. Sprinkle cheese all over the top. Cover with crescent rolls. Sprinkle almonds on top. Bake for 30 minutes Chicken and Wild Rice Casserole (jcm28) 2 c cooked and diced chicken 1 box long grain wild rice (Uncle Ben's) 1 can cream of mushroom soup 1 can mushrooms, drained 1/2 lb cheddar, shredded 2 tbsp margarine 2 tbsp flour Boil chicken until done and remove but do not discard broth. Set chicken aside until cool enough to cut up. Cook rice, according to package directions except use the chicken broth instead of the water. Melt margarine and add all of the flour, mixing well to make a roux. Add mushrooms and soup. Set aside but keep warm. Alternate layers of rice, chicken, and mushroom mix, beginning and ending with rice. Top with shredded cheese. Bake at 3500 until cheese is melted, about 30-35 minutes. Chicken Cordon Bleu Casserole (Quarter Cathy) 6 chicken breasts - cut in half 2 c swiss cheese - grated 2 c ham - julienne cut 1 c sour cream 1 can cream of chicken soup ½ c milk 1 sleeve Ritz crackers - crushed ½ c melted butter seasoning salt Arrange chicken in 9 x 13 greased pan. Season with seasoning salt. Layer over chicken swiss cheese and ham. Sprinkle with cracker mixture over top. Bake at 350 for 1 hour. Sauce: mix sour cream, soup and milk together Cracker topping: combine crushed crackers and butter. Chicken Divan (JoanieS) 1 lb chicken, cooked and cut into chunks 3 cans cream of chicken soup 2 boxes frozen chopped broccoli, cooked and drained

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Two Peas in a Bucket Cookbook ½ lb American cheese Layer in a 13 x 9 dish ½ of the soup, chicken, broccoli, cheese. Repeat. END with soup! Cook at 325° about ½ hour or until bubbly. Serve over rice. Chicken Enchilada Casserole (MIGNONNE) 2-3 chicken breasts cut into small pieces 1 clove garlic chopped onion (I use a few tbsp of dry chopped onions) You will also need: black beans frozen corn tortilla chips shredded cheese one can of enchilada sauce Spray pan with non stick spray and combine chicken, onion and garlic and cook until chicken is no longer pink and slightly browned. Add any spices to taste. I like salt, pepper, cumin and garlic powder. Add two cups of drained black beans to chicken mixture and a cup of frozen corn. Stir until heated through. In a casserole dish (8 x 8) spray bottom and then put down a layer of crushed tortilla chips then top with chicken mixture shredded cheeses and then pour enchilada sauce over and continue layering like a lasagna. Bake at 350o until heated through, about 30-45 minutes. I keep mine covered until the last few minutes. I like the cheese melted. Chicken Enchilada Casserole (Miss Jen) 1 pkg of corn or flour tortillas 2 cans of chicken breast, drained, or two chicken breasts, boiled and shredded 1 can mild green chilies 2 cans cream of chicken soup ½ c salsa 1 c sour cream 2 c shredded cheese ½ onion, chopped Mix all ingredients except cheese and tortillas in a pot and heat until warm. Tear tortillas into quarters (or smaller if desired). Lay one layer of tortilla pieces in the bottom of a greased baking pan. Spoon half the mixture over the tortillas and top with ½ the shredded cheese. Add another layer of tortillas, then the remaining mixture, and top with cheese. Heat in oven at 350 o for 30 minutes or until cheese is golden brown. Serve with tortilla chips. Chicken Noodle Casserole (Mandy28) 7 oz extra wide egg noodles 1 tsp oil 10 oz pkg sliced baby portabella mushrooms 10 ¾ oz can cream of chicken soup 1 c of 1% milk 2 c cooked, shredded chicken 10 oz pkg thawed frozen green peas 1 c crushed sour cream and onion flavored potato chips Heat oven to 375°. Boil noodles as directed on package, drain well. Meanwhile, heat oil in a large skillet over med-high heat. Add mushrooms and sauté for 3-4 minutes until browned. Remove from heat and stir in remaining ingredients. Spread in 2 quart baking dish and sprinkle with crushed chips. Bake 30 minutes or until casserole is hot and bubbly. Chicken Pot Pie (JoanieS) 1 can cream of chicken soup ½ c sour cream 12 oz mixed vegetables, cooked 3 chicken breasts, cooked and cubed 8 count can of flaky refrigerated biscuits Mix together soup, sour cream, veggies, chicken. Pour into an 11 x 7 casserole dish. Pull apart biscuits (flake apart layers) and place on top of chicken mixture. You will have extra biscuits. Bake at 350°, covered for 30 minutes. Uncover and bake 8 to 10 minutes more until biscuits are golden brown. Chicken Yogurt Enchilada Bake (JoanieS) ¼ c butter ¼ c flour 2 c chicken broth

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Two Peas in a Bucket Cookbook 1 c plain yogurt 4 oz can diced green chilies 12 corn tortillas (6 inch size) (you can use the flour ones also!) 2 c bite size chicken pieces, cooked 1 small onion, chopped 2 c (8 oz) shredded jack cheese ¼ c thinly sliced green onion (I usually omit this) In a 2 quart pan, melt butter over medium heat. Add flour and stir until bubbly. Whisk in broth; stir until boiling. Remove from heat; mix in yogurt and chilies. Cover the bottom of a 9 x 13 baking dish with 1/3 of the sauce. Quickly dip tortillas in water (I omit this step if using flour tortillas.) Drain briefly and cut into 1-inch strips. Scatter half of the tortillas over sauce, and then cover evenly with all the chicken and onion, 2/3 of the cheese and 1/3 of the sauce. Top with remaining tortillas, sauce and cheese. Cover and bake at 400° until hot in the center – about 30 to 35 minutes. Chili Casserole (disneypal) ½ lb macaroni, cooked and drained (do not rinse) 1 (15 oz) can chili with beans 1 (15 oz) can sweet corn, drained ½ lb ground beef, browned and drained 2 tbsp hot sauce ½ c chopped onion 1 tbsp chili seasoning ½ c shredded mozzarella cheese. Preheat oven to 300°. In a large bowl, combine the macaroni, chili, corn, beef, hot sauce, onion, seasoning mix and cheese. Mix well and spread mixture into a 9 x 13 inch baking dish. Bake in the preheated oven for 20 minutes, or until heated through. Christmas Breakfast Sausage Casserole (garrettandkatesmom) 1 lb ground pork sausage 1 tsp mustard powder ½ tsp salt 4 eggs, beaten 2 c milk 6 slices white bread, toasted and cut into cubes 8 oz mild Cheddar cheese, shredded Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain. In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 9 x13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight. Preheat oven to 350 o. Cover, and bake 45 to 60 minutes. Uncover, and reduce temperature to 325 o. Bake for an additional 30 minutes, or until set. Serves 8 Corn Casserole (Sunshine36616) 3 cans of corn 1 (8 oz) container of sour cream 1 can of cream of mushroom soup Ritz crackers (crushed) cheese (your choice) Pre-heat oven to 400o. Combine corn, sour cream and soup. Mix well. Cover with cheese, top with crushed crackers. Bake until crackers are brown. Cory's Sour Cream Enchiladas (SemperGumbyPea) This recipe was given to me by my friend's husband. It is delicious & highly addictive!! You've been warned! 2 cans Cream of Chicken soup 2 cans Ortega chopped chili (1 is fine, 2 is better) 8 oz sour cream ¼ c of milk 2 pkg of corn tortillas 16 oz+ of shredded cheese Oregano to taste (optional) (All measurements are approximate) Directions: Combine soup, chilies and milk in large saucepan or pot, bring to light boil, add sour cream and simmer for about 10-15 minutes. In a large baking dish cover the bottom with a layer of the soup mixture, coat tortillas one at a time with the soup mixture (Cory uses tongs and dips it in the mixture) and begin layering tortillas and cheese until all mixture and/or tortillas is gone. Bake for 15-17 minutes at 350 degrees.

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Two Peas in a Bucket Cookbook Cowboy Casserole (Peased2BHere) 1 pkg macaroni & cheese 1 lb ground beef 1 onion chopped 1 can whole kernel corn 1 can stewed or crushed tomatoes Brown ground beef in frying pan with onion. Drain, if necessary. Drain corn and add to beef. Add the canned tomatoes. Meanwhile in separate pan cook macaroni and cheese according to package directions. When complete fold into beef and vegetables. Serve hot! Crab & Shrimp Delight (disneypal) ½ lb fresh crab meat (I usually used canned) ½ lb cooked salad shrimp (I usually used canned) 1 (10.75 oz) can condensed cream of shrimp soup 1 c mayonnaise 1 c milk 1 (8 oz) pkg gemilli (or similar) pasta 8 oz sharp Cheddar cheese, shredded 1 (6 oz) can French-fried onions Preheat oven to 350 o. In a large bowl, combine the soup, milk, and mayonnaise. Stir until smooth. Stir in the crabmeat, shrimp and uncooked noodles. Spoon into an ungreased 9x12 inch baking dish. Sprinkle top with cheese. Bake, covered, in the preheated oven for 35 minutes. Uncover and sprinkle onion rings over the top. Return to oven and bake for 10 minutes. **disneypal’s notes: Cream of Shrimp soup can be hard to find sometimes, but I do not suggest substituting another kind – it is best to use cream of shrimp. I like this because you don’t have to cook the pasta, just make sure it is well covered with the sauce before baking. Creamy Chicken Asparagus Casserole (garrettandkatesmom) 1 tsp unsalted butter 4 skinless, boneless chicken breast halves 1 onion, finely diced 1 lb fresh asparagus, trimmed and cut into 2 ½ inch pieces 1 tsp dried tarragon 1 ½ c cream of chicken soup ¼ c sliced almonds 1 1/3 c water 2/3 c uncooked long grain white rice Preheat oven to 375 o. Melt the butter in an ovenproof skillet over medium-high heat, and brown the chicken breasts about 3 minutes on each side. Remove chicken from the skillet, and set aside. Add the onion and asparagus to the skillet; cook for 4 to 5 minutes, or until the onions are tender. Arrange the chicken breasts over the onions and asparagus, and season with tarragon. Pour soup over chicken. Cover the skillet, and bake for 15 minutes in the preheated oven. Remove cover, sprinkle with almonds, and bake for another 5 minutes. Meanwhile, combine water and rice in a saucepan. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve chicken and asparagus over rice. Serves 4 Creamy Escalloped Potatoes and Ham (ScrappyHoosier) 4 c (about 5 medium) potatoes, peeled and sliced 1/2 inch thick 3 tbsp butter 1/3 c chopped onion 3 tbsp flour 1 tsp salt ¼ tsp ground mustard ¼ tsp black pepper 1/8 tsp ground red pepper dash of hot sauce dash of grated nutmeg 2 ½ c whole milk (I will use 1 c 2% milk and 1 can of fat free evaporated milk) 1/2 pound cooked ham, julienne-style paprika Preheat oven to 350 o. Place the potatoes in a medium saucepan and cover with water. Bring to a boil over medium high heat and cook for 3 minutes and set aside. Place the butter in a saucepan, add the onion, and sauté until it is softened; add the flour, salt, mustard, peppers, pepper sauce, and nutmeg. Cook over medium heat until the mixture bubble up in the center. Add the milk all at once and whisk and stir until thickened. Grease a 2 quart dish, layer half of the potatoes, all of the ham, then the remaining potatoes. Pour the sauce over all, making sure it gets down into all the

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Two Peas in a Bucket Cookbook layers. Sprinkle with paprika and bake immediately (or place in fridge until needed) for 40 minutes or until the mixture bubbles. Serve hot Crock Pot Macaroni and Cheese (Jenny Girl) 16 oz macaroni - cooked and drained 1 large block of Velveeta Cheese - cubed 1 stick margarine 2 tbsp vegetable oil 1 can (10 oz) evaporated milk 1 can (use can from evaporated milk) regular milk Spray crock pot with Pam. Add noodles, margarine and oil. Mix well. Add cheese cubes and mix together. Add milks and cover. Heat on low for 3 hrs or on high for 1 ½ hrs, stirring occasionally. Enchilada Casserole (ajsweetpea) 1 lb ground beef or turkey 1 can enchilada or taco sauce (red) 1 onion (chopped) 1 pkg of corn tortillas 1 pkg (8 oz) cheddar cheese Additional items to use as garnish-- these are optional! Use all or choose your favorites. -Shredded lettuce -Diced tomatoes -Salsa -Sour cream Preheat oven to 400 o. Brown beef or turkey in a pan with onion, drain. Stir in enchilada/taco sauce. Transfer mixture into 8 x 8 sized baking dish, sprayed with cooking spray. Layer like you would a lasagna-- tortillas, meat mixture, cheese-until you run out of tortillas and meat. Add remaining cheese to the top of casserole. Bake until cheese is fully melted. When finished, add tomatoes, lettuce, sour cream, salsa, etc. as desired. Grandma’s Casserole (karynsig) 2 c elbow macaroni 1 lb ground beef 1 lb ground turkey diced onions garlic powder 1 pkg of Birdseye mixed veggies 2 cans of diced tomatoes Cook the ground beef, ground turkey and onions & garlic powder until brown, and drain. Boil 2 c of elbow macaroni until al dente. Mix together cooked meats, veggies and tomatoes and place in 9 x 13 casserole dish. **Karyn’s Notes: I use dehydrated onions, because I hate chopping them myself and I throw in a couple of handfuls of shredded mozzarella but that's not in the original recipe. Ham and Potato Casserole (Jennia Hart) Recipe By: Tara Wohlenhaus and Nanci Slagle Source: "The Freezer Cooking Manual from 30 Day Gourmet" 2 lb hash browns, frozen (cubed) 1 ½ c white sauce- recipe included (or substitute cream of whatever soup) 2 tbsp butter, melted 16 oz sour cream 2 c cooked ham, cubed ½ tsp pepper 1/3 c green onion, chopped 1 c cheddar cheese, shredded To assemble for freezing: Combine ingredients in a large bowl or plastic tub and mix well. Place mixture in a 9 x 13 pan or a Ziploc bag. Extract as much air as possible out of the Ziploc bag and press flat for freezing. To serve: Thaw completely by placing overnight in refrigerator. Bake at 350° for 1 hour or frozen casserole may be baked for 1 ½ hours at 350°. White Sauce ¾ c butter/margarine or canola oil ¾ c flour (up to ½ whole wheat is fine) 6 c milk 2 tbsp chicken or beef bouillon granules or 6 bouillon cubes

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Two Peas in a Bucket Cookbook Assembly Instructions: Use a large heavy bottomed saucepan or stock pot, melt the butter or margarine over low heat. Add the flour and stir until the mixture is smooth then cook until it begins to bubble. Do not let it brown! Gradually add the milk. When the sauce is thickened- be patient a double batch will take 30 minutes-stir in the bouillon granules or cubes. Don't make any more than 2 batches at once. Jennia's notes: I have used shredded has browns and the family likes them as well as cubed has browns if not better. I make this in multiples of 6 whenever I make it. The entire family LOVES it! I consider it a comfort food! I will add sautéed onions and or mushrooms to the sauce depending on what recipe I am using it with. Ham Spaghetti Casserole (jcm28) ½ c chopped onion ½ c chopped green pepper 3 tbsp margarine or butter ½ tsp salt ¼ tsp pepper ¼ tsp paprika ¾ lb cooked, diced ham ¼ lb thin spaghetti 1 medium can diced tomatoes 4 oz diced (not shredded) sharp Cheddar cheese Sauté onion and green pepper in margarine. Season with salt, pepper and paprika. Add ham and diced tomatoes (don't drain.) Simmer for 10 minutes. Meanwhile, cook spaghetti and drain. In a greased casserole dish, combine ham mixture, spaghetti, and diced cheese. Toss to mix. Bake at 350o for 30 minutes. Serves 4-6 Hamburger Hotdish (Peased2BHere) 3 lb hamburger ½ c chopped onion 1 can tomato soup 1 can cream of mushroom soup 1 can mushrooms (optional) 8 oz dried noodles 1 c grated cheese (I use cheddar or swiss) Brown hamburger and onion, drain, if necessary. Cook noodles according to directions on package and drain. In large bowl, add soups, mushrooms & noodles to browned hamburger. Mix thoroughly. Pour mixed ingredients in greased, 9x13 baking dish. Spread grated cheese on top. Bake at 350º for 30 minutes. This can be made ahead and frozen, just thaw before baking. Serves 10-12 Hashbrown Casserole (cbttwins) 1 (2 lb) bag of frozen cubed hash browns 1 (16 oz) pkg of Velveeta 1 can cream of mushroom soup 1 (16 oz) container of sour cream 1 stick of butter 1 small onion (chopped fine) Salt & pepper to taste Cut Velveeta and stick butter into chunks and melt. Add remaining ingredients and combine well. Place into a 9 x 13 pan and bake uncovered at 350º for 50 minutes. Herbed Spinach Casserole (Quarter Cathy) 10 oz frozen chopped spinach, thawed 1 can cream of mushroom soup ½ c shredded sharp cheddar cheese ¼ c chopped onion 1 c herb-seasoned stuffing mix ¼ c melted butter Combine spinach, soup, cheese, and onion, blending well; spoon into a greased 1-quart baking dish. Combine stuffing mix and butter; sprinkle over spinach. Bake at 350º for 1 hour. Husband’s Casserole (disneypal) 10 oz egg noodles 1 ½ lb ground beef 1 (14.5 oz) can peeled and diced tomatoes with juice 1 tsp salt

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Two Peas in a Bucket Cookbook 1 tbsp white sugar 1 ½ c sour cream 3 oz cream cheese ½ onion, chopped 1 c shredded Cheddar cheese Preheat oven to 350º. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large skillet over medium heat, brown the ground beef. Add the tomatoes with juice, salt and sugar and simmer for 15 minutes. In a separate medium bowl, combine the sour cream, cream cheese and onion and mix well. In a 9x13 inch baking dish, place half of the egg noodles, then all of the meat mixture, then the cream mixture. Top with the remaining noodles and sprinkle with the cheese. Bake for 25 minutes. Serves 6 Impossible Cheeseburger Pie (Quarter Cathy) 1 lb ground beef 1 large onion ½ tsp salt 1 c shredded Cheddar cheese (4 oz) ½ c Bisquick 1 c milk 2 eggs Heat oven to 400º. Grease a 9 x 1 ¼ inch pie plate. Cook beef and onion until beef is brown, drain. Stir in salt. Spread in pie plate, sprinkle with cheese. Stir remaining ingredients with fork until blended. Pour into pie plate. Bake about 25 minutes or until knife inserted in center comes out clean. **Quarter Cathy’s Notes: I double this recipe and use a 9x13 dish. I'll also add sliced tomatoes on the top while baking. It's a quick and easy dinner to prepare. Impossibly Easy Ham and Swiss Pie (SemperGumbyPea) --from Betty Crocker's Cookbook 1 ½ c cut-up fully cooked ham 1 c shredded natural swiss cheese (4 oz) ¼ c chopped green onions (4 med) or other chopped onion ½ c original or reduced fat bisquick 1 c milk ¼ tsp salt, if desired 1/8 tsp pepper 2 large eggs 1 medium tomato, sliced 1 medium green bell pepper, cut into rings 1. Heat oven to 400°. Grease pie plate, 9 x 1 1/4 in, with shortening. 2. Sprinkle ham, cheese and onions in pie plate 3. Beat remaining ingredients except tomato and bell pepper with fork until blended. Pour into pie plate. 4. Bake 35 to 40 minutes or until knife inserted into center comes out clean. Let stand 5 min before cutting. Garnish with tomato and bell pepper. Mexican Casserole (garrettandkatesmom) 1 (10.75 oz) can condensed cream of mushroom soup 1 (10.75 oz) can condensed cream of chicken soup 1 (4 oz) can chopped green chile peppers, drained ¼ c milk 2/3 c sour cream 8 (6 inch) flour tortillas 6 boneless chicken breast halves, cooked and cubed 2 c shredded Cheddar cheese Preheat oven to 350 o. In a medium bowl combine the cream of mushroom soup, cream of chicken soup, chile peppers, milk and sour cream; mix until well blended. Place a layer of tortilla strips in the bottom of a lightly greased 9 x 13 inch baking dish. Layer as follows: ½ of the soup mixture, ½ of the chicken, ½ of the shredded cheese. Repeat until ingredients are all used, ending with a layer of shredded cheese. Bake in the preheated oven for 45 minutes covered, then remove cover and bake an additional 15 minutes. Serves 8 Mushroom Chicken and Sausage Casserole (Quarter Cathy) 4 c cooked chicken 1 ½ lb pork sausage 3-4 stalks celery, diced 1 c chopped mixed peppers (I like a combo of red and green) 1 small onion, diced 1 tbsp onion powder, NOT onion salt ¾ lb fresh mushrooms

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Two Peas in a Bucket Cookbook 12 oz cream cheese, softened 16 oz bag frozen cauliflower, cooked well and drained (mix in some frozen broccoli if you have some on hand, but not necessary) 8 oz shredded cheddar Salt 1/2 tsp pepper Paprika (optional) Brown the sausage with the celery, onion and mushrooms. Stir the softened cream cheese into the sausage mixture until well blended. Stir in onion powder. Chop the cooked cauliflower. Mix all ingredients and spread in a greased 9x13" baking dish. Bake, covered with foil, at 350º for about 40 minutes. Uncover and bake until hot and bubbly and top is lightly browned, about 10-15 more minutes. Noodle Casserole (garrettandkatesmom) ½ lb noodles 1 lb ground beef 1 tsp salt ½ tsp garlic salt ½ tsp pepper 8 oz can tomato sauce 1 c creamed cottage cheese 1 c sour cream 6 green onions, chopped ¾ c shredded cheddar cheese Cook noodles as package directs. Rinse and drain. Cook ground beef and drain. Add salt, pepper, and tomato sauce to the beef and cook for 5 minutes. Mix cooked noodles, cottage cheese, sour cream, and onions together, then place in an 8x11 inch. Pyrex dish. Top noodle mixture with meat mixture, then top all with the shredded cheese. Bake at 350 for 20 minutes or until cheese melts. Pierogi Casserole (Quarter Cathy) 3 c cooked instant mashed potatoes 1 lb grated cheddar cheese 1 ½ sticks margarine 2 diced onions 1 box lasagna noodles, cooked Cook noodles as directed on box. Butter 9 x 13 pan with 1stick margarine. Sauté onions in ½ stick margarine. Mix onions into mashed potatoes. Arrange noodles in pan, followed by a thin layer of potatoes and cheese. Repeat layers until all ingredients are used, ending with cheese. Cover with foil and bake at 350º for 25 to 30 minutes. Serves 6 – 8 Pineapple Casserole (garrettandkatesmom) 1 ½ c shredded Cheddar cheese 1 (14 oz) can crushed pineapple, un-drained 6 tbsp flour ¾ c sugar 1 sleeve Ritz crackers, crushed 1 stick melted butter or margarine, melted Mix first 4 ingredients and pour into 1 ½ to 2 quart casserole dish. Top with a mixture of Ritz crackers (1 tube, crushed) and 1 stick melted butter. Bake at 350o for 20 to 25 minutes. Serves 4 to 6 Reuben Casserole (Quarter Cathy) 6 slices rye bread, cubed 1 (16 oz) can sauerkraut, drained and rinsed 1 lb deli sliced corned beef, cut into strips ¾ c Russian-style salad dressing 2 c shredded Swiss cheese Preheat oven to 400º. Spread bread cubes in the bottom of a 9 x 13 inch baking dish. Spread sauerkraut evenly over the bread cubes, then layer beef strips over sauerkraut. Pour dressing over all. Spray aluminum foil with cooking spray and use to cover baking dish, sprayed side down. Bake in the preheated oven for 20 minutes. Remove cover, sprinkle with cheese and bake uncovered for another 10 minutes, or until cheese is melted and bubbly.

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Two Peas in a Bucket Cookbook Spaghetti Casserole (marianne) 1 lb lean ground beef 1 c chopped onion 1 clove garlic, minced 1 (15 oz) can tomato sauce 1 ½ tsp salt ¼ tsp pepper 1 tsp chili powder ½ c sliced black olives 8 oz cooked/drained spaghetti (broken in half when cooking) 1 ½ c shredded cheddar cheese Lightly brown meat in skillet, add onion and garlic, cook until tender. Stir in tomato sauce, water and seasonings. Simmer 25 minutes. Stir in olives. Place half the spaghetti in 2 qt casserole, cover with half the sauce, then half the cheese. Repeat layers. Bake at 350o for 30 minutes. Serve with a green salad and/or crisp garlic bread. Serves 6 Spinach Beef Biscuit Bake (Mandy28) -This casserole has Greek origins. 2 tubes refrigerated buttermilk biscuits 1 ½ lb ground beef ½ c finely chopped onion 2 eggs 10 oz pkg frozen chopped spinach, thawed and squeezed dry 4 oz can mushroom stems and pieces, drained 4 oz crumbled feta OR shredded Monterey Jack cheese ¼ c grated parmesan cheese 1 ½ tsp garlic powder salt and pepper to taste 1-2 tbsp butter or margarine, melted Press and flatten biscuits onto the bottom and up the sides of a greased 11 x 7 x 2 inch baking dish. Set aside. In a skillet over medium heat, cook beef and onion until meat is no longer pink. Drain. In a bowl, beat eggs. Add spinach and mushrooms, mix well. Stir in the cheeses, garlic powder, salt, pepper and beef mixture. Mix well. Spoon into prepared crust. Drizzle with butter. Bake, uncovered at 375° for 25-30 minutes or until crust is lightly browned. Serves 6 Super Easy Stuffing Casserole (peamommyof2boys) 1lb pkg dry stuffing mix (plain) 1 can cream of celery soup 1 can cream of chicken or mushroom soup 1 c onion, chopped 1 c celery, chopped In a large bowl, stir together stuffing mix, soups, 1 to 1 ½ soup cans of water, onion and celery. Place stuffing mixture into a greased 9 x 13 casserole dish. Bake, covered with foil at 325° for 10 minutes. Remove foil and continue to bake for 50 minutes or until top is golden. Swiss Vegetable Medley (melissapaige) 1 bag (16 oz) frozen broccoli, carrots, and cauliflower combination, thawed and drained 1 can (10 ¾ oz) condensed cream of mushroom soup 1 c (4 oz) shredded Swiss cheese (I use cheddar because I don't like Swiss) 1/3 c sour cream ¼ tsp ground black pepper 1 jar (4 oz) chopped pimiento, drained (optional) 1 can (2.8 oz) French fried onions Combine vegetables, soup, ½ c cheese, sour cream, pepper, pimiento, and ½ can French fried onions. Pour into a 1 quart casserole dish. Bake, covered, at 350o for 30 minutes. Top with remaining cheese and onions; bake, uncovered, 5 minutes longer. Serves 5 Tex-Mex Bake (ScrappyHoosier) 1 lb ground turkey (or beef) 1 pkg (10 oz) frozen corn, thawed and drained 1 c finely chopped onions ½ c finely chopped sweet green pepper ½ c finely chopped sweet red pepper 1 c mild salsa 1 tsp ground cumin

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Two Peas in a Bucket Cookbook ½ tsp salt 2 pkg (8 oz each) corn muffin mix Lightly brown meat and onion in a skillet. Drain well. Combine meat mixture, corn, peppers, salsa, cumin, and salt in a 9 inch square baking dish. Cover with foil. Bake in preheated 400 o oven for 25 minutes. Ten minutes before end of baking, prepare muffins mixes according to package directions, let sit. At end of baking, carefully spread batter over meat mixture, making sure entire surface is covered. Bake another 25 minutes until golden brown and wooden pick inserted in center of topping comes out clean. Yield: 4 servings **Kim’s Notes: Fresh corn may be used. Homemade muffins can be made with cornmeal - super yummy. Tuna Casserole (Anthacat) 1 can cream of mushroom soup 1 can corn 2 cans tuna, drained and flaked 1 box cooked elbow macaroni 1 container Durkee French onions Combine first 4 ingredients in casserole dish. Cover with the onions. Bake at 350° until the onions are browned. Tuna Pasta Microwave Casserole (Mandy28) 1 c frozen peas 1 can cream of celery soup ½ c milk ½ c shredded Swiss cheese 1 can tuna, drained 2 c corkscrew macaroni, cooked 2 c chopped, hard boiled egg ½ c crushed potato chips Place peas in a microwavable casserole dish. Cover and cook 4 minutes or until tender. Drain and set aside. In the same casserole dish, stir soup until smooth. Stir in milk and cheese. Fold tuna, macaroni, egg and peas into the mixture. Cover and cook 7 minute or until bubbly. Let stand covered for 5 minutes. Sprinkle chips over the top and serve. Zesty Italian Casserole (JoanieS) 2 lbs ground beef ¼ c chopped onion 1 envelope spaghetti sauce mix 8 oz can tomato sauce 1 ½ c mozzarella cheese ½ c sour cream 8 oz can crescent rolls 2 tbsp butter 1/3 c parmesan cheese Brown ground beef and onions, drain. Stir in spaghetti sauce mix and tomato sauce. Spoon into 9 x 13 dish. Combine mozzarella and sour cream, spoon over meat. Separate crescent rolls and place rectangles over cheese. Melt butter and combine with Parmesan cheese. Spread over dough. Bake at 375° for 18 to 25 minutes (until golden brown).

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Grilling All American Mixed Grill (johallinutah) Applebee’s Honey Barbecue Sauce (Mignonnecg) Baby Back Ribs (happeawife) Baked Beans (Mignonnecg) Beach Grill Kabobs (JennHales) Beer Butt Chicken (disneypal) Cumin-Corn Burgers (disneypal) Flank Steak with Blue Cheese Butter (Peabrained) For the Best Steak Ever (austyn) Garlic Marinade (SallyPA) Grilled Bacon and Onion Skewers (justjenny) Grilled Corn on the Cob (austyn) Grilled Corn on the Cob (RubyPea) Grilled Fish in Foil (RubyPea) Grilled Salmon with Coconut Crust (JenKirk) Grilled Squash (AngelMC) Hellmann's Grilled Pork Chops (My2AngelBabies) Honey Lime Grilled Chicken (happeawife) Italian-Style Chicken Kabobs (Peased2BHere) Marinade for London Broil (JoanieS) Marinated and Grilled Shrimp (marianne) Marinated Flank Steak (jcrsmom) My Quick and Easy Marinade (austyn) Quick Appetizer for the Grill (dontajo) Savory Grilled Potatoes in Foil (jtaylorsmom) Sirloin Kabobs (Peased2BHere) T.G.I. Friday's Jack Daniels Grill Glaze (Mrs. P) Tequila and Lime Pork Spareribs (***Mandy***) Tips on Grilling Seafood (RubyPea) Veggie Marinade (SallyPA)

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Grilling All-American Mixed Grill (johallinutah) This is so good. We make it for parties and we never have leftovers...everyone loves it and asks for the recipe. If you use low-fat sausage it is quite a healthy dish also. ¾ c fat-free chicken broth ½ c frozen apple juice concentrate, thawed ¼ c Dijon mustard ¼ c honey 1 lb boneless, skinless chicken breasts ½ lb Italian sausage links, halved lengthwise Combine broth, juice concentrate, mustard and honey. Reserve ¼ c to use later. Marinate the chicken and sausage in the mixture for 1-2 hours (I marinate it overnight.) Grill chicken and sausage over medium-hot coals turning occasionally and brushing with reserved marinade when meat is close to done. Applebee’s Honey Barbecue Sauce (Mignonnecg) 1 c ketchup ¼ c water ½ c honey ½ c corn syrup ¼ c apple cider vinegar 2 tsp garlic powder 1 tsp onion powder 2 tbsp molasses 2 tsp dry mustard 1 tsp chili powder ¼ tsp liquid smoke flavor Combine all ingredients in saucepan and simmer for 20 minutes. Baby Back Ribs (happeawife) We got this recipe from a Food TV show and everyone loves these ribs. 2 full racks (quartered) baby back ribs 1quart beef broth 2 c barbeque sauce (recommended: BullsEye Original Barbeque Sauce) 1 c honey Place ribs and beef broth in a large heavy pot or Dutch oven, and add enough water to fully cover ribs. Simmer over low heat for about 1 hour. Once tender, remove and set aside. Preheat the grill to medium heat. In a medium bowl, combine barbeque sauce and honey. Baste ribs generously with sauce and grill for about 4 minutes on each side or until desired degree of doneness. Baked Beans (Mignonnecg) 2 (16 oz) Bush’s Original Baked Beans* ½ green bell pepper, chopped ½ red onion, chopped ½ c brown sugar, packed ½ c ketchup ½ c barbeque sauce (Applebee's Honey BBQ Sauce) 5 Slices bacon, fried and crumbled 1 ½ tsp prepared mustard Mix all ingredients in crock-pot. Cover and cook on low 8-12 hours or on high 3-4 hours. Beach Grill Kabobs (JennHales) 1 c vegetable oil 2 tsp Lawry's seasoned salt 1 tsp Lawry's garlic powder with parsley ½ tsp hot pepper sauce (optional) 12 raw medium shrimp peeled and de-veined 12 sea scallops 1 small red onion cut into 12 wedges skewers

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Two Peas in a Bucket Cookbook In large resealable plastic food storage bag combine oil, seasoned salt, garlic powder with parsley and hot pepper sauce. Mix well; add shrimp, scallops and onions. Seal bag. Marinate in refrigerator at least 1 hour. Remove shrimp, scallops, onion from marinate; discard used marinade. Alternate shrimp, scallops and onion onto skewers. Grill or Broil skewers 4-6 minutes until shrimp are pink and scallops are opaque, turning halfway. Beer Butt Chicken (disneypal) 1 c butter 2 tbsp garlic powder 2 tbsp paprika salt and pepper to taste 1 (12 fluid oz) can beer 1 (4 lb) whole chicken Preheat an outdoor grill for low heat. In a small skillet, melt ½ c butter. Mix in 1 tbsp garlic powder, paprika, salt, and pepper. Discard (or drink) ½ the beer, leaving the remainder in the can. Add remaining butter, garlic, salt, paprika, and desired amount of salt and pepper to beer can. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with the melted, seasoned butter. Place baking sheet with beer and chicken on the prepared grill. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 degrees. Cumin-Corn Burgers (disneypal) This is delicious if you like cumin. 1 lb ground beef 3 tsp ground cumin (or more if you like it) 1 c whole corn kernels, cooked salt and pepper to taste Preheat grill for high heat. In a large bowl, combine beef, ground cumin, cumin seeds, corn, and salt and pepper. Mix together and form into patties. Lightly oil grate, and place patties onto grill. Cook for 3 to 4 minutes per side, or until cooked through. Flank Steak with Blue Cheese Butter (Peabrained) Here's my current favorite BBQ recipe Mix equal parts softened butter, and crumbled Blue Cheese (about ¼ c of each.) Season Flank Steak with steak seasoning (like McCormick's), and grill about 6 minutes per side to the desired doneness. Let rest 10 minutes. Slice thinly, return to platter, and top with Blue Cheese Butter. If the meat is not warm enough to melt the butter, microwave about a minute to melt the butter slightly. For the Best Steak Ever (austyn) Brush with melted butter, grill over indirect heat, continue basting with the melted butter. Grill about 5 min per side for medium. The steak will continue to cook after you take it off the grill. Don't cook longer than 7 min per side. Garlic Marinade (SallyPA) ½ c balsamic vinegar ¼ c soy sauce 3 tbsp minced garlic 2 tbsp honey 2 tbsp olive oil 2 tsp black pepper 1 tsp Worcestershire sauce 1 tsp onion powder ½ tsp liquid smoke pinch cayenne pepper Mix all. Marinate meat several hours (not overnight) Makes enough to marinate 2 ½ lb of steak. Grilled Bacon and Onion Skewers (justjenny) 2 large sweet onions cut into wedges 8 thick hickory-smoked bacon slices, cut in half 2 tbsp light brown sugar 2 tbsp balsamic vinegar 1 tbsp molasses Long wooden skewers Soak long wooden skewers in water 30 minutes before threading with onion wedges. Wrap onion wedges with bacon;

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Two Peas in a Bucket Cookbook secure with long wooden picks. Place in a large shallow dish. Combine sugar, vinegar, and molasses; drizzle over onion wedges. Cover and chill 1 hour. Remove onion wedges from marinade, reserving marinade. Grill, covered with grill lid, over medium-high heat (350 degrees to 400 degrees) 20 minutes or until onion wedges are crisp-tender, turning and basting occasionally with reserved marinade. Grilled Corn on the Cob (austyn) 4 ears of corn ¼ c (1/2 stick) margarine or butter ¼ c Dijon mustard 1 clove garlic, minced ½ tsp Italian seasoning Pull back husks of corn carefully without removing; remove silk. Rinse corn. Mix margarine/butter, mustard, garlic and Italian seasoning. Brush about 2 tbsp mustard mixture over each ear of corn. Re-wrap corn with husks. Grill over low heat for 15 to 20 minutes or until tender, turn frequently to prevent husks from burning. Serve immediately. Grilled Corn on the Cob (RubyPea) Soak corn, still in husks, for 20 minutes in cold water. Place on grill and cook until tender. Then shuck, butter, salt, pepper, and enjoy. Grilled Fish in Foil (RubyPea) 1 lb fish fillets In a microwavable bowl or saucepan, mix: 3 tbsp margarine or butter ¼ c lemon juice, lime juice, or lemon/lime juice mix 1 tbsp chopped parsley 1 tsp dill weed 1 tsp salt 1 tsp pepper 1 tsp paprika 1 tsp garlic powder 1 tsp onion powder On 4 large buttered squares of heavy-duty aluminum foil, place equal amounts of fish. Pour equal amounts of the mixture over fish and sprinkle the fish with paprika (1 tsp) Allow it to marinate in the refrigerator for 30 minutes (if possible.) Grill 5 to 7 minutes on each side or until fish flakes with fork. (Makes 4 servings) **This can also be made with orange as a citrus and it is quite tasty. Grilled Salmon with Coconut Crust (JenKirk) Here is one of my favorite grill recipes - and the only one I will actually make on the grill MYSELF (not hubby.) 4 (4 oz) salmon steaks 1 tbsp lemon juice ½ c breadcrumbs (non-seasoned) ¼ c coconut flakes (sweetened) salt and pepper to taste Brush salmon steaks with lemon juice. Combine breadcrumbs, coconut flakes, salt, and pepper in a shallow dish. Dip both sides of Salmon steaks in the mixture. Place on a hot grill. Cook about 5 minutes on each side. Grilled Squash (AngelMC) Just take squash and cut into several long slices. Wrap in tin foil and sprinkle lemon pepper, add in a bit of butter if you like. Place the squash wrapped in foil on your grill while you're cooking burgers, steaks, brats, or whatever else. They will cook easily and they're OH SO GOOD!!!!!! Hellmann's Grilled Pork Chops (My2AngelBabies) I got this from a Hellmann's Mayo ad. They are sooooo yummy. 1 c Hellmann's mayo 2 tbsp lime juice 2 tbsp chopped fresh cilantro 2 cloves garlic, finely chopped 1 tsp chipotle chili powder (I used less because it is pretty hot) 8 pork chops

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Two Peas in a Bucket Cookbook Blend first 5 ingredients. Reserve ½ c and set aside. Grill or broil pork chops, brushing with other ½ c of mixture, until done. Serve with remaining mixture. Honey Lime Grilled Chicken (happeawife) 1 lime, juiced 2 tbsp honey 1 rounded tsp cumin a handful of cilantro, finely chopped, about 1/2 tbsp 2 tbsp extra-virgin olive oil, canola, or corn oil 4 (6-8 oz) boneless skinless chicken breast 1 tsp grill seasoning blend or coarse salt and pepper Combine first 5 ingredients in a small bowl. Sprinkle chicken with seasoning blend or salt and pepper. Coat chicken in dressing and set aside for 10 minutes or longer. Grill chicken 6 to 7 minutes on each side or until chicken is no longer pink inside. Italian-Style Chicken Kabobs (Peased2BHere) 2 lb boneless and skinless chicken breast 2/3 c grated Romano cheese(I use a Romano/parmesan blend) 4 tsp minced fresh basil 2 cloves garlic, minced 2 tbsp olive oil 2 medium zucchini 2 red bell pepper 2 yellow bell pepper 2 yellow onion 12 cherry tomatoes metal skewers Cut the onions, zucchinis, red bell peppers and yellow bells pepper into chunks. Set aside. Cut the boneless and skinless chicken breast into chunks. Set aside. In a mixing bowl, slowly mix the all ingredients except the chicken breasts and cherry tomatoes until well blended. Add the chunks of chicken breasts and the cherry tomatoes and place into the refrigerator for 1 hour; toss occasionally while in the refrigerator. Preheat grill to medium heat. Thread the skewers with the chicken chucks alternating with the onions, zucchini, peppers and cherry tomatoes. Discard the marinade, or use it to baste with if you wish. Place the threaded skewers on the preheated grill grid and cook for about 15 to 18 minutes or until the chicken is done and vegetables are tender crisp, turning frequently. Marinade for London Broil (JoanieS) 2 tbsp olive oil ½ c red wine 3 cloves garlic, minced 3 tbsp fresh parsley (1 tbsp dry) 1 tbsp oregano 1 bay leaf ½ tsp pepper Mix together and marinate meat for several hours or overnight. Marinated and Grilled Shrimp (marianne) 1/3 c sherry 1/3 c soy sauce 1/3 c sesame oil 1/3 tsp sugar ¼ tsp garlic powder ¼ tsp ground ginger 2 lb large fresh shrimp, peeled & de-veined Combine all ingredients except shrimp in a shallow dish, mix well. Add shrimp, tossing gently to coat. Cover and chill 2-3 hrs, stirring occasionally.* Drain shrimp, reserving marinade. Place shrimp on skewers with vegetables or directly on grill, as desired. Grill over medium heat 3-4 minutes each side, basting frequently with marinade. Makes 4-6 servings. *NOTE: I often just use a large Ziploc bag for marinating and sqoosh it around for stirring. Marinated Flank Steak (jcrsmom) 1 flank steak 1/3 c of low sodium soy sauce 1 tsp ground ginger ½ tsp garlic powder 2 tsp honey

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Two Peas in a Bucket Cookbook couple of shakes of crushed red pepper flakes couple of shakes of dried minced onion Place all ingredients in a ziploc bag and marinate for 4-6 hours or overnight. Grill, broil or use George Foreman grill. This works great on chicken too! We usually serve with baked sweet potato that I cook in the microwave. My Quick and Easy Marinade (austyn) Is half a bottle of Ken's Italian Dressing in a gallon ziploc bag, throw in steaks, chicken, pork, whatever (works for everything LOL) let it sit (all day or over night) and grill. Quick Appetizer for the Grill (dontajo) Spread olive oil on cleaned portabella mushroom. Grill until done just soft. Fill with basil pesto (I used a jarred kind bought at store,) cover with mozzarella cheese. Put back on grill just until the cheese melts. Can you say Y-U-M-M-Y?!! Savory Grilled Potatoes in Foil (jtaylorsmom) ½ c Miracle Whip 3 garlic cloves, minced (or 1 tsp garlic powder) ½ tsp paprika ¼ tsp salt ¼ tsp black pepper 3 baking potatoes, cut into ¼ " slices 1 large onion, sliced Mix salad dressing and seasonings in large bowl until well blended. Add potatoes and onion; toss to coat. Divide potato mixture evenly among 6 (12" square pieces of foil.) Seal to form packets. Place foil packets on grill over medium-hot coals. Grill covered, 25 to 30 minutes or until potatoes are tender. For oven: Bake at 425 degrees for 40 to 45 minutes or until potatoes are tender. Sirloin Kabobs (Peased2BHere) ¼ c soy sauce 3 tbsp light brown sugar 3 tbsp distilled white vinegar ½ tsp garlic powder ½ tsp seasoning salt ½ tsp garlic pepper seasoning 4 fluid oz lemon-lime flavored carbonated beverage (We liked 7-up better than Sierra Mist) 2 lb beef sirloin steak, cut into 1 ½ inch cubes 2 green bell peppers, cut into 2 inch pieces ½ lb fresh mushrooms, stems removed 1 pint cherry tomatoes 1 fresh pineapple - peeled, cored and cubed In a medium bowl, mix soy sauce, light brown sugar, distilled white vinegar, garlic powder, seasoning salt, garlic pepper seasoning and lemon-lime flavored carbonated beverage. Place beef sirloin steak in a large ziploc bag. Cover with the soy sauce mixture and seal. Marinate in the refrigerator 8 hours, or overnight. Preheat an outdoor grill for high heat and lightly oil the grate. Place green bell peppers in a medium saucepan with enough water to cover. Bring to a boil and cook pepper approximately 1 minute. On wooden or metal skewers, alternately place steak, parboiled green peppers, mushrooms, cherry tomatoes and pineapple. Basting frequently with remaining marinade mixture, cook on the prepared grill 10 to 15 minutes, or to desired doneness. **Don't forget to soak wooden skewers in water for about 45 minutes before assembling kabobs!** T.G.I. Friday's Jack Daniels Grill Glaze (Mrs. P) -from www.topsecretrecipes.com You can use it to top your favorite meat, but if you're grilling, be sure to use the sauce just before taking the meat off the flame, since it is very sweet and will quickly burn. Serve extra on the side. 1 head of garlic 1 tbsp olive oil 2/3 c water 1 c pineapple juice ¼ c teriyaki sauce 1 tbsp soy sauce 1 1/3 c dark brown sugar 3 tbsp lemon juice 3 tbsp minced white onion 1 tbsp Jack Daniels Whiskey 1 tbsp crushed pineapple ¼ tsp cayenne pepper

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1. Cut about ½ inch off of top of garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin from the garlic, but leave enough so that the cloves stay together. Put garlic into a small casserole dish or baking pan, drizzle olive oil over it, and cover with a lid or foil. Bake in a preheated 325° oven for 1 hour. Remove garlic and let it cool until you can handle it. 2. Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium/high heat. Stir occasionally until mixture boils then reduce heat until mixture is just simmering. 3. Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Measure 2 tsp into the saucepan and whisk to combine. Add remaining ingredients to the pan and stir. 4. Let mixture simmer for 40-50 minutes or until sauce has reduced by about ½ and is thick and syrupy. Make sure it doesn't boil over. Makes 1 cup of glaze. Tequila and Lime Pork Spareribs (***Mandy***) -Credit to Emeril Lagasse 1 rack pork spareribs (about 3 lb) Salt Freshly ground black pepper 1 c olive oil Juice from 4 limes ½ c tequila ¼ c finely chopped onions 2 tbsp minced garlic 2 medium jalapenos, stemmed, seeded and finely chopped 2 tbsp finely chopped fresh cilantro leaves Season ribs with salt and pepper. In a small mixing bowl, whisk oil, lime juice, tequila, onions, garlic, jalapenos and cilantro. Whisk well. Season with salt and pepper. Place ribs, meat side down, in a glass-baking dish. Pour the marinade over ribs, coating each side completely. Cover with plastic wrap and refrigerate overnight (at least 12 hours), turning every couple of hours. Remove from refrigerator and bring ribs to room temperature. Preheat grill on low. Place ribs, meat side down, and slow grill ribs, turning and basting every 15 minutes. Cook for about 1 ½ to 2 hours, or until ribs are tender. Remove from grill and slice into individual ribs. Yield: 2 to 3 servings Tips on Grilling Seafood (RubyPea) A hinged, wire grilling basket may be used for cooking whole fish such as snapper, trout or salmon. It also works well for fillets of fish such as perch, snapper, catfish or flounder. Firmer fish, such as tuna and salmon may be cooked directly on the grill if handled carefully. Shrimp and scallops may be grilled in a basket, or skewered with metal or water-soaked wooden skewers. Turn fish only once, especially if cooking directly on the grill (Flipping back and forth will cause the fish to break up.) Leftover marinade liquid may be poured over fish. It may also be used as a side sauce if boiled by itself for at least 5 minutes to cook out any bacteria that may be present from when the fish was soaking. To get a diamond pattern on grilled fish: BEFORE starting the grill, pour a small amount of vegetable oil on a paper towel and lightly coat the grill rack (this will help from having the fish stick to your rack.) Preheat the grill to medium-high. Lightly brush or pat both sides of the fish with olive oil. Cook without turning on first side for 2 to 3 minutes. Rotate fish 45degrees on the grill (a one-quarter turn) Cook for 2 to 3 minutes longer. Flip fish to other side and finish cooking. Veggie Marinade (SallyPA) 2 inch piece of ginger, crushed 2 cloves garlic, crushed 1/3 c red wine vinegar ½ c olive oil ½ tsp salt ¼ tsp pepper veggies-green/red/yellow peppers, zucchini, red onion, scallions, mushrooms, grape tomatoes, yellow squash, etc Mix all. Marinate veggies of your choice 1-2 hours at room temperature before grilling. I can't take credit for this one. I got it from www.topsecretrecipes.com. It takes some time to make, but it is so worth it. I make double batches and freeze it (it won't actually freeze b/c of the sugar, but it holds it for a couple of weeks) and use it on everything -- salmon, chicken, pork. It is a good topping. Just like the description says, put it on at the end, it will burn easily.

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Rice, Grains & Beans Almond Rice Pilaf (garrettandkatesmom) Baked Beans (Mignonnecg) Cheesy Rice Bake (Janet in FL) Consommé Rice (melissapaige) Lemony Couscous (garrettandkatesmom) Lotsa Baked Beans (marianne) Mexican Black Beans (melissapaige) Mushroom Oven Rice (FrazzledScrapper) Orzo-Broccoli Pilaf (Quarter Cathy) Red Beans and Rice (jcm28) Seafood Risotto (Quarter Cathy) Spanish Rice (garrettandkatesmom) White Wine Risotto (andreasmom)

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Rice, Grains, & Beans Almond Rice Pilaf (garrettandkatesmom) ½ c butter 1 c uncooked long grain rice 1 c sliced mushrooms 1 tsp Italian seasoning ¾ c chopped green onions, including tops 2 2/3 c chicken broth ¾ c slivered almonds Melt butter over low heat. Stir in rice, mushrooms, Italian seasoning and green onions. Cook, stirring until onions and mushrooms are tender, about 5 minutes. Spoon mixture into a lightly greased shallow 2 quart casserole. Stir in broth and almonds and bake, covered at 325 degrees for 1 hour. Let stand 10 minutes; stir before serving. Baked Beans (Mignonnecg) 2 (16 oz) Bush’s Original Baked Beans* ½ green bell pepper, chopped ½ red onion, chopped ½ c brown sugar, packed ½ c ketchup ½ c barbeque sauce (Applebee's Honey BBQ Sauce) 5 Slices bacon, fried and crumbled 1 ½ tsp prepared mustard Mix all ingredients in crock-pot. Cover and cook on low 8-12 hours or on high 3-4 hours. Cheesy Rice Bake (Janet in FL) 2 tbsp butter or margarine 1 bunch green onions 3 c cooked white rice 2 c grated cheddar cheese 1 (5.33 oz) can evaporated milk 1 (4 oz) can sliced mushrooms, drained 1/8 tsp Tabasco 1 tbsp Worcestershire sauce 1 tsp dry mustard ½ tsp salt 1/8 tsp pepper 1 can cream of celery soup Preheat oven to 350 degrees. In small saucepan, melt butter or margarine. Add onion and simmer until softened. In a casserole dish evenly combine onions, rice, cheese, milk, mushrooms, seasonings and celery soup. Bake for 30-35 minutes. Consommé Rice (melissapaige) 1 c uncle Ben's rice 1 stick margarine ¼ tsp salt 1 c beef consommé soup and rest of soup mixed with water to make a cup Mix all together in a casserole dish. Cook 1 ½ hours at 325 degrees. After 1 hour stir and add parsley. Lemony Couscous (garrettandkatesmom) 2 ¼ c water 1 (10 oz) box plain couscous, uncooked 1 1/3 c seeded, chopped, tomato (1 large tomato) 1 c seeded, coarsely chopped, peeled cucumber 1 c thinly sliced green onions ½ c finely chopped fresh parsley ¼ c finely chopped fresh mint ½ c lemon juice 2 tbsp water 2 tbsp olive oil 1 tsp salt 1 tsp pepper

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Bring water to boil - slowly add couscous. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork. Combine couscous, tomato, and next 4 ingredients in a large bowl, and toss well. Combine lemon juice and next 4 ingredients; stir well with a wire whisk. Pour over couscous mixture; toss well. Yield: 8 servings (1 c servings) **I have always served mine cold. I have never added the mint. Lotsa Baked Beans (marianne) ½ pkg (or 10 slices) bacon 2 medium onions, cut in thin rings 1 c brown sugar 1 tsp dry mustard ½ tsp garlic powder 1 tsp salt ½ c cider vinegar 2 (15 oz) cans butter beans, drained 1 (15 oz) can lima beans, drained 1 (15 oz) can red kidney beans, drained 1 (25-28 oz) can baked beans, un-drained* Fry bacon until crispy, crumble, set aside. Sauté onions in bacon grease, set aside. Combine brown sugar, mustard, garlic powder, salt and vinegar in saucepan. Bring to low boil, cover and simmer 20 minutes. Combine bacon, onions, sugar mixture, and beans in 2 ½ quart casserole, bake at 350 degrees for 1 hour. *NOTE: I use the B&B brand for this. Mexican Black Beans (melissapaige) 1 (8 oz) can green chilies 1 can of ranch style black beans 1 can of ranch style black beans with jalapeños 1 (8 oz) pkg of cream cheese 1 can of rotel 1 pkg of shredded cheese (as much as you like) In a pot, cook cream cheese, green chilies, beans, and rotel on low heat until cream cheese melts. Transfer to a casserole dish and bake at 325 degrees for 25-30 minutes. Spray dish with Pam first. Add shredded cheese on top and put back in oven until cheese melts. These beans are spicy, so you can substitute the can with jalapeños and just have 2 cans of regular black beans if you like your food not so hot! Mushroom Oven Rice (FrazzledScrapper) 1 c uncooked long grain rice ¼ c butter or margarine ½ c finely chopped celery ½ c finely chopped onion 1 c sliced fresh mushrooms 1 (14 ½ oz) can chicken broth 1/3 c water 1 to 2 tbsp soy sauce 1 tbsp dried parsley flakes In a skillet, sauté the rice in butter for two minutes, or until golden brown. Add celery and onion; cook and stir for two minutes. Add mushrooms; cook and stir until the celery is tender. Transfer to a greased 1 ½ qt baking dish. Stir in the broth, water, soy sauce and parsley. Cover and bake at 350 for 45 to 50 minutes or until liquid is absorbed and rice is tender. Yield: 6 Servings (Even the kids come back for seconds on this) Orzo-Broccoli Pilaf (Quarter Cathy) 2 tsp olive oil 1 c sliced fresh mushrooms ½ c chopped onion 2/3 c orzo pasta (rosamarina) 1 (14 oz) can reduced-sodium chicken broth ½ c shredded carrot 1 teaspoon dried marjoram, crushed 1/8 tsp black pepper 2 c small broccoli florets In a large saucepan heat olive oil over medium-high heat. Cook and stir the mushrooms and onion in hot oil until onion is tender. Stir in the orzo. Cook and stir about 2 min more or until orzo is lightly browned. Remove from heat. Carefully stir in the chicken broth, carrot, marjoram, and pepper. Bring to boiling; reduce heat. Cover and simmer about 15 min or until orzo is tender but still firm. Remove saucepan from heat; stir in broccoli. Let stand, covered, for 5 min

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Two Peas in a Bucket Cookbook Red Beans and Rice (jcm28) 1 lb (dry) red kidney beans 1 ham bone 2 c chopped onions 2-3 cloves garlic, chopped 2 c chopped celery (with leaves) 2 tsp salt ½ tsp pepper ¼ to ½ tsp cayenne pepper 2 quarts water 1 lb smoked sausage 6 c hot cooked rice Soak beans in enough water to cover generously, overnight. Drain. Combine with ham bone, onions, garlic, celery, seasonings and water in large saucepan or Dutch oven. Bring to a boil; reduce heat and simmer, covered for several hours or until beans are tender and liquid is thickened. Slice sausage; sauté in skillet; drain and add to beans. Cook for 30 minutes. Adjust seasonings as desired. Remove ham bone. Serve over hot rice. **You can start this on the stove (the boiling part) and transfer it to the crock pot, being careful not to burn yourself. Cook on low all day and put the sausage in two hours before eating. Seafood Risotto (Quarter Cathy) 1 c unsalted butter Salt and pepper, to taste 4 c risotto (Arborio rice) 1 yellow onion, chopped 3 quarts chicken stock 1 lb large shrimp, peeled and chopped ½ lb large scallops, chopped 3 Roma tomatoes, diced 1 c white wine 1 ½ c heavy cream 1 tbsp garlic, minced ¼ c basil, julienne style (thin strips or shreds) ½ c parmesan cheese, grated In a large sauté pan, melt ½ c (1 stick) butter and season with salt and pepper. Then sauté risotto and chopped onion 2 to 3 minutes. Add chicken stock one ladle at a time until risotto is cooked al dente (not soft or overdone), about 15 to 20 minutes. Set cooked risotto aside. In another large sauté pan, melt remaining butter, add garlic and season with salt and pepper. Add chopped shrimp and scallops and sauté 2 to 3 minutes. Add diced tomatoes and sauté another 1 to 2 minutes. Slowly add white wine to the pan and let it reduce about 1 minute. Add cream and let the mixture come to a boil. Reduce heat to a simmer. Add cooked risotto to pan. Stir about 5 to 6 minutes until risotto is cooked through. (NOTE: If there is not enough liquid in the pan to finish cooking the risotto, add more chicken stock.) Stir in basil and Parmesan. Spanish Rice (garrettandkatesmom) 1 c water ¾ c chopped green sweet pepper ½ c chopped onion ½ c chopped celery ½ tsp salt 1 (14 ½ oz) can tomatoes -- cut up ¾ c long grain rice 1 tsp chili powder 1/8 tsp black pepper dash ground red pepper or bottled hot pepper sauce fresh red Serrano chili pepper (optional) fresh cilantro (optional) In a medium saucepan combine the water, sweet pepper, onion, celery, and salt. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Stir in un-drained tomatoes, rice, chili powder, black pepper, and ground red pepper or hot pepper sauce. Return to boiling; reduce heat. Simmer, covered, about 20 minutes or until rice is tender and liquid is absorbed. If desired, garnish with Serrano chili pepper and cilantro. Per serving: 48 Calories (kcal); 1g Total Fat; (10% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 1153mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Serves/Makes: 6 Ready In: < 30 minutes

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Two Peas in a Bucket Cookbook White Wine Risotto (andreasmom) 1 ½ c risotto rice (arboreo rice) 1 c white wine 4 c chicken stock 1 c parmesan cheese 1 tbsp butter ½ tbsp olive oil white pepper Melt butter, add oil. Cook rice for 5 min. Over medium heat, add white wine, wait until it has been absorbed. Stir constantly. Once wine is absorbed, start pouring in chicken stock one ladle at a time. Wait until chicken stock is absorbed before pouring in more stock. Keep going until chicken stock is gone (should take about 20 min.) Add pepper to taste and before serving, add parmesan cheese.

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Vegetarian Abby’s Eggplant Sauce with Pasta (Peas de Resistance) Alfredo Pasta (justjenny) Anasazi Cream of Green Chile Soup (scrappin2go) Avocado Egg Rolls (scrappin2go) Baked Spinach (scrappin2go) Black Bean Soup (s0nya) Brown Gravy (Veggie Pea) Butternut Squash Ravioli (s0nya) Carrot Soup (Veggie Pea) Chana Masala (scrappin2go) Cincinnati-Style (Vegetarian) Chili (Veggie Pea) Cornucopia Compote (Veggie Pea) Crustless Cranberry-Pecan Pie (Veggie Pea) Gemelli with Creamy Zucchini and Basil Sauce (AK_snowbunny_inCO) Hash Brown Casserole (Mandy28) Lasagna Spirals (Veggie Pea) Lentil and Red Pepper Frittata (Veggie Pea) Macaroni and Cheese with Secret Silken Tofu Sauce (Veggie Pea) Marinated Sautéed Tofu (AK_snowbunny_inCO) Moroccan-Style Matzo Ball Soup (Veggie Pea) No Hurry Vegetable Curry (Snowsilver) Not Chicken Soup (Veggie Pea) Pasta with Fresh Tomatoes & Basil (scrappin2go) Peanut Soup (JackiBlue) Plantain Black Bean Fritters (scrappin2go) Potato Soup (Mandy28) Pueblo Corn Pie (Veggie Pea) Pumpkin Risotto (Veggie Pea) Red, White & Green Lasagna (Veggie Pea) Spaghetti and Spicy Rice Balls (SemperGumbyPea) Spaghetti Squash with Sauce (pridemom) Spinach Artichoke Calzones (viola64) Stuffed Pumpkins (Veggie Pea) Three Sisters’ Stew (Veggie Pea) Tomato, Eggplant & Black Olive Sauce with Rosemary (vkoop) Twice-Baked Potatoes (Veggie Pea) Vegetarian Matzo Ball Soup (Veggie Pea) Vegetarian Nachos 'Grande' (s0nya) Veggie Fajitas (s0nya) Veggie Loaf (ShabbyChicScrapper) Veggie Pot Pie (s0nya) Veggie Pot Pie (Veggie Pea) Veggie Quesadillas (schizo319) Walnut-Apple Stuffing (Veggie Pea) White Cheddar Potato Gratin (Veggie Pea) Wild Rice Stuffed Acorn Squash with Cherries (Veggie Pea) Winter White Bean Soup (tranquilityscrapper)

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Vegetarian Abby’s Eggplant Sauce with Pasta (Peas de Resistance) 1 eggplant 1 red pepper 1 (28 oz) can Italian peeled tomatoes 1 small can sliced black olives 1 tbsp capers 1 tbsp (or more!) garlic Olive oil (1/3 c) 1 pkg rotini 1. Cube eggplant (don’t peel) and place in colander on a plate. Sprinkle with kosher salt and let sit for an hour. Rinse completely and let sit so excess water drips off. (Kosher salt works best because it rinses off more easily than finer granules.) 2. Cut red pepper into strips. Add olive oil to pan and sauté eggplant and peppers until eggplant is mushy. Add garlic and cook for a minute or so. Add remaining ingredients and let simmer for ½ hour or longer. 3. Serve over rotini (curly pasta) with grated parmesan. **COOK’S NOTE: I usually make about four batches of this at once and freeze the leftovers. Alfredo Pasta (justjenny) This recipe includes more grated parmesan cheese and fresh garlic instead of garlic powder. You'll find this sauce thickens easier and has an improved taste. Just be sure not to crank the heat up too high when simmering the sauce or it could break down, resulting in a not-so-creamy, curdled Alfredo. ½ c (1 stick) butter 2 cloves garlic, minced 2 c heavy cream 1/8 tsp ground black pepper Pinch salt ½ c grated Parmesan cheese 1 (12 oz) box fettuccine pasta (or your choice of pasta) 1. Melt butter in a medium saucepan over medium/low heat. 2. Add the garlic, cream, pepper and salt, and bring mixture to a simmer. Turn the heat down if the mixture reaches a rapid boil or it could boil over. You just want a simmer. Add the cheese, and continue to simmer sauce for 8 minutes or until thick. 3. While sauce cooks, bring 4 to 6 quarts of water to a boil and add the pasta. Cook pasta for about 12 minutes or until done, then drain it. 4. Spoon pasta onto serving plates with Alfredo sauce poured over the top. Anasazi Cream of Green Chile Soup (scrappin2go) 1 ½ c chicken broth (vegetarian broth) 1/3 c minced onion 1 large garlic clove ½ lb fresh mild green chilies, such as Anaheim, roasted and chopped 8 oz cream cheese, softened 1 c sour cream ¼ tsp ground cumin 1 c half-and-half Freshly ground white pepper, to taste 1. In a saucepan bring the broth to a boil with the onion. Boil the mixture for 5 minutes, and let it cool. 2. In a food processor chop fine the garlic and the chilies; add the cream cheese, sour cream and cumin. Blend the mixture until it is combined well. With the motor running add the broth mixture in a steady stream. Blend the mixture until it is combined well, and transfer it to a large bowl. 3. Stir in the half-and-half, white pepper and salt to taste, and chill the soup, covered, for at least 2 hours or overnight. Serves 8 to 10 Avocado Egg Rolls (scrappin2go) 1 large avocado 2 tbsp chopped sun-dried tomatoes (bottled in oil) 1 tbsp minced red onion ½ tsp chopped fresh cilantro Pinch salt 3 egg roll wrappers 1 egg, beaten Vegetable oil for frying

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1. After you peel the avocado and remove the pit, dice it into bite size pieces. In a small bowl, gently combine the avocado with the tomatoes, red onion, ½ tsp cilantro, and a pinch of salt. Be careful not to smash the avocado. 2. Prepare egg rolls by spooning 1/3 of filling into an egg roll wrapper. With the wrapper positioned so that one corner is pointing toward you, place the filling about 1" from the bottom corner up over the filling, then roll the filling up to about the middle of the wrapper. Brush remaining corners and edges of the wrapper with the egg. Fold the left and right corners over the filling and "glue" the corners to the wrapper. Press on the wrapper to ensure it is sealed. Repeat steps with remaining two egg rolls and keep them covered in the refrigerator while you make the dipping sauce. Dipping Sauce: ¼ c chopped cashews 2/3 c chopped fresh cilantro 2 cloves garlic, quartered 2 green onions, chopped 1 tbsp sugar 1 tsp black pepper 1 tsp cumin 4 tsp white vinegar 1 tsp balsamic vinegar ½ tsp tamarind pulp ½ c honey Pinch ground saffron ¼ c olive oil 1. Combine 1st 7 ingredients in food processor. Blend with short bursts until the mixture is well blended, and the cashews and garlic have been chopped into pieces about half the size of a grain of rice. 2. Combine the vinegars, honey, tamarind, and saffron in a small bowl. Heat the mixture for about 1 minute in microwave then stir until tamarind pulp dissolves completely. Pour mixture into blender or food processor and mix with cashew mixture (about 20 seconds.) Pour sauce into bowl add the oil and stir by hand. Cover and refrigerate at least 30 minutes. 3. Heat oil and fry egg rolls for 3 to 4 minutes or until golden brown. (Oil should cover the egg rolls) Cut diagonally across middle and serve with dipping sauce. Baked Spinach (scrappin2go) ½ stick butter (or margarine) 2 (10 oz) pkg frozen chopped spinach 1 (8 oz) pkg cream cheese 1 pkg onion soup mix Crackers or parmesan cheese for topping 1. Melt butter in skillet. Add frozen spinach and sauté until hot. Add onion soup mix and cream cheese, stir until well blended. Pour into a casserole dish and top with crushed crackers and/or parmesan cheese. Bake at 350 for 15-20 minutes. **COOK’S NOTE: can be made ahead and refrigerated, just add 15 minutes to cook time. Black Bean Soup (s0nya) 1 tbsp olive oil 1 large onion, chopped 1 stalk celery, chopped 2 carrots, chopped 4 cloves garlic, chopped 2 tbsp chili powder 1 tbsp ground cumin 1 pinch black pepper 4 c vegetable broth 4 (15 oz) cans black beans 1 (15 oz) can whole kernel corn 1 (14.5 oz) can crushed tomatoes 1. Heat oil in a large pot over medium-high heat. Sauté onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil. 2. Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes. Brown Gravy (Veggie Pea) 1 ½ c vegetable broth ¼ c all-purpose flour ¼ c chopped fresh parsley ¼ tsp freshly ground black pepper 2 ½ tbsp soy margarine or butter 2 tbsp soy sauce

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1. Melt margarine or butter in small saucepan over medium-low heat. Add flour and whisk together about 30 seconds; then add broth slowly while whisking. Cook over medium heat for 2 minutes. Add soy sauce and pepper. Cook until gravy achieves desired thickness. 2. Pour into a gravy boat or bowl and stir in parsley. Serve warm. 5 servings Butternut Squash Ravioli (s0nya) 1 tbsp butter 3 tbsp minced shallots 1 c roasted butternut squash puree 3 tbsp heavy cream 3 tbsp grated Parmigiano-Reggiano cheese, plus 2 oz Pinch nutmeg 1 recipe pasta dough, rolled out into wide ribbons, about ¼ inch thick 1. In a large sauté pan, over medium heat, melt the butter. Add the shallots and sauté for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tbsp cheese and nutmeg, to taste. Season with salt and pepper. Cool completely. 2. Cut the pasta ribbons into 3 inch squares. Place 2 tsp of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color. 3. Remove the pasta from the water and drain well. Season the pasta with salt and pepper. **COOK’S NOTE: This goes well with a buttery sauce. Carrot Soup (Veggie Pea) 2 tbsp olive oil 2 lb carrots, peeled, sliced 1 large onion, finely chopped 3 tbsp garlic 1 tsp fennel seeds 4 c (about) vegetable broth 1 tbsp fresh lemon juice Pinch of cinnamon 1. Heat oil in heavy large saucepan over medium heat. Add carrots, onion, and garlic and sauté until onion is translucent, about 8 minutes. Add 3 ½ c broth. Cover and simmer until carrots are very soft, stirring occasionally, about 30 minutes. 2. Puree soup in batches in blender. Return soup to same saucepan. Mix in lemon juice and cinnamon. Season to taste with salt and pepper. Thin to desired consistency with more broth. Serves 6 Chana Masala (scrappin2go) 2 cans chick peas (one can drained, the other w/ the liquid) 4 cloves garlic minced 1 onion chopped 2 carrots peeled/chopped 2 celery sticks chopped 2 inch piece of ginger (shred w/ shredder) 3 ½ tbsp tomato paste 1 tbsp peanut butter ½ tsp cumin ½ tsp coriander (ground) ½ tsp turmeric ½ tsp curry powder 1 tsp chili powder olive oil for sautéing 1 box couscous prepared as box states (w/a veggie bouillon cube, however plain is fine) 1. Start the couscous and when it's finished just keep the lid on until the rest is done. 2. In a pan, heat oil @ medium heat and add onions carrots and celery. Let cook for 2 min, and then add garlic. Sauté for 10 min or so, until veggies are soft. Add all the spices and shredded ginger. Stir well and let sauté` another 2 min or so. Add chickpeas, and the liquid of one can. Stir well, and add salt and pepper. Add the tomato paste and stir everything together well. Let the mixture heat on low heat and add peanut butter, and mix well. 3. Once the couscous is done, serve the chana masala on a bed of couscous. Cincinnati-Style (Vegetarian) Chili (Veggie Pea) 3 tbsp vegetable oil 1 medium onion, chopped 1 medium red bell pepper, cut into 1/4-inch dice

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Two Peas in a Bucket Cookbook 1 medium green bell pepper, cut into 1/4-inch dice 1 tbsp chili powder 1 tsp salt ¾ tsp cinnamon ½ tsp black pepper 1 (28 – 32 oz) can whole tomatoes including juice, chopped Heat oil in a deep 12 inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 8 minutes. Add bell peppers and sauté, stirring occasionally, until softened, about 6 minutes. Add chili powder, salt, cinnamon, and pepper and cook, stirring, about 1 minute. Add tomatoes with juice and simmer briskly, uncovered, stirring occasionally, until thickened, 5 to 8 minutes. Cornucopia Compote (Veggie Pea) 2 tbsp olive oil 1 medium-sized onion, thinly sliced 1(8 oz) can chickpeas, drained 1 ½ c red kidney beans, rinsed and drained ½ c green apples, peeled, cored and chopped ½ c dried cranberries or cherries ½ c snipped dried apricots ¼ c dry wine 1/8 c honey ½ tbsp thyme Salt & Pepper to taste 4 small acorn squash, tops cut off, seeded 1. Heat oil in large, non-stick skillet over medium-high heat. Sauté onions until medium brown, about 10 minutes. Add the rest of the ingredients (except thyme, salt & pepper) and bring to a simmer. Remove from heat. Season with thyme, salt and pepper (at this point the filling can be stored for up to 3 days in the fridge.) 2. Preheat oven to 350 degrees. 3. Pack squashes with filling, place on baking tray and bake, uncovered for 25 minutes. Cover squashes with their own tops and bake for 20-30 minutes more. Serves 4 Crustless Cranberry-Pecan Pie (Veggie Pea) ¾ c melted unsalted butter or soy margarine 1 ½ c granulated sugar 3 large eggs or ¾ c egg substitute 1 tsp vanilla extract 1 ¼ c sifted whole-wheat pastry flour 1 ½ c fresh or frozen cranberries 1 c finely chopped pecans 1. Preheat oven to 375. Grease 8 inch glass pie plate or 9 inch square cake pan. 2. Beat butter, sugar, eggs and vanilla until thick and fluffy (about 5 min.) Fold in cranberries and pecans. Pour evenly into prepared pan. 3. Bake 45 minutes, or until cake tester comes out clean. **COOK’S NOTE: Can be served hot or cold. Gemelli with Creamy Zucchini and Basil Sauce (AK_snowbunny_inCO) 1 lb gemelli or any twisted pasta 2 tbsp olive oil 2 medium zucchini, quartered lengthwise and thinly sliced 2 garlic cloves, minced 1/3 c finely chopped fresh basil 1 egg yolk 1 c whole milk ½ tsp salt Lots of black pepper ½ c parmesan cheese 1. Cook pasta in boiling water. Heat oil in skillet over medium heat. Add zucchini and sauté until slightly tender add garlic and cook till zucchini is tender, but still crisp. Add basil and change to low heat. 2. Place yolk in bowl, beat in milk, salt, pepper, and cheese. Add zucchini to the drained pasta, stir in egg mixture. Keep on low heat till egg mixture is heated through, but not simmering. Hashbrown Casserole (Mandy28) 1 lb frozen country style hash browns 1 (10.75 oz) can cream of mushroom soup 1/3 c onions, chopped 1 c sour cream

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Two Peas in a Bucket Cookbook 1 ¼ c cheddar cheese, shredded 1 tsp salt ½ tsp pepper Combine ingredients in mixing bowl. Spoon into a greased 9×13 inch pan. Cover. Bake at 350ºF for 1 hour. Serves 6 Lasagna Spirals (Veggie Pea) 3 tbsp olive oil 1 large garlic clove, finely chopped 1 ¼ tsp salt ½ tsp black pepper 10 oz baby spinach 1 lb ricotta (preferably fresh) 1 large egg yolk, lightly beaten ½ c finely grated Parmigiano-Reggiano (1 oz) 8 dried lasagna noodles (not no-boil; 8 oz) 1 jar tomato sauce 1. Set oven temperature to 350°F. 2. While sauce is simmering, cook spinach in a 3 to 4 quart pot of boiling salted water, uncovered, 1 minute, then drain in a colander. When cool enough to handle, squeeze any excess water from spinach and coarsely chop. Stir together garlic, ricotta, yolk, spinach, parmesan, ¾ tsp salt, and ¼ tsp pepper until combined well. 3. Cook lasagna noodles in a 6 to 8 quart pot of boiling salted water, stirring occasionally, until tender. Drain noodles in a colander and rinse under cold running water. 4. Spoon 2 c tomato sauce into a 13 x 9 inch glass baking dish (or other 3 quart shallow baking dish.) Lay out 4 lasagna noodles on a work surface, then spread 1/3 c filling evenly over each noodle. Roll up each and arrange spirals, seam sides down and without touching, over sauce in dish, then make 4 more rolls and arrange in dish. Brush noodles with water, then spoon some sauce down middle of rolls and cover dish tightly with foil. 5. Bake in middle of oven until heated through, about 20 minutes. Heat remaining tomato sauce and serve on the side. Serves 4 Lentil and Red Pepper Frittata (Veggie Pea) 2/3 c lentils, picked over and rinsed 3 red bell peppers, sliced 1 large garlic clove, minced 2 tbsp unsalted butter 12 large eggs ¼ c finely chopped fresh parsley leaves 1 ½ c coarsely grated Gruyère cheese (about 6 oz) 1. Add lentils to a large saucepan of salted water and bring water to a boil. Cook lentils at a bare simmer until tender, about 15 to 20 minutes. While lentils are cooking, in a large skillet cook bell peppers and garlic in butter over moderate heat, stirring, until peppers are softened. Remove skillet from heat and stir in lentils, drained well, and salt and pepper to taste. 2. Preheat oven to 375°F. 3. In a large bowl whisk together eggs and parsley. Spread lentil mixture in a buttered 6 by 8 cup gratin dish and pour egg mixture over it. Shake dish gently to distribute eggs evenly and top with Gruyère. Bake frittata in middle of oven until puffed, golden, and just set in middle, about 30 to 35 minutes. 4. Serve hot or at room temperature, cut into wedges. Serves 6 Macaroni and Cheese with Secret Silken Tofu Sauce (Veggie Pea) The same children I tested this on 5 years ago still request this each and every time they come to my house for dinner. This basic macaroni and cheese is rich and comforting. Using pureed silken tofu as a base for the sauce gives the kids a good dose of soy goodness. 10 - 12 oz elbow macaroni (or other short pasta shape such as cavatappi) 1 (12.3 oz) package silken tofu 2 tbsp non-hydrogenated margarine 1 ½ c firmly packed organic grated cheddar cheese or cheddar-style nondairy cheese salt to taste Cook the macaroni in plenty of rapidly simmering water until al dente, then drain. Meanwhile, puree the tofu until perfectly smooth in a food processor or blender. Transfer to a medium sauce pan and add the margarine and cheese. Slowly bring to a gentle simmer, stirring often, then cook over low heat until the cheese is thoroughly melted. Combine the cooked macaroni and sauce in a serving container and stir together. Season with salt to taste and serve at once. 6 to 8 kid-sized servings **VARIATION: Bake in a casserole dish at 400 degrees for 20 to 30 minutes, or until the top is golden and crusty.

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Two Peas in a Bucket Cookbook Marinated Sautéed Tofu (AK_snowbunny_inCO) 1 lb extra firm tofu 2 tbsp soy sauce 1 tbsp Sesame oil 1 tbsp canola oil 1. Slice the tofu into 1/2 in thick slices. Combine soy sauce and sesame oil in bowl or I use a zip lock baggie. Marinate tofu in sauce. Heat oil and fry. **COOK’S NOTE: the key to this recipe is getting as much moisture out of the tofu as possible. Moroccan-Style Matzo Ball Soup (Veggie Pea) 2 tbsp olive oil 1 medium onion, minced 2 large or 3 medium leeks, white parts only, quartered lengthwise and chopped 2 medium potatoes, peeled and diced 3 medium carrots, sliced 3 medium stalks celery, diced 8 c vegetable stock or water, or a combination 1 tsp each: paprika and ground cumin Salt and pepper to taste 2 c frozen peas Matzo balls (make according to package directions) 1. Heat the oil in a large soup pot. Add the onion and leeks; sauté over medium heat until the leeks are limp, about 10 minutes. 2. Add the potatoes, turnips, carrots, celery, mushrooms, stock or water, paprika and cumin; mix well. Bring to a boil, lower heat and simmer gently, cover, until vegetables are tender, about 45 minutes. Season to taste with salt and pepper, and simmer 10 minutes more. Stir in the peas. 3. Let stand off the heat for several hours or overnight in refrigerator to develop flavor. Reheat before serving. Serve with matzo balls. Serves: 8 to 10 No Hurry Vegetable Curry (Snowsilver) 1 tbsp oil 2 large carrots sliced on a diagonal 1 medium onion, chopped 3 garlic cloves, minced 2 tbsp curry powder 1 tsp ground coriander ¼ tsp cayenne pepper 2 large potatoes, peeled and diced 8 oz green beans, ends trimmed, cut in 1 inch pieces 1 (15.5 oz) can chickpeas, drained and rinsed 1 (14.5 oz) can diced tomatoes, drained 2 c vegetable stock ½ c frozen green peas, thawed ½ c unsweetened coconut milk Salt 1. Heat the oil in large skillet over medium heat. Add the carrots and onion, cover and cook until softened, about 5 minutes. Add the garlic, curry power, coriander and cayenne, stirring to coat. 2. Transfer the vegetable mixture to a 3 ½ - 4 quart slow cooker. Add the potatoes, green beans, chickpeas, tomatoes and stock; cover and cook on Low for 6-8 hours. 3. Just before serving, stir in the peas and coconut milk and season with salt. Serve over hot cooked basmati rice with chutney on the side. **COOK’S NOTE: This is delicious. Even my non-veggie DH loved it. Not Chicken Soup (Veggie Pea) 3-4 tbsp olive oil 4 medium onions 5 large ribs of celery 3 medium carrots 5 c vegetarian stock 5 c water Dill Turmeric Salt & Pepper Sauté onions in the oil until soft and translucent, add thinly slice celery and carrots, sauté 5 minutes. Add dill to taste, stir to coat with oil for 1 minute, then add approximately 5 c of water and 5 c of vegetarian stock (you might want to play

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Two Peas in a Bucket Cookbook with this combination to get it the way you like it.) Let this simmer all day. After a few hours, add 1-3 tsp turmeric and salt & pepper. **I use this recipe as a base for Matzo Ball Soup. (Just add matzo balls!) Pasta with Fresh Tomatoes & Basil (scrappin2go) 1 lb tomatoes (preferably a combination of red and yellow heirloom and/or cherry tomatoes) 1 clove garlic, crushed and finely chopped 1 small bunch basil, leaves washed and coarsely chopped ½ c extra-virgin olive oil 1 tbsp capers, preferably salted Italian, well-soaked and rinsed ¾ lb spaghetti Salt Pinch crushed red pepper flakes, optional Grated Parmigiano-Reggiano, for garnish 1. Cut the cherry tomatoes in ½; remove the cores of the large tomatoes and cut into pieces about ½ inch square. Put the tomatoes in a glass, ceramic or stainless mixing bowl. 2. Add salt, about ½ tsp, to taste and toss. Add the garlic, ½ of the basil, the capers, and red pepper flakes if using; add the olive oil and toss. Cover the bowl with plastic wrap and refrigerate for 1 hour. 3. Bring a large pot of water to a boil. Add salt to the water and cook the pasta until al dente. Strain the pasta and add to the mixing bowl with the tomatoes. Add the remaining basil, some Parmigiano-Reggiano and toss. Peanut Soup (JackiBlue) 2 tbsp butter 1 small onion chopped 1 stalk celery chopped 2 tbsp flour 1 quart broth 1 c peanut butter creamy 2/3 c cream Salt & pepper to taste 1. Melt butter in heavy soup pot. Add onion & celery & cook until soft. Whisk in flour & cook for 3 minutes. Slowly blend in broth. Bring to boil, reduce heat to low and simmer for 20 minutes. 2. Strain and return broth to pot. Slowly whisk in peanut butter and cream. Simmer for 15 minutes longer & serve warm. Serves 4-6 Plantain Black Bean Fritters (scrappin2go) Black Bean Filling: ¼ c diced onion ½ tsp minced garlic 1 c dried black beans, picked over and soaked overnight Pinch dried oregano, optional 1. Rinse and drain beans. Coat a saucepan with oil over medium heat. Add the onions and garlic and cook until onion is translucent. Add the beans, a dash of oregano and water (must be 2 inches above the beans.) Bring to boil over high heat. Reduce heat to low, and cook partly covered, until tender, about 1 hour. Beans must always covered by at least 1inch of water. Drain excess liquid. Place the beans in a bowl and mash until pureed. Season with salt and black pepper and keep at room temperature. 2. Heat a sauté pan over medium-high heat. Add enough oil to cover the bottom of the pan. Place the fritters in the hot oil and cook until golden brown on each side. Reduce to low flame and continue to cook until the fritter is heated throughout. Serve immediately, with a dollop of sour cream and cured red onions. Plantain Dough: 3 black plantains Bread Crumbs 1. Rinse the plantains with the skins on. Place the plantains in a sauce pan and cover with hot water. Over high heat, cook the plantains until the skins start to open. Drain the liquid and let the plantains cool. Peel the plantains while the plantains are still warm, mash in a bowl to form dough. If the dough is too wet add bread crumbs until workable. 2. Divide the dough into 8 balls. Using a clean flat surface, flatten the balls into round circles 1 inch thick. Spoon ¼ tsp of the black bean mixture in the center of the plantain. Fold the edges of the plantain over to enclose the bean mixture. Cured Red Onions: 3 red onions, thinly sliced 1 c fresh lime juice Place the sliced red onions in a small shallow container. Pour the lime juice over the onions, and season with salt. Mix well to combine the flavors. Cover and let sit in the refrigerator for 2 to 3 days.

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Two Peas in a Bucket Cookbook Potato Soup (Mandy28) ¾ stick butter, melted ¾ c flour 1 c sour cream 3 c milk ¾ c onions, chopped 1 ½ cloves garlic, minced 6 medium potatoes, mashed 3 tsp salt 1 1/8 tsp pepper ¾ tsp dill weed ¾ tsp parsley Cheddar cheese Green onions, chopped 1. Heat potatoes in microwave or oven. Mash after potatoes are soft, with skins still attached. Use knife to cut up skins in small (1/4 inch) pieces. 2. In crock pot, add butter, milk, sour cream and flour. Mix thoroughly. Add parsley, dill weed, onions, garlic, salt and pepper; mix. Add potatoes; mix. Cook on high for 1 hour or more, until it reaches desired consistency. 3. To each bowl add a small handful of cheddar cheese and a spoonful of green onions on top before serving. Serves 6 **COOK’S NOTE: Goes great with a piece of garlic bread and a side salad! Pueblo Corn Pie (Veggie Pea) This layered casserole is adapted from a Native American recipe. 1 tbsp olive oil 1 large onion, chopped 2 cloves garlic, minced 1 medium green or red bell pepper, diced 1 ½ c cooked fresh or thawed frozen corn kernels 2 ½ c canned or cooked pinto beans 2 c chopped ripe tomatoes, or one 16-ounce can diced, tomatoes, lightly drained 2 tsp chili powder, or to taste 1 tsp dried oregano ½ tsp ground cumin Salt to taste Cornmeal topping: 1 ¼ c cornmeal 1 tsp salt 1 c grated organic Monterey Jack or Cheddar cheese, or equivalent nondairy cheese, optional 1. Heat the oil in a large skillet. Add the onion and sauté until translucent. Add the garlic and bell pepper and continue to sauté until the onion is golden brown. 2. Add the corn kernels, pinto beans, tomatoes, and seasonings. Stir well and simmer for 10 to 15 minutes. Season to taste with salt. Remove from the heat. 3. Bring 5 c of water to a rolling boil in a heavy saucepan or double boiler. Slowly pour the cornmeal into the water in a thin, steady stream, stirring continuously to avoid lumping. Add the salt and cook over very low heat, covered, for 20 minutes, stirring occasionally. 4. Preheat the oven to 375 degrees. 5. Oil a shallow, 1 ½ quart baking dish and line the bottom with half of the cooked cornmeal. Pour over it the skillet mixture and sprinkle with the optional grated cheese. Top with the remaining cornmeal, patting it in smoothly. 6. Bake for 45 to 50 minutes, or until the cornmeal is golden brown and crusty. Let stand for 10 minutes, and then cut into squares to serve. 6 to 8 servings Pumpkin Risotto (Veggie Pea) 2 tbsp olive oil 2 tbsp finely diced onions 1 lb arborio rice ½ c pumpkin pie filling 2 quarts hot vegetable broth or water 1 c diced pumpkin, roasted until tender ¼ c chilled butter cut into cubes ½ c fresh, grated parmesan cheese Pinch ground cinnamon Pinch ground nutmeg Salt & Pepper to taste 1. Heat oil in large skillet over medium heat. Add onions, sauté until soft (2 min) taking care not to brown. Add rice and toss to coat with oil. Add pie filling. Stir until well mixed. Season with salt and pepper to taste.

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Two Peas in a Bucket Cookbook 2. Add ½ cup stock to rice mixture and stir until the stock is absorbed. Add another ½ c of vegetable stock and repeat. Do not add more than ½ c at a time. Continue until all the stock is used up and risotto is tender but not mushy (about 30 min.) Add diced pumpkin and stir until heated through. Remove from heat. 3. Stir in butter and parmesan cheese and cook until completely melted. Stir in cinnamon and nutmeg, adjusting seasonings to taste. Serves 10 Red, White & Green Lasagna (Veggie Pea) 2 tbsp extra-virgin olive oil 3 large red bell peppers, chopped 15 oz ricotta (about 2 c) 1 ½ lb spinach 2 c Tomato Sauce 12 (7 x 3 ½ inch) sheets dry no-boil lasagna noodles 10 oz mozzarella, grated (about 2 ½ c) 1 ¼ c fresh grated Parmesan (about 5 oz) 1. In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté bell peppers, stirring, until crisp-tender. In a bowl stir together bell peppers and ricotta, stirring until combined well. Stir spinach into ricotta mixture with salt and pepper to taste. 2. Preheat oven to 375°F. 3. Pour 1 c tomato sauce into a baking dish, 13 x 9 x 2 inches (sauce will not cover bottom completely,) and cover with 3 lasagna sheets, making sure they do not touch each other. Drop about 1 ½ c ricotta mixture by spoonfuls onto pasta and gently spread with back of a spoon. Sprinkle ¾ c mozzarella and 1/3 c Parmesan over ricotta mixture and make 2 more layers in same manner, beginning and ending with pasta. Spread remaining cup of tomato sauce over pasta, making sure pasta is completely covered, and sprinkle with remaining mozzarella and Parmesan. 4. Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagna 10 minutes more, or until top is bubbling. Let lasagna stand 5 minutes before serving. Serves 8 as a main course Spaghetti and Spicy Rice Balls (SemperGumbyPea) --from Betty Crocker's Cookbook Rice and Oats replace ground beef in these "meatballs." The balls are rolled in a small amount of wheat germ to give them a golden-brown color and just a bit of crunch. Because wheat germ contains oil, it can turn rancid, so it is best to store it in the refrigerator. 1 pkg (16 oz) uncooked spaghetti 2 c cooked white rice ½ c quick-cooking oats (do not use instant oatmeal) 1 med onion, chopped (1/2 c) ¼ c dry bread crumbs ¼ c milk 1 tbsp chopped fresh or 1 tsp dried basil leaves 2 tsp chopped fresh or 1/2 tsp dried oregano leaves ¼ tsp ground red pepper (cayenne) 1 large egg, beaten ½ c wheat germ 1 tbsp vegetable oil 2 c spaghetti sauce finely shredded parmesan cheese, if desired 1. Cook spaghetti as directed on package. 2. While spaghetti is cooking, mix rice, oats, onion, bread crumbs, milk, basil, oregano, red pepper and egg. Shape mixture into 12 balls. Roll balls in wheat germ. 3. Heat oil in 10-in skillet over medium heat. Cook balls in oil about 10 min, turning occasionally, until light golden brown. 4. Drain spaghetti. Heat spaghetti sauce until hot. Serve sauce and rice balls over spaghetti. Sprinkle with cheese. Spaghetti Squash with Sauce (Pridemom) 1 Spaghetti Squash 1 Jar of Spaghetti Sauce Cut the squash in half, scrape seeds out, place in baking pan upside down in 1" of water. Bake at 400 for 45 minutes. When tender, remove from oven, scrape meat of squash out with fork into 'spaghetti.' Add your favorite veggies to sauce: carrots, onions, mushrooms, etc. Cook until bubbly, then put a one pound bag of pre-packed spinach on top, cover and let steam for 5 minutes. Serve sauce over squash. Garnish with parmesan cheese, if desired.

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Two Peas in a Bucket Cookbook Spinach Artichoke Calzones (viola64) -from Rachel Ray 2 c part skim ricotta ¼ tsp nutmeg, freshly grated or a few pinches ground A few grinds black pepper ½ c (a couple of handfuls) grated Parmigiano, plus extra, for sprinkling 1 (10 oz) pkg frozen chopped spinach, defrosted and squeezed dry 1 (15 oz) can quartered artichoke hearts, drained and coarsely chopped 2 cloves garlic, finely chopped 2 (10 oz) tubes refrigerated pizza dough 2 c shredded mozzarella Garlic oil (1 or 2 cloves chopped and heated in ½ c extra-virgin olive oil) 2 c tomato sauce, marinara or pizza sauce, for dipping or Five Minute Spicy Marinara, recipe follows Preheat oven to 425 degrees F. Combine first 7 ingredients in a bowl. Roll each pizza dough out on a cookie sheet, and halve each cross-wise. Spread ½ c mozzarella and up to ¼ of filling on each rectangle. Work on just half of the surface of each rectangle of dough, then fold dough over top of filling and pinch edges firmly to seal. For a half-moon "pizza parlor" look to your calzones, mound filling into a half-moon shape, fold dough over top trim edges of dough to follow the rounded shape, then seal edges. Tie strips of dough scraps in knots, brush with garlic oil and sprinkle with grated cheese. Bake knots with calzones. If your dough tears, remove a little of the filling and repair. Repeat the process, spacing the calzones evenly on baking sheet. Bake the calzones for 12 to 15 minutes or until golden brown all over. Serve calzones with warm tomato or pizza sauce for dunking. **Cook's Note: Freeze any remaining filling in a small plastic container and use it to stuff a chicken breast on another day. Five Minute Spicy Marinara: 2 tbsp (two turns around the pan) extra-virgin olive oil 3 cloves garlic crushed ½ tsp crushed red pepper flakes 1 (32 oz) can chunky style crushed tomatoes Salt and pepper 1 tsp Italian dried seasoning 1 handful Italian parsley leaves, chopped Add olive oil to medium saucepan over moderate heat. Add garlic and crushed pepper to the heated olive oil; when pepper snaps and garlic sizzles, stir in crushed tomatoes. Season sauce with salt, pepper, and Italian seasoning. Cook for five minutes and stir in parsley. Serve. Serves 4 Stuffed Pumpkins (Veggie Pea) 1 c whole wheat bread crumbs ½ c finely chopped onion ½ c grated part-skim mozzarella cheese ½ tsp dried sage leaves ½ tsp dried thyme 1/3 c finely chopped celery 1/3 c low-sodium vegetable broth or water ¼ c chopped dried apricots ¼ c toasted pine nuts (optional) 2 large cloves garlic, minced 8 baby pumpkins Soy sauce or salt to taste 1. Preheat oven to 350°F. Slice off top ½ inch of each pumpkin and scoop out seeds. On ungreased cookie sheet, bake pumpkins for 15 minutes. 2. In large skillet, heat broth or water to simmering over medium-high heat. Add onion and cook, stirring frequently, until onion has softened but not browned, about 8 minutes. Add garlic, sage, thyme and bread crumbs. Cook, stirring, 1 minute, then remove from heat and stir in remaining ingredients. 3. Lightly fill pumpkins with stuffing. (Any remaining stuffing may be baked separately in a lightly oiled baking dish.) 4. Bake until stuffing is lightly browned and heated through, about 15 minutes. Be careful not to over bake pumpkins because they will split. 8 Servings Three Sisters Stew (Veggie Pea) In Native American mythology, squash, corn, and beans are known as of the "three sisters." These are the very crops, along with garden vegetables, that the harvest festival of Thanksgiving is meant to celebrate! 1 small sugar pumpkin or 1 large butternut or carnival squash (about 2 pounds) 1 tbsp olive oil 1 medium onion, chopped 2 cloves garlic, minced ½ medium green or red bell pepper, cut into short, narrow strips

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Two Peas in a Bucket Cookbook 14 to 16 oz can diced tomatoes, with liquid 2 c cooked or canned pinto beans 2 c corn kernels (from 2 large or 3 medium ears) 1 c homemade or canned vegetable stock, or water 1 or 2 small fresh hot chilies, seeded and minced 1 tsp each: ground cumin, dried oregano Salt and freshly ground black pepper 3 to 4 tbsp minced fresh cilantro 1. Preheat the oven to 400 degrees. Cut the pumpkin or squash in half lengthwise and remove the seeds and fibers. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm (if using squash, prepare the same way.) When cool enough to handle, scoop out the pulp, and cut into large dice. Set aside until needed. 2. Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden. 3. Add the pumpkin and all the remaining ingredients except the last 2 and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes. Season to taste with salt and pepper. 4. If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed. Just before serving, stir in the cilantro. The stew should be thick and very moist but not soupy; add additional stock or water if needed. Serve in shallow bowls. 6 servings Tomato, Eggplant & Black Olive Sauce with Rosemary (vkoop) 3 large eggplants (3 lbs total), peeled, cut into 1 inch cubes 1 tbsp salt 2/3 c olive oil 3 onions, finely chopped 3 garlic cloves, finely chopped 1 ½ tbsp chopped fresh rosemary 3 (28 oz) cans diced tomatoes in juice 3 tbsp tomato paste 1 c pitted Kalamata olives or other brine-cured black olives, sliced 1. Toss eggplant with 1 tbsp salt in large colander. Set colander over bowl. Let stand 30 minutes to allow excess liquid to drain from eggplant. Using paper towels, pat eggplant dry. 2. Heat oil in heavy large pot over medium-high heat. Add eggplant, onions and garlic. Cook until eggplant is almost tender and beginning to brown, stirring often, about 15 minutes. Add rosemary, cook 1 minute. Add tomatoes with juices and tomato paste. Simmer uncovered until flavors blend and sauce thickens slightly, stirring occasionally, about 15 minutes. Mix in olives and simmer 5 minutes longer. Season sauce to taste with salt and pepper. 8 servings Twice-Baked Potatoes (Veggie Pea) 4 medium russet potatoes 1 c sour cream 1 c grated cheddar cheese 4 tbsp unsalted butter 1 small bunch chives, diced Salt and Pepper to taste 1) Cook potatoes in a 400 degree oven for one hour. Remove potatoes and let cool for 10 minutes. Do not turn off oven. Then slice potatoes in half, lengthwise. Scoop out potato into bowl leaving an 1/8 inch wall. 2) Combine sour cream, butter, cheese and chives in bowl with potato. Mix well. Season to taste. 3) Fill each potato skin with potato mixture. Return potatoes to oven and cook for an additional 30 minutes or until tops are browned. Vegetarian Matzo Ball Soup (Veggie Pea) Soup: ½ head escarole (about ½ lb) 1 ½ large carrots, chopped 2 celery stalks, chopped 1 medium onion, minced 1 c frozen peas 6 c Pacific Organic Vegetable Stock 6 c water 4 oz orzo pasta Matzo Balls: 2 large eggs 1 tbsp vegetable oil 1/8 c vegetable broth ½ c matzo meal Salt and freshly ground pepper to taste

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1. Begin making matzo balls a few hours before soup. Mix the eggs well with a fork. Add oil, vegetable broth, matzo meal, and salt and pepper and mix well. Cover and refrigerate for at least one hour. 2. Dip your hands in cold water and make about 6 balls slightly smaller than Ping-Pong balls. 3. Trim the escarole and discard any bruised leaves. Cut off the stem ends. Separate the leaves and wash well in cool water, especially the center of the leaves where soil collects. Stack the leaves and cut them crosswise into 1 inch strips. You should have about 4 c. 4. Combine the escarole, carrots, celery, onion, peas, stock and water in a large pot. Bring to a simmer and cook until the escarole is almost tender, about 30 minutes. 5. When the escarole is almost tender, stir in the pasta and return the soup to the simmer. Drop the matzo balls into the soup. Cook over low heat, stirring gently, until the matzo balls and pasta are cooked, about 20 minutes. Taste for seasoning. Serves 6 Vegetarian Nachos 'Grande' (s0nya) 1 bag nacho chips (I prefer baked Tostitos) 1 bag Mexican cheese 1 cup salsa 1 can vegetarian (no lard) refried beans or pinto beans ½ c chopped onion ½ c chopped tomato (if you like a little zing you can add a chopped chili pepper) 1. Preheat oven to 350. In a large baking dish, spread a layer of nacho chips. Sprinkle ¼ c of onions and ¼ c tomato. Sprinkle ½ c salsa around the nachos (less if you feel it's too much.) Spoon out 6 to 8 spoonfuls of pinto beans or refried beans across the chips sprinkle 2 handfuls of Mexican cheese. 2. Repeat these steps starting with the nachos to create another layer heat in oven for 12-15 min depending on how melted you like your cheese. Veggie Fajitas (s0nya) 1 Red bell pepper 1 orange bell pepper 1 yellow bell pepper 1 large onion 4 garlic cloves 1 large zucchini 2 tbsp olive oil 1 pkg of tortillas Your favorite toppings: sour cream, guacamole, cheese, etc 1. Heat the oil in a non-stick skillet over medium-high heat. Cut the peppers and onion into medium chunks, and mince the garlic. Put them in the pan with the oil. Stir frequently to prevent burning. 2. Cut the zucchini into cubes or rounds, try not to make them too big. After the peppers, onions, and garlic have cooked for 10 min or so (when they start to brown a bit and get soft,) put the zucchini in the pan. Salt and pepper generously. Cook everything until it's caramelized, then serve on tortillas and with whatever toppings you enjoy. **COOK’S NOTE: If you like you can substitute the zucchini w/Portobello mushrooms, also very good! Veggie Loaf (ShabbyChicScrapper) 14 oz Gimme lean Loaf 12 oz Grillers Crumbles 1 onion sliced/chopped coarsely 3 slices bread with crust 1 tbsp ketchup 1 tbsp Mustard 1 tsp salt 1 tsp pepper 2 eggs beaten ½ tsp garlic powder 1/3 c milk 1 tbsp vegetable oil 1. Mix it all together (Very Well) keep mixing for a while. Shape into a loaf, oil bottom of glass baking dish and cook 5060 min at 350! It held together and 2 days later we are still eating it!!! Veggie Pot Pie (s0nya) 1 med onion (chopped) 3 large carrots (chopped) 2 large celery stalks (chopped) 3 large potatoes (peeled and cut into cubes) 2 cloves garlic

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Two Peas in a Bucket Cookbook ½ can of peas ½ can of corn Salt & pepper 1 pie crust (top and bottom/Pillsbury not frozen) 1 tsp cumin 1 tsp oregano 1 tsp chili pepper 3 tbsp butter or olive oil 1 ½ c veggie broth 1. Preheat oven to 400. 2. In a large pot melt butter or heat olive oil on medium heat. Once the butter is melted or the oil is heated throw in the onions, celery and carrots, mixing well to coat each. Cook for 10 min until soft. Salt and pepper, and add the other spices. 3. At the same time bring a pot of water to boil and add the cubed potatoes for 10 min. After the potatoes are soft, throw them in the pot with the other veggies, and throw in the half can of corn and peas. Mix them up well and let them heat up for a while. Mix in the can of veggie broth, add more salt and pepper, and let it cook on medium heat until the mixture is thick, rather than watery. 4. While that's cooking put the bottom of the pie crust in the pie dish. When it's nice and thick, fill the pie dish with the mixture, it's ok if it seems a little too full. Put the other pie crust on top and squeeze the edges of each crust together so they are tight and won't open up. 5. Put the pie in the oven for 20 - 25 min, until crust is 'golden brown'. Remove from the oven and serve the pie. Veggie Pot Pie (Veggie Pea) 1 (10.75 oz) can condensed cream of potato soup ½ c milk 1 med onion (chopped) 3 large carrots (chopped) 2 large celery stalks (chopped) 3 large potatoes, cut into cubes 2 cloves garlic ½ c of peas ½ c of corn 1 tsp cumin 1 tsp oregano 1 tsp chili pepper 2 (9 inch) frozen prepared pie crusts, thawed 1 egg, lightly beaten Salt & pepper 1. Preheat oven to 375 degrees. 2. In a medium bowl, combine potato soup, vegetables, and spices. Spoon filling into bottom pie crust. Cover with top crust, and crimp edges to seal. Slit top crust, and brush with beaten egg if desired. 3. Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving. Veggie Quesadillas (schizo319) 1 tbsp olive oil 1 zucchini 1 onion 1 bell pepper 8 oz fresh Mushrooms 3 cloves fresh garlic 1 tsp cumin or curry powder Jalapenos (optional) Shredded Cheese Tortillas 1. Preheat oven to 250. 2. Sauté vegetables and spices in olive oil until tender and onions begin to turn clear. 3. Place individual tortillas in a nonstick pan on medium low, sprinkle with cheese and allow melting a little, and then adding vegetable mixture to one side. Sprinkle on a little more cheese, and flip omelet-style. When browned (after just a couple minutes,) place on a cookie sheet in the oven to keep warm while you make the remaining quesadillas. 4. Serve with sour cream, guacamole, and a side dish of Spanish rice. **COOK’S NOTE: I very rarely use any measurements in this recipe, and I make additions and substitutes based on what I have on hand I've used salsa, black beans, corn, refried beans, etc. It's very versatile. Walnut-Apple Stuffing (Veggie Pea) 6 c firmly packed diced whole grain bread 1 ½ tbsp light olive oil 1 ½ c chopped red onion

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Two Peas in a Bucket Cookbook 1 ½ c peeled, diced tart apple 3 bunches scallions, minced 2 tbsp chopped fresh parsley ½ tsp each: dried thyme, savory ¾ tsp seasoned salt, more or less to taste ½ c finely chopped walnuts Freshly ground pepper to taste 1 ½ c apple juice 1. Preheat the oven to 350 degrees. 2. Place the diced bread on a baking sheet. Bake 10 to 12 minutes, or until dry and lightly browned. 3. Heat the oil in a large skillet. Add the red onion and sauté over medium heat until golden. Add the apple and sauté for another 5 minutes. 4. In a mixing bowl, combine the bread cubes with the onion and apple mixture. Add all the remaining ingredients except the apple juice and toss together. Sprinkle in the apple juice slowly, stirring at the same time to moisten the ingredients evenly. 5. Transfer the mixture to an oiled shallow 1 ½ quart baking pan. Bake 25 to 30 minutes, or until browned and still slightly moist. Stir once during the baking time. Transfer to a covered serving container. Serves: 8 or more **COOK’S NOTE: To keep this recipe vegetarian, you can’t cook it in the turkey! White Cheddar Potato Gratin (Veggie Pea) 2 ½ c whipping cream ¾ c finely chopped shallots 2 tsp chopped fresh rosemary 2 tsp salt ¾ tsp ground black pepper 4 lb russet potatoes, peeled, cut into ¼ inch-thick rounds 2 c (packed) grated sharp white cheddar cheese (about 8 oz) Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Whisk cream, shallots, rosemary, salt and pepper in medium bowl to blend. Place half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with ¾ c cheese. Top with second layer of potatoes. Pour cream mixture over potatoes in dish. Sprinkle with remaining cheese. Cover gratin with foil and bake 1 hour. Uncover and bake until top is golden brown and potatoes are tender, about 45 minutes longer. Let gratin cool 10 minutes before serving. Wild Rice Stuffed Acorn Squash with Cherries (Veggie Pea) ½ c cooked wild rice 2 medium acorn squash, halved and seeded ½ c chopped walnuts ½ c dried cherries 2 tbsp barley malt ¼ tsp cinnamon vegetable oil 1. Preheat oven to 350 degrees 2. Lightly oil the squash. Mix warm rice, barley malt, walnuts, cherries and cinnamon. Stuff each squash halve with mixture. 3. Bake in a covered dish for 45 minutes or until squash in tender. Serves 4 Winter White Bean Soup (tranquilityscrapper) ½ lb dry great Northern beans, rinsed 2 tbsp olive oil 2 carrots, diced 1 large onion, chopped 1 (14 oz) can vegetable broth 1 bay leaf ½ c Kikkoman roasted garlic teriyaki marinade sauce ½ lb mustard greens, kale, or spinach (or omit) 1. Soak beans in 2 quarts cold water, covered, overnight; drain. 2. Sauté carrots and onions in hot oil in Dutch oven or large saucepan over high heat 3 min, or until onion is translucent. Stir in next 3 ingredients, beans and 4 c water; cover and bring to a boil. Reduce heat; simmer 45 min. 3. Meanwhile, discard stems and center ribs from greens; cut leaves into 2 inch pieces. Stir greens into soup. Cook, covered, 25 min longer, or until beans are tender. Discard bay leaf. Serve hot. Makes 6-8 servings

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Pasta BBQ Chili Pasta (disneypal) Chicken and Sausage with Pasta (ScrappyHoosier) Chicken Tetrazzini (tranquilityscrapper) Creamy Chicken and Shells (JoanieS) Fettuccine Supreme (jcm28) Heather's Southwest Chicken Pasta (anthacat) Linguine with All-American BBQ Beef Sauce (Janet in FL) Linguine with Salmon and Mushrooms (Janet in FL) Seashells with Creamy Clam Sauce (Janet in FL) Shrimp with Pasta (Layce) Springtime Penne (JoanieS) Ziti with Broccoli Alfredo (JoanieS)

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Pasta BBQ Chili Pasta (disneypal) 1 (8 oz) pkg wagon-wheel pasta 1 tbsp olive oil 1 onion, chopped 1 lb lean ground beef 1 (15 oz) can whole kernel corn, drained 1 tbsp chili powder 1 tbsp dried oregano 1 tsp cumin (optional) ½ tsp salt 1 (8 oz) can tomato sauce ¾ c barbecue sauce In a large pot with boiling salted water cook pasta until al dente. Drain. Meanwhile, in a large non-stick skillet heat oil over medium-high heat, add onion and cook until onion for 2 minutes, or until softened. Add ground beef, cook until brown, drain. Stir in corn, chili powder, dried oregano, salt, tomato sauce, and BBQ sauce. Bring mixture to a boil. Reduce heat to medium and simmer until slightly thickened, about 3 to 4 minutes, stirring occasionally. In a large serving bowl, combine the meat mixture with the pasta. Serve immediately. Chicken and Sausage with Pasta (ScrappyHoosier) 14 oz linguine, fettuccine or spaghetti 6 oz sweet (or hot) Italian sausage (I use turkey) with casings removed 1 can chicken broth 1 lb chicken, cut into bite size pieces (I use skinless/boneless breasts) 4 garlic cloves, finely minced 1 (14 ½ oz) can of chopped tomatoes with liquid 2 tbsp tomato paste ½ c fresh parsley ½ tsp pepper ¼ tsp salt 1/8 tsp red pepper flakes (may omit, or add more) 1 c frozen peas, thawed ¾ c shredded mozzarella cheese (3 oz) In a large pot of boiling water, cook pasta until just tender. Drain well. Meanwhile, crumble the sausage into a large skillet. Add ½ c of the broth and cook over medium heat, stirring, until the sausage is no longer pink. Add the chicken and garlic and cook, stirring occasionally, until the chicken is no longer pink. Stir the tomatoes, paste, parsley, pepper, salt, and the remaining broth into the pan and bring to boil. Reduce to a simmer and cook until chicken is thoroughly cooked (about 4 minutes.) Add the peas and cook just until heated. Toss the sauce with the hot pasta, sprinkle with cheese and serve. Chicken Tetrazzini (tranquilityscrapper) 8 oz spaghetti 2 c chicken diced ¼ c butter or margarine 1 small onion chopped ¼ c flour 1 c chicken broth 1 c heavy whipping cream ½ c shredded Swiss cheese ¼ tsp dry mustard Optional 1 small can rotel tomatoes (mild-hot depending on your heat factor) Preheat Oven 350. Cook spaghetti and rinse. Sauté diced chicken & onion in some butter until tender, set aside. Blend flour and gradually add broth and cream. Cook over low heat stirring frequently until sauce thickens. Don’t hurry because the sauce is the secret to this recipe. Add Swiss cheese, mustard, pepper and the optional can of rotel. Continue stirring until cheese melts. Add chicken, place spaghetti in casserole dish, mix sauce and chicken in. Sprinkle with Parmesan cheese. Cover dish with foil, and bake at 350 until it simmers about 20 min. At the end of baking, broil to brown the top. Serves 6-8 (Really tasty as leftovers as well) For a 9x13 casserole-double the sauce and use 1 (12 oz) box of spaghetti. Creamy Chicken and Shells (JoanieS) 10 oz shell macaroni or bow tie pasta ¼ c butter 1/8 c chopped onion ¼ c flour

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Two Peas in a Bucket Cookbook 1 ½ c milk ¾ c sour cream ½ c grated parmesan cheese (not fresh, the can stuff) 1 quart chicken broth 2 c cooked chicken, cubed Cook pasta in chicken broth until mostly absorbed. Stir occasionally to prevent sticking. Meanwhile, sauté onion in butter. Blend in flour. Stir in milk. Cook and stir until smooth and thickened. Add cheese and sour cream. Transfer pasta from any remaining broth with slotted spoon into sauce. Stir together over low heat, add chicken and heat until heated through. Fettuccine Supreme (jcm28) This is an old WW recipe but it's yummy. ½ c part skim ricotta cheese ¼ c skim milk 1 tbsp plus 1 tsp margarine 3 oz thinly sliced proscuitto ham, diced 1 garlic clove, minced 1 c cooked chopped broccoli 2 c cooked fettuccine 1 oz grated parmesan cheese dash white pepper ¼ c chopped parsley Place ricotta and milk in blender and blend till smooth, set aside. Cook garlic and ham in margarine until light brown. Add cheese mixture, cooked broccoli and remainder of ingredients except parsley. Stir and toss gently until fettuccine is coated with sauce. Serve sprinkled with parsley. Heather's Southwest Chicken Pasta (anthacat) bow tie pasta - 1 box chicken breasts, cut into slices or chunks 2 packets of taco seasoning (I use low sodium) 2 tbsp Wondra flour shredded Mexican cheese onion 2 tbsp olive oil sour cream (I use fat free) tortilla chips (as garnish) Chop onions and sauté until clear in the olive oil. Add chicken and one of the taco seasoning packets according to the directions on the packet. In a glass, combine the other seasoning packet with the Wondra flour and fill with water so that the glass is ¾ full. Stir until it is all dissolved. When the chicken is cooked thoroughly, stir in the contents of the glass. Keep stirring until the sauce has thickened. Toss the chicken sauce with a cooked box of bowtie pasta. Throw handfuls of cheese into the mixture and keep stirring so that it's all ooey-gooey and fantastic. Serve with a dollop of sour cream and chips as garnish! Fantastic! Linguine with All-American BBQ Beef Sauce (Janet in FL) This is so easy and soooo good - it's one of my DD's favorite meals. 1 lb linguine or spaghetti 1 tbsp vegetable oil 1 onion, finely chopped 2 tbsp Worcestershire sauce 1 lb ground beef ½ c bottled barbecue sauce 1 can (14 ½ oz) crushed tomatoes ¼ tsp liquid red pepper seasoning 1 c shredded Cheddar cheese Cook pasta according to package directions. In a large skillet, heat the oil over medium heat. Add onion; cook for 1 minute. Add Worcestershire sauce; cover and cook for 4 to 5 minutes or until onion is softened. Add beef; sauté, uncovered, breaking up with a wooden spoon, for 3 minutes or until meat is no longer pink. Stir in barbecue sauce, crushed tomatoes and red-pepper sauce. Cook for 3 minutes. Pour sauce over hot cooked pasta on serving platter. Top with cheddar cheese. Linguine with Salmon and Mushrooms (Janet in FL) A family favorite

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Two Peas in a Bucket Cookbook ¼ c olive oil 1 (12 oz) skinless salmon fillet, cut into ¾ inch pieces 3 large cloves of garlic, chopped ½ lb fresh mushrooms, sliced 5 green onions, chopped 1 large tomato, seeded, diced 1/3 c dry white wine 3 tbsp drained capers ½ lb linguine, cooked ¼ c chopped fresh dill or 1 tbsp dried dill weed 1 tbsp fresh lemon juice Heat oil in heavy large skillet over medium heat. Season salmon with salt and pepper. Add to skillet; sauté until just cooked through, about 3 minutes. Using slotted spoon, transfer salmon pieces to a plate. Add garlic to same skillet; sauté 30 seconds. Add mushrooms; sauté 2 minutes. Add green onions, tomato, wine and capers; cook until mushrooms are tender, about 5 minutes. Add linguine, dill, lemon juice and salmon and toss. Season with salt and pepper. Seashells with Creamy Clam Sauce (Janet in FL) 1 lb medium size seashell shaped pasta 2 cans (about 7 oz each) minced or chopped clams, drained (reserve liquid) heavy cream ¼ c butter or margarine 1 small clove garlic, minced 2 tbsp flour ¼ tsp pepper 2 tbsp chopped fresh parsley Cook pasta according to package directions. Meanwhile, pour reserved clam liquid into a 2 c measure; fill with cream to measure 2 c. Melt butter in a small saucepan over moderate heat. Add garlic and cook 30 seconds. Sprinkle with flour and cook 1 minute, stirring constantly. Add clam juice/cream mixture and pepper and bring to boiling, stirring often. Lower heat, simmer 3 minutes. Stir clams and parsley into sauce and serve over drained seashells. Shrimp with Pasta (Layce) 1-2 pkg frozen cooked shrimp with tails, etc. 1-2 cans of Hunts diced tomatoes (many varieties, take your pick) olive oil garlic Pasta Baby Spinach Okay. You are going to stir-fry the shrimp in olive oil and some of that minced garlic that comes in a jar. Add the canned diced tomatoes and a little Italian seasoning, oregano, whatever you have on hand. Meanwhile, be boiling up some angel hair pasta. This takes, like, all of less than ten minutes. Serve shrimp mixture over pasta. Baby spinach makes a great salad, with either Ranch dressing or balsamic vinaigrette. Springtime Penne (JoanieS) 3 c uncooked penne or medium tube pasta 1 lb fresh asparagus, trimmed and cut into 1 inch pieces 1 large onion ¼ c butter or margarine ½ lb cubed fully cooked ham ½ c heavy whipping cream OR whole milk (I use whole milk because of the calories/fat) ¼ tsp pepper 1/8 tsp salt Cook pasta according to package directions. Meanwhile, in a large skillet, sauté asparagus or until asparagus is crisptender. Add the ham, cream, pepper, and salt; bring to a boil. Reduce heat; cook over low heat for 1 minute. Drain pasta and add to the asparagus mixture; toss to coat. Serve immediately. Yield: 8 servings Ziti with Broccoli Alfredo (JoanieS) 1 box ziti 1 stick butter ¾ c sour cream 2 c light cream 1 ½ c parmesan cheese (the “fake” stuff) dash nutmeg ½ tsp salt ½ tsp pepper

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Two Peas in a Bucket Cookbook 1 box frozen chopped broccoli Cook ziti according to package directions. Cook broccoli also. Meanwhile in a large saucepan, melt butter. Blend in sour cream. Stir over low heat (1 to 2 minutes.) Stir in cream. Cook slowly (5 minutes) stirring often. Add cheese, nutmeg, salt and pepper. Stir until cheese melts. Drain noodles. Drain broccoli. Pour sauce into pot with ziti. Toss to coat. Add broccoli. Toss to coat again.

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Salads Andrea's Delicious Pasta Salad (SemperGumbyPea) Apple Spinach Salad (bekalab) Asian Cole Slaw (lisamorg) Asparagus and Bocconcini Salad (josafeen) BLT Salad (Chopped Liver :)) Broccoli Raisin Salad (Quarter Cathy) Five-Vegetable Slaw Salad (happeawife) Frog-Eye Salad (CA-scrappin) Garlic Basil Bow Ties (Quarter Cathy) German Potato Salad (disneypal) Greek Shrimp Pasta Salad (BzMom23boys) Irene's Tuna Macaroni Salad (SemperGumbyPea) Karen's Tomato & Mozzarella Salad (***Karen***) Orange Jell-O Salad (stefanieva) Sensational Salad (JoanieS) Sleepy Hollow's Chicken Salad Supreme (jcm28) Strawberry Spinach Salad (bekalab) T.G.I. Friday's Pecan-Crusted Chicken Salad (viola64) Taco Salad and Dressing (ajsweetpea) The Cheesecake Factory's Santa Fe Chicken Salad (viola64) The Stuff (HomeSchoolMom)

Salad Dressings Hidden Valley's Ranch Dressing Mix (Mandy28) Homemade Italian Salad Dressing (2peasinthepod) Olive Garden's Italian Salad Dressing (Mandy28) Pizza Shop Salad Dressing (SemperGumbyPea) Ranch Dressing Mix (Jennia Hart)

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Salads Andrea's Delicious Pasta Salad (SemperGumbyPea) This is my friend, Andrea's, awesome pasta salad recipe. It's addictive!! 1 lb noodles, cooked 1 large cucumber, seeded 1 large green pepper, diced 1 small red onion, diced 2 tomatoes, seeded (or 1 pint cherry tomatoes) 8 oz block of cheddar cheese, cubed 1 pack of the sliced or half of a stick of pepperoni 1 small can of sliced black olives 1 large bottle zesty Italian dressing 1 bottle salad supreme Cut everything up, add the pasta and pour dressing over it, and sprinkle it with the salad supreme. Mix it all together and put it in the fridge for at least 2-3 hours so the pasta picks up the flavor. I like the noodles to still be a little warm when I add the dressing (it seems to hold on to the seasonings better than if it was cold.) After Salad has chilled at least 2 hours, add the cubed cheese. If you add the cheese before the noodles have cooled, it will melt. Enjoy! Apple Spinach Salad (bekalab) Salad: 1 bunch Romaine lettuce 1 lb fresh spinach ½ c cashew nuts 2 tart Granny Smith apples, diced and unskinned Dressing: 1/3 c sugar 1/3 c vinegar 1 tsp celery salt 1 tsp garlic salt 1 tsp salt 1 c salad oil Toss together the romaine lettuce, spinach, cashew nuts and apples. Mix dressing ingredients. Add enough dressing to salad to coat. Serve immediately. Asian Cole Slaw (lisamorg) 1 tsp sesame oil 1 c canola oil ½ c sugar 1/3 c white vinegar 2 pkg beef flavoring (from ramen noodle package) Combine the above. Allow to sit overnight in refrigerator. 1 c roasted sunflower seeds 2 pkg (3 oz) ramen noodles 1 c slivered almonds Toast almonds/seeds/noodles 5 min at 350 degrees 1 (48 oz) bag of shredded coleslaw mix (contains carrots, green and red cabbage) 1 bunch green onion, chopped Combine cabbages and onions. Noodles and almonds may be toasted ahead of time and sealed in baggie. Just before serving, combine cabbage mix, noodle/nut/seed mix and dressing. Toss well and serve. Enjoy! Asparagus and Bocconcini Salad (josafeen) 2 bundles of asparagus 4 avocados 2 tubs of bocconcini, drained (little balls of fresh mozzarella, you can also use the larger ones cut into one inch or so pieces) Good Seasons Zesty Italian dressing mix, made with balsamic vinegar and olive oil Steam asparagus until crisp tender (around 2-3 minutes at full steam) set aside and cool. Make dressing according to

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Two Peas in a Bucket Cookbook the directions, substituting balsamic for regular vinegar and olive oil for regular oil. Cut asparagus into 2 inch pieces. Cut avocados into 1 inch pieces. Assemble ingredients and toss with dressing to taste. BLT Salad (Chopped Liver :)) 1 c iceberg lettuce, torn 1 c romaine lettuce, torn 3 plum tomatoes chopped 2 hard boiled eggs chopped ½ c real bacon bits ½ c cheddar cheese cut into small chunks (or shredded) 2 cooked chicken breasts, cut up ½ c BBQ sauce Ken's tomato bacon or honey mustard dressing Coat chicken with BBQ sauce. Discard remaining sauce. Mix all ingredients and serve immediately. Broccoli Raisin Salad (Quarter Cathy) 1 head broccoli, cut up ¼ c chopped red onion ½ c raisins 10 slices bacon fried and chopped Dressing: 1 c mayonnaise 3 tbsp cider vinegar 2 tbsp white sugar Mix dressing ingredients, and toss with rest of ingredients. I usually double the recipe. Five-Vegetable Slaw Salad (happeawife) 1 lb packaged shredded cabbage 1 large red bell pepper, seeded and cut across into thin slices 1 large green bell pepper, seeded and cut across into thin slices 4 scallions, sliced thinly on an angle (greens and whites) ½ European seedless cucumber, halved lengthwise and thinly sliced 2 limes, juiced ¼ c (3 healthy drizzles) honey 3 tbsp vegetable or light colored oil Salt and pepper Combine vegetables in a bowl. In another small bowl, whisk lime juice and honey, and drizzle in oil to combine dressing. Pour dressing over slaw and season with salt and pepper, to taste. Frog-Eye Salad (CA-scrappin) 1 box Acini de Pepe pasta (de Cecco brand) 1 can crushed pineapple (drain juice to use for sauce) 2 cans chunk pineapple (drain juice to use for sauce) 2 cans mandarin oranges drained 1 c sugar 3 tbsp flour 2 eggs, beaten 1 tbsp lemon juice 1-2 c marshmallows 1 large container Cool Whip Make sauce of 1 ¾ c pineapple juice, 1 c sugar, 2 eggs beaten, 3 tbsp flour. Cook over medium heat, stirring constantly until thickens. Add 1 tbsp lemon juice. Cool. Cook and rinse pasta; allow to cool. Add sauce. Add pineapple, mandarin oranges and 1-2 c marshmallows. Add Cool Whip. Garnish with sliced strawberries or raspberries. Garlic Basil Bow Ties (Quarter Cathy) 6 oz bow tie pasta 1 tbsp olive oil 2 cloves garlic, minced ½ c low-fat sour cream 3 tbsp grated parmesan cheese 1 tbsp chopped fresh basil ¼ tsp salt 1/8 tsp pepper

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Two Peas in a Bucket Cookbook 1/16 tsp crushed red pepper flakes Cook pasta according to package directions; drain well. Toss with oil, garlic and sour cream. Add parmesan cheese, basil, and spices. Toss well and serve. German Potato Salad (disneypal) 9 potatoes, peeled 6 slices bacon ¾ c chopped onions 2 tbsp all-purpose flour 2 tbsp white sugar 2 tsp salt ½ tsp celery seed 1/8 tsp ground black pepper ¾ c water 1/3 c distilled white vinegar Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool and slice thin. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving drippings. Sauté onions in bacon drippings until they are golden-brown. In a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. Add to the sautéed onions and cook and stir until bubbly, then remove from heat. Stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. Boil and stir for one minute. Carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through. Greek Shrimp Pasta Salad (BzMom23boys) 8 oz pkg of Athenos feta cheese with basil and sundried tomato medium-sized shrimp (about 20 of them) green pepper, sliced very thin and rough chopped few black olives (optional) half a cucumber, chopped half a red onion, chopped ½ c fresh grated parmesan cheese ( I love parmesan reggiano) extra virgin olive oil white balsamic vinegar 1 pkg of mini penne pasta McCormick brand garlic pepper (the kind you grind) McCormick brand pizza seasoning (also the kind you grind) kosher salt I clean and de-vein my shrimp, then season them with salt and pepper and sauté in a little EVOO. Put them aside. Boil the pasta with kosher salt. When it's done, drain and I always add a little EVOO to keep from sticking. Chop all the veggies and season those with the garlic pepper and a tiny dash of salt. Mix together the EVOO and the vinegar. I never measure. Just mix until you like the taste. Season the oil with the garlic pepper and the pizza seasoning. Mix the shrimp with the pasta and veggies and feta cheese and add the oil and vinegar mix. Top with the parmesan cheese and then chill a bit. Delicious. I have made this pasta salad without the shrimp and it is delicious without it also. The feta cheese comes two ways. Either chopped in a little container, or in a square block. I prefer the already chopped but lately have had a hard time finding that one. So I just chop the block myself. Irene's Tuna Macaroni Salad (SemperGumbyPea) This is one of my husband's favorite recipes from his mother. It didn't sound or look appetizing to me, but is surprisingly delicious. Give it a try! You can even make a meal out of it! 1 box elbow macaroni 1 can albacore tuna, drained ½ large onion, chopped 4 tbsp Hellmann's Mayonnaise (may need more-depending on taste) 1 medium cucumber, sliced pickle relish (to taste) salt & pepper, to taste 1 can peas Cook the macaroni, drain. Add all of the ingredients except the peas. Mix together to desired consistency (more or less mayo) and then add the peas.

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Two Peas in a Bucket Cookbook Karen's Tomato & Mozzarella Salad (***Karen***) This is AWESOME!! pkg of grape tomatoes fresh mozzarella (cube or cut into bite sized pieces) fresh basil garlic balsamic vinegar olive oil Cut grape tomatoes in half and place in bowl. Add mozzarella cubes. (I usually buy fresh mozzarella that comes in small balls...cut balls in half and add - otherwise just cube the mozzarella.) I usually just use a mini food processor and throw in some basil, a clove or two of garlic and pour the oil and vinegar in to taste. Blend it all up and then pour it over salad mix. Refrigerate before eating. Salad tastes the best after it sits for a bit and the cheese soaks up the garlic, oil, basil and vinegar. Orange Jell-o Salad (stefanieva) My grandmother used to make this all the time at Thanksgiving and Christmas get-togethers. Now my mother and I make it! 1 small pkg orange Jell-o 2 c cottage cheese 1 can crushed pineapple tidbits 1 can mandarin oranges, drained 1 c cool whip Gently mix first 4 ingredients together, then fold in cool whip and let set in fridge. Yummy! Sensational Salad (JoanieS) 2 c torn iceberg per salad 2 c torn romaine per salad ¼ c mozzarella cheese, per salad ¼ c cheddar cheese, per salad 2 strips bacon, cooked and crumbled, per salad grape tomatoes 4 oz grilled shredded or cubed chicken, per salad Mix together and serve with Honey Dijon dressing (below) Low Fat Honey-Dijon Dressing: ¾ c light mayo 5 heaping tbsp Dijon mustard 4 tbsp sugar 3 tbsp honey 4 tbsp apple cider vinegar 2 tbsp soy sauce Mix together, let sit several hours or overnight. Sleepy Hollow's Chicken Salad Supreme (jcm28) 4 c diced cooked chicken ¾ c dark or golden raisins ¾ c drained pineapple tidbits 1 tsp Dijon mustard 1 tsp curry powder ¾ c mayonnaise ½ c chopped celery lettuce ½ c chopped pecans fresh fruit for garnish In a large bowl, blend together chicken, raisins, pineapple, mustard, curry powder, mayo, and celery. Place four large servings on bed of lettuce. Top each serving with pecans. Garnish with grapes or other in season fruit. Makes 4 servings. **There used to be a tea room here in Orlando. It was a lovely, quaint place that was a perfect place for quiet lunches or bridesmaids luncheons. This was one of their most popular dishes. In a pinch, you can use canned chicken

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Two Peas in a Bucket Cookbook Strawberry Spinach Salad (bekalab) Salad: 2 bags fresh spinach 1 small red onion (optional) 1 quart fresh strawberries, sliced Dressing: ½ c sugar 1 tbsp poppy seeds 2 tbsp sesame seeds 1 ½ tbsp onion ¼ tsp Worcestershire sauce ¼ tsp paprika ½ c salad oil ¼ c cider vinegar Mix dressing early, or use 1 bottle poppy seed dressing. Tear washed spinach into bite sized pieces. Place in salad bowl. Toss with dressing. Add strawberries and onion, if desired. Toss lightly. Serves 6 to 8 T.G.I. Friday's Pecan-Crusted Chicken Salad (viola64) (copy-cat recipe) Pecan-Crusted Chicken: 4 chicken breast fillets ½ c finely chopped pecans ½ c corn flake crumbs ¾ tsp salt 1 c milk 2 eggs, beaten 1 cup all-purpose flour ½ c canola oil Balsamic Vinaigrette: 1 c canola oil 1/3 c balsamic vinegar 4 tsp Grey Poupon Dijon mustard 4 tsp granulated sugar ½ tsp salt 2 tsp minced garlic (2 cloves) 1 c dried cranberries 3 tbsp dark brown sugar ½ c finely chopped pecans 12 c chopped romaine lettuce (2 heads) 1 c sliced celery (2 stalks) 2 (11oz) cans mandarin orange segments, drained ½ c crumbled bleu cheese 1. We'll make the pecan-crusted chicken first since it is served cold. Pound each chicken fillet to about ½ inch thick. You can do this easily by covering each chicken breast in plastic wrap, and pounding away with a kitchen mallet. Combine ½ c finely chopped pecans, breadcrumbs, and ¾ tsp salt in a shallow bowl. In another shallow bowl, combine milk with beaten eggs. Dump the flour into another shallow bowl. Bread each chicken breast by coating each with flour. Dip the flour-dusted chicken into the egg mixture, and then coat the chicken with a thick coating of the pecans and breadcrumbs. Pre-heat ½ c of canola oil in a large skillet over medium-low heat. When the oil is hot, sauté the chicken fillets for 3 to 4 minutes per side or until golden brown. Cool chicken on a rack or paper towels. When you can handle the chicken, cover it and refrigerate for at least two hours. 2. As the chicken chills, you can make the balsamic vinaigrette by combining 1 c canola oil, balsamic vinegar, mustard, granulated sugar and ½ tsp salt in a blender. Blend on low speed for just a few seconds, or until the dressing begins to thicken. Don't blend too long or your vinaigrette will get too thick, like mayo. Pour vinaigrette into a small bowl and mix in minced garlic. Chill this until you're ready to use it. 3. When you're ready to build your salads, toss lettuce and celery with about ¾ c of the balsamic vinaigrette. 4. Arrange the lettuce on four plates, then sprinkle the cranberries over the lettuce (about ¼ c per serving.) 5. Combine the 3 tbsp of brown sugar with ½ c finely chopped pecans. Sprinkle 2 tbsp of this mixture on each salad. 6. Sprinkle about ½ can of drained mandarin segments over each salad, followed by about 2 tbsp of crumbled bleu cheese. 7. Slice each chicken fillet into thin strips. Arrange one sliced chicken fillet on top of each salad and serve.

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Two Peas in a Bucket Cookbook Taco Salad and Dressing (ajsweetpea) This is a great salad to serve at barbecues as a side dish. Salad: 1 head of iceberg lettuce ¼ c sliced green onions 1 (15 oz) can red kidney beans drained 1 can sliced olives, drained ½ c sharp Cheddar cheese cut into strips 2 c crushed tortilla chips or corn chips 1 ripe avocado 1 tomato Cut lettuce into chunks. Put in a large sized salad bowl. Add onions, beans, olives and cheese. Sprinkle chips over the top. Do not mix. Refrigerate for 3 hours prior to serving. Before serving, pour dressing (see recipe below) over salad mix and mix well. Peel, pit and slice the avocado, distribute over salad. Slice up the tomato and add to salad. Serves 4-6 people Dressing: 1/3 c salad oil 3 tbsp red wine vinegar 1 tsp chili powder ¼ tsp garlic salt ¼ tsp cumin 1/8 tsp red pepper 1 (7 oz) can green chile salsa Stir together all ingredients except the salsa in a container with a lid. When well-combined, stir in salsa, mixing well. The Cheesecake Factory's Santa Fe Chicken Salad (viola64) Dressing: 3 tbsp lime juice ¼ c vinegar 2 tbsp cilantro leaves 1 tsp salt 2 tsp sugar 1 ½ tsp ground cumin 1 ½ tsp peanut butter 1/3 c olive oil Place first 6 ingredients in a blender and chop until cilantro is finely chopped. Add oil while blender is running. Set dressing aside. Salad: 1 head Romaine lettuce, shredded ½ head iceberg lettuce, shredded 2 ears of corn, cooked and cut off cob or 1 c frozen, defrosted 1 (15 ½ oz) can black beans, drained and rinsed ½ c shredded carrot 2 green onions sliced ½ c diced tomato or grape tomatoes left whole 2 c shredded Jack cheese 2 chicken breast halves cooked and shredded (grilled is good) Corn chips or wonton wrappers, shredded and fried till crisp Mix first nine ingredients in salad bowl. Add dressing and mix well. Garnish with broken corn chips. The Stuff (HomeSchoolMom) I don't know if this salad has a name or not...one of the men my husband works with brought it to a dinner and they just started calling it “The Stuff.” 1 small pkg cubed ham block of cheese - 1/3 of each colby, cheddar & monterey jack 1 big can whole black olives 1 small jar baby dill pickles 1 small bag curly pasta noodles 1 large bottle ranch dressing Cook the noodles and drain. Slice the pickles and olives, add to the noodles. Cube the cheese and add. Add the ham and then the Ranch Dressing. Mix well.

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Salad Dressings Hidden Valley's Ranch Dressing Mix (Mandy28) Dressing Mix: 15 saltines 2 c dried minced parsley flakes ½ c dried minced onion 2 tbsp dried dill weed ¼ c onion salt ¼ c garlic salt ¼ c onion powder ¼ c garlic powder Salad Dressing: 1 tbsp Dressing Mix, from the above recipe 1 c mayonnaise 1 c buttermilk 1. Put crackers through blender on high speed until powdered. Add parsley, minced onions, and dill weed. Blend again until powdered. Dump into bowl. Stir in onion salt, garlic salt, onion powder, and garlic powder. Put into container with tight-fitting lid. 2. Store dry mix at room temperature for 1 year. Makes 42 (1 tbsp) servings. 3. To use mix, combine mix, mayonnaise, and buttermilk. Yields 1 pint of dressing Homemade Italian Salad Dressing (2peasinthepod) 1 c salad oil 1/3 c wine vinegar 1 tsp salt 1 tsp sugar ¼ tsp dried oregano leaves, crushed ¼ tsp dry mustard ¼ tsp paprika 1 clove garlic, minced 1. Combine ALL ingredients in a Jar with a lid, cover and shake to mix thoroughly. 2. Let stand at least 2 hours to blend seasonings. 3. SHAKE well before using. This is excellent - tastes just like the Kraft Italian dressing. I am amazed. I usually just make enough for my salad, so I never even let it set the 2 hours, I stir it up, make my salad, and pour it on. But I do use roughly the same amount of the spices, just not as much vinegar and oil, and I reduce the salt too. Makes 1 1/3 c Olive Garden's Italian Salad Dressing (Mandy28) (copy cat recipe) ½ c mayonnaise 1/3 c white vinegar 1 tsp vegetable oil 2 tbsp corn syrup 2 tbsp grated Parmesan cheese 2 tbsp grated Romano cheese ¼ tsp garlic salt (or one garlic clove, minced) ½ tsp Italian seasoning ½ tsp parsley flakes 1 tbsp lemon juice 1. Mix all ingredients in a blender until well mixed. If too tart for you, add a little extra sugar. Chill before using. Pizza Shop Salad Dressing (SemperGumbyPea) This is a recipe that tastes almost identical to a popular Italian restaurant in my hometown in Ohio. My husband didn’t like it because he thought it was too salty, but it is one of my favorites! Tastes especially delicious when combined with pepperoni, mozzarella & provolone cheeses, & croutons! 1 c Crisco vegetable oil ½ c red wine vinegar 1 tbsp Lawry's seasoning salt 1 tsp garlic salt Mix and enjoy!

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Two Peas in a Bucket Cookbook Ranch Dressing Mix (Jennia Hart) Source: Gloria Pitzer, Better Cookery Cookbook 7 ½ saltines -- powder in blender ½ c Parsley; dry -- crushed ¼ c dry minced onions 1 tbsp dill weed 1/8 c onion salt 1/8 c garlic salt 1/8 c onion powder 1/8 c garlic powder Place saltines in a blender and crush them until they are a fine powder. Next, add parsley, minced onions and dill weed and blend until powdered. Place mixture into a bowl then add remaining ingredients and mix well. Use a funnel to place mixture into a container with a tight-fitting lid. Store at room temperature and use in a year. (A 12-serving recipe will make 42 tbsp; a 6 serving size will make 21 tbsp) 1 tbsp mix equals 1 pkg store mix. To use: combine 1 tbsp mix, 1 c mayo and 1 c buttermilk (can be reconstituted dry buttermilk)

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Sauces, Seasonings & Accompaniments Asian Chicken Salad Dressing (disneypal) Chili Sauce (Ducko) Chunky Guacamole (ajsweetpea) Emeril's Essence (disneypal) Fresh Tomato Cream Sauce (Quarter Cathy) Golden Sauce (marianne) Hooter's Hot Wing Sauce (Mandy28) Hot Fudge Sauce (Mandy28) Michigan Sauce (marianne) Paula Deen's House Seasoning (disneypal) Pina Colada Salsa (Janet in FL) Sweet and Sour Sauce TNT (Jennia Hart) Teriyaki Sauce (SemperGumbyPea)

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Sauces, Seasonings, & Accompaniments Asian Chicken Salad Dressing (disneypal) 3 tbsp honey 1 ½ tbsp rice wine vinegar ¼ c mayonnaise 1 tsp Dijon mustard 1/8 tsp sesame oil Makes 2 (½ c) servings. Good on a salad or over chicken or veggies. Chili Sauce (Ducko) (Recipe for canning) 36 large ripe tomatoes, peeled and ground 8 large yellow onions, diced 4 green bell peppers, diced 1 whole red pepper (the long, skinny kind) finely diced or 2 tbsp jalapeno pepper slices 2 (15 oz) cans tomato paste 1 quart cider vinegar 4 c sugar 2 tsp allspice 2 tsp ground cloves 2 tsp black pepper 1 tsp cayenne pepper 2 tsp ground cinnamon ½ tsp red pepper In a large kettle or roasting pan, combine all ingredients and bring to a boil. Place pan in oven at 400 degrees where it won't stick and burn. Stir once every 15 minutes until liquid. Reduces to ½ of volume or is as thick as you'd like it. Skim well and fill and seal pint jars. Yields 9 pints **This recipe is from the journal of Eliza Ann Mellows Lester, born August 30, 1864, in Nottinghamshire County, England. She copied all the family recipes into it before coming to America in 1873. This recipe is from an unknown passenger on the boat with her. Chunky Guacamole (ajsweetpea) 2 ripe avocados 2 tbsp fresh cilantro, chopped 1 tbsp lime juice 1 ½ tsp ground cumin ½ tsp salt ¼ tsp pepper Slice both avocados lengthwise around the pit. Twist halves, pulling apart. Remove pit. Using spoon, scoop insides of avocado into a bowl. Stir in cilantro, juice, cumin, salt and pepper. Emeril's Essence (disneypal) 2 ½ tbsp paprika 2 tbsp salt 2 tbsp garlic powder 1 tbsp black pepper 1 tbsp onion powder 1 tbsp cayenne pepper 1 tbsp dried oregano 1 tbsp dried thyme Combine all ingredients thoroughly. Fresh Tomato Cream Sauce (Quarter Cathy) 1 can chopped tomatoes, or 8 plum tomatoes skinned and chopped w/ juice 2 cloves of garlic, chopped ½ onion, minced 1 tbsp olive oil 1 c of whipping cream Fresh basil, torn

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Two Peas in a Bucket Cookbook salt and pepper to taste Heat oil in a sauce pot over med heat and add onion and garlic. Sauté until onion is soft. Add tomatoes and salt and pepper. Simmer for 10 min. Add cream, reserving 2 tbsp. Let the sauce simmer for 20 minutes until slightly reduced. Add the last 2 tbsp of cream at the last minute. Sprinkle with fresh basil. Serve over fusili or linguine pasta. Golden Sauce (marianne) 1 (20 oz) can pineapple chunks, drained, reserve juice ½ c packed brown sugar 1/3 c prepared yellow mustard 2 tsp cornstarch ¼ tsp ground cloves Combine reserved juice and all ingredients except pineapple in saucepan. Cook and stir sauce until it boils and thickens. Add pineapple chunks and heat through. Spoon over baked ham. Serves 5 Hooter's Hot Wing Sauce (Mandy28) 3 sticks butter, softened ½ c + 2 tbsp Tabasco sauce 3 tbsp brown sugar ¾ tsp paprika ¾ tsp salt 1 tbsp balsamic vinegar 3/8 tsp cayenne pepper 2 tbsp chili sauce Mix all ingredients. Serve with chicken wings. Hot Fudge Sauce (Mandy28) ½ c heavy cream 3 tbsp light corn syrup 2 tbsp sugar 2 tbsp firmly packed dark brown sugar 1/8 tsp salt 1 c semisweet chocolate morsels ¼ c unsalted butter (not margarine) 2 tbsp vanilla extract In medium size saucepan, bring cream, corn syrup, both sugars and salt to boiling over medium heat. Add chocolate morsels and butter and stir constantly for 5 minutes or until smooth. Remove from heat and stir in vanilla. Chill any leftover sauce in covered container. Reheat before serving. Michigan Sauce (marianne) 1 (15 ½ oz) can tomato sauce 2 lb ground beef ¾ tsp garlic powder 8-10 tsp chili powder 2 tsp cumin powder ¼ bottle of Franks/Durkee Hot Sauce (about ¼ c) ½ c minced onions (dried) 2 tsp black pepper Combine all dry ingredients with tomato sauce. Add hot sauce and raw meat. Simmer over low heat for 2-3 hours. Stir frequently, breaking up meat. May also be prepared in crock pot. Great for chili dogs. Freezes well. Paula Deen's House Seasoning (disneypal) 1 c KOSHER salt (not iodized) ¼ c black pepper ¼ c garlic powder Mix ingredients and store in an airtight container for up to 6 months. Makes 2 c. Pina Colada Salsa (Janet in FL) -from Bahama Breeze Restaurant fresh pineapple - diced about ¼” shredded coconut

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Two Peas in a Bucket Cookbook scallions, sliced chopped fresh tomatoes - not a lot, cut about ¼” fresh chopped cilantro fresh lime juice splash olive oil Mix together to taste and serve on grilled chicken or fish. Sweet and Sour Sauce TNT (Jennia Hart) 1 can pineapple juice -- small 4 tbsp brown sugar -- regular sugar may be substituted 4 tbsp tomato ketchup 2 tsp cornstarch 2 tbsp water Mix 1 small can of pineapple juice with sugar and ketchup in a small saucepan. Bring to a boil then thicken with cornstarch and water. Teriyaki Sauce (SemperGumbyPea) -from Betty Crocker's Cookbook ¼ c vegetable oil ¼ c soy sauce 2 tbsp ketchup 1 tbsp white vinegar ¼ tsp pepper 2 cloves garlic, finely chopped 1. Mix all ingredients. 2. Use sauce immediately, or cover and refrigerate up to 2 weeks or freeze up to 1 year.

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Stews & Soups Calabrian Mushroom Soup (viola64) Chicken Enchilada Soup (disneypal) Chicken Wild Rice Soup (Janet in FL) Cream of Green Chile Soup (Quarter Cathy) Creamy Chicken-Broccoli Soup (peamommyof2boys) French Onion Soup (JoanieS) Italian Tomato Soup (Quarter Cathy) Miami-Style Chili with Beer (Janet in FL) Sorta like Wendy's Chili (jcm28) Spicy Chicken Rice Soup (jillonthehill) String Bean Soup (JoanieS) Taco Soup (gale w) Tammy's Corn Chowder (SemperGumbyPea) The Bott Family Lamb Casserole Recipe (bantamscrapper)

Sandwiches Fiesta Sandwich Ring (SemperGumbyPea) French Dip Sandwiches (torriemae) Philly Cheese Steak Sandwiches (torriemae)

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Stews & Soups Calabrian Mushroom Soup (viola64) 2 tbsp olive oil 1 onion, chopped 1 lb mixed mushrooms (such as ceps, oyster, button, baby bellas) 1 ¼ c milk 3 ¾ c hot vegetable stock 8 slices rustic bread or French bread 3 tbsp butter, melted 2 garlic cloves ¾ c finely grated Swiss cheese Heat the oil in a skillet and sauté the onion for 3-4 minutes or until soft and golden. Wipe each mushroom with a damp cloth and cut any large mushrooms into smaller, bite sized pieces (I just read an article about how you can wash mushrooms, that you don't have to wipe them clean. So take your pick) Add the mushrooms to the pan, stirring quickly to coat them in oil. Add the milk to the pan, bring to a boil, lower the heat, and simmer for about 5 minutes. Gradually stir in the hot vegetable stock. Under a preheated broiler, toast the bread on both sides until golden. Mix together the melted butter and garlic and spoon generously over the toast. Place the toast in the bottom of a larger tureen or divide into 4 bowls and pour over the soup. Top with grated swiss and serve at once. (I like to use slices of swiss then put the bowls under the broiler until it all melts and is a little brown.) Chicken Enchilada Soup (disneypal) -from topsecretrecipes.com 1 tbsp vegetable oil 1 lb boneless, skinless chicken breast halves ½ c diced onion 1 clove garlic, minced 4 c chicken broth 1 c masa harina 3 c water, divided 1 c enchilada sauce 1 lb processed cheese, cubed 1 tsp salt 1 tsp chili powder ½ tsp ground cumin Heat oil in a large pot over medium heat. Brown chicken breasts for 4 to 5 minutes on each side. Shred and set aside. To the pot add onions and garlic; sauté for 2 minutes, or until onions are translucent. Pour in chicken broth. In a medium bowl, combine masa harina with 2 c of water and whisk until well blended. To the onions and garlic add the masa harina mixture, remaining water, enchilada sauce, cheese, salt, chili powder and cumin. Bring to a boil; add shredded chicken. Reduce heat to low and simmer 30 to 40 minutes, or until thickened. **NOTE: Masa Harina can be found at the grocery store near the flour and cornmeal. Chicken Wild Rice Soup (Janet in FL) so good and so easy 5 2/3 c water 1 pkg Original Rice-A-Roni long grain & wild rice mix 1 envelope dry chicken noodle soup mix 1 rib celery, chopped 1 medium carrot, chopped 1/3 c chopped onion 2 cans (10 3/4 oz ea) condensed cream of chicken soup, undiluted 1 c cubed cooked chicken In a large saucepan, combine water, rice with contents of seasoning packet and soup mix. Bring to a boil. Reduce heat, cover and simmer for 10 minutes. Stir in the celery, carrot and onion. Cover and simmer for 10 minutes. Stir in chicken soup and chicken. Cook 8 minutes longer or until the rice and vegetables are tender. 5 servings Cream of Green Chile Soup (Quarter Cathy) 1 ½ c chicken broth 1/3 c minced onion 1 large garlic clove ½ lb fresh mild green chilies, such as Anaheim, roasted and chopped

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Two Peas in a Bucket Cookbook 8 oz cream cheese, softened 1 c sour cream ¼ tsp ground cumin 1 c half-and-half Freshly ground white pepper, to taste In a saucepan bring the broth to a boil with the onion. Boil the mixture for 5 minutes, and let it cool. In a food processor chop fine the garlic and the chilies; add the cream cheese, sour cream and cumin. Blend the mixture until it is combined well. With the motor running add the broth mixture in a steady stream. Blend the mixture until it is combined well, and transfer it to a large bowl. Stir in the half-and-half, white pepper and salt to taste, and chill the soup, covered, for at least 2 hours or overnight. Creamy Chicken-Broccoli Soup (peamommyof2boys) 4 c milk 1 envelope Lipton noodle soup w/ real chicken broth 1 (1lb) pkg frozen chopped broccoli In a medium saucepan, mix all ingredients over medium heat. Continuously stirring, as to avoid scorching. Gradually bring to a boil. Let boil for 5 minutes, then reduce heat until soup thickens. French Onion Soup (JoanieS) 4 tbsp (½ stick) butter 4 large onions, halved and sliced THIN ¼ c sugar salt, to taste ½ tsp coarsely ground black pepper 6 c beef broth, divided 2 tbsp ruby port (I use whatever red wine I have, and I use 3 tbsp) Slices of French bread, torn into pieces 1 c grated Gruyere cheese 1. Melt butter in a soup pot. Add the onions and wilt over medium-low heat, covered for 20 minutes, stirring occasionally. 2. Sprinkle the sugar over the onions, toss, and cook, uncovered, until caramelized, 10 minutes. Sprinkle with salt and pepper. 3. Add 3 c of the broth and simmer, uncovered, over medium heat for 15 minutes. Then add the remaining 3 c of broth and the wine; cook until the broth is rich in taste, another 30 to 40 minutes. 4. Preheat the broiler, or the oven to 350 degrees. 5. Divide the soup among four ovenproof bowls. Top each with bread cubes and sprinkle the cheese evenly on top. Place under the broiler until the cheese melts, or bake until the cheese has melted and the soup is bubbly. Serves 4 Italian Tomato Soup (Quarter Cathy) 1 small onion, chopped finely ½ c butter 12 oz cream cheese 1 quart half and half 1 (26 oz) can condensed tomato soup 1 quart stewed tomatoes (cut tomatoes into small pieces) 1 tbsp garlic powder 2 tbsp basil, dry In soup pot, sauté onion in butter. Add cream cheese and melt (you may want to blend it with the half and half for a smooth consistency.) Add all ingredients to soup pot and heat over low heat, watching so it doesn't stick to the pan. Miami-Style Chili with Beer (Janet in FL) -from "Food To Die For" Cookbook (different than regular chili, but really good!) 1 lb ground turkey or lean ground beef 3 tbsp olive oil 1 ½ c sliced fresh mushrooms 1 ½ c chopped green, red or yellow peppers 1 c chopped onion 2 cloves garlic, minced 2 cans (28 oz each) chopped tomatoes with diced green chilies 2 cans (16 oz each) red kidney beans, rinsed and drained 1 can (16 oz) black beans, rinsed and drained 1 bottle (12 oz) Mexican beer 3 tbsp red wine vinegar

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Two Peas in a Bucket Cookbook 2 tbsp chopped fresh oregano or marjoram 2 tbsp chopped fresh basil 2 bay leaves 1 1/2 tbsp chili powder 2 tsp salt 1 ½ tsp ground cumin Coarsely shredded extra-sharp cheddar cheese for garnish (Optional) In a large Dutch oven or 4 quart saucepan, cook the meat in 1 tbsp of the olive oil over medium-high heat for about 5 minutes or until browned, breaking up the meat. Drain well. Transfer to a double layer of paper towels and press out the excess fat. Wipe out the pan. In the same pan, heat the remaining 2 tbsp olive oil over medium-high heat. Add the mushrooms, bell peppers, onions and garlic and cook, stirring frequently for 5 minutes until the peppers are tender. Stir in the turkey, tomatoes with their juices, the kidney and black beans, beer, vinegar, oregano, basil, bay leaves, chili powder, salt and cumin. Bring the mixture to a boil. Reduce the heat to medium-low and simmer, partially covered for 1 ½ hours, stirring occasionally. Taste the chili for seasoning. Remove the bay leaves. To serve, ladle the chili into bowls and top each serving with cheddar cheese, if desired. Sorta like Wendy's Chili (jcm28) 2 lb ground beef 1 (29 oz) can tomato sauce 1 (29 oz) can kidney beans with liquid 1 (29 oz) can pinto beans with liquid 1 c diced onion ½ c diced green chilies ¼ c diced celery 3 medium tomatoes, chopped 2 tsp cumin powder 3 tbsp chili powder 1 ½ tsp black pepper 2 tsp salt 2 c water Brown ground beef in a skillet over medium heat; drain off the fat. Using a fork, crumble the cooked beef into pea-sized pieces. In a large pot, combine the beef plus all the remaining ingredients and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2-3 hours. Makes about 12 servings. Leftovers may be frozen. Spicy Chicken Rice Soup (jillonthehill) 4 c chicken broth 2 c cubed cooked chicken 2 celery ribs, chopped 2 medium carrots 1 medium green bell pepper, chopped 1 medium onion, chopped 1/3 c uncooked long grain rice ¼ c minced fresh cilantro or parsley ½ tsp dried oregano ½ tsp salt, optional ½ tsp pepper ¼ tsp ground cumin 1/8 to 1/4 tsp crushed red pepper flakes In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice and vegetables are tender. String Bean Soup (JoanieS) 2 lb fresh string beans (green beans) 1 lb smoked kielbasa, cut into slices salt and pepper to taste 3 potatoes, cut into cubes 1 bay leaf 1 ½ tbsp vinegar 4 to 5 strips of bacon 2 tbsp flour 2 c milk Cut up string beans, put in soup pot and cover with water. Add kielbasa and salt and pepper. Cook for 30 minutes. Add potatoes, bay leaf and vinegar. Let cook. Meanwhile, fry bacon crisp and remove from pan. Add flour to pan drippings and let brown. Add milk while constantly stirring. Add milk mixture to pot, let cook for 15 minutes more. If soup is too thin, thicken with flour or cornstarch.

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Two Peas in a Bucket Cookbook Taco Soup (gale w) 1 lb ground beef, ½ c chopped onion 1 large can (46 oz I think) tomato juice 2 (15 oz) cans diced tomatoes (I use the spicy kind for one can) 1 (15 oz) can tomato sauce 1 (14 oz) can green beans, do not drain 1 (14oz) can whole kernel corn, do not drain 2 cans kidney beans (optional-I don't use these) 1 envelope taco seasoning Brown ground beef w/ onion. Drain well. Add everything else and stir. Bring to a boil, turn to a simmer, and simmer for around 20 minutes, stirring occasionally. Makes a bunch. Tammy's Corn Chowder (SemperGumbyPea) This recipe was given to me by my SIL and is my husband's favorite corn chowder. 4 lb potatoes (cut small) 1 large onion, chopped ½ c butter 16 oz heavy cream 4 c milk 2 tsp sugar 4 tsp salt ¼ tsp white pepper (you can use black) 4 cans corn (I use 2 bags of frozen) 2 tbsp cornstarch Cover potatoes and onions with water and cook until potatoes are done. While these are cooking, put corn, cream, butter, and sugar together and microwave for approximately 10 minutes. Combine potatoes and onions with corn mix, all milk (mix cornstarch with milk in a jar and shake) and then add to the mixture. Simmer until done. **Note-you may need to add more butter & salt to taste. This is NOT a low-cal dish. The Bott Family Lamb Casserole Recipe (bantamscrapper) 1 ½ lb lean lamb, cubed ¼ c flour 1 ½ tsp salt ¼ tsp pepper ¼ c butter ½ c chopped onion ½ green bell pepper, chopped ½ c chopped celery 1 tbsp chopped parsley 1 tsp ground sweet paprika pinch rosemary ¾ c hot water 2 tabs chicken stock 1 ½ c frozen peas, thawed 3 cut large carrots 1 lb cooked potatoes, cut in 3-inch pieces Cut lamb into 3" cubes. Add cut potatoes, carrots, celery, onion and bell peppers (capsicums) into bottom of pan. Stir in parsley. Add lamb into mix. Sprinkle lamb mixture with paprika and rosemary. Add hot water and stock mix (mix them together.) Cover and bake at 350° for 2 hours in a stock pot on high or 5+ hours in a crock pot on low. Add peas 1 hour before serving. Continue to bake, uncovered, until lamb is tender. Serves 6 **We like it with pasta or big thick slices of fresh baked bread.

Sandwiches Fiesta Sandwich Ring (SemperGumbyPea) -from Pampered Chef’s Season’s Best I had this at a PC party and it was so delicious, I had to make it the very next day. 2 pkg (11 oz ea) refrigerated French bread dough 1 lime 2 tbsp finely chopped fresh cilantro 1 jalapeno pepper, seeded and finely chopped

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Two Peas in a Bucket Cookbook ½ c mayonnaise 1 garlic clove, pressed 2 c thinly sliced iceburg lettuce 2 plum tomatoes, sliced ½ c pitted black olives, sliced 4 slices (1 oz ea) Colby & Monterey Jack cheese blend 8 oz sliced deli turkey breast or ham 1. Preheat oven to 350° F. Place dough, seam side down, on Large Round Stone. Join ends of dough together to form one large ring. Using serrated knife, make eight diagonal cuts, ½ in deep, on top of dough. Bake 26-30 minutes or until deep golden brown. Immediately remove bread from oven to cooling rack; cool completely. 2. Using Lemon zester/scorer, zest lime to measure ½ tsp zest. Juice lime to measure 2 tsp juice. Finely chop cilantro using Pizza Cutter. Slice off stem from jalapeno pepper using Utility Knife; slice in half lengthwise. Remove seeds from jalapeno using Cook’s Corer and finely chop using food chopper. Combine lime zest, juice, cilantro, jalapeno pepper, mayonnaise and garlic pressed with garlic press in classic batter bowl; mix well using small mix ‘n scraper. 3. Thinly slice lettuce and slice tomatoes using utility knife. Slice olives using egg slicer plus. Cut cheese slices in half using crinkle cutter. 4. To assemble sandwich, cut bread in half horizontally using serrated knife. Place bottom half of bread on large serving platter. Spread mayonnaise mixture evenly on cut sides of bread. Arrange meat and cheese evenly over bottom half of bread. Top with lettuce, tomatoes and olives. Place top half of bread over bottom half. Cut into wedges. 8 servings French Dip Sandwiches (torriemae) (very easy) eye of round roast (2-3 lb) 1 can French onion soup 1 can beef consommé 1 can beef broth provolone cheese (sliced) hoagie rolls Put in slow cooker on 250. Cook for 3-4 hours (depending on roast size.) Take roast out when done, pull meat apart and put on hoagie rolls, top with cheese place sandwiches open faced into the oven on broil until cheese melts. Use the juices left in the cooker to dip sandwiches in. Philly Cheese Steak Sandwiches (torriemae) (my version) rump roast sliced thin butter onions provolone cheese hoagie rolls melt butter in skillet fry the meat sauté the onions put on hoagie roll, cover with cheese eat

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Two Peas in a Bucket Cookbook

Vegetables Baked Asparagus Casserole (Quarter Cathy) Baked Spinach (Quarter Cathy) Baked Vidalia Onions (jcm28) Broccoli Bake (marianne) Broccoli with Deviled Cream Sauce (Quarter Cathy) Broccoli with Olive Butter (Janet in FL) Carrot Casserole (bekalab) Cognac Carrots (Quarter Cathy) Corn Pudding (jcm28) Creamy Mashed Cauliflower (Quarter Cathy) Fried Corn (jcm28) Glazed Baby Carrots (karynsig) Grilled Veggie Skewers (austyn) Hungarian Cauliflower in Cream Sauce (Quarter Cathy) Irene's Corn Pudding (SemperGumbyPea) Italian-Seasoned Corn (gorgeouskid) Old-Time Fried Okra (jcm28) Onion Patties (justjenny) Oven-Roasted Potatoes (karynsig) Roasted Veggies (Qwendy) Skillet Corn (Quarter Cathy) Squash Casserole (garrettandkatesmom) Swiss Vegetable Medley (marianne)

Fruit Apricot Chavez (lisamorg) Apricot Stuffing (lisamorg) Baked Pears with Lemon Cream Sauce (Quarter Cathy) Fruit Dip (disneypal) Fruit Salad (CrazyHare) Hot Fruit (lisamorg) Mango Salsa (lisamorg) Picnic Fruit Salad (justjenny) Pink-Fluff Fruit Salad (mignonne) Wendy's Peach (QWendy)

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Vegetables Baked Asparagus Casserole (Quarter Cathy) Crushed Ritz crackers (enough to cover bottom of casserole) 2 cans asparagus, drained 1 can mushrooms, drained 1 can peas, drained 1 stick butter 1 c milk 2 cans cream of mushroom soup 1 c grated cheese Place crushed crackers on bottom of casserole. Layer the drained asparagus, peas, and mushrooms on top of crackers. In saucepan melt butter. Mix butter, milk and cream of mushroom soup. Pour over top. Top with cheese. Bake at 350 degrees about 20 minutes. Baked Spinach (Quarter Cathy) ½ stick butter (or margarine) 2 (10 oz) pkg frozen chopped spinach 1 (8 oz) pkg cream cheese 1 pkg onion soup mix cheese flavored Durkee french fried onions & parmesan cheese for topping Melt butter in skillet. Add frozen spinach and sauté until hot. Add onion soup mix and cream cheese, stir until well blended. Pour into a casserole dish and top with french fried onions and parmesan cheese. Bake at 350 for 15-20 minutes. **can be made ahead and refrigerated, just add 15 minutes to cook time. Baked Vidalia Onions (jcm28) Peel 6 large Vidalia onions. Cut a ¼ inch slice from the top of the onion, discard. Partially core each onion. Place onions in a large baking dish. Place 2 tbsp butter in each onion. Cover tightly with foil and bake at 400 degrees for one hour. Uncover and bake 5 minutes more. Sprinkle with salt and pepper. Broccoli Bake (marianne) 2 pkg frozen chopped broccoli, thawed & drained 1 c mayonnaise 1 can cream of chicken soup 2 eggs, beaten 8 oz grated cheddar cheese ½ c chopped onion 1 box Pepperidge Farm garlic & onion croutons Mix mayonnaise, soup and eggs. Combine with broccoli, onion and cheese and place in 2 quart dish. Bake at 375 degrees for ½ hour. Remove from oven and fold in croutons. Return to oven and bake additional 15 minutes. Broccoli with Deviled Cream Sauce (Quarter Cathy) 3 lb fresh broccoli or 3 (10 oz) pkg frozen broccoli spears 2 tbsp butter 2 tbsp all-purpose flour 1 ½ tsp dry mustard 1 tsp brown sugar ½ tsp Worcestershire sauce ¼ tsp salt Dash of pepper 1 c milk ½ c dairy sour cream Wash fresh broccoli; trim and cut in spears. Cook in boiling, salted water until tender, about 15 minutes. (or, cook frozen spears according to package directions.) Drain. Arrange in shallow serving dish; top with hot Deviled Cream Sauce: Melt butter in saucepan. Blend in flour, dry mustard, brown sugar, Worcestershire sauce, salt, and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Stir a small amount of hot mixture into sour cream. Return all to hot mixture. Heat through but do not boil.

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Two Peas in a Bucket Cookbook Broccoli with Olive Butter (Janet in FL) -from Southern Living Magazine (A good Christmas recipe because of the colors) 2/3 c butter or margarine 2 cloves garlic, minced 4 tsp lemon juice Dash black pepper 20 (or more!) large stuffed green olives, sliced 4 (10 oz) pkg frozen broccoli spears, cooked Heat butter and garlic over low heat in small saucepan about 15 minutes. Add lemon juice, pepper and olives; heat thoroughly, but do not boil. Cook broccoli according to package directions; drain and arrange in heated serving dish. Sprinkle lightly with seasoned salt, then pour sauce over all. Yield: 12 to 14 servings (you can halve this recipe.) Carrot Casserole (bekalab) 2 ½ c sliced carrots 1 tbsp butter 3 eggs 1 c white sugar 1/3 c milk ½ tsp salt 1 tsp ground cinnamon 1 tsp ground nutmeg 1 tsp vanilla extract Preheat oven to 325 degrees F (165 degrees C.) Grease a 1 quart casserole dish. Place carrots and enough water to cover them in a small saucepan. Bring to a boil, and cook until carrots are very tender. Drain. Using a blender or food processor, puree carrots to a smooth consistency. In a medium bowl, mix together the carrots and butter. Beat in the eggs, sugar, milk, salt, cinnamon, nutmeg, and vanilla. Spread mixture into the prepared casserole dish. Bake for 25 to 30 minutes in the preheated oven, or until set. Cognac Carrots (Quarter Cathy) 12 to 18 young carrots, peeled 4 tbsp butter 1 tsp sugar 2 tbsp Cognac Parsley, chopped Place the carrots in a saucepan and bring to a boil in salted water until just tender. Remove from heat and drain. In a skillet sauté the carrots in butter, sprinkling them with sugar, and add Cognac. Shake the pan and carefully remove to serving dish. Garnish with the chopped parsley. Corn Pudding (jcm28) 1 can whole kernel corn 1 can cream style corn 1 (8 oz) c sour cream 1 tbsp melted butter 2 eggs 1 tbsp sugar 1 pkg jiffy cornbread mix Mix all ingredients together. Pour into a 13x9 pan and bake at 350 degrees for 40 minutes or until done. **Really more of a cornbread consistency but, hey, it's in my veggie section of my cookbook. Creamy Mashed Cauliflower (Quarter Cathy) 5 c cauliflower florets 1 ½ quarts water 1 clove garlic, optional ¼ c mayonnaise ¼ tsp salt Steam cauliflower and garlic for 15 minutes or until tender; drain. Blend or food process cauliflower, garlic, mayonnaise and salt until creamy. Garnish with pepper.

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Two Peas in a Bucket Cookbook Fried Corn (jcm28) (or creamed corn for you northerners LOL) 10 ears fresh corn, stripped and de-silked 1 c water 2 slices bacon Cut kernels off corn, making sure you make a giant mess. Then take a butter knife and scrape the 'milk' off the cob, making a further giant mess. Cut up bacon into thirds and fry in large pan until crispy. Do not discard fat. Pour in corn and add water. Bring to a boil then turn down to simmer for about 1- 1 ½ hours. Glazed Baby Carrots (karynsig) Steam a bag of baby carrots until done to your liking. Melt on a tbsp or two of butter; sprinkle on a tbsp or two of brown sugar and stir until dissolved. Grilled Veggie Skewers (austyn) 4-5 cloves garlic ½ c olive oil 2 tbsp balsamic vinegar 1 tsp each salt and fresh cracked black pepper 2 zucchini 2 yellow summer squash 1 onion 12 wooden or metal skewers Whisk together the garlic, olive oil, vinegar, salt and pepper and set aside. Wash the zucchini and squash well. Cut the zucchini and the squash diagonally into slices about 1/3 inch thick and 2 to 3 inches long. Peel the onion and cut off three slices, each about 1/4-inch thick. Cut each slice in quarters but don't disturb the rings. Skewer the vegetables, alternating between the onion quarters, squash and zucchini. Brush them well with the olive oil mixture. Grill them over medium heat until tender, basting with any of the leftover olive oil mixture. Hungarian Cauliflower in Cream Sauce (Quarter Cathy) 1 head cauliflower ¾ c fine dry bread crumbs (plain) Sauce: 4 tbsp butter 4 tbsp flour ¼ tsp pepper ½ tsp salt 2 c water 2 c sour cream ½ tsp dill weed Melt butter over low heat in saucepan. Stir with wooden spoon. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth, bubbly. Remove from heat. Stir in water and sour cream. Bring to boil, stirring constantly. Boil 1 minute. Makes 2 c. Separate cauliflower into flowerets; arrange in square baking dish, 8"x8"x2". Pour sauce over flowerets; sprinkle with bread crumbs. Bake at 400 degrees for 40 to 45 minutes or until cauliflower is tender. Irene's Corn Pudding (SemperGumbyPea) Another recipe from my husband's mother. This is really delicious. We usually have this with Thanksgiving dinner, but it makes a nice side dish no matter what the occasion. 1 can cream style corn 2 ½ tbsp sugar 1 egg, beaten 2 tbsp milk 1 tbsp flour ¼ tsp nutmeg pinch salt Combine all ingredients in deep bowl. Transfer to a greased deep dish. Put butter on top, sprinkle with flour. Bake at 350 degrees for 30 minutes or until set and top is brown. Serves 4-6 Italian-Seasoned Corn (gorgeouskid) Take a bag of frozen white corn and put it in a saucepan with about ¼ c of water over high heat. Add 1 tbsp sugar, ½ tsp salt, 2 tbsp butter, 2 tsp fresh lemon juice, and ½ tsp Italian seasoning (I use Emeril's Italian- not the spicy one.) Bring to boil and heat for about 3-5 minutes.

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Two Peas in a Bucket Cookbook **This is so yummy! It's got so many taste sensations- sweet, salty, sour, and seasoned. (This recipe is pretty much one that I got off a bag of organic frozen white corn a long time ago. I don't remember the brand and I don't think it's the exact recipe anymore either.) Old-Time Fried Okra (jcm28) 1 quart okra ½ c all purpose flour ½ c cornmeal ½ tsp salt 1/8 tsp pepper 1 egg, well beaten 1 c shortening Wash okra well. Drain. Cut off the tip and stem ends. Cut okra into ½ inch pieces and set aside. Combine flour and corn meal, salt and pepper, mixing well. Stir egg into okra; dredge in flour mixture. Heat shortening in a large skillet until hot; add okra and fry until brown and crisp. Drain well. Onion Patties (justjenny) Quick and easy substitute for onion rings ¾ c flour 1 tbsp sugar 1 tbsp cornmeal 2 ½ c finely chopped onion ¾ c milk 1 tsp salt 2 tsp baking powder Mix the dry ingredients; add milk. Batter should be fairy thick. Add onions and mix thoroughly. Drop by spoonfuls into deep hot fat. Flatten slightly when you turn them. Serve while hot. Oven-Roasted Potatoes (karynsig) Cut potatoes into chunks. Toss in a large ziploc baggie with olive oil and Lipton Onion Soup mix. Roast at 350° until brown. Yum. Yum. Yum. Roasted Veggies (Qwendy) Chop: 1 onion (red looks prettier, but Vidalia is delicious) 2 bell peppers (any variation of red, yellow, purple or green) 2 zucchini 2 cloves of garlic Toss with 1 tbsp of Olive Oil and sprinkle in 1 tsp of seasoned salt & 1 tsp of Italian Seasoning. Put on the grill in a foil boat, or in a 400 degree oven for 20 minutes. **(we take the leftovers and toss them with a hard cheese (Romano or parmesan), Italian dressing, and fresh spinach leaves for a delicious salad!) Skillet Corn (Quarter Cathy) 2 tbsp vegetable oil 8 large ears of corn, kernels cut-off the cob (5-7 c) ½ tsp salt ½ c flour Heat an 8" ovenproof iron skillet in a 425 degrees F oven. After 20 minutes, pour in the oil. Meanwhile, stir together all the other ingredients. Scrape into the heated pan. Do not stir; pat into an even layer. Bake until a nice crust forms on the bottom and the top starts to brown, about 1 hour. Remove and invert onto a serving plate. Cut into wedges (it will be a bit crumbly, so serve with a spatula.) Squash Casserole (garrettandkatesmom) 2 c cooked fresh squash ½ c chopped onion ½ c mayonnaise 4 oz grated sharp cheddar cheese 1 tbsp sugar 1 egg ½ stick melted butter 1 stack Ritz cracker crumbs

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Drain squash. Mix all ingredients together. Save half of cheese for top. Put in a baking dish and top with the cracker crumbs and remaining cheese. Bake in a 375 degree oven for 45 minutes. Swiss Vegetable Medley (marianne) 1 (16 oz) bag frozen broccoli, carrots and cauliflower combination, thawed and drained 1 can cream of mushroom soup 1 c (4 oz) shredded swiss cheese 1/3 c sour cream ¼ tsp black pepper 1(4 oz) jar chopped pimiento, drained (optional) 1 (2.8 oz) can french fried onions Combine vegetables, soup, ½ c cheese, sour cream, pepper, pimiento and ½ can onions. Pour into 1 quart casserole. Bake, covered, at 350 degrees for 30 minutes. Top w/remaining cheese and onions; bake, uncovered, additional 5 minutes. Serves 6

Fruit Apricot Chavez (lisamorg) ¾-1 lb butter (divided in thirds) 2 (28 oz) cans apricot halves (peeled, drained, and pitted) 1 box light brown sugar 1 box crushed Ritz crackers Melt all butter, but keep it divided. Layer 1/3 butter, 1 can apricots (spread flat), then ½ of the brown sugar and ½ of the crackers. Repeat the layers and put last 1/3 butter on top. Bake at 300 uncovered in a 3 quart casserole for 1 hour. Apricot Stuffing (lisamorg) Pepperidge Farm Herb Stuffing Mix (cubed) Dried Apricots Apricot Preserves Butter Chopped pecans 1. 2. 3. 4.

Put apricots in a pan, cover with water, and simmer for 10 minutes. In microwave- heat butter and water to boil. Remove form the oven and add stuffing. Toss lightly to blend. Add drained and chopped apricots, and some preserves. Add chopped pecans.

Baked Pears with Lemon Cream Sauce (Quarter Cathy) 6 large pears 3 tbsp lemon juice ¼ c sugar ¼ c butter 2 ½ c corn flakes Turn oven to 350 degrees. Mix sugar and lemon juice. Melt butter. Wash pears; peel and halve. Dip in the lemon juice and sugar mixture and the in butter. Roll in corn flakes; arrange in a shallow baking dish; place remaining corn flakes in center; and bake in oven for 20 to 25 minutes, or until tender but not soft. Serve with lemon cream sauce. Lemon Cream Sauce: 1 c sour cream 1/3 c confectioners sugar 2 tbsp lemon juice 1 tsp grated lemon rind Beat 1 c sour cream and 1/3 c confectioners sugar until thick. Add 2 tbsp lemon juice and 1 tsp lemon rind; beat well. Serve with baked pears. Fruit Dip (disneypal) 1 (8 oz) pkg cream cheese, softened 1 (7 oz) jar marshmallow cream red food coloring (optional) Mix with electric mixer and chill. Serve with any kind of fresh fruit.

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Two Peas in a Bucket Cookbook Fruit Salad (CrazyHare) 2 small cans Mandarin Oranges (or if you can find the large size you can use just one of those) 1 large can pineapple tidbits 1 bag mini marshmallows 4 oz sour cream (low-fat or regular) Optional - ½ c coarsely chopped walnuts Drain all fruit. Combine all ingredients in a large bowl. Chill before serving. Hot Fruit (lisamorg) chopped pecans 1 can peach halves (drained) 1 can pear halves (drained) 1 can apricots (drained) dried prunes dried apricots brown sugar lots of butter dash of cinnamon Kirsch Soak dried pitted prunes and dried apricots in boiling water for about 10 minutes. Drain. Add to the rest of the fruit and put in pan. Sprinkle with brown sugar. Add Kirsch (to taste.) Sprinkle with chopped pecans. Dot with butter. Bake covered at 350 degrees for about 20 minutes (until warm.) Mango Salsa (lisamorg) 3 ripe mangos, chopped 6-8 plum tomatoes, chopped ½ - ¾ c onion Juice of one lime 1 medium to hot pepper, chopped fine (I use the lime green Cubano peppers but any will do) fresh garlic (minced fine) to taste ½ c cilantro leaves, chopped (optional) Mix it all together and serve. **By the way, it's really terrific on grilled fish. And even yummy in salads. And it's definitely better the second day. Picnic Fruit Salad (justjenny) 2 medium cans of pineapple tidbits 1 (6 oz) can of orange juice, frozen 1 pkg instant lemon pudding 3 bananas, sliced 2 ½ lb can Pears, chopped 2 ½ lb can of apricots, chopped 2 ½ lb can of peaches, chopped 1 can Mandarin oranges, drained Drain pineapple and dissolve orange juice in the juice from the cans of pineapple. Mix in juice, instant pudding, sliced bananas, pears, apricots and peaches. Add drained oranges and pineapple. Mix and let stand for 24 hours in refrigerator. Pink-Fluff Fruit Salad (mignonne) Yoplait Raspberry Yogurt (not Whips) Cool Whip Fresh Fruit Fold together equal parts yogurt and Cool Whip. Add bite-sized pieces of fresh fruit such as grapes, apples, bananas, strawberries, peaches, nectarines or apricots. Wendy's Peach (QWendy) 1 Peach Take knife and cut peach into pieces, Eat.* *sometimes I bypass cutting the peach into pieces and it still turns out okay.

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Special Holiday Recipes Baked Pineapple Casserole (Janet in FL) Bourbon Fudge Balls (Quarter Cathy) Candied Sweet potatoes (gigireese) Candy Shop Pizza (Quarter Cathy) Cinnamon Chips (St_angel) Classic Holiday Fruit Cake from Jack Daniel's (Mandy28) Classic Thanksgiving Stuffing (SemperGumbyPea) Cranberry Bog (ScrappyHoosier) Cranberry-Apple Mold (Janet in FL) Creamed Corn (gigireese) Libby's Pumpkin Pie (disneypal) Libby's Pumpkin Roll (disneypal) Mexican Wedding Cakes (gigireese) Peach Delight (gigireese) Pumpkin Dip (St_angel) Pumpkin Spice Cheesecake Bars (Mandy28) Spiced Pumpkin Pecan Butter Recipe (viola64) Spiced Pumpkin Pecan Fudge (Mandy28) Sugar-Coated Pecans (viola64) Sweet Potato Casserole (disneypal) Thanksgiving Patties (NYRican71) Thanksgiving Stuffing (NYRican71) Wassail (Janet in FL)

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Special Holiday Recipes Baked Pineapple Casserole (Janet in FL) Serve at Easter with ham ½ c butter or margarine 1 c sugar 4 eggs 5 slices firm bread (like Italian) 20 oz crushed pineapple with juice ¼ tsp cinnamon 1/8 tsp ground nutmeg Grease a two-quart casserole (can use a 9 inch square baking dish.) In a bowl, tear the bread into one inch pieces. With a mixer, cream the butter and sugar. Beat in the eggs one at a time. Add the pineapple and juice. Stir in the bread by hand. Spread the mixture in the baking dish. Sprinkle the cinnamon and nutmeg over the top of the mixture. Bake at 350 degrees for one hour. Bourbon Fudge Balls (Quarter Cathy) 2 c vanilla wafers, finely crushed ¼ c Bourbon 12 oz semi-sweet chocolate chips 2/3 c sweetened condensed milk sweet milk cocoa finely chopped walnuts Combine crushed wafers and bourbon; mix until crumbs are moistened. Melt chocolate. Add condensed milk and stir just to blend. Slowly stir chocolate mixture into crumb mixture. Shape into 1 inch balls. Roll in milk chocolate or walnuts. Let stand until cool. Makes about 5 ½ dozen Candied Sweet potatoes (gigireese) 12 large sweet potatoes ¾ c (1 ½ sticks) unsalted butter, at room temperature ¾ c light brown sugar ¾ c all-purpose flour ¼ tsp ground cinnamon ¼ tsp salt 1 c toasted pecan pieces 1 c miniature marshmallows Preheat the oven to 400 degrees F. Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily. In a large bowl, mix the butter, brown sugar, and flour together until it's crumblylooking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine. Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown. Candy Shop Pizza (Quarter Cathy) This is a Christmas goodie gift 1 ½ c all-purpose flour ½ tsp Baking soda ½ tsp Salt 10 tbsp butter, softened ½ c granulated sugar ½ c firmly-packed brown sugar 1 egg ½ tsp vanilla extract 1 pkg Nestle Toll House semi-sweet chocolate morsels, divided ½ c peanut butter 1 c cut-up fruit, such as: bananas and strawberries 1 c chopped candy bars, such as Nestle crunch bars, Butterfinger, Alpine White, goobers or raisinets, optional Preheat oven to 375'F. In small bowl, combine flour, baking soda and salt; set aside. In large mixer bowl, beat butter, granulated sugar and brown sugar until creamy. Beat in egg and vanilla extract. Gradually beat in flour mixture. Stir in 1 c Nestle Toll House semi-sweet chocolate morsels. Spread batter in lightly greased 12" - 14" pizza pan or 15 ½ x 10 ½"

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Two Peas in a Bucket Cookbook jelly-roll pan. Bake 20-24 minutes or until lightly browned. Immediately sprinkle remaining 1 c semi-sweet chocolate morsels over crust; drop peanut butter by spoonfuls onto morsels. Let stand 5 minutes or until soft and shiny. Gently spread chocolate and peanut butter over crust. Top with fruit and candy. Cut into wedges. Serve warm. Makes about 12 servings Cinnamon Chips (St_angel) 4 flour tortillas 2 tbsp butter, melted ¼ to ½ tsp cinnamon (depending how much you like cinnamon) 3 tbsp sugar Preheat oven 400 degrees F. Mix cinnamon with sugar. Lightly brush tortillas with melted butter, then sprinkle with cinnamon-sugar. Cut tortillas into 8 wedges. Bake, in a single layer, for 8 to 10 minutes, or until lightly browned and crisped. Watch closely, they tend to burn fast. Classic Holiday Fruit Cake from Jack Daniel's (Mandy28) 1 c butter 2 c brown sugar 4 eggs 3 c all-purpose flour 1 tsp baking soda ½ tsp salt ½ c Jack Daniel's Tennessee Whiskey, plus more for soaking cakes ½ c orange juice 3 c pecan halves 2 c chopped dried apricots 2 c golden raisins 2 c chopped dates 1. Preheat oven to 325 degrees. Grease three 8 ½ x 4 ½ inch loaf pans. Line pan bottoms with wax paper. 2. Cream together butter and brown sugar until light and fluffy, about 4 minutes. Add eggs, beat well. In separate bowl, sift together flour, baking soda and salt. Add flour to butter mixture alternately with whiskey and orange juice. Beat on low speed just until blended. Stir in fruits and nuts. Spoon into prepared pans. 3. Bake about 1 hour and 15 minutes, or until toothpick inserted in center comes out clean. Cool in pans on wire rack. Remove from pans. Wrap each in whiskey soaked cheesecloth. Wrap tightly in plastic wrap then aluminum foil. Store in refrigerator for two weeks before serving. Serve thinly sliced. 4. This recipe yields 3 fruitcakes. Classic Thanksgiving Stuffing (SemperGumbyPea) This is from MarthaStewart.com and is THE BEST stuffing recipe I've ever had (even my great grandma's!) Delicious! I make it every year. 12 tbsp unsalted butter 4 onions (2 lb), peeled and diced 16 celery stalks, diced 10 large fresh sage leaves, chopped or 2 tsp dried sage 6 c chicken stock or broth 2 loaves stale white bread, cut into 1 inch cubes 2 tsp salt 2 tsp black pepper Melt butter in a large skillet. Add onions and celery, and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook 3 to 4 minutes. Add ½ c stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half. Transfer onion mixture to a large mixing bowl. Add all remaining ingredients, including the remaining stock, mix to combine. Bake at 350 degrees for 30-40 minutes or until done. **Note-I cut the bread the day before and allow it to harden on cookie sheets. Cranberry Bog (ScrappyHoosier) This is a nice (different) dessert - using cranberries. We like it for holiday parties. 2 c fresh cranberries ½ c sugar ½ c chopped pecans ¼ c butter, melted ½ c margarine, melted 1 c sugar 1 c flour 2 eggs, beaten

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Two Peas in a Bucket Cookbook Butter a 9 inch pie plate and layer the cranberries, ½ c sugar and pecans. In a medium mixing bowl, blend together the melted butter, margarine, 1 c sugar, flour and beaten eggs. Pour evenly over cranberry mixture. Bake at 325* for 45-55 minutes. Remove from oven, cool and turn out on a plate-fruit side up. Slice in individual servings. Yummy topped with vanilla ice cream. Cranberry-Apple Mold (Janet in FL) -from Southern Living Magazine 1 (3 oz) pkg raspberry Jell-O ¾ c boiling water 1 (8 oz) can crushed pineapple, drained 1 (16 oz) can whole-berry cranberry sauce 1 Red Delicious apple, unpeeled and grated 1 tbsp grated orange rind 1/8 tsp salt 1/8 tsp ground cinnamon Dash of ground cloves Garnishes: fresh cranberries and orange rind strips Dissolve Jell-O in boiling water and let cool. Stir in next 7 ingredients and spoon into a lightly oiled 4 c mold. Cover and chill until firm. Garnish, if desired. Creamed Corn (gigireese) 2 (20 oz) pkg frozen corn kernels, thawed 1 c whipping cream 1 c milk 1 tsp salt 2 tbsp sugar white or cayenne pepper 2 tbsp flour 2 tbsp butter, melted Place corn kernels, whipping cream, milk, salt, sugar, and white or cayenne pepper in a large stockpot. Bring to a slow, low boil beginning on medium heat, stirring frequently. Simmer for 5 minutes on low heat. Melt butter in the microwave, or in a small saucepan on low heat. Whisk in flour until smooth. Stir into the corn until well blended. Libby's Pumpkin Pie (disneypal) ¾ c granulated sugar ½ tsp salt 1 tsp ground cinnamon ½ tsp ground ginger ¼ tsp ground cloves 2 large eggs 1 can (15 oz) Libby’s 100% Pure Pumpkin 1 can (12 fl oz) Carnation evaporated milk 1 unbaked 9-inch (4 c volume) deep-dish pie shell Whipped cream (optional) Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving. Libby's Pumpkin Roll (disneypal) Cake: ¼ c powdered sugar (to sprinkle on towel) ¾ c all-purpose flour ½ tsp baking powder ½ tsp baking soda ½ tsp ground cinnamon ½ tsp ground cloves ¼ tsp salt 3 large eggs ½ c SPLENDA® Sugar Blend for Baking 2/3 c Libby’s 100% Pure Pumpkin 1 c walnuts, chopped (optional) Filling: 1 (8 oz) pkg cream cheese, softened 1 c sifted powdered sugar

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Two Peas in a Bucket Cookbook 6 tbsp butter or margarine, softened 1 tsp vanilla extract Powdered sugar (optional) For Cake: Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and SPLENDA® Sugar Blend for Baking in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. For Filling: Beat cream cheese, 1 c powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving. Mexican Wedding Cakes (gigireese) ½ c powdered sugar 1 c butter, softened 2 tsp vanilla 2 c all-purpose flour 1 c finely chopped almonds or pecans ¼ tsp salt powdered sugar Pre-heat oven to 325 F. In a large bowl combine ½ c powdered sugar, butter and vanilla. Blend well. Stir in flour, nuts and salt until dough holds together. Shape into 1 inch balls. Place 1 inch apart on ungreased cookie sheets. Bake for 15-20 minutes until set but not brown. Immediately remove from cookie sheets. Cool slightly and roll in powdered sugar. Cool completely and reroll in powdered sugar. Makes 4 dozen cookies Peach Delight (gigireese) 1 c flour ½ stick oleo 2 tbsp sugar ¼ c chopped pecans Second Layer: 1 c sugar 9 oz cool whip 1 (8 oz) pkg cream cheese 3 c sliced peaches Third Layer: 1 c sugar 1 ½ c water 2 tbsp corn starch 1 small box peach Jell-O Cook sugar, corn starch and water. Then add Jell-O, cool, and pour over peaches and chill. Pumpkin Dip (St_angel) This makes a LOT! It's actually BETTER if made the day before! 1 (15 oz) can pumpkin 8 oz cream cheese, softened 2 c powdered sugar ½ tsp cinnamon ¼ tsp nutmeg ¼ tsp pumpkin pie spice 8 oz container Cool Whip Beat pumpkin and cream cheese. Add sugar, mix well. Add spices, blend well. Fold in Cool Whip. Chill at least 2 hours or preferably overnight. Serve with gingersnaps, vanilla wafers, teddy grahams, graham crackers, or cinnamon chips. Pumpkin Spice Cheesecake Bars (Mandy28) 1 serving cooking spray = (5 one-second sprays per serving) 9 whole, reduced-fat cinnamon graham crackers 3 tbsp butter 16 oz fat-free cream cheese 1 c sugar

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Two Peas in a Bucket Cookbook 2 c fat-free sour cream ½ tsp ground cinnamon ½ tsp ground nutmeg ¼ tsp ground ginger ¼ tsp ground cloves 3 large eggs 1 c canned pumpkin 1. Preheat oven to 325 degrees. Coat a 9 x 13 inch baking pan with cooking spray or line bottom of pan with parchment paper. Alternatively, you can use a 9 x 13 inch nonstick pan. 2. Grind graham crackers until fine in a food processor or place crackers in a resealable plastic bag and crush with rolling pin. Place crumbs in a small bowl. 3. Melt butter on stove top or in microwave and pour over graham cracker crumbs. Mix with a fork until completely moistened. 4. Press crumbs evenly into bottom of prepared pan and place in refrigerator while preparing pumpkin filling. 5. Place cream cheese in bowl of a mixer fitted with a paddle attachment or beat with an electric mixer until smooth. Add sugar and mix until incorporated. 6. Mix in 1 c of sour cream until just combined and then add cinnamon, nutmeg, ginger and cloves. Add remaining sour cream and mix until just combined. 7. Slowly beat in each egg one at a time until incorporated, and then mix in pumpkin. (Note: For best results, all ingredients should be at room temperature and mixed as little as possible, until each ingredient is just combined.) 8. Pour pumpkin mixture into prepared pan, spread evenly throughout and smooth top. 9. Bake until set at edges, about 30 minutes. (Note: The very center will be a little loose.) Cool completely and refrigerate overnight before cutting into 18 pieces and serving. Yield: 18 servings Points® Value: 3 Spiced Pumpkin Pecan Butter Recipe (viola64) My mom and I bought pumpkin pecan butter at William's Sonoma last November. It was a huge hit at Thanksgiving and we went through it all. So we went searching for a recipe since it's kind of expensive at William's Sonoma. This recipe is dead on, and we bring it out at every big family dinner. We might make a lot for favors for my sister's November wedding. 3 ½ c canned pumpkin 1 c toasted chopped pecans 1 tbsp pumpkin pie spice 4 ½ c sugar 1 (2 oz) box Sure-Jell dry pectin ½ tsp margarine or butter Measure pumpkin, pecans and pumpkin pie spice into 6 or 8 quart saucepot. Prepare jars. Keep lids hot until ready to fill. Measure sugar into separate bowl. Stir fruit pectin into pumpkin mixture in saucepot. Add margarine. Bring mixture to full rolling-boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Ladle quickly into prepared jars, filling to within ¼ inch of tops. Wipe jar rims and threads. Cover with lids. Screw on bands. Process in a water bath canner (180 to 190° F) for 15 minutes. After jars are cool, check seals. Spiced Pumpkin Pecan Fudge (Mandy28) 2 ½ c sugar 1 c pumpkin puree, strained 5 oz can evaporated milk ½ tsp cream of tartar ¼ tsp ground cinnamon ¼ freshly ground nutmeg 1 tsp pure vanilla extract ¼ c butter, softened 1 c chopped pecans Line a 9 inch square pan with aluminum foil and butter it heavily. In a medium heavy saucepan mix together the sugar, pumpkin puree, evaporated milk, cream or tartar, cinnamon, and nutmeg. Heat over medium high heat until the mixture reaches the soft ball stage, or 236 degrees on a candy thermometer. While the mixture is cooking, blend together the butter, vanilla, and pecans in a large bowl. Once the pumpkin mixture has reached the correct stage, pour it over the butter mixture and mix well until smooth and creamy. Pour the mixture into the prepared pan. Cool, then cut into desired shapes. Sugar-Coated Pecans (viola64) 1 egg white 1 tbsp water 1 lb pecan halves (almonds also work well) 1 c white sugar ¾ tsp salt

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Two Peas in a Bucket Cookbook ½ tsp ground cinnamon Preheat oven to 250 degrees F (120 degrees C) Grease one baking sheet. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon. Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet. Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes. Sweet Potato Casserole (disneypal) 4 ½ c cooked and mashed sweet potatoes ½ c butter, melted 1/3 c milk 1 c white sugar ½ tsp vanilla extract 2 eggs, beaten 1 c light brown sugar ½ c all-purpose flour 1/3 c butter 1 c chopped pecans Preheat oven to 350 degrees. Grease a 9x13 inch baking dish. In a large bowl, mix together mashed sweet potatoes, ½ c butter, milk, sugar, vanilla extract, and eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in 1/3 c butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes. Bake for 25 minutes in the preheated oven, or until golden brown. Thanksgiving Patties (NYRican71) Ok this is a great leftover recipe. Mix leftover mashed potatoes Stuffing (see above recipe) and shredded turkey You can add an egg or not. Form into patties you can dust with flour Fry in butter top with leftover gravy Thanksgiving Stuffing (NYRican71) 1-2 Granny Smith apples, chopped 1 medium onion, chopped butter 1 small Jimmy Dean Maple sausage log 1 box Cornbread stuffing Chicken broth Sauté apples and onion in butter until onion is transparent. Sauté sausage separately from apples and onion. Once cooked combine. Cook stuffing according to directions, use chicken broth in place of water. Add maple sausage/Onion/apple mixture, then bake at 350 degrees for 30-45 minutes until stuffing is...well done. Wassail (Janet in FL) Got this off the AOL recipe boards a few years ago and I now make it every year. 1 orange 6 whole cloves 1 tsp whole allspice 6 c apple juice 1 pint cranberry juice ¼ c sugar 1 tsp angostura bitters 1 c rum Cut orange in half and stick cloves into the skin. Place in large pot on stove. Add allspice, apple juice, cranberry juice, sugar, bitters and simmer for 15 minutes (do not boil.) Remove loose spices (if you don't want it really spicy) and add 1 c rum. Serve hot. Makes 9 cups

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Crockpot 7-Layer Dinner (CaribuRoo) Baked Beans (Mignonnecg) Balsamic Roast in the Crock Pot (jolleymom) BBQ Beef or Pork (Nicki526) Best Bean Chili (PeaTAMom) Best Chuck Roast (jcm28) Busy Woman’s Roast Chicken (jolleymom) Cheesy Corn & Macaroni (kmulherin) Chicken and Broccoli Casserole (happeawife) Chicken and Creamy Red Potatoes (Quarter Cathy) Chicken in Mushroom Sauce (justjenny) Chicken Lickin' Good Pork Chops (jcm28) Chicken with Winter Vegetables (jolleymom) Chops in a Crock (Violet) Classic Beef Stew (jolleymom) Cola Roast (scrapcrap) Corned Beef and Cabbage (jcm28) Cranberry Chicken (Heather D. White) Cream Cheese Chicken (mdoc) Creamy Herbed-Chicken Stew (jolleymom) Crock Pot Brunswick Stew (disneypal) Crock Pot Cranberry Pork Roast (Heather D. White) Crock Pot Lasagna (disneypal) Crock Pot Triple Chocolate Mess (ANGELI) Crockpot Apple Pie (ANGELI) Crockpot Beef Burgundy (garrettandkatesmom) Crockpot Beef Burgundy (ScrappyHoosier) Crockpot Beef Stew (Quarter Cathy) Crockpot Bread Pudding (Violet) Crockpot Breakfast (amykuc) Crockpot Chicken & Dumplings (disneypal) Crockpot Chicken (janacaroline) Crockpot Creamy Chicken Fettuccine (amykuc) Crockpot Lasagna (imafishtank) Crockpot Lasagna (Quarter Cathy) Crockpot Pork Chops (ktNryansmom) Crockpot Ribs (janacaroline) Crockpot Roast (crystalinnc) Crockpot Shredded Beef (lisamorg) Crockpot Soy Chicken (garrettandkatesmom) Crockpot Spanish Rice (garrettandkatesmom) Crockpot Spinach (Quarter Cathy) Easiest Pork Chops EVER! (ScrapBrooker) Easy & Good Crockpot Beef Roast (St angel) Easy Beef Stroganoff (jcm28) Golden Glow Pork Chops (marianne) Hamburger Casserole (jolleymom) Hawaiian Chicken! (candleangie) Hearty Fondue (jolleymom) Page 176

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Herbed Turkey Breast (jolleymom) Hidden Valley Taco Soup (garrettandkatesmom) Home-Again Pot Roast (jolleymom) Italian Crock Pot Chicken (marianne) Italian Low-fat Soup (meant2B4) Italian Pork Chops (CaribuRoo) Jambalaya (Quarter Cathy) Lasagna with Italian Sausage (jolleymom) Lemonade Chicken (scrapcrap) Mediterranean-Style Chicken (redfraggle) Megan’s Mac (spitfiregirl) Mock Lasagna (CaribuRoo) Mock Stroganoff (msbee) Mom’s Roast (Heather D. White) No Hurry Vegetable Curry (Snowsilver) Parmesan Chicken (imafishtank) Perfect Taco Salad (jolleymom) Pizza Chicken (redfraggle) Pizza Soup (simba1974) Pork Chops Dijon (garrettandkatesmom) Pot Roast (scrapper100) Potato Soup (Mandy28) Potted Chicken (anthacat) Salsa Cheese Dip (atomic431) Salsa Chicken (Heather D. White) Salsa Chicken (schizo319) Santa Fe Chicken (marianne) Shepherd's Pie (scrapcrap) Shredded French Dip Sandwiches (FrozenPea who got it from Starla) Slow Cooker Hamburger-Barley Soup (msbee) Slow Cooker Hot Fudge Sundae Cake (Violet) Slow-Cooked Shredded Beef Tacos (iscrap) Slow-Cooked Streusel Cake (ANGELI) Smoked Shrimp and Sausage Gumbo (Quarter Cathy) Spaghetti Sauce (momofzoandri) Sticky Chicken (garrettandkatesmom) Sticky Chicken (jolleymom) Swiss Cheese Chicken (Violet) Swiss Steak (Heather D. White) Taco Chicken (jtaylorsmom) Taco Chicken (redfraggle) Taco Soup (XC Mom) Tender Barbecued Chicken (jtaylorsmom) Thai Pork (redfraggle) The Best Pot Roast (angelag) The Bott Family Lamb Casserole Recipe (bantamscrapper) Tortilla Soup (redfraggle) Vegetarian Chili (Veggie Pea)

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Crockpot 7-Layer Dinner (CaribuRoo) 2 large onions, sliced and fried in 1tsp vegetable oil 2 ½ lb potatoes, sliced into ¼ inch thickness 2 lb cubed smoked, lean ham 4 large leeks, cleaned and sliced lengthways 1 c celery, diced 1 c carrots, diced Seasoning: chopped fresh parsley, rosemary, thyme, savory, salt, pepper. Be sure to season each layer. Liquid: 1 c chicken broth, 2 cloves minced garlic, cornstarch and water (as thickener.) Heat in small saucepan before adding. Layer in crock-pot ½ mixture of onions and seasoning; then ½ the potatoes, seasoning; ham, leeks, celery, carrots. Another layer of potatoes, final layer onions. Pour liquid over top (should cover 1/3 way up.) Pat with butter. Set on HIGH until simmering, then turn to LOW for 4-6 hours. Baked Beans (Mignonnecg) 2 (16 oz) Bush’s Original Baked Beans* ½ green bell pepper, chopped ½ red onion, chopped ½ c brown sugar, packed ½ c ketchup ½ c barbeque sauce (Applebee's Honey BBQ Sauce) 5 Slices bacon, fried and crumbled 1 ½ tsp prepared mustard Mix all ingredients in crock-pot. Cover and cook on low 8-12 hours or on high 3-4 hours Balsamic Roast in the Crock Pot (jolleymom) 3 lb beef boneless tri-tip roast (untrimmed is cheaper–cut the fat layer away yourself) 1 tbsp salt 1 tbsp mixed dried herbs (parsley, sage, rosemary, thyme) 1 tsp pepper 2 cloves garlic, finely chopped (or 2 tbsp fresh minced garlic) 8 oz balsamic vinegar Spray 12 inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet about 5 minutes until brown on all sides. Place in crock pot & sprinkle with salt, pepper & herbs. Pour vinegar over beef. Cover & cook on low heat setting 6-8 hours or until beef is tender. Serve with mashed potatoes & green beans. Serves 4 BBQ Beef or Pork (Nicki526) 1 beef or pork roast 1 can of Coke (DO NOT use Diet- it will not get tender) ½ cup ketchup 1 packet onion soup mix Simmer 8 hours or so on low, break meat up every hour or so, serve on buns, really tasty! Best Bean Chili (PeaTAMom) Vegetable cooking spray 1 lb lean ground beef (I use ground turkey) 1 ½ c chopped onion 1 c chopped green bell pepper 1 tsp minced garlic 2 to 3 tbsp chili powder 1 to 2 tsp ground cumin 1 can (15 oz) Red Kidney beans or 1 ½ c cooked dry-packaged Red Kidney beans, rinsed, drained 1 can (15 oz) Pinto beans or 1 ½ c cooked dry-packaged Pinto beans, rinsed, drained 3 cans (14 ½ oz ea) chili-seasoned diced tomatoes 2 tbsp brown sugar 1 tbsp unsweetened cocoa 1. Spray large saucepan with cooking spray; heat over medium heat until hot. Cook ground beef until browned, 5 to 8

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Two Peas in a Bucket Cookbook minutes, crumbling with a fork. Add onions, bell pepper, and garlic; cook 5 minutes longer. 2. Add remaining ingredients; heat to boiling. Reduce heat and simmer, covered, 20 to 30 minutes. **Tip: To make the chili in a slow cooker, combine all ingredients in slow cooker. Cover and cook on low 5 to 6 hours. I brown the meat, toss in the onion, bell pepper and garlic as in step 1 above. But first I put the rest of the ingredients in the crock pot and turn it on. When the meat mixture is done I drain off the fat, pour it in the crockpot, stir everything around and leave it alone. Best Chuck Roast (jcm28) (shredded beef) 1 (6-7 lb) chuck roast 2 medium green peppers, chopped 4 medium onion, chopped 1 tsp salt 1 tsp pepper 1 clove garlic 1 (20 oz) bottle catsup ½ c sugar 1 tsp chili powder 10 whole cloves 1 tsp dry mustard 1 tsp cinnamon 1 tsp allspice 2 bay leaves 2 tbsp Worcestershire sauce 1 c cider vinegar 1 tsp ginger Pour all ingredients over roast. Cover and cook on low for 6-8 hours. Shred meat and serve over buns. **This makes a LOT. I leave out the dry mustard (ick.) Busy Woman’s Roast Chicken (jolleymom) 1 (6 oz) pkg Stove Top stuffing 1 ½ c water 12 carrots, peeled & cut into 2” pieces 1 (4-5 lb) roasting chicken salt & pepper 1. Prepare stuffing according to package directions with 1 ½ c water. Set aside to cool. 2. Meanwhile, in a saucepan, cook carrots in a small amount of water for 5 minutes. Drain & place in slow cooker. 3. Rinse & dry chicken, then stuff with stuffing. Place on top of carrots in slow cooker. Sprinkle with salt & pepper. 4. Cover & cook on LOW for 6-8 hours, or until chicken is tender. **If a browner chicken is preferred, place in a baking pan in a 400 degree oven for about 15 minutes. Serves 6 Cheesy Corn & Macaroni (kmulherin) 1 can whole kernel corn 1 can creamed corn 1 can macaroni noodles (uncooked) 1 (8 oz) pkg Velveeta (cubed) ½ can milk Pour all into the crock pot, including corn juices and uncooked noodles. Stir, and heat until noodles are soft. High or Low, depending on how much time you have. Or, to rush, you could add cooked noodles. Chicken and Broccoli Casserole (happeawife) I made this for my dh after he had surgery and he loved it. It's a hit with my toddlers too! 1-1 ½ lb boneless, skinless, chicken breasts 1 pkg (8 oz) shredded cheddar cheese 2 cans cream of chicken soup 1 can (soup can) of milk 1 pkg frozen broccoli pieces Mix all ingredients together in crockpot. Cook on high for 4-5 hours. Then turn to low for 1 hr. Check chicken for doneness. Serve over hot rice.

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Two Peas in a Bucket Cookbook Chicken and Creamy Red Potatoes (Quarter Cathy) 1 ½ lb red potatoes, chunked 8 oz Neufchatel Cheese 10 ¾ oz cream of potato soup 1 envelope ranch-style dressing mix 12 oz chicken breast without skin, cut into strips Place potatoes in slow cooker. Beat together the cream cheese, soup and salad dressing mix. Stir in chicken strips and spread over potatoes (or just stir all together.) Cover and cook on Low 8 hours, or until potatoes are tender. Stir once after 5-6 hours. Stir before serving. Chicken in Mushroom Sauce (justjenny) 4 boneless skinless chicken breast halves 1 can condensed cream of mushroom soup 1 c sour cream or yogurt ( I use yogurt) 4 bacon strips, crumbled Place chicken in a slow cooker. Combine soup and sour cream; (I usually skip this and pour soup and yogurt directly over chicken) pour over chicken. Cover and cook on low for 4-5 hours until chicken is tender. Sprinkle with bacon. Can serve with noodles or rice or potatoes. Chicken Lickin' Good Pork Chops (jcm28) 6-8 lean pork chops (1 inch thick) ½ c flour 1 ½ tsp salt 1 tsp dry mustard (optional) 1/3 tsp garlic powder 2 tbsp oil 2 BIG cans chicken and rice soup Dredge pork chops in mixture of flour, salt, dry mustard and garlic powder. In a large skillet, brown in oil. Remove to crock pot. Pour both cans of soup over chops. Cook on low 6-8 hours or on high for 3-5 hours. **I don't use the mustard. Chicken with Winter Vegetables (jolleymom) 1 lb peeled baby carrots 2 celery stalks, cut into ¾” pieces 2 medium leeks (white part plus 1” green), washed well & cut into 1” pieces 1 garlic clove, thinly sliced (or 1 tbsp fresh diced garlic) ¼ tsp dried tarragon ½ tsp salt ¼ tsp pepper 1 lb tiny red potatoes, scrubbed (or regular red potatoes, cut into chunks) 3 ½ lb roasting chicken, quartered (or 3-4 lb whole chicken, cut up) 1 c chicken broth 1. Place carrots, celery, leeks, garlic & tarragon in slow cooker. 2. Toss veggies with salt & pepper. 3. Place potatoes over veggies & lay chicken pieces on top of potatoes. 4. Pour in broth 5. Cover & cook on low-heat setting 6-8 hours. ** Serve over egg noodles or double the broth & eat like a soup. Serves 4-6 Chops in a Crock (Violet) 6 pork chops ½ onion, chopped 3 tbsp ketchup 1 (10.5 oz) can cream of mushroom soup 2 tsp Worcestershire sauce Place pork chops in crock pot. Sprinkle chopped onion on meat. Mix ketchup, soup and Worcestershire sauce and top pork chops with mixture. Simmer about 4 to 5 hours. Serve with rice, noodles or potatoes. Classic Beef Stew (jolleymom) 4 lb stew meat (2” pieces) 1 c all-purpose flour 1/3 c oil 2 c (2 large) onions, diced

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Two Peas in a Bucket Cookbook 1 (6 oz) can tomato paste 1 lb potatoes, cut into 2” pieces (about 4 c) ½ lb baby carrots (about 2 c) 2 c beef broth 1 tbsp salt 1 tsp dried thyme leaves 1 bay leaf 1 c frozen peas, thawed 1. Coat the beef in the flour. Heat a few tbsp of the oil in a large skillet over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary. Transfer to a 4- to 6-quart slow cooker. 2. Add onions to the skillet & cook over med-high heat until tender, about 10 minutes. 3. Stir in the tomato paste & coat the onions; transfer to the slow cooker. 4. Pour half the broth into the skillet & scrape up any browned bits; add to slow cooker. 5. Stir in the potatoes, carrots, remaining broth, salt, thyme & bay leaf. 6. Cover & cook on LOW for 7 ½ hours, or on HIGH for 4 hours. 7. Add peas 5-10 minutes before serving. Cook until heated through and serve. Serves 6-8 Cola Roast (scrapcrap) 3 lb beef roast 1 envelope onion soup mix 2 cans cola* Place roast in greased crock pot. Sprinkle with soup mix. Pour soda over all. Cover and cook on low heat 7-8 hours. **Diet soda cannot be substituted. Corned Beef and Cabbage (jcm28) 1 (3-4 lb) corned beef brisket 1 medium onion, sliced ½ tsp celery seed ½ tsp mustard seed 1 clove garlic, minced 1 bay leaf water 1 small head cabbage, cut into wedges 1. Place brisket with liquid and spices from package in slow cooker. Add onion, celery seed, mustard seed, garlic and bay leaf. Add just enough water to cover brisket, about 4 c. Cover and cook on low for 7-9 hours or until brisket is fork tender. 2. During last hours of cooking, add cabbage wedges and continue cooking on low. Discard cooking liquid and spices. Cranberry Chicken (Heather D. White) 3-4 chicken pieces ½ tsp salt ¼ tsp pepper ½ c celery, diced ½ c onion, diced 16 oz whole-berry cranberry sauce 1 c barbecue sauce Combine all ingredients in slow cooker. Cover. Bake on HIGH for 4 hours or on LOW for 6-8 hours. Serve over rice. I have also used this recipe on ribs without the onions and celery and my family loved it also! Cream Cheese Chicken (mdoc) 1 pkg Good Season’s Italian Dressing Mix 3-4 chicken breasts, raw, cubed 1 stick butter 1 can Cream of Chicken soup ¾ c cream cheese Combine dressing, chicken and butter in crock pot. Cook for 4 hours on high, 6 hours on low. Take chicken out and add remaining ingredients, mixing well. Return chicken to crock pot and cook on high for ½ hour. Serve with noodles. Creamy Herbed-Chicken Stew (jolleymom) 2 c baby cut carrots 2 Yukon Gold potatoes, cut into 1 ½ inch pieces ½ c onion, chopped ½ c celery, sliced

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Two Peas in a Bucket Cookbook 1 tsp dried thyme ¼ tsp salt ¼ tsp pepper 1 lb boneless, skinless chicken thighs 1 ½ c chicken broth 1 c snap pea pods ½ c heavy whipping cream ¼ c all-purpose flour 1. Place carrots, potatoes, onion & celery in 3 ½ - 5 quart slow cooker. 2. Sprinkle half the thyme & all the salt & pepper over vegetables in slow cooker. Place chicken on top of veggies. Pour broth over top. 3. Cover & cook on low heat setting 7-8 hours (or until juice of chicken is no longer pink when centers of thickest pieces are cut) and until veggies are tender. Add pea pods during last 5-10 minutes of cooking. 4. Remove chicken & veggies from slow cooker to serving bowl, using slotted spoon. Cover with aluminum foil; keep warm. 5. Increase cooker to high heat setting. Mix whipping cream, flour & remaining thyme; stir into liquid in cooker. Cover & cook about 10 minutes or until thickened. Pour over chicken & veggies. Serve. Serves 4 Crock Pot Brunswick Stew (disneypal) 2 (16 oz) cans chopped tomatoes 1 (15 oz) can Castleberry BBQ pork, beef or chicken 1 (10 oz) can Castleberry BBQ beef 1 (10 oz) can Swanson chicken 1 (14 oz) can creamed corn 1 (15 oz) can whole kernel corn, drained ¼ c BBQ sauce (favorite kind) salt & pepper to taste ½ tsp sugar 1 tbsp lemon juice Place all ingredients in the crockpot and stir. Cook on low 6-8 hours, stirring occasionally. Crock Pot Cranberry Pork Roast (Heather D. White) ****SO EXTREMELY TASTY!!! A WONDERFUL & EASY HOLIDAY MEAL!!**** 1 pork loin roast (2 ½ - 3 lb) (can be boneless or not) 1 (16 oz) can jellied whole cranberries 1 c dried cranberries ½ c sugar ½ c cranberry juice or ½ c orange juice 1 tsp dry mustard ¼ tsp ground cloves 2 tbsp cornstarch 2 tbsp bold water Place pork roast bone side down in a slow cooker/crock pot. In a medium bowl, mash cranberry sauce. Stir in sugar, cranberry juice, orange juice, mustard and cloves. Pour over roast. Cover and cook on high for 6-8 hours. If boneless, cook on low for 6-8 hours. Cook until meat is tender. Remove roast and keep warm. Skim fat from juices; measure 2 c, adding water if necessary and pour into a saucepan. Bring to a boil over medium heat. Combine cornstarch and cold water to make a paste; stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork. Crock Pot Lasagna (disneypal) 1 lb lean ground beef 1 onion, chopped 2 tsp minced garlic 1 (29 oz) can tomato sauce 1 (6 oz) can tomato paste 1 ½ tsp salt 1 tsp dried oregano 1 (12 oz) pkg lasagna noodles 12 oz cottage cheese ½ c grated Parmesan cheese 16 oz shredded mozzarella cheese In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorporated. Cook until heated through. In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese. Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of

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Two Peas in a Bucket Cookbook sauce, noodles, and cheese until all the ingredients are used. Make sure a layer of sauce is on the top to prevent noodles from drying out. Cover and cook on low heat in slow cooker for 4 hours. Crock Pot Triple Chocolate Mess (ANGELI) 1 pkg chocolate cake mix 1 pint sour cream 1 small pkg instant chocolate pudding 1 small bag chocolate chips ¾ c oil 4 eggs 1 c water Spray crockpot with non-stick spray. Mix all ingredients. Pour into crockpot. Cook on low for 4-5 hours. Serve in a bowl with ice cream. Crockpot Apple Pie (ANGELI) 8 tart apples, peeled and sliced (try Granny Smith or Golden Delicious apples) 1 ¼ tsp ground cinnamon ¼ tsp allspice ¼ tsp nutmeg ¾ c milk 2 tbsp butter, softened ¾ c sugar 2 eggs 2 tsp vanilla 1 ½ c Bisquick, divided 1/3 c brown sugar 3 tbsp butter, cold Toss apples in large bowl with cinnamon, allspice, and nutmeg. Place apple mixture in lightly greased slow cooker. Combine milk, softened butter, sugar, eggs, vanilla, and ½ c of the Bisquick. Spoon over apples. Combine the remaining Bisquick with the brown sugar. Cut cold butter into Bisquick mixture until crumbly. Sprinkle this mixture over top of apple mixture. Cover and cook on low 6 to 7 hours or until apples are soft. Crockpot Beef Burgundy (garrettandkatesmom) 2 lb beef, cubed into 1" pieces 1 envelope dry onion soup mix 1 can cream of mushroom soup 1 (4 oz) can whole mushrooms ½ c red wine Combine all of the above in a crockpot. Stir together well then cover. Cook on low for 8 hours. Makes its own gravy. Serve over noodles. Crockpot Beef Burgundy (ScrappyHoosier) 2 slices of bacon (turkey bacon works well) 2 ½ lb of round steak, cut into cubes flour for coating 1 tsp salt ¼ tsp marjoram ¼ tsp thyme ½ tsp pepper 2 cloves of garlic, crushed 1 c red wine (can use chicken broth if desired) In large skillet, cook and crumble bacon. Remove bacon and set aside. Coat meat in flour. Brown in bacon pan.** Combine all of the remaining ingredients in crockpot. Stir well. Add bacon and beef. Cover and cook on low for 6 hours. Approximately 15 minutes before serving time, turn control to high and add 2 tbsp cornstarch and 2 tbsp water. Cook for 15 minutes. **Optional -- during final cook time, add ¼ lb of fresh mushrooms or ½ c frozen peas. **For heart health...wipe bacon grease from skillet and use olive oil for meat browning. This is fantastic with rice or mashed potatoes. For a full meal, steam some green beans and carrots.

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Two Peas in a Bucket Cookbook Crockpot Beef Stew (Quarter Cathy) 3 carrots, cut up 3 potatoes, cut up 2 lb beef chuck or stew meat in 1 ½ inch cubes 1 c water or beef stock 1 tsp Worcestershire 1 garlic clove 1 bay leaf salt to taste ½ tsp pepper 1 tsp paprika 3 onions, quartered 1 celery stalk, cut up Put all ingredients in crock pot in order listed. Stir just enough to mix spices. Cover and set to low for 10-12 hours. (High 5-6 hours) Crockpot Bread Pudding (Violet) 8 slices bread, cubed 4 eggs 2 c milk ¼ c sugar ¼ c butter or margarine, melted ¼ c raisins ½ tsp ground cinnamon Sauce: 2 tbsp butter or margarine 2 tbsp all-purpose flour 1 c water ¾ c sugar 1 tsp vanilla extract Place bread cubes in a greased crock pot. In a bowl, beat eggs and milk; stir in sugar, butter, raisins and cinnamon. Pour over bread; stir. Cover and cook on high for 1 hour. Reduce heat to low; cook for 3-4 hours or until a thermometer reads 160 degrees. Just before serving, melt butter in a saucepan. Stir in flour until smooth. Gradually add water, sugar and vanilla. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with warm bread pudding. Yield: 6 servings Crockpot Breakfast (amykuc) (11 pt) 32 oz frozen hash browns (12 pt) 1 lb 95% fat-free ham, cubed (0 pt) 1 onion, diced (0 pt) 1 green pepper, diced (8 pt) 2 c fat-free cheese, shredded (6 pt) 3 c egg substitute (2 pt) 1 c skim milk 1 tsp salt 1 tsp black pepper Divide potatoes, ham, veggies and cheese so you can create several layers of each in the crock pot. Start with the hash browns, then ham, onions peppers and last cheese. Repeat until you have several layers. Beat eggs, milk and seasonings and pour over layers in the crock pot and turn on low. Cook for 10 to 12 hours. Can cook overnight and have a hot breakfast in the morning. Serves 12 Points per serving: 4 pts Crockpot Chicken & Dumplings (disneypal) 4 skinless, boneless chicken breasts 2 tbsp butter 2 cans cream of chicken soup 2 cans (8 count each) refrigerated biscuits Place chicken, butter & soup in crockpot. Cook on high 5-6 hours until chicken is done & no longer pink. Approximately 1 hour before serving, tear biscuit dough into separate pieces (I usually cut each biscuit into 4 quarters.) Place in chicken/soup mixture.

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Two Peas in a Bucket Cookbook Crockpot Chicken (janacaroline) Put in 4 pieces of chicken (I use frozen breasts,) and add a can of cream of chicken soup. Cook on low for 8 hours. Crockpot Creamy Chicken Fettuccine (amykuc) 1 ½ lb boneless skinless chicken breasts, cubed 2 tbsp garlic salt 1tbsp pepper 1 tbsp Italian seasoning 1 can (98% FF) cream of celery soup-undiluted 1 can (98% FF) cream of chicken soup-undiluted 4 oz Velveeta, cubed 1 (16 oz) pkg spinach fettuccine or spaghetti 1 (2 ¼ oz) can sliced ripe olives, drained 1 (2 oz) jar diced pimientos-drained, optional. Place chicken into slow cooker, sprinkle with spices. Top with the soups. Cook on low 6-8 hours. Stir in cheese and cover and cook until cheese is melted. Meanwhile, cook fettuccine according to package directions; drain. Serve with the chicken. Crockpot Lasagna (imafishtank) 8 uncooked lasagna noodles 1 lb ground beef 1 tsp Italian Seasonings (or whatever you like) 28 oz spaghetti sauce ½ c water 1 (4 oz) can sliced mushrooms (optional) 15 oz ricotta or cottage cheese 2 c mozzarella cheese (if you have it) Spray pan. Break noodles. Place ½ the noodles on bottom of crock pot. Brown meat. Add seasonings while you brown it. Spread ½ the meat over the noodles in the crock pot, then layer ½ the sauce, water, ½ mushrooms, ½ the cheeses. Repeat layers. Cook on low 5 hours. Crockpot Lasagna (Quarter Cathy) 1 lb ground beef 1 large onion, finely chopped 2 garlic cloves, crushed and minced 1 large jar spaghetti sauce (such as Ragu in the 1 lb 10 oz jar) 1 pkg (8 oz) no-boil lasagna noodles 16 oz shredded mozzarella cheese 1 lb ricotta cheese ¼ c milk 1 egg ½ c shredded Parmesan/Romano cheese Salt and pepper to taste Brown the beef, onion, and garlic in a little oil in a frying pan. Drain off any grease. Add the spaghetti sauce into the browned meat mixture. Mix well. In a separate bowl, mix the ricotta cheese, milk, and egg. Beat until thoroughly mixed and smooth. Then mix in the mozzarella cheese and the grated cheese, so that all the cheeses are combined. Grease the slow cooker/Crock Pot with some vegetable shortening on the bottom and sides. Put about ¼ of the meat and sauce mixture in the bottom of the Crockpot. Put a layer of noodles on top of that (break or cut them if needed.) Put about 1/3 of the cheese mixture on top of that. Then repeat with sauce, noodles, cheese for another 2 layers. Top with meat sauce. Cook on low for 4-6 hours or until noodles are tender. Crockpot Pork Chops (ktNryansmom) 4-5 boneless pork chops 1 can cream of mushroom soup 1 can of mushrooms ½ c of milk Cook on low about 4 hours. Add 1-2 cans of green beans. Cook additional 30 minutes. Serve over egg noodles or mashed potatoes! Crockpot Ribs (janacaroline) First, broil the ribs. Put the ribs in the crockpot, and add a bottle of your favorite barbeque sauce. Cook for 8 hours on low.

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Two Peas in a Bucket Cookbook Crockpot Roast (crystalinnc) roast (about 2 lb, your choice of cut) 2 large potatoes, peeled and cut into chunks ½ onion 1-2 c baby carrots 1 can cream of mushroom soup water to cover contents salt & pepper to taste Cook on high about 4 hours or low about 8 hours. **I don't add salt and pepper while cooking because DH goes overboard at the table. This is just something I made up, so I'm sure it can be adapted. Crockpot Shredded Beef (lisamorg) 3 lbs cubed chuck roast or stewing beef 2 c chopped onions 2 green peppers, chopped (I use yellow peppers because the flavor is not as strong and you don't even know they are in the recipe, because I don't like peppers) ½ c brown sugar ¼ c white vinegar 1 (6 oz) can tomato paste 1 ½ tbsp chili powder 1 tsp dry mustard 2 tsp Worcestershire sauce 2 tsp salt Combine all ingredients in slow cooker. Cover, cook on low 8 hours. Shred meat with fork. Mix into sauce and heat through. Serve on hamburger buns. Makes 6 servings Crockpot Soy Chicken (garrettandkatesmom) 1 whole chicken, cut into 8 pieces 2 c chicken broth ¼ c soy sauce ¼ c Worcestershire sauce 5 or 6 small to medium-sized potatoes (or as many as you want/need that will fit) 2-4 carrots ½ onion, chopped whole garlic cloves, as many as you want (I used 6) ½ tsp oregano seasonings of your choosing 1 tbsp oil Brown chicken in oil in a skillet. Chop potatoes into bite size pieces, dice carrots and onion. Put veggies, including garlic cloves, into crock pot; add seasonings, soy and Worcestershire sauce. Mix. Add chicken and pour broth over all. Cook on high about 5 hours, on low about 8 hours. If you want the broth to be thicker, you can add 2 tbsp flour mixed with water until smooth about an hour before it's done. Crockpot Spanish Rice (garrettandkatesmom) 2 lb ground chuck or beef 1 medium onion, chopped 1 green pepper, chopped 1 (28 oz) can stewed tomatoes 1 (16 oz) can tomato sauce 1 ½ c water 2 ½ tsp chili powder (or to taste) 2 tsp seasoned salt (to taste) 2 tbsp Worcestershire sauce 2 c raw rice, converted 3 stalks celery, chopped grated Monterey jack or cheddar cheese (optional) Brown beef in skillet and drain off fat. Put all ingredients in crockpot. Stir thoroughly. Cover and cook on LOW 6 to 8 hours or on HIGH 3 hours. Sprinkle with grated cheese before serving, if desired. Crockpot Spinach (Quarter Cathy) 2 (10 oz) pkg frozen chopped spinach 2 c cream-style cottage cheese ¼ c butter 1 ½ c American or Cheddar cheese

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Two Peas in a Bucket Cookbook 3 eggs ¼ c flour 1 tsp salt Thaw and drain spinach. Squeeze as much water as possible. Cube cream cheese, butter and cheese. Add to drained spinach. Slightly beaten eggs. Add flour, salt and combine with spinach and cheeses. Grease crockpot. Cook 1 hour at high; or 4-5 hours on low. Easiest Pork Chops EVER! (ScrapBrooker) Put pork chops in crockpot and add a can of cream of mushroom soup per four chops. Cook on low 8 hours, or high 4 hours! Serve over rice. YUM! Easy & Good Crockpot Beef Roast (St angel) 1 beef roast (sized for your crockpot) ½ c of Water 1 pkg of Ranch Dressing Mix 1 pkg of Italian Dressing Mix 1 pkg of Brown Gravy Mix Put roast in crockpot, pour water around the base. Sprinkle all 3 dry seasoning packets over roast. Cook for 6-7 hours on low. Remove roast to cutting board and let sit 15 minutes; slice thinly across the grain (electric knife works best.) Easy Beef Stroganoff (jcm28) 1 medium onion, sliced and separated into rings 1 ½ lb round steak, sliced into 1/2 inch strips 2 cans golden mushroom soup 1 c beef broth 1 tbsp Worcestershire sauce ½ tsp salt ¼ tsp pepper ¼ tsp garlic powder ½ tsp accent (optional) 1 c sour cream Place onion slices and meat strips in bottom of crock pot. In a bowl, mix all other ingredients, except sour cream. Pour over meat. Cover and cook on low for 6-8 hours or until meat is tender. Stir in sour cream. Heat through. Serve over rice or noodles. Serves 6-8 Golden Glow Pork Chops (marianne) 5 to 6 pork chops ¼ c brown sugar ½ tsp ground cinnamon ¼ tsp ground cloves 1 (8 oz) can tomato sauce 1 (28 oz) can cling peach halves or slices (drained, reserve liquid) ¼ c vinegar salt and pepper to taste Lightly brown chops on both sides in skillet. Pour off excess fat. Combine brown sugar, cinnamon, cloves, tomato sauce, vinegar and ¼ c syrup from peaches. Sprinkle chops with salt and pepper. Arrange chops in crockpot. Place peaches on top. Pour tomato mixture over all. Cover and cook on low for 4 to 6 hours. Makes 5 to 6 servings Hamburger Casserole (jolleymom) **For a 3 ½ quart crock pot – increase quantities by half for a 4 ½ quart crock pot** 2 large potatoes, sliced 2-3 medium carrots, peeled & sliced 1 can peas, drained 3 medium onions, sliced 2 stalks of celery, sliced 1 ½ lb lean ground beef, browned 1 (10 oz) can tomato soup 1 (10 oz) can of water Place layers of vegetables in the order given into Crock Pot. Season each layer with salt & pepper. Put the lightly browned ground beef on top of the celery. Mix the tomato soup with the water & pour over meat & veggies in the Crock Pot. Cover & set to LOW for 6-8 hours or on HIGH for 2-4 hours, stirring occasionally.

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Two Peas in a Bucket Cookbook Hawaiian Chicken! (candleangie) 1 lb or more boneless skinless chicken breast tenders 1 c soy sauce 1 c teriyaki sauce 1 c sugar 1 can pineapple chunks Dump it in, cook on high 4-5 hours. Great with white rice and steamed veggies! Hearty Fondue (jolleymom) **This recipe is for a 2 quart Crock Pot–double recipe for 3 ½ - 4 ½ quart Crock Pots** 1 ¾ c milk 2 (8 oz) pkg cream cheese, cubed 2 tsp dry mustard ¼ c chopped green onions 1 (2 ¼ oz) jar sliced, dried beef – diced French bread, cubed Heat milk in Crock Pot on HIGH. Add cream cheese. Stir until cheese is melted. Add mustard, onion & dried beef. Cook 5 minutes longer, then set on LOW for serving with bread pieces. ** Dip bread pieces into cheese/meat mixture with long forks or serve each serving in individual bowls, but be sure to eat it right away. Out of the Crock Pot it thickens up really fast. Herbed Turkey Breast (jolleymom) 2-3 lb turkey breast, fresh or thawed 2 tbsp butter or margarine ¼ c garden vegetable-flavored whipped cream cheese 1 tbsp soy sauce 1 tbsp fresh minced parsley ½ tsp dry basil leaves ½ tsp rubbed sage ½ tsp dry thyme leaves ¼ tsp ground black pepper ¼ tsp garlic powder Place turkey in slow cooker. Combine remaining ingredients & brush over turkey. Cover & cook on LOW 10-12 hours, or on HIGH 5-6 hours. Hidden Valley Taco Soup (garrettandkatesmom) 1 (15 oz) can pinto beans, rinsed and drained 1 (15 oz) can kidney beans, rinsed and drained 1 (8 oz) can tomato sauce 1 (28 oz) can crushed canned tomatoes 1 (15 ½ oz) can whole kernel corn 1 envelope taco seasoning 1 envelope Hidden Valley Ranch dressing Mix all ingredients together. Servings: 6 Home-Again Pot Roast (jolleymom) 2 beef bouillon cubes ¼ c boiling water 1 (14.5 oz) can petite diced tomatoes 1 box (1.8 oz) leek soup mix 1 tbsp Worcestershire sauce 4 cloves garlic, crushed 1 tsp each dried thyme, marjoram & rosemary 4 lb boneless beef chuck pot roast, tied 12 oz baby peeled carrots 8 oz baby red potatoes, or regular red potatoes, quartered 3 tbsp all-purpose flour 1. Dissolve bouillon cubes in the boiling water. Pour into 5-quart or larger slow cooker. Stir in tomatoes, soup mix, Worcestershire sauce, garlic & herbs. Add meat, turn to coat with liquid. Arrange veggies around the meat. 2. Cover & cook on LOW 9-11 hours until fork tender. Remove meat to cutting board & cover with foil. Leave liquid & veggies in covered cooker. Set on HIGH. 3. Whisk flour into ¼ c cold water until well blended. Stir into liquid in slow cooker, cover & cook 10 minutes or until

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Two Peas in a Bucket Cookbook thickened. 4. Serve meat & veggies with gravy. Serves 8 with leftovers Italian Crock Pot Chicken (marianne) 4 boneless, skinless chicken breasts (whole or cut into bite-sized pieces) 1 can cream of chicken soup ½ stick butter 1 envelope dry Italian dressing mix 1 (8 oz) pkg cream cheese, room temperature Melt butter, pour over chicken in crock pot. Sprinkle with dry Italian dressing mix. Cover, and cook for 4 hours. Blend soup and cream cheese, pour over chicken for last 1/2 hour.* Serve over angel hair or your choice of pasta. **when I add the soup and cheese, I take the chicken out, blend the soup/cheese into the pot contents until creamy, and return chicken for the last ½ hour. Italian Low-fat Soup (meant2B4) Just throw the following into a pot: brown 1 lb turkey 1-2 large can of low-fat chicken broth 1-2 large can of (cheap) spaghetti sauce 1 lb container of fresh mushrooms, chopped Lots of whatever veggies you like, chopped (I love zucchini, carrots, yellow squash, and corn (drained.) The part I like about this is that you don't have to add any spices because it's already in the spaghetti sauce and you can easily adjust the size of the recipe by adding either 1 or 2 cans of broth and sauce depending on the size of your crockpot. Italian Pork Chops (CaribuRoo) 4-6 (1 inch thick) lean pork chops 1 tbsp oil ½ lb fresh mushrooms, sliced 1 medium onion, chopped 1 clove garlic, minced 2 (8 oz) cans tomato sauce ¼ c dry sherry (or water) 1 tbsp lemon juice ¼ tsp salt 1 tbsp parsley flakes ½ tsp oregano ½ tsp basil ½ tsp black pepper 2 medium green peppers, cut into thin rings Trim excess fat from pork chops. In medium skillet, heat oil and brown chops on both sides. Drain pork chops on paper towels. Put mushrooms, onions and garlic in bottom of crock-pot. Arrange pork chops on top of vegetables. In bowl, combine tomato sauce, sherry, lemon juice, salt and spices. Pour over chops. Cook on Low 7-9 hours; High 4-5 hours. Before serving, turn to HIGH and place green pepper rings on top of chops. Cook 30 minutes. 4-6 servings Jambalaya (Quarter Cathy) 2 c smoked ham, diced 1 lb uncooked shrimp, shelled and de-veined 2 medium onions, coarsely chopped 2 stalks celery, sliced ½ green bell pepper, chopped 1 (28 oz) can Whole Tomatoes ¼ can tomato paste 3 cloves garlic, minced 1 tbsp minced Parsley 1 tbsp fresh thyme leaves (1 tsp if dried) 2 tbsp olive oil few dashes Hot Pepper Sauce few dashes Worcestershire Sauce 1 c uncooked long grain converted rice In a crockpot combine and thoroughly mix the ham, onions, celery, bell pepper, tomatoes, tomato paste, garlic, parsley, thyme leaves, cloves, olive oil, pepper sauce, Worcestershire and rice. Cover and cook on low for 8 to 10 hours. One hour before serving, turn slow cooker to high. Stir in the uncooked shrimp. Cover and cook until the shrimp are pink and tender.

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Two Peas in a Bucket Cookbook Lasagna with Italian Sausage (jolleymom) (can be made without meat too) 1 jar (26 oz) marinara sauce (red spaghetti sauce) 1 pkg (12 oz) Italian sausage, browned (can be browned a day ahead & stored in the fridge) 1 tub (32 oz) ricotta cheese 2 c (8 oz) shredded mozzarella cheese ¾ c grated Parmesan cheese 2 tsp minced garlic 1 tsp dried Italian seasoning 1 box (8 oz) no-cook (oven ready) lasagna noodles Have ready a 5-quart or larger slow cooker. 1. Mix marinara sauce, sausage & ½ c water in a medium bowl. 2. In another medium bowl, mix ricotta, 1 ½ c mozzarella, ½ c Parmesan, the garlic & Italian seasoning. 3. Spread ¼ of the sauce mixture over bottom of cooker. Top with 1/3 the noodles, breaking noodles & overlapping as needed. Spread with 1/3 the cheese mixture, covering noodles completely. 4. Repeat sauce, noodle & cheese layers twice. Spread with remaining sauce mixture. 5. Cover & cook on LOW 5 hours or until noodles are tender. 6. Sprinkle with remaining ½ c mozzarella & ¼ c Parmesan. Cover & let stand 10 minutes to melt the cheese. Serves 8 Lemonade Chicken (scrapcrap) 4 boneless, skinless chicken breasts 1 (6 oz) can frozen lemonade concentrate, thawed 3 tbsp brown sugar 1 tbsp vinegar ¼ c ketchup Place chicken in greased slow cooker. Stir lemonade concentrate, brown sugar, vinegar, and ketchup together. Mix well. Pour over chicken. Cover and cook on high heat 3-4 hours or on low heat 6-8 hours. Serve with rice or potatoes. Mediterranean-Style Chicken (redfraggle) 6 skinless and boneless chicken breasts 1 large can tomato sauce 1 small can tomato puree 1 can sliced mushrooms 1 can ripe olives, sliced or whole 1 tbsp garlic 1 tbsp lemon juice 1 tsp oregano 1 onion, chopped ½ c wine or brandy (optional) Cooked rice Salt to taste Wash and remove excess fat from chicken. Combine all ingredients in the crockpot, except the rice. Cover and cook on low for 6 to 8 hours. Serve chicken and sauce over rice. Serves 6 Megan’s Mac (spitfiregirl) 1 can evaporated milk 10 oz cooked noodles 1½ c milk salt 2 tbsp butter 3 c shredded cheddar Cook for about 2 hours, stirring 3 or four times. You can add more or less noodles if you like. You can substitute half-andhalf for the canned milk. You can add more cheese if you like or use Velveeta if you like it super creamy. You can also add bread crumbs to the top for the last half hour. Mock Lasagna (CaribuRoo) 1 (10 oz) pkg lasagna noodles broken into bite-size pieces 1 lb ground beef ½ lb Italian sausage 1 onion, chopped 1 clove garlic, minced 12 oz Mozzarella cheese, shredded 1 (12 oz) carton cottage cheese

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Two Peas in a Bucket Cookbook 2 (6 oz) cans tomato paste ½ c water ¼ tsp salt ½ tsp pepper 1 ½ tbsp dried parsley 1 tsp basil Cook noodles according to package directions until tender, drain. Brown ground beef and sausage, drain. Put in lightly greased crock-pot. Add all remaining ingredients. Stir to mix thoroughly. Cook on Low 7-9 hrs; High 3-5 hrs. 6 servings Mock Stroganoff (msbee) 2-3 lb of the cheapest beef roast cut into stew size cubes 1 can cream of mushroom soup 1 envelope of onion soup mix shake or two of Worcestershire Stir all together in crockpot and cook on low about 6 hours. Before serving, add enough water to make the sauce thin enough to be like gravy-you can also stir in some sour cream right before serving if you wish. Serve over hot buttered noodles or rice. Mom’s Roast (Heather D. White) 1 medium rump roast 1 can cream of golden mushroom soup 1 dry onion soup mix Put roast in a crock-pot and cover with Cream of Golden Mushroom Soup and Dry Onion Soup mix. Cook on low for 8 hours or until roast falls apart. Juicy & Delish...a great Sunday meal! No Hurry Vegetable Curry (Snowsilver) 1 tbsp oil 2 large carrots sliced on a diagonal 1 medium onion, chopped 3 garlic cloves, minced 2 tbsp curry powder 1 tsp ground coriander ¼ tsp cayenne pepper 2 large potatoes, peeled and diced 8 oz green beans, ends trimmed, cut in 1 inch pieces 1 (15.5 oz) can chickpeas, drained and rinsed 1 (14.5 oz) can diced tomatoes, drained 2 c vegetable stock ½ c frozen green peas, thawed ½ c unsweetened coconut milk Salt 1. Heat the oil in large skillet over medium heat. Add the carrots and onion, cover and cook until softened, about 5 minutes. Add the garlic, curry power, coriander and cayenne, stirring to coat. 2. Transfer the vegetable mixture to a 3 ½ - 4 quart slow cooker. Add the potatoes, green beans, chickpeas, tomatoes and stock; cover and cook on Low for 6-8 hours. 3. Just before serving, stir in the peas and coconut milk and season with salt. Serve over hot cooked basmati rice with chutney on the side. **COOK’S NOTE: This is delicious. Even my non-veggie DH loved it. Parmesan Chicken (imafishtank) 4-6 chicken breasts, frozen pam butter (1 scoop per piece) 1 pkg onion soup mix 1 c cooked rice 1 ½ c milk 2 cans cream of mushroom soup parmesan cheese Spray crock-pot w/pam, add chicken and butter. Mix other ingredients (except cheese) in a bowl, then pour over chicken. Sprinkle till covered with parmesan cheese and that’s all you see. Cook on low 8-10 hours or high 4-6 hours. Serve on rolls, corn muffins, rice, or hamburger buns.

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Two Peas in a Bucket Cookbook Perfect Taco Salad (jolleymom) Meat Sauce: 1 lb lean ground beef 1 pkg taco seasoning mix 1 (16 oz) can tomato puree 1 (15.5 oz) can pinto beans, drained 1 medium onion, chopped 1/8 tsp pepper, if desired Salad: 6 c shredded lettuce 2 c corn chips (like Fritos) 2 tomatoes, chopped 1 avocado, peeled, pitted & chopped (if desired) 6 oz (1 ½ c) shredded cheddar cheese salsa 1. Crumble ground beef into 3 ½-4 quart slow cooker. Add all remaining meat sauce ingredients, mix well. 2. Cover; cook on HIGH for 3 hours or on LOW for 6-8 hours or until beef if thoroughly cooked & mixture is thoroughly heated. 3. To serve, place lettuce & corn chips on individual plates. Top with meat mixture & desired toppings. Serves 6 Pizza Chicken (redfraggle) 8 boneless, skinless chicken breasts ¼ tsp salt ¼ tsp pepper 1 onion, chopped 2 bell peppers, cut into 1" pieces 2 c pasta sauce 1 c shredded pizza cheese Sprinkle chicken with salt and pepper and place in a 3-4 quart crockpot. Top with onions and bell peppers and pour pasta sauce over all. Cover crockpot and cook on low 4-5 hours until chicken is thoroughly cooked. Stir well, then sprinkle with cheese and let stand 5 minutes to melt cheese. Serve over cooked pasta or rice. 8 servings Pizza Soup (simba1974) 1 can (28 oz) diced tomatoes 1 can (14.5 oz) beef broth 8 oz stick pepperoni 1 ½ c sliced mushrooms 1 large green pepper 1 large red onion 1 c water 1 tbsp Italian seasoning 1 c mozzarella cheese Mix all ingredients except cheese in crock pot. Cover and cook on low for 6-8 hours, sprinkle with cheese. Pork Chops Dijon (garrettandkatesmom) 1 tbsp butter 1 tbsp olive oil 6 pork loin chops with bone 1 can condensed cream of chicken soup, undiluted 1 can mushrooms, drained and chopped ¼ c Dijon mustard ¼ c chicken broth 2 cloves garlic, minced ½ tsp salt ½ tsp dried basil ¼ tsp black pepper 6 potatoes, unpeeled, cut into thin slices 1 onion, sliced chopped parsley Heat butter and oil in large skillet. Brown pork chops on both sides. Set aside. Combine soup, mushrooms, mustard, chicken broth, garlic, salt, basil and pepper in crockpot. Add potatoes and onion, stirring to coat. Place pork chops on top of potato mixture. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours. Sprinkle with parsley before serving.

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Two Peas in a Bucket Cookbook Pot Roast (scrapper100) one 2 ½ lb roast (I use shoulder roast-chuck) trim fat and place in crock pot add 1 c beef broth add garlic minced - spread on top of meat add freshly ground pepper to meat I then cut up an onion and just let it cook for about 8 hours on low. About an hour before I want to eat I add some potatoes and maybe some carrots. Potato Soup (Mandy28) ¾ stick butter, melted ¾ c flour 1 c sour cream 3 c milk ¾ c onions, chopped 1 ½ cloves garlic, minced 6 medium potatoes, mashed 3 tsp salt 1 1/8 tsp pepper ¾ tsp dill weed ¾ tsp parsley Cheddar cheese Green onions, chopped 1. Heat potatoes in microwave or oven. Mash after potatoes are soft, with skins still attached. Use knife to cut up skins in small (1/4 inch) pieces. 2. In crock pot, add butter, milk, sour cream and flour. Mix thoroughly. Add parsley, dill weed, onions, garlic, salt and pepper; mix. Add potatoes; mix. Cook on high for 1 hour or more, until it reaches desired consistency. 3. To each bowl add a small handful of cheddar cheese and a spoonful of green onions on top before serving. Serves 6 **COOK’S NOTE: Goes great with a piece of garlic bread and a side salad! Potted Chicken (anthacat) 1 can Campbell's Golden Mushroom soup 1 can Campbell's Cream of Broccoli soup 1 can water 1 pkg Chicken breasts 3 small red potatoes, cubed carrots salt, pepper, parsley to taste Cook on low all day! Yum! Salsa Cheese Dip (atomic431) (great for nachos) 1 small pkg Velveeta 1 can chili 1 cup salsa Cook until cheese is melted. You can leave on all day long on low, and is great for football parties. Salsa Chicken (Heather D. White) 1 lb boneless, skinless chicken breasts 1 jar salsa 2 tbsp flour Layer chicken and salsa in crock-pot ending with the salsa. Cook on low 10-12 hours. When ready to serve, turn crock pot to high and stir in 2 tbsp of flour. Cook until thickened. Serve this with rice. If you have leftovers, shred chicken and put it in a low fat flour tortilla with fat-free sour cream and fat-free shredded cheese. Salsa Chicken (schizo319) 4 boneless skinless chicken breasts 1 c salsa ½ c sour cream 1 pkg taco seasoning shredded cheese Put chicken and salsa in crockpot. Cook 6-8 hrs on low (3-4 on high.) Mix sour cream and taco seasoning. Add to crockpot and stir, top with cheese and cook an additional 20 minutes on low. Serve over rice.

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Two Peas in a Bucket Cookbook Santa Fe Chicken (marianne) 4 boneless, skinless chicken breasts 1 jar salsa (your choice) 1 (15 oz) can black beans, drained 1 (15 oz) can corn, drained 1 (8 oz) pkg cream cheese, cubed shredded cheddar or Monterey Jack cheese sour cream Place chicken in crockpot, cover with salsa and cook on low for 5-6 hours. Shred chicken and add black beans, corn and cream cheese. Cook for additional hour until cream cheese melts and mixture is heated through. Serve over rice, tortillas, corn chips, or wrap as burrito; top with shredded cheddar or Jack cheese and dollop of sour cream. Shepherd's Pie (scrapcrap) 1 lb ground beef, browned and drained 1 (10 ¾ oz) can tomato soup 1 (15 oz) can corn, drained 1 (15 oz) can french cut green beans, drained 2 c instant mashed potatoes, prepared 2 c grated cheese ½ tsp dried basil In a separate bowl, combine beef, tomato soup, corn, beans, and basil. Pour mixture in the bottom of a greased crock pot. Spread mashed potatoes on top. Cover and cook on low heat 5-6 hours. The last hour of cooking, sprinkle cheese on top of potatoes. Shredded French Dip Sandwiches (FrozenPea who got it from Starla) 3 lb boneless beef chuck roast, trimmed 1 can condensed French onion soup 1 can condensed beef consommé 1 can condensed beef broth 2 cubes beef bouillon Halve roast and place in crockpot. Combine the rest of the ingredients and pour over roast. Cover and cook on low 810 hours. Remove meat and shred with two forks. Serve on rolls. Skim fat from cooking juice and serve as a dipping sauce. **After the initial cooking time, the roast, was still pretty tough and definitely not shredding, thus the extra cooking time. The soups are all Campbell’s brand, nothing fancy! Slow Cooker Hamburger-Barley Soup (msbee) 1 lb cooked, crumbled hamburger 2 lb frozen mixed vegetables 2 envelopes beef/onion soup mix 1 (8 oz) can tomato sauce shot of Worcestershire pepper 10 c water 1 bay leaf pinch of oregano 2/3 c barley(not the quick cooking kind) I like mine over-cooked so I add it when I start it. I dump it all in the crock pot and cook it on high for about 3 hours without opening. You can do it on low for about 5 hours or 6-7 hours if you use HOT water. Remove bay leaf before serving and adjust salt and pepper to taste. Slow Cooker Hot Fudge Sundae Cake (Violet) It’s magic! A rich hot fudge sauce forms while the cake bakes. 1 c Gold Medal® all-purpose flour ½ c granulated sugar 2 tbsp baking cocoa 2 tsp baking powder ½ tsp salt ½ c milk 2 tbsp vegetable oil 1 tsp vanilla ½ c chopped nuts ¾ c packed brown sugar ¼ c baking cocoa 1 ½ c hot water

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1. Spray inside of 2 to 3 ½ quart slow cooker with cooking spray. Mix flour, granulated sugar, 2 tbsp cocoa, the baking powder and salt in medium bowl. Stir in milk, oil and vanilla until smooth. Stir in nuts. Spread batter evenly in slow cooker. 2. Mix brown sugar and ¼ c cocoa in small bowl. Stir in hot water until smooth. Pour evenly over batter in slow cooker. 3. Cover and cook on high heat setting 2 hours to 2 hours 30 minutes or until toothpick inserted in center comes out clean. 4. Turn off slow cooker. Let cake stand uncovered 30 to 40 minutes to cool slightly before serving. Spoon warm cake into dessert dishes. Spoon sauce over top. Makes 6 servings Slow-Cooked Shredded Beef Tacos (iscrap) 1½ lb beef chuck roast 1 medium onion, sliced 1 c water 1 pkg taco seasoning mix 10 oz taco sauce 1 can diced green chilies 1 pkg taco shells Toppings: shredded cheese, lettuce, tomato, sour cream. Place beef and onion in slow cooker. Combine water and seasoning mix in a small bowl. Pour over beef and onion. Cook on LOW for 6-8 hours or until tender. Remove meat to cutting board: shred beef with two forks. Place beef in large bowl. Stir in taco sauce and chilies. Fill warmed taco shells with beef mixture. Top with lettuce, tomato, cheese, and sour cream. Enjoy. Slow-Cooked Streusel Cake (ANGELI) 1 (16 oz) pkg pound cake mix ¼ c brown sugar 1 tbsp flour ¼ c finely chopped nuts 1 tsp cinnamon Mix cake mix according to directions on package. Liberally grease and flour a 2 lb coffee tin. Pour cake mix into coffee tin. Mix brown sugar, flour, nuts and cinnamon together. Sprinkle over top of cake mix. Place coffee tin in your slow cooker. Cover with several layers of paper towels. Cover slow cooker and cook on high for 3 to 4 hours. Smoked Shrimp and Sausage Gumbo (Quarter Cathy) 1 c chicken broth 1 pkg frozen shrimp or 1 lb fresh shrimp 1 (14½ oz) can diced tomatoes, undrained ¼ c cornstarch 2 tbsp olive oil 1 lb Polish sausage, cut into ½ inch pieces 1 medium onion, diced 1 red pepper, diced 1 c celery, chopped 1 carrot, peeled and chopped 2 tsp dried oregano 2 tsp dried thyme 1/8 tsp red pepper flakes 4 c prepared long-grain white rice Combine broth and tomatoes in the slow cooker. In a small skillet, add oil, cornstarch and sausage. Cook over high heat without stirring 3 to 4 minutes or until flour begins to brown. Reduce heat, stir until smooth. Carefully whisk flour mixture into the slow cooker. Add onion, bell pepper, celery, carrot, oregano, thyme and red pepper flakes to the slow cooker. Stir well. Cover cook on Low 6 hours or until juices are thickened. Add shrimp during last hour of cooking. Serve gumbo over rice. Spaghetti Sauce (momofzoandri) 1 lb ground beef cooked onion, diced green pepper, diced 2 cans (14.5 oz) diced tomatoes undrained 8 oz tomato sauce 6 oz tomato paste 2 tsp oregano 2 tsp basil 1 tsp thyme 4 cloves garlic minced

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Two Peas in a Bucket Cookbook 1 bay leaf 2 tbsp brown sugar Throw it all in and cook on low for 8 hours. Must be on LOW. It tastes better slowly simmered. I think the garlic turns bitter on high so omit if you must cook on high. Sticky Chicken (garrettandkatesmom) 4 tsp salt 2 tsp paprika 1 tsp cayenne pepper 1 tsp onion powder 1 tsp thyme 1 tsp white pepper ½ tsp garlic powder ½ tsp black pepper 1 large roasting chicken 1 c chopped onion In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal and refrigerate overnight. When ready to cook chicken, put it in the crockpot and do not add any liquid, as liquid will be produced as it cooks. Cook on LOW for 8 to 10 hours. Sticky Chicken (jolleymom) YOU NEED TO START THIS THE NIGHT BEFORE SERVING 4 tsp salt 2 tsp paprika 1 tsp cayenne pepper 1 tsp onion powder 1 tsp thyme 1 tsp pepper (white pepper, if you have it) ½ tsp garlic powder ½ tsp black pepper 1 roasting chicken 1 c onion, quartered 1. In a small bowl, thoroughly combine all the spices. 2. Remove giblets from chicken, clean cavity well & pat dry with paper towels. 3. Rub the spice mixture into the chicken, both inside & out, making sure it is evenly distributed & down deep into the skin. 4. Place chicken in a ziploc bag, seal & refrigerate overnight. 5. When ready to roast chicken, stuff cavity with onions & place in slow cooker. 6. Cook on LOW for 8-10 hours. Swiss Cheese Chicken (Violet) 4 to 6 chicken breasts, boneless & skinless Swiss cheese slices 6 oz chicken or turkey stuffing mix 2 cans cream of chicken soup ½ c chicken broth ¼ c parmesan cheese Place chicken in bottom of greased crock pot; place cheese slices on top of chicken to cover. In separate bowl, mix stuffing (seasoning packet also, if it is included) soup and broth. Spread stuffing mixture over chicken & swiss cheese. Sprinkle Parmesan cheese on top of stuffing mixture. Cook on high for 4 hours or low 6 hours. Enjoy!!! Swiss Steak (Heather D. White) 1½ to 2 lb round steak 2 tbsp flour 1 tsp salt 1/8 tsp pepper 2 tbsp salad oil 1 (16 oz) can diced tomatoes 2 tbsp minced onion 1 stalk celery, sliced 1 carrot, sliced Cut steak into serving-size pieces. Coat with flour, salt and pepper. In a large skillet, brown meat in oil. Pour off excess fat. In crock-pot, combine meat with tomatoes, minced onion, celery and carrots. Cover crock-pot and cook on low

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Two Peas in a Bucket Cookbook for 6 to 8 hours or until tender. Thicken juices with additional flour dissolved in a small amount of water, if desired. Makes 5-6 servings Taco Chicken (jtaylorsmom) 6 boneless, skinless chicken breasts 2 cans tomatoes w/green chilies 1 pkg taco seasoning mix Add all ingredients to crock pot and cook on low 7-9 hours. Shred and serve with warmed corn tortillas, grated cheese, salsa, sour cream, or whatever you like with tacos. Taco Chicken (redfraggle) skinless boneless chicken breast halves 1 pkg reduced-sodium taco seasoning mix 1 c salsa 2 tbsp cornstarch ¼ c light sour cream Spray the crockpot with cooking spray. Add the chicken breasts. Sprinkle with taco seasoning. Top with salsa. Cook on low for 6-8 hours. When ready to serve, remove the chicken from the pot. Place about 2 tbsp cornstarch in a small amount of water. Stir well. Stir the cornstarch mixture into salsa sauce. Stir in ¼ c of sour cream. 3 POINTS per serving Taco Soup (XC Mom) Into your crock-pot pour the following ingredients: 2 lb browned hamburger meat 2 cans ranch-style beans 2 cans whole kernel corn (I use frozen white corn) 2 cans diced stewed tomatoes 1 can rotel 1 pkg Ranch Style Dressing Mix 1 Pkg Taco Seasoning Simmer until Ready. Cook on low for 2-3 hours. **I serve mine with grated cheese on top and tortilla chips. Tender Barbecued Chicken (jtaylorsmom) 1 chicken (3-4 lb) cut up 1 medium onion, thinly sliced 1 medium lemon, thinly sliced 1 (18 oz) bottle barbecue sauce ¾ c regular cola Place chicken in slow cooker. Top with onion and lemon slices. Combine barbecue sauce and cola; pour over all. Cover and cook on low for 8-10 hours or until chicken juices run clear. Thai Pork (redfraggle) 1 ½ lb lean pork, cut into chunks (I browned the pork chunks first) 2 c julienne red peppers 1 c thin sliced onions 4 cloves garlic minced ¼ c teriyaki sauce ¼ c (4 tbsp) creamy peanut butter ( I used crunchy ) 2 tbsp rice vinegar (I didn't have this and just used red wine vinegar) (I would add some dry mustard next time to add a little zing) 2 c diced green onions Prepared rice (I prepared Jasmine rice) 1. Place pork in crock pot, put red peppers and onions on top. 2. In a separate bowl, mix together peanut butter, teriyaki sauce, rice vinegar and garlic 3. Pour over top of pork and cook on low for 6 hours. 4. Stir well before serving and serve over rice and top with green onions. 9.5 POINTS (with 1 cup rice, 8.5 with 3/ 4 cup rice) The Best Pot Roast (angelag) 1 large piece of meat 1 packet each Italian dressing mix/ranch dressing mix/dried brown gravy mix ½ c beer or wine

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Two Peas in a Bucket Cookbook whatever veggies you want (optional, I like carrots, onions, celery, potatoes) Put the meat on the bottom, then the veggies, mix the powder packets and pour on, pour the beer/wine in cook for 4 hours on high/8 hours on low. The Bott Family Lamb Casserole Recipe (bantamscrapper) 1 ½ lb lean lamb, cubed ¼ c flour 1 ½ tsp salt ¼ tsp pepper ¼ c butter ½ c chopped onion ½ green bell pepper, chopped ½ c chopped celery 1 tbsp chopped parsley 1 tsp ground sweet paprika pinch rosemary ¾ c hot water 2 tabs chicken stock 1 ½ c frozen peas, thawed 3 cut large carrots 1 lb cooked potatoes, cut in 3-inch pieces Cut lamb into 3" cubes. Add cut potatoes, carrots, celery, onion and bell peppers (capsicums) into bottom of pan. Stir in parsley. Add lamb into mix. Sprinkle lamb mixture with paprika and rosemary. Add water and stock mix (mix them together.) Cover and bake at 350° for 2 hours in an oven or in a crockpot on high or 5+ hours in a crock pot on low. (We put it on first thing in the morning and eat it at around 7pm that night.) Add peas 1 hour before serving. Continue to bake, uncovered, until lamb is tender. Serves 6**We like it with pasta or big thick slices of fresh baked bread. Tortilla Soup (redfraggle) The crispy tortilla strip topping makes this soup extra-special. Note: This is for a 5-quart crockpot, which is larger than the usual. Cut down the proportions if you have a smaller crockpot. 1 c chopped green onions or 2 white or yellow onions, thinly sliced 2 tsp ground cumin 2 cloves garlic, minced 4 cans (14 ½ oz ea) fat-free chicken broth or 8 c homemade chicken broth 2 cans (14 ½ oz ea) Mexican-style stewed tomatoes 6 tbsp fresh cilantro, minced or 2 tsp dried cilantro (if you don't like the taste of cilantro, substitute parsley) ¼ c lime juice 3 c leftover chicken or turkey, chopped Put all ingredients except the chicken into the crockpot. Stir. Cook on low for about 8 hours. About one hour before serving, add the chopped chicken or turkey. When ready, ladle into bowls and sprinkle with Crispy Tortilla Strips (see below.) Crispy Tortilla Strips: Preheat oven to 350 degrees. Use a pastry brush to lightly coat the top sides of four large flour tortillas with olive or canola oil. Sprinkle sparingly with salt and ground pepper. Cut each tortilla into ½ inch wide strips, and then cut the strips into pieces that are about 1 inch long. Place the strips in a single layer on a cookie sheet. Bake at 350 degrees for about 10 minutes, or until crisp and lightly browned OR cut corn tortillas in strips and deep fry until crisp. Vegetarian Chili (Veggie Pea) 1 (28 oz) can whole peeled tomatoes with juice 1 onion, chopped 1 (28 oz) can red kidney beans, drained 1 green bell pepper, chopped 1 c frozen corn 2 tbsp chili powder 2 cloves garlic, minced (use the freeze dried garlic in the cupboard) 1 tbsp dried oregano 2 tsp ground cumin 2 tbsp powdered chocolate Salt to taste In a slow cooker, combine all ingredients and mix well. Cover and cook on low for 3-4 hours. 6 to 8 servings

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Reduced-Calorie 3 Pt Yummy Chicken Salad (Dalota_Jr) Baked Chicken and Ziti (Mandy28) Baked Pasta with Sausage (garrettandkatesmom) Baked Potato Soup (Kim Birdsong-Miller) Better than Sex Cake (Dalota_Jr) Broccoli Salad (naby64) Butterfinger Cake (amykuc) Cabbage Soup Recipe (SemperGumbyPea) Charlie's Broccoli Salad (angit723) Cheez-It Chicken (amykuc) Chicken Jambalaya (Mandy28) Chicken Spaghetti (Kim Birdsong-Miller) Chocolate Éclair Dessert (garrettandkatesmom) Choc-Peanut Frozen Cookies (Dalota_Jr) Cola Chicken (taw1116) Colorful Chicken Stew (Dalota_Jr) Cornflake Chicken (taw 1116) Crockpot Breakfast (amykuc) Double Chocolate Chip Brownies (Mandy28) Easy Three-Bean Salad (Dalota_Jr) Fat-Free Pineapple Cake (JoanieS) Fettuccine with Shrimp and Zucchini (Dalota_Jr) Garlic-Lover’s Chicken (amykuc) Laughing Cow Chicken (Chicken Cordon Bleu) (garrettandkatesmom) Light Pudding Dessert (Stacy Brigham) Low-Carb Mocha Frappuccino (GeorgineVJ) Lower-Fat Macaroni and Cheese (ajsweetpea) Low-Fat Sesame French Bread (JoanieS) Mac Salad (Dalota_Jr) Macaroni Salad (Dalota_Jr) Mexican Chicken (taw1116) Mexican Chicken-Tortilla Soup (amykuc) Mint Mousse Cake (imafishtank) Noodles with Turkey Sausage and Cabbage (Mandy28) Parmesan Herb-Baked Tilapia (amykuc) Pork Chops in Mushroom Gravy (garrettandkatesmom) Raspberry-Peach Smoothie (Dalota_Jr) Salmon (CheriV) Savory Beef Burgers (taw1116) Spinach Pie (garrettandkatesmom) Strawberry-Banana Salad (Dalota_Jr) Stuffed Chicken Breasts (Mandy28) Taco Pasta Skillet (garrettandkatesmom) Taco Soup (Dalota_Jr) Tater Tot Casserole (garrettandkatesmom) Tilapia with Mango Salsa (JoanieS) WW Crockpot Chicken (Dalota_Jr) WW Mac N' Cheese (Dalota_Jr) Page 199

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Reduced-Calorie 3 Pt Yummy Chicken Salad (Dalota_Jr) 2 (5 oz) cans 98% fat free chicken breast 2 medium apples, diced 3 large stalks celery 5 baby carrots 1 ½ cups grapes 2 oz walnuts ½ c fat-free miracle whip Shred chicken into very small pieces, dice apples, carrot, & celery very small also, then chop walnuts, and cut grapes in ½ or ¼ stir together in large bowl, then add miracle whip. Might seem a little dry, but after it sits in the fridge for a little bit it moistens up, because of the juice in the fruit & veggies. **Special Notes: to chop everything small I used the pampered chef chopper…it works great. I used it on everything except the grapes. Also if you slice the grapes over the bowl some of the juice drips into the bowl. Makes 7 heaping ½ c servings for 2.9 pts each. chicken=5pt; apple=2pts; celery=0pts; grapes=1.5pts; walnuts=9.5pts; carrots=0pts; ff miracle whip=2.5pts; total 20.5pts divided by 7=2.9pts Baked Chicken and Ziti (Mandy28) ½ lb boneless skinless chicken breasts, cut into ¼" strips 1 onion, chopped 2 garlic cloves, minced 1 (28 oz) can no-salt-added crushed tomatoes 1 tsp Italian herb seasoning ¼ tsp freshly-ground black pepper 2 c ziti or penne 2/3 c nonfat ricotta cheese 1/3 c shredded part-skim mozzarella cheese 2 tbsp grated Parmesan cheese 1. Spray a large nonstick skillet with nonstick cooking spray; heat. Add the chicken and cook, turning as needed, until lightly browned, 5 to 6 minutes. Transfer to a plate. 2. Preheat the oven to 375 degrees. 3. Spray the same skillet with more nonstick cooking spray. Add the onion and garlic; cook, stirring as needed, until softened, about 5 minutes. Add the tomatoes, Italian seasoning and pepper; bring to a boil. Reduce the heat and simmer, uncovered, stirring as needed, until the mixture is thickened slightly, 8 to 10 minutes. 4. Meanwhile, cook the ziti according to package directions. Drain and mix with the ricotta cheese. 5. Pour half of the tomato mixture into a 13 x 9-inch baking pan, layer with the ziti mixture, the chicken and the remaining tomato mixture. Sprinkle with the cheeses. Bake until hot and bubbling and the cheese is melted, 15 to 20 minutes. 6. This recipe yields 4 servings. Per Serving: 381 Calories, 5 g Total Fat, 2 g Saturated Fat, 40 mg Cholesterol, 209 mg Sodium, 52 g Total Carbohydrate, 3 g Dietary Fiber, 31 g Protein, 371 mg Calcium. Serving Provides: 2 Breads, 1 Fruit/Vegetable, 3 Protein/Milk. WW Points Per Serving: 7. Baked Pasta with Sausage (garrettandkatesmom) 1 (1 lb) pkg uncooked ziti or penne 1 lb hot turkey Italian sausage links 1 c chopped onion ½ medium green pepper, diced (can omit) 2 garlic cloves, minced ¼ tsp salt ¼ tsp black pepper 2 (14.5 oz) cans diced tomatoes, undrained 1 tbsp dried Italian seasoning Cooking spray 2 c (8 oz) shredded mozzarella cheese 1 c (4 oz) grated fresh Parmesan cheese Preheat oven to 350°. Cook pasta according to package directions, omitting salt and fat. Drain the pasta, and set aside. Remove casings from sausage. Cook sausage, pepper, onion, and garlic in a large nonstick skillet over medium heat until browned, stirring to crumble. Add the salt, pepper, and tomatoes, and bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally. Combine cooked pasta, sausage mixture, and Italian seasoning. Place half of the pasta mixture in a 4-quart casserole coated with cooking spray. Top with half of mozzarella and half of Parmesan. Repeat layers. Bake at 350° for 25 minutes or until bubbly. Yield: 8 servings (serving size: 1 ½ c) WW Points: 8 points

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Two Peas in a Bucket Cookbook Baked Potato Soup (Kim Birdsong-Miller) 1 onion 1 bag hash browns (2 lbs) 4 c skim milk 1 can 97% ff cream of ck soup salt & pepper to taste Sauté onions and add hash browns. Once they are cooked according to directions on bag, then add remaining ingredients. You can top with ff cheddar cheese, sour cream, bacon bits, etc just be sure to add in points. 1 cup= 3 pts Better than Sex Cake (Dalota_Jr) 1 box Devil's Food cake mix 10 oz diet cola 1 egg white 6 oz ff caramel ice cream topping 7 oz reduced-fat or ff sweetened condensed milk 1 c toffee bits 1 container ff cool whip Mix cake mix, egg white & diet cola. Bake as directed in a 9x13 pan. During the last few minutes of baking, put caramel & milk in a saucepan and stir on medium low heat until mixed. Take cake out of oven & poke holes all over the top (use end of wooden spoon.) Pour caramel mixture over cake, filling in holes. Sprinkle toffee bits over top, saving some for later. Cool completely. Cover with container of cool whip & sprinkle with remaining toffee bits. Refrigerate. 24 servings, 3 WW pts per serving Broccoli Salad (naby64) (I'm sorry not to have exact measurements. I make this so often I just kind of wing it.) 3-4 c chopped broccoli florets 1 - 1 ½ c reduced-fat cheddar cheese, shredded 3 tbsp Oscar Mayer Bacon Pieces ½ red onion, chopped Golden Raisins, optional Mix the above together well and refrigerate at least an hour. Dressing: ¾ cup fat-free mayo (approx) 1-2 tbsp Splenda ¼ c fat-free milk 2 tbsp apple cider vinegar (approx) Salt and pepper to taste Mix well with a whisk and pour over salad. **I think I remember this having a points value of 1. My kids love this. Butterfinger Cake (amykuc) 13 serving Devil's food cake mix 10 fl oz Diet Pepsi 1 egg white 10 tbsp Borden Eagle Brand Fat Free Sweetened Condensed Milk 2 tbsp Jif peanut butter 8 oz Cool Whip Free Whipped Topping 7 Nestle Fun Size Butterfinger Bars Combine cake mix, diet cola, and egg white. Bake according to cake mix instructions in a floured 9x13 pan. A few minutes before the cake is to be done, combine sweetened condensed milk and peanut butter in sauce pan. Cook and stir on low to make creamy and warm. When cake is done and still hot, poke holes in top of cake with knife and pour peanut butter mixture over top of cake. You may have to spread the mixture a little to help it go down into the holes. Sprinkle top with half of chopped butterfingers. Cool cake completely. Cover with cool whip and sprinkle remaining butterfingers over top. Keep in fridge until ready to serve. 20 Servings

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Two Peas in a Bucket Cookbook Cabbage Soup Recipe (SemperGumbyPea) This soup is delicious & extremely low-cal. 6 large green onions 2 green peppers 1 or 2 cans of tomatoes (diced or whole) 3 carrots 1 container (10 oz or so) mushrooms 1 bunch of celery half a head of cabbage 1 pkg Lipton soup mix 1 or 2 cubes of bouillon (optional) 1 (48 oz) can V8 juice (optional) Season to taste with salt, pepper, parsley, curry, garlic powder, etc. Slice green onions, put in a pot and start to sauté with cooking spray. Cut green pepper stem end off and cut in half, take the seeds and membrane out. Cut the green-pepper into bite size pieces and add to pot. Take the outer leafs layers off the cabbage, cut into bite size pieces, add to pot. Clean carrots, cut into bite size pieces, and add to pot. Slice mushrooms into thick slices, add to pot. If you would like a spicy soup, add a small amount of curry or cayenne pepper now. You can use beef or chicken bouillon cubes for seasonings. These have all the salt and flavors you will need. Use about 12 c of water (or 8 c and the V8 juice,) cover and put heat on low. Let soup cook for a long time - two hours works well. Season to taste with salt and pepper. 8 servings, 8 points each Charlie's Broccoli Salad (angit723) ½ c fat-free mayonnaise ½ tsp Lawry's Garlic Salt ½ tsp black pepper 1 tsp store-bought horseradish 4 tbsp vinegar 1 tsp dehydrated onion flakes 2 c broccoli 2 c cauliflower Mix ingredients through onion flakes. Add enough vinegar to make a thin dressing. Toss with broccoli and cauliflower. Add other vegetables as desired (green or red pepper, tomato, cucumber, etc.) Can also add sweetener to dressing if desired. Servings: 4 POINTS per serving: 1 Cheez-It Chicken (amykuc) 6 tbsp fat-free sour cream 3 oz reduced-fat Cheez-its, finely crushed 1 lb boneless skinless chicken breast I Can't Believe It's Not Butter Spray Preheat oven to 350 degrees. Spray baking sheet with cooking spray. Put the sour cream in a bowl and the cracker crumbs on a plate. Cut breasts into strips. Coat strips with fat-free sour cream and then with Cheez-its. Place on pan and spray strips with I Can't Believe It's Not Butter spray. Bake for about 30-40 minutes. Turn strips over half way through baking. Nutritional Exchanges: ½ Bread, 4 Meats. 4 Servings Chicken Jambalaya (Mandy28) 1 serving cooking spray = (5 one-second sprays per serving) 2 ½ o raw turkey sausage, chopped 1 large onions, chopped 1 medium celery, stalk, chopped 1 small green peppers, chopped ¼ tsp cayenne pepper, or to taste ½ tsp dried thyme 1 tsp table salt ½ tsp freshly-ground black pepper 2 medium garlic cloves, minced 2 medium cooked skinless chicken breasts, cubed (about 2 c) 28 oz canned whole peeled plum tomatoes, with juice 2 c fat-free chicken broth 1 c uncooked long-grain white rice 1. Coat a large, nonstick saucepan with cooking spray. Over high heat, sauté sausage until crispy on edges. Add onion, celery and green pepper; sauté until tender. 2. Reduce heat and stir in cayenne, thyme, salt, pepper and garlic; sauté until garlic is fragrant. 3. Stir in chicken, tomatoes, broth and rice. Bring to a simmer, cover and let cook until rice is tender, about 20 minutes. This recipe yields 4 servings; about 1 1/4 cups per serving. WW Points® Value: 7

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Two Peas in a Bucket Cookbook Chicken Spaghetti (Kim Birdsong-Miller) 8 oz cook chicken 3 c cooked spaghetti 3 oz Mexican Velveeta (cubed & melted) 1 can cream of mushroom soup 98% fat free ½ c chopped onions ½ c bell pepper Mix all ingredients. Pour into sprayed casserole dish and heat thoroughly. Tips: Mix Velveeta with soup & heat. The cheese will melt without sticking. You can spice it up by adding a can of Rotel. Serves: 6 WW Points: 5 Chocolate Éclair Dessert (garrettandkatesmom) 24 Keebler Grahams Low-Fat Honey Crackers 1 (2 oz) fat-free sugar-free instant vanilla pudding & pie filling mix 3 c fat-free skim milk 8 oz Cool Whip Free Whipped Topping 1 (1 ¼ oz) fat-free sugar-free instant chocolate pudding and pie filling mix 1 ½ c fat-free skim milk Place 8 crackers in bottom of 9"X12" baking pan. Mix vanilla pudding with 3 cups milk. Set 2 min and fold in cool whip. Pour half vanilla over crackers. Top with 8 more crackers. Top with rest of vanilla. Top with the last of the 8 crackers. Mix chocolate pudding with 1 ½ c of milk. Set 2 min. Spread over crackers. Cover and put in refrigerator overnight to soften crackers. Servings: 10; 3 pts per serving Choc-Peanut Frozen Cookies (Dalota_Jr) ¼ c fat-free skim milk 2 tbsp unsweetened cocoa powder 2 tbsp sugar ¼ c chunky peanut butter 1 c uncooked old-fashioned oats 2 tsp canola oil Mix milk, cocoa powder and sugar in small saucepan over low heat. Bring to boil, then remove from heat. Add peanut butter and stir into mix until melted. Stir in oatmeal and oil. Drop 16 spoonfuls onto a baking sheet lined with wax paper. Freeze for at least 4 hours; they are better the day after you make them. one cookie per serving, 1 pt per serving Cola Chicken (taw1116) 4 boneless/skinless chicken breasts 1 c ketchup 12 oz can diet soda Put chicken in nonstick skillet. Pour ketchup and soda over chicken. Bring to boil. Cover and reduce heat. Cook 45 minutes. Uncover, turn up heat and cook until sauce is thick and sticks to chicken. 4 pts per serving. Colorful Chicken Stew (Dalota_Jr) 1 lb boneless skinless chicken breasts, cubed 1 (14 ½ oz) can Italian diced tomatoes, undrained 2 medium potatoes, peeled cut into ½" cubes 5 medium carrots, chopped 3 celery ribs, chopped 1 large onion, chopped 1 medium green pepper, chopped 2 (4 oz ea) cans mushroom stems & pieces, drained 2 low-sodium chicken bouillon cubes 2 tsp sugar or Splenda 1 tsp chili powder ¼ tsp pepper 1 tbsp cornstarch 2 c cold water In a 5-qt slow cooker, combine the first 12 ingredients. In a small bowl, combine cornstarch & water until smooth. Stir into chicken mixture. Cover & cook on low for 8-10 hours or until veggies are tender. Makes 10 one cup servings =123 calories, 1 g fat, 3 g fiber, 2 WW pts

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Two Peas in a Bucket Cookbook Cornflake Chicken (taw 1116) 4 boneless/skinless chicken breasts, flattened 1 c crushed cornflakes ¼ tsp pepper ¼ tsp salt ¼ tsp poultry seasoning ½ c skim milk Combine cornflakes and seasonings in bowl. Soak chicken in milk then dredge chicken in crumb mix. Spray pan with cooking spray. Place chicken on pan. Bake 400 for 25 minutes. 3 pts per serving Crockpot Breakfast (amykuc) (11 pt) 32 oz frozen hash browns (12 pt) 1 lb 95% fat-free ham, cubed (0 pt) 1 onion, diced (0 pt) 1 green pepper, diced (8 pt) 2 c fat-free cheese, shredded (6 pt) 3 c egg substitute (2 pt) 1 c skim milk 1 tsp salt 1 tsp black pepper Divide potatoes, ham, veggies and cheese so you can create several layers of each in the crock pot. Start with the hash browns, then ham, onions peppers and last cheese. Repeat until you have several layers. Beat eggs, milk and seasonings and pour over layers in the crock pot and turn on low. Cook for 10 to 12 hours. Can cook overnight and have a hot breakfast in the morning. Servings: 12; 4 pts per serving Double Chocolate Chip Brownies (Mandy28) 1 serving cooking spray = (5 one-second sprays per serving) 1 ¼ c all-purpose flour ¾ tsp unsweetened cocoa 1 tsp baking powder 1 tsp baking soda ½ tsp table salt ¼ c butter, room temperature ¾ c sugar 2 large eggs ¾ c unsweetened applesauce 2 tsp General Foods Decaffeinated Sugar-Free Fat-Free Suisse Mocha Coffee Drink ½ c semi-sweet chocolate chips Place room temperature butter into bowl of an electric mixer fitted with a paddle attachment and mix until smooth, or beat with an electric mixer. Add sugar in a slow steam and mix on high speed until fluffy, about 3 minutes. Slowly beat in each egg one at a time until incorporated and then mix in applesauce. Scrape down sides of bowl. Slowly beat flour mixture into butter mixture until incorporated. Mix in coffee. Scrape down sides of bowl again and stir in chocolate chips. Scrape batter into prepared pan, spread evenly throughout and smooth top. Bake until center springs back when pressed lightly, about 25 to 30 minutes. Cool completely, cut into 16 pieces and serve. Or, freeze whole in an airtight container for up to two weeks before cutting and serving. This recipe yields 16 servings. WW Points® Value: 3 Easy Three-Bean Salad (Dalota_Jr) 1 (16 oz) can kidney beans 1 (15 oz) can black beans 1 (15 oz) can chickpeas (garbanzo beans) ½ c chopped fresh parsley (I used fresh cilantro instead) ¼ c olive oil ¼ c balsamic vinegar. Rinse and drain all beans. Combine all ingredients in a bowl; toss. 8 servings (3/4 c each) 3 Points per serving Fat-Free Pineapple Cake (JoanieS) 1 box angel food cake 1 (20 oz) can crushed pineapple in juice Frosting: 1 (20 oz) can crushed pineapple in juice 1 (3 oz) pkg instant vanilla pudding 8 oz tub of fat-free cool whip

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Two Peas in a Bucket Cookbook Mix cake mix and pineapple (do not drain.) Pour in ungreased 13 x 9 pan. Bake at 350 for 30 minutes. Meanwhile, mix pineapple with pudding. Fold in cool whip. Refrigerate. When cake is totally cool, frost. Fettuccine with Shrimp and Zucchini (Dalota_Jr) 1 lb fettuccine, dry ½ c olive oil (extra virgin per recipe) 1 tbsp chopped garlic 2 tbsp chopped parsley 1 medium zucchini (I used more) 1 lb large shrimp 1 c dry white wine ¾ tsp salt ¾ tsp black pepper 4 tbsp butter 6 lemon wedges dash parsley, chopped Cut zucchini into 2x 1/4 in sticks. Peel & de-vein shrimp. Cook fettuccine according to pkg directions. Heat oil in large sauté pan over medium heat. Add chopped garlic & parsley. Cook for 1 minute. Add zucchini, cook additional minute. Add shrimp, wine, salt, pepper & butter. Stir well & cook shrimp for 5 minutes or until no longer opaque. Add drained pasta to the mixture. Toss all ingredients to mix. Season with salt & pepper to taste. Use tongs to pull pasta onto serving platter, top with shrimp, zucchini & seasonings. Squeeze two lemon wedges over dish, garnish w/remaining wedges & parsley. Garlic-Lover’s Chicken (amykuc) ½ c dry bread crumbs 1/3 c grated Parmesan cheese 2 tbsp minced fresh parsley ½ tsp salt (optional) 1/8 tsp pepper ¼ c milk 6 boneless skinless chicken breast halves ¼ c butter or margarine, melted 1 to 2 garlic cloves, minced 2 tbsp lemon juice Paprika In a large reseal able plastic bag, combine the first five ingredients. Place mink in a shallow bow. Dip chicken in milk, then shake in the crumb mixture. Place in a greased 13x9x2 inch baking dish. Combine the butter, garlic and lemon juice; drizzle over the chicken. Sprinkle with paprika. Bake, uncovered at 350 for 25-30 minutes or until the juices run clear. Nutritional Information: 4 very lean meat, 1 fat, ½ bread Laughing Cow Chicken (Chicken Cordon Bleu) (garrettandkatesmom) 1 lb uncooked boneless, skinless chicken breast(s) 8 slices Farmland Deli Style Honey Ham, 97% Fat Free 4 cheese Laughing Cow, The Light Original 1/8 c dried bread crumbs Seasoning salt Preheat oven to 400 degrees. Place each chicken breast between wax paper and pound to ¼ in thick. Place 2 slices of ham and spread one cheese wedge on each chicken breast. Roll up and secure with toothpicks. Spray a baking dish with cooking spray and place chicken seam side down on dish sprinkle with seasoning salt and bread crumbs evenly on each chicken breast. Bake 35 to 45 min until juices run cleared and evenly browned. WW POINTS® Value: 5 Servings: 4 Light Pudding Dessert (Stacy Brigham) This is one of my favorite recipes ever and it is from Weight Watchers for something sweet! Pre-made Angel food cake from store (low fat or sugar free ok), tear/cut into chunks sliced strawberries sliced bananas instant vanilla pudding (cheesecake flavor works too) cool whip 1 c milk Mix milk and pudding. Fold in cool whip. Layer angel food slices, fruit, pudding. Repeat. **It normally takes me two boxes of pudding, 2 c of milk and 1 tub cool whip for the full-size angel food cake.

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Two Peas in a Bucket Cookbook Low-Carb Mocha Frappuccino (GeorgineVJ) (similar to Starbucks) 1 (12 oz) low-carb chocolate protein shake OR 12 oz chocolate milk made with Sorbee chocolate milk mix 2 c crushed ice 2 tsp or 5-6 packets Splenda ¼ cup half-and-half (can use fat free) 1 heaping tsp instant coffee 2 scoops protein powder (if using for protein drink) 1 good squirt (2-3 tsp) Sorbee sugar free chocolate milk mix Put protein drink (or chocolate milk) in blender with crushed ice. Add all other ingredients. Blend for 20-30 seconds until desired consistency is reached. Pour over into a large frozen mug and if desired, top with whipped cream. Enjoy! **Note: If you like your drink thicker, use less liquid or more ice. All the other ingredients are flexible, add more or less to taste. Lower-Fat Macaroni and Cheese (ajsweetpea) 1 serving cooking spray (5 one-second sprays per serving) 8 oz uncooked macaroni, elbow ¾ oz Campbell's 98% Fat-Free Cream Of Celery Soup, or chicken soup, or other brand 1 c fat-free mayonnaise 8 oz low-fat shredded cheddar cheese ½ medium sweet red pepper(s), chopped (optional) 6 oz canned pimento, chopped (also optional) 20 Nabisco Original Ritz Crackers or Ritz Chips, or other brand, mashed into crumbs Preheat oven to 400ºF. Coat a 9 X 9-inch baking dish with cooking spray. Cook macaroni in a large pot of boiling water for 7 minutes until just tender. Drain and transfer to a large bowl. Add soup, mayonnaise, cheese, pepper and pimentos. Mix well to combine. Transfer mixture to prepared baking dish and top with cracker crumbs. Bake, uncovered, 20 to 25 minutes, until top is golden. Slice into 6 pieces and serve. Even though this is a lower fat recipe, it is still so good! Serve with a green salad. Low-Fat Sesame French Bread (JoanieS) 2 pkg active dry yeast (can use rapid rise) 2 ½ c warm water (110 to 115) 2 tbsp sugar 2 tbsp vegetable oil 2 tsp salt 6 - 6 ½ c flour 2 tbsp cornmeal 1 egg white 1 tbsp water 2 tbsp sesame seeds In a large mixing bowl, dissolve yeast in warm water. Add sugar, oil and salt and 4 c of flour. Beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a bowl coated with cooking spray, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide in half. Roll each half into a 15 inch x 10 inch rectangle. Roll up from long side; seal well. Place with seam side down on a baking sheet coated with non-stick cooking spray and sprinkled with cornmeal. Beat egg white and water; brush over loaves. Sprinkle with sesame seeds. Cover with plastic wrap sprayed with cooking spray; let rise until nearly doubled, about 30 minutes. With a very sharp knife, make four shallow diagonal cuts across top. Bake at 400 for 25 minutes or until lightly browned. Cool on wire rack. Macaroni Salad (Dalota_Jr) 4 ½ c cooked macaroni, kept warm ¾ c fat-free mayonnaise ¼ c fat-free sour cream 3 tbsp sweet pickle relish 1 medium sweet red pepper(s), diced 1 medium green pepper(s), diced 1 medium carrot(s), diced ¼ c red onion(s), minced 1/8 tsp table salt, or to taste 1/8 tsp black pepper, or to taste While macaroni is still warm, place in a large bowl. Add mayonnaise, sour cream and relish and toss to coat. Add peppers, carrot and onion; toss to combine. Season to taste with salt and pepper. 1/2 cup per serving 2 pts per serving

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Two Peas in a Bucket Cookbook Mexican Chicken (taw1116) 4 boneless/skinless chicken breasts 1 pkg taco seasoning 1 c salsa non-fat sour cream Place chicken in plastic bag with taco seasoning mix. Shake. Spray pan with Pam. Place chicken in pan. Cook at 350 for 25 minutes. Place ¼ c salsa on each chicken and cook for another 5 minutes. Top with sour cream. I usually serve with Spanish rice. 4 pts for 1 serving Mexican Chicken-Tortilla Soup (amykuc) 1 (10 ¾ oz) 98% Fat-Free Cream Of Chicken Soup 10 ¾ oz water 3 oz Kraft Velveeta Light, reduced-fat cheese ¼ c salsa 1/3 tsp chili powder 2 cooked, skinless chicken breasts 40 items Tostitos Baked Bite-Size Tortilla Chips Heat everything over stove except chili powder and chicken until cheese melts. Add chili powder and chicken. Heat to a simmer. Top with 10 tortilla chips. 4 Servings Mint Mousse Cake (imafishtank) (good luck finding all the ingredients for the fat-free version) 2 (8 oz) containers Cool Whip Free (be sure they are VERY cold) ½ c well-chilled Hershey’s Fat-Free Chocolate Mint Sundae Shoppe Syrup 1 (12 oz) fat-free chocolate pound cake Combine cool whip and syrup in chilled bowl. Gently stir until creamy light mousse. Remove cake from fridge and cut horizontally into 3 layers. Lightly spread layers and frost top and sides WITHOUT using all the mousse. Cover and refrigerate. Keep chilled till ready to serve, then top each piece with remaining mousse. Noodles with Turkey Sausage and Cabbage (Mandy28) 4 hot or sweet Italian turkey sausages, cut into 1" pieces 1 carrot, chopped 1 onion, chopped 1 celery stalk, thinly sliced 2 garlic cloves, minced 3 c chopped cabbage 1 (14 ½ oz) can no-salt-added diced tomatoes 1 c low-sodium chicken broth ¼ tsp freshly-ground black pepper 2 c hot cooked egg noodles 1. Spray a large nonstick skillet with nonstick cooking spray; heat. Add the sausages and cook, stirring as needed, until almost cooked through, about 5 minutes. Add the carrot, onion, celery and garlic; cook, stirring as needed, until softened, about 5 minutes. 2. Add the cabbage, tomatoes, broth and pepper; bring to a boil. Reduce the heat and simmer, covered, until the sausages are cooked through and the vegetables are tender, about 10 minutes. Serve the noodles, topped with the sausage and vegetable mixture. This recipe yields 4 servings. Per Serving: 235 Calories, 8 g Total Fat, 2 g Saturated Fat, 49 mg Cholesterol, 443 mg Sodium, 28 g Total Carbohydrate, 4 g Dietary Fiber, 15 g Protein, 96 mg Calcium Serving Provides: 1 Bread, 2 Fruit/Vegetables, 1 Protein/Milk WW Points Per Servings: 5 Parmesan Herb-Baked Tilapia (amykuc) 4 (6 oz) tilapia fillets Cooking spray 1/3 c (about 1 ½ oz) grated parmesan cheese ¼ c low-fat mayonnaise 2 tbsp minced green onions ¼ c dry breadcrumbs 1 tsp dried basil 1 tsp dried oregano ¼ tsp salt ¼ tsp black pepper Preheat oven to 400°. Place fish on a foil-lined baking sheet coated with cooking spray. Combine cheese, mayonnaise,

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Two Peas in a Bucket Cookbook and onions; spread evenly over fish. Combine breadcrumbs and remaining ingredients; sprinkle evenly over fish. Lightly coat fish with cooking spray. Bake at 400° for 10 minutes or until fish flakes easily when tested with a fork. CALORIES: 241|FAT: 5.6|FIBER: 0.7g|POINTS: 5|Servings: 4 Pork Chops in Mushroom Gravy (garrettandkatesmom) -from Allrecipes.com 1 tbsp butter 1 clove garlic, pressed 6 pork chops salt and pepper to taste 1 (8 oz) can mushrooms, drained 1 c dry sherry 1 (10.5 oz) can beef broth 2 tbsp cornstarch 2 tbsp water Preheat the oven to 350 degrees F (175 degrees C.) Melt the butter in a large skillet over medium heat. Add garlic, and sauté until fragrant. Season pork chops with salt and pepper, then fry them in the skillet just until browned on both sides, about 3 minutes per side. Remove the pork chops to a baking pan or Dutch oven. Pour the mushrooms into the skillet with the pork drippings and garlic, and stir in the sherry and beef broth, scraping any bits of pork that are stuck to the pan. Bring to a boil, then pour over the pork chops in the baking pan. Cover with a lid, or aluminum foil. Bake for 45 minutes in the preheated oven, then remove the lid or foil, and continue to bake for another 15 minutes. Remove the chops from the pan to a serving platter, and place the dish on the stove over medium heat. Stir together the cornstarch and water. When the juices in the pan come to a boil, slowly stir in the cornstarch mixture and cook until thickened, about 2 minutes. Spoon sauce over the chops, and serve. Calories 208 - 8.1 g fat - 0.9 fiber Makes 6 servings - 5 points. Raspberry-Peach Smoothie (Dalota_Jr) WW Recipe 6 oz plain fat-free yogurt 1 medium peach, pitted and sliced, or ½ c frozen sliced peaches, thawed ½ c raspberries, fresh or frozen and thawed ¼ tsp vanilla extract ½ tsp Splenda, or to taste Combine all ingredients in a blender and puree until smooth. Pour into a tall glass and serve. **Note: For a thicker smoothie, add ¼ c of ice cubes before blending. 2pts per serving Salmon (CheriV) This is a South Beach Diet recipe but I have made a couple of modifications based on my family's tastes. **NOTE: You will need a grilling wok or a large, disposable aluminum pan. 1 lb salmon fillets, cut into 4 slabs 1 bunch fresh asparagus 12 fresh clams, scrubbed 8-10 cherry tomatoes 1 medium purple onion, quartered 3 tbsp olive oil 1 tbsp Dijon mustard 5-10 white mushrooms, quartered Salt and Pepper to taste Crushed or minced garlic (jar type) to taste In a glass pan, mix the olive oil, mustard, garlic and salt and pepper. Add fish cubes and marinate for 10-30 min. Refrigerate. Remove fish from marinade and return to refrigerator while you start to grill the veggies. Using a fork or ice pick, punch holes in the bottom of the disposable aluminum pan or use a grilling wok. Toss veggies and the marinade into the pan while pan is on a medium hot grill. Don't worry -- the marinade will be cooked, so it's OK that it has already been on raw fish. When veggies are close to desired doneness, add the salmon planks to the grill. This goes quickly, so be careful. Add the clams during the last 3-5 minutes of cooking. Clams are done when they open. Savory Beef Burgers (taw1116) 1 lb ground beef 2 tbsp minced onion ¾ tsp Italian seasoning ¼ tsp ground cumin ¼ tsp pepper ¼ tsp salt lettuce, tomatoes, red onions, Dijon mustard, rolls

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Two Peas in a Bucket Cookbook Heat grill or pan. Combine beef, onion, mustard, Italian seasoning, cumin, pepper, salt until thoroughly mixed. Divide into 4 equal patties. Cook 8-10 min until desired doneness. 9 pts per serving Spinach Pie (garrettandkatesmom) 2 (10 oz) pkg frozen spinach, thawed & squeezed dry 1 (10 oz) pkg shredded carrots 1 c diced red peppers ¾ c Sargento Light Ricotta ½ c Kraft 2% Mozzarella 2 green onions, chopped 2 c Eggbeaters 1 pkg Knorr Vegetable Soup Mix Preheat oven to 350. Lightly spray a large lasagna pan with olive oil. Combine all ingredients and cook until knife in center comes out clean (mine took approx 40 minutes.) Estimated POINTS® Values Per Serving: 2 Servings: 8 Strawberry-Banana Salad (Dalota_Jr) 1 pkg (6 oz) strawberry Jell-O 1 c boiling water 2 pkg (10 oz) frozen strawberries, partially thawed 1 can (20 oz) crushed pineapple, undrained 1 c mashed, firm banana (3 medium) 2 c (16 oz) ff sour cream 2 tsp Splenda ½ tsp vanilla extract In a bowl, dissolve Jell-O in water. Stir in berries, pineapple & bananas. Pour half of mixture in 9x13 dish. Refrigerate for one hour or until set. Set remaining Jell-O mixture aside. Combine sour cream, sugar & vanilla; mix well. Spread over chilled Jell-O. Spoon remaining Jell-O over top. Chill overnight. 12-15 servings, 1 WW pt per serving Stuffed Chicken Breasts (Mandy28) 4 large chicken breast halves 3 tbsp seedless raisins 2 tbsp margarine 1/2 c chopped onion 1/2 c chopped celery 1/4 tsp minced garlic 1 bay leaf 1 c chopped, peeled apple 2 tbsp chopped water chestnuts 1 c skim milk 1 tsp curry powder 2 tbsp flour 1. Preheat oven to 425 degrees. Bone the chicken breasts. Put the raisins into a bowl and cover with warm water. Set aside and allow mixture to swell. 2. Place onions, celery, garlic and bay leaf into a skillet. Cook, stirring often until the onion is wilted. Remove the bay leaf. Add the chopped apple. Cook for about 2 minutes, stirring occasionally. 3. Squeeze the raisins to extract the liquid. Add them to the apple mixture. Stir in the water chestnuts and remove the mixture from the heat. Let cool. 4. Loosen the skin on chicken breasts and spoon filling between skin and breast. Add margarine to a skillet. Brown lightly and transfer them to a baking dish. Bake for 20 minutes. 5. Add the milk, curry powder and flour to the skillet. Mix, cooking gently until the mixture thickens. Pour over the chicken breasts, and cook another 15 minutes. Serve on warmed plates. Garnish with lemon wedges or parsley. This recipe yields 4 servings. Each serving is 7 Weight Watcher points. Taco Pasta Skillet (garrettandkatesmom) 8 oz extra lean ground beef (you can use more, just count the points) or ground turkey breast 1 ¼ oz taco seasoning mix 15 oz corn, canned 15 oz black beans, canned 1 c salsa 2 ½ c water 8 oz pasta -- like mini penne, small pasta or macaroni elbows 4 oz nonfat cream cheese 4 oz reduced fat cheddar cheese -- or reduced-fat pepper jack cheese Brown meat. Drain. Add taco seasoning, corn, beans, salsa, pasta and water. Simmer 15 minutes until pasta is cooked (add water if it seems dry.) Add cheeses and stir until melted.

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Per Serving (excluding unknown items): 310 Calories; 7g Fat (21.0% calories from fat); 19g Protein; 42g Carbohydrate; 5g Dietary Fiber; 24mg Cholesterol; 895mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates. Serving Size : 8 *NOTES : serving = 1 cup - 6 pts (MC NI) Taco Soup (Dalota_Jr) 1 lb lean ground beef 1 onion, diced 1 can corn 1 can diced tomatoes 1 can Ranch beans (or pinto beans) 1 packet taco seasoning 1 packet ranch dressing mix Brown onion and ground beef. Drain and rinse with hot water, add back into pot. Add remaining ingredients, do NOT drain any cans. Simmer for 1 hour. 2 points per 1 c of soup and SO yummy!! Tater Tot Casserole (garrettandkatesmom) 72 onion-flavored tater tots 1 lb extra lean ground beef(96%) 1 chopped onion 1 can low-fat cream of chicken soup 1 can low-fat cream of mushroom soup 1 ½ cups Kraft 2% shredded cheddar cheese Brown ground beef and onion together, then drain. Mix in cans of soup. Spray 9 x 13 pan with Pam and arrange tater tots in single layer. Top with beef and soup mixture, and then add cheese to top. Bake at 350 for 30 minutes. Servings: 12 estimated POINTS per serving: 5 Tilapia with Mango Salsa (JoanieS) 1 lb tilapia 1 can mango, chopped 1 jalapeno pepper, chopped fine 1 tsp light brown sugar 1 ½ limes salt and pepper 1 red bell pepper, diced 1 cucumber, seeded and chopped In a bowl, combine mango, jalapeno pepper, brown sugar, the juice of 1 lime, salt and pepper, red pepper, and cucumber. Mix well. Cover and let sit on counter for 1 to 2 hours. Squeeze the juice of ½ a lime over fish. Grill, broil or bake. Serve with salsa! **This is an “Applebee’s” recipe. It is on their Weight Watchers menu** WW Crockpot Chicken (Dalota_Jr) 3-4 boneless skinless chicken breasts 1 can fat free (or 98% FF) cream of mushroom 16 oz fat-free sour cream 1 envelope onion soup mix Put chicken into crockpot. Mix together cream of mushroom soup, sour cream and onion soup mix. Pour mixture on top of chicken. Cook on low for 6-7 hours. 1 serving is 3 oz of chicken plus ½ c sauce. 4 points per serving WW Mac N' Cheese (Dalota_Jr) 1 serving cooking spray (5 one-second sprays per serving) 8 oz uncooked macaroni, elbow ¾ oz Campbell's (U.S.) 98% Fat-Free Cream Of Celery Soup, or chicken soup, or other brand 1 c fat-free mayonnaise 8 oz low-fat shredded cheddar cheese ½ medium sweet red pepper(s), chopped 6 oz canned pimento, chopped 20 Nabisco Original Ritz Crackers, or other brand, mashed into crumbs Preheat oven to 400ºF. Coat a 9 X 9-inch baking dish with cooking spray. Cook macaroni in a large pot of boiling water for 7 minutes, until just tender. Drain and transfer to a large bowl. Add soup, mayonnaise, cheese, pepper and pimentos. Mix well to combine. Transfer mixture to prepared baking dish and top with cracker crumbs. Bake, uncovered, 20 to 25 minutes, until top is golden. Slice into 6 pieces and serve. 4 points per serving

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Breakfast Baked Eggs (Janet in FL) Baked French Toast (JoanieS) Blueberry-Lemon Poppy Seed Muffins (Mandy 28) Breakfast Casserole (CrazyHare) Breakfast Casserole (Ducko) Breakfast Pizza (disneypal) Breakfast Quiche (Mandy28) Chicken Fajita Breakfast Skillet (Mandy28) Chocolate Gravy (Johanna Hall) Christmas Breakfast Sausage Casserole (garrettandkatesmom) Creamed Dried Beef (ScrappyHoosier) Crockpot Breakfast (amykuc) English Muffin Loaf (Mandy 28) Freezer Quiche (Jennia Hart) German Apple Pancakes (ScrappyHoosier) Ham & Egg Casserole (Mandy28) Holiday Morning French Toast (AKathy) Oven Omelet (AKathy) Overnight Coffee Cake (Hookedonpeas) Pumpkin Muffins (CA-Scrappin) Sticky Cinnamon Rolls (Mandy28) Waffles (ScrappyHoosier)

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Breakfast Baked Eggs (Janet in FL) ½ tsp salt ¼ tsp pepper 2 c grated cheddar cheese 2 tbsp butter or margarine - cut up 1 c light cream 1 tsp mustard 12 beaten eggs Spread grated cheese in bottom of greased 13 x 9 pan - dot with butter. Mix cream, salt, pepper and mustard. Pour half of this mixture over cheese. Add eggs and pour the rest of the cream mixture over eggs. Bake for 45 minutes at 325 degrees. **Note: I only make half of this recipe (in an 8 x 8 pan for just 2 or 3 of us.) Baked French Toast (JoanieS) 1 loaf of day-old Challah bread 8 beaten eggs 3 c milk 1 c sugar 1 tbsp vanilla 1 tsp salt sugar and cinnamon butter Slice bread and layer in 9X13 baking pan. Mix eggs, milk, sugar, vanilla and salt and pour over bread. Lift bread to make sure each piece is soaked. Sprinkle with cinnamon and sugar and dot with butter. Cover and refrigerate overnight. Bake uncovered at 350 for 45 minutes. Blueberry-Lemon Poppy Seed Muffins (Mandy 28) 2 c flour + 1 tbsp 1 c sugar + 1 tbsp 1 tbsp baking powder 1 tsp salt 2 tsp poppy seeds 6 tbsp butter, cut in pieces 1 egg 2/3 c milk 2 tsp grated lemon rind 2 tbsp lemon juice 1 tsp vanilla 1 c blueberries Heat oven to 400 degrees. Generously coat standard-size 12 c muffin pan with nonstick cooking spray. Mix 2 c flour, 1 c sugar, baking powder, salt and poppy seeds in large bowl. With pastry blender, cut in butter until mixture resembles fine crumbs. Lightly beat egg, milk, lemon rind and juice, and vanilla in small bowl. Stir egg mixture into flour mixture until just blended. Toss berries with 1 tbsp flour in a bowl, fold berries into batter. Divide batter among prepared cups in muffin pan. Sprinkle tops with remaining 1 tbsp sugar. Bake at 400 degrees for 20 min or until toothpick inserted in center comes out clean. Breakfast Casserole (CrazyHare) Here's a favorite at our house. It's adapted from a Pampered Chef recipe. ½ lb of sausage 3 whole eggs 4 oz shredded cheddar cheese 1 can flakey can biscuits Brown sausage, drain on paper towels. Scramble eggs in small amount of grease from sausage. Mix sausage and cheese in with the eggs. Grease a mini muffin pan. Separate each biscuit into 3 sections. Press one piece of biscuit into each section of the muffin pans. Fill each section with a small amount of the egg mixture. Bake in a pre-heated oven at 325 for 12 - 15 minutes. These are great re-heated the next day. This is a flexible recipe. I have substituted bacon when I was out of sausage. Other cheeses can be used. This is our usual holiday breakfast.

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Two Peas in a Bucket Cookbook Breakfast Casserole (Ducko) 8 slices of bread, cubed 2 c grated cheese 1 ½ lb sausage, cooked 4 eggs 2 ¼ c milk ¾ tsp dry mustard 1 can cream of mushroom soup ½ c milk Put bread on bottom of pan; top with cheese and sausage. Beat eggs; add milk and mustard. Pour over bread, cheese, and sausage. Refrigerate overnight. When ready to bake, dilute mushroom soup with milk; pour over mixture. Bake 1 hour at 350 or until set. Breakfast Pizza (disneypal) 1 lb ground breakfast sausage 1 (8 oz) pkg refrigerated crescent rolls 1 c frozen hash brown potatoes, thawed 1 c shredded Cheddar cheese 5 eggs ¼ c milk ½ tsp salt 1/8 tsp ground black pepper ¼ c grated Parmesan cheese Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 375. Brown sausage and drain. Separate crescent roll dough into 8 triangles. Place in an ungreased 12 inch pizza pan with points toward the center. Press together to form a crust. Bottom of crust should be sealed and outside edge should be slightly raised. Spoon sausage over crust. Sprinkle with hash browns and top with cheddar cheese. Beat together eggs, milk, salt and pepper; pour over crust. Sprinkle with parmesan cheese. Bake in preheated oven until eggs are set, about 25 to 30 minutes. **Note: when I make this for the gang at work - I always have to make 2 because it goes so fast! Breakfast Quiche (Mandy28) 1 (9 inch) unbaked pastry shell 12 bacon strips, cooked and crumbled ½ c shredded pepper jack/monterey jack cheese ½ c shredded sharp cheddar cheese 1/3 c finely chopped onion 4 eggs 2 c whipping cream ¾ tsp salt ¼ tsp sugar 1/8 tsp cayenne pepper Line un-pricked pastry shell with a double thickness of heavy duty tin foil. Bake at 450 degrees for 5 min. Remove foil. Bake 5 minutes longer, remove from oven and let cool. Reduce heat to 425 degrees. Sprinkle bacon, cheeses and onion over the crust. In a bowl, beat eggs, cream, salt, sugar and cayenne. Pour into the crust. Bake for 15 min. Reduce heat to 300 degrees. Bake 30 min longer or until a knife inserted in the center comes out clean. Chicken Fajita Breakfast Skillet (Mandy28) 2 boneless/skinless chicken breasts 2 c home fries or hash browns 1 tsp fajita seasoning 1 small onion ¼ c half-and-half ½ c sour cream salt & pepper 1 small bell pepper 4 eggs ½ c shredded cheese ½ c guacamole salsa Rub chicken with fajita seasoning and let marinate for ½ hour. Slice chicken into strips. Use cooking spray and braise chicken in hot skillet until done. Add onion and bell pepper to skillet. Fry and stir on high heat to cook quickly. Remove from heat and set aside. Brown leftover cooked potatoes or use frozen hash browns. Salt and pepper to taste. Divide in half and place on serving platters. Mix egg with half-and-half, salt and pepper to taste. Cook egg mixture into 2

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Two Peas in a Bucket Cookbook separate omelets. Place on top of potatoes. Place ½ of the chicken mixture on top of the egg omelet. Sprinkle with ¼ c cheese on each platter. Serve with remaining ingredients. Chocolate Gravy (Johanna Hall) 3 tbsp cocoa 1 c sugar 2 tbsp flour 2 c milk 2 tbsp butter 2 tsp vanilla extract Mix the cocoa, sugar, and flour together in a saucepan. Add milk to the dry mixture slowly so it doesn't get lumpy. Cook over a medium heat, stirring constantly (or it gets lumpy.) When it is thick, take it off the burner and add the butter and vanilla. Serve hot over buttered biscuits. Christmas Breakfast Sausage Casserole (garrettandkatesmom) 1 lb ground pork sausage 1 tsp mustard powder ½ tsp salt 4 eggs, beaten 2 c milk 6 slices white bread, toasted and cut into cubes 8 oz mild Cheddar cheese, shredded Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain. In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 9 x13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight. Preheat oven to 350 o. Cover, and bake 45 to 60 minutes. Uncover, and reduce temperature to 325 o. Bake for an additional 30 minutes, or until set. Serves 8 Creamed Dried Beef (ScrappyHoosier) 2 pkg of Budding meat 4 tbsp butter 3 tbsp flour 1 c hot milk 1 c light cream ¼ tsp black pepper Separate the slices of beef and set aside (cut into thin strips if using Budding.) In a saucepan, melt the butter, and when it foams, sprinkle on the flour and stir until well blended. Add the milk and cook over low heat, stirring. Add the cream slowly, continuing to stir constantly until the cream sauce is thickened. Add pepper and beef and mix well until heated through. Serves 4 And something to serve the above gravy with... Baking Powder Biscuits -adapted from The Fannie Farmer Cookbook 2 c flour ½ tsp salt 4 tsp baking powder ½ tsp sugar ½ c vegetable shortening (or cold butter) 2/3 c milk Preheat oven to 425. Grease two 8 inch cake pans (I used my large PC stone.) Put the flour, salt, baking powder, and sugar in a bowl. Cut the shortening into the flour with two knives until the mixture resembles coarse meal. Add the milk all at once and stir just until the dough forms a ball around the fork. Turn the dough onto lightly floured board and knead 14 times. Pat until ½ inch thick. Cut into rounds with 2 inch cookie cutter. Place touching each other in the cake pans and bake for 15-20 minutes. These are FANTASTIC. They freeze well too! Crockpot Breakfast (amykuc) (11 pt) 32 oz frozen hash browns (12 pt) 1 lb 95% fat-free ham, cubed (0 pt) 1 onion, diced (0 pt) 1 green pepper, diced (8 pt) 2 c fat-free cheese, shredded (6 pt) 3 c egg substitute (2 pt) 1 c skim milk

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Two Peas in a Bucket Cookbook 1 tsp salt 1 tsp black pepper Divide potatoes, ham, veggies and cheese so you can create several layers of each in the crock pot. Start with the hash browns, then ham, onions peppers and last cheese. Repeat until you have several layers. Beat eggs, milk and seasonings and pour over layers in the crock pot and turn on low. Cook for 10 to 12 hours. Can cook overnight and have a hot breakfast in the morning. Serves 12 Points per serving: 4 pts English Muffin Loaf (Mandy 28) 2 pkg active dry yeast 6 c flour 1 tbsp sugar 3 tsp salt 2 c milk ¼ tsp baking soda ½ c water cornmeal Combine half of the flour, all of the yeast, sugar, salt and soda. Heat liquids until warm. Add to flour mixture and beat well. Stir in remaining flour. Spoon into 2 (8.5 x 4.5) pans, greased and sprinkled with cornmeal. Sprinkle tops with cornmeal and cover. Let rise in warm area for 45 min. Bake at 425 degrees for 25 min. Remove from pans immediately. Freezer Quiche (Jennia Hart) -Adapted from 30 Day Gourmet by Tara Wohlenhaus and Nanci Slagle This is a long time family favorite. It is easy to make from scratch and a GREAT freezer recipe as well. 1 c cooked meat, diced or browned and crumbled ¾ c vegetables, blanched; frozen, thawed; canned, drained 1 c cheese, swiss, cheddar or your preference 1/3 c onion, diced 2 c milk 4 eggs 1/8 tsp Tabasco sauce (we use about ¼ tsp) ½ c flour 2 tsp baking powder Freezer Assembly Directions: Combine meat, vegetable cheese and onion and place in a gallon Ziploc bag. Combine milk, eggs, Tabasco sauce, flour and baking powder. After mixing well pour into the bag with the meat & vegetable mixture. Seal bag label and freeze. Cooking Directions: To serve thaw completely. Shake bag to mix ingredients well then pour into pre-made piecrust or a spray-treated or greased deep dish pie plate/quiche pan. (We make it with and without the crust and like it both ways.) Bake at 350 degrees for 35 to 55 minutes. Quiche will be lightly browned, center will be set- you can test with a knife if needed. Cool 5 minutes before serving. **NOTES: My favorite combinations are: 1) broccoli and ham 2) summer squash and chicken 3) imitation crab and Summer Squash 4) bacon- no vegetable just add extra ¼ c bacon, ¼ c cheese and ¼ c onion to compensate for the vegetable that was omitted. I usually use a Pillsbury ready made pie crust and bake it for the same time. Crust and quiche turn out great. This quiche is a great way to use up leftovers of any breakfast meats!! German Apple Pancakes (ScrappyHoosier) This is fantastic with baked turkey bacon and fresh fruit. 2 large cooking apples, such as Granny Smith ½ c butter 1 c flour 1 c milk 6 eggs 1 ½ tsp vanilla ½ tsp salt ¼ tsp nutmeg powdered sugar Preheat oven to 475. Peel, core and very thinly slice the apples. You should end up with approximately 1 ½ c. Melt 2 tbsp of butter over medium low heat in a small pan, and sauté' the apples until they are just tender, about 3 minutes. Keep warm while preparing the batter. Place a 9 or 10 inch cast iron skillet or very heavy ovenproof pan in the oven to heat for at least 5 minutes (the pan has to be very hot for this recipe to really work properly.) When it is well heated, add

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Two Peas in a Bucket Cookbook the remaining 2 tbsp of butter to melt and put skillet back in oven; the butter should be very hot but not brown when you add the apples and the batter. While the skillet is heating, place the flour, milk, eggs, vanilla, salt and nutmeg in a blender and whiz until smooth (this can also be done with a beater.) Remove the skillet from the oven, quickly arrange the warm apples over the melted butter, and pour the batter evenly over all. Bake for 15 minutes, reduce heat to 375 and bake 10 minutes longer. The pancake will puff and climb up the sides of the pan. Sprinkle with powdered sugar, then cut in wedges and serve with syrup. **Note: if you do not use apples, add ¼ c of butter to the hot skillet. Ham & Egg Casserole (Mandy28) 1/3 c cooked, diced, smoked ham 1 slice sourdough bread (remove crust & cut to fit bottom of casserole dish) 4-5 eggs, beaten ¼ c evaporated milk ¼ tsp salt ¼ tsp black pepper ½ c shredded cheese Spray casserole dish with non-stick cooking spray and place bread at bottom of casserole dish. Beat eggs, add salt, pepper, evaporated milk and mix. Pour egg mixture over the bread. Sprinkle diced ham over egg mixture and cover. Place casserole in fridge overnight or for 5 hours. Remove from fridge and spoon cheese on top of the eggs. Smooth cheese out evenly. Place casserole in a 375 degree oven for 20-22 min or until done. Holiday Morning French Toast (AKathy) 1 c brown sugar ½ c melted butter, no substitutes 3 tsp cinnamon 3 tart apples (Granny Smith apples work great) 1 loaf French bread 6 eggs 1 ½ c milk 1 tbsp pure vanilla Combine brown sugar, butter and 1 tsp cinnamon in bottom of 9X13 pan. Add apples, peeled and sliced thin. Toss to coat. Spread evenly in pan and arrange bread, cut into 1 inch slices on top, covering apples. Mix eggs, milk, vanilla and 2 tsp of cinnamon. Pour over bread. Refrigerate overnight, covered with foil. Next morning bake at 375 degrees covered with foil for 45 minutes. Uncover and bake another 15 minutes or until bread is lightly browned. Let stand before cutting into squares and serving with maple syrup. Oven Omelet (AKathy) 10 slices bacon, browned, drained and chopped ½ c onion, diced and sautéed slowly in butter until golden brown 8 eggs 1 c milk ½ tsp salt dash pepper ¼ tsp marjoram ¼ tsp basil 2 ½ c shredded Swiss cheese Mix everything together and pour into a 9X9 square pan. Bake at 350 degrees for 45 minutes, or until very lightly browned. Overnight Coffee Cake (Hookedonpeas) This is our Christmas Morning tradition, and required of me at office carry-ins: 1 pkg (about 20) frozen dough balls 1 pkg cook 'n serve vanilla pudding mix 1 stick butter or margarine (+ enough to grease Bundt pan) ¾ c brown sugar ½ c pecans or walnuts (optional) Butter Bundt pan and distribute frozen dough balls evenly. Melt ½ c stick of butter in microwave and pour over the frozen dough balls. In a separate bowl mix the brown sugar, pudding mix, and nuts and sprinkle evenly over the top. Allow to rise overnight. In a.m. preheat oven to 350. (I lay a piece of foil over the top so it doesn't get too brown.) Bake for 30-35 min. Invert onto plate and enjoy!!!! Pumpkin Muffins (CA-Scrappin) 2 ¼ c flour 1 ½ tsp baking soda

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Two Peas in a Bucket Cookbook 1 ½ tsp baking powder ½ tsp salt 1 c sugar 1 ½ tsp pumpkin pie spice 2 large eggs 1 ½ c pumpkin 1 c applesauce 1/8 c oil 1 ½ tsp vanilla 1 c chocolate chips Preheat oven to 350 degrees. Grease muffin pans. Mix dry ingredients. In another bowl, whisk together sugar, eggs, applesauce, oil, vanilla, & pumpkin until well blended. Stir in chocolate chips. Mix dry and wet ingredients well. Scoop into muffin pans and bake 18-20 minutes. Turn onto rack and cool. Wrap in plastic bag and keep 1-2 days. Reheat before serving. Make 1-2 days ahead for best flavor. Makes about 2 ½ dozen large muffins, or 5 dozen mini muffins. Sticky Cinnamon Rolls (Mandy28) 1 ¼ c powdered sugar ½ c whipping cream 1 c coarsely chopped pecans 2 (1 lb) loaves frozen white bread dough, thawed 3 tbsp butter, melted ½ c packed brown sugar 1 tsp ground cinnamon ¾ c raisins, opt. In a small bowl, mix powdered sugar and cream. Divide evenly between two greased 9 inch square baking pans. Sprinkle with pecans and set aside. On a floured surface, roll each loaf of bread dough into a 12 x 8 inch rectangle, brush with butter. Combine brown sugar and cinnamon and sprinkle over butter. Top with raisins if desired. Roll up from long side and pinch seam to seal. Cut each roll into 12 slices and place with cut side down in prepared pans. Cover & chill overnight. Remove from refrigerator, cover and let rise until doubled (about 2 hrs.) Cover loosely with foil. Bake at 375 degrees for 10 min. Uncover and bake 8-10 min or until golden brown. Waffles (ScrappyHoosier) 2 c all-purpose flour, sifted 1 tbsp baking powder ¼ tsp baking soda ¼ tsp salt ¼ c sugar ½ c buttermilk 1 c milk 2 eggs ¼ c melted unsalted butter Nonstick vegetable spray for coating waffle iron Preheat a waffle iron. In a large bowl, stir together the dry ingredients. Make a well in the center and add the buttermilk, milk, eggs, and melted butter. Mix together just until combined (DON'T OVERMIX THE BATTER!) The batter should look slightly lumpy. Spray the waffle iron with the nonstick spray. Pour ½ c of the batter or the amount recommended by the waffle-iron maker onto the waffle iron; bake as directed by the manufacturer. Serve with warm syrup, honey, fruit or powdered sugar.

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