Jambalaya

 Ingredients

1 large onion chopped

1 clove garlic minced

1 large green pepper chopped

1 stalk celery diced

2 T. oil or bacon grease

2 teaspoons minced parsley

½ lb. ham cubed small

½ t. thyme 

2 large bay leaves

2 t. salt

1 t. Tabasco

1 15oz. can diced tomatoes

1 8 oz. can tomato sauce

2 cups water

2 c. uncooked rice

½ - 1lb. smoked sausage (like hillshire farm) cubed

1 lb. cooked chicken breast cubed (or shrimp)

 

Instructions

Cook onion, garlic, bell pepper, and celery in oil for 2 minutes.  Add parsley, ham, thyme, and bay leaves.  Cook 2 more minutes.  Add salt, Tabasco, tomatoes w/juice, tomato sauce, and water.  Simmer 2 minutes.  Add rice.  Reduce heat and simmer, covered for 30 minutes.  Add chicken and smoked sausage.  Cover and simmer 10-15 minutes longer-until rice is tender and liquid is absorbed.  6-8 servings

Tortellini and Sausage Soup

 Ingredients

1 lb. Ground Italian Sausage

Olive oil

4 cloves garlic minced

1 medium onion minced

½ cup apple juice

½ cup water

32 oz. chicken stock

1 15 oz. can diced tomatoes

1 15 oz. can crushed tomatoes

4 medium carrots diced

2 T. fresh basil chopped

1 ½ t. Dried oregano

2 medium zucchini grated

1.5 lbs. Fresh five cheese tortellini

4 T. fresh parsley chopped

1-2 t. Salt

⅛ t. Pepper

Instructions

In a large soup pan brown the sausage with a little olive oil over medium heat.  Once sausage is mostly cooked add the onions and garlic and continue cooking until the onions are soft and translucent.

Next add the cans of tomatoes, apple cider, water, chicken stock, diced carrots, dried oregano, and fresh basil.  Let that simmer for about 10 minutes while you shred the zucchini and chop up the parsley. Add zucchini and parsley and simmer for 5 minutes.

Finally add the tortellini and cook until tender, season the soup with salt and pepper to taste and cook for another 5 minutes.

Homemade Enchilada Sauce

 

Ingredients

• 3 tablespoons olive oil

• 3 tablespoons flour (whole wheat flour, all-purpose flour and gluten-free flour blends all work!)

• 2 tablespoon ground chili powder (scale back if you’re sensitive to spice or using particularly spicy chili powder)

• 1 teaspoon ground cumin

• ½ teaspoon garlic powder

• ¼ teaspoon dried oregano

• ¼ teaspoon salt, to taste

• Pinch of cinnamon (optional but recommended)

• 2 tablespoons tomato paste

• 2 cups broth (vegetable or beef)

• 1 teaspoon apple cider vinegar or distilled white vinegar

• Freshly ground black pepper, to taste

Instructions

1. This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.

2. In a medium-sized pot over medium heat, warm the oil until it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and don’t step away from the stove!

3. Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.

4. Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)

5. Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary (I usually add another pinch or two). Go forth and make enchiladas! Makes enough sauce for a 9x13 pan of enchiladas

Reunion Spaghetti

• 1 28 oz. can crushed tomatoes or tomato puree
• 1 14.5 oz. can of crushed tomatoes or tomato puree
• 10 oz. hot Italian sausage crumbled (approximately)
• 1 t. Oregano
• 1 t. Basil
• 1 t. Dried garlic
• 2 T. minced onion flakes
• 2 T. parsley flakes
• 1 t. Salt
• ½ t. Sugar 
• 1 16 oz package spaghetti noodles

In a large saucepan brown the Italian sausage (you can use link sausage, just peel off the skin and break apart in the pan as you brown it).  If there is a lot of grease after it is browned, drain it off or use a ball of wadded up paper towel to soak it up.

Add the canned tomatoes and spices and bring to a simmer.  Turn down low and simmer for at least a half hour or up to an hour.

While the sauce simmers, bring a pot of water to boil, add a teaspoon or two of salt to the water.  When it reaches a boil, turn down to medium heat and add the noodles and cook according to the package directions, usually about 9 minutes.

Serves 8

Notes:  I did this recipe (times 4) for the 2026 reunion so it was 6 28oz. cans total of tomatoes, half tomato puree, half crushed tomatoes. When you make it, any combo should do and you can substitute tomato sauce or petite diced tomatoes, the substitutions will affect the texture (be more watery) and taste a little different but should still be good. You could do two 28 oz. cans and add just a bit more of the spices and feed 10.

I usually use ground beef but the Italian sausage was on sale so a good bit cheaper and hey, added flavor.  For the reunion, it wasn’t too greasy so I didn’t drain any of the grease after browning it.

Light and Fluffy Overnight Waffles

•  1 T dry yeast
•   ½ c. warm water
•   2 c. warm milk
•   2 c. flour
•   1 t. salt
•   ½ c. margarine/butter melted or vegetable oil
•   ¼ t. baking soda
•   2 eggs

1. Sprinkle yeast on the warm water in a large mixing bowl and let stand for 5 minutes
2. Add the milk, sugar, and flour and beat until smooth
3. Cover the bowl with plastic wrap and let the mixture stand overnight
4. The next morning, or whenever you want to cook the waffles, add the beaten eggs, the margarine/oil, the salt, and the baking soda (it helps to put the baking soda in warm water before adding it)

Pumpkin Chocolate Chip Muffins

Ingredients

•   4 eggs
•   ½ c. oil (or substitute applesauce for this too)
•   1 c. unsweetened applesauce
•   1 (16 ounce) can pumpkin (2 cups of pureed pumpkin)
•   1 c. sugar
•   3 c. flour
•   2 tsp. baking soda
•   2 tsp. baking powder
•   2 tsp. cinnamon
•   1 tsp. salt
•   1 c. chocolate chips

Directions

1.  Mix dry ingredients together; separately, mix wet ingredients
2.  Blend the two mixtures together, fold in chips
3.  Generously fill a 2 greased muffin pans
4.  Bake at 400 degrees F for 16-20 minutes

Double Chocolate Banana Bread

• 1 cup sugar
• 2 eggs
• 1/3 cup vegetable oil
• 1 1/4 cups mashed bananas (about 3)
• 1 tsp vanilla extract
• 1 1/2 cups flour
• 1/2 cup cocoa
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup semi sweet chocolate chips

1. Heat oven to 350. Spray bottom of 8×4 inch loaf pan  or muffin tins with cooking spray. 

2. Beat sugar, eggs, and oil in large bowl at medium speed until combined. Beat in banana and vanilla at low speed. Combine flour, cocoa, baking soda and salt in a medium bowl; beat into banana mixture at low speed just until combined. Stir in chocolate chips.

 3. Spoon batter into pan. Bake 60-70 minutes for loaf or 20 minutes for muffins until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack.

Buffalo Chicken

Ingredients

• 20 chicken wings (or 1 dozen drumsticks)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 cup plus 1 tablespoon hot sauce, divided
• 1 tablespoon vegetable oil
• 3/4 cup Gold Medal™ all-purpose flour
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 cup (1 stick) melted butter 

Directions

1. Line a rimmed baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
2. Place the salt, pepper, 1 tablespoon hot sauce, and vegetable oil in a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated.
3. Place the flour, cayenne pepper, and garlic powder in another resealable plastic bag, and shake to mix. Pour the chicken wings from the first bag into the flour bag, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet rack, and place into the refrigerator for at least 1 hour.
4. Preheat oven to 400°F.
5. Melt the butter in a medium microwave safe bowl. Whisk in the hot sauce. Dip the wings into the butter mixture one at a time, and place back on the baking sheet rack. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 1 hour.

Chicken Tikka Masala

 Ingredients:

1 1/2 Lbs chicken breast, chopped into bite size pieces

(Marinade)

• 1 cup plain yoghurt
• 2 Tbsp lemon juice
• 2 tsp cumin
• 1/4 t. red pepper
• 1 tsp black pepper
• 1 tsp cinnamon
• 1 tsp salt
• 1 tsp ground ginger

(Sauce)

• 1/4 cup cilantro
• 1 Tbsp unsalted butter
• 2 garlic cloves, minced
• 1 jalapeño, minced
• 1 small onion, diced
• 1 bell pepper, cubed (optional)
• 2 tsp ground coriander
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp garam masala
• 1/2 tsp salt
• 1 can (8 oz.) tomato sauce
• 1c. heavy whipping cream

Put the chicken in a dish or large ziploc bag, and add all of the marinade ingredients: yoghurt, lemon juice, cumin, red pepper, black pepper, cinnamon, salt, & ground ginger.

 Put in the fridge for 1-2 hours then discard the marinade. Grill or cook the chicken in a high sided skillet about 5 minutes per side, or until no longer pink inside. For the sauce, melt the butter over medium heat. Add onion, bell pepper,and jalapeño and cook till tender.  Add coriander, cumin, paprika, garam masala, garlic, and salt. Stir to combine. Stir in tomato sauce and simmer for a few minutes until thickened.  Add the cooked chicken to the sauce and stir in the cream . Serve with white rice and garnish with fresh cilantro.

Chile Verde

Ingredients:

• 3-4 lbs of pork trimmed of fat and cut into bite size chunks
• salt and pepper
• flour
• 3 T. oil
• 3 yellow onions diced
• 2 green bell peppers
• 2-3 jalapenos diced
• 3 garlic cloves minced
• 1 1/2 lbs. tomatillos (roasted, then blended)
• 4 c. chicken stock
• 1 T. oregano
• 2 t. cumin
• 2 t. coriander
• 2 Anaheim or Poblano chiles (roasted, peeled, diced)
• 1 bunch cilantro (washed and chopped)
• 2 bay leaves

Directions:

• Wash, cut in half, stem and seed chiles.  Wash and cut in half tomatillos.  Place cut side down on greased baking sheet and broil till puffy and brown.  Wrap chiles in aluminum foil to steam for several minutes then peel and dice.  When cool, puree tomatillos in blender and set aside. 
• Season pork with salt and pepper and dredge in flour.  Heat oil 2 T. oil in large saucepan or dutch oven till the oil just begins to smoke.  Brown pork in batches on all sides till golden brown. Take pork out and set aside.  
• Add 1 T. of oil to pan and add onions, peppers, and jalapenos.  Cook till tender, scraping up browned bits from pork while stirring.
• Add garlic and saute for 30 seconds.
• Add tomatillo puree and chicken stock.
• Add spices, roasted chiles, and cilantro.
• Simmer for 3-4 hours.

This dish is a labor of love for it takes awhile to prepare.  I think I spend about 1 1/2 hours getting it prepared for simmering.  But we like it, so on occasion I make it.  We like to eat it with warmed corn tortillas and shredded jack cheese.

Nutella Bran Muffins

Ingredients:

• 1 1/2 cups 100% bran cereal
• 1 1/2 cups milk
• 1/2 cup Nutella
• 1 t. vanilla
• 1 1/4 cup all-purpose flour
• 1/4 cup light brown sugar, firmly packed
• 1 tablespoon baking powder
• pinch of salt
• 1/4 cup butter, melted
• 1 large egg, beaten

Directions:

1. Preheat the oven to 400 degrees Fahrenheit. Spray muffin pan or insert liners. (if using a dark pan, preheat to 375)
2. Combine the bran cereal and milk in a medium size bowl and let it stand for 10 minutes. After soaking, stir in the Nutella and vanilla.
3. In a separate large bowl, combine the flour, brown sugar, baking powder and salt. Add the bran mixture, butter, and egg and stir until just blended.
4. Bake the muffins for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes clean. 
5. Remove from the oven and let cool completely on a cooling rack.
6. Makes 12 muffins.

Feather-Light Raised Waffles

If you have never tried overnight yeast waffles you are missing out.  They are fan-flipping-tastic!  Try them.  Try them now.  Especially with some frozen strawberry jam and whipped cream.  Oh yum!


Ingredients:

• 1 T. active dry yeast
• 1/2 c. warm water
• 2 c. milk
• 1 t. sugar
• 2 c. flour
• 1 t. salt
• 1/2 c. oil
• 1/4 t. baking soda
• 2 eggs

Directions:

1. In a large (batter will rise a lot) mixing bowl, sprinkle yeast over warm water and let stand for 5 minutes.
2. Add the milk, sugar, flour and beat until smooth.
3. Cover the bowl with plastic wrap and let the mixture stand overnight or for a few hours.
4. The next morning or whenever you want to cook the waffles, add the beaten eggs, the oil, the salt, and the baking soda (mixed with a bit of water).  Mix till smooth.

5 Minute Artisan Bread

 Ingredients:

• 3 cups lukewarm water
• 1 1/2 tablespoons granulated yeast or 2 (7 1/4 g) packets granulated yeast
• 1 1/2 tablespoons kosher salt or 1 1/2 tablespoons other coarse salt
• 6 1/2 cups unsifted unbleached all-purpose flour

Directions: 

1. Loosely cover and let rise on counter for 2 hours.
2. Place in the fridge overnight.
3. Pull off a small cantaloupe size piece of dough and shape into ball.  The dough will be very wet and sticky so sprinkle liberally with flour to handle. 
4. Let rest for 40 minutes.
5. Bake at 450 degrees for 25-30 minutes.  

 Go to this website for more detailed directions:  Artisan Bread in 5 minutes a day basics.

I now use this dough for pizza crust, it makes the best homemade crust I have tried so far.  I either spread out with my hands using flour as needed or use a small rolling pin and spread it out on parchment paper.  Top with desired toppings and use an upside down baking sheet to transfer pizza to preheated pan in oven.  Bake at 500 degrees for about 10-15 minutes.

Butter Chicken

 

Ingredients:

• 1 ounce butter
• 1 onion, chopped
• 1 garlic clove, crushed
• 2 large boneless chicken breasts
• 1 teaspoon ginger
• 1 teaspoon chili powder
• 1 teaspoon turmeric
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1/2 teaspoon garam masala
• 3/4 cup fresh cream
• 1 tablespoon tomato paste

 

Directions:

1. Slice chicken breasts into bite sized pieces.
2. Combine spices and salt and toss chicken pieces until well coated.
3. Saute onion and garlic in butter.
4. Saute the chicken each side until golden brown.
5. Stir in the cream and tomato paste.
6. Cover pan and simmer for about 10 minutes until cooked through.