Asian Salad

1 bag broccoli slaw

1 bag cabbage slaw

cut green onion

peanuts roasted and chopped

Kraft asian toasted sesame dressing

Creamy Crockpot Roast

Ingredients:

-Roast
-2 cans cream of mushroom soup
-2 1/2 cups water
-2 packets Lipton onion soup mix

Directions:

Cook 6-8 hours on low in the crock pot.

Pumpkin Pie (Low sugar, no crust)

This is delicious for breakfast, or anytime really! Thanks Rachel for developing this healthier option!

Ingredients:

1/2-3/4 cup sugar
1 tsp salt
1 TBS ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
6 large eggs
1 can (29 oz) pure pumpkin
2 cans (12 oz each) evaporated milk

Directions:
Preheat oven to 425 degrees F.
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.
Poor into 2 greased pie tins or any type of baking dish.
Bake in 425 degrees F oven for 15 minutes. Reduce temperature to 350 degrees F and bake 40-50 minutes or until knife inserted near center comes out clean.
(May substitute 3 1/2 tsp pumpkin pie spice for cinnamon, ginger and cloves)

Adapted from Libby's Famous Pumpkin Pie Recipe

Fudgy Brownies

This recipe is dedicated to Andrea. I finally found a non-packaged brownie she loves!

Ingredients:

1 cup butter, melted
3 cups white sugar (may use half white, half brown)
1 Tbs vanilla extract
4 eggs
1 1/2 cup flour
1 cup cocoa powder
1 tsp salt
1 cup semisweet chocolate chips

Directions:

Preheat oven to 350 degrees F. Grease a 9x13 pan.
Combine butter, sugar and vanilla in large bowl. Beat in the eggs, one at a time.
Combine flour, cocoa powder and salt together in small bowl. Gradually stir flour mixture into egg mixture until well blended. Stir in chocolate chips. Spread batter evenly into prepared pan.
Cook 35-40 minutes, until toothpick comes out clean.


Recipe from http://allrecipes.com/recipe/143667/brookes-best-bombshell-brownies/

Lime Butter Sauce

1 large garlic clove chopped
1/4 cup fresh lime juice
1 tsp salt
1/2 tsp pepper
1 stick (1/2 cup) butter, melted

Puree garlic with lime juice, salt, and pepper in a blender until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds.

You can put this on many things such as fish, chicken, pasta, etc.

This can be made a day ahead of time and kept in the fridge covered. Stir before using.

Guacamole (from Lucia)

3 Avocados
1-2 small roma tomatoes
1/4 red onion
cilantro (lots!)
1/2 to full juice from lime
salt and black pepper to taste

Cowboy Caviar

1 can corn, drained
1 can black beans, drained
2 large tomatotes, chopped
1 bunch cilantro, finely chopped
1/2 bunch green onions, chopped OR 1/4-1/2 red onion, chopped
1 envelope good seasons italian dressing - mix and pour over salsa (you can also add this without mixing it)
lime juice, optional (because limes make everything taste better!)

Before serving add:
2 chopped avocados.

Serve with Frito dipping chips.

Kielbasa Pasta

Ingredients:

1 lb penne pasta
1/2 onion
1 package kielbasa sausage
1/2 tsp minced garlic
1 can mild Rotel Tomatoes (I just chopped up some tomatoes)
1/2-1 cup whipping cream
1 tsp chicken bullion
8 oz Monterrey Jack Cheese, shredded

Directions:

Cook pasta until al dente. Meanwhile, saute onion and Kielbasa in skillet with olive oil for about 4 minutes Add garlic and saute 3 more minutes. Add tomatoes, whipping cream and bullion. Bring to boil and let simmer a few minutes. Add pasta. Bring to boil and let simmer a few more minutes. Add cheese and stir until melted. Add salt and pepper to taste.

Another option: saute the onion, Kiebasa and garlic in olive oil. Add the whipping cream, 2 cups chicken broth, tomatoes and uncooked pasta. Cook 15 minutes or until pasta cooked to desired tenderness. Add cheese and stir until melted.

Adapted from: https://cookpad.com/us/recipes/341669-kielbasa-pasta

Rhubarb Cobbler

6-8 cups cut rhubarb
1 1/2 cups sugar - sprinkled on top
1 white or lemon cake mix - sprinkled on top
1 cup water - spoon over mixture
1 cube butter - slice on top

bake at 350 for 35 minutes
optional dutch oven with coals on top and bottom for 45-60 minutes.

Spinach Salad and Dressing

Salad
2 bunches spinach or 1 package
1/2 lb bacon cooked and crumbled
1 cup sliced mushrooms
1/2 cup toasted almonds
5 hard boiled eggs, chopped
1 small red onion, chopped
1 can sliced water chestnuts
1 cup bean sprouts

Dressing
1/2 cup sugar
1 pint cottage cheese
1 TB poppy seed
1/2 cup red wine vinegar
1/2 tsp dry mustard
Salt and Pepper to taste
Mix in blender