2 - tri-lakes physical therapytrilakespt.com/tlpt2014cookbook.pdf · in a large microwave-safe bowl...

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from Martha Dudley of the Hollywood Ave. Family Clinic

1 box saltine crackers 1 1/3 cup canola oil 1 envelope ranch dressing mix

2-3 tablespoons crushed red pepper

Pour crackers in large container with top. Mix other ingredients in bowl, and pour over crackers. Mix with spoon. Put top on container, and turn over 4 times every 15 minutes. Store in airtight container.

from Joan Jones, TLPT Patient

½ pound sharp cheddar 2 sticks butter, softened 2 cups self-rising flour

½ tsp red pepper Dash of salt 2 cups Rice Krispies

Soften butter and blend with grated cheese. Stir flour, red pepper and salt together. Stir flour mixture into cheese and butter. Stir in Rice Krispies. Form into small balls and place on cookie sheet. Press balls flat with floured fingers. Bake at 350° about 16 minutes until lightly brown.

from Kim of Foot and Ankle Associates

1 medium cucumber thinly

sliced 2 small onions thinly sliced ¾ cup sugar

½ vinegar 1 tsp salt ½ tsp celery seed ½ tsp mustard seed

In a large microwave-safe bowl combine all of the ingredients. Microwave uncovered on high for 3 minutes; stir. Cook 2-3 minutes longer or until mixture is bubbly and cucumbers & onions are crisp-tender. Cover and refrigerate for at least 4 hours. Serve with anything!

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from Rosemary Kawlewski, TLPT Patient

6 qt popped corn ½-1 pound nuts 2 cups brown sugar 1 cup butter

1 tsp salt ½ cup dark corn syrup ½ tsp baking soda 1 tsp vanilla

Melt butter. Add sugar, salt and corn syrup. Bring mixture to boil, stirring constantly. Boil for 5-6 minutes. Remove from heat. Add baking soda and vanilla. Pour over popped corn and nuts. Stir to coat. Turn mixture into large baking pan. Bake at 240° for 1 hour, stirring every 15 minutes. Remove from oven. Remove from pan onto cookie sheets and let cool. Break into pieces if necessary.

from Sheila Huddleston and Donna Robbins, TLPT Receptionists

1 cup white chocolate chips ¼ cup butter ½ cup peanut butter 2 tsp pumpkin pie spice ½ tsp vanilla extract 9 cups rice or corn Chex

cereal

1 cup powdered sugar Optional: 1 ½ cups Hershey’s

Pumpkin flavored Kisses can be substituted for white chocolate, spice and vanilla

Heat chocolate and butter together in double boiler until melted. (Or, use microwave, carefully.) Stir in peanut butter, pumpkin pie spice and vanilla extract until smooth and combined. Place the cereal in a large mixing bowl, and pour the chocolate mixture on top of the cereal. Gently toss to combine until the cereal is evenly coated. Add powdered sugar and half of the cereal mixture to a Ziploc bag. Seal, and gently toss to combine until the cereal is coated. Add remaining cereal and toss to combine until cereal is coated, adding extra powdered sugar if needed.

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from Kathy Phillips, TLPT Patient “YUMMY!!!!!!!!! Warning: Addicting – Hence ‘Corn Crack’”

1 cup brown sugar 1/2 cup light corn syrup 1 cup butter

1 tsp baking soda 8 oz Puffed popcorn (I use Chester's)

Bring first 4 ingredients to boil, cook to bubbling boil for 2 minutes, stirring frequently. Pour over puffed corn in roasting pan, stir well. Cook in oven 45 minutes-Stirring every 15 minutes. Cool on wax paper.

from Alara C. of Hot Springs Bone & Joint Clinic

2 cups fresh pumpkin seeds 2 tbs unsalted butter, melted 2 tbs sugar

½ tsp salt ¼ tsp ground cinnamon

Heat oven to 300°. Spread pumpkin seeds on a rimmed baking sheet and bake until totally dry throughout, 50-60 minutes. Transfer to large bowl. Keep baking sheet out. Increase oven to 350°. Drizzle butter over seeds. Sprinkle with sugar, salt and cinnamon, and toss to coat. Spread in an even layer on baking sheet and bake, tossing occasionally, until golden brown, 10-15 minutes.

from Jon Hardy, TLPT Owner

1 can Ro-tel

1 block Velveeta

Melt cheese. Add Ro-tel. Eat.

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1 (15 oz) can black beans,

drained and rinsed 1 (10 oz) can Ro-tel, drained ½ cup whole kernel corn,

frozen or canned

¼ cup finely chopped red

onion ¼ cup finely chopped fresh

cilantro 1 tbs lime juice ¼ tsp ground cumin

Mix all ingredients in medium bowl. Cover and refrigerate 30 minutes to allow flavors to blend. Serve with tortilla chips, tacos or burritos.

from Corey Scheer TLPT Family

1 mango, peeled and diced 1 tbs finely chopped jalapeno 1/3 cup diced red onion

1 tbs lime juice 1/3 cup roughly chopped

cilantro leaves Salt and Pepper

Combine the mango, cucumber, jalapeno, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste.

from Valerie Mansbridge, TLPT Patient “It’s always a hit when I make it. The green chilies add a lot. It was

my mother’s recipe.”

6 avocadoes 2 med-large tomatoes 2 small onions

1 tbsp lemon juice 1 tsp salt 1 4 oz can green chilies

Dice tomatoes and onions. Mash avocadoes and stir in tomatoes, onions, lemon juice, salt and green chilies. It is better if chilled at least 3-4 hours prior to serving.

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from Mary Jean Daniel, TLPT Patient

1 tub sour cream 1 can Rotel tomatoes

1 diced avocado

Mix well. Stir until all the liquid blends into the sour cream. Tastes best with ruffled potato chips.

from Tammy Scheer TLPT Marketing

“I make this the night before a potluck. Easy to warm and always a hit.”

2 (8 oz.) pkg cream cheese 8 slices of deli ham (smoked)

1 cup shredded cheese Salt and Pepper

Soften cream cheese blocks in microwaves, then place in large bowl. Chop ham into small pieces and combine with cream cheese and shredded cheese, then beat until well blended. Spread in greased baking dish and cook at 400° until browned on top. Serve warm with Ritz crackers.

from Sandra Saunders, TLPT Family

3 table spoons of Italian

seasoning 8 oz softened cream cheese 8 oz shredded cheddar 8 oz sour cream

8 oz of pepperoni cut in strips 8 oz drained, sliced green

olives 8oz drained, sliced black

olives

Mix seasoning, sour cream, and cream cheese very well. (If you like spicy, add 4 oz drained, chopped jalapenos, or 3-4 tbs of red pepper flakes when you mix.) Add the rest of the ingredients and mix well. Chill overnight and serve with Pretzels. Serves approximately 4-5 people.

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from Sandra Saunders, TLPT Family

1 cup Mayo 1 cup sour cream 3 tablespoons of cumin 2 cans of regular corn or fiesta

corn drained

4 oz diced canned green

chilies 2 cups shredded cheddar

cheese 3-4 sliced green onions

Mix first 3 ingredients well then add the rest of the ingredients and mix well. Chill overnight. Serve with Frito scoops. (If you like spicy, add some ground red pepper!)

from Bill Saunders, TLPT Office Manager

1/2 cup cheddar, shredded 1/2 (8 oz) package cream

cheese, softened Fresh jalapeno peppers Panko bread crumbs

¼ cup shrimp, prepared and chopped

¼ cup bacon, crumbled

Cook shrimp to taste (I sauté it). Cook bacon and blot dry of grease. Combine shrimp, bacon and cheeses. Remove jalapeno stems, and halve peppers lengthwise. Scrape out seeds. Fill jalapeno halves with mix. Cover cheese mix with panko crumbs. Bake at 350° for 15-20 minutes, until golden brown. (The mix is also great in a baked potato.)

from Donna Smith, TLPT Patient

Asparagus Bacon

Brown sugar

Wrap each asparagus with bacon. Sprinkle with brown sugar. Bake 350° 35-40 minutes.

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from Mazzie Hardy, TLPT Accounting Manager

1 (3 oz) package cream

cheese, cubed 5-6 large stuffed olives

2 tbs mayonnaise ½ tsp mustard 4 thin slices ham

Blend all ingredients but ham. Spread on ham slices. Roll like jelly roll and wrap in wax paper or foil and chill. Slice in ¼ inch slices and place on small crackers.

from Bill Saunders, TLPT Office Manager “Everybody loves it. It makes a whole house (or office) smell like the

holidays.”

1 gal apple cider ½ can frozen orange juice

concentrate 1 cup lemon juice 1 cup sugar

4 cinnamon sticks 12 whole cloves 1 orange (optional) 1 lemon (optional)

Cider that has to be refrigerated works best, and looks best since it has pulp, but it’s rare. Pour cider into large pot on stove. You can use a crock pot, but it takes a lot longer to heat. Add concentrate, lemon juice, sugar and cinnamon. Stir mix. Using a fresh orange and lemon makes it look fancy. Wash them, then cut each in half, and juice one half of each into the pot. Then, pierce the skins with the cloves, leaving them pierced. Once all cloves are stuck in the skins, float them in the pot with the mix. If you don’t want to float the skins, the cloves need to be contained in something that won’t end up in somebody’s cup. Heat until the pulp in the mix is constantly moving. As it gets hot, it will rise to the top, then sink back down. The whole mix will appear to be slowly moving. Turn down the heat and enjoy.

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from Stephanie Bailey of CHI McGowan Ct. Clinic

Cover Country Style Ribs in a 50/50 solution of pineapple juice and your favorite BBQ sauce. Allow to marinate overnight in refrigerator. Place ribs and pineapple juice/BBQ sauce mixture in oven and cook for 3 hours at 250°. Remove ribs from oven and drain sauce. Finish ribs on a medium heat grill for 3-5 minutes per side.

from Frank Warren, TLPT Physical Therapist

8 eggs 2 tbs butter ¼ cup chopped green onions 1/8 tsp pepper

½ cup shredded cheese 2 cups chopped red and green

peppers ½ tsp salt

Beat together eggs, salt and pepper. Fold in shredded cheese and set aside. Melt butter over medium heat in 10” ovenproof, non-stick skillet. Add green onions (set aside a pinch for garnish) and peppers. Sauté until tender. Pour eggs over mixture. Cover and cook on med/low heat for about 9 minutes until eggs are set. Put in oven on broil 5 inches from heat until brown.

from Stephanie Bailey of CHI McGowan Ct. Clinic “Dinner is ready when you get home from work.”

4-6 pork chops 1 large onion 1 small package fresh carrots

4 cups potatoes, cubed 2 cans cream of mushroom or

celery soup

Sear the pork chops on high on the stove. Peel carrots, potatoes and onion. Put pork chops and all other ingredients in the crock pot. Add 2 cans water. Cook on low all day.

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from Carolyn Baldwin, TLPT Patient

1 cup chopped celery 1-2 cloves garlic 1 cup chopped onion ½ - 1 cup chopped green

pepper

2 cans tomato soup 8-10 pork chops Carrots, sliced Potatoes, large cubes

Dip chops in milk then roll in flour then brown lightly. Put in large baking dish. Put celery, garlic, onions and green peppers over chops. Mix one can of water, soup, carrots and potatoes. Pour over top of vegetables. Bake ½- 1 hour at 350°.


5 lbs pork butt 5 tsp marjoram 5 tsp salt

1 tsp garlic powder ¼ tsp pepper 2-3 cups water

Grind pork coarsely. Place in large bowl. Add remaining ingredients and mix well. Shape into patties 4 inches wide. Fry in skillet over medium heat until thoroughly cooked. Patties can be frozen. Sausage can also be stuffed into sausage casings to make links.

from Norma O’Malley, TLPT Patient “Tastes extra-specially good, and is so easy to fix!”

3 tilapia fillets 5 tbs butter, divided Chopped parsley

2 tbs lemon juice Red peppercorn flakes Salt and pepper to taste

Brown thawed tilapia in 3 tbs butter for 3 minutes on each side. Melt 2 tbs butter. Add 2 tbs lemon juice and pour over fish. Season with red pepper flakes, chopped parsley, and salt & pepper to taste. Serve with pasta or rice.

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from Jamie Hall of Arkansas Orthopedic Surgery & Wellness Center

1 can cream of mushroom

soup 1 bag medium egg noodles

1 small bag cubed ham 1 small box Velveeta

Cook the noodles. Combine with soup, ham, and melted cheese. Place all mixed together in casserole dish and cook at 350° for 20 minutes. Enjoy!

from Terri Phillips of Orthopedic Center of Hot Springs

1 cup onion, chopped 1 cup bell pepper, chopped 1 tbs cooking oil 2 cans black beans, drained 2/3 cup salsa ½ tsp chili powder ½ tsp black pepper

¼ tsp cayenne pepper 2 cups shredded cheese 2 medium flour tortillas (or

large tortillas cut to fit pie crust)

2 unbaked deep dish pie crusts (Flat Pillsbury crusts from dairy section work best.)

This is pretty hot, you might want to halve the amounts of pepper the first time you make it. Sauté onion and bell pepper in oil until tender. Add drained beans, salsa, chili powder, black and red pepper. Mix gently. Reduce heat and simmer 5 minutes. Spoon 1/3 of bean mixture into pie crust. Cove rwith 1/3 of cheese. Cover cheese with flour tortilla. Spoon ½ remaining bean mixture over tortilla. Cover with ½ remaining cheese. Cover with flour tortilla. Spoon in remaining bean mixture. Cover with remaining cheese. Top with second pie crust. Bake at 350° for about 30 minutes, until golden brown. Cool about 20 minutes before cutting. Can be cut immediately, but easier if pie is allowed to set. Serve with salsa and chips. Great warmed in the microwave the next day.

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from Donna Smith, TLPT Patient

Pork Chops 1 clove 1 can tomato paste 3 cans water

3 cans water 1 tsp Italian Seasoning

Brown pork chops on each side. Add clove, tomato paste, water and Italian seasoning. Cook on low for 30 minutes. Pour on spaghetti to serve.

from Sarah Duran, TLPT Technician “Low-cal and clean eating!”

1 can Spicy V8 juice 1 bag medium frozen shrimp,

thawed 1 avacado, chopped ¼ cup chopped cilantro 1 lemon

1 lime 4 roma tomatoes, chopped ½ white onion, chopped Salt, pepper and Tapitio sauce

to taste

Mix everything but lemon and lime in large bowl. Squeeze ½ lime and ½ lemon juice into mix. Mix it up. Serve with tostata shells.


2 cups grated cauliflower (rice-

size) 2 cups mozzarella/parmesan

cheese

2 eggs Basil Garlic or garlic powder

Preheat oven to 450°. In a bowl, combine cauliflower, eggs, cheese, garlic, basil. Mash all ingredients on a greased pizza pan. Bake crust for about 20 minutes. (Check it at 15) Take crust out of oven, add toppings. Bake again until cheese has melted (about 5 minutes). Remove and enjoy!

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from Jessica Fox, TLPT Employee

3 cups chicken broth 2 tbs + 2 tsp flour 8 oz Philadelphia 1/3 less fat

cream cheese

½ small bag of Kraft parmesan

cheese ½ tsp garlic powder ½ tsp pepper

Mix broth and flour in skillet. Stir in cream cheese, parmesan cheese, garlic powder, and pepper. Cook 2 minutes, stirring constantly until mixture boils and thickens. We pour sauce over fettuccine noodles, and use remaining cheese to sprinkle on top. It is good with cooked or canned chicken in it as well.


2 lbs ground beef 1 chopped onion 1 chopped green pepper ½ cup chopped celery 1 ¾ cup ketchup

1 tsp brown mustard 1 tbs brown sugar 1 tbs cider vinegar ½ cup water Dash of garlic salt

Brown beef, onion, green pepper and celery. Add other ingredients and simmer for 30 minutes. Serve on hamburger buns.


2 cans tuna, drained 1 (8 oz) brick cream cheese,

softened ½ cup chopped black olives

½ cup toasted chopped pecans or walnuts

½ cup mayonnaise ¼ tsp pepper 2 tbs lemon juice

Mix all ingredients and serve as you wish in sandwiches, with crackers, or as a dip.

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from Jay Vining, TLPT Patient “Quick and easy to make in a hurry –great for parties and tailgating.”

1 ½ lb lean hamburger ½ c ketchup 2 tbsp mustard

3 tbsp Heinz 57 Steak Sauce Cumin- optional

Brown the hamburger in medium skillet, drain and rinse- while skillet is warm place meat back in skillet. Stir in ketchup, mustard, Heinz 57 Sauce. Coat meat and sprinkle with cumin for a smokey taste (a little bit goes a long ways!) Serve on buns with choice of chips.

from Judy Norman of Family Medicine Clinic

1 loaf of Rhodes Bread Dough

(thawed to room temperature)

6 oz cooked spaghetti 1 cup thick spaghetti sauce ½ lb cooked Italian Sausage or

hamburger meat

8 oz Mozzeralla cheese cut into ½ inch cubes 1 egg white Parmesan Cheese Parsley Flakes

Spray counter lightly with non-stick cooking spray or use parchment paper. Roll loaf into a 12 X 6 inch rectangle. Cook spaghetti according to package instructions. Drain and let cool. Place spaghetti in a four inch strip down the center of dough. Tope with sauce and cheese cubes (and add a ½ pound cooked Italian Sausage or hamburger meat). Make cuts 1 ½ inch apart on long sides of dough to within ½ inch of filling. Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid. Brush with egg white and sprinkle with parmesan cheese and parsley. Bake at 350° for 30-35 minutes.

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from Lynda Lewin, TLPT Patient “Delicious and nutritious. Yummy to my tummy.”

1 lb. chicken burger (can

substitute turkey or lamb) Grate: ¼ cup zucchini, squash ¼ cup carrot Chop: 3 small green onions ¼ cup parsley (fresh)

Add: 1 sprig rosemary (remove stem) ¼ tsp garlic powder ¼ tsp curry powder

Sprinkle with sea salt and pepper. Knead with hands all the veggies and seasonings into the burger and make 4-5 patties. Arrange on hot skillet that has been greased with olive oil. Serve and eat like a hamburger. Decorate with lettuce, tomato and pickles.

from Kathy Klein, TLPT Patient “It was my mother’s recipe and it is so delicious.”

6 oz. cooked chicken, diced

(about 1 cup) ¼ cup chopped celery ¼ cup mayonnaise 2 tbsp chopped walnuts 2 tbsp raisins

2 tbsp chutney ½ tsp curry powder 4-cinnamon-raisin English

muffins 1 bag baby spinach leaves

Combine chicken, celery, mayonnaise, walnuts, raisins, chutney and curry powder. Mix well. Spread on English muffin, top with spinach leaves and remaining muffin halve. Makes 4 sandwiches.

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1 can cream of mushroom

soup 1 lb ground beef 1/3 cup dry bread crumbs 1 small onion

1 egg 1 tbs vegetable oil 1 ½ cups mushrooms

Mix ¼ cup soup, beef, bread crumbs, onion and egg thoroughly. Shape firmly into 4 patties ½ inch thick. Heat oil in skillet over medium heat. Cook patties until browned. Set patties aside. Pour off fat. Add remaining soup and mushrooms. Heat to boil. Return patties to pan. Cover and cook over low heat 20 minutes or until patties are done.

from Ruth Whartenby, TLPT Patient

Meatballs: 1 lb ground beef ½ cup bread crumbs ¼ cup milk ½ tsp salt ½ tsp Worcestershire sauce ¼ cup green pepper, finely

chopped ¼ cup onion, finely chopped

Sauce: 1 (13 ½ oz) can pineapple

tidbits, drained, syrup reserved

1/3 cup vinegar 1 tbs soy sauce ½ cup brown sugar 1/3 cup green pepper,

chopped

Meatballs: (You can substitute frozen home style meatballs for these.) Preheat oven to 400°. Mix all ingredients. Shape into 20 (1 ½ inch) meatballs. Place in 9x13 pan. Bake 20-25 minutes or until no longer pink inside. Stir together in medium pot pineapple syrup, vinegar, and soy sauce. Mix sugar and cornstarch. Stir into syrup mixture. Cook, stirring constantly over medium heat until mixture thickens and boils for 1 minute. Add pineapple tidbits, green pepper and meatballs.

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2 lbs lean ground beef 3 tbs minced onion 2 tsp salt ¼ tsp pepper ¼ tsp nutmeg 2 eggs

¼ cup flour 2 tbs butter 2 tbs instant beef bouillon 2 cups hot water 1 bay leaf

Mix beef, onion, salt, pepper, nutmeg and eggs lightly, but thoroughly. Shape them into 2 inch balls and roll in flour. Brown them on all sides in a skillet. Dissolve bouillon in 2 cups hot water. Add 1 ½ cups of bullion mix and bay leaf to the meat balls. Bring to boil and simmer for ½ hour. Mix remaining ½ cup bouillon with the flour until smooth. Stir into meatball mixture and cook, stirring gently until thickened. Remove bay leaf.


¾ lb hamburger ¼ onion ¼ tsp salt ¼ tsp pepper ¼ tsp oregano ¼ tsp basil 1 (15 oz) can mixed vegetables,

drained

1 can diced tomatoes 1 tbs sugar 2 refrigerated piecrusts 2 tbs flour ½ cup grated sharp

cheddar cheese

Preheat oven to 400°. Mix hamburger, onion and spices. Brown. Stir vegetables, tomatoes and sugar into mixture. Simmer 5 minutes. Place bottom piecrust into pie pan. (Hint: If piecrust is frozen, you can place it in the oven while it is preheating, and the piecrust will warm up nicely.) Spoon mixture into pie pan. Sprinkle with flour and stir in slightly to thicken. Top with cheese. Add top crust pressing edges together. Slit the top piecrust several times with a knife. Bake 30-40 minutes. Check at 30! Wait to cool slightly to congeal before slicing and serving.

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2 lbs hamburger 1 tsp salt ½ tsp pepper 2 tsp sage 2 cans Old El Paso enchilada

sauce

1 can tomato soup 1 ½ cup salad oil 1 pkg flour or corn tortillas 1 lb grated cheddar cheese 1 pkg shredded lettuce ½ grated onion

Brown hamburger, salt, pepper and sage. Mix in enchilada sauce and tomato soup. Add ½ cup water using ¼ cup to rinse each enchilada can. Mix well and simmer. Meanwhile, heat salad oil in a small skillet to a temperature by which a tortilla will soften when immersed for 30 seconds. After each tortilla is heated, take it out and immediately dip it in the enchilada sauce mixture. Remove it after 5 seconds and place it on a plate. Layer the tortilla, enchilada sauce mixture, cheese, lettuce, onion and repeat. Eat immediately. Serves 5-6.

from Sheila Huddleston, TLPT Receptionist

1 large can Cream of

Mushroom soup 1 small can Cream of Celery

soup 1 small can Cream of

Mushroom with Garlic soup 2 lbs stew meat

1 package Lipton Onion Soup Mix

½ red bell pepper, chopped 3 stalks celery, chopped 1 can water 1 (8 oz) block cream cheese 1 package flat egg noodles.

Put everything but cream cheese and noodles in crock pot for 6 hours. At last hour, cut up cream cheese and add to mix. Take potato masher and break up cream cheese and meat pieces. Add brown gravy mix if mixture is too thin, add water or chicken broth if it’s too thick. Serve over noodles and/or mashed potatoes.

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2.5 obs ground beef ½ cup oatmeal ½ cup bread crumbs ½ onion, finely chopped ½ green pepper, finely

chopped

½ cup ketchup 1 tsp salt 1 tsp pepper 2/3 cup milk 2 eggs

Whisk together in large bowl eggs, milk, ketchup, salt and pepper. Add onions, peppers, oatmeal, and bread crumbs. Squish in the ground beef until well mixed. Pat into loaf shape in a 9x13 pan. Bake at 350° for 1 hour, or until juice runs clear.


1 can whole cooked hominy 1 can tomato soup ¼ cup chopped ripe olives 1 ½ tsp. salt ½ tsp. chili powder 1/8 tsp. black pepper

Heat 2 tbs oil in skillet and sauté: 1 lb. ground beef 1 small onion, minced ½ cup chopped celery ¼ cup chopped green pepper

Slice remaining green pepper crosswise so you can top with rings. Mix hominy, soup, olives, salt, chili powder and pepper. Add sautéed ingredients and combine thoroughly. Pour into casserole dish and bake at 350° for 30 minutes. When almost ready to serve, remove from oven and sprinkle with grated cheese and top with pepper rings. Return to oven for a few minutes to melt cheese. Serves 5.

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1 lb ground beef 1 onion, chopped 1 green pepper, chopped 1 can diced tomatoes

Salt and pepper to taste Cook 1 ½ cups of elbow

macaroni

Brown meat, then add in peppers and onions. Add tomatoes, salt and pepper. Simmer for 15 to 30 minutes. Stir in elbows. Serve in bowl with bread and butter. My mom used more macaroni, so she could stretch it to 8 servings.


1 ½ lbs. ground beef 1 medium onion, diced Salt and pepper to taste 1 ½ cups shredded cheddar 1 medium pkg. elbow

macaroni, cooked and drained

1 medium can whole corn, drained 1 medium can creamed corn 2 cans condensed tomato soup

In a large skillet over medium heat, brown meat and onion. Remove pan from heat. Add corn and soup. Stir to blend ingredients. Add 1 cup cheese and return to heat to melt. Remove from stove. Place macaroni in large casserole dish. Pour meat and cheese mixture over macaroni and top with remaining cheese. Bake in 350° oven until cheese melts, about 20 minutes.

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from Alberta Gibbs of CHI Cardiovascular Surgery “So easy and delicious- may use black olives & peppers to sauté.

My Family’s Regular during Lenten Season.

1 lb spaghetti 1 jar mushrooms 2 tbsp olive oil

2 tbs butter 2-3 cloves garlic Parmesan Cheese

Cook spaghetti as directed- drain – save ½ cup water. Sauté mushrooms, garlic, olive oil and butter in sauce pan. (Save liquid from mushrooms.) After sautéing 5 minutes, add water from mushrooms- spread on cooked spaghetti- sprinkle with parmesan.

from Stephanie Baxley of CHI McGowan Ct. Clinic

1 head cabbage 1 lb. ground beef, browned Salt and pepper to taste 1 cup cooked rice 1 cup milk

2 tbsp. oil 1 can tomato sauce 2 tbsp. brown sugar ½ cup hot water

Dip cabbage leaves in hot water. Dry leaves on clean towel. Combine meat, salt, pepper, cooked rice and milk. Mix well. Place 1 or 2 tbsp. of mixture on each leaf; roll leaf around meat and fasten with toothpicks. Heat pan, and oil and brown rolls lightly. Sprinkle with brown sugar; add tomato sauce and hot water. Cook at simmer for ½ hour until leaves are soft. Serves 4 to 6.

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from Kris Curtis of Hollywood Ave. Family Clinic “My grandmother always made this when we were growing up.

Brings back happy memories!”

1 lb lean ground beef 1 large can crushed tomatoes

(or, 1 can of Rotel for spice)

1 bag sliced okra Salt, pepper and garlic powder

to taste

Brown beef, add other ingredients. Cook until meat is done and let simmer for 5-10 minutes. Can serve alone, or over noodles or rice. Also good with shredded cheese on top.

from Cassey Reynolds, TLPT Technician “My grandfather brought this recipe back from Korea while serving in

the Air Force. It is delicious!”

1 lb beef round steak, sliced in

1-1 ½ inch strips 4 carrots, sliced thin 4 stalks celery, sliced long 6 green onions, chopped on

angle 2 cans water chestnuts, sliced

and drained 2 cans bamboo shoots

2 red bell peppers, cut long 1 green bell pepper, cut long Sesame oil Sesame seeds Garlic powder Seasoned salt Soy sauce Worcestershire sauce

Sprinkle oil in wok along sides to cover bottom evenly. Heat oil. Add sesame seeds and lightly brown. Add meat. Cook on medium heat. Add veggies and cover on medium heat. Add about ½ cup water. Keep cooking. Add soy sauce freely. Add Worcestershire sauce. Cook until carrots are not real crunchy, then serve over rice (white or brown). Enjoy!

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from Donna Robbins, TLPT Receptionist “An old family recipe.”

1 Whole cooked chicken, or

equivalent amount of chicken Broth: Broth from cooking whole chicken 4 cups water ½ tsp salt

Dumplings: 1 cup water/broth mixture 1 tsp salt 1/8 tsp soda 1 tbs melted shortening 2 cups flour

Combine broth ingredients and bring to boil. Combine dumpling ingredients. Work with hands to mix. Roll out 1/8 inch thick (half of mix at a time). Cut into 1-1 ½ inch wide strips. Drop into boiling broth 1 at a time. Return to boil. Boil 10 minutes, stirring often. Add 1 cup hot water. Boil until tender. Debone chicken, add to pot, and heat 2 minutes. Add 1 cup milk. Allow to heat.


3 lbs chicken breast, boneless 2 tbs margarine or butter ½ cup onion, chopped 1 tsp chili powder ½ tsp ground cumin 1 can cream of chicken soup 1 can cream of celery soup

1 can cream of mushroom soup

1 cup milk 1 can chopped green chilies 1 (16 oz) carton sour cream 1 package burrito-size four

tortillas Shredded cheddar cheese

Cook chicken, cool and shred meat. While chicken is cooking, in separate pot, melt margarine. Add onions and cook until transparent. Add chili powder, cumin, soups, milk, chilies and ½ cup sour cream to onions. Mix well and heat through. Mix ½ soup mixture to chicken and combine well, reserve remaining soup for topping. Fill tortillas with chicken, roll and place in greased baking dish seam side down. Cover with remaining soup, top with shredded cheddar cheese and bake at 350° for 30 minutes. Makes 8 enchiladas.

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¼ cup Fleishmann’s margarine 1 med green bell pepper,

seeded and chopped 1 med onion, chopped 2 cans (10 ¾ oz) cream of

chicken soup

2 cans Ro-tel 2 cups cubed cooked chicken 12 corn tortillas, torn into bite-

sized pieces 2 cups shredded cheddar

cheese

Melt margarine in large saucepan. Add bell pepper and onion. Cook over medium heat until tender. Blend in soup, tomatoes, and chicken. Heat through. Place a layer of 4 tortillas in bottom of 13x9 baking dish. Top with 1/3 tomato mixture, then 1/3 cheese. Repeat 2 more times. Bake in a preheated 325° oven for 40 minutes or until bubbling.

from Tammy Scheer TLPT Marketing “This is a recipe from the Arkansas governor’s office in the 70’s.”

6-8 chicken tenderloins ½ cup flour ½ cup parmesan chees 2 tsp paprika ½ tsp salt

½ tsp pepper ½ cup butter (melted) 1 egg, beaten 2 tbs milk

Mix flour, parmesan cheese, paprika, salt and pepper in medium bowl. Mix egg and milk in small bowl. Dip chicken in egg mixture then roll in flour mixture. Coat well. Spray shallow glass cooking dish with cooking spray and place chicken in bottom of pan (not layered). Drizzle butter over chicken. Bake at 350° covered with foil for 1 ½ hour then remove foil and cook ½ hour. Great addition to the coating for oven fried chicken. (We use leftover chicken for chicken pizza with alfredo sauce.)

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from Chelsea Delling, TLPT Technician “If you love white pizza like the bacon chicken ranch pizza, you will

love this casserole that uses all the same flavors.”

1 lb. bacon, fried and crumbled, grease saved 2 lb. boneless, skinless chicken thighs 2 tablespoons of ranch seasoning 1 bell pepper, diced 2 clove garlic, minced

1 lb. bow tie pasta, cooked al dente 2 jars of Alfredo sauce 1/3 cup of evaporated milk or regular milk 3 roma tomatoes, diced 4 cups shredded Italian cheese blend

Cut chicken into bite sized pieces, coat with 1 - 1.5 tablespoons of ranch seasoning. Sauté in a skillet with 1 tablespoon of bacon grease along with bell peppers and garlic. When chicken is cooked completely, drain grease and liquid from skillet. Return chicken and veggies to skillet. Pour one jar of Alfredo sauce and milk into skillet with chicken. Stir in one teaspoon of ranch seasoning. Simmer for five minutes. Begin layering casserole with half the remaining jar of Alfredo on the bottom of a 13 x 9 pan or two 8 x 8 pans. The layer 1/3 of each of the following pasta, chicken sauce, and tomatoes. Use 1/4 of the fried bacon. Spread 1 cup of cheese over top and repeat two more times. After the cheese the third time, cover with Alfredo sauce, 1 cup of cheese and remaining bacon. Bake for 30 minutes on 350.


6-8 boneless thighs or breast 1 bottle Russian dressing 1 jar apricot jam 1 pkg. French onion soup, dry

Splash of rice vinegar Dried pepper flake to taste Small can pineapple tidbits 1 green or yellow pepper

Bake at 350° for 1 hour. Also use crockpot or electric skillet. Serves 6-8.

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6 chicken breasts 3 cups plain bread crumbs 2 sticks margarine 2 tbs garlic powder

1 cup grated parmesan cheese 1 tsp salt 1 tbs parsley

In small saucepan, melt margarine and stir in garlic and salt. Set aside. In medium mixing bowl, combine bread crumbs, parsley and parmesan. Dip chicken pieces in melted butter, then dredge in breadcrumbs. Place in baking pan and drizzle any leftover margarine on chicken. Bake uncovered at 375° for 45-60 minutes until golden brown.


3 cups chicken (cooked and

seasoned with taco seasoning)

10 slices bacon (cook and crumbled)

¾ cup mayonnaise 1 cup fresh chopped tomatoes

1 tbs parsley 2 tbs chopped green onion 1 ½ tsp lemon juice 2 dashes Worcestershire sauce Salt and pepper to taste Fresh Cut Lettuce

Place bacon slices on baking sheet and cook at 350° for 25-30 minutes. Cool and crumble in plastic bag. Prepare the dressing by mixing together the mayonnaise, parsley, green onions, lemon juice, Worcestershire sauce, salt and pepper. In a medium bowl, stir together the chicken breast, tomatoes and bacon. Pour dressing over chicken mixture and toss well to coat. Refrigerate until chilled; serve over lettuce leaves.

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from Kendra Glover of Family Medicine Clinic “It’s delicious!”

6 chicken strips ½ package of bacon 1 cup ranch dressing

4-5 potatoes 1-2 cups cheese

Cook chicken. Cut into small bite-sized pieces. Peel and cut potatoes into cubes. Cook bacon until crispy, and crumble into bits. Mix chicken, bacon, dressing, cheese and uncooked potatoes in a casserole dish. Cook until potatoes are tender.

from Stacee Swaim, TLPT Technician

4 Boneless Skinless Chicken

Breasts 16 Ounce Bottle of Italian

Dressing ½ Cup of Parmesan Cheese

Italian Seasoning 4-6 Potatoes scrubbed cut in

half or wedges (you can peel if desired)

½ bag of mini carrots

Spray crock with Pam. Squirt a small amount of Italian dressing at bottom of crock-pot. Place two chicken breasts in crock. Pour some of the Italian dressing on the chicken. Sprinkle half of cheese onto the chicken. Sprinkle Italian seasoning onto the chicken. Place next two chicken breasts into crock-pot, if possible not directly on top of the first breasts. Sprinkle remaining cheese on top of chicken. Pour carrots on top. Pour more of the Italian dressing on top of chicken and carrots. Sprinkle Italian seasoning onto the chicken and carrots. Place potatoes on top. Pour the remaining Italian dressing on the potatoes. Sprinkle Italian seasoning on the potatoes. Cook on low for 6-8 hours.

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1 dozen thin pancakes, 4-5

inches in size 3 cups skinless chicken breast

2 cups chicken gravy 2 cups shredded cheddar cheese

Make your traditional pancakes but cook small and thin. Cook chicken and dice. Make your gravy (suggested 2 cups milk, 2 tbsp. chicken oil and 2 tbsp. flour). On a cookie sheet, place pancakes and add chicken to one side. Top with gravy and cheese then fold pancake over. It’s like making a pancake-chicken taco. Place a little gravy over the top of each pancake and sprinkle with cheese. Bake at 350° until cheese is melted.


1 (3 ½ lb.) cooked and

chopped chicken (or 4-5 breasts)

2 green peppers, chopped 1 onion, chopped 1 cup celery, diced 4 cloves garlic

1 can green chilies 2 tbsp. chili powder 1 can diced tomatoes 2 cans mushrooms or fresh 1 can tomato sauce 2 cans chicken broth 1 pkg. spaghetti noodles

Boil chicken until tender. Debone, or use breasts. Sauté peppers, onion, celery and garlic. Add chicken to peppers. Add remaining ingredients. Use chicken broth to cook spaghetti noodles. Drain. Mix all together and top with cheese. Bake 1 hour at 350°. Serves 8-10.

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2 ½ cups chicken (cooked and

seasoned with taco seasoning)

2/3 cup salsa 1/3 cup green onions ¾ -1 tsp ground cumin

½ tsp salt ½ tsp dried oregano 6 flour tortillas ¼ cup butter or butter spray 2 cups shredded Monterey Jack Cheese

In large skillet, combine chicken, salsa, green onions, ground cumin, salt and oregano. Cook, uncovered, over medium heat for 10 minutes, stirring occasionally. Brush one side of tortilla with butter (or spray); place buttered side down on a lightly greased baking sheet. Spoon 1/3 cup chicken mixture over half of each tortilla, then sprinkle with 1/3 cup cheese. Fold plain side of tortilla over cheese. Bake at 375° for 9-11 minutes or until crisp and golden brown.

from Sheila Huddleston, TLPT Receptionist

4-5 medium potatoes, cubed 1 bag frozen green beans 4 chicken breasts, thawed

10 strips bacon, halved 1 bag Lipton onion soup mix ¼ cup water

Put potatoes in microwave safe bowl with water and microwave for 10 minutes. Lay bacon down middle of 9x13 baking dish. Place chicken breast on bacon. Cover with bacon slices. Put frozen green beans on one side of chicken. Stir salt, pepper and half of an envelope of Lipton onion soup mix into them. Put potatoes into other side of dish. Stir in other half of onion soup mix. Cover with foil. Cook at 350° for 45 minutes or until chicken is done.

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from Jon Hardy, TLPT Owner

1 large bag Nacho Cheese

Doritos 2 cups shredded chicken 1 onion, chopped 1 can cream of chicken soup

1 can cream of mushroom soup

1 can Ro-tel 1 pkg American cheese, grated

Mix soups and Ro-tel in blender. Put layer of Doritos in baking dish. Spread layer of chicken on top of chips. Spread a layer of onion. Pour soup mix, then grated cheese. Repeat layering. Bake at 350° for 45 minutes-1 hour or until slightly browned on top.

from Michael Schamp, TLPT Technician

½ cup fine dry bread crumbs 2 tbs parmesan cheese 1 tsp basil leaves 1 tsp oregano ½ tsp garlic salt ¼ tsp salt

2/3 cup butter (melted) 4-6 chicken tenderloins ¼ cup apple juice ¼ cup chopped green onion ¼ cup green onion ¼ cup chopped fresh parsley

Heat oven to 375°. Combine bread crumbs, parmesan cheese, basil, oregano, garlic salt and salt. Dip chicken in melted butter, then coat with crumb mixture; reserve remaining butter. Place chicken in ungreased baking dish. Bake 50 to 60 minutes or until chicken is tender. Add apple juice, green onion and parsley to remaining melted butter. When chicken is golden brown, pour butter sauce over chicken. Bake until heated thoroughly.

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from Jessica Shaw of Family Medicine Clinic “It tastes amazing, and my mom used to make it when I was a child.”

1 bag Doritos, Nacho Cheese 1 can cream of chicken soup 1 can Ro-tel

1 big can of chicken Shredded cheese

Preheat oven to 350°. Line casserole dish with Doritos. Mix soup and Ro-tel in bowl. Heat in microwave 2 min 30 sec. Spread over Doritos. Warm chicken in microwave. Spread over cream of chicken and Ro-tel. Add another layer of Doritos. Top with shredded cheese. Place in oven until melted.

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1 can black beans 1 can great northern beans 1 can garbanzo beans 1 lg can chicken breast 1 med onion, chopped 1 cup red and yellow peppers,

chopped

2 (4.5 oz) cans green chilies 2 cloves garlic 2 tsp ground cumin ½ tsp oregano 3 ½ cups chicken broth

Combine all ingredients. Cover, cook on low 8-10 hours or high 4-5 hours. Top with sour cream and cheese if desired.

from Jennifer McGuire of Ouachita Regional Pain Management

2 lb ground beef 2 cups diced onions 2 (15.5 oz) cans pinto beans 1 (15.5 oz) can pink kidney

beans 1 (15 oz) can whole kernel

corn, drained 1 (14 oz) can Mexican-style

stewed tomatoes 1 (14.5 oz) can diced tomatoes 1 (14.5 oz) can tomatoes with

chiles) 2 (4.5 oz) cans diced green

chilies

1 (4.6 oz) can black olives, drained and sliced (optional)

½ cup green olives, sliced (optional)

1 (1.25 oz) package taco seasoning mix

1 (1 oz) package ranch salad dressing mix

Corn chips, for serving Sour cream, for garnish Grated cheese, for garnish Chopped green onions, for

garnish Pickled jalapenos, for garnish

Brown beef and onions in large skillet. Drain excess fat, then transfer mix to large slow cooker or stockpot. Add beans, corn, tomatoes, chilies, olives, seasonings and cook in slow cooker on low for 6-8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, grated cheese, green onions and jalapenos.

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from Chrissy Sorrell of CHI McGowan Ct. Clinic

“Love this soup! Great for a cold day or just because.”

4-6 chicken tenderloins 1 can chopped green chilies,

drained 2 cloves garlic, minced 1 yellow onion, chopped 2 cans diced tomatoes ½ cup chicken broth

1 tsp cumin 4 corn or flour tortillas,

stripped Cilantro 1 cup shredded cheese 1 avocado (diced) 1 Lime

Place chicken in crockpot. Combine green chilies, garlic, onion, tomatoes, broth and cumin in a small bowl. Pour mixture over chicken. Cover and cook on low for 6 hours or on high for 3 hours until chicken is tender. Remove chicken and use 2 forks to shred meat. Return to slow cooker. Adjust seasoning, adding broth as necessary. Just before serving, add tortillas (baked or use chips as alternative) and cilantro to slow cooker, stir. Serve by topping with cheese, avocado and a squeeze of lime. The avocado & lime make it!

from Marcy Windstein TLPT Receptionist

2 cans pinto beans 1 can whole kernel corn (or hominy) 1 can Rotel diced tomatoes and chilies 1 large can tomato sauce

1 pkg taco seasoning mix 1 pkg Hidden Valley Ranch mix 1-1/2 lbs. lean ground beef

(cooked) 1-1 ½ cups water (to your

desired consistency)

Dump everything in a soup pot (no need to drain anything), add water. Bring to a boil; turn down to a simmer for 15 minutes. Best served with shredded cheese, sour cream and cilantro. My husband likes his with cornbread; my daughter likes hers with Fritos and l like mine just out of the pot!

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2 lbs. cut up lean beef Salt and pepper 2 large onions, chopped 1 tsp. Italian season 1 tsp. Lawry’s seasoning 1 tsp. minced garlic

4 large carrots, cut up 5 large stalks celery, chopped 2 dashes Tabasco 2 large potatoes, cut up 1 tsp. rosemary 1 tsp. dill 1 can whole tomatoes

Cover beef with water and add salt, pepper, onions, Italian seasoning, Lawry’s seasoning and minced garlic. Simmer for 1-2 hours until meat is tender. Add carrots and celery and cook 30 minutes. Add Tabasco, potatoes, rosemary, dill and whole tomatoes. Cook until potatoes are tender, about 30 minutes. Serves 6-8.


2 lbs hamburger 1 (16 oz) can tomato paste 2 lbs red potatoes, peeled and cut

into bite-sized pieces 2 large onions, peeled and quartered 4 large carrots, peeled and cut into 1

inch sections

1 bell pepper, cleaned and sliced

1 stalk celery, diced 1 tb salt 1 tsp sugar ½ tsp pepper ¼ tsp oregano

Brown hamburger, onions, bell pepper, salt, pepper and oregano. Add other ingredients with enough water to make a thick soup. Cook slowly for approximately 1 ½ hours, until potatoes and carrots are soft. Makes 12 servings.

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¼ cup bacon, chopped ¼ cup onion, chopped 2 (7 oz.) cans clams 2 cups chopped potatoes

½ cup boiling water Salt and pepper ¼ tsp. thyme 2 cups milk or half & half cream 1 tbsp. flour

Fry bacon and onion. Add remaining ingredients except milk and flour. Cook until tender. Just before serving, add milk and thicken with flour.

from Britt Scheer, TLPT Family

2 cans cream of chicken 2 cans cream of onion 2 cans chicken broth

2 cans milk 3 tbs flour Slices of Swiss cheese

Heat broth and milk in large cooking pan. Stir flour into can of cream of chicken. Combine cream of chicken and cream of onion with broth mixture continuously stirring. Bring to boil and thicken. Serve over slices of Swiss cheese. Easy, warm and delicious!

from Melissa Caple of Hollywood Ave. Family Clinic

2 lbs browned ground beef 1 small onion (chopped) 2 cans stewed tomatoes 1 can Ro-tel 1 can green chilies 1 can pinto beans (drained and rinsed)

1 can ranch style beans 1 pkg taco seasoning mix 1 pkg Ranch Mix seasoning 1 ½ cup water Salt and pepper to taste

Brown ground beef with onions and drain grease. Mix with remaining ingredients in crock pot and cook all day. Serve with chips and cheese.

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from Amber Caswell, TLPT Technician

1 lb Italian sausage (any flavor) 1 diced medium onion 2 tbs butter 2 tbs flour 1 (32 oz) box chicken stock

1 can roasted garlic chicken stock

2-3 handfulls chopped kale 2 cups half & half 1 potato, cubed

Cut sausage from casings and crumble. Cook sausage and onion together and drain. Set aside. In pot, mix butter and flour, cook 1-2 minutes, stirring constantly. Return meat and onion to pot. Add stocks and stir until boiling. Turn down to simmer. Add potato, kale and half & half.

from Mary D. Jaskolka, TLPT Patient “It reminds me of New Orleans, where I’m from.”

1 ½ bags dried red kidney

beans 8 bay leaves 2 ham hocks (the bones make

it better) ¼ cup flour Nature’s Seasoning or regular

salt

Garlic powder (to taste) 4 celery stalks chopped 1 medium onion chopped Oil (enough to brown onions

and celery) A dash of Kitchen Bouquet

Soak beans overnight (about 8 hours). Rinse and drain next morning. Sauté chopped celery and onions in oil. After they have browned, add flour. Stir, adding uncooked beans and just enough water to cover the mixture. Bring mixture to boil, stirring occasionally. Reduce to simmer, adding bay leaves, ham hocks and seasonings (go easy on the salt, you can add more later). Make sure there is still enough water to cover everything. Cook on low about 2-3 hours, stirring occasionally. After beans are soft, remove a cup of beans, mash them, then put them back in the mix to make it creamy. Taste to see if it needs more salt. Serve over rice.

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from Martha Dudley of Hollywood Ave. Family Clinic

5-6 yellow summer squash,

sliced 1 large onion, chopped 2 oz butter ½ cup milk

1 (10 oz) can Ro-tel, drained and mashed

1/8 tsp pepper ¾ tsp salt 1 cup grated cheese Ritz crackers

Sauté sliced squash and chopped onion in butter. Add milk, Ro-tel, salt, pepper and cheese. Place in a 2-quart casserole. Top with crushed Ritz crackers. Bake at 350° for 45-55 minutes.


1 package Jiffy cornbread mix 1 can cream corn 1 can whole kernel corn

1 stick melted butter 1 (4 oz) tub of sour cream 2 eggs, beaten

Mix all ingredients. Pour into an 8x11 pan. Bake at 350° for 50 minutes to 1 hour, until golden brown. (You want the middle to be solid, but the edges not to be too dry.)

from Sherri Fullbright of CHI McGowan Ct. Clinic

1 (16 oz) package frozen

chopped broccoli 1 cup Cheez Whiz 1 cup uncooked Minute rice

1 can cream of chicken soup ½ cup milk 2 tbs melted margarine 1 small onion, chopped

Cook broccoli as directed. Drain. Mix all ingredients and put into casserole dish. Bake at 350° for 35-45 minutes

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from Kris Curtis of Hollywood Ave. Family Clinic

1 bag of diced frozen potatoes 1 white onion, diced

½ block of Velveeta ½ stick of butter

Prepare potatoes according to bag instructions. Sauté onion in skillet until done. Slice butter, and put in bottom of baking dish. Mix onions, potatoes and cheese in dish. Bake on 425° for 20-30 minutes until top is just turning brown. You may need to stir once or twice during cooking time.


2 lbs frozen hashbrowns ½ cup margarine or butter,

melted 1 pint sour cream

½ cup onion, peeled and chopped

2 cups cheddar cheese, grated 1 tsp salt ¼ tsp pepper

Preheat oven to 350° and spray 11x14 baking dish with cooking spray. Mix ingredients. Place in prepared pan and bake for 45 minutes or until brown on top.

from Marianne Gragson of CHI Cardiovascular Surgery “Easy and you can mix bacon or ham or cooked hamburger meat

into it to make a complete meal”

½ cup onion, chopped 1 (10 oz) pkg of broccoli,

chopped and lightly thawed 1 stick of butter, melted 4 eggs

2 cups shredded cheese 1 pkg Jiffy Corn Muffin Mix 1 can Mexicorn 1 can cream corn

Mix all ingredients except broccoli together in mixing bowl. Mix broccoli last and place in large grease iron skillet. Cook on 400° in oven until brown and toothpick comes out clean. Enjoy!

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2 pounds carrots 1 medium onion, chopped ¾ cup sugar 1 tsp prepared mustard 1 tsp Worcestershire sauce ½ tsp pepper

1 small green pepper, chopped

1 can tomato soup ¾ cup vinegar ½ cup vegetable oil 1 tsp salt

Slice and boil carrots in water until fork tender. Drain and allow to cool. After cooled, layer carrots, onion and green pepper in casserole dish. Make marinade of remaining ingredients. Beat until smooth. Our over vegetable. Refrigerate. Will keep for several weeks.


2 medium baking potatoes ¼ cup dry crud cottage cheese ¼ cup buttermilk 2 tsp dry natural butter-

flavored mix 1 tsp snipped fresh parsley

½ tsp freeze-dried chives ¼ tsp onion powder Dash of pepper 2 tsp bacon-flavored soy bits-

divided

Pierce potatoes with fork and arrange on paper towel. Microwave at HIGH for 6-8 minutes, or until tender, turning potatoes over and rearranging after half the time. Wrap in foil. Let stand for 10 minutes. Cut each potato in half length-wise. Scoop out pulp, leaving ¼ inch shell. Place pulp in medium mixing bowl. Arrange shells on paper towel-lined plate. Set aside. In food processor or blender, combine cottage cheese and buttermilk. Process until smooth. In medium mixing bowl, combine potato pulp, cottage cheese mixture, butter-flavored mix, parsley, chives, onion powder and pepper. Beat until smooth and fluffy. Spoon mixture into potato shells. Microwave at HIGH for 3-4 minutes, or until heated through, rotating plate once. Sprinkle with bacon-flavored bits. 4 servings.

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3 cups cooked squash ¼ cup melted butter ¼ cup milk 3 eggs, well beaten

1 tsp salt 1/8 tsp pepper 1 cup buttered breadcrumbs 1 tbs minced onion

Cut up squash and cook covered in small amount of water until tender. Force through coarse sieve. Add other ingredients, blend well, and turn into well-greased ring mold. Set ring in a pan of hot water and bake at 350° for 45 minutes, or until inserted knife comes out clean. To remove squash ring, place serving dish over ring, then turn dishes over quickly. Fill center with buttered peas or other vegetables.

from Vicki Cobb, TLPT Patient “It’s easy to fix, can be prepared ahead and baked when needed.”

2 Jiffy cornbread mixes 1 cup milk 1 can cream style corn 1 small can whole kernel corn 2 eggs, beaten 1 lb grated cheese

1 ½ lbs ground beef 1 green pepper, diced 1 onion, diced 1 cloves garlic (optional) Salt and pepper to taste

Mix cornbread mix, milk, corn and eggs. Brown ground beef. Add onion and pepper. Cook until meat is done and onion and peppers are soft. Drain off grease. Spray 9x13 pan with Pam. Put half of the cornbread mix in bottom of pan. Sprinkle meat mixture over cornbread. Sprinkle cheese on the meat. Pour remaining batter over cheese. Spread evenly. Bake at 350° for 35-45 minutes until the center of the cornbread is firm. Serve with salsa on the side.

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from Sarah Hortman, TLPT Patient “Good! People who don’t like cabbage love this dish.”

1 med head cabbage 1 onion, chopped ½ lb. Velveeta, cubed small Salt and red pepper to taste

¾ stick butter 1 can cream of mushroom

soup 1 cup bread crumbs

Chop cabbage, boil until tender in salted water; drain. Wilt onion in butter, add cheese. When melted, add soup. When blended, add boiled cabbage and red pepper and mix well. Put in ½ quart greased casserole dish. Sprinkle bread crumbs on top. Bake for 20-30 minutes in 350° oven. This is a tasty dish!


2 cups zucchini, shredded and drained 2 eggs ¼ cup sautéed chopped onion ¼ cup all-purpose flour

½ cup Italian Panko bread

crumbs ½ cup parmesan cheese ½ tsp salt ¼ tsp Italian seasoning 2 tbs butter, divided

Shred 2 medium zucchini and drain. Pat dry of excess moisture with paper towels. Sautee onions in 1 tablespoon butter in skillet on medium-high. In a medium bowl, combine the zucchini, eggs, onion, flour, bread crumbs, Parmesan cheese, mozzarella cheese, seasoning, and salt. Stir well enough to distribute ingredients evenly. Heat tablespoon of butter in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonful’s, and cook for a few minutes on each side until golden.

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1 can cream of mushroom soup ½ can milk Salt and pepper ½ cup minced onion 5 cups cooked potatoes ¾ cup shredded cheese

Variation: ½ cup white wine Golden mushrooms Chopped green onions Sour cream

Stir soup well. Blend in milk and heat to boiling. Add onion, salt and pepper. Put in layers in casserole dish and bake, uncovered for 30 minutes at 350°. Double recipe for 13 X9 inch pan. Add wine, mushrooms and sour cream to taste for variation.


6 large potatoes ¼ cup flour ¼ cup parmesan cheese

¾ tbsp. salt 1/8 tbsp. black pepper 1/3 cup butter

Cut potatoes in quarters. Combine flour, cheese, salt and pepper in plastic bag. Coat potatoes well. Melt butter in 13 x 9 inch pan and make one layer in bottom of pan. Bake until golden brown at 350° about an hour.

from Stephanie Bailey of Hot Springs Bone & Joint Clinic

1 cup brown sugar 1/3 cup flour ¾ stick melted butter

1 tsp. vanilla extract 4-5 sweet potatoes

Mix brown sugar, flour, melted butter and vanilla extract. Microwave sweet potatoes until soft and mash. Place in baking dish and pour brown sugar mixture over the top. Place in oven at 350° and cook until it bubbles.

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from Donna Robbins, TLPT Receptionist

1 ½ cup celery, chopped 1 ½ cup onion, chopped 2 tsp poultry seasoning 2 tbs sage

1 tsp pepper 3 eggs, beaten 1 ½ recipes of corn bread 3 cans chicken broth

Mix all ingredients. Bake covered at 350° for 45 minutes.

from Jason Wagnon, TLPT Physical Therapist

1 cup uncooked rice 1 can whole kernel corn (drained) 1 tsp salt 1 tsp pepper 1 beef bouillon cube ¾ cup boiling water 1 15 oz can Hunt’s Tomato Sauce with Tomato Bits

1 tsp Worcestershire sauce 1 tsp Italian herb seasoning 1 cup chopped onion ½ cup chopped green pepper ½ cup chopped celery 1 lb ground beef 1 cup shredded cheddar cheese 2 tbs imitation bacon bits

In a 2-quart casserole, arrange ingredients in layers in the following order: First, rice mixed well with corn, half the salt and pepper, bouillon cube and boiling water. Then half of tomato sauce that has been mixed with Worcestershire sauce and Italian seasoning. Next chopped onion, green pepper and celery. Finally, uncooked ground beef, remaining salt and pepper as well as tomato sauce mixture. Cover tightly and bake at 375° at 45 minutes. Sprinkle with cheese, bake uncovered 15 minutes longer. Top with bacon bits before serving.

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from Ross & Jessie Hardy of CHI Orthopedics

½ block Velveeta cheese 2 cans whole green beans,

drained

½ bottle of Real Bacon Bits ½ sweet Vidalia onion 1 can diced olives, drained

Layer green beans, onions, bacon bits, olives and cheese. Repeat, ending with slices of Velveeta on top. Bake at 400° for 30 minutes, or until cheese is melted on top.

from Ross & Jessie Hardy of CHI Orthopedics

1 lb hamburger meat, or

ground deer meat Aunt Jamima’s Buttermilk

Cornbread mix

1 can Ranch Style Beans 2 cus shredded cheddar

cheese 1 pkg taco seasoning

Use recipe on Aunt Jemima’s Buttermilk Cornbread box. Drain beans. Layer cornbread, beans, meant, cheese and cornbread on top. When browning meat, sprinkle with taco seasoning. Bake at 400° for 15-20 minutes.

from Wanda Frederick, TLPT Patient “It’s very good. It’s colorful. It’s easy to prepare. It goes with any

meal.”

2 cups cooked yellow squash 1 cup hot milk 3 tbs butter 2 eggs, beaten

1 tbs grated onion Salt and pepper to taste ½ cup grated cheese 1 pkg Ritz crackers 1 stick butter

Mix all ingredients together and put in 6 X 6 baking dish. Crumble one stack Ritz crackers and 1 stick butter. Put on top of casserole and bake for thirty minutes at 350°.

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from Susan Polk, TLPT Family “If you like Whole Hog’s potato salad, you’ll love this!”

3 ½ lbs red potatoes 1 tsp garlic powder 1 tsp black pepper 1 tsp dry parsley 1 tsp salt 1 tsp sugar 1 tsp dry ranch dressing

1/3 cup chives ½ cup green onions (optional) 1 cup cups bacon 2 cups sour cream 1 ½ cups mayonnaise Splash of vinegar

Bake potatoes. If medium size, it should take about an hour. Let cool slightly, then cut into cubes and set aside in a large bowl. In a small bowl, mix the sour cream, mayo and spices. In a large bowl, add the sour cream mixture to the potatoes, mixing gently. Add a splash of vinegar, bacon, onion, green onions and mix again. Cover and refrigerate (the longer the better), then enjoy!


2 (3 oz) packages orange

gelatin 1 ½ cups boiling water 2 tsp grated orange rind 1 (16 oz) can jellied crangberry

sauce

1 (8 ¾ oz) can crushed pineapple, drained

½ cup celery, diced

Dissolve gelatin in boiling water. Add orange rind and cranberry sauce. Chill until thickened. Stir in pineapple and celery. Pour into 1 ½ qt mold. Chill until firm, 3-4 hours. Unmold on crisp salad greens. Makes 10-12 servings.

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1 bag spinach ½-1 cup cashew halves 1 lb crumbled bacon

½-1 cup shredded cheese

(I prefer Colby jack) Kraft poppy seed dressing as

desired

Mix spinach, cashews, bacon and cheese in a large bowl. Pour desired dressing on top and shake to mix well. This salad is wonderful, but doesn’t do well as a leftover.


3 lbs seedless grapes (red,

green or mixed) 8 oz sour cream ½ cup sugar

8 oz cream cheese, softened 1 tsp vanilla 1 cup chopped pecans

Mix sour cream, sugar, cream cheese and vanilla. Mix with grapes and pecans. Chill overnight.

from Frank Warren, TLPT Physical Therapist “Cold, crunchy and delicious.”

1 box mixed fruit Jell-O 1 cup boiling water 1 small package Philadelphia

cream cheese 1 cup chopped nuts

½ pint whipping cream (unwhipped)

Small can crushed pineapple with juice

Dissolve Jell-O in boiling water. Cut cream cheese into small pieces and add to hot mixture. Cool. Add nuts, pineapple with juice and whipping cream. Chill until firm.

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from Norma O’Malley, TLPT Patient “Tastes extra-specially good!”

2 heads broccoli 1 cup white raisins 10 strips bacon, fried and crumbled ½ cup sunflower seeds 1 medium red onion, finely chopped

Dressing: 1 cup Miracle Whip 3 tbs vinegar ½ cup sugar

Mix salad ingredients together. Mix dressing ingredients, but don’t add to salad until ready to serve.

from Kim of Foot and Ankle Associates.

1 bunch fresh broccoli 1 bunch fresh cauliflower 1 small onion

Dressing: ½ cup Miracle Whip ¼ cup sugar 1 tbs wine vinegar

Chop broccoli and cauliflower into bite size pieces. Add onion. One hour before serving add mix dressing. To make dressing, mix Miracle Whip, sugar and vinegar until sugar is dissolved and mixture is completely smooth. Pour over salad mixture one hour before ready to eat.


6 fresh tomatoes, sliced 1 bunch fresh basil, in small

pieces 1 small red onion, thinly sliced 1/3 cup red wine vinegar

½ tsp. garlic powder Fresh ground pepper to taste Seasoned salt to taste 2 tbsp. feta cheese, crumbled

Arrange tomatoes on serving platter and top with basil leaves and onion slices. Drizzle red wine vinegar over tomatoes. Sprinkle garlic powder, pepper, and seasoned salt over tomato slices. Top with crumbled cheese. Refrigerate for 2 to 3 hours before serving.

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from Joycie Warman, TLPT Patient “I fell in love with it when eating at Coy’s. Family favorite!”

2 tsp salt 1 tsp pepper 1 cup lemon juice 1 cup oil 2 ½ cups finely chopped

parsley

1 cup finely chopped onion 3 ½ cups finely chopped

tomatoes 1 (16 oz) pkg taboli (bulgar)

wheat (found in Asian food section)

Pour wheat into large tea strainer. Rinse and drain wheat. Put wheat in large bowl. Add oil, lemon juice, salt and pepper. Stir well. Add veggies and mix well. Cover and refrigerate 3 hours, stirring a few times.

from Jamie Hall of Arkansas Orthopedic Surgery & Wellness Center

1 lb green seedless grapes 1 lb red seedless grapes 8 oz sour cream 8 oz cream cheese

½ tsp vanilla ½ cup sugar 1 cup brown sugar 1 cup chopped pecans

Layer grapes in 9x13 pan. Mix sour cream, cream cheese, vanilla and sugar until smooth. Spread over grapes. Mix brown sugar and pecans together and sprinkle over top. Ready to eat.

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from Nancy Davis, TLPT Patient

7 tbs sugar 2 tbs flour 1 tbs butter 2 eggs, beaten 1 (15.5 oz) can pineapple chunks in juice

4-5 bananas, sliced Small jar Marachino cherry halves ½ cup cream 1 bag mini marshmallows

In saucepan, mix sugar, flour, butter, eggs and juice from pineapples. Cook and cool. Whip cream. Mix all ingredients together.

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from Katherine Klein, TLPT Patient

1 ¾ cup water ½ cup cornmeal 2 tsp salt ½ cup molasses 2 tbs butter 1 (.25 oz) package active dry

yeast

½ cup warm water (110°) 1 cup whole wheat flour 3 ½ cup bread flour 1 lb processed American

cheese, cubed

In a medium saucepan, stir together water, cornmeal and salt. Bring the mixture to a boil, stirring constantly until it thickens. Remove from heat and stir in the molasses and butter. Set aside to cool. In a large bowl, dissolve the yeast in the warm water and let sit until creamy, about 10 minutes. Add the cornmeal mixture and the whole wheat flour, blending well. Add the bread flour ½ cup at a time, stirring well after each addition. When the dough comes together, turn it out onto a lightly floured surface. Knead until smooth and elastic, about 10 minutes. Place the dough in a lightly oiled bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Turn dough out onto a lightly floured surface and flatten. Place 1/3 of the cheese cubes on the flattened dough and fold the dough up to enclose the cubes. Do this twice until all the cheese is incorporated into the dough. You may have to let the dough rest for a few minutes before folding. Divide the dough into 2 equal pieces and form each piece into a round. Place the rounds on lightly greased baking sheets, cover with plastic wrap and let rise until nearly doubled, about 45 minutes. Preheat the oven to 350°. Bake in the preheated oven for 45 to 55 minutes or until golden brown and the bottom of the loaf sounds hollow when tapped.

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1 pkg. active dry yeast 1 ½ cup warm water 2/3 cup sugar 1 ½ tsp. salt

2/3 cup butter flavor shortening 2 eggs 1 cup lukewarm mashed potatoes 6-7 cups flour

Dissolve yeast in warm water in a large bowl. Mix in sugar, salt, shortening, eggs, potatoes and 4 cups of the flour. Beat until smooth. Stir in enough flour to make dough easy to handle. Turn out onto a floured surface; knead until smooth and elastic, about 5-6 minutes. Place this dough in a large greased bowl. Turn over dough to grease other side. Cover with plastic wrap and refrigerate overnight. By morning, dough will be double in size. Punch down dough. Pull off a piece of dough about 2 ½ inches. Roll into a nice-sized ball. Place on greased baking pan. Put 3 rolled balls of dough across and four rows down the pan. Paint with melted butter. Cover with tea towel, put in warm place out of draft. Let rise until double in size, before baking. Be careful when you move them to the oven so they don’t fall. Bake at 400° until golden brown about 13-15 minutes.


1 egg, beaten 1 ½ cup buttermilk 1/8 tsp. baking soda

1 ½ tsp. baking powder 1 cup white corn meal 1 cup Bisquick

Beat egg. Add baking powder, soda and mix. Add corn meal and Bisquick. Put in greased hot iron skillet. Bake at 450°.

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1 cup corn meal 1 ¼ cups buttermilk ½ tsp baking soda

½ tsp salt and pepper ½ tsp baking powder 2 tbs minced onion

Mix cornmeal, onion, salt and pepper. Dissolve soda in milk and add to meal mixture. Beat well, drop from spoon into hot fat and brown on both sides. Good with fish or beans.


2 cups whole grain cornmeal 2 cups buttermilk 2 eggs, beaten

1 tsp baking soda 1 tsp salt 1 tb oil

Pour oil into 7x10 pan. Place oiled pan in oven while oven is preheating. Meanwhile, mix the remaining ingredients in a bowl. Wen oven is preheated to 375°, remove pan. Pour mixture into pan. Bake for 25 minutes.


1 package yeast ½ cup warm water 1 ½ cups low sodium milk

3 tsp sugar 4 tbs unsalted shortening 6 cups flour

Soften dry yeast in warm water. Warm milk in saucepan, the stir in sugar and shortening. Add yeast and mix well. Work in flour. Shape in a ball and place in a greased bowl. Cover. Let rise in warm place for 1 ½ hours. Punch down, let rise again for about 45 minutes. Divide dough in half. Place in two greased 9x4x3 loaf pans. Cover and let rise about 1 hour. Bake at 375° about 45 minutes.

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2 cups warm water (110° F) 2/3 cup honey 1 ½ tbs active dry yeast

1 ½ tsp salt ¼ cup vegetable oil 6 cups all-purpose flour

In a large bowl, stir honey into warm water, and then stir in yeast. Allow to proof until yeast resembles creamy foam. Mix in salt and oil. Mix in flour one cup at a time. Knead dough in bowl until smooth. Place in a well-oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well-oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans. Bake at 350° F for 30-40 minutes.


1 ¼ cup cornmeal 1/3 cup flour ½ tsp salt 1 ½ tbs baking powder

2 tbs butter ¾ cup milk 2 eggs

Sift together cornmeal, flour, salt and baking powder. Add other ingredients and beat on low 1 minute. Don’t overbeat. Bake at 450°-500° until golden brown.


1 ½ cup cornmeal 1 heaping tbs flour Pinch of salt

½ stick of butter 1 cup of hot water

Combine cornmeal, flour and salt. (You can add a package of ranch dressing mix for a variation.) Mix in butter then hot water. Pan fry until golden.

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1 ¾ cups sifted flour 3 tsp baking powder ½ tsp salt 2 beaten egg yolks

1 ¾ cups milk ½ cup salad oil or melted

shortening 2 stiffly beaten egg whites

Sift together dry ingredients. Combine yolks, milk and oil. Stir into dry ingredients. Fold in egg whites, leaving a few fluffs. Bake 6 ½ minutes each. Makes 3 10 inch waffles.


1 cup oats 1 cup buttermilk 1 beaten egg ½ cup brown sugar 1/3 cup oil

Sift together: 1 cup flour 1 tsp. baking powder 1 tsp. salt ½ tsp. baking soda

Mix oats, buttermilk, egg and brown sugar. Mix in flour mixture. Stir in oil. Do not beat. Bake in muffin pans at 400° for 20 minutes.

from Britt Scheer, TLPT Family “Tammy’s Great-Grandma’s Recipe”

12 cups peeled sliced apples 4 cups sugar 1 tbs cinnamon

1 tbs nutmeg 1tbs all spice 2 small boxes (7/8 oz) red hots

Cook apples in crockpot on low 12 hours with lid on the pot. Mash with potato masher. Add sugar, spices and red hots. Cook 3 to 4 hours with no lid. Stir occasionally. Makes 4-5 pints.

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from Josie Scheer TLPT Family

3 ripe bananas, mashed 2 eggs 1 ¾ cups flour 1 ½ cups sugar ½ cup oil ¼ cup milk 1 tsp baking soda 1 tsp vanilla

Optional Streusel Topping: 1/3 cup packed brown sugar 2 tbs flour 2 tbs cinnamon 1 tbs butter

Combine oil, eggs, sugar, milk, vanilla, and mashed bananas. Add baking soda and flour. Mix well for 2-3 minutes. Pour into greased loaf pan. Bake at 325° for 1 hour and 20 minutes. *Cover with aluminum foil if browning too much. Add streusel topping if desired.

from Nikki Scheer TLPT Family

For the Crust: 3 cups self-rising flour Dash of salt 1 ¼ cup milk ¼ cup oil

Topping: 8 eggs 6 pieces bacon, cooked and

crumbled 1 cup gravy ½ shredded cheddar

Combine flour, salt, milk, and oil, and mix together until just combined. Roll out biscuit dough into pizza crust shape and cook in 400°oven for 12-15 minutes. Fry bacon in skillet, then add eggs, mixing well and cooking until eggs are soft and fluffy. Cook gravy as directed. Spread gravy on cooked biscuit crust, then add egg mixture. Sprinkle with cheese and cook in preheated oven until cheese is melted.

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from Alara C. of Hot Springs Bone & Joint Clinic

2 (8 oz) cans crescent rolls 2 large peaches 2 sticks of butter 1 ½ cup sugar

1 tsp vanilla Cinnamon to taste 1 12 oz can Mountain Dew

Pit peaches, and slice into 8 slices each. Roll out and separate crescent rolls. Starting at big end of roll, lay one peach slice and roll up. Place in buttered 9x13 casserole dish. Melt butter and stir in sugar and vanilla, then sprinkle cinnamon on top of roll. Pour entire mixture over rolls and pour the Mountain Dew around the edges of casserole. Bake at 350° for 40 minutes uncovered. Serve with vanilla ice cream.

from Josie Scheer TLPT Family

1 ½ stick butter (softened) 2 cups sugar 3 cups flour 4 tsp salt 1 ¼ cup milk 2 eggs (beaten)

For the topping: 1 ½ stick butter (softened) ¾ cup flour 1 ½ cup brown sugar 2 tbs cinnamon

Preheat oven to 350°. Sift together flour, baking powder, and salt. Beat eggs and set aside. Cream together butter and sugar. Add flour mixture and milk alternately until combined. Don't overbeat. Fold in beaten eggs. Spread in a well-greased 9 x 13 baking pan. A cake pan with higher sides would be best. In a separate bowl, combine topping ingredients until crumbly. Sprinkle all over the top. Bake for 40 to 45 minutes, or until firm. You might have to reduce the temperature and cook at five minute increments until the middle is done.

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from Sheila Huddleston, TLPT Receptionist “Easiest thing I ever made, but oh so good!”

2 granny smith apples 2 sticks of margarine 2 tubes of original Pillsbury

crescent rolls

1 (12 oz) can mountain dew 1-2 tsp cinnamon Dash salt 1 cup sugar

Preheat oven to 350°. Core, peel and quarter apples. Roll each apple quarter in each crescent roll. Place in 9x13 pan. In sauce pan, melt butter, sugar and cinnamon. Pour mixture over rolls, then pour Mountain Dew over rolls. Bake 45 minutes.


Crumb mixture: 2 cups graham

cracker crumbs ¾ cup pecans ¼ cup brown sugar 1 ¼ tsp cinnamon ¾ cup butter

Cake mixture: 1 butter pecan cake

mix 1/3 cup oil 1 cup water 3 eggs 2 mashed bananas

Glaze: 1 cup powdered

sugar 2 tbs water

Melt butter and mix with other crumb mixture ingredients. Set aside. Mix all cake ingredients. Alternate crumb mixture and cake mixture in 9x13 greased and floured pan. Bake at 350° for 30 minutes. Mix glaze ingredients. When cake is cool, drizzle glaze.

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2 cups pumpkin or can of

Libby’s pumpkin 4 eggs 2 cups sugar ½ cup oil 3 cups flour 1 tsp salt

1 tsp baking soda ½ cup nuts ¼ tsp ginger ¼ tsp ground cloves ½ tsp nutmeg 1 tbs cinnamon

Mix pumpkin, eggs, sugar and oil in bowl and blend well. Add flour gradually and stir. Add spices and stir well. Blend in nuts. Bake 1 hour in 2 well-greased and floured 1 pound cans or loafs at 350°.


1 cup sugar 1 egg, slightly beaten 2 tbs melted margarine 2 cups sifted flour 3 tsp baking powder ¼ tsp baking soda

½ tsp salt ¾ cup orange juice ¼ cup cooked un-sweetened

apricots, chopped ½ cup chopped nuts

Combine sugar and egg. Stir in margarine. Add sifted dry ingredients alternately with orange juice. Stir in apricots and nuts. Do not beat. Bake in greased loaf pan at 350° for 1 hour.

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17 Ice cream sandwiches 1 (12 oz) caramel topping 1 ¼ cup chopped pecans,

toasted

1 (12 oz) tub Cool Whip ¾ cup hot fudge topping,

warm

Place 8 ½ sandwiches in 13x8 dish. Spread caramel topping on top of sandwiches, sprinkle with 1 cup pecans, then 2 cups of Cool Whip. Put another layer of sandwiches, remaining cool whip and pecans. Cover and freeze at least 2 hours. Let stand 5 minutes before serving. Drizzle with fudge topping.


5 cups old-fashioned rolled

oats 3 tbs brown sugar ¼ tsp kosher salt ½ tsp cinnamon

1/3 cup honey ¼ cup canola oil 1 tsp vanilla

Preheat the oven to 300° and line a cookie sheet with parchment paper. In one large bowl, mix together the oats, brown sugar, kosher salt, and cinnamon. Once combined, add any fruit and nut combination. In a second smaller bowl, combine the honey, canola oil, and vanilla. Once thoroughly mixed, pour the honey mixture over the oat mixture. Then, using your hands, mix the ingredients forming clusters of your desired size. Pour clusters over the lined cookie sheet and bake for 20 to 30 minutes until the clusters are light golden in color. Be sure to keep an eye on the clusters throughout their time in the oven as those that become a deeper golden will have a burnt flavor. Once light golden color is reached, allow the clusters to cool completely. When cool, feel free to enjoy, but make sure to store all leftovers in an airtight container as they can go stale quickly if not properly stored.

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Crust: 4 oz (1/2 of 8 oz. pkg) cream

cheese (softened) ½ cup (1 stick) butter

(softened) 1 cup flour

Filling: 1 egg ¾ cup firmly packed brown

sugar ¾ cup finely chopped pecans

Beat cream cheese and butter with electric mixer on medium speed until well blended. Add flour; mix well. Cover and refrigerate at least 1 hour or until chilled. Preheat oven to 350°F. Divide dough into 24 balls. Place 1 ball in each of 24 miniature muffin cups; press onto bottoms and up sides of cups to form shells. Beat egg lightly in small bowl. Add brown sugar and vanilla; mix well. Stir in pecans. Spoon evenly into pastry shells, filling each shell three-fourths full. Bake 25 min. or until lightly browned. Let stand 5 min.; remove from pans to wire racks. Cool completely.


2 pkg dry yeast ¼ cup warm water 1 ½ cups milk ½ cup sugar 1 ½ tsp salt ¾ cup butter

2 cups flour 3 eggs beaten About 4 cups flour Optional:½ cup raisins ½ cup citron ½ cup candied cherries

Soften yeast in warm water. Scald milk. Stir in sugar, salt and butter. Cool to lukewarm. Stir in 2 cups flour, yeast, and eggs. Add optional ingredients, if desired. Add remaining flour to make a stiff dough. Knead on floured surface. Place in greased bowl and let rise until double in bulk. Punch dough down. Let rest 10 minutes. Divide into 3 equal parts. Shape each piece into 8x10 oval. Fold lengthwise, and place in greased shallow pan. Let rise until doubled and bake at 350° about 30 minutes. Frost and decorate if desired.

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1 (29 oz) can sliced peaches 1 pkg Betty Crocker Butter

Pecan Cake Mix

½ cup butter, melted 1 cup chopped nuts

Heat oven to 325°, layer all ingredients in ungreased 13x9 inch pan. Bake 60 minutes or until top is golden brown. Let stand at least 15 minutes before serving. Serve with ice cream or whipped cream.


3 cups oatmeal 2 ½ cups flour 1 tsp baking soda 1 ½ tsp salt (divided) 1 cup + 2 tbs butter 2 cups brown sugar

2 eggs 4 tsp vanilla 1 ½ cups chocolate chips 1 can sweetened condensed

milk ½ tsp salt

Preheat oven to 350°. Stir together oatmeal, flour, baking soda and 1 tsp salt in medium bowl. In large bowl beat 1 cup butter for 30 seconds, add brown sugar and beat until fluffy. Add eggs and 2 tsp vanilla. Beat well. In heavy saucepan, heat chocolate chips, condensed milk, and remaining 2 tbs butter and ½ tsp salt over low heat. Stir until smooth. Remove from heat. Stir in nuts and 2 tsp vanilla. Put 2/3 of oat mixture in bottom of ungreased 15x10 pan. Spread chocolate mixture over oat mixture. Dot with remaining oat mixture. Bake at 350° 25-30 minutes. Toothpick should be clean when inserted in center. Cool on wire rack. Cut into bars. Makes 48 pieces.

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2 egg whites 6 tsp vanilla extract 4 cups unblanched almonds and pecans 1/3 - 1/2 cup sugar

1/3 – 1/2 cup packed brown

sugar 1 tsp salt 1/2 tsp ground cinnamon

In a large bowl, beat egg whites until frothy; beat in vanilla. Add almonds; stir gently to coat. Combine the sugars, salt and cinnamon; add to nut mixture and stir gently to coat. Spread evenly into two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 300° for 25-30 minutes or until almonds are crisp, stirring once. Cool. Store in an airtight container. Yield: about 4 cups. *Be careful not to overcook and burn the nuts!! Flip half-way through to ensure even baking.


6 slices of white bread 2 tbs butter, melted 4 eggs, beaten 2 cups milk ¾ cup sugar 1 tsp ground cinnamon 1 tsp vanilla

Glaze: 4 tbs butter 2 cups powdered sugar 1 tsp vanilla extract 3 to 6 tablespoons hot water

Preheat oven to 350°. Break bread into small pieces and toss into 8x8 baking dish. Drizzle melted butter over bread. In medium bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well-mixed. Pour over bread and lightly push down with fork until bread is covered and soaking up egg mix. Bake for 45 minutes or until top springs back when lightly tapped.

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½ cup soft butter ½ cup brown sugar 1 ¼ cups flour ¼ tsp salt ¾ cup creamy peanut butter

topping

1 cup chocolate chips 2 tbs corn syrup 2 tbs water 1 cup chopped nuts

Beat butter and brown sugar until creamy. Blend in flour and salt. Press evenly into 13x9 pan and bake at 350° for 20 minutes. Spread the peanut butter immediately over top. Let stand until cool. Topping: Put chocolate chips, corn syrup and water in sauce pan and melt over low heat, stirring constantly. Stir in nuts and spread evenly over peanut butter. Let stand until set. Cut into 2x1 inch bars. Makes 48 pieces.


Crust: 1 cup flour 5 tbs sugar ½ cup butter

Filling: 2 eggs slightly beaten 1 cup sugar ¼ cup flour ¼ tsp salt 2 cups rhubarb

Other: Small package

strawberry Jello 2 cups strawberries

(optional)

Mix ingredients for crust and pat thin in buttered 9x13 pan. Bake at 350° for 15 minutes. Cool. Cut rhubarb into small pieces. Mix all ingredients for filling and put into baked crust. 2 cups fresh or frozen strawberries can be added, also. Sprinkle with a small package of strawberry Jell-O. Return to oven. Bake at 350° for 35 minutes. Delicious served warm or cold with ice cream or whipped cream.

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4 (6 oz) package apricots (or 4

– 15 oz cans, drained) ¾ cup brown sugar

½ box Ritz crackers 1 stick butter

Line ½ of apricots in buttered dish. Put ½ of the brown sugar on top, then ½ of the crushed Ritz crackers. Dot with ½ of the butter. Layer with remaining apricots, brown sugar, Ritz crackers and butter. Bake at 350° for 1 hour.


1 cup butter 1 cup brown sugar 1 (12 oz) bag chocolate chips

1 cup pecans or walnuts Jellyroll pan Ritz crackers

Preheat oven to 375°. Line jellyroll pan with foil and crimp edges to form 1 inch sides. Generously grease foil. Layer bottom of sheet with crackers. Set aside. Melt brown sugar and butter in saucepan. Bring to boil, boiling for 5 minutes. Pour over crackers and spread immediately. Bake 15 minutes. Remove from oven; pour chocolate chips over baked layer. As soon as chocolate melts, spread evenly to coat top of baked layer. Top with nuts. Refrigerate until firm. Before cutting, let bars return to room temperature. Cut into squares.


1 pound butter 2 pounds peanut butter

3 pounds powdered sugar 2 pounds melting chocolate

Cream butter and peanut butter very well. Add powdered sugar gradually. Beat at least 10 minutes, until well blended. Roll into ¾ inch balls. Place on cookie sheet and chill 1-2 hours. Melt chocolate and dip chilled balls. Place on waxed paper. Chill until chocolate sets.

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Crust: 1 cup flour ½ cup butter ¼ cup brown sugar ¾ cup chopped

nuts

Layer 2: 36 large

marshmallows 2/3 cup milk 2 cups cool whip

Layer 3: 1 small packages of

Jell-O 2 cups boiling

water 16 oz package

raspberries

Mix crust ingredients and pat into 9x13 pan. Bake at 350° for 15 minutes. Melt marshmallows and milk. Set aside until cool. When cooled, add cool whip and blend well. Put into cooled crust. For the third layer, dissolve Jell-O in boiling water, add frozen or fresh strawberries or raspberries. Let partially set before adding to second layer. When cooled spoon over second layer and refrigerate.


1 (19.8 ounce) package of brownie mix 1 (3.9 ounce) package of instant chocolate pudding mix ½ cup of water 1 (14 ounce ) can of sweetened condensed milk

1 (8 ounce) container of frozen

whipped topping, thawed 1 (12 ounce container of

frozen whipped topping, thawed

1 (1.5 ounce) chocolate candy bar

Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain. In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

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6 slices of bread 2 tbs butter, melted 1 cup blueberries 4 eggs, beaten

2 cups milk ¾ cup white sugar 1 tsp ground cinnamon 1 tsp vanilla extract

Preheat oven to 350°. Break bread into small pieces in 8 inch square baking pan. Mix in blueberries. Drizzle melted butter over bread. In medium mixing bowl, combine milk, eggs, sugar, cinnamon and vanilla. Beat until well mixed. Pour over bread and lightly push down with a fork until bread is covered and soaking up the egg mixture. Bake in preheated oven for 45 minutes, or until the top springs back when lightly tapped.

from Mary Davis, TLPT Patient

4 cup blueberries 1 cup flour 1 ¾ cup sugar

1 cup milk 3 tsp baking powder 1 stick butter, melted

Preheat oven to 375°. Mix flour, sugar and baking powder. Add milk and stir until smooth. Pour half of batter in pan. Add fruit. Add remaining batter. Bake for 45 minutes.


2 cups sugar 1 (14 oz) can sweetened

condensed milk 2 (12 oz) cans evaporated milk

16 oz Maraschino cherries, chopped

Milk

Set milk aside. Mix other ingredients. Pour into 4 qt ice cream freezer. Add milk to fill line. Follow ice cream maker instructions.

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2 pkg orange Jell-O 2 cans mandarin oranges 1 small can frozen orange

juice

1 pint orange sherbert Water

Drain mandarin oranges into measuring cup, filling with water to 2 ¾ cups. Prepare Jell-O as directed, with the exception of using the mandarin juice/water mixture instead of the amount of water called for on the box. While hot, stir in and dissolve the frozen orange sherbet. Stir in orange juice. Stir in oranges. Chill and serve. Use a 10x10 or equivalent pan.


Filling ½ cup brown sugar, firmly

packed 1 tbsp. corn starch 20 oz. frozen peach slices

thawed 1 tbsp. freshly squeezed

lemon juice

Topping 1 cup flour ½ cup granulated sugar 1 ½ tsp. baking powder ½ tsp. salt ¼ cup butter/margarine ½ cup milk ¼ tsp. freshly grated nutmeg Heavy Cream (optional)

In a 2 quart saucepan, combine brown sugar, cornstarch, and ½ cup of water. Bring to a boil over medium heat, stirring constantly. Remove from heat and stir in the peaches and lemon juice. In a medium-size bowl, combine the flour, sugar, baking powder, and salt then cut in the butter until mixture resembles coarse crumbs; stir in the milk until everything is well-blended. Spread the dough over the peach mixture in the baking dish and sprinkle with the nutmeg. Bake at 350° for 30 to 35 minutes or until golden. Serve with heavy whip cream or ice cream.

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1 pkg. butterscotch bits 1 cup peanut butter, creamy or

crunchy

½ cup dry roasted peanuts 1 bag Chinese noodles

Melt butterscotch and peanut butter in microwave. Add peanuts and gently fold in noodles. On a wax paper covered cookie sheet, drop small scoop of mixture into small mounds like haystacks. Chill until firm. Careful when you bite into these, they can be messy!


1 pkg. orange Jell-O ½ cup marshmallows 2 cups boiling water 1 can crushed pineapple

8 oz. cream cheese ½ cup mayonnaise 1 cup whipped cream 1 pkg. Lime Jell-O

Dissolve orange Jell-O in water and mix until slightly thickened. Add pineapple, marshmallows and mayonnaise. Add whipped cream last. Refrigerate until firm. Prepare package of lime Jell-O and pour on top.

from LeLe of Orthopedic Center of Hot Springs

2 cups sogar ½ cup milk

1 tsp vanilla ¾ cup peanut butter

Bring sugar and milk to a boil. Boil 2 ½ minutes. Remove from heat and stir in peanut butter and vanilla.

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from Joe Peña, TLPT Exercise Technician

1 cup (2 sticks) unsalted

butter 10 oz bittersweet chocolate,

finely chopped ¾ cup chocolate stout beer 1 cup granulated sugar ¾ cup firmly packed light

brown sugar

4 large eggs 2 tsp pure vanilla extract 1 tsp kosher salt 1 1/3 cups cake flour 1/3 cup natural cocoa powder 6 large graham crackers 12 jumbo marshmallows

Position a rack in the middle of the oven and preheat to 350°. Generously grease a 9x13 baking dish. (Line it with a large piece of parchment to make it easier to lift the brownies out.) In a saucepan, melt the butter and bittersweet chocolate over low heat, stirring often, about 4 minutes. Remove from heat and whisk in stout and sugars. Whisk in the eggs one at a time, beating well after each addition. Whisk in the vanilla and salt. Sift flour and cocoa over the chocolate mixture and, using a rubber spatula, stir in until just blended. Then, roughly crush the graham crackers with your hands and add them to the batter. Pour into the prepared baking dish and spread evenly. Top evenly with marshmallows. Bake until a toothpick inserted into the center comes out almost completely clean, about 30-35 minutes. Cool on wire rack. Cut into big squares.


1 (16 oz) dry roasted peanuts (salted) 1 (16 oz) dry roasted peanuts (unsalted)

1 pkg (12 oz) semi-sweet chocolate chips 1 (4 oz) German chocolate bark 3 lbs white chocolate bark

Break up bark into pieces by putting in a bag and hitting with hammer. Put ingredients in 5 quart crockpot in order listed. Cover and cook 3 hours on low. (Do not remove lid during cooking.) Turn off, cool slightly, mix thoroughly. Drop on wax paper to cool. (Can use a variety of nuts!)

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2 ½ tbs flour ½ cup milk ½ cup butter

½ cup granulated sugar 1 tsp vanilla ½ tsp salt

Blend flour and milk until smooth. Cook at medium heat until thick, stirring constantly. Mix is very thick. Cool. Cream butter, sugar, salt and vanilla. Cream very well. Add cooled milk mixture. Whip until fluffy.


1 cup sugar 1 small can evaporated milk

4 (1 oz) squares baking

chocolate Dash of salt

Blend sugar at high speed in blender until powdered. Add evaporated milk, chocolate and salt. Blend until thick and creamy. About 2-3 minutes. Stays creamy and freezes well.


2 (12 oz) bags frozen berries 1 can diet 7up or Sprite

1 box white cake mix (no pudding)

Place frozen berries in 9x13 dish. Add dry cake mix over the top. Pour soda over cake mix SLOWLY. DO NOT stir cake mix and soda. Bake at 350° for 45-50 minutes.

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1 ½ cups heavy cream 3 tbs sugar 1 tbs instant coffee

2 tsp unsweetened cocoa 2 tablespoons rum (optional)

Whip cream with sugar, coffee, cocoa and rum until soft peaks form. Makes about 3 cups.


2 egg whites ¼ tsp salt ¾ cup white syrup

¼ cup sugar 1 tsp vanilla

Beat egg whites and salt until soft peaks form. Add sugar gradually, beating until smooth and glossy. Beat in corn syrup, a little at a time and beat until mixture forms peaks. Fold in vanilla. Makes enough for a two layer cake.


6 tbs butter, softened 2 2/3 cups powdered sugar 1/3 cup milk

1 tbs vanilla ¾ cup Hershey cocoa

Mix. Ice cake.

- 81 -


2 ¼ cups flour 1 tsp baking soda 1 cup butter ¾ cup brown sugar ¼ cup white sugar 1 (4 oz) package vanilla instant

pudding

1 tsp vanilla 2 eggs 1 (12 oz) package chocolate

chips 1 cup chopped nuts

Mix flour and baking soda. Combine butter, sugars and pudding mix, beating until smooth and creamy. Add eggs. Add flour mixture gradually. Stir in chocolate chips and nuts. Bake on ungreased cookie sheet at 375° 8-10 minutes.


2 ½ cups sifted flour 4 tsp baking powder 1 ¼ tsp salt 1 tsp cinnamon ¼ tsp ginger ¼ tsp nutmeg ¼ tsp allspice 1/3 cup shortening

1 ½ cups firmly packed dark brown sugar

3 eggs 1 cup cooked pumpkin ½ tsp orange extract 1 cup chopped pecans,

divided 1 cup chopped raisins or

currants, divided

Grease baking sheet. Preheat oven to 400°. Sift together flour, baking powder, salt, cinnamon, ginger, nutmeg and allspice. In large mixing bowl, cream together shortening and sugar until light and fluffy. Blend in pumpkin and orange extract. Add flour mixture all at once, stirring until well blended. Reserve 2 tablespoons pecans and 2 tablespoons currants or raisins. Fold remaining pecans and currants or raisins into batter. Drop by rounded tablespoonfuls onto baking sheet. Sprinkle 12 cookies with reserved nuts, 12 with reserved raisins or currants and leave remaining cookies plain. Bake 12 to 15 minutes, or until slightly browned at edges.

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from Marcy Windstein, TLPT Receptionist

2 cups butter 1 cup sugar 4 cups flour

1 tsp vanilla Powdered Sugar

Mix all ingredients except powdered sugar. Pat and roll into several long rolls. Put into refrigerator to chill. Slice ¼ inch thick cookies and bake at 350° for 10-12 minutes. Sprinkle with powdered sugar while cookies are still warm.

From Josie Scheer, TLPT Family

1 cup butter (softened) ¾ cup brown sugar ¾ cup white sugar 2 eggs 1 ½ tsp vanilla ½ tsp lemon juice

½ cup rolled oats, fine 2 ¼ cup all-purpose flour 1 ½ tsp baking soda 1 tsp salt ¼ tsp cinnamon 3 cups semisweet chocolate

chips 1 ½ cup chopped walnuts

Grind oats in food processor until fine. Combine oats with flour, baking soda, salt, and cinnamon in medium bowl. Cream together butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer until smooth. Add eggs one at a time and mix until smooth. Stir the dry mixture into the wet mixture and stir until just combined. Add chocolate chips and nuts to the dough and mix by hand until ingredients are well blended. Chill dough overnight in refrigerator before baking the cookies. Spoon rounded ¼ cup portions onto ungreased cookie sheet. Place the scoops about 2 inches apart. Bake at 350° for 15-18 minutes until cookies are light brown around the edges and soft in the middles.

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3 cups flour 1 tsp cream of tartar 1 tsp baking soda ¼ tsp salt 1 cup butter, softened 1 ½ cups sugar

2 eggs 1 tsp vanilla 1 cup toffee bits ½ cup chopped pecans ¼ cup sugar 2 tsp ground cinnamon

In medium bowl, combine flour, cream of tartar, baking soda and salt. Set aside. In large bowl, beat butter. Add sugar, eggs and vanilla. Mix in flour mixture, stir in toffee bits and pecans. Cover and chill 1 hour, or until dough is easy to handle. Preheat oven to 375°. Combine ¼ cup sugar and the cinnamon. Shape dough into 1 ½ inch balls. Roll balls into sugar cinnamon mixture. Place balls 2 inches apart on ungreased cookie sheet. Bake in preheated oven for 10-12 minutes, or until edges are golden brown. Transfer cookies to wire rack and let cool.


2 ¼ cups all-purpose flour 1 tsp baking soda 1 cup butter, softened ¼ cup white sugar 1 tsp vanilla

1 pkg Jell-O Brand Vanilla Instant Pudding 4 serving size

2 eggs 1 -12 oz. pkg. chocolate chips 1 cup chopped nuts

Mix flour with baking soda. Combine butter, sugars, vanilla and pudding mix in large mixer bowl; beat until smooth and creamy. Beat in eggs; gradually add flour mixture, then stir in chocolate chips and nuts. Batter will be stiff. Drop by teaspoonful on ungreased baking sheet. Bake at 375° for 8-10 minutes. Makes about 7 dozen.

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1 pkg. German Chocolate cake

mix 60 light caramels ¾ cup melted margarine

1 cup chopped pecans ½ cup evaporated milk 1/3 cup evaporated milk 1 cup chocolate chips

In saucepan, combine caramels and ½ cup evaporated milk. Cook over low heat, stirring constantly until melted. Set aside to cool. In a large bowl, combine cake mix, margarine, 1/3 cup evaporated milk and nuts. Press ½ dough into a greased and floured 9 X 13 pan. Reserve rest for topping. Bake in a 350° oven for 8 minutes. Sprinkle chocolate chips over baked crust. Spread caramel mix over chocolate chips. Crumble remaining dough over caramel layer. Return to oven and bake 18 to 20 minutes. Cool slightly then refrigerate for 30 minutes to set caramel.

from Rita Cole of Orthopedic Center of Hot Springs

1 box of strawberry cake mix 2 eggs

1 (8 oz) Cool Whip

Mix ingredients until blended well. Drop by spoonful into bowl of powdered sugar. Turn to coat. Place on greased cookie sheet and bake at 350° for 8-10 minutes. Immediately place on wire rack to cool.

from Mary Ellen Hill, TLPT Patient “Easy and good. I use Betty Crocker gluten-free.”

1 box yellow cake mix 2/3 cup oil 2/3 cup water

4 eggs 1 coconut pecan frosting mix

Mix all together and bake in ungreased 9x13 pan at 350° for 45 minutes. Test, may need more.

- 85 -

from Ruth Whartenby, TLPT Patient “Tiramisu means ‘pick me up’ in Italian.”

Cake: 1 box white cake

mix 1 1/3 cups water 2 tbs vegetable oil 3 large eggs 1 tsp vanilla

Syrup: ½ cup hot water 2 tbs instant coffee 3 tbs sugar ¼ cups coffee

liqueur

Toppings: 2 cups vanilla

yogurt 2 (8 oz) packages

cream cheese ¼ cup

confectioners’ sugar

1 tsp cocoa powder

Preheat oven to 350°. Spray 9x13 sheet pan. Put cake mix, water, oil, eggs, and vanilla in large mixing bowl. Blend for 3 minutes, until thick and well blended. Pour batter into prepared pan. Place in oven. Bake until golden brown 32-35 minutes. Let cool. Meanwhile, prepare syrup. Place the hot water, coffee powder and sugar in a small bowl. Stir until sugar and coffee dissolve. Stir in coffee liqueur. Poke holes in the cake with straws or chopsticks (you need larger holes than made by toothpicks or skewers). Spoon the syrup over the cake so the syrup can seep down into the holes. Set cake aside. Prepare the topping. Place the yogurt, room temperature cream cheese, and confectioners’ sugar in a large bowl. Blend with mixer until smooth. Spread topping on cake. No more than one hour before serving the cake, sift cocoa powder over the topping. Store in refrigerator.


1 box butter cake mix 1 small box instant vanilla

pudding ½ cup oil

1 cup water 4 eggs 1 tbs poppy seeds

Mix all ingredients together. Grease bundt pan with shortening, then with butter, then sprinkle with sugar. Pour mix into pan. Bake 300° for 1 hour.

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from Stephanie Baxley, CHI McGowan Ct. Clinic

1 box yellow cake mix 1 (20 oz.) can crushed

pineapple 1 cup sugar 1 (3 oz.) pkg. instant vanilla

pudding

1 cup coconut 1 (8 oz.) cool whip 1 cup chopped pecans

Bake cake mix as directed on box in 13 X 9 inch pan. Meanwhile, simmer pineapple and sugar. Remove cake from oven; punch holes in it. Cover with pineapple mixture and chill. Mix instant pudding as directed on box. Add coconut and spread over pineapple. Cover with cool whip and sprinkle with nuts.

from Josie Scheer, TLPT Family

2 cups white sugar 1 ¾ cups all-purpose flour ¾ cup unsweetened cocoa powder 1 ½ baking soda 1 tsp salt

2 eggs 1 cup milk ½ cup vegetable oil 2 tsp vanilla extract 1 cup boiling water

Preheat oven to 350°. Grease and flour two nine inch round pans/or a 9x13 pan. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans. Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, and then remove to a wire rack to cool completely.

- 87 -

from TLPT Patient

Cake: ½ stick butter 2 cups flour, plain 2 cups sugar 2 eggs 1 tsp baking soda 1 (15 oz) can crushed

pineapple

Icing: 1 tall can of Pet milk 1 stick butter 1 cup sugar 1 tsp vanilla 1 cup coconut 2/3 cup chopped pecans

Mix all cake ingredients, except butter. Melt ½ stick of butter in 9x13 pan. Pour batter into buttered pan. Bake at 350° for 40 minutes. Icing: Mix Pet milk, butter, and sugar. Bring to boil for 3 minutes. Add vanilla, coconut, and pecans. Mix and pour over cake while it is still hot.

from Tammy Scheer TLPT Marketing “Loved the idea of adding miracle whip to a cake- so moist!”

2 cups flour 2/3 cup unsweetened cocoa 1 ¼ tsp baking soda 1 ¼ tsp baking powder 1 2/3 cup sugar

3 eggs 1 tsp. vanilla 1 cup mayonnaise or Miracle Whip 1 1/3 cup water

In medium bowl, stir together flour, cocoa, baking soda and baking powder. In large bowl, combine sugar, eggs and vanilla. Mix at high speed for 3 minutes or until light and fluffy. Reduce to low and beat in mayonnaise. Add flour mixture in 4 additions alternately with water beginning and ending with flour. Pour into pan sprayed with cooking spray. Bake at 350° for 30-35 minutes or until toothpick comes out clean. Top with favorite icing and enjoy!

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1 box yellow cake mix 1 (15 oz) can pumpkin puree 1 tsp cinnamon or pumpkin pie spice 1 (14 oz) can sweetened condensed

milk

1 bottle caramel ice cream topping and/or fudge topping

Toffee bits 1 (8 oz) tub Cool Whip

Combine cake mix, cinnamon and pumpkin. Mix well. Spread batter into greased 9x13 pan. Bake following instructions on cake mix box. Using a wooden spoon, poke holes in the cake. While cake is still warm, pour condensed milk all over the cake. Put ice cream topping on cake, caving some to drizzle on top after finishing. When cake is completely cool, top with cool whip. Top with ice cream topping and toffee bits. Chill overnight. (Note: Spice cake mix can be substituted for the yellow cake mix and cinnamon.)

From Amber Caswell, TLPT Technician

1 ¾ cup unsifted all-purpose

flour 2 cups sugar ¾ cup Hersey cocoa 1 ½ tbs baking soda 1 ½ tbs baking powder

1 tbs salt 2 eggs 1 cup milk ½ cup vegetable oil 2 tbs vnilla 1 cup boiling water

Combine dry ingredients in large mixing bowl. Add eggs, milk, oil and vanilla. Beat 2 minutes atr medium speed. Stir in boiling water. (Batter will be thin.) Pour into greased and floured pan. Bake at 350° for 35-40 minutes, or until tester inserted in center comes out clean. Cool. (Goes great with Butter Cream Frosting recipe in this section.)

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from Frank Warren, TLPT Physical Therapist “Because you love coconut.”

1 yellow cake mix 1 large tub of Cool Whip 1 small can cream of coconut

1 can sweetened condensed milk

½ bag shredded coconut

Bake cake mix as directed. While still hot, poke holes in cake and pour condensed milk over it. Allow to cool completely. Mix together topping and cream of coconut and use to ice cake while it is cool. Sprinkle with coconut and place in fridge at least 2 hours before serving. The longer it is refrigerated, the better it is.


Chocolate mix: 1 cup Coke 3 tbs cocoa 1 stick butter ½ cup vegetable oil

Cake: 2 cups flour 2 cups sugar 1 tsp baking soda 2 beaten eggs ½ cup buttermilk 1 tsp vanilla Mini marshmallows

Icing: 6 tbs Coke 3 heaping tbs

cocoa 1 stick butter 1 tsp vanilla 1 box XXXX sugar

(1 lb)

Preheat oven to 350°. Mix chocolate mix ingredients and bring to boil. Mix cake ingredients (except marshmallows) in large bowl. Add chocolate mix. Stir together and pour into greased 9x13 pan. Add miniature marshmallows on top. Cook about 40 minutes at 350°. Icing: Mix coke, cocoa and butter and bring to boil. Add vanilla and sugar. Mix together. Pour over cake as soon as it comes out of oven. Top with pecans if desired.

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2 cans canned pie apples (not

pie mix) ¼ cup sugar

1 package butter recipe cake mix

2 ½ sticks butter

Place apples in a 10x10 pan. Add water as needed to make juicy. Sprinkle with sugar. Spread cake mix over apples. Cover with pats of butter. Bake at 350° until bubbly and brown.

From Bessie Shufffield, CHI 70 West Clinic

“It’s very easy!”

1 lemon cake mix (Duncan Hines) 1 (3.4 oz) pkg instant lemon Pudding

1 cup water 1 tbs poppy seeds 1/3 cup vegetable oil 1 tsp powdered sugar

Preheat oven to 350°. Spray Bundt pan with cooking spray. Combine cake mix and pudding mix. Combine eggs, water and oil. Mix dry and wet mixtures together. Beat with electric mixer for 2 minutes at medium speed. Pour into prepared pan. Bake for 50 minutes or until toothpick comes out clean. Dust with powdered sugar.

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from Ruth Whartenby, TLPT Patient “Combines the best of both pies!”

Pumpkin Layer: 1 egg beaten 1 cup solid pack pumpkin 1/3 cup sugar 1 tsp pumpkin pie spice 1 unbaked pie shell

Pecan Layer: 2/3 cup light corn syrup 2 eggs, beaten ½ cup sugar 2 tbs butter, melted ½ tsp vanilla 1 ¼ cups pecan halves or

pieces

For pumpkin layer: Combine egg, pumpkin, sugar, and pie spice in medium bowl. Spread over bottom of pie shell. For pecan layer: Combine corn syrup, eggs, sugar, melted butter, and vanilla. Stir in pecans. Spoon gently over pumpkin layer. Bake in preheated 350° oven for 50 minutes, or until filling is set.


1 refrigerated pie shell 1 cup sugar 5 eggs, beaten well 2 cups milk ½ stick butter, cut into pieces 1 tsp vanilla

Preheat oven to 400°. Place pie shell into oven for 5 minutes to heat. While pie shell is heating, place sugar, beaten eggs, milk and cut butter in saucepan and heat over low heat until butter melts, but NO LONGER!!! EGGS SHOULD NOT COOK! Add vanilla to mixture. Pour mixture into hot pie shell. Place in 400° oven for 5 minutes. Raise temperature to 425° and cook for 5 more minutes. Pie will become firm as it cools.

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from Corey Scheer, TLPT Family

1 (9 inch) prepared pie crust 12 oz cream cheese (softened) 1/3 cup sugar 1 egg 1 (15 oz) can pumpkin ¾ cup sugar 3 eggs

2 tsp pumpkin pie spice ¾ cup half and half (or

evaporated milk) ¾ cup walnuts (or almonds)

broken ½ cup milk chocolate covered

toffee bites ¼ cup brown sugar

In medium bowl combine cream cheese and sugar, beat with mixer on low until smooth. Beat in one egg and chill for 30 minutes. In medium bowl, combine pumpkin, ¾ cup sugar, and pumpkin pie spice. Add eggs and beat lightly. Gradually beat in half and half/evaporated milk. Spread chilled cream cheese mixture in pie crust and spoon pumpkin filling over mix. Bake for 25 minutes at 375°. In small bowl, combine nuts, toffee pieces, and brown sugar. Sprinkle over pie and bake 25-30 more minutes until knife comes out clean

from Nancy Emmons, TLPT Patient “I like it because it’s such a great pie for summer. A must-make.

You will really enjoy this. Very simple.”

1 (5 oz) can evaporated milk 1 (3 oz) package instant lemon pudding

mix 2 (8 oz) packages cream cheese,

softened

¾ can frozen lemonade concentrate

1 (9 inch) graham cracker pie crust

Combine milk and pudding mix. Beat on low speed for 2 minutes. Mix will be thick. Beat cream cheese until light and fluffy (about 3 minutes). Gradually beat lemonade into cream cheese. Gradually beat pudding mixture into cream cheese and lemonade. Pour mixture into crust. Cover and refrigerate for at least 4 hours.

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1 ½ cups sugar 1 stick margarine, melted 3 tbs cocoa 2 eggs

1 tbs vanilla ½ cup evaporated milk 1 (9 in) pie crust, unbaked

Combine sugar, margarine and cocoa in mixing bowl. Blend together well. Add eggs, mixing well. Stir in vanilla and evaporated milk. Pour into pie crust. Bake at 400° for 10 minutes. Reduce heat to 350° and bake 25 minutes.

from Kathy Phillips, TLPT Patient “A very much liked, loved, favorite everywhere I take it. I must admit I

got the recipe handed down to me. WARNING: this will be the best apple pie you have ever had, Awesome!!”

3/4 cup butter (1 and 1/2 sticks) 1 cup brown sugar 1 package refrigerated pie crust(2 crusts)

4-5 cups thinly sliced apples (I use Granny Smith's) 1 cup sugar 2 teaspoons cinnamon

Mix together sugar and cinnamon in small bowl for later. Melt 1 ¼ stick butter in Iron Skillet on stove top, add brown sugar and let bubble for a couple of minutes. Remove from burner/stove top and place one pie crust, in the skillet on top of the brown sugar and butter mixture. Add apples and sprinkle sugar/cinnamon mixture over apples saving a small amount (approx 1/8) for top crust. Place the other pie crust on top of the apples and cut slits in the top of the crust. Cut remaining 1/4 stick butter on top of crust and sprinkle remaining sugar/cinnamon mixture on top of crust. Place on drip sheet in preheated 350° oven. Bake for 50-60 minutes. Serve with warm with Ice Cream for added bonus !

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from Nikki Scheer, TLPT Family

For the Crust: 1 cup Ritz crackers, crushed 3 tbs brown sugar 1 tbs ground cinnamon ½ tsp ground nutmeg 5 tbs butter, melted

Filling: 3 (8 ounce) packages cream

cheese 1 cup white sugar 1 cup sour cream 1 cup heavy cream 3 tbs all-purpose flour 1 tbs vanilla extract 3 eggs

Preheat oven to 350°. In a medium bowl, combine cracker crumbs, brown sugar, cinnamon, nutmeg, and melted butter. Mix well and press into the bottom of a 9 inch spring form pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool. In a large bowl, beat cream cheese and sugar together until smooth. Beat in sour cream and heavy cream. Blend in the flour and vanilla. With mixer on low speed, add eggs one at a time. Pour batter over crust. Wrap spring form pan with aluminum foil and place on baking sheet. Set a pan of warm water in the oven during baking to prevent cracks in the cheesecake. Bake in the preheated oven for 60 to 70 minutes, or until center is almost set (filling will be soft). Refrigerate at least 6 hours or overnight before removing from pan. *Serve with fresh strawberries or plain

from Britt Scheer, TLPT Family Tammy’s Grandma’s Recipe

1 1/3 cup sugar 1/3 cup flour ½ tbs grated orange peel 2 cups fresh or frozen cut up Rhubarb

2 cups fresh or frozen strawberries 2 tbs butter

Mix all ingredients in glass baking dish. Bake 425° for 40-50 minutes.

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from Bill Saunders, TLPT Office Manager “Super easy and super delicious.”

1 graham cracker pie crust 1 can sweetened condensed

milk

1 (8 oz) tub of Cool Whip 1 packet(s) of Kool-Aid drink

mix

Put crust aside. Mix all other ingredients well. Kool-Aid mix might not dissolve entirely during mixing, but will gradually while setting. Pour mix into crust. Cover, and put it in the refrigerator until firm. The office has tried it using the following Kool-Aid flavors: Lemonade – makes a great lemon icebox pie, but it won’t be

tart unless you use 2 packets of drink mix Strawberry Lemonade – great for summer, could be topped

with strawberry slices Pineapple – add half a cup of shredded coconut to make a

pina colada pie (I mixed ¼ cup into the mix, and sprinkled the rest over the top)

Orange – tastes like orange dreamsicle

from Josie Scheer, TLPT Family

1 9 inch pie crust, unbaked 1 cup flour ½ cup light brown sugar 1 tsp ground cinnamon ½ tsp grated nutmeg Dash of salt

6 tbs cold unsalted butter (cut

into pieces) 1 cup boiling water ½ cup molasses ½ cup light corn syrup 1 tsp baking soda 1 egg, lightly beaten

Preheat oven to 325°. Whisk together flour, sugar, cinnamon, nutmeg, and salt in medium bowl. Add butter, and work mixture with your fingers until it forms fine crumbs. Set crumb topping aside. Stir together boiling water, molasses, corn syrup. Whisk in baking soda, egg, and pinch of salt. Pour molasses mixture into pie shell. Scatter crumb topping over filling. Place pie on baking sheet and bake until filling is set and crumb topping is a deep golden brown, about 50 minutes. Let cool on a wire rack for 30 minutes

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from Dr. Jerry Nichols, TLPT Family

1 cup sugar 1/3 cup all-purpose

flour ¼ tsp salt 6 tbs cocoa 2 cups milk

3 slightly beaten egg yolks

4 tbs butter or margarine 1 tsp vanilla 1 (9 in) baked pastry

shell 1 recipe Meringue

Meringue: 3 egg whites ½ tsp vanilla 6 tbs sugar

Combine sugar, flour and salt in saucepan. Gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens. Cook 2 minutes longer. Remove from heat. Stir small amount of hot mixture into yolks. Return to hot mixture. Cook 2 minutes, stirring constantly. Remove from heat. Add butter and vanilla. Cool to room temperature. (To prevent a crust from forming, put clear plastic wrap or waxed paper directly on top, touching surface of the hot pudding all the way to the sides of the bowl.) Pour into baked pastry shell. Meringue: Beat 3 egg whites with vanilla until soft peaks form. Gradually add sugar, beating until stiff peaks form and all sugar is dissolved. Spread atop pie, sealing to pastry. Bake at 350° about 12-15 minutes, or until meringue is golden. Allow to cool.


1 1/3 cup sugar 3 tbsp. flour 2 eggs ½ cup melted margarine

2 tsp. vanilla 1 tsp. lemon extract 1 cup buttermilk 9 inch unbaked pie shell

Combine sugar and flour. Beat eggs and add to mixture. Add margarine and buttermilk. Mix well. Add flavorings and mix. Pour into 9 inch unbaked pie shell. Bake 10 minutes at 425°, reduce heat to 350° and continue baking about 35 minutes or until done.

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from Corey Scheer, TLPT Family “You’ll be surprised. Tastes a lot like pumpkin pie.”

1 9 inch prepared pie crust 2 cups pureed cooked zucchini ¼ cup honey 1/3 cup sugar 1 tsp salt 1 tsp cinnamon

¾ tsp ginger ¼ tsp all-spice ¼ tsp nutmeg 1 cup evaporated milk,

warmed 2 eggs

To make the puree, skin the zucchini and cut it up into 1-inch chunks. Microwave on high, until easily pierced with a fork, about 9 minutes, stirring once. Pour off any water (very important!). Puree in the blender. Mix zucchini puree, honey and dry ingredients together. Warm milk and add with eggs to zucchini mixture. Use hand mixer to blend well. Pour into unbaked 9-inch pie crust. Bake at 425°F for 10 minutes, then reduce to 350°F and bake for 40-45 minutes longer; OR until knife inserted slightly off center (about half way between the center and edge) comes out clean, center will be wobbly. Cool for about 2 hours and then chill for several, if desired. Serve with whipped cream.


1 can Eagle Brand milk ¼ cup lemon juice 1 9 oz Cool Whip

1 can crushed pineapple ½ cup nuts 2 graham cracker crusts ¼ cup coconut

Mix lemon juice and condensed milk until thick. Stir in Cool Whip, pineapple and nuts. Pour into crusts. Sprinkle with coconut and refrigerate until set.

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3 eggs white 1 cup sugar 1 tsp. baking powder 20 crushed Ritz crackers

1 cup chopped nuts 1 tsp. almond extract 8 oz. Sweetened whipped cream

Whip 3 egg whites until stiff. Add 1 cup sugar and 1 tsp. baking powder. Fold in 20 crushed Ritz crackers. Add one cup chopped nuts and 1 tsp. almond extract. Pour or spread into greased pie plate. Bake at 325° for 25 minutes. Cool. (This will be very hard on top.) Top with sweetened whipped cream to which has been added 1 tsp. almond extract. Chill several hours. (The cream will soften the pie and make cutting easier.) A very rich dessert.

from Leslie Jacobs, TLPT Technician

1 9 inch pie shell (baked) 1 cup sugar, divided 1 envelope unflavored gelatin 1 tsp pumpkin pie spice ½ tsp salt 1 ½ cups (12- ounce can) evaporated milk

2 eggs, separated 1 (16 oz) can pumpkin ½ cup orange marmalade ½ cup chopped pecans or shredded coconut

Stir together ½ cup sugar, gelatin, pumpkin pie spice and salt in 2 quart saucepan. Add evaporated milk. Heat, stirring constantly, to boil; remove from heat. Beat egg yolks. Pour a portion of hot mixture into beaten egg yolks. Pour egg mixture back into saucepan. Mix well. Heat, stirring constantly, until mixture thickens. Remove from heat. Stir in pumpkin and orange marmalade. Chill until mixture mounds from spoon. Beat egg whites until foamy; gradually beat in remaining ½ cup sugar until stiff peaks form, fold into pumpkin mixture. Pour into baked pie shell. Top with pecans and coconut. Chill until set.

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Check your oven with an oven thermometer to ensure it is running at the set temperature so you can adjust it if needed. Line your cookie sheets with parchment paper. You can use the same paper 3 or 4 times. For double batches or multiple types of cookies, I like to use 3 cookie sheets: one in the oven, one I’m loading, and one cooling. When making meatloaf or meatballs, you need to know how the mixture tastes. Before you cook it, make a small patty and fry it in a pan like a mini hamburger. Then, you can taste it and adjust the seasonings. When baking with nuts, put them in the chopper. Use quick bursts to chop them into a variety of fine, medium, and large bits. You will get a more nutty flavor this way. To separate egg yolks, crack all eggs into a bowl. Then, use an empty water bottle to suck the yolks out by squeezing the bottle, placing the mouth against the yolk, and releasing. Open bananas backwards. Just pinch the “bottom” end and pull the peel in half. It’s much easier.

2 - tri-lakes physical therapytrilakespt.com/tlpt2014cookbook.pdf · in a large microwave-safe bowl...

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