Slow Cooker Quinoa, Chicken and Kale Soup

1 1/4 lbs. chicken breasts
1 1/4 cups chopped onion
1 cup chopped celery (about 3 stalks)
4 cloves garlic, minced
2 Tbsp. olive oil
3/4 cup dry quinoa
12 tsp. dried thyme
1/2 tsp. dried rosemary, crushed
4 cans chicken broth (7 cups)
salt and pepper to taste
1 can Great Northern beans, drained and rinsed
4 cups packed kale, roughly chopped (thick ribs discarded)
3 Tbsp. chopped fresh parsley
2 Tbsp. lemon juice
Finely shredded parmesan cheese for serving

Add chicken to a 6-7 quart slow cooker.  Add onions, celery and garlic, then drizzle with olive oil.  Add quinoa (for a more firm textured quinoa add during last 30 minutes to 1 hour of cooking)  thyme, rosemary and pour in chicken broth.  Season with salt and pepper to taste.  Cover and cook on HIGH 3 1/2 to 4 hours or on LOW 7-8 hours.
Remove chicken, let rest 10 minutes then cut into bite size pieces and return to soup.  Meanwhile, add in beans, kale paisley and lemon juice, then cover and continue to cook on high another 10-20 minutes until kale has reached desired doneness.  Serve warm topped with parmesan cheese.

Recipe from Malorie Fuhriman

Goulash

1 lb ground beef
1 small onion
1 cup macaroni noodles
1 jar canned tomatoes or 1 can whole tomatoes
1 can tomato soup or 1 15 oz. can tomato sauce
1 can corn

1. Cook noodles in pot of water.
2. Dice onion and cook with ground beef.
3. Once both are cooked, drain noodles and remove as much grease from hamburger as possible. Heat together in a pot with tomatoes, tomato soup and corn.
4. Add salt and pepper to taste

*Optional: Top with cheese.

Recipe from Natalie Charlesworth

Soft Pretzels

2 3/4 cups all purpose flour
1 tsp. of salt
1 tsp. of sugar
1 package of active dry yeast (1/4oz) fast rising or regular will work fine
1 cup warm water plus about 3 more tablespoon

Now for the Baking Soda Wash you will need
1/8 cup of warm water and 2 tsp. baking soda

3 tbsp. of butter (your choice…they taste yummy with or without!)
kosher or sea salt (course)

Recipe from Adalie Schumann

Cinnamon Caramel Cookies

1 white cake mix

1 egg

8 Tablespoons butter, melted

4 ounces cream cheese, softened

2 teaspoons cinnamon

24 Milky Way Simply Caramel Unwrapped Bites

3-4 Tablespoons cinnamon sugar

Instructions

1. Beat together the cake mix, egg, and melted butter until a soft dough forms. Add the cream cheese and cinnamon and beat again until thoroughly combined. Refrigerate for at least 30 minutes.
2. Roll the dough into 24 even dough balls. Press each ball flat and place a Milky Way Caramel Bite in the center. Form the cookie dough around the candy bar and roll into a ball again. Roll the cookie dough ball in the cinnamon sugar and place on a baking sheet.
3. Bake at 350 degrees for 10 minutes. Remove from the oven and let cool on the cookie sheet for 2 minutes before moving to a piece of parchment paper. Let cool completely. Store in a sealed container on the counter. Makes 24 cookies.

Recipe fro Katelyn Kober

Chow Mein Recipe

5 carrots
5 celery
1 onion 
2 red peppers
2 Chayote
1 cup of shrimps 
¼ cup of soy sauce
2 tsp. oil
Noodles  (these can be spaghetti noodles or rice noodles)

1.Cook the noodles in 4 cups of boiling water for 10 minutes. Wash and strain 
2.Fry the noodles
3.Cut the vegetables in strips and fry them 

Recipe from Wendy Beltran

Roasted Kale

3-1/4 bunches kale 

3 tablespoons and 1 teaspoon olive oil 

Directions

NOTE: Recipe directions are for the original serving size of 6.

1.     Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.

2.     With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.

3.     Bake until the edges brown but are not burnt, 10 to 15 minutes.

Recipe from Kychelle Young

Chicken Rizzoto

1 medium-size yellow onion

4 tablespoons butter (1/2 stick)

3 cups chicken broth, canned or homemade

1 1/2  cups rice 

Salt and pepper to taste

1/2 cup freshly grated Parmesan

1 cup Heavy whipping cream

1/2 pound chicken breast (cooked and diced)

Peas and carrots

Directions

Prepare the Rice by cooking in the chicken broth

Peel and finely chop the onion.

Melt the butter in a 4-to-5-quart saucepan over medium heat, stirring regularly.

Add the onion and cook, continuing to stir, until it turns soft and translucent. Turn the heat down if the onion starts to brown.

Add cooked rice, heavy whipping cream, peas and carrots, chicken and cheese.

Recipe by Gordon Wallace

Sweet and Sour Tofu

1 box of firm tofu (cut it in small cube)

3 large eggs (beat well)

1/4 cup of corn

1/2 tbsp corn starch

1 1/2 tbsp flour

2 tbsp spring onion (chopped)

3/4 cup ketchup

1/2 cup sugar

Instruction

After cutting the Tofu, dry it off with a paper towel. Add the flour and starch into the eggs. Mix well. Put the tofu into the eggs. Heat the pan in medium heat. Put oil into the pan then place the tofu into the pan. Turn over to the other side when it turns golden, then transfer to a dish. Clean the pan and heat it again at medium heat. Put oil in it. Add ketchup, sugar and corn. Stir until it boils. Turn off the heat and pour this sauce into the tofu. Mix well and place the spring onion on top.

Recipe from Jieyi (Joey) Chen

Fruit Salad

By Gabriela Beltran

Monkey Bread

1 box Cook and Serve Butterscotch Pudding

1 cube butter

Raisins, Nuts to taste

Brown sugar

1 (24) pack of Rhodes Rolls

Instructions:

Take your bundt pan and spray it with pam.

Melt half your butter and pour into the bottom of the pan, then line with brown sugar.

Take your rolls and roll in pudding mix then place in pan.

Do this until you have covered the bottom of the pan.

Never cover with brown sugar, raisins, nuts and pudding mix.

Continue this process until bundt pan is close to full.

do not overfill.

Spray plastic wrap and cover place in fridge overnight or allow bread to rise.

Place in oven at 350 degrees for 30 minutes.

By Annie Bakker

Simple Strawberry Cheesecake

Makes 1 Cheesecake – number of slices depends on the size of the pieces. Yields anything from 8-16 slices. (approximately)

1 package Original Cream Cheese
1 can Sweetened Condensed Milk
1 cup Cool Whip
1 tablespoon Lemon Juice
1 pie crust (original, or graham cracker)
5-7 fresh sliced strawberries

Beat cream cheese, sweetened condensed milk, cool whip, and lemon juice in a bowl until it's about the consistency of frosting. (Should peak when you pull the beaters out). 
Put the mixture into the pie crust and refrigerate for a minimum of 2 hours.
Slice the strawberries and put on the top of the cheesecake when ready to serve it.

Recipe from Ashley Cox

Muddy Buddies

9 cups Rice Chex, Corn Chex, or Chocolate Chex cereal (or a combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 tsp. vanilla
1 1/2 cups powdered sugar

Measure cereal into a large bowl; set aside.  Ina 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on high for 1 minute; stir.  Microwave about 30 seconds longer or until mixture can be stirred smooth.  Stir in vanilla.  Pour mixture over cereal, stirring until evenly coated.  Pour into 2-gallon resoluble food-storage plastic bag.  Add powdered sugar.  Seal ba; shake until well coated.  Spread on waxed paper to cool.  Store in airtight container in refrigerator.

Recipe from Shalayne Johnson

Española Tortilla

-Vegetable olive oil -5 medium potatoes -Half of a small onion -Salt, pepper -5 eggs Directions Slice the potatoes really thin, Chop the onion really small and add to the potatoes. Add salt and pepper. Put the vegetable oil in a pan and heat up. Once the oil is hot, add the potatoes and let it cook until they are soft and gold. In the meantime, beat the eggs. Remove the potatoes out of the oil and add to the eggs. Mix it really good and return to the pan.  Cook one side and get a plate to help you turn to the other size. Recipe from Nicole Healey