Beer Bread

9 oz. beer
3 T. sugar
2 C. self-rising flour
about 1/2 stick butter, melted

In a large mixing bowl, pour in the beer, let fizz, stir in the sugar. Add the flour and blend. Do not mix until smooth; leave lumpy and coarse. Spoon into a lightly greased loaf pan and pour butter over batter. Bake for one hour at 350, test for doneness. Remove from oven and pan, cool on rack about 10 minutes before slicing.

~One-half cup shredded cheddar cheese can be added when mixing in the flour.

recipe compiled by Jacki Wolfe

Soft Chicken Tacos

1 3-4 lb chicken, cut up and skin removed
1 8 oz can tomato sauce
1 4 oz can green chiles
1/3 c. chopped onion
2 T. chili powder
2 T. Worcestershire sauce
1/4 t. garlic powder
10 flour tortillas (8 inch)
shredded cheddar cheese
salsa
shredded lettuce
chopped tomato
sour cream

• Place chicken in 3 qt slow cooker.
• In a small bowl, combine the tomato sauce, chiles, onion, chili powder, Worcestershire sauce and garlic powder; pour over chicken.
• Cover and cook on low for 5-6 hours until chicken is tender and juices from chicken are clear.
• Remove the chicken. Shred meat with 2 forks, discard bones.
• Return meat to slow cooker and heat through.
• Spoon chicken down center of each tortilla, top with desired toppings.

Oreo Cookie Cake

1 package devil's food cake mix
4 squares Semi-Sweet Baking Chocolate
1/4 C. butter, cut up
1 package (8 oz.) cream cheese, softened
1/2 C. sugar
2 C. Cool Whip, thawed
12 Oreo Cookies, coarsely crushed

• Prepare and bake cake according to package directions, making 2 9-in. layers
• Cool in pan 5 min., then invert onto wire rack. Cool completely
• For glaze: melt chocolate in microwave, blend in butter. Set aside to slightly thicken, about 5 min.
• For filling: Beat cream cheese and sugar on medium speed until well blended. Gently stir in Cool Whip and cookies.
• Place one cake layer, top side down, on cake plate. Spread with filling, gently place other cake layer on top; top-side up. Spoon glaze to cover the top of the cake only.
• Makes 16 servings, 1 slice each

Bean Burritos

1 1/2 C. rice (brown or white)
2 T. olive oil
2 med. onions, chopped
4 garlic cloves, chopped
1 jalenpeno chile, chopped (remove ribs and seeds for less heat) (I freeze these so they last longer and are easier to handle)
1/2 t. ground cumin
coarse ground salt and pepper
3 T. tomato paste
3 cans (15 oz each) pinto beans, drained and rinsed
10 oz. frozen or canned corn; drained and rinsed if canned
6 scallions, thinly sliced
8 burrito-sized (10-inch) flour tortillas
2 C. shredded Montery Jack cheese (8 oz)
salsa and sour cream, if desired.

• Cook rice according to package directions, set aside
• Meanwhile, heat oil in a large saucepan over medium heat. Add onions, garlic, jalepeno, and cumin, season with salt and pepper
• Cook, stirring occasionally, until golden, 10-12 min. Add tomato paste and cook, stirring, for 1 min.
• Add beans and 1 1/2 C. water, bring to a boil, reduce heat to medium, and simmer, stirring occasionally until thickened, 10-12 min. Add corn, cook to heat through, 2-3 minutes. Remove from heat; stir in scallions.
• Heat tortillas according to package directions; fill with rice, bean mixture, and cheese. Serve immediately with salsa and sour cream, if desired.
• If freezing, freeze on a baking sheet individually, then freeze-wrap.

How to assemble:

• Mound 1/4 C. rice, 3/4 C. bean mixture, and 1/4 C. cheese on one side of tortilla. Fold, and hold in sides.
• Starting from filled end, holding sides in as you work, tightly roll into a bundle.

Reheating from frozen:

• Microwave and oven: Remove frozen burritos from wrap. Place on a microwave-safe plate, microwave for 2 minutes. Transfer to baking sheets, bake at 450 until crispy, about 10 minutes. This is considered the best way.
• Microwave only: Remove from plastic wrap. Place on microwave-safe plate, cover, and defrost on high power for 3-4 minutes; uncover, microwave on high 3-4 minutes longer.
• Oven only: Remove frozen burritos from wrap, rewrap individually in aluminum foil. Place on a baking sheet, bake at 450 for 40 minutes, remove foil and bake to crisp, 5-10 minutes. To reheat defrosted burritos, remove any wrapping and bake for 10 minutes.

Sauteed Chicken

6 boneless, skinless chicken breasts
2 T. butter
2 T. olive oil
salt and pepper, to taste
2 cloves garlic, pressed
1/2 C. chopped onion
1 C. white wine

• Season the chicken with salt and pepper
• Heat butter and oil in skillet, add chicken
• Cook until golden brown, about 5-6 min per side
• Remove chicken from skillet, keep warm
• Add garlic and onion to juices in the skillet and fry for one minute
• Add the wine to the skillet to deglaze the pan. Cook for 2 minutes, then return chicken to pan
• Cook for 8-9 minutes longer, uncovered. Serve immediately.

*For bone-in, skin-on chicken breasts, fry chicken for about 25 minutes, turning often. Follow the remaining instructions.

recipe compiled by Jacki Wolfe

Chocolate-Sour Cream Fondue

1 bag milk chocolate chips (~11 oz.)
1/4 cup half-and-half
1/2 cup sour cream

Heat ingredients over low heat, preferably in double boiler. Be careful not to burn.
Serves about 10 people

Optional ingredients:

• 2-3 T. orange liqueur
• 2-3 T. Kirsch
• 2-3 T. Brandy
• 2-3 T. white creme de menthe
• 2 T. dry instant coffee
• 1/4 t. cinnamon

recipe compiled by Jacki Wolfe

Cheddar-Swiss Fondue

1 garlic clove, halved
3/4 C. beer
8 oz. swiss cheese, shredded
4 oz. sharp cheddar cheese, shredded
1 T. flour
dash bottled hot pepper sauce

• Rub inside of heavy saucepan with cut surface of garlic
• Add beer and heat slowly
• Coat cheeses with flour, gradually add to beer, stirring constantly, until mixture is thickened and bubbly
• Stir in hot pepper sauce
• Transfefr to fondue pot

recipe compiled by Jacki Wolfe

All-Purpose Baking Mix

5 C. AP flour
1 1/4 C. nonfat dry milk
1/4 C. sugar
1/8 C. baking powder
1 T. salt

To Make Pancakes:

2 C. mix
1 C. water
1 egg
2 T. oil (3 for waffles)

recipe compiled by Jacki Wolfe

Cheddar Bay Biscuits

1 C. Bisquick baking mix - low fat okay
1/3 C. milk
1/4 C. shredded cheddar cheese - low fat okay
1/8 C. butter or margarine - melted
1/8 t. garlic powder

• Combine bisquick, milk, and cheese, and beat with a wooden spoon for about 30 seconds
• Spoon onto greased cookie sheet. Smooth down tops with spoon
• Bake at 450 for 8-10 minutes
• Combine butter and garlic powder and pour over hot biscuits

Makes 4 biscuits

recipe compiled by Jacki Wolfe

Garlic Lime Chicken

Serves 6

1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cayenne pepper (can eliminate if too spicy for you)
1/4 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
6 boneless skinless chicken breast halves
2 tablespoons butter
2 tablespoons olive oil
1/2 cup chicken broth
4 tablespoons lime juice

In a bowl, mix together first 7 ingredients. Sprinkle mixture on both sides of chicken breasts. In a skillet heat butter and olive oil together over medium high heat.Saute chicken until golden brown, about 5 minutes on each side. Remove chicken and add lime juice and chicken broth to the pan, whisking up thebrowned bits off the bottom of the pan. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve with remaining sauce drizzled over the top.

recipe compiled by Jacki Wolfe

Jacki's Favorite Chocolate Cake

2 c. flour
1 t. baking powder
2 t. baking soda
¾ c. unsweetened cocoa
2 c. sugar
1 c. vegetable oil
1 c. hot coffee
1 c. milk
2 eggs
1 t. vanilla extract

Sift together dry ingredients in a mixing bowl. Add oil, coffee and milk; mix at medium speed for 2 minutes. Add eggs and vanilla; beat 2 more minutes. Batter will be thin. Pour into two greased and floured 9” round cake pans. Bake at 325 degrees for 25-30 minutes. Cool cakes 15 minutes in pan, then remove to wire rack.


Icing

1 c. milk
5 T. flour
½ cup butter, softened
½ c. shortening (Crisco)
1 cup sugar
1 t. vanilla extract

Combine milk and flour in saucepan, cook until thick. Cover and refrigerate. In a mixing bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk/flour mixture and beat for 10 minutes. Frost bottom cake layer, then add top layer. Frost sides, then top. Decorate with sprinkles or as desired.

*notes:

• The icing has a tendency to look terrible at first, but just keep beating it for the whole 10 minutes. It should be light and fluffy after that time.
• Although this recipe has coffee in it, you can't taste it in the end result, but it lends a very moist, rich flavor to the cake. Paired with the light, mild icing, this cake really is my favorite!
• Make sure the cake is completely cooled before icing. Don't ask how I know this...

recipe compiled by Jacki Wolfe

Cuban Mojo Chicken

1/4 c. orange juice
¼ c. lime juice
½ tsp. oregano
½ tsp. paprika
½ tsp. salt
1 tsp. cumin
2 garlic cloves, minced
4 chicken breasts, boneless, skinless

Combine first 7 ingredients in a shallow dish or Ziploc bag. Cover or seal and let stand 20 minutes. Remove from marinade, and reserve marinade. Pat chicken dry with paper towels.
Coat a large nonstick skillet with oil or cooking spray, and heat over medium high heat. Add chicken and cook 4-5 minutes on each side or until done. Remove from skillet, keep warm.
Wipe skillet clean. Add reserved marinade, and bring to a boil. Boil 2 minutes, stirring often. Cut chicken diagonally into ½ inch thick slices. Garnish if desired.

recipe compiled by Jacki Wolfe

Garlic Chicken Adobo

2 pounds chicken (whole or parts such as breasts, legs or thighs cut into serving size pieces)
1/4 cup vinegar; white wine or cider
5-6 fresh garlic cloves, peeled and cut in half
1/4 cup soy sauce
1/4 cup water
coarse ground black pepper, to taste

Remove chicken skin to save calories if desired.
Brown chicken briefly on all sides in a large non-stick skillet. Drain off fat. Add garlic, soy sauce, vinegar, water and pepper. Cover and simmer at least 30 minutes or until very tender. Turn chicken once during cooking.

Serve with rice to soak up the juice.
This recipe would also be good with pork.

recipe compiled by Jacki Wolfe

Half whole-wheat half white pizza dough

1 1/3 c. lukewarm water
1 packet (1/4 oz.) active dry yeast
1 t. salt
1 1/2 c. whole wheat flour
2 c. unbleached all purpose flour

Put in bread machine on dough cycle according to manufacturer's directions

*~*OR*~*

Put water in large bowl. Sprinkle in yeast, let soften and stir to dissolve. Add salt and stir. Add flours all at once. Stir to mix until flour is incorporated and dough forms a ball.

Turn out on lightly floured bowl and knead 5-8 minutes, or until dough is elastic and not sticky, but soft.

Wash and dry bowl; oil lightly. Return dough to bowl. Cover with clean damp towel. Let rise in warm place (~85 degrees) until doubled in bulk, about 1 hour.

Stromboli

1 recipe half whole wheat half white pizza dough
1 6 0z. pkg. sliced pepperoni**
1/2 lb. ground beef or pan sausage, browned
1/4 lb. provolone cheese

Roll out dough into a large rectangle. Spread all ingredients on top of bread dough. Roll up like a pinwheel and pinch edges to seal. Brush surface with a beaten egg or olive oil, then bake at 375 for 30-35 minutes.



**to reduce fat, wrap pepperoni in paper towels and microwave for 15 seconds.

Black Cherry Cinnamon Muffins

2 eggs
2/3 cup sugar
1/2 cup milk
1/4 cup plain yogurt
1 teaspoon vanilla
1/2 stick butter, melted and cooled
2 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 1/2 cups black cherries, pitted and cut into pieces


Preheat oven to 375 degrees F. Grease muffin tins or line with paper cups.
In a large mixing bowl, whisk together eggs and sugar until light. Add milk, yogurt, vanilla, and melted butter. Gently whisk.
In another bowl, combine flour, baking powder, salt, and cinnamon. Add to milk mixture and stir just until flour disappears. Gently stir in cherries.
Spoon thick batter into muffin cups to the top. Bake about 25 minutes, until tester comes out clean. Invert and cool on rack.
Makes 12

If you have leftovers, you can store them in the freezer for up to a month and reheat the muffins in the oven at 350 degrees F for 10 minutes.

Recipe by Jacki Wolfe

Black Cherry Cinnamon Muffins

2 eggs
2/3 cup sugar
1/2 cup milk
1/4 cup plain yogurt
1 teaspoon vanilla
1/2 stick butter, melted and cooled
2 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 1/2 cups black cherries, pitted and cut into pieces


Preheat oven to 375 degrees F. Grease muffin tins or line with paper cups.
In a large mixing bowl, whisk together eggs and sugar until light. Add milk, yogurt, vanilla, and melted butter. Gently whisk.
In another bowl, combine flour, baking powder, salt, and cinnamon. Add to milk mixture and stir just until flour disappears. Gently stir in cherries.
Spoon thick batter into muffin cups to the top. Bake about 25 minutes, until tester comes out clean. Invert and cool on rack.
Makes 12

If you have leftovers, you can store them in the freezer for up to a month and reheat the muffins in the oven at 350 degrees F for 10 minutes.

Recipe by Jacki Wolfe

Taco Soup

1 can fat free refried beans
1 can kidney beans
1 can chili beans
1 envelope taco seasoning or 1 envelope Ranch dressing mix
1 large can tomatoes (vary depending on how chunky you like your soup, I usually buy crushed)
1/2 lb. ground meat, browned

Throw all the ingredients into the crock pot and cook. I'll leave the time up to you, since Crock Pots vary so widely in that area. Mine is pretty old and seems to keep getting stronger, so I find it's done in 4 hours on low. Really you just want enough time for the flavors to meld. The great thing about this recipe is it has the potential to be as healthy as you want it. I try not to eat too much salt, so I rinse all the beans and throw in some cumin, corinader, red pepper, and paprika in place of the taco seasoning. You can use ground beef in this recipe but I've used chicken and turkey and really can't taste a difference. I find this recipe makes enough to feed the two of us, plus maybe one more lunch. If you want to stretch it you could add another type of bean; I've used pinto beans and garbanzo and it worked out well.

Recipe by Jacki Wolfe

Homemade Barbeque Sauce

1 C. ketchup
1/4 C. apple cider vinegar
3 T. dark brown sugar
3 T. Worcestershire sauce
1 t. liquid smoke
1/2 t. salt

Combine ingredients in a saucepan and bring to a boil.
Reduce heat and simmer, uncovered, stirring often, for 3o minutes, or until slightly thickened.

Roasted Pineapple
1 medium pineapple
3 T. unsalted butter
1/3 c. packed light brown sugar
2. T. honey
1/2 t. pumpkin pie spice or cinnamon
1 T. dark rum
raspberry sorbet, for serving (optional)

Preheat oven to 400 degrees. Slice off top and bottom of pineapple, slice off skin in strips, cutting away any "eyes." Quarter lengthwise, remove core. Cut each quarter into 4 pieces lengthwise.

Place butter in an 8-inch square baking dish, and melt in the oven.

Arrange pineapple in the dish. In a small bowl, stir together brown sugar, honey, pie spice, and rum.

Spoon sugar mixture over pineapple. Bake until tender and bubbly about 1 hour. Serve warm or at room temperature with sorbet, if desired.

Homemade Salsa

8 medium very ripe tomatoes
1 medium onion
Juice of 2 limes
1/2 t. pepper
1/2 t. salt
3 cloves garlic, minced

Any of the following:
1 orange, green, or red bell pepper
1 jalepeno pepper, seeds removed (more or less to taste)
3/4 c. cilantro

Chop all ingredients as fine as desired. Cook for 10 minutes OR store in refrigerator for several days to allow flavors to meld. If cooking, add cilantro after cooking.

Recipe from Randy Crecelius (my uncle)

Mexican Bake

1 1/2 c cooked rice, preferably brown
1 # boneless, skinless chicken breast, cut in bite-sized pieces
2 14.5-oz cans tomatoes, diced or crushed
15-oz can black beans, drained and rinsed (or 1 1/2 c home-cooked, unsalted beans)
1 c frozen yellow corn kernels
1 c each: chopped red bell pepper and poblano pepper (or green bell pepper)
1 T each: chili powder and cumin
4 garlic cloves, crushed
1 c shredded Monterey Jack cheese

Optional: 1/4 c jalapeno pepper slices

Preheat oven to 400°F. Spread rice in a shallow 3-quart casserole. Top with chicken. In a bowl, combine tomatoes, beans, corn, peppers, seasonings, and garlic; pour over chicken. Top with cheese and optional jalapeno. Bake 45 min.

Serves 6. Per 1 1/2 c serving: 304 calores, 38 g carbohydrates, 31 g protein, 5.5 g fat, 7 g fiber, 227 mg sodium.

Black Cherry Pie

1 qt. black cherries, pitted
1 c. water
1 c. sugar
3 tbsp. cornstarch
1 pkg. (3 oz.) cream cheese, softened
Baked pie shell

Simmer 1 cup of cherries and 2/3 cup water for 3 minutes.
Blend sugar, cornstarch, and 1/3 cup water. Add to boiling mixture.
Boil 1 minute. Stir constantly. Cool.
Spread cream cheese over bottom of cooled baked pie shell.
Stir cherries (2 1/2 cups) in cooled mixture and put in pie shell. Refrigerate 2 hours until firm.