Caramel Banana Trifle

Ingredients:
1 package of your favorite yellow cake mix (with all ingredients needed to make the cake)
1 small package instant vanilla pudding, prepared
1 small package butterscotch pudding, prepared
3 bananas, sliced
1/2 cup caramel ice cream topping
1 (8 ounce) tub frozen whipped topping- thawed
2-3 chocolate wafer cookies such as kit-kat, crushed (optional)

Directions:
*Make cake according to package directions. Let cool. Cut into small squares.
*In trifle dish or large serving bowl, place 1/2 of the cake.
*Spread vanilla pudding over the cake.
*Arrange 1-2 sliced bananas over pudding.
*Drizzle 1/4 cup caramel over banana.
*Spread whipped topping over top.
*Repeat process with butterscotch pudding in place of vanilla.
*Drizzle 2 tablespoons caramel topping over whipped topping and add crushed cookie pieces if desired.
*Enjoy!

Serves: 8-10
Time: 48 Min total


*Notes: This is SO easy and quick to throw together- even when living in the TLFs! You can also use pre-made pound cake to save on time. For an 'adult' version of the trifle, drizzle dark rum or kahlua over the two cake layers.

Van's Fini Flight Quiche (aka Super Easy Spinach and Cheese Quiche!)

Ingredients:
*1 ready-to-use refrigerated pie crust
*1 tsp flour
*1 3/4 cups shredded cheddar cheese
*1/4 cup shredded swiss cheese
*1 package fresh spinach, sauteed
*1 cup milk or cream
*4 eggs, beaten
*1/2 tsp. salt
*1/4 tsp pepper

Variations: You can add other yummy veggies to compliment the spinach. Caramelized onions, leeks, and mushrooms would all work well.

Directions:
*Heat oven to 350°F.
*Line 9-inch pie plate with crust; flute edge.
*Toss cheese with flour in medium bowl. Add remaining ingredients. Mix. Pour into crust.
*Bake 1 hour or until knife inserted in center comes out clean.

Source: This is a variation on Kraft Foods Website recipe for Spinach Quiche

Submitted by:  Tara Morrissey

Gourmet Banana Pudding

Make this banana pudding with banana bread instead of vanilla wafers!

Ingredients:
1 loaf homemade banana bread
2-3 large bananas, sliced
1 jar caramel topping
1 (8 oz) container Cool Whip
1 cup chopped pecans, toasted (or candied)
1 small box vanilla instant pudding
1 can sweetened condensed milk
1 cup milk

Directions:
*Make filling by mixing pudding, condensed milk and milk in bowl
*Chop banana bread into cubes
*Place banana bread pieces in one layer in a 13x9 baking dish (or equivalent bowl or container of your choice)
*Spoon and spread pudding over banana bread
*Top with banana slices
*Top with small dollops of caramel topping
*Top and spread cool whip
*(If your dish is small enough to require multiple layers, repeat layers.  If not, you are done!)
*Sprinkle with pecans
*Cover and chill 1-24 hours
Submitted by:  DeAnne Anderson

Grilled Sweet Potatoes

Ingredients:
2 Tbsp. extra virgin olive oil
1 tsp. paprika
1/2 tsp. ground cumin
1/2 tsp. cinnamon
1/2 tsp. salth
1/2 tsp. pepper
3 lbs. sweet potatoes

Directions:
*Place sweet potatoes in saucepot; cover with cold water.
*Cover pot and heat to boiling.
*Partially uncover; reduce heat and simmer until just tender (20-30 min depending on thickness of sweet potatoes).
*Drain; cool slightly.
*Peel and cut into 1/2" thick ovals.
*Combine olive oil and spices to make a spiced oil.
*Brush each side of ovals lightly with spiced oil and grill on medium-high heat 3 minutes per side, brushing with more oil as desired. (I use a grill pan on the stove and it's a super easy and tasty side dish!)

Serves: 8

Source:  Good Housekeeping.
Submitted by:  Michelle Meadows Turner

Brownie Good Bars (aka Ridiculous Bars)

Ingredients:
1 box brownie mix (water, vegetable oil, and eggs called for on box)
1 container vanilla frosting (I used whipped)
3/4 cup salted peanuts, coarsely chopped
3 cups rice krispies cereal
1 cup creamy peanut butter
1 bag (12 oz) semisweet chocolate chips (about 2 cups)

Directions:
*Heat oven to 350.
*Make brownies as directed for 9x13' pan. 
*Cool completely.
*Frost brownies with frosting. 
*Sprinkle with peanuts
*Refrigerate.
*Meanwhile, put cereal in a large bowl and set aside.
*In a 1 quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly.
*Pour over cereal in bowl, stirring until evenly coated.
*Spread over frosted brownies.
*Refrigerate about 30 minutes or until set before cutting.
*Store covered in refrigerator.
*Makes 24 brownies.

Personal note:  I doubled the recipe (except for the frosting) in the 9x13 pan so they were taller.

Submitted by:  Becky Baughman

Creamy Baked Chicken Taquitos

Ingredients:
3 oz cream cheese, softened
1/4 cup salsa
Juice of 1/2 lime
1 teaspoon chile powder
1/2 teaspoon ground cumin
Pinch cayenne pepper
1/2 teaspoon onion powder
3 cloves garlic, minced
1/4 cup chopped fresh parsley
3 tablespoons chopped scallions
2 cups cooked and shredded chicken
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
8-12 (6-inch) corn tortillas


Directions:

*Preheat oven to 425 and spray baking sheet with cooking spray

*In a large bowl, combine cream cheese with salsa, lime juice, cumin, chili powder, cayenne, onion powder, garlic, cilantro, scallions, and 1/4 tsp kosher salt.

*Fold in chicken and cheeses

*Taste and season with more salt and pepper, if necessary

*Warm tortillas according to package directions until soft and pliable

*Spoon 3 TBSP chicken filling onto lower third of each tortilla and roll tightly.

*Place seam side down on prepared baking sheet.

*Repeat with remaining tortillas

*Spray taquitos lightly with cooking spray, sprinkle with kosher salt

*Bake 15-18 minutes, or until tortillas are crisp and golden brown

*Serve with salsa, sour cream, and guacamole

Note: To freeze, prepare the taquitos, but before baking, place the baking sheet in the refrigerator until the taquitos are completely cold. Wrap each taquito in plastic wrap or aluminum foil, and freeze. To bake, unwrap the taquitos and bake in a 425 degree oven for 20 minutes (no need to thaw first).

These are perfect to make and freeze. Its an easy snack/meal for that man (or child) in your life. *wink wink*

Submitted by: Ashley Butler

Coconut Chicken Salad with Warm Honey Mustard Vinaigrette

Ingredients
6 (about 12 oz) chicken tenderloins

6 TBSP shredded unsweetened coconut

1/4 cup panko crumbs (or regular bread crumbs)

2 TBSP crushed cornflake crumbs

13 cup egg substitute or egg whites

Pinch salt

Olive oil spray

6 cups mixed baby greens

3/4 cup shredded carrots

1 large tomato, sliced

1 small cucumber, sliced

Vinaigrette:

1 TBSP oil

1 TBSP honey

1 TBSP white vinegar

2 tsp dijon mustard

Directions:

*Whisk all vinaigrette ingredients and set aside

*Preheat oven to 375*

*Combine coconut flakes, panko, cornflake crumbs and salt in a bowl
*Put egg whites or egg beaters in another bowl.

*Lightly season chicken with salt
*Dip chicken in egg, then in coconut crumb mixture
*Place chicken on a cookie sheet lined with parchment for easy cleanup
*Lightly spray with olive oil spray
*Bake 30 minutes turning halfway until chicken is cooked through 

*Place 2 cups baby greens on each plate
*Divid carrots, cucumber, tomato evenly between each plate
*When chicken is ready, slice on the diagonal and place on top of greens
*Heat dressing in the microwave a few seconds and divide equally between each salad (a little over 1 TBSP each)

Submitted by: Ashley Butler

Old Fashioned Cheesy Chicken Spaghetti

Ingredients:
5-6 boneless, skinless chicken breasts or 1 whole chicken fryer
1 - 12 oz package spaghetti noodles
1 - 16 oz (1 lb) package Velveeta cheese, cubed
1 - 10.5 oz can cream of chicken soup
1 - 14 oz can chicken broth or 2 cups reserved broth
1 - stick margarine (1/2 Cup)
1 - 8oz package shredded mild or sharp cheddar cheese
1 - small onion, chopped
3-4 celery ribs, chopped
1/4 cup green bell pepper, chopped

Directions:
*Fill a big stock pot with water.
*Clean and rinse whole fryer or chicken pieces.
*Add chicken, I like to add a little seasoning salt, pepper and poultry seasoning while the chicken cooks. Wash hands after handling chicken.
*Let chicken come to a boil, then reduce heat and simmer chicken until done.
*Cook whole fryers about 2 hours and chicken breasts or pieces 45-50 minutes.
*Remove chicken from pot and place on a plate to cool.
*Drain the broth through a strainer and reserve.
*Cook the spaghetti per package directions.
*Instead of cooking the spaghetti in water, we are going to use the reserved chicken broth. *Add spaghetti and bring to a boil, reduce heat and simmer noodles until al dente.
*While spaghetti noodles are cooking start deboning the chicken (make sure it is cool enough to handle) or break chicken breasts to smaller pieces.
*Chop up all the vegetables and set aside.
*Melt margarine in a small skillet and add the vegetables.
*Saute’ vegetables until they are tender and translucent in color.
*When noodles are done drain and set aside.
*If you are not using canned chicken broth, reserve 2 cups of the cooked broth.
*In a large bowl combine Velveeta cheese, chicken broth and cream of chicken soup.
*Place in microwave and cook on low for 5-7 minutes or until mixture is smooth and cheese is melted. (You can also use the defrost setting).
*To the cheese mixture add cooked vegetables with butter, spaghetti noodles and chicken pieces.
*Stir to combine.
*Spray a 9x 13 inch baking dish with cooking spray and add combined mixture.
*Top finished casserole with 8oz of shredded cheddar cheese.
*Place casserole in a preheated 350 degree oven and bake for about 45 minutes or until cheese is golden brown and casserole is bubbly.
*Remove from oven let cool and serve.

Time saver note: If a 9 x 13 inch dish is to big for your family you can prepare (2) 8 x 8 inch size . Serve one for dinner and freeze the second one for a quick meal another night. To freeze assemble casserole, then cover unbaked casserole with plastic wrap, and two layers of foil. Date and place in freezer. To cook, remove casserole from the freezer. Defrost and proceed with baking instructions. Or For a large family just double the recipe ingredients and prepare two 9 x 13 inch baking dishes.

Note:  I found this on a random blog. For the record, I think Velveeta is disgusting. However, in this, it tastes very yummy!

Submitted by: Ashley Butler

Chic Family in A Bowl

Ingredients:

Chicken thigh (100g)

1/2 large onion (or 1 small)

2 eggs

Frozen peas - 20 pieces (about 10 for each bowl)

2/3 cup fish broth or chicken broth

2 TBSP soy sauce, sake (Japanese rice wine) or wine and Japanese Mirin (found at Commissary Asian section)

400-450 g cooked rice

Directions:

*Cut chicken into bite sizes
*Slice onions about 1cm wide.
*Mix eggs in a bowl
*Defrost peas in hot water and drain
*Mix fish (or chicken) broth and sauce of choice and pour in a pan
*Add onions and bring to boil
*Add chicken and cook
*When chicken is cooked, add 2/3 of eggs slowly making circles and cook until eggs are not runny but soft. (Don't cook until it's hard!)
*Add the rest of the eggs and turn off the burner.
*Pour on top of bowl of rice and add peas.

Serves: 2

Submitted by: Mai Nauroth

Japanese Pan Fried Pasta

Ingredients:
100 g Angel Hair Pasta
2-3 leaves Cabbage
2 TBSP chopped green pepper
2 TBSP chopped onion
Chicken or beef shredded and chopped in small pieces (as much as you like)
1 TSBP Tonkatsu or Yakisoba sauce (or as much as you like)
1/2 tsp Soy sauce (or as much as you like)
Salt and pepper (a pinch of each for meat and/or veg.)
1 TBSP Olive oil

Directions:
*Cook pasta as directed on the box (less time if you don't want it to be too soft).
*While pasta is cooking, cook meat and vegetables with olive oil in a pan and add salt and pepper.
*Add pasta, Tonkatsu or Yakisoba sauce and soy sauce in the pan and mix well.
*Cook for a few minutes until the sauce tastes mild.
*Ready to serve!

Serves: 1

Submitted by: Mai Nauroth

Chocolate Chip Cookie Pizza

Ingredients:
1 tube chocolate chip cookie dough
12 oz. cool whip
2/3 c. powdered sugar
1 pkg cream cheese
1 lg pkg chocolate pudding
2 3/4 c. milk
2 chocolate crunch bars
1 tsp. vanilla

Directions:
*Bake cookie dough at 350' for 12-15 min. on a cookie sheet. 
*Let cool.

*2nd layer: 
2 c. cool whip
1 pkg softened cream cheese
2/3 c. powder sugar
1 tsp vanilla
---Refrigerate to harden and keep layers

*3rd layer:  Chocolate pudding
---Refrigerate to keep layers

*4th layer:  Top w/ remaining cool whip
*Final layer:  Chop and crumble crunch bar and sprinkle on top

It's not fancy but it's delicious!!

Source: Londa Stanley

Submitted by: Becky Baughman

Coconut Cupcakes

Cupcake Ingredients:
1 box white cake (Betty Crocker)
3-4 tsp coconut extract

Directions:  Follow cake directions, making cupcakes.

Frosting Ingredients:

1 stick butter, softened
4 oz cream cheese (half bar)
1 jar marshmallow creme
1/2 tsp vanilla extract
1 cup powdered sugar (can use more to your liking)
Sweetened shredded coconut for topping

Directions:

Blend on low speed, med speed, adding sugar last.

Frost cupcakes once they have cooled and lightly sprinkle with sweetened shredded coconut.

*Personal Note:Cupcakes are better than cake. I tried making a cake, not quite the
same.
Rachael Moore made these for Sarah Ziegler's baby shower.  Delicious.  Made them for Travis and Haley and they absolutely love them. 

Submitted by: Kusha Keenan

Shrimp with Orzo

Ingredients:
2 cups orzo
2 Tbsp. olive oil, divided
1 pkg. (10 oz.) frozen spinach thawed and squeezed dry - (I use fresh spinach leaves)
1 can (14.5 oz) petite diced tomatoes, drained
2 cloves garlic, finely chopped
1 lb. shrimp, shelled and deveined
1 can (28 oz.) crushed tomatoes
1 tsp. oregano (I add extra to my liking)
8 oz. feta cheese, crumbled

Directions:
*Cook orzo according to package directions; drain and toss with Tbsp. olive oil.
*Stir in spinach
*Set aside
*In a large pan: Cook garlic in remaining oil
*Add shrimp; saute until just pink.
*Add crushed tomatoes and diced tomatoes, oregano: simmer until slightly reduced, about 15 minutes. *Season to taste with salt and pepper.
*Toss orzo and feta into the sauce mixture, let simmer about five minutes or until heated through.
*Garnish with fresh chopped parsley, if desired.

Serves: 10 (small portions maybe)   Personal Note:  I serve this in shallow soup bowls.

Submitted by: Kusha Keenan

De's Chili Con Queso

Ingredients:
2 lb. Velveeta, cut into cubes
1 lb hot sausage (or sage) (optional)
1 (or 2, if desired) cans Rotel, undrained
1/2 - 1 cup sliced green onions (as much as you desire)
3/4 tsp tabasco
3 TBSP chopped jalapenos

Directions:
*Cut Velveeta into cubes, add can(s) or Rotel and melt both together in crock pot
*Meanwhile, brown sausage in skillet and when done, add to cheese mixture
*Add remaining ingredients and cook on low heat (about 2-3 hours) or until hot

*Milk may be added for extra creaminess, if desired.
*Serve with tortilla chips

Submitted by: DeAnne Anderson

Asian Noodle Chicken

Ingredients:
1 tablespoon olive oil
1 jalapeno chile, minced (ribs and seeds removed for less heat if desired)
3 tablespoons minced fresh ginger (I use 1 tbsp)
3 garlic cloves, minced
Coarse salt and ground pepper
1/4 cup dark-brown sugar
3/4 cup rice vinegar
4 cups shredded rotisserie chicken, skin and bones discarded (from 1 whole chicken), room temperature-- (I don't use this much and can also omit if desired)
Angel hair pasta cooked al dente (about 8OZ)
1 English cucumber, cut into 3-inch sticks--(I prefer Sliced thin)
2 cups fresh cilantro leaves

Directions:
*In a small saucepan, heat oil over medium.
*Add jalapeno, ginger, and garlic.
*Season with salt and pepper and cook, stirring, until garlic is soft, 2 to 3 minutes.
*Add sugar and vinegar and cook until sauce is slightly thickened, about 6 minutes. (Does not really thicken) *Refrigerate until cool, at least 15 minutes (or up to 1 week).
*Combine chicken, noodles, cucumber, and cilantro.
*Drizzle with dressing just before serving.

Serves: 4

Personal Notes:  I've tweaked this recipe a tad, but it's so refreshing and yummy. Room temp is the best way to serve--not a hot dish.

Submitted by: Kusha Keenan

Georgia Cracker Salad

Ingredients:

1 sleeve saltine crackers
1 large tomato, finely chopped
3 green onions, finely chopped
1 1/2 cups mayonnaise
1 hard boiled egg, finely chopped
Salt
Freshly ground black pepper

Directions:
*In a medium size bowl, coarsely crush the crackers with your hands (you should have big cracker pieces)
*Add the remaining ingredients
*Mix well
*Serve immediately.
*Season, to taste, with salt and pepper.

Source: My friend Sarah Foley

Submitted by: DeAnne Anderson

Cumin Crusted Pork Tacos

Ingredients
Pork:
2 teaspoons ground cumin
1 teaspoon cumin seeds, crushed (I didn't have this so substitued with extra ground cumin)
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (1-pound) pork tenderloins, trimmed
1 tablespoon olive oil

Salsa:
2 cups frozen whole-kernel corn, thawed (I use canned and it is fine)
1 cup quartered grape tomatoes (I just used vine ripened tomatoes diced)
1 cup cubed peeled avocado
1/2 cup diced red onion
1/3 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon salt
2 (15-ounce) cans black beans, rinsed and drained

Remaining ingredients:
2 cups reduced-fat sour cream
1 tablespoon canned chipotle chile in adobo sauce, chopped (We didn't have this at the commisary so I just used chipotle chili powder, you can also skip this and just use sour cream if you don't want the spice)
30 (6-inch) corn tortillas

Directions:
*Preheat oven to 425°.
*To prepare pork, combine first 5 ingredients.
*Rub cumin mixture over pork.
*Heat oil in a large cast-iron skillet over medium-high heat.
*Add pork; cook 4 minutes or until browned on all sides.
*Bake at 425° for 12 minutes or until a thermometer registers 155°.
*Remove pork from oven; let stand 5 minutes.
*Cut pork across grain into thin slices.
*To prepare salsa, combine corn and next 7 ingredients (through beans).
*Combine sour cream and chipotle in a blender; process until smooth.
*Wrap tortillas, 3 at a time, in a damp paper towel.
*Microwave at high 20 seconds.
*Spoon about 1 ounce pork onto each tortilla.
*Top each tortilla with about 2 tablespoons salsa and about 2 teaspoons sour cream mixture. Fold in half.

Yummy and very healthy!

Makes enough to serve 4-6 easily with leftovers.

**The salsa is also really good just for eating with chips.

Source: Cooking Light

Submitted by: Lori Cover

Rebecca’s Turnip Green Soup

Ingredients:
1 box Chicken Broth
1 can Rotelle Tomatoes
2 Cans White Northern Beans
1 Envelope Knorr Vegetable Mix
Conecuh sausage link
1 bag frozen Turnip Greens (I used Collard Greens)

Directions:
*Cut sausage link into pieces and brown sausage in a big soup pan
*Add everything else and let simmer

From the Kitchen of Katie Nikolai

Chocolate Chip Muffins

Ingredients:
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
Pinch of salt
3/4 cup butter
3/4 cup sugar
2 eggs
2 tsp vanilla
1 cup sour cream
6 oz semi-sweet chocolate chips
Directions:
*Preheat oven 400*
*Cream butter and sugar until fluffy
*Beat in eggs
*Beat in vanilla
*Mix dry ingredients and add to butter mixture (ALTERNATE with sour cream - begin and end with flour)
*Stir in chocolate chips
*Bake 20 minutes

Makes: 1 dozen.

Submitted by:  DeAnne Anderson

Orange Glazed Apple Pie

Ingredients:

PIE:
¾ cup sugar
2 T flour
1 tsp ground cinnamon
1/8 tsp salt
6 cups sliced, peeled, tart apples (about 5 medium)
1/3 c raisins
Pastry for double crust pie (9 inches)
3 T butter (or a little more)
2 T orange juice

GLAZE:
½ c confectioners sugar
4- ½ tsps orange juice
½ tsp grated orange peel

Directions:
*In large bowl, combine sugar, flour, cinnamon and salt.
*Add apples and raisins, toss to coat.
*Line a 9” pie plate with bottom pastry, trim to 1” beyond edge of plate.
*Spoon apple mixture into crust.
*Dot with butter
*Sprinkle with orange juice.
*Roll out remaining pastry to fit top of pie.
*Cut slits in top; place over filling and trim.
*Bake at 400 degrees for 40-45 minutes or until golden.
*In a small bowl, whisk glaze ingredients and blend.
*Spread over warm pie.
*Cool on wire rack.

Submitted by: Katie Nikolai