Oatmeal Cranberry Pecan Cookies

 Ingredients:

1 package of Betty Crocker Oatmeal Cookie Mix, per instructions

Use a stick of butter instead of margarine 

Add 1/2 cup of dried cranberries 

and 1/2 cup of chopped pecans

Directions:

Bake at 375 degrees F for about 15 minutes or until lightly brown.

Recipe from Amanda Lisbony

Peanut Butter Pumpkin Dog Treats

Ingredients:

 2 1/4 cups whole wheat flour 

2 eggs

1/2 cup canned pumpkin 

3 tbsp peanut butter (make sure there is no xylitol in it)

1/2 tsp salt

1/2 tsp ground cinnamon 

Directions: 

Preheat oven to 350 degrees F.  Whisk or mix together flour, eggs, pumpkin, peanut butter, salt, and cinnamon in a bowl.  Add water as needed to help make the dough workable, but the dough should be dry and stiff.  Roll the dough out until 1/2 inch thick.  Use a cookie cutter to cut out shape and place on baking pan.  You can grease your pan or use parchment paper if needed.  Bake in preheated oven until hard, about 30-40 minutes. 

Recipe from Ashli Draney

Crockpot Chicken and Mushroom Stroganoff

Ingredients:

4 boneless skinless chicken breasts, cubed
8 ounces sliced mushrooms
8 ounces cream cheese, softened
1 (10 1/2) ounces cream of chicken soup
1 envelope (1 1/4 ounce) dry onion soup mix
salt and pepper to taste
fresh parsley, chopped to garnish
1 pound large egg noodles for serving

Instructions:
Place the chicken in the bottom of a lightly greased crockpot.  Add the mushrooms.  Mix cream cheese, cream of chicken soup and dry onion soup mix then spread on top of chicken and mushrooms.  Cook on low for 4-6 hours or high for 3-4 hours.  Serve over noodles and top with fresh parsley and salt and pepper.

Recipe from: therecipecritic.com

Phillip's Hot Crackers

Ingredients:
1 box of mini crackers or oyster crackers
1 cup of canola oil
1 package of ranch mix
2 Tbsp garlic powder
2 Tbsp red pepper flacks
2 tsp onion powder

Directions:
Whisk together ingredients then dump crackers in last.  Shack or stir to coat crackers.  Keep in a sealed container or ziplock bag.

Recipe from Phillip LaCaze

Green Bean Casserole

Ingredients:
10 3/4 oz. cream of mushroom soup
3/4 cup milk
1/8 tsp. pepper
2 pkgs (9 oz. each) frozen cut green beans, thawed
OR 2 cans (14.5 oz. each) cut green beans, drained
1 1/3 cups (2.8 oz. can) french fried onions

Directions:
In 1 1/2 quart casserole, combine soup, milk and pepper, mix well.  Stir in beans and 2/3 cup french fried onions.  Bake at 350 degrees for 30 minutes.  Stir.  Sprinkle with 2/3 cup onions.  Bake 5 minutes.  Makes 6 servings.

Stuffed Mushrooms

Ingredients:

50 medium size fresh mushrooms
1/2 lb. country style sausage
1 pkg. (8 oz.) cream cheese
3 Tbsp. fresh parsley
3/4 tsp. garlic powder
salt and pepper to taste

Directions:
Wash mushrooms and remove stems.  Mix ingredients, roll into small balls, fill mushroom caps, cover, and bake at 400 degrees for 30 minutes.

Pinto Bean Curry

Ingredients:
2 or 3 cups of pinto beans (2 cans)
1 medium onion chopped
1 tsp fresh ground ginger and garlic
1 tsp cumin (whole)
1 tsp black mustard seed
1 Tbsp masala
1/2 tsp chili powder (optional)
3 large tomatoes
2 Tbsp canola oil
2 potatoes cut into quarters (optional) - (microwave for 4 min.)
salt to taste

Directions:
Heat oil.  Add onions, cumin, mustard seeds and curry leaves.  Saute until golden.  Add ginger, garlic, masala and tomatoes.  Cook about 5 to 10 minutes.  Add beans.  Simmer.  (If using potatoes, add them with tomatoes.  Cook until potatoes are soft.  Add beans last.)

Recipe from my student's (Kiran Sumsion) grandmother.