SLOW COOKER PULLED PORK

1 (2 pound) pork tenderloin

1 (12 oz.) can or bottle of root beer
1 (8 0z.) bottle of your favorite barbecue sauce
8 hamburger buns, split and lightly toasted

Place the pork tenderloin in a slow cooker; pour the root beer over the meat.  Cover and cook until well cooked and the pork shreds easily. 5 to 6 hours usually.  Note: the actual length of time may vary according to individual slow cooker.  Drain well.  Stir in barbecue sauce and reheat to eat.   Serve over buns. 

Submitted by Cindy Duchateau, School Age Department

GINGERBREAD PANCAKES

Ingredients

1 1/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 1/4 cups milk
1/4 cup molasses
3 tablespoons vegetable oil

Directions

In a large bowl, combine the flour, baking powder, cinnamon, ginger, baking soda and salt. In another bowl, whisk the egg, milk, molasses and oil. Add to the dry ingredients; beat just until blended.  Pour batter by 1/4 cupful’s onto a greased hot griddle. Turn when bubbles form on top of pancake; cook until the second side is golden brown.

Yield: 10 pancakes

Submitted by Sharon Johnson, Administration Department

CREAMY GREEK MAC & CHEESE

Ingredients:
8 oz. (2 cups) elbow pasta
2 C of shredded cheese
1/2 C plain Greek yogurt
2 C fresh spinach
1/4 tsp onion powder
1/4 tsp garlic powder
Salt & pepper, to taste

Directions:
Cook the macaroni according to the package's instructions (about 8-10 minutes).  Place the spinach leaves in the bottom of a strainer, and pour the pasta over top to drain and wilt the spinach.  Save about 1/2 cup of the pasta water.  Return the cooked macaroni and wilted spinach to the pot.

Add about 1/4 cup of the reserved pasta water to the pot and stir in the cheese until melted.  Stir in the Greek yogurt, onion powder, garlic powder, salt, and pepper until smooth and creamy.  Stir in the remaining pasta water to think, if necessary.  Serve and enjoy!

Submitted by Randi Thurs, Sports & Recreation Department

CHICKEN ENCHILADA SOUP

1 cooked chicken breast cut

1 white or yellow onion diced
2 cloves of garlic minced
1 diced jalapeno (seeds removed)
1 diced red bell pepper
1 can black beans
Half a bag of frozen sweet corn
1 small can  diced chiles
1 can diced tomatoes
1 can  green enchilada sauce
12 oz chicken or vegetable broth
2 TBL taco seasoning

Add all ingredients to crock pot and cook on low 4-6 hours.  Garnish with cilantro, avocado, and crushed tortilla chips

Submitted by Kristen A. Kufahl, Member Services

CORN CHOWDER 

2 1/2 cups milk

1 can (10 3/4 oz.) cream of mushroom soup, undiluted
1 package (10 oz. frozen corn)
1 cup cream style corn
1 cup frozen hash browns
1 cup diced cooked ham
3/4 cup chopped onion
2 tablespoons margarine or butter
Salt
Black pepper
Chopped parsley

Combine milk, soup, corn, potatoes, ham, onion and margarine in Crock Pot Slow Cooker.  Cover and cook on High 4 - 5 hours.  Add salt and pepper to taste.  Garnish with parsley.  Serve.  Makes 8 servings. 

 

Submitted by Cindy Duchateau, School Age Department

TACO SOUP

1 lb lean ground beef (or turkey)
1 onion, chopped
1 pkg taco seasoning
1 pkg dry Ranch seasoning
2 large cans diced tomatoes, undrained
1 can Rotel tomatoes, undrained
1 can black beans
1 can pinto beans
1 can whole kernel corn

Brown meat and onion. Drain. Add seasonings. Drain beans and corn. Add to meat along with tomatoes. Simmer until well blended and hot. Eat and enjoy.

Add a bit of grated cheese or sour cream and this simple soup is perfect for cold nights.

Submitted by Heather LaFleur, Sports & Recreation Department

EASY CHICKEN TETRAZZINI

Ingredients:

1 pound cooked and drained spaghetti

5 chicken breasts, cooked and cubed

2 (10.75 ounce) cans condensed cream of chicken soup

2 1/4 cups water

1/4 cup butter

2 cubes chicken bouillon

1/4 cup shredded Cheddar cheese

Directions:

1. Put cooked spaghetti into 9x13-inch baking dish. Place chicken on top of spaghetti.
2. In medium saucepan heat together soup, water, butter, and bouillon. Bring to a boil and then pour over the pasta and chicken. Put shredded cheese (to taste) on top and press down a bit.
3. Bake at 350 degrees F (175 degrees C) for 25 minutes.

Submitted by Donna Engebos, Wellness Department

 

PUMPKIN SPICE PUPPY CHOW

Yield: 10 cups

Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients:

• 13.5 oz box (about 7-8 cups) Cinnamon Chex cereal, or Rice Chex
• 12 ounces orange candy melts or pure white chocolate
• 3 teaspoons ground cinnamon, divided
• 1/2 teaspoon ground nutmeg*
• 1/2 teaspoon ground cloves*
• 1/4 teaspoon allspice*
• 1 cup confectioners' sugar
• 1-2 cups mallowcreme pumpkins*

Directions:

Pour the cereal into a large bowl. Set aside.

In 20 second increments, melt the candy melts or white chocolate in a medium microwave-safe bowl. Stir after each increment until melted and completely smooth. Stir in 2 teaspoons of cinnamon, the nutmeg, cloves, and allspice until combined.  Pour mixture over cereal and toss gently to coat each square.  Be gentle, the squares break easily.

Pour the confectioners' sugar and 1 teaspoon of cinnamon into a large zipped-top bag.  Add the coated cereal and shake until each piece is coated. Pour back into a large bowl and discard excess confectioners' sugar. Toss in the mallowcreme pumpkins. Use 1 - 2 cups, whatever amount you prefer.  Cover and store puppy chow for up to 2 weeks.

*Instead of nutmeg, cloves, and allspice - you may use 1.5 teaspoons of pumpkin pie spice.
*Instead of mallowcreme pumpkins, try adding 1 cup of Pumpkin Spice M&Ms or Candy Corn M&Ms, 1 cup of Pumpkin Spice Hersheys Kisses, 1 cup of cinnamon chips, 1/2 cup of orange sprinkles, or even 1 cup of salty pumpkin seeds (which will cut the sweetness of the snack mix).

PIZZA CASSEROLE

 

1 lb. hamburger
1 tbsp. oregano
1 small onion, chopped
1 8oz. tomato sauce
1 14 or 15oz. can pizza sauce
1 8oz pkg. egg noodles
8 oz. pkg. shredded Mozzarella cheese
(Add pepperoni slices if desired.)

Brown meat and onion.  Add oregano and sauces.  Boil noodles and drain.  Mix all ingredients in large casserole dish. Spread cheese on top.  Bake at 350 degrees for 35 minutes. 

 
Variations:  Add 8 ounces Cheddar cheese and use Rotini instead of egg noodles.

Submitted by Cindy Duchateau, School Age Department on 9/4/2014

BUTTERMILK PANCAKES

2 Cups Flour

2 Cups Buttermilk
2 Eggs
2 Teaspoons Baking Soda
2 Tablespoons Canola Oil
2 Tablespoons Sugar

Blend all ingredients together.  Bake on a griddle set to 375 degrees.

Flip when bubbles form on pancake.  
Options:  sprinkle blueberries or chocolate chips on each pancake before flipping

Makes approximately 15 pancakes.  Serve with Maple Syrup.

 

Submitted by Michelle Loebbaka, Growth & Development Department on 7/30/2014

STRAWBERRIES 'N CREAM BAKED OATMEAL

This tasty breakfast is loaded with nutrients including iron, Vitamin C and dietary fiber!

Ingredients:

2 cups old fashioned oats
1/3 cup light brown sugar
1 tsp. baking powder
½ tsp. ground cinnamon
1 ½ cups skim milk
1 (6 oz) container nonfat plain Green yogurt
1 large egg
2 tbs. butter, melted
1 ½ tsp vanilla extract
1 ½ cups sliced strawberries (I also throw in a handful of blueberries!)

Directions:

1-Preheat oven to 350
2-Grease 8x8 baking pan
3-Stir together oats, brown sugar, baking powder, and cinnamon in a large bowl
4-Whisk milk, Greek yogurt, egg, butter and vanilla together in a separate bowl.  Pour milk mixture over oat mixture and stir to combine. Stir in 1 cup sliced strawberries
5-Pour into baking dish.  Gently pound baking dish on countertop to make sure creamy mixture moves through the oats.  Scatter remaining strawberries over the top.
6-Bake 40 minutes or until top is golden brown and mixture is set.  Remove from oven and let cool 5 minutes.  Serve warm

This can also be baked ahead and stored in the refrigerator overnight.  Re-heat in the microwave for a quick breakfast. The combination of fiber-filled oats and berries in addition to the protein-packed milk and yogurt will keep your stomach satisfied until lunchtime.

Submitted by Karen Trom, Fitness Department on 7/23/2014

 

MINI EGG BAKES

Ingredients:

6 Eggs
1 cup of chopped veggies: asparagus, spinach, and/or green pepper are good choices
¼ cup red bell pepper, chopped (optional)
¾ cup shredded cheese: cheddar, cojak, pepper jack or your own favorite.  
1 small onion, chopped (maybe some minced garlic, too!)
½ cup skim milk
Season salt/pepper to taste

Directions:
Heat oven to 350.  Beat eggs and milk in a bowl until blended.  Add cheese and veggies.  Spoon evenly into 12 greased muffin cups or ramekins.

Bake until just set, check at 15 minutes but usually takes 20-22.  Cool on rack for 5 minutes and remove from cups.  Eat right away or store covered in the refrigerator.  Reheat by microwaving for 30 seconds or so.  They will keep for a week if properly stored and can also be frozen if you want to make several to have on hand.  (It’s also a great after school snack!)

Submitted by Karen Trom, Fitness Department on 7/23/2014

CINNAMON ROLL BREAD

2 cups all purpose flour

1 Tbsp baking powder
1/2 tsp salt
1/2 cup sugar
1 egg at room temperature lightly beaten
1 cup milk
2 tsp vanilla
1/3 cup sour cream

Swirl-

1/3 c sugar
2 tsp cinnamon
2 Tbsp water

Glaze-

1/2 cup powered sugar
1 Tbsp milk

Preheat oven to 350.  Grease a bread pan.  In a bowl mix together the 1st 4 ingredients (flour, baking powder, salt and sugar)  In a separate bowl mix together the last 4 ingredients (egg, milk, vanilla and sour cream)  Add both bowls together and stir until mixed and place into greased bread pan-set aside.

Make your swirl by mixing all 3 swirl ingredients (sugar, cinnamon and water) in a bowl and drop spoon fulls into bread pan on top of bread mix.  Take a knife and swirl the topping into the bread lightly.  Bake for 45-50 minutes.  Cool bread for 15 minutes in pan then remove from pan and let it cool completely.

Mix together the glaze ingredients (powered sugar and milk) and pour over the bread.  Serve and enjoy!

Submitted by Kristy Schleitwiler, Kids Corner on 7/22/2014  

DIRT PIE

2 containers of 8oz cool whip

2 small pkg instant vanilla pudding
1 pkg oreo cookies

Make pudding using 3 1/5 cups of milk.  Blend pudding and cool whip; fold with a spoon.  Crumble cookies.  Layer dessert in the following manner:

1/3 crumbled cookies

½ pudding mixture
1/3 crumbled cookies
½ pudding mixture
Top with remaining cookies

Submitted by Colleen Eichsteadt, Wellness Coordinator

 

WHITE CHICKEN ENCHILADAS

Ingredients

• 10 soft taco shells
• 2 cups cooked, shredded chicken
• 2 cups shredded Monterey Jack cheese
• 3 Tbsp. butter
• 3 Tbsp. flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chilies

Instructions

• Preheat oven to 350 degrees. Grease a 9x13 pan
• Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
• In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
• Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
• Pour over enchiladas and top with remaining cheese.
• Bake 22 min and then under high broil for 3 min to brown the cheese

Submitted by Donna Engebos 5/9/2014

 

TACO SOUP
1 ½ pounds of hamburger
Browned, drained and seasoned with an envelope of taco seasoning

ADD:

1 can of corn w/juice
2 cans of diced tomatoes
1 can of green chilies
1 can of kidney or chili beans
1 envelope of Hidden Valley Ranch dressing

Heat through and top each serving with crushed Tostitos chips, shredded cheddar cheese and a dollop of sour cream.  You can substitute ground turkey for hamburger if desired.  

Submitted by Karen Geerts 5/10/2014

SOUR CREAM RHUBARB CAKE
1 1/2 cups sugar
1/2 cup melted butter
1 egg
1 cup sour cream
1 tsp pure vanilla extract
1 tsp baking soda
2 cups flour
1 1/2 cups chopped rhubarb, fresh or frozen (tart cherries could be a nice alternative)

Topping
1/2 cup sugar
1 tsp Penzey's cinnamon

Preheat oven to 350 degrees.  Grease 9 x 13 pan and set aside.  In a missing bowl, combine the sugar, butter, egg, sour cream and vanilla.  Mix well.  Stir in the baking soda and flour.  Add the rhubarb and mix to combined.  Spread the batter in the pan.  In a small bowl, combine the sugar and cinnamon.  Sprinkle over the batter and bake at 350 degrees for 30-35 minutes.

Submitted by Mary Kabacinski 6/17/2014

BETTER THAN ANYTHING BUTTERFINGER CAKE
1 Box yellow cake and all the ingredients the box calls for
14 oz can sweetened condensed milk
16 oz Carmel topping
8 oz Cool Whip
3-4 regular sized Butterfinger candy bars

Bake cake according to box in a 9x13 pan and let cool for 5-10 minutes.  Poke holes in cake with the handle of a wooden spoon and pour the sweetened condensed milk on top and in holes then pour caramel topping over the milk in holes and top of cake.  Spread cake top with Cool Whip and crushed up candy bars.  Place in refrigerator until time to serve.

Submitted by Kristy Schleitwiler 6/17/2014

 

HOMEMADE GRANOLA
2 cups Old Fashioned Oats
1 cup Butter (melted)
1 cup Flour
1 cup Brown Sugar

Mix together and add your favorite things or whatever you have on hand such as: Chocolate, Butterscotch or Peanut Butter Chips, Raisins, Craisins, Nuts, Peanut Butter.  Anything goes, my favorite Chocolate & Craisins.

Bake at 400 degrees for 20 minutes.

Submitted by Clare Welker 6/19/2014

LEMON BARS

Ingredients

• 1 box angel food cake mix
• 2 cans lemon pie filling                                                                                        

Baking Instructions

• Mix dry cake mix and cans of pie filling together in large bowl.
• I just mixed it by hand...
• Pour into greased 9 x 13″ baking pan.
• Bake at 350 degrees for 25 minutes or until top is starting to brown.

Submitted by Molly Tembelis 6/18/2014