Smashed Chips (Potatoes)

contributed by Deb Reno

•2 pounds small red-skinned new or baby potatoes (I used russet.)

•6 tablespoons unsalted butter, melted (I used a little canola oil…and I used only about 2 Tbsp.)

•Fine sea salt

•Freshly ground pepper

1.Preheat the oven to 400°.

2. Cover the potatoes with water in a medium pot and add a pinch of salt. Bring to a boil over medium-high heat and cook until fork-tender, about 20 minutes.

Drain and pat dry. OR bake the potatoes until tender. (I baked mine.)

3.Toss the potatoes with the melted butter (or drizzle with oil) and spread on a baking sheet. (I suggest covering your baking sheet w/foil for ease of clean-up.)

4.Slightly flatten each potato with a spatula (do not mash completely) and season with salt and pepper.

5.Roast in the oven until crisp and golden, 15 to 20 minutes. (I increased the heat to 450° and left mine in the oven until they got lotsa crispy bits on them….sooooo good!)


Homemade Chicken Parmigiana

contributed by Jaime Cecil


• 1 tablespoon EVOO (*I used peanut oil because that was all I had!)

• 1 tablespoon butter or margarine

• 1 teaspoon minced garlic

• 1/3 cup minced onion (* I used green onion.)

• 1 (14.5 ounce) can diced tomatoes with juice *I added a jar of spaghetti sauce to make more “sauce”.

• 1/2 teaspoon sugar (more or less to taste)

• 1/2 cup heavy cream

• salt and pepper to taste

• 2 cups Panko bread crumbs

• 3 tablespoons freshly grated Parmesan cheese

• 1 teaspoon dried Italian seasoning * I used a little more! *I also added some garlic powder. Probably 2 teaspoons or so…

• 3 eggs, beaten

• 2 tablespoons milk (*I used heavy cream.)

• 6 skinless, boneless chicken breast halves

• 3 tablespoons olive oil

• 3 tablespoons butter or margarine

• 1 cup shredded Mozzarella cheese

• 3 tablespoons grated Parmesan cheese

• Angel Hair Pasta


1. Melt butter or margarine and oil in a saucepan over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 2 minutes. Pour in diced tomatoes and sugar. Increase heat to medium-high, and bring to a simmer, then reduce heat to medium-low (I added a jar of spaghetti sauce here) and continue simmering for 10 minutes, stirring occasionally.

Once the sauce has simmered, stir in the cream and season to taste with salt and pepper. Simmer for an additional 3 minutes. Lower heat and keep sauce warm.

2. Stir together bread crumbs, 3 tablespoons Parmesan cheese, Italian seasoning and garlic; set aside.

In a small bowl, whisk together eggs and 2 tablespoons milk (or cream) until blended. Dip chicken breasts into the egg, then press into breadcrumb mixture to coat both sides, shaking off excess.

3. Heat olive oil and butter/margarine in a large skillet over medium heat. Add chicken breasts and cook on both sides until they reach an internal temperature of 160 degrees F (70 degrees C), and the bread crumb crust is golden brown, about 10 minutes.

4. To serve, place angel hair pasta on plate and top with desired amount of sauce and top with chicken breast, spoon additional sauce over chicken (if desired)and top with Mozzarella and Parmesan cheeses. Let stand a few minutes until the cheese has melted from the heat of the sauce. (* I broiled briefly to melt cheeses.) Enjoy!

Z-Zots (Zuchini Bites)

contributed by Ali Masters

yields: 12 mini muffins

1 cups zucchini, grated

1 egg 1/4 yellow onion, diced

1/4 cup cheese (cheddar or Parmesan work the best)

1/4 cup bread crumbs – I used Italian style

Salt and Pepper
1. Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside.

2. Grate the zucchini and then place in a dish towel to squeeze out the excess water- like when using frozen spinach.

3. In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper.

4. Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set.

Korean Beef Bulgogi

contributed by Tiana Peterson


1/4 cup korean soy sacue (I just use regular)

3 TBSP sugar

1 TBSP Vegetable oil

1 tsp sesame oil

1 tsp toasted sesame seeds

3 medium garlic cloves (crushed)

3 green onions, chopped

2 lbs sirloin, sliced paper thin (I use any type of steak)

Dipping sauce

6 TBSP korean soy sauce

2 TBSP rice vinegar

1 tsp fresh ginger (grated)

2 tsp crushed toasted sesame seeds

1/4 tsp cayenne pepper

1/4 tsp sweet paprika

1 pinch sugar


Mix marinade ingredients.  Add sliced steak.**

Marinade for at least 30 minutes.

Mix ingredients for dipping sauce and refrigerate until ready for use.

Grill or pan fry the steak.

**When we cook this I marinade everything in a ziplock back for a few hours.

I then throw everything into a pan and stirfry it.

We serve it over rice and broccoli.

We don’t like the dippng sauce so we don’t use it, but I decided to include it just in case someone might like it!

Pumpkin Oatmeal Bars

contributed by Mindy Dann

  • 4 ½ cups pumpkin puree *
  • 5 cups old fashioned oats (not the quick cooking kind) *
  • ¾ cup milk soured with 1 tbsp. lemon juice
  • ¼ cup ground flaxseed *
  • ½  cup real (grade A or B) maple syrup
  • 2 tbsp. pumpkin pie spice
  • 2 tbsp. coconut oil
  • ½ cup unsweetened coconut flakes *
  • ¾ cup dates, raisins, dried cranberries or any other dried fruit you wish (chopped) *
  • ¾ cup chopped nuts (unsalted) *



1. Preheat oven to 350 degrees. Prepare a 9″x13″ glass baking dish by lightly coating with coconut oil.

2. Add all ingredients together and mix well.  Press into baking dish.

3. Bake for 40 – 45minutes or until top is golden brown. Remove from heat and let cool. Cut into squares.

Earthquake Cake

contributed by Alison Alves

1 cup chopped pecans
1 cup flaked coconut
1 German Chocolate cake mix
1 stick butter ( softened)
1 lb. Powdered sugar
1 8oz. cream cheese, softened several hours
 Spray 9 x13 inch pan w/ Pam.(i used crisco and flour)
Sprinkle nuts, then coconut in bottom of pan.
Prepare cake mix as directed on the box.
 Pour over nuts and coconut. Set aside.
 In small bowl, mix margarine, cream cheese and powdered sugar until it looks like frosting.
Drop by teaspoon on top of cake batter.
Keep away from sides of pan.
 Do Not spread mixture.
Place in oven.
Bake 350 degrees for 50 to 55 minutes.
 Let cool on rack for 2 hours.
 Do Not use light cream cheese or margarine
Alison’s notes: It is very VERY important to follow the directions. Do not spread the frosting(bad things do happen) do not omit any ingredients. do not substitute any ingredients and let it cool before consuming. it is important. Then, grab your spoon and the pan and enjoy!

Taco Salad

contributed by Kelley Hutchinson

apprx 25 min start to finish

1 lb ground beef

1 regular size jar chunky salsa (I use mild ’cause I’m a wuss)

1 can (about 16oz) kidney beans or chili beans (leave out if you don’t like beans)

1 head lettuce, chopped

1/8 to 1/4 of a large bottle of thousand island dressing

6 green onions, chopped

1/4 bag of tortilla chips, crushed

2-3 chopped roma tomatoes (or whatever tomatoes you like)

1 avocado, chopped

1-2 cups grated sharp cheddar cheese

1 cup black olives (leave out if you don’t like)

* brown meat & drain

* add salsa & beans then simmer 20 min, remove from heat

* mix in thousand island dressing & green onions

* put some lettuce & chips on a plate, scoop on some meat mixture then to your taste add on:  tomatoes, avocado, cheese, black olives or whatever you like *

* you can mix in a pkt of taco seasoning with the meat after browning, but the flavor from the salsa & the dressing should probably be enough *

* you can top with sour cream or guacamole, but this meat mixture is so creamy & flavorful you probably won’t want anything else

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