Crunchy Jicama Mandarin Salad with Glazed Pecans (photo)

On a dinner plate, place in the following order:

1 cup Romaine, torn in bite-size pieces
1 cup Head Lettuce, torn in bite-size pieces
2 oz. Jicama, peeled and sliced, diced or julienned
1/4 cup Mandarin Oranges, drained from can
1 Green Onion, chopped
3 tblsps. Cranberries, dried from package
3 tblsps. Pecan Halves, glazed *(see recipe)
1 tblsp. Almonds, sliced
1/2 cup Chinese Noodles from can
Top with 3-4 oz. grilled Chicken or Turkey Strips

Garnish with your favorite oriental sesame dressing and enjoy!

*Make Your Own Glazed Pecans:  

1.2 cup Pecans Halves
1/4 cup Sugar
1 tblsp. Butter
In a heavy skillet, heat all ingredients over medium heat. Stir continually until sugar begins to brown. Turn the heat off, and pour the mixture onto a glass plate to cool. Store in a tightly-covered container.

Quick Blender Salsa

I wish I had a dollar for every quart of this salsa I made while our five teenagers lived at home!

Into your electric blender, add:

1 or 2 whole Jalapenos (or 2 tbls. diced canned)
1 15-oz. can diced tomatoes (not stewed)
2 green onions, chopped and including the green tops
1/4 cup chopped onion
8-oz. can tomato sauce
1/2 cup cold water
1/2 tsp. garlic salt
1/4 tsp. salt
1/8 tsp. pepper

"Flash blend" using the on-off button three or four times.

Last but not least, add:

1 4-oz. can chopped Anaheim chiles Stir briefly for a chunky salsa, or flash blend again for a smoother salsa.

Refrigerate. Makes 1 quart. Stores for up to 2 weeks.

The jalapenos can be adjusted according to personal taste. The extra canned jalapenos can be frozen for the next batch. Clean-up is also speedy.

Crock Pot Hamburger Casserole

By: Jan Peterson

Recipe History: I've made this recipe for years...easy and filling! Great for those cold winter days
 
Ingredients: 

• 2-3 large potatoes, peeled and sliced
• 2-3 medium carrots, peeled and sliced in large chunks or 1-2 cups baby whole carrots (bagged)
• 1 can peas (or corn if preferred), drained
• 2 medium onions, sliced
• 2 cups celery sliced (optional)
• 1 pound ground beef, cooked and drained
• 1 10 ounce can tomato soup
• 1 can water

 Directions: 

• Cook ground beef
• Layer vegetables in order above, seasoning layers lightly as you go with salt and pepper or seasoning salt.
• Add cooked ground beef (pan browned or microwaved) 
• Mix tomato soup and can of water and pour over the top
• Cover and cook on low for 6 to 8 hours, or high for 2 to 4 hours, stirring occasionally.

 Serve with crackers, french bread or corn muffins.

Chicken Minestrone and Orzo Soup

By: Joy Schantz

Recipe History: I found this recipe in the Sunday USA Weekend Magazine in September 2012. A few adaptations, and I found another yummy soup!

Ingredients:

1-2 cups leftover rotisserie chicken
1 thinly sliced carrot
1 crookneck squash, diced
garlic, 2 minced cloves
1 onion, diced
1/2 cup orzo (pasta)
1 14-oz can diced tomatoes, including juice
2 stalks celery
2-3 cups low sodium chicken broth
dried oregano
basil
salt
pepper


Directions:

• Dice the chicken and vegetables.
• Cook diced onion and cloves in a soup pot with a little olive oil.
• Add dried oregano and basil, chicken broth and diced tomatoes.
• Bring to a boil, then stir in orzo or other small pasta, the chicken, and vegetables.
• Simmer until the pasta is tender, about 10 to 15 minutes.
• Season with salt and pepper to taste.

Tip:

This low-calorie soup can be made ahead and frozen.

Chicken and Broccoli Casserole

By: Jan Peterson

Recipe History:  Got this recipe from Stacy, who says it is her kid's favorite dish.  I just tried it this week and it is delicious! I'm posting her recipe and my version which is for a smaller amount.

Stacy's Recipe:

Ingredients:
1 pound chicken breast
2 cans Cream of Chicken Soup
1 large bag of frozen broccoli
3/4 cups bread crumbs
1/2 stick margarine or butter
1 1/2 cups Mozzarella cheese
 
Directions:

•  Grill chicken (outdoor grill, George Foreman, or pan grill).
• Slice chicken thinly once cooked. 
• Mix 1/2 of the cheese with, the soup, broccoli and chicken. 
• Place into baking dish. 
• Sprinkle the other 1/2 of the cheese mixture over the mixture in dish. 
• Melt the butter and mix it with the bread crumbs – sprinkle on top. 
• Bake at 350 for one hour uncovered.

Jan's Version:

I altered the recipe to create a smaller casserole and calculated the WW pts. using these ingredients.  Here's my version that makes 5 servings. Stacy said she calculated a serving with a similar pts. value.
WW Pts +: 6 per serving

Ingredients:
8 oz. Chicken breast
1 can 98% fat free Cream of Chicken Soup
1 14 oz. bag frozen broccoli
1/2 cup bread crumbs
1/4 stick margarine or butter
3/4 cup low fat Mozzarella
1/4 cup low fat Parmesan Cheese (deli grated)

I used Parmesan cheese in addition to the Mozzarella cheese to keep the fat low and because I like the taste. I mixed the two together and then put half in the casserole and half on top. Same baking directions.

Tips:

Stacy likes it over egg noodles, and I did too!

Crockpot Broccoli Cheese Soup

By: Jan Peterson
 
Recipe History: After making Joy's Crock Pot Potato Soup several times I decided to adapt the recipe for a creamy broccoli soup. Delicious and only 1 Weight Watcher's point per cup!

Makes 10 - 1 cup servings
WW Pts+: 2 per serving

Ingredients:

14 oz. bag of frozen broccoli florets
1 small onion, chopped
3 cups water
3 cubes or teaspoons of chicken bouillon
1 can Campbell's Cheddar Cheese Soup (Healthy Request)
8 Oz. package Neufchatel cream cheese
1 cup skim milk
Salt and pepper to taste

Directions:

• Place broccoli and chopped onions into crock pot
• Heat water. When hot, add bouillon and mix to create broth
• Pour hot broth over broccoli and onions in crock pot.
• Add soup, 1/2 teas salt and a few shakes of black pepper
• Cook on high for 1 and 1/2 hours
• Add cream cheese and cook another 1/2 hour until cheese has melted, stirring occasionally
• Add milk and stir into soup mixture.
• Cook an additional 10-15 minutes until heated through.

 
Tip: You can use 2 cans of chicken broth in place of the bouillon if preferred.  Adjust salt accordingly as the bouillon is usually saltier than the broth. Also, I found some of the broccoli florets a little too big for a soup spoon, so after the soup had cooked 1/2 hour I spooned out the larger florets and cut into smaller pieces.

Date-filled Butterscotch Cookies

By: Norma Edwards via Joy Schantz

Recipe History:  I loved these cookies Mom baked with a big glass of milk.

Ingredients:
1/2 cup shortening
2 cups brown sugar
2 well-beaten eggs + 1 tblsp water
1 tsp vanilla
3-1/2 cups flour
1/2 tsp salt
1 tsp baking soda
1 tsp cream of tartar

Directions: 

• Preheat oven to 350.
• Thoroughly cream shortening and sugar.
• Add eggs, water and vanilla.
• Add sifted dry ingredients, and beat well.
• Form in a small roll, 1-1/2" in diameter, and chill overnight.
• Slice and arrange half of the slices on a greased cookie sheet.
• Place 1 tsp date filling on each, and top with another slice.
• Press edges together with fork.
• Bake 10-20 minutes.

Makes 6 dozen cookies

Date Filling

Ingredients:
1 lb. dates, pitted and chopped
1/2 cup brown sugar
1/2 cup water

Directions:

• Combine dates, sugar and water in saucepan.
• Cook until thick.
• Add nuts and cool.

Pumpkin Cookies

By :Joy Schantz

Recipe History: These make good dipping cookies, especially around Thanksgiving.

Ingredients:
2 cups flour
1 tsp baking powder
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 cup shortening
1 cup sugar
1 egg
1 tsp vanilla extract
1 cup pumpkin
1 cup nuts (optional)

Directions:

• Preheat oven to 375.
• Sift dry ingredients. Set aside.
• Cream shortening and sugar together.
• Add egg and vanilla extract.
• Add pumpkin, blending well.
• Add dry sifted ingredients, mixing well.
• Drop by spoonfuls on a lightly greased cookie sheet.
• Bake 10-13 minutes per batch.

Frosting for pumpkin cookies

Ingredients:
1 tblsp margarine
4 tblsps milk
1/2 cup brown sugar
1 cup powdered sugar

Directions:

• Combine margarine, milk and brown sugar in pan.
• Boil for 2-1/1 minutes, stirring constantly.
• Cool.
• Add powdered sugar.
• Add a little water if consistency is too thick.

Tip: (if any)

Cranberry Drop Cookies

By: Joy Schantz

Recipe History: I love cranberries. Therefore, I've made this recipe during many Christmases.

Ingredients:
1/2 cup margarine
1 cup sugar
3/4 cup brown sugar
1/4 cup milk
2 tblsps. orange juice
1 egg
3 cups flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 cup chopped nuts
1 16-oz can whole cranberries OR 2-1/2 cups fresh, chopped cranberries

Directions:

• Preheat oven to 375.
• Cream margarine and sugars together.
• Beat in milk, OJ and egg.
• Measure flour by sifting.
• Combine flour, baking powder, salt and baking soda.
• Add to sugar mixture and blend well.
• Stir in chopped nuts and cranberries.
• Drop dough by teaspoonfuls on greased cookie sheet.
• Bake 10-12 minutes.
• Store in airtight container.

Makes approximately 11 dozen.

Potato Candy

By: Joy Schantz

Recipe History: This recipe was given to me by friends Germaine Setka and Nancy McDaniel.

Ingredients:
1 medium potato, boiled and peeled
1 stick margarine
1 18-oz jar peanut butter
1-1/2 boxes powdered sugar
1 tsp vanilla extract

Directions:

• Mash potato and margarine together with a fork while hot.
• Add powdered sugar a little at a time.
• Add vanilla extract.
• Divide into 3 portions.
• Roll into the shape of a jelly roll on waxed paper.
• Place in refrigerator over night.
• Slice and serve.

Tip: it's easy and tasty!

See's Chocolate Fudge

By: Joy Schantz

Recipe History: The Arizona Game and Fish Department Drawings Supervisor, Dave Murhammer, give me this rich, delicious fudge recipe many years back.

Ingredients:
3 cups chocolate chips
1 8-oz jar marshmallow cream
1/2 tsp vanilla extract
2 cubes margarine
2 cups nuts
1 13-oz can evaporated milk
4-1/2 cups sugar

Directions:

• Blend chocolate chips, marshmallow cream, vanilla and margarine in a bowl.
• Add evaporated milk and sugar to a pot, and bring to a rolling boil.
• Reduce heat, boiling gently for 15 minutes, and stirring constantly.
• Pour hot mixture over bowl mixture, stirring until well-blended and chips are melted.
• Pour into a greased pan.
• Chill in refrigerator.

Tip: Makes 5 pounds of fudge.

Flour Tortillas

By: Sallie Acero via Joy Schantz

Recipe History: Sallie gave me this recipe when I was first married. There's nothing so wonderful as a freshly cooked flour tortilla!

Ingredients:
4 cups flour
2 tsps salt
2 tsps baking powder
4 tblsps shortening or lard
1-1/2 cups warm water

Directions:

• Preheat large griddle or skillet on medium heat.
• Knead ingredients together.
• Roll dough out on a floured board, the thinner the better.
• Place on hot, dry griddle (about 30 seconds each side).
• Place on towel to cool slightly.
• Tortillas can be placed in a large zipper bag, but leave open until completely cooled.
• Zip closed and refrigerate.

Lunchbox Doughnuts

By: Norma Edwards and Joy Schantz

Recipe History: Mom made delicious cake doughnuts a lot. She even prepared them for Halloween during a time long ago when treats didn't have to be packaged! The kids loved them!

Ingredients:
4 cups flour
4 tsps baking powder
1/2 tsp salt
1/2 tsp nutmeg
2 tblsps margarine
1 cup sugar
2 eggs
1 cup milk

Directions:

•  Sift flour, baking powder, salt and nutmeg together and set aside.
• Soften margarine with a spoon, and gradually add sugar, mixing well.
• Add well-beaten eggs.
• Beat until light.
• Add milk and blend well.
• Add dry ingredients  and bet until smooth.
• Dough will be sticky.
• Turn  a portion of the dough onto a well-floured board.
• Pat to a thickness of 1/2-inch.
• Cut with floured donut cutter.
• Fry in deep oil heated to 375, turning once until golden on each side.
• Drain on a paper sack.

Tip: Serve plain, rolled in powdered sugar, or a cinnamon-sugar mixture. Enjoy!!

Brazil Nut Fruit Cake

By: Joy Schantz

Recipe History: this recipe was given to me by Dora Tucker, an old friend from the Arizona Game and Fish Department.

Ingredients:
1 lb Brazil (or any other kind) nuts
1 lb whole dates, pitted (of course)
1/2 lb whole Marischino cherries, drained well
3/4 cup flour
3/4 cup sugar
1/2 tsp salt
1/2 tsp baking powder
3 eggs
1 tsp vanilla extract

Directions:

• Preheat oven to 300.
• Place whole fruits and nuts in mixing bowl.
• Sift dry ingredients and add to bowl, mixing well.
• Beat eggs until foamy.
• Add vanilla to eggs and pour over fruit mixture.
• Be sure to mix well so all fruit and nuts are coated with egg.
• Bake 1 hour and 45 minutes in loaf pans, lined in waxed paper and greased.

Yield: 1 3-lb fruit cake, or 2 small loaves.

Easy One-Dish Layered Bars

By: Joy Schantz

Ingredients:
1/4 lb margarine (1 stick)
1-1/4 cups graham cracker crumbs
1 cup chocolate chips
1 cup butterscotch chips
1 cup shredded coconut
1 cup chopped nuts
1 cup sweetened condensed milk

Directions:

• Preheat over to 350.
• Melt margarine in a 9x13" dish
• Sprinkle all ingredients in layers in the order given into dish.
• Pour sweetened condensed milk over all ingredients.
• Bake 25 minutes.
• Cool completely and cut into bars.
• Makes about 4 dozen.

 Tip: See my recipe for substitute sweetened condensed milk in "Cooking Tips," if needed.

Pumpkin Bread

By: Joy Schantz

Recipe History: There were Christmases where I mass-produced pumpkin loaves to give to family and friends

Ingredients:
1-1/2 cups flour
1 tsp baking soda
3/4 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup oil
2 eggs
1 cup pumpkin
 1-1/2 cups sugar

Directions:

• Preheat oven to 350.
• Place all dry ingredients into bowl.
• Add oil, eggs and pumpkin.
• Mix well.
• Pour into greased and floured loaf pans.
• Bake for 1 hour.
• Cool completely.
• Wrap tightly in plastic and/or foil.
• Can be frozen .

Chocolate 7-Layer Bars

By: Joy Schantz

Recipe History: These bars were a favorite during the holidays!

Ingredients:
1-1/2 cups finely crushed thin pretzels
3/4 cup butter or margarine, melted
1 14-oz can sweetened condensed milk
4 ozs Hershey's unsweetened baking chocolate, broken in pieces
2 cups miniature marshmallows
1 cup sweetened coconut flakes
1 cup chopped pecans
3 ozs Hershey's semi-sweet baking chocolate, broken in pieces
1 tblsp shortening

Directions: 

• Heat oven to 350.
• Combine crushed pretzels and melted butter in a small bowl.
• Press evenly into bottom of 9x13" baking pan.
• Place sweetened condensed milk and unsweetened chocolate pieces in small bowl.
• Microwave on High 1 to 1-1/2 minutes until mixture is melted and smooth when stirred.
• Pour over pretzel layer in pan.
• Top with marshmallows, coconut and pecans.
• Press firmly down on chocolate layer.
• Bake for 25-30 minutes or until lightly browned.
• Cool completely in pan.
• Melt semi-sweet chocolate and shortening in bowl in microwave on High for 1 minute, or until melted when stirred.
• Drizzle over entire top.
• Refrigerate 15 minutes, or until set.
• Cut into bars.
• Makes about 36 bars.

Joy's Favorite Lemon Meringue Pie

By: Joy Schantz

Recipe History: I found this recipe by Arizona State Fair winner Emily Couch of Mesa in the newspaper a few years back, and have enjoyed baking and eating this tangy recipe!

Ingredients:
1 cup sugar
1/3 cup cornstarch
1-1/2 cups cold water
4 eggs, separate yolks and whites
grated peel of 1 large lemon
1/2 cup lemon juice
1 tblsp butter
1 pre-baked pie crust

Directions:

• Preheat oven to 350
• In a medium saucepan, combine sugar with cornstarch.
• Stir in cold water until smooth.
• Stir in egg yolks.Bring to a boil over medium heat, stirring constantly with wire whisk.
• Mixture will be fairly thick.
• Boil 1 more minute, stirring quickly.
• Remove from heat.
• Stir in lemon peel, lemon juice and butter.
• Prepare meringue by whipping 4 egg whites until frothy, add 1/4 cup sugar, and continue whipping until stiff peaks form. 
• Set aside.
• Pour hot filling into pie crust.
• Immediately top with meringue, spreading and sealing at all edges of crust.
• Bake about 15 minutes or until peaks are browned.
• Cool completely.

Auntie Flo's Chocolate Pie

By: Florence (Edwards) Wright via Joy Schantz

Recipe History: I received this recipe from my Aunt Florence when I was first married. It makes a delicious chocolate pie!

Ingredients:
2 eggs (separated)
1 cup cold water
3/4 cup sugar
3 heaping tblsps flous
3 level tblsps cocoa
3 tblsps butter
1 tsp vanilla
pinch of salt

Directions:
Preheat oven to 375
Beat egg yolks well and add water.
Mix together sugar, flour, cocoa and salt; add to yolks and water.
Cook in top of double boiler over hot water until smooth and thick.
Add butter and vanilla.
Let cool.
Pour into a baked pie shell.
Cover with whipped meringue, using the 2 egg whites and 2 tblsps sugar.
Bake approximately 15 minutes or until meringue peaks are browned.

One-Step Pound Cake

By: Joy Schantz

Recipe History: This makes a 10-inch ring cake. I've used this recipe in place of shortcake served with strawberries, and other fresh or canned fruit.

Ingredients:
2-1/4 cups flour
2 cups sugar
1/2 tsp salt
1/2 tsp baking soda
1 tsp grated lemon peel (optional)
1 tsp vanilla
1 cup margarine, softened
1 8-oz carton of yogurt or 1 cup sour cream
3 eggs

Directions:
Preheat oven to 325.
Grease and flour a 12-cup tube pan.
Spoon flour lightly into measuring cup, and level off.
Combine all ingredients in large mixing bowl.
Blend at low speed.
Beat another 3 minutes at medium speed.
Pour into prepared pan.
Bake for 60-70 minutes until top of cake springs back when touched lightly in center.
Cool cake upright in pan for 15 minutes.
Remove from pan, and cool completely.

Tip: Glaze, if desired, with 1 cup powdered sugar and 1-2 tblsps lemon juice.