Ground Beef/Turkey Stew

Ingredients:
4 c. water
6 c. diced potatoes
4 carrots, diced
1 bag frozen peas
2 t. beef bouillon
1 lb turkey burger
1 large onion
1 t. minced garlic
2 T. flour
2 c. milk
1 1/2 t. salt
1/4 t. pepper
1 can tomato sauce
1 bay leaf
optional: corn + tomatoes

Directions:
1. Boil water, potatoes, carrots, peas, and beef bouillon in a pot for 15 min
2. In a frying pan, cook meat, onion, and garlic on medium high heat until well done
3. Stir in flour and milk into the meat and stir until thickens
4. Add the remaining ingredients, then combine with the potatoes and water

Spaghetti Mac

Ingredients:
2 c. Macaroni Noodles (8oz)
1 lb. turkey burger
1 c. onions
garlic salt
1 jar spaghetti sauce (24 oz)
1 can corn (15oz)

Directions:
1. Boil 2 c. macaroni noodles in a medium pot of water for 10 min
2. Brown turkey burger, onion, and sprinkle on garlic salt
3. Drain the noodles and put back into the pot with the meat and onions
4. Add the spaghetti sauce and drained corn and heat through

Mini Bread Bowls

Ingredients for 12:
2 1/2c warm water
5t. Yeast
2T. Sugar
2T. Oil
2 1/2t. Salt
6 1/4c. Flour
Directions:
1. Mix water and yeast and sit for 5 min
2. Add remaining ingredients and knead for 5 min.
3. Cover and let rise until double (45-60min)
4. Form into 12 large balls and place in big muffin tins or on a cookie sheet.
5. Let rise until double (45min)
6. Bake at 400* for 15min.

Rotisserie Chicken

For 3-5 lb whole chicken:
1. Place 1 c, water in pressure cooker on metal insert
2. Rotisserie Rub:
    2 T. oil
    1 T. salt
    1 t. pepper
    1 T. garlic powder
    1 T. onion powder
    1 T. paprika
    1 t. thyme
    dash cayenne pepper
3. Cook 6 min/lb if chicken is thawed, 11 min/lb if frozen

Spiral Ham

1. Put 2 c. water in bottom of pan.
Place ham on rack in pan. Open spirals and pour on sauce.
2. Bake at 325* for 10 min per pound
(Until meat reaches 140*- 1 1/2 hrs for 9lb ham)
3. Uncover and Bake for 15 more min at 400*
4. Save meat on bone for Ham Hock Soup

Watermelon Smoothie

Ingredients:
1c water
2 large bananas
4c frozen watermelon (32 chunks)
4T. Sugar
1/2 c. Fresh squeezed lime
(Or 6T. Lime concentrate+ 2T. Water)

Directions:
Blend until smooth

Gingerbread Houses- Rice Crispy or Gingerbread

SIZES:
Roof and Sides = 4''wide x 3"tall
Front + Back = 4" wide x 5" tall

RICE CRISPY GINGERBREAD HOUSES- 3 Cookie Sheets- 6 Houses
Ingredients:
2 large bags of marshmellows (16 oz each)  (or 3 bags of 10.5 oz)
1 c. butter (2 cubes)
21 c. rice crispies (about 1 box- 24 oz)
Directions:
1. Melt marshmellows and butter on medium heat in a large pot
2. Stir well for a few minutes on heat, then take off heat
3. Stir in marshmellows
4. Press onto 3 parchment-lined jelly roll pans
5. Place pattern down and cut pieces.
6. Can press together into a house or let pieces cool and use icing to glue the sides later

REGULAR GINGERBREAD HOUSES- 3 Cookie Sheets- 6 Houses
Ingredients:
5 1/2 c. sifted flour
1 t. salt
2 t. ginger
2 t. cinnamon
1/4 t. cloves
3 T. baking powder
2/3 c. brown sugar
1 c. oil
1 1/3 c. molasses
2 eggs
Directions:
1. Mix together and chill (freeze dough 15 min)
2. Roll out on back of 3 jelly roll pans
3. Bake at 300* for 20 min
4. Place pattern and cut while hot
5. Cook pieces 5-10 min longer if desired for stronger, harder walls
6. Glue together with frosting and decorate:
Frosting:
1 bag of icing (3 1/2 c.)
6-7T. water