Here are a few requested recipes from T. C. events. Enjoy!


healthy-homemade-granola-recipe-naturally-sweet-peasandcrayons-1202Pine Ridge Granola

8 cups old-fashioned oats

1 1/2 cups brown sugar

1 1/2 cups wheat germ

8 oz coconut

1 1/2 cups raw sunflower seeds

1/2 cup cooking oil

3/4 cup honey

2 teaspoons vanilla

Preheat oven to 325. Stir together the dry ingredients. Combine the liquid ingredients and heat until bubbly. Pour over the dry mixture and stir until well combined. Divide between two greased baking sheets. Bake 20 minutes, stirring halfway through cooking time. Cool. Serve by itself or add nuts or dried fruit.

carrot-cake-cheesecakeCarrot Cake Cheesecake

by Delish





Ranch Dressing

Approximately equal parts mayo & buttermilk

Dried onion

Dried parsley

Garlic powder

Salt & pepper

Whisk until smooth.

(or skip the onion & garlic & add crumbled blue cheese)


Creamy Tomato Basil Soup

by Cafe Delites





Chocolate/Peanut Butter Treats

6 T. butter

Bag regular or mini marshmallows

1 t. vanilla

6 c. Chocolate Peanut Butter Cheerios (can use any cereal)

1-2 cups peanut butter

Melt butter in a large pot. Stir in marshmallows until melted. Add vanilla, peanut butter, stir. Stir in cereal. Grease 9×13 pan, then press mixture down into it.


Cream Cheese Dessert

  • 2 pkgs of crescent rolls
  • 2 8 oz cream cheese
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 egg

Topping: ¼ cup sugar and 1 teaspoon cinnamon

Mix together cream cheese, sugar, vanilla and egg.  Spread on top of 1 package of crescent rolls.  Place other package of crescent rolls on top of mixture and sprinkle with cinnamon and sugar. Bake at 350 degrees for 25 minutes.


French Toast Casserole

by Belle of the Kitchen







Gluten-free Hearty Chicken Pot Pie

by Betty Crocker





Broccoli Cheese Casserole

by That Low Carb Life






Kellie’s Chili

  • 1 ½ lb ground beef
  • 2 zucchini, chopped
  • 4 sticks of celery
  • 1 16 oz can of pinto beans
  • 1  16 oz can of black beans
  • 1 24 oz jar of tomato sauce
  • 1 onion (use as much as you like)
  • 2 garlic cloves
  • 2 tbls EVOO
  • 2 tbls chili powder
  • 1 tbls cumin powder
  • 1 tsp oregano
  • Salt
  • In a large pan, brown ground beef and garlic
  • Drain water and grease
  • In a large pot, heat EVOO
  • Mix in spices and seasoning
  • Add celery and cook for 7 minutes
  • Add onion and cook or about 3 minutes
  • Add zucchini and cook for about 5 minutes
  • Add cooked meat, beans, and tomato sauce
  • Mix ingredients together and let simmer for 30 minutes while mixing

Greek Potato Salad by Trish Knight


4 large potatoes, diced & cooked

1 pack green onions, sliced

1/4 cup chopped parsley

3/4 cup mayonnaise

Salt to taste


2 heads Romaine lettuce, chopped

2 tomatoes, cut into wedges

1 cucumber, sliced

1 green bell pepper, sliced into rings

16 Greek olives

4 oz feta cheese

1 teas. dried oregano


1/2 cup white vinegar

1/2 cup olive oil

1 teas. salt


Place potato mixture down the center of a large platter. Put lettuce down either side. Sprinkle veg & olives over the lettuce. Sprinkle feta & oregano over all. Pour dressing over the salad just before serving.

Optional: Make this an entrée by adding beet slices & 1 lb cooked shrimp mixed with 1/4 c lemon juice & 1/4 c olive oil.


Ruthie’s Buttercream Icing
1/2 c. butter
1/2 c. Crisco
Beat well for 3 min. Then add:
2 cups 10x sugar
1/4 c. evaporated milk
1 tsp. vanilla
Beat for 10 min. I use 1 1/2 times the recipe for 24 cupcakes.



Lemon Trifle

1 can (14 ounces)

sweetened condensed milk

1 carton (8 ounces) lemon yogurt

1/3 cup lemon juice

2 teaspoons grated lemon peel

2 cups whipped topping

1 angel food cake (10 inches), cut into 1-inch cubes

2 cups fresh raspberries

½ cup flaked coconut, toasted

Fresh mint, optional

In a bowl, combine the first four ingredients.  Fold in whipped topping.  Place half of the cake cubes in a trifle bowl or 2-qt. serving bowl.  Top with half of the lemon mixture.  Repeat layers.  Top with raspberries.  Garnish with coconut and mint if desired.



Cheesy Sausage Casserole

by Lindsey





baked-blueberry-banana-oatmeal-cups-03Baked Oatmeal Cups

3 cups rolled oats

1/2 cup brown sugar

2 teas. baking powder

2 eggs

1 cup applesauce OR 1/2 cup each plain yogurt & oil

1 cup milk

1 teas. vanilla


Mix dry ingredients. Mix wet ingredients. Combine the two. Pour into greased muffin tins – about 2/3 thirds full. Add the mixins to the top & press them into the batter. Bake 375 for 20 minutes. Makes 16-18 muffins. Serve with maple syrup. Serve immediately or refrigerate or freeze & bring them out as need them.

Mixin ideas: fresh fruit, dried fruit, nuts, seeds, chocolate chips.


Slow Cooker Hot Chocolate

by No. 2 Pencil








img_0306Healthy Brownie Batter Dip

by Catching Seeds






IMG_8186Jar Mixes

Friendship Soup

Hot Chocolate

Russian Spiced Tea





Pumpkin Spice Coffee Creamer

by The Gracious Wife








Pumpkin Coffee Cake

by Buns In My Oven







Hash Brown Casserole

1 bag hash browns, partly thawed

1 can cream of chicken soup

1 cup sour cream

2 cups grated cheddar

1/2 cup butter, melted

1 teaspoon salt

1 onion, diced

Topping: 2 cups crushed cornflakes, 1/2 cup melted butter

Mix & spread in a greased 9×13 pan. Mix topping & sprinkle on top. Bake 350 for 45 minutes.


bakedfrenchtoast21Baked French Toast

by Pioneer Woman, Ree Drummond





Jack & Green Chile Egg Puff

by Taste of Home





Texas Caviar

1/4 cup white vinegar

1/4 olive oil

2 Tablespoons sugar

1/4 teaspoon cumin

1 can black beans, drained & rinsed

1 can pinto or canellini beans, drained & rinsed

2 cups corn

4 oz chopped green chilies

1 jalapeno, seeded & diced

1/2 red pepper, diced

1/2 green pepper, diced

1/2 small red onion, diced

1-1 1/2 celery ribs, diced

1 bunch cilantro, chopped

To make dressing, mix the first four ingredients in a small saucepan. Bring to a boil. Cool. Mix all remaining ingredients & stir in dressing. Chill a few hours to overnight before serving. Serve with tortilla chips.


caramel sauce

Caramel Sauce

Make this easy caramel sauce with a little extra sea salt & serve with New York Cheesecake. Amazing combo!

by Pioneer Woman, Ree Drummond



MdQr4Cv1Q4ONpw5saZaZ_new-york-cheesecake-1New York Cheesecake

5  8 oz packages cream cheese, softened

1 1/2 cups sugar

6 eggs

4 Tablespoons flour

2 Tablespoons vanilla

16 oz sour cream

Preheat oven to 350. Fill broiler pan with hot water and place on the rack immediately below rack you’ll be cooking on. Beat together cream cheese and sugar until well blended. Add eggs one at  a time while mixer is on medium speed. Add all remaining ingredient and beat until smooth. Pour batter into a greased springform pan. (line the bottom with waxed paper for easier removal) Bake 50-55 minutes. Turn off oven and  open the door. Allow cake it sit in the oven for 15+ minutes before moving to a cooling rack. Once cool, cover and chill several hours to overnight before removing from pan.


Almond-Joy-Layer-Cake1Almond Joy Layer Cake

from Life, Love and Sugar









Detox-Quinoa-Salad2Quinoa & Veggie Salad

from Chelsea’s Messy Apron









Greek Salad Dressing

from Peas and Crayons










Doritos Taco Salad

from Life in the Lofthouse








Raspberry-Crumb-Bars-ImagePaleo Raspberry Crumb Bars

from Wholesomelicious








S’Mores Dip

from Wine and Glue







as-you-like-it-breakfast-casserole-horiz-a-1600Brunch Strata

8 slices of bread, diced

Fresh asparagus, cut in 2″ lengths

Baby portabellas, sliced

8 oz smoked Gruyere cheese, grated or chunked

Layer these ingredients in a greased 9×13 dish.

Mix together:

1 dozen eggs

1 2/3 cups milk

1/2 teas salt

1 teas ground mustard

1 can cream of celery or mushroom soup

Pour this over the top. Cover and refrigerate overnight. Bake a 350 for approximately 1 hour.

*Play with the ingredients! Try 1 lb cooked bacon or sausage with cheddar. Or broccoli and red bell peppers with Jack. Or…



Mediterranean Cucumber Salad

1 can chick peas, drained & rinsed

2 cucumbers, sliced

cherry tomatoes, cut in half

red onion, thinly sliced

crumbled feta cheese

fresh parsley

equal parts lemon juice & extra virgin olive oil

salt & pepper



Kale Blueberry Salad

from Natasha’s Kitchen









IMG_8790.JPGFresh Strawberry Triple Layer Cake

from Gonna Want Seconds

Add extra powdered sugar to the icing to stiffen up a bit.



Lemon Trifle.JPG

Lemon Trifle

from Melissa’s Southern Style Kitchen







Lime Cilantro Quinoa & Chicken

Marinate boneless chicken breasts in:

1 Tablespoon white vinegar

2 Tablespoons olive oil

1/4 cup lime juice

1/4 teaspoon salt

1 teaspoon cumin

1 jalepeno, sliced (optional)

Then pour chicken and marinade into a crockpot and cook on high until easily separates with a fork. Shred meat with two forks.

Cook quinoa in the liquid from the chicken plus add water and chicken bouillon. When quinoa is nearly done, stir in shredded chicken and a little more lime juice. Serve hot or cold topped with fresh cilantro, diced avocado and black olives. (The marinated chicken is also excellent grilled and served in tortillas with mango salsa and guacamole. Just sayin’.)



Almond Thumbprint Cookies (GF)

2 1/2 cups whole almonds

1 stick butter, softened

3/4 cup sucanat or raw sugar

1 egg

1 teaspoon vanilla

1/2 teaspoon almond extract

1/2 teaspoon salt


Preheat oven to 400. In food processor, pulse almonds until coarsely ground. Add remaining ingredients except for the jam. Process until well combined. Roll into walnut-sized balls. Place on baking sheets covered with parchment paper. Make a “thumbprint” in each cookie ball and fill with jam. Bake 10 minutes. Allow to cool 10 minutes before moving to cooling racks.

Flourless-Chocolate-CakeFlourless Chocolate Cake (GF)

From Glorious Treats

Bake in a springform pan.





Mulled Cider from Diane

1 gallon of apple juice, apple cider cranberry juice or cran apple juice

2-3 cinnamon sticks

1 tsp whole cloves

1/4 cup sugar

1 tablespoon ground cinnamon

1 fresh sliced orange

Combine all ingredients and cook on low in crockpot for 2-4 hours or simmer on the stove. Keep warm in crockpot. You can strain out cloves, cinnamon sticks and oranges if you like, or leave them in because the longer you do, the better the flavor!