Harvest Women's Ministry ::: Five Star Recipes

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5 Star Recipes

  • Five or less ingredients
  • Ready to eat in less than 1 hour
  • Economical
  • Delicious
  • Nutritious

Appetizers and Side Dishes

Cheese Ball

1- 8 ounce package cream cheese
1 jar pimento cheese spread
1 package (dry) Good Seasons Zesty Italian Salad Dressing
Chopped pecans or walnuts
Mix well until thoroughly blended.
Roll in chopped pecans or walnuts.
Serve with veggies and crackers.
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Garlic Bread

½ cup butter
½ cup mayonnaise (not reduced fat)
½ cup Parmesan cheese
½ tsp garlic powder
Mix together and spread on cut loaf of french bread or 12 halved buns. Bake approximately 25 minutes in 325° oven.
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Parmesan Cauliflower

1 head cauliflower-cut up
4 Tbsp. low fat butter
5 tsp. flour
8 Tbsp. low fat sour cream
6 Tbsp. Parmesan cheese
Salt and Pepper to taste
Steam cauliflower in 1 inch water in medium sauce pan with lid 5-8 minutes. In another small sauce pan, melt butter, stir in flour 'till smooth. Remove from heat and add sour cream, Parmesan cheese, salt and pepper. Pour over drained cauliflower. Mix well, heat through.
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Fruit Dip

1 Jar of Marshmallow creme
1 8 oz reduced fat cream cheese
4-5 Sliced Granny Smith Apples
Strawberries
Soften cream cheese in microwave at 10-15 second intervals, add in marshmallow creme and mix. Simple and fast and delicious with the fruit!
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Salads

Refreshing Raspberry Jello

1 large box of raspberry jello
1 cup unsweetened applesauce
1 package unsweetened frozen raspberries
2 cups boiling water
½ cup cold water
Partially defrost and lightly mash frozen raspberries.
Dissolve jello in 2 cups boiling water in bowl or pan of choice.
Add 1 cup applesauce, mashed raspberries, and ½ cup cold water and stir thoroughly.
Refrigerate until firm. This may be made with sugar-free jello for a no sugar added side dish or dessert.
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Healthy Confetti Salad

1 cup each: cucumber, apple, carrot, celery stalk, raisins
Dice all but the raisins into a fine chop. Mix together. Sprinkle with lemon juice to keep apples from browning. Serve as a side dish or a colorful lunch.
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Easy Salad/Easy Dessert

2 cups cottage cheese (regular or fat-reduced/free)
1 small (4-serving) box sugar free Jell-o, Raspberry or Cherry are good
1 cup Cool Whip, thawed
1 ½ cup crushed pineapple—don't need to drain juice
Blend cottage cheese and Jell-o in blender until smooth. Blend in pineapple and Cool Whip by hand. Divide into 6 dishes if desired, cover and refrigerate.
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Overnight Layered Salad

1 small head iceberg lettuce (shredded)
1 can diced water chestnuts
1 box frozen peas (uncooked and unthawed)
½ cup chopped onion
¼ cup chopped celery
Layer in round glass bowl in order given. Cover with 1 pint mayonnaise, sprinkle with 3 Tbsp sugar and cover with a generous helping of Parmesan cheese. Seal tightly with plastic wrap and refrigerate overnight—delicious for lunch or dinner.
Options: you can add chopped chicken or salami to this for a main dish.
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Main Dishes and Casseroles

Tuna or Chicken Casserole

1 lg can tuna or chicken
1 bag noodles
1 can condensed cream of mushroom soup
2 cups grated cheddar cheese
½ Cup milk
optional: 1 pk. frozen peas or any other frozen veggie
Heat soup and milk on stove. Cook noodles. Place tuna, cheese and frozen peas in casserole dish. Add heated soup & milk mixture. Place in oven 350° for 20 minutes.
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Enchilada Casserole

4-5 cooked chicken breasts
7-8 corn tortillas
1 28-oz can of green chile enchilada sauce
2 cups shredded cheddar cheese
Sliced black olives-optional
Spray bottom of 9x13 pan. Cover bottom of pan with half of the tortillas. Place shredded chicken on top. Pour chile sauce on top, reserving half a cup for top. Sprinkle ¾ shredded cheese. Place the rest of corn tortillas on top along with rest of chile sauce and cheese. Sprinkle olives on top if desired. Bake uncovered for 35 minutes in 325° oven.
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Easy Ravioli

1 pkg frozen meat or cheese ravioli
10-12 frozen cooked meatballs
1 can drained sliced mushrooms (can use drained canned olives instead)
1 24.5-oz can of spaghetti sauce
Mix together in casserole dish and bake in 350° oven with lid on for 45-50 minutes. If partially thawed, may only take 30-35 minutes.
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All Day B-B-Que Beef

1 medium size chuck roast (I cut off any excess fat)
1 envelope Lipton Onion Soup Mix
3 Tbsp. liquid smoke
1 bottle of your favorite bbq sauce
Put meat, liquid smoke and onion soup mix in crock pot (on low) first thing in the morning. Drain off the liquid and shred the meat when it is tender enough to work with. (I usually take the meat out of the pot and shred it onto a plate, then clean out the crock pot pan.) Add shredded meat back into crock pot and add the whole bottle of sauce. Cook on low until ready to serve. Serving Options: inside a roll, inside a baked potato, or just plain with some coleslaw on the side.
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Easy Chicken Cordon Bleu

1 package Pepperidge Farm Puff Pastry
6 pounded, skinless/boneless chicken breasts
6 slices of ham
6 slices of jack cheese
Brown chicken breasts in butter with salt and pepper about 3 min. each side. Roll out 2 sheets of pastry and cut each into 3 pieces. Lay browned chicken on cut of pastry and top with ham and cheese. Wrap pastry up and pinch the sides together following the pattern for all chicken breasts. Bake at 350° for about ½ hour or 45 minutes, should be golden brown on top. Serve with rice pilaf and a fresh vegetable.
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Desserts

Lemon Crisp Cookies

Yield: about 4 dozen
1 package (18-¼ ounces) lemon cake mix
1 cup crisp rice cereal
1/2 cup butter or margarine, melted
1 egg, beaten
1 teaspoon grated lemon peel
In a large bowl, combine all ingredients until well mixed (dough will be crumbly). Shape into 1-inch balls. Place 2 inches apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until set. Cool for 1 minute; remove from pan to a wire rack to cool completely.
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Cake Mix Cookies

1 cake mix (any flavor)
½ cup oil
2 tbsp. water
2 eggs beaten
Mix together. You can add chocolate chips, nuts, peanuts or coconut. Roll by spoonful in a ball. Roll in powdered sugar. Bake at 350° for 10-12 minutes.
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Breakfast Candy

1 cup creamy peanut butter
¾ cup honey
1 cup dry milk
1 tsp vanilla
Combine peanut butter and honey with vanilla; mix well. Add dry milk and mix. Shape into balls and roll in coconut or granola.
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Ginger's Orange Jell-O Dessert

1 6oz. box Orange Jell-O (regular or sugar free)
1 cup boiling water
1 pint orange sherbet
1 can Mandarin Oranges, drained
8 oz. container Cool Whip, (regular or fat free) thawed
Dissolve Jell-O in boiling water, add orange sherbet. Stir until dissolved. Add Mandarin Oranges then Cool Whip. Spoon into ring mold or desired shape bowl. Sets up fast so don't delay! Beautiful and refreshing.
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Lemonade Stand Pie

1 can (6 ounces) frozen lemonade or pink lemonade, partially thawed
1 pint vanilla ice cream, softened
1 tub (8 ounces) cool whip, thawed
1 graham cracker crust (you can either make it from scratch or buy a prepared)
Beat concentrate in large bowl with electric mixer on low for about 30 seconds. Gradually spoon in ice cream, beat until well blended. Gently stir in Cool Whip topping until smooth. Pour into crust and freeze at least 4 hours (I usually make this the morning I want to serve it). Let stand at room temperature until easy to slice.
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Summer Fruit Pizza

1 roll of refrigerated sugar cookie dough
1 small jar of peach or apricot preserves
3 peaches
2 cups raspberries
1 8oz package cream cheese, softened
Stir 2 Tbsp of preserves into cream cheese. Roll cookie dough into a circle and place on baking sheet. Bake until golden brown. Let cool. When cool, spread with cream cheese mixture. Arrange fruit slices on top, alternating rows of each kind of fruit. Mix some of the preserves together in a small bowl until soft and kind of runny. Brush over the top of the fruit as a glaze. Refrigerate until ready to serve. Looks gorgeous!
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