October Recipe Swap

Recipe Swap graphic

Let’s try something new! A Virtual Recipe Swap! For our first month we’ll do something easy: Family Favorites. Pick a dish your family loves and email the recipe (a photo of your recipe card will work) to HudsonAreaLibrary@yahoo.com with “Recipe Swap” in the subject line, or drop a copy of your recipe off at the library. Pictures of your dish are optional but would be really cool to post.

Black Bean and Corn Salad

Submitted by Dianne F

  • 1 15-oz can black beans, drained and rinsed
  • 1 14-oz can corn, drained
  • 1/2 cup cherry tomatoes, halved
  • 1 green bell pepper, diced
  • 1 jalapeno, ribbed and diced
  • 1/2 cup red onion, diced
  • 1 clove garlic, minced
  • 2 Tbsp fresh cilantro, chopped
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 Tbsp fresh lime juice
  • Salt and freshly ground pepper

In a large bowl, combine beans, corn, tomatoes, peppers, onion, garlic and cilantro. Add olive oil, red wine vinegar, lime juice, 1/2 tsp salt, and 1/4 tsp pepper. Stir to combine. Cover and chill for 30 minutes prior to serving to let flavors blend. Enjoy!

Fruit Crisp

Submitted by Nancy R

  • 5 cups fruit – rhubarb, apple, cherry, berries, peaches
  • 1 Tbsp flour
  • 3/4 cups sugar – adjust depending on fruit
  • 1 cup rolled oats
  • 1 cup brown sugar
  • 3/4 cup flour
  • 1/4 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup butter or margarine

Combine first 3 ingredients. Put in 9 x 12 pan. Combine remaining ingredients until crumbly. Sprinkle over fruit. Bake at 350 degrees for 45 minutes.

Substitutes: Whole wheat flour, omit sugar on fruit (depending on fruit), coconut palm sugar for lower glycemic index

Breakfast Tater Tot Casserole

Submitted by Lisa B

  • 1 lb sausage
  • 2 cups shredded cheese
  • 2 eggs
  • 2 cups milk
  • 2-lb bag tater tots

Brown sausage. Put in bottom of greased 9×13 pan. Spread 2 cups of shredded cheese on top. Mix together 2 eggs and 2 cups milk. Salt and pepper to taste. Pour over sausage and cheese. Top with 2 lb bag of frozen tater tots. Bake at 350 for about an hour.

Pizza Potatoes

Submitted by Sally R

  • 6 medium potatoes, peeled and sliced
  • 1 large onion, sliced
  • 1/2 pound grated mozzarella
  • 2 oz sliced pepperoni
  • 1 tsp salt
  • 8 oz pizza sauce

In skillet saute potato and onion in oil until onion is transparent; stir constantly to prevent browning. Drain well. Combine potatoes, onions, cheese, pepperoni and salt in slow cooker. Pour pizza sauce on top. Cover and cook on low for 5 to 10 hours. Serves 4 to 6.

Corn Casserole

Submitted by Gwyn W

  • 1 pkg Jiffy corn muffin mix
  • 2 eggs
  • 1 stick melted butter
  • 8 oz sour cream
  • 1 regular can creamed corn
  • 1 regular can corn (drain half the liquid out)

Mix together the eggs, sour cream, the cans of corn and butter. Stir in the muffin mix until just combined. Pour into an 8×8 or 9×9 greased baking dish. Put in a 375-ish degree oven for about an hour until done. It might be just a little wiggly in the center. (I usually make a double batch and put it in a foil lasagna pan to bake.)

Easy Pumpkin Spice Yogurt Parfait

Submitted by Michelle F – “I’m all about easy right now with a little one…and this is perfect for the fall season!”

  • 1 can pumpkin
  • 1 large tub plain yogurt (I typically use coconut milk yogurt)
  • Dash of pumpkin pie spice

Mix ingredients together and top with crushed pecans and raisins.

Taco Dip

Submitted by Marsha G

  • 1 8oz pkg cream cheese, softened
  • 1 16oz. container sour cream
  • 1 1.25 oz pkg taco seasoning mix
  • 1/2 head of lettuce, shredded
  • 3 medium whole tomatoes, chopped
  • 1 green bell pepper, chopped
  • 1 can black olives, drained and sliced
  • 1 small onion, chopped
  • 1 cup shredded cheddar cheese

Mix cream cheese and sour cream together until smooth, then add taco seasoning and mix thoroughly. Spread on plate or platter and top with lettuce, tomatoes, onion, green pepper, olives, cheddar cheese. Serve with Tostitos or corn chips.

Reuben Dip

Submitted by Connie O

  • 1 can sauerkraut, rinsed and drained (we prefer Frank’s Sweet & Mild)
  • 1 cup mayonnaise (real mayonnaise, not Miracle Whip)
  • 2 cups grated Swiss cheese
  • 4 small pkgs Buddig corned beef, cut in small pieces
  • 1 small onion, chopped fine

Mix all ingredients together. Put in glass dish and bake at 350 degrees 30-40 minutes. Serve with pieces of rye bread or crackers.

Chicken Casserole

Submitted by Sara H – “This is one of our favorites because it’s super easy and super yummy! I have started almost always using can chicken so the kids can throw it together!!”

  • 2 cans cream of chicken soup
  • 2 cans chicken and rice soup
  • 12 oz can evaporated milk
  • 3 chicken breasts
  • 1 – 1 1/2 cans chow mein noodles
  • regular potato chips
  • 1/8 tsp salt
  • 1/8 tsp pepper

Cook and shred chicken breasts (if it’s a crazy night, I’ve used canned chicken before to save time).  Combine chicken, soups, evaporated milk, and chow mein noodles, salt and pepper.  Pour into a 9×13 dish and crumble potato chips on top to cover.  Bake at 350 degrees for 45 min – one hour. 

Candy Bar Brownies

Submitted by Laurie K

  • 1 (18.25 oz) pkg German chocolate cake mix
  • 3/4 cup melted butter
  • 2/3 cup sweetened condensed milk
  • 2 (2.06 oz) candy bars (or 12 mini candy bars)

Mix cake mix with melted butter or margarine and condensed milk. Spread out 1/2 of the mixture into a 9 x 13 pan. Bake at 350 degrees for 10 minutes. Slice candy bars into little slices. Lay these on top of the baked crust. Crumble the remaining batter on top of the candy bars. It will have a crumbly texture. No need to spread it on top to make it smooth. Put pan back into the oven and bake for another 20 minutes.

Best-Ever Chicken and Noodles

Gooseberry Patch recipe, submitted by Jenny L

  • 3 boneless/skinless chicken breasts
  • 2 cans cream of chicken soup (10 3/4 oz cans)
  • 6 cups chicken broth
  • 1 stick butter/margarine
  • 12 oz wide egg noodles, uncooked

Place chicken, soup, broth, and butter/margarine in slow cooker. Cover and cook on low for 8 hours or high for 4 hours until chicken is very tender. Shred chicken. Return to slow cooker and stir in egg noodles. Cook on high and addition 45 minutes. Serves 8 or so (far fewer if you are feeding teenage boys).