Green Dragon

This dessert is served at the last night of camp at Portage Lake Covenant Bible Camp.  I attended there as a kid and now go to Family Camp there with my family.  My husband and I always manage to sneak seconds on this one.

1/2 gallon mint chocolate chip ice cream, softened
5 Butterfinger bars
1 pkg. Oreos
1 stick butter, melted

Combine Oreos, Butterfinger & butter and mix in food processor. Press one half of mixture into a 9 x 13 pan. Freeze. Spread the ice cream over the Oreo mixture, then top with remaining mixture. Freeze again.

(The ingredients sound weird together, but trust me, it is a DELICIOUS dessert!!)

Ravioli Lasagna

This one came from my friend Stephanie Taylor.  Two great tastes that taste GREAT together... ravioli and lasagna.
1 jar spaghetti sauce
2 (16 oz.) packages frozen ravioli – keep frozen
2 c. small curd cottage cheese
4 c. mozzarella
3 T. parmesan cheese
2 eggs, slightly beaten
1 T. dried parsley
1 c. water

1.       Combine cottage cheese, 3 c. mozzarella, 2 T. parmesan, beaten eggs and parsley.  Set aside.

2.       In a 9x13* pan, spread 1 c. spaghetti sauce on bottom of pan.  Over this, arrange 1 – 16 oz. package of ravioli.  Spread cheese mixture over this.  Add 2^nd package of ravioli.  Cover with rest of spaghetti sauce and 1 c. water.  Sprinkle the remaining 1 c. mozzarella and 1 T. parmesan over top.

3.       Refrigerate overnight.  Bake at 350⁰ for 1 hour.  Let stand 5 – 10 minutes before serving.

*or… bake half and freeze half for another night!

Siam Peanut Slaw

I have to give credit to my friend Amanda Travis for this one.  WOW is it good... you'll never think of "slaw" the same way!

1 bag coleslaw mix
1 pkg Ramen noodles (do not use seasoning)
1/2 cup slivered almonds
1 cup honey roasted peanuts
1/2 stick butter
3 scallions chopped
1/2 cup chopped fresh cilantro
1 cup olive oil (or sesame oil is even better if you have it)
3/4 cup sugar
2 tsp soy sauce
1/2 cup rice vinegar
Peanut sauce (can come from a jar or see "Thai Chicken with Rice Noodles" recipe)

Break up Ramen Noodles and toss with chopped onions, cilantro, both types of nuts, and cabbage. drizzle with melted butter. Mix oil, sugar, soy sauce, and vinegar to make dressing and keep separate until about 1-2 hours before serving and pour over salad. Mix occasionally to coat during hours leading up to serving. Just before serving drizzle with peanut sauce

Sweet and Sour Meatloaf

Meatloaf was never my favorite meal as a kid.  When I was dating my husband, he asked me to make a meatloaf.  I got out the trusty church cookbook and gave this one a try.  We've never looked back.  My kids have actually requested this as a birthday meal, so that's saying something!  I call this "The Meatloaf Your Kids Will Eat" (and your hubby, too!)

1 1/2 lb. ground beef
1 c. dry bread crumbs
1 t. salt
1/4 t. pepper
2 eggs
1 t. instant minced onion
1 (15 oz.) can tomato sauce, divided

Topping:
Reserved tomato sauce
2 T. brown sugar
2 T. vinegar
1/4—1/2 c. sugar
2 t. prepared mustard


Mix together beef, bread crumbs, salt, pepper, and eggs. Add onions and one-half of tomato sauce. Form into a loaf in 9 x 5 x 3” pan. Bake at 350º for 50 minutes.

In saucepan, combine topping ingredients; bring to a boil. Pour over meatloaf; bake 10 minutes more.

Makes 6 servings

Smoky Black Bean and Rice Soup

this was adapted from a Rachael Ray recipe.  It is thick & tasty and very filling.  It's only 4 Weight Watchers Points if you're counting!


2 T. Olive Oil
3 bacon slices, chopped
1 bay leaf
1 medium onion, chopped
4 garlic cloves, chopped
2 - 15 oz. black beans
1 T. ground coriander
1 T. chili powder (less if you don't want it too spicy)
1 1/2 t. ground cumin
1 T. Worcestershire sauce
2 t. hot sauce
coarse salt and coarse pepper
1 15 oz. can fire-roasted tomatoes (these are key... look for the Muir Glen Organic brand)
1 8 oz. can tomato sauce
1 quart (4 c.) chicken stock or broth
1 c. white rice


Heat a medium soup pot over medium high heat.  Add the oil, then add the bacon and cook 3 - 4 minutes to render the fat.  Add the bay leaf, onions and garlic and cook for 3 - 4 minutes to soften the veggies.  Add 1 can of the black beans and its juice.  Drain the other can, then add half the can of beans.  Mash the remaining half, then scrape it into the pot.  Season the veggies and beans with the coriander, chili, cumin, Worcestershire, and hot sauce.  Season the mixture with salt and pepper to taste.  Stir in the tomatoes, tomato sauce and stock, then cover the pot and raise the heat to bring the soup to a boil.  Add the rice and cook the soup over a rolling simmer until the rice is tender but has a little bite left to it; 15 minutes.  Adjust the seasonings and serve.


The original recipe calls for a cup of frozen corn (add with black beans) and 2 celery ribs (add with onion).  I omitted them, but feel free to throw them in!

Swedish Pancakes

I think this was the first thing I learned to cook.  It was an exciting night in our house when my mom declared it a "Swedish Pancake Night"!  I love these smeared in lingonberries (or raspberry jam), dusted in powdered sugar and rolled up.  They're also tasty with good ole maple syrup.  Yum!  Enjoy.

3 c. milk (or more if the batter seems too thick)
2 c. flour
4 T. melted butter or canola oil
1 t. salt
4 eggs
4 T. sugar

Mix all ingredients well with a mixer.  This batter is much thinner than traditional pancakes.  Heat griddle to 325 degrees.  Use about 1/3 c. for each pancacke. 

Makes enough to feed a hungry family of 4