Thank you to everyone who submitted these delicious recipes. If you have a recipe you'd like to submit for the CoE cookbook or the December newsletter please send it to coe-cares@gatech.edu.

Meatloaf - Submitted by Carol Maddox (CE)

2-3 lbs. Ground Beef (or chuck)
1-sm Onion (chopped)
½-sm Green Bell Pepper (chopped)
1-pkg Onion Soup Mix (Lipton, or alternate)
½ to ¾-cup Milk (can or homogenize)
1-2 slices Bread (crumbled)
3-4 Eggs
Salt – Pepper – Accent (season to taste)
1-can Campbell’s Golden Mushroom Soup
 
Put ground beef in a large bowl.  Add onion, bell pepper, breadcrumbs, eggs, salt, pepper, and accent.  Mix milk & onion soup mix together then add to other ingredients.
Mix well – shape loaves – bake at 350º degrees for an hour or until juices flow clear.
After meatloaf is done, remove meatloaf from oil and put it in another dish (or drain oil from dish it’s already in).
 
Dilute soup with water until smooth like gravy and pour over meatloaf.
Place meatloaf back in the oven for about 10-minutes.
Slice & eat.
 

Peach Cobbler - Submitted by Carol Maddox (CE)

1-lg. Can of Sliced Peaches
Sugar (to taste)
Nutmeg (sprinkle)
Vanilla Flavoring (1-tsp)
Corn Starch (Argo, in box) – small amount
Pie Crust (buy 2 in box) - roll out 1
 
Mix all ingredients and pour into baking dish.  Cover with 1-pie crust and top with butter.
Bake at 375 degrees until bubbling brown. – DELICIOUS!
 

Pumpkin Pie Wontons - Submitted by Deborah Babykin (ChBE)

30 minutes or fewer, from November 2001 Vegetarian Times
These dessert wontons are a great way to serve pumpkin pie individually, and won a reader recipe contest in 2001. Look for packaged wonton wrappers in the refrigerated produce section of most large supermarkets.
 
1 cup canned pumpkin
2 Tbs. maple syrup
3 Tbs. light brown sugar
1 tsp. pumpkin pie spice
16 packaged wonton wrappers
Granulated sugar for dusting
Ground cinnamon for dusting

1. Preheat oven to 400F. In medium bowl, mix pumpkin, maple syrup, brown sugar and pumpkin pie spice.
2. Place one wonton wrapper flat on work surface. Spoon 1 Tbs. filling into center. Moisten edges of wonton with water and fold in half to form triangle. Press edges to seal. Repeat with remaining filling and wontons.
3. Arrange filled wontons on ungreased baking sheet. Lightly coat wontons with nonstick cooking spray and sprinkle each with sugar and cinnamon.
4. Bake until golden, about 16 minutes. Turn and bake 2 more minutes. Set baking sheet on wire rack to cool.
 
Note from Deborah:  I like to make fresh whipped cream using brown sugar instead of white. Then I serve this “whipped dip” with my wontons. They are always a bit hit.

Spinach- Banana Smoothie - Submitted by Leretta Carroll (AE)

1 cup skim milk
Hand full of baby spinach 
1 small banana peeled (frozen if possible)
(When freezing bananas, you can put entire banana in freezer. When ready to use, run hot water over banana, and peel with a knife)
2 ice cubes (if not using frozen banana)
1/8 teaspoon of almond extract
1/8 teaspoon of mint extract
2 tablespoons of smooth peanut butter
2 tablespoons of oatmeal

Blend for 30 seconds to 1 minute (depending on blender) and it’s ready to drink.
 

Bourbon Infused Candy Bacon - Submitted by Diego Remolina (AE)

1 pound of bacon
2 cups brown sugar
1 cup Wild Turkey bourbon (or more)
Powder cinnamon.

Put the bacon in a 1 gallon zip lock bag and pour the bourbon in it to 
make sure it is all covered. Carefully get all the air out of the bag 
and seal it. Leave it in the refrigerator for 2-3 nights.

On the day that you are cooking it, simply mix the brown sugar and the cinnamon  in a bowl and rub the bacon with it. Put the beacon on a cookie sheet (what has edges) on top of wax paper and bake at 350F until it looks crispy on the top. Turn the bacon over to make the other side crispy as well.

Crockpot Chicken Brunswick Stew - Submitted by Alyssa Barnes (MSE)

1 frying chicken
2 med. potatoes, diced
1 med. onion, diced
1 can tomatoes
½ c barbeque sauce
½ ketchup
Dash Worcestershire
1 can cream corn
Salt, pepper, hot sauce
 
Place whole chicken, onions, tomatoes and potatoes in slow cooker overnight on low. In morning, remove bones from chicken, shred, then add ketchup, barbeque sauce, corn and Worcestershire. Cook all day, or until ready to eat.

Bangin’ Banana Bread - Submitted by Sara Shojaee (CE)

1 cup all purpose flour
1 cup whole wheat flour
1 tsp baking soda
¼ tsp salt
¼ cup unsweetened apple sauce
1/2 tsp vanilla
¼ tsp cinnamon
1/2 cup brown sugar
2 eggs, beaten
4 overripe bananas mashed
1/3 cup chopped walnuts
 
Preheat oven to 350.
1. Mix together flours, baking soda, and cinnamon.
2. In another bowl, beat together brown sugar, and apple sauce. Add in eggs and vanilla. Add in mashed bananas.
3. Add flour mix and walnuts.
4. In a greased bread pan pour the mixture in.
5. Cook for 60 minutes, or until a knife comes out clean.
To make these into a dozen muffins, bake for 35 minutes.

Shepherd's Pie - Submitted by Melissa Raine (ME) 

1 lb. ground beef 
Salt, pepper, garlic powder & onion powder 
2 cups hot mashed potatoes 
1 Tablespoon of Sour Cream 
1 Tablespoon of butter or magarine 
1 cup Shredded Cheddar Cheese 
2 - 3 cups frozen mixed vegetables, thawed (You can also use canned, mixed veggies) 
1 cup beef gravy 

Preheat oven to 375ºF. Brown meat in large skillet and season with salt, pepper, garlic powder, and onion powder. Meanwhile, mix potatoes with sour cream and butter until well blended. Drain meat. Return to skillet; stir in vegetables and gravy. Spoon mixture into 9-inch square baking dish; cover with potato mixture and top with shredded cheese. Bake 20 minutes or until heated through. 

Shortcut: Use instant mashed potatoes instead of real potatoes.