Spaghetti Carbonara

By Grace Verage

From Martha Stewart

I have made this a few times. It’s super duper easy, takes less 30 minutes from start to finish (if you cook the bacon and pasta at the same time), and tastes delicious. Just hits the spot. I typically have half and half in my fridge (always) to go with my tea and/or egg dishes I prepare. I even buy a quart of it at a time… that’s how much I use it. It lasts awhile and goes in many recipes. I also try to have parmesan cheese at all times. Kroger usually has bags of it on sale and it’s used in many recipes (and just tastes oh-so-good sprinkled on top of soups!).

If you don’t have half and half or cream, I’m sure milk will work (although I haven’t tried it). So, if you do, let us know how it turns out! 🙂


  • 1 pound spaghetti
  • 8 ounces (8 slices) bacon, cut 1 inch thick crosswise
  • Coarse salt and freshly ground pepper
  • 3 large eggs
  • 3/4 cup grated Parmesan cheese, plus more for serving
  • 1/2 cup half-and-half

Directions, click here.


Chicken and Sweet Potato Chili


By: Katie Kleino

From: Well Fed

1 tablespoon olive oil
1 medium onion, sliced
1 large red bell pepper, seeded and chopped
2 garlic cloves, minced
2 teaspoons crushed red chili flakes
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon cayenne pepper
2 chipotle peppers in adobo sauce, chopped (about 1 1/2 tablespoons) or you could use 1 fresh jalapeno pepper, minced
4 cups or so chicken stock
1 pound chicken breast, about 2 large
2 lbs sweet potatoes, peeled and diced (about 6 cups)
2 (15-ounce) cans cannellini beans, drained and rinsed
4 scallions, thinly sliced on the bias
a spoonful of sour cream or plain yogurt

Directions, click here.

Bacon, Tomato, and Cheese Strata

By: Grace Verage

From: Hunts

This recipe uses MOSTLY co-op ingredients and is delicious!! I made this in a 9×13 so I’ve changed the ingredients a bit…


– Bacon (I seriously used the whole package we get at the coop… but I’m sure half would be good)

– 1 bunch green onions OR 1 onion, clicked

– Package mushrooms, sliced

– 2 cans (14.5oz) diced tomatoes

– 3 cups cheddar cheese (or whatever cheese you have!)

– sliced bread, enough to cover the bottom of an 8×13 pan twice! (about 12 slices)

– 9 eggs

– 3 cans (12oz) evaporated milk (OR you can use half and half, cream, or milk… whatever you have!)

– 3 tbsp spicy brown mustard

– salt and pepper

For directions, click here. Just remember, the ingredients I put above are for a 9×13 pan. The directions on the website are for an 8×8.

Cajun Style Meat Loaf

By: Grace Verage

Inspired from: Hub Pages


– 4 tbsp unsalted butter

– 1 large onion, chopped

– 1 green bell pepper, chopped

– 3 stalks celery, chopped

– 1 tbsp minced garlic

– 1 tbsp Tabasco (or any hot sauce)

– 1 tbsp Worcestershire sauce

– 1/2 cup evaporated milk

– 1/2 cup catsup

– 1 lb Ground Beef

– 1 lb Ground Pork

– 2 eggs

– 1 cup bread crumbs


Seasoning Mix:

– 1 tsp salt

– 1 tsp cayenne pepper

– 1 tsp black pepper

– 1/2 tsp white pepper

– 1/2 tsp ground cumin

– 1/2 tsp ground nutmeg


For directions, click here.

King’s Hawaiian Baked Ham and Swiss Sandwiches

By: Grace Verage

From: Recipe Schmessipe

This was sooo delicious! Although you never see Hawaiian Rolls at the coop, they are pretty inexpensive and really make this meal delicious! If you didn’t want to buy Hawaiian Rolls, I’m sure you could use any other soft bread and it would be delicious.


1 12 pack of King’s Hawaiian Original Rolls (or a co-op bread… preferably soft)
Ham Steak (Co-op ingredient!)
1 lb. Swiss cheese, thinly sliced (I bought provalone)
1 1/2 sticks butter
3 tablespoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
3 teaspoons of poppy seeds
1 onion, chopped

For cooking directions, click here.

Hearty Slow Cooked Pork Stew

By Kayla Welton

From Campbell’s Kitchen

2 pounds sweet potatoes, peeled and cut into 2-inch pieces (about 2 cups)

1 boneless pork shoulder roast (about 2 pounds), cut into 1-inch pieces

1 can (14 1/2 ounces) Campbell’s® Chicken Gravy

1 teaspoon dried thyme leaves, crushed

1/2 teaspoon crushed red pepper

1 can (about 15 ounces) black-eyed peas, rinsed and drained

  • Place the potatoes in a 4 to 6-quart slow cooker and top with the pork.
  • Stir the gravy, thyme, red pepper and peas in a medium bowl. Pour the gravy mixture over the pork and potatoes.
  • Cover and cook on LOW for 7 to 8 hours or until the pork is fork-tender.


  • Time-Saving: Or the recipe may be cooked on HIGH for 4 to 5 hours.

Pear Cake

By Grace Verage

From Shockingly Delicious


Click here for the recipe!


  • unsalted butter
  • sugar
  • eggs
  • baking powder
  • salt
  • vanilla extract
  • ground nutmeg
  • all-purpose flour
  • pears
  • lemon
  • cinnamon


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