Higher Harvest Cookbook
A COLLECTION OF SIMPLE, NOURISHING MEALS A COLLECTION OF SIMPLE, NOURISHING MEALS
We believe caring for our communities starts with meeting people where they are. Sometimes that means lending a hand, offering encouragement, or simply helping put a warm meal on the table. Food is more than fuel. It is comfort, dignity, and a reminder that you are not alone.
This cookbook was created through Higher Hopes, our employee-led philanthropy program, with support from High Minded employees who voted to focus on food insecurity. That choice led to the Higher Harvest Initiative, which supports families and individuals experiencing hunger in our communities through our partnership with the Greater Lansing Food Bank.
This cookbook is one small part of that effort.
Inside, you will find recipes that are affordable, simple to prepare, and made with familiar ingredients often found at food pantries. They are designed to help families feel full, cared for, and supported, even on hard days.
If you are holding this book during a difficult time, please know this: you matter. Every meal you make is an act of care for yourself and the people you love. At the end of this book, you will find a QR code with local food pantry and community food resources. Support is available, and you do not have to navigate it alone.
From all of us at Higher Hopes, High Minded, Timber Cannabis, and Cloud Cannabis, thank you for being part of a community that believes everyone deserves access to good food and brighter days ahead.
Food Safety & Use Notice
These recipes are offered for general informational purposes and are intended to be flexible based on available ingredients. Always follow basic food-safety practices, including proper storage, handling, and thorough cooking. Ingredients, equipment, and dietary needs vary; review ingredients carefully for allergies and adjust as needed. This cookbook is not intended to provide medical or nutritional advice.
Aviso sobre Seguridad Alimentaria y Uso
Estas recetas se ofrecen únicamente con fines informativos generales y están pensadas para adaptarse según los ingredientes disponibles. Siga siempre prácticas básicas de seguridad alimentaria, incluyendo el almacenamiento, manejo y cocción adecuada de los alimentos. Los ingredientes, el equipo y las necesidades alimentarias pueden variar; revise cuidadosamente los ingredientes por posibles alergias y ajuste según sea necesario. Este libro de cocina no tiene como propósito brindar asesoramiento médico ni nutricional.
NEED FOOD SUPPORT? START HERE.
If you or someone you know needs support, you’re not alone. Help is closer than you think. We’ve gathered food support resources for communities all across Michigan. Scan the QR code below to find your community and explore local options for food assistance and support.
FIND YOUR COMMUNITY
WHO MADE ALL THIS DELICIOUSNESS?
Please meet Rachel Jackson, our awesome Cannabis Consultant at Cloud for providing these amazing, affordable, and simple recipes!
“Hi, my name is Rachel and I am a Budtender here at Cloud Cedar Springs. Food insecurity is a topic very close to my heart. About 13 years ago, my brother passed away and I adopted three of his children, going from a mom of 2, to a mom of 5 overnight! One of the biggest struggles we had was not having enough money to purchase food for a sudden large family and making what we had stretch the week.
I modified some old family recipes and some new google recipes to come up with things that were cost effective, but enough for a family of six. My kids and I love cooking together and coming up with new recipes to try. We’re very excited to be sharing those recipes with you and we hope you enjoy them as much as we have!”
BREAKFAST BREAKFAST
BANANA JAMMERS
Serves: 6-7 people | Prep Time: 5-10 minutes | Cook Time: 5-10 minutes | Estimated Cost: $8-$9
Ingredients:
1 loaf of bread
1 bunch of bananas (about 5-6)
½ cup finely grated zucchini or carrot (squeezed dry)
Cinnamon sugar to taste (about 2 TBSP)
Butter Steps:
1. Preheat oven to 300 degrees. Take out bread slices and roll them until flat.
2. In a small mixing bowl, mash bananas until they are a lumpy, mush consistency. Mix in grated zucchini or carrot with cinnamon sugar to taste (recommend about 2 tablespoons).
3. Spoon a line of the mixture onto one side of the flat bread piece. Roll it up like a joint, then place it on a greased baking tray. Continue with each slice of bread, lining them up on the tray.
4. Brush the top of each one with butter, then place it in the oven. Bake until golden on top, typically for 5-10 minutes.
5. Fun to serve with dipping sauces like chocolate, caramel, and strawberry jam!
Veggie Boost
Adds fiber and nutrients with no change in flavor. Great way to sneak veggies into breakfast!
BREAKFAST BREAKFAST
MORNING HUG SAUSAGE BITES
Serves: 5-6 people | Prep Time: 10 minutes | Cook Time: 12 minutes | Estimated Cost: $11-$14
Ingredients:
2 cans of premade biscuits or croissants (any brand or type)
1 (16 oz) roll of cooked sausage (any brand or flavor)
1 (8 oz) container of cream cheese
½ cup finely diced bell pepper
ÂĽ cup finely diced onion
½ cup finely chopped spinach
Steps:
1. Preheat oven as directed on the biscuit package.
2. In a bowl, mix sausage, cream cheese, bell pepper, onion, and spinach (if using).
3. Spoon a small amount of sausage mixture in the middle of the biscuit. Roll the biscuit into a ball or fold it in half and pinch the sides closed, then place on a greased baking sheet. For croissants, place the mixture in the middle and roll them up as normal. Continue for all biscuits.
4. Bake in the oven for as long as the biscuit package instructs.
5. Let them cool for 5-7 minutes before enjoying them!
Veggie Boost
Adds color, flavor, and nutrients with ingredients most pantries or food programs already have.
LUNCH LUNCH
EASY PEASY POTATO SOUP
Serves: 4-5 people | Prep Time: 15 minutes | Cook Time: ~30 minutes | Estimated Cost: $9-$11
Ingredients:
2.5 pounds potatoes (peeled and diced)
1 medium brown onion (diced)
2 whole carrots, diced
2 celery stalks, diced
1.5 cups of milk (or more to taste)
2 oz butter
Salt/pepper
Steps:
1. In a large pot or Dutch oven, melt one pat of butter over medium-high heat. Add diced onion, carrots, and celery, and cook until soft. Remove the onion to a plate and set aside.
2. Add potatoes to the pot and fill with water (enough to cover the potatoes plus one inch). Bring to a boil, then turn down to simmer. Cook until potatoes are tender when stabbed with a fork (about 15-20 minutes).
3. Spoon out one cup of the water and set it aside. Drain the rest of the water and return the potatoes to the pot. Add the rest of the butter and mash to your liking.
4. Turn the burner on low heat. Add onions, milk, and salt/pepper. Use the milk and reserved water to cook to the desired texture. Cook until soup is heated through (about 10-20 minutes).
5. Top with bacon, cheddar cheese, or green onions. Great alone or served with sandwiches!
Veggie Boost
Classic soup base vegetables add nutrition and stretch the meal further.
LUNCH LUNCH
STICKY SWEET SLOW COOKER MEATBALL SUBS
Serves: 7-8 people | Prep Time: 5 minutes | Cook Time: 3-4 hours | Estimated Cost: $15-$19
Ingredients:
1 large bag of frozen meatballs (any kind/brand)
1 (18 oz) bottle of barbeque sauce (Sweet Baby Rays is recommended)
½ jar (9 oz) of grape jelly
1 onion, sliced
1 bell pepper sliced
1-3 packages of sub buns (or bread)
Steps:
1. Add meatballs, BBQ sauce, and jelly to the slow cooker. Stir to coat.
2. Layer sliced onions and peppers on top.
3. Cover and cook on medium-high 3–4 hours until tender.
4. Serve on a sub bun or bread, or eat them as is! Great with chips or fries as a side.
Veggie Boost
Soft, slow-cooked veggies blend right into the sauce and add bulk without extra cost.
DINNER DINNER
GARLIC CHICKEN POPPERS
Serves: 4 people | Prep Time: 5 minutes | Cook Time: 14 minutes | Estimated Cost: $12-$16
Ingredients:
3-4 cloves of garlic
1/3 cup parmesan cheese
1 ½ pounds of chicken (any style)
1 cup broccoli florets (frozen or fresh)
1 cup of green beans or zucchini slices
Salt/pepper
½ stick of butter
Steps:
1. Mince the garlic and set aside. Cut the chicken into small, bite-sized pieces and place them in a mixing bowl. Add salt and pepper to taste.
2. Melt 1 tablespoon of butter in a pan. Saute veggies until just tender. Remote to plate.
3. Melt remaining butter in a large pan over medium-high heat. Add some of the chicken, forming a single layer. Cook on one side until golden brown (about 4 minutes). Flip and cook on the other side until done (about 2 minutes). Transfer to a plate and continue cooking the rest of the chicken the same way.
4. When all the chicken is cooked, reduce the heat to low. Add back in the chicken with garlic, veggies, and remaining butter. Cook until butter melts (about 1 minute). Remove from heat and add Parmesan cheese. Toss chicken to coat.
5. It can be eaten alone, but good with rice.
Veggie Boost
Turns a protein dish into a full plate with minimal effort.
DINNER DINNER
DUMP AND BAKE CHICKEN CASSEROLE
Serves: 6 people | Prep Time: 5 minutes | Cook Time: 45-55 minutes | Estimated Cost: $14-$16
Ingredients:
2 (5 oz) cans of chicken
1 (10.5 oz) can of cream of mushroom soup
1 (8 oz) bag of shredded cheddar cheese
2 cups of milk
1 (16 oz) box of uncooked noodles (any brand or style)
2 cups frozen peas, carrots, or broccoli
Garlic powder/salt/pepper
Steps:
1. Preheat oven to 350 degrees.
2. In a large mixing bowl, mix all ingredients.
3. Transfer mix to a greased 9 x 13-inch baking pan. Place in oven and cook for about 45-55 minutes or until noodles are no longer hard.
Veggie Boost
Frozen veggies make this casserole more balanced without extra prep.
DINNER DINNER
ONE STOP SHOP
Serves: 6 people | Prep Time: 20 minutes | Cook Time: 25 minutes | Estimated Cost: $14-$18
Ingredients:
7 small potatoes, peeled and sliced into hot dog way
1 pound of ground beef
1 (16 oz) package of frozen vegetables, thawed
1 (10.5 oz) can of cream of mushroom soup
1 cup of shredded cheddar cheese
Steps:
1. Preheat oven to 350 degrees. In a large mixing bowl, stir together the mixed veggies and mushroom soup. Set aside.
2. Put potato slices in a large pot and add enough water to cover them. Add a few pinches of salt to the water. Bring to a boil, then turn to medium heat and simmer until the potatoes are tender (about 5 minutes). Drain and set aside.
3. Crumble beef into a large skillet over medium-high heat. Cook until brown. Drain excess grease, then spread beef on the bottom of a greased 9 x 13-inch baking pan. Spread veggie/soup on top of the beef. Arrange the potato slices over the vegetable mix. Season with salt/pepper as you like, then top with the cheddar cheese.
4. Bake uncovered for 25 minutes, until cheese is melty.
Veggie Boost
Extra vegetables stretch the meal and reduce meat cost.
DINNER DINNER KITCHEN SINK
Serves: 4 people | Prep Time: 5 minutes | Cook Time: 40 minutes | Estimated Cost: $10-$14
Ingredients:
1 pound protein (beef, chicken, pork, bacon, etc.)
1 (25 oz) jar of sauce (marinara, pesto, alfredo, etc.)
2 cups frozen spinach or mixed vegetables
12 oz pasta (spaghetti, rotini, rigatoni, etc.)
Salt
Steps:
1. Heat a large pot or Dutch oven at medium-high heat. Add protein, breaking it into small pieces. Cook until done, seasoning as you like. Drain excess fat and add protein back into the pot.
2. Reduce the heat to medium and add sauce. Fill the empty jar with water and pour it into the pot. Stir to mix. Add uncooked pasta and stir again.
3. Bring the mix to a simmer. Cook for 15 minutes, stirring constantly to make sure the noodles don’t stick to the bottom. Add one more cup of water and continue to cook, stirring constantly until pasta is tender (about 15 minutes).
4. Stir in pasta and vegetables until vegetables are soft.
5. Optional: Top with parmesan cheese and serve with garlic bread.
Veggie Boost
Frozen veggies cook right in the sauce and add nutrients effortlessly.
DESSERT DESSERT
KOOL-AID PIE
Serves: 8 people | Prep Time: 20 minutes | Cook/Chill Time: 2-4 hours | Estimated Cost: $8-$10
Ingredients:
1 (14 oz) can sweetened condensed milk
1 packet of Kool-Aid mix (any flavor)
1 (8 oz) container of whipped topping-thawed
1 (9-inch) prepared graham cracker pie crust
Steps:
1. Whisk milk and Kool-Aid mix in a large bowl until the powder is dissolved and the mix is smooth.
2. Fold in the whipped topping using a spatula. Continue adding until mix is a solid color with no white streaks.
3. Pour the mix onto the crust with a spatula.
4. Cover and refrigerate for 2-4 hours or until set.
5. TIP: If you don’t have a graham cracker crust, you can make one by crushing up graham crackers in a bowl and mixing it with melted butter until it forms a crust-like texture. Then spread it along the bottom of a pie pan or in a cupcake tray for Kool-Aid cupcakes!
DESSERT DESSERT
CREAM CHEESE MINTS
Makes: 50 mints | Prep Time: 15 minutes | Cook/Drying Time: 3 hours | Estimated Cost: $6-$8
Ingredients:
4 oz softened cream cheese
1 Tablespoon softened butter
4 cups of powdered sugar
½ teaspoon of peppermint extract
1/8 teaspoon of vanilla extract
Optional: food coloring
Steps:
1. Mix cream cheese and butter in a large bowl and stir until creamy and well combined.
2. Gradually add 2 cups of powdered sugar, stirring until thoroughly mixed.
3. Add peppermint and vanilla extracts and mix well.
4. Gradually add the remaining powdered sugar, mixing until sugar is completely absorbed. Dough should be very stiff and not sticky. If sticky, add more powdered sugar.
5. IF USING FOOD COLORING: separate dough into different bowls, depending on how many different colors you’re using. Add a drop of coloring to the dough and mix thoroughly. Continue to add until the desired color is achieved.
6. Roll dough in your palm to form teaspoon-sized smooth balls. Set on a wax paper-lined baking sheet. Dip the tines of a fork into powdered sugar and press down on the ball twice, creating a hashtag shape. Repeat until all the dough has been used.
7. Allow mints to dry at room temperature for 3 hours. Store in a Tupperware and refrigerate.
NEED SUPPORT? WE WANT TO HELP!
Since our inception in 2020, Stash Ventures has donated towards 31 food pantry nonprofits to support food security in Michigan.
FIND YOUR COMMUNITY
You cooked. You ate. You crushed it. And the best part? Every bite helped our Higher Harvest initiative feed families in need. Scan the QR code to check out some resources — and maybe give yourself a high five while you’re at it!