Mid-Cities Care Corps Volunteer Recipe Book by Mid-Cities Care Corps

Mid-Cities Care Corps Recipe Book 2021

Recipes contributed by: MCCC Wonderful Volunteers MCCC Staff

Volunteer Appreciation Volunteer Appreciation Week is a time to truly show all volunteers how much we appreciate each of you. The work that you do for Mid-Cities Care Corps is immeasurably valuable to the staff and especially all of the clients that you serve! We cannot thank you enough, and want to let you know that your dedication is essential to the work that we do. We cannot do it without you!! We would not want to do it without you! You bring to our clients and staff your ideas, positive energy and beautiful servant hearts.

“Even if it's a little thing, do something for those who have need of a man's help, something for which you get no pay but the privilege of doing it. For, remember, you don't live in a world all your own. Your brothers are here too.”……. Albert Schweitzer We want to give a special thank you to the volunteers and staff who contributed to the cookbook. We hope that you enjoy some of the recipes included! Thank you – Thank you – Thank you – Thank you From our hearts – Staff of Mid-Cities Care Corps

Kolaches

Ingredients:

1 C shortening 3 ½ C milk ¼ C sugar

2 packages dry yeast 2 medium potatoes, boiled and mashed 3 eggs 1 T salt 13 cups all-purpose flour 2 ½ lb. Oscar Mayer Smokies

Servings:

9 dozen

Prep Time:

overnight

From the kitchen of:

Karen Quinn

Cook Time:

12-15 min

Category:

Appetizers

Directions: In a medium saucepan, melt shortening Add the milk and ¾ C sugar stirring together while cooling to lukewarm Set aside Soften the yeast in a ½ C lukewarm water and ¼ cup sugar In a large bowl, combine milk mixture, yeast mixture, 2 eggs, 1 T salt, and the mashed potatoes Mix until smooth Stir in the 13 cups of flour until a sticky yet pliable dough forms Cover and refrigerate in a greased bowl overnight Punch down the dough Make a ping-pong sized ball of dough, flatten and then bury a sausage in the dough Place raw Kolaches in a pan barely touching Brush the tops with raw egg Bake in a preheated oven at 400 degrees for 12-15 minutes until golden brown Yields approximately 9 dozen

Notes: Suggestions: use disposable, aluminum trays to bake with, greased. Use a large bowl. These freeze well.

Artichoke Dip Servings:

Ingredients: 1 can artichoke hearts, drained 1 cup grated Parmesan cheese ½ cup mayonnaise 1 tblsp diced onions 1 dash pepper

Notes:

Prep Time:

From the kitchen of:

Katie Kirking

Category:

Appetizers

Directions: Mix ingredients and place in a pie pan. Broil until golden brown and bubbly. Good served with Triscuit thins.

Cook Time:

Bacon & Cream Cheese Stuffed Mushrooms Servings: From the kitchen of:

Prep Time: Bobbie Arthur

Cook Time:

20 mins

Category:

Ingredients: 8 oz bacon ½ cup finely minced sweet onion 1 clove garlic, minced 16 oz white button mushrooms 4 oz cream cheese ½ cup grated Parmesan cheese Salt & pepper

Directions: Preheat oven to 350 degrees. Using scissors or a sharp knife, cut raw bacon into small pieces. In a large sauté pan, over medium heat, cook bacon until nice and crispy. While bacon is cooking, remove mushroom stems from caps and chop stems into small pieces. When bacon is done, remove from pan and set aside. Reserve 2 tblsps of bacon grease and pour the rest from the pan. Sauté onion until soft, about 5 minutes, scraping up any brown bits on the bottom of the pan. Add chopped mushroom stems and garlic; cook a few minutes longer. Reduce heat to low. Add cream cheese and Parmesan cheese; stir until melted. Add reserved chopped bacon and season to taste with salt and pepper. Remove mixture from heat and stuff each mushroom cap generously with mixture. Bake at 350 degrees for about 20 minutes or until mushrooms are soft and filling is nice and hot.

Notes: The stuffing mixture can be made, cooled, and stored, covered, in the fridge for up to two days.

Best Cheese Ball Servings: From the kitchen of:

Prep Time: Bobbie Arthur

Cook Time:

Category:

Ingredients: 1 (8 oz) pkg cream cheese 1 cup shredded cheddar cheese 1 tsp Worcestershire Sauce ½ tsp onion flakes ½ tsp lemon juice 1/8 tsp cayenne pepper

Notes: This recipe can easily be doubled.

Directions: Combine all ingredients and shape into a ball. Spread on crackers.

Black Bean Dip

Ingredients: 1 large jar picante sauce 1 can black beans 1 can field peas with snaps 1 can white shoe peg corn (can or frozen) Cilantro – 2 to 2.5 cups 3-4 Romano tomatoes 1 cup sweet onion 2 cloves garlic Juice of 2 limes Black pepper

Servings:

Prep Time:

20 mins

From the kitchen of:

Elizabeth Leamon

Cook Time:

None

Category:

Sides

Directions: Rinse & drain black beans Drain corn Dump together picante sauce, black beans, field peas, and corn. Chop cilantro, onion, tomatoes - add to above mixture Mince garlic – add to above mixture Add lime juice Pepper top, then sir.

Notes: Regular canned or frozen corn can be substituted for shoe peg corn. Refrigerate overnight for best flavor.

Blue Cheese Date Wraps (Taste of Home, April/May 2008)

Ingredients: 12 bacon strips 35 pitted dates 2/3 cup crumbled blue cheese

Notes:

Servings:

3 dozen

Prep Time:

From the kitchen of:

Elizabeth M. Grace

Cook Time:

Category:

Appetizers

10-12 mins

Directions: Cut each bacon strip into thirds. In a large skillet, cook bacon in batches over medium heat until partially cooked, but not crisp. (I bake the strips in the oven) Remove to paper towel to drain. Keep warm. Carefully cut a slit in the center of each date, fill with blue cheese. Wrap a bacon piece around each stuffed date, secure with a wooden toothpicks. Place on ungreased baking sheet. Bake at 375 degrees for 10-12 minutes or until bacon is crisp.

Carl Edward’s Shrimp Dip Servings:

30+

Prep Time:

From the kitchen of:

Jennifer Hurley

Cook Time:

Category:

Ingredients: 16 oz Cream Cheese 2 Large Cans of Cocktail Shrimp, coarsely cut 2 Stalks Celery, Chopped 1 Tbsp. Tabasco Sauce 2 Tbsps. Worcestershire Sause Garlic Puree or Garlic Salt 1 Tbsp. Mayonnaise Juice from ½ Lemon Salt & Pepper Celery Salt

Notes: Good to stuff celery with.

Directions: Soften Cream Cheese with milk Add ingredients and blend. This dip refrigerates well and tastes better the second day. Serve with Ruffles Potato Chips, Crackers or Vegetables.

Chili Cheese Dip Servings:

Ingredients: 8 oz cream cheese 1 cup Turkey Chili w/o beans 2 cups of cheddar cheese

Notes:

Prep Time:

From the kitchen of:

Peggy Wadsworth

Category:

Appetizer

Cook Time:

7 mins

Directions: Spread cream cheese on the bottom of a quiche dish and pour chili over cream cheese, then sprinkle cheddar cheese over the top. Microwave 7 minutes and serve with crackers or chips.

Clam Dip Servings:

Ingredients: 4- 6 ½ oz. Canned Minced Clams ½ C of Liquid from Minced Clams 2 8oz. Packages of Cream Cheese 2 t. Chopped Chives ½ t. Salt 2 drops Tabasco Sauce 2 t. Worcestershire Sauce 2 t. Lemon Juice 1 Round, French or Sourdough (best) Bread 1 Round, French or Sourdough (best) Bread

Prep Time:

From the kitchen of:

Karen Quinn

Category:

Appetizers

Cook Time:

2 hours

Directions: Hollow out bread setting top aside to replace later In a large saucepan, melt cream cheese while adding all ingredients, sans bread, stirring until cream cheese is melted and mixture is well blended. Pour into hollowed out round bread. Replace top and wrap whole bread in aluminum foil Bake for two hours in a preheated, 300 degrees oven Prepare bread loaf by cutting into cubes for dipping Present with toothpicks

Notes: Suggestions: This is great for parties or small gatherings. Great during the fall season, holiday entertaining or early spring. One of my favorite recipes for a party and one of the first appetizers to get eaten. Including the bread bowl!

Corn Dip Servings:

Ingredients: 8 oz Cheddar Cheese, shredded 8 oz Jack Cheese, shredded 1 small can Chopped Green Chilies 2 cans MexiCorn 8 oz Mayonnaise 8 oz Sour Cream Green Onions to taste Chopped Jalapenos to taste

Notes:

Prep Time:

From the kitchen of:

Sue Ellen McMichael Cook Time:

Category:

Appetizers

Directions: Mix all together.

Green Chile Mushroom & Sausage Dip Servings:

Ingredients: 1 Pkg Mushrooms, diced 1 – 8oz Pkg Cream Cheese 1 Pkg Breakfast Sausage 1 Cup Green Chile Stew* 1 Pkg Grated Cheese*

From the kitchen of:

Kathy Boothe

Category:

Appetizers

Prep Time:

20 mins

Cook Time:

20 mins

Directions: Cook sausage and mushrooms together until done. Drain. Stir in package of room temperature cream cheese and add green chili stew. Pour into a baking dish and top with cheese. Bake at 350 degrees until cheese is melted and bubbly. Serve with corn chips, crackers, or slices of a French baguette

Notes:  Use 505 Green Chile Salsa or any other Salsa Verde if Green Chile Stew is not available.  Any kind of cheese can be used. Preferably Cheddar or Jack.

Hot Crab Dip Servings:

Ingredients: 1 – 8oz package cream cheese – softened 1 ½ cups flaked King Crab 2 Tablespoons finely chopped onion or shallot 1 Tablespoon Milk ½ teaspoon cream style horseradish Salt & Pepper – to taste 1/3 cup slivered almonds

Prep Time:

From the kitchen of:

Janis Thornton

Category:

Appitizer

Cook Time:

Directions: Mix all ingredients together. Put in a small baking dish. Sprinkle with the almonds. Bake @ 375 for 15 minutes Serve with snack crackers

Notes: This recipe was given to me by my Aunt Ann, May 1974, at my wedding shower along with a baking/serving dish – I love this recipe and still use the baking dish!

15 minutes

Hot Onion Dip Servings: 4

Ingredients: 1 small sweet onion finely chopped (1 cup) 1- 8oz package of softened cream cheese ½ cup grated parmesan cheese ¼ cup mayo Pinch of pepper flakes Pinch of garlic powder Pinch of black pepper

From the kitchen of:

Amanda Foote

Category:

Appetizer

Prep Time:

10 mins

Cook Time:

25 mins

Directions: Preheat oven to 375 degrees F Mix the ingredients well in a bowl Transfer to an oven proof dish and bake for 25 mins It will be bubbly and lightly browned Let cool for 10 mins before serving Serve with Fritos Scoops or toasted bread

Notes: This recipe can be easily doubled for a larger crowd. Try a dash of sriracha or harissa for a spicy version. I use a 9” pie dish (non-deep dish) or split if between 2 smaller dishes and freeze one for later use. My Sister says this dish is hard to stop eating.

Jalapeno Popper Dip Servings:

Ingredients: 2 pkgs. (8 oz. each) cream cheese, softened 1 c. mayonnaise ½ c. shredded cheddar cheese 1 can (4 oz.) chopped green chilies 1 can (4 oz.) diced jalapeno peppers ½ c. shredded Parmesan cheese, divided ½ c. seasoned bread crumbs 1 Tbsp. olive oil Corn chips, tortilla chips or assorted crackers

Notes:

From the kitchen of:

16 EJ/ Steve Montgomery

Category:

Appetizer

Prep Time:

15 min

Cook Time:

20-25 min

Directions: In a large bowl, beat the cream cheese, mayonnaise, cheddar cheese, chilies, peppers and 1/4 cup Parmesan until blended. Spoon into an ungreased 1-1/2-qt. baking dish. In a small bowl, combine the bread crumbs, oil and remaining Parmesan. Sprinkle over cheese mixture. Bake, uncovered, at 350° for 20-25 min. or until golden brown. Serve with chips or crackers. Yield: 16 servings (1/4 cup each).

Jessica’s Salsa Servings:

Ingredients: 1 can Rotel – Original 2 small cans tomato sauce 5 Roma tomatoes 1 Jalapeno pepper 1 bunch green onions 1 bunch cilantro Juice from 1 lime Garlic powder Onion powder Cumin

Notes:

Prep Time:

From the kitchen of:

Paula Farlow

Category:

Appetizers

Cook Time:

Directions: Chop everything small and mix together. Use spices to your taste. Start with about a teaspoon then taste and add more if you want.

Kolaches

Ingredients:

1 C shortening 3 ½ C milk ¼ C sugar

2 packages dry yeast 2 medium potatoes, boiled and mashed 3 eggs 1 T salt 13 cups all-purpose flour 2 ½ lb. Oscar Mayer Smokies

Servings:

9 dozen

Prep Time:

overnight

From the kitchen of:

Karen Quinn

Cook Time:

12-15 min

Category:

Appetizers

Notes: Suggestions: use disposable, aluminum trays to bake with, greased. Use a large bowl. These freeze well.

Meat Tarts Servings:

Ingredients: 2 lbs. ground beef 2-3 stalks celery, chopped 1 green pepper, chopped Onions, diced 1 can Cream of Mushroom Soup 1 can Cream of Celery Soup 1 can sliced mushrooms 2 eggs Dash of garlic salt Dash of pepper 1 cup grated cheddar cheese 1 cup bread crumbs 1 loaf of day-old bread

Notes:

Prep Time:

From the kitchen of:

Bobbie Arthur

Category:

Appetizers

Cook Time:

15-20 minutes

Directions: Brown the beef until cooked through. Add celery, green pepper and onions. Fry until tender. Put bread aside and add remaining ingredients to the mixture. Cut circles in slices of bread. Butter one side of the circle and place buttered side down in muffin tin. Fill with meat mixture and bake at 350 degrees until brown (15 – 20 minutes).

Mexican Shrimp Cocktail Servings:

Ingredients: ½ cup Clamato juice ¼ cup ketchup 1-3 tblsp salsa ½ tsp sugar 1 garlic pod, minced 1 large avocado, cut chunky 1 large fresh tomato, chopped ¼ red onion, finely chopped 1 celery stalk, finely chopped ½ cucumber, small quarters ¼ cup cilantro, chopped/torn Juice of one lime Sprinkle of cumin ½ lb small cooked shrimp

Prep Time:

From the kitchen of:

Tammy Nowakowski

Category:

Appetizers

Cook Time:

Directions: Mix all ingredients together, except avocado and shrimp. Add shrimp and avocado, one hour before serving in a goblet with a side of tostado chips and garnished with a cilantro sprig or lime wedge

Notes: Best if mixture is prepared the day before and chilled in the fridge. All measurements are approximate, adjust to taste.

Mini Quiche Bites Servings: From the kitchen of:

Prep Time: Bobbie Arthur

Cook Time:

20-25 mins

Category:

Ingredients: 1 large Spanish onion, diced 8 eggs 18-20 cheese Ritz crackers, rolled into fine crumbs 2 cans diced mushrooms 12 oz medium cheddar cheese, grated Choice of smoked meat (ham, bacon, salami, etc.) Salt & Pepper to taste

Notes:

Directions: Preheat oven to 375 degrees Sauté onion in butter. Drain and set aside. Beat eggs, add Ritz crumbs, mushrooms, onions, cheese and smoked meat. Pour mixture into each cup, filling halfway. Bake for 20-25 minutes. Remove from pan immediately.

Ninfa’s Green Dip (Houston) Servings:

Ingredients: 1 ripe avocado ½ cup sour cream 1 teaspoon minced onion 1 clove garlic, mashed ¼ teaspoon salt 1 tablespoon minced fresh Cilantro or ¼ teaspoon dried cilantro 3 drops of hot sauce 2 tablespoons salsa 2 to 3 tablespoons lemon juice

From the kitchen of:

Lorie Hougland

Category:

Appetizer

Prep Time:

20 min.

Cook Time:

Directions: Peel avocado, remove stone, and mash to a smooth pulp. Add remaining ingredients and blend in mixing bowl. Let stand for at least one hour before serving. Refrigerate to keep fresh. Serve with tortilla chips or as an accompaniment to Mexican dishes.

Notes: This recipe was published by the renowned restaurateur in Houston Ninfa Lorenzo. I usually double the recipe. You will want to taste the dip to make sure it suits your tastebuds. Sometimes, I may add a little more salsa.

Parmesan Puffs Servings:

Ingredients: 1 cup mayo ½ cup grated Parmesan Cheese ¼ cup chopped onion Snack Rye Bread

Notes:

Prep Time:

From the kitchen of:

Merry Lyn Bagwell

Category:

Appetizer

Cook Time:

Directions: Combine ingredients and spread 1 tablespoon evenly on Snack Rye Bread Bake at 425 degrees until brown and bubbly Cool slightly. ENJOY

Philly Wreath

Ingredients: 2 8 oz packages cream cheese, softened ½ C mayonnaise 1/3 C grated parmesan cheese 10 crisply cooked bacon slices, crumbled ¼ C green onion slices

Servings:

Group

Prep Time:

From the kitchen of:

Sally Brown

Cook Time:

Category:

Appetizers

Directions: Mix all ingredients together. Form into a wreath shape on a pretty plate. Serve with crackers.

Notes: Best if refrigerated for a couple of hours or overnight before serving to allow flavors to blend.

20 min

Quesadilla Cups

Ingredients: 4 oz Chihuahua or Monterey Jack cheese 3 flour tortillas 2 tsp vegetable oil 1 medium firm nectarine or peach ¼ roasted red peppers, drained Zander patted dry 1 Serrano pepper, seeded 2 T finely chopped red onion 2 T finely chopped cilantro 1 lime ¼ tsp salt Additional finely chopped cilantro

Notes:

ENJOY!!!

Servings:

Prep Time:

15m

From the kitchen of:

Pattie Hubbard

Cook Time:

5-7 m

Category:

Appetizer

Directions: Preheat oven to 400 degrees Cut cheese into 24 - ½ inch cubes Brush both sides of tortillas with oil Stack tortillas and cut into 8 wedges for a total of 24 wedges Press tortillas into cups of a mini muffin pan Place one cheese cube into each cup Bake 5-7 min. or until edges of tortillas begin to brown and cheese is melted For the Salsa, dice nectarine or each and roasted bell pepper. Finely chop red onion and cilantro and Serrano pepper Place all of this in a bowl and add salt and 1 T of lime juice Mix well and set aside Remove tortillas from oven and let sit 2-3 minutes. Carefully remove from pan to serving platter Divide salsa evenly among cups Sprinkle with additional cilantro if desired

Salmon Spread Servings:

Ingredients: 1 – 8oz package cream cheese ½ cup sour cream 1 Tablespoon Lemon Juice 1 Tablespoon minced Dill 1 teaspoon horseradish ½ teaspoon salt ¼ teaspoon ground pepper ¼ lb Smoked Salmon – minced.

From the kitchen of:

Janis Thornton

Category:

Appetizer

Prep Time:

Easy

Cook Time:

none

Directions: Cream the softened cream cheese then all other ingredients. Put in serving bowl and chill. Serve with toasts or crackers.

Notes: Suggest that you purchase Norwegian Salmon – it is dryer and less salty

Sausage Balls

Ingredients: 1 lb Owens sausage 1 lb cheddar cheese, shredded 2 ¾ cups Bisquick

Notes:

Servings:

7 dozen

Prep Time:

From the kitchen of:

Sue Ellen McMichael Cook Time:

Category:

Appetizers

20+ mins

Directions: Mix all ingredients together and roll into balls. Bake at 350 degrees for 10-12 minutes, Turn over and bake another 10 minutes, until golden brown.

Sausage Swirls or Pinwheels Servings:

Ingredients: 1 lb bulk sausage, browned 1 8 oz block cream cheese 1 can Pillsbury Crescent Dough Sheet

Notes:

Prep Time:

From the kitchen of:

Paula Farlow

Category:

Appetizers

Cook Time:

Directions: Drain cooked sausage. While still hot, mix with cream cheese. Roll dough sheet out on waxed paper and spread sausage/cream cheese mixture on dough sheet evenly, leaving about ½ inch on one long side. Roll it up as tight as you can, then seal the edge left without mixture on it. Roll it up in the waxed paper and put in the fridge to cool and allow the cream cheese to get a little firm. (makes it easier to cut.) Cut with a serrated knife about ¼ inch thick slices. Bake at 350 degrees for about 20 minutes or until browned.

S&D Oyster Company – Spicy Shrimp Dip

Ingredients: 2 lbs peeled, deveined shrimp 8 oz package cream cheese – softened ½ cup mayonnaise (Hellman’s!) 1 cup thousand island salad dressing ¼ cup minced fresh green onions 1 small onion or shallot grated 4 teaspoons Tabasco sauce 1 Tablespoon Lawry’s seasoned salt 1 tablespoon fresh ground horseradish

Servings:

1.5 quarts

Prep Time:

From the kitchen of:

Janis Thornton – from S&D

Cook Time:

Category:

Appetizer

15 minutes

Directions: Boil shrimp and chop into chunks Blend softened cream cheese with mayonnaise and salad dressing Stir in shrimp, minced onions, grated onion, Tabasco sauce, Lawry’s seasoned salt and horseradish Serve with saltine crackers

Notes: This recipe makes a large quantity (1.5 quarts) – I usually half this recipe. Also good to make in advance and chill before serving.

Spinach Dip

Ingredients: 1 10 oz package frozen chopped spinach ½ C finely chopped green onions ½ C minced fresh parsley 2 C mayonnaise 1 t salt 1/8 t pepper

Servings:

Group

Prep Time:

From the kitchen of:

Sally Brown

Cook Time:

Category:

Appetizers

Directions: Thaw and thoroughly drain spinach – put in medium bowl. Add remaining ingredients. Mix until well blended. Makes 3 cups Serve in a round bread loaf hollowed out. Use chunks of bread for dipping.

Notes: This is a crowd favorite so good idea to double the recipe!

30 min

Spinach Roll

Ingredients: 2 boxes chopped spinach, thawed and water squeezed out. Do not cook. 1 cup sour cream ½ lb. crumbled bacon 8 large flour tortillas 1 cup mayonnaise 1 (1.4 oz) pkg buttermilk dressing 1 can sliced water chestnuts 1 small onion, chopped

Notes:

Servings:

70 pieces (approx.)

Prep Time:

From the kitchen of:

Elizabeth M. Grace

Cook Time:

Category:

Appetizers

Directions: Mix together spinach, sour cream, mayonnaise, bacon, dressing mix, onions and water chestnuts. Spread at least ¼” thick on tortillas and roll up. Refrigerate overnight in a covered container. Trim edges and slice into ¾ “ pieces to serve.

Sweet Chicken Bacon Wraps Servings:

Ingredients: 1 – ¼ lb boneless, skinless chicken breasts 2/3 cup brown sugar, firmly packed 1 lb pkg sliced bacon 2 tsp chili powder

Notes:

Prep Time:

From the kitchen of:

Bobbie Arthur

Category:

Appetizers

Cook Time:

30-35 mins

Directions: Preheat oven to 350 degrees. Cut chicken breasts into 1 inch cubes. Cut each bacon slice into thirds. Wrap chicken cube with bacon and secure with a toothpick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a broiler pan with non-stick cooking spray. Place chicken on broiler pan and bake at 350 degrees for 3035 minutes, until bacon is crisp.

Tillie Toast Servings:

Ingredients: 1 lb. Velveeta Cheese 1 lb. Owens sausage 1 loaf Cocktail Pumpernickel Bread (Kroger’s)

Notes:

Prep Time:

From the kitchen of:

Peggy Wadsworth

Category:

Appetizer

Cook Time:

12 mins

Directions: Brown sausage and pour off grease, place on paper towel to blot. Allow to cool. Meanwhile, cut cheese into cubes and place in a cooking pot. On medium heat, melt cheese. (Add a small amount of milk (tsp) and cheese will be smoother when melting,) Add sausage to cheese and mix well. Place a small amount of cheese on each slice of bread. Cook at 375 degrees for 12 minutes. Serve hot.

We Be Jamin’ Dip (Cajun Turkey Company)

Servings:

Ingredients: 1 cup chopped pecans ¼ cup mayonnaise 1 cup shredded cheddar cheese ½ cup chopped green onions Hot Pepper Peach Preserves or Jalapeno Jelly (or other fruit pepper jam)

Prep Time:

From the kitchen of:

Elizabeth M. Grace

Category:

Appetizers

Cook Time:

Directions: Combine ingredients and pack in a shallow bowl or dish. Cover mixture with Hot Pepper Peach Preserves or Jalapeno Jelly. Serve with crostini or crackers.

Notes: I usually double this recipe and use a bit more of the mayo, cheese, and onions than the recipe calls for.

APRICOT CHICKEN

Ingredients: 12 Chicken Thighs OR: 6 Chicken Breasts 1 cup Apricot preserves 1 cup French dressing 1 pkg dry onion mix

Notes:

Servings:

Prep Time:

From the kitchen of:

Barbara Brown

Cook Time:

Category:

Main Dish

10 mins 50-60 mins

Directions: Preheat Oven to 350 degrees F. In Medium bowl mix together Preserves, Dressing and Soup Mix. Place chicken pieces in 9 x 13 baking pan. Pour mixture over chicken and bake uncovered in preheated Oven for 50-60 minutes. **Servings depend on size of chicken.

Breakfast Bake Servings: 8

Ingredients: 1 Pound pork sausage 1/3 Cup chopped onion 4 Cups (16 oz.) grated Jack or cheddar cheese 8 eggs 10 ¾ oz. can cream soup

Notes:

From the kitchen of:

Bonnie Dykhouse

Category:

Main Dish/Breakfast

Prep Time:

Cook Time:

Directions: In skillet cook sausage and onion until meat is no longer pink. Transfer to greased 13 X 9 baking dish. Sprinkle with cheese. Combine eggs and undiluted soup and pour over cheese. Bake uncovered, at 400 degrees for 30-35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.

Broken Tacos

Ingredients: 1 lb ground beef 1 16 oz can refried beans 1 can black olives 8 oz cheddar cheese 1 bunch green onions 1-2 tomatoes 1-2 leaves romaine lettuce 16 oz sour cream Salsa Guacamole/ sliced avocado Tortilla chips

Servings:

4-6

Prep Time:

30 min

From the kitchen of:

Sally Brown

Cook Time:

15 min

Category:

Main Dish

Directions: Brown ground beef with onion and taco seasoning (optional) Heat refried beans Slice black olives Shred cheddar cheese Slice green onions Dice tomatoes Shred romaine lettuce Use tortilla chips as the base layer on your plate and continue to layer with: Meat, refried beans, lettuce, sour cream, tomatoes, olives, green onions, cheddar cheese and your favorite salsa and guacamole or sliced avocado.

Notes: I usually break up the tortilla chips before layering to make it easier to eat with a fork. Others like to use the whole chips to scoop up the layers. Healthier choices could include using vegetarian refried beans or black beans, ground turkey, and omitting the tortilla chips and using lettuce as the first layer.

Brunch Egg & Cheese Casserole Servings:

Ingredients: ¼ lb butter ½ cup flour 6 eggs 1 cup milk 1 tsp baking powder 1 tsp salt 1 tsp sugar 1 lb Monterey Jack (cubed) 3 oz cream cheese, softened 2 cups cottage cheese

Notes:

Prep Time:

From the kitchen of:

Bonnie Dykhouse

Category:

Main Dish/Breakfast

Cook Time:

Directions: Cream together butter and flour Beat 6 eggs and mix with milk Add baking powder, salt, and sugar Add Monterey Jack cheese, cream cheese and cottage cheese Pour mixture in 2 greased 9x13” pans Bake at 350 degrees for 45 minutes.

45 min

Cranberry Chili Meatballs Servings:

6 dozen

Prep Time:

30 minutes

From the kitchen of:

Janis Thornton

Cook Time:

See recipe

Category: Appetizer

Ingredients: 1 can (14 oz) jellied cranberry sauce 1 bottle (12 oz) chili sauce ¾ cup packed brown sugar ½ teaspoon chili powder ½ teaspoon ground cumin ¼ teaspoon cayenne pepper 1 package (32 oz) frozen fully cooked homestyle meatballs (small size)

Notes:

Directions: In a large saucepan over a medium heat, combine the first six ingredients; stir until sugar is dissolved. Add meatballs; cook for 20-25 minutes or until heated through stirring occasionally. Put in serving dish to serve.

Slow Cooker Option: to prepare in a slow cooker, heat sauce ingredients as directed. Add sauce and meatballs to a 4quart slow cooker. Cook, covered on low 2-3 hours or until heated through

Cream Chicken & Biscuits

Ingredients: 4 chicken breasts 1 can cream of chicken soup Milk – enough to fill soup can 2 cans peas 1 can biscuits

Servings:

Prep Time:

20 mins

From the kitchen of:

Bobbi Arthur

Cook Time:

20 mins

Category:

Main Dishes

Directions: Boil 4 chicken breasts Drain and shred chicken Put chicken in cooking pot and add one can cream of chicken soup. Fill can with milk and add to mixture and add both cans of peas (drained) Cook on low/ or in crockpot until mixture is heated Bake Biscuits as directed Open biscuits and pour cream chicken mixture over biscuits and serve.

Notes:

Creamy Chicken Casserole

Ingredients: 2 rolls of Ritz Crackers 1 stick of butter 8 oz sour cream 1 can Cream of Mushroom Soup 1 can Cream of Chicken Soup 4 large chicken breasts or large package of tenderloins

Servings:

Prep Time:

From the kitchen of:

Paula Farlow

Cook Time:

Category:

Main Dish

30 mins

Directions: Boil chicken until cooked through, let cool, and cut into bite size pieces Crush one roll of Ritz Crackers and place in Pam sprayed 13x9” baking dish Mix soups and sour cream with chicken Drop by spoonful’s on to crackers in baking dish and spread gently to cover all crackers Crush other roll of crackers and sprinkle on top of chicken mixture Melt butter and drizzle all over the top Bake at 350 degrees in oven until bubbly and crackers have slightly browned. Approx. 30-40 minutes

Notes: You can use 2 cans of Cream of Chicken soup if anyone doesn’t like mushrooms

Garlic Butter Shrimp Scampi

Ingredients: 2 Tbsps. Olive Oil 4 Tbsps. Butter 4-5 Large Garlic Cloves, minced 1 ¼ Lbs. Large Shrimp, peeled, deveined Salt & Fresh Ground Pepper to Taste ¼ Cup Dry White Wine or Chicken Broth ½ Tsp. Crushed Red Pepper Flakes (Optional) 2 Tbsps. Lemon Juice ¼ Cup Chopped Parsley

Notes:

Servings:

Prep Time:

5 mins

From the kitchen of:

Kathy Boothe

Cook Time:

5 mins

Category:

Main Dish

Directions: Heat olive oil and 2 tbsps. butter in a large pan or skillet. Add garlic and sauté until fragrant (about 30 seconds – 1 minute.) Add shrimp, season with salt and pepper to tase, and sauté for 1-2 minutes on one side (until just beginning to turn pink), then flip. Pour in wine (or broth), add red pepper flakes. Bring to a simmer for 1-2 minutes or until wine reduces by about half, and shrimp are cooked through. Don’t overcook shrimp. Stir in remaining butter, lemon juice, parsley and remove from heat immediately. Serve over rice or pasta, with garlic bread and/or steamed vegetables.

Gumbo Servings:

Ingredients: 1-2 lbs chicken 1 ring sausage 1 large or 3 small cans of chicken broth The Holy Trinity of Vegetables; 1 onion 1 green pepper 1 bunch celery 1 can Rotel “extra hot” 1 can Rotel “milder” 1 can okra with tomatoes 1 package “Louisiana” brand Gumbo Mix 2 cups rice

From the kitchen of:

Paul Bergeland

Category:

Main Dish

Prep Time:

20 min

Cook Time:

8-12 hours

Directions: Chop up your meat and veggies Put in crockpot Add Gumbo mix and Chicken broth to top of crockpot Stir Plug it in for 8-12 hours on low – Remember – you can NOT overcook it Cook up 2 cups of rice per crockpot of gumbo and refrigerate. You will want to put a bit of rice in bottom of bowl before adding gumbo when serving You can add shrimp the last 30 minutes if you like

Notes: “Louisiana” brand Gumbo Mix can be found at most Albertsons

Hamburger Soup Servings:

Ingredients: 1 ½ pounds browned hamburger meat 2 cans of Progresso Minestrone soup 2 cans of Ranch Style beans 2 cans of Rotel tomatoes 1 can of Veg-All mixed vegetables (including liquid)

Notes:

Prep Time:

From the kitchen of:

Nancy Woods

Category:

Main dishes

Directions: Just mix it all together Cook until hot

Cook Time:

15 mins

Maman’s Jambalaya Servings:

Ingredients: 4 cups long grain rice 4 lbs. pork sausage 2 large bags of peeled, tails off shrimp 3 onions (we use shallots) 6 cloves garlic Fresh Thyme and Parsley – handful of each 3 Big Bay Leaves 3 good pinches of Cloves 1 ½ spoonful of Chili Pepper or Chili Powder 3 boxes of beef broth or bone broth Salt, Pepper, and Cayenne if you want it spicy hot

From the kitchen of:

12 Jane Nauman – My mom’s recipe

Category:

Main Dishes

Prep Time:

45 min

Cook Time:

1 ½ hour

Directions: Brown pork, then onions or shallots on low, low fire Drain the grease Add spices and let brown for 5 minutes Slowly add broth Cook on low, low fire for about 1 hour Defrost shrimp About 1 ½ hour before you want to eat Add rice and cook for 45 minutes Add shrimp and cook for about 30 minutes Serve and enjoy

Notes: My mom always called this Jambalaya – but others from New Orleans say it is Dirty Rice. Whatever you call it, it is delicious!

Lasagna

Ingredients: 1 (15 oz) ricotta cheese ½ cup Parmesan cheese 2 eggs 3 jars of 26 oz pasta sauce ½ lb lasagna noodles, uncooked 1 lb Italian sausage, cooked & crumbled 2 cups shredded mozzarella cheese Chopped parsley

Notes:

Servings:

8-10

Prep Time:

From the kitchen of:

Jann Cantrell

Cook Time:

Category

Main Dish

30 min 1 hour 15 min

Directions: Preheat oven to 350 In medium bowl combine ricotta & parmesan cheeses & eggs well. In 9x13 pan spread 1 cup pasta sauce. Top with half each of noodles, cheese mixture, sausage, more sauce, & mozzarella cheese. Repeat layering. Top with parsley. Cover tightly with foil wrap & bake 1 hour. Remove foil & bake 15 more min. Let stand 15 min before serving. Freezes well.

Low-Cal Chicken Fettuccine Alfredo

Ingredients: 1Tbl Unsalted Butter 1 Clove Garlic 1 tsp Lemon Zest 2 tsp Flour 1 cup 2% Milk 2 Tbl Low Fat Cream Cheese ¾ cup Grated parmesan cheese 3 Tbl Parsley, chopped 12 oz Fettuccine 1 Chicken Breast, cooked and shredded ¾ tsp salt

Notes:

Servings:

Prep Time:

10 min

From the kitchen of:

David Farrell

Cook Time:

20 min

Category:

Main Dish

Directions: Melt butter in skillet over medium heat Add lemon zest and garlic. Cook 1 minute Add flour and cook, stirring with wooden spoon for 1 minute Whisk in milk and ¾ tsp salt until thickened, about 3 minutes Add the cream cheese and parmesan cheese, whisk till melted. Stir in Parsley Cook Fettuccine per package directions, reserve pasta water when draining. Add the sauce and ½ cup of pasta water to the pasta and combine. Add more water as needed Salt and Pepper to taste Mix in shredded chicken

Mexican Lasagna

Ingredients: 12 flour tortillas 1-1/2 pounds ground beef 1 large onion, chopped 1 23 oz. can Ranch Style beans, undrained 1 can cream of chicken soup 1 (10 oz.) can Rotel tomatoes (mild) 16 ounces grated cheddar cheese

Servings:

Prep Time:

45 min.

From the kitchen of:

Lorie Hougland

Cook Time:

1 hour

Category:

Main Dish

Directions: Line the bottom of a 9” X 13” slightly greased pan with six tortillas cut in fourths, overlapping. Brown ground beef and onion in a skillet. Drain off grease. Spread meat over tortillas. Layer undrained beans over meat and sprinkle half (8 oz.) of the grated cheddar cheese over the beans. Overlap remaining six flour tortillas, cut in fourths over cheese. Mix soup and Rotel tomatoes. Spread over tortillas and top with remaining grated cheddar cheese. Bake covered at 350 degrees for 50 minutes. Cook uncovered for an additional 10 minutes. Depending on your oven, you may consider putting a cookie tray underneath the lasagna pan to prevent spillage into the oven. Be careful not to overcook, because the tortillas on the bottom of the casserole will get tough and/or burned.

Notes:

Oatmeal Pancakes

Ingredients: 1 cup regular oatmeal 1 1/8 cup milk 2 eggs 2 tablespoons vegetable oil ½ cup of whole wheat flour ¼ teaspoon of salt 1 teaspoon of baking powder 2 tablespoons of brown sugar Cinnamon to taste (optional)

Servings:

10 – 4” Pancakes

Prep Time:

5 minutes

From the kitchen of:

Robert Cargile

Cook Time:

15 minutes

Category:

Main Course - Breakfast

Directions: Hand mix all ingredients in bowl until thoroughly blended. Spoon into an oiled electric fry pan or greased griddle heated to 375 degrees F. Pancakes can be any size as long as you are able to flip them. Cook on one side until bottom is browned and then flip to brown other side. Serve with butter and maple syrup or with fruit preserves.

Notes: These pancakes are very hardy and will satisfy your hunger until well into the afternoon. Any type of cow’s milk will do. Almond milk does not brown as well as cow’s milk, but is an alternative ingredient. Enjoy.

Parmesan Crusted Mayo Chicken

Ingredients: 4 Boneless Skinless chicken breasts Salt & pepper 1 cup mayonnaise 1 cup shredded Parmesan Cheese 1 tsp Italian Seasoning ½ tsp Garlic Powder

Notes:

Servings:

Prep Time:

10 mins

From the kitchen of:

Peggy Wadsworth

Cook Time:

25 mins

Category:

Main Dish

Directions: Lightly grease a 9x13 baking dish with non-stick cooking spray. Arrange chicken breasts evenly in the prepared dish. Salt and pepper the chicken breasts. In a small mixing bowl, whisk together the mayonnaise, Parmesan cheese, Italian seasoning, and garlic powder until evenly combined, Add the mayo mixture in dollops evenly over the chicken, then use a spatula to spread as necessary to cover the chicken completely. Bake the chicken at 400 degrees for 20-25 minutes, or until a meat thermometer reads 165 degrees. If the cheesy crust is browning too much before the meat’s done, loosely tent with aluminum foil. Remove baking dish from the oven, and let the chicken rest for 5 minutes before serving.

Pork Medallions with Blackberry Sauce

Ingredients: 2 – 1 lb pork tenderloins 1 tsp salt 1 tsp fresh coarse ground black pepper 1 tsp ground allspice ¼ cup butter or margarine, divided ½ cup diced shallot 2/3 cup dry white wine 3 tblsp seedless blackberry fruit spread Fresh blackberries Fresh thyme sprigs

Notes:

Servings:

Prep Time:

20 mins

From the kitchen of:

Elizabeth M. Grace

Cook Time:

30 mins

Category:

Main Dish

Directions: Sprinkle pork evenly with salt, pepper and allspice. Cover and chill 30 minutes Grill pork, covered, over medium-high heat for 20 minutes or until meat thermometer registers 160 degrees, turning pork once. Remove from grill and let stand for 10 minutes. In a small saucepan, melt 2 tblsps butter over medium-high heat. Add in shallots, stir/sauté for 5 minutes or until tender. Add wine, cook 13 minutes or until liquid is reduced by half. Lower heat to low, whisk in fruit spread and remaining butter, cook 2 minutes or until slightly thickened. Cut pork in ¼ inch slices. Drizzle blackberry sauce over pork. Garnish with fresh blackberries or thyme sprigs, if desired.

Sausage & Cabbage Skillet

Ingredients: 1 small head of cabbage shredded 4 medium potatoes, sliced 1 medium onion, sliced & separated into rings 1 tsp caraway seed 1 pound fully cooked kielbasa or other smoked sausage link 1 cup apple juice 2 Tbl brown or prepared mustard 1/2 tsp instant beef bouillon granules

Servings:

Prep Time:

20 mins

From the kitchen of:

Elizabeth Leamon

Cook Time:

30 mins

Category:

Main Dish

Directions: Half sausage link and slice into 1-inch cubes In 12-inch skillet, combine cabbage, sliced potatoes, onion, and if desired, caraway seed. Top with sausage pieces. In a small mixing bowl, combine apple juice, mustard, and bouillon granules. Pour over sausage mixture in skillet. Bring to boiling, reduce heat. Cover & simmer about 30 minutes or until the vegetables are tender.

Notes: 1 bag of packaged shredded cabbage with carrots can be used instead of cabbage head. Holmes’s sausage link is an excellent choice. Caraway seed is optional and not missed if not used. 1 beef bouillon cube can be used instead of granules. Place in microwave for about 15 seconds on low temp to allow ease of chopping.

Shrimp Cakes Servings:

Ingredients: 1 pound shrimp patted dry and cut into pea-size pieces 4 ounces mozzarella cheese (1 1/2 cup shredded) 1 large egg 1/4 cup mayo 2 tablespoons chopped parsley 1/2 teaspoon salt 1/8 teaspoon black pepper 1/4 cup flour 2 tablespoons light olive oil to fry in Lemon Aioli (to dip shrimp cakes in) 1/2 cup mayo 1 teaspoon lemon zest 2 tablespoon lemon juice Notes:

Prep Time:

From the kitchen of:

LC Allan

Category:

Main Dish

Cook Time:

Directions: Mix together and fry in the 2 tablespoons olive oil. Cooks very quickly so pay close attention to the change in color. Serve immediately with Lemon Aioli.

Shrimp Creole

Ingredients: 1 T bacon fat ½ T flour ½ cup chopped onion 1 lb pork sausage 1 medium green bell pepper 1 tsp garlic salt 1 ½ cups diced canned tomatoes ½ cup sliced black olives ½ cup water ¼ tsp curry powder ¼ tsp cayenne ¼ tsp thyme ¼ tsp basil ¼ tsp oregano 1 tsp Accent 1 T Worcestershire 3 cups cooked rice 3 cups cooked shrimp 1 cup grated Velveeta (it really works best)

Notes:

Servings:

Prep Time:

15 min

From the kitchen of:

Pattie Hubbard

Cook Time:

15 min

Category:

Main Dish

Directions: Make a roux with fat and flour Add onion and cook until transparent Add sausage and green pepper and cook, stirring constantly, for 5 minutes Add next ingredients except rice, shrimp, and cheese Boil for 5 minutes Add rice and cook, stirring slowly, for 10 minutes on low heat Stir shrimp and pour mixture into a buttered casserole dish Sprinkle with cheese and bake at 350 degrees for 15 min.

Shrimp, Spinach & Orzo Salad Servings:

Ingredients: 2 cups uncooked Orzo 2 cups diced grape tomatoes 1 cup frozen green peas, thawed ½ cup chopped purple onion 1 lb medium cooked shrimp 9 oz pkg spinach, washed and julienned cut Feta cheese Dressing 1/3 cup red wine vinegar 1 tsp dried basil 3 tblsp extra virgin olive oil ½ tsp salt ½ tsp ground pepper ½ tsp dried oregano ½ tsp dried parsley

Notes:

Prep Time:

From the kitchen of:

Linda Hicks

Category:

Main Dish

Cook Time:

Directions: Cook orzo according to package directions. Combine dressing ingredients. Toss salad ingredients. Dress salad, chill for 1 hour & serve.

Slow Cooker – Chicken Pozole Soup Servings:

Prep Time:

From the kitchen of:

Janis Thornton

Cook Time:

Category:

Main Dish

5 hrs

Directions: Combine chicken, garlic, hominy, onion, oregano, cumin, red pepper flakes and chicken broth in a slow cooker. Cover and cook on high for 3 hours or on low for 5 hours After cooking time, stir in tomatoes, lime juice, salt & pepper until warmed through – serve immediately

Ingredients: 1 ¼ lbs boneless skinless chicken thighs, cut into 1 inch pieces 2 garlic cloves, finely chopped 2 – 15oz cans white or yellow hominy, drained & rinsed 1 medium onion – chopped 1 teaspoon dried oregano ½ - 1 teaspoon cumin ¼ - ½ dried red pepper flakes 4 – cups chicken broth 1 - 14.5 oz can diced tomatoes with green chilies (like Rotel) 1 can Black Beans drained and rinsed 1 tablespoon lime juice ¼ - ½ teaspoon salt and pepper Notes: Can also cook on stovetop. In a large soup pot put in tablespoon of EVOO and put in onions cook to soften then add garlic & cook an additional one minute. Add remaining ingredients as listed above. Cook on a simmer for 2 – 2.5 hours. Add tomatoes, lime juice, salt & pepper cook until warmed through. Serve immediately. Left overs will freeze well – put in airtight freezer bag.

Slow Cooker Pork Chops Servings:

Ingredients: 1 lb. pork chops (bone in or out) 1 envelope ranch dressing mix ½ tsp Garlic Powder ½ tsp Pepper 1 envelope brown gravy mix 1 – 10.5 oz. can Cream of Chicken Soup 1 ½ cups Beef Broth 2 TB Cornstarch 2 TB Water

Notes:

From the kitchen of:

4 Tammy McDonald

Category:

Main Course

Prep Time:

5 mins

Cook Time:

7 hours

Directions: Season both sides of the pork chops with the ranch dressing mix, garlic powder, and pepper. In a large slow cooker whisk together the brown gravy mix, cream of chicken soup, and beef broth. Add the seasoned pork chops to the slow cooker. Cover and cook on low for 6-7 hours or high for 3-4 hours. (Thin pork chops cook quicker than thick ones) Remove the pork chops carefully from the slow cooker and put onto a plate. In a small bowl stir together the cornstarch and water. Whisk the cornstarch mixture into the crockpot to thicken the gravy. Serve pork chops and gravy over mashed potatoes or rice and garnish with parsley, if desired.

Slow Cooker Zesty Barbecue Chicken Servings:

About 12

Prep Time:

From the kitchen of:

Lorie Hougland

Cook Time:

3-4 hours

Category:

Main Dish

Directions: Lightly spray slow cooker with non-stick cooking spray. Ingredients: 2 to 2-1/2 lbs. boneless, skinless chicken breasts 1 cup onion, chopped 1 cup Sweet Baby Ray’s BBQ Sauce ½ cup Kraft Zesty Italian salad dressing 2 tablespoons Worcestershire sauce ¼ cup brown sugar

Place chicken in single layer in slow cooker. Top with diced onion. Mix remaining ingredients (BBQ sauce, Italian dressing, Worcestershire sauce and brown sugar). Pour over chicken. Cook on high for 3 to 4 hours, until chicken is tender and easy to shred. When ready, shred with two forks. Reduce slow cooker temperature to low and cook an additional hour. Cooking the extra hour allows the yummy sauce to be absorbed into the chicken. Serve chicken piled high on your favorite rolls along with your favorite barbecue sides – coleslaw, potato salad, etc. Tips – Use leftover chicken to make BBQ pizza, serve on top of rice, baked potatoes or salad. Also, makes an awesome wrap.

Notes:

Tomato Pie

Ingredients: 1 (9”) regular pie crust 2 medium tomatoes, thinly sliced ¼ cup chopped onion 5 basil leaves, chopped Salt & pepper ¾ cup mayonnaise ¾ cup shredded cheddar cheese 2 tsp Dijon mustard 2 tbsps. reduced fat milk 4 slices lean bacon, cooked & crumbled

Notes:

Servings:

2-3

Prep Time:

From the kitchen of:

Laura Whitlock

Cook Time:

Category:

Main Dish

Directions: Prick the bottom of the pie crust and bake at 375 degrees For about 10 minutes, until lightly browned. Let cool. When ready to assemble, place tomatoes in bottom of pie crust. Sprinkle with onions, basil, salt and pepper. Combine mayonnaise, cheese, mustard, milk, and bacon. Spread over the top, sealing to the edge of the crust. Bake in preheated oven for 25 to 30 minutes. Let cool 20 minutes before cutting into wedges.

25-30 mins

1015 Onions Surprise Casserole

Ingredients: ¼ Cup Butter 3 Medium 1015 Supersweet Onions, chopped 2 Cups Grated Swiss Cheese, divided use 1 Cup Crushed Saltine Crackers, divided use 2 Eggs ¾ Cup Light Cream (or Half & Half) 1 tsp Salt 1/8 tsp Pepper 2 tbsps. Melted Butter

Notes:

Servings:

6-8

Prep Time:

From the kitchen of:

Laura Whitlock

Cook Time:

Category:

Sides

25 mins

Directions: Melt ¼ cup butter in large skillet and sauté onions until tender. Place half the onions in a 1 ¼ quart deep dish pie pan. Sprinkle 1 cup Swiss Cheese and ½ cup cracker crumbs over onions. Repeat layers of onions and cheese. Beat eggs with cream, salt and pepper. Pour evenly over onion mixture. Melt 1 tbsps. butter in a skillet and stir in remaining cracker crumbs. Lightly brown, then sprinkle crumbs over casserole. Bake at 350 degrees 25 minutes.

Asparagus Casserole Servings:

Ingredients: 2 Cans Cut Asparagus, drain and reserve juice 2 Cans Cream of Mushroom Soup 3 Hard-boiled Eggs, chopped 1 ½ - 2 Cups Sharp Cheddar Cheese, grated 1 Roll Ritz Crackers, crushed 1 small jar of Pimentos (or half of regular jar)

Prep Time:

From the kitchen of:

Paula Farlow

Category:

Sides

Cook Time:

30 mins

Directions: Mix soup and some of the asparagus juice in a saucepan until heated through (you won’t need to add all the juice). Add Pimentos Spray a 8 ½ x 11 dish with Pam then layer as follows: Asparagus, chopped eggs, cheese, then soup mixture. Top with Ritz Crackers. Bake at 350 degrees for about 30 minutes until crackers are slightly browned and casserole is bubbly.

Notes: Can use Cream of Chicken Soup instead of Cream of Mushroom Soup Can add more hard-boiled eggs of you love hard-boiled eggs

Avocado Lime Rice

Ingredients: 4 cups hot cooked brown rice 1 ripe avocado 2 tblsp fresh lime juice ½ tsp salt ¼ tsp ground cumin ¼ cup chopped cilantro

Notes:

Servings:

Prep Time:

From the kitchen of:

Katie Kirking

Cook Time:

Category:

Sides

Directions: In a medium bowl, scoop out flesh of avocado and mash with lime juice, salt and cumin. Stir in rice and cilantro until well mixed. Adjust salt and lime juice to taste.

Black-Eye Pea Salad Servings:

8 - 10

Prep Time:

From the kitchen of:

Barbara Brown

Cook Time:

Category:

Ingredients: 2 Cans Black-eyed peas, drained 1 Bunch Green Onions, chopped 2 Stalks Celery, chopped 1 Medium Green Bell Pepper, chopped 2 oz diced pimentos, drained 3 oz Bacon Bits Dressing ¼ Cup Sugar ¼ Cup Red Wine Vinegar ¼ Cup Olive Oil 2 Tbs Balsamic Vinegar Salt & Pepper to taste

Notes:

Directions: In a large bowl, mix peas, green onions, celery, bell pepper, pimentos, and bacon bits. In a separate bowl, mix ingredients for dressing. Toss dressing with salad. Cover and chill 3 hours.

Bok Choy Salad Servings:

Ingredients: ½ cup melted butter ½ pkg slivered almonds 2 tbls sugar 6 tbls sesame seeds 2 pkgs Raman noodles 2 heads Bok Choy 5 green onions Dressing ¾ cup vegetable oil ¼ cup red wine vinegar ½ cup sugar 2 tbls soy sauce

Prep Time:

From the kitchen of:

Elizabeth M. Grace

Category:

Sides

Cook Time:

Directions: Cut Bok Choy into small pieces and add chopped onion. Set aside in fridge until ready to serve. In a large pan, melt butter, then add sugar, sesame seeds, almonds and crushed Raman noodles. Cook until a light golden brown. Remove from heat and let cool until room temperature. Place in zip lock bag for storage. Dressing: Blend all ingredients together in a shaker until well blended. When ready to serve, combine all ingredients and add dressing.

Notes: Do not add dressing to salad until ready to serve.

Broccoli-Cauliflower Bake

Ingredients: 1 head uncooked broccoli, broken into florets 1 head (medium) cauliflower, broken into florets ½ cup dried plain breadcrumbs 1 tbsp salted butter, melted 1 tbsp fresh parsley, chopped 1 tsp lemon zest 1 tsp fresh thyme ½ tsp table salt ¼ tsp black pepper

Notes:

Servings:

8 (1/2 cup per serving)

Prep Time:

From the kitchen of:

Sue Ellen McMichael Cook Time:

Category:

Sides

Directions: Preheat oven to 375 degrees. Rinse vegetables under water; place wet vegetables in a 2quart ovenproof casserole dish. Bake until slightly tender, about 40 minutes. Combine remaining ingredients, sprinkle over vegetables. Bake until crumbs are crisp and brown and vegetables are tender, about 5 minutes.

50 mins

Broccoli & Rice Casserole Servings:

Ingredients: 1 ½ cups cooked rice 2 pkgs cooked chopped broccoli 1 can cream of chicken soup 1 can cream of mushroom soup 1 (8oz) jar Cheese Whiz ½ cup celery, chopped 1 onion, chopped 1 stick margarine (I only use ½ stick) 1 can chopped water chestnuts, drained (Optional)

Notes:

Prep Time:

From the kitchen of:

Sue Ellen McMichael Cook Time:

Category:

Sides

Directions: Sauté onion and celery in margarine. Mix all ingredients and bake 45 minutes at 350 degrees.

45 mins

BROCCOLI BAKE

Servings: From the kitchen of:

8 EJ/Steve Montgomery

Category:

Sides

Prep Time:

15 min

Cook Time:

20-25 min.

Directions: Ingredients: 2 lg. broccoli heads (cut into florets) 5 Tbsp. olive oil 1 ½ tsp. kosher salt ½ tsp. ground pepper 4 garlic cloves (peeled and sliced) After baking: 1 lemon 1 ½ Tbsp. olive oil 3 Tbsp. toasted pine nuts (opt) 1/3 cup freshly grated Parmesan cheese 2 Tbsp. fresh basil (julienned – opt)

Notes:

Toss the broccoli florets with olive oil, salt and pepper and sliced garlic cloves. Place on foil lined cookie sheet. Roast in oven 20-25 minutes until “crisps-tender and tips of some of the florets are browned”. When you remove from the oven; zest a lemon over the broccoli, squeeze the juice (lemon) over broccoli, and toss with remaining ingredients.

Broccoli Salad Servings:

Ingredients: 3 cups broccoli tops 3 cups cauliflower (optional) 1 jar bacon bits ½ cup purple onion 1 cup sharp cheddar cheese Dressing 4 TBS red wine vinegar 1 cup mayonnaise ½ cup sugar

Notes:

Prep Time:

From the kitchen of:

Nancy Woods

Category:

Sides

Cook Time:

Directions: Toss salad ingredients. Mix dressing in a separate bowl. Chill. Pour dressing over salad before serving

Butternut Squash Soup Servings:

Ingredients: 6 lbs butternut squash ½ tsp thyme 3 pieces of bacon 1 bay leaf 4 tblsp olive oil 1 ½ cups chopped onion 2 quarts chicken broth (8 cups) 1 tblsp cream (optional)

Prep Time:

From the kitchen of:

Linda Hicks

Category:

Sides

Cook Time:

Directions: Preheat oven to 375 degrees. Halve squash, remove seeds, and place on jelly-roll pan, upside down. Add ½ cup of water. Cover with foil and cook until very soft about 40-50 minutes. Cook bacon until crispy, remove from skillet. In bacon drippings, cook onion until soft and move to a large pot. Add softened squash pulp, chicken broth, bay leaf and thyme. Bring to a boil, turn down heat and simmer for 30 minutes. Remove bay leaf! Let cool for 1 hour. Working in batches, puree in blender until smooth. May stir in cream and season with salt and pepper. Serve with 1 tsp of crumbled bacon.

Notes: To prevent blender lid from popping off, remove small plastic insert in lid and cover with several paper Towels.

Cake-Like Corn Bread

Ingredients:

Melt in a large microwave safe bowl - 1 cup (2 sticks) butter Add in this order, mixing after each ingredient is added 2 boxes Jiffy corn bread 1 cup small curd cottage cheese 2 eggs (beaten) 1 15 ounce can of corn drain 1 small can mild green chilies 1 cup Mexican blend cheese

Servings:

9 X 13 pan

Prep Time:

From the kitchen of:

LC Allan

Cook Time:

Category:

Sides

10 min 35 – 50 min

Directions: Place in a 9 by 13 pan and sprinkle ½ cup cheese over top. Bake at 350 for 35 to 50 minutes or until a toothpick comes out clean. Cover with foil for last ten minutes if browning too much.

Notes: Everyone wants this cornbread recipe. It’s a decadent delicious cake-like cornbread

Cheesy Corn and Bacon Side Dish Servings:

Ingredients: 1 Jalapeno 2 Cloves Garlic 2 Cans Whole Kernel Corn, Drained 1 – 8 oz Cream Cheese Large Handful of grated Cheddar Cheese Large Handful of grated Parmesan Cheese 6 pieces of Bacon (to taste) 2 tbsp of Butter Salt Freshly Ground Black Pepper

Prep Time:

From the kitchen of:

Peggy Wadsworth

Category:

Side

Cook Time:

Directions: Cook bacon, chop into pieces, Chop jalapeno, scraping seeds out for less spice Sauté in butter with finely chopped garlic in a sauce pan or skillet large enough for two cans of corn and cheese. Recommend adding jalapeno 2-3 minutes prior to garlic which cooks faster. When garlic and pepper start to soften, stir in two cans of corn , cut up bacon, 2 tbsps. of butter, cream cheese, cheddar and Parmesan. Season mixture with salt and paper. Pour into casserole dish. Mix the saved ½ cup Parmesan, bread crumbs and herbs together then sprinkle over casserole dish. Bake at 375 degrees for about 15 minutes until cheese is bubbling and melted.

For Topping ½ Cup Panko Bread Crumbs ½ Cup Finely Grated Parmesan Handful of fresh herbs – Thyme leaves & chopped sage Notes: If using dried herbs: Rule of thumb is 1 tsp of dried for 1 tbsp of fresh herbs

15 mins

Cindy’s Macaroni & Cheese Servings:

Ingredients: 8 oz macaroni, boiled 8 oz grated sharp cheddar cheese + more for top 1 can Cream of Mushroom (or Chicken) Soup ½ cup mayonnaise ½ cup milk

Notes: Easy to double!

Prep Time:

From the kitchen of:

Paula Farlow

Category:

Sides

Cook Time:

Directions: Stir all ingredients together. Pour in a dish sprayed with cooking spray. Sprinkle more cheese on top. Bake at 375 degrees until lightly browned and bubbly (approximately 30 minutes).

30 mins

Corn Bread

Ingredients: 1 c flour ¼ c sugar 4 t baking powder ½ t salt 1 c yellow cornmeal 2 eggs 1 c milk ¼ c cooking oil

Servings:

9 squares

Prep Time:

15 min

From the kitchen of:

Sally Brown

Cook Time:

20-25 min

Category:

Sides

Directions: Combine dry ingredients in a mixing bowl. Add eggs, milk and cooking oil. Stir just until smooth. Pour into greased 9x9 pan. Bake at 425 F for 20-25 minutes or until toothpick comes out clean.

Notes: Delicious with butter and honey. Or split open the corn bread square in a bowl and serve with chili over it.

Creamed Corn

Ingredients: 2 lbs frozen corn (white petite kernels are best) 1 C cream (or half & half) 1 C milk 1 t salt 2 T sugar Pinch of cayenne or white pepper 2 T butter 2 T flour

Notes:

Servings:

10-12

Prep Time:

5 min

From the kitchen of:

Sally Brown

Cook Time:

10-15 min

Category:

Sides

Directions: Cook corn, cream, milk, salt, sugar, and pepper. Simmer 5 minutes. Melt butter and stir in the flour. Add this paste to the corn mixture. Cook until thickened.

Duchess Sweet Potatoes Servings:

Ingredients: 4-5 Sweet Potatoes, boiled, peeled, and mashed (or 1 large can) ¾ cup Sugar 1 tsp Vanilla 1 Stick Margarine, melted 3 eggs ½ cup Milk or Cream

Topping: 1 cup Crushed Corn Flakes (or Corn Flake Crumbs) ½ cup Brown Sugar ½ cup Pecans Mix Well and spread on potatoes

Notes:

Prep Time:

From the kitchen of:

Sue Ellen McMichael Cook Time:

Category:

Sides

Directions: Mix all ingredients well with a mixer. Add Topping Bake at 350 degrees for 30-45 minutes

30-45 mins

Easy Corn Casserole

Ingredients: 1 can Kernel Corn, drained 1 can Cream Corn 1 cup sour cream 1 Box Jiffy Cornbread Mix 1 stick (1/2 cup) butter, melted ½ cup shredded cheddar cheese

Notes:

Servings:

8-10

Prep Time:

5 mins

From the kitchen of:

Bobbi Arthur

Cook Time:

45 mins

Category:

Sides

Directions: Preheat oven to 350 degrees Grease 8x8 baking pan Combine all ingredients in a large bowl, except for cheddar cheese. Pour into baking pan and bake 45 minutes. Top with cheese.

EGGPLANT BAKE Servings: From the kitchen of:

8 EJ/Steve Montgomery

Category:

Sides

Prep Time: Cook Time:

1 hour

Directions: Ingredients:

1 eggplant, sliced in ¼ in rounds 1 c. Panko bread crumbs ½ c. Parmesan cheese 4 oz. cream cheese ½ c. milk 1 tsp garlic powder Shredded mozzarella cheese 1 lg. tomato

Notes:

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Mix bread crumbs and parmesan cheese together in a shallow dish. Spray slice of eggplant on both sides and dredge in crumb mixture. Place on baking sheet. Repeat for all slices. Bake for 15 minutes. Turn. Bake additional 15 minutes or until golden brown. Remove from oven. Meanwhile, melt cream cheese in microwave safe bowl for 45 seconds. Whisk in milk and continue whisking until smooth. Add garlic powder. In a 9-inch pie plate, add small amount of milk mixture to the bottom of plate. Arrange a layer of eggplant. Pour a small amount of milk mixture on top. Sprinkle with cheese. Repeat another layer. Place remaining slices on top. Arrange tomato slices on top of eggplant. Sprinkle with remaining cheese and crumb mixture. Bake in preheated oven for 30 minutes or until bubbly and golden.

Grandma Tillie’s Corn Casserole Servings:

Ingredients: 1 large can Creamed Corn 1 small can Kernel Corn 1 Box Jiffy Corn Muffin Mix 2 Eggs, well beaten 1 cup Sour Cream 2/3 cup Milk 1 stick Butter, melted 1 tbsp. Sugar 1 cup Shredded Swiss Cheese

Notes:

Prep Time:

From the kitchen of:

Peggy Wadsworth

Category:

Side

Cook Time:

45 mins – 1 hour

Directions: Mix all ingredients thoroughly in a large mixing bowl, except for Swiss cheese. Pour into 9x13 baking dish. Sprinkle Swiss Cheese over top of mixture. Bake at 375 degrees for 45 minutes to an hour, or until knife comes out clean.

Irish Soda Bread

Ingredients: 2 ½ Cup Flour 3 Tsp Baking Powder 1 Tsp Baking Soda ¾ Cup Sugar ¼ Cup Butter 2 Eggs beaten ½ Cup Raisins 2 Cups Butter Milk

Servings:

2 loaves

Prep Time:

10 mins

From the kitchen of:

Dolora Leder

Cook Time:

1 Hour

Category:

Sides

Directions: Preheat oven to 350 Stir all dry ingredients Cut in Butter Add Raisins, milk and beaten eggs Pour into 2 greased bread pans – let stand 15 minutes Bake for 1 hour or until dry with tooth pick

Notes: Butter Milk can be made by adding 1 table spoon of Apple Cider Vinegar to 2 cups of milk Great on Saint Patty’s Day or with any soup

Linguini Salad Servings:

Ingredients: 1 – 1 lb package Linguini 1 – 8 oz bottle Italian Dressing 1/3 cup Parmesan Cheese 1/3 to ½ jar McCormick Salad Supreme

Notes:

Prep Time:

From the kitchen of:

Sue Ellen McMichael Cook Time:

Category:

Sides

Directions: Cook Linguini according to package directions. Toss with other ingredients until well mixed. Serve warm or cold.

Mac and Cheese

Recipe Ingredients: 16 oz macaroni noodles ½ stick butter 3 eggs 8 oz heavy cream 1 lb muenster cheese shredded 2 cups cheddar cheese shredded

Notes:

Servings:

8-10

Prep Time:

15 min

From the kitchen of:

Judy Weir

Cook Time:

25-30 min

Category:

Sides

Directions: Cook noodles as instructed on package with generous amount of salt. Layer noodles, cheese, noodles and then the rest of the cheese. Add butter pats throughout the layers. Mix cream and eggs in a dish and then pour over noodles and cheese. Bake uncovered for 25-30 min in a 350 degree oven. Yummy!

Macaroni & Cheese Servings:

Ingredients: 1 cup macaroni ¾ lb sharp cheese 2 eggs 1+ cup milk Salt Pepper margarine

Notes: My Mother’s Recipe.

Prep Time:

From the kitchen of:

Sue Ellen McMichael Cook Time:

Category:

Sides

Directions: Cook macaroni according to directions. Dice cheese. Layer macaroni and cheese in a 2-quart casserole dish, starting with macaroni on the bottom. Beat eggs in a large measuring cup, add milk to make 1 ½ cups. Add salt and pepper to taste. Pour milk and egg mixture over macaroni and cheese. Dot the top with margarine. Bake at 350 degrees for 40 minutes or until brown on top.

40 mins

Midnight Salad

Ingredients: 1 head cauliflower 1 bunch broccoli (1 lb) 20 large pitted black olives 1 box cherry tomatoes 1 large red onion 1 8 oz can sliced water chestnuts 2 pkg Good Seasons Italian salad dressing mix ¾ C salad vinegar 1/3 C water 1/3 C olive oil

Notes:

Servings:

10-12

Prep Time:

From the kitchen of:

Sally Brown

Cook Time:

Category:

Sides

30 min

Directions: Cut cauliflower and broccoli into bite-sized chunks. Slice the olives, halve the cherry tomatoes, and slice the red onion into rings. Drain and rinse the water chestnuts. Mix with the other vegetables in a large serving bowl. Prepare the dressing by adding the Good Seasons mix to the vinegar and water, mixing well before and after adding the oil. Note that this is less oil than suggested in the package instructions. Add the dressing to the vegetables and mix well. Cover the bowl and place in the refrigerator overnight (or for at least 8 hours). Mix once or twice while marinating and again before serving.

“Must-Have-Recipe” Salad

Ingredients: 2 – 5 oz pkgs. Romaine lettuce 1 cup shredded Swiss cheese 1 cup cashews 1 apple, coarsely chopped ¼ cup sweetened, dried cranberries Salad Dressing ½ cup sugar 1/3 cup lemon juice 2 tsp red onion, finely chopped 1 tsp salt 1 tbls poppy seeds

Notes:

Servings:

8 - 10

Prep Time:

From the kitchen of:

Elizabeth M. Grace

Cook Time:

Category:

Sides

Directions: Combine all salad ingredients in a large serving bowl. Toss to mix. Pour salad dressing over salad and toss.

Salad Dressing Combine sugar, lemon juice, onion and salt in a blender container. Cover and blend well. While blender is running, add oil in a slow, steady, stream. Blend until thick and smooth. Add poppy seeds and blend an additional 10 seconds to mix.

O’Brien Potatoes

Ingredients: 1 – 1 lb, 8 oz pkg frozen hash brown potatoes with onions and peppers, thawed ½ cup melted butter 1 cup sour cream ½ tsp salt 2 cups shredded cheddar cheese 3 tbls melted butter 1 can cream of chicken soup 2 tbls milk ¼ tsp pepper ½ cup crushed corn flakes

Notes:

Servings:

6-8

Prep Time:

From the kitchen of:

Elizabeth M. Grace

Cook Time:

Category:

Sides

40-45 mins

Directions: In large bowl, combine potatoes, ½ cup of butter, soup, sour cream, milk, salt, pepper and cheese. Place in a greased 3-quart casserole dish. Mix corn flakes with 3 tbsps. melted butter. Sprinkle on top of potato mixture. Bake at 350 degrees for 40-45 minutes or until bubbly throughout.

Picadilly’s Carrot Soufflé Servings:

From the kitchen of: Category:

Ingredients: 1 ¾ Lbs. Peeled Carrots ¾ Cup Sugar 1 ½ Tsps. Baking Powder 1 ½ Tsps. Vanilla 2 Tbsps. Flour 3 Eggs ¼ Lb. Margarine, softened Powdered Sugar

Notes:

Prep Time: Cook Time:

Sides

Directions: Steam or boil carrots until extra soft; drain well. While carrots are warm, add sugar, baking powder and vanilla. Whip with mixer until smooth. Add Flour and mix well. Whip eggs separately and add to mixture, blending well. Add margarine and blend well. Pour mixture into baking dish – about half full – as the soufflé will rise, Bake at 350 degrees about 1 hour or until top is light brown. Sprinkle lightly with powdered sugar before serving,

Polynesian-Style Rice Servings:

Ingredients: 3 Tbs Oil (Peanut, Vegetable, etc.) 1 Large Onion 1 – 2 Jalapeno Chilies ½ - 1 tsp Cinnamon ½ - 1 tsp Turmeric 1 Cup Rice 2 Cups Broth (Chicken or vegetable) 1 Bay Leaf

Notes:

Prep Time:

From the kitchen of:

Barbara Brown

Category:

Sides

Cook Time:

Directions: Add onion and jalapeno to oil and cook until translucent. Add cinnamon, turmeric, rice, broth and bay leaf. Bring to boil and reduce heat to low. Cover and cook until liquid is absorbed. Approximately 20 minutes.

20 mins

Quick ‘N Easy Onion Potatoes

Ingredients: 5-6 potatoes, peeled 1 envelope dry onion soup mix Butter or margarine

Notes:

Servings:

Prep Time:

5 min

From the kitchen of:

Bonnie Dykhouse

Cook Time:

15 min

Category:

Sides

Directions: If you are in a hurry, potatoes need not be peeled. Slice potatoes into glass baking dish. Sprinkle with dry soup mix and toss to coat Dot soup coated potatoes generously with butter Cover with waxed paper and microwave for 13 minutes or until potatoes are tender Stir once or twice during cooking process

Creamy Mashed Potatoes

Ingredients: 3 cloves of garlic, crushed 4 medium potatoes, about 1 pound, peeled and sliced thin 1 bay leaf 1 tablespoon Butter ½ cup buttermilk or heavy cream 3 tablespoons plain yogurt

Servings:

Prep Time:

From the kitchen of:

Merry Lyn Bagwell

Cook Time:

Category:

Sides

Directions: In a medium size heavy saucepan, bring 3 cups water to boil. Add the garlic, potatoes and bay leaf. Cook, partially covered over moderate heat for 10 -12 minutes or until the potatoes are fork tender. Drain, reserving 3 TBLSPNS of cooking water. Discard the bay leaf. Transfer the potatoes to a large mixing bowl. Add the butter, buttermilk and yogurt and beat together with an electric mixer. Add just enough of the reserved water to make the potatoes Creamy.

Notes:

Raspberry Salad Servings:

Ingredients: 2 cups Crushed Pretzels ¼ cup Sugar ¾ cup Melted Butter 8 or 9 oz Cool Whip 1 cup Powdered Sugar 8 oz Cream Cheese 1 large pkg Raspberry Jello 2 cups Boiling Water 2 – 10 oz packages Frozen Raspberries

Notes:

Prep Time:

From the kitchen of:

Peggy Wadsworth

Category:

Side

Cook Time:

Directions: Mix first three ingredients together. Mix Cool Whip, Powdered Sugar and Cream Cheese together. Spread over pretzel mixture. Combine Jello and boiling water. Combine frozen raspberries with Jello mixture, Using a 9x13 pan, pour Jello mixture over cream cheese and let set. Cool and cut into squares.

Spicy Baked Beans Jimmy Dean Pork Sausage Brand Winner

Ingredients: 1 lb spicy ground pork sausage 1 onion, chopped and slightly cooked 2 – 28 oz cans Bush brand beans, drained slightly (vegetarian or original) 1 – 15 oz can black beans, drained 1 – 15 oz can light or dark kidney beans, drained 2 – 18 oz bottles spicy barbecue sauce ½ cup firmly packed dark brown sugar ¼ cup yellow mustard 1 tsp black pepper ½ tsp ground red pepper (optional) 1 tsp garlic powder

Servings:

Prep Time:

From the kitchen of:

Cathy Syring

Cook Time:

Category:

Sides

45 mins

Directions: Cook pork sausage in an ovenproof Dutch oven over medium heat for about 5 minutes, stirring until sausage crumbles and is no longer pink. Drain and rinse the sausage, reserving 2 tsp drippings in the Dutch oven. Return sausage to Dutch oven and stir in onion, and next 8 ingredients, and if desired, garlic powder. Bake at 350 degrees for 45 minutes or until thick and bubbly. How I make this recipe: Brown the meat, drain. Cook the onions for about 5 minutes. Put all the beans, onion, and meat in a crock pot. Mix the BBQ sauce, brown sugar, mustard, peppers and garlic powder together. Pour over beans and mix well. Cook on high for about an hour, then on low.

Notes: I use Sweet Baby Ray’s Sweet and Spicy barbecue sauce, but other spicy brands work. To make it less spicy, use 1 bottle spicy and 1 bottle regular sauce.

Twice Baked Potatoes Servings:

Prep Time:

20 min

From the kitchen of:

Sally Brown

Cook Time:

30 min

Category:

Sides

Ingredients: 6 servings mashed potatoes (no butter) 4 oz whipped cream cheese 1 egg (beaten) 2 T green onion 1 T parsley Paprika

Directions: Make mashed potatoes and set aside to cool. Mix together whipped cream cheese, egg, green onion and parsley. Stir into mashed potatoes and mix well. Pour into a well-greased baking dish. Dot the top with butter and sprinkle with paprika. Bake at 400 F 30 minutes with no lid.

Notes: Family favorite served at the holidays! 24 servings = 24 servings mashed potatoes, 16 oz whipped cream cheese, 4 eggs, 8 T green onion, 4 T parsley

Vegetable Slaw Servings:

Ingredients: 1 lb shredded cabbage 1 cup grated carrots ½ cup broccoli flowerets ½ cup halved cherry tomatoes ½ cup sliced celery ½ cup peeled, seeded, diced cucumber 1 cup fresh parsley 1/3 cup olive oil 2 tblsp vinegar 1 tblsp Dijon-style mustard 1 tsp garlic salt

Notes:

Prep Time:

From the kitchen of:

David Farrell

Category:

Side

Cook Time:

Directions: Combine cabbage, carrots, broccoli, tomatoes, celery and cucumbers in a large salad bowl. Whisk remaining ingredients for dressing. Pour over vegetables and toss to coat.

WINTER SQUASH SOUP Servings:

Ingredients: ½ c. onion 1 clove garlic, minced ¼ c. butter or margarine 1 ½ c. beef broth 1 c. water 1 acorn squash, pared, seeded, cut into ½ in. pieces 1 med. Zucchini, sliced 16 oz. can tomatoes, drained 2T parsley, minced 1 bay leaf ½ tsp. Worcestershire sauce ¼ tsp. dried marjoram leaves ¼ tsp. chervil leaves ½ tsp. salt

Notes:

From the kitchen of:

8 EJ/Steve Montgomery

Category:

Sides/Soup

Prep Time: Cook Time:

Directions: Sauté onion and garlic in butter in medium saucepan until tender, about 5 minutes. Add remaining ingredients to saucepan; heat to boiling. Reduce heat and simmer, uncovered, until squash is tender, 20-25 minutes.

30-45 minutes

Zucchini Fritters Servings:

Prep Time:

From the kitchen of:

Amanda Foote

Cook Time:

Category:

Side Dish

10 mins. 12-15 mins.

Directions: Ingredients: 2 cups zucchini 2 eggs beaten 1/3 cup Bisquick mix 1/3 cup grated parmesan 1/2 cup canola oil Salt and pepper to taste

Grate zucchini to fill two cups (packed) into a small bowl Combine remaining ingredients with zucchini and stir to mix In a 10” skillet heat oil on high, then reduce to medium high Add ¼ cup scoops of mixture to oil, flatten and cook ~ 2 minutes per side until browned on each side Remove to a paper towel or rack to cool and drain excess oil Lightly salt Makes approximately 12 fritters

Notes: I love zucchini, so I’m always looking for ways to enjoy it. I hope you will enjoy this recipe too! Don’t crowd the skillet, cook ~4 fritters at a time. You can make them smaller if you prefer, just shorten the cook time accordingly. These fritters make a great appetizer, side dish or main dish as part of a meat free meal.

Banana Bread

Ingredients: ½ c butter (1 stick) ½ c sugar 2 eggs 3 well ripe bananas 2 c flour ½ c chopped walnuts ½ t salt 1 t baking soda

Notes:

Servings:

12 slices

Prep Time:

20 min

From the kitchen of:

Sally Brown

Cook Time:

1 hour

Category:

Desserts

Directions: Beat butter, sugar and eggs together until creamy. Cut in bananas and chopped nuts. Blend in flour, salt and baking soda. Mix well. Pour into greased loaf pan. Bake at 300 F for 1 hour or until toothpick comes out clean.

‘Better Than Sex’ Chocolate Pie

Ingredients: For Crust: 1 cup flour ½ tsp salt 1/3 cup lard Scant 1/3 cup water For Filling: 1 cup butter 1 ½ cups extra fine sugar 4 oz unsweetened choc. melted 4 eggs 1 tsp vanilla Topping: 2 cups whipping cream 4 TBSP powdered sugar 1 TBSP vanilla

Servings:

Prep Time:

From the kitchen of:

Merry Lyn Bagwell

Cook Time:

Category:

Dessert

30 min 15-20 mins

Directions: Crust: Prepare crust by cutting the lard into the flour and salt. Gradually add water until all is moist. Roll and place in a 9 or 10-inch pie pan. Blind bake for 15-20 minutes. Cool. Filling: Beat butter and sugar until light and fluffy. Blend in melted chocolate and vanilla. Add eggs, one at a time, beating at medium speed for 5 minutes after each addition. Pour into cooled pie shell. Topping: Whip the cream, sugar and vanilla until thick. Pipe onto cooled pie. Garnish with chocolate shavings. Enjoy!

Notes: I’m not saying this pie totally lives up to its name. But it IS pretty good pie!!!!

Blueberry Pine Nut Coffee Cake Servings:

Ingredients: 1 ¾ C Sugar, Divided 6 oz Cream Cheese, Softened ½ C unsalted butter, softened 1 tsp vanilla 2 eggs 1 ½ C all-purpose flour 1 ½ tsp baking powder ¼ tsp salt 2 tsp cinnamon 2 C fresh blueberries ½ C pine nuts, toasted ½ C powdered sugar

From the kitchen of:

10-12 Allison Wendler

Prep Time: 10 min Cook Time: 1 hr. 15 min

Category:

Dessert/ Breakfast

Directions: 1. Preheat oven to 350 and coat a 9in springform pan with cooking spray 2. Combine 1 ½ C sugar, cream cheese, butter & vanilla in large bowl. Beat at medium about 4 minutes. 3. Add eggs one at a time, beating well after each addition 4. In a medium bowl combine the flour, baking powder, and salt 5. Add the flour mixture to the creamed mixture and beat at low until blended. 6. In a separate bowl combine the remaining ¼ c sugar and cinnamon, then gently stir in the blueberries and pine nuts 7. Fold the berry mixture into batter and then pour into prepared pan 8. Bake 1 hr 15 minutes until the cake pulls away from sides of pan 9. Cool completely, release sides of pan and dust with powdered sugar

Notes: Because this cake is so light and tender it is best to cut with a serrated knife.

Cake Recipe Servings:

Ingredients: Cake Batter: 1 Box yellow cake mix 1 small box vanilla instant pudding 1 small box butterscotch instant pudding 4 eggs 1 Cup of water ½ Cup of vegetable oil Nut Mixture: 1 Cup chopped walnuts or pecans ¾ Cup brown sugar 1 teaspoon ground cinnamon 1 Tablespoon melted margarine or butter

Notes:

From the kitchen of:

8-10 Christine McCallum

Category:

Desserts

Prep Time:

15-20 min.

Cook Time:

30-45 min.

Directions: For the cake mixture: Combine all the ingredients in a bowl, and mix on medium speed for 4 minutes. Nut Mixture: Combine in a separate bowl the chopped nut and ingredients Pour half of the cake batter in a greased Bundt pan. Sprinkle half of the nut mixture on top. Then pour the remaining batter and top with the rest of the nut mixture. For the icing I used the Betty Crocker, Cream Cheese Whipped Frosting. Take off the foil and warm up in the microwave for about 20-30 seconds or until it is just loose and spoon or pour over the cake. Bake at 350 for 30 to 45 minutes (or until toothpick pulls out clean)

Cherry Crunch Dessert

Ingredients: 1 box white cake mix 1 stick butter 2 cans Comstock cherry pie filling 1 c walnuts, chopped

Servings:

Prep Time:

15 min

From the kitchen of:

Sally Brown

Cook Time:

35 min

Category:

Desserts

Directions: Heat oven to 350 degrees Spray a 9x13 pan with cooking spray. Spread cherry pie filling on bottom of 9x13 pan. Melt butter and mix with white cake mix until crumbly. Add chopped walnuts to cake mixture. Sprinkle cake mixture over cherries. Bake until golden brown; 30-40 minutes. Serve warm or cold with vanilla ice cream, if desired.

Notes: You can substitute other fruit pie filling instead of cherry. Try cherry and blueberry for red-white-blue theme. Or good old apple pie filling.

Chocolate Cake with Chocolate Peanut Butter Icing

Ingredients: 2 Cups Flour 2 Cups Sugar ¼ Cup Cocoa 1 tsp Baking Soda 1 tsp Baking Powder 2 Eggs ½ Cup oil 1 tsp Vanilla 1 Cup Milk 1 Cup Coffee or Water Icing ½ box Confectioners’ Sugar 2 tbs Cocoa 1 tsp Vanilla 1/3 Cup Butter, melted 1 tbs Milk 1 tbs Peanut Butter Notes:

Servings:

Prep Time:

From the kitchen of:

Barbara Brown

Cook Time:

Category:

Desserts

Directions: Preheat oven to 350 degrees. Sift together flour, sugar, cocoa, baking soda, baking powder. Beat in eggs, oil, vanilla, milk, and coffee. Mixture will be VERY thin. Bake 20 – 25 minutes and check with toothpick. (In my oven cake is usually done.) Makes 2-layer cake or 9x13 sheet cake. Icing Beat all ingredients together and ice cake.

15 mins 20-25 mins

Chocolate Cherry Bars Servings:

Ingredients: 1 Fudge Cake Mix

1 22 oz. Cherry Pie Filling 1 t. Almond Extract 2 Eggs, beaten slightly Frosting1 cup sugar 5 T butter or margarine 1/3 cup milk 1-12 oz package of chocolate chips

Notes:

Prep Time:

From the kitchen of:

Karen Quinn

Category:

Desserts

Cook Time:

20-30 min

Directions: Preheat oven to 350 degrees. Grease and flour a jelly roll pan. In a large bowl, combine cake mix, cherry pie filling, almond extract and beaten eggs Stir and mix well. Pour into a prepared pan Bake 20-30 minutes, using a toothpick to test until clean Frosting In a saucepan, combine sugar, butter and milk Stirring constantly to a boil, for one minute Remove from heat and stir in chocolate chips until smooth Pour and spread over cooled cake Cut into bars

Chocolate Mint Squares

Ingredients: Cake layer: 1 cup flour, 1 cup sugar, ½ cup softened butter, 4 eggs, and 12 oz. Hershey’s syrup Cream center: 2 cups confectioners’ sugar, ½ cup softened butter, 1 tablespoon water, 1 teaspoon mint extract, & 5 drops green food coloring Frosting: 6 tablespoons margarine (not butter) and 1 cup of semi-sweet chocolate chips

Servings:

2 dozen

Prep Time:

35 min.

From the kitchen of:

Lorie Hougland

Cook Time:

25 min.

Category:

Desserts

Directions: Cake layer: Heat oven to 350 degrees. Grease a 13” X 9” rectangular baking pan. In a large mixing bowl combine flour, sugar, butter, eggs, and chocolate syrup. Beat until smooth. Pour into the prepared pan and bake for 25 to 30 minutes or until the top springs back when lightly touched. Cream Center: In a small bowl combine all of the ingredients until smooth. Spread cream center over the cooled cake. Cover and chill. Frosting: In a small saucepan over low heat melt margarine and chocolate chips. Remove from the heat and still until smooth. Cool slightly. Pour chocolate frosting over the chilled dessert. Cover and chill several hours ahead of serving. Keep refrigerated for freshness. Can be frozen for leftovers.

Notes: The reason to use margarine for the frosting is that it makes it easier to cut through the mint squares for serving.

Chocolate Pound Cake Servings:

Ingredients:

½ C Butter ½ C Crisco 3 C Sugar 1 C Eggs (5-6) 3 C All-Purpose Flour

¼ t. Salt ½ t. Baking Powder 5 T Cocoa Powder 1 C Milk 3 t. Vanilla

Prep Time:

From the kitchen of:

Karen Quinn

Category:

Desserts

Cook Time:

1 hour

Directions: Sift together flour, salt, baking powder and cocoa Set aside Cream butter, Crisco and eggs until well mixed Add some of the flour mixture to the cream butter mixture Blend well Add the vanilla and a little milk Blend well Repeat adding a little flour followed by milk until all is mixed well into a pourable batter Pour batter into three, greased and floured, loaf pans Bake at 350 degrees in a NON PREHEATED OVEN Bake for 1 hour, toothpick testing until done

The tops will show some cracking when done

Notes: This is an old family recipe dating back 100 years!! This is wonderful alone or served with vanilla ice cream. I have given these loaves away as Christmas gifts and had wonderful feedback

Cinnabon Cinnamon Roll Cake Servings:

Ingredients: 3 cups flour ¼ tsp salt 1 cup sugar 4 tsp baking powder 1 ½ cups milk 2 eggs 2 tsp vanilla 4 TB butter, melted 1 cup butter, softened 1 cup brown Sugar 1 TB cinnamon 2/3 cups nuts (optional)

Notes:

From the kitchen of:

16 Prep Time: Tammy McDonald Cook Time:

Category:

Desserts

10 mins 25 mins

Directions: Preheat oven to 350. With an electric mixer or stand mixer, combine the flour, sugar, salt, baking powder, milk, eggs, and vanilla. Once that is combined, you slowly stir in 4 TB melted butter. Pour the batter into a greased 9 x 13 pan. In a medium sized bowl, mix the softened butter, brown sugar, cinnamon and nuts, if you are using them. Drop evenly in chunks over the cake batter. Use a knife to marble and swirl the mixture into the cake. Bake for 25-30 minutes or until toothpick comes out nearly clean from the cake. Some parts will remain gooey. Make the glaze by adding the powdered sugar, milk and vanilla to a medium sized bowl. Whisk until smooth and drizzle over warm cake. Serve warm or at room temperature.

Cream Puffs Servings:

Ingredients: 1 Cup Water ½ Cup Butter 1 Cup Flour 4 Eggs 1 Instant Vanilla Pudding 1 Tsp Vanilla 4 Ounces Cool Whip 1 ½ Cup Milk Confectioners’ Sugar

From the kitchen of:

Dolora Leder

Category:

Dessert

Prep Time:

20 mins

Cook Time:

40 min

Directions: Preheat Oven to 400 degrees Heat water and butter to boil Vigorously stir in flour until mixture forms a ball Divide mixture into 8 balls on a cookie sheet Bake until golden brown (25 – 35 min) Make pudding following box directions then mix with vanilla and Cool Whip When cool cut puffs in half and fill with the pudding mixture. Sprinkle each Puff with confectioners’ Sugar

Notes: Everyone loves this dessert

Irish Cream Cake Servings:

Ingredients: ¼ cup chopped pecans ½ cup finely shredded coconut 1 (18.25 oz) package yellow cake mix 1 (3/4 oz) package instant vanilla pudding mix 4 eggs ¼ cup water ½ cup vegetable oil ¾ cup Irish Cream liqueur ½ cup butter 1 cup white sugar ¼ cup Irish Cream liqueur

Prep Time:

From the kitchen of:

Peggy Wadsworth

Category:

Dessert

Cook Time:

60 mins

Directions: Preheat oven to 325 degrees and flour a 10-inch Bundt pan. Sprinkle chopped nuts and coconut evenly over the bottom of pan. In a large bowl combine cake mix and pudding mix. Mix in eggs, ¼ cup water, ½ cup vegetable oil and ¾ cup Irish Cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts and coconut in Bundt pan. Bake for 60 minutes or until a toothpick inserted into cake comes out clean. Cool for 10 minutes in the pan while you prepare the glaze. To make glaze, combine butter, ¼ cup water and 1 cup of sugar in a small saucepan. Bring to a boil and continue boiling for 5 minutes, stirring constantly with a whisk. Remove from heat and whisk in ¼ cup Irish Cream liqueur. Invert cooled cake onto a serving platter. Prick top and sides of cake, spoon glaze over top and brush sides of cake until glaze is absorbed into the cake.

Molasses Cookies Servings:

Ingredients: ¾ cup shortening ½ tsp each cloves, cinnamon 1 cup ginger 2 ½ cups flour ¼ tsp. salt 1 egg ¼ to ½ cups molasses 2 tsp. soda 2-3 TBS. water

Notes:

Prep Time:

From the kitchen of:

Cynthia Hudson

Category:

Desserts

Cook Time:

Directions: Cream sugar, shortening and egg Add other ingredients and mix well. Roll into ball (2 in.) in palm of your hand, then roll in sugar Bake @ 375 for 7 – 10 mins

7-10 mins.

Not Yo Mama’s Banana Pudding

Ingredients: 2 bags Pepperidge Farm Chessman cookies 6-8 bananas – sliced 2 cups milk 1 (5oz) box instant French Vanilla Pudding mix 1 (14 oz) can sweetened condensed milk 1 (12 oz) container frozen whipped topping, thawed 1 (8ox) package cream cheese - softened

Notes:

Servings:

12 servings

Prep Time:

From the kitchen of:

Janis Thornton

Cook Time:

Category:

Dessert

30 minutes

Directions: Line the bottom of a 13 x 9 by 2-inch dish with 1 bag of cookies and layer all of the sliced bananas on top. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. In another bowl combine the cream cheese and condensed milk together and mix until smooth. Fold in the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas. Cover with remaining 1 bag of cookies Refrigerate until ready to serve.

Oatmeal Cookies

Ingredients: 2 c sugar 4 c flour 4 c quick oats 2 t salt 3 t cinnamon 2 t nutmeg 1 t clove 4 eggs 1 ½ c cooking oil 1 c milk 2 t vanilla 2 c chocolate chips 1 c chopped walnuts

Servings:

6 dozen

Prep Time:

20 min

From the kitchen of:

Sally Brown

Cook Time:

17 min

Category:

Desserts

Directions: Mix all dry ingredients together in large bowl. Add eggs, cooking oil, milk, and vanilla and mix well. Stir in chocolate chips and chopped walnuts. Bake at 350 F 16-18 minutes.

Notes: You can substitute raisins for chocolate chips. This can be mixed together in a large bowl with a wooden spoon. Split the recipe in half if desired. It does make a lot of cookies!

Peanut Butter Cookies Servings:

Ingredients: ½ cup butter ½ cup peanut butter ½ cup sugar ½ cup brown sugar 1 egg ½ tsp vanilla 1 ¼ cups sifted flour ¾ tsp baking soda ¼ tsp salt

Notes:

Prep Time:

From the kitchen of:

Peggy Wadsworth

Category:

Dessert

Cook Time:

Directions: Preheat oven to 375 degrees Mix first six ingredients, add the rest of the ingredients, Mix well. Roll into balls and press down with a fork dipped In sugar or flour. Bake for 10-12 minutes on ungreased cookie sheets.

10-12 mins

Pistachio Pie

Ingredients: 2 graham cracker pie crusts 16 oz. cool whip – divided 8 oz cream cheese – room temperature 1 cup powdered sugar 2 small boxes pistachio pudding 3 cups milk ¼ cup chopped nuts

Notes:

Servings:

Prep Time:

From the kitchen of:

Bobbi Arthur

Cook Time:

Category:

Desserts

Directions: Combine cool whip (8 oz), cream cheese and powdered sugar until smooth and creamy Pour over pie crust Combine pudding mix and milk Whisk until smooth Let stand to thicken Pour over cheesecake mixture Cover tightly with plastic wrap for 2 hours Before serving, top with remaining cool whip and sprinkle chopped nuts over the top

20 mins

Praline Key Lime Pie Servings:

Ingredients: 1 1/4 c chopped pecans 2 c graham cracker crumbs ½ c butter, melted ¼ c firmly packed light brown sugar ½ c plus 2 T jarred caramel topping 2 (14 oz) cans sweetened condensed milk 6 egg yolks 2 t key lime or lime zest 1 c fresh key lime or lime juice 1 ½ c whipping cream ¼ c plus 2 T powdered sugar

Notes:

Prep Time:

From the kitchen of:

LC Allan

Category:

Desserts

Cook Time:

30 min 7 h -10 min

Directions: Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through Stir together graham cracker crumbs, next 2 ingredients, and 1/2 cup toasted pecans until blended. Press crumb mixture on bottom, up sides, and onto lip of a lightly greased 10-inch deep-dish pie plate Bake at 350° for 10 to 12 minutes or until lightly browned. Remove from oven to a wire rack, and cool completely (about 45 minutes). Sprinkle remaining 3/4 cup toasted pecans over bottom of crust; drizzle caramel topping over pecans Whisk together sweetened condensed milk and next 3 ingredients. Gently pour into prepared crust Bake at 350° for 20 to 25 minutes or until almost set. (The center will not be firm but will set up as it chills.) Cool completely on a wire rack (about 1 hour). Cover and chill 4 hours Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Dollop or spread over pie

Pumpkin Roll

Ingredients: 3 Eggs 2/3 Cup Pumpkin 1 Cup Sugar 1 tsp Lemon Juice ¾ Cup Flour ½ tsp Salt ¾ tsp Baking Powder ½ tsp Baking Soda 2 tsp Cinnamon 1 tsp Pumpkin Pie Spice 1 Cup Chopped Nuts (optional) Filling 1 Cup Confectioners’ Sugar 4 Tbs Butter 6-8 oz Cream Cheese 1 tsp Vanilla

Notes:

Servings:

8 - 10

Prep Time:

15 mins

From the kitchen of:

Barbara Brown

Cook Time:

15 mins

Category:

Dessert

Directions: Mix eggs and sugar. Add pumpkin and lemon juice and mix again. Add other ingredients except for the nuts. Line a jelly-roll pan with wax or parchment paper. Thoroughly grease and flour the paper. Spread batter in the pan. Sprinkle with nuts, if using. Bake 13-15 minutes at 375 degrees. (Check at 11 minutes; if it bounces back, it’s done. Sprinkle a cotton tea towel with Confectioners’ Sugar. Invert the cake pan on the towel, and roll along the short side like a jelly roll. Let cool for about an hour or two. Unroll the cake and spread with the filling. Re-roll and refrigerate. Icing Beat together Confectioners’ sugar, softened butter, softened cream cheese and vanilla together. Spread on unrolled cake as shown above.

Rice Pudding Servings:

Ingredients: ½ cup rice 1 cup water 1 quart milk 1 stick margarine 3 beaten eggs 1 cup sugar ½ cup raisins 1 can coconut (optional) 1 tsp vanilla

Notes: I use nutmeg instead of cinnamon.

Prep Time:

From the kitchen of:

Sue Ellen McMichael Cook Time:

Category:

Dessert

Directions: Bring rice and water to a boil, simmer 7 minutes. Add milk and margarine. Bring to boil, turn heat down and simmer 1 hour, stirring occasionally. Add eggs, sugar, raisins, coconut, vanilla. Cook to consistency of thick custard. Pour into dish and sprinkle with cinnamon sugar.

Scrumptious Chocolate Mocha Trifle Servings:

Ingredients: 1 pkg of your favorite brownie mix (I use Ghirardelli) 1 ¼ cups milk 2 pkgs white chocolate instant pudding (3.4 oz boxes) ¼ cup warm water 4 tsps instant coffee granules 2 cups Cool Whip, thawed 1 cup Cool Whip for top (optional) 1 pkg Heath Toffee Bits or Milk Chocolate Toffee Bits 1 – 2 cups white chocolate chips 1 – 2 cups semi-sweet chocolate chips

Notes:

Prep Time:

From the kitchen of:

Elizabeth M. Grace

Category:

Desserts

Cook Time:

Directions: Bake brownies as directed and let cool completely; set aside, Combine pudding mix with milk and whisk together until it thickens. Stir together warm water and coffee granules until dissolved. Add coffee to pudding mixture. Mix thoroughly. Fold in 2 cups of Cool Whip. Set aside. Cut brownies into bite-sized pieces. Put a layer of brownie pieces on the bottom of your bowl. Next, put a layer of the pudding mixture. Sprinkle the top with Heath bits, white chocolate chips, and semi-sweet chocolate chips, Use as much or as little of the toppings as you would like. Continue to alternate brownies, pudding mixture and toppings. If desired, add additional Cool Whip on top of the last layer of pudding mixture before adding toppings. You can also melt some of the chocolate chips and drizzle chocolate on top to make it look more decorative. Refrigerate until ready to serve. Serve chilled.

Swedish Apple Pie with Cinnamon Cream Sauce

Ingredients: 1 – 9” deep dish pastry shell, unbaked 1 cup sugar 4 cups sliced, peeled Granny Smith apples 1 egg 1 tbls cinnamon 1 cup flour 12 tbls butter, melted Dash of salt Cinnamon Cream Sauce 1 ½ cups sugar 2/3 cup light corn syrup 1/3 cup water 1 ½ tsps. cinnamon 2/3 cup evaporated milk 1 tsp vanilla

Servings:

Prep Time:

From the kitchen of:

Elizabeth M. Grace

Cook Time:

Category:

Desserts

45 mins

Directions: Place sliced apples in unbaked pastry shell. Combine 1 tbls sugar and cinnamon; sprinkle over apples. Combine melted butter, the 1 cup of sugar and egg; beat until smooth. Stir in flour and salt; spoon over apples. Bake on bottom rack in 350 degree oven for 45 minutes until golden brown and apples are tender. Cool. Serve with ice cream or Cinnamon Cream Sauce. Cinnamon Cream Sauce In medium saucepan, combine sugar, corn syrup, water and cinnamon. Bring mixture to a boil. Boil over medium heat for 4+ minutes. (Cook to consistency of corn syrup. Remove from heat and cool slightly. Stir in evaporated milk and vanilla. Serve warm.

Notes: Cream sauce can be made a day ahead; keeps well in fridge.

Toffee Bars Servings:

Prep Time:

From the kitchen of:

Laura Whitlock

Category:

Desserts

Cook Time:

Ingredients: Crust: 1 box yellow cake mix 1 stick butter , softened

Directions: For Crust: Mix ingredients together and pat into a 9x13 pan. Spray bottom of pan with baking spray. Bake at 350 degrees for about 10 minutes.

Filling: 1 can Eagle Brand Milk 1 egg 1 tsp Vanilla

For Filling: While crust is baking, mix up the filling ingredients. Pour over the pre-baked crust. (You may have to spread to cover all the crust.)

Topping: 1 cup Chopped Pecans 8 oz Heath Toffee Bits

Topping: Sprinkle topping evenly over filling.

Notes:

Bake at 350 for 30-40 minutes. Cool and cut into squares.

30-40 mins

Toffee Dip with Apples Servings: 10-12

Prep Time:

From the kitchen of:

Kathy Davis

Category:

Dessert/Snack

45 mins

Cook Time:

Directions: Ingredients: ¾ cup packed brown sugar ½ cup powdered sugar (10x) 1 tsp. vanilla extract 1 8 oz. block cream cheese, softened ¾ cup toffee bits (About 4 oz.) 1 cup pineapple juice 6 Red Delicious apples cut into wedges 6 Granny Smith apples cut into wedges

Notes: Make up to 12 hours ahead.

1. Combine first 4 ingredients in a bowl, beat with a mixer at medium speed until smooth. 2. Add toffee bits; mix well. Cover and chill. 3. Combine juice and apples in a bowl; toss well. Drain apples. 4. Place apples in an airtight container and chill. 5. Serve dip with apples.

Whipping Cream Pound Cake Servings:

Ingredients: 3 cups sugar 2 sticks softened butter 3 cups cake flour 8 oz room temp heavy whipping cream 6 eggs, room temperature 1 tsp vanilla 1/3 tsp salt ½ tsp baking powder

Notes:

Prep Time:

From the kitchen of:

Pattie Hubbard

Category:

Desserts

Cook Time:

Directions: Cream butter and sugar. Add one egg at a time. Alternate adding flour and cream. Add baking powder, Salt, and vanilla. Put batter into a greased tube or Bundt Pan. Start with a cold oven rack in the middle. Turn Oven on to 350o and bake for approximately one hour. Toothpick test to ensure the cake is done. Let cool before turning on to a cake plate.