Mopdog Community Cookbook

Mopdog Community Cookbook

#GoodDogMopdog GO

OG OD W ORKS BY M O P D

Roasted Brussles Sprouts INGREDIENTS

PREP TIME 10 minutes SERVING 6

COOK TIME 35-40 minutes

CONTRIBUTOR Brooke M.

DIRECTIONS

1 1/2 lb. Brussles sprouts

1. Preheat oven to 400째F.

3 tbsp. olive oil

2. Cut off the brown ends of the Brussels sprouts and pull off any yellow leaves.

3/4 tsp. fine sea salt 1/2 tsp. freshly ground black pepper

3. Place Brussels sprouts on a baking sheet. Drizzle olive oil and sprinkle fine sea salt and black pepper on each sprout.

4. Roast for 35 to 40 minutes until crisp on the outside and tender on the inside.

FROM THE MOPDOG KITCHEN

Orange Glazed Carrots

PREP TIME 5 minutes SERVING 8

COOK TIME 15 minutes CONTRIBUTOR

Fiona T.

INGREDIENTS

DIRECTIONS

2 lbs. baby carrots

1. Place carrots in a shallow saucepan and cover with water. Boil until tender.

Drain and return carrots to the pan.

1/2 cup orange juice 6 tbsp. brown sugar 4 tbsp. butter

2. Pour orange juice over carrots and mix well. Simmer over medium heat for about 5 minutes.

salt to taste

3. Stir in brown sugar, butter and salt.

4. Heat until butter and sugar melt.

FROM THE MOPDOG KITCHEN

Chip Dip

PREP TIME 5 minutes SERVING 8-10

COOK TIME CONTRIBUTOR Shelly L.

INGREDIENTS

DIRECTIONS

8 oz. cream cheese

1. Put all ingredients into a medium bowl and blend with an electric mixer until smooth and creamy. It should look “pinkish peach” in color.

1/3 cup ketchup 1/3 cup milk 2 tsp. onion or garlic salt

2. Keep chilled until ready to serve.

Enjoy!

FROM THE MOPDOG KITCHEN

Thanksgiving Stuffing

PREP TIME 15 minutes SERVING 8

COOK TIME 20 minutes CONTRIBUTOR Ann C.

INGREDIENTS

DIRECTIONS

1 whole pan of cornbread

1. Chop the cornbread and loaf of French bread up into 1-inch cubes. Spread them out on two baking sheets and let them dry for approximately 24 hours.

1 loaf of French bread, somewhat crusty 1 stick of butter 1 medium onion, diced 2 cups celery, chopped 4 cups low sodium chicken broth 1/2 tsp. dried basil 1/2 tsp. thyme 2 tsp. fresh rosemary, chopped 1/4 cup fresh parsley, chopped salt to taste

2. Warm up a large skillet over medium heat and add one stick of butter. When it’s melted, add the onion and celery and cook for a few minutes until onions are almost translucent.

3. Add 4 cups of chicken broth and bring to a boil. Add 1/2 tsp. of basil, 1/2 tsp. of ground thyme, rosemary and 1/4 cup of chopped parsley. Stir until well combined.

4. Place all of your dried bread cubes into a large bowl and mix. Gradually ladle the broth mixture into the bread, tossing lightly. Keep gradually adding the broth mixture, tasting as you go and adding more seasoning and herbs if needed. Add salt carefully. You don’t want to over salt your stuffing. If the mixture is not quite moist enough, add a bit more chicken broth and stir.

5. Either stuff the bird and bake accordingly or place in a baking dish and bake at 350 degrees for 20 to 25 minutes or until golden brown.

FROM THE MOPDOG KITCHEN

Hugh Acheson’s Pimento Cheese

PREP TIME 15 minutes SERVING 4-6

COOK TIME 5 minutes CONTRIBUTOR

Ashley O.

INGREDIENTS

DIRECTIONS

8 oz. sharp white cheddar cheese, coarsely grated

1. In a large bowl, mix the cheddar with the roasted red pepper, mayonnaise, paprika, mustard, salt and cayenne until well combined.

1 red bell pepper, roasted, peeled, seeded (or jarred) and finely diced 1/4 cup mayonnaise (preferably homemade or Duke’s brand) 3/4 tsp. smoked sweet Spanish paprika 1/2 tsp. Dijon mustard 1/4 tsp. kosher salt pinch of cayenne pepper 8 slices soft white bread 4 tbsp. (1/2 stick) unsalted butter, divided 4 pickled okra spears, for garnish (optional)

2. Spread about 1/4 cup of the cheese mixture onto 1 slice of bread. Press a second slice of bread on top of the cheese. Repeat with the remaining bread to make 4 sandwiches. Reserve any remaining pimento cheese for another use.

3. Lightly butter the outside of the sandwiches with 2 tbsp. of butter. In a medium skillet, melt the remaining 2 tbsp. of butter over medium-high heat. Working in batches, cook the sandwiches until the bread is crisp and golden, about 4 minutes per side.

4. Remove the sandwiches from the skillet and let cool slightly. Trim the crusts from the sandwiches, if desired, and place on plates accompanied by the pickled okra, if using. Serve immediately.

FROM THE MOPDOG KITCHEN

“Cowboy Caviar” Spicy Salsa

PREP TIME 15 minutes SERVING 8

COOK TIME

CONTRIBUTOR Denise H.

INGREDIENTS

DIRECTIONS

1 (15 oz.) can black-eyed peas

1. In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeño peppers and tomatoes.

1 (15 oz.) can black beans, rinsed and drained 1 (15 oz.) can whole kernel corn, drained 1/2 cup chopped onion 1/2 cup chopped green bell peppers

2. Season with Italian-style salad dressing and garlic salt; mix well.

3. Cover, and refrigerate overnight to blend flavors.

Serve with tortilla chips.

1 (4 oz) can diced jalapeño peppers 1 (14.5 oz.) can diced tomatoes, drained 1 cup Italian-style salad dressing 1/2 tsp. garlic salt 1 bag of corn tortilla chips

FROM THE MOPDOG KITCHEN

Cream Cheese Rollups

PREP TIME 15 minutes SERVING 5 dozen

COOK TIME CONTRIBUTOR Irene B.

INGREDIENTS

DIRECTIONS

2 (8 oz.) packages softened cream cheese

1. Beat cream cheese and dressing mix at medium speed with an electric mixer until fluffy.

1 (1 oz.) envelope of ranch dressing mix 4 green onions, chopped 1 (4.5 oz.) can chopped green chillies, drained 1 (4 oz.) jar diced pimiento, drained

2. Stir in onions, green chillies, diced pimientos and olives.

3. Spread mixture over tortillas; roll up.

4. Wrap in plastic wrap and chill for 3 hours.

5. Cut on the diagonal and enjoy.

1/3 cup chopped ripe olives 6 flour tortillas

FROM THE MOPDOG KITCHEN

“The Best� White Chicken Chili

PREP TIME 15 minutes SERVING 4-6

COOK TIME

1 hr. and a half

CONTRIBUTOR Ellie M.

INGREDIENTS

DIRECTIONS

1/2 lb. dried navy beans, picked over

1. In a large kettle soak beans in cold water to cover by 2 inches overnight. Drain beans in a colander and return to kettle with cold water to cover by 2 inches. Cook beans at bare simmer until tender, about 1 hour, and drain in colander.

1 large onion, chopped 1 stick (1/2 cup) unsalted butter 1/4 cup all-purpose flour 3/4 cup chicken broth 2 cups half-and-half 1 tsp. Tabasco, or to taste 1 1/2 tsp. chili powder 1 tsp. ground cumin salt and pepper, to taste 2 (4 oz.) cans whole mild green chilies, drained and chopped 5 boneless skinless chicken breast halves (about 2 lbs.), cooked and cut into 1/2-inch pieces 1 1/2 cups grated Monterey Jack cheese 1/2 c. sour cream

2. In a skillet cook onion in 2 tbsp. butter over moderate heat until softened.

3. In 6- to 8- quart heavy kettle, melt remaining 6 tbsp. butter over moderately low heat and whisk in flour.

Cook roux, whisking constantly, 3 minutes.

4. Stir in onion and gradually add broth and half-and-half, whisking constantly.

5. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened.

6. Stir in Tabasco, chili powder, cumin, salt and white pepper. Add beans, chilies, chicken, and Monterey Jack cheese and cook over low heat, stirring, 20 minutes.

7. Stir sour cream into chili. Garnish chili with optional coriander and serve with salsa.

FROM THE MOPDOG KITCHEN

Salmon Dip

PREP TIME 15 minutes SERVING 4-6

COOK TIME

CONTRIBUTOR Roland D.

INGREDIENTS

DIRECTIONS

1 large cream dip, room temperature

1. Take skin off salmon and rinse.

1 small onion, diced 1 tbsp. lemon juice

2. Mix ingredients together including salmon juice (add salt if required.)

3. Chill and stir before serving. Enjoy!

1 (14 oz.) tin Red Sockeye Salmon (keep juice to add to mix)

FROM THE MOPDOG KITCHEN

Roasted Cabbage Steaks

PREP TIME 5 minutes SERVING

4

COOK TIME 1 hour CONTRIBUTOR

Jimmy D.

INGREDIENTS

DIRECTIONS

1 (approx. 2lb) head of green cabbage

1. Preheat oven to 400°F and spray a baking sheet with nonstick cooking spray.

1 1/2 tbsp. olive oil (or Italian dressing) 1/2 tsp. Kosher salt 2 to 3 large garlic cloves, smashed with Kosher salt 1/2 tsp. freshly ground black pepper Nonstick cooking spray (olive oil or PAM)

2. Remove the outer leaves of cabbage and trim off the root.

3. Slice the cabbage from top to bottom (root) into 1” thick slices.

4. Rub both sides of the cabbage with the smashed garlic.

5. Use a pastry brush to spread the olive oil or Italian dressing. Sprinkle each side with pepper.

6. Roast on a middle rack for 30 minutes. Carefully flip steaks and roast for an additional 30 minutes until edges are brown and crispy.

Note: May want to remove the core from the slices that include it before serving.

FROM THE MOPDOG KITCHEN

Bear Creek Creamy Baked Chicken

PREP TIME SERVING

15 minutes 6-8

COOK TIME

80 minutes

CONTRIBUTOR Jimmy D.

INGREDIENTS

DIRECTIONS

6-8 bone-in, skin on chicken thighs

1. Preheat oven to 325째F. Wash and set aside chicken.

You can remove the excess fat and skin if desired, but this adds flavor to the dish.

1 cup of sliced onions (Vidalia or other sweet preferred)

2. Empty the 2 cans of cream of chicken soup into a bowl and add the half-and-half or milk and mix.

1 small pkg. of button mushrooms, wiped clean and halved

3. Spray a 9x11 ovenproof baking dish with Pam and put in the chicken. Season with salt and pepper.

2 cans of cream of chicken soup 2 cans of half-and-half or milk salt and pepper to taste

4. Put the onion slices and mushrooms over the chicken.

5. Pour the soup/milk mixture over the chicken.

6. Cover with foil and bake for at least an hour in the oven.

7. Remove the foil and bake for an additional 20 to 45 minuets uncovered.

8. Serve with seasoned rice or just by itself.

FROM THE MOPDOG KITCHEN

Scottish Shortbread

PREP TIME 10 minutes SERVING 4-6

COOK TIME 35 minutes CONTRIBUTOR

Derin T.

INGREDIENTS

DIRECTIONS

6 oz. all-purpose flour

1. Preheat oven to 350°F.

2 oz. rice flour

2. Cream butter and sugar, then gradually add flour and rice flour (which should be mixed together previously.)

2 oz. sugar 1/4 lb. butter

3. Knead into a small ball; divide into two parts; roll to a 1/4 inch thickness and pinch edges or cut into “fingers” before baking.

4. Bake on waxed paper for 1/2 hour.

FROM THE MOPDOG KITCHEN

PREP TIME

10 minutes

COOK TIME

Refrigerate overnight

Eclair Cake

SERVING 6 - 10

INGREDIENTS

DIRECTIONS

1 large box of vanilla instant pudding

1. Make pudding per directions.

3 cups milk

3. Layer a 9x13 cake pan with one layer of graham crackers. Pour half of the pudding mixture over crackers.

1 (8 oz.) tub of Cool Whip 1 box graham crackers 1 container of favorite chocolate frosting

CONTRIBUTOR Jodi M.

2. Fold the tub of Cool Whip into the pudding.

4. Layer again with graham crackers. Pour the other half of the pudding over that row of crackers.

5. Top with one more layer of graham crackers.

6. Spread chocolate frosting over that top layer of graham crackers. (TIP: Melt the frosting in the microwave.)

7. Refrigerate overnight. Enjoy!

FROM THE MOPDOG KITCHEN

Spicy Bacon Cheddar Pinwheels

PREP TIME 5 minutes SERVING 6

COOK TIME 12 - 17 minutes CONTRIBUTOR

INGREDIENTS

DIRECTIONS

1 (8 oz.) can Pillsbury ® refrigerated crescent dinner rolls

1. Preheat oven to 350°F .

4 slices of bacon, crisply cooked, crumbled Jalapeño cheddar cream cheese (Publix brand)

Nichole C.

2. Unroll dough; separate into two long rectangles.

Press each into 12x4-inch rectangle, firmly pressing perforations to seal.

3. Spread cream cheese over each rectangle to edges. Sprinkle each with bacon.

4. Starting with one short side, roll up each rectangle; press edges to seal.

5. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.

6. Bake 12 to 17 minuets or until edges are deep golden brown.

Immediately remove from cookie sheet. Serve warm.

FROM THE MOPDOG KITCHEN

Pink Fruit Dip

PREP TIME 10 minutes SERVING

6 - 10

COOK TIME

CONTRIBUTOR

Evin R.

INGREDIENTS

DIRECTIONS

1 (8 oz.) package of cream cheese

1. Combine all ingredients in a mixing bowl.

2. Mix with a hand mixer until smooth.

1 (0.3 oz.) package of cherry Jello (powder only)

3. Serve alongside fruit of your choice. Goes great with apple slices and bananas!

1/2 cup skim milk

FROM THE MOPDOG KITCHEN

Cajun Chicken & Sausage Chili INGREDIENTS 3 large boneless, skinless chicken breasts 1 or 2 packages of andouille sausage (sliced) 1 package of cubed or diced ham 1 bell pepper, diced 1 yellow onion, diced 3 cloves of garlic, diced 1.5 cans of kidney beans 1 (15 oz.) can of tomato sauce 2 cans of Hunts fire roasted diced tomatoes Tony Chachere’s seasoning 1 tsp. cayenne pepper, salt and black pepper 2 tbsp. chili powder 1 tbsp. cumin 1 bay leaf 1 tsp. salt and black pepper butter

PREP TIME SERVING

20 minutes 8

COOK TIME 110 minutes

CONTRIBUTOR Christine L.

DIRECTIONS 1. Preheat the oven to 350°F . In a baking pan place chicken, melt 2 tbsp. of butter and pour over chicken season with salt, pepper and Tony’s (don’t be shy with the Tony’s). Cook for 1 hour. After cooking cut chicken in cubes and set aside.

2. In a bowl, combine all dry seasoning together and set aside for later.

3. In a large pot, sear the sausage on both sides, remove from the pot. In the same pot add butter and sauté garlic, onion and bell peppers until soft.

4. Add ham to the pot and cook for 1-2 minutes. Add sausage, chicken. Drain beans and add to the pot.

Now add dry seasoning, careful not to inhale too much, it will make you choke.

5. Stir well! Add diced tomatoes and tomato sauce.

(Depending on how thick or think you like your chili, you might want to add 1/2 cup or a cup of water.)

6. Bring to a boil and simmer for 30 minutes on low.

FROM THE MOPDOG KITCHEN

Crock Pot Sesame Honey Chicken INGREDIENTS 2 lbs. boneless, skinless chicken breast black pepper, to taste 1/3 cup low-sodium soy sauce (Tamari for gluten free) 1/4 cup honey 1/4 cup tomato paste 3 tbsp. rice wine vinegar 2 garlic cloves, minced 1 tbsp. water 1 tsp. sesame oil 1 tsp. onion powder 1 tsp. Sriracha hot chili sauce 1 heaping tbsp. cornstarch 1/4 cup water 1/2 tbsp. sesame seeds 2 medium scallions, chopped for garnish

PREP TIME 20 minutes SERVING

8

COOK TIME

CONTRIBUTOR

3-4 hours

Stephanie B.

DIRECTIONS 1. Place the chicken in the slow cooker and season with black pepper. In a medium bowl, combine soy sauce, honey, tomato paste, vinegar, garlic, 1 tbsp. water, sesame oil, onion powder and Sriracha hot chili sauce. Pour over chicken and cook on low for 3-4 hours.

2. Remove chicken, leaving the sauce in the slow cooker. Shred the chicken with two forks; set aside.

3. In a small bowl, dissolve cornstarch in remaining 1/4 cup of water; add to the slow cooker and stir to combine. Cover and cook on high until slightly thickened, about 15 - 20 minutes; return chicken to the slow cooker and mix well.

4. Serve chicken and sauce over rice and top with sesame seeds and chopped scallions for garnish. Enjoy!

FROM THE MOPDOG KITCHEN

Pesto Chicken Bake

PREP TIME 10 minutes SERVING

4

COOK TIME 20 minutes

CONTRIBUTOR Katie K.

INGREDIENTS

DIRECTIONS

2 (16 oz. total) boneless, skinless chicken breast

1. Wash chicken and dry with a paper towel. Slice chicken breast horizontally to create 4 thinner cutlets. Season lightly with salt and fresh pepper.

salt and fresh pepper, to taste 4 tsp. basil pesto 1 medium tomato, sliced thin 6 tbsp. (1.5 oz.) shredded reduced fat mozzarella cheese 2 tsp. grated Parmesan cheese

2. Preheat the oven to 400째F. Line baking sheet with foil or parchment paper for easy cleanup.

3. Place the chicken on prepared baking sheet.

Spread 1 tsp. of pesto over each piece of chicken.

4. Bake for 15 minuets or until chicken is no longer pink in the center.

5. Remove from oven and top with sliced tomatoes, mozzarella and Parmesan cheese.

Bake for an additional 3-5 minutes or until the cheese is melted.

FROM THE MOPDOG KITCHEN

PREP TIME

COOK TIME 45-55 minutes

Taco Pie

SERVING

INGREDIENTS

DIRECTIONS

1/4 cup butter

1. Preheat the oven to 350°F. In a medium saucepan, melt butter.

2/3 cup milk 1 (1 1/4 oz.) package taco seasoning 2 1/2 cups mashed potato flakes 1 lb. ground beef 1/2 cup chopped onion 1/2 cup barbecue sauce 1 cup shredded lettuce 1 medium tomato, chopped 1 cup sharp cheddar, shredded sour cream (optional)

10 minutes 4

CONTRIBUTOR

Katie K.

2. Add milk and 2 tbsp. of taco seasoning mix.

Remove from heat and stir in potato flakes until incorporated. Press mixture over bottom of 10� pan.

3. In medium skillet, cook beef and onions until beef is browned and onions are tender. Drain off fat and stir in remaining taco mix and barbecue sauce. Cook while stirring until bubbly, then pour into prepared potato crust.

4. Bake uncovered in the oven for 30-35 minutes.

Let cool for 5 minutes and then top with cheddar cheese, lettuce and tomatoes. Cut into squares and serve with sour cream.

FROM THE MOPDOG KITCHEN

Couscous Salad

PREP TIME

10 minutes

SERVING

6

COOK TIME 10 minutes

CONTRIBUTOR Babs B.

INGREDIENTS

DIRECTIONS

1 box couscous with pine nuts (Publix), prepared with chicken broth

1. Prepare couscous as directed with chicken broth.

kalamata olives, sliced 1/2 peeled, diced cucumber

2. Mix in olives, carrots, cucumber, parsley, feta and tomatoes to taste. Add dressing until moist.

feta cheese

3. Mix in a couple of handfuls of the spinach/ arugula mix, adding dressing again but not drenching it.

grape tomatoes, halved

4. Chill or serve at room temperature.

spinach/baby arugula salad mix

TIP: You can use the packaged Good Seasons Italian dressing mix prepared according to directions, but add fresh lemon juice and finely minced garlic in addition to the required mix.

shredded carrots

flat leaf parsley Italian dressing mix

FROM THE MOPDOG KITCHEN

Mom’s English Toffee

PREP TIME SERVING

5 minutes 6-8

COOK TIME 10-15 minutes CONTRIBUTOR

Cheri M.

INGREDIENTS

DIRECTIONS

1 cup butter

1. Mix the butter, sugar, corn syrup and water in a saucepan. Cook the mixture over medium heat, stirring off and on making sure the mixture doesn’t burn, until it reaches 300°F. Mixture will be a rich caramel color.

1 1/3 cups white sugar 1 tbsp. light corn syrup 3 tbsp. water 7 oz. Hershey Milk Chocolate Bar

2. When it reaches 300°F (with a candy thermometer,) pour it on parchment paper and spread evenly with a wooden spoon to roughly 13-14 inches long by 10-12 inches wide.

3. Let toffee cool completely. Hint: Use a paper towel to wipe away any excess butter as it cools. This will help the chocolate stick better.

4. Melt one 7 oz. Hershey Milk Chocolate Bar in a double boiler, or whatever works best for you.

5. Pour the melted chocolate over the toffee, spread evenly and let it set.

Once the toffee has been hardened, break into bite size pieces and enjoy!

FROM THE MOPDOG KITCHEN

Chocolate Charlotte

PREP TIME SERVING

25 min.

12

COOK TIME

4 hours

CONTRIBUTOR Kris R.

INGREDIENTS

DIRECTIONS

24 ladyfingers

1. Split ladyfingers in half lengthwise. Brush cut sides with Kahlua. Arrange in bottom and around the sides of a 10-inch, springform pan, placing the cut sides up. Cover with plastic wrap.

1/4 cup Kahlua 2.6 oz. box whipped topping mix* 1 & 1/2 cups cold milk, divided 1 tsp. vanilla extract 1 & 3/4 cups confectioners’ sugar 1 cup unsweetened cocoa powder 16 oz. cream cheese, softened

2. Prepare whipped topping according to package directions using 1 cup of milk and vanilla extract.

3. Combine sugar and cocoa in a large bowl. Add cream cheese and beat until well-blended using an electric mixer on medium speed. Add 1/2 cup of milk and beat well.

4. Gently fold in whipped topping. Pour into prepared pan. Cover and freeze for 4 hours or until firm. * Dream Whip is a common brand of whipped topping mix. You can also substitute about 2 cups of frozen whipped topping, such as Cool Whip.

FROM THE MOPDOG KITCHEN

Crock-Pot Garlic Cheese Grits for a Crowd

PREP TIME SERVING

5 minutes 8-10

COOK TIME 6-8 hours

CONTRIBUTOR Rita M.

INGREDIENTS

DIRECTIONS

3 cups regular grits (not instant)

1. Combine all ingredients except cheese.

12 cups water 2 cups heavy whipping cream 3 sticks butter

2. Cook on low in the Crock-Pot for 6-8 hours. Stir occasionally.

3. About 15-30 minutes before serving, stir in shredded cheese.

1 1/2 tbsp. salt 2 cloves garlic, minced 1 tbsp. Tabasco 2 cups shredded very sharp cheddar cheese

FROM THE MOPDOG KITCHEN

Ricotta Almond Cookies

PREP TIME 20 minutes SERVING 4 dozen

COOK TIME

CONTRIBUTOR

11-13 minutes

Christina C.

INGREDIENTS

DIRECTIONS

4 cups all-purpose flour

1. Preheat oven to 350°F. Coat baking sheets with cooking spray.

1 tsp. baking soda 1 tsp. salt 3 eggs 2 cups granulated sugar 1 lb. whole milk ricotta cheese 1 stick butter-flavored shortening 2 tsp. almond extract, divided 1 cup chopped almonds 1 cup confectioners’ sugar 3 tsp. water 1/4 cup sliced almonds for garnish

2. In a large bowl, sift together flour, baking soda and salt; set aside.

3. In another large bowl, with an electric mixer, beat together eggs, sugar, ricotta cheese, shortening and 1 tsp. almond extract, until smooth. Alternately add flour mixture and chopped almonds to ricotta mixture, and beat until well blended.

4. Drop mixture by tablespoonfuls onto prepared baking sheets. Bake 11-13 minutes, or until the bottoms of the cookies are golden. Remove to a wire rack and let cool completely before frosting.

5. Meanwhile, in a medium bowl, combine confectioners’ sugar, remaining extract and water; mix well until smooth. Drizzle cooled cookies with frosting and sprinkle with sliced almonds.

FROM THE MOPDOG KITCHEN

Melt in your Mouth Chicken

PREP TIME

5 minutes

SERVING 4-8

COOK TIME 45 minutes CONTRIBUTOR

Michelle L.

INGREDIENTS

DIRECTIONS

1 1/2 lbs. boneless, skinless chicken breast

1. Mix Parmesan cheese, Greek yogurt, seasoning salt, garlic powder and pepper together in a medium bowl.

1/2 cup Parmesan cheese 1 cup Greek yogurt, plain

2. Spread mixture over chicken breasts.

3. Bake at 375째F for 45 minutes.

1 tsp. garlic powder 1 1/2 tsp. seasoning salt 1/2 tsp. pepper

FROM THE MOPDOG KITCHEN

Cream Cheese Sausage Balls

PREP TIME 5 minutes SERVING

4-6

COOK TIME 20-25 minutes CONTRIBUTOR

Michelle L.

INGREDIENTS

DIRECTIONS

1 lb. hot sausage, uncooked

1. Preheat oven to 400째F.

8 oz. cream cheese, softened

2. Mix all ingredients until well combined.

(I use my KitchenAid mixer with the dough hook attachment.)

1 1/4 cups Bisquick 4 oz. cheddar cheese, shredded

3. Roll into 1-inch balls. Bake for 20-25 minutes, or until brown.

TIP: Sausage balls may be frozen uncooked.

If baking frozen, add a few minutes to the baking time.

FROM THE MOPDOG KITCHEN

Weekend Brunch Casserole

PREP TIME SERVING

15 minutes 8

DIRECTIONS

1 lb. sausage, cooked and crumbled

1. Preheat oven to 425째F.

1 (8 oz.) can refrigerated crescent dinner rolls 6 large eggs, beaten 1 cup milk

15 minutes

CONTRIBUTOR Michelle L.

INGREDIENTS

2 cups shredded mozzarella cheese

COOK TIME

2. Line the crescent rolls on the bottom of a sprayed pan.

3. Add cooked sausage crumbles. Add cheese.

4. Combine eggs and milk together and blend, pour over sausage.

5. Bake for 20 minutes. Season with salt and pepper to taste.

salt and pepper to taste

FROM THE MOPDOG KITCHEN

Midget Rolo Treats

PREP TIME SERVING

5 minutes 10-12

COOK TIME

CONTRIBUTOR

4 minutes

Donna K.

INGREDIENTS

DIRECTIONS

midget pretzels

1. Preheat oven to 275째F.

Rolo candy, unwrapped

2. Line a cookie sheet with foil.

pecan halves

3. Place midget pretzels on lined sheet.

4. Put 1 Rolo candy on top of each pretzel.

5. Bake for about 4 minutes.

6. Remove from oven and press 1 pecan half on top. Allow to cool completely.

FROM THE MOPDOG KITCHEN

Quick Tomato Soup

PREP TIME

5 minutes

SERVING 4-6

COOK TIME 15-20 minutes

CONTRIBUTOR

Chris S.

INGREDIENTS

DIRECTIONS

2 (15 oz.) containers, chicken or vegetable stock/broth

1. Combine broth and tomatoes in a medium saucepan over moderate heat.

1 (28 oz.) can crushed tomatoes

2. When soup bubbles, stir in heavy cream and reduce heat to low.

1 cup heavy cream coarse salt and black pepper Optional: 2 tbsp. of butter and 1 tsp. of chopped garlic

3. Season with a little salt and pepper and simmer gently for 15 minutes, stirring occasionally.

4. With an immersion blender, puree soup.

FROM THE MOPDOG KITCHEN

Pecan Cookies Hands

PREP TIME 5 minutes

COOK TIME 10 minutes

SERVING 32 cookies CONTRIBUTOR

@AJCLifestyles

INGREDIENTS

DIRECTIONS

1/2 cup (1 stick) unsalted butter, room temperature

1. Preheat oven to 350째F. Lightly grease 2 cookie sheets.

1/2 cup packed light brown sugar 1 cup all-purpose flour 1/4 tsp. salt 1 cup coarsely chopped pecans

2. In the bowl of a stand mixer, beat butter and sugar until creamy, about 2 minutes.

3. Add flour and salt and beat until just combined.

4. Remove bowl from mixer and stir in pecans.

5. Using a 1-inch scoop, arrange balls of dough on cookie sheet. They will not spread.

6. Bake 10 minutes or until lightly browned at the edges. Move to wire rack to cool.

FROM THE MOPDOG KITCHEN

Cream Cheese Sausage Balls

PREP TIME 5 minutes SERVING

6-8

COOK TIME 20-25 minutes CONTRIBUTOR

Georgi M.

INGREDIENTS

DIRECTIONS

1 lb. hot sausage, uncooked

1.Preheat oven to 400째F.

8 oz. cream cheese, softened

2. Mix all ingredients until well combined.

1 1/4 cup Bisquick

3. Roll into 1-inch balls.

4 oz. cheddar cheese

4. Bake for 20-25 minutes, or until brown.

FROM THE MOPDOG KITCHEN

Italian Chili

PREP TIME SERVING

20 minutes 4-6

COOK TIME

CONTRIBUTOR

1-2 hours

Amy G.

INGREDIENTS

DIRECTIONS

1 tbsp. extra-virgin olive oil

1. Cook the ground chuck in a skillet until brown.

Drain and set aside.

2-3 cloves of garlic 1 onion 1 green bell pepper 1 lb. ground chuck 2 cans of diced tomatoes with basil and oregano 1 can of tomato sauce 1 can of black beans 2 tbsp. chili powder 2 tsp. red pepper flakes 1 tbsp. salt 2 tsp. pepper

2. On medium-high heat, sautĂŠ the onion, garlic and bell pepper in the EVOO in a Dutch oven for 2-3 minutes until the onion is soft, but be careful not to burn the garlic.

3. Add the ground chuck. Add the kidney beans and black beans. Add the canned tomatoes and tomato sauce. Add the chili powder, red pepper flakes, salt, pepper and garlic salt.

4. Bring the chili to a boil and switch to low heat.

5. Simmer for 1-2 hours and serve.

garlic powder to taste FROM THE MOPDOG KITCHEN

Hot Fruit Compote

PREP TIME SERVING

20 minutes 8-10

COOK TIME 40-45 minutes

CONTRIBUTOR

Rita M.

INGREDIENTS

DIRECTIONS

8 soft coconut macaroons

1. Crumble macaroons in a shallow pan. Bake at 400째F for 3-4 minutes or until lightly toasted, stirring once. Cool.

1 (16 1/2 oz.) can pitted dark sweet cherries, drained 1 (16 oz.) can sliced peaches, drained 1 (15 1/4 oz.) can pineapple chunks, drained 1 (17 oz.) can apricot halves, drained 1 (16 oz.) can pear halves, drained 1 (21 oz.) can cherry pie filling 1/2 cup brandy

2. Sprinkle half of macaroons in a 2 1/2 quart casserole dish. Layer remaining ingredients in order given.

3. Sprinkle on remaining macaroons and refrigerate 8 hours or overnight.

4. Remove fruit from refrigerator; let stand 30 minutes. Bake uncovered, at 350째F for 35-40 minutes or until bubbly. * Great hot or cold.

FROM THE MOPDOG KITCHEN

Apple Shortbread Pie

SERVING

INGREDIENTS

DIRECTIONS

2 cups all-purpose flour

1. Preheat oven to 400°F.

1/2 cup white sugar

2. Sift flour, 1/2 cup sugar and salt into large bowl.

Cut in butter until mixture is a coarse crumb texture. Fold in egg yolks.

1/2 tsp. salt 3/4 cup chilled butter, diced 2 egg yolks, beaten 1 1/4 lbs. Golden Delicious apples, (or your favorite) peeled and cut into 1/4” slices 1/4 cup packed light brown sugar 1 tbsp. all-purpose flour 1/2 tsp. ground cinnamon

PREP TIME 30 minutes 8-10

COOK TIME 35 minutes

CONTRIBUTOR Donovan’s Irish Cobbler

3. Remove 1/4 mixture and set aside. Press the remainder of the mixture into pie pan.

4. In a large bowl, combine apples, brown sugar, flour, cinnamon and nutmeg. Pour mixture onto the crust and sprinkle the remainder of the crust you put aside on top.

5. Bake for 15 minutes at 400°F. Reduce heat to 350°F and continue baking for another 20 minutes or until the top is golden brown and bubbling.

1/2 tsp. ground nutmeg

FROM THE MOPDOG KITCHEN

Jim Beam Rice Whiskey Treats

PREP TIME 20 minutes SERVING

6-8

COOK TIME

CONTRIBUTOR Bill M.

INGREDIENTS

DIRECTIONS

5 1/2 cups Rice Krispies

1. In a saucepan, melt butter, stir in cinnamon and marshmallows.

10 oz. bag marshmallows 1/4 cup salted butter 2 shots of Black Cherry Red Stag from Jim Beam 1/4 tsp. cinnamon salt to taste

2. Once marshmallows have melted completely, remove from heat and quickly stir in bourbon and a sprinkle of salt.

3. Add Rice Krispies and stir until evenly combined.

4. Press treats into buttered 8x8� baking dish.

5. Cover with parchment (wax) paper, find square object, press down evenly.

6. Add a sprinkle of finishing salt over the top and cut into squares with sharp knife.

FROM THE MOPDOG KITCHEN

Gluten Free Apple Pie INGREDIENTS

PREP TIME 30 minutes SERVING

6-8

COOK TIME

CONTRIBUTOR

55 minutes

Fiona T.

DIRECTIONS

1 package Bob’s Red Mill Gluten Free Pie Crust Mix, prepared

1. Prepare pie crusts according to instructions. Keep dough disc for top crust refrigerated. Roll out bottom crust and place in 9-inch pie pan. Place in refrigerator. Preheat oven to 425°F.

4 lbs. Granny Smith apples (about 8 apples), peeled and cored

2. Cut apples into 1/4-inch slices and place in a large bowl. Add 1/2 cup sugar, lemon juice, lemon zest, salt and spices. Stir to coat.

1/2 cup plus 1 tbsp. sugar

3. Remove pie pan from refrigerator. Pour apple mixture into pie shell.

1 tbsp. fresh lemon juice

4. Remove dough for top crust from refrigerator. Roll out top crust and place over filling. Trim dough edges, leaving 1/2-inch overhang. Flute or crimp with a fork to seal. Cut 3 slits in top crust. Place pie in freezer for 10 minutes if dough is very soft and sticky. Brush top crust lightly with egg white or milk and sprinkle with 1 tbsp. sugar.

zest from 1 lemon 1/4 tsp. salt, nutmeg & cinnamon 1 egg white or 1/8 cup milk

5. Bake on center rack for 25 minutes at 425°F. Reduce temperature to 375°F, place a baking sheet on lower rack and bake for 30-35 minutes more, until crust is golden brown and juices are bubbling.

Remove from oven and cool on a wire rack at least 1 hour before serving.

FROM THE MOPDOG KITCHEN

Carolyn’s Cadbury Fondue from London INGREDIENTS

PREP TIME 5 minutes SERVING 6-8

COOK TIME 5-10 minutes CONTRIBUTOR Bev G.

DIRECTIONS

200 gram bar of Cadbury’s Bournville chocolate

1. Melt ingredients and add cream to correct thickness.

142 ml (1/4 pint) of whipping cream

2. Dip chunks of pound cake, cookies or fruit for a delicious holiday treat.

60 ml (3 tbsp.) Karo syrup

FROM THE MOPDOG KITCHEN

Christmas Fudge

PREP TIME SERVING

15 minutes 3 pounds

COOK TIME

CONTRIBUTOR

5-10 minutes

Kaye C.

INGREDIENTS

DIRECTIONS

1 (7 oz.) jar marshmallow creme

1. Line an 8x8-inch pan with aluminum foil.

Set aside.

1 1/2 cups white sugar 2/3 cup evaporated milk 1/4 cup butter 1/4 tsp. salt 2 cups milk chocolate chips

2. In a large saucepan over medium heat, combine marshmallow creme, sugar, evaporated milk, butter and salt. Bring to a full boil and cook for 5 minutes, stirring constantly.

3. Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth.

1 cup semisweet chocolate chips

4. Stir in nuts and vanilla.

1/2 cup chopped nuts

5. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

1 tsp. vanilla extract

FROM THE MOPDOG KITCHEN

Quick Peanut Butter Fudge

PREP TIME SERVING

5 minutes 6-8

COOK TIME 5 minutes CONTRIBUTOR Nikki K.

INGREDIENTS

DIRECTIONS

8 oz. unsalted butter, plus more for greasing pan

1. Combine the butter and peanut butter in a 4-quart microwave-safe bowl and cover with plastic wrap.

1 cup smooth peanut butter

2. Microwave for 2 minutes on high. Stir and microwave on high for 2 more minutes. (Use caution when removing this mixture from the microwave, it will be very hot.)

1 tsp. vanilla extract 1 lb. powdered sugar

3. Add the vanilla and powdered sugar to the peanut butter mixture and stir to combine with a wooden spoon (the mixture will be hard to stir and loose its sheen.)

4. Spread into a buttered 8x8-inch pan lined with parchment paper.

5. Fold the excess parchment paper so it covers the surface of the fudge and refrigerate until cool, about 2 hours.

6. Cut into 1-inch pieces and store in an airtight container at room temperature for up to a week.

FROM THE MOPDOG KITCHEN

Brown Butter Brownies

PREP TIME 10 minutes SERVING 6-8

COOK TIME

CONTRIBUTOR

30 minutes

Beth R.

INGREDIENTS

DIRECTIONS

nonstick vegetable oil spray

1. Position rack in bottom third of oven; preheat to 325째F. Line 8x8x2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray.

10 tbsp. (1 1/4 sticks) unsalted butter, cut into 1-inch pieces 1 1/4 cups sugar 3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled) 1 tsp. vanilla extract 2 large eggs, chilled 1/3 cup plus 1 tbsp. unbleached all-purpose flour

1 cup walnut pieces

2. Melt butter in medium saucepan over medium heat.

Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes.

3. Remove from heat; immediately add sugar, cocoa, 2 tsp. water, vanilla and 1/4 tsp. (generous) salt. Stir to blend. Let cool 5 minutes (mixture will still be hot.)

4. Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan.

5. Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes. Cool in pan on rack.

Using foil overhang, lift brownies from pan. Cut into 4 strips. Cut each strip crosswise into 4 brownies.

FROM THE MOPDOG KITCHEN

Cranberry Pork Roast INGREDIENTS

PREP TIME SERVING

5 minutes 4-6

COOK TIME 8 hours

CONTRIBUTOR Mel W.

DIRECTIONS

2-3 lb. pork loin roast

1. Put pork roast in Crock-Pot.

1 cup cranberry blend juice

2. Mix together all other ingredients and pour over pork roast.

1 can jellied cranberry sauce 1/2 cup sugar 1/4 tsp. ground mustard 1/4 tsp. ground cloves

3. Cook on low 8 hours.

4. After cooking, you can put the sauce in a small pot on stove. Mix equal amounts corn starch and cold water (2-3 tbsp.) and add to sauce.

Bring to a simmer to thicken gravy. Serve with mashed potatoes or veggies that sounds good.

FROM THE MOPDOG KITCHEN

Veggie Soup

PREP TIME SERVING

20 minutes 4-6

COOK TIME 20-30 minutes

CONTRIBUTOR

Carolina W.

INGREDIENTS

DIRECTIONS

4 cups water

1.Place all ingredients in a pot and bring to a boil.

4 chicken bullion cubes 4 cloves of garlic, minced

2. Reduce to lowest setting and simmer for 20-30 minutes.

1 small-medium red onion, chopped 1 zucchini, chopped 1 summer squash, chopped 1 cup of carrots, grated 1/4 head of cabbage, chopped 2 tsp. of basic flakes

FROM THE MOPDOG KITCHEN

Pecan Pie Cobbler INGREDIENTS 1 box Pillsbury® refrigerated pie crust, softened as directed on box 2 1/2 cups light corn syrup 2 1/2 cups packed brown sugar 1/2 cup butter, melted 4 1/2 tsp. vanilla 6 eggs, slightly beaten 2 cups coarsely chopped pecans 2 cups pecan halves butter-flavor cooking spray vanilla ice cream, if desired

PREP TIME SERVING

10 minutes 6-8

COOK TIME 45-50 minutes

CONTRIBUTOR

Danielle R.

DIRECTIONS 1. Heat oven to 425°F. Grease 13x9-inch (3 quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust in dish; trim edges to fit.

2. In a large bowl, stir in corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll in 13x9-inch rectangle. Place crust over filling; trim edges to fit.

Spray crust with butter-flavor cooking spray.

3. Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.

FROM THE MOPDOG KITCHEN

Homemade Lasagna

PREP TIME SERVING

20 minutes 4

COOK TIME 40 minutes

CONTRIBUTOR

Cathy D.

INGREDIENTS

DIRECTIONS

1 lb. ground beef or turkey

1. Put ground beef or turkey, salt, pepper, basil, oregano, mushrooms and onions in a skillet to brown together. Drain as much fat off as you can.

3/4 tsp. salt 1/8 tsp. pepper 1 tsp. basil 1/2 tsp. oregano fresh or canned mushrooms, optional 1 small onion, chopped up 2 (8 oz.) can tomato sauce 1 package of lasagna noodles 1/4 cup Parmesan cheese, grated 16 oz. creamy cottage cheese 3 cups of mozzarella cheese

2. Add tomato sauce and about a cup of water; stir and bring this mixture to a boil. Reduce heat to a simmer and simmer 20 minutes.

3. Next you will need to prepare your lasagna noodles (or buy noodles that don’t need precooking).

4. In a lasagna pan, layer the noodles, meat sauce and cheeses. First noodles, then meat sauce and then the cheeses. Repeat. Leaving off the last layer of mozzarella.

5. Bake at 375°F for 20 minutes, adding the last layer of mozzarella in the last 5 minutes. * I also add yellow squash in the meat sauce to give a nice flavor too.

FROM THE MOPDOG KITCHEN

Chicken in Tomato Basil Cream

PREP TIME SERVING

5 minutes 4-6

COOK TIME

CONTRIBUTOR

40-50 minutes

Kelly M.

INGREDIENTS

DIRECTIONS

1 tbsp. butter or margarine

1. Heat oven to 450째F.

1/2 cup finely chopped onion

2. Heat butter in skillet over medium heat. Add onion and cook until softened, 5 minutes.

Increase heat to high; add tomatoes and cook until liquid is almost evaporated, 5 to 10 minutes. Add cream and bring to boil.

1 (14 oz.) can plum tomatoes, coarsely chopped 1/2 cup heavy or whipping cream 1/2 cup thinly sliced fresh basil leaves 1/2 tsp. salt and freshly ground pepper

3. Boil until slightly thickened, 3 minutes. Stir in basil, salt and pepper.

4. Arrange chicken in shallow baking dish; pour sauce on top. Bake 20 minutes.

6 boneless skinless chicken breast halves

FROM THE MOPDOG KITCHEN

Creamy White Beans with Sausage INGREDIENTS 3 tbsp. olive oil 1 tbsp. minced garlic 12 oz. hot smoked sausage, sliced into 1/2-inch-thick rounds 1 (14.5 oz.) can diced tomatoes, with juices 5 (15 oz.) cans cannellini beans, rinsed and drained 1 tbsp. chopped fresh rosemary 1 tsp. chopped fresh thyme 3 cups fresh spinach or arugula, rinsed and spun dry salt and freshly ground black pepper extra-virgin olive oil, for serving

PREP TIME

10 minutes

SERVING

4-6

COOK TIME

CONTRIBUTOR

25 minutes Tammi H.

DIRECTIONS 1. Heat the oil in a large heavy Dutch oven over medium heat. Add the garlic and sautĂŠ until fragrant, about 30 seconds.

2. Add the sausage and tomatoes. Increase the heat to medium-high and simmer for 2 minutes.

3. Add the beans and bring to a boil. Then reduce the heat to a simmer and cook until the beans are tender and favorable, about 20 minutes.

4. Remove the pot from the heat and stir in the rosemary, thyme and spinach. Season with salt and pepper to taste and serve hot in wide shallow bowls, drizzled with extra-virgin olive oil. Pass the French bread, if desired.

crunchy French or peasant bread, warmed, for serving (optional) FROM THE MOPDOG KITCHEN

PREP TIME

10 minutes

Pecan Sandies

SERVING

INGREDIENTS

DIRECTIONS

3 dozen

COOK TIME

CONTRIBUTOR

20 minutes

Cassandra R.

1 cup butter or margarine

1. Preheat oven to 325째F.

1/3 cup sugar

2. Beat butter for 30 seconds. Add sugar; beat until fluffy.

2 tsp. water

3. Add 2 tsp. water and vanilla; beat well.

2 tsp. vanilla

4. Stir in flour and nuts.

2 cups all-purpose flour

5. Shape into 1-inch balls or 1/2-inch x 1/2-inch fingers.

1 cup chopped pecans 1/4 cup powdered sugar

6. Place on ungreased cookie sheet. Bake at 325째F for about 20 minutes.

7. Cool thoroughly. In plastic bag, gently shake a few at a time in powdered sugar.

FROM THE MOPDOG KITCHEN

The Best Balsamic Vinaigrette

PREP TIME SERVING

5 minutes 4-6

COOK TIME

CONTRIBUTOR

Donna L.

INGREDIENTS

DIRECTIONS

2 tbsp. honey or agave nectar

1. In a small mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper and garlic.

1 tbsp. Dijon mustard 1/2 tsp. fine sea salt 1/2 tsp. freshly crushed black pepper, finely ground 1 large garlic clove, minced

2. Add the oil and whisk thoroughly to combine.

Continue whisking until the dressing is fully emulsified.

3. Store in a jar with a lid and refrigerate.

4. Shake well before serving. Enjoy!

1/4 cup balsamic vinegar 3/4 cup extra-virgin olive oil

FROM THE MOPDOG KITCHEN

Spicy Roasted Chickpeas

PREP TIME SERVING

5 minutes 4-6

COOK TIME

CONTRIBUTOR

15 minutes

Jen S.

INGREDIENTS

DIRECTIONS

1/4 cup extra-virgin olive oil

1. Preheat oven to 450째F.

2 (15.5 oz.) cans chickpeas, rinsed, drained and patted dry

2. Pour olive oil on a rimmed baking sheet and place in oven until oil is hot, 3 minutes.

1 tsp. cayenne pepper

3. In a medium bowl, combine chickpeas, cayenne pepper and cumin seeds. Season with salt and toss to combine.

1 tbsp. cumin seed coarse salt

4. Place chickpea mixture on hot baking sheet and spread in a single layer.

5. Bake until chickpeas are crisp, 10 to 12 minutes.

6. With a slotted spoon, transfer to paper towels and let cool slightly. Serve warm.

FROM THE MOPDOG KITCHEN

Overnight French Toast Casserole INGREDIENTS 4 tbsp. butter, melted 3/4 cup packed light brown sugar 1 loaf brioche or challah bread, sliced into 1 1/2 inches thick slices 8 eggs, slightly beaten 1 cup whole milk 1 tbsp. vanilla extract 1 tsp. ground cinnamon 1/4 tsp. ground ginger 1/3 cup pecans, chopped 1/8 tsp. salt maple syrup/powdered sugar topping (optional)

PREP TIME 20 minutes SERVING

6-8

COOK TIME 30-35 minutes

CONTRIBUTOR

Christine L.

DIRECTIONS 1. In a small bowl, combine brown sugar and melted butter and pour on the bottom of a 9x13 baking dish.

2. Arrange slices of bread in the baking dish overlapping if necessary.

3. Combine milk, eggs, vanilla, salt, cinnamon and ginger in a bowl and pour evenly over bread slices.

4. Sprinkle chopped pecans over bread slices. Wrap tightly with plastic wrap and place in the fridge for 4-12 hours.

5. In the morning, take the casserole out of the fridge for at least 10 minutes while you are preheating your oven to 350°F. 6. Bake casserole for 30-35 minutes. If top starts browning too quickly, place foil loosely over the top for the last 10 minutes or so. You want to cook it long enough to make sure the bottom part is cooked but don’t dry it out completely.

7. Remove casserole from oven and let it cool slightly before serving. Serve with a dusting of powdered sugar and a drizzle of maple sugar.

FROM THE MOPDOG KITCHEN

Pineapple Kidney Bean Cheese Loaf

PREP TIME

10 minutes

SERVING

4-6

COOK TIME 40 minutes

CONTRIBUTOR

INGREDIENTS

DIRECTIONS

1 can of red kidney beans, drained, rinsed and mashed

1. Mix all ingredients together.

1 can crushed pineapple 2 eggs

Amnesty H.

2. Pour into a loaf pan.

3. Bake at 375째F for about 40 minutes.

1 cup of shredded cheddar cheese (or more if you really like cheese) 1 cup breadcrumbs (make gluten-free by using crushed rice Chex cereal)

FROM THE MOPDOG KITCHEN

Ninety-Minute Cinnamon Rolls INGREDIENTS 3/4 cup milk 1/4 cup margarine, softened 3 1/4 cups all-purpose flour 1 (.25 oz.) package instant yeast 1/4 cup white sugar 1/2 tsp. salt 1/4 cup water 1 egg 1 cup brown sugar, packed 1 tbsp. ground cinnamon 1/2 cup margarine, softened 1/2 cup raisins (optional)

PREP TIME 45 minutes SERVING

12 rolls

COOK TIME

CONTRIBUTOR

30-35 minutes

Chris V.

DIRECTIONS 1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.

2. In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.

3. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon and softened margarine.

4. Roll out dough into a 12x9-inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins, if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes.

Preheat oven to 375째F. 5. Bake for 20 minutes, or until brown. Remove from muffin cups to cool. Serve warm.

FROM THE MOPDOG KITCHEN

Sesame Cookie Recipe

PREP TIME SERVING

20 minutes 10-12

COOK TIME

CONTRIBUTOR

10 minutes Pam Z.

INGREDIENTS

DIRECTIONS

2 cups all-purpose flour

1. Mix egg, vanilla and butter till creamy; set aside.

1 cup sugar 1 tsp. vanilla 1/2 tsp. baking soda

2. In different bowl mix flour, salt, sugar and baking soda. Combine with creamy mixture until dough forms.

1/2 tsp. salt

3. Roll into ball and place in refrigerator for a few hours or overnight to firm.

1 egg

4. Preheat oven to 350째F.

2 sticks softened butter

5. Roll dough into 1-inch balls and roll in sesame seeds. Place 2 inches apart on lightly greased cookie sheet and bake up to 10 minutes or until lightly browned.

1/2 cup sesame seeds

FROM THE MOPDOG KITCHEN

Cheese Biscuits

PREP TIME SERVING

10 minutes 1 dozen

COOK TIME

CONTRIBUTOR

12-15 minutes

Alisa D.

INGREDIENTS

DIRECTIONS

2 cups self-rising flour

1. Preheat oven to 350째F.

1 tsp. baking powder

2. In a medium bowl, mix flour, baking powder, salt, to taste and sugar together using a fork; cut in shortening until it resembles cornmeal. Add cheese.

1 tsp. sugar 1/3 cup shortening 3/4 cup grated sharp Cheddar

3. Stir in buttermilk all at one time just until blended.

Do not over stir.

1/4 stick butter, melted

4. Drop by tablespoonfuls, or use an ice cream scoop, onto well-greased baking sheet. Brush dough with melted butter.

salt

5. Bake for 12 to 15 minutes.

1 cup buttermilk

FROM THE MOPDOG KITCHEN