RECIPE NAME: SAUSAGE CREAM CHEESE PINWHEELS
INGREDIENTS:
1 lb. sausage (regular or spicy or you can also use turkey sausage)
1 pkg. (8 oz) cream cheese, softened
1 can crescent rolls by Pillsbury
HOW TO MAKE THIS:
Brown the sausage. Rinse and drain. Mix the cream cheese and the sausage together till well mixed. Divide into fourths and on a lightly floured surface, unroll the crescent rolls. Pinch the seams together and roll with a floured rolling pin a couple of times with some light pressure. Spread the cream cheese sausage mixture over the four sections and then roll them up. Pinch them closed and place them in the freezer for at least 20 minutes to firm up. Slice them to your desired thickness and place on baking sheet. For best results, line the baking sheet with parchment paper. Bake at 375 for 11-13 minutes.
MY NAME: Martha Brown
Tuesday, November 18, 2008
RECIPE NAME: ALMOST A CANDY BAR
INGREDIENTS:
1 tube (16-1/2 oz) refrigerated chocolate chip cookie dough
4 nutty s'mores trail mix bars (1.23 oz each), chopped
1 pkg. (11 oz.) butterscotch chips
2-1/2 cups miniature marshmallows
1 cup chopped walnuts
1-1/2 cups miniature pretzels
1 pkg. (10 oz.) peanut butter chips
3/4 cup light corn syrup
1/4 cup butter, cubed
1 pkg. (11-1/2 oz) milk chocolate chips
HOW TO MAKE THIS:
Let dough stand at room temperature for 5-10 minutes to soften. In a large bowl, combine dough and trail mix bars. Press into an ungreased 13-in x 9-in. baking pan. Bake, uncovered, at 350 degrees for 10-12 minutes or until golden brown. Sprinkle with butterscotch chips and marshmallows. Bake 3-4 minutes longer or until marshmallows begin to brown. Sprinkle with walnuts; arrange pretzels over the top. In a small saucepan, melt the peanut butter chips, corn syrup and butter; spoon over bars. In a small microwave safe bowl, melt chocolate chips; stir until smooth. Transfer to a small plastic bag; cut a hole in a corner of the bag. Drizzle chocolate over bars. Refrigerate for 1 hour or until firm before cutting.
MY NAME: Tiffany Browder
INGREDIENTS:
1 tube (16-1/2 oz) refrigerated chocolate chip cookie dough
4 nutty s'mores trail mix bars (1.23 oz each), chopped
1 pkg. (11 oz.) butterscotch chips
2-1/2 cups miniature marshmallows
1 cup chopped walnuts
1-1/2 cups miniature pretzels
1 pkg. (10 oz.) peanut butter chips
3/4 cup light corn syrup
1/4 cup butter, cubed
1 pkg. (11-1/2 oz) milk chocolate chips
HOW TO MAKE THIS:
Let dough stand at room temperature for 5-10 minutes to soften. In a large bowl, combine dough and trail mix bars. Press into an ungreased 13-in x 9-in. baking pan. Bake, uncovered, at 350 degrees for 10-12 minutes or until golden brown. Sprinkle with butterscotch chips and marshmallows. Bake 3-4 minutes longer or until marshmallows begin to brown. Sprinkle with walnuts; arrange pretzels over the top. In a small saucepan, melt the peanut butter chips, corn syrup and butter; spoon over bars. In a small microwave safe bowl, melt chocolate chips; stir until smooth. Transfer to a small plastic bag; cut a hole in a corner of the bag. Drizzle chocolate over bars. Refrigerate for 1 hour or until firm before cutting.
MY NAME: Tiffany Browder
RECIPE NAME: CREAMY BLACK BEAN DIP
INGREDIENTS:
2 pkgs. (8 oz. each) fat-free cream cheese, cubed
1 can (15 oz.) black beans, rinsed and drained, divided
3/4 cup shredded reduced-fat cheddar cheese
6 green onions, chopped
1-1/2 tsp. ground cumin
Dash cayenne pepper
TOPPING:
1/4 cup shredded reduced-fat cheddar cheese
2 Tbs. diced fresh tomato
2 Tbs. chopped green onion
Tortilla chips
HOW TO MAKE THIS:
In a food processor, cover and process cream cheese until smooth. Add half of the beans; cover and pulse until blended. Transfer to a bowl; stir in the cheese, onions, cumin, cayenne and remaining beans. Cover and refrigerate for 8 hours or overnight. Just before serving, garnish with cheese, tomato and onion. Serve with tortilla chips.
MY NAME: Tiffany Browder
INGREDIENTS:
2 pkgs. (8 oz. each) fat-free cream cheese, cubed
1 can (15 oz.) black beans, rinsed and drained, divided
3/4 cup shredded reduced-fat cheddar cheese
6 green onions, chopped
1-1/2 tsp. ground cumin
Dash cayenne pepper
TOPPING:
1/4 cup shredded reduced-fat cheddar cheese
2 Tbs. diced fresh tomato
2 Tbs. chopped green onion
Tortilla chips
HOW TO MAKE THIS:
In a food processor, cover and process cream cheese until smooth. Add half of the beans; cover and pulse until blended. Transfer to a bowl; stir in the cheese, onions, cumin, cayenne and remaining beans. Cover and refrigerate for 8 hours or overnight. Just before serving, garnish with cheese, tomato and onion. Serve with tortilla chips.
MY NAME: Tiffany Browder
RECIPE NAME: MICROWAVE PEANUT BRITTLE
INGREDIENTS:
1 cup sugar
1/2 cup white corn syrup
1 cup raw peanuts
1/8 tsp. salt
1 tsp. butter
1 tsp. vanilla
1 tsp. baking soda
HOW TO MAKE THIS:
In a large glass bowl, stir together the sugar, syrup, raw peanuts and salt mixing well. Microwave at high for 6-9 minutes (1 use 7.15 minutes) until light brown. Add butter and vanilla and stir well. Cook 2 minutes more on high. Peanuts will be light brown and syrup will be very hot. Add baking soda and gently stir until light and foamy. pour quickly onto lightly buttered cookie sheet and let cool 1/2 to 1 hour. When cool, break into small pieces.
TIP:
Submerge glass bowl in hot water and start the recipe with a warm bowl. After the first batch, adjust the cooking time if necessary.
MY NAME: Fran Hutcherson
INGREDIENTS:
1 cup sugar
1/2 cup white corn syrup
1 cup raw peanuts
1/8 tsp. salt
1 tsp. butter
1 tsp. vanilla
1 tsp. baking soda
HOW TO MAKE THIS:
In a large glass bowl, stir together the sugar, syrup, raw peanuts and salt mixing well. Microwave at high for 6-9 minutes (1 use 7.15 minutes) until light brown. Add butter and vanilla and stir well. Cook 2 minutes more on high. Peanuts will be light brown and syrup will be very hot. Add baking soda and gently stir until light and foamy. pour quickly onto lightly buttered cookie sheet and let cool 1/2 to 1 hour. When cool, break into small pieces.
TIP:
Submerge glass bowl in hot water and start the recipe with a warm bowl. After the first batch, adjust the cooking time if necessary.
MY NAME: Fran Hutcherson
RECIPE NAME: CRUNCHY VANILLA CLUSTERS
INGREDIENTS:
1 (3 oz) pkg ramen noodles
3/4 cup pecan pieces
1/2 cup sliced almonds
2 Tbs. butter, melted
1 (12 oz) pkg. white chocolate or vanilla morsels
HOW TO MAKE THIS:
Gently crush ramen noodles before opening package. Open package and discard flavoring packet. Saute' crushed noodles, pecans, and almonds in butter in a large skillet over medium heat until toasted. (Be careful not to crush noodles too finely while sauteing.) Pour noodle mixture into a large bowl to cool. Melt white chocolate morsels according to package directions. Pour melted chocolate over cooled noodle mixture, tossing gently to coat. Drop candy mixture by rounded tablespoonfuls onto wax paper, let stand until firm (about 45 minutes). Store clusters in an airtight container at room temperature.
TIP:
It's important to melt white chocolate morsels according to package directions. If heated too quickly or at too high a temperature, the morsels will not melt properly. We recommend using microwave directions for melting.
MY NAME: Jan Edwards
INGREDIENTS:
1 (3 oz) pkg ramen noodles
3/4 cup pecan pieces
1/2 cup sliced almonds
2 Tbs. butter, melted
1 (12 oz) pkg. white chocolate or vanilla morsels
HOW TO MAKE THIS:
Gently crush ramen noodles before opening package. Open package and discard flavoring packet. Saute' crushed noodles, pecans, and almonds in butter in a large skillet over medium heat until toasted. (Be careful not to crush noodles too finely while sauteing.) Pour noodle mixture into a large bowl to cool. Melt white chocolate morsels according to package directions. Pour melted chocolate over cooled noodle mixture, tossing gently to coat. Drop candy mixture by rounded tablespoonfuls onto wax paper, let stand until firm (about 45 minutes). Store clusters in an airtight container at room temperature.
TIP:
It's important to melt white chocolate morsels according to package directions. If heated too quickly or at too high a temperature, the morsels will not melt properly. We recommend using microwave directions for melting.
MY NAME: Jan Edwards
Saturday, November 15, 2008
RECIPE NAME: BEAN SOUP
INGREDIENTS:
1/2 to 1 lb. bacon
1 lb. ground round (browned separately)
1 cup onion (chopped up & browned in bacon grease or olive oil)
1 tsp. salt
1 tsp. pepper
2 or 3 T. garlic - chopped or powder
3/4 cup brown sugar
1/2 cup ketchup
2 tsp. vinegar
1 can kidney beans
1 can pinto (Ranch style or cooked dried) beans
2 cans pork & beans
2 cans butter beans
2 cans black beans
Include juice from all cans.
HOW TO MAKE THIS:
Dump it all in a deep pan. (You might want to double the recipe.) In crock pot, heat for several hours. On top of stove, heat for 30 min. to an hour.
MY NAME: Lana Gay Knox
INGREDIENTS:
1/2 to 1 lb. bacon
1 lb. ground round (browned separately)
1 cup onion (chopped up & browned in bacon grease or olive oil)
1 tsp. salt
1 tsp. pepper
2 or 3 T. garlic - chopped or powder
3/4 cup brown sugar
1/2 cup ketchup
2 tsp. vinegar
1 can kidney beans
1 can pinto (Ranch style or cooked dried) beans
2 cans pork & beans
2 cans butter beans
2 cans black beans
Include juice from all cans.
HOW TO MAKE THIS:
Dump it all in a deep pan. (You might want to double the recipe.) In crock pot, heat for several hours. On top of stove, heat for 30 min. to an hour.
MY NAME: Lana Gay Knox
RECIPE NAME: CAMPING CHILI
INGREDIENTS:
1 onion - diced
1-2 lbs. round meat (I use round or chuck)
1 pkg. of Williams Chili Seasoniong (not the Tex Mex)
2 cans Ranch Style Beans with Jalapenos
2 cans Rotel tomatoes
Cheese - grated
Small size Fritos
Jalapenos - chopped
HOW TO MAKE THIS:
In a Dutch Oven or a large pot, saute' the onions in a little bit of oil or butter. Add meat and brown. Drain excess grease. Add beans and tomatoes ad simmer till flavors are combined and heated. Serve chili with Fritos and cheese on top. Chopped jalapenos are optional. Great for a cold winter's night!
MY NAME: Michelle Faries
INGREDIENTS:
1 onion - diced
1-2 lbs. round meat (I use round or chuck)
1 pkg. of Williams Chili Seasoniong (not the Tex Mex)
2 cans Ranch Style Beans with Jalapenos
2 cans Rotel tomatoes
Cheese - grated
Small size Fritos
Jalapenos - chopped
HOW TO MAKE THIS:
In a Dutch Oven or a large pot, saute' the onions in a little bit of oil or butter. Add meat and brown. Drain excess grease. Add beans and tomatoes ad simmer till flavors are combined and heated. Serve chili with Fritos and cheese on top. Chopped jalapenos are optional. Great for a cold winter's night!
MY NAME: Michelle Faries
RECIPE NAME: PISTACHIO CRANBERRY BARK
INGREDIENTS:
2 cups (12 oz.) semisweet chocolate chips
5 ounces white candy coating, chopped
1 cup chopped pistachios, toasted, divided
3/4 cup dried cranberries, divided
HOW TO MAKE THIS:
In a microwave-safe bowl, melt chocolate chips; stir until smooth. Repeat with candy coating. Stir 3/4 cup pistachios and half of the cranberries into semisweet chocolate. Thinly spread onto a waxed paper-lined baking sheet. Drizzle with candy coating. Cut through with a knife to swirl. Sprinkle with remaining pistachios and cranberries. Chill until firm. Break into pieces. Store in an airtight container in the refrigerator.
MY NAME: Janna Stegall
INGREDIENTS:
2 cups (12 oz.) semisweet chocolate chips
5 ounces white candy coating, chopped
1 cup chopped pistachios, toasted, divided
3/4 cup dried cranberries, divided
HOW TO MAKE THIS:
In a microwave-safe bowl, melt chocolate chips; stir until smooth. Repeat with candy coating. Stir 3/4 cup pistachios and half of the cranberries into semisweet chocolate. Thinly spread onto a waxed paper-lined baking sheet. Drizzle with candy coating. Cut through with a knife to swirl. Sprinkle with remaining pistachios and cranberries. Chill until firm. Break into pieces. Store in an airtight container in the refrigerator.
MY NAME: Janna Stegall
RECIPE NAME: CAPTAIN CRUNCH
INGREDIENTS:
1 cup peanut butter
1 package almond bark
1 package butterscotch chips
1 box Captain Crunch cereal
1 jar dry roasted peanuts
HOW TO MAKE THIS:
In double boiler, melt together peanut butter, almond bark and butterscotch chips. Stir to mix well. Add cereal and peanuts and stir together to coat cereal. Pour into cookie sheet or 13” x 9” pan lined with waxed paper. When cool, cut into squares.
MY TIP: You can use a larger pan for thinner bites or a smaller pan for thicker bites. You could even drop by teaspoons onto waxed paper.
MY NAME: Kay Shaw
INGREDIENTS:
1 cup peanut butter
1 package almond bark
1 package butterscotch chips
1 box Captain Crunch cereal
1 jar dry roasted peanuts
HOW TO MAKE THIS:
In double boiler, melt together peanut butter, almond bark and butterscotch chips. Stir to mix well. Add cereal and peanuts and stir together to coat cereal. Pour into cookie sheet or 13” x 9” pan lined with waxed paper. When cool, cut into squares.
MY TIP: You can use a larger pan for thinner bites or a smaller pan for thicker bites. You could even drop by teaspoons onto waxed paper.
MY NAME: Kay Shaw
RECIPE NAME: CRANBERRY COOKIE SQUARES
INGREDIENTS:
1/4 cup margarine
1/2 cup packed brown sugar
1/2 cup sugar
1 egg
1 tsp. vanilla
1 cup flour
1 Tsp. baking powder
1/4 tsp. salt
1/4 tsp. cinnamon
1 cups fresh or frozen cranberries, coarsely chopped
1/2 cup chopped pecans
HOW TO MAKE THIS:
Preheat oven to 350. Grease the bottom of a 9 inch square pan . In medium saucepan melt margarine over moderate heat. Remove from heat. Using a wooden spoon beat in sugars, egg, and vanilla. Stir till smooth. Combine flour, baking powder, salt & cinnamon. Stir into sugar mixture till thoroughly combined. Stir in cranberries & nuts. Press batter evenly into pan. Bake 30 minutes. Cool before frosting.
Penuche Frosting:
1/4 cup margarine
1/2 cup brown sugar
2 Tbs. hot milk
1 1/2 cup + 2 Tbs. powdered sugar
Melt margarine in saucepan. Add sugar. Bring to a boil. Cook & stir for 1 minute or until slightly thick. Cool for 15 minutes. Add hot milk and beat smooth. Beat in enough of powdered sugar for spreading consistency. Use immediately.
MY TIP: You can substitute dried cherries for the cranberries. Boil in 2 cups water to hydrate; then drain and chop before mixing.
MY NAME: Kathy Butler
INGREDIENTS:
1/4 cup margarine
1/2 cup packed brown sugar
1/2 cup sugar
1 egg
1 tsp. vanilla
1 cup flour
1 Tsp. baking powder
1/4 tsp. salt
1/4 tsp. cinnamon
1 cups fresh or frozen cranberries, coarsely chopped
1/2 cup chopped pecans
HOW TO MAKE THIS:
Preheat oven to 350. Grease the bottom of a 9 inch square pan . In medium saucepan melt margarine over moderate heat. Remove from heat. Using a wooden spoon beat in sugars, egg, and vanilla. Stir till smooth. Combine flour, baking powder, salt & cinnamon. Stir into sugar mixture till thoroughly combined. Stir in cranberries & nuts. Press batter evenly into pan. Bake 30 minutes. Cool before frosting.
Penuche Frosting:
1/4 cup margarine
1/2 cup brown sugar
2 Tbs. hot milk
1 1/2 cup + 2 Tbs. powdered sugar
Melt margarine in saucepan. Add sugar. Bring to a boil. Cook & stir for 1 minute or until slightly thick. Cool for 15 minutes. Add hot milk and beat smooth. Beat in enough of powdered sugar for spreading consistency. Use immediately.
MY TIP: You can substitute dried cherries for the cranberries. Boil in 2 cups water to hydrate; then drain and chop before mixing.
MY NAME: Kathy Butler
RECIPE NAME: PUMPKIN CHOCOLATE CHIP COOKIES
INGREDIENTS:
1 (15 oz.) can pumpkin
2 tsp. baking soda
4 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
4 cups flour
2 cups sugar
2 beaten eggs
2 Tbs. milk
1 cup vegetable oil
2 tsp. vanilla
1 pkg. chocolate chips
HOW TO MAKE THIS:
Mix all ingredients and bake at 375 degrees for 10 minutes or so
FROSTING: (Optional)
3 cups powdered sugar
2 tsp. butter (soft)
1 egg white
1 tsp. vanilla
Add a little milk until frosting is spreadable on top of cookies!
MY NAME: Lizzie Ross
INGREDIENTS:
1 (15 oz.) can pumpkin
2 tsp. baking soda
4 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
4 cups flour
2 cups sugar
2 beaten eggs
2 Tbs. milk
1 cup vegetable oil
2 tsp. vanilla
1 pkg. chocolate chips
HOW TO MAKE THIS:
Mix all ingredients and bake at 375 degrees for 10 minutes or so
FROSTING: (Optional)
3 cups powdered sugar
2 tsp. butter (soft)
1 egg white
1 tsp. vanilla
Add a little milk until frosting is spreadable on top of cookies!
MY NAME: Lizzie Ross
RECIPE NAME: JUSTIN'S CHEWIES
INGREDIENTS:
14 oz. wrapped caramels
1/3 c. milk
1 German chocolate cake mix
2/3 c. margarine or butter
1/3 c. milk
6 oz. chocolate chips
HOW TO MAKE THIS:
Soften margarine or butter
Grease a 9x13 glass pan and preheat oven 350 degrees
Melt caramels and 1/3 c. milk in medium saucepan
In large bowl, combine cake mix, margarine or butter, and 1/3 c. milk. Spread half of this in the pan and bake for 6 minutes.
Then sprinkle all chocolate chips and pour the melted caramels onto 1/2 baked cake mix. Using a spoon, blob on the remaining cake mix
Bake for another 20 minutes.
Allow to cool before cutting.
MY NAME: Justin Ross
INGREDIENTS:
14 oz. wrapped caramels
1/3 c. milk
1 German chocolate cake mix
2/3 c. margarine or butter
1/3 c. milk
6 oz. chocolate chips
HOW TO MAKE THIS:
Soften margarine or butter
Grease a 9x13 glass pan and preheat oven 350 degrees
Melt caramels and 1/3 c. milk in medium saucepan
In large bowl, combine cake mix, margarine or butter, and 1/3 c. milk. Spread half of this in the pan and bake for 6 minutes.
Then sprinkle all chocolate chips and pour the melted caramels onto 1/2 baked cake mix. Using a spoon, blob on the remaining cake mix
Bake for another 20 minutes.
Allow to cool before cutting.
MY NAME: Justin Ross
Wednesday, November 12, 2008
RECIPE NAME: OATMEAL CRAISIN COOKIES
INGREDIENTS:
2 sticks margarine-softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp. vanilla
1-1/2 cups all-purpose flour
1 tsp. baking soda
1 t cinnamon
3 c oats (quick or old fashioned, uncooked)
1 c craisins
HOW TO MAKE THIS:
Preheat oven to 350. Beat together margarine and sugars until creamy.
Add eggs and vanilla; beat well
Add combined flour, baking soda, cinnamon; mix well
Stir in oats and craisins; mix well
Drop by rounded tablespoonfuls onto ungreased cookie sheet
Bake 10-12 minutes or until golden brown
Cool 1 minute on cookie sheet; move to wire rack
MY TIP:
Substitute ½ c craisins with ½ c chopped, dried apricots.
You can also add chopped pecans.
MY NAME: Rick & Janet Fritsch
INGREDIENTS:
2 sticks margarine-softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp. vanilla
1-1/2 cups all-purpose flour
1 tsp. baking soda
1 t cinnamon
3 c oats (quick or old fashioned, uncooked)
1 c craisins
HOW TO MAKE THIS:
Preheat oven to 350. Beat together margarine and sugars until creamy.
Add eggs and vanilla; beat well
Add combined flour, baking soda, cinnamon; mix well
Stir in oats and craisins; mix well
Drop by rounded tablespoonfuls onto ungreased cookie sheet
Bake 10-12 minutes or until golden brown
Cool 1 minute on cookie sheet; move to wire rack
MY TIP:
Substitute ½ c craisins with ½ c chopped, dried apricots.
You can also add chopped pecans.
MY NAME: Rick & Janet Fritsch
RECIPE NAME: CONGO SQUARES
INGREDIENTS:
2/3 cup solid vegetable shortening
2 1/4 cups packed dark brown sugar (one box)
3 eggs
2 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped pecans
1 (6 oz.) package chocolate chips
HOW TO MAKE THIS:
Preheat oven to 350'. Melt shortening and stir in brown sugar; cool slightly. Add eggs, one at a time, beating well after each addition. Stir together flour, baking powder, and salt, then add to sugar mixture. Stir in nuts and chocolate chips. Spread into a 9x13.pan. Bake 25 to 30 minutes. When almost cool, cut. Serves/makes 2 dozen
MY NAME: Judy Hutson
INGREDIENTS:
2/3 cup solid vegetable shortening
2 1/4 cups packed dark brown sugar (one box)
3 eggs
2 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped pecans
1 (6 oz.) package chocolate chips
HOW TO MAKE THIS:
Preheat oven to 350'. Melt shortening and stir in brown sugar; cool slightly. Add eggs, one at a time, beating well after each addition. Stir together flour, baking powder, and salt, then add to sugar mixture. Stir in nuts and chocolate chips. Spread into a 9x13.pan. Bake 25 to 30 minutes. When almost cool, cut. Serves/makes 2 dozen
MY NAME: Judy Hutson
RECIPE NAME: SWEET POTATO SQUARES WITH LEMON-GARLIC MAYONNAISE
INGREDIENTS:
2 lbs. sweet potatoes, peeled and cut into 32 (1 inch) cubes
2 Tbsp. olive oil
1/2 tsp. pepper
1/4 tsp. salt
½ lb. spicy smoked sausage cut into 32 (1/2 IN.) pieces
32 wooden picks
lemon-garlic mayonnaise.
HOW TO MAKE THIS:
Preheat oven to 450. Place potato cubes on a lightly greased 15”x10” jelly-roll pan. Drizzle with 2 Tbsp. olive oil and sprinkle with salt and pepper. Toss to coat.
Bake at 450 for 15-20 minutes, turning cubes twice.
Cook sausage in a large nonstick skillet over medium –high heat 3-4 minutes on each side or until browned. Drain on paper towel.
Place 1 sausage slice on top of 1 potato cube; Secure with a wooden pick. Serve with Lemon-Garlic Mayo.
Serve this warm or at room temp.
LEMON-GARLIC MAYO:
1 cup mayo
2 Tbsp. chopped fresh parsley
1 tsp. lemon zest
2tsp. minced garlic
2 Tbsp. fresh lemon juice
½ tsp. pepper
1/4 tsp. salt
Stir all ingredients together. Store in an airtight container in refrigerator for up to 7 days.
MY NAME: Linda Fox
INGREDIENTS:
2 lbs. sweet potatoes, peeled and cut into 32 (1 inch) cubes
2 Tbsp. olive oil
1/2 tsp. pepper
1/4 tsp. salt
½ lb. spicy smoked sausage cut into 32 (1/2 IN.) pieces
32 wooden picks
lemon-garlic mayonnaise.
HOW TO MAKE THIS:
Preheat oven to 450. Place potato cubes on a lightly greased 15”x10” jelly-roll pan. Drizzle with 2 Tbsp. olive oil and sprinkle with salt and pepper. Toss to coat.
Bake at 450 for 15-20 minutes, turning cubes twice.
Cook sausage in a large nonstick skillet over medium –high heat 3-4 minutes on each side or until browned. Drain on paper towel.
Place 1 sausage slice on top of 1 potato cube; Secure with a wooden pick. Serve with Lemon-Garlic Mayo.
Serve this warm or at room temp.
LEMON-GARLIC MAYO:
1 cup mayo
2 Tbsp. chopped fresh parsley
1 tsp. lemon zest
2tsp. minced garlic
2 Tbsp. fresh lemon juice
½ tsp. pepper
1/4 tsp. salt
Stir all ingredients together. Store in an airtight container in refrigerator for up to 7 days.
MY NAME: Linda Fox
RECIPE NAME: GRANDPA PETTY'S MICROWAVE PEANUT BRITTLE
INGREDIENTS:
1 cup sugar
½ cup white corn syrup
1 cup raw peanuts
¼ tsp. salt
1 tsp. margarine
1 tsp. vanilla
1 tsp. baking soda
HOW TO MAKE THIS:
Cook in a 4 cup capacity pot on high in the microwave. Use a knife
to stir between each step.
1. Cook 1 cup of sugar, ½ cup white corn syrup for 3 minutes. Stir.
2. Add 1 cup raw peanuts and ¼ tsp. salt to mixture. Cook 3
Minutes. Stir.
3. Add 1 tsp. margarine and 1 tsp. vanilla. Cook 2 minutes.
4. Quickly add 1 tsp. baking soda. Stir until foamy.
5. Pour onto buttered piece of foil. Break into pieces when cooled.
MY NAME: Debbi Carrizal
INGREDIENTS:
1 cup sugar
½ cup white corn syrup
1 cup raw peanuts
¼ tsp. salt
1 tsp. margarine
1 tsp. vanilla
1 tsp. baking soda
HOW TO MAKE THIS:
Cook in a 4 cup capacity pot on high in the microwave. Use a knife
to stir between each step.
1. Cook 1 cup of sugar, ½ cup white corn syrup for 3 minutes. Stir.
2. Add 1 cup raw peanuts and ¼ tsp. salt to mixture. Cook 3
Minutes. Stir.
3. Add 1 tsp. margarine and 1 tsp. vanilla. Cook 2 minutes.
4. Quickly add 1 tsp. baking soda. Stir until foamy.
5. Pour onto buttered piece of foil. Break into pieces when cooled.
MY NAME: Debbi Carrizal
RECIPE NAME: WEDDING PUNCH
INGREDIENTS:
9- Small Cans of Frozen Lemonade
9- Quarts of ginger ale
3- 46 oz. Cans pineapple juice
Makes 70 cups
HOW TO MAKE THIS:
Mix lemonade and pineapple juices together. Wait until ready to serve to
add ginger ale.
Make some of the punch up ahead of time and freeze it in a bundt pan or jello mold to make an ice ring to put in the punch bowl.
Use 2 cups of pineapple, one can of lemonade and 1 bottle of ginger ale.
MY TIP:
If you want pink punch, use pink lemonade. Chill gingerale ahead of time.
MY NAME: RITA COMPTON
INGREDIENTS:
9- Small Cans of Frozen Lemonade
9- Quarts of ginger ale
3- 46 oz. Cans pineapple juice
Makes 70 cups
HOW TO MAKE THIS:
Mix lemonade and pineapple juices together. Wait until ready to serve to
add ginger ale.
Make some of the punch up ahead of time and freeze it in a bundt pan or jello mold to make an ice ring to put in the punch bowl.
Use 2 cups of pineapple, one can of lemonade and 1 bottle of ginger ale.
MY TIP:
If you want pink punch, use pink lemonade. Chill gingerale ahead of time.
MY NAME: RITA COMPTON
RECIPE NAME: BAKED OLIVE PUFFS
INGREDIENTS:
1 cup of grated sharp cheddar cheese
4 Tbl. Butter softened
½ cup all-purpose flour
½ tsp. salt
½ tsp. paprika
30 medium pimiento-stuffed green olives, drained
HOW TO MAKE THIS:
1. Line a baking sheet with parchment paper
2. In a medium mixing bowl, combine the cheese, butter, flour, salt, and paprika. Mix with an electric mixer until blended. The dough will be quite crumbly but will come together due to the heat of your hands.
3. Pinch off a small amount of the dough, flatten it in your palm, and wrap it around an olive. Roll the olive in your hands to smooth it out. Place each Olive on the baking sheet.
4. When all the olives are wrapped, cover with plastic wrap and freeze for at least 1 hour up to 24 hours.
5. When you’re ready to bake the puffs, preheat oven to 375 degrees F. Take the pan straight from the freezer, remove the plastic wrap, and bake for 18-20 minutes until browned on the bottom.
MY TIP: Patience!
MY NAME: Penny Riley. Recipe from Paula Deen Celebrates book.
INGREDIENTS:
1 cup of grated sharp cheddar cheese
4 Tbl. Butter softened
½ cup all-purpose flour
½ tsp. salt
½ tsp. paprika
30 medium pimiento-stuffed green olives, drained
HOW TO MAKE THIS:
1. Line a baking sheet with parchment paper
2. In a medium mixing bowl, combine the cheese, butter, flour, salt, and paprika. Mix with an electric mixer until blended. The dough will be quite crumbly but will come together due to the heat of your hands.
3. Pinch off a small amount of the dough, flatten it in your palm, and wrap it around an olive. Roll the olive in your hands to smooth it out. Place each Olive on the baking sheet.
4. When all the olives are wrapped, cover with plastic wrap and freeze for at least 1 hour up to 24 hours.
5. When you’re ready to bake the puffs, preheat oven to 375 degrees F. Take the pan straight from the freezer, remove the plastic wrap, and bake for 18-20 minutes until browned on the bottom.
MY TIP: Patience!
MY NAME: Penny Riley. Recipe from Paula Deen Celebrates book.
RECIPE NAME: SUGAR ‘N’ SPICE NUTS
INGREDIENTS:
¼ cup packed brown sugar
½ tsp. ground cinnamon
¼ tsp. cayenne pepper
1 egg white
1 cup salted cashews
1 cup pecan halves
1 cup dry roasted peanuts
½ cup dried cranberries
HOW TO MAKE THIS:
In a small bowl, combine the brown sugar, cinnamon and cayenne: set aside.
In a large bowl, whisk the egg white: add nuts and cranberries. Sprinkle with sugar mixture and toss to coat. Spread in a single layer on a greased baking sheet.
Bake at 300 degrees for 18-20 minutes or until golden brown, stirring once. Cool. Store in an airtight container.
MY NAME: Laura Kellum
INGREDIENTS:
¼ cup packed brown sugar
½ tsp. ground cinnamon
¼ tsp. cayenne pepper
1 egg white
1 cup salted cashews
1 cup pecan halves
1 cup dry roasted peanuts
½ cup dried cranberries
HOW TO MAKE THIS:
In a small bowl, combine the brown sugar, cinnamon and cayenne: set aside.
In a large bowl, whisk the egg white: add nuts and cranberries. Sprinkle with sugar mixture and toss to coat. Spread in a single layer on a greased baking sheet.
Bake at 300 degrees for 18-20 minutes or until golden brown, stirring once. Cool. Store in an airtight container.
MY NAME: Laura Kellum
RECIPE NAME: GLUTEN & SOY FREE SOUP BASE*
INGREDIENTS:
1/4 cup onion, chopped
2 Tbl. butter or margarine
3-4 cups fresh mushrooms, sliced
3 Tbl. cornstarch
3 Tbl. rice flour
32 ounce (1 quart) cans chicken broth*
1 cup evaporated milk
1/2 tsp. salt
1/8 tsp. pepper
HOW TO MAKE THIS:
In a large saucepan, sauté onion in butter until tender.
Add mushrooms and sauté until tender.
Combine cornstarch, flour and broth until smooth, stir into the mushroom mixture.
Bring to a boil, stirring often; cook and stir continuously for 2 minutes or until thickened.
Reduce heat.
Stir in the evaporated milk, salt and pepper.
Simmer, uncovered, for 15 minutes, stirring often.
*Read labels of products to make sure no Gluten, Wheat or Soy products have been added. I prefer the organic chicken broth as it usually does not have any additives including bouillon flavoring which includes wheat products.
Variations:
Leave out the mushrooms and make creamy chicken soup.
Add cooked chicken and rice.
Use as a mushroom sauce over meat.
Add a fresh vegetable – cut asparagus is my favorite.
This variation list could go on and on………..
Preparation/Cook Time Total: 30 minutes to 1 hour
MY NAME: Ronda Bewley
INGREDIENTS:
1/4 cup onion, chopped
2 Tbl. butter or margarine
3-4 cups fresh mushrooms, sliced
3 Tbl. cornstarch
3 Tbl. rice flour
32 ounce (1 quart) cans chicken broth*
1 cup evaporated milk
1/2 tsp. salt
1/8 tsp. pepper
HOW TO MAKE THIS:
In a large saucepan, sauté onion in butter until tender.
Add mushrooms and sauté until tender.
Combine cornstarch, flour and broth until smooth, stir into the mushroom mixture.
Bring to a boil, stirring often; cook and stir continuously for 2 minutes or until thickened.
Reduce heat.
Stir in the evaporated milk, salt and pepper.
Simmer, uncovered, for 15 minutes, stirring often.
*Read labels of products to make sure no Gluten, Wheat or Soy products have been added. I prefer the organic chicken broth as it usually does not have any additives including bouillon flavoring which includes wheat products.
Variations:
Leave out the mushrooms and make creamy chicken soup.
Add cooked chicken and rice.
Use as a mushroom sauce over meat.
Add a fresh vegetable – cut asparagus is my favorite.
This variation list could go on and on………..
Preparation/Cook Time Total: 30 minutes to 1 hour
MY NAME: Ronda Bewley
RECIPE NAME: ORANGE GLAZED CRANBERRY PUMPKIN BREAD
INGREDIENTS:
3-½ cups all-purpose flour
1 2/3 cups sugar
2 tsp. baking soda
2 tsp. pumpkin pie spice
¾ teaspoon salt
1 tsp. baking powder
1 (16 oz) can whole berry cranberry sauce
1 (16 oz) can solid pack pumpkin
¾ cup chopped pecans
2/3 cup vegetable oil
4 eggs
HOW TO MAKE THIS:
In large bowl, mix together flour, sugar, baking soda, pumpkin pie spice, salt and baking powder. In second bowl, stir together remaining ingredients until well mixed. Add pumpkin mixture to flour mixture and stir until all ingredients are well moistened. Pour batter into two 9 ¼” X 5 ¼” X 2” GREASED LOAF PANS. Bake at 350 degrees for 65 minutes or until breads test done with wooden pick. Cool in pans 10 minutes then remove to cooling racks. Completely cool breads then drizzle glaze over top and sides.
Makes 2 loaves.
Glaze:
In small bowl, with fork, mix 1 cup powdered sugar, ¼ cup undiluted orange juice concentrate and 1/8 teaspoon ground allspice until smooth. Drizzle over cooked breads.
Makes ½ cup glaze.
MY NAME: Shirley Sawyer
INGREDIENTS:
3-½ cups all-purpose flour
1 2/3 cups sugar
2 tsp. baking soda
2 tsp. pumpkin pie spice
¾ teaspoon salt
1 tsp. baking powder
1 (16 oz) can whole berry cranberry sauce
1 (16 oz) can solid pack pumpkin
¾ cup chopped pecans
2/3 cup vegetable oil
4 eggs
HOW TO MAKE THIS:
In large bowl, mix together flour, sugar, baking soda, pumpkin pie spice, salt and baking powder. In second bowl, stir together remaining ingredients until well mixed. Add pumpkin mixture to flour mixture and stir until all ingredients are well moistened. Pour batter into two 9 ¼” X 5 ¼” X 2” GREASED LOAF PANS. Bake at 350 degrees for 65 minutes or until breads test done with wooden pick. Cool in pans 10 minutes then remove to cooling racks. Completely cool breads then drizzle glaze over top and sides.
Makes 2 loaves.
Glaze:
In small bowl, with fork, mix 1 cup powdered sugar, ¼ cup undiluted orange juice concentrate and 1/8 teaspoon ground allspice until smooth. Drizzle over cooked breads.
Makes ½ cup glaze.
MY NAME: Shirley Sawyer
RECIPE NAME: VEGGIE BARS
INGREDIENTS:
1 can crescent rolls
1/2 cup mayonnaise
1/4 cup sour cream
8 oz. cream cheese
1 envelope Ranch dressing dry mix
1/2 cup chopped green pepper
1/2 cup chopped tomato
1/2 cup chopped broccoli
1/2 cup chopped cauliflower
1/2 cup chopped carrots
1/2 cup chopped olives
1/2 cup chopped olives
1/2 cup chopped green pepper
HOW TO MAKE THIS:
Line 9x12 or 12x15-inch pan with rolls. Bake at 350 for 10 minutes or until lightly browned. Cool crust. Mix and spread mayo, sour cream, cream cheese and Ranch dressing mix over crust. Mix well pepper, tomato, broccoli, cauliflower, carrots and olives. Sprinkle over top and lightly press into dressing mixture. Refrigerate 3-4 hours before serving and cut into squares.
MY NAME: Virginia Sims
INGREDIENTS:
1 can crescent rolls
1/2 cup mayonnaise
1/4 cup sour cream
8 oz. cream cheese
1 envelope Ranch dressing dry mix
1/2 cup chopped green pepper
1/2 cup chopped tomato
1/2 cup chopped broccoli
1/2 cup chopped cauliflower
1/2 cup chopped carrots
1/2 cup chopped olives
1/2 cup chopped olives
1/2 cup chopped green pepper
HOW TO MAKE THIS:
Line 9x12 or 12x15-inch pan with rolls. Bake at 350 for 10 minutes or until lightly browned. Cool crust. Mix and spread mayo, sour cream, cream cheese and Ranch dressing mix over crust. Mix well pepper, tomato, broccoli, cauliflower, carrots and olives. Sprinkle over top and lightly press into dressing mixture. Refrigerate 3-4 hours before serving and cut into squares.
MY NAME: Virginia Sims
RECIPE NAME: BISHOP'S BREAD
INGREDIENTS:
2 cups all-purpose flour
2 tsp baking powder
1 tsp salt
1 cup chopped nuts
1 cup chopped pitted dates or raisins
1 cup sliced maraschino cherries
1 cup semisweet chocolate pieces
4 large eggs, beaten
1 cup sugar
HOW TO MAKE THIS:
Mix flour, baking powder and salt.
Add nuts, fruit and chocolate and mix lightly.
Beat eggs and sugar together and stir into the first mixture.
Line a 9” x 5” x 3” loaf pan with brown paper; butter paper.
Pour in mixture.
Bake in a slow oven 325° about 1 hour and 15 minutes.
Turn out on rack to cool.
MY TIP: Bread is best if stored well-wrapped for a day or two
before slicing. It also freezes well.
MY NAME: Jane Bland
INGREDIENTS:
2 cups all-purpose flour
2 tsp baking powder
1 tsp salt
1 cup chopped nuts
1 cup chopped pitted dates or raisins
1 cup sliced maraschino cherries
1 cup semisweet chocolate pieces
4 large eggs, beaten
1 cup sugar
HOW TO MAKE THIS:
Mix flour, baking powder and salt.
Add nuts, fruit and chocolate and mix lightly.
Beat eggs and sugar together and stir into the first mixture.
Line a 9” x 5” x 3” loaf pan with brown paper; butter paper.
Pour in mixture.
Bake in a slow oven 325° about 1 hour and 15 minutes.
Turn out on rack to cool.
MY TIP: Bread is best if stored well-wrapped for a day or two
before slicing. It also freezes well.
MY NAME: Jane Bland
RECIPE NAME: BELGIAN BUN LOAF
INGREDIENTS:
1 cup sugar
1 cup milk
2 cups raisins
1/4 cup Margarine/butter
Put all these into a saucepan and bring to the boil. Stir and let it cool.
Stir in:
2 cups flour
1 beaten egg
1/2 tsp. baking powder
1/2 tsp. Bicarbonate soda
HOW TO MAKE THIS:
Put the mixture into a baking tin (loaf pan). Cook for one hour on the middle shelf at 350-375 degrees.
MY NAME: Michele Bentley
INGREDIENTS:
1 cup sugar
1 cup milk
2 cups raisins
1/4 cup Margarine/butter
Put all these into a saucepan and bring to the boil. Stir and let it cool.
Stir in:
2 cups flour
1 beaten egg
1/2 tsp. baking powder
1/2 tsp. Bicarbonate soda
HOW TO MAKE THIS:
Put the mixture into a baking tin (loaf pan). Cook for one hour on the middle shelf at 350-375 degrees.
MY NAME: Michele Bentley
RECIPE NAME: PUMPKIN FLUFF
INGREDIENTS:
1 can pumpkin
1 package instant vanilla pudding
1 Tbs pumpkin pie spice (or cinnamon/nutmeg ... whatever tastes good)
1 container Cool Whip (I use Light)
HOW TO MAKE THIS:
Blend first three ingredients together and then mix in 1 container of cool whip.
MY TIP: Serve with Graham Crackers or Ginger Snaps ENJOY!!
MY NAME: Ashley Mathis
INGREDIENTS:
1 can pumpkin
1 package instant vanilla pudding
1 Tbs pumpkin pie spice (or cinnamon/nutmeg ... whatever tastes good)
1 container Cool Whip (I use Light)
HOW TO MAKE THIS:
Blend first three ingredients together and then mix in 1 container of cool whip.
MY TIP: Serve with Graham Crackers or Ginger Snaps ENJOY!!
MY NAME: Ashley Mathis
RECIPE NAME: SALMON PARTY DIP SPREAD
INGREDIENTS:
1 8oz pkg cream cheese, softened
1 can 7 ½ oz. pink salmon, drained & flaked
3 tbsp chopped fresh parsley
2 tbsp. finely chopped green pepper
2 tbsp finely chopped sweet red pepper
2 teaspoons grated onion
1 tsp lemon juice
1 tsp prepared horseradish or Dijon mustard
½ tsp. liquid smoke, optional
Finely chopped pecans or additional parsley
Crackers
HOW TO MAKE THIS:
In a bowl, combine the first nine ingredients; stir
Until well blended. Cover & chill for 2 hours or
Overnight. Transfer to a serving bowl; sprinkle with
Pecans or parsley. Serve with crackers or apple slices.
Makes 2 cups
MY NAME: Cathy Cates
INGREDIENTS:
1 8oz pkg cream cheese, softened
1 can 7 ½ oz. pink salmon, drained & flaked
3 tbsp chopped fresh parsley
2 tbsp. finely chopped green pepper
2 tbsp finely chopped sweet red pepper
2 teaspoons grated onion
1 tsp lemon juice
1 tsp prepared horseradish or Dijon mustard
½ tsp. liquid smoke, optional
Finely chopped pecans or additional parsley
Crackers
HOW TO MAKE THIS:
In a bowl, combine the first nine ingredients; stir
Until well blended. Cover & chill for 2 hours or
Overnight. Transfer to a serving bowl; sprinkle with
Pecans or parsley. Serve with crackers or apple slices.
Makes 2 cups
MY NAME: Cathy Cates
RECIPE NAME: MERRY BERRY CHEESE BARS
INGREDIENTS:
2 cups unsifted flour
1 ½ cups oats
¾ cups + 1 Tbsp. firmly packed brown sugar
1 cup butter or margarine, softened
1 (8 oz.) package cream cheese softened
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
¼ cup ReaLemon Lemon Juice from Concentrate
1 (16 oz.) can whole berry Cranberry sauce
2 Tbsp. corn starch
HOW TO MAKE THIS:
1. Preheat oven to 350 degrees. With mixer, beat flour, oats, ¾ cup sugar & butter until crumbly. Set aside 1 ½ cups mixture; press remaining mixture n bottom of greased 13 x 9-inch baking pan. Bake 15 min. or until lightly browned.
2. With mixer, beat cheese until fluffy. Gradually beat in Eagle Brand until smooth, stir in ReaLemon. Spread over baked crust. Combine cranberry sauce, corn starch and remaining 1 Tbsp. sugar. Spoon over cheese layer. Top with reserved crumb mixture.
3. Bake 45 min. or until golden. Cool & cut into bars. Refrigerate leftovers.
MY TIP: Cut into large squares. Serve warm, top with ice cream.
MY NAME: Sandy Emsoff
INGREDIENTS:
2 cups unsifted flour
1 ½ cups oats
¾ cups + 1 Tbsp. firmly packed brown sugar
1 cup butter or margarine, softened
1 (8 oz.) package cream cheese softened
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
¼ cup ReaLemon Lemon Juice from Concentrate
1 (16 oz.) can whole berry Cranberry sauce
2 Tbsp. corn starch
HOW TO MAKE THIS:
1. Preheat oven to 350 degrees. With mixer, beat flour, oats, ¾ cup sugar & butter until crumbly. Set aside 1 ½ cups mixture; press remaining mixture n bottom of greased 13 x 9-inch baking pan. Bake 15 min. or until lightly browned.
2. With mixer, beat cheese until fluffy. Gradually beat in Eagle Brand until smooth, stir in ReaLemon. Spread over baked crust. Combine cranberry sauce, corn starch and remaining 1 Tbsp. sugar. Spoon over cheese layer. Top with reserved crumb mixture.
3. Bake 45 min. or until golden. Cool & cut into bars. Refrigerate leftovers.
MY TIP: Cut into large squares. Serve warm, top with ice cream.
MY NAME: Sandy Emsoff
RECIPE NAME: STRAWBERRY CUPS
This was my grandmother's recipe, she served it at all kinds of parties, Christmas, Valentines, Bridge and showers.
INGREDIENTS:
2 10oz packages of frozen sweetened strawberries partially thawed
2 cans pineapple tidbits
1 cup toasted slivered almonds
1 cup small marshmallows
1 cup mayo
1 pint whipping cream
Thaw strawberries partially, add pineapple, marshmallows and almonds. Whip the cream then fold in the mayo, then fold all together gently. Spoon in paper lined regular sized muffin cups and freeze on a cookie sheet. Set out a few minutes before serving on small plate with a paper doily. Very pretty and dainty this way.
MY TIP:
For the party I made mini sized so everyone could try and I had to chop all the fruit and almonds
After frozen put in freezer bags and keep for your party or desert when you have unexpected company or just want a treat.
MY NAME: Robin Johnston
This was my grandmother's recipe, she served it at all kinds of parties, Christmas, Valentines, Bridge and showers.
INGREDIENTS:
2 10oz packages of frozen sweetened strawberries partially thawed
2 cans pineapple tidbits
1 cup toasted slivered almonds
1 cup small marshmallows
1 cup mayo
1 pint whipping cream
Thaw strawberries partially, add pineapple, marshmallows and almonds. Whip the cream then fold in the mayo, then fold all together gently. Spoon in paper lined regular sized muffin cups and freeze on a cookie sheet. Set out a few minutes before serving on small plate with a paper doily. Very pretty and dainty this way.
MY TIP:
For the party I made mini sized so everyone could try and I had to chop all the fruit and almonds
After frozen put in freezer bags and keep for your party or desert when you have unexpected company or just want a treat.
MY NAME: Robin Johnston
RECIPE NAME: PEANUT BUTTER CLUSTERS
INGREDIENTS:
2 Cups Peanut Butter Chips
1 Cup Milk Chocolate Chips
1 ½ Cups Dry Roasted Peanuts
1 Cup Crushed Ridged Potato chips
HOW TO MAKE THIS:
In a microwave safe bowl, melt peanut butter chips
And Chocolate chips; stir until smooth. Stir in
Peanuts & potato chips. Drop by level tablespoonfuls
Onto waxed paper-lined baking sheets. Refrigerate
Until firm. Store in an airtight container. Yields
About 3 ½ dozen
MY NAME: Leah Daily
INGREDIENTS:
2 Cups Peanut Butter Chips
1 Cup Milk Chocolate Chips
1 ½ Cups Dry Roasted Peanuts
1 Cup Crushed Ridged Potato chips
HOW TO MAKE THIS:
In a microwave safe bowl, melt peanut butter chips
And Chocolate chips; stir until smooth. Stir in
Peanuts & potato chips. Drop by level tablespoonfuls
Onto waxed paper-lined baking sheets. Refrigerate
Until firm. Store in an airtight container. Yields
About 3 ½ dozen
MY NAME: Leah Daily
RECIPE NAME: SAUSAGE & CHEESE STUFFED MUSHROOMS
INGREDIENTS:
1 lb. medium fresh mushrooms, cleaned
1/2c Zesty Italian Dressing
1/2c hot Italian sausage, cooked and crumbled
1/2c mozzarella cheese
HOW TO MAKE THIS:
Remove the stems from mushrooms. Brush mushrooms with dressing and broil 5 minutes.
Press sausage evenly into mushroom caps, using about ½ tsp. sausage in each cap. Sprinkle evenly with cheese.
Broil an additional 5 minutes till cheese is melted. Serve hot.
MY NAME: Kim Moody
INGREDIENTS:
1 lb. medium fresh mushrooms, cleaned
1/2c Zesty Italian Dressing
1/2c hot Italian sausage, cooked and crumbled
1/2c mozzarella cheese
HOW TO MAKE THIS:
Remove the stems from mushrooms. Brush mushrooms with dressing and broil 5 minutes.
Press sausage evenly into mushroom caps, using about ½ tsp. sausage in each cap. Sprinkle evenly with cheese.
Broil an additional 5 minutes till cheese is melted. Serve hot.
MY NAME: Kim Moody
RECIPE NAME: COWBOY COOKIES
INGREDIENTS:
1 Cup of butter, melted
1 cup granulated sugar
1 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups quick-cooking oats
1 package (12 oz) semisweet chocolate chips
3/4 cup chopped pecans
HOW TO MAKE THIS:
Preheat over to 350 degrees. In a large bowl, beat butter and sugars until creamy.
Add eggs and vanilla, beat until smooth. In a small bowl, combine flour, baking powder, baking soda and salt. Add dry ingredients to creamed mixture, stir until a soft dough forms. Stir in oats, chocolate chips, and pecans. Drop teaspoons of dough 2 inches apart on lightly greased greased baking sheet. Bake 9-11 minutes or until edges are lightly browned. Transfer cookies to a wire rack to cool. Store in an airtight container.
Yield: About 51/2 dozen cookies.
MY NAME: Kim Hope
INGREDIENTS:
1 Cup of butter, melted
1 cup granulated sugar
1 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups quick-cooking oats
1 package (12 oz) semisweet chocolate chips
3/4 cup chopped pecans
HOW TO MAKE THIS:
Preheat over to 350 degrees. In a large bowl, beat butter and sugars until creamy.
Add eggs and vanilla, beat until smooth. In a small bowl, combine flour, baking powder, baking soda and salt. Add dry ingredients to creamed mixture, stir until a soft dough forms. Stir in oats, chocolate chips, and pecans. Drop teaspoons of dough 2 inches apart on lightly greased greased baking sheet. Bake 9-11 minutes or until edges are lightly browned. Transfer cookies to a wire rack to cool. Store in an airtight container.
Yield: About 51/2 dozen cookies.
MY NAME: Kim Hope
RECIPE NAME: SHRIMP DIP
INGREDIENTS:
1 (8oz) package of cream cheese, softened
1/2 mayo
1 (6oz) can tiny, cooked shrimp, drained
1 1/4 teaspoon Creole (Cajun) seasoning
1 tablespoon lemon juice
HOW TO MAKE THIS:
Blend cream cheese and mayo in mixer until creamy. Add shrimp, seasoning and lemon juice and whip until well mixed. Serve with chips or crackers.
MY NAME: Nichole Carter
INGREDIENTS:
1 (8oz) package of cream cheese, softened
1/2 mayo
1 (6oz) can tiny, cooked shrimp, drained
1 1/4 teaspoon Creole (Cajun) seasoning
1 tablespoon lemon juice
HOW TO MAKE THIS:
Blend cream cheese and mayo in mixer until creamy. Add shrimp, seasoning and lemon juice and whip until well mixed. Serve with chips or crackers.
MY NAME: Nichole Carter
RECIPE NAME: MEXICAN PARTY DIP
INGREDIENTS:
3-4 Avocados, Diced
5-6 Tomatoes, Diced
3-4 Limes
1 Can Whole-Kernel Corn, Drained
1 Can Black Beans, Drained
Garlic Powder
Onion (optional)
Chips
HOW TO MAKE THIS:
Combine diced avocados, diced tomatoes, drained corn, and drained black beans. Squeeze lime juice into mixture and add garlic powder to taste. Best served chilled.
Diced onion (or green onions) can also be added, if desired.
Serve with favorite tortilla chips.
MY TIP:
I omit the onion. You can add more or fewer tomatoes and avocados, depending on your taste. I like to serve with Tostitos Flour Tortilla Chips
MY NAME: Bonnie Peeters
INGREDIENTS:
3-4 Avocados, Diced
5-6 Tomatoes, Diced
3-4 Limes
1 Can Whole-Kernel Corn, Drained
1 Can Black Beans, Drained
Garlic Powder
Onion (optional)
Chips
HOW TO MAKE THIS:
Combine diced avocados, diced tomatoes, drained corn, and drained black beans. Squeeze lime juice into mixture and add garlic powder to taste. Best served chilled.
Diced onion (or green onions) can also be added, if desired.
Serve with favorite tortilla chips.
MY TIP:
I omit the onion. You can add more or fewer tomatoes and avocados, depending on your taste. I like to serve with Tostitos Flour Tortilla Chips
MY NAME: Bonnie Peeters
RECIPE NAME: ROLO TURTLES
INGREDIENTS:
1 bag of tiny twist pretzels
bag of rolo candies
whole pecan halves
parchment paper
HOW TO MAKE THIS:
Place pretzels on parchment paper covered cookie sheet
Place one rolo on each pretzel
Heat in 20 degree oven until rolo begins to melt
Remove from oven and press pecan half into each rolo
Let cool completely before removing from parchment paper
MY NAME: Nancy Farr
INGREDIENTS:
1 bag of tiny twist pretzels
bag of rolo candies
whole pecan halves
parchment paper
HOW TO MAKE THIS:
Place pretzels on parchment paper covered cookie sheet
Place one rolo on each pretzel
Heat in 20 degree oven until rolo begins to melt
Remove from oven and press pecan half into each rolo
Let cool completely before removing from parchment paper
MY NAME: Nancy Farr
Thursday, November 6, 2008
RECIPE NAME: CRANBERRY FETA PINWHEELS
INGREDIENTS:
1 (170 g) package dried sweetened cranberries
1 (250 g) container cream cheese spread
1 cup crumbled feta cheese
1/4 cup chopped green onion
4 large flour tortillas
HOW TO MAKE THIS:
1. Combine all ingredients and spread on tortillas
2. Roll tightly and refrigerate for an hour
3. Cut into 12 pieces
MY NAME: Melissa Kamplain
INGREDIENTS:
1 (170 g) package dried sweetened cranberries
1 (250 g) container cream cheese spread
1 cup crumbled feta cheese
1/4 cup chopped green onion
4 large flour tortillas
HOW TO MAKE THIS:
1. Combine all ingredients and spread on tortillas
2. Roll tightly and refrigerate for an hour
3. Cut into 12 pieces
MY NAME: Melissa Kamplain
RECIPE NAME: FIVE LAYER DESSERT BAR
INGREDIENTS:
1&1/2 cups Kellogg's Corn Flake Crumbs
1/2 cups sugar
1/2 cups butter or margarine, melted
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1&1/3 cups flaked coconut
1/2 cup chopped walnuts
1 can(14 oz) sweetened condensed milk
HOW TO MAKE THIS:
In a 13 X 9 X 2 inch baking pan, stir together corn flake crumbs, sugar and melted butter. With back of spoon, press mixture evenly and firmly in bottom of pan to form crust.
Layer chips, coconut, and walnuts evenly over crust. pour sweetened condensed milk evenly over top.
Bake at 350 degrees for 25 minutes or until lightly browned around edges. Cool completely before cutting into bars. Yield: 24 bars
MY NAME: Donna Carter
INGREDIENTS:
1&1/2 cups Kellogg's Corn Flake Crumbs
1/2 cups sugar
1/2 cups butter or margarine, melted
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1&1/3 cups flaked coconut
1/2 cup chopped walnuts
1 can(14 oz) sweetened condensed milk
HOW TO MAKE THIS:
In a 13 X 9 X 2 inch baking pan, stir together corn flake crumbs, sugar and melted butter. With back of spoon, press mixture evenly and firmly in bottom of pan to form crust.
Layer chips, coconut, and walnuts evenly over crust. pour sweetened condensed milk evenly over top.
Bake at 350 degrees for 25 minutes or until lightly browned around edges. Cool completely before cutting into bars. Yield: 24 bars
MY NAME: Donna Carter
RECIPE NAME: GREEN CHILI STEW
INGREDIENTS:
2 lbs. Hatch Green Chili (not canned! Frozen or Fresh Roasted)
4-5 Red Potatoes
Garlic Salt
Boneless Pork Spare Ribs
HOW TO MAKE THIS:
Buy the hatch green chili frozen or roasted fresh. Farmers markets have them in October and some grocery stores carry green chili frozen in tubs or bags. Put 2 lbs. in crock pot. Add 1 pound of sliced boneless pork spare ribs. Cook on low for 2 hours. Cube the potatoes and add them. Add garlic salt a little at a time throughout the process until it meets desired saltiness. Cook on high for 2-3 more hours and then to low to simmer until ready to eat.
MY TIP:
New Mexico hatch chili is hard to find, but worth looking for or preordering with a market. Cook the pork long enough so that it breaks apart and is tender.
MY NAME: Melissa Kamplain
INGREDIENTS:
2 lbs. Hatch Green Chili (not canned! Frozen or Fresh Roasted)
4-5 Red Potatoes
Garlic Salt
Boneless Pork Spare Ribs
HOW TO MAKE THIS:
Buy the hatch green chili frozen or roasted fresh. Farmers markets have them in October and some grocery stores carry green chili frozen in tubs or bags. Put 2 lbs. in crock pot. Add 1 pound of sliced boneless pork spare ribs. Cook on low for 2 hours. Cube the potatoes and add them. Add garlic salt a little at a time throughout the process until it meets desired saltiness. Cook on high for 2-3 more hours and then to low to simmer until ready to eat.
MY TIP:
New Mexico hatch chili is hard to find, but worth looking for or preordering with a market. Cook the pork long enough so that it breaks apart and is tender.
MY NAME: Melissa Kamplain
RECIPE NAME: ITALIAN SAUSAGE STARS
INGREDIENTS:
¾ lb. Italian sausage
½ c chopped onion
½ tsp. dried oregano
1 tsp. dried basil
1 Tbs. fennel seed
pinch red pepper flakes
2 Tbs. diced green pepper
2 Tbs. diced red pepper
4 Tbs. mayonnaise
2 ¼ cups shredded cheddar and Monterrey Jack cheese
wonton wrappers
HOW TO MAKE THIS:
Preheat oven to 350
Saute sausage and onion in large skillet. When starting to brown add the basil, oregano fennel and pepper flakes. Continue to brown and add the red and green peppers for the last minute of browning. Remove from heat and let rest for 5 minutes. Stir in mayo and cheese. Place a wonton wrapper in each cup of a mini
muffin pan. Fill each with sausage mixture. Bake for 5-8 minutes until cheese begins to melt. Remove from oven and serve warm or at room temperature.
MY NAME: Karen Lawson
INGREDIENTS:
¾ lb. Italian sausage
½ c chopped onion
½ tsp. dried oregano
1 tsp. dried basil
1 Tbs. fennel seed
pinch red pepper flakes
2 Tbs. diced green pepper
2 Tbs. diced red pepper
4 Tbs. mayonnaise
2 ¼ cups shredded cheddar and Monterrey Jack cheese
wonton wrappers
HOW TO MAKE THIS:
Preheat oven to 350
Saute sausage and onion in large skillet. When starting to brown add the basil, oregano fennel and pepper flakes. Continue to brown and add the red and green peppers for the last minute of browning. Remove from heat and let rest for 5 minutes. Stir in mayo and cheese. Place a wonton wrapper in each cup of a mini
muffin pan. Fill each with sausage mixture. Bake for 5-8 minutes until cheese begins to melt. Remove from oven and serve warm or at room temperature.
MY NAME: Karen Lawson
RECIPE NAME: HAM ROLL-UPS
INGREDIENTS:
1 pkg. (8 oz) cream cheese softened
3/4 tsp. seasoning salt
2 Tbs. finely chopped green onion
1/2 cups finely chopped nuts
1/4 cup finely chopped bell pepper
1 can (8 ozs.) crushed pineapple
1 pkg. (12 ozs.) cooked sliced ham
1 jar (10 ozs.) stuffed green olives (drained well)
HOW TO MAKE THIS:
Combine all ingredients except ham and olives; mix well. Spread cream cheese
mixture on each ham slice. Roll up each slice of ham. Chill several hours or
overnight. Slice each ham roll into 5 or 6 pieces. Pierce an olive with a toothpick
and then secure each ham piece. Makes 5 to 6 dozen ham appetizers.
MY NAME: Cindy Moore
INGREDIENTS:
1 pkg. (8 oz) cream cheese softened
3/4 tsp. seasoning salt
2 Tbs. finely chopped green onion
1/2 cups finely chopped nuts
1/4 cup finely chopped bell pepper
1 can (8 ozs.) crushed pineapple
1 pkg. (12 ozs.) cooked sliced ham
1 jar (10 ozs.) stuffed green olives (drained well)
HOW TO MAKE THIS:
Combine all ingredients except ham and olives; mix well. Spread cream cheese
mixture on each ham slice. Roll up each slice of ham. Chill several hours or
overnight. Slice each ham roll into 5 or 6 pieces. Pierce an olive with a toothpick
and then secure each ham piece. Makes 5 to 6 dozen ham appetizers.
MY NAME: Cindy Moore
RECIPE NAME: TACO SOUP
INGREDIENTS:
2 lbs. hamburger meat
1 medium onion chopped
2 cans of corn
2 cans of tomatoes
2 cans of pinto beans
2 cans of kidney beans
1 pkg. of taco seasoning
1 pkg. of ranch dressing
HOW TO MAKE THIS:
Brown hamburger meat and onion. Drain grease and add taco seasoning. Put in a large pot and the rest of the ingredients with their juices. Simmer until well heated.
MY NAME: Teri Burgoon
INGREDIENTS:
2 lbs. hamburger meat
1 medium onion chopped
2 cans of corn
2 cans of tomatoes
2 cans of pinto beans
2 cans of kidney beans
1 pkg. of taco seasoning
1 pkg. of ranch dressing
HOW TO MAKE THIS:
Brown hamburger meat and onion. Drain grease and add taco seasoning. Put in a large pot and the rest of the ingredients with their juices. Simmer until well heated.
MY NAME: Teri Burgoon
RECIPE NAME: CHOCOLATE-CARAMEL LAYER SQUARES
INGREDIENTS:
1 box of German Chocolate Cake Mix
1 (14-oz) bag caramels
1/2 bag choc chips (1/2 of a 12oz bag, so 6 oz of choc chips)
1/2 bag of chopped pecans or walnuts -- about 1 cup or so (can buy chopped and then chop them finer if desired)
1 small can evaporated milk (you won't use all of it)
1-1/2 sticks of melted butter (3/4 cup)
HOW TO MAKE THIS:
Combine cake mix, melted butter and 1/3 cup evap. milk in large bowl. Stir in nuts. Set cake mix aside for 20 minutes or so, then it won't be sticky to handle later. If it is, use some flour to make it easier to handle.
In another bowl combine 1/3 cup evap. milk and add the entire bag of unwrapped caramels. (This might be too much caramel for some tastes, so you can use three-quarters of bag if desired)
Melt caramels/evap. milk mixture in microwave for 2 minutes at 70-80% power, stir, and repeat until caramels are melted.
Preheat oven to 350 degrees. Grease and flour a 13 x 9 pan. Press 1/2 of cake mix in the bottom of greased pan. Bake for 6 minutes.
Sprinkle choc. chips on top of cake crust. Drizzle caramel on top of choc. chips. Crumble remaining cake mix on top of caramels. (You can do little spoonfuls all across the top because it doesn't really "crumble" well.)
Bake for 15-18 minutes. (A little longer for less "gooey" brownie. Cool slightly. Refrigerate overnight to set the caramel. Bring to room temperature before serving, so that it's easy to cut into squares.
MY NAME: Mary Perry
INGREDIENTS:
1 box of German Chocolate Cake Mix
1 (14-oz) bag caramels
1/2 bag choc chips (1/2 of a 12oz bag, so 6 oz of choc chips)
1/2 bag of chopped pecans or walnuts -- about 1 cup or so (can buy chopped and then chop them finer if desired)
1 small can evaporated milk (you won't use all of it)
1-1/2 sticks of melted butter (3/4 cup)
HOW TO MAKE THIS:
Combine cake mix, melted butter and 1/3 cup evap. milk in large bowl. Stir in nuts. Set cake mix aside for 20 minutes or so, then it won't be sticky to handle later. If it is, use some flour to make it easier to handle.
In another bowl combine 1/3 cup evap. milk and add the entire bag of unwrapped caramels. (This might be too much caramel for some tastes, so you can use three-quarters of bag if desired)
Melt caramels/evap. milk mixture in microwave for 2 minutes at 70-80% power, stir, and repeat until caramels are melted.
Preheat oven to 350 degrees. Grease and flour a 13 x 9 pan. Press 1/2 of cake mix in the bottom of greased pan. Bake for 6 minutes.
Sprinkle choc. chips on top of cake crust. Drizzle caramel on top of choc. chips. Crumble remaining cake mix on top of caramels. (You can do little spoonfuls all across the top because it doesn't really "crumble" well.)
Bake for 15-18 minutes. (A little longer for less "gooey" brownie. Cool slightly. Refrigerate overnight to set the caramel. Bring to room temperature before serving, so that it's easy to cut into squares.
MY NAME: Mary Perry
RECIPE NAME: CINNAMON BREAD PINEAPPLE SANDWICHES
INGREDIENTS:
1 loaf Cinnamon Bread
1 8oz pkg cream cheese
1 small can pineapple tidbits (well drained)
½ cup powdered sugar
½ cup walnuts (or pecan or whatever)
HOW TO MAKE THIS:
Mix filling together and spread over cinnamon bread. I cut the sandwiches into 4 pieces. Does not keep well overnight.
MY NAME: Susan Martin
INGREDIENTS:
1 loaf Cinnamon Bread
1 8oz pkg cream cheese
1 small can pineapple tidbits (well drained)
½ cup powdered sugar
½ cup walnuts (or pecan or whatever)
HOW TO MAKE THIS:
Mix filling together and spread over cinnamon bread. I cut the sandwiches into 4 pieces. Does not keep well overnight.
MY NAME: Susan Martin
RECIPE NAME: BOUDAIN BALLS
(Also known as boudoin or boudin)
INGREDIENTS:
Boudain
2 eggs--beaten
Salt, cayenne, black pepper to taste
Crushed crackers (whatever kind you prefer)
1/4 to 1/2 cup milk
Oil for frying
HOW TO MAKE THIS:
Add seasonings to crushed crackers
Remove boudin from the casing
Mix the milk and eggs
Form the boudin mixture into balls
Coat the boudin balls in the egg/milk mixture then roll into the crushed crackers
Place balls on a plate and refrigerate for 1 to 2 hours
Fry the boudin balls until golden brown
MY TIP:
Serve with creole mustard.
You can find Zummo’s boudain locally, but we love DJ’s in Beaumont: http://www.djsboudain.com/dyncat.cfm?catid=3269
MY NAME: Karla Landrum
(Also known as boudoin or boudin)
INGREDIENTS:
Boudain
2 eggs--beaten
Salt, cayenne, black pepper to taste
Crushed crackers (whatever kind you prefer)
1/4 to 1/2 cup milk
Oil for frying
HOW TO MAKE THIS:
Add seasonings to crushed crackers
Remove boudin from the casing
Mix the milk and eggs
Form the boudin mixture into balls
Coat the boudin balls in the egg/milk mixture then roll into the crushed crackers
Place balls on a plate and refrigerate for 1 to 2 hours
Fry the boudin balls until golden brown
MY TIP:
Serve with creole mustard.
You can find Zummo’s boudain locally, but we love DJ’s in Beaumont: http://www.djsboudain.com/dyncat.cfm?catid=3269
MY NAME: Karla Landrum
RECIPE NAME: GINGERBREAD WITH LEMON SAUCE
INGREDIENTS: For Gingerbread
½ c. shortening
1/2 c. sugar
1 beaten egg
1 cup molasses
2 1/2 c. flour
1 ½ tsp. soda
1 tsp. cinnamon
1 tsp. ginger
½ tsp. cloves
½ tsp. salt
1 c. hot water
HOW TO MAKE THIS:
Beat the sugar and shortening. Add the egg and molasses. Mix the dry
ingredients together, and then add the dry to the wet mixture, alternating
with the hot water. Begin and end with the dry things.
Bake in a greased 9x9 pan at 350 for about 40 minutes. Serve with Lemon Sauce.
INGREDIENTS: For Lemon Sauce
½ c sugar
1 Tbs. cornstarch
1/8 tsp. salt
2 ½ Tbs. lemon juice
2 Tbs. butter
1 cup boiling water
Blend sugar, cornstarch and salt. Gradually add boiling water. Cook and stir over medium low heat about 5 minutes until thick and clear. Add lemon juice and butter.
MY NAME: Jenny Norton
INGREDIENTS: For Gingerbread
½ c. shortening
1/2 c. sugar
1 beaten egg
1 cup molasses
2 1/2 c. flour
1 ½ tsp. soda
1 tsp. cinnamon
1 tsp. ginger
½ tsp. cloves
½ tsp. salt
1 c. hot water
HOW TO MAKE THIS:
Beat the sugar and shortening. Add the egg and molasses. Mix the dry
ingredients together, and then add the dry to the wet mixture, alternating
with the hot water. Begin and end with the dry things.
Bake in a greased 9x9 pan at 350 for about 40 minutes. Serve with Lemon Sauce.
INGREDIENTS: For Lemon Sauce
½ c sugar
1 Tbs. cornstarch
1/8 tsp. salt
2 ½ Tbs. lemon juice
2 Tbs. butter
1 cup boiling water
Blend sugar, cornstarch and salt. Gradually add boiling water. Cook and stir over medium low heat about 5 minutes until thick and clear. Add lemon juice and butter.
MY NAME: Jenny Norton
RECIPE NAME: LEMON-CRANBERRY MINI LOAVES
INGREDIENTS:
2/3 cup butter, softened
1-1/2 cups sugar
3 tablespoons lemon juice
2 tablespoons grated lemon peel
4 eggs
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
1 cup milk
2 cups dried cranberries
1 cup chopped walnuts
GLAZE:
1/4 cup sugar
1/4 cup lemon juice
· In a mixing bowl, cream the butter, sugar, lemon juice, and peel. Add the
eggs, one at a time, beating well after each addition. Combine the flour,
baking powder, and salt; add to the creamed mixture alternately with milk.
Stir in cranberries and walnuts. Pour into four greased 5-3/4-in. x 3-in. x
2-in. loaf pans.
· Bake at 350° for 40-45 minutes or until a toothpick inserted near the
center comes out clean. Cool for 10 minutes before removing from pans to
wire racks. With a toothpick or skewer, poke 12 holes in each loaf.
· For glaze, combine sugar and lemon juice until sugar is dissolved. Spoon
over loaves. Cool completely before slicing.
MY NAME: Susannah Turney
INGREDIENTS:
2/3 cup butter, softened
1-1/2 cups sugar
3 tablespoons lemon juice
2 tablespoons grated lemon peel
4 eggs
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
1 cup milk
2 cups dried cranberries
1 cup chopped walnuts
GLAZE:
1/4 cup sugar
1/4 cup lemon juice
· In a mixing bowl, cream the butter, sugar, lemon juice, and peel. Add the
eggs, one at a time, beating well after each addition. Combine the flour,
baking powder, and salt; add to the creamed mixture alternately with milk.
Stir in cranberries and walnuts. Pour into four greased 5-3/4-in. x 3-in. x
2-in. loaf pans.
· Bake at 350° for 40-45 minutes or until a toothpick inserted near the
center comes out clean. Cool for 10 minutes before removing from pans to
wire racks. With a toothpick or skewer, poke 12 holes in each loaf.
· For glaze, combine sugar and lemon juice until sugar is dissolved. Spoon
over loaves. Cool completely before slicing.
MY NAME: Susannah Turney
RECIPE NAME: QUICK WHITE PEANUT CANDY
INGREDIENTS:
2 lbs. White Almond Bark
1 cup Crunchy Peanut Butter (or use Extra Crunchy)
2 cups Dry Roasted Peanuts
2 cups Rice Crispies Cereal
2 cups Miniature Marshmallows
HOW TO MAKE THIS:
In large bowl melt almond bark and peanut butter together in microwave. This doesn’t take long. I start with 1 or 2 minutes, stir with wooden spoon, and continue a few seconds at a time till melted.
In another large bowl mix peanuts and rice crispies together. Pour the hot almond bark mixture over the nuts and rice crispies and mix. Stir in marshmallows and continue mixing. Drop by teaspoon on wax paper. Let stand until firm.
NOTE: Chopped pecans or walnuts can also be used instead of peanuts.
MY NAME: Ramona Black
INGREDIENTS:
2 lbs. White Almond Bark
1 cup Crunchy Peanut Butter (or use Extra Crunchy)
2 cups Dry Roasted Peanuts
2 cups Rice Crispies Cereal
2 cups Miniature Marshmallows
HOW TO MAKE THIS:
In large bowl melt almond bark and peanut butter together in microwave. This doesn’t take long. I start with 1 or 2 minutes, stir with wooden spoon, and continue a few seconds at a time till melted.
In another large bowl mix peanuts and rice crispies together. Pour the hot almond bark mixture over the nuts and rice crispies and mix. Stir in marshmallows and continue mixing. Drop by teaspoon on wax paper. Let stand until firm.
NOTE: Chopped pecans or walnuts can also be used instead of peanuts.
MY NAME: Ramona Black
RECIPE NAME: SUN-DRIED TOMATO & FETA DIP
INGREDIENTS:
12 oz. feta cheese, crumbled
½ cup sun dried tomatoes in oil, drained and coarsely chopped
1 clove garlic
1 t. dried thyme
½ t dried oregano
¾ cup milk
1 t. black pepper
HOW TO MAKE THIS:
Combine all ingredients in food processor and process until almost smooth. Serve with tortilla chips, bell pepper strips, baby carrots, or other veggies.
MY TIP:
Blue tortilla chips look pretty with this dip
MY NAME: Lori Hill
INGREDIENTS:
12 oz. feta cheese, crumbled
½ cup sun dried tomatoes in oil, drained and coarsely chopped
1 clove garlic
1 t. dried thyme
½ t dried oregano
¾ cup milk
1 t. black pepper
HOW TO MAKE THIS:
Combine all ingredients in food processor and process until almost smooth. Serve with tortilla chips, bell pepper strips, baby carrots, or other veggies.
MY TIP:
Blue tortilla chips look pretty with this dip
MY NAME: Lori Hill
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