We want to thank everyone so much for contributing to the recipes on this blog this year! We hope that everyone including your friends and family will enjoy the recipes found here! Be sure to check back at this time next year for more recipes!
Happy Holidays from the Browder's and Stegall's!
Here are a few pictures from the 2010 Tasting Party! Enjoy looking at them!
Tuesday, November 16, 2010
RECIPE NAME: HAM & PROVOLONE SANDWICHES
INGREDIENTS:
2-3 Tbs. butter, melted
1 Tbs. Worcestershire Sauce
2 Tbs. Dijon Mustard
1 tsp. dry onion flakes
1 tsp. Poppy Seeds
2 pkgs. of Hawaiian Sweet Rolls
1/2 lb. Provolone Cheese, sliced thin
1/2 lb. Honey Ham, sliced thin
HOW TO MAKE THIS:
Mix first 5 ingredients in a bowl to make a sauce, and set aside. Line two 9x13 pans with foil. Separate rolls and cut in half through the middle. Put bottom halves in pans. Put ham and cheese on bottom halves of rolls. Drizzle or brush 1/4 of the sauce mixture over cheese. Place the top halves of the rolls on the sandwiches. Drizzle or brush the remaining sauce on top of the rolls. Cover with foil. If possible, let sit a few hours (or even overnight). Bake covered for 10-15 minutes at 350 degrees. Uncover and bake 5 more minutes or until tops are light brown.
MY TIP:
Great for appetizers, brunches, etc. Hawaiian Rolls can also be bought in bun size to make bigger sandwiches for your family.
MY NAME: Bonnie Peeters
INGREDIENTS:
2-3 Tbs. butter, melted
1 Tbs. Worcestershire Sauce
2 Tbs. Dijon Mustard
1 tsp. dry onion flakes
1 tsp. Poppy Seeds
2 pkgs. of Hawaiian Sweet Rolls
1/2 lb. Provolone Cheese, sliced thin
1/2 lb. Honey Ham, sliced thin
HOW TO MAKE THIS:
Mix first 5 ingredients in a bowl to make a sauce, and set aside. Line two 9x13 pans with foil. Separate rolls and cut in half through the middle. Put bottom halves in pans. Put ham and cheese on bottom halves of rolls. Drizzle or brush 1/4 of the sauce mixture over cheese. Place the top halves of the rolls on the sandwiches. Drizzle or brush the remaining sauce on top of the rolls. Cover with foil. If possible, let sit a few hours (or even overnight). Bake covered for 10-15 minutes at 350 degrees. Uncover and bake 5 more minutes or until tops are light brown.
MY TIP:
Great for appetizers, brunches, etc. Hawaiian Rolls can also be bought in bun size to make bigger sandwiches for your family.
MY NAME: Bonnie Peeters
Monday, November 15, 2010
RECIPE NAME: BOILED PEANUT BUTTER COOKIES
INGREDIENTS:
2 cups sugar
1/2 cup evaporated milk
1/2 stick oleo/butter
2 cups quick oats
3/4 cup crunchy peanut butter
HOW TO MAKE THIS:
Mix first 3 ingredients, well. Bring to boil; remove from heat. Add 2 cups oats, and peanut butter, mix well. Drop by teaspoonful on wax paper. Let cool.
MY NAME: Joyce Trimble
INGREDIENTS:
2 cups sugar
1/2 cup evaporated milk
1/2 stick oleo/butter
2 cups quick oats
3/4 cup crunchy peanut butter
HOW TO MAKE THIS:
Mix first 3 ingredients, well. Bring to boil; remove from heat. Add 2 cups oats, and peanut butter, mix well. Drop by teaspoonful on wax paper. Let cool.
MY NAME: Joyce Trimble
RECIPE NAME: HOT FRUIT COBBLER
INGREDIENTS:
2 cups sugar
4 Tbs. butter
1 1/2 cups milk
4 tsp. baking powder
2 cups sifted flour
1 tsp. salt
1/4 cup sugar
1/4 cup of water
2 cans pitted cherries
1 can cherry pie filling
HOW TO MAKE THIS:
Cream butter and sugar. Add milk, sift flour, salt and baking powder together. Pour into a 9x13 casserole dish using Pam original cooking spray on dish. Drain cherries, save 1 cup cherry juice for later use. Spread 2 cans drained and pitted cherries on top of batter. Spoon gently 2 cans of Cherry Pie Filling on top of batter. Heat cherry juice, sugar and water in a 2 cup microwaveable glass measure to almost boiling.
Pour 1 cup of sweet cherry juice over cobbler mixture.
Bake at 375 degrees for 1 hour or until golden brown.
MY TIP:
It is good with cherries or peaches.
This recipe is doubled, to make a smaller portion, please reduce the ingredients in half!
MY NAME: Donna Carter
INGREDIENTS:
2 cups sugar
4 Tbs. butter
1 1/2 cups milk
4 tsp. baking powder
2 cups sifted flour
1 tsp. salt
1/4 cup sugar
1/4 cup of water
2 cans pitted cherries
1 can cherry pie filling
HOW TO MAKE THIS:
Cream butter and sugar. Add milk, sift flour, salt and baking powder together. Pour into a 9x13 casserole dish using Pam original cooking spray on dish. Drain cherries, save 1 cup cherry juice for later use. Spread 2 cans drained and pitted cherries on top of batter. Spoon gently 2 cans of Cherry Pie Filling on top of batter. Heat cherry juice, sugar and water in a 2 cup microwaveable glass measure to almost boiling.
Pour 1 cup of sweet cherry juice over cobbler mixture.
Bake at 375 degrees for 1 hour or until golden brown.
MY TIP:
It is good with cherries or peaches.
This recipe is doubled, to make a smaller portion, please reduce the ingredients in half!
MY NAME: Donna Carter
RECIPE NAME: CRAN-ORANGE'N DATE-NUT COOKIES
INGREDIENTS:
1/3 cup dried cranberries
1/4 cup chopped orange slice candy
1/4 cup chopped dates
2 Tbs. fresh orange juice
1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
2 Tb. flour
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/3 cup butter, melted
1 tsp orange peel, grated
1 egg
1 cup chopped pistachio nuts
1/2 cup flaked coconut
HOW TO MAKE THIS:
Heat oven to 375. In a small bowl, mix cranberries, orange candy, dates and orange juice; set aside. In a large bowl, stir cookie mix, flour, cinnamon and ginger until blended. Stir in melted butter orange peel and egg until soft dough forms. Stir in cranberry mixture, nuts and coconut until thoroughly mixed. On ungreased cookie sheets, drop dough by teaspoonfuls 2 inches apart. Bake 10 to 12 minutes. Store in covered container.
Betty Crocker Fall Baking
MY NAME: Janna Stegall
INGREDIENTS:
1/3 cup dried cranberries
1/4 cup chopped orange slice candy
1/4 cup chopped dates
2 Tbs. fresh orange juice
1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
2 Tb. flour
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/3 cup butter, melted
1 tsp orange peel, grated
1 egg
1 cup chopped pistachio nuts
1/2 cup flaked coconut
HOW TO MAKE THIS:
Heat oven to 375. In a small bowl, mix cranberries, orange candy, dates and orange juice; set aside. In a large bowl, stir cookie mix, flour, cinnamon and ginger until blended. Stir in melted butter orange peel and egg until soft dough forms. Stir in cranberry mixture, nuts and coconut until thoroughly mixed. On ungreased cookie sheets, drop dough by teaspoonfuls 2 inches apart. Bake 10 to 12 minutes. Store in covered container.
Betty Crocker Fall Baking
MY NAME: Janna Stegall
RECIPE NAME: SWEET-TOOTH POPCORN
INGREDIENTS:
1 pkg. (3.3 oz.) butter-flavored microwave popcorn
1 lb. white candy coating, chopped
1 cup peanut M&M's
1 cup Reese's pieces
1 cup salted cashews
1 cup pecan halves
HOW TO MAKE THIS:
Microwave popcorn according to package directions. Place in a large bowl. Melt candy coating in the microwave until smooth. Pour over popcorn and stir until coated. Combine everything else and stir till well coated. Spread out onto parchment paper; let stand until set. Break into pieces. Store in an airtight container.
From - Taste of Home
MY NAME: Janna Stegall
INGREDIENTS:
1 pkg. (3.3 oz.) butter-flavored microwave popcorn
1 lb. white candy coating, chopped
1 cup peanut M&M's
1 cup Reese's pieces
1 cup salted cashews
1 cup pecan halves
HOW TO MAKE THIS:
Microwave popcorn according to package directions. Place in a large bowl. Melt candy coating in the microwave until smooth. Pour over popcorn and stir until coated. Combine everything else and stir till well coated. Spread out onto parchment paper; let stand until set. Break into pieces. Store in an airtight container.
From - Taste of Home
MY NAME: Janna Stegall
RECIPE NAME: WALLY'S TACO MEAT
INGREDIENTS:
2 cans tomatoes and green chilies
1 can enchilada sauce
1 yellow onion
1 1/2 lbs. ground meat
HOW TO MAKE THIS:
Brown meat very well and drain the fat off. Blend other ingredients in a blender. Add to the meat and simmer for at least 20 to 30 minutes. As it simmers, skim off the juice and fat.
My family has used this recipe of my Dad's for many years. We use it in many Mexican food recipes, not just tacos!
MY NAME: Janna Stegall
INGREDIENTS:
2 cans tomatoes and green chilies
1 can enchilada sauce
1 yellow onion
1 1/2 lbs. ground meat
HOW TO MAKE THIS:
Brown meat very well and drain the fat off. Blend other ingredients in a blender. Add to the meat and simmer for at least 20 to 30 minutes. As it simmers, skim off the juice and fat.
My family has used this recipe of my Dad's for many years. We use it in many Mexican food recipes, not just tacos!
MY NAME: Janna Stegall
RECIPE NAME: KENTUCKY DERBY SQUARES
INGREDIENTS:
Make a pie crust of your choice and put it in the bottom of a 13x9 pan.
HOW TO MAKE THIS:
Mix the following ingredients:
1 1/2 sticks melted butter
3 eggs - beaten
1 1/2 tsp. vanilla
1 1/2 cups sugar
3/4 cups flour
Add:
1 cup chocolate chips
1 1/2 cups pecans
Stir in above ingredients. Spread in 13x9 pan over crust. Bake at 350 degrees for 30 minutes.
MY NAME: Bobbie Ballou
INGREDIENTS:
Make a pie crust of your choice and put it in the bottom of a 13x9 pan.
HOW TO MAKE THIS:
Mix the following ingredients:
1 1/2 sticks melted butter
3 eggs - beaten
1 1/2 tsp. vanilla
1 1/2 cups sugar
3/4 cups flour
Add:
1 cup chocolate chips
1 1/2 cups pecans
Stir in above ingredients. Spread in 13x9 pan over crust. Bake at 350 degrees for 30 minutes.
MY NAME: Bobbie Ballou
RECIPE NAME: ROASTED GREEN BEANS AND FRESH TOMATOES
INGREDIENTS:
3 sprays olive oil cooking spray
4 cups trimmed green beans
2 cups grape or cherry tomatoes, cut in half (or quartered, if large)
1/4 cup fresh basil, cut into ribbons and divided
2 tsp. minced garlic, or less to taste
1/2 tsp. table salt, or more to taste
1/4 tsp. freshly ground black pepper, or more to taste
HOW TO MAKE THIS:
Preheat oven to 450 degrees. Coat a large roasting pan with cooking spray. Place green beans in a single layer in prepared pan and coat with cooking spray. Roast until desired doneness, stirring once or twice, about 10 to 15 minutes. Meanwhile, in a medium bowl, combine tomatoes, 2 tablespoons of basil, garlic, salt, and pepper; set aside. When green beans are finished, remove from oven and spoon tomato mixture into pan; toss thoroughly. Serve hot, room temperature, or chilled, topped with remaining 2 tablespoons of basil, Yiels about 1 cup per serving.
MY NAME: Dorothy Koone
INGREDIENTS:
3 sprays olive oil cooking spray
4 cups trimmed green beans
2 cups grape or cherry tomatoes, cut in half (or quartered, if large)
1/4 cup fresh basil, cut into ribbons and divided
2 tsp. minced garlic, or less to taste
1/2 tsp. table salt, or more to taste
1/4 tsp. freshly ground black pepper, or more to taste
HOW TO MAKE THIS:
Preheat oven to 450 degrees. Coat a large roasting pan with cooking spray. Place green beans in a single layer in prepared pan and coat with cooking spray. Roast until desired doneness, stirring once or twice, about 10 to 15 minutes. Meanwhile, in a medium bowl, combine tomatoes, 2 tablespoons of basil, garlic, salt, and pepper; set aside. When green beans are finished, remove from oven and spoon tomato mixture into pan; toss thoroughly. Serve hot, room temperature, or chilled, topped with remaining 2 tablespoons of basil, Yiels about 1 cup per serving.
MY NAME: Dorothy Koone
Sunday, November 14, 2010
RECIPE NAME: PRETZEL JELLO SALAD RECIPE
INGREDIENTS:
2 cups crushed pretzels
8 oz. carton Cool Whip, thawed
3/4 cup melted butter
2 (3 oz) packages strawberry flavored gelatin
1 Tbs. sugar
1 cup sugar
2 cups boiling water
8 oz. package cream cheese, softened
2 (10 oz) packages frozen strawberries, partially thawed
1 cup sugar
HOW TO MAKE THIS:
Heat oven to 400 degrees. In medium bowl, combine pretzels, melted butter and 1 Tbs. sugar. Press on bottom of 9 x 12 x 2 inch pan. Bake 8 minutes. Let cool.
In small mixing bowl, beat cream cheese until fluffy. Gradually add 1 cup sugar. Beat until smooth. Fold in Cool Whip. Spread on cooled crust.
In medium bowl, dissolve gelatin in boiling water. Stir in strawberries. Refrigerate in bowl until slightly thickened. Pour over cream cheese mixture in pan. Refrigerate until firm.
MY NAME: Sherry Hickerson
INGREDIENTS:
2 cups crushed pretzels
8 oz. carton Cool Whip, thawed
3/4 cup melted butter
2 (3 oz) packages strawberry flavored gelatin
1 Tbs. sugar
1 cup sugar
2 cups boiling water
8 oz. package cream cheese, softened
2 (10 oz) packages frozen strawberries, partially thawed
1 cup sugar
HOW TO MAKE THIS:
Heat oven to 400 degrees. In medium bowl, combine pretzels, melted butter and 1 Tbs. sugar. Press on bottom of 9 x 12 x 2 inch pan. Bake 8 minutes. Let cool.
In small mixing bowl, beat cream cheese until fluffy. Gradually add 1 cup sugar. Beat until smooth. Fold in Cool Whip. Spread on cooled crust.
In medium bowl, dissolve gelatin in boiling water. Stir in strawberries. Refrigerate in bowl until slightly thickened. Pour over cream cheese mixture in pan. Refrigerate until firm.
MY NAME: Sherry Hickerson
RECIPE NAME: HOT PIZZA DIP & TOASTED BAQUETTE SLICES
INGREDIENTS:
Preheat oven to 350 degrees.
1 pkg. (8 oz.) cream cheese, softened
1 tsp. Italian Seasoning
1 cup (4 oz.) shredded mozzarella cheese
3/4 cup (3 oz.) grated Parmesan cheese
1 jar pizza sauce (8 oz.)
1/4 cup sliced green onions & sliced black olives
HOW TO MAKE THIS:
In small bowl combine cream cheese and Italian seasoning. Spread in small square baking dish. In small bowl combine Mozzarella and Parmesan cheeses. Sprinkle half of these cheese over the cream cheese mixture. Top with pizza sauce. Spreading evenly. Sprinkle with remaining cheese mixture. Bake for 15-20 minutes. Top with green onions and olives. Green pepper optional also.
Toasted Baquette Slices: 24 slices French Bread, cut 1/4 inch thick lightly brushed with olive oil. Bake 1-12 minutes at 375 degrees or until browned. Put bread around Hot Pizza Dip and let everyone spread their own.
MY NAME: Judy Tedder
INGREDIENTS:
Preheat oven to 350 degrees.
1 pkg. (8 oz.) cream cheese, softened
1 tsp. Italian Seasoning
1 cup (4 oz.) shredded mozzarella cheese
3/4 cup (3 oz.) grated Parmesan cheese
1 jar pizza sauce (8 oz.)
1/4 cup sliced green onions & sliced black olives
HOW TO MAKE THIS:
In small bowl combine cream cheese and Italian seasoning. Spread in small square baking dish. In small bowl combine Mozzarella and Parmesan cheeses. Sprinkle half of these cheese over the cream cheese mixture. Top with pizza sauce. Spreading evenly. Sprinkle with remaining cheese mixture. Bake for 15-20 minutes. Top with green onions and olives. Green pepper optional also.
Toasted Baquette Slices: 24 slices French Bread, cut 1/4 inch thick lightly brushed with olive oil. Bake 1-12 minutes at 375 degrees or until browned. Put bread around Hot Pizza Dip and let everyone spread their own.
MY NAME: Judy Tedder
RECIPE NAME: CREAM CHEESE MARMALADE SPREAD
INGREDIENTS:
8 oz. cream cheese, at room temperature
6 oz. butter, at room temperature
10 oz. Smucker's Orange Marmalade
3 oz. chopped pecans (may toast before mixing in if desired)
HOW TO MAKE THIS:
Mix all ingredients in order. Serve on toasted English muffins or raisin bread.
MY TIP:
Also good as a dip for wheat crackers
MY NAME: Lori Hill
INGREDIENTS:
8 oz. cream cheese, at room temperature
6 oz. butter, at room temperature
10 oz. Smucker's Orange Marmalade
3 oz. chopped pecans (may toast before mixing in if desired)
HOW TO MAKE THIS:
Mix all ingredients in order. Serve on toasted English muffins or raisin bread.
MY TIP:
Also good as a dip for wheat crackers
MY NAME: Lori Hill
RECIPE NAME: MEXICAN APPETIZER CUPS
INGREDIENTS:
1 box (9 oz.) Green Giant frozen chopped spinach, thawed, squeezed to drain
1 can (10 oz.) diced tomatoes with green chilies, undrained
1 pkg. (8 oz.) cream cheese, softened
1 cup sour cream
1/2 tsp. taco seasoning mix (from 1 oz.) package)
40 to 45 nacho cheese flavored tortilla chips
2 cans (12 oz. each) Pillsbury Grands! Jr. Golden Layers refrigerated buttermilk biscuits (20 biscuits)
1 cup finely shredded Mexican cheese blend (4 oz)
HOW TO MAKE THIS:
Heat oven to 375 degrees. Spray 30 mini muffin cups with Crisco Original No-Stick Cooking Spray. In large bowl, mix spinach, tomatoes, cream cheese, sour cream and taco seasoning mix; set aside.
Place about 20 of the tortilla chips in gallon size resealable food storage plastic bag; seal bag. Using rolling pin, finely crush to measure 1/2 cup. Stir crushed chips into spinach mixture.
Separate 1 can of dough into 10 biscuits, separate each biscuit into 3 layers. Place 1 layer in each of 30 muffin cups, using floured fingers. Press dough on bottom and up side of each cup.
Fill each cup with about 1 Tbs. spinach mixture. Refrigerate remaining spinach mixture. Sprinkle filing in each cup with about 1 tsp. cheese. Bake 9 to 14 minutes or until edges of biscuits are golden brown. Cool in pan 5 minutes; remove from pan to cooling rack. Cool 5 minutes longer. Repeat with remaining biscuits, filling and cheese, cooling pans between batches.
To serve, break each of the remaining 20 to 25 tortilla chips into 3 triangular pieces. Insert 1 triangle into each cup. Serve warm.
MY NAME: Lyndi Jones
INGREDIENTS:
1 box (9 oz.) Green Giant frozen chopped spinach, thawed, squeezed to drain
1 can (10 oz.) diced tomatoes with green chilies, undrained
1 pkg. (8 oz.) cream cheese, softened
1 cup sour cream
1/2 tsp. taco seasoning mix (from 1 oz.) package)
40 to 45 nacho cheese flavored tortilla chips
2 cans (12 oz. each) Pillsbury Grands! Jr. Golden Layers refrigerated buttermilk biscuits (20 biscuits)
1 cup finely shredded Mexican cheese blend (4 oz)
HOW TO MAKE THIS:
Heat oven to 375 degrees. Spray 30 mini muffin cups with Crisco Original No-Stick Cooking Spray. In large bowl, mix spinach, tomatoes, cream cheese, sour cream and taco seasoning mix; set aside.
Place about 20 of the tortilla chips in gallon size resealable food storage plastic bag; seal bag. Using rolling pin, finely crush to measure 1/2 cup. Stir crushed chips into spinach mixture.
Separate 1 can of dough into 10 biscuits, separate each biscuit into 3 layers. Place 1 layer in each of 30 muffin cups, using floured fingers. Press dough on bottom and up side of each cup.
Fill each cup with about 1 Tbs. spinach mixture. Refrigerate remaining spinach mixture. Sprinkle filing in each cup with about 1 tsp. cheese. Bake 9 to 14 minutes or until edges of biscuits are golden brown. Cool in pan 5 minutes; remove from pan to cooling rack. Cool 5 minutes longer. Repeat with remaining biscuits, filling and cheese, cooling pans between batches.
To serve, break each of the remaining 20 to 25 tortilla chips into 3 triangular pieces. Insert 1 triangle into each cup. Serve warm.
MY NAME: Lyndi Jones
RECIPE NAME: NO-BAKE BUTTERFINGER BARS
INGREDIENTS:
4 cups miniature marshmallows
1/4 cup (1/2 stick) butter
1/4 tsp. salt
1 3/4 cups (11.5 oz. pkg.) semi-sweet chocolate chips (divided use)
2 Tbs. creamy peanut butter
4 cups toasted corn cereal
10 (about 1 1/2 cups) Fun Size Butterfinger candy bars, coarsely chopped
1 cup pretzel pieces, broken into 1/2-inch pieces
HOW TO MAKE THIS:
Line a 13x9-inch baking pan with foil leaving an overhang on two sides. Spray foil with non-stick cooking spray.
Heat marshmallows, butter and salt in large, heavy-duty saucepan over medium-low heat, stirring frequently, until smooth. Remove from heat. Add 1 cup chocolate chips and peanut butter; stir until melted.
Stir in cereal, chopped Butterfinger pieces and pretzels. Stir in remaining 3/4 cup chocolate chips. Spread mixture into prepared baking pan, pressing down lightly. Cool for 2 hours or until set. Lift from pan; remove foil. Cut into bars. Yield: 24 bars
MY NAME: Barbara Reese
INGREDIENTS:
4 cups miniature marshmallows
1/4 cup (1/2 stick) butter
1/4 tsp. salt
1 3/4 cups (11.5 oz. pkg.) semi-sweet chocolate chips (divided use)
2 Tbs. creamy peanut butter
4 cups toasted corn cereal
10 (about 1 1/2 cups) Fun Size Butterfinger candy bars, coarsely chopped
1 cup pretzel pieces, broken into 1/2-inch pieces
HOW TO MAKE THIS:
Line a 13x9-inch baking pan with foil leaving an overhang on two sides. Spray foil with non-stick cooking spray.
Heat marshmallows, butter and salt in large, heavy-duty saucepan over medium-low heat, stirring frequently, until smooth. Remove from heat. Add 1 cup chocolate chips and peanut butter; stir until melted.
Stir in cereal, chopped Butterfinger pieces and pretzels. Stir in remaining 3/4 cup chocolate chips. Spread mixture into prepared baking pan, pressing down lightly. Cool for 2 hours or until set. Lift from pan; remove foil. Cut into bars. Yield: 24 bars
MY NAME: Barbara Reese
RECIPE NAME: MEATBALLS
INGREDIENTS:
1 lb. ground turkey
1 cup fine bread crumbs
1/2 cup grated Parmesan cheese
1 sprig parsley
1 clove garlic minced
1/2 cup milk
2 well beaten eggs
salt & pepper
HOW TO MAKE THIS:
Combine all the ingredients above in a bowl until well mixed. Take by a tablespoon and form into balls. Brown in a skillet that has a small layer on extra virgin olive oil heated through. After the meatballs have been browned on all sides, place on a baking sheet or stone. Bake in an oven at 350 degrees for about 25-20 minutes, until cooked through. Then you can make meatball sandwiches or eat them on spaghetti.
MY TIP:
These taste great on hot dog buns covered with spaghetti sauce and mozzarella cheese.
MY NAME: Sara McWatters
INGREDIENTS:
1 lb. ground turkey
1 cup fine bread crumbs
1/2 cup grated Parmesan cheese
1 sprig parsley
1 clove garlic minced
1/2 cup milk
2 well beaten eggs
salt & pepper
HOW TO MAKE THIS:
Combine all the ingredients above in a bowl until well mixed. Take by a tablespoon and form into balls. Brown in a skillet that has a small layer on extra virgin olive oil heated through. After the meatballs have been browned on all sides, place on a baking sheet or stone. Bake in an oven at 350 degrees for about 25-20 minutes, until cooked through. Then you can make meatball sandwiches or eat them on spaghetti.
MY TIP:
These taste great on hot dog buns covered with spaghetti sauce and mozzarella cheese.
MY NAME: Sara McWatters
RECIPE NAME: SAUSAGE BALLS WITH DIP
INGREDIENTS:
1 (1 lb.) package ground breakfast sausage
3 cups baking mix (recommended: Bisquick)
2 cups grated sharp cheddar cheese
1/8 tsp. pepper
DIP:
1 cup mayonnaise
1 Tbs. mustard
HOW TO MAKE THIS:
Preheat the oven to 375 degrees. Spray a baking sheet with cooking spray. Combine all ingredients in a large bowl. Mix well with your fingers. The mixture will be crumbly. Form into 1 inch balls, squeezing the mixture so it holds together, then rolling it between the palms of your hands to form balls. Place the balls on the baking sheet. Bake for 18 to 20 minutes or until golden brown. To prevent sticking, move the balls with a spatula halfway through cooking. To make the dip, combine the mayonnaise and mustard. Serve with sausage balls.
MY TIP:
These can be formed ahead and refrigerated, but don't cook ahead and refrigerate and then reheat as these won't taste as fresh. I adapted this recipe from Paula Deen's Sausage Ball recipe by cutting the cheddar cheese from 4 cups to 2 cups so the mix holds together better when being formed. This recipe makes about 5 dozen sausage balls and about 1 cup of dip. Make double what you think you will need as these go fast when fresh!
MY NAME: Amanda Sheren
INGREDIENTS:
1 (1 lb.) package ground breakfast sausage
3 cups baking mix (recommended: Bisquick)
2 cups grated sharp cheddar cheese
1/8 tsp. pepper
DIP:
1 cup mayonnaise
1 Tbs. mustard
HOW TO MAKE THIS:
Preheat the oven to 375 degrees. Spray a baking sheet with cooking spray. Combine all ingredients in a large bowl. Mix well with your fingers. The mixture will be crumbly. Form into 1 inch balls, squeezing the mixture so it holds together, then rolling it between the palms of your hands to form balls. Place the balls on the baking sheet. Bake for 18 to 20 minutes or until golden brown. To prevent sticking, move the balls with a spatula halfway through cooking. To make the dip, combine the mayonnaise and mustard. Serve with sausage balls.
MY TIP:
These can be formed ahead and refrigerated, but don't cook ahead and refrigerate and then reheat as these won't taste as fresh. I adapted this recipe from Paula Deen's Sausage Ball recipe by cutting the cheddar cheese from 4 cups to 2 cups so the mix holds together better when being formed. This recipe makes about 5 dozen sausage balls and about 1 cup of dip. Make double what you think you will need as these go fast when fresh!
MY NAME: Amanda Sheren
RECIPE NAME: SHRIMP WITH SAINT JAMES SAUCE
INGREDIENTS:
1 lb. butter
1 cup onions
1 cup celery
1 Tbs. Chicken Boullion granules
3-half pints heavy cream
2 Tbs + 2 tsp. corn starch
1 cup milk
2 oz. white wine
2 Tbs. + 1 tsp. fresh garlic
1 tsp. red pepper
1 Tbs. parsley flakes
1 tsp. Basil
1/2 tsp. white pepper
1 tsp. + 1/4 tsp. Lawreys Seasoning Salt
4 cups mushrooms
1/2 cup green onions
HOW TO MAKE THIS:
Optional: 1 lb. (or more) peeled and deveined shrimp.
Melt butter in LARGE pot. Add onions and celery. Saute until celery slightly crunchy. In saucepan, mix heavy cream, milk and corn starch. Add wine and boullion granules. Heat on low to slightly thicken. Add cream mixture to butter mixture. Turn up heat (medium high) to thicken. Add seasonings while thickening. Add shrimp and cook til done (the shrimp tends to thin it back out. You can boil the shrimp and drain before adding). Serve over cooked fettuccine noodles.
MY NAME: Karen Lawson
INGREDIENTS:
1 lb. butter
1 cup onions
1 cup celery
1 Tbs. Chicken Boullion granules
3-half pints heavy cream
2 Tbs + 2 tsp. corn starch
1 cup milk
2 oz. white wine
2 Tbs. + 1 tsp. fresh garlic
1 tsp. red pepper
1 Tbs. parsley flakes
1 tsp. Basil
1/2 tsp. white pepper
1 tsp. + 1/4 tsp. Lawreys Seasoning Salt
4 cups mushrooms
1/2 cup green onions
HOW TO MAKE THIS:
Optional: 1 lb. (or more) peeled and deveined shrimp.
Melt butter in LARGE pot. Add onions and celery. Saute until celery slightly crunchy. In saucepan, mix heavy cream, milk and corn starch. Add wine and boullion granules. Heat on low to slightly thicken. Add cream mixture to butter mixture. Turn up heat (medium high) to thicken. Add seasonings while thickening. Add shrimp and cook til done (the shrimp tends to thin it back out. You can boil the shrimp and drain before adding). Serve over cooked fettuccine noodles.
MY NAME: Karen Lawson
RECIPE NAME: ROBYN'S CORN AND BLACK BEAN SALSA
INGREDIENTS:
1 can kernel corn (drained)
1 can black beans (drained)
1/2 tsp. salt
1/2 tsp. pepper
3 Tbs. fresh cilantro
3 tomatoes (diced)
1/2 green pepper (finely diced)
1/2 red onion (finely diced)
1/2 clove of fresh garlic
1 small jalapeno (seeded and chopped finely)
1/2 lime juice freshly squeezed
HOW TO MAKE THIS:
Mix ingredients together!
MY TIP:
Can serve as a dip with corn or pita chips
MY NAME: Teri Burgoon
INGREDIENTS:
1 can kernel corn (drained)
1 can black beans (drained)
1/2 tsp. salt
1/2 tsp. pepper
3 Tbs. fresh cilantro
3 tomatoes (diced)
1/2 green pepper (finely diced)
1/2 red onion (finely diced)
1/2 clove of fresh garlic
1 small jalapeno (seeded and chopped finely)
1/2 lime juice freshly squeezed
HOW TO MAKE THIS:
Mix ingredients together!
MY TIP:
Can serve as a dip with corn or pita chips
MY NAME: Teri Burgoon
RECIPE NAME: SOUTHWEST DIP
INGREDIENTS:
Pace Thick & Chunky Salsa
Ranch Dressing
Sour Cream
HOW TO MAKE THIS:
Take equal amounts of Pace thick and chunky Salsa, Ranch dressing and sour cream. Put in a blender and blend . If the dip is too thin, add a package of cream cheese and blend. If the dip is too thick, add more Salsa.
Place in a serving dish. Add veggies and chips and enjoy!
MY NAME: Shirley Sawyer
INGREDIENTS:
Pace Thick & Chunky Salsa
Ranch Dressing
Sour Cream
HOW TO MAKE THIS:
Take equal amounts of Pace thick and chunky Salsa, Ranch dressing and sour cream. Put in a blender and blend . If the dip is too thin, add a package of cream cheese and blend. If the dip is too thick, add more Salsa.
Place in a serving dish. Add veggies and chips and enjoy!
MY NAME: Shirley Sawyer
RECIPE NAME: CRANBERRY WHITE CHOCOLATE COOKIES
INGREDIENTS:
1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1/3 cup cranberry juice
1 tsp. vanilla
3 cups flour
2 tsp. baking powder
1/2 tsp. salt
2 cups dried cranberries
2 cups vanilla or white chips
GLAZE:
2 cups vanilla or white chips
2 Tbs. plus 1 1/2 tsp. shortening
HOW TO MAKE THIS:
In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, cranberry juice and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Fold in cranberries and vanilla chips. Drop by rounded teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 350 degrees for 1-12 minutes or until edges begin to brown. Cool for 2 minutes before removing to wire racks to cool completely. For glaze, microwave the vanilla chips and shortening at 70% power until melted; stir until smooth. Drizzle over cookies. Yield: 7 dozen
MY NAME: Laura Kellum
INGREDIENTS:
1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1/3 cup cranberry juice
1 tsp. vanilla
3 cups flour
2 tsp. baking powder
1/2 tsp. salt
2 cups dried cranberries
2 cups vanilla or white chips
GLAZE:
2 cups vanilla or white chips
2 Tbs. plus 1 1/2 tsp. shortening
HOW TO MAKE THIS:
In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, cranberry juice and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Fold in cranberries and vanilla chips. Drop by rounded teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 350 degrees for 1-12 minutes or until edges begin to brown. Cool for 2 minutes before removing to wire racks to cool completely. For glaze, microwave the vanilla chips and shortening at 70% power until melted; stir until smooth. Drizzle over cookies. Yield: 7 dozen
MY NAME: Laura Kellum
RECIPE NAME: BEST-EVER CHOCOLATE CHIP COOKIES
INGREDIENTS:
1 1/2 cups sifted all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1 cup softened butter
1/2 cup firmly packed light brown sugar
1 cup granulated sugar
1 large egg
1 tsp. vanilla extract
1 1/2 cups old-fashioned rolled oats
1 cup semi-sweet chocolate chips
HOW TO MAKE THIS:
Mix together flour, baking soda, and cinnamon. Beat together butter, brown sugar and sugar at medium speed until light and fluffy. Beat in egg and vanilla. At low speed, beat in flour mixture until blended. Fold in oats and chocolate chips. Cover with plastic wrap. Chill for 1 hour. Preheat oven to 350 degrees. Shape dough into 1-inch balls. Place 2-inches apart onto greased baking sheet. Bake cookies until lightly browned around edges, 10-12 minutes. Transfer to wire rack to cool.
MY NAME: Laura Russell
INGREDIENTS:
1 1/2 cups sifted all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1 cup softened butter
1/2 cup firmly packed light brown sugar
1 cup granulated sugar
1 large egg
1 tsp. vanilla extract
1 1/2 cups old-fashioned rolled oats
1 cup semi-sweet chocolate chips
HOW TO MAKE THIS:
Mix together flour, baking soda, and cinnamon. Beat together butter, brown sugar and sugar at medium speed until light and fluffy. Beat in egg and vanilla. At low speed, beat in flour mixture until blended. Fold in oats and chocolate chips. Cover with plastic wrap. Chill for 1 hour. Preheat oven to 350 degrees. Shape dough into 1-inch balls. Place 2-inches apart onto greased baking sheet. Bake cookies until lightly browned around edges, 10-12 minutes. Transfer to wire rack to cool.
MY NAME: Laura Russell
RECIPE NAME: OREO BALLS
INGREDIENTS:
1 package of oreos
8 oz. cream cheese
Candy Coating
HOW TO MAKE THIS:
Use food processor to crumble an entire package of oreos. Mix in 8 oz. cream cheese. Chill. Shape dough into balls and then dip into a melted candy coating of your choice. Keep refrigerated.
MY NAME: Christine Thomson
INGREDIENTS:
1 package of oreos
8 oz. cream cheese
Candy Coating
HOW TO MAKE THIS:
Use food processor to crumble an entire package of oreos. Mix in 8 oz. cream cheese. Chill. Shape dough into balls and then dip into a melted candy coating of your choice. Keep refrigerated.
MY NAME: Christine Thomson
RECIPE NAME: FRUIT MEDLEY PUNCH
INGREDIENTS:
TO MAKE - 3 Qt. (12 cups):
2 cups (1 lb.) Strawberry Puree
2 1/2 cups Apricot Nectar
3 1/4 cups Crystal Light Lemonade
10 oz. Orange Juice Concentrate
3 1/2 cups Ginger Ale
TO MAKE - 6 Qt. (24 cups):
4 cups (2 lb.) Strawberry Puree
5 cups Apricot Nectar
6 1/2 cups Crystal Light Lemonade
1 1/4 cups Orange Juice Concentrate
7 cups Ginger Ale
HOW TO MAKE THIS:
Puree fresh strawberries in a blender or food processor. Chill all ingredients. Combine juices. Add Ginger Ale just before serving.
MY TIP:
Remove stems from strawberries before you puree.
MY NAME: Kathy Butler
INGREDIENTS:
TO MAKE - 3 Qt. (12 cups):
2 cups (1 lb.) Strawberry Puree
2 1/2 cups Apricot Nectar
3 1/4 cups Crystal Light Lemonade
10 oz. Orange Juice Concentrate
3 1/2 cups Ginger Ale
TO MAKE - 6 Qt. (24 cups):
4 cups (2 lb.) Strawberry Puree
5 cups Apricot Nectar
6 1/2 cups Crystal Light Lemonade
1 1/4 cups Orange Juice Concentrate
7 cups Ginger Ale
HOW TO MAKE THIS:
Puree fresh strawberries in a blender or food processor. Chill all ingredients. Combine juices. Add Ginger Ale just before serving.
MY TIP:
Remove stems from strawberries before you puree.
MY NAME: Kathy Butler
RECIPE NAME: SWEET AND SPICY PRALINE CASHEWS
INGREDIENTS:
1/2 cup sugar
1 Tbs. sherry vinegar
2 tsp. salt
3 tsp. ground cumin
2 tsp. cayenne pepper
2 1/2 cups unsalted cashews, toasted
HOW TO MAKE THIS:
In large heavy saucepan over medium heat combine sugar and vinegar. Cook without stirring until mixture turns a gold amber color. About 8 minutes. Remove from the heat; stir in the salt, cumin and cayenne. Add cashews, stir until blended. Cool on waxed paper. Store the cashews in an airtight container.
MY NAME: Donna Carter
INGREDIENTS:
1/2 cup sugar
1 Tbs. sherry vinegar
2 tsp. salt
3 tsp. ground cumin
2 tsp. cayenne pepper
2 1/2 cups unsalted cashews, toasted
HOW TO MAKE THIS:
In large heavy saucepan over medium heat combine sugar and vinegar. Cook without stirring until mixture turns a gold amber color. About 8 minutes. Remove from the heat; stir in the salt, cumin and cayenne. Add cashews, stir until blended. Cool on waxed paper. Store the cashews in an airtight container.
MY NAME: Donna Carter
RECIPE NAME: CROCKPOT BEEF BURGUNDY
INGREDIENTS:
2 slices bacon, diced
2 lbs. lean stew beef, sirloin tip or round steak, cut into 1-inch cubes
1 tsp. salt
1/2 tsp. seasoned salt
1/4 tsp. marjoram
1/4 tsp. thyme
1/4 tsp. pepper
1 clove garlic, minced
1 beef bouillon cube, crushed
1 cup dry red wine
4 to 6 oz. fresh mushrooms, sliced
2 Tbs. cornstarch (optional)
HOW TO MAKE THIS:
In skillet, cook bacon several minutes. Remove and set aside. Combine steak, bacon drippings, cooked bacon, seasonings, bouillon and Burgundy in pot. Cover and cook on low 6 to 8 hours. Add mushrooms. Cover and cook on High for 30 5o 45 minutes longer. To thicken sauce, add cornstarch (dissolved in 2 Tbs. cold water).
MY NAME: Laura Staples
INGREDIENTS:
2 slices bacon, diced
2 lbs. lean stew beef, sirloin tip or round steak, cut into 1-inch cubes
1 tsp. salt
1/2 tsp. seasoned salt
1/4 tsp. marjoram
1/4 tsp. thyme
1/4 tsp. pepper
1 clove garlic, minced
1 beef bouillon cube, crushed
1 cup dry red wine
4 to 6 oz. fresh mushrooms, sliced
2 Tbs. cornstarch (optional)
HOW TO MAKE THIS:
In skillet, cook bacon several minutes. Remove and set aside. Combine steak, bacon drippings, cooked bacon, seasonings, bouillon and Burgundy in pot. Cover and cook on low 6 to 8 hours. Add mushrooms. Cover and cook on High for 30 5o 45 minutes longer. To thicken sauce, add cornstarch (dissolved in 2 Tbs. cold water).
MY NAME: Laura Staples
RECIPE NAME: NOT YO' MAMA'S BANANA PUDDING
INGREDIENTS:
2 bags Pepperidge Farm Chessman Cookies
6-8 bananas, sliced
2 cups milk
1 - 5 oz. box instant French vanilla pudding
1 - 8 oz. package cream cheese, softened
1 - 14 oz. can sweetened condensed milk
1 - 12 oz. container frozen whipped topping, thawed
HOW TO MAKE THIS:
Line the bottom of a 13x9x2 inch dish with 1 bag of the cookies and layer bananas on top. In a bowl combine the milk and pudding mix and blend well. Using another bowl, combine the cream cheese and condensed milk, stirring until smooth. Fold the whipped topping into this mixture and then stir in the prepared pudding. Pour over the bananas and cover with the 2nd bag of cookies. (Lick the stirring utensils)! Refrigerate until ready to serve. Yield: 12 servings
MY NAME: Jane Bland
INGREDIENTS:
2 bags Pepperidge Farm Chessman Cookies
6-8 bananas, sliced
2 cups milk
1 - 5 oz. box instant French vanilla pudding
1 - 8 oz. package cream cheese, softened
1 - 14 oz. can sweetened condensed milk
1 - 12 oz. container frozen whipped topping, thawed
HOW TO MAKE THIS:
Line the bottom of a 13x9x2 inch dish with 1 bag of the cookies and layer bananas on top. In a bowl combine the milk and pudding mix and blend well. Using another bowl, combine the cream cheese and condensed milk, stirring until smooth. Fold the whipped topping into this mixture and then stir in the prepared pudding. Pour over the bananas and cover with the 2nd bag of cookies. (Lick the stirring utensils)! Refrigerate until ready to serve. Yield: 12 servings
MY NAME: Jane Bland
RECIPE NAME: BAKED POTATO DIP
INGREDIENTS:
1 - 8 oz. container of sour cream
1 - 8 oz. Whipped cream cheese
1 pkg. shredded cheddar cheese
1 pkg. real bacon pieces
1 pkg. dry ranch dressing mix
chopped chives (optional)
1 loaf of Hawaiian bread
HOW TO MAKE THIS:
Mix all the ingredients together in a bowl. Scoop out the center of the bread to make a bowl and pour in the dip mixture. Cover with foil and bake in the oven on 350 degrees for 2 hours. Eat with crackers (like Wheat Thins) or the scooped out pieces of bread.
MY NAME: Martha Brown
INGREDIENTS:
1 - 8 oz. container of sour cream
1 - 8 oz. Whipped cream cheese
1 pkg. shredded cheddar cheese
1 pkg. real bacon pieces
1 pkg. dry ranch dressing mix
chopped chives (optional)
1 loaf of Hawaiian bread
HOW TO MAKE THIS:
Mix all the ingredients together in a bowl. Scoop out the center of the bread to make a bowl and pour in the dip mixture. Cover with foil and bake in the oven on 350 degrees for 2 hours. Eat with crackers (like Wheat Thins) or the scooped out pieces of bread.
MY NAME: Martha Brown
RECIPE NAME: ZUPPA TUSCANA
(Just like the Olive Garden's Recipe)
INGREDIENTS:
1 lb. ground Italian sausage (hot or mild)
1 1/2 tsp. crushed red peppers
1 large diced white onion
4 Tbs. bacon pieces
2 tsp. garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb. sliced Russet potatoes, or about 3 large potatoes
1/4 of a bunch of kale
HOW TO MAKE THIS:
Saute' the Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients. In the same pan, saute' bacon, onions and garlic over low-medium heat for approximately 15 minutes or until the onions are soft. Add chicken bouillon and water to the pot and heat until it starts to boil. Add the sliced potatoes and cook until soft, about half an hour. Add the heavy cream and just cook until thoroughly heated. Stir in the sausage and the kale, let all heat through and serve. Makes 6-8 servings
MY NAME: Debi Lokey
(Just like the Olive Garden's Recipe)
INGREDIENTS:
1 lb. ground Italian sausage (hot or mild)
1 1/2 tsp. crushed red peppers
1 large diced white onion
4 Tbs. bacon pieces
2 tsp. garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb. sliced Russet potatoes, or about 3 large potatoes
1/4 of a bunch of kale
HOW TO MAKE THIS:
Saute' the Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients. In the same pan, saute' bacon, onions and garlic over low-medium heat for approximately 15 minutes or until the onions are soft. Add chicken bouillon and water to the pot and heat until it starts to boil. Add the sliced potatoes and cook until soft, about half an hour. Add the heavy cream and just cook until thoroughly heated. Stir in the sausage and the kale, let all heat through and serve. Makes 6-8 servings
MY NAME: Debi Lokey
RECIPE NAME: CREAM CHEESE SANDWICHES
INGREDIENTS:
1 - 8 oz. pkg. of cream cheese (at room temperature)
1/2 cup powdered sugar
1 small or 1/2 can of tidbit pineapple (well drained)
1/2 cup pecans or walnuts (Leland like pecans)
l loaf Cinnamon bread
HOW TO MAKE THIS:
Mix, I just use a fork, the cream cheese and powdered sugar together. Add the pineapple and pecans. Spread on the cinnamon break and cut into quarters.
These are light and delicious and you can see how easy they are!
MY NAME: Susan Martin
INGREDIENTS:
1 - 8 oz. pkg. of cream cheese (at room temperature)
1/2 cup powdered sugar
1 small or 1/2 can of tidbit pineapple (well drained)
1/2 cup pecans or walnuts (Leland like pecans)
l loaf Cinnamon bread
HOW TO MAKE THIS:
Mix, I just use a fork, the cream cheese and powdered sugar together. Add the pineapple and pecans. Spread on the cinnamon break and cut into quarters.
These are light and delicious and you can see how easy they are!
MY NAME: Susan Martin
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 package (10 to 11 oz.) Hershey's Butterscotch Chips
2 1/2 cups miniature marshmallows
1 cup chopped walnuts
1 1/2 cups miniature pretzels
1 package (10 oz) Reese's Peanut Butter Baking Chips
3/4 cup light corn syrup
1/4 cup butter, cubed
1 package (11 1/2 oz) Hershey's Milk Chocolate Baking 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 microwave, melt chocolate chips; stir until smooth. Spread or drizzle over bars. Refrigerate for 1 hour or until firm before cutting. Yield: 3 dozen.
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 package (10 to 11 oz.) Hershey's Butterscotch Chips
2 1/2 cups miniature marshmallows
1 cup chopped walnuts
1 1/2 cups miniature pretzels
1 package (10 oz) Reese's Peanut Butter Baking Chips
3/4 cup light corn syrup
1/4 cup butter, cubed
1 package (11 1/2 oz) Hershey's Milk Chocolate Baking 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 microwave, melt chocolate chips; stir until smooth. Spread or drizzle over bars. Refrigerate for 1 hour or until firm before cutting. Yield: 3 dozen.
MY NAME: Tiffany Browder
RECIPE NAME: SUSIE'S HOT SAUCE
INGREDIENTS:
1 large onion
1 green bell pepper
1 jalapeno
cilantro
2 Tbs. lemon juice
2 tsp. garlic salt
1 1/2 tsp. crushed red pepper
2 - 28 oz. cans whole tomatoes - drained
HOW TO MAKE THIS:
In blender chop:
1 large onion
1 green bell pepper
1 jalapeno
cilantro
Add:
2 Tbs. lemon juice
2 tsp. garlic salt
1 1/2 tsp. crushed red pepper
Then add one can at a time:
2 - 28 oz. cans whole tomatoes - drained
MY NAME: Marcia Browder
INGREDIENTS:
1 large onion
1 green bell pepper
1 jalapeno
cilantro
2 Tbs. lemon juice
2 tsp. garlic salt
1 1/2 tsp. crushed red pepper
2 - 28 oz. cans whole tomatoes - drained
HOW TO MAKE THIS:
In blender chop:
1 large onion
1 green bell pepper
1 jalapeno
cilantro
Add:
2 Tbs. lemon juice
2 tsp. garlic salt
1 1/2 tsp. crushed red pepper
Then add one can at a time:
2 - 28 oz. cans whole tomatoes - drained
MY NAME: Marcia Browder
RECIPE NAME: BEEF TIPS & NOODLES
INGREDIENTS:
1 package of stew meat
1 package of Pioneer Country Brown Gravy Mix
Noodles or Rice
HOW TO MAKE THIS:
Place package of stew meat in bottom of crock pot. Mix brown gravy mix according to directions on package (2 cups of water) and pour over stew meat. Cook in crock pot on low for 6-8 hours.
Before serving, cook noodles or rice (whichever your family likes) and pour beef tips over them!
MY TIP:
You can cook as many packages of stew meat as you want, but for every package of stew meat, you add that many packages of brown gravy mix with two cups of water for each package! You can serve this with either noodles or rice and Jerry likes it best with noodles!
MY NAME: Marcia Browder
INGREDIENTS:
1 package of stew meat
1 package of Pioneer Country Brown Gravy Mix
Noodles or Rice
HOW TO MAKE THIS:
Place package of stew meat in bottom of crock pot. Mix brown gravy mix according to directions on package (2 cups of water) and pour over stew meat. Cook in crock pot on low for 6-8 hours.
Before serving, cook noodles or rice (whichever your family likes) and pour beef tips over them!
MY TIP:
You can cook as many packages of stew meat as you want, but for every package of stew meat, you add that many packages of brown gravy mix with two cups of water for each package! You can serve this with either noodles or rice and Jerry likes it best with noodles!
MY NAME: Marcia Browder
RECIPE NAME: PEPPERMINT BONBON COOKIES
INGREDIENTS:
8 oz. semisweet chocolate, chopped
1/2 cup unsalted butter
1 1/2 oz. unsweetened chocolate, chopped
1/2 cup finely crushed hard peppermint candies
6 Tbs. granulated sugar
3 large eggs
1 tsp. vanilla extract
1 tsp. peppermint extract
1 1/2 cups all-purpose flour
3/4 tsp. baking powder
1/4 tsp. salt
1/2 cup semisweet chocolate morsels
Additional coarsely crushed hard peppermint candies
HOW TO MAKE THIS:
Combine first 3 ingredients in top of double boiler. Cook over low heat until chocolate melts and mixture is smooth, stirring occasionally. Remove from heat, and stir in 1/2 cup crushed peppermint and granulated sugar. Let cool 30 minutes.
Add eggs to melted chocolate, 1 at a time, stirring well. Stir in extracts.
Combine flour, baking powder, and salt, add to chocolate mixture, stirring until combined. Stir in chocolate morsels. Cover and chill dough 2 hours or until firm enough to shape.
Shape dough into 1 inch balls, place on parchment paper or wax paper lined baking sheets. Bake at 325 degrees for 10 minutes or until cookies are puffed and cracked on top. Sprinkle coarsely crushed peppermints onto cookies, press candy lightly into cookies. Let cookies cool 5 minutes on baking sheets. Transfer to wire rack to cool completely.
MY TIP:
Sprinkle peppermint pieces on immediately after baking so they will stick to the cookies.
MY NAME: Kathy Butler
INGREDIENTS:
8 oz. semisweet chocolate, chopped
1/2 cup unsalted butter
1 1/2 oz. unsweetened chocolate, chopped
1/2 cup finely crushed hard peppermint candies
6 Tbs. granulated sugar
3 large eggs
1 tsp. vanilla extract
1 tsp. peppermint extract
1 1/2 cups all-purpose flour
3/4 tsp. baking powder
1/4 tsp. salt
1/2 cup semisweet chocolate morsels
Additional coarsely crushed hard peppermint candies
HOW TO MAKE THIS:
Combine first 3 ingredients in top of double boiler. Cook over low heat until chocolate melts and mixture is smooth, stirring occasionally. Remove from heat, and stir in 1/2 cup crushed peppermint and granulated sugar. Let cool 30 minutes.
Add eggs to melted chocolate, 1 at a time, stirring well. Stir in extracts.
Combine flour, baking powder, and salt, add to chocolate mixture, stirring until combined. Stir in chocolate morsels. Cover and chill dough 2 hours or until firm enough to shape.
Shape dough into 1 inch balls, place on parchment paper or wax paper lined baking sheets. Bake at 325 degrees for 10 minutes or until cookies are puffed and cracked on top. Sprinkle coarsely crushed peppermints onto cookies, press candy lightly into cookies. Let cookies cool 5 minutes on baking sheets. Transfer to wire rack to cool completely.
MY TIP:
Sprinkle peppermint pieces on immediately after baking so they will stick to the cookies.
MY NAME: Kathy Butler
RECIPE NAME: CHOCOLATE DESSERT
INGREDIENTS:
1 cup flour
1 stick butter, melted
1 cup chopped pecans
1 pkg. cream cheese (can use 1/3 less fat)
1 1/2 cups powdered sugar
1 1/2 cups cool whip (can use light
1 large pkg. instant chocolate fudge pudding
1 large pkg. instant vanilla pudding
4 1/2 cups milk
HOW TO MAKE THIS:
First Layer: Mix together the flour, butter & chopped pecans, press into 9x13 pan. Bake at 350 degrees for 20 minutes. Let cool.
Second Layer: Mix together the cream cheese, powdered sugar, and cool whip and spread on cooled first layer.
Third Layer: Mix together per pudding instructions and spread on second layer.
Top with cool whip and toasted pecans.
MY TIP:
Alternate filling: Replace third layer (pudding) with pumpkin pudding:
1 (6 oz.) pkg. vanilla instant pudding & pie-filling mix
1 (12-oz.) can evaporated milk (1 1/2 cups)
1 (15 oz.) can Libby's 100% Pure Pumpkin
1 tsp. pumpkin pie spice
DIRECTIONS: Beat pudding mix and evaporated milk according to package directions in large bowl; refrigerate for 5 minutes. Add pumpkin and pumpkin pie spice; mix well. Spread on second layer. Top with cool whip and toasted pecans.
MY NAME: Mary Perry
INGREDIENTS:
1 cup flour
1 stick butter, melted
1 cup chopped pecans
1 pkg. cream cheese (can use 1/3 less fat)
1 1/2 cups powdered sugar
1 1/2 cups cool whip (can use light
1 large pkg. instant chocolate fudge pudding
1 large pkg. instant vanilla pudding
4 1/2 cups milk
HOW TO MAKE THIS:
First Layer: Mix together the flour, butter & chopped pecans, press into 9x13 pan. Bake at 350 degrees for 20 minutes. Let cool.
Second Layer: Mix together the cream cheese, powdered sugar, and cool whip and spread on cooled first layer.
Third Layer: Mix together per pudding instructions and spread on second layer.
Top with cool whip and toasted pecans.
MY TIP:
Alternate filling: Replace third layer (pudding) with pumpkin pudding:
1 (6 oz.) pkg. vanilla instant pudding & pie-filling mix
1 (12-oz.) can evaporated milk (1 1/2 cups)
1 (15 oz.) can Libby's 100% Pure Pumpkin
1 tsp. pumpkin pie spice
DIRECTIONS: Beat pudding mix and evaporated milk according to package directions in large bowl; refrigerate for 5 minutes. Add pumpkin and pumpkin pie spice; mix well. Spread on second layer. Top with cool whip and toasted pecans.
MY NAME: Mary Perry
RECIPE NAME: PRETTY PUMPKIN WONTONS
INGREDIENTS:
1 can solid pack pumpkin
1 cup ricotta cheese
1 tsp. salt
50 wonton wrappers
oil for deep frying
Dip:
1 cup confectioner's sugar
1/2 tsp. sour cream
1/2 cup apricot preserves
1 tsp. ground cinnamon
HOW TO MAKE THIS:
In a small bowl, combine the pumpkin, cheese and salt. Place 1 Tbs. in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges of wrapper with water; bring corners to center over filling and press edges together to seal. Repeat. In an electric skillet or deep-fat fryer, heat oil to 375 degrees. Fry wontons in batches for 30-60 seconds on each side or until golden brown. Drain on paper towels. Meanwhile, in a small bowl, combine dip ingredients. Serve with wontons.
MY TIP:
To avoid soggy wontons, do not cover until completely cooled. Wonton wrappers can be found in Kroger near the soymilk. To reheat: Place in oven at 475 degrees for 10 minutes.
MY NAME: Jill Davis
INGREDIENTS:
1 can solid pack pumpkin
1 cup ricotta cheese
1 tsp. salt
50 wonton wrappers
oil for deep frying
Dip:
1 cup confectioner's sugar
1/2 tsp. sour cream
1/2 cup apricot preserves
1 tsp. ground cinnamon
HOW TO MAKE THIS:
In a small bowl, combine the pumpkin, cheese and salt. Place 1 Tbs. in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges of wrapper with water; bring corners to center over filling and press edges together to seal. Repeat. In an electric skillet or deep-fat fryer, heat oil to 375 degrees. Fry wontons in batches for 30-60 seconds on each side or until golden brown. Drain on paper towels. Meanwhile, in a small bowl, combine dip ingredients. Serve with wontons.
MY TIP:
To avoid soggy wontons, do not cover until completely cooled. Wonton wrappers can be found in Kroger near the soymilk. To reheat: Place in oven at 475 degrees for 10 minutes.
MY NAME: Jill Davis
RECIPE NAME: CROCK POT DRESSING
INGREDIENTS:
2 cups of Bread Cubes
6 cups of Cornbread
2 cans of Cream of Chicken Soup
32 oz. Chicken Broth
3 Eggs
1 Tbs. Poultry Seasoning
Onion & Celery Sauteed
HOW TO MAKE THIS:
Place all ingredients in crock pot. Cook on high for 30 minutes. Then cook on low for 2 hours.
MY NAME: Georgia Dolgener
INGREDIENTS:
2 cups of Bread Cubes
6 cups of Cornbread
2 cans of Cream of Chicken Soup
32 oz. Chicken Broth
3 Eggs
1 Tbs. Poultry Seasoning
Onion & Celery Sauteed
HOW TO MAKE THIS:
Place all ingredients in crock pot. Cook on high for 30 minutes. Then cook on low for 2 hours.
MY NAME: Georgia Dolgener
RECIPE NAME: RANCH OYSTER CRACKERS
1/2 tsp. Dried Dill Weed
1/4 Cup Vegetable Oil
1/4 tsp. Lemon Pepper (optional)
1/4 tsp. Garlic Powder (optional)
5 Cups Oyster Crackers
HOW TO MAKE THIS:
Preheat oven to 250 degrees. In a large bowl, combine the dressing
mix, dill weed, vegetable oil, lemon pepper and garlic powder. Add the oyster crackers. Stir to coat. Spread evenly on a baking sheet. Bake for 15 to 20 minutes in the preheated oven, stirring gently after 10 minutes. Remove from oven and allow to cool before serving.
(Microwave instructions: Microwave at high power for t20 minutes, stir gently, microwave at high for two more minutes, stir well. Cool on wax paper.)
MY TIP:
Smaller, cheaper crackers do better in my opinion. Crackers are crisper if baked in oven.
MY NAME: Teresa Pierce
INGREDIENTS:
1 (1 oz.) Package Ranch Type Dressing Mix1/2 tsp. Dried Dill Weed
1/4 Cup Vegetable Oil
1/4 tsp. Lemon Pepper (optional)
1/4 tsp. Garlic Powder (optional)
5 Cups Oyster Crackers
HOW TO MAKE THIS:
Preheat oven to 250 degrees. In a large bowl, combine the dressing
mix, dill weed, vegetable oil, lemon pepper and garlic powder. Add the oyster crackers. Stir to coat. Spread evenly on a baking sheet. Bake for 15 to 20 minutes in the preheated oven, stirring gently after 10 minutes. Remove from oven and allow to cool before serving.
(Microwave instructions: Microwave at high power for t20 minutes, stir gently, microwave at high for two more minutes, stir well. Cool on wax paper.)
MY TIP:
Smaller, cheaper crackers do better in my opinion. Crackers are crisper if baked in oven.
MY NAME: Teresa Pierce
RECIPE NAME: HOHO CAKE
INGREDIENTS:
Beat for 10 minutes 3/4 Cup Sugar
2/3 cups Crisco
1/2 Cup Margarine
2 tsp. Vanilla
5 oz. Evaporated Milk
Pinch of Salt
HOW TO MAKE THIS:
Bake a chocolate cake mix (according to the package directions) in a cookie sheet for 12-15 minutes. Spread the white filling on top of the cake. Microwave a can of store bought chocolate icing (not extra fluffy, or low fat) on high for 40 seconds. Stir the icing. It will be liquid. Pour it on top of the cake, covering all of the white filling.
MY NAME: Jenny Norton
INGREDIENTS:
Beat for 10 minutes 3/4 Cup Sugar
2/3 cups Crisco
1/2 Cup Margarine
2 tsp. Vanilla
5 oz. Evaporated Milk
Pinch of Salt
HOW TO MAKE THIS:
Bake a chocolate cake mix (according to the package directions) in a cookie sheet for 12-15 minutes. Spread the white filling on top of the cake. Microwave a can of store bought chocolate icing (not extra fluffy, or low fat) on high for 40 seconds. Stir the icing. It will be liquid. Pour it on top of the cake, covering all of the white filling.
MY NAME: Jenny Norton
RECIPE NAME: FIRECRACKERS
INGREDIENTS:
3 Sleeves Unsalted Crackers
1 Cup Canola Oil
1 Pkg. Ranch Dressing Mix
1 Tbs. Mrs. Dash Chipotle Seasoning
2 tsp. Garlic Powder
1 tsp. Crushed Red Pepper
1 Tbs. Parsley Flakes
HOW TO MAKE THIS:
Put crackers and oil in jar and roll every few minutes for one hour. Mix seasonings and pour over crackers. Roll around for several minutes to coat crackers. Good with cheese or dip!
MY NAME: Virginia Sims
INGREDIENTS:
3 Sleeves Unsalted Crackers
1 Cup Canola Oil
1 Pkg. Ranch Dressing Mix
1 Tbs. Mrs. Dash Chipotle Seasoning
2 tsp. Garlic Powder
1 tsp. Crushed Red Pepper
1 Tbs. Parsley Flakes
HOW TO MAKE THIS:
Put crackers and oil in jar and roll every few minutes for one hour. Mix seasonings and pour over crackers. Roll around for several minutes to coat crackers. Good with cheese or dip!
MY NAME: Virginia Sims
RECIPE NAME: SUSIE'S PRETZELS
INGREDIENTS:
1 package white covered pretzels
1 package Rollo Candy
Pecan Halves
HOW TO MAKE THIS:
Lay out pretzels on a cookie sheet. On top of each pretzel, place a Rollo candy. Bake at 300 degrees for 3 minutes. After baking, press a pecan halve on top of it!
MY NAME: Bea Cox (Mother of Marcia Browder)
INGREDIENTS:
1 package white covered pretzels
1 package Rollo Candy
Pecan Halves
HOW TO MAKE THIS:
Lay out pretzels on a cookie sheet. On top of each pretzel, place a Rollo candy. Bake at 300 degrees for 3 minutes. After baking, press a pecan halve on top of it!
MY NAME: Bea Cox (Mother of Marcia Browder)
RECIPE NAME: WHITE QUESO
INGREDIENTS:
10 oz. cream cheese
1 lb. Monterrey Jack cheese, grated
1 1/2 cup Parmesan cheese, grated
1 can (7 oz.) mild green chilies
1 can Rotel, drained
1/3 cup onions, chopped fine
1 tsp. cumin
1/2 tsp. garlic salt
1/4 tsp. chili powder
HOW TO MAKE THIS:
Mix ingredients together and bake in a covered dish at 350 degrees, stirring occasionally until all is melted and hot. Serve hot with tortilla chips.
MY TIP:
This can be done in the microwave, but is better hot from the oven.
MY NAME: Kim Moody
INGREDIENTS:
10 oz. cream cheese
1 lb. Monterrey Jack cheese, grated
1 1/2 cup Parmesan cheese, grated
1 can (7 oz.) mild green chilies
1 can Rotel, drained
1/3 cup onions, chopped fine
1 tsp. cumin
1/2 tsp. garlic salt
1/4 tsp. chili powder
HOW TO MAKE THIS:
Mix ingredients together and bake in a covered dish at 350 degrees, stirring occasionally until all is melted and hot. Serve hot with tortilla chips.
MY TIP:
This can be done in the microwave, but is better hot from the oven.
MY NAME: Kim Moody
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