Roasted Pepper and Artichoke Spread

From Jocely Denyer

1 c grated Parmesan cheese
1/2 c mayonnaise
8 oz cream cheese, softened
1 clove garlic, minsed
14 oz artichoke hearts, drained and chopped finely
1/3 c finely chopped roasted red bell peppers (from 7 oz jar)
Crackers, cut-up vegetables or snack bread slices

Combine parmesan cheese, mayonnaise, cream cheese, and garlic in food processor.  Process until smooth. Place in slow cooker.  Add artichoke hears and red bell pepper.  Stir well.  Cover.  Cook on low 1 hour.  Stir again.  Serve with crackers, veggies, or bread.

Slow Cooker Lasagana

From Kiersten Isom

1 lb Italian sausage or ground beef
3 cans (15 oz each) Italian style tomato sauce
1/2 tsp salt
15 oz ricotta cheese
15 uncooked lasagna noodles
1 med onion, chopped
2 tsp basil
2 c shredded moxxarella cheese
1 c grated Parmesan cheese

Cook sausage and onion in skillet over medium heat 6 - 8 minutes.  Stir in tomato sauce, basil and slat.  Mix 1 c mozzarella dnd the ricotta and Parmesan.  Spoon 1/4 of the sausage mixture into slow cooker, top iwth 5 noodles broken to fit.  Spread with half of the cheese mixture and 1/4 sausage mixtre.  Top with 5 more noodles, remaining cheese mixturek and 1/4 of sausage mixture.  Top with remaining 5 noodles and remining sausage mixture.  Cover and cook on low heat setting 4 - 6 hours until noodles are tender.  Sprinkle top of lasagna with remaining 1 c mozzarella.  cover and let stand about 10 m inutes or until cheese is milted.    NOTE:  I have made it without meat before and used bottled spaghetti sauce instead of the tomato sauce, basil and slat.  I have also used cottage cheese instead of ricotta.

Eggs for Company

From Jocelyn Denyer

1 dozen eggs, hard boiled
mayonnaise
Beau Monde Seasoning
Parsley
Minced onion
Salt
Pepper

Make deviled eggs;  Cut egg lengthwise. Remove yolk.  Cream together all ingredients.  Stuff egg white with yolk mixture.  Place in single layer in a large, buttered baking dish.  Pour Bechamel sauce over the top.  Bake at 350* for 1/2 hour.  Serve each egg atop a muffin and slice of meat.  Garnish with chives.

Bechamel Sauce
2 Tbsp butter
1/4 c flour
1 c half and half cream
1 c cheddar, shredded
1/2 c sour cream

Prepare butter, flour and cram as you would a white sauce.  Add cheese and sour cram after sauce has thickened.

Frito Pie

From Jocely Denyer

2 slices bacon, ut into 1" pieces
1 clove garlic
1 lb ground chuck
1 med onion, chopped
1 tsp salt
2 Tbsp chili powder
1/2 tsp cumin
1/3 c tomato paste
1 1/2 c water
1 c pinto beans, rinsed and drained
4 - 5 c Fritos corn chips
1 med onion, minsed
1/2 lb monterey jack or cheddar cheese, grated

Cook bacon; add garlic and onion.  Cook until onion is softened.  Add chuck.  Cook until browned.  Drain off fat.  Stir in salt, chili powder, cumin  and tomato paste.  Slowly add 1 1/2 c water and simmer about 10 min.  Chili should be loose but not soupy.  Add beans.  Simmer until heated through.  Serve on a bed of chips topped with cheese.

Hot Fudge Pudding Cake for the Crock Pot
From Salena Thomas

1 c packed brown sugar
1 c flour
3 Tbsp cocoa powder
2 tsp baking powder
1/2 tsp salt
1/2 c milk
2 Tbsp melted butter
1/2 tsp vanilla
3/4 c packed brown sugar
1/4 c cocoa powder
1 3/4 c booiling water

Mix together 1 c brown sugar, flour, 3 Tbsp cocoa, baking powder and slat.  Stir in milk, butter and vanilla.  Spread over the bottom of slow cooker.  Mix together 3/4 c brown sugar and 1/4 c  c cocoa.  Sprinkle over mixture in slow cooker.  Pour in boiling water.  Do not stir.  Cover and cook on high 2 - 3 hours or until a toothpick inserted comes out clean.

Salted Caramel Thumbprint Cookies

Tina Stevens

Makes 16 cookies

Cookies:


Preheat the oven to 350 degrees F.

1 1/2 stick of unsalted butter, room temperature
1/2 cup of granulated sugar
1/2 teaspoon of pure vanilla extract
1 3/4 cup of all-purpose flour
1/8 teaspoon kosher salt

Quick Caramels :
(My grandmothers recipe)

1 c white sugar
1 c brown sugar
1 c karo syrup
1 can sweetened condensed milk
1 c butter
1 pinch salt
1 dash vanilla

Cookie: In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat square. Wrap in plastic and chill for 30 minutes. After 30 minutes, take out the fridge and cut into 1 1/4-inch squares.

Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Place the balls on an ungreased cookie sheet. Hold the cookie steady with one hand and press a light indentation into the top of each with your finger. Note: I actually poked a hole using my knuckle (from my index finger) since I have nails. I also kind of molded them a little just to make sure they were purdy. Bake for 10 to 15 minutes, until they’re just a little golden brown on the sides. Let them cool. While they’re cooling, make the caramel.

Tina’s Tip: To form the dough I used a mini muffin pan and a wooden tart former that I have from Pampered Chef to push a hole in the middle of the dough.  I skipped the whole refrigeration part also . . . . just formed the dough into balls and dropped them in the muffin tin.

Caramel: Cook until firm ball, stirring constantly. Pour into a buttered pan.

Tina's Tip: I know I’m crazy but I’ve never owned a candy thermometer. I use the water test method. (follow the link if you aren't familiar with this) After about 5 minutes of the caramel coming to a boil I start testing. To keep the caramel from turning to sugar crystals, when you are stirring stay away from the bottom and the sides of the pan do not scrape the caramel from the sides of the pan when dumping it out. I made the caramel beforehand and needed to heat it up gently (power 3) in the microwave to spoon it in the cookies.

Back to the recipe!  By now your cookies should be cooled. Spoon a teaspoon of warm caramel into the indentations of your cookies and top with sea salt. You can eat right away (the caramel will be goopy and wonderful), or let sit for 2 hours so the caramel sets. Fancy and fantastic!

Eggless Eggnog

From Salena Thomas

Yummier and cheaper than store bought, I think.

1 pt heavy cream

1/3 c sugar

½ tsp nutmeg

½ c half n half OR milk

2 tsp Rum flavoring

dash salt

Combine all and let sit in fridge to combine flavors.  You can use more or less half n half or milk to make drink as thick or thin as you want.

Yummy Cereal Snack

From Kiersten Isom

*warning very addicting!*

¾ c. butter (1 ½ sticks)

1 ½ c. white sugar

1 ½ c. light corn syrup

1 box Corn Chex

1 box Golden Grahams

2 c. sliced almonds

2 c. coconut

Mix cereals, almonds and coconut in large buttered bowl and set aside. Bring butter, corn syrup and sugar to a boil. Boil for 2 minutes until slightly thickened. Pour over cereal mixture. Stir until cooled enough to keep syrup from running off.

This is a holiday favorite at our house. It’s great for parties…guests will keep coming back for more J

Breakfast Casserole

From Jacque Munns

1 loaf French bread

¾ lb mild cheddar cheese, grated

8 oz cream cheese, softened

½ Tbsp dry mustard

8 eggs

2 c milk

1 c butter

½ tsp salt

¼ tsp pepper

Tear bread in bite size pieces and mix with cheese.  Put in a greased 9x13.  Put rest of ingredients n blender.  Pour over bread and cheese.  Cover and refrigerate overnight.  Bake at 325* for 50 minutes covered, 10 minutes uncovered.

Curry Breads

From Jacque Munns

2 c shredded cheddar cheese

2/3 c chopped green onion

½ c mayo

1 tsp curry powder

½ c finely chopped black olives

Mix all together and spread on rye party breads.  Broil until bubbly.

Caprese Salad

Tina Stevens

Roma Tomatoes

Fresh Mozzarella Cheese

Pesto

Olive Oil

Cut tomatoes and mozzarella into slices.  Arrange them on a plate in alternating order.  Spoon pesto onto the tomatoes and mozzarella and drizzle with olive oil.  Enjoy!

Crepes

From Salena Thomas

• 
  
• 4 eggs, lightly beaten
• 1 1/3 cups milk
• 2 tablespoons butter, melted
• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 1/2 teaspoon salt
• 
  
• In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.
• Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.
• Fill with either sweet or savory fillings.  For a truly French experience, use Nutella.  

Danish Oatmeal Cookies

From Kiersten Isom

1 cup all-purpose flour

1/2 tsp. baking soda

1/4 tsp. salt

1 cup butter, softened

1 cup powdered sugar

2 tsp. vanilla

1 cup oatmeal (I didn't want the texture of oatmeal so I put mine in my little blender/chopper thing and it came out like oatmeal flour)

1 cup chopped pecans (I chopped half of the nuts very finely in my blender)

powdered sugar for sprinkling

Preheat oven to 325 degrees. In a bowl, mix the flour, baking soda and salt. In a separate bowl mix the butter, powdered sugar and vanilla until the mixture is smooth and creamy. Stir in the flour mixture. Gently stir in the oatmeal and pecans and lightly mix until combined. 

Roll into small teaspoon sized balls and place on cookie sheet or baking stone. Bake for 10-15 minutes until lightly browned. Let cool completely before sprinkling with powdered sugar. 

Makes 90 little cookies. 

Blue Raspberry-Lemonade brand Kool-Aid

By Roz Brown

1 large lemon
2 Blue Raspberry Lemonade packets

Follow package directions
Slice and add lemon
Chill and enjoy!

Homemade Pizza Pockets

By Salena Thomas

Simple, fast, easy, and yummy!

small flour tortillas
1 lb ground meat of choice (breakfast sausage, italian sausage, hamburger, etc)
any other pizza topping you enjoy, chopped (chopped pepperoni, olives, mushrooms, peppers, onions, etc)
1 pkg mozzarella cheese sticks
1 can pizza sauce

Fry up meat and other pizza toppings in large pan until done.  Add enough pizza sauce to make a good filling consistency.  Unwrap all cheese sticks.  Warm tortillas in microwave to make more pliable.  Put one cheese stick on a tortilla.  Put about 1/4 - 1/2 cup filling on cheese.  Fold up tortilla like a Taco Bell burrito, closing the ends.  Place seam side down on sprayed cookie sheet.  Spray the tops of the pizza pockets.  If you like garlic, sprinkle with garlic salt.  Bake in oven at 350 until tortillas are lightly brown.  Make lots.  They freeze well.  You can make them early in the day and bake them at night.  Just easy-peasy.

Oven Smores

From Kiersten Isom

Ritz crackers
Large marshmallows
Regular Hersheys bar

Place one square of chocolate on a ritz cracker and put half a marshmallow, cut side down, on chocolate.  Broil in oven until marshmallow is light golden brown.

Slush Punch

From Alice Mann

1 qt water
2 c sugar
6 rotten bananas
1 large can orang juice (with water called ofr on can)
1 can each limeade, lemonade, pineapple juice

Boil sugar im water until sugar dissolves.  In a blender, add sugar water and bananas.  Add all rest of juices.  Freeze in containers.  Thaw before serving so it is slushy.  Add lemon lime soda.  4 liters soda to 1 gallon punch mix.

Jello Punch

From Jocelyn Denyer

1 sm pkg jello (any flavor)
2 c sugar
2 c boiling water
2 c cold water
3 Tbsp lemon juice
1 (46 oz) can pineapple juice
1 tsp almond extract
2 liters ginger ale or lemon lime

Dissolve jello and sugar in boilig water.  Once all crystals are dissolved, add cold water, lemon juice, pineapple juice, and almond extract.  Pour inot freezer containers and freeze.  One half hour before serving, remove punch from freezer to thaw.  Put in punch owl and use potato masher to slush up.  Add ginger ale or lemon lime soda.

Cracked Wheat Bread

From Ann Carter

This is the nearest thing to the popular commercial honey-wheatberry bread.  It is light, pale, pretty, delicious - far better in every way than it's store-bought counterpart.

To use Cracked Wheat - The night before, mix the wheat, molasses, and cool water.  The water should cover the grain when you start;  add more if necessary.  Let stand in a cool place until morning.

To use Bulgur Wheat - Just before you dissolve the yeast and begin to mix the dough, boil 3/4 c water.  Mix the bulgur, molasses, and water in a heavy saucepan.  Bring them to a boil, stirring, and cover, removing from heat.  Set aside.

 1/3 c coarse cracked wheat OR 3/4 c bulgur wheat
2 tbsp molasses
water to cover, 3/4 cup
2 tsp dry yeast
1/2 c warm water
1/2 c honey
3/4 c boiling water
1 1/4 c cold buttermilk
5 1/2 c finely ground high-gluten whole wheat flour
2 1/2 tsp salt
4 tbsp butter

Dissolve the yeast in the 1/2 c warm water.  Dissolve the honey in the hot water and add the buttermilk.  Stir the flour and salt together in a mixing bowl and make a well in the middle. Add the buttermilk mixture and the yeast, combining them to make a dough.  Knead partway, for about 10 minutes only, then let rise in a warm place about an hour and half.  Test to see whether it is ready to deflate:  wet your finger and poke the center of the dough about 1/2 inch deep.  If the hole does not fill in at all or if the dough sighs, go on to the next step.  Otherwise, allow a little more time.
Drain any excess water from the wheat.  Spread the butter on the kneading surface and turn the dough out onto it, flattening the dough to a large oblong.  Spread the grain out on the dough and fold them together.  Knead the grain and the butte into the dough, and keep working them together until the dough is silky and lustrous, stretchy and even - except for the brown grains, of course.  This will take about 10 minutes.  Let the dough rise again as before;  this time it will take about half as long.
As soon as the dough tests ready, turn it out onto the tabletop and press to deflate.  Cut in half and round each part.  Cover and allow to relax very well - this may take 15 minutes unless your dough is quite soft.  Use flour on the board when you shape the loaves, and be very gentle to keep the gluten film from tearing. This dough makes very fine hearth loaves, splendid buns or rolls, and big spectacular pan loaves.
The shaped dough should rise quite high before you put it in to the preheated oven.  It does best in a place that is warm and not too humid.  Have the oven ready a a little early, and if the tops of the loaves begin to rip from the stress of the wheat, get them into the oven.  usually they won't rip if you have kneaded well, but whether they do or not, their crusts will be pretty if you slash them.  If there is a rip, slash so as to make it look intentional.
Put the loaves into a preheated oven as soon as yo finish slashing them.  Start the oven at 400; after 10 minutes turn the heat down to 325 and bake for almost an hour.  when the loaves come out of the oven, brush the tops with butter.

Cream Biscuits

From Ann Carter

2 c flour
1 tbsp baking powder
2 tsp sugar
1 tsp salt
1 - 1 1/2 c heavy cream
1/3 c (5 tbsp) butter, melted

Preheat oven to 425.  Have ready an ungreased baking sheet.  Toss together flour, baking powder, sugar, and salt in a mixing bowl, stirring with a fork to blend and lighten.  Slowly add 1 cup cream, stirring constantly.  Gather the dough together;  when it hold together and feels tender, it is ready to knead.  If the dough seems shaggy and pieces are dry and falling away, slowly add enough additional cream to make the dough hold together.
Place the dough on a lightly floured surface and knead for 1 minute.  Pat the dough into a square that is about 1/2 inch thick.  Cut into 12 squares and dip each into the melted butter so all sides are coated.  Place the biscuits 2 inches apart on the baking sheet.  Bake for about 15 minutes or until the biscuits are lightly browned.  Serve hot.