Recipes

Get cookin! Check out all of the great recipes from our CVTV cooking team.

Allergy Friendly Cooking with Amanda Recipes

Buttercream Icing

Recipe Name:
Buttercream Icing

Ingredients
1/2 c. Crisco
1/2 c. Real Butter
1 tsp. Vanilla
1/2 tsp. salt
1 pound Powdered Sugar (approx.)
6-10 Tbs Cold Water

Directions:
Beat 1/2 c Crisco and 1/2 c Real butter in mixer. Add vanilla and salt, mix again. Slowly add 1/2 of powdered sugar on low to medium speed, on low speed Add 6 Tablespoons of water. Add the rest of the powdered sugar. If too think add more water a tablespoon at a time, be sure to turn the mixer down to low when you add it. Add Food coloring of your choice. Once this is mixed in, turn mixer on high for about 3 minutes. Will be creamy and fluffy. Note: You can substitute butter for another 1/2 c Crisco.

Marshmallow Fondant

Recipe Name:
Marshmallow Fondant

Ingredients
1 10 oz bag Jet Puff Mini Marshmallows
1 tsp vanilla or butter flavoring (Or other choice)
Food Coloring
1 Pound Powdered sugar (more of less…depends on how pliable you want the fondant)
(1/4 c Crisco for storing)

Directions:
Put marshmallows in plastic microwave safe bowl and add flavoring. Heat in the microwave at 20 second intervals stirring each time until melted. Add food coloring and powdered sugar and stir with a spoon until stringy. Once you can ball it up place powdered sugar on your work area. Place ball on powdered sugar and work with it until you are ready to roll it out. It will dry out so store left over fondant with a light layer of Crisco or Pam on it wrapped tightly in plastic wrap or in a baggie.

Warning: Don’t overheat it. If too hot let sit on counter to cool a bit before adding coloring or powdered sugar. Will burn hands if too hot.

Carol's Healthy Living Recipes

3-Minute Avocado Dip

Recipe Name:

3-Minute Avocado Dip

Ingredients:
One avocado
½ cup cilantro
1 teaspoon of lime juice
Sea salt & pepper to taste

Directions:

Cut in half one avocado, remove seed, and scoop pulp into food processor. Add remaining ingredients & mix. Use as dip for veggies or crackers

Almond Joy Treats

Recipe Name:

Recipe Name:

Mexican Nachos

Ingredients:
Taco Chips (blue corn chips or organic corn chips)
Shredded Cheese
Onion
Tomatoes
Jalapeno Pepper

Directions:

Line a plate with taco chips; Place cheese on chips and set aside; Chop onion, tomatoes, and jalapeño pepper; Place chips and cheese in microwave on high just until melted 15-25 seconds. Remove from microwave and pile on onions, tomatoes, and jalapeño pepper.

Napoleons

Recipe Name:

Napoleons

Directions:
Slice raw beet(s). Spread with boursin cheese (can also use cream cheese, feta, goat’s cheese). Top with chopped walnuts & mint

Pig-face Kid Recipe

Recipe Name:

Pig-face

Directions:
Slice one apple (peeling is optional)
Attach face features using whipped cream cheese
Eyes- two raisins
Nose- one slice of banana
Ears- two grapes

Recipe Name:

Darin’s Chili Recipe

Ingredients:
1lb Ground Chuck
1lb Ground Sausage
2 cans (28oz) Crushed Tomatoes, with tomato puree
2 cans (15oz) Kidney Beans (drained)
Optional: 1-2 Jalapeno Peppers, seeded and chopped
1 green pepper (chopped)
1 onion (chopped)
2 stalks celery (chopped)
1 can beer (I use Coors Light)
3 tablespoons chili powder
1 tablespoon cumin
1 tablespoon Italian seasoning
2 chicken bouillon cubes (or Broth but will make it liquidity)
A few dashes of sugar
Salt & Pepper

Directions:
1. Fry the green pepper, onion, celery & jalapeno peppers in tsp. oil until they are softened.
2. Add the ground chuck & sausage and continue frying until all the meat is fully cooked.
3. Drain, then return to pot & continue cooking adding the chili powder, cumin, Italian seasoning, sugar and salt & pepper.
4. Mix well.
5. Add the 2 cans of tomatoes, beer and bouillon cubes.
6. Bring to a boil, then cover and simmer for 1 hour.
7. Add the drained kidney beans and simmer for another 1/2 hr.
8. Add some shredded cheddar, raw onion and hot sauce to your bowl.
9. Enjoy!

Tom's Tailgate Chili Recipe

Recipe Name:

Tom’s Tailgate Chili Recipe

Ingredients:
1 lb Italian sausage
3 lbs venison or beef
3 15oz cans of chili beans drained
1 15 oz can chili beans in spicy sauce
2 28oz cans of diced tomatoes
1 6 oz tomato paste
1 onion chopped
3 stalks of celery chopped
2 green chili peppers chopped
4 cubes of beef bullion
1/2 cup of beer
1/4 cup of chili powder
1 tablespoon worcestershire sauce
1 tablespoon chopped garlic
1 tablespoon oregano
2 teaspoons of cumin
2 teaspoons Tabasco sauce
1 teaspoon basil
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon sugar

Garnish:
cheddar cheese
Fritos
sour cream

Directions:
Brown sausage and venison with celery, onions and garlic until brown.
Transfer to a large pot, and add all the above ingredients.
Simmer on low for 2 1/2 hours (the longer the better). Garnish with cheddar cheese, Fritos and sour cream.
This recipe can be divided in half, it makes a lot

Vicky's Garden Chili

Recipe Name:

Vicky’s Garden Chili

Ingredients:
3 pounds browned ground beef drained
1 medium red onion diced
salt
pepper
2 quarts canned red kidney beans rinsed and drained
1 pint home canned chili sauce (Mrs. Wages)
1 quart home canned tomato juice
1/4 cup home canned jalapeno tomato juice
1 pint home canned salsa (Mrs. Wages)
1 package chili seasoning (Kansas City Style)
3/4 cup packed brown sugar

Directions:

In 5-6 quart dutch oven brown hamburger with salt, pepper and diced onion. Drain well. Mix together the drained hamburger and remaining ingredients. Bring to simmering and simmer for 30 minutes to 1 hour. Serve hot with your favorite chili toppings.

Vicky's Traditional Chili

Recipe Name:

Vicky’s Traditional Chili

Ingredients:
3 pounds browned ground beef drained
1 medium onion diced
salt
pepper
4 cans chili beans
1 quart tomato juice
1 can tomatoes with chilies
1 package chili seasoning
3/4 cup packed brown sugar

Directions:

In 5-6 quart dutch oven brown hamburger with salt, pepper and diced onion. Drain well. Mis together the drained hamburger and remaining ingredients. Bring to simmering and simmer for 30 minutes to 1 hour. Serve hot with your favorite chili toppings.

Healthy Food with Candace

Apple Pumpkin Overnight Oats

Recipe Name:

Apple Pumpkin Overnight Oats

Needed Items:

Breakfast is the most important meal of the day. This is an easy recipe that is high in protein and fiber to help jump start your day. It’s a great grab-n-go breakfast for those busy mornings!

Ingredients
¾ cup old fashioned oats
¼ cup skim milk
½ cup nonfat Greek vanilla yogurt
¼ cup 100% pure pumpkin
1 tsp maple syrup
½ tsp pumpkin pie spice
1 small apple, chopped

Directions:

1. Combine oats, milk, yogurt, pumpkin, maple syrup and pumpkin pie spice in Mason jar or bowl. Put the lid on the Mason jar and shake, or if using a bowl, mix well. 2. Add the chopped apple to the oat mixture. Mix. 3. Place the lid on the Mason jar or place mixture in an airtight container. Refrigerate 6-8 hours or overnight. 4. Serve cold or warm!

Banana Peanut Butter Overnight Oats

Recipe Name:

Banana Peanut Butter Overnight Oats

Needed Items:

Breakfast is the most important meal of the day. This is an easy recipe that is high in protein and fiber to help jump start your day. It’s a great grab-n-go breakfast for those busy mornings!

Ingredients
¾ cup old fashioned oats
½ cup skim milk
½ cup nonfat Greek vanilla yogurt
2 Tbsp creamy peanut butter
1 tsp honey
¼ tsp cinnamon
1 small banana, sliced (3/4 cup)

Directions:

1. Combine oats, milk, and yogurt in a Mason jar or bowl. 2. Put the peanut butter and honey in a microwave safe bowl and melt for 15-20 seconds. Add it to the oat mixture. 3. Put the lid on the Mason jar and shake, or if using a bowl, mix well. 4. Add the sliced banana to the oat mixture. Mix. 5. Place the lid on the Mason jar or place mixture in an airtight container. Refrigerate 6-8 hours or overnight. 6. Serve cold or warm!

Cheesecake Fruit Dip

Recipe Name:

Cheesecake Fruit Dip

Snacks can be a great addition to any diet. This dip is low in calories, high in protein and when served with fresh fruit can be a good source of antioxidants and fiber.

Ingredients:
32 oz vanilla Greek yogurt, fat free
8 oz light whipped topping
3.4 oz cheesecake pudding mix, dry

Directions:

1. Stir all ingredients together in a large bowl. 2. Cover and chill for 1-2 hours. Enjoy with your favorite fruit! Recommended fruit: Strawberries, apples, etc.

Cranberry Quinoa Salad with Candied Pecans

Recipe Name:

Cranberry Quinoa Salad with Candied Pecans

Needed Items:

It’s important to include at least 3 servings of whole grains in your diet. Quinoa is a whole grain, an important source of nutrients and a great source of fiber.

INGREDIENTS
Salad
1 ½ cups fresh broccoli florets
2 cups cooked quinoa
1 cup dried cranberries or fresh
2 Tbsp chopped green onions
½ tsp salt
¼ tsp black pepper
1 cup candied pecans (or walnuts)

Dressing
¼ cup extra-virgin olive oil
¼ cup red wine vinegar
2 cloves garlic, smashed and minced

Directions:

1. Gently blanch the broccoli until bright green. (You want them to be firm, not mushy). Drain, chop and add them to the quinoa. 2. Add the cranberries, green onion, salt and pepper to the quinoa mixture. 3. Chop candied pecans and stir into quinoa mixture. 4. Mix all the dressing ingredients, whisk well and pour over quinoa mixture. Mix thoroughly. 5. Refrigerate for 1 hour and serve.

Hummus Ranch Dip

Recipe Name:

Hummus Ranch Dip

Needed Items:

Snacks are a great addition to any healthy diet. This dip is high in protein and fiber to help keep you satisfied until your next meal.

Ingredients
15 oz can garbanzo beans, drained and rinsed
½ cup fat free cottage cheese
½ cup plain nonfat Greek yogurt
1 Hidden Valley® Original Ranch Salad Dressing and Seasoning Mix
1 Tbsp extra-virgin olive oil
Juice of 1 lemon (about 2 Tbsp)

Directions:

1. Combine all ingredients in a food processor or blender. Blend until smooth and creamy. 2. Refrigerate for a 1-2 hours (optional). 3. Serve with your favorite vegetables, whole grain crackers or pita chips.

Rhubarb Apple Crisp

Recipe Name:

Rhubarb Apple Crisp

Needed Items:

Including fruits, vegetables, whole grain and nuts in your sweet treats is a great way to include these food groups in any healthy diet.

Title

Apple Pecan Cheesecake

Recipe Name:
Apple Pecan Cheesecake

Ingredients:
1½ Cups Graham Cracker Crumbs
¼ cup melted butter
1 ½ cups plus 2 Tblsp. brown sugar
4 (8 oz.) packages cream cheese, softened
1 tsp. vanilla
1 cup sour cream
4 eggs
4 cups chopped peeled apples (about 3)
¾ cup pecans
1 tsp. cinnamon

Directions:

Heat oven to 325°. Line 13 x 9 in. pan with foil. Mix crumbs, butter and 2 tablespoons of brown sugar. Press onto bottom of pan. Bake 10 min. Beat cream cheese, 1 cup brown sugar and vanilla with mixer until blended. Add sour cream; blend. Add eggs, one at a time, mixing on low speed after each, just until blended. Pour over crust. Mix remaining ½ cup brown sugar, apples, pecans and cinnamon, spoon over batter. Bake 1 hr. to 1 hr. 5 minutes. Cool. Refrigerate 4 hours. Use foil to lift cheesecake from pan before cutting to serve.

Almost No Fat Banana Bread

Recipe Name:
Almost No Fat Banana Bread

Ingredients
1 ½ cups flour
¾ cup white sugar
2 egg whites
1 ¼ tsp. baking powder
½ tsp. baking soda
¼ cup applesauce
2 very ripe bananas
½ cup pecan (if desired)

Directions:

Preheat oven to 350 degrees. Lightly grease an 8×4 loaf pan or spray with cooking spray. Stir together flour, sugar, baking powder and baking soda. In a large bowl, beat bananas with mixer until pureed. Add applesauce and egg whites. Then add dry ingredients. Mix until just combine. Add pecans, if desired. Bake for 50-55 minutes or until a toothpick inserted into center of loaf comes out clean. Cool on wire rack.

Apple Cranberry Salad

Recipe Name:

Apple Cranberry Salad

Ingredients
6 cups salad (spring mix)
1 red apple
1 green apple
1 cup walnuts (pecans or almonds also work)
½ cup crumbled feta
¼ cup dried cranberries

Dressing:
1 cup apple juice
4 Tbsp. Apple cider vinegar
2 Tbsp. Honey
Scant ½ tsp. salt
¼ tsp. black pepper
¼ cup oil

Directions:

Core and chop apples (thin slices). Toss lettuce, apples, nuts and cranberries together in a large bowl. Whisk together all dressing ingredients. Toss with salad immediately before serving.

Apple Pie Bars

Ingredients
1 pkg. cream cheese (8 oz.), softened
1 cup butter, softened
3 ¼ cups flour, divided
10 Granny Smith apples, peeled and sliced (about 9 cups)
1 ¼ cups sugar
1 tsp. cinnamon
1 tsp. apple pie spice
¾ cup powdered sugar
1 Tbsp. Water

Directions:

Beat cream cheese and butter with mixer until well blended. Gradually add 3 cups flour, mixing on low speed after each addition, just until blended. Shape into 2 balls. Place one ball on lightly floured sheet of waxed paper; flatten slightly. Cover with second sheet of waxed paper. Roll out dough to 15 ½ x 10 ½ inch rectangle. Discard top sheet of waxed paper. Spray 15x10x1 inch pan with cooking spray; invert over rolled-out dough. Flip dough and pan together. Removed waxed paper; gently press dough onto bottom and up sides of pan. Toss apples with sugar, remaining flour and spices; spread onto bottom crust. Repeat rolling out of remaining dough ball to make second rectangle. Remove top sheet of waxed paper and carefully flip dough over apples. Discard waxed paper. Tuck edges of dough down sides of pan to enclose apples. Cut several slits in top crust to vent steam. Bake 35-40 minutes or until golden brown. Cool 15 minutes Mix powdered sugar and water; drizzle over dessert. Cool 30 minutes before cutting into bars.

Applesauce Cookies

Recipe Name:
Applesauce Cookies

Ingredients:
½ cup butter
½ cup white sugar
½ cup brown sugar
1 Egg
1 cup applesauce
1 tsp. salt
1 tsp. soda
1 tsp. cinnamon
½ tsp. cloves
2 cups flour
1 cup raisins plumped in hot water

Directions:

Cream together: ½ cup butter, ½ cup white sugar, ½ cup brown sugar. Add: 1 Egg, 1 cup applesauce, 1 tsp. salt, 1 tsp. soda, 1 tsp. cinnamon, ½ tsp. cloves. Mix well, then add: 2 cups flour. Then add: 1 cup raisins that have been plumped in hot water. Bake at 350 degrees for 11 minutes. How to plump raisins: Put raisins in a small saucepan and cover with water. Bring to a boil; turn off heat and let set for 5 minutes. Drain well.

Asian Pasta Salad

Recipe Name:
Asian Pasta Salad

Ingredients:
1 box bow tie pasta
4 chicken breasts, cooked and shredded or breast meat from one rotisserie chicken
¼ cup green onions (sliced & diced into oblivion)
½ package slice almonds-toasted
1 bag spinach (stems removed)
1 small bag pea pods
1 can mandarin oranges

Dressing: (double this into two batches)
¼ cup sesame seed (toasted)
1/3 cup soy sauce
1/3 cup red wine vinegar
1/3 cup vegetable oil
2 Tbsp. sugar
½ tsp. salt
½ tsp. pepper

Directions:

Marinate chicken and pasta in the dressing overnight in the fridge. When ready to serve, combine remaining ingredients with rest of the dressing. Toss to coat.

Asian Soy-Peanut Noodles

Recipe Name:

Asian Soy-Peanut Noodles

Ingredients
½ lb. thin spaghetti (or pasta of your choice)
½ Tblsp. Vegetable oil
2-3 Tblsp. Soy sauce (more or less to taste)
1 tsp. rice vinegar
1-2 Tblsp. Penaut butter (to taste)
1 Tblsp. Honey
1 garlic clove, minced
3 scallions, sliced

Directions:

Set a medium pot of water to boil. Add spaghetti or noodles to cook according to package directions. In a large bowl, whisk together the oil, soy sauce, vinegar, peanut butter, honey, garlic and scallions. Once noodles are cooked, drain and add to the bowl with the soy mixture. Toss with tongs to coat well.

Bacon & Swiss Quiche

Recipe Name:
Bacon & Swiss Quiche

Ingredients:
1 9-in. Pie Crust (unbaked)
12 slices bacon, crisply fried & crumbled
1 cup shredded Swiss cheese (about 4 oz.)
¼ cup finely chopped onion
4 eggs
2 cups half-and-half (or whole milk)
¾ tsp. salt
¼ tsp. pepper
1/8 tsp. cayenne red pepper or a few dashes of tabasco (optional)

Directions:

Line 9 inch pie pan with pie crust; sprinkle with bacon, cheese and onion. Beat eggs slightly; beat in remaining ingredients. Pour egg mixture into pie place. Cook uncovered in 425° oven 15 minutes. Reduce oven temperature to 300°. Cook uncovered until knife inserted halfway between center and edge comes out clean, about 30 minutes longer. Let stand 10 minutes before cutting. Do-ahead tips: After sprinkling crust with bacon, cheese and onion, cover and refrigerate. Beat remaining ingredients; cover and refrigerate. Store no longer than 24 hours. Stir egg mixture before pouring into pie plate. Continue as directed except, increase second cooking time to about 45 minutes.

Bacon Cracker Crisps

Recipe Name:
Bacon Cracker Crisps

Ingredients:

1/2 Cup grated Parmesan

Recipe Name:
Banana Pudding

Ingredients:
1 (8 oz.) cream cheese, softened
3 cups cold milk
2 (3.4 oz.) packages instant vanilla pudding mix
35-40 vanilla wafers
5 ripe bananas, sliced
1 (8 oz.) container Cool Whip

Directions:

Beat cream cheese in large bowl until creamy. Gradually beat in 1 cup milk then add pudding mix alternately with remaining milk. Beat on low speed for 2 minutes. Reserve ¼ cup cookie crumbs. Spread remaining crumbs onto bottom of 13×9 in. dish. Cover with layers of bananas, pudding mixture, then Cool Whip. Sprinkle with reserved cookie crumbs. Refrigerate 3 hours.

Banana Split Bites

Ingredients
2 Bananas
¼ lb. cored Pineapple
6 Strawberries
1 cup Dipping Strawberries
Lemon juice
¼ cup chopped nuts
12 Popsicle Sticks (or skewers)

Directions:

Cut strawberries in half. For each strawberry half, cut an equal size piece of banana and pineapple. Dip banana in lemon juice. Place pineapple on first, then banana and lastly strawberry (or any order you prefer). Place in freezer for 10 minutes. Line a tray with parchment paper. Put chopped nuts on a small plate to use for dipping. Melt chocolate in microwave or double boiler until smooth. Dip cold fruit in chocolate, then into nuts, then place on prepared tray. Store in refrigerator until ready to serve.

Banana Split Cupcakes

Recipe Name:
Banana Split Cupcakes

Ingredients:
1 Yellow cake mix
1 Cup water
1 cup mashed ripe banana
3 eggs
1 cup mini chips (semi-sweet), optional
Maraschino Cherries
Vanilla Buttercream or cream cheese frosting
Chocolate Syrup

Directions:

Recipe Name:
Blueberry Muffins

Ingredients:
1 ½ cups flour
1/3 cup milk
¾ cup white sugar
1 cup fresh blueberries
½ tsp. salt
2 tsp. baking powder
1/3 cup vegetable oil
1 egg

Topping:
½ cup white sugar
1/3 cup flour
¼ cup butter, cubed
1 ½ tsp. cinnamon

Directions:
Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners. Combine 1 ½ cups flour, ¾ cup sugar, salt and baking powder. Please vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top. Sprinkle with crumb topping if desired. To make crumb topping: Mix together topping ingredients with a fork. Sprinkle over muffins just before baking. Bake for 20-25 minutes.

Breakfast Casserole

Recipe Name:
Breakfast Casserole

Ingredients:
1 tube Crescent rolls,
1 lb. breakfast meat (sausage, bacon, ham),
2-3 cups shredded hash browns,
4-5 eggs,
¼ cup milk,
1 cup shredded cheddar cheese,
¼ cup Parmesan cheese,
Salt & Pepper to taste

Directions:

Cover bottom of greased 9×13 pan with rolls. Bake 5-7 minutes (just until rolls start to cook slightly). Meanwhile, brown hash browns, set aside. Cook breakfast meat, drain any grease. Cover rolls with cooked hash browns, then sprinkle with meat. Beat eggs and milk until combined. Pour over meat and season with salt and pepper to taste. Cover with cheese. Bake at 350 degrees for 20-25 minutes or until egg mixture is thoroughly cooked.

Breakfast Pizza

Recipe Name:

Breakfast Pizza

Ingredients
1 Crescent Roll Dough
½ cup Onion & Chive Cream Cheese
7 Eggs
Ham, chopped into small pieces
Cheese

Directions:

Unroll crescent roll dough onto bottom of greased 9×13 pan. Bake at 350 for 7-9 minutes, just until light golden brown. Meanwhile, scramble eggs with ham. When crust is done, remove from oven and spread with cream cheese. Then top with scrambled eggs and ham. Sprinkle with shredded cheese and put back in oven for 5 minutes or just until cheese is melted.

Brown Sugar Shortbreads

Recipe Name:
Brown Sugar Shortbreads

Ingredients:
1 cup butter, softened
½ cup brown sugar
½ tsp. apple pie spice
1/8 tsp. salt
2 ¼ cups flour
Granulated sugar

Directions:

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper; set aside. Beat butter for 30 seconds. Beat in brown sugar, apple pie spice and salt. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Shape dough into 1-inch balls; place 2 inches apart on prepared cookie sheet. Coat the bottom of a cookie stamp with nonstick cooking spray; dip in sugar. Flatten each ball of dough, imprinting the pattern. Bake for 12 minutes or until lightly browned. Transfer to wire rack to cool.

Brownie Turtle Cheesecake

Recipe Name:
Brownie Turtle Cheesecake

Ingredients:
Crust:
31 crème-filled chocolate cookies, crushed
¼ cup unsalted butter

Filling:
3 (8 oz) pkg. cream cheese, softened
1 cup sugar
1 Tblsp. Vanilla
1 cup sour cream
1 cup heavy whipping cream
4 eggs
¼ cup flour
1 ½ cups coarsely chopped brownies

Topping:
10-12 caramels
Approx. 1/3 cup heavy shipping cream
Miniature semi-sweet chocolate chips
Chopped Pecans

Directions:

Heat oven to 325 degrees. Crush cookies in food processor or by hand. Add melted butter and mix well. Press into bottom and 1 inch up sides of 9 inch springform pan (using a measuring cup works well). Bake 10 minutes (place pan on aluminum foil in case any butter drips out). Cool completely. Wrap bottom and sides of springform with 2 layers of heavy-duty foil. Beat cream cheese, sugar and vanilla at medium speed until blended. Beat in sour cream and 1 cup cream. Add eggs one at a time, beating just until blended. Slowly beat in flour. Fold in brownies. Tear off a long piece of aluminum foil and double in half lengthwise; place under springform pan so that foil extends over sides of baking/broiler pan. Put springform pan in a large baking or broiler pan. Pour batter into crust (batter will come to within ¼ inch of top edge). Add enough hot tap water to baking pan to come halfway up sides of springform pan. Bake 1 hour 15 minutes to 1 hour 30 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid. Using long sheet of foil, remove springform pan from baking pan; remove foil from around springform pan. Cool completely on wire rack. Refrigerate overnight. Remove springform pan. Melt caramels with cream over low heat, stirring until smooth. Drizzle over top of cheesecake; sprinkle with chips and pecans and lightly press into caramel.

Butterfinger Eyeballs

Recipe Name:
Butterfinger Eyeballs

Ingredients:
Wax Paper
1 Cup creamy peanut butter
2 Tblsp. Butter
2 cups powdered sugar
1 Butterfinger candy bar, chopped
2 cups white chocolate morsels*
3 Tblsp. Shortening*
Butterfinger BB’s candies**
Red decorator icing or gel
Wooden skewer or tootpick

*White almond bark can be substituted for morsels and shortening.
**Mini M&M’s can be substituted for BB’s.

Directions:

Line 2 baking sheets with wax paper. Beat peanut butter and butter with mixer until creamy. Beat in powdered sugar until mixture holds together and is moistened. Stir in chopped Butterfinger. Shape into 1 in. “eyeballs.” Place on baking sheets and freeze for 1 hour. Melt morsels and shortening, uncovered, in microwave-safe bowl on 70% power for 1 minute 30 seconds; stir. If necessary, microwave an additional 10-15 seconds until melted. Remove one baking sheet of frozen “eyeballs” from freezer (keep the other sheet in the freezer until ready to use). Dip one “eyeball” into melted morsels using toothpick or skewer. Shake off excess and return to baking sheet. Gently press 1 BB on top of the “eyeball” to make a “pupil.” Repeat with remaining “eyeballs.” Refrigerate until coating is set. Before serving, pipe decorator icing around eyeballs to create bloodshot markings. Store covered in refrigerator. Best served cold.

Butterscotch Rolls

Recipe Name:
Butterscotch Rolls

Ingredients:
Rolls:
1 Pkg. dry yeast
2 Eggs
¼ cup warm water
1 tsp. salt
1 small box butterscotch pudding (cook & serve)
4 ½ – 5 cups flour
1 ½ cups milk
½ cup butter

Filling:
¼ butter, softened
2/3 cup brown sugar
2 Tbsp. flour
2/3 cup coconut
1/3 cup chopped pecans

Directions:

Dissolve yeast in warm water. In a saucepan, combine pudding mix and milk and cook until thick. Stir in butter until melted. Cool until lukewarm. In a large bowl, combine pudding mixture, eggs, salt and yeast mixture. Stir in flour. Knead and place in greased bowl. Cover with cloth and let rise until doubled. Divide dough into 3 parts and roll each in a circle (about 12 in.) Cut into equal wedges. Put a teaspoon of filling on each wedge and roll up. Place on greased baking sheet and let rise until double. Bake a 375° for 10 minutes. Drizzle with brown sugar frosting.

Caramel Nut Rolls

Recipe Name:
Caramel Nut Rolls

Ingredients:
One Half batch of Crescent Rolls
¼ Cup Brown Sugar
1 tsp. cinnamon
¼ Cup melted butter or margarine

1 Tbsp. Light Corn Syrup
½ cup Brown Sugar
¼ cup butter
¼ – ½ cup chopped pecans

Directions:
On a floured surface, roll ½ batch of crescent roll dough into 12×8 in. rectangle. Brush with ¼ cup melted butter. In a small bowl, combine ¼ cup brown sugar and 1 tsp. cinnamon. Sprinkle cinnamon & sugar over butter. Starting at the long end, roll up dough (like a jelly roll). Seal. Cut dough into 1-inch slices. In a small saucepan, combine corn syrup, ½ cup brown sugar and ¼ cup butter. Melt and combine over med./low heat. Once butter is melted, pour into 9-inch round cake pan. Sprinkle with chopped nuts. Place cut rolls on top of nuts. Cover and let rise in a warm place for approx. an hour. Bake at 350 degrees for approx. 25 minutes. You may need to place a piece of aluminum foil over the top of rolls in last few minutes of baking. This will keep the top from getting too brown, while allowing the bottom to cook thoroughly. You may also want to place a piece of aluminum foil under the pan to catch any drips that spill out. Remove rolls from oven and let stand on counter for 2-3 minutes, then invert onto serving plate and remove pan.

Caramel Pecan Cheesecake Pie

Recipe Name:
Caramel Pecan Cheesecake Pie

Ingredients:
1 pie crust
1 (8 oz.) cream cheese, softened
½ cup sugar
4 eggs
1 tsp. vanilla
1 ¼ cups chopped pecans
1 jar (12 ¼ oz.) caramel ice cream topping
Additional caramel ice cream topping, optional

Directions:

Line a 9 in. deep-dish pie plate with pastry. Trim and flute edges. Beat cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans. In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans. Bake at 375° for 35-40 minutes or until lightly browned (cover crust if pie browns too quickly). Cool on wire rack for 1 hour. Refrigerate for 4 hours or overnight before slicing. If desired, garnish with additional caramel topping.

Caramel Pecan Pie

Recipe Name:

Caramel Pecan Pie

Ingredients
1 (9 inch) unbaked pie crust
36 individually wrapped caramels, unwrapped
¼ cup butter
¼ cup milk
¾ cup sugar
3 eggs
½ tsp. vanilla
¼ tsp. salt
1 cup pecan halves

Directions:

Preheat oven to 350˚. In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside. In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust. Bake for 45-50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.

Cheese Baskets

Recipe Name:
Cheese Baskets

Ingredients:
1 cup plus 2 Tbsp. shredded Parmesan cheese
2 Tblsp. finely chopped walnuts or pecans

Salad:
4 cups mixed greens
½ cup dried cranberries
½ cup crumbled blue cheese

Directions:
Heat a small nonstick skillet over medium heat. Sprinkle 3 tablespoons cheese and 1 tsp. nuts over the bottom of the skillet. Cook for 1-2 minutes or until edges are golden brown and cheese in bubbly. Remove from heat and let stand for 30 seconds.

Using a spatula, carefully remove cheese mixture and immediately drape over an inverted glass with a 2-3 in. diameter bottom; cool completely. Repeat with remaining cheese and nuts, forming five more baskets.

Arrange lettuce in baskets and top with cheese and berries. Drizzle with salad dressing.

Cheesecake Dice

Recipe Name:
Cheesecake Dice

Ingredients:
Crust:
1 cup graham cracker crumbs
¼ cup finely chopped pecan
¼ cup melted butter

Filling:
2 pkgs. (8 oz.) cream cheese, softened
½ cup sugar
¼ cup sour cream
2 eggs, lightly beaten
½ tsp. vanilla

Coating:
24 oz. semisweet chocolate
3 Tblsp. Shortening
Or
Chocolate candy coating (almond bark)

Directions:

Line a 9 in. square pan with foil; grease foil. Combine the graham cracker crumbs, pecan and butter. Press into prepared pan. Put in the freezer for 20-30 minutes. Beat cream cheese, sugar and sour cream until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour over crust. Bake at 325° for 35-40 minutes or until center is almost set. Cool on wire rack. Refrigerate until chilled. Freeze overnight. In the microwave, melt chocolate and shortening (or candy coating); stir until smooth. Cool slightly. Using foil, lift cheesecake out of pan. Gently peel off foil; cut unto small squares. Removed a few pieces at a time for dipping; keep remaining squares refrigerated until ready to dip. Using dipping tool or toothpick, completely dip squares, one at a time, in melted chocolate. Allow excess to drip off. Place on waxed paper-lined baking sheet. Reheat chocolate if necessary. Let stand 20 minutes or until set. If making dice, melt a small amount of white chocolate chips or vanilla almond bark in the microwave. Put in pastry bag (use small round tip) or cake decorating tube. Dot to give the appearance of dice.

Cheesecake Topped Brownies

Recipe Name:
Cheesecake Topped Brownies

Ingredients:
1 Fudge Brownie Mix
1 (8 oz.) pkg. Cream Cheese, softened
2 Tblsp. Butter, softened
1 Tblsp. Cornstarch
1 can (14 oz.) Sweetened Condensed Milk
1 Egg
2 tsp. Vanilla

Frosting:
1/3 Cup Cocoa
1/3 cup Butter, softened
2 cups powdered sugar
Vanilla
Milk

Frosting Instructions:
Combine cocoa and butter with mixer until combined. Add powdered sugar, vanilla and a little milk. Beat, adding enough milk to make desired consistency.

Directions:

Prepare brownie mix according to package directions. Spread into greased 9 x 13 pan. In a large mixing bowl, beat cream cheese, butter and cornstarch until fluffy. Gradually beat in condensed milk. Add egg and vanilla and beat until smooth. Pour this mixture over evenly over brownie batter. Bake approx. 40 minutes or until top is lightly browned. Cool. Spread with chocolate frosting, if desired. Store covered in the refrigerator.

Cheesy Garlic & Herb Twists

Recipe Name:
Cheesy Garlic & Herb Twists

Ingredients:
1 can (8 oz.) crescent roll dough
1 Tbsp. butter, melted
1 tsp. dried basil leaves
1 tsp. garlic powder
2 Tbsp. grated Parmesan cheese
¼ cup Shredded Italian Five Cheese with a Touch of Philadelphia

Directions:

Recipe Name:
Chipped Beef Cheese Ball

Ingredients:
1 Pkg. Dried Beef (2 ½ oz.)
3 Green Onions
1 8 oz. cream cheese, softened
1 tsp. Worcestershire
Pecan (Optional)

Directions:

Combine all ingredients, except pecans. Shape into a ball and roll in pecans, if desired.

Chocolate Angel Food Cake

Recipe Name:
Chocolate Angel Food Cake

Ingredients:
1 Angel Food Cake Mix
2 Egg Whites
3 Tblsp. Cocoa

White Mountain Frosting:
½ Cup Sugar
2 Tblsp. Water
¼ Cup Light Corn Syrup
2 Egg Whites
1 tsp. Vanilla

Chocolate Glaze:
1 Cup Semi-Sweet Chocolate Chips
1 Tblsp. Crisco

Directions:

In a glass or metal bowl, beat egg whites until stiff peaks form. In a large glass or metal bowl, mix cake mix as directed. As cake is mixing, add cocoa. Then, fold in egg whites with a spatula. Bake as directed on package. White Mountain Frosting: Mix sugar, corn syrup and water in a saucepan. Cover; heat to a rolling boil over medium high heat. Uncover; boil rapidly until candy thermometer registers 242 degrees or until small amount of mixture dropped into very cold water form a firm ball that holds its shape until pressed. As mixture boils, beat egg whites until stiff peaks form. Pour hot syrup very slowly in a thin stream into egg whites, beat constantly on medium speed. Add vanilla. Beat on high until stiff peaks form. Chocolate Glaze: Melt chips and shortening in microwave safe bowl. Start with 30 seconds. If chips haven’t completely melted, reheat in 10 second intervals. If mixture is too thick, add a little more Crisco. Don’t overheat! With a spoon, carefully drizzle chocolate over white frosting, letting it run down the sides of the cake.

Chocolate Chip Cookie Dough Bites

Recipe Name:
Chocolate Chip Cookie Dough Bites

Ingredients:
½ Cup butter
¼ cup sugar
1/2 cup brown sugar
3 Tblsp. Half and Half
1 tsp. vanilla
1 1/3 cups flour
2/3 cup mini chocolate chips

For coating:
2 cups chocolate chips
1 Tbsp. shortening

Directions:

Beat butter and sugars with electric mixer until light and fluffy. Add milk and vanilla. Add flour and mix until just combined. Chill dough in refrigerator for about 30 minutes until firm enough to roll or scoop into 1 inch balls. Place rolled balls on wax paper lined baking sheet and place in freezer for at least 15 minutes. Melt chips and shortening in microwave until smooth. Dip in chocolate; add sprinkles if desired. Store in refrigerator.

Chocolate Layer Dessert

Recipe Name:
Chocolate Layer Dessert

Ingredients:
Crust:
1 Cup Flour
2 Tbsp. Sugar
½ Cup cold Butter
½ Cup Pecans

Filling:
1 Pkg. (8 oz.) cream cheese, softened
1 Cup powdered sugar
1 carton Cool Whip
4 Cups Milk
3 (3.4 oz.) packages instant chocolate pudding

Directions:

Combine flour and sugar; cut in butter until crumbly. Stir in pecans. Press onto bottom of greased 9 x 13 baking pan. Bake 20-25 minutes at 325° or until edges are lightly browned. Cool on wire rack. Beat cream cheese and powdered sugar until smooth; fold in 1 cup Cool Whip. Spread over cooled crust. Whisk milk and pudding mixes for 2 minutes. Let stand 2 minutes or until soft set. Spread over cream cheese mixtures. Top with remaining Cool Whip. Refrigerate overnight.

Chocolate Meringue Stars

Recipe Name:
Chocolate Meringue Stars

Ingredients:
3 egg whites
¾ tsp. vanilla
¾ cup sugar
¼ cup cocoa

Glaze:
3 squares semi-sweet chocolate
1 Tbsp. shortening

Directions:

Beat egg whites and vanilla until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating until stiff peaks form. Gently fold in cocoa. Place in a pastry bag with a large open star tip (#8b). Line baking sheets with foil and coat the foil with nonstick cooking spray. Pipe stars, about 1 1/4 –in. diameter onto foil, or drop by rounded teaspoon. Bake at 300 degrees for 30-35 minutes or until lightly browned. Remove from foil; cool on wire racks. In a microwave or double boiler, melt chocolate and shortening; stir until smooth. Dip the cookies halfway into glaze; place on waxed paper to harden. Makes about 4 dozen.

Chocolate Sheet Cake

Recipe Name:
Chocolate Sheet Cake

Ingredients:
2 cups flour
1 tsp. vanilla
2 cups sugar
½ cup buttermilk
1 tsp. baking soda
2 eggs, unbeaten
¼ tsp. salt

1 cup butter
4 Tblsp. Cocoa
1 cup water

Sheet Cake Frosting:
1 ½ sticks butter (3/4 cup)
Powdered Sugar, sifted
6 Tblsp. Cocoa
1 tsp. vanilla
9 Tblsp. Buttermilk
Pecan, if desired

Directions:

In a large mixing bowl, combine the dry ingredients above. Then, melt 2 sticks of butter and 1 cup water. Add cocoa; bring to a boil. Pour over dry ingredients above. Beat, then add buttermilk, vanilla and eggs. Mix until thoroughly combined. Pour into large greased cookie sheet (with sides). Bake 15-20 minutes at 350 degrees. SHEET CAKE FROSTING Directions: Melt butter, add cocoa and buttermilk. Bring to a boil. Remove from heat and add enough powdered sugar to make thick (approx. 4 cups). Add vanilla. Beat until smooth. Pour over cake while it is still warm. Add pecan pieces, if desired. *This frosting should be “pourable.” Don’t add too much powdered sugar. It will set up as the cake cools.

Coconut Cream Cupcakes

Recipe Name:
Coconut Cream Cupcakes

Ingredients:
1 Yellow Cake Mix
2 2/3 cups Coconut, divided
1 pkg. Vanilla instant pudding
11 oz. milk
1 tub (10.6 oz.) Cool Whip Vanilla Whipped Frosting, thawed

Directions:

Prepare cake mix as directed on package; stir in 2/3 cup coconut. Bake in 24 paper lined muffin cups. Bake 20-25 minutes or until done. Cool cupcakes in pans 10 minutes; remove to wire racks to cool completely. Meanwhile, beat pudding mix and milk with whisk about 2 minutes (pudding will be thick). Refrigerate until ready to assemble cupcakes. Remove liners from cupcakes; cut cupcakes horizontally in half. Top each bottom with 1 Tbsp. of pudding and 1 tsp. of coconut; cover with cupcake top. Spread cupcakes with frosting. Garnish as desired.

Coconut Pecan Pudding Cake

Recipe Name:
Coconut Pecan Pudding Cake

Ingredients:
1 Package White or Butter Pecan Cake Mix
1 Package (small) Vanilla Instant Pudding
1 1/3 cups water
4 eggs
¼ cup oil
1 1/3 cups coconut
Frost with Cream Cheese Frosting

Directions:

Preheat oven to 350 degrees. Grease and flour round baking pan or 9×13 rectangle pan. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl with electric mixer on low speed until blended. Beat on medium speed 4 minutes. Stir in coconut. Pour into prepared pan(s). Bake 35 minutes or until wooden toothpick inserted into center comes out clean. (Do not under bake.) Cool 15 minutes; remove to wire racks. Cool completely. Frost with cream cheese frosting.

Coffee Cake

Recipe Name:

Coffee Cake

Crème Brûlée

Recipe Name:
Crème Brûlée

Ingredients:
4 cups heavy cream
9 egg yolks
¾ cup sugar
1 tsp. vanilla
Brown sugar

Directions:
In a saucepan, combine egg yolks and sugar. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Stir in vanilla.

Pour into eight 6 oz. ramekins or custard cups. Place cups in a baking pan; add 1 in. of boiling water to the pan. Bake, uncovered in a 325° oven for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours.

One hour before serving, place custards on baking sheet. Sprinkle each with 1-2 teaspoons of brown sugar. Broil 8 in. from heat for 4-7 minutes or until sugar is caramelized (or use a kitchen torch). Refrigerate leftovers.

Yields 8 servings.

Crescent Rolls

Recipe Name:
Crescent Rolls

Ingredients:
1 Pkg. (1/4 oz.) or 1 Tblsp.( Bulk) dry yeast
2 Tblsp. Warm water (110-115 degrees)
2 Cups Warm milk (110-115 degrees)
¾ cup sugar
1 Egg (beaten)
1 tsp. salt
6 cups bread flour
¾ cup melted butter or margarine
Yields 24 rolls.

Directions:
Grease a large bowl and lid with olive or shortening, set aside. In a small dish combine warm water and yeast, let stand for a few minutes until yeast starts to soak up liquid. Stir with spoon to mix completely. In a large mixing bowl, combine sugar, 3 cups flour, salt, egg and yeast mixture. On low speed, slowly add the warm milk. Once mixture is combined, increase speed and beat until mixture is smooth (3-5 minute). Melt margarine. Add 2 more cups of flour and melted butter. Restart mixer on low speed; slowly add remaining 1 cup flour until dough reaches a stiff, but still sticky consistency. It should take most of the remaining cup of flour, but may not take it all. Mix on low until fully combined. Scrape dough into prepared bowl and cover with lid. Place dough in refrigerator overnight. On a floured surface, divide dough in half. Roll into a 10 -12 inch circle. Cut circle into 12 pie shaped wedges. Beginning at the wide end, roll up each wedge. Place rolls, point side down, on greased baking sheet. Repeat with remaining dough. Cover and let rise in a warm place for about an hour. Bake at 350 degrees for 15-20 minutes or until golden brown. Immediately brush with melted butter.

Crunchy Romaine Toss Salad

Recipe Name:

Crunchy Romaine Toss Salad

Ingredients:
1 cup pecans, chopped (or walnuts)
1 pkg Ramen Noodles broken up (discard flavor packet)
4 TBSP unsalted butter
1 bunch broccoli, coarsely chopped
1 head Romaine lettuce, washed and torn
4 green onions, chopped

Sweet and Sour Dressing
1 cup vegetable oil
1 cup sugar
½ cup red wine vinegar
3 tsp. soy sauce
Salt and pepper to taste

Blend all ingredients. Makes 2 ½ cups.

Directions:

Brown walnuts and noodles together in butter, cool on paper towel. Store in Ziploc bag until ready to make salad. Toss lettuce, broccoli, and green onions together. Right before serving, add walnut mixture and pour 1 cup sweet and sour dressing over and toss to coat well.

Cucumber Sandwiches

Recipe Name:

Cucumber Sandwiches

Ingredients:
1 carton (8 oz.) spreadable cream cheese*
2 tsp. ranch salad dressing mix*
12 slices pumpernickel rye bread (or any thinly sliced variety)
2-3 medium cucumbers

Directions:

Combine cream cheese and dressing mix (*or use onion and chive cream cheese). Spread on one side of each slice of bread. Peel cucumbers if desired or stripe with a vegetable peeler; thinly slice and place on six slices of bread. Top with remaining bread. Serve immediately.

Fettuccine Alfredo

Recipe Name:

Fettuccine Alfredo

Ingredients:
½ Cup Butter
2 Tblsp. cream cheese
1 pint heavy cream
1 tsp. garlic powder
Salt
Pepper
2/3 cup grated parmesan cheese
1 lb. fettuccine, prepared according to package directions

Directions:

In a medium saucepan, melt butter. When butter is melted, add cream cheese. When the cream cheese is softened, add cream. Season with garlic powder, salt and pepper. Simmer for 15-20 minutes over low heat, stirring constantly. Remove from heat and stir in parmesan. Serve over hot fettuccine noodles.

Fiesta Pinwheels

Recipe Name:
Fiesta Pinwheels

Ingredients:
8 oz. cream cheese, softened
½ cup sour cream
¼ cup picante sauce
2 Tbls. Taco seasoning
Dash garlic powder
1 can (4 ½ oz.) chopped ripe olives, drained
1 can (4 ½ oz.) chopped green chilies
1 cup finely grated cheddar cheese
½ cup thinly sliced green onions
8 (10 in.) flour tortillas

Directions:

Beat cream cheese, sour cream, picante, taco seasoning and garlic powder until smooth. Stir in olives, chilies, cheese and onions. Spread about ½ cup on each shell. Roll up jelly-roll style, wrap in plastic wrap. Refrigerate for 2 hours or overnight. Slice into 1 inch pieces. Serve with salsa.

Fluffy Lemon Squares

Recipe Name:
Fluffy Lemon Squares

Ingredients:
1 ½ cups crushed vanilla wafers (about 45)
1/3 cup chopped pecans
6 Tblsp. Butter, melted
½ cup heavy whipping cream
2 pkgs. (3 oz. each) lemon jello
1 ¼ cups boiling water
1 pkg. (3.4 oz) instant jello pudding mix
1 pint lemon sherbet, softened

Directions:

Combine wafer crumbs, pecans and butter. Reserve ¼ cup for topping. Press remaining crumb mixture into an ungreased 11 x 7 in. pan. Cover, refrigerate for 30 minutes. Meanwhile, beat cream until stiff peaks form; set aside. In another mixing bowl, dissolve jello in boiling water. Add pudding mix; beat on low speed for 2 minutes. Add sherbet; beat on low speed for 1 minute or until soft-set. Gently fold in whipped cream. Spread over crust; sprinkle with reserved crumb mixture. Refrigerate for 1 hour or until set.

Foil Packet Potatoes

Recipe Name:

Fruit Pizza

Recipe Name:
Fruit Pizza

Ingredients:
1 (18 oz.) Pkg. refrigerated sugar cookie dough
1 (8 oz.) Cool Whip
1 (8 oz.) cream cheese, softened
½ Cup orange marmalade
Fresh Strawberries, Kiwi, Blueberries and/or mandarin oranges

Directions:

Slice cookie dough and arrange on greased pizza pan, overlapping edges. Press dough flat into pan. Bake at 350 for 10-12 minutes. Let cool. Beat cream cheese, then fold in Cool Whip. Spread over cooled crust. Slice fruit as desired and arrange over whipped topping. In a small saucepan or in microwave, heat marmalade until melted. Let cool slightly, then brush over fruit. Chill for two hours before serving.

Fruit Salad

Recipe Name:

Fruit Salad

Ingredients:
1 Large can Pineapple Tidbits
2 Bananas
1 Large can Mandarin Oranges
1 10 oz. package frozen strawberries
1 Large can sliced Peaches
1 small box Vanilla Pudding (not instant)
1 small box Strawberry Jello
1 ½ Tblsp. Tapioca

Directions:

Drain juice from canned fruit. Add 2 cups of fruit juice, pudding mix, Jello and tapioca to a saucepan. Cook over medium heat until thick. Cool; then mix with fruit. Refrigerate several hours or overnight before serving.

Fully Loaded Scalloped Potatoes

Recipe Name:
Fully Loaded Scalloped Potatoes

Ingredients:
2 lbs. red potatoes (about 6)
8 slices bacon
3 Tbsp. flour
1 cup milk
1 cup sour cream
3 Tbsp. chopped fresh chives
1 cup shredded cheddar with a touch of Philadelphia cream cheese (I used more cheese)

Directions:

Cook potatoes in boiling water in saucepan about 25 minutes or until tender; drain and cool. Meanwhile cook bacon until lightly crisp. When cool, crumble bacon. Cut potatoes into ¼ in. thick slices. Whisk flour and milk in large bowl until blended. Stir in sour cream. Add potatoes, bacon, cheese and chives; stir to evenly coat potatoes. Pour into 2 qt. casserole dish sprayed with cooking spray. Top with more cheese. Bake 30-35 minutes at 350° or until heated through.

Gingersnaps

Ingredients
½ cup butter softened (I used butter flavored Crisco)
1 cup sugar
¼ cup molasses
1 egg
1 tsp. ginger
1 tsp. cinnamon
¼ tsp. cloves
½ tsp. salt
1 ½ tsp. baking soda
2 ¼ cups flour
¼ cup sugar

Directions:

Cream butter and sugar together; add egg and molasses and beat until well combined. Add ginger, cinnamon, cloves, salt, baking soda and flour and mix until well combined. Roll into 1 inch balls and roll each ball in sugar. Place on greased baking sheet and bake at 350˚ for 13-15 minutes.

Greek Tomato and Cucumber Salad

Recipe Name:
Greek Tomato and Cucumber Salad

Ingredients:
2 tomatoes, coarsely chopped
1 large cucumber, chopped
½ cup coarsely chopped green pepper
½ cup thinly sliced red onion
½ cup crumbled Feta cheese
¼ cup Green Vinaigrette dressing
½ tsp. lemon zest

Directions:

Combine all. Serve chilled. Salad can be made up to 24 hours ahead of time to allow flavors to blend.

Green Bean Casserole

Recipe Name:

Green Bean Casserole

Ingredients:
1/3 Stick butter
½ cup diced onion
1 clove minced garlic
½ cup sliced fresh mushrooms
2 cups frozen or fresh green beans
3 cups chicken or beef broth
1 can cream of mushroom soup
1 (2.8 oz.) can French-fried onions
Pinch of House Seasoning

House seasoning:
1 cup salt
¼ cup black pepper
¼ cup garlic powder
Mix together and store in an airtight container for up to 6 months.

Directions:

Preheat oven to 350°. Boil green beans in broth (if you want to add more flavor to the beans, add a little bacon grease and sugar). Cook about 10 minutes and drain. While beans are cooking, melt butter in a large skillet. Saute the onions, garlic and mushrooms until onions are tender (don’t overcook). Add green beans, soup, fried onions and seasoning to the mushroom-onion mixture. Pour into greased baking dish. Bake 20 minutes.

Grilled Pineapple

Recipe Name:

Grilled Pineapple

Ingredients:
1 Fresh Pineapple, peeled, cored and cut unto rings
¼ cup melted butter
¼ cup brown sugar

Directions:

Place pineapple in large resealable plastic bag. Add butter and brown sugar. Seal bag and shake evenly to coat. Marinate for at least 30 minutes. Preheat grill for high heat and lightly oil grates. Grill pineapple for 2-3 minutes per side, or until heated through and grill marks appear.

Grilled Shrimp Lettuce Cups

Recipe Name:
Grilled Shrimp Lettuce Cups

Ingredients:
Tropical Fruit Salsa:
1 can Tropical fruit cocktail, well drained
1/2 C diced Kiwi
Pinch of Chili Powder
Salt & Pepper to taste

Shrimp Marinade:
2 tsp. soy sauce
1 tsp. freshly grated orange zest
1/2 tsp. ground coriander
1/2 tsp. chili powder
1/2 tsp. olive oil
1 lb. shrimp, shelled & deveined
Bamboo Skewers

1 C Julienned Carrots
1 C Julienned Cucumber
1 Head Iceberg, Butterhead or Boston Bibb Lettuce
Hot Sauce

Directions:

Combine fruit salsa ingredients and chill until ready to serve. Combine marinade ingredients in a small bowl. Coat shrimp in marinade and let stand 15 minutes. Thread shrimp onto bamboo skewers that have been soaked in water. Grill on medium high heat (375 – 400°) for about 2 minutes on each side or until cooked through. Let shrimp cool to room temperature before mixing with lettuce cup filling. Combine fruit salsa, carrots, cucumbers and hot sauce. Season with salt to taste. Remove individual whole lettuce leave from lettuce head and place them on serving tray, stacking two or three leaves together so that they form cups. Add a few spoonfuls of filling to each cup and top with a single shrimp. Serve chilled or at room temperature.

Hawaiian Chicken

Recipe Name:
Hawaiian Chicken

Ingredients:
¼ Cup Soy Sauce
1/4 cup Red Wine Vinegar
2 cups unsweetened pineapple juice
¼ cup plus 2 Tblsp. Sugar
1-2 cloves garlic (or ½ tsp. garlic powder)
6 chicken breasts

Directions:

Combine all ingredients and marinate chicken overnight. Remove from marinade and grill, sauté or bake. Baste with marinade only during the first few minutes of cooking.

Herbed Leek Tart

Recipe Name:
Herbed Leek Tart

Ingredients:
1 – 10 ounce package refrigerated pizza dough
6 – medium leeks, thinly sliced
3 – cloves garlic, minced
2 – tablespoons olive oil
1 – teaspoon dried herbes de Provence or dried basil, crushed
2 – tablespoons Dijon-style mustard
1 – tablespoon water
1 – cup shredded Gruyere or Swiss cheese (4 ounces)
¼ cup pine nuts or chopped almonds, toasted
Fresh summer savory (optional)

Directions:

1. Preheat the oven to 425 degree F. Grease a cookie sheet. Unroll pizza dough onto prepared cookie sheet; press into a 12×9-inch rectangle. Bake in the preheated oven for 7 minutes. 2. Meanwhile, in a large skillet, cook leeks and garlic in hot olive oil about 5 minutes or until tender. Remove from heat. Stir in herbes de Provence or basil; set aside. In a small bowl, stir together mustard and water; spread over prebaked crust. Top with leek mixture, cheese, and nuts. 3. Bake about 8 minutes more or until cheese is bubbly. Let stand 5 minutes before serving. Cut into 24 squares. If desired, garnish with fresh savory. Makes 24 squares.

Hershey Sundae Pie

Recipe Name:
Hershey Sundae Pie

Ingredients:
1 Oreo Crust
1 Pkg. Chocolate instant pudding
1 ½ cups milk
1 8 oz. cream cheese, softened
1 cup powdered sugar
1 8 oz. cool whip, divided
1 square semi-sweet chocolate, melted
Chocolate almond bark or chopped Hershey bar

Directions:
Prepare pudding using 1 ½ cups milk. Spread into pie shell. Beat softened cream cheese and powdered sugar until smooth; fold in 1 cup cool whip and melted chocolate. Spread over pudding. Top with remaining cool whip. Top cool whip with melted chocolate or chopped candy bar.

Hot Chocolate

Recipe Name:

Recipe Name:

Marinade

Ingredients:
½ Cup Melted Butter
2 Tblsp. Vinegar
¼ Cup Lemon Juice
4 Tblsp. Olive Oil
¼ Cup Ketchup
4 Garlic Cloves, Minced
2 Tblsp. Worcestershire sauce
1 Tsp. Sugar
½ Tsp. Hot pepper sauce

Directions:

Combine all in a small bowl. Transfer to plastic Ziploc bag. Place meat in bag and massage to cover. Place in refrigerator overnight. Grill or broil meat as desired.

Marinated Ham and Cheese Sandwiches

Recipe Name:

Marinated Ham and Cheese Sandwiches

Ingredients:
1 Stick butter
2 Tbsp. yellow mustard
1 tsp. Worchestershire sauce
¼ – ½ cup finely chopped onion
2 pgks. Dinner rolls
1 lb. ham (thinly sliced)
24 Swiss cheese slices

Directions:

Melt butter and next 4 ingredients over medium heat. Split bread in half; top with ham and cheese. Put tops back on. Cover with butter mixture and cover with foil; let set overnight in the refrigerator. Bake at 350° for 10-15 minutes or until warmed through.

Marshmallow Drop Cookies

Recipe Name:
Marshmallow Drop Cookies

Ingredients:
1 ½ cups Flour
½ tsp. baking soda
¼ tsp. salt
2 tsp. baking powder
½ cup shortening (Crisco sticks)
1 cup brown sugar
1 Egg
½ cup milk
4 heaping Tblsp. Cocoa
½ cup nuts (optional)
Large marshmallow (cut in ½)

Chocolate Butter Cream Frosting:
½ Cup butter (softened)
½ Cup Cocoa
3 Cups powdered sugar
2 tsp. vanilla
3 Tblsp. Milk (approx.)

Mix butter and cocoa. Add powdered sugar, milk and vanilla and beat until desired consistency.

Directions:

Mix together. Drop on cookie sheet. Bake at 350 for 8-10 minutes. When almost done, place half of a large marshmallow on each cookie. Return to oven and bake an additional minute or two (until marshmallow puffs up). Do not overbake. When cool, frost with chocolate butter cream frosting.

Marshmallow Snappers

Recipe Name:
Marshmallow Snappers

Ingredients:
1 – 12 oz. package semi-sweet chocolate chips
¾ cup butter, softened
1 ½ cups flour
½ cups cocoa powder
1 tsp. baking powder
1 tsp. salt
1 ½ cups brown sugar
3 eggs
1 tsp. vanilla
2 cups pecan halves, toasted
24 large marshmallows, halved
Caramel ice cream topping (optional)

Directions:

In a saucepan, combine the chocolate chips and 2 tablespoons of butter. Heat and stir over low heat until smooth. Let stand at room temperature for 20 to 30 minutes or until cooled. Preheat oven to 350 degrees. Combine flour, cocoa, baking powder and salt; set aside. Beat the remaining butter with an electric mixer for 30 seconds. Beat in brown sugar. Add eggs, one at a time, beating and scraping bowl after each addition. Beat in the melted chocolate mixture and the vanilla. Add the flour mixture, beating on low speed until mixture is combined. Drop dough by heaping teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 8 minutes. Remove from oven. Lightly press three or four pecan halves into each cookie. Place a marshmallow half; cut side down, in the center of each cookie over pecan ends. Return cookies to oven for 2 minutes. Remove from oven. Lightly press a pecan half on top of each marshmallow. Let stand for 2 minutes on cookie sheet. Transfer to a wire rack to cool. If desired, drizzle cookies with caramel ice cream topping just before serving.

Meatloaf

Recipe Name:

Meatloaf

Ingredients:
2 beaten eggs
1- 8 oz. can tomato sauce
½ cup medium cracker crumbs
¼ cup finely chopped onion
2 Tblsp. Green pepper (optional)
Dash of Worcestershire
1 Tblsp. Brown sugar
1 tsp. salt
1 ½ lbs. ground beef

Topping:
½ cup ketchup
2 Tblps. Brown sugar
1 Tblsp. Mustard

Directions:

Combine first 8 ingredients. Add ground beef; mix well. Pour mixture into a meatloaf pan. Mix topping ingredients well; pour evenly over meatloaf. Bake at 350 degrees for 1 ¼ hours.

Mini Pigs-in-a-Blanket

Recipe Name:

Mini Pigs-In-A-Blanket

Ingredients
Little Smokies (1 package)
Crescent roll dough
Parmesan Cheese
Garlic salt

Directions:

Preheat oven according to crescent roll package directions. Unroll, but leave intact, 2 triangles of crescent rolls. Pinch together and cut lengthwise into 5 strips and then cut crosswise to make 10 strips. Roll each strip around one sausage and place in baking pan that has been sprayed with non-stick cooking spray. Sprinkle each pig with parmesan and garlic salt. Bake according to crescent roll package directions.

Mississippi Mud Brownies

Recipe Name:
Mississippi Mud Brownies

Ingredients:
6 oz. Unsweetened chocolate, chopped
2 sticks unsalted butter
1 ½ cups flour
1/3 cups cocoa
½ tsp. salt
3 cups sugar
5 large eggs
¾ cup chopped pecans

Topping:
¾ cup marshmallow crème
¼ cup semisweet chocolate chips
2 tsp. oil

Directions:

Preheat oven to 325°. Line 9×13 baking pan with foil; spray with cooking spray. Melt chocolate and butter in large heatproof bowl set over a medium saucepan filled with ½ in. of barely simmering water (don’t let the bowl touch the water), stirring occasionally, until smooth. Cool slightly. Combine flour, cocoa, and salt in bowl. Whisk sugar and eggs in a separate bowl, then whisk in melted chocolate mixture. Stir flour mixture into chocolate mixture until no streaks of flour remain. Fold in pecan and scrape batter into prepared pan. Bake until toothpick inserted in center comes out with a few wet crumbs attached, about 35 minutes. Transfer to wire rack. For the topping: spoon marshmallow crème over hot brownies and let sit until softened, about 1 minute. Meanwhile, microwave chocolate chips and oil in a small bowl until smooth, about 30 seconds. Spread softened marshmallow crème evenly over brownies and then drizzle with melted chocolate. Cool brownies in pan for at least 2 hours before removing.

No Bake Cookies

Recipe Name:
No Bake Cookies

Ingredients:
2 cups white sugar
3 Tblsp. Cocoa
¼ cup butter
½ cup milk
3 cups quick cooking oats
1 tsp. vanilla
½ cup peanut butter

Directions:

Boil sugar, butter, cocoa and milk for 1 minute. Add remaining ingredients. Drop quickly on waxed paper.

Recipe Name:
Pasta Salad

Ingredients:
1 ½ Cups Vegetable Oil
1 ½ Cups Apple Cider Vinegar
1 ½ Cups Sugar
1 Tblsp. Salt
1 Tblsp. Pepper
1 Tblsp. Garlic Salt
1 Tblsp. Accent
1 Tblsp. Parsley Flakes
1 Red Onion, thinly sliced
1 White Onion, thinly sliced
1 head Broccoli
½ head Cauliflower
2 Cucumbers
1 Green Pepper
12 oz. Cooked Pasta

Directions:

Mix all and refrigerate several hours or overnight. Stir occasionally.

Peanut Butter Cookies

Recipe Name:

Peanut Butter Cookies

Ingredients
¾ cup peanut butter
½ cup butter flavor Crisco (1/2 Crisco stick)
1 ¼ cups brown sugar
3 Tblsp. Milk
1 Tblsp. Vanilla
1 egg
1 ¾ cup flour
3/4 tsp. salt
3/4 tsp. baking soda

Directions:

Combine peanut butter, Crisco, brown sugar, milk and vanilla in a large bowl. Beat at medium speed with electric mixer until well blended. Add egg; beat just until combined. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoons 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of a fork. Bake at 375˚ for 7-8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet; then remove to cooling rack.

Peanut Butter Kiss Cookies

Recipe Name:
Peanut Butter Kiss Cookies

Ingredients:
1 ¾ cups flour
1 tsp. baking soda
½ tsp. salt
½ cup white sugar
½ cup brown sugar
½ cup shortening
½ cup peanut butter
1 Egg
2 Tblsp. Milk
1 tsp. vanilla
Hershey kisses

Directions:

Mix all together. Make in small balls and roll in white sugar. Place on baking sheet and bake at 350° for 10-12 minutes. Remove from oven and immediately top with a Hershey kiss.

Peanut Butter Sheet Cake

Recipe Name:

Recipe Name:

Potato-Crusted Quiche

Ingredients
3 cups frozen hash browns, thawed
¼ cup melted butter
3 Eggs
½ cup milk
½ cup sour cream
1 ½ cups triple cheddar w/Philadelphia
4 green onions
4 slices cook bacon, crumbled (optional)

Directions:

Heat oven to 375˚. Pat hash browns dry with a paper towel; place in bowl and add butter. Mix lightly. Press onto bottom and up sides of a 9-inch pie plate. Bake 20 minutes or until golden brown. Whisk eggs and milk until blended. Stir in sour cream, then cheese and onions. Add bacon, if desired. Reduce oven temperature to 350˚. Pour filling into crust. Bake 30 minutes or until center is set and crust is golden brown. Let stand 5 minutes before serving.

Pumpkin Pie Cupcakes

Recipe Name:
Pumpkin Pie Cupcakes

Ingredients:
1 15 oz. can pumpkin
½ cup sugar
¼ cup brown sugar
2 large eggs
1 tsp. vanilla
¾ cup evaporated milk
2/3 cup flour
2 tsp. pumpkin pie spice
¼ tsp. salt
¼ tsp. baking powder
¼ tsp. baking soda

Directions:

Preheat oven to 350°. Line 12 muffin tins with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. (Paper liners make it difficult to remove the cupcakes.) Mix the pumpkin, sugar, brown sugar, eggs, vanilla and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of mixture. Bake for 20 minutes; let cook for 20 minutes. Remove cupcakes from pan and chill in the refrigerator for 30 minutes. Top with whipped cream or cream cheese frosting; sprinkle with pumpkin pie spice, if desired.

Pumpkin Torte

Recipe Name:
Pumpkin Torte

Ingredients:
1 yellow cake mix
1 can pumpkin
½ cup milk
4 eggs
½ cup canola oil
1 ½ tsp. pumpkin pie spice, divided
1 (8 oz.) pkg. cream cheese, softened
1 cup powdered sugar
1 carton cool whip (16 oz.), thawed
¼ cup caramel topping
1/3 cup chopped pecan, toasted

Directions:

Combine cake mix, 1 cup pumpkin, milk, eggs, oil and 1 tsp. pumpkin pie spice; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Pour into two greased and floured round cake pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to cool completely. Beat cream cheese until light and fluffy. Add powdered sugar, remaining pumpkin, and pumpkin pie spice; beat until smooth. Fold in whipped topping. Cut cakes horizontally into two layers. Place bottom layer on serving plate; spread with fourth of the filling. Repeat layers three times. Drizzle with caramel topping; sprinkle with pecans. Store in refrigerator.

Ranch Sausage Wonton Cups

Recipe Name:
Ranch Sausage Wonton Cups

Snickerdoodles

Recipe Name:
Snickerdoodles

Ingredients:
1 Crisco stick (butter flavor)
1 ½ cups white sugar
2 eggs
3-4 tsp. water
2 ¾ cups sifted flour
1 tsp. baking soda
½ tsp. salt

Topping:
2 Tblsp. White sugar
2 Tblsp. Cinnamon

Directions:

Mix Crisco together with sugar, water and eggs. Sift the flour, soda and salt together and stir this into the first mixture. Chill dough; roll into small balls. Roll balls in cinnamon/sugar mixture. Bake at 400° for 8-10 minutes.

Southern Peach Cobbler

Recipe Name:
Southern Peach Cobbler

Ingredients:
8 Fresh Peaches
¼ tsp. cinnamon
¼ cup white sugar
1/8 tsp. nutmeg
¼ cup brown sugar
1 tsp. lemon juice
2 tsp. cornstarch

TOPPING
1 cup flour
¼ cup brown sugar
¼ cup white sugar
½ tsp. salt
6 Tbsp. unsalted butter

Directions:

Combine first 7 ingredients and pour into a 9×13 baking dish. Bake at 425˚ for 10 minutes. Blend together topping ingredients with a pastry blender until mixture resembles cornmeal. Stir in ¼ cup boiling water until just combined. Removed peaches from oven and drop spoonfuls of topping over them. Combine the following: 3 Tbsp. white sugar 1 tsp. cinnamon Sprinkle sugar mixture over topping. Bake until topping is golden, about 30 minutes.

Special Mocha Cupcakes

Recipe Name:
Special Mocha Cupcakes

Ingredients:
1 ½ cups flour
1 cup sugar
1/3 cup cocoa
1 tsp. baking soda
½ tsp. salt
2 eggs
½ cup cold brewed coffee
½ cup vegetable oil
3 tsp. cider vinegar
3 tsp. vanilla

Combine flour, cocoa and salt; set aside. On high speed, beat together butter and sugar for about 2 minutes until light and fluffy. Add egg yolk, milk and vanilla. Mix until incorporated. Reduce speed to low and add flour mixture until combined. Wrap dough in plastic wrap and refrigerate for an hour. Whisk egg whites in bowl until frothy. Roll cookie dough into one inch balls. Dip the cookie balls into the egg white and roll in chopped pecans until outside is coated. Place the balls 2 inches apart on the cookie sheet. With a teaspoon made a small indention in each ball. Bake at 350˚ for about 12 minutes or until set. While they are baking, prepare the caramel filling. Melt the caramels and cream in the microwave stirring every 30 seconds until it is fully melted. Once the cookies are baked, make the indention again and using a teaspoon, fill each indention with caramel. If drizzling with chocolate, melt the chocolate and shortening in the microwave until smooth. Drizzle with a fork.

Tuxedo Cake

Recipe Name:
Tuxedo Cake

Ingredients:
1 Devil’s Food Cake Mix
1 pkg. instant chocolate pudding
12 Oz. cream cheese, softened
½ cup butter softened
1 ½ tsp. vanilla
6 cups powdered sugar
½ of 8 oz. Cool Whip
2 oz. semi-sweet chocolate

Directions:

Prepare cake batter as directed on package for 2 (9-inch) round cake layers, blending dry pudding mix into batter before pouring into prepared pans. Cool 10 minutes. Loosen cakes from side of pans with knife. Invert onto wire racks; gently remove pans. Cool cakes completely.

Meanwhile beat cream cheese with butter until blended. Gradually beat in sugar.

Cut each cake layer horizontally in half with a serrated knife.

Stack on plate, spreading ¼ cup cream cheese frosting between each layer. Spread remaining frosting onto top and sides of cake.

Microwave Cool Whip and chocolate in microwaveable bowl on High 1 ½ minutes, stirring after 1 minute; stir until chocolate is completely melted and mixture is well blended. Cool 5 minutes. Pour over cake, letting excess drop down side. Store cake in refrigerator.

Veggie Pizza

Recipe Name:
Veggie Pizza

Ingredients:
2 Tubes Crescent Rolls
¾ Cup Mayo or Miracle Whip
½ Cup sour cream
2 (8 oz.) cream cheese, softened
1 envelope Hidden Valley Ranch Dressing Mix
¾ Cup green pepper
¾ Cup green onions
¾ Cup tomato
¾ Cup Broccoli
¾ Cup carrots
¾ Cup cauliflower
¾ Cup shredded cheddar cheese

Directions:

Press out rolls onto bottom of lightly greased large baking sheet. Bake at 350 for 7-8 minutes or until lightly browned. Cool. Beat cream cheese until smooth; add mayo, dressing mix and sour cream and mix until well blended. Spread over cooled crust. Top with vegetables, then cheese. Cover with plastic wrap and push vegetables gently into crust. Refrigerate 3-4 hours before serving. Recipe may be cut in half and made in a 9×13 pan.

White Chocolate and Raspberry Cookies

Recipe Name:
White Chocolate and Raspberry Cookies

Ingredients:
11 ounces white baking bar
½ cup butter, softened
1 cup sugar
1 tsp. baking soda
¼ tsp. salt
2 Eggs
2 ¾ cups flour
½ cup seedless raspberry jam
½ tsp. shortening

Directions:

Preheat oven to 375 degrees. Lightly grease a cookie sheet; set aside. Chop 4 oz. of the white baking bar; set aside. In a heavy saucepan heat and stir 4 ounces of white baking bar over low heat until melted; cool. Beat butter on medium to high speed for 30 seconds. Add sugar, baking soda and salt. Beat until well combined. Beat in eggs and melted white baking bar. Beat in as much flour as you can with the mixer. Stir in remaining flour. Stir in 4 oz. chopped baking bar. Drop dough by rounded teaspoons 2 inches apart on prepared baking sheet. Make a small indention with your thumb in the top of each cookie. Bake for 7 to 9 minutes or until cookies are light brown around the edges. Let stand for 1 minute on cookie sheet Transfer to wire rack to cool. Just before serving, melt raspberry jam in a small saucepan over low heat. Spoon ½ tsp. of jam into indention of each cookie. In a heavy saucepan heat and stir the remaining 3 ounces of white baking bar and the shortening until smooth; drizzle over cookies. If necessary, refrigerate cookies about 15 minutes or until drizzle is firm.

Yeast Bread

Recipe Name:
Yeast Bread

Ingredients:
1 pkg. dry yeast
1 Tblsp. Sugar
1 tsp. Salt
3 Tblsp. Oil
¼ cup Sugar
1 ¼ cups warm water
3 cups flour

Directions:

Mix together: 1 pkg. dry yeast, 1 Tblsp. Sugar and 1 tsp. Salt. Add ½ cup warm water to the above and mix well. Then add: 3 Tblsp. Oil, ¼ cup Sugar, 1 ¼ cups warm water and 3 cups flour. Put on floured board (or use your stand mixer with dough hook attachment) and work in 1 more cup of flour. Let raise once (until doubled; about an hour) in warm place. Turn dough out on floured surface and divide in half. Put in greased pans and let it rise again. Bake at 350° for 20 minutes. Let cool on wire rack.

Zucchini Bread

Recipe Name:
Zucchini Bread

Ingredients:
3 Cups Flour
1 Cup Vegetable Oil
1 tsp. Salt
2 ¼ Cups White Sugar
1 tsp. Baking Soda
3 tsp. vanilla
1 tsp. Baking Powder
2 cups grated zucchini
3 tsp. cinnamon
3 eggs
1 cup chopped walnut (optional)

Directions:
Grease two 8 x 4 in. pans. Preheat oven to 325 degrees. Sift flour, salt, baking powder, soda and cinnamon together in a bowl. Beat eggs, oil, vanilla and sugar together. Add sifted ingredients to the creamed mixture, beat well. Stir in zucchini and nut until well combined. Pour batter into prepared pans. Bake for 40-60 minutes, or until tester inserted in the center comes out clean. Cool in pans on rack for 20 minutes. Remove bread from pan and cool completely.

Teter's Home Cooking

Recipe Name:

Berry Cream Muffins

Needed Items:
2 cups all-purpose flour
1 cup sugar
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups fresh or frozen blueberries or raspberries
(chocolate chips can be used if desired instead of berries)
2 eggs lightly beaten
1 cup sour cream
½ cup vegetable oil
½ teaspoon vanilla extract

Directions:
In large bowl, combine the flour, sugar, baking powder, baking soda and salt. Add berries and toss gently – if frozen berries do not thaw. In another bowl combine the eggs, sour cream, oil and vanilla – mix well. Stir into dry ingredients just until moist – do not over mix.

Fill greased or paper-lined muffin cups 2/3 full. Bake at 400 for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yields 12-15 muffins, depending on size of tin. Recipe can be doubled if desired.

Recipe Name:

Homemade Onion Rings

Needed Items:
2-3 large sweet onions
Cracker crumbs (4-6 sleeves of saltine crackers crushed very fine)
1 tsp garlic powder
½ tsp. paprika
Flour- about 2 cups
2 eggs
1 cup milk

Directions:
Slice onions ½ inch thick and separate into rings and put in a bowl of cold water. Season crushed cracker crumbs with garlic powder and paprika. Mix eggs and milk. Put flour, egg/milk mixture and cracker crumbs in separate bowls in that order. Dip sliced rings in to flour first; then egg/milk mixture; then cracker crumbs – place on cookie sheet or shallow pan.
Fry in a fry daddy until golden brown.

These can be frozen individually on a cookie sheet and placed in a plastic bag for later use and fry while still frozen.

Two Cooks and a Sous Chef Recipes

Apple Sour Cream Coffee Cake

Recipe Name:

Apple Sour Cream Coffee Cake

Ingredients:
½ cup butter softened
1 cup granulated sugar
2 large eggs
2 cups sifted all-purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 ½ cups sour cream
1 tsp. vanilla extract
4 large fresh Gala apples, peeled, cored and sliced

Topping:
½ cup packed light brown sugar
¼ cup granulated sugar
1 tsp ground cinnamon
1 cup chopped pecans

Directions:

Preheat oven to 325 degrees. Spray a 9 by 9 inch baking pan. Prepare the topping. Combine all ingredients and mix well. Set aside. 1. In a bowl, cream together butter, sugar and eggs. Add flour, baking soda, baking powder, salt, sour cream, and vanilla. Mix well. 2. Pour half of the batter into the pan. Layer with half of the apple slices, then half of the topping. Pour in the remaining batter, layer with remaining apples (keep 3 slices for decoration), then add the rest of the topping. Arrange the 3 remaining apple slices in a pinwheel on top. 3. Bake for 1 hour or until a toothpick inserted in the center comes out clean. Let cool and then refrigerate for a least 1 hour before serving. Makes 8-10 servings.

Asparagus Frittata

Recipe Name:

Asparagus Frittata

Ingredients:
6 large eggs
2 Tbl whipping cream
½ tsp salt, plus a pinch
¼ tsp freshly ground black pepper
1 Tbl olive oil
1 Tbl butter
12 oz asparagus, trimmed, cut into ¾ inch pieces
1 tomato, seeded and diced
3 oz. Fontina cheese, diced

Directions:

1. Preheat broiler 2. In a medium bowl, whisk eggs; cream, ½ tsp salt and pepper. Set aside. 3. Heat olive oil and butter in a 9 ½ inch nonstick ovenproof skillet over medium heat. Add asparagus and sauté until crisp and tender about 2 inches. 4. Raise the heat to high. Add tomato and a pinch of salt; sauté for 2 minutes 5. Pour the egg mixture over the asparagus mixture and cook for a couple of minutes, until the eggs start to set. Sprinkle with cheese. 6. Reduce the heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. 7. Place the skillet under the broiler. Broil until top is set and golden brown, about 5 minutes. Remove from the oven and let stand for 2 minutes. Makes 4 servings.

Biscotti

Recipe Name:

Biscotti

Ingredients:

5 Cups flour

5 eggs beaten

2 Cups sugar

1 tsp salt

1 Cup Fleishman’s oleo

3 Tbl anise seed

5 tsp baking powder

1 tsp anise oil

Directions:

Mix dry ingredients, add eggs and knead well. Shape into three logs and place on a cookie sheet. Bake at 350 degrees for 30 minutes. When cool, slice and then ice. Icing: Mix powdered sugar with water and anise oil flavoring to make an icing that is not too thick or too thin.

Bolognese Sauce (Meat Sauce)

Recipe Name:

Bolognese Sauce (Meat Sauce)

Ingredients:

1 lb ground beef (could add a little sausage)

2-3 T olive oil or butter

2-3 cloves garlic, chopped

Dried parsley

1 carrot grated

1 can Tomato Sauce

1 T sugar (optional – don’t really need it if use the carrot and celery)

1 small onion chopped

salt & pepper

Sweet basil

2 stalks celery chopped fine

1 can Tomato Paste

1 ¾ C. Water

Directions:

Sauté onion in the olive oil or butter. Stir in and sauté chopped garlic, parsley, carrot, celery, basil. Sweat this mixture until the carrot and celery begin to get limp. Add meat and brown, stirring and chopping up the meat so that it does not clump. Then add salt and pepper. Add tomato sauce and tomato paste. (Add sugar here if desired) Add water – We add water to the empty cans of tomato paste, and tomato sauce and then pour it into the sauce. You have to slowly cook until the tomato and vegetables break down and the flavors blend. If sauce is too thick add water (or chicken broth) and cook longer. Let simmer slowly until sauce is desired thickness. Serve with pasta or polenta.

Butternut Squash Ravioli with Butter & Sage

Recipe Name:

Butternut Squash Ravioli with Butter & Sage

Ingredients:
Pasta (Recipe for pasta follows)
4 oz butter
2 tbsp freshly shredded sage leaves
2 oz freshly grated Parmesan cheese, to serve
For the filling:
9 oz freshly cooked pumpkin or sweet potato flesh, cooked and mashed
3-4 oz dried breadcrumbs
4 oz freshly grated Parmesan cheese
1 medium egg yolk
½ tsp soft brown sugar
2 tsp freshly chopped parsley
Freshly grated nutmeg
Salt and freshly ground black pepper

Pasta:
1 cup flour (they suggest 001 pasta flour)
1 tsp salt
2 eggs plus 1 egg yolk
1 tbsp olive oil
1-3 tsp water

Directions:

1. Mix together the ingredients for the filling in a bowl, seasoning to taste with freshly grated nutmeg, salt and pepper. If the mixture seems too wet, add a few more breadcrumbs to bind. 2. Cut the pasta dough into quarters. Work with one quarter at a time, covering the remaining quarters with a damp tea towel. Roll out a quarter very thinly into a strip 4 inches wide. Drop spoonfuls of the filling along with the strip 2/1/2 inches apart in 2 rows about 2 inches apart. Moisten the outside edges and the spaces between the filling with water. 3. Roll out another strip of pasta and lay it over the filled strip. Press down gently along both edges and between sections. Using a fluted pastry wheel, but along both long sides, down the center and between the fillings to form cushions. Transfer the cushions to a lightly floured baking sheet. Continue making cushions and allow to dry for 30 minutes. Note: Can use a pasta machine to roll out strips. These can also be twisted like we do to make Tortalacchi. Bring a large saucepan of slightly salted water to boil. Add the pasta cushions and return to a boil. Cook until ‘al dente’. Drain carefully. Heat the butter in a pan, stir in the shredded sage leaves and cook for 30 seconds. Add the pasta cushions, stir gently then spoon into serving bowls. Sprinkle with the grated Parmesan cheese and serve immediately. Pasta Recipe: Place flour on board or in bowl; make a well, add salt, eggs and egg yolk and olive oil (beaten) along with 1 tsp of water. Add to well, and then gradually work in the flour adding extra water if needed to make soft, but not sticky dough. Knead on lightly floured surface for 5 minutes, or until dough is smooth and elastic. Wrap in cling wrap and allow to rest for 20 minutes at room temperature. Can add fresh herbs between two sheets of pasta and then roll it through the pasta machine. Add 1/3 cup of fresh flat leaf Italian parsley, or sage, or oregano or marjoram. Cut into strips and serve with marinara or Bolognese sauce.

Coffee Smoothie

Recipe Name:

Coffee Smoothie

Ingredients:
¾ Cup low-fat vanilla frozen yogurt
¼ cup cold nonfat milk
1 stick Starbucks Via Ready Brew
1 Banana
1 cup ice

Directions:

1. In blender, combine frozen yogurt, milk, Starbuks VIA Redy Brew, banana and ice. 2. Blend and serve 3. Makes 1 serving.

Crispy Cauliflower and Cheese Fritters

Recipe Name:

Crispy Cauliflower and Cheese Fritters

Ingredients:
2 lbs Cauliflower florets
Salt and pepper
3 Eggs beaten
2 Tbsp Plain Flour
Olive oil for shallow-frying
1 ¾ C Parmesan, cheddar or gruyere cheese, freshly grated
1 Garlic clove, peeled and pureed
½ tsp freshly grated Nutmeg

Directions:

Cook the cauliflower florets in boiling salted water until soft, about 15-20 minutes (A little tip to avoid the strong cauliflower smell is to add a drop of vinegar to the cooking water.) Drain well and leave to cool. Using your hands, crumble the cooked and cooled cauliflower into walnut-sized pieces and place in a bowl. In another bowl, mix the egg, flour, cheese, garlic, utmet and some salt and pepper. Pour over the cauliflower and mix well—but gently. Pour enough olive oil into a frying pan to cover the base generously and heat gently, taking care the oil doesn’t get too hot. Using a tablespoon, put spoonfuls of the mixtyure into the hot oil, and shallow-fry until golden brown, about 3-4 minutes per side. Drain on kitchen paper and serve warm or cold. To Make it more Special: If serving fritters by themselves, you might consider accompaning them with a little spicy dipping sauce. In a blender, combine 4 tomatoes with a little chilli, 1 tbsp balsamic vinegar and 1 tbsp very finely chopped flat-leaf parsley. If you dare (and at your peril) you could also add a very finely chopped garlic clove.

Eggplant Fries with Spicy San Marzano Sauce

Recipe Name:

Eggplant Fries with Spicy San Marzano Sauce

Ingredients:
6 cups all-purpose flour
1 cup confectioner’s sugar
½ cup cornstarch
2 Tbl garlic powder
2 Tbl table salt
2 cups buttermilk
2 cups whole milk
1 (2-pound) eggplant, peeled
8 cups vegetable oil
Kosher salt
¼ cup grated Parmigiano-Reggiano cheese
14 cup chopped fresh flat-leaf parsley

Spicy San Marzano Tomato Sauce
¼ cup extra extra-virgin olive oil
½ cup chopped yellow onion
2 Tbl minced garlic
1 28 ounce can whole San Marzano tomatoes, chopped
12 to 1 tsp red chile flakes
1 tsp dried oregano
1 cup firmly packed fresh basil leaves
½ tsp kosher salt
¼ tsp freshly ground black pepper

Directions:

1. Mix flour, sugar, cornstarch, garlic powder, and table salt in a medium bowl and blend well. Using a whisk combine the buttermilk and milk in a medium bowl. Cut the eggplant into finger-size wedges. 2. Pour oil into a Dutch oven and set on top of the grid to preheat. Have ready a rimmed sheet pan lined with paper towels. Heat the oil until it reaches 350 degrees to 400 degrees or test to see if the oil is ready by adding one eggplant wedge to the oil— if it starts to boil, the oil is ready. 3. Toss the eggplant in the flour mixture, dip in the buttermilk mixture, then return the fries to the flour mixture to coat well. Working in small batches, carefully add the eggplant to the oil. Close the lid of the EGG and fry for about 5 minutes, or until light golden brown. Using a slotted spoon, transfer the eggplant to the prepared sheet pan. Repeat the process until all of the fries are cooked. 4. Sprinkle the fries with kosher salt. Transfer the fries to a platter and dash with the cheese and parsley. Serve immediately with the sauce. >San Marzano Sauce Directions< 1. Heat the olive oil in a 3-quart saucepan on the stovetop. Add the onion and sauté for 3-4 minutes, uncovered, until translucent. Add the garlic and cook for 1 minute then add the tomatoes and Chile flakes and simmer for 15-18 minutes, until the flavors are combined. 2. Remove the sauce from the heat and add the oregano, basil, salt, and pepper. Carefully spoon the sauce into the bowl of a food processor fitted with the steel blade or into a blender or use an immersion blender. Puree the sauce until it is completely smooth. 3. Refrigerate for up to 1 week or freeze for up to 1 month in an airtight container or a resalable plastic bag. Makes 3 cups.

Frittata di Patate (Potato Omelet)

Recipe Name:

Frittata di Patate (Potato Omelet)

Ingredients:

7 potatoes boiled & mashed

5 eggs beaten

1 large onion chopped

½ c. grated Parmesan or Romano cheese

Add ½ lb spinach or ¼ lb sliced mushrooms or 2 Italian sausages cut up

Directions:

Mix mashed potatoes, eggs, grated cheese and salt and pepper. Sauté onion in oil. Do not allow to brown. Remove onion and add potato mixture to skillet with oil, over high flame, then reduce heat to low and press potatoes down to become crusty. Cook 6-8 minutes on each side. Serves 8.

Kale Salad

Recipe Name:

Kale Salad

Ingredients:
1 bunch of kale without stems
½ pkg of 16 oz bag frozen, shelled edamane beans
¼ C thinly sliced red onion
1 C shredded carrot
Small handful of agrape tomatoes
2/3 C sweet & dried cranberries
½ C fresh blueberries
½ cup roasted sunflower seeds (unsalted)
½ C cashew pieces (unsalted)

Dressing:
½ C sugar or less
½ C apple cider vinegar
¼ C olive oil
½ tsp. salt

Directions:

Mix together and toss with ½ of the dressing before serving. Toss occasionally and add additional dressing when needed.

Lois Ann's Apple Salad

Recipe Name:

Lois Ann’s Apple Salad

Ingredients:

6 apples (use a variety

Miniature marshmallows

1 can of pineapple tidbits

Red seedless grapes

1 can of mandarin oranges

1 cup pecans

Sauce for Apple Salad:

1 Cup sugar

1 Tbl butter

1 Cup water (I prefer to use juice drained from pineapple)

1 egg beaten

2 Tbl flour

3 Tbl vinegar

Directions:

Core and chop apples. I leave peel on. Drain pineapple tidbits and reserve the juice to be used in the sauce. Also drain mandarin oranges. You may reserve this juice too and add to the pineapple juice if you do not have 1 cup. Cook sauce over medium heat until it thickens. Let cool and pour over apples and other ingredients.

Mascarpone (or cream-cheese cups) Coppe di Mascarpone

Recipe Name:

Mascarpone (or cream-cheese cups) Coppe di Mascarpone

Ingredients:
8 oz of mascarpone or cream cheese, at room temperature
3 egg yolks
¼ cup sugar
4 Tbl brandy or rum
½ pint heavy cream
strawberries, raspberries or blueberries for garnish

Directions:

Beat cheese until smooth and fluffy; add egg yolks, sugar, and brandy or rum; beat for l minute longer. Whip cream in a separate bowl; gently fold cheese mixture into whipped cream; spoon into individual dessert cups and garnish with berries. Chill for 2 hours before serving. Serves 6. (Note: for a little added richness, could place berries with some balsamic glaze and a little sugar in a bowl and allow them to macerate while dessert is chilling.)

Mufaletta Sandwich

Recipe Name:

Mufaletta Sandwich

Ingredients:
• 1 loaf Mufaletta bread (or Italian bread)
• 1 cup olive mix
• 1/4 lb sliced ham
• 1/4 lb sliced mortadella
• 1/4 lb sliced Genoa salami
• 1/4 lb sliced provolone
• 1/4 lb sliced mozzarella

Olive Mix:
• 3/4 cup pimento-stuffed olives
• 1/4 cup pitted Kalamata olives
• 1/4 cup giardiniera (Italian pickled vegetables)
• 2 lg. pepperoncini
• 3 – 4 pickled onions
• 2 Tbsp. capers
• 1 md. clove garlic, chopped
• 1 tsp. dried oregano
• A couple of grinds of blackpepper
• 2 tsp. fresh lemon juice
• 2 Tbsp. olive oil

Directions:

Preparation: 1. Cut bread in half horizontally. 2. Spread half with olive mix then layer on meats and cheeses. 3. Cover with top. (Note: Ideally the sandwich should be made an hour or more in advance and then tightly wrapped in plastic wrap to enable juices to soak bread.) 4. Slice into quarters and serve.

Novara’s Bean and Vegetable Soup

Recipe Name:

Novara’s Bean and Vegetable Soup

Ingredients:
¼ lb pork rind or fresh side pork
1/3 cup vegetable oil
1 Tbl butter
2 medium onions, sliced very thin about 1 cup
1 carrot, peeled, washed & sliced
1 large stalk of celery washed & diced
2 medium zucchini, trimmed & diced
1 cup shredded red cabbage
1 lb red kidney beans soaked and drained but not cooked
1/3 cup Italian plum tomatoes with their juice
Salt
Fresh ground black pepper
3 cups meat broth or 1 cup canned beef broth & 2 cups water
Freshly grated Parmigiano-Reggiano cheese for table.

Directions:

1. Cut pork into strips ½ inch long and ¼ inch wide 2. Put the oil, butter, onion and pork into a soup pot, and turn on heat to medium. Stir from time to time. 3. When the onion becomes colored a deep gold, add all the diced vegetables, the shredded cabbage, and the beans. Stir well for about a minute to coat all ingredients thoroughly. 4. Add the cut-up tomatoes with their juice, a pinch of salt, and several grindings of pepper. Stir thoroughly once again, and then put in all the broth. If there is not enough to cover all the ingredients by at least 1 inch add water.

Orange and Cucumber Salad

Recipe Name:

Orange and Cucumber Salad

Ingredients:
1 Cucumber
3 oranges
Salt
Extra Virgin Olive Oil
6 Small Radishes
1/2 Lemon
Fresh Mint Leaves

Directions:

1. If the cucumber is waxed or has a thick skin, peel it. If not, scrub it under cold running water. Slice the cucumber into very thin disks and put on a serving platter. 2. Peel the oranges, removing all the white pith beneath the skin as well. Cut the oranges into thin rounds, pick out any seeds and add the slices to the platter. 3. Cut off and discard the leafy tops from the radishes, wash the radishes in cold water, without peeling them, cut them into thin disks, and add them to the platter. 4. Wash half a dozen small mint leaves, tear them into 2 or 3 pieces each, and sprinkle them over the orange, radish and cucumber disks. 5. Mix salt, olive oil and squeezed lemon juice, pour over the salad, toss to thoroughly coat and serve at once.

Pear and Pineapple Tart

Recipe Name:

Pear and Pineapple Tart

Ingredients:
Crust:
2 Cups flour
1 tsp salt
1 Cup shortening
1 egg
1 Tbl. vinegar
Enough water to make ½ Cup liquid

Filling:
5-6 pears, peeled, cored and sliced
1 can of pineapple tidbits drained (reserve juice)
Cinnamon
Nutmeg
Honey
2 Tbl. cornstarch or flour
¼ – ½ C of sugar

Directions:

Sift flour and salt together. Cut in the shortening. In a liquid cup measure, beat the egg, add the vinegar and enough water to make ½ cup liquid. Add this to the dry ingredients, mixing until small disc is formed. Wrap in saran wrap and place in refrigerator. Let the crust chill for at least 30 minutes or more. Roll out and place in a tart pan or can use a 9-10 inch pie pan. Also can roll out into a rectangle and place on a small cookie sheet pan. Add the pineapple juice to a sauce pan, add cinnamon, nutmeg, sugar honey and cornstarch. Cook over medium heat bringing the mixture to a boil, whisking it. Lower the heat and allow it to simmer until it becomes somewhat thicker. Place pear slices on the bottom crust. Top with the pineapple and pour the pineapple juice mixture over the pears and pineapple. Bake at 400 degrees for 45 minutes or until crust is brown and pears cooked. Serve with whipped cream.

Penne Rigate with Tomatoes

Recipe Name:

Penne Rigate with Tomatoes

Ingredients:
10 tbl extra virgin olive oil
1 small onion, thinly sliced
2 sprigs of fresh rosemary
salt
2 fresh chilies cut into small pieces
4 C ripe tomatoes, chopped
3 ½ fl oz dry white wine
12 oz penne rigate
5 slices mild bacon, diced
1 bay leaf
2/3 C Parmesan cheese, grated

Directions:

Heat oil in large non-stick pan or casserole and add the onion, 1 sprig of rosemary, a pinch of salt, the chilies, and a little water. Cook gently until the onion becomes transparent, gradually adding the tomatoes and wine to make a thick, smooth sauce. Adjust the seasoning with salt. Cook the pasta in boiling salted water and drain. Meanwhile put the diced bacon, the second sprig of rosemary and the bay leaf into a small pan and cook over a low heat until the bacon is crisp. Drain the pasta and toss gently with the sauce and bacon, then sprinkle with the Parmesan and serve very hot.

Pineapple Salsa and Fresh Mozzarella Bruschetta

Recipe Name:

Pineapple Salsa and Fresh Mozzarella Bruschetta

Ingredients:
4 cups diced sliced pineapple
1 ½ cups diced red onion
1 cup diced red bell pepper
¼ cup chopped fresh cilantro
¼ cup minced jalapenos, seeds removed
1 pound fresh mozzarella cheese
¼ cup fresh lemon juice
1 ½ tsp lemon zest
½ tsp coarse sea salt, plus more to taste
1 French baguette, sliced diagonally
½ c extra-olive oil, divided
Coarsely ground black pepper

Directions:

1. In a mixing bowl combine pineapple, red onions, bell pepper, cilantro and jalapeños. Toss lightly with spatula to mix. Set aside. 2. In a small bowl, whisk together ¼ cup olive oil, lemon juice, lemon zest and ½ tsp salt. Drizzle over the pineapple mixture. Mix well, Cover with plastic wrap and refrigerate for 30 minutes to 2 hours. 3. Meanwhile preheat oven to 400 degrees. Arrange bread slices on a large baking sheet. Brush lightly with the remaining oil. Bake until lightly brown, 8-10 minutes. Cut mozzarella into 16 slices, and then cut each slice in half. 4. To serve, arrange the toasted slices on a serving platter. Top each bread slice with a mozzarella slice. Sprinkle lightly with salt and pepper. Spoon equal portions of pineapple mixture over the mozzarella. Makes 8-10 servings.

Polenta Alpina

Recipe Name:

Polenta Alpina

Ingredients:

2 c. cornmeal

6 c. water

2 tsp. salt

2 ½ c. shredded brick cheese

½ lb. butter

Directions:

Pour cornmeal slowly into boiling salted water stirring constantly with a wooden spoon. Continue cooking and stirring until cornmeal leaves sides of pan easily. Place by spoonfuls in a buttered casserole dish, a layer of polenta and a layer of shredded cheese, ending with a layer of polenta. Season the top with pepper. Melt butter in saucepan and pour over mixture. Bake in moderate oven (325-350 degrees) for 30 minutes. Serves 6. Serve with meat sauce, or stew. It can be sliced and fried with cheese in between the slices of polenta or served with honey.

Red Cabbage with Bagna Cauda

Recipe Name:

Red Cabbage with Bagna Cauda

Ingredients:
1 large head of red cabbage
1 recipe for Bagna Cauda
4 Tbl red wine vinegar

Directions:

Remove and discard outer leaves and core of cabbage. Coarsely shred remaining cabbage. Wash thoroughly and drain well. Transfer into a large salad bowl. Prepare Bagna Cauda, stir in vinegar and pour over cabbage while still hot; toss gently. It is very good eaten warm, but is also delicious cold. Salad will keep n refrigerator for two or three days. Serves 6-10

Roasted Brussels Sprouts

Recipe Name:

Roasted Brussels Sprouts

Ingredients:
1 ½ pounds Brussels sprouts, ends trimmed and yellow leaves removed
3 tbl olive oil
1 tsp kosher salt
½ tsp finely ground black pepper

Directions:

1. Preheat oven to 400 degrees F 2. Place trimmed Brussels sprouts, olive oil, kosher salt. And pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet and place on center oven rack. 3. Roast in the preheated oven for 30-rt minutes, shaking pan every 5-7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown almost black when done. Adjust seasoning with Kosher salt, if necessary. Serve immediately.

Roasted Peaches with Pecan Praline Stuffing

Recipe Name:

Roasted Peaches with Pecan Praline Stuffing

Ingredients
4 ripe peaches, unpeeled
1 tbl freshly squeezed lemon juice
¾ cup firmly packed light brown sugar
¼ cup all-purpose flour
½ tsp ground cinnamon
½ tsp table salt
¼ tsp ground ginger
¼ tsp ground nutmeg
3 tbl plus 3 tab unsalted butter, cubed
¼ cup chopped pecans

Directions:

1. Cut peaches in half and pit. Using a tsp. core the red centers from each of the peach halves. Dip the cut side of the peach into the lemon juice. Place in a baking dish cut side up. 2. In a medium bowl, stir the brown sugar, flour, cinnamon, salt, ginger and nutmeg until completely blended. Add 3 tbl of butter to this mix. Using a fork or pastry blender, cut the butter into the dry ingredients until the pieces of butter are pea size. Using a spatula, fold the chopped nuts into the flour mixture until the pecans and the flour mixture are completely crumbled. Place 2 tbl of the filling into the center of each peach half. Put the peaches into the baking dish and put the remaining 3 tbl. into the baking pan. 3. Place the baking dish on the grid. Close the lid of the EGG and bake for 20 minutes or until the stuffing is set and the peaches begin to soften. Remove the dish and let the peaches set for 10 minutes before serving.

Savory Sweet Potato Pie

Recipe Name:

Savory Sweet Potato Pie

Ingredients:
Rosemary Crust
1 ¾ Cup all-purpose flour
1 tsp roughly chopped fresh rosemary
salt and ground pepper to taste
10 Tbl cold butter cut in cubes
1/3 c ice water

Sweet Potato-Parmesan Filling
2 lbs sweet potatoes
½ C milk
½ tsp olive oil or to taste
1//2 C butter softened
¼ C grated parmesan cheese
2 cloves garlic minced
salt & ground pepper to taste
2 eggs

Directions:

1. Pulse flour, rosemary, salt and pepper together in a food processor until evenly mixed; add cold butter and pulse until mixture resembles coarse crumbs. Drizzle water into mixture and pulse until dough comes together. Transfer dough to a bowl and refrigerate 1 hour to 2 days. 2. Place sweet potatoes into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until tender about 50 minutes. Drain and run cold water over sweet potatoes, carefully remove peels. 3. Stir milk and olive oil together in a bowl. 4. Beat sweet potato and softened butter together in a bowl using an electric mixer until smooth. Stir milk and olive oil mixture, eggs, Parmesan cheese ad garlic into sweet potato mixture until smooth; season with salt and pepper. 5. Preheat oven to 350 degrees. 6. Roll dough on a floured surface using a rolling pin. Roll dough around rolling pin and press in a pie dish, trimming edges. Pour sweet potato filling into crust. 7. Bake in the preheated oven until a knife inserted in the middle of the filling comes out clean, 55 to 60 minutes. Cool pie about 5 minutes before serving.

Smoked Mushrooms with Bacon

Recipe Name:

Smoked Mushrooms with Bacon

Ingredients:
12 large white mushrooms with gills removed about 1 pound
¼ cup olive oil
Kosher salt and freshly ground pepper

Filling:
8 oz cream cheese at room temperature
2 Tbl finely grated Parmigiano-Reggiano Cheese
1 cup spinach chopped
¼ cup plus ¼ cup panko or bread crumbs
Freshly ground black pepper
12 oz bacon, finely chopped (about 14 slices)

Sauce:
1 cup white wine
¼ cup sliced shallots
5 peppercorns
1 bay leaf
½ cup heavy cream
1 cup unsalted butter, cut into cubes
Freshly squeezed lemon juice
Kosher salt

Directions:

1. Put mushrooms in a large bowl, add the olive oil, toss the mushrooms in the oil until completely coated, season with salt and pepper and set aside. 2. To make the filling, using a wooden spoon, mix the cream cheese, Parmigiano-Reggiano cheese with the spinach and ¼ cup of the panko bread crumbs in a small bowl. Season with pepper and set aside. Cook the bacon in a sauté pan on the stovetop over medium heat, stirring occasionally until almost crisp. Add the garlic and shallots and cook for about 2 minutes or until the shallots are translucent. Using a slotted spoon transfer the bacon mixture to the bowl of cream cheese and, using a wooden spoon, stir until completely blended. 3. Fill each mushroom with 1 – 1 ½ of the cream cheese filling, sprinkle the tops with 1 tsp of panko, place on a rimmed sheet pan, and set aside. 4. To make the sauce, mix the white wine, shallots, peppercorns, and bayleaf in a small saucepan on the stovetop, cook over medium-high heat and reduce to about 2 tbl. Add the cream and reduce for 4-5 minutes until the cream has thickened. Remove from the heat, add the butter a little at a time, and season with lemon juice and salt. Strain and set aside. 5. Place the mushrooms on the Grid and close the lid of the EGG. Cook for 5 minutes or until the mushrooms are tender. 6. Transfer the mushrooms to a rimmed sheet pan. Spoon the butter sauce onto individual plates, set two mushrooms on each plate on top of the sauce, season with pepper, and drizzle with fresh chives and serve immediately.

Springtime Pasta

Recipe Name:

Springtime Pasta

Ingredients:
350g pappardelle (3/4 lbs)
salt and pepper
fresh grated parmesan (optional)

Sauce:
8 small Artichokes
2/3 lb Asparagus
2/3 lb White young onions, peeled & finely sliced
2/3 lb Podded tender broad beans
Less than ½ lb Garden peas
6 Tbsp Olive oil
Less than ½ C Water
3 tbsp Coarsely chopped parsley

Directions:

To make the sauce, first prepare the artichokes by removing the tough outer leaves and trim the base of the stems. With a sharp knife, trim the tips of the leaves, leaving only the tender parts. Cut into quarters and remove any choke. Put all the vegetables in a large saucepan with the oil and water. Cook gently for 20 minutes then, when you are sure everything is cooked, add some salt and pepper and the parsley. Mix well. In a saucepan of boiling water, cook the pasta until al dente, about 7-8 minutes. Drain and mix with the sauce. Sprinkle with parmesan cheese if desired and serve.

Tuna Stuffed Eggs

Recipe Name:

Tuna Stuffed Eggs

Ingredients:
6 large eggs
Mayonnaise – 2 egg yolks
5.3 oz Tuna in oil, drained and finely chopped
Salt and pepper
12 Salted capers, soaked, drained & finely chopped
1 tsp French mustard
1 Gherkin (optional) finely sliced
1/3 C Olive Oil (not extra virgin)
Juice of ½ Lemon

Directions:

Put the eggs in a small pan of cold water, bring to a boil and hard-boil for 15 minutes. Drain and leave to cool. To make the mayonnaise, beat the egg yolks with a pinch of salt and the mustard in a bowl until creamy. Slowly pour in a little of the olive oil, whisking constantly until amalgamated. Keep adding the oil a little at a time, whisking all the while, until the mixture has thickened and all the oil has been used. Now add the lemon juice and mix well. Taste for seasoning and cover until needed. Peel the eggs and cut in half. Remove the yolks, place in a bowl and with a fork, reduce to a pulp. Mix this with the tuna, capers (reserving a few to use as a garnish) and enough mayonnaise to be able to form balls the size of the original yolks. Place these in the holes of the halved egg whites. Arrange the eggs in bowls, cover with some more mayonnaise and serve topped with the gherkin slices and reserved caper pieces.

Vegetable Pie

Recipe Name:

Vegetable Pie

Ingredients:
1 Tbsp. olive oil
1 clove garlic, minced
1 cup peeled and chopped onions such as Vidalia
1 large zucchini, thinly sliced
1 large yellow squash, thinly sliced
½ tsp salt
½ tsp ground black pepper
1 cup mayonnaise
1 to 1 ½ cups shredded mozzarella cheese (4-6 oz)
1 to 1 ½ cups shredded cheese (4 to 6 oz)
2 large tomatoes, peeled and cut into ¼ inch slices
2 9-inch deep dish pie shell prebaked as directed
1 8 oz can sliced water chestnuts drained

Directions:

1. Preheat oven to 325 degrees 2. Heat olive oil in a large skillet over medium heat. When hot, add garlic and sauté for 2 minutes, don’t let it brown. Add onion, zucchini, yellow squash and ¼ tsp each of the salt and pepper. Cook until squash is tender about 15 minutes. Divide the mixture in half. 3. Mix the mayonnaise and cheeses and set aside. Layer the sliced tomatoes in the bottom of the baked pie crusts. Sprinkle the tomatoes with the remaining salt and pepper. Layer the squash mixture on top of the tomatoes, and then layer the water chestnuts. Top each pie with half of the mayonnaise and cheese mixture. Bake uncovered for 40 minutes. Allow the dish to stand for 15 minutes before cutting into wedges. Makes 12 servings

Wanda Wyatt’s Layered Salad

Recipe Name:

Wanda Wyatt’s Layered Salad

Ingredients:

1 head Lettuce, torn into bite-size pieces

1 Green Pepper, chopped

6 Green Onions, chopped

2 cups Celery, chopped

1 ½ c. Peas

1 c. Sliced Water Chestnuts, drained

2 cups Mayonnaise

Topping:

2 tbsp. Sugar

4 oz. grated Parmesan Cheese

6 slices crisp Bacon Strips, crumbled

2 cups Chow Mein Noodles

¼ tsp. Black Pepper

Directions:

Layer in order listed in a 9 x 13 glass dish. Mix topping ingredients and sprinkle on top of salad. Refrigerate overnight before serving. Servings: 4-6.