Joel’s Salsa (not my Joel)

from Sing for your supper
http://www.singforyoursupperblog.com/2010/02/22/hubbys-salsa-and-my-guacamole/
1 can diced tomatoes
1 Jalapeno or Serrano chile, seeded and roughly chopped
1 handful chopped cilantro (however much you prefer- we like lots!)
juice of 1 or 2 limes, depending on how juicy they are
half an onion, roughly chopped
1 small garlic clove, roughly chopped
salt to taste (start with a teaspoon and go from there)
Tony Chacherie’s Cajun Seasoning, to taste (just a little)
1/2 teaspoon Cumin

Put all ingredients in the bowl of a food processor and pulse until everything is well mixed. Taste for seasoning and add extra seasoning or lime juice as needed. Refrigerate for at least 2-3 hours; overnight is best.

*This tastes fantastic with a couple of Chipotle Chilis in Adobo thrown in instead of the fresh Jalapeno – it adds a great smokey flavor!

Pulled Pork Tacos

and yet another one from Sing for your supper
http://www.singforyoursupperblog.com/2010/02/22/the-best-darn-tacos/
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon cumin
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 pork loin (about 1 1/2 pounds), cut into big chunks
1 small onion, peeled and quartered
2 cloves garlic, smashed
1 cup chicken stock
1 tablespoon tomato paste
1 tablespoon honey
dash liquid smoke
1 orange, halved and juiced
1 lime, halved and juiced
1 package corn tortillas, warmed

Preheat the oven to 325 degrees.
Mix the oregano, chili powder, cumin, salt and pepper together in a small bowl.
Season the cubed pork chunks with the spice mixture and put into a large Dutch oven. Add the onion, garlic, chicken stock, the tomato paste, honey, liquid smoke, orange and lime juice, and the juiced orange and lime halves. Stir together with a wooden spoon. Put the pot on medium heat and bring the mixture to a simmer. Transfer to the oven and cook, covered, until the pork is tender and easily shreds, about 1 hour and 45 minutes.

Remove the meat from the Dutch oven to a cutting board. Set the Dutch oven over medium heat and reduce the liquid until it becomes slightly syrupy, about 10 minutes. Meanwhile, shred the meat and add to a bowl. Drizzle the reduced cooking liquid into the pork and toss. Serve with tortillas.
*Garnish with shredded cheese, sour cream, lettuce, and cilantro

Don’t even think about serving these without some homemade salsa and guacamole!

Knock-Your-Socks-Off Chicken Enchiladas

another one from Sing for your supper
http://www.singforyoursupperblog.com/2010/03/14/knock-your-socks-off-chicken-enchiladas/

4 boneless chicken breasts, cooked and shredded (I cooked mine in the crackpot for about 5 hours)
3 large cloves of garlic, minced
1 Jalapeno, seeded, minced
2 Tbsp butter
2 Tbsp all-purpose flour
2 cups chicken broth
2 cups sour cream (I used reduced-fat and it was still insanely good)
16 oz jar Medium Salsa Verde
1 & 1/2 tsp cumin
1/4 tsp cayenne
1/2 tsp salt
1/4 tsp white pepper
1/2 tsp garlic powder
1/4 cup cilantro, chopped
12 flour tortillas, small fajita size
1 cup shredded sharp cheddar
1 cup shredded Monterrey Jack
1/2 medium onion, diced

Preheat the oven to 350. Melt butter over medium-high heat. Saute onions and Jalapenos until soft and then add the garlic, cooking for 1 minute. Stir in the flour and let cook 1-2 minutes. Whisk in the chicken broth until smooth and let cook until bubbly. Stir in the sour cream, salsa, cumin, cayenne, salt, pepper, garlic powder and cilantro until the sauce is smooth. Remove from heat.

Spray/grease a 9×13 baking dish. Add 1 cup of sauce to the bottom of the pan. Add chicken and cheese to the center of each tortilla and roll, placing seam-side down in the dish. Pour the sauce over the enchiladas, top with leftover cheese, and bake at 350 for 25 minutes or until top is brown and bubbling.

Yields: 12-15 enchiladas

Mexican Casserole

found this one here...go check out her other recipes http://www.singforyoursupperblog.com/2010/09/13/easy-mexican-casserole/

Mexican Casserole

1 pound lean ground beef
1 can Ranch Style beans
1 10-12 ounce bag tortilla chips, crushed
1 can Ro-tel tomatoes
1 small onion, chopped
2 cups shredded cheddar cheese, divided
1 package taco seasoning
1 can cream of chicken soup
1/2 cup water
sour cream and salsa for serving

Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.

Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.
Let sit for 5-10 minutes before serving. Top with sour cream and salsa. Enjoy!

Potatoes Anna

6 russet potatoes, peeled
6 tbsp unsalted butter, melted
salt and pepper

Preheat oven to 450.* Using a mandolin or chef's knife, slice potatoes as thinly as possible; less than 1/4" thick.

Brush a 10" cast iron skillet with 1 or 2 tbsp butter to lightly coat.

Starting in center of pan, arrange potato slices, overlapping slightly in a circular pattern. Brush potatoes with 1/3 of the remaining butter; season well with salt and pepper. Repeat to make two more layers with remaining potatoes and butter, seasoning each layer.

Place over high heat until butter in pan sizzles, 2-4 minutes. Transfer to oven, bake until potatoes are tender, 1 hour.

To make ahead, let the dish cool completely and refrigerate up to 8 hours, loosely covered with foil. Reheat at 350 to serve.

When ready to serve, run a small spatula around edge of pan; slide a large spatula underneath potatoes to loosen. Carefully invert onto a plate and cut into wedges.

Boston Brown Bread

from COOKS.COM

1 (15 oz.) box raisins
2 tsp. baking soda
2 tsp. butter
Pour 2 cups boiling water over and Let stand 3 or 4 hours or overnight

Mix
2 cups sugar
4 cups flour
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon cinnamon
2 eggs, beaten
walnuts (optional)

add raisin mixture (liquid and all) and mix thoroughly

divide equally into 6 #2 cans (green bean can size). Bake about 55 or 60 minutes in 350 degree oven. Remove from cans. Good spread with Cream Cheese

Cheesy Mashed Potato Casserole

I found this here http://www.copykat.com/2010/12/24/cheesy-mashed-potato-casserole/

Yield: 8 servings.
Instant Mashed Potatoes – prepared according to package directions for 8 servings
3/4 cup sour cream
1 teaspoon dried chives
1 teaspoon dried parsley
1/2 teaspoon black pepper
1 cup French’s Fried Onion Rings
3/4 cup shredded cheddar cheese
Preheat oven to 350 degrees. Prepare instant mashed potatoes according to the package directions. Add sour cream, chives, parsley, and pepper to mashed potatoes. Place mashed potatoes in a 1 1/2 quart casserole dish. Top mashed potatoes with cheddar cheese, and sprinkle the French’s Onion Rings around the edge of the casserole. Bake for about 20 minutes or until cheese melts.

This dish can be made ahead and then reheat later. If you are going to reheat this dish later, add the shredded cheese, but wait to top with the French Fried Onion Rings until you are ready to reheat this dish.

Chicken Ball

Chicken Ball

1 can chicken (I chop mine up)
1 pkg dry ranch dip, do not prepare
1 pkg cream cheese softened
chopped nuts, I use pecans

Mix Chicken, ranch and cream cheese
roll in nuts
serve with crackers (I like wheat thins) .

Shannon's Baked Potato Soup

6 or more potatos cute in bite size pieces (baked or boiled)
2/3 cup butter
2/3 cup flour
1/4 cup sour cream
6 cups milk
salt and pepper to taste

bake or boil your potatos (if you boil cut before cooking also add salt while boiling, if baking cut after cooking)

Put butter and flour in lg pot and make a rouge
cook for about 5-7 minutes stirring constantly
add milk, stir until thickened (will be very thick)
add salt and pepper to taste
stir in sour cream
add potatos

Garnish with bacon, green onions, sour cream, cheddar cheese etc.
what ever you put on your baked potato you can top your soup with.
Serve with crackers or bread
Very YUMMY

Easy Fake Apple Dumplings

I found these here... http://designtoshine.blogspot.com/


2 (8 count) cans crescent rolls
3 or 4 tart apples (I used 3 Granny Smith)
1 1/2 cups sugar
1/2 cup butter
1 teaspoon cinnamon
1 (12 oz) can of Mountain Dew or Sprite soda


1 - Spray a 13x9 baking dish or pan
2 - Peel and slice apples into 16 pieces
3 - Roll each apple slice in 1 section of the crescent roll

4 - Place rolled slices in pan in two rows, put extras along side.
5 - Melt butter pour over rolls
6 - Mix together sugar and cinnamon, sprinkle over rolls
7 - Pour can of soda over all
8 - Bake at 350 degrees for 45 minutes.


Would be amazing served with vanilla ice cream. The top bakes crunchy.
Delicious hot, but not bad at room temp either. So perfect for a gathering or social.

Caramel Marshmallows

These are one of my favorites....try to make them every CHRISTmas

60 to 80 caramels
1 can sweetened condensed milk (not evaporated milk)
1/4 cup butter
1 16oz bag large marshmallows

Melt caramels in a double boiler with butter....stir in sweetened condensed milk
and mix until smooth. Cut marshmallows in half with kitchen shears. using a toothpick, dip mashmallow in caramel and put on buttered foil and cool in fridge until set. Wrap in reynolds non stick foil. i keep them in the fridge to keep them firm...

Cream Cheese Olive Spread

***you might want to make a double batch of this***
3 oz cream cheese
1/3 cup sliced green olive with pimentos
2 Tablespoons cream
1/4 cup finely diced celery
drop or two Tabasco
pinch of salt
Allow cream cheese to reach room temperature. Beat (with mixer) until fluffy. Add the cream and seasonings. Blend. Mix in olives and celery. Allow time to soften before eating, serve with crackers. Keeps at least 2 weeks in refrigerator.

Sausage Cream Cheese Rotel Dip

I found this recipe here... http://momandwife.com/2010/12/sausage-cream-cheese-rotel-dip/

Ingredients:
3 (8oz) blocks of Philadelphia Cream Cheese
1 can Rotel tomatoes
1 (16oz) Jimmy Dean Sausage

Directions:
Brown your sausage, drain.
Pour everything together in a crock pot or saucepan and heat through. Serve with tortilla chips, a baguette or whatever floats your boat. Keep warm while serving.

Mom's Banana Pudding

I was going thru my recipe box and found this recipe written in my Mom's handwriting, it has stains all over it so I must have made it although i don't remember making it...I do remember Mom making Banana Pudding when I was growing up and how wonderful it tasted...it was a real treat when she made it...something she could make in bulk to feed us 7 kids and Dad!! I am going to have to make this for the grand kids some day...I'M SURE SHE MUST HAVE DOUBLED THIS!!!

1-1/2 cups ice cold milk
1 can Eagle Brand Condensed Milk
1 4oz box instant vanilla pudding
1 cup heavy cream
box vanilla wafers
bananas

Mix milk, condensed milk. Stir in pudding and mix well about 1-2 minutes. Put in fridge for 5 minutes. Beat 1 cup whipping cream until stiff. Fold into the pudding mixture. Then start layering cookies,bananas and pudding in a bowl. Chill for 1 hour and serve!! yummmmmmmm

Stuffed Chicken Breasts

4-6 large boneless/skinless chicken breasts
1 package of taco seasoning
1 package (a roll) of Ritz crackers, crushed
1/2 package of cooked bacon (or any meat desired)
4-6 slices of white cheese (Jack, Swiss, etc)
1 egg
oil or olive oil spray to grease muffin tins
1/2 cup of milk

Spray a muffin tin with olive oil spray.
Beat the egg well with milk.
In a bowl, mix taco seasoning with the crushed Ritz crackers.
Pound chicken breasts flat. In the middle of each breast, place bacon and a slice of cheese.
Fold in the outside ends of breast toward the middle, forming a ball. Dip the breast in the egg wash, then roll in the cracker crumbs.
Place formed breast open side down into muffin tin.
Sprinkle each with a spoon of remaining crumb mixture and spray with olive oil.
Bake at 375 degrees F for 40 minutes.
During last 10 minutes of cooking time, spray again with olive oil.
Chicken pops right out, into a nice round stuffed chicken breast.

Potato Bake

Potato Bake
•One 2 lb. bag frozen Ore-Ida hash browns (the cubed kind) thawed
•12 oz sour cream (about 3/4 of a 16 oz. container)
•2 cups shredded cheddar cheese ( 8 oz bag is 2 cups)
•1 can cream of chicken soup (DO NOT DILUTE)
•1 stick butter, melted
•1/2 cup chopped onion, optional (great with or without)
•1 teaspoon salt
•dash of black pepper
Topping mixture:

•Plain corn flakes, crushed (sprinkle as much as you'd like to cover the top)
•1/2 stick melted butter
Directions:

Mix all of the ingredients except the topping mixture. Spoon into greased casserole dish. Top with crushed corn flakes and drizzle with the 1/2 stick melted butter. Bake at 350 for 1 hour or until golden in color and bubbly.

Broccoli Salad

•2-3 bunches of broccoli, raw and cut into bite size pieces (not a lot of the stem)
•1/2 pound bacon, cooked and crumbled (you can use the cooked, bagged kind works great...no mess!)
•1 small red onion, chopped into small pieces
•1 cup raisins
•1/3 cup sunflower seeds (just the seeds...no shells.)
•3/4 cup mayonnaise
•1/2 cup sugar
•1 and 1/2 Tablespoons white vinegar

Directions:

•In a large bowl, mix chopped raw broccoli, cooked bacon, chopped onion, raisins and sunflower seeds and set aside.
•In a small bowl, mix the mayonnaise, sugar and white vinegar to make the dressing. Pour over the broccoli mixture and mix well.
•Refrigerate for a few hours so flavors mix. I made mine in the morning and served around dinner time. Still very tasty days later too...if it lasts that long. This one is always popular!
•One tip: You may want to double the dressing recipe (mayo, sugar, vinegar) just in case your heads of broccoli are large. Dress the salad with as much as you'd like according to your own taste though.

Baked Overnight French Toast

1/4 cup butter, room temperature
12 3/4 inch slices French bread
6 eggs
1 1/2 cups milk
1/4 cup sugar
2 tablespoons maple syrup
1 teaspoon vanilla
1/2 teaspoon salt
Powdered sugar

In large bowl beat eggs, milk, sugar, syrup, vanilla and salt to blend. Pour mixture over bread. Turn bread slices to coat. Cover with plastic and refrigerate overnight.
In the morning, preheat oven to 400F degrees.
Spread butter over bottom of heavy large baking pan with 1 inch sides. Remove bread from egg mixture and arrange slices in pan.
Bake French bread 10 minutes. Turn bread over and continue baking until just golden, about 4 minutes longer.
Transfer cooked toast to plates and sprinkle with powdered sugar. Serve at once with warm maple syrup and chopped, toasted walnuts.

Pound Cake

6 eggs
1 cup (2 sticks) butter
3 cups sugar
3 cups all-purpose flour
1 cup whipping cream
1 teaspoon vanilla extract
Directions
• Grease and flour a tube pan and set out the eggs and
butter to come to room temperature.
• In a large bowl, cream the butter and sugar until smooth. Add the eggs, one at time, beating
for 1 minute after each addition. Sift the flour and add it to the creamed mixture alternately with the
whipping cream. Mix until fully incorporated. Stir in the vanilla.
• Pour into the tube pan and place in a cold oven. Turn the oven to 300°F and bake for 80 to 90
minutes, until a toothpick inserted in the center comes out clean. Cool completely before removing
from the pan

Mini Bacon-Wrapped Sausages

This is a Betty Crocker recipe

Makes 40 appetizers



Ingredients
1 lb bacon (14 slices)
1 package (1 lb) cocktail-size smoked link sausages (40 sausages)
3/4 cup ketchup
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tablespoon white vinegar
1/4 teaspoon onion salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Directions
1 Set oven control to broil. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spray broiler rack and pan with cooking spray. Cut each bacon slice crosswise into 3 pieces. Wrap each piece around 1 sausage, securing with toothpick; place on rack in pan.2 Broil with tops about 6 inches from heat 12 to 16 minutes, turning once, until bacon is crisp.3 Meanwhile, in 1-quart saucepan, mix remaining ingredients. Cook over medium heat about 5 minutes, stirring frequently, until sugar is dissolved and mixture is bubbly.4 Heat oven to 350°F. Transfer sausages from broiler pan to baking dish. Pour sauce over sausages; turn to coat with sauce.5 Bake about 20 minutes or until hot and bubbly. Serve hot.

Brownie Covered Oreos

I found these here http://picky-palate.com/2010/12/06/brownie-covered-oreos/ ...check out her blog!

1 Brownie mix (or use your own brownie recipe)
1 package Oreos, I used the Holiday ones ***
White chocolate, melted for drizzle, or Wilton White frosting pen works great
White nonpariels Sprinkles

1. Preheat oven to 350 degrees F. Prepare brownie batter according to package directions. Leave in mixing bowl. Dip Oreos in brownie batter then place in bottom of cupcake tins that have been generously sprayed with cooking spray. Bake for 12-15 minutes, until brownies are cooked through (doesn’t take long). As soon as you remove, take a plastic knife and run along edges, (this is VERY important so you get the cookie out with brownies not stuck to pan

2. Let cool for 5 minutes, remove drizzle with melted white chocolate or the Wilton White icing pen, sprinkle with nonpariels and EAT! Enjoy

Makes entire package of Oreos
*** I am going to try these with the peanut butter filled oreos!! YUMMMM

Coconut Macaroons

1 1/2cup sweetened condensed milk
6 cup shredded coconut(1pk)
2tsp.vanilla
Blend together all. Drop by teaspoons about 1 inch apart on well greased cookie sheet. Bake at 350 for 8to10 minutes or until delicately browned. Remove at once. (candied cherry may be placed in the center of each cookie before baking)

Peanut Butter Pie II

1 (9") graham cracker crust (or chocolate crust)
1 (8 oz.) pkg. cream cheese, softened
1 c. peanut butter, smooth or crunchy
2 c. confectioners' sugar
1 (12 oz.) Cool Whip, thawed
Cool Whip and chocolate syrup for garnish

With an electric mixer, combine cream cheese and peanut butter until well blended. Add confectioners' sugar and mix to combine. On low speed, mix in Cool Whip until well combined.

Pour mixture into graham cracker crust and smooth with a spatula. Freeze at least 3 hours or overnight. Before serving, remove pie from freezer and let stand about 10 to 15 minutes. Garnish each pie slice with a dollop ov Cool Whip and drizzle with chocolate syrup. Store leftover pie in freezer.

Soft Sugar Cookies with Yellow Frosting

These are like the ones you buy at the grocery store (Walmart!)

found them here http://www.tablespoon.com/recipes/soft-sugar-cookies-with-yellow-frosting-recipe/2/

Ingredients
COOKIES
1 box Betty Crocker® Super Moist® white cake mix
1/3 cup vegetable oil
4 egg whites
FROSTING
3 cups powdered sugar
1/3 cup shortening
1/4 cup milk
1/2 teaspoon vanilla
1/8 teaspoon yellow gel or paste food color
1/4 cup candy sprinkles
Directions
1Heat oven to 375°F (350°F for dark or nonstick cookie sheets). Line 2 cookie sheets with parchment paper. 2In large bowl, mix cake mix, oil, and egg whites with spoon until dough forms. 3Onto parchment paper-lined cookie sheets, drop dough by rounded tablespoonfuls 3 inches apart.4Bake 8 to 9 minutes or until puffed and almost no indentation remains when touched. Cool 1 minute; before removing from cookie sheet. Cool completely, about 30 minutes.5In medium bowl, mix powdered sugar and shortening with spoon. Stir in milk and vanilla until smooth. If necessary, stir in additional milk, a few drops at a time, until smooth and spreadable.6Generously frost cookies using rounded tablespoonfuls of frosting. Immediately decorate with sprinkles; pushing in gently if necessary to make sure they stick to the frosting. Store loosely covered.

Graham Cracker Candy

Found this recipe here... http://www.erinsfoodfiles.com/2008/12/graham-cracker-candy.html
I made this and it is wonderful...I have changed the recipe a little. It called for a 1/2 cup of sugar I changed it to 1/4 cup sugar and a 1/4 cup brn sugar.... and added a some baking soda YUMMMO...I LOVE brown sugar!!! It turn out GREAT!!

Ingredients:
Graham crackers (enough to fill up two cookie sheet, so just start with a whole box)
1 stick butter
1/4 cup sugar
1/4 cup dark brown sugar
1/8 teasp baking soda (added at the end)
1 cup chopped nuts (pecans is what she used, but walnuts would be good too)

Directions:
Line two small (or just one large) cookie sheets with foil and cover the entire bottoms with graham crackers in squares (not crushed). Boil butter, and sugar for 5 minutes, stir in baking soda. Pour over the top of graham crackers and spread. Sprinkle with chopped nuts. Bake at 350 degrees for 15 minutes. Cool, then break up into pieces. Store in airtight container.

Tuna Waldorf Salad Sandwich

Servings: 4


"Tuna salad gets the all-star treatment when studded with tart apples, crunchy walnuts, crisp celery, and savory shallots, and served on SARA LEE® Soft & Smooth™ 100% Whole Wheat Bread."

Ingredients:
1/2 cup low-fat mayonnaise
1 tablespoon prepared Dijon-style mustard
1/4 teaspoon curry powder
salt and pepper to taste
1 (6 ounce) can tuna packed in water,drained
1 shallot, finely chopped
1 Granny Smith apple, cored and diced
1/4 cup chopped walnuts
1/2 cup diced celery
1 teaspoon sweet pickle relish
8 slices Sara Lee® Soft and Smooth 100% Whole Wheat Bread
4 slices reduced-fat Swiss cheese
4 leaves lettuce
4 slices ripe tomato

Directions:
1. In a medium bowl, whisk together the mayonnaise, mustard, curry powder, salt and pepper. Stir in tuna, shallot, apple, walnuts, celery and pickle relish.
2. Lightly toast the bread. Place a lettuce leaf on 4 slices of bread, and spread tuna salad evenly over lettuce. Top with a slices of Swiss cheese and tomato, and then top each sandwich with remaining slices bread

Barren River State Park Christmas Waldorf Salad

SALAD
3 large red delicious apples, cored and diced with peel on ( or 6 small)
3 large granny smith apples, cored and diced with peel on ( 6 small)
1 cup shredded coconut
1/2 cup walnuts, chopped
celery, chopped, if desired
1 lb red grapes
1 lb green grapes

DRESSING
1/2 cup frozen orange juice concentrate, thawed
1/2 cup mayonnaise ( NOT Miracle Whip)
1/2 cup sour cream
powdered sugar, to taste, if apples are not very sweet

Directions
In a small bowl, combine the dressing ingredients.
Toss together apples, nuts, coconut, and stir in dressing to coat.
Cover and chill at least 1 hours or until serving.

Butter Cookie Snowmen

found this recipe here...can't wait to try it...CUTE!!!
http://www.tasteofhome.com/recipes/Butter-Cookie-Snowmen-2?keycode=ZFB

THIS ONLY MAKES 1 DOZEN COOKIES....YOU MIGHT WANT TO AT LEAST DOUBLE IT!!

Ingredients
1 cup butter, softened
1/2 cup sugar
1 tablespoon milk
1 teaspoon Spice Island® Pure Vanilla Extract
2-1/4 cups all-purpose flour
Blue and orange paste food coloring
Miniature chocolate chips
Directions
In a large bowl, cream butter and sugar until light and fluffy. Add milk and vanilla; mix well. Gradually add flour. Remove 2/3 cup dough to a small bowl; tint blue. Repeat with 1 tablespoon of dough and orange food coloring; set aside.
For snowmen, shape white dough into 12 balls, 1-1/4 in. each; 12 balls, about 1/2 in. each; and 12 balls, about 1/8 in. each. For bodies, place large balls on two ungreased baking sheets; flatten to 3/8-in. thickness. Place 1/2-in. balls above bodies for heads; flatten.
Shape half of blue dough into 12 triangles. Place triangles above heads for hats; attach 1/8-in. white balls for tassels. Shape orange dough into noses; place on heads. Divide the remaining blue dough into 12 pieces; shape into scarves and position on snowmen. Add chocolate chip eyes and buttons. Bake at 325° for 13-16 minutes or until set. Cool for 2 minutes before carefully removing to wire racks. Yield: 1 dozen.

English Muffins

This is such a simple recipe, it is great for everyone, even beginners...

1 cup milk
2 tablespoons white sugar
1 Tablespoon package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1/4 cup melted shortening, butter or oil
6 cups all-purpose flour
1 Tsp Salt.

Directions
1.Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2.In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
3.Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
4.Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast.

Melt-In-Your-Mouth Shortbread Cookies

1/2 cup corn starch
1/2 cup powdered sugar
1 cup flour
3/4 cup butter, softened ** do not use margerine!!!

sift together corn starch, powdered sugar and flour. With wooden spoon, blend in butter until soft dough forms. If dough is too soft to handle, cover and chill 30-60 minutes. Shape into 1" balls. Place 1 1/2 inches apart on ungreased cookie sheet. flatten with lighly floured fork.

OR

roll dough to 1/4"; cut into shapes with cookie cutters. Decorate with candied cherries, coloured sprinkles or nuts if desired.

Bake at 350F for 15 - 20 minutes or until edges are lightly browned. Cool on wire rack. Makes about 2 dozen.

Tom Turkey Gobbler

I found this at Aprils Home Cooking http://aprilshomecooking.blogspot.com/2010/11/thanksgiving-will-be-here-soon.html




apples or pears
ring-shaped fruit oat cereal
mini marshmallows
large marshmallows
whole cloves
candy corn
toothpicks
To make Tom's tail feathers, set apple or pear on its side and then stick a few toothpicks into one end, as shown. Stack cereal rings on each toothpick until it's nearly full and then place a mini marshmallow on each end. Break a toothpick in half (Mom, you can snip with scissors for little ones.) and insert into apple or pear where you'd like the head to be. Press a large marshmallow onto this toothpick and press cloves in for Tom's eyes. Using another half toothpick, secure a piece of candy corn to the front of the marshmallow for Tom's beak. Insert 3 toothpicks into the bottom of the apple so Tom can stand up. Stick 2 more pieces of candy corn on the front 2 to make Tom's feet.

Iron Skillet Butterscotch Pie

2 cups milk

2 egg yolks

2 ½ tbsp. flour

2 tbsp. butter

1 cup brown sugar

½ cup boiling water

1 baked 9-inch pastry or graham pie shell

In a bowl, stir together milk and yolks. Whisk in flour a little at a time until smooth.

In a large cast-iron skillet or a thick aluminum saucepan, combine butter and brown sugar. Cook over medium-low heat, stirring occasionally, until sugar has melted. Add boiling water. Stir in flour-egg-milk mixture. Cook over medium heat, stirring frequently, until thickened and smooth. Pour into pie shell and chill. Top with meringue or whipped topping. (I like using an electric skillet to make my fillings)

Corn Casserole

1 - 14 1/4 oz whole kernel corn, drained
1 - 14 3/4 oz cream corn
1 - 8 0z pkg corn muffin mix
1 cup sour cream
1/2 cup melted butter
1 1/2 cups cheddar cheese, shredded

1. preheat oven to 350* F
2. in a large bowl, stir together the first 5 ingredients
3. pour into a greased casserole dish and bake for 45 min.
4. remove from over and top with the cheese
5. return to the oven for 5 - 10 min or until the cheese is melted
6. let stand at least 5 min and serve warm

Soft Gingersnaps

Found this recipe on Taste of home facebook page!!! yumm!!!!


Soft gingersnaps embody the tastes and smells of the season. Enjoy cloves, cinnamon and ginger blended into one delicious cookie. These are perfect for Thanksgiving and fall gatherings. —Lara Pennell, Mauldin, South Carolina

36 Servings
Prep: 15 min. + chilling
Bake: 10 min./batch

Ingredients
1 cup packed brown sugar
3/4 cup butter, melted
1 egg
1/4 cup molasses
2-1/4 cups all-purpose flour
1-1/2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 cup sugar
Directions
•In a large bowl, beat brown sugar and butter until blended. Beat in
egg, then molasses. Combine the flour, ginger, baking soda, cinnamon
and cloves; gradually add to brown sugar mixture and mix well (dough
will be stiff). Cover and refrigerate for at least 2 hours.

•Shape dough into 1 in. balls. Roll in sugar. Place 2 in. apart on
baking sheets coated with cooking spray. Bake at 350° for 9-11
minutes or until set. Cool for 1 minute before removing from pans to
wire racks. Yield: 3 dozen.

Spiced Apple Rings

SPICED APPLE RINGS

6 large apples (I use Braeburns)
Peel, core and slice into rings, putting the rings immediately into cold water with lemon juice.

In a large pot: 3 cups water, 1 cup sugar,1 cup cinnamon candies, like Red Hots.
1/3 cup white vinegar
2 - 3 TBSP of whole cloves.

Bring syrup to a boil. Turn down heat and simmer for about 3 minutes, stirring constantly.
Drain apple rings and add to syrup. Let come back to simmer and cook until almost tender, gently stirring occasionally.
Let cool in syrup.

Just a note,to get the apple rings as red as the bought ones,try adding red food coloring

Ham Broccoli Hot Dish

1 1/4 cup dry elbow macaroni
1 1/2 c broccoli fresh or frozen, cooked
1can cr of mushroom soup
1 cup cubed ham
1 cup shedded cheddar cheese
1/2 cup mozzarella shredde cheese
1/c cup milk
1/2 tsp dried onion
1.2 tsp peppper

Cook macaroni and broccoli, separately.
Combine soup, ham,cheeses, milk onion & pepper.
Drain macaroni & broccoli, add to other ingred.

Put in 8 X 8 pan, Top with crushed potato chips or buttered Ritz cracker crumbs. Bake uncovered in a 350* oven for 25 - 30 mn.

Olive Garden Chicken and Gnocchi Soup

Found this recipe at Copykat.com hope it's as good as Olive Garden's http://www.copykat.com/2010/02/28/olive-garden-chicken-and-gnocchi-soup/
Olive Garden Chicken and Gnocchi Soup
Yield: 8 servings.
1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken)
4 tablespoons butter
4 tablespoons flour
1 quart half and half
1 14 ounce can chicken broth
1/2 cup celery, finely diced
2 garlic cloves, minced
1 cup carrots, finely shredded
1 cup onion, finely diced
1 cup fresh spinach, coarsely chopped
1 tablespoon extra virgin oil
1/2 teaspoon thyme
1/2 teaspoon parsley
Freshly grated parmesan cheese – optional
1 pound potato gnocchi – can buy this in the gourmet section of many supermarkets
Sauté the onion, celery, and garlic in the butter and olive oil, over medium heat when the onion becomes translucent, add the flour, and make a roux, let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.

Cook gnocchi according to package directions.

Into the roux add in the carrots and chicken. Once the mixture becomes thick add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasonings, simmer until soup is heated through.

Comments about this recipe: You can add more chicken if you like. While you could use left over cooked chicken breasts, I really think using the rotisserie chicken that are found in many grocery stores is the best way to get the optimal flavor of this soup. If you want to make the soup lower calorie you can use milk instead of half and half. Half and Half, does taste better, and it also reheats better than milk does.

Chocolate Pie

ANOTHER RECIPE FROM The Post it place http://thepost-itplace.com/2009/09/chocolate-pie/

6 Hershey Almond Candy Bars
1/2 cup milk
20 large marshmallows
1 tub cool whip
1 graham cracker crust
1 tsp. vanilla

Melt the marshmallows, chocolate bars, milk and vanilla in a double boiler. Allow to cool and then fold the cool whip into the mixture. Pour into the pie crust and the chill in refrigerator for at least 2 hours before serving.
.

Apple Brown Betty

I found this recipe here...I just love Southern Plate!! http://www.southernplate.com/2010/11/apple-brown-betty-guest-post.html

Apple Brown Betty

•1 quart apple sauce
•1/4 cup sugar
•2 cups graham cracker crumbs
•1/2 cup butter
•1 teaspoons cinnamon
•1/2 cup pecans, chopped
Mix apple sauce and 1/4 cup sugar and pour into a baking dish. Melt 1/2 cup butter and mix with 2 cups of graham cracker crumbs, cinnamon and nuts. Spread over the top of the apple sauce and bake at 400 degrees until brown (about 10 minutes).

Cowboy Breakfast

I found this on this blog!!! http://thepost-itplace.com/2009/09/the-breakfast-to-beat-all-breakfastes/

5 pounds red potatoes, diced once cool
1 pound thick-sliced bacon, diced
3/4 cup green bell peppers, diced
1 onion, diced
8 ounces shredded cheese ( I used mexican blend)
6 large eggs

Boil the potatoes in a large pot of water until they start to feel soft, but not too soft. You want them to hole their shape when you dice them. before they cool completely you want to peel the skins off. Then dice them and set aside.

Fry the bacon in a large skillet over medium-low heat until the fat is rendered. You want to drain off some of the grease, but not all of it.

While you continue to brown the bacon add the green pepper and onion and cook thoroughly.

Add the potatoes to the pan and heat until the mixture is hot throughout.

Sprinkle the cheese over the top, letting it melt down into everything.

Stir in the eggs cooking them till done.

Mmmmm, trust me, you don’t need anything to go with it. Just serve it like it is. Well, unless you are like some people I know and have to have bread with every meal. Then you can throw some toast or a good old southern style biscuit on the side.

Meatball MOJO

Put premade meatballs(frozen is fine) in a saucepan add one small can of V8 juice, a 1/2 cup of wine, and a jar of Ragu Cheese Creations Double cheddar sauce (or cheese whiz if you can not find that Ragu) add 1/2 cup grated Colby jack cheese. Stir up well and heat till meat balls are heated through and sauce is thick and bubbly.

Take a large loaf of soft fresh French bread. Slice open from the side. Remove a channel of the bread from the very center of the bottom part of the loaf. Put loaf in foil lined baking pan.

Pour meatballs and sauce into the bottom section of the loaf evenly. Top with more shredded cheese. Place top section of bread loaf on. lightly spread top of bread loaf with melted butter( or garlic butter).

Pull up alum foil in the pan to wrap the loaf. Heat for 10-15 mins at 350. Remove and divide into individual serving pieces.

I use the store bought frozen meatballs that are Italian style, how many you need will depend on how big your loaf is but you don't want to skimp. If you prefer you can use some spaghetti sauce in place of the v8.

Mounds Cake

1 package chocolate cake mix
1 cup margarine melted
1 cup milk
3/4 cup sugar
24 large marshmallows
1 14 oz. bag coconut
1 12 oz. bag chocolate chips

Mix cake as directed on box. Add 1/2 cup margarine. Bake in 350 degree oven in a shallow greased jelly roll pan about 15 minutes. Heat milk, sugar, marshmallows and coconut. Cook until marshmallows are melted, stirring constantly. Put on warm cake. In saucepan, mix remaining margarine and chocolate chips. Cook until chips melt. Spread over cake.

Baked Potato Casserole

5lbs potatoes(ready to boil)
1pt sour cream
1/2pt.chopped green onions(plus 1 oz. for garnish)
1/2pt.grated cheddar cheese(plus 3 oz. for garnish)
1/2pt.fried & crumbled bacon(plus 2 oz. for garnish)
1/4lb.margarine
1/2pt.milk
2tsp.salt
2tsp.coarse ground black pepper
*optional I always add a little cajun seasoning also

Boil potatoes until tender, then mash.
Mix all ingredients into mashed potatoes except for the garnish ingredients. Put mixture into large rectangular baking dish. Garnish, by sprinkling on top cheese, bacon and onion, and bake at 350 for 15 minutes or until cheese begins to brown.
*hint spray baking dish with pam for easy cleanup
great use for leftover mashed potatoes

Homemade Almond Joy

Homemade Almond Joy
recipe found on www.joythebaker.com
makes about 30 little bars

7 ounces sweetened condensed milk
1 cup powdered sugar
1 tablespoon pure vanilla extract
pinch of salt
2 1/2 cups unsweetened flaked coconut
30 almonds
about 20 ounces (a bag and a half) of good quality semi sweet chocolate chips

Preheat the oven to 350 degrees F, spread raw almonds onto a baking sheet and toast for about 10 minutes. Remove from the oven and allow to cool.

In a medium bowl, whisk together sweetened condensed milk, powdered sugar, salt and vanilla extract. Stir in the unsweetened coconut. The mixture will be thick. Place mixture in the freezer for 3o minutes. It's easier to work with if it's a little cold.

Line a baking sheet with parchment paper. Remove the coconut mixture from the freezer. With clean hands shape one tablespoon of coconut into a little log about 2 inches long and 3/4-inch thick. Press the logs together very well so they don't crack when dipped. Place the log on the lined baking sheet and continue until all of the coconut mixture is gone. Rinse hands occasionally if they get too sticky. Press an almond on top of each coconut log. It might not completely stick. That's ok. Place the baking sheet in the fridge to chill while you melt the chocolate.

Place a medium pot with two inches of water over a medium flame. Bring the water to a simmer. Place chocolate chips in a heat proof bowl and place the bowl over the simmering water. Stir the chocolate as it melts. Turn off the flame once the chocolate has melted but keep the bowl of melted chocolate over the hot water.

Remove the coconut candies from the fridge. Place one coconut almond log on a fork. Use a spoon to scoop a bit of chocolate over the almond. This will help the almond stick to the candy and not fall off during dipping. Lower fork into chocolate and spoon chocolate over candy to coat. Lift fork and gently shake to release some of the chocolate. Scrape the bottom of the fork along the side of the bowl and place on the lined baking sheet. You might need a toothpick to help get the candy off the fork. Repeat until all candy is coated in chocolate. If chocolate gets thick, just turn on the flame and heat slightly.

Let dipped candy harden in the fridge for 45 minutes. Store in an airtight container at room temperature. If you need to layer the candy in a container, use waxed paper to separate the layers.

Olive Garden Salad Dressing Recipe

Makes: 2 cups

Ingredients:

1 1/2 cup Bottled Italian dressing
2 tablespoons Parmesan; grated
2 tablespoons Sugar or equivalent substitute
1 large Raw egg; or egg beaters equal to 1 egg;
OR
2 tablespoons Mayonnaise

Directions:

Blend in blender on high speed 1/2 minute or until smooth.

Pour this mixture into the top of a double boiler and add 1/4 c oil. Stir gently with a whisk over gently boiling water until it begins to thicken and egg is completely cooked. Chill several hours or overnight before using. If the dressing is too thick, add more Italian dressing as needed. Mix together equal amounts of fresh spinach, iceberg and romaine lettuce. Allow 2 C for each salad.

Moisten leaves in dressing, do not saturate; let stand 5 minutes. Add onion rings, radish, etc.

Cherry Eggnog Quick Bread

2 1/2 cups all purpose flour
3/4 cup white sugar
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1 1/4 cups eggnog or half and half
1/2 cup (1 stick) butter, melted and cooled
2 eggs, lightly beaten
1 teaspoon pure vanilla
1/2 cup chopped pecans
1/2 cup coarsely chopped candied red cherries

Preheat oven to 350 degrees. Spray 3 5 1/2 by 3 inch mini loaf pans with no stick cooking spray.

Combine flour, sugar, baking powder and nutmeg in a large bowl. Stir until well blended. Combine the eggnog, butter, eggs and vanilla in medium bowl, stir until well blended. Add to the flour mixture. Mix just until ingredients are moistened. Stir in pecans and cherries. Spoon into prepared pans.

Bake 35 to 40 minutes when tested with a wooden tooth pick and it comes out clean.

Cool in pan 15 minutes and then remove from pans and cool completely on wire racks before wrapping with plastic wrap. Wrap when room temperature tightly wrapped in plastic wrap.

Snowball cake

1box white cake mix
1 (6oz) can crushed pineapple drained
1 (6oz) can pineapple juice
1 large box vanilla instant pudding
1 (8oz) pkg. Cream cheese
1 (9oz) container cool whip
1 large can coconut

cook cake as directed. When cake is cooled, remove from pan. Punch holes in cake with a fork or skewer and pour pineapple juice over it.
Top cake with crushed pineapple. Set cake aside. Prepare pudding as directed on package. With electric mixer, mix cream cheese with pudding. Spread over crushed pineapple. Frost entire cake with cool whip. Sprinkle on coconut. Refrigerate
(you can add food color to the coconut for a more colorful cake)

Peanut Butter Sheet Cake

Peanut Butter Sheet Cake from More Than Just Oats
Ingredients

* 2 cups all-purpose flour
* 2 cups white sugar
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup water
* 1cup butter or margarine, softened
* 1/2 cup peanut butter
* 2 eggs
* 1/2 cup buttermilk
* 1 teaspoon vanilla extract
*
* 2/3 cup white sugar
* 1/3 cup evaporated milk
* 1 tablespoon butter or margarine
* 1/3 cup chunky peanut butter
* 1/3 cup miniature marshmallows
* 1/2 teaspoon vanilla extract

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15x1 inch jellyroll pan.
2. In a large bowl, stir together the flour, 2 cups sugar, baking soda and salt. Set aside. Combine the water and 3/4 cup of butter in a saucepan, and bring to a boil. Remove from the heat and stir in 1/2 cup peanut butter until well blended. Stir this into the dry ingredients. Combine the eggs, buttermilk and vanilla; stir into the peanut butter mixture until well blended. Spread the batter evenly in the prepared pan.
3. Bake for 18 to 26 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.
4. While the cake bakes, place 2/3 cup sugar, evaporated milk, and butter in a saucepan. Bring to a boil, stirring constantly. Cook stirring for 2 minutes. Remove from heat and stir in the peanut butter, marshmallows and vanilla until marshmallows are melted and the mixture is smooth.
5. Spoon the frosting over the warm cake and spread in an even layer. Allow to cool before cutting and serving.

Wasatch Mountain Chili

I found this at http://sandiegocooks.blogspot.com/2009/02/wasatch-mountain-chili.html

This is unique, yummy and so easy to throw into the slow cooker.
Perfect for rainy days!

½ Medium Onion, chopped
1 TBSP Cooking Oil
1 15-oz Can Hominy, rinsed and drained
1 15-oz Can Great Northern Beans, rinsed and drained
1 14-oz Can Reduced Sodium Chicken Broth
9 oz Frozen, precooked Chicken Strips
¼ Cup Lime Juice
1 TBSP Fresh, chopped Cilantro
¼ tsp Ground Cumin
¼ tsp Ground Black Pepper
½ Cup Shredded Cheese (Monterey Jack or Cheddar)
1 4-oz Can Diced Green Chilies
Tortilla Chips
Fresh chopped cilantro






In a skillet cook onion in hot oil over medium heat for 3 minutes, transfer to slow cooker. Stir in hominy, beans, chicken broth, frozen chicken, lime juice, cilantro, cumin, and pepper. Cover and bring to boiling over high heat, stirring occasionally. Serve topped with cheese, green chilies, tortilla chips, and fresh cilantro.
Serves 4

Crockpot Chicken & Gravy Over Rice

I found this recipe over at
http://sandiegocooks.blogspot.com/search/label/Slow%20Cooker

4 chicken breasts
2 cans cream of chicken soup
2 envelopes of chicken gravy mix

hot steamed rice


Combine first 3 ingredients in a crockpot and cook on low for 4-6 hours. Before serving break the chicken breasts into bite sized pieces. Serve over hot steamed rice.

Witches Finger Cookies

FOUND THIS ON http://aprilshomecooking.blogspot.com/


1 cup butter, softened
1 cup powdered sugar
1 large egg
1 tsp almond extract
1 tsp vanilla extract
2 2/3 cups all-purpose flour
1 tsp salt
¾ cup whole blanched almonds (I used almond slices)
1 tube red decorator gel

1. In a large bowl, beat together butter, sugar, egg, almond and vanilla extracts.
2. Whisk together flour and salt in a medium bowl. Add to wet mixture and beat just until moistened. Cover and refrigerate for 30 minutes.
3. Preheat oven to 325°F. Line 2 baking sheets with parchment paper (or lightly grease them.)
4. Working with one quarter of the dough at a time and keeping the remainder refrigerated, roll heaping teaspoonful of dough into finger shape for each cookie. Press almond firmly into 1 end for nail. Squeeze in center to create “knuckle” shape. Using a small knife, make slashes in several places to complete the look of the knuckle.
5. Place on prepared baking sheets and bake for 20 to 25 minutes, or until pale golden. Let cool for 3 minutes. Lift up almond, squeeze red decorator gel onto nail bed and press almond back in place, so gel oozes out from underneath.







6. Remove from baking sheets and let cool on racks (and let the red gel harden).

Peanut Butter Fudge Cheesecake

I found this at http://aprilshomecooking.blogspot.com/


For the Crust:

32 Oreo cookies, finely crushed or ground in a food processor
5½ Tablespoons butter, melted
Pinch of salt



For the Fudge:

8 ounces bittersweet chocolate, finely chopped
½ cup heavy cream
1 teaspoon vanilla extract
20 miniature peanut butter cup candies, unwrapped and roughly chopped



For the Cheesecake:

24 ounces cream cheese, at room temperature
1 cup creamy peanut butter
1 cup granulated sugar
1 teaspoon vanilla extract
4 eggs


For the Ganache Topping:

4 ounces bittersweet chocolate, finely chopped
½ cup heavy cream



1. Preheat the oven to 325 degrees F (300 degrees F if you are using a dark or non-stick pan). Butter a 9″ springform pan and set aside.

2. To make the crust, stir the Oreo crumbs, melted butter and salt in a small bowl with a fork until the crumbs are moistened. Press the crumbs evenly over the bottom and up the sides of the springform pan. (I like to use the bottom a measuring cup to press the crumbs around the pan. I’ve found that they get evenly distributed that way and end up looking neater around the sides.) Freeze the crust for 10 minutes.

3. Bake the crust for 10 minutes, then transfer it to a rack and let cool.

4. To make the fudge, put the chopped chocolate in a bowl. Heat the cream to a simmer over medium heat. Immediately pour the simmering cream over the chopped chocolate. Let stand for 1-2 minutes, then add the vanilla extract and stir with a whisk or rubber spatula until smooth and combined. Pour the fudge into the cooled crust and spread evenly over the bottom. Place in freezer for 10 minutes. Remove from freezer and sprinkle surface with the chopped peanut butter cups. Return to freezer for 10 more minutes.

5. Meanwhile, prepare the cheesecake filling. Beat the cream cheese and peanut butter together on medium speed until smooth. Add the sugar and vanilla extract and continue to beat on medium speed until thoroughly combined. Reduce the speed to low and add the eggs one at a time, beating until combined after each addition. Scrape the bowl and mix on low for another 20 seconds.

6. Remove the pan from the freezer and pour the cheesecake filling over the fudge and peanut butter cups. Bake until the sides of the cheesecake are set and the middle just slightly jiggles, about 1 hour. Transfer to a wire cooling rack and cool to room temperature (at least 1 hour). Refrigerate the cheesecake at least 4 hours or overnight, until thoroughly chilled. To unmold the cheesecake, wrap a warm towel around the outside of the springform pan to loosen the crust from the sides. Carefully remove the sides from the springform pan.

7. Before serving, prepare the ganache topping. Place the chopped chocolate in a small bowl. Bring the heavy cream to a simmer over medium heat. Immediately pour the simmering cream over the chopped chocolate. Let sit for 1-2 minutes and then stir with a whisk or rubber spatula until smooth. Pour the ganache on the top of the cheese and, using an offset spatula, spread evenly over the top of the cheesecake. Return to the refrigerator to set the ganache, about 20 minutes. Garnish as desired




.

Country White Bread or Dinner Rolls for Bread Machine

Ingredients

o 1 cup water, plus
o 1 tablespoon water ( 70-80 F)
o 1 large eggs
o 4 1/2 teaspoons vegetable oil
o 3 1/4 cups bread flour
o 1/4 cup sugar
o 1 1/2 teaspoons salt
o 2 1/4 teaspoons active dry yeast
o 2 tablespoons melted butter ( for dinner rolls only) (optional)
o 2 tablespoons shortening ( for dinner rolls only) (optional)

Directions

1. In bread machine pan, place all ingredients from flour through yeast in order as recommended by the manufacturer.
2. Select the basic bread setting.
3. Check dough after 5 minutes of mixing, if needed add 1-2T of water or flour.
4. Bake as normal.
5. For dinner rolls.
6. Mix in bread machine but use only the dough option.
7. Lightly grease a 9 x 13 baking pan (I always use a metal pan).


8. When dough is finished shape into 15 uniformly sized balls. I always grease my hands with shortening to smooth the dough out and it helps keep the dough from drying out.
9. Cover and let the rolls rise in a warm, draft free place until risen to the desired size.
10. I let them about double in size.
11. Bake in a 350° oven about 12-15 minutes until golden brown.
12. After removing from the oven, brush the tops of the rolls with melted butter.
13. Take out of pan and let completely cool before storing.

Fried Apples

8 medium Granny Smith apples, sliced or chopped
1/4 cup butter
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg

Melt butter in a heavy skillet over medium-low heat. Add apples, brown sugar, cinnamon and nutmeg. Sauté 15 to 20 minutes, or until apples are tender. Serve as a side dish for pork or with breakfast. Serves 6.

Slow Cooker Roasted Wasabi Almonds

Love Wasabi Almonds...found this recipe here
crockpot365.blogspot.com

1 egg white
1 tablespoon water
1 tablespoon soy sauce (La Choy and Tamari wheat free are gluten free)
1 pound raw almonds
2 teaspoons cornstarch
2 tablespoons wasabi powder
1 teaspoon kosher salt


The Directions.


Use a 2-quart slow cooker (you can use a big one, but stay close by and stir often to ward off possible burning). In a bowl, whisk together the egg white, water, and soy sauce until it's foamy. Toss the almonds in this mixture until they are wet. Set aside.
In a zippered plastic bag, combine the wasabi powder, kosher salt, and cornstarch. Drain any additional liquid from the almonds, and then dump the wet almonds into your zippered bag. Close well and shake until the almonds are nicely coated.


Pour these coated almonds into your slow cooker and cover. Cook on low for 2 to 4 hours, or until toasty (the almonds will brown a bit and you'll definitely smell them. They will NOT be crunchy, but don't worry, they will be later!)


Spread out a layer of foil or parchment paper onto the countertop and dump out the nuts. Let the almonds dry completely before munching. Store in an air-tight container in the refrigerator.

Ham Balls

15 Servings
Prep: 15 min. Bake: 1 hour


Ingredients
3-1/2 pounds ground ham
1-1/2 pounds ground beef
3 eggs, beaten
2 cups milk
3 cups graham cracker crumbs
2 cans (10-3/4 ounces each) tomato soup, undiluted
3/4 cup vinegar
2-1/2 cups packed brown sugar
1 teaspoon prepared mustard
Directions
In a large bowl, combine first five ingredients. Using a 1/3 cup measure (or 2 large serving spoons), shape mixture into 2-in. balls. Place in two large shallow roasting pans. Combine all remaining ingredients; pour over balls. Bake at 325� for 1 hour, basting frequently with sauce. Yield: about 15 servings.

Chocolate Bread Pudding

This is from Paula Deen...sounds yummy




Prep Time:10 min
Inactive Prep Time:20 min
Cook Time:1 hr 0 min
Level:Easy
Serves: 10 to 12 servings.

Ingredients
1-pound loaf French or Italian bread, cut into cubes (about 15 cups)
3 cups milk
1/4 cup heavy cream
1/2 cup coffee-flavored liqueur
1 cup granulated sugar
1 cup packed light brown sugar
1/4 cup cocoa powder
1 tablespoon vanilla extract
2 teaspoons pure almond extract
1 1/2 teaspoons ground cinnamon
6 large eggs, lightly beaten
8 ounces semisweet chocolate chips


Directions
Preheat the oven to 325 degrees F. Lightly grease a 13 by 9-inch baking dish. Place the bread in the baking dish.

In a large bowl, whisk together the milk, cream, and liqueur.

In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well. Add this to the
milk mixture and whisk to combine.

Add the vanilla and almond extracts and the cinnamon to the beaten eggs. Combine the egg mixture with the milk
mixture and mix well. Stir in chocolate chips. Pour the mixture evenly over the bread cubes; let stand,
stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture. Bake
the pudding for 1 hour, or until set; a knife inserted into the center of the pudding should come out clean.
Serving the pudding warm, or refrigerate it and serve chilled.

Serve it warm or cold, with whipped cream or a dessert sauce.

Braunschweiger Cracker Spread

1 lb. package Braunschweiger, softened
1 (8 oz.) cream cheese, softened
1 Tbsp. horseradish sauce (I used plain horseradish)
1 small onion, minced
1 Tbsp. Worcestershire sauce
Dash of garlic powder

Combine all ingredients well. Refrigerate for at least 2 hours before serving. Spread on Ritz crackers.

Grits 'N' Sausage Casserole

This is a Taste of Home recipe that I found here http://www.tasteofhome.com/Recipes/Grits--N--Sausage-Casserole

10-12 Servings
Prep: 30 min. Bake: 1 hour

Ingredients
3 cups water
1 cup quick-cooking grits
3/4 teaspoon salt, divided
2 pounds bulk pork sausage, cooked and drained
2 cups (8 ounces) shredded cheddar cheese, divided
3 eggs
1-1/2 cups milk
2 tablespoons butter, melted
Pepper to taste
Directions
In a saucepan, bring water to a boil. Slowly whisk in the grits and 1/2 teaspoon salt. Reduce heat; cover and simmer for 5 minutes, stirring occasionally.
In a large bowl, combine grits, sausage and 1-1/2 cups cheese. Beat the eggs and milk; stir into grits mixture. Add the butter, pepper and remaining salt.
Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 1 hour or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese; bake 15 minutes longer or until cheese is melted. Let stand for 5 minutes before cutting. Yield: 10-12 servings.

Editor's Note: This casserole can be covered and refrigerated overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

Chocolate Oreo & Peanut Butter Trifle

I found this @ http://penniesonaplatter.com/2010/04/02/chocolate-oreo-peanut-butter-dessert/

can't wait to try it!!! YUMMMM

1 package Oreos
3/4 stick butter, melted
3/4 cup peanut butter
1 cup powdered sugar
8 oz cream cheese, at room temperature
16 ounces whipped cream topping (Cool Whip or homemade)
1 large package instant chocolate pudding mix
2 cups milk
2 Butterfingers, crushed

Lightly spray a 9×13″ pan with nonstick spray. Crush Oreos in a food processor or blender. In a medium bowl, mix the crushed Oreos and melted butter until thoroughly incorporated. Press into the bottom of the pan.

For the second layer, mix the peanut butter, powdered sugar and cream cheese with a stand mixer fitted with the paddle attachment. Stir in half of the whipped cream. Layer on top of Oreo crust.

For the third layer, whisk chocolate pudding mix into the 2 cups milk and let set to thicken for 2 minutes. Spread into pan over the peanut butter layer.

Top with remaining whipped cream and sprinkle with crushed Butterfingers.

Cover with plastic wrap or foil and keep refrigerated until ready to serve.

Bacon Wrapped Jalapeno Chicken Bites

Makes 16 bite-size appetizers.
Ingredients:

8 chicken tenders, flattened and cut in two
3-ounce package softened cream cheese
1 jalapeno pepper, seeded and finely chopped
8 slices bacon, cut in half


Directions:

First: Dab 1/2 teaspoon (more or less) of cream cheese on top of each chicken tender. Sprinkle a scant 1/4 teaspoon of peppers over cream cheese. Fold or roll chicken to enclose cream cheese mixture. Wrap each roll with one piece of bacon and secure with a toothpick.

Second: Grill until bacon is brown and crispy on both sides.

Homemade Bleu Cheese Dressing

3/4 cups blue cheese
(crumbled well)
1/2 cup mayonnaise
1/3 cup half & half
1 pkg. cream cheese
4 T. garlic powder
Mix all together well. Makes 1-2/3 cups. Can be doubled or tripled.

Deviled Egg Dip

• 5 large eggs
• 1/2 cup mayonnaise
• 1 tablespoons mustard
• 1 tablespoon white vinegar
• 1 tablespoon hot sauce
• 4 slices bacon
• 1/2 cup shredded cheddar cheese
• salt and pepper, to taste
• crackers or chips, for dipping

1. Put eggs in a sauce pan and cover with water. Bring to a boil over medium heat. When the water starts to boil, turn off the heat and cover for 20 minutes. Allow eggs to cool enough to peel.

2. While the eggs are cooking, fry four slices of bacon until crisp. Drain and crumble bacon into small pieces.

3. In a large bowl, mix together mayo, mustard, hot sauce, vinegar, cheese, and crumbled bacon.

4. In a small bowl, use a fork to mash the eggs into small chunks. You could also use a food processor or a potato masher. Add the eggs to the mayo and mustard mixture and stir together. Chill, if desired.

5. Serve with crackers or potato chips for dipping.

Heath Bar Cake

1 box Chocolate Fudge cake mix
1 can sweetened condensed milk
1 jar caramel ice cream topping
12 oz. Cool Whip
4 Heath brand candy bars, crushed (note: easier to crush when frozen)

-- Prepare cake according to box directions. Bake cake in a greased 9" x 13" pan. While cake is still hot, poke the top full of small holes with a wooden spoon handle. Pour condensed milk over the cake; then pour warmed caramel topping over cake. Refrigerate cake over night. Top cake
with Cool Whip and then sprinkle with crushed Heath Bars.

Fabulous Hot Five Bean Salad

Prep Time: 5 Minutes
Cook Time: 35 Minutes
Ready In: 40 Minutes
Servings: 11

"Canned beans never had it so good. You can pick and choose your favorite beans for this dish, because the cooking method is what makes this salad zing. The beans are simmered in bacon drippings and a sweetened vinegar/cornstarch mixture that coast each bean and makes a thick delicious sauce."

Ingredients:
1 pound bacon
2/3 cup white sugar
2 tablespoons cornstarch
1 1/2 teaspoons salt
1 pinch ground black pepper
3/4 cup distilled white vinegar
1/2 cup water
1 (15 ounce) can black beans, rinsed and
drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15 ounce) can garbanzo beans,
drained
Directions:
1. Cut bacon into small pieces using kitchen shears, and place in a large skillet. Cook, turning frequently, over medium high heat until evenly browned. Drain, reserving 1/4 cup drippings. Set bacon aside.
2. Return reserved drippings to skillet. Mix together sugar, cornstarch, and salt and pepper; blend into drippings. Stir in vinegar and water; cook and stir until boiling. Stir in drained beans. Cover, reduce heat, and simmer for 15 to 20 minutes. Stir occasionally.
3. Turn bean mixture into serving dish. Crumble bacon over beans.

Caramel Apple Salad

1 small pkg butterscotch instant pudding
1 cup mini marshmallows
1 8oz can crushed pineapple
1 cup dry roasted peanuts~ can chop a bit if you want
1 1/2 cup chopped apples, leave peeling on~ Granny Smith's are good
1 8 oz container Cool Whip
2 cups Twix candy bar pieces
Combine pudding, marshmallows,pineapple and cool whip. Mix well. Add peanuts, apples and candy bar. mix. Chill.

Pizza Dip

1 package cream cheese, softened (8oz)
1 jar (14oz) pizza sauce
1/3 cup chopped onion
1 1/2 cups mozzarella cheese, shredded
1 can (6oz) sliced black olives
2 ounces sliced pepperoni

Press cream cheese in bottom of 9-inch glass pie plate. Spread pizza sauce over cream cheese and layer remaining ingredients in the order listed. Bake at 350° for 25 minutes. Serve with corn chips or your favorite crackers.
Serves 8 to 10.

WW Apple Cinnamon Streusel Muffins

Created by www.Halfmysize.com

Serves - 12
Pts - 2

1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup applesauce
1/2 cup Splenda
2 large egg whites, whole
1 1/2 teaspoons vanilla extract
2 small apples, peeled & grated

Topping:
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon diet margarine
Methods/steps

Preheat oven to 375 degrees. Spray a 12 cup muffin pan with non-stick cooking spray.

In a medium bowl, mix flour, baking powder, baking soda, salt and cinnamon. In a large bowl, mix together applesauce, Splenda and egg whites; add vanilla and apples; mix well. Gradually add wet ingredients into the flour mixture. Stir just until dry ingredients are moistened. (Batter will be thick.) Evenly spoon the mixture into the prepared muffin tins.

In a small bowl, mix brown sugar and cinnamon. Cut in margarine until mixture is like coarse crumbs. Sprinkle over tops of mixture in each muffin tin.

Bake for 20 minutes in preheated oven or just until a wooden pick inserted in the
center of a muffin comes out clean.

Remove from oven and allow to sit for 5 minutes before removing the muffins. Serve warm or at room temperature.

Nutrition Information:
105 Cal., 1 g. fat, 2 g. fiber

Old Bay Hot Crab Dip

1 package (8 ounces) cream cheese, softened
1 cup mayonnaise
2 teaspoons OLD BAY® Seasoning
1/2 teaspoon ground mustard
1 pound lump crabmeat
1/4 cup shredded Cheddar cheese

Preheat oven to 350°F. Mix cream cheese, mayonnaise, Old Bay and ground mustard in medium bowl until well blended. Add crabmeat; toss gently. Spread in shallow 1 1/2-quart baking dish. Sprinkle with Cheddar cheese and additional Old Bay, if desired. Bake 30 minutes or until hot and bubbly. Serve with assorted crackers or sliced French bread. Makes 3-½ cups.

Slow-Cooker Porcupine Meatloaf

In a large bowl combine:

1½ lb lean ground beef
½ cup uncooked minute rice
½ onion, chopped
1 T Worcestershire sauce
¼ tsp salt
¼ tsp pepper
1 garlic clove, minced
1 egg

In a smaller bowl combine:

1 can tomato soup
½ cup chunky salsa
¼ cup water

When the meat mixture is combined, add ½ cup from the small bowl, and mix together. Shape into a loaf and fit it into your slow cooker. Pour rest of the small bowl on top and cook on low for 7-9 hours. Serve with a garden salad and cheese bread.

Hint: To make it easier to lift the loaf from cooker when done, use 1" wide folded strips of tinfoil, long enough to line the cooker bowl with extra hanging over the sides, and use as lifters when the loaf is done. (I use the new slow cooker liners)

Crumb Coffee Cake (like Hostess crumb cakes)

The Grandkids and I made this IT IS WONDERFUL!!!! this is definitely a keeper!!!

1 box pudding-in-the-mix yellow cake (must contain pudding)

CRUMBS
1  cup butter, softened
2 cups flour
1 1/2 cups brown sugar
3 tablespoons cinnamon
2 tsp vanilla

Prepare the pudding-in-the-mix cake as directed on the box (usually 3 eggs, veggie oil, water). Pour into a greased/floured 9 x 13 pan.

Bake, as directed, but it is important to take it out 10 minutes before it is completed!( I use a glass 9x13 and bake for 25 minutes the first time and 15 minutes after you put the topping on)

While cake is baking, mix all the crumb ingredients into a very large crumb consistency.

Gently place the crumbs on the not-so-done cake. (It's OK if they fall into the batter). Warning: This will be lots of crumbs; it will most likely end up being a heavier crumb layer than cake...that is why my friends and family like it so much! (I try to put as much as possible on the outside edges and less in the middle)

Put the cake back into the oven for the additional 15 minutes (check with toothpick in middle)

Once cool, sprinkle with lots of powdered sugar (or prepare a simple glaze to drizzle over crumbs).
(I use a powdered sugar, vanilla and water glaze)

This was edited on 3/23/14

Colleen's Peanut Butter Icing

So simple and so good!

1-8 oz. Philadelphia Cream Cheese (softened)
1/2 cup peanut butter
1/2 cup confectioner's sugar

Mix all together and spead on your cake or cupcakes! .

this would be YUMMY on chocolate cake or cupcakes!!
Thanks Colleen

Artichoke Rice Salad

2 large Family size Chicken Rice a Roni

prepare as directed / let cool

Meanwhile:
green onions chopped - 3 to 4 stalks
green pimento olives chopped - as much as you like
marinated artichoke hearts - drained / chopped 1 jar

let rice cool down

mix all together - add mayo - again as much or less as you like

refrigerate...enjoy!

Peach Cobbler

Recipe courtesy The Neelys

Ingredients
Filling:
•10 ripe peaches
•3 tablespoons almond liqueur
•1 teaspoon nutmeg
•2 cups brown sugar
•1/2 cup granulated sugar
•3 tablespoons corn starch

Biscuit Dough:
•2 cups flour
•1/4 cup granulated sugar, plus 1 1/2 tablespoons for the top
•1/2 teaspoon salt
•2 teaspoons baking powder
•1 stick butter, cubed and chilled
•3/4 cup buttermilk
•1 egg white, for washing
Directions
Preheat the oven to 375 degrees F.

In a large bowl, combine the peaches, liqueur, nutmeg, brown sugar, granulated sugar and corn starch. Mix together. Pour mixture into a 13-inch-by-9-inch casserole dish

Combine the flour, sugar, salt, and baking powder in a large bowl and mix. Cut in the butter with a fork until the dough resembles sand. Slowly add the buttermilk until the dough comes together. You may not need all of the buttermilk.

Place the dough on a floured surface and knead it into a 13-inch-by-9-inch rectangle about 1/2-inch thick and place over the peach filling. Use egg white as a wash, brushing on top of dough. Sprinkle the 11/2-tablespoons of sugar on top. Cook the cobbler until the top is golden brown, about 40 minutes.

.

Easy Parmesan Potato Wedges

This recipe can also be served with sour cream for dipping

1/3 cup grated parmesan cheese
1 teasp paprika
1 teasp garlic powder
1/2 teasp salt
1/4 - 1/2 teasp pepper
4 potatoes unpeeled
1/3 cup vegetable oil
1) Preheat oven to 400F (204C)
2) In plastic bag combine first 5 ingredients.
3) Cut each unpeeled potato into 8 wedges. Dip wedges in oil and then shake in cheese mixture.
4) Place wedges on a baking sheet skin side down and bake at 400F (204C) for 30 - 40 minutes.

Autumn Punch

2 oranges
8 whole cloves
6 cups apple juice
1 cinnamon stick
1/4 teaspoon ground nutmeg
1/4 cup honey
3 tablespoons lemon juice
2 1/4 cups pineapple juice
How To:
Preheat oven to 350 degrees. Stud the whole oranges with cloves, and bake for 30 minutes.
In a large saucepan, combine the apple juice and cinnamon stick. Bring to a boil, reduce heat to medium, and simmer 5 minutes. Remove from heat, and stir in the nutmeg, honey, lemon juice, and pineapple juice.
Serve hot in a punch bowl with the 2 clove-studded baked oranges floating on top.

Black Eyed Pea Cornbread

This can be cut into small squares and servers as an appitizer or served as a meal with a salad

1 pound ground pork sausage (I use mild)
1 medium onion, diced
1 cup white corn meal
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon baking soda
2 large eggs, lightly beaten
1 cup buttermilk
½ cup vegetable oil
1 (15 oz) can black-eyed peas, drained
2 cups (8 oz) shredded Cheddar cheese
¾ cup cream-style corn
¼ cup chopped pickled jalapeno peppers
1 (4.5 oz) can chopped green chiles
Cook sausage and onion in a skillet, stirring until sausage crumbles and is no longer pink. Drain.
Combine cornmeal, flour, salt, and baking soda.
Stir together eggs, buttermilk, and oil until combined. Add to dry ingredients, stirring just until moistened. (Batter will not be smooth.) Add sausage mixture, peas, and remaining ingredients to batter, stirring well.
Pour into a greased 13 x 9 inch baking dish.
Bake at 350 degrees for 1 hour or until golden and set.

Bread Machine Chicken Flavored Pet Treat Recipe

1 cup chicken stock (made with chicken only, dog’s shouldn’t eat onions)
1 cup Bread or all-purpose flour
2 cup Whole wheat flour
1/4 cup Non-fat dry milk powder
1-1/2 teaspoon Yeast

Use dough cycle. Roll dough to 1/2" thickness. Cut with cookie cutters or a pizza cutter. Place on a greased baking sheet. Cover with plastic wrap and let rise in warm place about one hour. Bake at 325-degrees for one hour. When all are baked, turn off oven and leave overnight. Store in airtight container.

Frozen Peach Cheesecake

1/3 cup melted butter
1 1/4 cup graham wafer crumbs
1/4 cup sugar
2 regular packages cream cheese, softened
1 can sweetened condensed milk
1 tsp vanilla
2 tbsp lemon juice
3 to 4 cups canned peaches, drained
1 8 oz container Cool Whip

-combine melted butter, sugar and graham wafer crumbs. Press into the bottom of a 9 inch springform pan.

-in large bowl, beat cream cheese until fluffy and smooth. Beat in milk, vanilla and lemon juice.

-in food processor, blend peaches so they're chunky, not pureed.

-add to cream cheese mixture & stir until smooth.

-fold in Cool Whip.

-freeze several hours or overnight.

Easy Chicken Enchiladas

This one taste just like Enchiladas with out all the work!

1 (2 to 3lbs)chicken, cooked &boned
1 pkg. Tortilla chips
1 large can evaporated milk
2 cans mushroom soup
1 ( 10. 1/2oz ) can enchilada sauce
½ lb. Grated cheese
Place one half the chips in 9 by 13 baking dish.
Add a layer of chicken, cover with ½ of the cheese.
Mix together milk ,soup & sauce. Pour one half of
mixture over cheese. Repeat layers. Bake 350.
30 to 40 min. till bubbly. Sometimes I add sliced
olives to top. This is very easy and taste great !

Key Lime Cheesecake

1 1/2 cups graham cracker crumbs
6 tablespoons butter, melted
24-oz. cream cheese, softened
1 cup white sugar
1 tablespoon cornstarch
3 eggs
1 tablespoon grated lime zest
2/3 cups key lime juice

Combine graham cracker crumbs with melted butter. Press into bottom and partially up the sides of a 9" springform pan. Refrigerate.

Combine cream cheese, sugar, lime peel and cornstarch in a large bowl, and beat with an electric mixer until smooth and fluffy. Beat in the eggs, one at a time blending just until smooth. Add key lime juice and finish mixing by hand. Do not over beat or cake will crack during baking. Pour batter into prepared crust.

Bake at 300º for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on the lower rack during baking.

Turn oven off and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate overnight, and up to three day.

Cowboy Caviar

Ingredients:

* 1 (15.5 ounce) can pinto beans, drained
* 1 (15.5 ounce) can black-eyed peas, drained
* 1 (14.5 ounce) can diced tomatoes, drained
* 2 cups frozen corn kernels, thawed
* 1/2 medium onion, chopped
* 1/4 green bell pepper, finely chopped
* 1/2 cup chopped pickled jalapeno peppers
* 1/2 teaspoon garlic salt
* 1 cup Italian salad dressing
* 3/4 cup chopped cilantro (optional)

Directions:

Mix beans, peas, tomatoes, corn, onion, bell pepper, and jalapeno peppers in a large bowl. Season with garlic salt. Add dressing and cilantro; toss to coat. Refrigerate for 20 minutes or until ready to serve.

Ham Rollup Centerpiece

This is pretty for a bridal or baby shower, pot luck or whatever


1 large fresh pineapple
1 can pineapple chunks
Maraschino cherries

Ham Rollups

5 oz. thin sliced ham
8 oz. cream cheese, softened
1 Tbsp. finely chopped onion
1 tsp. horseradish
Dash Worcestshire sauce

Combine everything except the ham. Spread on ham slices and roll them up the long way (like cinnamon rolls). Chill several hours, cut into bite-sized pieces (about 1" thick). NOTE: Blot ham with paper towel before spreading with the mixture.

Cut bottom off pineapple if it doesn't stand up properly. On sharp toothpicks (I use the colored plastic kind), spear a cherry, then a pineapple chunk, then a ham roll. Decorate the pineapple by pressing the picks into the rind in a random pattern all over. Place pineapple on a platter and make a circle of parsley around it. Lay remaining assembled picks around on the platter.

Apple Pie Jelly

I got this from www.blessingsncouponing.blogspot.com

makes 6- 1/2 pints
4 cups apple juice(bottled)
1 tablespoon maple syrup (pure)
5 cups sugar
3 teaspoons cinnamon
1 teaspoon nutmeg
1 3/4 ounces dry pectin

Place apple juice, maple syrup, cinnamon and nutmeg in a heavy saucepan.
Add the pectin and bring to a hard boil over high heat until it dissolves into the juice.
Slowly stir in the sugar and bring back to a rolling boil over high heat. Boil for one full minute (I still prefer 220 degrees on the candy thermometer!).
Remove from heat and skim off foam with a metal spoon.
Pour into jars (about 12 1/4 pint jars, or 6 1/2 pints), put on lids and process in a hot water bath for 15 minutes.

Chocolate Mousse Dip

2 squares BAKER'S Semi-Sweet Baking Chocolate

1-1/2 cups thawed COOL WHIP LITE Whipped Topping, divided


PLACE chocolate in small microwaveable bowl. Microwave on HIGH 1 min., stirring after 30 sec. Stir until chocolate is completely melted.

ADD 1/2 cup of the whipped topping; stir until well blended. Gently stir in remaining 1 cup whipped topping; cover.

REFRIGERATE at least 30 min.

use those synder honey pretzel sticks for dipping SOOOOOOO GOOD

Layered Taco Salad

A quick and easy-to-make salad even kids will love.
Filling and delicious, this dish is quick to make and easily pleases kids who would normally shun salads.

You Will Need
1 cup salsa
1 tablespoon lime juice
1 pound lean ground beef
2 tablespoons reduced-sodium taco seasoning
6 ounces baked tortilla chips (about 60 chips)
12 cups sliced iceberg lettuce
6 plum tomatoes, seeded and chopped
1 can (15 ounces) black beans, rinsed and drained
1 1/2 cups (6 ounces) shredded reduced-fat Mexican cheese blend
1 large sweet yellow or red pepper, thinly sliced
1 medium red onion, thinly sliced
1/3 cup fat-free sour cream

What to Do
1. In a small bowl, combine the salsa and lime juice; set aside.

2. In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Sprinkle with taco seasoning; stir to coat. Remove from the heat.

3. Divide tortilla chips among six plates.

4. Layer with the lettuce, tomatoes, beans, cheese, yellow pepper, beef mixture, onion, salsa mixture, and sour cream. Serve immediately.

Serves: 6

Per serving: 433 calories, 12 g fat (5 g saturated fat), 49 mg cholesterol, 1,117 mg sodium, 51 g carbohydrate, 10 g fiber, 32 g protein.

WW Meatloaf Muffins/Cupcakes - 3 points

1 Pound Extra Lean Ground Beef
4 oz. Zucchini, unpeeled and shredded
1 Egg
1 Cup Ore Ida Hash Browns, frozen
1/2 Cup Fat Free Shredded Cheddar Cheese
1/2 Package (3 oz.) Kraft Stove Top Seasoned Stuffing Mix
1/4 Cup Reduced Fat Parmesan Cheese
1/2 teaspoon Minced Garlic
1 teaspoon Worcestershire Sauce
1/4 Cup Ketchup
1/4 Cup Onion, chopped


Preheat the oven to 350 degrees.
Mix all ingredients.
Divide evenly into 12 muffin tins (I used a 1/3 measuring cup to divide the
mixture)
Bake 30-40 minutes or until done.
Note: These would be good as hamburgers also. Instead of placing the mixture
into muffin tins, Make 12 hamburger patties, then grill or bake.

Note: Leaving out both cheeses reduces to 2 points.

WW French Toast 3pts

4 slices of WW bread
2 egg whites
sprinkle of cinnamon
couple drops of vanilla
a dash of nutmeg

Wisk eggs and spices...dip breads in the eggs whites and put into a Pam sprayed pan. If the egg whites run low for the last slice, wipe the bread over top of the first dipped slice to 'steal' some of th...e egg.
Mmmmmmmmm....enjoy with SUGAR FREE syrup for a whoppin' 3 points!!!!!!!!!!!!

Chocolate Snickerdoodles

Ingredients

1 1/3 cups sugar
1/4 teaspoon salt
2/3 cup (10 2/3 tablespoons) butter
2 large eggs
1 teaspoon vanilla

2 1/4 cups flour
1/2 teaspoon cream of tartar
3/4 teaspoon baking soda
1/3 cup Dutch cocoa

2 tablespoons sugar
2 teaspoons cinnamon

Directions

Preheat oven to 375 degrees.

1. Cream together the sugar, salt, and butter. Beat in the eggs one at time. Continue beating until the mixture is light and fluffy, at least four minutes. Add the vanilla.

2. Add the flour, cream of tartar, baking soda and cocoa and mix until combined. Chill the dough for one hour.

3. With your hands, form the dough into one-inch or slightly larger, balls. Mix the remaining sugar and cinnamon together. Roll the balls in the cinnamon-sugar mixture.

4. Place the balls on an ungreased baking sheet about 1 1/2 to 2 inches apart and bake for 11 minutes or until done. Do not over bake. Cool on wire racks.

Chicken Tortilla Soup

1-1/4 pounds boneless skinless chicken breasts
1 cup chopped onion
1 teaspoon minced garlic
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (28 ounces) crushed tomatoes
1 can (16 ounces) kidney beans, rinsed and drained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 can (4 ounces) chopped green chilies
2 teaspoons chili powder
1 teaspoon ground cumin
3/4 teaspoon dried oregano
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
3 corn tortillas (6 inches), cut into 1/2-inch strips
Directions
Broil chicken 3-4 in. from the heat for 5-6 minutes on each side or until a meat thermometer reads 170°.
In a Dutch oven coated with cooking spray, cook onion until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, beans, tomato sauce, tomato paste, chilies and seasonings. Shred chicken with two forks; add to soup. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes.
Meanwhile, place tortilla strips on an ungreased baking sheet. Bake at 350° for 12-15 minutes or until crisp. Serve with soup. Yield: 8 servings (3 quarts).



Nutrition Facts: 1-1/2 cups equals 227 calories, 2 g fat (1 g saturated fat), 39 mg cholesterol, 818 mg sodium, 30 g carbohydrate, 8 g fiber, 23 g protein. Diabetic Exchanges: 2-1/2 very lean meat, 2 starch.

Pepperoni Pizza

Dough

3 c all purpose flour
1.25 c water/as needed
1.5 tsp yeast
1/4 tsp salt
1 TBL sugar
---------------
2 Tbl corn meal, to dust pan with

Mix dough, let rise 2 hours. Then butter a 16" round pizza pan or a cookie sheet. Sprinkle corn meal over. Roll dough out on it, stretching it with your fingers to fit.

Toppings

8oz tomato sauce
1 tomato diced
1 red bell pepper diced
1/4 c diced yellow onion
2 tsp dried basil
6 oz sliced pepperoni
3/4 lb shredded mozzarella

Preheat oven to 450 degrees. Spread 8oz can tomato sauce over dough. Sprinkle dried basil, onions, red peppers, pepperaoni,(your choice of toppings), mozzarella....bake for 30 min.

Loaded Potato Potluck Favorite

Makes 16 servings.

• 8 medium potatoes (about 2 1/2 to 3 lb. total), peeled and cut into 1-inch chunks
• 1 cup evaporated milk
• 1/2 cup sour cream
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 2 cups (8-oz. pkg.) shredded cheddar cheese, divided
• 6 slices cooked bacon, crumbled, divided
• Sliced green onions (optional)

Place potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain.

Preheat oven to 350ºF. Grease 3-quart casserole dish.

Return potatoes to saucepan; add evaporated milk, sour cream, salt and pepper. Beat with hand held mixer or mash by hand until smooth. Stir in 1 1/2 cups cheese and half of bacon. Spoon mixture into prepared casserole dish.

Bake for 20 to 25 minutes or until heated through. Top with remaining 1/2 cup cheese, remaining bacon and green onions. Bake for an additional 3 minutes or until cheese is melted.

COOK'S NOTES

This casserole can be assembled ahead of time and refrigerated. Cover with foil and bake at 350ºF for 40 to 45 minutes or until heated. Uncover; top with cheese, bacon and green onions; bake for an additional 3 minutes or until cheese is melted.

Brownie S’mores Pie

Ingredients:
- 2 graham cracker pie crusts
- 2 cups semi-sweet chocolate chips
- 1 package brownie mix (prepared)
- 1 package mini marshmallows

Brownie S’mores Pie Directions:- Preheat oven to 350 degrees.
- Line the bottom of each pie crust with 1 cup chocolate chips.
- Pour 1/2 of the prepared brownie batter into each pie crust.
- Bake approximately 25-30 minutes (check with a toothpick or fork).
- Cover pies with marshmallows and place under broiler for about one minute (until marshmallows get toasty).
- Enjoy!

Yields two pies.

Tea Cakes

tea cakes
1 egg
1 c sugar
1 stick margarine
1/2 tsp soda
1/2 tsp vanilla
1 tsp lemon flavoring
2 1/2 c plain flour

cream together the egg, sugar and margarine. add the soda, vanilla, and lemon flavoring, stir in the flour

roll out on a floured board and cut with a biscuit cutter

place on ungreased baking sheet

bake 325 for 10 minutes until lightly browned

makes about 5 dozen

Pumpkin Crunch Dump Cake

Ingredients
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
4 eggs
1 1/2 cups white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 (18.25 ounce) package yellow cake mix
1 cup chopped pecans
1 cup margarine, melted
1 (8 ounce) container frozen whipped topping, thawed
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
2.In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
3.Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
4.Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.