Salted Nut Roll Bars by CK

1 yellow cake mix

¼ cup melted margarine

1 egg

Mix and press into a 9x13 pan. Bake at 350 for 10-12 minutes. Pour 3 cups mini marshmallows over cake and return to oven for 3 minutes.

½ cup Karo syrup

12 oz pkg Reese’ Peanut Butter Chips

½ cup margarine

1 tsp vanilla

2 cups Peanuts

2 cups Rice Krispies

Melt together first four ingredients. Add peanuts and Rice Krispies. Stir and spread over cooled marshmallows. Refrigerate and cut.

Slow Cooked Turkey Sandwiches by BDM

In a 3 qt slow cooker combine:

6 c cubed cooked turkey

2 c cubed Velveeta

1 can (10 ¾ oz) cream of chicken soup

1 can (10 ¾ oz) cream of mushroom soup

½ c finely chopped onion

½ c chopped celery

Cover and cook on low for 3 – 4 hours or until onion

and celery are tender and cheese is melted.

Stir and serve on hard rolls.

Ham Spinach Dip by CK ________________________________________________

2 cups light ricotta cheese

1 cup sour cream

1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry

3/4 cup shredded Parmesan cheese

2 green onions, thinly sliced

1 (16-ounce) loaf round bread, unsliced

1/4 pound Ham, diced

Heat oven to 350ºF. In food processor, blender or electric mixer, combine ricotta cheese and sour cream; process until smooth. By hand, stir in spinach, ham, Parmesan cheese and onions. Cut 1-inch slice from top of bread; reserve. Remove bread from inside of loaf, retaining 3/4-inch shell. Cut bread from inside of loaf into bite-size cubes. Pour cheese mixture into bread shell; replace top. Wrap loaf in aluminum foil; place on large baking sheet. Bake 1 1/2 hours or until heated through. On large serving platter, arrange heated loaf and bread cubes.

Hearty Hot Dog Casserole by BDM

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Cook 8 slices bacon until crisp.

Remove bacon and all but 1 T of the drippings.

Cook in the reserved bacon fat until browned:

1 lb hot dogs cut into 1 inch pieces

1 onion chopped

Add and simmer for five minutes:

1 can (14 oz) sauerkraut, drained

½ t caraway seeds

Crumble bacon and stir in. Coat a 13 by 9” baking dish with

cooking spray and spread mixture into dish.

Prepare 6 servings of instant mashed potatoes per package directions.

Spread on top of hot dog mixture. Sprinkle with 1/8 t paprika and

bake at 350˚ for 30 minutes or until browned. Cool 10 minutes and serve.

FROZEN VEGETABLE CASSEROLE by CK

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1 (24 oz.) frozen vegetables, mixed
1 c. Cheddar cheese
1 c. sour cream
1 1/2 stick butter
1 onion, chopped
1 stack Ritz crackers

Cook vegetables as direction, drain. Saute onion with salt and pepper. Melt butter, crumble crackers into melted butter. Add vegetable, onion, 1/2 cracker mix and sour cream. Mix all together. Top with remaining cracker mixture. Bake 30 minutes.

PUMPKIN BUTTER by CK

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6 c. mashed pumpkin (canned or fresh)
4 tbsp. butter
1 lb. sugar
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves

Mix all ingredients in a large saucepan. Cook and stir over low heat until thick. Pour into clean jars and store in refrigerator. Use the same as jam or apple butter. Spices may be adjusted to taste. Makes about 8 cups.

DAVID’S SWEET POTATOES by BDM

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Wash and cut 6 medium yams into chunks. Cover with water and boil until fork tender. Remove skins and place in oven dish.

Mix and cook over medium heat stirring constantly until smooth and bubbly:

½ c brown sugar

3 T butter

3 T water

½ t salt

Pour over yams. Cover top with miniature marshmallows. Warm in oven until marshmallows are puffed and browned.

DaVinci Soup by CK

1 cup DaVinci Acini de PepePasta 1/4 cup red onions, finely chopped chopped 1/4 cup white onions, finely chopped 2 tsp. Olive Oil 1 cup finely chopped celery celery 1 1/2 cups peeled, seeded and chopped plum tomatoes 6 cups chicken broth Salt and pepper to taste Grated Parmesan cheese In a large stockpot, combine olive oil, onions and chicken broth. Bring to a boil. Season to taste with salt and pepper. Reduce heat to low and simmer for 10 minutes. Add celery and simmer another 5 minutes. Stir occasionally. Add pasta and cook until “al dente”. Ladle into soup bowls, sprinkle with Parmesan cheese. Serves 4 (Note: CK added 1 small can of drained chicken along with the celery)

Cranberry Relish by BDM

In a small saucepan stir together:

1 c fresh or frozen cranberries

½ c apple juice or apple cider

¼ c dates, chopped

¼ t dried rosemary or 1 t fresh

2 T brown sugar

¼ t salt

Bring to a boil, reduce heat and simmer,

uncovered, stirring occasionally for 5 to 8

minutes. Can serve warm or chilled.