Chops baked in Orange Sauce by CK


4 thick pork chops
1/2 cup orange juice
4 Tbsp honey
1 tsp salt
1/4 tsp black pepper
1/2 tsp dry mustard
Place chops in a baking pan large enough so they do not overlap.  Mix together remaining ingredients and pour over the chops.  Bake in a 350 degree oven until done, usually about an hour.  Baste frequently with sauce.






Brown Sugar Smokies by Gena
1 lb bacon
1 (16 oz.) package Little Smokies
1 c brown sugar, or to taste

Preheat oven to 350 degrees. Cut bacon into thirds and wrap each strip around a little smokie.  Pin together with a toothpick.  Arrange on a baking sheet and sprinkle them liberally with brown sugar. Bake until bacon is crisp and the brown sugar melted.  (about 20 minutes)






Stuffed Mushrooms by Gena
2-3 lbs whole fresh mushrooms, cleaned and stems removed
1 lb. breakfast sausage
1/2 lb Velveeta

Brown sausage and drain.  Add Velveeta.  Warm until cheese is melted.  Stuff sausage/cheese mixture into whole mushrooms.  Bake at 350 degrees for 20 minutes.

CHRISTMAS RIBBON SALAD by CK

2 (3 oz.) lime Jello
2 1/2 c. hot water
1/2 c. pineapple juice
20 lg. marshmallows, cut up
1 (3 oz.) lemon Jello
1 (8 oz.) cream cheese
1 1/2 c. hot water
1 (3 oz.) cherry Jello
1 (3 oz.) red raspberry Jello
2 1/2 c. hot water

Mix lime Jello and hot water. Pour into a 9 x 13 inch pan. Let stand until firm in refrigerator. Heat pineapple juice and marshmallows in pan until melted. Dissolve lemon Jello in 1 1/2 cup hot water. Soft cream cheese. Combine the hot marshmallow-pineapple juice, lemon Jello and cream cheese. Mix well. When cool, pour over first layer. Let stand in refrigerator. Combine cherry and red raspberry Jello with 2 1/2 cups hot water. When cool, pour over 2nd layer. Cut in 2- 3 inch squares to serve.

 Cranberry Upside Down Cake by BDM

Topping:

Rinse 2 ½ c fresh cranberries, discarding any soft or shriveled ones

Melt ¼ c butter in a cast iron skillet over medium heat, stirring often

Stir in ¾ c brown sugar, cook and stir until sugar melts and bubbles

Add cranberries, spread in a single layer, set aside

Cake:

Combine    1/3 c shortening

          2/3 c granulated sugar, beating until well combined

Add     1 t vanilla

    2 eggs, beating until smooth

In a separate bowl combine 1  2/3 c flour

             2 t baking powder

            ¼ t salt

Add to shortening mixture 2/3 c milk and flour mixture, beating until batter is smooth

Pour batter over cranberries. Bake 30 minutes in preheated 350˚ oven or until a toothpick inserted in the center comes out clean. Remove from oven, let sit for 10 minutes. Put a large serving plate over the skillet and turn upside down. Cake will drop onto plate.

Serve with whipped topping on the side.

Oyster Cracker Snacks by CK
12 oz pkg of oyster crackers
1 cup vegetable oil
4 tsp chicken bouillon powder
1 tsp lemon pepper
Combine oil and powder in a gallon size zip lock plastic bag.  Mix by squeezing.  Add the crackers and shake well.  Pour on a paper towel to “dry” for about 20 minutes.  Store in an air tight container.
Other Variations:
      1 tsp garlic powder + 1 tsp dillweed + 1 pkg dry Ranch Dressing


      1 Tbsp taco seasoning + 1/8 tsp garlic powder




Pumpkin Dip by CK
One 8oz cool whip
1 box instant vanilla pudding
1 tsp. pumpkin pie spice (nutmeg and ginger will work)
15oz canned pumpkin
Gingerbread men or graham crackers
Thaw cool whip. Mix pumpkin, dry vanilla pudding mix, and pumpkin pie spice.
Fold in thawed cool whip and serve.


Pumpkin Dip by CK - version 2
15 oz canned pumpkin
8 oz cream cheese - softened
2 tsp pumpkin pie spice
2 cups powdered sugar
4 oz cool whip
Using electric mixer on low speed, blend the pumpkin and cream cheese until smooth.  Add pumpkin pie spice and powdered sugar and blend with mixer until smooth and creamy.  Fold in the cool whip and refrigerate for at least on hour.  Serve with ginger snaps or cinnamon graham crackers.




Winter Greens by BDM
Toss together in a large salad bowl:
1 bag (10 oz) mixed baby greens or Italian blend salad greens
1 avocado, pitted, peeled and cubed
1/3  cup pistachio nuts
¼ c dried cranberries
Beat together with a wire whisk until smooth:
1/3 cup olive oil
        ¼ c balsamic or red wine vinegar
        2 T sugar
        1 clove garlic, finely chopped
        1 t Dijon mustard


Toss dressing with greens together when ready to serve

NO FAIL FUDGE by CK
3 cups sugar
1 cup evaporated milk
1 7-oz.jar marshmallow creme
l/4 stick butter
1 12-oz. package chocolate chips
1 cup chopped nuts (optional)
Mix sugar, evaporated milk and butter together and cook until the mixture comes to a boil, stirring frequently.
Boil for 5 minutes, stirring constantly. Remove from fire and stir in chocolate chips and marshmallow creme. Stir ingredients until mixture is creamy and smooth. (An electric mixer may be used).
Pour into a buttered 9x9-inch pan.
Allow to cool, and cut as desired.
Yield approximately 2 1/2 pounds.


NOTE: For a nice variation, use Butterscotch or Caramel Chips instead of Chocolate Chips.




Burnt Sugar Candy by BDM


Slowly melt 1 c white sugar in a heavy skillet over medium heat, 
Let brown while stirring continually.
Have 1 c hot milk 
1 c white sugar ready 
Stir into the melted sugar, and stir rapidly to prevent boiling over.
Cook to soft boil stage (232˚ to 234˚) stirring often. When it holds together to make a soft ball in water, it is ready to be removed from the heat.
Add 1 c peanut butter
1 c coconut
Stir until well blended. Spread into a buttered 8 by 8 inch pan. Let cool. Cut into small fudge-sized pieces.

BROILED SPAM SANDWICH by CK


1 can Spam or 1 1/2 c. leftover ham
1 sm. onion, ground
4 tbsp. grated American cheese
Salad dressing (enough to make mixture spread easily)
Any or all of the following: finely chopped celery, finely chopped green pepper, 1 grated hard boiled egg, 1 tsp. mustard

Combine all ingredients into a food processor. Blend well. Spread on bread or spread on a split bun, sprinkle with grated cheese and broil at 450 degrees until brown and hot, about 12 to 15 minutes








SALISBURY STEAK BY BDM
In a bowl whisk 2 eggs 
                      ½ c milk
Add     ½ c dry bread crumbs
          2 T from a package of brown gravy mix 
          2 t dried minced onion
Crumble 1 lb ground beef over mixture and mix well. Shape into four patties about ¾ inch thick. Brown in frying pan.
Place the remaining contents of the brown gravy mix and another full package in a pan. 
Stir in   1 c water 
           2 T prepared mustard.
Bring to a boil, cook and stir until thickened. Serve over patties. 

Sister Rose's Turkey Casserole
5 cups diced turkey
1 large can cream of chicken soup
1 8 oz sour cream
1 cup milk
2 cups shredded cheese
1/4 t pepper
1/2 t chili powder
1 t garlic
1 t salt
Mix together and place into a greased 9x13 pan.  In a separate bowl, mix 2 pkg of corn bread stuffing mix per package directions.  spread on top of turkey mixture.  Bake at 350 for 45 minutes.






Pecan Crispies by CK
1/2 c. shortening
1/2 c. butter
2 1/2 c. brown sugar
2 eggs
2 1/2 c. flour
1/4 tsp. salt
1/2 tsp. soda
1 c. chopped nuts
Drop on greased cookie sheet and bake 12-15 minutes at 350 degrees.

PUMPKIN-STREUSEL COFFEE CAKE by CK
1/2 c. butter
3/4 c. sugar
1 tsp. vanilla
3 eggs
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 c. sour cream
1 3/4 c. 2 c. pumpkin
1 egg
1/3 c. sugar
1 tsp. pumpkin pie spice


STREUSEL:
1 c. brown sugar
1/3 c. butter
2 tsp. cinnamon
Cream butter, 3/4 cup sugar and vanilla; add 3 eggs beating well. Combine flour, baking powder and soda. Add to butter mixture alternating with sour cream. Combine pumpkin, 1 egg, 1/3 cup sugar, and spice. Spoon 1/2 of batter in 9 x 13 pan. Sprinkle 1/2 of streusel over batter. Spread pumpkin mix over streusel. spread remaining batter over pumpkin. Sprinkle remaining streusel on top. Bake at 325 degrees for 50-60 minutes until toothpick inserted in center comes out clean. Serves 12.






Best Ever Scalloped Potatoes and Ham by Jacquie
6-8 potatoes, peeled and sliced
1 small onion (diced)
2-3 cups Ham (cooked,diced)
3/4 cup Coffee Mate
3 T flour
1 1/2 tsp salt
1/4 tsp pepper
1 cup cheddar cheese
3 T butter
1 1/2 C boiling water


Combine potatoes, onion and ham and set aside.  Mix together creamer, flour, salt, pepper and cheese.  Layer potato/ham mixture alternately with dry mixture in a greased 9x13 inch pan or casserole dish.  Dot with butter and pour boiling water over all.  Bake at 350 degrees for 50-60 minutes, or until potatoes are done when pricked with a fork.

SCALLOP AND CORN CHOWDER by CK
2 slices bacon
1/2 c. chopped onion or white part of leek
2 1/2 c. pared potatoes, cut into 1/2" cubes
1 (13 1/2 oz.) can chicken broth, preferably unsalted
1 (17 oz.) can cream style corn
2 c. low-fat or skim milk
8 oz. bay or sea scallops, halved (quartered if lg.)
2 tbsp. finely chopped red bell pepper
2 tbsp. finely chopped green bell pepper
Salt & freshly ground black pepper to taste
2-3 drops Tabasco sauce
Saute the bacon in large saucepan until crisp. Set aside to drain on paper towels. Discard all but 1/2 teaspoon of bacon fat left in pan. Add onion or leek and saute over low heat, stirring until tender, about 5 minutes. Add the potatoes and chicken broth and heat to boiling. Cover and cook over low heat until potatoes are tender, about 20 minutes. Remove pan from heat. Using a slotted spoon, transfer about half of the potato and onion mixture to the bowl of a food processor that has been fitted with a metal blade. Add about 1/2 cup of broth from the pan. Process until very smooth. Place back into saucepan.
Stir in the corn and milk. Cover and place over low heat, stirring occasionally, until very hot. Do not boil. Stir in the scallops; cover and continue to simmer until the scallops are cooked through, about 5 minutes. Do not overcook. Chop the drained bacon. Stir bacon and red and green peppers together. Season the soup with salt, pepper and Tabasco to taste. Ladle into bowls and sprinkle each with a spoonful of bacon-pepper mixture. Approximately 4 cups.














Shepherd’s Pie by BDM


Brown and drain:
1 lb ground beef
1 onion
Stir in 1 can mixed vegetables, drained
½ c beef broth
1 t Worcestershire sauce
Heat meat mixture thoroughly; pour into sprayed pie plate or baking dish
Prepare 6 servings of instant mashed potatoes per package directions
Cover meat mixture with potatoes. Rough up surface to form peaks 
Bake at 350˚ for 45 – 60 minutes until peaks are nicely browned.
Let sit to cool before serving, it is very hot. 

Savory Lemon Chicken by CK
4 skinless, boneless chicken breast halves
10 3/4 oz can of cream of chicken soup
2 Tbsp water
1 Tbsp fresh parsley or 1 tsp dried parsley flakes
1 Tbsp lemon juice
1/2 tsp paprika
1/4 cup chopped red or green peppers
4 lemon slices
Spray 10" nonstick skillet with cooking spray and heat over medium-high heat for one minute.  Add chicken and cook 10 minutes or until well browned on both sides.  Remove chicken from skillet.  Stir soup, water, parlsley, lemon juice, paprika and peppers into skillet and heat to a boil.  Return chicken to skillet.  Reduce heat to low. Cover and cook 5 minutes or until chicken is cooked through.  Top chicken with lemon slices to serve.










Black Walnut Cake by BDM
Beat together until fluffy:
1 stick butter at room temp
1 ½ c sugar
Add and beat in:
1 t salt
2 eggs
1 t vanilla
Then beat in 1/3 c hot coffee
Sift together:
2 c flour
1 t baking powder
1 t baking soda
Stir flour mixture into butter mixture. 
Pour in 1 c buttermilk and continue mixing. 
Add 1 c chopped black walnuts
Pour into a sprayed bundt pan, bake at 350˚ for 35 – 40 minutes or until top is rich brown and springs back when lightly touched. Let cool in pan 30 minutes, then turn onto plate.


Glaze
Melt 1 T butter until lightly browned
Remove from heat and stir in: 
½ c powdered sugar
½ T milk
1/2 T black walnut flavoring
Drizzle over the top so glaze runs down sides.

Cheesy Potato Soup by gt

INGREDIENTS:
2 slices bacon
3/4 c. chopped onion (or to taste)
2 1/2 c. diced peeled potatoes (about 3 small)
1/4 c. chopped celery
2 c. chicken broth
1/4 tsp. salt
1/8 tsp. pepper
1/4 c. flour
3/4 c. half-and-half
1 c. shredded Cheddar cheese

DIRECTIONS:
In 10-inch skillet, cook bacon over medium heat, turning occasionally,  until browned and crispy.  Remove from skillet, reserving fat in skillet.  Drain bacon on paper towel, then refrigerate.  In same skillet, cook onion in bacon fat over medium heat 4 to 5 minutes, stirring frequently, until tender.

Spray slow cooker with cooking spray.  In cooker, mix onion, potatoes, celery, broth, salt and pepper.

Cover; cook on Low heat setting 6 to 7 hours.

In small bowl, beat flour and half-and-half with wire whisk until well blended; stir into soup.  Increase heat setting to High.  Cover; cook about 20 minutes longer or until thickened.  Stir in cheese until well melted.  Crumble bacon; sprinkle over soup.

Halloween Frightful Fingers by BDM

Cut jelly beans in half lengthwise

Press each half into the end of a circus peanut candy

Yummy Mummy Cheese Spread by BDM

Cut two (10 oz) cheddar cheese logs into pieces for mummy’s head, body, arms and legs.

Assemble on a serving plate.

In a small mixing bowl beat 1 (8 oz) package cream cheese with 1 T milk.

Use a basket weave pastry tip or flat cookie press design to pipe rows of cream cheese mixture across the mummy, creating bandages.

Add pickle or radish chips for a mouth and eyes.   

Honey-Glazed Pork Chops by CK


4 bone-in pork loin chops, 3/4-to-1-inch thick
salt , to taste
ground black pepper, to taste
2 tablespoons packed brown sugar
2 tablespoons honey
Nonstick cooking spray
Heat oven to 350 degrees F. Sprinkle chops with salt and pepper. Coat large skillet with nonstick cooking spray. Heat skillet over medium heat. Add pork chops. Cook until brown, turning once. Remove chops. Place chops in 9x13-inch baking dish. Combine brown sugar and honey in small bowl. Microwave on HIGH (100%) for 20 seconds; stir to combine. Spoon half of the honey mixture over tops of chops, spreading evenly. Bake, uncovered, for 15 minutes. Turn chops; spoon remaining honey mixture over chops, spreading evenly. Bake until internal temperature is 160 degrees F, 15-20 minutes. To serve, spoon pan drippings over chops.




Cabbage Fruit Slaw by BDM


Stir together until combined: ¼ c honey
½ T lemon juice
½ c sour cream
Stir in: 2 c shredded cabbage
1 c shredded carrots
1 tart apple, diced
½ c raisins
¼ c chopped walnuts

Boneless BBQ Pork Ribs by CK

2 1/2 pounds boneless pork ribs

Pepper

Lawry's Seasoning Salt

1 to 2 cups Stubbs Barbeque Sauce

Put ribs in a large pot and cover with water. Boil for 20 minutes. Remove ribs from the water and place in crock pot.Season with pepper and Lawry's to taste. Drizzle about 3/4 cup of barbeque sauce over ribs. Cook on low for 4 to 5 hours.

About 15 minutes prior to serving, drizzle just a bit more barbeque sauce over the meat.

Adjust use of barbeque sauce to taste.

Hot Crab Hero by BDM

In a large bowl combine:

2 cans (6 oz each) crabmeat – drained, flaked and cartilage removed

½ c mayonnaise

¼ c fresh parsley

¼ c sour cream

1 T lemon juice

½ t garlic powder

1/8 salt

Slice one 8 oz loaf French bread horizontally in half

Spread cut sides with 2 T butter

Top with 4 slices Swiss cheese, spread with crab mixture

Bake at 350˚ on an ungreased baking sheet for 20-25 minutes or until browned

Slice and serve hot

Baked Potato Soup by CK
Makes:  8 servings
Slow Cook:  3 hours on high or 6 hours on low
3 1/2 pounds of potatoes, peeled and cut into pieces
1 small red pepper seeded and chopped
1 10oz package of frozen broccoli
4 cups chicken broth
1/3 cup half and half
1/3 cup sour cream
1 tablespoon cornstarch
Salt and pepper to taste
4 scallions trimmed and thinly sliced
4 slices bacon cooked and crumbled
Combine potatoes, red pepper and broccoli and chicken broth in slow cooker.  Cover and cook 3 hours on high or 6 hours on low.
After the 3 or 6 hours- in small bowl stir together half and half, cornstarch, and sour cream, and salt and pepper.  Remove cover of crockpot, and slightly mash potatoes.  Stir in half and half mixture , scallions and bacon.






Taco Bake by BDM
Combine: ¾ c flour
½ c corn meal
1 T sugar
½ t salt
¾ c very warm milk
3 T corn oil
1 egg
2 pkgs rapid rise yeast
Pour batter into a pre-sprayed 9 inch pie pan. 
Brown 1 lb ground beef and drain. Stir in 1 pkg taco seasoning mix, pour on top of batter.
Pour 1 c salsa evenly over meat. Sprinkle with 1 c shredded Mexican style cheese and 1 c corn chips partially crushed.
Put in cold oven, set temperature at 350˚ Bake for 30 minutes or until done.

KIELBASA CABBAGE SKILLET by BDM

In a large deep skillet brown:

1 lb fully cooked kielbasa or Polish sausage, cut into ½ inch circles

2 T butter

Remove and set aside

In the same pan sauté until tender:         1 large head cabbage, chopped

2 medium onions, chopped

Combine: 3 cans (8 oz) tomato sauce

    ½ c sugar

    1 T paprika

Pour over cabbage. Bring to a boil. Reduce heat, cover and simmer for 20 minutes.

Add:         reserved sausages

    3 – 4 large potatoes, peeled and cubed

Cover and simmer until potatoes are tender..

APPLE DUMPLINGS  by GKT


Prepare pie crust or use already prepared pie crust.  Peel and core apples but leave whole.

Place apple on a square of pie crust.  In center of apple put:
       1 tsp butter or margarine
       1 tsp sugar
       1/4 - 1/2 tsp cinnamon

Wrap apple in pie crust and place in 9x13 pan.

In medium saucepan, combine:
        1 c sugar
        2 c. water
        3 Tbsp butter or margarine
        1/4 tsp cinnamon

Bring to boil.  Continue boiling for 3 minutes.

Pour over apples.  Bake 425 degrees for 40-45 minutes.  (If glass pan, drop temperature by 25 degrees.)

Ramen Noodle Stir Fry by CK
1 lb ground beef
1 lb pkg mixed vegetables
(2) 3 oz pkg Ramen Noodles
1 1/2 cups water
2 Tbsp soy sauce
Brown meat in a large skillet over medium-high heat.  Drain.  Add vegetables, water, soy sauce and flavor packets. Mix well, bring to a boil.  Break noodles in half crosswise; add to mixture.  Reduce heat; cover and simmer 5 minutes or until vegetables and noodles are tender,stirring occasionally to separate noodles.  Serve 4 to 5


Options:  using Oriental vegetables and Oriental flavored noodles.  Could also add onion, garlic and/or ginger.






Pumpkin Pie Cake by BDM
Mix together: 1 can (29 oz) pumpkin
4 eggs
1 can (12 oz) evaporated milk
1 t nutmeg
2 t cinnamon
1 ¼ c sugar
Pour into a greased 9 by 13” pan.
Sprinkle 1 package yellow cake mix over top. Melt 1 stick margarine and drizzle over cake mix
Sprinkle with ½ c chopped nuts. Bake at 350˚ for one hour.

CHICKEN CHILI NACHOS by CK

4 chicken breasts, boiled and shredded

2-8 oz packages of cheese (cheddar, jack, Colby)

1 or 2 cans spicy chili beans

16 oz. sour cream

1 can of cream of chicken soup

1 can of diced tomatoes with green chilies

1 small can diced chilies or jalapenos

1-2 bags of nacho cheese Doritos

In large pot add sour cream, soup, tomatoes, chilies, and chicken. Let simmer 10-15 minutes. Layer baking dish with smashed Doritos, then pour chicken mixture on top.

Next spread half an 8 oz. package of cheese, then add cans of beans, and top with remainder of cheese.

Bake at 350 degrees for 20-30 minutes until cheese is melted.

Serve with additional Doritos instead of a fork.

Macaroni Casserole by BDM

Stir together into an ungreased 1 ½ quart casserole dish:

1 c milk

½ t salt

½ t curry powder

1 can (10 ¾ oz) cream of chicken soup

Then stir in:

1 c shredded Chedddar cheese

1 can (4 oz) can mushrooms, drained

1 jar (2 oz) diced pimentos

1 ½ c cut up cooked chicken

1 package (7 oz ) uncooked elbow macaroni

Cover and bake at 350˚ until macaroni is tender, 55 to 60 minutes.

Oven-Fried Chicken by CK
2 tbsp Dijon-style mustard
1/2 tsp. salt
1/4 cup honey
1 tbsp hot sauce
1/2 cup plain breadcrumbs
1/4 cup Parmesan cheese (Freshly shredded)
4 boneless, skinless chicken breast halves (6 oz each)
Preheat oven to 400°F. Coat baking pan with nonstick cooking spray; set aside. Combine honey, mustard, hot sauce and salt in medium bowl; stir to mix well. Combine breadcrumbs and cheese in shallow dish; stir to mix well. Place chicken in honey mixture; turn to coat. One piece at a time, dredge chicken in breadcrumb mixture, pressing to adhere. Arrange on prepared pan. Bake 30 minutes or until juices run clear.






Crispy Potato Cubes by BDM
In a large resealable plastic bag combine:
1/3 c flour
¾ t salt
½ t dried thyme
½ t dried marjoram
1/8 t pepper
Peel and cut 5 potatoes into 1 inch cubes
Add to the bag and shake to coat the cubes
Pour ¼ c melted butter into a 13” by 9” baking dish. 
Stir in 1 clove minced garlic
Add potatoes and 1 bay leaf
Cover and bake at 450˚ for 20 minutes, uncover and stir.Bake 15 -20 minutes longer or until lightly browned and tender.Discard bay leaf. Serves four.  

Flowerpot Chicken by CK

1 chicken, approx 4 lbs.

2 lbs red or white new potatoes

1 lb plum or roma tomatoes

2 med. onions (approximately 2 cups chopped)

2 med. green bell peppers

3-7 cloves of garlic (depending upon your taste)

1 tsp marjoram and/or thyme

1 tsp salt

1 tsp fresh ground black pepper (double if using preground)

1/4 tsp cayenne pepper

1/8 tsp nutmeg

2 sprigs fresh rosemary

3/4 cup red wine

1/4 cup Parmesan, asiago or other hard cheese, grated

Instructions:

In advance if possible set your chicken in an cold brine to soak--at least 30 minutes per pound, but not more than 8 hours total.

1 quart cool water

1/2 cup kosher Salt

1/2 cup sugar

12 peppercorns

6 allspice berries

3 whole cloves

1 sprig fresh rosemary

Mix the salt and sugar in the water, add the whole spices and submurge the chicken in the pot, cover and place in refrigerator's bottom shelf. Be careful not to let the water drip on anything! Place the pot in a shallow dish such as a pie plate lined with a few layers of paper towels to be extra safe.

Make a rub mixture of all dry spices (marjoram and or thyme, salt, black pepper, cayenne pepper and nutmeg).

Lay onions, tomatoes, garlic and green peppers into pre-soaked flower pot and pour 1/4 cup red wine over the veg mix.

Remove chicken from brine and dry with paper towels from under the pot, then lightly coat with olive oil and rub chicken liberally with spice mix, being sure to coat all over, inside and out!

Place chicken on the bed of vegies in the saucer, add a sprig of fresh rosemary and cover with the flower pot.

Place the whole thing into cold oven, turn temperature to 350* and bake for one hour without interuption.

At one hour open and remove top. Baste liberally with juices from under chicken.

Turn oven temp up to 500*

Sprinkle with fresh grated parmesan or other hard cheese of your choice and cook for another ten minutes uncovered.

Serve over brown rice.

.

Merlin’s Stuffed Peppers by BDM

Cut thin slice from stem end of 6 bell peppers

Remove seeds and membranes. Rinse. Place in a deep saucepan, cover with water and boil 5 minites. Drain

Brown 1 lb ground beef and 2 T chopped onion, drain.

Prepare Spanish Rice mix per package directions.

Stir ground beef, rice and 1 can tomato soup together. Use mixture to fill peppers.

Stand peppers upright in ungreased 8 by 8 inch baking pan. Cover, and bake at 350˚ for 45 minutes. Uncover and bake another 15 minutes.

PIZZA STROMBOLI by CK

1 oz. dry active yeast (or 1 oz. cake yeast)

1 c. warm water

1 tbsp. sugar

2 tbsp. olive oil

2 1/2 c. all-purpose flour

For filling:

1/2 lb of each ham, pastrami, pepperoni, hard salami

1/2 lb of sliced mozzarella cheese

1/2 lb of sliced provolone cheese

Make dough first.

Yeast mixture:

Combine yeast, warm water and sugar. Mix lightly. Float olive oil on top of yeast mixture. Yeast should stand for 10 to 15 minutes and be bubbly on top before use. Stir in flour

Take half of prepared dough and flatten it out in a rectangle as long as cookie sheet and 8 inches wide. In the middle of the dough, layer fillings from one end to the other along the longest part of the dough. Beginning with ham, layer all the way down the center, then add next layer using mozzarella cheese, then layer pastrami, pepperoni, provolone, and finish with a layer of hard salami.

Flatten remaining dough and fold over as to enclose all ingredients. Put seam facing down on a very lightly greased cookie sheet.

Poke a few holes with fork in roll to allow for steam to escape.

Bake at 500 degrees till slightly brown - about 10-15 minutes. Do not preheat oven!

Remove and allow to cool slightly. May use a pizza sauce for dipping.

Cheese Biscuits by BDM

Preheat oven to 400˚

In a medium bowl combine: ½ c shredded Cheddar cheese

2 c buttermilk baking mix (Bisquick)

Add 2/3 c milk, stir just until combined and evenly moistened

Drop by rounded spoonfuls onto a parchment lined baking sheet

Place on second baking sheet. Place in upper third of oven.

Bake about 12 minutes or until just beginning to brown.

Slide parchment with biscuits off pan.

Melt 2 T margarine

Stir in ¼ t garlic salt or 1/8 t garlic powder plus 1/8 t salt

¼ t dried parsley flakes

Brush over hot biscuits, ready to serve.

Oriental Salad by Gena

Mix together: 1/3 c. vinegar

1/4 c. oil

1/2 c. sugar

2 packages Ramen seasoning (from Ramen noodle pack)

Just before serving toss with:

2 packages crushed Ramen noodles

3/4 - 1 c. slivered almonds

3/4 - 1 c. sunflower seeds

1 package cole slaw mix

Roast Beef Wraps by BDM

Mix together: 1/2 c. Miracle Whip

1 Tbsp. tomato paste

2 tsp. horseradish

Spread sauce mixture over flour tortilla.

Top with: 2 slices of thinly sliced deli roast beef

1 slice thinly sliced Swiss cheese

Slices of peeled cucumber

Fresh baby spinach leaves

Roll up jelly roll style, wrap in plastic wrap. Cut in half.

(1/2 lb. or roast beef and 1/2 lb. of cheese will make 4 wraps.)

Peanut Butter Fudge Brownie Bars by CK

1 cup butter, melted

1 ½ cups sugar

2 eggs

1 tsp vanilla

1 ¼ cups flour

2/3 cup cocoa

¼ cup milk

1 ¼ cups chopped pecans

½ cup butter

10 oz pkg Peanut Butter Chips

14 oz sweetened condensed milk

¼ cup semi-sweet chocolate chips

Preheat oven to 350 degrees. In a large bowl, combine 1 cup melted butter, sugar, eggs and vanilla; beat well. Add flour, coca and milk; beat until blended. Stir in 1 cup pecans. Pour into greased 9x13 pan. Bake for 25-30 minutes or just until edges begin to pull away from sides of pan. Cool completely in pan on wire rack. In medium saucepan over low heat, melt ½ cup putter and peanut butter chips, stirring constantly. Stir in sweetened condensed milk until smooth; pour over baked layer. Place chocolate chips in a small microwave safe bowl. Microwave on high for 45 seconds or until chips are just melted; stir. Drizzle bars with melted chocolate; sprinkle with remaining pecans. Refrigerate 1 hour or until firm.

Messy Berries by BDM

Meringue:

Preheat oven to 175˚ Line large baking sheet with foil

Beat with an electric mixer until they turn white and hold soft peaks:

2 large egg whites, at room temperature

¼ t vinegar

Still beating, add 1/3 c granulated sugar a bit at a time. Keep beating, gradually adding ¼ c powdered sugar. Drop rounded teaspoons onto the baking sheet. Bake for 1 ½ hours. Turn off oven, DO NOT OPEN, and leave for 2 hours

Berries:

Bring 2 c of mixed berries (strawberries – hulled and sliced, blueberries, raspberries,) ½ c sugar and 1 T lemon juice to a simmer in a medium saucepan. Turn into a medium bowl and stir in 2 c more of mixed berries. Refrigerate.

Whipped cream:

When ready to serve, whip 1 c heavy cream and 1 t vanilla to soft peaks

Assemble:

In glass serving dish, layer whipped cream, crushed meringue puffs, and berries, repeating until full. Can cover and refrigerate several hours.

Nine Layer Chicken Dish by CK

9 slices bread, remove and reserve crusts

4-5 cups cooked chicken, boned and cubed

4 oz can mushrooms, stems & pieces, drained

1 cup water

1/2 cup mayo or salad dressing

9 slices Cheddar Cheese

4 eggs, beaten and combined with 1 tsp salt

10 3/4 can cream of chicken soup

10 3/4 can cream of celery soup

Layer the ingredients in the order listed in a lightly greased 9x13 baking dish. Cover with foil. Refrigerate 24 hours. Bake at 350 degrees for 1 1/4 hours.Make bread crumbs from reserved crusts. Remove foil from baking dish and top hotdish with crumbs. Return to oven and bake another 15 minutes.

Pepper Steak by BDM

1 lb beef chuck or round, cut across grain into thin strips

Combine: ½ c soy sauce

1 clove garlic, crushed

½ t ginger

Add beef, toss, & set aside

Heat ¼ c olive oil in pan over, medium heat, add beef & liquid,

Stir until browned. Simmer 30 – 40 minutes.

Turn up heat and add: 1 c green onion chopped

1 c peppers cut in squares

2 stalks celery sliced thinly

Stir & cook for 10 minutes. Mix together 1 c water & 1 T cornstarch,

Add to pan, stir until liquid is thickened.

Add 2 tomatoes, cut in wedges, and stir until heated through.

Serve over rice.

Easy Taco Salad by BDM

Brown in frying pan: 1 lb ground beef, drain and return to pan.

Stir in 1 envelope of taco seasoning, fill envelope with water and stir into meat. Simmer until water is absorbed, add 1 can of re-fried beans.

Continue cooking until heated through.

Fill salad bowl with lettuce torn into bite size pieces or use “salad from a bag” Top with: meat mixture

chopped tomatoes

sliced black olives

shredded cheddar cheese

green onions

sour cream

Fritos

Serve with ranch salad dressing

Teriyaki Sauce for Grilling by CK

2 cups soy sauce

1 cup sugar

1 T molasses (optional)

1 oz dry sherry or bourbon

1 T freshly grated ginger

2 cloves garlic, grated

1 tsp Accent (optional)

Teriyaki Steak: Marinate a tender steak cut for 20 -30 minutes. Broil or grill over white hot coals, turning once; brush both sides with sauce. Cook quickly over high heat. For less tender steak cuts,marinate overnight and cook slowly over lower heat.

Teriyaki Chicken: use chicken breast tenders or legs. Marinate chicken overnight in a Ziploc bag, shaking and turning occasionally to distribute evenly. Broil or grill over high heat, brushing with sauce occasionally until the final 10 minutes of cooking.

Hershey Chocolate Pie by CK

1/2 cup milk

16 large marshmallows

1 cup whipping cream

4 Hershey candy bars

Prepared graham cracker crust

Melt milk, marshmallows, and Hershey bars together and cool. Beat whipping cream; add to cooled chocolate mixture. Pour into crust.

Chill or freeze.

Coca Cola Jello by BDM

Stir together and spread in bottom of 8” by 8” pan:

1 small (4oz) can crushed pineapple, drained

1 can Bing cherries, drained

½ chopped pecans

Dissolve small box of cherry Jello in 1 c boiling water. Stir in gently ¾ c ice cold Coca Cola. Pour over fruit mixture. Chill until well set.

Cut in squares and serve.

Cheesy Chicken Quesadillas by CK

3/4 cup Cooked chicken breast

1/2 cup shredded Colby Jack cheese

1 six inch green onion

1 tsp chili powder

1 cup baby spinach leaves

4 six inch whole wheat flour tortillas

1/2 cup salsa

2 Tbsp chopped cilantro

Combine chicken, cheese, green onion, cilantro and chili powder in medium bowl; mix well.

Spoon half of mixture onto each of 2 tortillas; top each with 1/2 cup spinach and remaining tortillas.

Heat large nonstick skillet over medium-high heat; coat with nonstick cooking spray. Add 1 quesadilla; cook

2 minutes on each side or until lightly browned and cheese is melted. Repeat with remaining quesadilla.

Cut quesadillas into wedges; serve each 1/4 cup salsa.

Three Bean Salad by BDM

Drain and rinse 1 can kidney beans

Drain 1 can green beans

Drain 1 can yellow wax beans

Mix all beans together.

Stir in: ¼ c chopped onion

1 t salt

1/3 cup Italian salad dressing

Toss thoroughly and refrigerate.

Also good with chopped peppers and chopped celery

Steakhouse Salad by CK

3 Tomato (sliced )

3 Tbsp Dijon-style mustard

2 Hardboiled Eggs – quartered

¼ cup slices black olives

4 cups mixed greens

1 ½ cups light herb vinaigrette salad dressing

1 lb flank steak

4 potatoes- quartered and cooked

1 lb green beans- cooked

Stir together 1 cup vinaigrette dressing and mustard; set aside. Combine flank steak and remaining vinaigrette mixture in shallow dish or resealable plastic bag. Cover or seal; marinate in refrigerator at least 2 hours. Preheat grill or broiler. Drain steak; discard marinade. If grilling, grill with lid closed over medium-high heat 6 to 8 minutes on each side or to desired doneness. If broiling, broil on rack of broiler pan 4 inches from heat 6 to 9 minutes on each side or to desired doneness. Slice steak diagonally across the grain. Serve over mixed greens with potatoes, green beans, tomatoes, eggs and olives; drizzle with reserved vinaigrette mixture.

Blueberry Ice Cream Pie by BDM

Crust:

In bowl of food processor combine:1 ½ c slivered almonds

2 T brown sugar

½ t salt

Pulse until coarsely ground. Stir in 3 T melted butter.

Press into 9-inch pie plate. Bake at 350˚ for 8 to 12 minutes.

Filling:

In a large, non-reactive skillet combine: 3 c blueberries

1/3 c sugar

1 t cornstarch

¼ t salt

1 t grated lemon zest

2 t lemon juice

1/8 t nutmeg

1 T water

Cook and stir over medium heat until blueberries begin to pop, give off juice and come to a full simmer. Simmer for one additional minute.

Next Day:

Soften 1 qt vanilla ice cream. Spoon ½ of it into crust. Top with ¾ c ofthe blueberry sauce. Spoon on remaining ice cream and spread to edges. Cover surface with plastic wrap and freeze until firmly set (8 hours).

To serve:

Let pie sit out to soften so that it can be easily cut. Heat remaining sauce.Cut into 10 slices. Top with warmed blueberry sauce.

TUTTI-FRUTTI LEMON FRUIT SALAD by BDM

Mix together: 1 can (8 oz) pineapple chunks & liquid

1 can (11 oz) mandarin oranges & liquid

1 can (17 oz) fruit cocktail & liquid

Stir in: 1/2 cup coconut

2 Tbsp. lemon juice

Sprinkle one 3 oz package of instant lemon pudding over fruit and mix well. Chill 8 hours or more. Before serving add 2 sliced bananas.

May fold in one container of whipped topping if desired.

MACARONI SALAD by Gena

1 lb macaroni - cooked and cooled

1 cup celery, diced

1 onion, diced

2 carrots, diced or shredded

1 green pepper, diced

Mix above ingredients.

Dressing:

1/4 c vinegar

3/4 c sugar

1/2 can sweetened condensed milk

1 cup Miracle Whip

Mix and pour over macaroni and vegetables.

UPSIDE-DOWN CHICKEN POT PIE by CK

1 package (7.5 oz.) refrigerated flaky buttermilk biscuits

1 box (10 oz.) frozen mixed vegetables, thawed

1-1/2 cups water

1/2 cup milk

1 package Knorr® Pasta Sides™ - Chicken

2 cups cut-up cooked chicken or turkey

1-1/2 cups shredded cheddar cheese (about 6 oz.), divided

Preheat oven to 450°. Spray deep dish pie plate with nonstick cooking spray.

Pull biscuits apart and press on bottom and up sides of pie plate. Bake

8 minutes or until biscuits are golden; set aside. Decrease oven to 350°.

Bring vegetables, water and milk to a boil in medium saucepan over high heat.

Stir in Knorr® Pasta Sides™ - Chicken and return to a boil over high heat.

Reduce heat to medium and cook covered, stirring occasionally, 8 minutes or

until pasta is tender. Stir in chicken and 1 cup cheese.

Spoon into prepared pie plate, then sprinkle with remaining 1/2 cup cheese.

Bake uncovered 10 minutes or until cheese is melted. Serves 6.

STRAWBERRIES AND CREAM DESSERT SQUARES by Gena

Crust:

1 pouch (1 lb 1.5 oz) sugar cookie mix

½ c butter or margarine, softened

1 egg

Filling:

1 c white vanilla baking chips

1 pkg (8 oz) cream cheese, softened

Topping:

4 c sliced strawberries

½ c sugar

2 Tbsp. cornstarch

1/3 c water

Mix cookie mix, butter and egg until soft dough forms. Press evenly in bottom of 13x9 pan that has been sprayed with cooking spray. Bake 15 to 20 minutes or till golden brown. Cool completely, about 30 minutes.

Microwave baking chips on high 45 to 60 seconds or until chips are melted.

In medium bowl, beat cream cheese until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.

In small bowl, crush 1 c of the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 c water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1 hour.