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.