Cordon Bleu Appetizer

1 pkg cream cheese softened
1 tsp dijon mustard
1cup shredded swiss cheese
3/4 cup cubed ham (cooked)
Sourdough baguette bread sliced

Mix together cream cheese and mustard. Add in swiss and ham. Spread about 1Tbsp of the cheese mixture on each slice of bread. Bake at 350 for 12-15 minutes or until tops are lightly browned.

Super Nachos

1 can refried beans
1 lb. ground beef
1/2 cup green onions
1 small can diced green chilies
3 cups Cheddar cheese
1 small can black olives, chopped
3/4 cup Salsa
1 C sour cream
2 large tomatoes, diced
bag of tortilla chips

Spread beans in 9X13 inch baking dish and cover with cooked meat. Next, spread the chilies over the meat, top with grated cheese and drizzle salsa over the top.  At this point, the dish may be covered and chilled until 30 minutes before serving.  Bake  uncovered at 350 degrees for 25 minutes.  Quickly remove from oven and add chopped olives, spread with sour cream, then top with green onions and tomatoes.

Alfredo Chicken Bake

1 box penne pasta (cooked & drained)
Cubed, cooked chicken breast, grilled or fried
Sliced mushrooms (about 1 carton)

Combine above ingredients in a large baking dish. Pour Olive Garden Alfredo Sauce over pasta mixture. (I used two jars of Great Value Alfredo Sauce).

Seeded, Diced Tomatoes (about 4 romas)
Monterey Jack Cheese
Parmesan Cheese

Top with Monterey Jack cheese, diced tomatoes parmesan cheese. Bake @ 350º for about 30 minutes or until bubbly and cheese starts to brown. (I like to broil it to brown the cheese a little bit.) :)

Greek Salad and Dressing

1/2 c. Oil
1 tsp. Sugar
1/2 c. Vinegar
1 tsp. Salt
1/4 tsp. Dry Mustard

Mix all together and serve over a variety of greens and goodies.

I used a head of lettuce, some cabbage, a tomato, black olives and cucumber and threw some feta cheese on top. Simple, easy but it's a different dressing.....i seem to get in a rut and don't try new things enough.

LaVon - November 2010 - Maria's house

CHICKEN BROCCOLI VEGGIE SAUTE

3 TB spoons butter
4 skinless,boneless chichken breasts ( cut in ½ length wise )
1 cup chopped broccoli
½ cup very thinnly sliced carrots
1 cup sliced fresh mushrooms
1 can cream of broccoli soup
1/3 cup milk
1/8 tsp pepper
1 tsp. cumin
2 cloves garlic, minced
Dash of red pepper

Cook chicken in 2 TB spoons of butter until lightly browned
Remove , set a side
Cook broccoli , carrots , & mushrooms in 1 Tb spoon butter approx 5 min.
(I put the carrots in by themselves for about 5-10 before the other veggies so they wouldn’t be too crunchy!)
Mix soup , milk & seasonings, stir into vegetables , add chicken
Heat to boiling and simmer 5 min .

Orange Goo - October at Marlana's house

1 large or 2 small containers of Cottage Cheese
1 large or 2 small boxes of Orange Jell-O powder
1 can crushed pineapple
1 large or 2 small cans of Mandarin Oranges
8-12 oz. Cool Whip

Mix cottage cheese, Jell-o powder, drained pineapple, and drained mandarin oranges together. Fold in Cool Whip. (Note: I usually mix everything except the Cool Whip together early in the day, but I don't fold in the Cool Whip until the last minute.)

Pumpkin Bars

1 1/2 cup sugar
1 1/2 tsp. baking soda
1 1/2 cup flour
1/4 tsp salt
1 cup oil
3 eggs
1 cup pumpkin
3/4 tsp cinnamon

Mix all ingredients and pour into a lightly greased oblong cookie sheet. Bake 350 for 15 min.

Frosting:
4 oz cream cheese
1/2 stick butter
1 cup powder sugar
1 tsp vanilla

Whip together well and put on top of the bars.

Marlena's house- Oct 2010

Cream Cheese Braid

I know this is favorite month, but I missed so many dinner groups and I didn't get to try most of the delicious recipes you all brought, so I'm making one of our family's favorite breads.


Dough:
5 1/4 C Bread Flour
1/4 C Sugar
1/2 T Salt
1 1/2 T Instant Yeast rounded
1 1/2 T Liquid Lecithin
2 C Hot Tap Water

Mix dry ingredients. Add lecithin and water. Mix for one minute and check consistency. Dough should be very wet. Add more water if too dry. I usually add about another 1/3 C hot water. Mix for 5 minutes.
Split dough between two baking sheets. Roll out to fill sheet.

Have Filling ready:
4 oz softened cream cheese
1/2 C powdered sugar
1/2 t vanilla
May also add fruit or jam of your choice

Spread filling down middle of dough long ways leaving about 1/2 inch at top and bottom and a third on either side. Braid, carefully sealing edges.

Bake at 350 for 25 minutes.
Ice while warm

Icing:
2 C powdered sugar
1/4 C softened butter
1/2 t vanilla
2 T water or milk

Yummy Potatoes

I stole this recipe from Ariane...so yummy!!


9 Potatoes, skinned, boiled, and then whipped with hand mixer or Kitchen Aid
Whip in:
8 oz. Cool Whip
½ tsp. pepper
12 oz. cream cheese
¼ tsp. nutmeg
1 tsp. salt
1 stick of butter

Preheat the oven to 350º. Pour into a 9x13 pan and bake uncovered for 20 minutes. So creamy and delicious!

Blackberry Italian Soda

August brought by Marlana

Blackberry Syrup
* 1 1/2 cups granulated sugar
* 1 cup water
* 2 cups frozen or fresh blackberries

1. Combine sugar, water, and blackberries in a small saucepan, and bring to a boil over medium-high heat, stirring occasionally.
2. When mixture boils, reduce heat to medium low and simmer for 5 minutes, stirring occasionally until sugar is completely dissolved. Remove the pan from heat and let mixture steep for 15 minutes.
3. Strain blackberry syrup through a fine mesh strainer into a clean container. Refrigerate until cold, and store covered in the refrigerator for up to 7 days.

Italian Soda:
* 8 fluid ounces carbonated water
* 1.5 fluid ounces flavored syrup
* 1 fluid ounce half-and-half cream

1. Fill a tall glass half full with ice. Fill to 2/3 with carbonated water. Pour in flavored syrup, then float the half-and-half cream on top. Stir when ready to drink.

Corn and Black Bean Salad

2 cups frozen corn, thawed
1 can black beans, drained and rinsed
1 green pepper, seeded and diced
1 red pepper, seeded and diced
1/2 red onion, sliced thin
1/4 balsamic vinegar
2 Tbsp. olive oil
1/2 tsp. sugar
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. cumin
1/2 tsp. chili pepper
3 Tbsp. chopped cilanto or 1 tsp. dried cilantro

Combine all vegetables in a medium sized bowl.  In a separate bowl, mix dressing ingredients.  Pour over vegetables and toss until well coated.

Raspberry Cream Chocolate Tart - August at Tawnya's house

If you haven't seen it before, check out Phemomenon. It's a really fun baking blog! That's where this recipe came from.

Tart Batter

Ingredients:

• 1 stick unsalted butter, at room temperature
• 1/2 c. packed light brown sugar
• 1/2 t. salt
• 3 eggs, at room temperature
• 1 t. pure vanilla extract
• 1/2 t. pure almond extract
• 3/4 c. all-purpose flour
• 1/2 c. ground almonds (from approximately 3/4 cup whole almonds, processed in food processor or nut grinder)

Method:

Butter a 9-inch tart pan well. Set aside on a large baking sheet.

In a large bowl beat together the butter, sugar and salt for 2 minutes until light and fluffy. Add the eggs, one at a time, until well combined, stopping and scraping down the sides beating 1 minute after each addition and scraping down the sides of the bowl as needed. The mixture will look curdled. Add the vanilla and beat until well combined. Turn the mixer speed to low and add the flour and ground almonds or almonds until combined, then turn speed up and beat 1 minute until light and fluffy. Use a rubber spatula to scrape the sides and bottom of the bowl and make sure the batter is well mixed and fluffy.

Scrape the batter into the prepared tart pan and use an offset spatula or the back of a metal spoon to spread the batter evenly across the bottom of the pan and up the sides of the pan, just to the top edge to create a rim for the filling.

Filling: Chocolate Layer

Ingredients:

• 1 c. mini chocolate chips
• 1 T. flour

Method:

Place the chocolate chips in a small heatproof bowl, add the flour and toss together to coast. Set aside while preparing the cream filling.

Filling: Fruit Layer

Ingredients:

• 1 container (6 oz) fresh red raspberries, rinsed and cleaned
• 2 T. all-purpose flour
• 1/3 cc. sugar
• 1 t. finely grated orange zest (optional)
• 1/4 t. salt
• 3/4 c. sour cream
• 1 large egg yolk
• 1 t. pure vanilla extract
• 1/2 t. pure almond extract
• 1/4 t. ground cinnamon
• Confectioners' Sugar, for dusting
• One bar of good chocolate for decorating, if desired

Method:

Preheat oven to 350 degrees F.

If you are using the orange zest, combine the sugar and orange zest in a small bowl and rub together well using your fingertips until the sugar is moist and fragrant.

In a medium sized bowl, whisk together the flour, sugar, salt, sour cream, egg yolk, vanilla and cinnamon.

Sprinkle the chocolate chips into the tart shell, covering the entire bottom of the pan. Sprinkle the fresh raspberries evenly over the chocolate chips and then pour the sour cream mixture over and around the berries in the tart pan. The chocolate and berries will not be completely covered by the sour cream mixture, but will bake into a cream layer in the oven - don't try to spread it, just try to pour bits of it all around the pan so it can spread while baking.

Place the tart on the baking sheet into the oven. Bake for 35 to 38 minutes until the tart is puffy and golden. Let the tart sit for 10 minutes on a rack to cool a bit before cutting. Dust the tart with confectioners' sugar before serving.

To make an even fancier presentation when serving at room temperature or cold, use a vegetable peeler to shave curls of chocolate from the edge of the chocolate bar over the tart to decorate.

The tart can be served warm, at room temperature or even cold.

Strawberry Jell-O Salad

1 sm. box strawberry jell-o
1 sm. box cook n serve vanilla pudding
1 sm. box cook n serve tapioca pudding

Mix with 2 2/3 cups water, bring to boil, stirring, boil for 1 minute.
Pour into container, let cool room temp 1-2 hours, then refridgerate overnight. (I have done it in the morning, and just let it cool in the fridge all day).

Before serving, stir in

1 8 oz. cool whip
1 pint strawberries

You can mix it up too: orange jello with mandarin oranges, raspberry jello with frozen raspberries, and even double the recipe and mix jellos.

Lemon Bars

Crust:
2 Cups all-purpose flour
1 cup confectioners sugar, plus more for dusting
pinch of salt
2 sticks of butter, at room temperature

Filling:
4 eggs
2 cups sugar
6 tablespoons all-purpose flour
6 tablespoons fresh lemon juice

Directions:

Preheat over to 350 degrees. Lightly grease a 9 X 13 inch pan

Make the crust by combining flour, confectioners sugar, and salt in a large bowl. Cut in the butter to make a crumbly mixture. Press the mixture into the prepared pan. You may need to dip your fingers into a little flour or confectioners' sugar to keep the dough from sticking to your fingers. Bake for 20 minutes.

Meanwhile, to make the filling, mix the eggs, sugar, flour and lemon juice. Pour this over baked crust and bake for 25-30 minutes longer. Sprinkle confectioners sugar, if desired, when bars are done.

Lemon Icebox Cheesecake

Crust:
10 lemon sandwich cookies, broken into pieces
2 Tbsp unsalted butter, melted
1 tsp. grated lemon rind

Preheat oven to 350 F.  Process cookies in food processor until finely ground.  Add melted butter and lemon zest and pulse until combined.  Press into bottom of a 9-inch springform pan.  Bake until lightly browned and set, about 10 minutes.  Cool completely.

Lemon Curd:
1 large egg plus 1 egg yolk
1/4 cup sugar
Pinch of salt
2 Tbsp lemon juice
1 Tbsp unsalted butter
1 Tbsp heavy cream

While crust is cooling whisk together egg, egg yolk, salt, and sugar in small saucepan.  Add lemon juice and cook over medium-low heat, stirring constantly, until thick and pudding-like, approximately 3 minutes.  Remove from heat and stir in butter and cream.  Press through fine mesh strainer into a small bowl and refrigerate until needed.

Filling:
1/4 cup lemon juice from two lemons
1 envelope unflavored gelatin
1 1/2 pounds cream cheese, softened
3/4 cup sugar
Pinch of salt
1 1/4 cups heavy cream, room temperature

In a microwave-safe bowl, sprinkle gelatin over lemon juice and let soften for 5 minutes.  Microwave until bubbly around the edges, about 30 seconds.  Set aside and let cool.  In a large mixing bowl with an electric mixer on medium speed, beat cream cheese, sugar, and salt, scraping down sides, until well-blended, about 2 minutes.  Slowly add cream and beat until light and fluffy, about 2 minutes.  Add gelatin and 1/4 cup of lemon curd, increase mixer speed to medium-high, and beat until light and airy, about 3 minutes.  Pour filling onto cooled crust and smooth.  Use remaining lemon curd to decorate top of cake.  I poured thin, straight lines then pulled a knife through at 1-inch intervals.  Refrigerate until set, about 6 hours.

Crock-pot peach cobbler

2 cans peach pie filling
1 cake mix (white or yellow works best)
1 cube of butter

In crock pot pour in the 2 cans of pie filling. Next cover with the dry cake mix. Melt butter completely in microwave and drizzle over top of the cake mix. Cook 4 hours on high. Serve with vanilla ice cream.

Hot Bean Dip

Allrecipes.com

Ingredients:

1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 cans refried beans
1/2 (1 ounce) package taco seasoning
5 drops hot pepper sauce (optional)
2 tablespoons dried parsley
1/4 cup chopped green onions
1 (8 ounce) package shredded cheddar cheese
1 (8 ounce) package shredded monterey jack cheese

Directions:

1. Preheat oven to 350 degrees
2. In a medium bowl, blend the cream cheese and sour cream. Mix in the refried beans, taco seasoning, hot pepper sauce, parsley, green onions, 1/2 the cheddar cheese and 1/2 the monterey jack cheese. Transfer the mixture to an 8x12 inch baking dish. Top with remaining cheddar and monterey jack cheeses.
3. Bake in the preheated oven 20 to 30 minutes, until cheese is slightly browned.

CHEEZY Bread Dip

Ingredients:
• 16 slices bacon (about 12 ounces), diced, fried and well drained
• 16 ounces cream cheese, cubed, room temperature
• 4 cups shredded cheddar cheese
• 1 cup half-and-half
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried minced onion
• 1/2 teaspoon dry mustard
• 1/2 teaspoon salt
• dash hot sauce
Preparation:
Put all ingredients in the slow cooker; cover and cook on low, stirring occasionally, for about 1 to 2 hours, until cheese is melted and mixture is hot. Taste and adjust seasonings, add bacon, and keep on low to serve. Serve with cubed or sliced French bread or other dippers.
Cook Time: 2 hours

July at Angie's

Cucumber Punch

3-4 quarts of water
3 quarts ice
1 package of crystal light lemonade
1 12 ounce can frozen grape juice concentrate
1 lemon sliced
1/2-3/4 cucumber thinly sliced

In a punch bowl stir together water, ice, lemonade powder, and grape juice concentrate.
Float lemons and cucumbers on top of drink and allow drink to sit for about 20 minutes for flavors to blend.
For a fun twist you can replace limeade or raspberry lemonade for the grape juice.

Caramel Apple Salad

4-5 Granny Smith Apples (cored and cubed)
1 pint heavy wipping cream (with 1/2 to 3/4 cup powdered sugar & 1 tsp vanilla if you like that)
1 package bite size snickers

Whip the cream until it is thick. Fold in sugar and vanilla to desired taste. Add cubed apples and bite size snickers.

cream cheese and chili sauce appetizer

1 pkg cream cheese
1 jar "homemade chili sauce" (on the ketchup isle)
shrimp or crab meat

Pour jar of chili sauce over cream cheese and top with shrimp or crab. Serve with crackers

Broccoli casserole

2 16 oz pkg chopped broccoli
1 can cream of mushroom soup
1 can cream of celery soup
1 cup mayo
2 tsp lemon juice
1 can waterchesnuts
2 cups shredded cheese

Mix all ingredients (except cheese) and then cover with shredded cheese. Bake at 350 for 45 minutes

Oriental Chicken Salad

1 cabbage (or 2 if they are small)
4 chicken breasts cut into bite size pieces
4-5 green onions (when i can i just use the chives out of my garden)
2 pkgs top ramen, crushed (or 3, my family likes a lot of crunch)
4 TBS sunflower seeds (or more)
4 TBS slivered or sliced almonds (or more)
3 TBS sesame seeds
4 TBS brown sugar
4 TBS soy sauce
1/2 tsp pepper
3 TBS white vinegar
1/2 C vegetable oil

Cook Chicken chunks in butter, garlic salt and basil (to taste). Put in strainer and let cool. Combine; top ramen noodles, sunflower seeds, almonds and sesame seeds on cookie sheet. Bake at 350* for 5-7 minutes; stir after 3-4 minutes, when browned, set aside to cool. Chop up cabbage and green onions and put in large bowl. Mix well the brown sugar, soy sauce, pepper, white vinegar and oil for the dressing. I put the cooled chick in with the cabbage but keep the rest separate so that each person can add the amount they want plus it keeps the noodle stuff from getting soggy! YUM!

LaVon - June 2010 - Jessica's house

Carmel Apples

10 - 12 Granny Smith apples

Wash and dry apples, put stick into apples and set on cookie sheet with parchment paper or wax paper over cookie sheet. Set aside.

1 can condensed milk
2/3 C heavy whipping cream
1/2 C butter
1 C Karo syrup
1 C brown sugar
1 C sugar
1 tsp. vanilla

Mix syrup and sugars together in pan. Put on high heat until mixture boils. Add butter; after butter is melted and is boiling hard, turn heat down to medium-high. Gradually add milk and cream, keeping the mixture boiling at all times. Stir constantly. Carmel should reach 244* F on thermometer. Remove from heat. Stir in vanilla. Dip apples (twice) then set back on cookie sheet and put in fridge to set. You can also pour the Carmel into a pan but butter it first so it is easier to get out, or you can just put the rest in a bowl and spoon it out like my family does!

****NOTE: These temperatures are based on water boiling at 212* F. So for the first time you will want to boil a pan of water and see where your water boils at. If your thermometer shows water boiling 10* less than that, you should adjust the Carmel temperature by that much. For example mine does boil 10* less so I boil my Carmel to 234*.

And once again, this is one of Korrie's family's yummy recipes!

LaVon - May 2010 - Ariane's house

Apple Dumplings- June Jessica's house

2 Granny Smith apples
2 cans crescent rolls
2 sticks butter (I KNOW - 2!!!)
1 1/2 cups sugar
1 tsp vanilla
cinnamon
1 small can Mountain Dew (about 8 ounces)

Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 for 40 minutes. Serve with ice cream (or whipped cream), and spoon some of the sweet sauce from the pan over the top. You can use sprite or squirt instead of Mountain Dew. I did and it turned out great. Enjoy!