Bauman Friends In The Kitchen in Panama City FL

Joe 09/29/14

• 1 can corn, drained
• 1 can shoe peg corn, drained
• 1 cup mayo
• 1 tsp. minced onion
• 1 cup shredded cheddar cheese

Mix all ingredients together and refrigerate. Before serving, crunch 1 (10 oz.) bag of chili cheese fritos. Stir in. Serve cold.

Julie 07/28/14

• 1 lb. bacon, finely chopped
• 1 medium onion, chopped
• 2 lbs. cabbage, finely diced
• 1/4 tsp. red pepper flakes
• 1/2 tsp. salt
• 1/2 tsp. black pepper

Fry Bacon until crisp and well browned. Drain bacon grease and set aside both bacon and bacon grease. Add chopped onion to the bacon grease and stir until translucent. Add cabbage, pepper flakes, salt and pepper, stirring until cabbage is coated. Add the crumbled bacon bits and cover. Cook over low heat until cabbage is tender.

*if you add 2 or 3 pinches of sugar while cooking it helps bring out the flavor.

Julie 07/28/14

• 1/2 cup packed brown sugar
• 1/2 cup ketchup
• 1 1/2 lbs. lean ground beef
• 3/4 cup milk
• 2 eggs
• 1 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 1 small onion chopped
• 1/4 tsp. ground ginger
• 3/4 cup finely crushed saltine crackers

Preheat oven to 350•. Lightly grease a 5 x 9 in. loaf pan. Press the brown sugar into the bottom of the prepared loaf pan and then spread ketchup over the sugar. In a mixing bowl, combine and mix all remaining ingredients and shape them into a loaf. Place on top of the ketchup. Bake for one hour or until juices are clear.

Joe 07/23/14

• 5 English muffins, cut into cubes
• 6 eggs
• 2 cups of milk
• 1/4 teaspoon onion powder
• 1 1/2 cups of ham, cubed
• 1 cup of cheddar cheese
• 1 packet of Hollandaise sauce plus the ingredients to make it–butter and milk

The day before, spray a baking dish with cooking spray and place the cubed English muffins in the bottom. Add the ham cubes to the pan as well (on top of the English muffins). Sprinkle with cheddar cheese. Whisk together the eggs, milk, and onion powder. Pour this mixture over the top of the English muffins, ham, and cheese. Cover and place in the fridge overnight.

The next morning, preheat the oven to 350 degrees. Remove the cover of the baking dish and bake for at least 45 minutes or until fully cooked. Check this by inserting a knife, when it comes out clean it is fully cooked. If it starts to get too brown on the top, cover with tin foil.

In the last few minutes of the egg bake cooking, make the Hollandaise sauce according to the package instructions.
When the egg bake is finished baking, remove it from the oven and set it sit for 5 minutes to set. Cut into pieces and serve topped with Hollandaise sauce.

Alburn 05/28/14

• chicken broth (32 oz)
• 1 package of your favorite tortellini (20 oz)
• 1 lb Italian sausage
• 2 Cans Diced Tomatoes (seasoned with basil, garlic & oregano)
• 8 oz. Cream Cheese (try low fat).
• Grated Parmesan Cheese for toppings.

Take your cream cheese out of the fridge, and let it sit while you quickly brown your meat. Add the sausage and tortellini to your Crock Pot. Pour the tomatoes, liquid and all, and broth over the top. Add your cream cheese to the Pot in chunks. Give your Crock Pot a good stir to get everything evenly distributed, making sure the liquids are adequately covering the tortellini. Cook on LOW for a total of 4 1/2 hours. Stir at 2 hours, and again at 4 hours, removing the lid for the last 30 minutes of cooking. This will give the sauce some time to thicken up.

Nikki 03/25/14

• 1 cup pineapple juice
• 1/3 cup of water
• 3 Tbsp. vinegar
• 1 Tbsp. soy sauce
• 1/2 cup packed brown sugar
• 3 Tbsp. cornstarch

Combine all ingredients in a saucepan. Cook over medium heat until thick, stirring constantly. (about 5 minutes) Pour over your favorite meat. (Chicken, Pork, Meatballs, Sausage, etc.)

Alburn 03/10/14

• 2 cups all purpose flour
• 1 1/2 cup white sugar
• 2 tsp. ground cinnamon
• 1/2 Tbsp. baking powder
• 1 cup milk
• 1/3 cup vegetable oil
• brown sugar

Lightly coat a loaf pan with oil. Preheat oven to 350•. Mix together flour, sugar, cinnamon, baking powder, eggs, milk, and vegetable oil. Pour 1/3 of the mixture into loaf pain. Sprinkle with brown sugar and cinnamon. Repeat the layering. Finish by sprinkling brown sugar and cinnamon on top. Bake at 350• until golden. About 1 hour. Every 15 minutes take the pan out and poke a few holes to make sure it cooks evenly. *you can add raisins or nuts to the mixture if you desire.

Nikki 03/10/14

• 2 eggs
• 1 3/4 cups sugar
• 2 heaping tsp. cinnamon
• 1/2 cup oil
• 6 medium Gala or Fuji or Honey Crisp apples
• 2 cups flour
• 2 tsp. baking soda

Preheat oven to 350•. In a large bowl, mix the eggs, sugar, cinnamon, and oil. Peel and slice the apples and add to mixture in bowl. (coat as you go to keep apples from turning brown) Mix together the baking soda and flour and add to the ingredients in the bowl. Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients. Pour mixture into a greased one 9 x 13 or two 9 in. round pans. Bake for approximately 55 minutes.

Miguel 02/28/14

• 2 pounds boneless chicken breasts, cubed (1″)
• 8-10 medium potatoes, cut in 1/2″ cubes
• 1/3 cup olive oil
• 1&1/2 tsp salt
• 1 Tbsp. black pepper
• 1 Tbsp. paprika
• 2 Tbsp. garlic powder
• 6 Tbsp. hot sauce

Topping:

• 2 cups fiesta blend cheese
• 1 cup crumbled bacon
• 1 cup diced green onion

Preheat oven to 500 degrees. Spray a 9 x 13 baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside.

While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken. In a bowl mix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.

*Serve with extra hot sauce and/or ranch dressing.

Joe 02/27/14

• 2 medium size cans Hormel Chili with Beans
• 1 large (32oz. can) tomato juice
• 1 can light red kidney beans
• 1 can dark red kidney beans
• 1 can diced tomatoes
• 1 – 1 1/2 lb. lean ground beef (browned and drained)
• 1 – 2 Tbsp. chili powder
• 1 – 1 1/2 tsp. black pepper (more if you prefer)
• salt to taste

Empty contents of cans – chili, tomato juice, beans (with juice), diced tomatoes (with juice), and browned hamburger into crock pot. Add chili powder and black pepper and stir. Cook on low for 5-6 hours. Add additional chili powder, salt, and pepper as needed.

* This is a great chili for Frito Pie.

Alburn 01/22/14

• 1 lb. boneless skinless chicken breasts
• 1 lb. velveeta cheese regular or mexican
• 1 can rotel – regular or hot
• 1 lb. spaghetti
• 1/2 stick butter
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 medium onion chopped
• 1 red or green bell pepper chopped
• salt/pepper to taste

Boil chicken breasts in a large pot adding 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to water. Remove chicken when completely done, about 10 to 12 minutes. Boil spaghetti pasta in remaining broth according to package directions. Drain pasta after done and discard water. Set aside the pasta…Do not rinse. Melt the butter in that same (empty) pot and saute the onion and bell pepper. Add tomatoes, soup, cooked chicken (cut into bite-size pieces) and spaghetti to the sauteed onion mixture, one at a time, and gently mix together. Add cheese and stir together, mixing well. Add salt and pepper to taste. Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching.

SERVING SUGGESTIONS: Garnish with freshly grated Parmesan cheese and serve with a salad and hot garlic bread.

Julie 01/16/14

• 2 cups carrots
• 2 cups uncooked rutabagas
• 2 cup water
• 2 Tbsp. light butter
• dash of salt
• 1 1/2 Tbsp Splenda – Brown sugar blend
• 1 Tbsp. fresh lemon juice
• 1/2 tsp. lemon zest
• 1/4 tsp. dried dill weed

Peel rutabaga and cut into bite size pieces. Cut carrot into bite size pieces. In a large sauce pan, combine carrots, rutabagas and water. Bring to a boil, reduce heat to medium. Cover and simmer for 13-15 minutes. The rutabaga will turn a golden color. In a small saucepan, combine the remaining ingredients. Cook uncovered over medium heat for 2-3 minutes until butter is melted. Drain veggies, add butter mixture. Cook for 3-4 minutes until glazed, stirring occasionally. 

Julie 01/16/14

• 3 cups (approximately) Red Potatoes
• ½ lb. chipped bacon, fried, reserve grease
• 1 small onion, diced
• ¼ cup white vinegar
• 2 Tbsp. water
• 3 Tbsp. white sugar
• 1 tsp. salt
• 1/8 tsp. ground black pepper
• ½ cube of beef bullions
• 2 Tbsp. chopped fresh parsley

Cook potatoes with the skin on. Peel and cube when done. (Make sure they’re still warm) Fry bacon, drain on paper towel, and add onions to grease and cook until browned. Add the vinegar, water, sugar, bullions, salt & pepper to the onion & grease. Bring to a boil, then pour over the potatoes and add parsley and coat potatoes well with mixture. Stir in bacon. (You can use some of the bacon for garnish on top, too, but I mix it all together.) Serve warm. * I usually double the mixture to thoroughly coat the potatoes, because they usually soak it up fast. I make more than 3 cups of taters, too.

Alburn 01/14/14

• 6 boneless skinless chicken breasts
• 1 cup dry breadcrumbs
• 1/4-1/3 cup parmesan cheese
• 1 teaspoon seasoning salt
• 1/2-1 teaspoon ground black pepper
• 1/2-1 teaspoon garlic powder
• 1 cup prepared ranch salad dressing (use bottled dressing)

Preheat oven to 400°. (set oven rack to lowest position). In a shallow bowl mix together the dry breadcrumbs with Parmesan cheese, seasoned salt, black pepper and garlic powder. Dip the chicken into the ranch dressing to coat both sides (allow any excess to drip off). Coat in the breadcrumb mixture. Place into a 9 x 13 greased baking dish. Bake uncovered for about 30-35 minutes or until the chicken is cooked).

Alburn 12/16/13

• 1 red velvet cake mix
• 1/2 cup butter (melted)
• 1/4 cup brown sugar
• 2 eggs

Pre-heat oven to 375•. In a large bowl, mix together cake mix, butter, brown sugar, and eggs. Bake for 25-30 minutes.

Alburn 12/16/13

• Sprite
• Green Sherbet
• Green sprinkles

Rim the edges of your glasses with green sugar sprinkles. In a large bowl loosely stir together green sherbet and soda. Use 1 scoop of sherbet per one 12-ounce glass jar of soda. Pour into rimmed drink glasses and serve!

Joy 12/13/13

Cookies –

• 1 1/2 stick butter softened
• 1 cup sugar
• 1 egg
• 1/4 cup molasses
• 2 cups all-purpose flour
• 2 tsp. baking soda
• 1 tsp. cinnamon
• 1/2 tsp. ground ginger
• 1/2 tsp. ground clove
• 1/2 tsp. salt

Mix butter, sugar, egg, and molasses together and set aside. In a separate bowl mix the remaining ingredients together. Stir mixtures together and roll into small cookie balls and space out on cookie sheet. Bake at 350• for 8-10 minutes.

Pumpkin Dip –

• 8 oz. softened cream cheese
• 18 oz. can pumpkin pie mix
• 2 cups powdered sugar

Blend all ingredients together and place in a bowl for dipping.

Debra 12/03/13

• 2 cups sweet potatoes
• 1 sugar
• 1 cup milk
• 2 eggs
• 2 Tbsp. butter
• 1 tsp. vanilla
• dash of salt
• dash of cinnamon
• 1 deep dish pie shell

Preheat Oven to 350•. Bake your pie shell for 10-15 minutes. Mix all ingredients together until the lumps are gone. Pour mixture into pie shell. Bake at 350• for 30 – 40 minutes or until the center of the pie is firm and gold brown.

*It’s always best to use fresh baked sweet potatoes.

Joe 11/19/13

• 1 Family Size roll of Chocolate Chip Cookie Dough or 2 regular size rolls
• 1 bag Snicker Minis – you’ll need 24 – NOT SNACK SIZE!!

Press cookie dough out filling a 13 x 9 pan. You may cut into slices and break up to evenly spread out before you press dough. Unwrap and place snicker minis in 4 rows of 6. (see photo) Follow cookie instructions for oven temperatures and times. You will most likely need to add time. Test with toothpick. Cut into bars.

Alburn/Joe 11/19/13

• 2 cans corn
• 2 cans cream style corn
• 2 sticks butter
• 2 cups sour cream
• 2 boxes jiffy corn muffin mix

Preheat oven to 350•. Place 2 sticks butter in 13 x 9 baking dish and place in the oven while oven preheats. Mix all other ingredients in a large bowl and pour into baking dish once oven has preheated. Butter will pool in some areas. Bake for 1 hour. If the casserole starts to brown to quickly cover with tinfoil until it’s cooked all the way through.

Joe 11/05/13

• 3 lbs. ground beef
• 2 29oz can tomato sauce
• 2 15.5oz cans kidney beans
• 2 15.5oz cans pinto beans
• 2 28oz cans rotel tomatoes and chiles (large cans)
• 2 cups chicken broth (or beef broth)
• 1 large onion, diced fine
• 2 celery stalks, diced
• 2 tsp. cumin
• 3 tsp. chili powder
• 2 tsp. black pepper
• 1 tsp. salt

Brown the ground beef in skillet over medium heat. Using a fork, crumble the cooked beef into pieces. Drain off fat. In a large crock pot, combine the beef with all the remaining ingredients. Cook on low heat for 8 hours.

Joe 10/29/13

• 12 pieces of String Cheese
• 12 Egg Roll wrappers
• 36 slices of pepperoni
• Marinara or Pizza sauce

On top of an egg roll wrapper, place three pieces of pepperoni in a row from one corner to another. Place a string cheese on top. Fold corners over cheese and pepperoni and keep rolling until cheese is tightly sealed. Moisten corners with water to seal. Repeat with the rest of wrappers, cheese, and pepperoni. Bake at 375• for 20 minutes or until lightly browned.

Serve with Pizza/Marinara sauce.

Dr. Taylor 10/21/13

• 1 3 lbs. of boneless/skinless chicken – breast/tenders
• 1 medium garlic clove
• 2 1/2 tsp. salt
• 1 rib celery
• 1 10 oz. can cream of chicken soup
• 2/3 cup rotell (drained)
• 1 1/3 cup chicken broth
• 1 dozen corn tortillas (torn into bite size pieces)
• 2 cups grated cheddar cheese
• 1 cup sautéed diced onions

Place chicken in saucepan. Cover with water, add garlic, celery, and 2 tsp. salt. Cook until tender. Bone chicken and cut into bit sized pieces. Combine soup, rotel, chicken broth and 1/2 tsp. salt in saucepan and heat. Beginning with tortillas, layer tortillas, chicken, cheese, onions, and heated sauce in a 9 x 13 baking dish. Repeat layers, ending with cheese. Bake 40 minutes at 325•.

Jessica 10/16/13

• 6 (2 1/8oz.) Butterfinger candy bars, crushed
• 1 8 oz package cream cheese
• 1 12 oz carton Cool Whip
• 1 graham cracker crust

Mix cool whip, cream cheese, and butterfingers together (leaving some crushed candy bars aside to top pie as a last step). Pour ingredients into pie crust. Top with left over crushed butterfingers.

Chill and serve.

Jessica 10/08/13

• 1 lb. candy corn
• 1 (16 oz) jar creamy peanut butter
• 1 (16 oz) package chocolate candy coating

Melt candy corn in microwave on high 1 minute. Stir and continue cooking in 15-second intervals until completely melted, stirring after each interval. Stir in peanut butter. Spread mixture in a 9×9″ pan lined with wax paper. Let cool completely (put in the fridge if you want it to set up more quickly). Cut into bite-size squares or bars. Melt chocolate as directed on package. Dip peanut butter bars in melted chocolate candy coating. Lay on waxed paper to set.

Alburn 10/07/13

• 1 lb sweet potatoes
• 1/2 cup butter
• 1 cup sugar
• 1/2 cup milk
• 2 eggs
• 1/2 tsp. nutmeg
• 1/2 tsp. cinnamon
• 1 tsp. vanilla
• 1 frozen pie crust

Boil potatoes till soft. Allow to cool and peel. Mix all ingredients with a mixer till smooth. Pour into crust. Bake at 350• till crust is golden. (about 1 hour and 10 minutes) Allow to cool.

*I substituted pumpkin pie spice for nutmeg and it was so good!!

Joe 10/07/13

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 small zucchini, diced
• 1 medium carrot, peeled and diced
• 5 1/2 cups chicken stock
• 1 teaspoon dried basil (more if fresh)
• 1 bay leaf
• 1/2 cup canned crushed tomatoes
• 1/2 teaspoon salt
• 8 to 9 ounces fresh or frozen tortellini (cheese or meat filled)
• 2 to 3 tablespoons chopped fresh parsley
• Black pepper, to taste

Heat the olive oil in a medium soup pot or large saucepan. Add the onion, zucchini, and carrot. Sauté over moderate heat for 8 to 10 minutes, stirring often, until the onion is soft and translucent. Add the stock, basil, bay leaf, tomatoes, and salt to the pot. Increase the heat and bring the mixture to a low boil. Add the tortellini and bring the soup back to a low boil. Cook it for 2 minutes, then reduce the heat and let it simmer for 5 to 6 minutes longer. Gently stir in the parsley and pepper during the last minute or so. Makes about 5 servings.

Joy P. 10/04/13

• 2 lbs. ground beef
• 1 big bag nacho0 cheese doritos
• 2 cans red enchilada sauce – mild
• 2 cans cream of chicken soup
• 1 bag of cheese (any kind)

Brown and drain ground beef. Mix in cans of soup and enchilada sauce. Place doritos in the bottom of your 13X9 baking dish. Pour the beef mixture over the chips. Cover with cheese. Bake at 350 until cheese is melted.

Alburn 10/04/13

• 1 cup flour
• 1 cup sugar
• 1 Tbsp sugar
• 1/2 stick butter
• 2 eggs
• 1/4 Tbsp cinnamon
• 1/2 Tbsp cinnamon
• 1 large can sliced peaches

Preheat oven to 365•. Pour peaches into a 9 in pie dish. Sprinkle 1 Tbsp. sugar and 1/2 Tbsp. cinnamon over the top of the peaches and stir. In a separate bowl, mix all other ingredients and spoon over the top of peach mixture. Will be thick. Spread as best you can. Bake at 365• for 45 minutes or until golden brown. Be sure to take cobbler out of the over 3 to 4 times while cooking and poke holes in the top crust to allow juices to rise to the top. The cobbler won’t turn out quite the same if you don’t break up the top throughout the cook time.

Alburn 10/01/13

• 1 tbsp olive oil
• 1 lb smoked sausage
• 1.5 cups diced onion
• 2 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild
• 1/2 cup heavy cream
• 8 oz penne pasta
• 1/2 teaspoon salt and pepper, each
• 1 cup Monterey Jack cheese, shredded
• 1/3 cup thinly sliced scallions

Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes. Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.

Joe 09/30/13

• 1 tablespoon extra virgin olive oil
• 1lb (give or take) ground beef (browned/drained)
• 1 medium onion (chopped)
• 1 medium green bell pepper (seeded and chopped)
• ¼ cup steak sauce
• 1/2 cup beef broth
• salt and ground black pepper (to taste)
• buns
• 1 bag provolone cheese (shredded)

Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook while breaking up with a spatula until browned. Drain ground beef. Add the green bell pepper and onion and cook for 3-4 minutes, until the onions start to become tender. Drain an excess liquid. Stir in steak sauce and beef broth, season with salt and pepper. Bring to a boil and cook until the mixture is thickened and bubbly. Toast Hamburger buns in toaster oven or in oven on broil (CAREFUL NOT TO BURN)

To assemble – pile the meat mixture onto the top of the bottom half of each bun, top with the provolone cheese, and place the top half of the hamburger bun onto the sandwich.

Joe Sr. 09/25/13

• 1 Tbsp. butter melted
• 1 Tbsp. white sugar
• 1 Tbsp brown sugar
• 3 drops of vanilla
• pinch of salt
• 1 egg yolk
• 1/4 cup flour
• 2 Tbsp. chocolate chips

Microwave 40-60 seconds in a microwave safe cup/bowl for One single serving deep dish chocolate chip cookie.

Alburn 09/25/13

3/4 cup granulated sugar
1/4 cup butter, softened
1 tablespoon water
1 cup semi sweet chocolate chips
1 large egg
1/2 teaspoon vanilla
1 cup all purpose flour
1/4 teaspoon baking soda
3/4 cup milk chocolate chips
3/4 cup creamy peanut butter

Preheat oven to 350•. In a medium sized microwave-safe bowl combine sugar, softened butter, and water. Microwave on high for about 45 seconds or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract, mix well. Add flour and baking soda, stir until combined. Allow the batter to cool to room temperature (doesn’t take very long). Then, stir in 3/4 cup milk chocolate chips and remaining 1/4 cup of semi-sweet chocolate chips.

Spoon batter evenly into Reynolds muffin cups. Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet. After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not then tap the centers with the back of a teaspoon to make a hole for the peanut butter.

Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still warm spoon about a tablespoon full of peanut butter into the center of each brownie. Top with remaining 1/3 cup of milk chocolate and semi-sweet chocolate chips. Cool completely in pan. Makes

1 Dozen Brownies

Alburn 09/11/13

• 3-4 boneless chicken breasts
• 1 14oz can cream of chicken soup
• 1 14 oz can cheddar soup
• 1 14 oz can chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 Cup sour cream
• 6 Cups broccoli florets, lightly steamed, just fork tender (cook in boiling water for 3-4 minutes)
• 1 Cup shredded cheddar cheese

Place soups, chicken broth, salt, and garlic seasoning into a crockpot over low heat. Whisk until smooth. Place chicken in, pressing to the bottom. Cover lid and cook on low for 6 hours or on high for 3 hours. When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli. Serve over steamed rice and sprinkle with cheese.

Debbie R. 08/30/13

Cake:

• 1 1/4 cup boiling water
• 1 cup oatmeal
• 1 stick of butter
• 1 cup brown sugar
• 1 cup white sugar
• 1 1/3 cup sifted flour
• 1 tsp. soda
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1/2 tsp. nutmeg

Bring 1 1/4 cup water to boil and pour over 1 cup oatmeal and 1 stick of butter. Let stand 10-20 minutes. Add brown sugar, white sugar, flour, soda, cinnamon, salt, and nutmeg. Stir gently until mixed and pour into buttered pan. Bake at 350• for 35 minutes.

Icing:

• 3/4 stick butter or margarine softened
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1/4 cup milk
• 1 tsp. vanilla
• 1 cup shredded coconut
• 1/2 cup pecan pieces

Mix all ingredients for icing together and evenly over the cake after it has baked. Brown under the broiler for about 10 minutes.

*BE CAREFUL NOT TO BURN THE CAKE!!! Leave in pan and serve.

Debbie R. 08/30/13

• 1 bag frozen home-style hash browns (approx. 30 oz)
• 1 box of chicken broth
• 1 can cream of chicken soup (with or without herbs, add own seasonings if without)
• 1 chopped onion
• 1 block of cream cheese

In a crock pot mix frozen hash browns, a box of chicken broth, a can of soup, chopped onion, and seasonings (if the soup is plain). Cook on low for at least 6 hours. Add cream cheese until melted, stir, and enjoy. Top with bacon and shredded cheese.

Alburn 08/06/13

• 12 oz evaporated milk
• 10.5 oz condensed cream of chicken soup
• 8 oz cream cheese, room temperature
• 1 cup ricotta cheese
• 2 cups shredded chicken, already cooked
• 1 1/2 cups shredded cheddar cheese
• 12 cooked jumbo pasta shells

Boil and drain pasta shells and leave in the pot of water until right before you’re ready to use them. In a medium sized bowl combine the shredded chicken and the ricotta cheese. Once chicken and ricotta are well mixed, set aside. Pour cream of chicken soup into a medium saucepan and heat over medium heat. Stir in evaporated milk and whisk until mixed. Cut cream cheese into 1″ chunks and add to soup mixture. Stir constantly until cream cheese has blended with sauce. Add cheese to the sauce and stir until fully combined and melted. Fill pasta shells with chicken mixture. Once shells are filled, sprinkle with salt and/or pepper for taste. Place shells into 9 x 13 baking dish. Pour cheese sauce over the top of the pasta shells. Bake at 350 degrees for 25 minutes or until sauce is bubbly.

Joe Sr. 07/08/13

• 4 cups of berries (your choice)
• 1/3 cup sugar
• blackberry jello (15.9 oz)
• 1 box yellow cake mix
• 2 sticks butter
• 1 cup water

Pre-heat oven to 350•. Put the berries in a 9 x 13 inch pan. Take 1/3 cup sugar and mix with a small box of Blackberry Jello. (I’ve used strawberry and cherry before) Cover the berries with the sugar and jello mixture. Cover this with a box of Yellow Cake Mix. 15.9 oz size. Melt 2 sticks of butter and drizzle across the top. (*can use 1 stick but I prefer 2 sticks) Pour 1 cup water across the top. Bake for 35 to 45 minutes.

Jessica 07/03/13

• 1/2 stick butter
• 3 -4 boneless/skinless chicken breasts
• 1 can cream of chicken
• 1 cup self-rising flour
• 1 cup chicken broth
• 1 cup milk

Boil chicken – in water – reserving broth. Mix together flour and milk – set aside. In a separate bowl, mix broth and cream of chicken soup – set aside. Melt butter and pour into a 13 x 9 baking dish. Add chicken to butter in a glass dish. Pour the flour mixture evenly over the chicken. Next, add the soup mixture evenly over the top of the flour mixture. Mixtures will pool in some areas, Do Not Stir!! Bake at 400• for 30 minutes.

07/02/13

• 1/2 cup fat-free mayonnaise
• 1 tablespoon minced onion
• 1 lb unpeeled eggplant, sliced-about 12 (1/2 inch slices)
• 1/3 cup fine dry breadcrumb
• 1/3 cup grated parmesan cheese
• 1/2 teaspoon dried Italian seasoning
• vegetable oil cooking spray

Combine the first 2 ingredients, and stir well. Spread evenly over both sides of eggplant slices. Combine breadcrumbs, cheese, and Italian seasoning in a shallow bowl; dredge eggplant in the breadcrumbs mixture. Place eggplant on a baking sheet coated with cooking spray. Bake, and at 425 degrees for 12 minutes. Turn eggplant over, and bake an additional 12 minutes or until golden.

Jessica 07/03/13

• Cranberry Juice
• Blue Gatorade Frost
• Diet 7-Up
• Ice cubes

Fill the glass or drink dispenser with ice. Add cranberry juice, then Blue Gatorade Frost, but make sure when you’re pouring the Blue Gatorade Frost that you pour straight onto some of the ice to gently add the layer. If you pour it directly into the juice it will mix! Next, pour in the Diet 7up, also pour onto ice cubes to prevent them from mixing.

You need to use drinks with varying amounts of sugar, since those that contain more sugar (such as soda) are denser than those with less (such as diet drinks), this makes it possible to actually stack one on top of another.

07/19/13

• 2 pounds ground beef, cooked and drained
• 1 (1.25-ounce) packet taco seasoning
• 4 ounces sour cream
• 4 ounces mayonnaise
• 8 ounces Cheddar cheese, shredded and divided
• 1 yellow onion, sliced
• 2 cups biscuit mix
• 2 tomatoes, sliced
• 1 green bell pepper, sliced
• 1 (4-ounce) can sliced jalapeño peppers

Heat oven to 325•. Brown ground beef and add taco seasoning and water, according to packet instructions; set aside. In a separate bowl, combine sour cream, mayonnaise, 4 ounces of cheddar cheese, and half of the onions; set aside.

Stir biscuit mix and water (directions on box) to form soft dough. Pat dough on the bottom and one-half-inch up the sides of an 9 x 13 in. greased casserole dish. Sauté remaining onions and bell peppers until slightly tender.

On top of biscuit mix, evenly distribute ingredients in the following order: ground beef, tomato slices, green peppers, onions, jalapeño peppers, sour cream mixture and end with remaining shredded cheese. Bake for 30-40 minutes or until edges of dough are lightly browned.

07/19/13

• 4 boneless, skinless chicken breasts
• ½ cup Dijon mustard
• ¼ cup maple syrup
• 1 tablespoon red wine vinegar
• Salt & pepper
• Rosemary

Preheat oven to 425•. In a small bowl, mix together mustard, syrup, and vinegar. Place chicken breasts into 9×13 greased baking dish. Season with salt & lots of pepper. Pour mustard mixture over chicken. Make sure each breast is coated. No need to marinate. Bake for about 30-40 minutes. Exactly how long you should leave it in is based on personal preference and your oven. You do not need to cover the pan with foil. Season with chopped rosemary.

*To make this in the slow cooker, combine all ingredients and cook on low for 3-4 hours.

06/18/13

• Tube of small crescent rolls
• One piece of lunch meat per roll
• Shredded cheese
• Deli mustard (optional)

Lay out your crescent rolls flat and put a fine line of mustard down each one (this step is totally optional). Place one piece of lunch meat over each open roll (folded so it mostly fits over the roll). Sprinkle with cheese and roll up (start with the wider end). Bake according to package directions, until crescents puff up and brown lightly.

06/18/13

• 2 packages crescent rolls, 8 count
• 1 pound deli roast beef, thinly sliced
• 4 ounces Swiss or provolone cheese, cut in 16 equal sized pieces
• Horseradish or au jus for dipping

Unroll crescents onto a large cookie sheet. Place a slice of roast beef and a piece of cheese on each crescent. Roll crescents starting from the wide end and ending at the narrow end. Bake at 375 degrees for 11 to 13 minutes, until crescents are a golden color.

Use horseradish or au jus for dipping.

06/17/13

• 4 boneless, skinless chicken breasts
• 1 cup Caesar dressing
• 1/2 cup Parmesan, shredded
• 1 tablespoon dried parsley
• 2 teaspoons pepper
• Hamburger buns

Arrange chicken breasts in a single layer in base of slow cooker. Pour 1/2 cup water into basin and cook on low for 3-4 hours. Remove chicken from slow cooker and shred with two forks. Drain water from crock pot. Return chicken to basin and stir in Caesar dressing, parmesan, parsley, and pepper. Spread over hamburger bun and serve.

06/17/13

• 1 lb ground beef (or vegetarian crumble)
• 3 cups of beef broth (or vegetable broth to make vegetarian)
• 1 cup of water
• 4-5 cloves of garlic, minced
• 1 TB dried parsley
• 1 TB dried basil
• 1/2 cup chopped onion
• 1, 28 oz can of diced tomatoes
• 1, 6oz can of tomato paste
• 1 cup V8 (or any vegetable drink)
• 2 cups uncooked shell pasta
• 1/4 tsp pepper
• 1/4 tsp salt

First mix together the can of tomatoes, and tomato paste in crockpot. Next add broth, beef, garlic, parsley, basil, onion, V8 and salt/pepper. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. When 30 minutes are left of cook time, add in the 1 cup of water and noodles. Stir to combine. Put lid back on and continue cooking for 30 minutes. *If you like your soup to have more liquid, feel free to add some extra broth and or water when you add the noodles.

06/17/13

• 1 lb boneless, skinless chicken breasts
• 8 ounces italian dressing
• ½ cup parmesan cheese (grated)
• 1 lb potatoes
• 6 oz baby carrots
• Oregano

Pour a thin layer of italian dressing into base of slow cooker. Place chicken breasts on top of dressing, avoiding layering them over one another, if possible. Season chicken with oregano and half of parmesan. If using large potatoes, slice into 1-2 inch pieces. Add carrots and potatoes to slow cooker. Pour remaining dressing into basin. Season vegetables with oregano and remaining parmesan.

Cook on low for 6-8 hours.

Joe 06/13/13

• 1 package (8 ounces) cream cheese, at room temperature
• 1 cup powdered sugar
• 3/4 cup creamy peanut butter (not all-natural)
• 3 tablespoons packed brown sugar
• 3/4 cup milk chocolate chips
• 3/4 cup peanut butter chips
• Graham cracker sticks or teddy grahams

Beat cream cheese, powdered sugar, peanut butter and brown sugar in large mixing bowl until blended. Spoon onto a large piece of plastic wrap; bring up all four corners and twist tightly forming into a ball shape. Freeze for 1 hour 30 minutes or until firm enough to keep its shape. Place peanut butter and chocolate chips in flat dish. Remove plastic wrap from ball and roll ball into morsels to completely cover, pressing morsels into the ball if necessary. Place ball on serving dish; cover and freeze for 2 hours or until almost firm. (Can be made ahead. If frozen overnight, thaw at room temperature for 20 to 30 minutes before serving.)

Alburn 06/13/13

• 1- 2 pkgs boneless skinless chicken strips (depending on the size)
• 1 pkg bacon
• 1 cup sour cream
• 1 can cream of chicken
• salt / pepper/ and additional seasoning (to taste)

Pre-Heat oven to 250•. Spray glass 9×13 baking dish with non-stick cooking. Season chicken strips and wrap each strip with bacon. Line baking dish with strips. Mix soup and sour cream and spread mixture over chicken. Cover and bake at 350• for 1 hr or until done. Cool and serve.

Alburn 06/13/13

• 1 pound Bacon, Cut Into Thirds
  1 pound Smokies
  1 stick Butter
  2 cups Brown Sugar

Preheat oven to 375•. Cut the bacon into thirds and wrap each smokie. Place all the wrapped smokies in a single layer in a baking dish. Then melt the stick of butter and then 1 cup of brown sugar and stir until mixed well. Pour the butter and brown sugar mixture into the smokies and bacon. Then take the other cup of brown sugar and sprinkle evenly over the smokies. Bake them for about 15-20 minutes and then turn the heat up to 400• for about 5 minutes or longer until the bacon becomes crispy.

Joe 07/12/13

• 2 Cups Ice Cream, any flavor, softened
• 1 1/2 cups Self-Rising Flour

Preheat your oven to 350•. Spray and flour a 8 x 4 loaf pan, or line it with parchment paper. In a medium bowl mix the ice cream and flour together until just combined. Scoop into the loaf and smooth out. Bake for about 45 minutes or until a toothpick stuck in the loaf comes out with a few crumbs stuck to it. Remove from the pan and allow to cool. For best results use full fat ice-cream! Makes One 8 x 4 loaf

Joe 06/12/13

• 1/2 cup flour
• 2 eggs, beaten
• 4 boneless, skinless chicken breasts
• 1/4 cup grated parmesan cheese
• 1/4 cup crushed garlic croutons
• 1 tablespoon butter, melted
• 2 large tomatoes
• 3 tablespoons minced fresh basil
• 2 garlic cloves, minced (approx. 1 teaspoon)
• 1 tablespoon olive oil
• salt & pepper to taste

Preheat the oven to 375•. Grease 9×13 baking dish. Place flour & beaten eggs in separate shallow bowls. Dip chicken into flour, then into eggs. Place into baking dish. Combine parmesan cheese, crushed croutons, & melted butter then sprinkle on chicken. Loosely cover with foil. Bake for 30-40 minutes, or until the top is browned and the chicken is cooked through. Chop tomatoes and combine with remaining ingredients. Spoon mixture over chicken, and return to oven for 5-7 minutes or until tomato mixture is heated through.

Debbie 06/05/13

• 1 Pre-Made Angel Food cake – from Bakery (not frozen)
• 1 – 1 1/2 container of fresh strawberries sliced
• 1 container of fresh blueberries
• 1 small package of chopped pecans
• 2 large boxes of vanilla instant pudding mix
• 2 large containers of cool whip
• 1 large package of cream cheese – softened and whipped

Mix and fold together vanilla instant pudding, cool whip, and whipped cream cheese. You may need to add a small amount of milk to thin mixture in order to spread. Tear angel food cake into chunks. Layer angel food cake with sliced strawberries, blueberries, pecans, and add pudding mixture. Re-layer again……end with pudding mixture and use remaining fruit to garnish.

Kathy 05/23/13

Cake -

• 2 eggs
• 2/3 C white sugar
• 4 Tbsp pineapple juice
• 2/3 C all purpose flour
• 1 tsp baking powder
• 1/4 tsp salt

Topping -

• 1/4 cup butter (1/2 stick or 4 Tbsp)
• 2/3 C brown sugar
• 1-can pineapple rings
• 6-maraschino cherries

Preheat oven to 350. Spray your muffin pan with non-stick cooking spray. In a mixing bowl, add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 minutes. In a small saucepan, melt the butter and add the brown sugar. Stir on low heat for one minute. Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. Add a cherry in the middle of each pineapple. Pour cake mixture over to fill muffin tin 3/4 of the way full. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits. Bake 10-15 min

Kathy 05/23/13

• 3/4 cup almond milk
• approx. 15 ice cubes
• 1/2 tsp Vanilla
• 1-2 Tbsp. unsweetened cocoa powder
• 1/3 banana

Blend. Enjoy

Joe 05/15/13

• 1 lb. boneless, skinless chicken breasts, cut into strips or one package of boneless/skinless chicken strips
• 2 Tbsp vegetable oil
• 2 tsp chili powder
• 1 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp seasoned salt
• 1 (10 oz) can diced tomatoes with green chilies (Rotel)
• 1 medium onion, sliced
• 1/2 red bell pepper, cut into strips
• 1/2 green bell pepper, cut into strips

Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt. Drizzle the spice mixture over the chicken and stir to coat. Next add the tomatoes, peppers, and onions to the dish and stir to combine. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.

Joe 05/09/13

• 3-5 chicken breast
• salt and pepper
• 1 cup cornstarch
• 2 eggs, beaten
• 1/3 cup canola oil

Rinse chicken, trim and then cut into 1 inch cubes. Season with salt and pepper. Dust chicken with cornstarch and dip into eggs. Heat oil in large skillet. Cook chicken until browned. Place in baking dish.

Sauce:

• 3/4 cups white sugar
• 4 Tablespoons ketchup
• 1/2 cup white distilled vinegar
• 1 Tablespoon soy sauce
• 1 teaspoon garlic salt

Whisk until smooth. Then pour evenly over chicken. Turn chicken so the sauce gets on both sides and then put in the oven at 350• for 15 minutes. Turn chicken and then cook for 15 more minutes.

Joe 05/09/13

• 2-3 lb. sirloin beef cut in large cubes
• 3 large onions
• 2 cloves of garlic (optional)
• 1 C. ketchup
• 4 Tbs. Worcestershire sauce
• 4 Tbs. brown sugar
• 3 tsp. salt
• 4 tsp. paprika
• 1 tsp. dry mustard
• 1 C. water
• 1 C. red wine
• 4 Tbs. tapioca

Mix all ingredients in crockpot. Cook on low for 8 hours or cook on high for 4 hours.

Alburn 05/02/13

• 1 pound Ground Beef Or Turkey
• 16 ounces, weight Can Of Diced Tomatoes
• 1 package Taco Seasoning, 1 Ounce Packet
• 2-⅞ ounces, weight Fried Onions
• 12 ounces, weight Cottage Cheese
• 2 cups Shredded Cheddar Cheese
• 2 Eggs
• 12 Flour Tortillas

Preheat oven to 350 F. In a large skillet over medium heat, brown meat. When meat is done, drain off any excess grease. Add canned tomatoes and taco seasoning. Simmer uncovered for 5 minutes. Stir in ½ can of onions and remove from heat. In a separate bowl combine cottage cheese, 1 cup of cheddar cheese, and eggs. Set aside. Place 3 tortillas in the bottom of a greased 9×13 baking dish. Overlap 6 tortillas on top of that, wrapping them up the sides of the dish. Spoon meat mixture evenly into the dish and top with remaining 3 tortillas. Spread the cheese mixture over tortillas. Cover the dish with a sheet of foil and bake at 350 F for 45 minutes. Then remove the dish from the oven and remove the foil. Sprinkle with remaining cheese and onions and bake for 5 more minutes.

Leah 05/02/13

• 1 Pkg Yellow Cake Mix
• 2 Pkgs Orange JELL-O
• 1 Pk Vanilla Instant Pudding
• 1 Cup 2% Milk
• 2 Tsp Vanilla
• 1 Tub Cool Whip

Bake the cake as directed in a 9×13″ pan. Let cake cool completely. Poke holes in cooled cake. Mix 1 package orange gelatin dessert with 1 c. boiling water and 1 c. cold water. Pour over cake. Cover and refrigerate for 4 hours. Mix pudding mix with cold milk the other package of orange gelatin dessert and vanilla. Beat by hand with a whisk until thickened. Fold in the whipped topping. Frost the cake with the pudding mixture

• 1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
• 6 Tablespoon butter, melted
• 1- 8 ounce package cream cheese, softened
• 1/4 cup granulated sugar
• 2 Tablespoons cold milk
• 1- 12 ounce tub Cool Whip, divided
• 2 – 3.9 ounce packages Chocolate Instant Pudding.
• 3 1/4 cups cold milk
• 1 and 1/2 cups mini chocolate chips

Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.

Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer.

Allow the dessert to rest for about 5 minutes so that the pudding can firm up further. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top.

Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

Debbie R. 04/04/13

• 2 cans crescent rolls
• 2 8oz. cream cheese
• 1 cup sugar
• 1 tsp. lemon juice
• 1 egg yolk
• 1 tsp. vanilla

Glaze -

• 1 egg white
• 1/4 cup sugar

Place one package of crescent rolls on bottom of a 9×13 baking dish. In a separate bowl, mix cream cheese, sugar, lemon juice, egg, and vanilla and pour over crescent rolls. Place second package of crescent rolls over top of mixture. Mix glaze ingredients until frothy and apply over top of rolls. Bake at 350• for 20 minutes. Top with pecans.

Joe 04/03/12

• 6 – 8 boneless skinless chicken breast or thighs
• 6 ounce jar of pesto
• 1 package Ranch Dressing Seasoning Mix
• 1/2 cup chicken broth

Turn crock pot to high setting. Place chicken thighs, pesto, ranch dressing and chicken broth into crock pot. Stir gently to combine all seasonings. Close with lid and cook on high for 3-4 hours or on low for 6-8 hours.

Jessica 04/02/13

• 4 skinless, boneless chicken breasts
• 1 bottle or can of your favorite beer
• 1 tsp salt
• 1 tsp garlic powder
• 1 tbsp dried oregano
• 1/2 tsp black pepper

Crock Pot 6-7hrs

Michelle 04/01/13

• 2 lbs chicken tenders or 4 large chicken breasts
• 2 sleeves Ritz crackers
• 1/4 teaspoons salt
• 1/8 teaspoon pepper
• 1/2 cup whole milk
• 3 cups cheddar cheese, grated
• 1 teaspoon dried parsley

Sauce:

• 1 10 ounce can cream of chicken soup
• 2 tablespoon sour cream
• 2 tablespoon butter

Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

Debbie D. 03/28/13

• 1 bakery loaf whole wheat or whole grain bread
• 1 jar (12 oz.) roasted red peppers – rinsed and drained
• 1 cup chopped onion
• 5 oz. baby spinach – coarsely chopped
• 3 lg. eggs
• 3 lg. egg whites
• 1 1/2 cup milk
• 1 Tbsp. Dijon Mustard (optional)
• 3/4 cup reduced-fat shredded cheddar

Preheat oven to 350•. Spray 12 cup muffin pan with non-stick cooking spray. Remove crust from bread and cut into 1/2 inch cubes to get 3 3/4 cups. Set aside. After roasted peppers have been rinsed and drained, pat dry – dice and remove seeds – set aside. In a skillet, over medium heat, cook onion until golden, about 4 minutes. Add spinach and cook until spinach has wilted, about 1 minute. Let cool. Whisk together eggs, egg whites, mustard (if using), and 1/4 tsp. salt & 1/4 tsp. black pepper in a large bowl. Stir in cheese, peppers, cooked onion/spinach mixture. Gently fold in bread cubes and let stand 15 minutes. Divide mixture evenly among prepared muffin cups. Bake until set/puffed – about 20 to 25 minutes. Let stand 5 minutes before removing.

*For extra flavor add 1 cup cooked sausage crumbles.

Joy 03/27/13

• 1 box lemon cake mix
• 1 egg lightly beaten
• 2 cups Cool Whip – thawed (8 oz. container)
• 1/2 to 1 cup powdered sugar

Preheat oven to 350•. In a large bowl combine cake mix, egg, and cool whip. Batter will be sticky. Form dough into tablespoonfuls and roll in powdered sugar. Place on cookie sheet – evenly spaced. Bake 8 to 10 minutes until the edges are golden. Allow to cool 1 minute on baking sheet; remove to wire rack to cool completely.

Kathy 03/26/13

• 1 box chocolate graham crackers (there will be a few graham crackers left over)
• 2 (3 ¼ -ounce) boxes vanilla instant pudding
• 1 cup peanut butter
• 3 ½ cups milk
• 1 (8 oz) container Cool Whip
• 1 can chocolate frosting

Spray bottom of 9 x13 pan with cooking spray. Line the bottom of the pan with whole graham crackers. In a bowl using an electric mixer, mix pudding with milk, peanut butter; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers. Heat the container of prepared frosting, uncovered for 1 minute. Pour over top of cake.

Refrigerate for at least 12 hours before serving

Kathy 03/26/13

• 1 can (8 oz) refrigerated crescent rolls
• 3/4 cup chopped pecans
• 1/2 cup sugar
• 1/2 cup corn syrup
• 2 Tbsp butter or margarine, melted
• 1 tsp vanilla
• 1 egg, beaten

Heat oven to 350°F. Unroll dough and press in bottom and 1/2 inch up sides of a 9×13-inch pan. Firmly press perforations to seal. Bake 8 minutes. Meanwhile, in medium bowl, mix remaining ingredients. Pour filling over partially baked crust. Bake 18 to 22 minutes longer or until golden brown. Cool completely, about 1 hour, and cut into bars.

Jo 02/25/13

• 16 oz. can cranberry sauce (either whole berries or jellied sauce will work fine)
• 14 oz. can sweetened condensed milk
• ½ tbsp. lemon juice
• 20 oz. can crushed pineapple
• ¼ cup chopped walnuts or pecans
• 9 oz. whipping cream or Cool Whip

Mix together thoroughly and pour into 9×13 baking dish. Cover and Freeze overnight. Serve frozen in squares

Alburn 02/25/13

• 4 thawed chicken breasts
• 6oz. package of Stove Top stuffing mix
• 3 Tbsp. butter
• 1/2 cup sour cream
• 1 can of cream of chicken soup

Spray crock pot with non-stick cooking spray. Place butter in bottom of crock pot spaced out. Coat chicken with seasoning of your choice. Pour stove top over chicken. Mix cream of chicken and sour cream together and smooth over stove top. It won’t all be covered. Cook on low for 4 hours.

*If you want to make it a little more rich place a small block of cheese between each breast.

Alburn 02/25/13

• 1-1/2 c. sugar
• 1 c. sour cream
• 1/2 c. butter, softened
• 2 eggs
• 1-3/4 (3 or 4) ripe bananas, mashed
• 2 tsp. vanilla extract
• 2 c. all purpose flour
• 1 tsp. baking soda
• 3/4 tsp. salt
• 1/2 c. chopped walnuts (optional)

Brown Butter Frosting:

• 1/2 c. butter
• 4 c. powdered sugar
• 1-1/2 tsp. vanilla extract
• 3 tbsp. milk

Heat oven to 375F. Grease and flour 15×10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.

Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately. Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).

Nikki 02/05/13

• 2 Tbsp. all-purpose flour
• 2 Tbsp. butter
• 1 onion chopped
• 1 green pepper chopped
• 1 Tbsp. chopped garlic (2-3 cloves)
• 2 cups diced or smoked sausage
• 4 large boneless chicken breast – cut into small pieces
• 4 cups chicken broth
• 1 28oz. can diced tomatoes
• 2 cups frozen or fresh Okra
• 1 tsp. dried thyme
• 2 bay leaves
• 1/2 teaspoon or cayenne pepper
• 1 tsp. Filé Gumbo powder
• Salt and Pepper to taste

In a 5 quart pot combine the flour and butter and cook over medium heat, stirring constantly until the roux has browned to a light chocolate color. Add onion, pepper, and garlic, and sauté for 2 minutes. Add the sausage, chicken, broth, tomatoes, okra thyme, bay leaves, and cayenne, and simmer over low heat for 45 to 50 minutes. Add the filé gumbo powder and salt and pepper to taste. Remove and discard the bay leaves. Serve over rice.

*Nikki really helped make this a success for my Mardi Gras gathering. She suggested preparing (cutting vegetables/chicken/etc) all of the ingredients before starting this Gumbo. It made it very easy to simply add as I went along and not feel rushed!! The Gumbo was a HUGE success!!

Debra 01/28/13

• 1 cup sugar
• 6 tablespoons all-purpose flour
• 2 cups grated sharp cheddar
• 2 (20-ounce) cans pineapple chunks, drained, and 6 tablespoons
• pineapple juice reserved
• 1 cup cracker crumbs (recommended: Ritz)
• 8 tablespoons (1 stick) butter, melted, plus extra for greasing pan

Preheat the oven to 350 degrees. Grease a medium-size casserole dish with butter. In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple chunks, and stir until ingredients are well combined. Pour the mixture into the prepared casserole dish.

In another medium bowl, combine the cracker crumbs, melted butter, and reserved pineapple juice, stirring with a rubber spatula until evenly blended. Spread crumb mixture on top of pineapple mixture. Bake for 25 to 30 minutes, or until golden brown.

Jessica 01/21/13

• 2 sticks butter
• 2 cups sugar
• 1 tsp. salt
• 3/4 cup all purpose flour
• 1 12 oz can of evaporated milk
• 1 tsp. vanilla extract
• 1 bag vanilla wafers
• 2 bananas, sliced
• 3/4 cup milk
• 6 egg yolks

In a large double boiler melt butter and then add the sugar, salt, flour, evaporated milk and regular milk.

Stir with a whisk. Add egg yolks to the mixture, constantly stirring until thick. Add vanilla extract. Place the vanilla wafers and bananas into a 9 x 13 glass dish. Pour in mixture.

Chill before serving.

Nikki 01/16/13

• 1/4 cup all-purpose flour
• 1/2 tsp. salt
  1/4 tsp. pepper
• 4 Tsp. butter
• 1 package (about 16 oz.) boneless/skinless chicken tenders
• 1 tsp. chopped garlic/minced garlic
• 2/3 cup dry Marsala wine or chicken broth
• 1 8oz. package sliced mushrooms

Combine flour, salt, and pepper in a large resealable plastic bag. Melt 2 Tbsp. butter in shallow bowl. Dip chicken in melted butter, place into flour, salt, and pepper mixture and shake to coat chicken. Melt 2 Tbsp. butter in a large skillet until sizzling, add chicken and garlic. Cook over medium – high heat until chicken is browned turning once (6 to 8 minutes). Add wine and mushrooms. Continue cooking until chicken is no longer pink and sauce is slightly thickened (4 to 6 minutes).

Alburn 01/15/13

• 1 lb. hamburger
• 1 pkg. taco seasoning
• 8 oz. sour cream
• 1 pkg. crescent rolls (8)
• 1 can tomato sauce
• 1 can diced tomatoes (optional)
• 1 c. shredded cheese
• 1/2 – 1 Bag Dorito chips

Brown hamburger and drain. Add taco seasoning, tomato sauce, tiny bit of water, and diced tomatoes. Simmer… In 9 x 13 dish, press out crescent rolls and roll them to form crust. Layer hamburger mixture, sour cream and then cheese. Crush about 1/2 to 1 full bag of Doritos and put them on top. Bake at 350 for 30 min.

Joe 01/10/13

• 1 Tbsp. Olive Oil
• 1/2 a med sized onion, chopped
• 2 Tbsp. minced garlic
• 1 lb ground beef
• 1 can condensed tomato soup, plus 1 can water
• 2 14 oz. cans beef broth
• 1 small can of corn
• 1 cup cooked macaroni, wagon wheel, or small shell pasta

Heat olive oil in a skillet. Add onion and garlic until the onions are just soft. Add ground beef, season with salt, and cook until meat is longer pink. In a 5-quart soup pot, pour in beef broth, tomato soup and water. Bring to a boil, turn down the heat, and simmer. In another pot, cook pasta to the package directions. When meat is cooked thoroughly, add it to the beef soup mixture. Add corn and pasta and simmer for 5-10 minutes.

Joe 01/10/13

• 1 broiler/fryer chicken (3.5-4 lbs)
• 2 Tbsp Paprika
• 1/2 tsp. cayenne pepper (optional!)
• 1 1/2 tsp onion powder
• 2 Tbsp garlic powder or 3 cloves of garlic
• 1 tsp salt
• 1/2 tsp black pepper

Place all of your ingredients in a small bowl and stir in water by the teaspoon until a paste forms. Spray your slow cooker with cooking spray and place the chicken in, breast side up. Coat the chicken inside and out with the paste. Cover and cook on low 6-7 hours or on high 3.5-4.5 hours.

Jessica 01/10/13

• 4 chicken breasts
• 1 packet dry Zesty Italian dressing
• 1 (8 oz) package cream cheese, softened
• 1-2 cans cream of chicken soup (depending how cream cheesy you want it)

Place the chicken in a crockpot and sprinkle Italian dressing over it. Combine cream cheese and cream of chicken soup in a small pot over low heat and pour over chicken. Cook on low in the crockpot for at least 4 hours.

Once the chicken is done you can leave the chicken breasts whole, cube it, or even shred it. If you have cut up the chicken, throw it back in the crockpot and stir into the sauce. If you feel the sauce is too thick you can thin it to your preferred consistency with a little milk. Serve over pasta or rice.

Alburn 01/02/13

• 1 box velveeta shells and cheese
• 4 oz. cream cheese
• 1 pkg. taco seasoning
• 1 cup shredded cheddar
• 1 to 1 1/2 cup salsa
• 1 to 1 1/2 lb. hamburger

Brown and drain hamburger. Follow taco seasoning directions. Add cream cheese and let mixture simmer and blend. Cook Mac and Cheese according to the directions on the box. Combine meat mixture with mac and cheese, and add salsa and shredded cheese.

Joe 12/19/12

• 2 packages of turkey gravy mix – powder
• 1 teaspoon poultry seasoning
• 1 1/2 cups milk
• 1 cup of water
• 2 tablespoons butter
• 3 cups cubed cooked chicken or turkey
• 2 cups frozen mixed vegetables
• 1 can (7.5 ounces) of refrigerated biscuits

Preheat the oven to 375°F. Mix Gravy Mix, poultry seasoning, milk, water, and butter in a large skillet or saucepan. Bring to boil on medium heat, stirring frequently. Stir in turkey and vegetables. Return to boil. Reduce heat to low; simmer for 5 minutes. Spoon into a 2-quart baking dish. Top with biscuits. Bake 15 minutes or until biscuits are golden brown.

Joe 12/18/12

• 3 cups Rice Chex cereal
• 3 cups Cheerios cereal
• 3 cups peanuts
• 3 cups pretzel pieces
• 3 cups red & green M&Ms
• 20 ounces white chocolate
• 3½ tablespoons solid vegetable shortening

Line a large baking sheet with parchment paper or wax paper; set aside. In a very large bowl, mix together the Rice Chex, Cheerios, peanuts, pretzels, and M&Ms. In a medium bowl, melt the white chocolate and shortening in the microwave on 50% power, stirring every 30 seconds, until completely melted. Pour the melted chocolate over the dry ingredients and quickly toss it together until everything is pretty evenly coated in the white chocolate. Spread the mixture out on the prepared pan and refrigerate until it’s set, about 20 minutes. Break up any chunks and store in tins or airtight containers in the refrigerator for up to 4 weeks.

Joe 12/18/12

• Approx. 25-30 Rold Gold Mini Pretzels
• 2 Cups of Heath Toffee Bits
• 1 Semi-Sweet Milk Chocolate Melting Square (Almond Bark)
• 1 White Chocolate Melting Square (Almond Bark)

In a small bowl, melt one White Chocolate Melting Square in the Microwave for 20-ish seconds. Mix it up until smooth. In another small bowl, melt one Milk Chocolate Melting Square in the Microwave for 20-ish seconds. Mix it up until smooth. Dip one side of the mini Pretzel into the Chocolate, and dab each one into the Toffee Bits. Let them dry on wax paper for about a minute.

*You can use any candy, nuts, or bits that you like.

John 12/12/12

• 1 can cranberry
• 1 lemon – the juice of one lemon
• 1/2 pint heavy whipping cream
• 1/2 cup mayo
• 1/2 tsp. vanilla
• 1/2 cup sugar
• 1/2 cup pecans

Mix cranberry and juice of lemon together in a bowl. Place mixture evenly in a serving dish. In a separate bowl, with a hand mixer, mix heavy whipping cream until thick. Add vanilla and sugar and beat till stiff then fold in mayo. Place whip cream mixture over cranberry mixture. Sprinkle with pecans. Freeze.

*I usually do this dish in a round glass pie dish….it’s delicious!!! – joe

Joe 12/12/12

• 1 large can of Bush’s Homestyle Baked Beans – Not the Giant Can!!
• 1 medium can of Bush’s Homestyle Baked Beans
• 1/4 cup brown sugar
• 1/4 to 1/2 cup BBQ sauce
• 2 Tbsp. mustard
• 3-4 Tbsp. ketchup
• 1 lb. to 1 1/2 lb. hamburger – browned and drained
  chili powder

Empty contents of cans into crock pot. Add brown sugar, BBQ, mustard, ketchup, and burger. Mix well in a crock pot. Apply a layer of chili powder over the beans. Mix and cook on low for several hours.

Joe 12/12/12

• 2 lbs. frozen hash browns
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 can cream of chicken or cream of celery
• 1-pint sour cream
• 2 cups American Cheese – shredded
• 2 cups crushed cornflakes
• 1/2 cup butter – melted

Thaw potatoes. Mix ingredients together and place in greased 9 x 13 baking dish. Pour melted butter and cornflakes over the top of the mixture. Bake for 45 minutes at 350•.

REFRIGERATE OVERNIGHT – Alburn 11/29/12

• 1 lb. elbow macaroni – cooked and drained
• 1 lb. hamburger – browned and drained
• 1/4 cup sour cream
• 8 0z. cottage cheese
• 4 oz. cream cheese
• 1/3 cup chopped onion
• 1/2 cup parmesan cheese
• 1 tsp garlic salt
• 1 tsp. pepper
• 1 lb. cheddar cheese
• 45 – 50 oz. of your favorite pasta sauce

Layer 9 x 13 baking dish with just enough sauce to cover the bottom of the dish. Layer on the first half of the pasta. Mix remaining sauce with meat – set aside. In a large bowl, mix sour cream, cottage cheese, cream cheese, onion, parmesan cheese, garlic salt, and pepper. Spoon mixture over pasta. Cover with remaining pasta. Spoon meat sauce over the entire dish. Top with Cheddar cheese. Let sit in the fridge overnight. Bake at 350• for 45 minutes.

Alburn 11/29/12

• 1 pound sausage
• 1 pound hamburger
• 1 pound Velveeta cheese, cut into cubes
• 2 packages of dinner rolls, slice the entire package horizontally

Brown together the sausage and hamburger until no longer pink. Drain the grease. Add the cubed Velveeta and stir until melted. Divide mixture evenly and spread onto rolls.

Joe 11/13/12

• 2 cups buttermilk biscuit mix (such as Bisquick or Jiffy)
• 1 cup grated cheddar cheese
• 1/2 tsp. garlic powder
• 2/3 cup milk
• 2 Tbsp. butter, melted
• 2 tsp. dried oregano
• 1/4 tsp. garlic salt

Preheat the oven to 400 degrees. Prepare a baking sheet with cooking spray. In a large bowl, mix together biscuit mix, cheese, and garlic powder. Add in milk, and stir until well mixed. (Heads up – the dough will get very sticky!) With a spoon or with your fingers, shape the dough into biscuit-sized clumps, and drop it onto the baking sheet. (Note that the dough will pretty much hold its shape when baked, so feel free to pat down random peaks in the dough if you’d like them to look more uniform!)

Bake for 10-13 minutes, or until biscuits begin to brown slightly around the edges. While the biscuits bake, prepare the warm butter mixture by mixing together the melted butter, oregano, and garlic salt in a small bowl. As soon as the biscuits are removed from the oven, brush the biscuits (while they are still on the baking sheet) with the mixture until they are well-coated.

Joe 11/13/12

• 2 pkg. (8 oz. each) Philadelphia Cream Cheese softened
• 1/2 cup sugar
• 1/2 tsp. vanilla
• 2 eggs
• 3/4 cup prepared or refrigerated chocolate chip cookie dough, divided
• 1 Graham Cracker Pie Crust

PREHEAT oven to 350•. Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer on medium speed until well blended. Add eggs; mix until blended. Remove 1/2 cup of the dough; drop by teaspoonfuls into the batter. Stir gently. Pour into crust. Crumble the remaining cookie dough over the top. BAKE 40 minutes or until the center is almost set. Cool. Refrigerate for 3 hours or overnight.

Margaret 11/08/12

• 3-4 large apples – diced
• 1 cup chopped nuts
• 1 large can of crushed pineapple – well drained
• 1 8oz. package cream cheese
• 1 12oz. container of Cool Whip
• 3/4 cup sugar

Whip cream cheese, sugar, and Cool Whip. Stir in fruits and nuts. Chill.

Brittany 11/08/12

• 4 packages cream cheese
• 1 jar pace Picante sauce (hot or mild)
• bundle of green onions – finely chopped
• garlic powder – dash
• chili powder – dash
• 1 package of burrito dough – (flour tortillas)

Combine cream cheese, salsa, green onions, garlic, and chili powders. Mix with mixer. Spread ingredients on a flour tortilla. Roll up the tortilla and roll in wax paper. Repeat with the remainder of flour tortillas and mixture. Refrigerate overnight. Cut and serve with salsa.

Jessica 11/08/12

• 1 cup buffalo sauce
• 1 cup ranch dressing
• 2 10 oz. can chicken
• 2 8 oz. packages of cream cheese
• shredded cheddar cheese

Drain chicken and add buffalo sauce in a frying pan. Cook over medium heat throughout. Add cream cheese and stir until melted. Add ranch dressing and as much shredded cheese as desired. (at least 1/2 cup) When thoroughly melted pour into a small crock pot and keep on warm heat. Serve with tortilla chips, baguettes, crackers, etc…

Alburn 11/08/12

• 1 (18.5 oz) package yellow cake mix (do not use the pudding in the mix type)
• 2/3 cup sugar
• 1 (20 oz.) can of crushed pineapple
• 1 (6 oz.) package vanilla pudding mix
• 1 tub non-dairy whipped topping
  flaked or shredded coconut

Grease and flour a 9×13 inch cake pan, and bake the cake according to package directions. Put holes into the top of the cake (use toothpicks or wooden skewers). Mix pineapple and sugar then pour over the cake. Cook the pudding according to the package directions and pour it over the cake. Chill in the refrigerator. Spread whipped topping over the cake and sprinkle coconut on top. Keep refrigerated.

Alburn 11/08/12

• 1 pound of ground beef
• 1/2 cup chopped green pepper
• 1 envelope Italian-style spaghetti sauce mix
• 1 can (6 ounces) tomato paste
• 3/4 cup water
• 1 tube (12 ounces) of refrigerated buttermilk biscuits
• 1/4 cup plus 1 tablespoon grated Parmesan cheese, divided
• 2 cups (8 ounces) shredded part-skim mozzarella cheese

In a large skillet, cook and stir beef and pepper over medium heat until meat is no longer pink; drain. Stir in the sauce mix, tomato paste, and water; bring to a boil. Reduce heat; simmer for 7-10 minutes or until thickened, stirring occasionally.

Separate biscuits; press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate to form a crust. Sprinkle with 1/4 cup Parmesan cheese; fill with meat mixture. Sprinkle mozzarella cheese and remaining Parmesan cheese over top. Bake at 400° for 15-18 minutes or until the crust is golden brown and the cheese is melted. Serves 6.

Margaret 11/08/12

• 1 quart chopped pecans
• 1 bag vanilla wafers – crushed
• 1 package coconut
• 1 box of raisins
• 1 bag of brazil nuts
• 1 can eagle brand milk

Pour nuts into a bowl, and add crushed vanilla wafers. Combine the rest of the ingredients and add the milk last. Mix well. Press into cake form (firmly).

Chill until firm.

Margaret 11/08/12

• Pre-made 9 inch pie crust
• 1 cup pecan halves
• 3 eggs
• 1 Tablespoon butter
• 1 cup light corn syrup
• 1/2 teaspoon vanilla
• 1 cup sugar
• 1 Tablespoon flour

Arrange pecan halves in the bottom of a pie shell. Beat eggs, add butter, corn syrup, and vanilla. Stir until well blended. Combine sugar and flour, and blend with egg mixture. Bake at 350• for 1hr to 1 hr 30 minutes.

Joe 11/01/12

• 8 quarts popcorn
• 2 cups brown sugar
• 2 sticks margarine – 1 cup
• 1/2 cup white corn syrup
• 1/2 tsp. baking soda
• 1 tsp salt
• 1 tsp butter flavoring
• 1 tsp burnt sugar flavoring

Combine brown sugar, margarine, and white corn syrup and boil ingredients for 5 minutes. Stir in baking soda, salt, butter flavoring, and burnt sugar flavoring. Pour mixture over 8 quarts of popped popcorn and form into balls. Makes about 25 popcorn balls.

*A large hard plastic under the bed sweater container works great for holding popcorn as you form popcorn balls.

Joe 11/01/12

• Roast – your preferred cut of beef
• 1 packet Hidden Valley Ranch Salad Dressing – dry powder
• 1 packet Italian Dressing – dry powder
• 1 packet of Brown Gravy
• 1/2 cup of water

Empty contents of dressings and brown gravy into a bowl. Mix powders together thoroughly. Place roast into a crock pot and pour powder dressings over the top. You can also dry rub the roast before placing it into the crock pot and then pour the remaining powder over the top. Pour 1/2 cup of water around the roast. Do not pour over the roast. Allow to cook on low for 6-8 hours.

* I usually cut up potatoes and carrots and place them along the sides of the roast. Delicious!!!!the 

Nikki 10/31/12

• 2 cans of crescent rolls
• 2 8oz. packages cream cheese
• 1 1/4 cup sugar
• 1 tsp. vanilla
• 1 stick butter
  cinnamon

In a medium mixing bowl, mix cream cheese, 1 cup sugar, and 1 tsp vanilla. (Mixes better if you soften cream cheese) In 9 x 13 pan, spray with non-stick cooking spray. Unroll 1 can of crescent rolls to make the bottom crust. Spread cream cheese mixture over the crust. Unroll the other can of crescent rolls over the cream cheese mixture to make the top crust. Melt 1 stick of butter and pour over top. Sprinkle with the desired amount of cinnamon. Sprinkle 1/4 cup sugar over cinnamon. Bake at 325• for 30 – 40 minutes until golden brown.

* You can cover with foil after 30 minutes and let it cook for an additional 10 minutes. Keeps from getting too brown. Test to be sure dough cooks thoroughly!!

Joe 10/25/12

• 1 family-size roll of chocolate chip cookie dough
• 1 bag of snicker minis

Preheat the oven according to cookie instructions. Place unwrapped snicker into to medium size amount of cookie dough. Surround snicker with cookie dough. Place on cookie sheet according to cookie instructions. Bake according to cookie instructions. Approximately 9 – 13 minutes.

* This is my go-to potluck dessert when the office has a potluck. I’ve always served it as bars. Press the family-size cookie dough into a 13 x 9 baking dish. Place the snickers 4 down and 6 across (24) and space evenly – about the size you would cut into bars. Follow the cookie instructions. You’ll probably have to add a little more time. Test the cookie with a toothpick to tell if done.

Alburn 10/25/12

• 1 lb. lean ground beef
• 1 can (16 oz) chili beans
• 1 can (8 oz) tomato sauce
• 1 can (15 oz) diced tomatoes
• 1 envelope of taco seasoning
• 1 cup shredded cheddar cheese
• 3 1/2 cups corn chips (Fritos)
• fat-free1 1/4 cup fat-free sour cream

Cook ground beef until meat is browned; drain. Stir in beans, tomato sauce, taco seasoning mix, and 1/4 c. of cheese. Sprinkle 1 cup of corn chips in the bottom of 8×8 baking dish. Cover with chili. Bake at 350 for 20 minutes. Spread sour cream over chili. Top with remaining corn chips and cheese. Bake 4-5 minutes longer.

Joe 10/19/12

• 8 slices of bread – trimmed and cut into cubes
• 4 cups of milk
• 8 eggs – beaten
• 2 tsp salt
• 2 tsp dry mustard
• 2 cups bacon, sausage, or ham – cut into pieces
• 1 cup grated cheddar
• The mixture has to soak overnight!!

In a large bowl mix milk, eggs, salt, mustard, bacon or ham. Place bread pieces evenly in a 13 x 9 baking dish. Pour milk and egg mixture over the top. Allow to soak overnight.

In the morning – Preheat the oven to 450•. Spread cheese over the mixture. Bake 30 – 40 minutes.

*other vegetables, spinach, peppers, onions, mushrooms, etc. can be added according to your preference.

Alburn 10/18/12

• 1 Devil’s Food cake mix
• 1 egg
• 1 stick of butter softened
• 14 Oreos – broken into bite-size pieces
• 1 14oz. can of sweetened condensed milk
• bite-size1 1/2 cups chocolate chips

Preheat oven to 350•. Prepare a 13 x 9 baking dish with non-stick cooking spray. Place cake mix, butter, and egg into a large bowl. Mix well with hands – works much quicker. Break mix into chunks and place evenly into a 13 x 9 baking dish. Press out into pan until even. Top with broken pieces of cookies. Pour sweetened condensed milk over cookies and top with chocolate chips. Bake for 23 – 25 minutes until cooked thoroughly. Remove from oven.

Let cool and cut into bars.

Joe 10/18/12

• 1/2 cup sugar
• 1 tsp. cinnamon
• 2 cans Grands Homestyle biscuits
• 1 cup firmly packed brown sugar
• 3/4 cup butter melted
• nuts and/or raisins can be added if desired

Preheat oven to 350•. Lightly grease the Bundt cake pan with non-stick cooking spray. In a large plastic or paper bag mix sugar and cinnamon thoroughly. Separate dough and cut each biscuit into quarters. Place in bag and shake to coat. Arrange in pan. In a small bowl mix brown sugar and butter. Pour over biscuit pieces. Bake for 28 to 32 minutes or until golden brown and no longer doughy in the center.

Cool in pan for 10 minutes. Turn upside down onto a serving plate. Pull apart to serve. Serve warm.

Joe 10/18/12

• 1 8oz. package refrigerated crescent dinner rolls
• 8 large marshmallows
• 1 Tbsp. ground cinnamon
• 1/4 cup sugar
• 3 Tbsp. melted butter – maybe a little more

Preheat the oven to 375•. Combine sugar and cinnamon in a small bowl. Spray cupcake/muffin pan with non-stick cooking spray. Separate rolls into 8 triangles. Place marshmallow into melted butter and roll in cinnamon sugar. Place the marshmallow on the crescent roll and pinch the the dough around marshmallow to encase. Seal seams by pinching. Spoon melted butter over the top of each roll. Sprinkle cinnamon over the tops of each roll. Bake for 13 – 15 minutes. Oven temperatures may vary so keep an eye so as not to burn

Alburn 10/16/12

• 4 pork chops (about 1/2″ thick)
• a little oil for browning
• 1 Tbsp homemade ranch dressing mix ( or you can use a store-bought packet)
• 1 10 oz. can cream of chicken soup

Quickly brown the pork chops on both sides over medium/high heat in a little bit of oil. Don’t completely cook them, just give them a quick sear. Place them in your crock pot and sprinkle with the ranch dressing mix. Pour the can of soup over the top.

Cook on LOW heat for 5-6 hours or on high heat for about 3.

Alburn 10/16/12

• 1 large bag of cheddar cheese
• 1 small can of mushrooms
• 1 of sour cream
• 1 can cream of mushroom
• 1bag hash browns
• 1 can of french fried onions
• 1 pack chops (5-6)
• 1/2 cup milk

Lightly brown pork chops. In a large bowl, mix 1/2 bag cheese, sour cream, soup, milk, mushrooms, hash browns, 1/2 can of onions, and a little salt and pepper to taste. Place mixture in a 13 x 9 baking dish. Place pork chops over top of the mixture. Cover with remaining cheese and french fried onions. Cover with foil and bake at 375• till golden brown (about 40 minutes).

Kathy 10/11/12

• 1 cup self-rising flour
• 1 cup sugar
• 1 egg beaten
• 1 family size cans of peaches (about 2 cans)
• 1/2 stick butter
• cinnamon

Pour peaches into a round pie pan with syrup (juice). Mix flour, sugar, and egg (mixture will be crumbly) – pour over peaches. Melt butter and pour over top of mixture. Sprinkle with cinnamon. Bake at 350• until crust becomes light tan.

*Nikki made this recipe and baked it for the about 45 minutes and then broiled it for a few minutes longer to brown.

**For 13 x 9 pan double all contents.

Joe 10/10/12

• 1 pre-made graham cracker pie crust
• 1 12 oz. package cream cheese softened
• 1 Tbsp. Milk
• 1 Tbsp. sugar
• 1 cup of cold Milk
• 1 package (4 serving size) vanilla flavor instant pudding and pie filling
• 1 can of pumpkin
• 2 tsp. pumpkin pie spice
• 1 1/2 cups cool whip thawed

Mix cream cheese, 1 Tbsp. milk and sugar in a large bowl with wire whisk until smooth. Gently stir in cool whip. Spread on bottom of the crust. Pour 1 cup milk into the bowl. Add pudding mix. Beat with wire whisk for 1 minute (mixture will be thick). Stir in pumpkin and pumpkin pie spices with a wire whisk until well mixed. Spread over cream cheese layer.

Refrigerate for 4 hours or until set. Garnish with additional cool whip. Refrigerate leftovers.

*soften cream cheese in microwave for 15 to 20 seconds.

Nikki 10/09/12

• 1 lb. marshmallows
• 2 cups of hot milk
• 1 small can of pineapple (drained)
• 1 container cool whip
• 1 tsp. vanilla
• 1/8 cup chopped nuts
• crushed vanilla wafers or graham crackers (crust and topping)

Dissolve marshmallows in hot milk and let cool. Add pineapple and vanilla. Add mixture to whipped cream. Put a layer of crushed vanilla wafers or graham crackers in the bottom of a large pie pan. Pour mixture over crust. Sprinkle the top with more graham cracker crumbs and chopped nuts. Cool and let sit for at least one hour.

*This pie is perfect for any time of year. Just happens that Nikki made it and we took photos in October with Fall napkins and jack-o-lanterns in the background.

Kathy 10/05/12

• 1 box of yellow or chocolate cake mix
• 1 stick of butter (melted)
• 3 egg
• 1 cup chopped nuts
• 1 8oz. package of cream cheese
• 1 tsp. vanilla
• 1 box of powdered sugar

STEP 1: Mix these three ingredients together and press them into a baking dish

• 1 box of cake mix (yellow or chocolate)
• 1 stick of butter (melted)
• 1 egg

STEP 2: Sprinkle on top of the mixture.

• 1 cup chopped nuts

STEP 3: Mix these ingredients together and pour them on top of the nuts

• 1 8oz package of cream cheese
• 2 eggs
• 1 tsp of vanilla
• 1 box of powdered sugar

STEP 4: Bake at 350 degrees for 35 minutes or until golden brown

Kathy 10/05/12

Sweet Potato Mixture

• 3 cups mashed sweet potatoes (I use a couple of large cans of yams [drain liquid and rinse])
• 1 cup of Sugar
• ½ cup Butter (softened)
• ¼ cup milk
• 2 eggs
• 1 tsp vanilla

Mix all ingredients well. Pour in a baking dish and add topping

Topping

• 1 cup brown sugar
• ½ cup Flour
• 1 cup chopped pecans
• 1/3 cup butter

Mix together dry ingredients and sprinkle on top of potatoes. Drizzle melted butter on top of the topping. Bake at 350 degrees for 25 mins.

Kathy 10/04/12

• 2 cups plain flour
• 2 cups sugar
• 2 tsp. cinnamon
• 4 eggs
• 1 1/2 tsp. soda
• 1 1/2 c. Wesson Oil
• 2 jars of strained carrots (baby food)

Beat sugar and oil. Add eggs one at a time and beat well after each egg. Combine flour, cinnamon, salt, and soda and add to the mixture. Add carrots and mix. Bake in 3 round pans or one oblong pan. Bake 25 to 30 minutes at 350 degrees.

Frosting

• 1 8-oz package of cream cheese
• 1 tsp. vanilla
  1 stick margarine
• 1 c. chopped nuts
• 1 box confectioner sugar

Cream margarine and cheese. Add sugar and vanilla. Add nuts. Spread on cooled cake.

Alburn 10/04/12

• 1 cup (2 sticks) softened butter
• 3/4 cup packed light brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 3 1/2 cup flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups semi-sweet chocolate chips
• 1 package Double Stuff Oreo cookies

Preheat oven to 350•. In a large bowl, cream butter, brown sugar, and granulated sugar together with a mixer until well combined. Beat in eggs and vanilla. In a medium bowl mix the flour, salt, and baking soda. Slowly add to wet ingredients along with chocolate chips until combined.

With a cookie scoop, form balls with the dough. Place one ball on top of an Oreo cookie, and another ball on the bottom. Seal edges together by pressing and cupping in hand until the Oreo cookie is fully enclosed with dough. Bake for approximately 13 minutes or until golden brown. Let cool for 5 minutes before transferring to the cooling rack.

*Alburn wants to note that she used a tube of cookie dough instead of making cookie dough from scratch and hers turned out FANTASTIC!!

*The recipe called for placing cookies on parchment in a baking dish, however, Alburn also skipped this step and the cookies turned out, again, FANTASTIC!!!!

Margaret 10/04/12

• 2 – 3 cans of corned beef
• 2 1/2 cup milk
• 1/2 cup salad oil – vegetable
• 3 eggs
• 1 large onion grated
• 1 can cream-style corn
• 1 1/2 cup yellow cheese shredded
• 1/2 cup jalapeno peppers chopped 

Pre-heat oven to 400•. Brown 2 – 3 cans of corned beef with chopped onions and set aside. Combine all ingredients, Mix well. Pour half of the mixture into a greased 13 x 9 baking dish. Spread meat mixture over cornbread. Pour the remaining cornbread mixture over the meat. Top with additional shredded cheese if desired. Bake for approximately 45 minutes to an hour. Test with a toothpick to see if fully cooked.

*Do Not Mix Pickled and Fresh Peppers Unless You Want This EXTRA HOT!!!

Margaret 10/04/12

• 1 German Chocolate cake mix (any additional ingredients the box directs)
• 1 stick margarine (1/2 cup)
• 1 box powder sugar
• 1 8oz. package cream cheese
• coconut
• pecans
• vanilla

Butter cake pan. Sprinkle coconut and pecans on the bottom of the pan. Mix cake as the box directs. Pour cake batter over pecans and coconut. Melt margarine and cream cheese, and mix in powdered sugar with a touch of vanilla. Pour over the top of the cake. Bake at 350• for 45 minutes.

Alburn 10/01/12

• 1 lb to 1 1/2 lb or lean ground beef
• 1 large bag of tater tots
• 2 cans of cream of mushroom soup
• 1 small bag of frozen broccoli – optional
• 1 large bag of shredded cheddar cheese
• 1 container French’s fried onions

Brown and drain ground beef. In a large bowl, combine drained browned ground beef, soup, thawed broccoli (use as much or as little as you like or if you prefer, leave out), 1 cup cheese, and 1/2 cup fried onions. Stir thoroughly. Spray 13 x 9 baking dish with non-stick cooking spray. Line baking dish with frozen tots. Cover tots with meat/soup mixture. Cover meat/soup mixture with another layer of tots. Bake according to the tot directions or until golden brown. Remove from the oven and cover with cheese and fried onions. Place the dish back in the oven and bake until the cheese is melted. Salt and Pepper to taste.

Alburn 10/01/12

• 1 box yellow cake mix
• 1 can of pumpkin
• powdered sugar or cream cheese frosting
• pumpkin pie spice

Bake at 350 degrees for 20-25 minutes. Cool and either dust with powdered sugar or apply cream cheese frosting and dust with pumpkin pie spice.

Brittany 10/01/12

• 1 can (15 oz) pumpkin
• 1 box (5 oz) instant vanilla pudding
• 1 container (16 oz) cool whip
• cinnamon

Mix all ingredients by hand. Sprinkle with cinnamon. Chill and serve with Nilla Wafers or Ginger Snaps

Joe 09/28/12

• 6 slices of American cheese
• 6 slices of white bread
• mayonnaise
• 1 egg
• 1/2 cup milk
• 3/4 cup flour
• 1 teaspoon salt
• cornflake crumbs, crushed fine
• oil – for deep frying

Remove crusts from the bread. Cut each sandwich diagonally, making 2 triangles. Spread mayonnaise over the slices of bread. Fold each slice of cheese into a triangle and place it between two triangles of bread. Combine egg, milk, flour, and salt in a large bowl. Dip each triangle into the mixture and then coat with corn flake crumbs in a separate large bowl.

Deep fry at 375• until golden brown. Serve with your favorite soup. I’ve also made this recipe by substituting Mozzarella or Provolone Cheese and adding some Italian seasoning in the cornflake mixture.

When done, we sprinkled with Parmesan Cheese and dipped the Frenchees in a Marinara sauce.

Nikki 09/28/12

• 2 tubes of crescent rolls
• 3 apples
• 1 stick of butter
• cinnamon sugar
• 1 can of mountain dew

Core and peel apples. Cut apples into 8 slices each. Unroll crescent rolls. Place 2 apple slices in the center of each crescent roll. Fold over and place in 13 x 9 pan. Melt butter and spoon or pour evenly over all of the turnovers. Pour 1 can of mountain dew evenly over all turnovers. Cover with cinnamon sugar. Bake at 350• for 40 to 50 minutes. (time may vary depending on your oven… can go longer if necessary)

Alburn 09/27/12

• 1 – 1 1/4 cup canola oil (you decide how much you want to use)
• 1 packet Ranch dressing mix
• 2-3 Tbs. red pepper flakes (I used close to 3… a little warm)
• 4 sleeves of Saltine crackers (give or take… however many you can fit in your mixing bowl)

Mix all the ingredients together in a bowl for a good long while (5-10 minutes), to really get the crackers coated. Lay them out on a cookie sheet and drizzle the yummy, ranchy, peppery oil that’s in the bottom of the bowl, over the top of the crackers.

Bake at 250 degrees for 15-20 minutes, stirring them around about halfway through. Let them cool and store them in a big baggie. Or a few little baggies.

Alburn 09/27/12

• 1 cup melted butter
• 2 cups graham cracker crumbs (grind in the food processor until very fine)
• 2 cups powdered sugar
• 1 cup + 4 tablespoons peanut butter
• 1 1/2 cup semi-sweet chocolate chips

Mix butter, graham cracker crumbs, sugar, and 1 cup peanut butter until well blended. Press firmly into the bottom of a 13 x 9 pan. Microwave chocolate chips until melted (30 seconds at a time and then stir to prevent burning). Mix melted chocolate chips and 4 tablespoons of peanut butter until well blended. Spread chocolate mixture over peanut butter bars. Refrigerate for at least 1 hour.

Joe/Tracy 09/27/12

• 2 cans of corn
• 2 cans of diced tomato
• 1 can of kidney beans – light or dark
• 1 can of black beans
• 1 can of pinto beans
• 1 pouch Hidden Valley Ranch Salad Dressing – Powder (Be careful not to grab the DIP)
• 2 pouches of Taco Seasoning
• *2 boneless skinless chicken breasts cubed – If you use chicken the consistency is more like gumbo
• *OR 1lb. to 1 1/2 lb. lean ground beef (browned/drained) – If you use ground beef the consistency is more like chili

Empty entire contents of cans (juice and all) into crock pot. Add pouches of powdered seasoning. Add either cubed chicken raw OR ground beef (browned and drained). Stir thoroughly. Cook in crock pot on low for 5 – 6 hours. Can be eaten by itself as soup or can be served over Fritos and cheese similar to Frito Pie.

*also freezes well.

Joe 09/27/12

• 1 can golden mushroom or cream of mushroom soup
• 1 1/2 lb. lean ground beef
• 1/2 cup fine dry bread crumbs
• 1 egg (slightly beaten)
• 1/4 cup onion (finely chopped) – optional – could substitute onion powder
• 1/3 cup of water

Mix 1/4 can soup, rest of the ingredients EXCEPT water; mix thoroughly. Shape into 6 patties. Place in 13 x 9 baking dish. Bake at 350• for 30 minutes. Spoon off fat (if any). Mix thoroughly the remaining soup and water. Ladle evenly over patties. Bake an additional 10 minutes.

Alburn 09/27/12

Note: This is a recipe you may want to double because as long as you’re going to the effort of stuffing the shells you might as well double it and freeze half…..besides you will realize how amazingly delicious it is and you’ll regret not doubling it…

• 1 lb. ground beef or turkey
• 1/4 cup taco seasoning, 1 envelope
• 4 oz. cream cheese, cubed
• 12 Jumbo Pasta shells, cooked according to package instructions
• 1 cup salsa
• 1 cup taco sauce
• 1 cup shredded cheddar cheese
• 1 cup shredded Jack cheese

Optional Toppings:

• 1 1/2 cup crushed tortilla chips
• 1 cup sour cream
• 3 green onions, chopped
• sliced olives
• guacamole
• sliced avocados
• tomatoes

In a skillet, brown meat over medium heat and drain. Place back into the skillet and add taco seasoning with the water and mix to combine. Add cubed cream cheese, cover and simmer so cream cheese can melt. Remove from heat and cool. Fill cooked shells with about 1-2 T. of meat mixture. In a 9×13 glass baking dish pour salsa to coat the bottom of the dish. Place filled taco shells on top then add taco sauce.

Cover and bake @ 350 for 30 minutes. Remove from the oven, uncover, and sprinkle cheese on top, return to the oven for another 15 minutes or until cheese is melted and bubbly.

Serve with sour cream and toppings of your choice.