Peanut Butter and Jelly Squares

Originally Submitted by Jessica Callahan

2 ½ cups all purpose flour
½ teaspoon baking powder
1 cup salted butter, softened
1 cup white sugar
1 large egg
2 teaspoons pure vanilla extract
½ cup jam or jelly
¼ cup creamy peanut butter
2 Tablespoons Powdered Sugar

Preheat oven to 325 degrees. Lightly butter a 9 x 13 baking pan. In a medium bowl combine flour and baking powder. Mix well with a wire whisk and set aside.

In a medium bowl with an electric mixer on medium speed, combine butter and sugar to form a grainy paste. Add egg and vanilla and mix until smooth. Scrape down sides of bowl, Then add flour misture and blend at low speed until thoroughly combined. Dough will be firm. Divide dough into two pieces; form discs and wrap tightly in plastic wrap or plastic bags. Refrigerate 1 hour.

On floured board using a floured rolling pin, roll each disc to 9 by 13 inches, about ¼ inch thick. Place one piece in bottom and up the sides of baking pan. Refrigerate 10 minutes more.

Spread half the jelly on dough. Layer peanut butter on top of jelly, then top with remaining jelly. Sprinkle with powdered sugar. Place second dough rectangle on top of peanut butter and jelly layer. Pinch down side edges all around inside of pan. Bake 35 – 40 minutes or until golden brown and firm to the touch in the center. Cool in pan, then cut into squares and serve.

Tomato and Red Bell Pepper Soup

Originally Submitted by Kelli Callahan

2 large red bell peppers (or jar of roasted red bell peppers, drained and rinsed
1 large onion, chopped
2 celery stalks, trimmed and chopped
1 garlic clove, crushed
2 ½ cups fresh vegetable or chicken stock
2 bay leaves
2 – 14 ounce cans of diced tomatoes
Salt and pepper

If using fresh bell peppers, halve and seed the bell peppers, arrange them on the broiler rack and cook, turning occasionally, for 8 – 10 minutes until softened and charred. Leave to cool slightly, then carefully peel off the charred skin. Chop the bell pepper flesh and place in a large saucepan. Mix in the onion, celery and garlic. Add the stock and the bay leaves. Bring to a boil, cover, and simmer for 15 minutes. Remove from the heat. Stir in the tomatoes and transfer to a blender (or use an immersion blender). Process for a few seconds until smooth. Return to the saucepan. Season with the salt and pepper to taste and heat for 3 –4 minutes until piping hot. (Calories per serving: 93. Serves 4)

Reese’s Peanut Blossoms

Originally Submitted by Kelli Callahan

½ cup butter or margarine ( I used Butter)
1 cup Reese’s Peanut butter Chips
2/3 cup packed light brown sugar
1 egg
¾ teaspoon vanilla extract
1 1/3 cups all purpose flour
¾ teaspoon baking soda
½ cups finely chopped nuts (I left this out)
Granulated sugar
1 bag Hershey’s kisses, unwrapped

Heat oven to 350 degrees. In a saucepan over low heat, place butter and peanut butter chips. Heat. Stirring constantly until melted. Pour mixture into large mixing bowl. Add brown sugar, egg and vanilla, beating well until blended. Stir in flour, baking soda and nuts, blending well. Shape dough into 1 inch balls. Roll in granulated sugar and place on an ungreased cookie sheet. Bake 10 – 12 minutes or until lightly browned. Immediately place unwrapped chocolate pieces on top of each cookie, pressing down so cookie cracks around edges. Remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen cookies.

Caramel Chip Bars

Originally Submitted by Melanie Rottweiler

½ cup butter
32 caramels
1 can sweetened condensed milk
1 yellow cake mix
½ cup vegetable oil
2 eggs
2 cups chocolate chips
1 cup white chips
1 Heath bar, chopped

Combine butter, caramels, and milk; stir over medium heat until smooth. Cool. In mixing bowl combine cake mix, oil and eggs. Mix well. Stir in chips and chopped candy bar. Press ¾ of dough into a 9 x 13 pan. Bake at 350 degrees for 15 minutes. Let cool for 10 minutes. Pour caramel mixture over crust. Drop remaining dough on top. Bake for 25 – 30 minutes.

Mixed-Nut Bars

Originally Submitted by Donna Workman

1 ½ cups all purpose flour
¾ cup packed brown sugar
½ cup plus 2Tablespoons cold butter, divided
¼ tsp. salt
1 can (11 ½ ounce) mixed nuts
1 cup butterscotch chips
½ cup light corn syrup

In a bowl, combine flour, sugar, salt. Cut in ½ cup of butter until mixture resembles coarse crumbs. Press into greased 13 x 9 inch baking pan. Bake at 350 degrees for 10 minutes. Sprinkle with nuts. Melt butterscotch chips in double boiler. Add corn syrup and remaining butter. Mix well. Pour this mixture over the nuts. Bake for 10 minutes. Cool.

Chocolate No Bake Cookies

Originally Submitted by Sylvia Patton

2 cups sugar
4 tbsp. cocoa
1 stick butter
½ cup milk
½ cup peanut butter
1 tsp. vanilla
3 cups oatmeal

Boil sugar, butter, and milk for 1 minute. Add peanut butter and vanilla, mix well. Add the oatmeal and drop by teaspoonful onto waxed paper. Cool.

Easy Sugar Cookies

Originally Submitted by Heidi Robbins

2 cups sugar
1 tsp. baking soda
1 cup butter
2 tsp. vanilla
1 (8 oz.) sour cream
½ tsp. salt
2 eggs
flour

Mix ingredients together and add enough flour to make a stiff dough. Roll out thick and cut into shapes. Bake at 350 degrees for 10 minutes.

Frosting:

3 oz. cream cheese, softened
¼ cup butter, melted
1 tsp. vanilla
2 cups powdered sugar
Food coloring

Mix all ingredients and frost cookies.

English Toffee

Originally Submitted by Jennifer Bunker

1 cup sugar
1 cup butter
3 Tbsp. Karo Syrup
1 Tbsp. water
1 package milk chocolate chips
Walnuts or pecans (optional)

Cook sugar, Butter, Karo syrup, and water on high heat, stirring constantly until hard crack stage. It will turn brown. Cover bottom of greased, round cake pan with chopped nuts. Pour mixture over nuts. Cover with chocolate chips and smooth with a spoon. Let cool.

**can be doubled and will fill a cookie sheet.

Chocolate Crinkles

Originally Submitted by Deena Callahan

½ cup butter
6 (1 oz. squares) unsweetened chocolate
4 cups all purpose flour
4 cups white sugar
4 tsp. baking powder
1 tsp. salt
6 eggs
2/3 cup powdered sugar for decoration

Melt butter and chocolate squares either in microwave or over low heat on the stove. Allow to cool slightly. Stir in remaining ingredients, except powdered sugar. Mix well. Cover dough and chill for at least 30 minutes. Preheat oven to 300 degrees. Shape dough into 1 inch balls. Place 2 inches apart on an ungreased cookie sheet. Bake for 15 – 18 minutes or until edges are set. Remove from cookie sheet and cool on wire rack.

Twice Baked Potato Soup

Original submitter unknown

6 large baking potatoes
5 cups chicken broth
2 Tbsp. butter
¼ cup light cream
½ cup chopped sweet onion
1 Tbsp. fresh chives

Heat the oven to 425 degrees. (scrubbed and pricked with fork, on a rack and bake for 30 minutes, or until tender. You can microwave on HIGH for 10 – 12 minutes or until fork tender. Place the potatoes in a bowl with a lid and let steam. Remove the skin and mash pulp. Heat the butter in a three quart saucepan. Add the onion and cook until tender. Add the broth and a5 cups of the potato pulp.. Place 1/3 of the broth mixture into a food processor. Place in a medium bowl. Repeat the process with the remaining broth mixture. Return all the pureed mixture into the saucepan. Stir in the cream and chives and cook for a5 minutes more. Season to taste. Place remaining pulp in pureed mixture. Serve with crumbled bacon, shredded cheese and/or sour cream.

Baked Potato Soup

Original submitter unknown

2 large or 3 medium baking potatoes, baked or micro waved
¼ cup (1/2 stick) butter or margarine
¼ cup chopped onion
¼ cup all purpose flour
1 (14.5 oz.) can chicken broth
1 (12 oz.) can evaporated milk
cooked and crumbled bacon, shredded cheddar cheese, sliced green onions

1. Melt butter in a large saucepan over medium heat. Add onion, cook, stirring occasionally, for 1 -2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk.

2. Scoop potato pulp from 1 potato(reserve potato skin); mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture comes just to a boil.

3. Dice remaining potato skin and potatoes. Add to soup. Heat through. Season with salt and ground black pepper. Top each serving with bacon, cheese and green onions, if desired.

Taco Soup

Originally submitted by Randi DeRoest

1 can Black Beans
1 can Navy Beans
1 can Pinto Beans
1 can Kidney Beans Do Not drain beans. Add liquid and beans to pot
1 can corn (drained)
1 pound cooked ground beef with taco seasoning
2 cans Mexican style stewed tomatoes, pureed.

Add all ingredients to your pan and bring to a boil. Serve with chips, cheese and sour cream. ( to make a larger batch, add another can or two of beans and adjust taco seasoning to taste.)

Italian Sausage Soup

Originally submitted by Shauna Cook

8 – 16 oz. Italian Sausage
2 cans (14 oz.) diced tomatoes with basil, garlic, and oregano
1 cup small pasta shells
4 cups baby spinach leaves
2 TBSP. grated Parmesan cheese
4 TBSP fresh basil
4 cups chicken broth

Cook sausage, removing casing. Drain. Combine tomatoes, pasta, chicken broth and sausage. Cook for 10 minutes or until pasta is done. Remove from heat, add spinach until wilted. Serve sprinkled with basil and Parmesan cheese over each bowl of soup.

Bonnie Sisson’s Black Bean Soup

Originally submitted by Deena Callahan

½ cup chopped onion
2 cans RO-TEL chunky diced tomatoes and green chilies (Original)
4 – 5 cans black beans
Chopped ham, or bacon, or smoked sausage, to taste

Sauté onion and meat. Add black beans and RO-TEL. Simmer 30-40 minutes. Serve topped with sour cream and grated cheese. It tastes even better the next day.

Chocolate Peppermint Cookies

Originally Submitted by Randi DeRoest

¾ cup butter
½ cup white sugar
½ cup packed brown sugar
1 egg
1 tsp. vanilla extract
1 tsp. peppermint extract
1 ½ cups all purpose flour
¼ cup unsweetened cocoa powder
1 tsp. baking soda
¼ tsp. salt
1 cup dark chocolate/mint chocolate chips

DIRECTIONS:

1. Preheat oven to 350 degrees. Grease cookie sheets.

2. In a large bowl, cream together butter, white sugar, and brown sugar until light and fluffy. Beat in egg, then stir in vanilla and peppermint extracts. Combine flour, cocoa powder, baking soda, and salt; gradually stir in the creamed mixture. Mix in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.

3. Bake for 9 minutes in preheated oven. Allow cookies to cool on cookie sheets for 5 minutes before transferring to a wire rack to cool completely.

Crock Pot Chicken

August 2009: Slow Cooker

2-4 Chicken Breasts
1 package Hidden Valley dressing (Ranch or Caesar)
1/3 cup butter
1 can Cream of Chicken soup
1 8 ounce package cream cheese softened

Place chicken breasts in crockpot. Sprinkle with seasoning packet. Place 1/3 cup butter on top. Cook in crockpot on low for 4-5 hours. Mix soup and softened cream cheese. Pour our chicken and cook for 30 minutes. Serve over mashed potatoes.

Submitted by Christy Pethel

Slower Cooker Lasagna

August 2009: Slower Cooker

1 pound uncooked lean ground beef
1 small onion, chopped
1 medium garlic clove, minced
28 oz canned crushed tomatoes
15 oz canned tomato sauce
1 tsp table salt
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp crushed red pepper flakes, or to taste
1 cup part-skim ricotta cheese
1 1/2 cups part-skim mozzarella cheese, shredded, divided
6 sheets of uncooked lasagna noodles
1/2 cups shredded Parmesan cheese

Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil, and red pepper flakes; simmer 5 minutes to allow flavors to blend.

Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.

Spoon 1/3 of beef mixture into a 5-quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with hald of ricotta mixture. Repeat with another layer and finishe with remaining 1/3 beef mixture.

Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover, turn off heat and season to taste, if desired.

In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. Yields 1/6th of dish per serving.

Submitted by Kelli Callahan

Crock Pot Triple Chocolate Mess

August 2009: Slow Cooker

1 package chocolate cake mix
1 pint sour cream
1 small package instant chocolate pudding
1 small bag chocolate chips
3/4 cup oil
4 eggs
1 cup water

Spray crockpot with non-stick spray. Mix all ingredients. Pour into crockpot. Cook on low for 4-5 hours. Serve in a bowl with ice cream.

Submitted by Melanie Rottweiler

Tater Tot Casserole

August 2009: Slow Cooker

32 oz Bag Frozen Tater Tots
1 pound ground beef or turkey, browned
1/2 tsp salt
1/4 tsp pepper
(2) 14 oz cans green beans, drained
10 3/4 ounce can cream of mushroom soup
1 tbsp dried onions
1/4 cup milk

Line slow cooker with frozen tater tots. Combine remaining ingredients, pour over potatoes. Cover and cook on high for 2 to 3 hours.

Note: sprinkle individual servings with your choice of grated cheese or serve with ketchup.

Submitted by Shauna Cooke

Pulled Pork

June 2009: Picnic Foods

1 Pork Roast (3-4 lbs)
1 onion
3 cloves garlic
2 Tbsp liquid smoke
4 cups water
Cajun Seasoning
BBQ sauce

Cut pork roast into big chunks. Liberally season with cajun seasoning. Brown all sides of the meat. Add to slow cooker. Roughly chop the onion and garlic. Add to slow cooker. Add water and liquid smoke over the pork. Cook on low for 10 hours. When it is finished, pull it apart and add your favorite BBQ sauce.

Submitted by Randi DeRoest

Sunset Salad

Originally submitted by Christy Pethel

Dressing:

2 cloves garlic, peeled and chopped
1/3 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 Tablespoon red wine vinegar
1 ½ teaspoons Dijon mustard
1 ½ teaspoon dark brown sugar
½ teaspoon pepper
½ teaspoon salt
¼ teaspoon vanilla

Salad:

Spinach
Sugared pecans
Bleu cheese
Pears

Add all dressing ingredients into a jar, bowl, cruet, etc. There are no specific measurements for the salad ingredients. You kind of just put in how much you would think would be a great salad.

O’Tai

Originally submitted by Christy Pethel

(3/4 gallon milk, maybe) Milk
(1/4 gallon water, maybe) Water
2 cups sugar
1 can crushed pineapple
1 seedless watermelon, grated (yes, like on a cheese grater)
½ bag shredded coconut
Club Soda or 7-Up

Take a big pot ( or bowl/pitcher as big as a pot). Fill the pot with 2 parts milk and 1 part water. Add watermelon, crushed pineapple, sugar ( you don’t have to add all of it. Add to taste), coconut, and club soda. (again, add this to taste).

Basil Tortellini Salad

Originally submitted by Kelli Callahan

1 9-ounce package refrigerated cheese tortellini
1 small red sweet pepper, cut into bite-size strips
1 cup broccoli florets
¾ cup thinly sliced carrot ( 1 large)
2 Tablespoons grated parmesan cheese
½ cup mayonnaise or salad dressing
3 tablespoons snipped fresh basil
1 Tablespoon milk
½ teaspoon freshly ground black pepper
1 clove garlic, minced
2 Tablespoons pine nuts or chopped walnuts, toasted (optional)

Cook pasta according to package directions; drain. Rinse pasta with cold water; drain again. In a large bowl combine pasta, red sweet pepper strips, broccoli florets, and sliced carrots. For dressing, in a small bowl stir together mayonnaise, parmesan cheese, basil, black pepper and garlic. Pour dressing over pasta mixture. Toss lightly to coat. Cover and chill for 4 to 24 hours. Before serving, stir in nuts, if desired. If necessary, add milk to moisten.

Cheese Ball

Submitter unknown

2 – 8 ounce packages cream cheese
2 cups sharp cheddar cheese, shredded
1 heaping teaspoon onion
1 heaping teaspoon green pepper
1 teaspoon diced pimentos
1 teaspoon lemon juice
Dash of salt
2 Tablespoons Worchestershire sauce
¼ teaspoon cayenne pepper
¾ cup finely chopped pecans

Mix cream cheese and sharp cheddar cheese in a bowl. Add the rest of the ingredients into the cheese mixture and stir. Shape into a ball. Roll in chopped pecans on a piece of waxed paper. Chill for several hours. Serve with crackers.

Sweet Veggie Dip

Submitter unknown

1 can black eyed peas

Marinade:
1 cup super sweet white corn
¾ cup sugar
1 large green pepper, diced
½ cup cider vinegar
1 medium onion, diced
½ cup vegetable oil
1 jar diced pimentos
1 T. Teriyaki Sauce

Drain Peas. Combine peas, corn, green pepper, onion and pimentos in a bowl. Mix the marinade and pour it over the vegetables. Put in the fridge for at least one hour. Dain and serve with Tostitos Scoops chips.

Quick and Easy Layered Dessert from Jello

Submitter unknown

What you will need:

2 cups cold milk
1 pkg. (4 serving size) Chocolate Jello (the original stuff)
1 (10.5 oz.) package pound cake, cut into ½ inch cubes
½ cup chocolate syrup ( lite syrup is just as tasty and less calories)
1 (8 oz.) tub of Cool Whip (can use lite), thawed and divided in half.

Pour Milk into bowl. Add dry pudding mix. Beat with a wire whisk for 2 minutes or until well blended. Arrange half of the cake cubes in a 3 quart serving bowl. Drizzle with ¼ of the chocolate syrup. Layer with 1 cup of pudding and 1 ½ cups of whipped topping. Repeat layers ending with whipped topping. Refrigerate until ready to serve. Store any leftovers in the refrigerator.

A variety of things like fresh fruit can be added to this recipe.

Tex-Mex Chicken, Corn and Black Bean Salad

Originally submitted by Deena Callahan

½ pound cooked chicken breast, cut in thin strips
1 cup canned black beans, rinsed and drained
1 (10 oz) box frozen corn kernels, thawed
1 tomato, coarsely chopped
1 red onion, thinly sliced
1 (11 ounce) jar salsa
1/3 cup red wine vinegar
2 Tablespoons chopped fresh cilantro
8 large lettuce leaves
12 tortilla chips, crumbled

Combine the chicken, beans, corn tomato, onion, salsa, vinegar, and cilantro. Let stand at least 15 minutes. Put 2 lettuce leaves on each of 4 plates. Top with the chicken mixture, then sprinkle with the tortilla chips.

Macaroni Salad

Originally submitted by Tami Hughes

1 bag of salad macaroni noodles boiled and rinsed in cool water. Cool completely.
1 block of cheese, cut in chunks
1 pound of bacon crumbled (for fast and easy use 1-2 bags of pre-made crumbled bacon
6 eggs boiled and chopped
1 head of green onions. Chop finely up to green
1 small can of olives, drained

Mix together, coat with mayonnaise, salt and pepper to taste.

Cheesecake Dip

Originally submitted by Shauna Cooke

4 ounces cream cheese, softened
1/3 cup sour cream
3 tablespoons powdered sugar
1 Tablespoon milk
¼ teaspoon almond extract
1 pint fresh strawberries
¼ cup graham cracker crumbs

In a mixing bowl, beat cream cheese until smooth. Add the sour cream, sugar, milk, and extract; mix until smooth. Transfer to a serving bowl. Place the strawberries and crumbs in separate serving bowls. Dip strawberries into the cheesecake mixture, then into crumbs. Yield: about 1 cup.

Spaghetti Sauce

Ingredients:

1 big can of crushed tomatoes
1 can stewed tomatoes
1 can tomato sauce
1 can tomato paste
1 tbsp Italian seasoning
2-3 cloves garlic
1 tsp sugar
1 tsp salt
1 tbsp EVOO

Optional:

1 small onion
1 red bell pepper
1 lb Italian sausage or ground beef
1 tsp fresh ground pepper
4 - 5 leaves of fresh basil finely chopped

Directions:

Heat oil (medium heat)
Saute meat, veggies with garlic & Italian seasoning Add tomatoes and sugar
Cook for 20 - 30 mins on medium heat Add salt

Oven Denver Omelet

Originally submitted by Donna Workman

8 eggs
½ cup half and half
1 cup chopped ham
1 cup cheddar cheese
¼ cup chopped green or red bell pepper
¼ chopped onion
¼ cup chopped mushrooms

Beat eggs and cream; add the rest of the ingredients. Pour into a square baking dish. Bake at 400 degrees for 25 minutes or until brown.

FRENCH CREPES

Originally submitted by Tami Tolman

4 eggs
2 Tablespoons butter
1 cup milk
1 teaspoon vanilla
1 cup flour
½ teaspoon salt

Beat eggs, Melt butter. Stir milk, melted butter, vanilla and salt into eggs. Add flour and beat until creamy. Heat and lightly butter skillet. Use a measuring cup to pour ¼ cup of batter into skillet. Quickly swirl pan to spread butter. Cook until edges are brown. Flip crepe and cook other side. Fill with fruit, yogurt, or powered sugar. Roll up and eat.

PEACHES AND CREAM MUFFINS

Originally submitted by Shauna Cooke

1 egg
½ cup milk or sour cream
¼ cup vegetable oil
1-1 ½ cups all purpose flour
½ teaspoon salt
1 cup chopped fresh or frozen peaches (thawed)

In a bowl, beat egg; Add milk and oil. Combine flour, sugar, baking powder and salt. Stir into the egg mixture just until moistened. Stir in peaches. Fill greased or paper lined muffin cups ¾ full. Bake at 400 degrees for 20-25 minutes or until muffins test done. Cool for 5 minutes before removing from pan to wire rack. Yield, 10 muffins

CREPES

Originally submitted by Buffy Haws

1 ½ cups flour
2 cups milk
1 Tablespoon sugar
2 eggs
1 ½ teaspoon baking powder
½ teaspoon vanilla
½ teaspoon salt
2 Tablespoons oil

Mix well. Cook like pancakes and fill with whatever your family likes. Roll up like a burrito.

CARNE MACHACA BURRITOS

Originally submitted by Sylvia Patton

Shredded Dried Beef (Carne Machaca) is sold at Food City in 3 ounce packages. For 2 people I use about 1 – 1 ½ ounces.
2 or 3 eggs
diced onions
Diced green peppers
add salt and a few drops of hot sauce

Sauté onions and bell peppers with vegetable oil in a skillet, about 30 seconds. Add beef and cook for a few seconds. Then add beaten eggs and stir until eggs are finished. Wrap in warm tortillas to make burritos.

MOM’S FRENCH TOAST

Originally submitted by Amy Carpenter

1 egg
1 Tablespoon Milk
½ teaspoon vanilla
dashes of nutmeg and cinnamon
French bread
Olive oil

Mix all ingredients, except French bread and olive oil. Dip French bread in egg mixture and fry in preheated olive oil. ( 1 egg recipe equals 2 slices of French toast.)